I
know most of these aren't really good to serve at a Henna party, but
they would be excellent if you were planning a dinner party and just
*happened* to pull out a cone...
~Stacia
~*Deviled Eggs*~
Very easy, delicious, and usually
gone almost immediately.
I'm not giving exact measurements because this recipe depends on how
many people are coming. I usually figure people want anywhere from 2 to
8 egg halves, and I figure out how many eggs from there. (IE, 2 halves
= 1 egg)
Ingredients and Instructions:
- Boil water in pot- more eggs means more water and bigger
pot. Water should cover eggs when boiling.
- Add eggs to water, boil around 7-10 minutes. (hard boiled,
but not rock hard yolks.)
- When eggs are done, let them cool a bit.
- While eggs are cooking and cooling, mix together
mayonnaise, and a pinch or two of celery seed, to taste. The mayo
should be about a 1/4 of how much yolks you have, after scooping cooked
yolks from whites. 6 eggs usually equals about 2tsp of mayo- it depends
on how light you want the mix to be. Too much mayo will make the mess
melt quickly. Too little, and it will stick to the roof of your mouth.
You want a smooth, creamy mixture.
- Thus said, peel eggs, cut lengthwise and carefully spoon
out yolks. Mash yolks and mayo mix together, then carefully fix the
little concavities on the whites with the mix. By carefully I mean
carefully mound it on there- too little yellow glop is nasty.
- Sprinkle paprika (the deviled part) on each egg.
- Cover with saran wrap and refridgerate at least two hours.
~*Meatballs*~
These aren't very healthy, but
they are very flavorful and tasty, either as their own or with
spaghetti and sauce.
Ingredients:
- 1 Lb hamburger. (Makes about 15-20 2 inch cooked meatballs)
- 2/3 package crackers crushed into chunks(saltines, ritz are
good too)
- 1 egg
- 1/2 to 3/4 C milk
- Basil, oregano, parsley (Dried, to taste, about 1t each.)
- Salt, pepper to taste.
Instructions:
- Mix all into big bowl- whisk mix egg with milk first, add
spices and crackers, then meat. Mixing with hands is easiest, but
pretty nasty. Mix WELL.
- I use a cast iron skillet, because I like the flavor, but
any pan will work.
- Fry balls in oil- about 1/4 inch. Balls should go brownish,
and if you see cracker, it should be golden.
- Drain and blot balls on paper towels, serve warm.
~*Celery Potatoe Salad*~
Again, I do this by taste and sight- I know what potatoe salad should
look like, so...
Ingredients:
- 6 Medium potatoes (adjust per potatoe size and amount of
people)
- 1 C mayonnaise (maybe more)
- Splash vinegar- white wine best (About Tbsp)
- 1 T sugar (to taste)
- 2 T celery seed (to taste)
- 2 T yellow prepared mustard (in the container)
Instructions:
- Fill large pot with water, start boiling.
- Peel and cube potatoes into bite size bits- serving on
plate/bowl, smaller pieces; with a toothpick for finger snack food,
bigger.
- Toss taters into water with a little salt.
- Mix other stuff well.
- Taters should be fork tender and whitish, not crumbly and
starchy. ( Although this make an interesting mashed potatoe flavor too!)
- Mix stuff into taters until they are well coated. Taste,
adjust to taste. (I like the celery taste myself...)
- Cool, cool, cool, serve next day. This serves roughly 6
people.
~*Un-Fried Ice cream*~
Not a henna party treat. Very
good, and wonderfully cooling.
Ingredients:
- Per serving, you need 2-3 scoops of vanilla bean (real
vanilla) ice cream,
- 1 C corn flakes, honey, cinnamon and sugar.
Instructions:
- In a bowl- not the one you'd serve in, unless you're alone
and don't mind the dish- put corn flakes down and crush them slightly
with hand. (Wash your hands for goodness sake!)
- Drizzle honey over corn flakes, sprinkle sugar and cinnamon
(I mix mine together).
- Put one scoop ice cream on mix, roll around and press
slightly in flakes.
- Add second scoop to first, repeat rolling.
- Add third, repeat.
- Should end up with a big ball of covered ice cream, and
bits of honey and spice in the bowl.
- If you're serving this, freeze it an hour. For you, eat and
enjoy!
~*Confetti red and yellow
chicken*~
Ingredients:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 hothouse sized tomatoe (smallish)
- Basil, oregano (Best fresh, dried is fine)
- 1 TBSP olive oil
Instructions:
- Slice and de-seed peppers, chunk tomatoe. Add gradually
into processor with oil, spices. Process until all is mostly a puree.
- Chicken- about 4 breasts...cut or prepare as desired, I
keep them as breasts. Cook in pan with some oil until white all around,
but still pink in center. *almost* done... spread puree on breasts,
turn heat down.
- Finish cooking without flipping breasts. Don't put puree in
pan- it will burn and is NASTY smelling.
- Serve breasts with more puree on top- warm with cold, fresh
and juicy flavor. Fresh carrots and broccili, steamed, are perfect
with. I had extra confetti- it tastes better after sitting a bit.
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