Wednesday, November 16, 2011

Thanksgiving Starters

If you didn't catch the last edition of Hoos Cookin' you're probably wondering what the ingredients for stuffing is doing in a blog titled, Thanksgiving Starters. The answer to that mystery will be revealed soon but first I want to share a very delicious dip that, like other offerings, has become a tradition for the holidays.
There are many versions of hot artichoke dip out there. This is the one I use and is a must during the holidays!

Hot Artichoke Dip

1 can (14-oz) artichoke hearts, drained and chopped coarsely
1 small can diced mild chilies
1 cups mayonnaise
1 cup freshly grated Parmesan cheese

Mix all ingredients and bake at 325°F in an even proof bowl until bubbly.
Serve with crackers or toasted pita wedges.

Several years ago I happened to be at a local market during the judging of a stuffing recipe for Thanksgiving. I don't remember who won but I do remember this recipe for stuffing-turned-appetizer because I think I have made it every year since. It comes from a local family-Mada-and is simply called The Mada Family Stuffing. The hardest part of this is pulling the bread apart. Get some clean extra hands to help!

Mada Family Stuffing

1/4 pound imported provolone, diced in 1/3-inch cubes
3 hard cooked eggs, chopped
1 cup hard salami, diced in 1/3-inch cubes
2 beaten eggs
1/3 cup flat leaf parsley, chopped
2 loaves day-old Italian bread
1 teaspoon red pepper flakes
Milk, enough to just moisten the bread
Salt and pepper to taste
4 tablespoons butter, melted and slightly cooled but still pourable

Preheat oven to 350°F

Remove crust from bread.
Tear into small pieces and place in a large bowl. Add milk to just moisten.
Add the rest of the ingredients and mix well with hands.
Make into walnut-size balls and bake on a baking sheet for 20 minutes or until they start to turn golden.

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