State-Journal.com - Taking a bite out of college

The holidays are fast approaching, and it’s always helpful to have some great appetizer recipes for family gatherings. Here is your chance to sample a great assortment of absolutely delicious appetizers, buy the cookbook, and, at the same time, support scholarships for local students.

The Woman’s Club of Frankfort is offering “Tailgating with Appetizers,” an appetizer sampling party this Friday, Nov. 6, from 6-8 p.m. at the Woman’s Club Building at 200 Washington St. It is located across from the Paul Sawyier Public Library.

Tickets will be on sale at the door for a $10 donation. Cookbooks, which will include about 50 recipes including the appetizer samples, will be available for $5.

Proceeds go to the Woman’s Club of Frankfort Scholarship Fund. The club currently gives eight scholarships to Frankfort/Franklin County students

“Appetizers will range from ‘Party Pesto Pinwheels’ to ‘Hot Pepper Pie’ to ‘Cheese Cookies,’” says Jane Wilson, president of the club. “We have wonderful cooks in our club, and I know there will be appetizers to appeal to everyone. We decided on the tailgating theme because it allows for a casual atmosphere and hearty food selections. We thought this might whet the appetites of the guys.”

Of course, there will be delicious decadent brownies for those with a sweet tooth.

“Many people may not know that the Woman’s Club has been in existence since 1894. The club has the distinction of having started the first public library in Frankfort/Franklin County in 1908 due to the unceasing efforts of Miss Lilian Lindsey. There are currently 72 members, and the club’s two passions are to provide service to the community and maintain and preserve the Woman’s Club Building which is listed in the National Register of Historic Properties,” said Wilson.

The club is a non-profit service organization that provides financial donations to several organizations such as the United Way, Salvation Army, KET, Heifer International, as well as needed food or personal items to the Franklin County Women’s Shelter, Simon House, Abuse Center, the Health Clinic at the First Baptist Church and the Emergency Food Pantry.

The Woman’s Club is very proud of its most talented culinary artists, and these members are encouraging the community to come and enjoy a bounty of sumptuous homemade appetizers this Friday.

“As an added plus, most of the first floor of the Woman’s Club Building has recently under gone a ‘make over,’ maybe not extreme, but very beautiful none the less. The club members are very anxious to have the public come and see the improvements and sample some tasty food,” said Wilson.

Try before you buy

Here are some recipes of the appetizers that will be offered at the fundraiser:

The Chief’s Chunky Salsa Meatballs

By Ted Evans (Woman’s Club supporter)

32 oz. (4 cups) medium chunky salsa. Use mild, medium or hot depending upon taste.

18 oz. (1 jar) of apricot preserves (peach preserves may be substituted, but sauce will be a bit sweeter)

4 pounds (64 oz.) of fully cooked frozen prepared meatballs (home style, original or Italian) available from Kroger, Walmart or Meijer.

Combine chunky salsa and preserves in a large saucepan. Heat over medium heat until the preserves melt, stirring frequently.

Add frozen meatballs. Continue to heat over medium to low heat, stirring frequently, until the meatballs are hot and glazed with salsa/ preserves sauce, approximately 15 to 20 minutes. Remove meatballs and sauce to a slow cooker (crock pot).

Serve from the slow cooker set on “low.”

Parmesan Cheese Bits

By Mary Ann Hulette

1 cup all purpose flour

1/3 cup parmesan cheese grated

1/4 tsp. red pepper

1/2 cup butter

2 tablespoons milk

Stir first 3 ingredients in a medium bowl

Cut in butter, until mix is crumbly

Gently press mix together with hands, working until blended and smooth. Roll into a 10x8x1/4-inch rectangle on lightly floured surface. Cut lengthwise in 8 strips and crosswise into 4 strips. Place on lightly greased baking sheet, brush with milk. Bake at 350 degrees for 12-15 minutes. May be frozen up to one month. Makes 32 pieces.

Black Bean and White Corn Salsa

By Shirley Fitzpatrick

1 can (15 oz) black beans (rinsed and drained)

1 can (15 oz) whole white corn (drained)

1 can (10 oz) Ro*Tel diced tomatoes (Mexican) drained

4 tablespoons sour cream

4 tablespoons Ken Steakhouse Creamy Caesar Dressing

Mix all the above and serve with tortilla chips.

