Recipes for Murder At The Museum
Appetizer Round Artisan Artichoke Dip and Bread
INGREDIENTS (for larger servings, double the recipe)
1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1 cup mayonnaise (or light mayonnaise)
2 cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers
1 loaf French bread &/or pita chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the artichoke hearts, mayonnaise, 1 1/2 cups Parmesan, cream
- cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan.
- Top with the remaining 1/2 cup of Parmesan.
- Bake for 25 minutes or until bubbly and slightly browned and then serve with bread.
Soup/Salad Round Choice Cherry Salad
2 tablespoons butter
1 1/2 cup almonds, slivered or chopped
2 pounds spinach or romaine, rinsed and torn into bite-size pieces
2 cups dried cherries
4 tablespoons toasted sesame seeds
2 tablespoon poppy seeds
1 cup white sugar
1.5 tablespoons minced onion
1/2 teaspoon paprika
1/2 cup white wine vinegar
1/2 cup cider vinegar
1 cup olive or vegetable oil
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter
- until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the greens with the toasted almonds and cherries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika,
- white wine vinegar, cider vinegar, and vegetable oil. Toss with greens just before serving.
Entree Round – Option#1 Creamy Tomato Chicken Tortellini
2.5 pounds boneless skinless chicken, diced and cooked
2 (16 ounce) packages cheese tortellini
2 (14.5 ounce) cans diced tomatoes with garlic and onion
2 cups chopped fresh spinach
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons dried or fresh basil
2 teaspoons minced garlic
4 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
- Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and
- garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to
- In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the
- saucepan along with the cooked chicken and Parmesan cheese. Heat through, then reduce
- heat to low, and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce.
- Stir to coat, and serve.
Entree Round (Side Dish) Buttered Vegetables Almondine
2/3 cup butter
1-1/4 teaspoons garlic salt
1-1/4 teaspoons garlic pepper
2 tablespoons and 2 teaspoons sliced almonds
2 tablespoons and 2 teaspoons white wine
1-1/3 medium onion, chopped
1-1/3 medium red bell pepper, chopped
2-2/3 cups chopped broccoli
2-2/3 cups chopped cauliflower
- Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper.
- Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper,
- broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
Entree Round – Option#2 Pecan-Crusted Salmon
1/2 cup butter, melted
1/4 cup and 2 tablespoons Dijon mustard
3 tablespoons honey
1/2 cup dry bread crumbs
1/2 cup finely chopped pecans
2 tablespoons and 2 teaspoons chopped fresh parsley
8 (4 ounce) fillets salmon
salt and pepper to taste
2 lemon, for garnish
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix
- together bread crumbs, pecans, and parsley.
- Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the
- fillets with the bread crumb mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.
- Season with salt and pepper, and garnish with a wedge of lemon.
Dessert Round – Option#1 Double Chocolate-Covered Strawberries
16 ounces milk chocolate chips
4 ounces white chocolate chips
2 tablespoons and 1 teaspoon shortening
1 pound fresh strawberries (if possible, with leaves)
- Insert toothpicks into the tops of the strawberries.
- In a double boiler, melt the milk chocolate and 2 tablespoons shortening, stirring
- occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the
- milk chocolate mixture.
- Turn the strawberries upside down and insert the toothpick into them for the chocolate to
- cool. Heat white chocolate chips in microwave with 1 tsp shortening for about a minute.
- Using a spoon, drizzle white chocolate over the tops of the fruit in swirled, artsy designs.
Dessert Round – Option#2 Savory City Cheesecake
3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
1 tablespoon lemon juice
1/2 cup heavy whipping cream, whipped
1/2 cup sliced fresh fruit or fruit pie filling (optional)
- In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3
- tablespoons sugar.
- Press into a 7 inch springform pan. Place in refrigerator until ready for use.
- In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
- Whip cream, and fold into cream cheese mixture.
- Spread into pan.
- Top with fruit (optional). Freeze for 1 hour, covered with foil.
- Place in refrigerator 30 minutes before serving.
Award Cookie Recipe Fancy City-Style Black and White Cookies (for the winners of Best Sleuth, Best Thespian, and Best Costume)
1 cup unsalted butter
1 3/4 cups white sugar
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate
- Preheat oven to 375 degrees F (190 degrees C).
- Butter 2 baking sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a
- time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose
- flour, baking powder, and salt; gradually blend into the creamed mixture.
- Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
- Bake until edges begin to brown, about 20 to 30 minutes.
- Cool completely.
- Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until
- mixture is thick and spreadable. (Add more than the indicated amount if you need to).
- Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in
- the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from
- With a brush, coat half the cookie with chocolate frosting and the other half with the
- white frosting. Set on waxed paper until frosting hardens.