Friday, March 27, 2009

Appetizer Tree



Appetizer Tree

By About.com


This appetizer tree serves double-duty as a colorful and attractive table decoration for parties

and as an edible treat. If you are creative, you can carve the fresh pineapple into any shape that suits your party. Feel free to use your favorite fruits, vegetables, cheeses, and or/cooked meats in any combination. Modify the colors of the foods to fit your theme.


Prep Time: 1 hours


Ingredients:


1 fresh pineapple
Edam cheese, cut into 1/2-inch squares
Cheddar cheese, cut into 1/2-inch squares
Summer sausage or pepperoni, cut into 1/2-inch squares
Cooked ham, cut into 1/2-inch squares
Fruit, cut into 1/2-inch squares
Toothpicks

Preparation:Select a pineapple that freely stands upright. Slice off the green top. Cut away the outer skin, then carve into desired shape. Beginning at the bottom of the carved pineapple, use toothpicks to attach cheese, salami, and ham to the pineapple in a decorative pattern. You can alternate colors or put similar colors in separate rings. Feel free to use your favorite fruits, vegetables, cheeses, and or/cooked meats in any combination. Modify the colors of the foods to fit your party or holiday theme. Serve with your favorite dipping sauce, if desired.

No comments:

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

Featured Charity of The Week

If you're looking for a cause...

American Red Cross