|
||||||||||||||||
|
Kelly's Tomato and Mozzarella Bites |
Kelly Nielsen of Northwest Boat Center prepared this fresh and delicious appetizer for the Formula rendezvous. It's wonderful for boating---so easy to make ahead of time and carry on board. Drizzle with the basil-flavored olive oil just prior to serving. |
Ingredients: 1 pint - Grape tomatoes washed and dried |
Directions: Skewer the tomatoes, cheese and basil leaves in this order: Tomato, Basil Leaf, Cheese, Basil Leaf, Tomato. Place on serving platter and drizzle with the basil-flavored olive oil. |
Jill's Famous Veggie Dip |
Jill Schneider and her husband Bob, Formula 34 PC owners in south Florida, loves to entertain on their boat. Jill's favorite (or should we say her guests' most often requested) appetizer is the classic vegetable dip made with Knorr's® vegetable soup mix. She jazzes it up with water chestnuts and green onions for rave reviews from her friends at all their Formula gatherings. Make this scrumptious dip before you leave port for an easy take-along winner. Serve with corn tortilla chips or fresh veggies for dipping. |
Ingredients: 1 10-ounce package - Frozen chopped spinach thawed and squeezed dry |
Directions: Combine all ingredients and refrigerate to blend flavors. For a more uniform dip, our Formula Galley chef chopped spinach, water chestnuts and green onions in a food processor prior to blending with the remaining ingredients. |
Herb and Lemon Marinated Olives |
This flavorful blend of lemon, herbs and hot pepper is the perfect complement to the saltiness of the olives. Make it early in the week and keep refrigerated to blend all the flavors. Then just carry on board for all the olive lovers in your group. |
Ingredients: 3 cups - Green and black olives pitted, rinsed and drained |
Directions: Combine all ingredients in a stainless steel or glass container. Mix well. Cover and refrigerate to blend the flavors. |
