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end-of-the season bbq 
by Erika Molnar |
  1 2 3 4 5 6 7
continued from page 4

hors d’oeuvres
Baked Brie with Pecans
Brie, one wedge (about ½ lb.)
Pecans, 10-15 halves
1/4 cup Brown sugar
1/3 to 1/2 cup Maple syrup
1 box plain table water crackers

1. Place brie in an ovenproof dish. I use an old serving dish of my grandmother’s; it’s an oval about 8" long by 4" wide.
2. Put pecans on top of brie wedge, then crumble brown sugar over entire thing.
3. Preheat oven to 300 degrees F. Pour maple syrup over brie and place in oven.
4. Bake for 30 minutes or until brie has completely melted and is bubbling. It will squish flat and mix with the syrup; might look ugly but it will taste fabulous.
5. Serve hot, spooned onto plain table water crackers.

2 ripe avocados
1/2 c. salsa (I like Mrs. Renfroe’s Hot)
juice from one lime
1 T black pepper
1/2 t. salt
white and blue and yellow corn tortilla chips

1. Cut avocados in half and remove pit. Clean pit well and save.
2. Spoon flesh into a bowl and smoosh with the back of a spoon or fork.
3. Add salsa, lime, pepper and salt. Blend well with fork.
4. Put avocado pit in guacamole to prevent browning.
5. Serve with tortilla chips.

Crudités (Veggies)
baby carrots
radishes for garnish
cherry tomatoes
2 bell peppers (red, yellow, green)
hummus (you can make this yourself or buy it pre-made)

Preparation: Cut vegetables to desired size. Serve on a plate with hummus  for dipping.

this way for the main course recipes


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