Cooking with Sam: Something for snack time

Snacks are always good at any time, but the best time is when you have guests over. Spring, summer, fall – and the best time is the winter months. Snacks that are hot just make you feel better.

Here are a few of the best, I think. Enjoy with family and friends.

Artichoke Balls

14 oz. can artichoke hearts

1 cup Italian-style bread crumbs

¾ cup parmesan cheese, grated

Dash of salt

3 cloves garlic, finely mined

Drain artichoke hearts and mix in large bowl. Blend all ingredients and mix well.  Shape into small balls.

Serve cold, or warm by placing in a warm oven prior to serving.

This freezes well. Makes 100 balls.

Artichoke Snacks

2 cans artichokes

1 package party rye slices

1 cup mayonnaise

1 cup Parmesan cheese

Mix together mayonnaise and cheese. Quarter artichokes and place on bread. Top with generous amount of cheese mixture. Bake at 350 degrees until brown.

You need to make these when your guests are about to arrive and put them to work. Get your visitors in the kitchen for a working visit, and this will get them to maybe share recipes.

Artichoke Marinade

9 oz. packages frozen artichokes

1 cup vegetable oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

2 cloves garlic, minced

½ tablespoon pepper

½ tablespoon salt

¼ tablespoon red pepper

¼ tablespoon dry mustard

Dash of hot sauce

Cook artichokes according to package directions, omitting salt. Place artichokes in a shallow dish.

Combine oil and remaining ingredients in a jar. Cover tightly and shake well. Pour over artichokes. Cover and marinate for eight hours.

Drain artichokes before serving. Yields four servings.

Antipasto Appetizer

4 oz. can button mushrooms, drained and chopped

14 oz. can artichoke hearts, drained and chopped

1 small jar stuffed olives, drained and chopped

1 small jar pimientos, drained and chopped

1 small can chopped ripe olives

Ingredients for marinade

2/3 cup white vinegar

2/3 cup salad oil

¼ cup minced dry onion

3 tablespoons salt

1 tablespoon sugar

1 tablespoon Accent

1 tablespoon seasoned salt

½ tablespoon seasoned pepper

Bring marinade ingredients to a boil. Cool slightly and pour over mushrooms, artichoke hearts, olives, mushrooms and pimientos. Cover and refrigerate for 12 hours.

This will keep for weeks. To me, it takes about two weeks for everything to really mix together.

I hope you like artichokes. They are one food most people do not keep on hand, but to me they are the best addition to any garden salad.