APPETIZERS (35)
Source of Recipe
Roz,www
List of Ingredients
Chips Supreme
Serves: 4 to 6
1 package (6 ounces) potato chips or crisps
1 can (2 1/4 ounces) sliced black olives, drained
1 cup (4 ounces) shredded Mexican cheese blend
1/2 cup sliced jalapeño peppers
1 small tomato, chopped and drained
Preheat the oven to 400 degrees F. Spread out the potato chips on a large
rimmed
baking sheet. Top evenly with the olives and cheese. Bake for 3 to 4
minutes, or until
the cheese has melted. Remove from the oven and top with the jalapeño
peppers and
chopped tomato.
TORTILLA ROLLUPS
You can also do a cornicopia with salami that has been sliced thin. Lay out
the rounds of salami and then pipe some grated cheese in the center. Fold the
sides toward the center. It will look like a horn. Be sure and add cream cheese
to the grated cheese. I usually use three different kinds. These are popular
with the men.
6 oz pkg Sliced dry salami (Can use ham and cheese instead)
8 oz pkg Cream cheese, softened
4 lg Flour tortillas
1 Avocado, thinly sliced
1 lg Tomato, finely chopped
1/2 head Iceberg lettuce, shredded
· Spread flour tortillas with cream cheese. Arrange salami slices about 1/2
inch apart on top of cream cheese.
· Press avocado and tomato into cream cheese around salami. Cover with 1
layer shredded lettuce Press down lightly.
· Roll tightly into log. Wrap with plastic wrap. Chill for several hours or
overnight. Slice into 1 inch sections
Spinach Balls
2 boxes Frozen chopped spinach; cook and drain well
2 C Pepperidge Farm herb bread mix (stuffing)
1 stick Butter
1/2 C Parmesan
6 Beaten eggs
1 tbsp Ground black pepper
1 tbsp Garlic salt
1 tbsp Lemon juice
1 tbsp Hot pepper sauce; a little less of Tabasco
1 lg White onion, chopped finely
Press into small balls and bake on cookie sheet at 350 for 15 minutes.
Sausage Balls
1/2 lb Mild ground pork sausage
1/2 lb Hot and spicy ground pork sausage
3 C Buttermilk baking mix
1/2 lb Shredded cheddar cheese
1/2 lb Shredded mozzarella cheese
· In a large bowl combine all ingredients. Knead ingredients together to form
soft dough.
· Shape into 1 inch balls. Place on greased baking sheet. Bake 20 minutes in
350 degree oven until golden brown.
· Reheat cooked frozen sausage balls 10 minutes in 350 degree oven.
Mini-Magic Meatballs
Makes 4 dozen.
Mini-Magic Meatballs
1 lb Lean ground beef
2 C Torn pieces of bread
1 pkg Dry onion soup mix
1 Egg, slightly beaten
1 tbsp Dried parsley flakes
· Combine meatball ingredients and mix well. Shape into 1-inch balls and
arrange in large glass baking dish.
Magic Sauce
1 C Catsup
1/3 C Grape jelly
1/3 C Lemon juice
· Combine sauce ingredients and pour over meatballs.
· Bake at 350 for about 45 minutes. If necessary, spoon off excess fat
**Can also change the meat to hot dogs, and add pineapple chunks.
Poor Man's Caviar
1 can Black pitted olives
15 Green olives
1 clove Garlic
1 Tbsp Olive oil
Put all the above ingredients in food processor, chop until it resembles
caviar. Serve with crackers or dried toast
Spicy Cajun Style Buffalo Wings
3 lb chicken wings and/or drumsticks
1 Bottle Kraft Spicy BBQ sauce
1 1/2 ts cayenne pepper
1/4 ts salt
2 ts black pepper
1/2 ts garlic flakes
1 t onion flakes
3 tb Worcestershire Sauce
2 tb jalapeno sauce1 tb Tabasco sauce
1 tb cajun spice
In a Crockpot, add chicken, BBQ Sauce, and all spices. Stir and heaton low
for 4 hours.
VEGETABLE PIZZA
These amounts are for using two cans of crescents, but you could easily use
half of everything.
