Nuts and Bolts

For those who are mechanically declined!~ and just about anyone else!

Nuts and Bolts
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Ingredients
  1. 1 lb. butter
  2. 2 Tbsp. Worcestershire Sauce
  3. 1 Tbsp. garlic powder
  4. 1 1/2 tsp. onion salt
  5. 1 1/2 tsp. celery salt
  6. 4 cups “Cheerios”
  7. 4 cups “Life” cereal (corn chex)
  8. 4 cups “Shreddies” or “Wheat Chex”
  9. 2 boxes pretzels or pretzel sticks
  10. 2 cups peanuts (salted if you insist!)
  11. 1 box “bugels”
  12. 1 box cheese nips or cheese bites
Instructions
  1. Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 71), Grand Slam (Page: 45)
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It’s easy to identify people who can’t count to 10. They’re in front of you in the market express lane.

Parmesan Crisps

Delicious with soups or salads (or just nibbling a few at a time)

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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Marital Status: Not Good Wife’s Name: Plaintiff

Wrapped Brie with Caramelized Onions and Pepper Jelly

 

Wrapped Brie with Caramelized Onions and Pepper Jelly
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Ingredients
  1. 1 Tbsp. butter
  2. 1/2 sweet onion, thinly sliced
  3. salt and pepper to taste
  4. 1/4 cup sherry
  5. 2 Tbsp. chopped pecans
  6. 2 sheets phyllo pastry
  7. 2 Tbsp. butter, melted
  8. 7 oz. round of Brie cheese
  9. 3 Tbsp. red or green pepper jelly
Instructions
  1. Preheat oven to 350 F. Melt butter in frying pan over medium heat. Add onions, salt and pepper; cook until onions are golden. Add sherry, bring to a boil, reduce heat and simmer until liquid is evaporated. Cool. Stir in pecans. Brush each phyllo sheet with melted butter, fold in half and place one on top of the other. Place on baking sheet, set Brie in center and top with pepper jelly. Gather phyllo up around sides of Brie to create a raised, ruffled edge. Spoon onions into middle, and brush sides of phyllo with remaining melted butter. Bake for 15 minutes. Serve warm with water biscuits. Serves 8.
Notes
  1. A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?
The Best of Bridge http://www.bestofbridge.com/
A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?

Disappears immediately!

Corn Fritters

Recipe Card

Corn Fritters
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Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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Stilton Pate

Here’s one of our faces and we love serving it with crusty bread or crackerscrackers

Stilton Pate
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Ingredients
  1. Stilton Pate
  2. A fave!! Serve with crusty bread or crackers
Ingredients
  1. 8 oz. (250 g) Stilton cheese
  2. 1/4 cup butter
  3. 4 oz. 9125 g) cream cheese
  4. 2 Tbsp. brandy
  5. freshly ground pepper to taste
Instructions
  1. Bring Stilton, butter and cream cheese to room temperature. Add all ingredients to food processor and mix. Place in small bowl and refrigerate until serving time.
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Debate: What’s in de mousetrap
 

Jelly Balls

Your next favourite appetizer – rally round the chaffing dish

Jelly Balls
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Ingredients
  1. 1 lb. (500 g.)lean ground beef
  2. 1 egg, beaten
  3. 1/2 cup fine bread crumbs
  4. 3 Tbsp. chopped parsley
  5. 1/2 cup chopped onion
  6. 1 tsp. Worcestershire sauce
  7. salt and pepper to taste
  8. Chili Grape Sauce
  9. 12 oz. (341 ml) bottle chili sauce
  10. 10 oz. (284 ml) jar grape jelly
  11. 1 tsp. lemon juice
  12. 2 Tbsp. brown sugar
  13. 1 Tbsp. soy sauce
Instructions
  1. Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. (avec toothpicks!) Makes about 50 balls. Freezes well.
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The trouble with opera is there’s too much singing.