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Appetizer Recipes
| 2 Pkg's 8oz cream cheese (softened) |
| 1 tsp worchestershire sauce |
| 1 jar chipped beef (chopped fine) |
| 1 bunch green onions (chopped fine) |
Fold all ingredients together shape into a ball. Place in the refrigerator on wax paper to make firm. Roll in finely chopped nuts if you wish. Serve with assorted crackers.
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| 1 Pkg (10oz) frozen chopped spinach thawed and drained |
| 1 container (16oz) sour cream |
| 1 cup Heilmann's mayonnaise |
| 1 Pkg Knorr vegetable soup & dip mix |
| 1 can (8oz) water chestnuts, drained and chopped (optional) |
| 3 green onions chopped |
In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover chill 2 hours to blend flavors. Stir well. If desired, spoon into bread bowl or serve with cut up vegetables or chips.
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| 1 lb ground chuck |
| 1/2 cup dry bread crumbs |
| 1/3 cup minced onions |
| 1/4 cup milk |
| 1 egg |
| 1 tblsp parsley flakes |
| 1 tsp salt, dash of pepper |
| 1/2 tsp wochestershire sauce |
| Sauce: |
| 1 12oz bottle chili sauce |
| 1 10 oz jar grape jelly |
Mix meat, bread crumbs, onion, milk, egg, parsley, salt, pepper and worchestershire sauce. Gently shape into 1" balls.
Melt oil in skillet, brown meatballs, drain off fat, heat chilli sauce and jelly in skillet, stirring constantly until jelly is melted.
Add meatballs and stir until thouroughly coated. Simmer uncovered about 30 min. Makes 5 dozen.
Thanks to Melinda Sharrit.
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| 1 lb pk mozzarella cheese |
| flour for dredging |
| 2 eggs (beaten) |
| 2 tbsp white wine |
| 2 tbsp finely chopped parsley |
| 1 cup seasoned bread crumbs |
Cut Mozzarella into 16 pieces about 2"x1/2"x1/2". Dredge in flour. Be sure to cover all sides well. Shake off excess. Beat eggs well, add wine. Combine bread crumbs with parsley. Dip floured mozzarella pieces firmly into egg mixture, then into bread crumb mixture, pressing crumbs on well. Dip pieces into eggs again, then into bread crumbs, rolling first between palms of hands. Refrigerate for 3-4 hours. Deep fry quickly in hot oil and serve. Thanks to Melinda Sharrit.
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| 1/2 cup butter, softened |
| 1/3 cup chopped onion |
| 1 tbsp Dijon-style mustard |
| 1 1/2 tsp poppy seed |
| 1/2 tsp Worchestershire sauce |
| 18 small dinner rolls, split |
| 3/4 lb cooked ham or smoked turkey (thinly shaved) |
| 1 cup shredded Swiss cheese (4oz) |
In small bowl, stir together butter, onion, mustard,poppy seed, and Worchestershire sauce. Spread over the cut sides of rolls. Place some of the ham and cheese on the bottom of each roll. Replace roll tops. Place in a foil-lined baking pan. Cover loosely with foil. Bake in a 350° oven for 15-20 min, or until heated through. Makes 18 mini sandwiches.
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| 2lbs Velvetta cheese |
| 1lbs Ground Beef |
| 1lbs Ground Sausage |
| 1 Jar Salsa 16oz |
In large skillet cook Beef and Sausage until well done, then drain off grease. On low heat add Velvetta in chunks, stirring as it melts. Then add Salsa, stirring well, until mixed and hot. Serve with Tortilla Chips.
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| 1-8oz pk cream cheese, softened |
| 1/2 small onion, minced |
| 1/4 cup mayonnaise |
| 1-1/2 tsp lemon juice |
| 1-1/2 tsp worchestershire sauce |
| 1/2 tsp garlic salt |
| 6oz crabmeat, shredded and drained |
| 1/2 cup cocktail sauce |
| 3 sprigs of parsley |
Blend together all ingredients except cocktail sauce. Form into a rectangle and cover with plastic wrap. Refrigerate a few hours or overnight. To serve, place chilled mixture in center of platter, covering with cocktail sauce. Add sprigs of parsley to decorate top. Serve with assorted crackers.
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| 1 8oz Pkg Cream Cheese (regular or non fat) |
| 1 cup Sour Cream (regular or non fat) |
| 1 cup (4oz) Monterey Jack Cheese, Shredded (with or without Jalepeno peppers) |
| 1/4 cup chopped, well drained pimento-stuffed green olives |
| 1/4 cup chopped red onions |
| 1/2 tsp seasoned salt |
| 1/8 tsp garlic powder |
| 2 15-oz cans black beans, drained |
| 6 10 inch flour tortillas |
| Salsa |
Beat cream cheese and sour cream in medium bowl until well blended. Stir in Monterey Jack Cheese, olives onion, salt and garlic powder. Cover and refrigerate for 2 hours or overnight. Place beans in food processor or blender; process until smooth. Spread each tortilla with a thin layer of beans. Spread thin layer of cream cheese mixture over beans. Roll up tortillas tightly. Wrap each in plastic wrap and refrigerate until chilled. Cut tortillas into 3/4 inch slices. Serve with salsa.