2 cans crescent rolls
1 cup sour cream
1-2 Tbsp.horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups fresh mushrooms, sliced
1 cup chopped fresh tomatoes
1 cup small broccoli florets
1/2 cup chopped green pepper
1/2 cup finely sliced green onions
Heat oven to 375*. Separate dough into 4 long triangles. Place rectangles
crosswise in ungreased 15x10" jelly roll pan, press over bottom and 1" up sides
to form crust. Seal perforations. Bake at 375* for 14-19 minutes or till golden
brown. Cool completely.
In small bowl, combine sour cream, horseradish, salt and pepper; blend till
smooth. Spread evenly over cooled crust. top with veggies. Cut into appetizer
size pieces. Refrigerate leftovers. 60 appetizers.
Cheese/Onion Roll-ups
I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted
Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to room temperature before
baking. Bake at 400ª for 12-15 minutes until golden brown
APPETIZERS
1 pkg. cocktail bread (rye)
1 lb. sausage or ground beef
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce
Brown meat, drain. Melt cheese; mix together meat, cheese and Worcestershire
sauce. Spoon onto bread and lay on cookie sheet. Freeze; when solid, store
in freezer bags in freezer. When ready to use, bake at 350 degrees until
bubbly, 10 to l5 minutes.
MUSHROOM ROLL-UPS
1/2 c very finely chopped onion
1/2 tsp salt
1/2 lb very finely chopped fresh mushrooms
1/4 tsp pepper
1/4 c butter
1/4 tsp garlic powder
8 oz cream cheese
1 loaf ( 16 slice) white bread
1/2 tsp worstershire sauce
Saute onions and mushrooms, in butter, until very soft. Add cheese and
remaining ingredients. Stir until cheese is melted. Cool.
Remove crust from bread slices.Roll each slice flat with a rolling pin.
Spread with cooled cheese
mixture. Roll up each slice. Brush lightly with melted butter. Freeze solid.
When ready to serve, remove from freezer, cut each roll into 3 pieces, and
bake in a 400 oven for 10-15 minutes, until lightly browned. Serve hot.
Makes 4 doz mini-rolls or 16 egg-roll size rolls.
Ham Roll ups
1 Package boiled ham
8 0unces cream cheese -- softened
1 bunch green onions -
diced 1 teaspoon horseradish -- may add more
Combine the cream cheese and the horseradish . Taste and correct amount of
horseradish if desired. Place a slice of the bioled ham on a clean flat surface
and spread the mixture thinly over the ham. Nest sprinle the green onions over
the top half of the ham. Starting with the portion you have sprinkled the
onions with roll into a very tight pen type shape. Seal with a bit of the cream
cheese mix. Slice into bite size peices. This is a great party food and is
almost always gonesoon after your party starts.
Sun Dried tomato and cheese
3 oz Sun-dried tomatoes - -blanched*
8 oz Cream cheese
8 oz Unsalted butter - OR -margarine
1 c Parmesan - freshly grated
2 tb Olive oil
2 c Basil leaves - fresh, -lightly packed Crackers (your favorite)
BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in
boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips.
In a food processor, combine cream cheese, butter, Parmesan, olive oil and
remaining sun-dried tomatoes.Process until smooth. Place in refrigerator for about
30 minutes, or until firm enough to shape into a ball. Place cheese ball on a
platter. Arrange basil leaves and reserved tomato strips around cheese ball
like a sunburst. To serve, spread on your favorite crackers. Makes 2-1/2 cups.
Three Cheese Ball
8 oz Package cream cheese
4 c Shredded cheddar cheese
2 tb Milk 2 tb Grated onion
2 tb Worcestershire sauce
1/2 c Crumbled blue cheese
3/4 ts Garlic powder
1/4 c Snipped parsley
2 tb Chopped pecans
2 ts Cracked black pepper
Let cream cheese and cheddar cheese stand at room temperature till softened.
In mixer bowl combine cheese, onion, milk and worcestershire; beat with
electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To
one portion beat in blue cheese; to a second portion stir in the garlic powder.
Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the
blue cheese ball in snipped parsley. Roll the garlic cheese ball in the
chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour
more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls
CHEESE BALL
2 lg Cream cheese
1 9-oz Old cheddar (250 gr.)
