Spicy Food

Seviche (say-bee-chay), a marinated seafood classic, can be enjoyed at any meal. It was created in Peru and became an Andean favorite. Popcorn, the authentic accompaniment, probably also originated in the same region before Columbus because it is used there in so many different ways. The popped corn is not buttered and salted as we …

Seafood seviche (say-bee-chay) originated in pre-Columbian Peru.This uncooked dish makes a refreshing appetizer or a main course for a light summer meal. It is best made the day before it is to be served. Makes 10 to 12 Servings 1½ pounds redfish, snapper, trout, or a mixture (use any good fresh fish your favorite fisherman …

A secret to using sun-dried tomatoes is to soften them in warm red wine for an hour or more before draining and using them. Keep the wine-softened tomatoes covered and on hand in the refrigerator Makes 6 (3-inch) or 1 Large Cheese Ball 3 8-ounce packages cream cheese, softened; or dripped plain yogurt1 cup sun-dried …

This is about as Tex-Mex as it comes, but an informal gathering in these parts of Texas wouldn’t be the same without it. Makes 8 to 12 Servings. More as a Dip 1 2-pound package Velveeta® cheese, cut into 1-inch cubes1 pound sharp cheddar cheese, shredded, light if available1 10-ounce can Rotel® diced tomatoes and …

A tasty appetizer that can be prepared ahead, sealed in bags, and frozen until just before serving. Makes About 24 2 8-ounce packages cream cheese, low-fat will work or dripped yogurt1 cup mayonnaise, Hellmann’s® recommended (try the light)1 tablespoon onion, grated¼ cup fresh chives or green onion tops, minced1 cup bleu cheese, crumbled½ teaspoon cayenne …

Portabella mushrooms are so good! I even remove the stem and use a big cap instead of pastry for individual pizzas—much less fattening. Makes About 24. Mushrooms:6 medium-size portabella mushroomsOlive oil to coatSalt and freshly ground black pepper, to taste Basil-Red Pepper Cream1 cup fresh basil leaves¼ cup roasted red pepper (canned), chopped3 tablespoons pine …

A new twist on the old favorite spinach dip. Serve with crisp, lowfat, whole grain crackers. Makes 2½ Cups 1 10-ounce package frozen spinach, thawed, drained, chopped½ cup red Bell Pepper or canned roasted red pepper, chopped¼ cup green onions, chopped2 garlic cloves, peeled and crushed1 green serrano, stemmed, seeded, and minced½ teaspoon hot pepper …

Great for parties because it can be made ahead of time, and leftovers can be remolded and frozen! A favorite from my Corpus Christi,Texas, friend, Lillian Murray, an experienced hostess, having spent many years hosting parties at conventions throughout the United States that were held by her family’s insurance company. Makes 1 Large or 2 …

A delightfully different dip for raw or parboiled vegetables, or tostadas; or used as a stuffing for celery, banana peppers, or cherry tomatoes when served as appetizers. Makes 1 Cup 6 Long Green/Red Chiles, peeled, seeds removed, chopped; or 1 (4-ounce) can, drained, chopped1 8-ounce package cream cheese or dripped yogurt2 tablespoons milk3 tablespoons green …

This rich, creamy, warm dish sounds complicated but it is very easy.Your guests will think you have pulled out all the stops. Makes 2 Cups 1 4-ounce can artichoke hearts (not marinated), drained well3 tablespoons Parmesan,Asiago, or Romano cheese, shredded2 tablespoons reduced-fat or nonfat mayonnaise2 garlic cloves, peeled and crushed1 teaspoon Aleppo pepper or cayenne …