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Margie and Dottie Team
Tucson - Golder Ranch
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(520) 400-0049
MargieN@
LongRealty.com
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APPETIZERS

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CALL MARGIE and DOTTIE
(520) 400-0049
Ham & Cheese in Puff Pastry
1 package (2 sheets) frozen puff pastry defrosted (Pepperidge Farm)
2 T Dijon mustard
¼ lb sliced black forrest ham
½ lb sliced Swiss Gruyere cheese
1 egg beaten with 1 T water
Preheat Oven to 450
Place piece of parchment paper on sheet pan.  Lay 1 sheet of puff pastry on floured board & carefully roll it out to 10 by 12 inches.  Place it on sheet pan & brush center with mustard, leaving 1 inch border around edge.  Place layer of ham & then cheese, also leaving a 1 inch border.  Brush  border with egg wash.  Place second sheet of puff pastry on floured board & roll out to 10 by 12 inches.  Place second sheet on top of filled pastry, lining up edges.  Cut edges straight with small, sharp knife & press together lightly.  Brush top with egg wash & cut a few slits in top.  Bake 20 to 25 minutes until golden brown.  Allow to cool for a few minutes and cut into pieces ...serve warm.
Pesto Torte
8 oz cream cheese                                        4 oz goat cheese
½ c pesto (I use Classico)                          10 sun dried tomatoes in oil, drained & slivered
¼ c pine nuts coarsely chopped               fresh basil for garnish
Line a sm bowl with plastic wrap, leaving some overlapping the edges.  Set aside.  In another bowl, beat cheeses together until very smooth.  Spread a layer of pine nuts at the bottom of the bowl.  Top with a layer of creamed cheese mixture.  Add a layer of pesto, then another layer of cheese.  Spread a layer of sun dried tomatoes on top, followed by a sprinkling of pine nuts.  Fold up plastic wrap around torte and gently press to compress layers.  Refrigerate until ready to serve.  Unwrap top of mold, lift out of bowl & invert onto a platter.  Garnish with pine nuts and fresh basil.  Serve with crackers or baguette slices.   
 

 Garlic - Jalapeno Shrimp
20 lg shrimp, peeled & deveined w/tails on
3 garlic cloves minced
½ finely chopped jalapeno chile (stem, ribs & seeds removed)
1 T fresh lime juice
1 T olive oil
salt & pepper
Toss together shrimp, garlic, jalapeno, lime juice and 1 T oil.  Season w salt & pepper. 
Marinate in refrigerator for 45 minutes.
Heat oven to 400º.  Spread shrimp on lg cookie sheet & bake for 5 to 6 minutes...just until pink.. 
Squeese lime wedge over shrimp.

Baked Crab Appetizer
1 lb crabmeat                                    1 T prepared horseradish
¼ c drained capers                         2 t grated lemon peel
2 t Worcestershire sauce                ½ t Tobasco sauce
1 T lemon juice                                1 c mayonnaise
1 egg                                                 Salt & pepper
2 c grated sharp cheddar cheese
Preheat oven to 350º.  Mix the crabmeat, horseradish, capers, lemon peel, Worcestershire sauce,
Tobasco, lemon juice, mayonnaise, egg & salt & pepper to taste.  Add 1¼ c cheese & mix. 
Spread evenly in buttered 10 in Pyrex dish.  Top with remaining cheese & bake 20 to 25 min. 
If desired, put under  broiler 2 min to brown on top.  Serve with crackers      



 Cowboy Caviar                  
1 - 15oz can drained black eyed peas                
1 - 11oz can drained white shoepeg corn
2/3 c chopped green onions
2/3 c chopped cilantro
½ c chopped tomatoes
2 chopped avacados
Dressing
1/3 c olive oil
¼ c red wine vinegar
2 cloved garlic pressed
1 t cumin
Salt & Pepper to taste
Combine the dressing & mix in the solid ingredients. 
Can be made the day before to combine flavors but add the avacado & tomatoes the day you
are serving.  Serve w tortilla chips.
Chicken Lettus Wraps
4 or 5 chicken thighs cooked and cut in small bits
3 green onions
 sliced
3 T chopped cilantro (optional)
2 T chopped peanuts
1 t minced fresh ginger
¼ c soy sauce
3 T rice wine vinegar
1 T sesame oil
1 head iceberg lettus cut in quarters
Mix chicken,  onions , cilantro and peanuts in small bowl,  Mix ginger, soy sauce,
vinegar, sesame oil and add to chicken mixture. 
Divide lettus into little triangle cups and fill with chicken mixture.  Serve warm or cold

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Email Us

For all of your Tucson Real Estate Needs
Please Contact 
Margie Nicholson and Dottie May
Your Tucson Real Estate Professionals
(520) 400-0049
margien@longrealty.com