Thanks to Tom Marshall.
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| Olive oil |
| Butter |
| Oregano |
| Crushed garlic |
| Loaf of French bread |
| Tomato, sliced thinly |
| Mozzarella |
| Parsley |
| Garlic powder |
Heat olive oil, butter, crushed garlic and Oregano in a small saucepan. Slice the loaf of French bread in half and brush butter mixture on top. Layer the tomato slices on the bread. Top with Mozzarella and sprinkle with parsley and garlic powder. Bake at 350° for 10 minutes. Thanks to Angela Ross and Liz Brown.
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| 1 (8 oz.) pkg. cream cheese |
| 1 can of minced clams, with juice |
Put cream cheese in a bowl and beat until creamy, and then squeeze clam juice over. Mix until creamy, then add clams and mix some more. Thanks to Angela Ross.
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| 1 can refried beans |
| 8 oz. low fat cream cheese |
| 1 small can sliced black olives |
| 1 small can green chilies |
| 1/2 cup salsa |
| 1 1/2 cups Cheddar cheese, shredded |
Preheat oven to 350°. In a round casserole baking dish, layer first the refried beans, then cream cheese, green chilies, salsa (add more if desired), black olives, and top with shredded Cheddar. Bake at 350 for 20 to 30 minutes. Thanks to Angela Ross.
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| 5 oz. fresh spinach, rinsed & stemmed |
| 2 cloves garlic, pressed or minced |
| 1 1/2 cups cooked butter beans |
| 1 cup chopped scallions |
| 2 tbsp chopped, fresh basil |
| 2-3 tbsp lemon juice |
| Salt & pepper, to taste |
| 5-6 artichoke hearts or bottoms, minced |
Using just the water clinging to the leaves after rinsing, steam the spinach until just wilted, 2-3 minutes; drain. In a food processor, puree' the spinach, garlic, beans, scallions, basil & 2 tbsp of the lemon juice until very smooth. Fold in the minced artichoke hearts & add more lemon juice, salt & pepper to taste. Serve chilled or at room temperature. Thanks to Angela Ross and Moosewood Cookbook.
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| 1/2 cup fresh corn kernels (about 1 ear) |
| 1 1/4 cups chopped tomato |
| 1/2 cup chopped fresh cilantro |
| 1/4 cup chopped red onion |
| 1/4 cup chopped green onions |
| 1/4 cup fresh lemon juice |
| 1 tsp hot pepper sauce |
| 1/2 tsp olive oil |
| 1/4 tsp salt |
| 1/4 tsp ground cumin |
Steam corn, covered 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl. Yeild: 2 cups (serving size: 1/4 cup). Calories, 24 (23% from fat) Fat 0.6g (sat 0.1g, mono 0.3g, poly 0.2g) Protein 0.8g, Carbs 4.8g Fiber 1g, Chol 0mg, Iron 0.5mg, Sodium 86mg, Calc 11mg. Note:The Salsa can be made a day in advance. Cover and chill. Thanks to Tom Marshall.
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| 1/4 cup Parmesan Cheese |
| 1/2 cup Sour Cream |
| 1/2 cup Mayonnaise |
| 1/2 cup Sun dried Tomatoes * ( I slice them up) |
| 14 oz. can Artichoke hearts - chopped |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon hot pepper sauce |
| 2 cups shredded Swiss Cheese |
| Chopped parsley |
Combine all ingredients in shallow baking dish. Bake at 350 degrees for 20-25 minutes. Soften sun dried tomatoes with 1/2 cup boiling water for 20-30 minutes. ( Or use dried tomatoes in oil). Thanks to Joe Smith Jr.
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| 1/2 pound crab meat |
| 1 1/2 cups soft bread crumbs |
| 1 egg (beaten) |
| 2 tablespoons cocktail sauce |
| 2 tablespoons mayonnaise |
| 2 tablespoons green onion (minced) |
| 1 teaspoon parsley flakes |
| 1/2 teaspoon dry mustard |
| Dash red pepper |
| Dash black pepper |
| 1 cup potato chips (crushed) |
Creative Crab BallsIn large bowl, combine all ingredients except potato chips; mix well. Cover; chill for 1 hour. Form mixture into 36 balls, using rounded teaspoon for each. Roll in crushed potato chips; place on baking sheet. Bake in preheated 425 degree oven for 10 to 12 minutes or until hot and golden brown. Serve with cocktail sauce.
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