1 tbsp Lemon juice
1 tbsp Worcestershire sauce
2 tbsp Chopped onion
1 tbsp Green pepper
Cream cheese with mixer, add ingredients and mix, then stir in cheddar
cheese. Form into ball, sprinkle with either chopped walnuts or paprika. Serve with
crackers.
CHEESE PINWHEELS
1 pkg. Pillsbury or other crescent roll dough
8 oz. pkg Cream cheese
1 lb. Sweet sausage, or 1 pepperoni sausage cut in very small pieces
Saute sausage until browned, or pepperoni until heated through. Drain fat,
and add cream cheese. Stir until cheese is combined with meat. Set aside. Open
crescent roll dough and divide in half. Unroll the dough and press the
perforations together. Roll out entire section until perforations disappear and a
solid rectangle is formed. Spread 1/2 of cheese and meat mixture on rolled dough,
and roll up jelly roll fashion. Repeat with other half of the dough. Wrap each
roll in plastic wrap and refrigerate at least one hour. Slice rolls into even
pieces approximately 1/2 to 3/4 inches thick. Arrange on oiled baking sheet
and bake at temperature indicated on dough package until browned. Serve warm.
VEGIE SQUARES
2 cans Pillsbury crescent rolls
1/2 C Sour cream
1 pkg Dry Hidden Valleny Ranch Dressing
1 8-oz pkg Cream cheese, softened
1 C Mayonnaise (or Miracle Whip)
· Grease cookie sheet and spread out crescent rolls flat, pressing the seams
together. Bake at 350 for 10 minutes or until lightly browned. Cool at least
1/2 hour.
· Mix cream cheese, mayonnaise, sour cream and package of ranch dressing in
blender until smooth. Frost cooled rolls.
· Top each with 3/4 cup each: chopped cauliflower, bell pepper (red, green,
or yellow), grated carrots, chopped broccoli, celery.
Usually, I pick a combination of 3 toppings--anymore, and they just fall off.
You can use whatever you like.
Salmon Log
1 15½ can Salmon
1 8 oz Cream cheese
1/4 tsp Garlic, finely minced
2 tbsp Grated onion
1/4 tsp or less Worcestershire Sauce
2 tbsp Fresh lemon juice
1/8 tsp Celery seed or salt
Fresh chopped parsley
· Cream together the cream cheese and about 2/3 can of salmon. Set aside the
rest of the salmon.
· Add remaining ingredients and the remainder of the canned salmon and mix.
Chill for several hours. Shape into a ball and roll into fresh chopped parsley.
CHICKEN DRUMSTICKS
3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water and
mustard until butter and sugar melt. Cool; pour over wings and marinate at
least 2 hours, turning once or twice. Bake in same pan at 375: for 1-1/4 to
1-1/2 hours, turning occasionally. Drain on paper towels.
Buffalo Balls
2 pounds sausage meat -- hot, italian
2 pounds ground beef -- extra lean
4 whole onions -- chopped fine
1 head garlic -- minced
12 whole jalapeno peppers -- seeded and chopped (depending on taste, may want
less if too hot)
3 cups favorite buffalo wing sauce -
Form into balls and bake @ 400 Degrees till well done. Douse in your
favorite Buffalo Wing Sauce recipe.
CHIPPED BEEF AND CHEESE BALL
8 ounces cream cheese
3 ounces dried beef
2 green onions, chopped
1/4 teaspoon onion salt
1 1/4 teaspoons monosodium glutamate (MSG)
1 tablespoon Worcestershire sauce
Directions
In a medium bowl, combine cream cheese, dried beef, and chopped onions. Mix
well, then season with onion salt, monosodium glutamate, and Worcestershire
sauce. Form into a ball, and refrigerate.
ENGLISH CHEESE CUCUMBER SANDWICHES
1 ( 8 oz ) pkg cream cheese, softened
1/2 to 3/4 pkg good seasons italian dressing mix
2 to 3 Tbsp mayonnaise
Mix the preceding well. Spread on rye or pumpernickle bread slices. Place
thin slices of cucucumber on each piece of bread. Sprinkle with dill weed.The
burpless or english cucucumbers are very good.
Cheddar Spinach Appetizer Squares
1 (8 ounce) can refrigerated crescent rolls
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 1/2 cups half-and-half or milk
1 (10 ounce) package frozen chopped spinach, thawed, well drained
3 eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon onion powder
Heat oven to 350°. Unroll crescent rolls; place in 13x9-inch baking pan.
