October 3rd, 2009
At the Delaware Beaches?…In Ocean City, Maryland?…In Delray Beach, Florida?…These Recipes will be a hit on football week-ends…
Spinach Balls (Thanks to Louise)
2 10 ounce packages chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)
1/2 cup butter, melted
4 small green onions, finely chopped
3 eggs
dash of nutmeg
mustard sauce – see below
Combine all ingredients, except sauce, in a large bowl and mix well. Shape into 1″ balls. Cover, refrigerate or freeze until ready to bake.
Preheat oven to 350 degrees. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with the following mustard sauce.
Mustard Sauce
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk
Combine mustard and vinegar in a small bowl. Cover and let stand 4 hours at room temperature.
Note: I would make the sauce ahead of time and then proceed to make the spinach balls if you are planning on serving them on the same day.
Chicken Tortilla Soup (Thanks to Cindi)
2 14.5 cans diced tomatoes
2 cups chicken broth (I use the low sodium for dietary reasons)
1 1/2 diced cooked chicken
2 tsp. chili powder
1 box of Zatarain Red Beans and Rice (prepared-takes 30 minutes)
Monterey Jack cheese, chopped jalapenos and tortilla chips for garnish
Combine the cans of diced tomatoes with the chicken broth in a large saucepan and boil.
Sprinkle the diced cooked chicken with the chili powder and mix well. Add into saucepan, along with the prepared rice mix. Heat through.
Scoop into bowls and top with the garnishes.
Note: I like foods with a little heat. For the garnish, put in the tortillas first, then the shredded cheese and then the jalapenos. Or, put the garnishes on the side and everyone can just add their own. This recipe can be doubled easily for a big crowd. All you need to add is a colorful salad. Very easy!!
Can you believe that I did not have any Key Lime Pie in Florida? Well, with the above soup, you can have a sweet ending with the following recipe.
Key Lime Pie
Crust:
1 package Keebler, cinnamon graham crackers
3/4 stick butter, melted
Preheat oven to 325 degrees. Crush graham crackers. Combine with melted butter. Press into a 9 inch pie pan. Bake 5 minutes to set. Cool.
Filling:
5 egg yolks
2 cans Eagle Brand sweetened condensed milk
2/3 cups Key lime juice
Beat egg yolks. Combine with condensed milk. Add lime juice. Beat all ingredients together. Pour into the 9 inch pan. Bake at 325 degrees for 15 minutes. Cool. It will serve 8.
Note: To serve you can use Cool Whip. They have it even sugar free. Or, you can make your own, which is best. Just use whipping cream (I use Lewes cream in Delaware) and whip it until peaks form. You may grate some of the lime in it while whipping and even add a little sugar, but you won’t need it.
Regarding the key lime juice. The best is the fresh one; no question. Usually at the grocery store you can get a bag filled with the small key lines. I would imagine that in Florida, you might even have a tree. If you don’t have anything fresh, then use the juice in a bottle.
I hope you like these recipes. See you later.
Tags: Appetizer, appetizers, Bethany Beach, Delaware Beaches, Delray Beach, Dewey Beach, entrees, Fenwick Island, Florida, Hors D'oeuvres, Lewes, mexican, Ocean City, Recipe, Recipes, rehoboth beach, soups, South Bethany
