September 2010 Eat-n-Greet Menu and Recipes

September 2010. The first of a new ministry at St. Hilary, Eat-n-Greet!  We have been repeatedly asked for the recipes that we prepare and serve at Eat-n-Greet, so here is a place where they will all be, arranged by month!


September 2010 Eat-n-Greet Menu

Bagel Bites
Caprese Salad
Meatballs in Sauce
Bruschetta

The Bagel Bites are just the OreIda brand as pictured:

 

Caprese Salad

Such a fresh salad, usually sliced tomatoes, mozzerella, and basil, however in order for it to be a "finger food" or appetizer, we had to get creative!









INGREDIENTS

• Cherry tomatoes (grape, pear, and small heirloom tomatoes work as well)
• Mozzarella Cheese, cut in to 1/2" to 3/4" cubes (you can also cut up string cheese or use bocconcini (little balls of fresh mozzarella in liquid)
• Fresh Basil leaves (one for each serving)
• Toothpicks
• Extra Virgin Olive Oil 

PREPARATION
Cube the cheese, and thread one tomato, a basil leaf, and cheese onto each toothpick. Lay on platter and drizzle with a good quality, Extra Virgin Olive Oil.

Meatballs In Sauce

For this recipe, we used prepared meatballs, purchased at GFS in bulk (approx 120 meatballs for $11), they are the Rosina Brand Meatballs that are also sold in Giant Eagle and ACME and Buehler's in the frozen food section.

INGREDIENTS

• Rosina brand meatballs
• Favorite tomato or spaghetti sauce (we like Mid's very much and it is made local to St. Hilary)

PREPARATION
Place meatballs (either frozen or thawed) into a baking pan. Cover with the sauce and cover with foil. Bake at 350 degrees until the meatballs and sauce are hot and heated through.

Linda's Famous and ABSOLUTELY DELISH Bruschetta

This was such a fresh and delicious bruschetta--the best that I have ever tasted!

I know that I consumed like 20 pieces over the course of the weekend, it was THAT good!








INGREDIENTS

• 3 tablespoons of balsamic vinegar
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper

(mix these until dissolved and reserve for the tomato mixture)

• 6 firm and ripe Roma tomatoes, diced small
• 1/2 cup extra virgin olive oil
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 2 cloves of garlic, minced
• 12 (1/2" thick) slices of Italian style sourdough or French bread or baguette

PREPARATION
Stir 1/2 of the olive oil with the tomatoes, add chives and parsley and 1/2 the garlic. Pour the "reserve" basalmic mixture onto the tomatoes and set aside.

In a small bowl, stir together the remaining oil and garlic and brush this mixture on the slices of bread. Grill or broil the bread until golden brown. (2-3 minutes, watch closely--this can easily burn!)

Heap the tomato mixture onto the toasted bread slices and serve immediately. (do not do this too far in advance as the tomato mixture will make the bread soggy quickly)

Manga!

These recipes are for a "normal" serving, we have increased the recipes for the Eat-n-Greet!

Enjoy them!
Linda & Kelley