APPETIZERS

Appetizers

BABA GHANOUJ (Eggplant Spread or Dip)
From the Kitchen of Roger

Ingredients:

1 large eggplant
1 clove garlic
½ tsp. salt
3 tbsp. tahini (sesame paste)
Juice of 1 lemon
2 tbsp. olive oil
Chopped Parsley to garnish

Directions:

Select an eggplant that feels light in weight for its size. Cut 3 or 4 one inch slices about ½ inch deep. Under a broiler or on open coals, cook on all sides until it is soft. When slightly cool, peel and cut out the center if seeds are large otherwise, use all the peeled eggplant. In a mixing bowl, mash 1 clove of garlic with the eggplant, cutting with a knife until mixture is smooth. Stir in the sesame paste. This comes in a can and is called Tahini. Be sure to stir paste well in the can to mix the oils before using the paste. After adding the sesame paste to the eggplant, add the lemon juice, stirring constantly until smooth. Transfer to a serving platter, or attractive bowl and garnish with chopped parsley. You may also garnish with pomegranate if desired. Pour olive oil over this but do not stir and use as a spread or dip with Lebanese bread wedges.
Alluz mi-koon! (It couldn't be more delicious!)

Compliments of Marco's Meats & Deli 586-772-1699
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BACON-WRAPPED SCALLOPS
(Preheat the oven to 425°)

Ingredients:

3/4 pound bacon
1 pound sea scallops, rinsed and patted dry
1 cup ketchup
1/3 cup packed light brown sugar
1/2 cup white vinegar

Instructions:

Cut the bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with a wooden toothpick; place on a rimmed baking sheet.
Bake for 15 to 18 minutes, or until the scallops are cooked through and the bacon is crisp.
Meanwhile, in a medium saucepan, combine the ketchup, brown sugar, and vinegar over medium heat; mix well and cook for 5 to 7 minutes, until the sugar is dissolved.
Dip the bacon-wrapped scallops in the sauce and serve with the remaining sauce
Makes about 2 dozen

Compliments of Marco's Meats & Deli 586-772-1699

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CAULIFLOWER CHEESE SOUP

From The Kitchen Of Matt

Ingredients:
2 Cups Potato Chunks
1 Cup Chopped Carrot
2 Cups Cauliflowerets
3 Medium Cloves of Garlic
1 Cup Chopped Onion
1 ½ tsp. Salt
4 Cups of Water
1 ½ Cup Grated Cheddar Cheese
¾ Cup of Milk
¼ tsp. Dillweed
¼ tsp. Dry Mustard
½ Tbsp. Black Pepper

Directions:
Place Potato, Carrot, Cauliflower, Garlic, Onion, Salt, and Water together in a large stock pot, simmer until all vegetables are soft. Mash it all together with a potato masher. Mix in Cheese, Milk, Dillweed, Dry Mustard, and Black Pepper. Serve with a small amount of cheese on top and enjoy!

Compliments of Marco’s Meats 586-772-1699

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CHEESY ONION MUSHROOMS

Ingredients:

1 1/2 lbs. medium mushrooms
1 8 oz. package whipped cream cheese with chives

Directions:

Remove stems from mushrooms. Fill caps with whipped cream cheese.
Broil 5 minutes or until lightly browned.
Makes about 3 dozen

Compliments of Marco's Meats & Deli 586-772-1699
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CHRISTMAS MEAT BALLS

Ingredients:

3/4 c. ground beef
1/4 c. ground pork
1 c. bread crumbs
1 tsp. parsley flakes
1 sm. clove garlic
1/4 c. milk
2 eggs, beaten
Salt and pepper

Directions:

Combine all ingredients and chill before making balls (makes 50 or 60). Place on lightly oiled baking sheets and bake at 400 degrees for 15 to 20 minutes. Shake pan once or twice during baking, drain on paper.
Place in slow cooker on sauce and simmer. Serve hot.

