Weekly Food Finds – August 23, 2019 – Rimann Liquors

Weekly Food Finds – August 23, 2019

August 23, 2019

Mandarin Turkey Pinwheels

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 teaspoon curry powder
  • 1/2 cup mandarin oranges, drained and chopped
  • 3 flour tortillas (12 inches), room temperature
  • 1/2 pound sliced deli smoked turkey
  • 3 cups fresh baby spinach
  • 2 green onions, chopped

In a small bowl, beat cream cheese and curry powder until blended. Stir in oranges. Spread over tortillas. Layer with turkey, spinach and green onions; roll up tightly. Wrap in plastic and refrigerate for 2 hours or until firm enough to cut.

Unwrap and cut each roll into 10 slices.

Courtesy of Taste of Home

 

Sherried  Meatballs

  • 3 lbs. ground round
  • 6 eggs, beaten
  • ¼ cup flour
  • 1 t. allspice
  • 1 T. salt
  • ¼ t. pepper
  • ½ t. oregano
  • ½ cup oil
  • 3 T. flour
  • 2 – 10 ½  oz cans beef consommé
  • 2-3 T. onion, minced
  • 1 T. Worestershire sauce
  • ¾ cup dry sherry

Mix meat and eggs; blend ¼ cup flour, allspice, salt, pepper and oregano and add to meat mixture.  Shape into balls ½ “ in diameter and brown in hot oil.  Remove from skillet and drain.  Stir 3 T. flour in to oil remaining in skillet.  Add consommé, onion and Worcestershire sauce and cook until thickened.  Add sherry, mix and pour over meatballs.  (may be frozen – place frozen meatballs with sauce in 375-400 degree oven for 30 minutes OR place in crock-pot to thaw and heat.)  Serve warm from chafing dish.  Makes 150 meatballs.

Courtesy of Company’s Coming (Junior League of Kansas City, Missouri)

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