What Would Martha Cook?

Too Busy to Be Unprepared

Appetizer

Atomic Buffalo Turds

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12 large jalapeños, cored, seeded and slit down one side
1 – 8 oz. bar cream cheese
1/4 c. freshly grated sharp cheddar cheese
24 little smokies
12 pieces thickly sliced bacon, cut in half
24 toothpicks
1/2 c. brown sugar
1 1/2 t. ground cardamom
1/2 T. freshly ground pepper

Cut cream cheese into 12 equal parts.  Roll each part in shredded cheddar and stuff one in each jalapeño. Also place two little smokies in each jalapeño.  Wrap each jalapeño in the 2 halves of one slice of bacon, using toothpicks to secure the bacon.

In a separate dish, blend pepper, cardamom and brown sugar. Roll each wrapped-jalapeño in this mixture and place on a wire rack in cookie sheet, which is lined with foil. When finished gently spoon remaining brown sugar mixture over each one.

Bake for 30 minutes in a 375 degree oven.  Enjoy!

Grocery List
 jalapeños

cream cheese
sharp cheddar cheese
little smokies
bacon
toothpicks
brown sugar
ground cardamom
black pepper

Approximate Cost: $6.76

Lobster Cakes

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1 1/2 lbs. lobster meat
1 egg
2 T. lemon juice (freshly squeezed)
1 t. salt (plus scant amount for when it’s cooling)
1 T. mayonnaise
1 T. Worcestershire sauce
1/2 t. chipotle tobasco sauce
1/2 t. freshly ground black pepper
2 T. Tony Chachere’s cajun seasoning
1 medium white onion, diced finely
1 1/2 c. fresh bread crumbs
4 T. butter
3 T. canola oil

Blend egg, bread crumbs, mayo, lemon juice. Worcestershire sauce, tobasco, salt pepper, and cajun seasoning in mixer.  Add onion and lobster meat.  In a deep frying pan melt oil and butter over medium high heat for 3 minutes.  Using small ice cream scoop, scoop about 6 balls in the pan at a time.  Cook for two minutes each on both sides and then two more minutes each on both sides, slightly flattening it into a patty after the first turn.  Let it cool and drain on a plate with two paper towels.  Salt, as you’d like. Serve with shrimp cocktail sauce or malt vinegar.

Grocery List
lobster
egg
lemon juice
salt
mayonnaise
Worcestershire sauce
chipotle tobasco sauce
black pepper
Tony Chachere’s cajun seasoning
onion
bread
butter
canola oil

Approximate Cost: $8.50 (look for a manager’s special on the lobster and freeze it until you are ready to make it)

Party Pizzas

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Crusts:
1 T. quick-rising active dry yeast
1 1/3 c. warm water (115 degrees F)
1 T. olive oil
1 t. salt
1 c. whole wheat flour
1/4 c. rye flour
2-3 c. unbleached flour
1-2 T. cornmeal
non-stick spray

Pepper Topping
2 t. olive oil
1 clove garlic minced
2 Italian tomatoes, sliced thinly
1 T. fresh oregano, minced
3 oz. mozzarella cheese, shredded
1 c. canned roasted peppers
1/4 c. sliced black olives

Broccoli Topping
1 c. onions, diced
1 t. olive oil
1 c. sour cream
1 t. fresh dill
2-3 c. broccoli florets, lightly steamed
1 c. sharp cheddar, shredded

In a large bowl, mix the yeast with water.  Set aside for 2 minutes ot dissolve. Stir in oil and salt. Add in wheat, rye and unbleached flours and make a kneadable dough. On a lightly floured surface, knead until smooth and elastic for 10 minutes. Divide into 16 balls, Cover each and let rest for 15 minutes.

Pepper topping: In a small cup combine the oil with the garlic.  Brush over 8 of the pizza crusts.  Tops with tomatoes, oregano, mozzarella, peppers and olives.

Broccoli topping: In a smal no-stick pan over low heat, cook the onions in the oil until soft.  Stir in the sour cream and sill.  Spread over 8 pizza crusts, leaving a 3/8 inch border.  Top with broccoli and cheddar.

Preheat oven to 450 degrees.  Form the pizzas into small pizzas about 4 inches in diameter. Coat 2 large cookie sheets with no-stick spray.  Sprinkle lightly with cornmeal.  Place the pizzas on the sheets.  Top 8 with the pepper topping and 8 with the broccoli topping.  Bake for 10-12 minutes, until the crusts are browned.

Grocery List
yeast
salt
whole wheat flour
rye flour
unbleached flour
cornmeal
non-stick spray
garlic
Italian tomatoes
fresh oregano
mozzarella cheese
roasted peppers
black olives
onions
olive oil
sour cream
fresh dill
broccoli florets
sharp cheddar

Approximate Cost: $8.66

Killer Queso

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1 can cream of chicken soup
¾ c. evaporated milk
1 – 7 oz. can diced green chilies
2 T. minced jalapeños
1 – 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 – 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping

Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed.

From Molly Fowler, The Dining Diva, in Menus for Entertaining

Grocery List
cream of chicken soup
evaporated milk
green chilies
jalapeños
pimiento
ground cumin
ranch dip packet
Ro*tel tomatoes
Velveeta
cilantro
tortilla chips

Approximate Cost: $7.89

Shrimp Fondue

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2 cans cream of shrimp
6 oz. sharp cheddar cheese
1/2 c. milk
2 cans shrimp
1/4 t. chipotle Tobasco sauce
1/2 c. white wine

In medium saucepan over medium low heat, blend together soup, shrimp, milk, Tobasco and white wine until heated through (about 8 minutes). Turn heat down to low and slowly stir in cheddar, stirring constantly until melted. May want to transfer to warm fondue pot or crock pot. Enjoy with crackers or chips (our favorite is Nabisco’s Triscuit crackers–baked, whole grain wheat with fire-roasted tomato).

Grocery List
cream of shrimp
shrimp
sharp cheddar cheese
milk
Tobasco
white wine

Approximate Cost: $7.86