Press over bottom and 1/2-inch up sides of pan; seal perforations. In medium bowl
combine all remaining ingredients; mix until well blended. Pour into crust.
Bake for 25 to 35 minutes or until filling is set. Cut into squares. 24 squares
Spinach Dip
1 c Mayonnaise
1 cn Water Chestnuts, Chopped
3 ea Green Onions, Finely Chopped
1 c Sour Cream
1 pk Dry Vegetable Soup Mix
1 pk Frozen Chopped Spinach
Defrost, drain and squeeze moisture from the spinach. Combine with
remaining ingredients. Chill several hours. Serve with raw vegetables or serve in
round bread bowl that has been made out of a loaf of round bread.
BREAD BOWL:
Take any loaf of round bread (rye, cuban, etc) and hollow the loaf out
leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and
serve with dip.
SAUSAGE AND SAUERKRAUT BALLS
Cook in micro making sure sausage is well broken up
2 4 inch sausages with casing removed
1 / 4 cup chopped fine onion
THEN ADD:
1 / 2 cup well drained sauerkraut
1 / 3 cup sour cream
1 Cup or more bread crumbs to hold together.
Roll in Balls and bake at 350 for 10-15 min till brown.
8 layer dip
First Layer:
1 can Refried beans
Second Layer:
3 Avacados, mashed with 1 Tbsp lemon juice
Third Layer:
1 pkg Lawry's taco mix blended with 6 tbsp sour cream and 3 tbsp mayonnaise
Fourth Layer:
1 C (plus) Jack cheese
Fifth Layer:
1 C (plus) Cheddar cheese
Sixth Layer:
1 bunch Green onions, include stalks, chopped fine
Seventh Layer:
3 Tomatoes, finely chopped
Eighth Layer:
1 can Diced ripe olives (optional)
Serve with tortilla chips. As a variation: 1 lb. ground beef can be fried,
and added as a layer before beans.
EGGPLANT CAPONATA
1 medium eggplant
Salt
3/4 cup olive oil
2 TBS olive oil
2 cups onions, chopped
1 cup celery, finely chopped
1 cup tomatoes, cored, peeled, seeded, and chopped
1/2 cup pitted, halved green olives
1/4 cup capers, rinsed and drained
1 TBS pine nuts
1/3 cup red wine vinegar
1 TBS sugar
Freshly ground pepper
Peel and cube the eggplant. Place the cubes in a colander and salt
thoroughly. Let drain for one hour. Rinse thoroughly and pat dry with paper towels. Heat
half the oil in a large skillet over high heat. Saute half the eggplant until
golden brown (5-8 minutes). Remove to a strainer and drain. Add the remaining
oil, saute the rest of the eggplant, and drain. Wipe the pan clean, add the
additional 2 TBS oil and saute the onions and celery just until tender. Add the
tomatoes, cover the pan and cook 4-5 minutes. Uncover the pan and cook
additional 5 minutes. Add the sauteed eggplant, olives, capers and pine nuts.
Combine the vinegar and sugar until the sugar is dissolved. Pour into the eggplant
mixture and simmer, covered 5-10 minutes. Season to taste and cool.
BAKED ONION RINGS
1/2 c.egg substitute,1 sweet onion cut into rigs,1/3 c.dry bread crumbs,salt substitute,pepper.
Mix egg sub.,no-salt,pepper.Dip onions into egg mix,coat with crumbs.Place single layer on greased(sprayed)baking sheet.Bake 10 mins.450*
7 layer Mexican dip
1 large can ( 30 or 40 oz. ) can refried beans
16 oz. fresh or ready made guacamole
12 oz. sour cream
1 cup shredded Cheddar cheese
1/2 cup chopped tomatoes
1/2 cup green onions
1 ( 2 1/2 0z. ) can black olives
Taco Seasoning
Tortilla chips
Layer beans on the bottom of a 9 x 13 inch pan. Layer remaining ingredients, except tortilla chips, in order given. For spicier dip, mix 1 package of taco seasoning in sour cream before spreading. Cover and chill until ready to serve. Serve with tortilla chips
Recipe
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