shwanda

BOMBAY BALL

This is a great party dip because it is definite crowd pleaser. My kids chow it  every time I serve it and company always requests the recipe. I got it from my friend Nancy whom I met in a wine class we took together.

Ingredients:

1 1/2 cups softened cream cheese

1 cup grated sharp cheddar cheese

1/2 tsp. curry powder

small jar of mango chutney

A handful each of shredded coconut, toasted pecans or almonds (I used sweet and spicy pecans from Trader Joe’s.) and dried cranberries or cherries.

2 or 3 chopped green onions

Mix cream cheese, cheddar cheese and curry. Shape into a ball and flatten a bit to form a disk. Refrigerate to firm if necessary. Spread mango chutney over the top and sprinkle with the rest of the ingredients. Serve with water crackers or apple slices.

SPINACH ROLLUPS

I was standing in front of the refrigerator case in the grocery store a few days before Thanksgiving purchasing some Pillsbury crescent rolls when the woman next to me gave me this recipe. She makes it every year for Thanksgiving and doubles the batch so she has leftovers to heat up for breakfast the next day. I scribbled the recipe on the back of an envelope, then lost it and made them from memory. My kids LOVED them. The ingredients are approximate.

Ingredients:

Three packages Pillsbury crescent rolls (I used low-fat, as if it mattered.)

2 cups chopped fresh spinach

1 cup shredded carrots

4 oz shredded Swiss cheese

1/2 cup chopped red onion

2 T. heaping of mayonnaise

1-2 beaten eggs

Preheat oven to 350 degrees. Spread crescent rolls onto cookie sheets. Mix all ingredients except egg in a bowl. Use just enough mayonnaise to hold mixture together. Place heaping teaspoon of mixture on wide end of crescent rolls and roll up. Brush egg yolk on top of rolls and bake 12-15 minutes or until the rolls are golden brown. Let cool a bit before eating. They can be very hot. Reheat leftovers in microwave. Wrap in a paper towel and heat on high for 30 seconds.