Super Nachos
1 (8-ounce) bag Fritos, divided
1 (8-ounce) package shredded nacho and taco cheese, divided
1 (15-ounce) can chili
1/3 cup guacamole
1/3 cup sour cream
1 (7-ounce) can jalapeños, drained, minced
2 green onions, thinly sliced
Salsa
Spread half the Fritos in a 9x13-inch dish and sprinkle with half the cheese; top with remaining Fritos and cheese. Bake at 450° for 12 minutes or till cheese is melted.
Heat chili over medium heat. Spoon pockets of chili here and there over mound of hot baked Fritos. Dot guacamole and sour cream over all, and serve with salsa on the side. Serves 8–10.
Fast & Fabulous Party Foods and Appetizers
_____________________________________________________________________________
Sweetie Meat Bites
Also great for breakfast or brunch.
1 pound sliced bacon, halved
1 (16-ounce) package miniature smoked sausage links
1 cup packed brown sugar
Wrap a half slice of bacon around each sausage. Place in foil-lined baking pans. Sprinkle brown sugar over bites. Bake, uncovered, at 400° for 30–40 minutes or till bacon is crisp. Makes about 36.
Fast & Fabulous Party Foods and Appetizers
_____________________________________________________________________________
_____________________________________________________________________________
Sabayon Glacé
This dessert may be made a day ahead, then covered and refrigerated.
11/2 cups medium dry white wine
1/2 cup raspberry liqueur
6 egg yolks
2 tablespoons water
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish
Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon. Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.
Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer. Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes. Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.
Recipe submitted by Maison Lacour, Baton Rouge
Louisiana's Best Restaurant Recipes
_____________________________________________