Hot Pepper Pie

By Barbara Pennington

2 - 8oz. packages cream cheese

1 cup sour cream

4 Tbsp. chopped pepper (green or yellow)

1 family size package of dried beef or 2 small packages

4 Tbsp. chopped white onion

2 Tbsp. milk

1/4 tsp. black pepper

1 Tbsp. Lowry seasoned pepper

Chopped pecans for top

Combine all except pecans. Put in deep-dish pie pan. Put pecans on top. Heat until it bubbles. Serve with Triscuits or other assorted crackers. Serve warm.

Cheese Cookies

By Lucille Terry

1 cup grated sharp cheese

1 stick butter (softened)

1 cup flour

1 tsp. salt

Red pepper to taste

Pecans

Mix cheese and butter in mixer. Add salt, flour and pepper. Blend. Drop onto ungreased pan 1 teaspoon of mixture 1 1/2 inches apart. Press pecans on top. Bake 325 to 350 degrees for 12-15 minutes.

Party Pesto Pinwheels

By Jane Wilson

1 tube (8 oz.) refrigerated crescent rolls

1/3 cup prepared pesto sauce

1/4 cup roasted red peppers, drained and chopped

1/4 cup grated Parmesan cheese

1 cup pizza sauce, warmed

Unroll crescent rolls into long rectangles. Seal seams and perforations. Spread each with pesto. Sprinkle with red peppers and Parmesan cheese.

Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 inches apart on two ungreased baking sheets.

Bake at 400 degrees for 8-10 minutes or until golden brown. Serve warm with pizza sauce. Yield: 20 servings.

Apple, Cheddar and Walnut Toasts

By Jane Wilson

24 thin slices narrow loaf French bread

2 tart apples, cored and thinly sliced

8 oz. (about 2 cups) sharp or extra sharp cheddar cheese

1 cup walnut pieces

Preheat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler. Remove from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored. Makes 24.