CRIMSON SAUCE:

1 (16 oz.) can jellied cranberry sauce
1 c. bottled chili sauce

Compliments of Marco's Meats & Deli 586-772-1699

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GOOD GLOP

Prep Time:10 Min Cook Time:10 Min Ready In:8 Hrs 20 Min

Servings 9 Original Recipe Yield 3 cups

Ingredients:

1 pound sliced bacon
3 cups shredded Cheddar cheese
4 large green onions, sliced
3 tablespoons mayonnaise

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble.
Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.


Compliments of Marco's Meats & Deli 586-772-1699
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CORN CHOWDER
From The Kitchen of Dee

Ingredients:
6 Ears of Corn
2 (15 oz.) Cans Whole Kernel Corn
5 Cups of Chicken Broth
3 Slice Marcos Bacon Chopped Finely
1 Onion Chopped
Salt and Pepper to Taste
1 lb. Red Potatoes, scrubbed and cut into ¾ in. dice
1 Cup Heavy Cream
4 Scallions Sliced Thin

Directions:
1.    Remove corn from the cob. Reserve Kernels and cob separately. Puree Canned corn and 2 cups broth in blender until smooth.
2.    Sauté Vegetables. Cook Bacon in a Dutch over medium heat until crisp. Using slotted spoon transfer bacon to paper towel on plate and reserve. Cook onion, corn kernels, ½ tsp of salt, and ¼ tsp. of pepper in Bacon Fat until vegetables are softened and golden brown.
3.    Finish Soup. Add Potatoes, Corn puree, remaining broth, and reserved corn cobs into dutch oven and bring to a boil. Reduce heat to medium low and simmer until potatoes are tneder. Discard cobs and stir in Cream, Scallions, and reserved bacon. Season with salt and pepper and serve.

Compliments of Marco’s Meats 586-772-1699
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HAM AND CHEESE TORTILLA BITES

Makes 36 (1 bite) servings.
Prep Time: 20 minutes
Refrigerate Time: 4 hours

Ingredients:


1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon McCormick® Chives
1 tablespoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® California Style Garlic Pepper with Red Bell and Black Pepper
1/4 teaspoon McCormick® Dill Weed
1/8 teaspoon McCormick® Thyme Leaves
5 flour tortillas (6-inch)
5 slices cooked ham, smoked turkey or roast beef
3 green onions, green part only


Directions:

Mix cream cheese and butter in medium bowl until well blended. Add chives, parsley, garlic pepper, dill and thyme; mix well. Cover. Refrigerate 4 hours or overnight.

Remove mixture from refrigerator and let stand until soft enough to spread. Place tortillas on work surface. Set aside 1 tablespoon cheese mixture in small bowl. Spread remaining cheese mixture on tortillas. Top with slice of meat.

Cut 10 (6-inch) pieces of green onions. Place 2 pieces at 1 edge of each tortilla. Roll tortillas. Seal edges with reserved cheese mixture.

Cut each tortilla roll into 3/4-inch slices. Serve immediately or cover and refrigerate until ready to serve.

Compliments of Marco's Meats & Deli 586-772-1699
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TIME OUT CHICKEN WINGS

Ingredients:

3 lbs. Marco's wing dings
1 8 oz. bottle of catalina French dressing
½ cup soy sauce
2 tsp. minced ginger

Directions:

Combine dressing, soy sauce and ginger.
Pour over chicken, marinate overnight.
Place wings on broiler.
Broil 15-20 minutes basting with marinate
Approximately 24-28 pieces

Compliments of Marco's Meats
586-772-1699
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WATER CHESTNUT WRAPS
Preheat oven to 350°

Ingredients:

1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
½ cup packed brown sugar
½ cup mayonnaise
¼ cup chili sauce

Directions:

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, for 30 minutes or until hot and bubbly.
Compliments of Marco's Meats
586-772-1699
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