Thanks for everyone who participated in the holiday progressive…. good time was had by all!
Here are some recieps from the progressive:
Here is the recipe for the Corn, bean, feta dip
1 can shoepeg white corn, drained
1 can black beans, rinsed
4 oz. feta cheese
1 bunch green onions
1/4 c. extra virgin olive oil
1/4 c. sugar
1/4 c. apple cider vinegar
garlic powder, salt
Mix and enjoy!
24 fresh asparagus spears
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled blue cheese
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
12 slices bread, crusts trimmed off
12 slices thinly sliced deli ham
1/4 cup butter or 1/4 cup margarine, melted
green onion, curl
red bell pepper
Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired.
Arrange asparagus in a steamer basket over boiling water.
Cover and steam 4 to 6 minutes or until crisp-tender.
Remove from steamer, and cool on paper towels.
Stir together cream cheese and next 3 ingredients.
Roll each bread slice with a rolling pin to flatten.
Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.
Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet.
Brush with butter; sprinkle with paprika.
Bake at 400°F for 12-15 minutes or until golden.
Garnish, if desired.
Note: Freeze unbaked roll ups up to 1 month in an airtight container.
Thaw in refrigerator, and bake as directed.
Yield: 12 appetizer servings.