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Home \| Back Taking a bite out of college Share Story: E-mail Story \| Print Story \| Comments \| By Patricia Terry Vansant, Executive Director, Fra November 4, 2009 The holidays are fast approaching, and it’s always helpful to have some great appetizer recipes for family gatherings. Here is your chance to sample a great assortment of absolutely delicious appetizers, buy the cookbook, and, at the same time, support scholarships for local students. The Woman’s Club of Frankfort is offering “Tailgating with Appetizers,” an appetizer sampling party this Friday, Nov. 6, from 6-8 p.m. at the Woman’s Club Building at 200 Washington St. It is located across from the Paul Sawyier Public Library. Tickets will be on sale at the door for a $10 donation. Cookbooks, which will include about 50 recipes including the appetizer samples, will be available for $5. Proceeds go to the Woman’s Club of Frankfort Scholarship Fund. The club currently gives eight scholarships to Frankfort/Franklin County students “Appetizers will range from ‘Party Pesto Pinwheels’ to ‘Hot Pepper Pie’ to ‘Cheese Cookies,’” says Jane Wilson, president of the club. “We have wonderful cooks in our club, and I know there will be appetizers to appeal to everyone. We decided on the tailgating theme because it allows for a casual atmosphere and hearty food selections. We thought this might whet the appetites of the guys.” Of course, there will be delicious decadent brownies for those with a sweet tooth. “Many people may not know that the Woman’s Club has been in existence since 1894. The club has the distinction of having started the first public library in Frankfort/Franklin County in 1908 due to the unceasing efforts of Miss Lilian Lindsey. There are currently 72 members, and the club’s two passions are to provide service to the community and maintain and preserve the Woman’s Club Building which is listed in the National Register of Historic Properties,” said Wilson. The club is a non-profit service organization that provides financial donations to several organizations such as the United Way, Salvation Army, KET, Heifer International, as well as needed food or personal items to the Franklin County Women’s Shelter, Simon House, Abuse Center, the Health Clinic at the First Baptist Church and the Emergency Food Pantry. The Woman’s Club is very proud of its most talented culinary artists, and these members are encouraging the community to come and enjoy a bounty of sumptuous homemade appetizers this Friday. “As an added plus, most of the first floor of the Woman’s Club Building has recently under gone a ‘make over,’ maybe not extreme, but very beautiful none the less. The club members are very anxious to have the public come and see the improvements and sample some tasty food,” said Wilson. Try before you buy Here are some recipes of the appetizers that will be offered at the fundraiser: The Chief’s Chunky Salsa Meatballs *By Ted Evans (Woman’s Club supporter)* 32 oz. (4 cups) medium chunky salsa. Use mild, medium or hot depending upon taste. 18 oz. (1 jar) of apricot preserves (peach preserves may be substituted, but sauce will be a bit sweeter) 4 pounds (64 oz.) of fully cooked frozen prepared meatballs (home style, original or Italian) available from Kroger, Walmart or Meijer. Combine chunky salsa and preserves in a large saucepan. Heat over medium heat until the preserves melt, stirring frequently. Add frozen meatballs. Continue to heat over medium to low heat, stirring frequently, until the meatballs are hot and glazed with salsa/ preserves sauce, approximately 15 to 20 minutes. Remove meatballs and sauce to a slow cooker (crock pot). Serve from the slow cooker set on “low.” Parmesan Cheese Bits *By Mary Ann Hulette* 1 cup all purpose flour 1/3 cup parmesan cheese grated 1/4 tsp. red pepper 1/2 cup butter 2 tablespoons milk Stir first 3 ingredients in a medium bowl Cut in butter, until mix is crumbly Gently press mix together with hands, working until blended and smooth. Roll into a 10x8x1/4-inch rectangle on lightly floured surface. Cut lengthwise in 8 strips and crosswise into 4 strips. Place on lightly greased baking sheet, brush with milk. Bake at 350 degrees for 12-15 minutes. May be frozen up to one month. Makes 32 pieces. Black Bean and White Corn Salsa *By Shirley Fitzpatrick* 1 can (15 oz) black beans (rinsed and drained) 1 can (15 oz) whole white corn (drained) *1 can (10 oz) RoTel diced tomatoes (Mexican) drained 4 tablespoons sour cream 4 tablespoons Ken Steakhouse Creamy Caesar Dressing Mix all the above and serve with tortilla chips. Hot Pepper Pie By Barbara Pennington 2 - 8oz. packages cream cheese 1 cup sour cream 4 Tbsp. chopped pepper (green or yellow) 1 family size package of dried beef or 2 small packages 4 Tbsp. chopped white onion 2 Tbsp. milk 1/4 tsp. black pepper 1 Tbsp. Lowry seasoned pepper Chopped pecans for top Combine all except pecans. Put in deep-dish pie pan. Put pecans on top. Heat until it bubbles. Serve with Triscuits or other assorted crackers. Serve warm. Cheese Cookies By Lucille Terry 1 cup grated sharp cheese 1 stick butter (softened) 1 cup flour 1 tsp. salt Red pepper to taste Pecans Mix cheese and butter in mixer. Add salt, flour and pepper. Blend. Drop onto ungreased pan 1 teaspoon of mixture 1 1/2 inches apart. Press pecans on top. Bake 325 to 350 degrees for 12-15 minutes. Party Pesto Pinwheels By Jane Wilson 1 tube (8 oz.) refrigerated crescent rolls 1/3 cup prepared pesto sauce 1/4 cup roasted red peppers, drained and chopped 1/4 cup grated Parmesan cheese 1 cup pizza sauce, warmed Unroll crescent rolls into long rectangles. Seal seams and perforations. Spread each with pesto. Sprinkle with red peppers and Parmesan cheese. Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 inches apart on two ungreased baking sheets. Bake at 400 degrees for 8-10 minutes or until golden brown. Serve warm with pizza sauce. Yield: 20 servings. Apple, Cheddar and Walnut Toasts By Jane Wilson 24 thin slices narrow loaf French bread 2 tart apples, cored and thinly sliced 8 oz. (about 2 cups) sharp or extra sharp cheddar cheese 1 cup walnut pieces** Preheat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler. Remove from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored. Makes 24. Comments By Posting to this site, you agree to our Terms of Service Be polite. Inappropriate posts may be removed. State-Journal.com doesn't necessarily condone the comments here, nor does it review every post. Login above or Register to comment. 0 Total Comments Home \| Back
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