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This version of a classic favorite
appetizer adds the crunch and flavor of
celery, green pepper, and onion to the blend of cheeses. The recipe makes two cheese balls, so you can freeze one
for a future gathering.
2 8-oz pkgs cream cheese, softened
2 c grated sharp cheddar cheese,
softened
1/4 c chopped celery
1/4 c chopped green pepper
1/4 c grated onion
3 tablespoons of Original Soakin'
SauceTM
Marinade
1 tsp lemon juice
Paprika or 3/4 c finely chopped
nuts
Blend cheeses thoroughly. Stir in
vegetables. Blend in remaining ingredients except paprika or
nuts. Shape into 2 balls. Sprinkle with paprika or roll in chopped nuts.
Refrigerate or freeze.
1 pint of extra virgin olive
oil
1/2 cup Original Soakin' SauceTM Marinade
1/3 cup sun dried tomatoes,chopped
2 tablespoons fresh garlic,
chopped
1 teaspoon fresh basil, chopped
1 dash of salt
Mix together
and store overnight in refrigerator before serving. Remember, after
storing in the refrigerator, the oil and vinegar will separate and will need to
be set out at room temperature
in order for it to blend back together.
2 large firm green tomatoes
1/2 cup Original Soakin' Sauce
Self rising flour for coating purposes
Canola Oil
Slice green tomatoes
very thin (serrated edge knife works best). Place the
green tomatoes in a ziplock storage bag, and pour Original Soakin' Sauce on
top of tomatoes. Allow tomatoes to marinate about 30 minutes. Pour self
rising flour on wax paper and dredge tomatoes in flour on each side. Pour
canola oil in skillet about 2 " deep and heat oil on medium to medium high.
Carefully place tomatoes in hot oil allowing each side to brown to desired
brownness.
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