Category Archives: Appetizer

Marinated Vegetables

Marinated Vegetables

Sandy Buchmann
A Delicious Blend of Raw Vegetables with a little Zing!
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Ingredients
  

  • 0.33 c Oil
  • 3.00 tb Lemon juice
  • 3.00 tb Vinegar
  • 1.50 ts Salt
  • 0.25 ts Pepper
  • 1.00 ea Cauliflower small head
  • 0.50 ea Green pepper
  • 1.00 ea Onion small
  • 7.00 oz Black olives
  • 2.00 ea Carrots medium

Instructions
 

  • Cut up vegetables in bite size portions. Mix together oil, lemon juice, vinegar, salt and pepper.
  • Pour over vegetables and let stand overnight.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

Therese
This is NOT a "Fast & Easy" recipe. Well, I'll try to tell you what I do....I don't have anything written down and I don't measure anything. It's kind of a "fly by the seat of my pants" recipe, and made with whatever I have on hand. I got the idea for these from the recipe for Rumake. Which is basically the Same thing, only they wrap the bacon around both water chestnuts & chicken livers. So if you like chicken livers....go for it. I usually make these for a party, so I'll go by the quantities I usually use.
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins

Ingredients
  

YOU'LL NEED

  • 4 - 5 cans of WHOLE Water Chestnuts
  • 3 - 4 pounds of inexpensive bacon -- I prefer the "maple flavor" kind.
  • Teriyaki sauce I use those 2 qrt size bottles from Costco
  • Soy Sauce
  • 1 whole white onion
  • about 2 - 4 Tbsps. of chopped Garlic
  • Brown Sugar
  • --sometimes Honey too
  • Crushed Red Pepper
  • 2 Tbsps. butter
  • box of wood toothpicks

Instructions
 

  • chop the onion and slowly sauté it in butter in a med. size sauce pan.
  • about half way thru add the chopped garlic. when they're done....
  • add about a cup of brown sugar -- let it melt
  • Add about a teaspoon of crushed red pepper
  • Add about 1 qtr. of Teriyaki Sauce
  • Add about 1/4 - 1/2 cup soy sauce
  • Let this simmer for awhile while you wrap the chestnuts.
  • I taste it and add more teriyaki sauce or brown sugar or...whatever.
  • Open a couple cans of your chestnuts FIRST.
  • If you get LARGE chestnuts, then you can cut your bacon strips in half.
  • ---I just cut one whole pound at a time...NOT each piece one at a time. - understand?
  • If you get SMALL chestnuts, then you can cut a pound of the bacon in thirds.
  • Using the Large chestnuts as an example, take a half a strip of bacon, wrap it around
  • a chestnut and secure it with a toothpick.
  • Put it in whatever container you're going to use to marinate them in... And keep on going.
  • This is the time-consuming part. Remember...bacon stretches....so you can always make it fit.
  • About 1/2 way thru the process of wrapping the chestnuts, I check the sauce.
  • If it tastes okay, I turn off the burner and let it cool down.
  • Once your sauce is down to room temperature...or there bouts.
  • Pour it over your wrapped chestnuts.
  • If it’s not enough to mostly cover the chestnuts.....add some water....don't dilute it too much!
  • Marinate overnight.
  • Drain right before you bake them.
  • Put them in a single layer in a kind a deep baking/cookie sheet -- mine's about 1/2" deep.
  • Bake in a 350 oven for.....heck, I don't know...I just watch them. I'm guessing 1/2 -3/4 hour.
  • When the pan gets pretty full of "juices", I take a basting syringe and remove most of it.
  • Bake just a little longer....and there ya go! YUMMMM!