Easy Party Recipes
Chris Makalinao, of Dallas, sent in her recipe for Anchovy Tomato Toasts. "This has always been one of our family 'must-have' starters at our get-togethers. It may be served warm or at room temperature and is quick and easy to prepare," she says.
Peggy Galletley, of Porterville, Calif., sent in her recipe for Salmon Pasta Salad. Although she makes it most often for her truck-driver husband to take on the road, it's also perfect for making ahead for a spring or summer get-together. "My husband is a truck driver with a gourmet palate. I make cold pasta dishes that are flavorful and have fresh vegetables and protein for his dinners while he's away."
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Anchovy Tomato Toasts
High Cotton Food Styling and Photography
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¼ cup (1/2 stick) unsalted butter
¼ cup extra virgin olive oil
2 tablespoons minced garlic (about 1 head or 12 garlic cloves total)
1 to 2 teaspoons anchovy paste
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1 loaf French bread, cut on the diagonal into eight ¾-inch-thick slices
8 medium spinach or basil leaves
4 slices provolone, quartered
2 Roma tomatoes, cut into 8 slices total
Instructions
¼ cup extra virgin olive oil
2 tablespoons minced garlic (about 1 head or 12 garlic cloves total)
1 to 2 teaspoons anchovy paste
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1 loaf French bread, cut on the diagonal into eight ¾-inch-thick slices
8 medium spinach or basil leaves
4 slices provolone, quartered
2 Roma tomatoes, cut into 8 slices total
1. Heat the butter in a small skillet over medium heat. Stir frequently until the butter melts and begins to darken slightly. Add the olive oil and stir until well blended. Add the garlic and cook for 15 seconds, stirring constantly. Stir in the anchovy paste. Remove from the heat and add the parsley.
2. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet and bake for 5 to 6 minutes on each side, until golden. Set aside to cool.
3. Spoon an equal amount of the anchovy mixture, about 1 tablespoon, on each bread slice, and spread evenly. Place a spinach leaf on each bread slice and top with provolone. Top with a tomato slice. Serve warm or at room temperature. Serves 8.
Nutritional Information
2. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet and bake for 5 to 6 minutes on each side, until golden. Set aside to cool.
3. Spoon an equal amount of the anchovy mixture, about 1 tablespoon, on each bread slice, and spread evenly. Place a spinach leaf on each bread slice and top with provolone. Top with a tomato slice. Serve warm or at room temperature. Serves 8.
Nutritional facts per serving: 230 calories, 14g fat, 8g protein, 19g carbohydrates, 1g fiber, 340mg sodium.
Salmon Pasta Salad
High Cotton Food Styling and Photography
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8 ounces dry spaghetti noodles, broken in thirds
1 small zucchini or yellow squash, chopped
½ cup chopped celery
1/3 cup finely chopped red onion
1 (2-ounce) can sliced black olives, drained
1 (7-ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 tablespoons chopped basil or cilantro
2 tablespoons chopped parsley
½ teaspoon garlic salt
¼ teaspoon celery seeds
¼ teaspoon pepper
½ cup light mayonnaise
1 pound salmon fillets, cooked, flaked and chilled
Spring greens (optional)
Instructions
1 small zucchini or yellow squash, chopped
½ cup chopped celery
1/3 cup finely chopped red onion
1 (2-ounce) can sliced black olives, drained
1 (7-ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 tablespoons chopped basil or cilantro
2 tablespoons chopped parsley
½ teaspoon garlic salt
¼ teaspoon celery seeds
¼ teaspoon pepper
½ cup light mayonnaise
1 pound salmon fillets, cooked, flaked and chilled
Spring greens (optional)
1. Cook pasta according to package directions. Drain well and run under cold water to cool quickly. Shake off excess liquid and place in a large bowl.
2. Add zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper and mayonnaise. Toss gently. Fold in salmon. Serve on a bed of spring greens, if using. Serves 6.
Tips from the Test Kitchen
2. Add zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper and mayonnaise. Toss gently. Fold in salmon. Serve on a bed of spring greens, if using. Serves 6.
Tips From Our Test Kitchen: For variety, add water chestnuts, raw chopped cauliflower or broccoli, and jalapeno chiles. You may use rotini instead of angel hair pasta.
Nutritional Information
Nutritional facts per serving: 400 calories, 19g fat, 22g protein, 33g carbohydrates, 2g fiber, 440mg sodium.
first appeared: 4/26/2009
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