Appetizers

Vegetable Dip I

Summary

Yield
10 Servings
SourceMarcia Baum (1987)
Prep time3 hours, 15 minutes
Cooking time
Total time3 hours, 15 minutes

Ingredients

2⁄3 c
sour cream
2⁄3 c
mayonnaise (not salad dressing)
1 t
dill weed
1 t
seasoned salt
1 T
minced dried onion
1 T
parsley flakes

Instructions

Combine all ingredients and mix thoroughly. Cover and chill several hours. Serve with chilled vegetables. 

Jean's Corn Dip

Summary

Yield
10 Servings
SourceLucy Tammen (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

10 oz
sharp cheese, grated
4 oz
Parmesan cheese, grated
2 c
sour cream
1 c
mayonnaise
1 t
onion, grated
1 cn
shoe peg white corn, drained (12 oz.)
 
Seasoned salt to taste

Instructions

Combine ingredients. Can be made ahead of time.  

Notes

It's good as a dip or as a topping for baked potatoes.

Crab-Stuffed Mushrooms

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2007)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

36
large mushroom caps
4 oz
sour cream
1 cn
water chestnuts (drained)
8 oz
crab meat stuffing
1⁄4 c
margarine
1⁄4 lb
Monterey Jack cheese (thinly sliced)

Instructions

Preheat oven to 450°. Remove stems from mushrooms. Finely chop stems and water chestnuts. Sauté in margarine. In medium bowl, add sautéed mixture to sour cream and crab meat stuffing. Spoon mixture into each mushroom cap and top with slice of cheese. Place on baking sheet and bake for 10 minutes.

Crab Stuffed Potatoes

Summary

Yield
4 Servings
SourceKay Jones (1995)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

4
medium or large baking potatoes
1 T
margarine
1⁄4 c
milk
1⁄4 c
plain lowfat yogurt
 
white pepper (dash)
1⁄4 c
minced green onions (add up to 1/2 c to taste)
1 cn
6-1/2-oz. crab meat
1⁄4 c
mozzarella cheese (grated)

Instructions

Bake potatoes (1 hour at 400° or microwave and then put in oven to dry skins). Halve lengthwise and scoop out potato. Reserve skins. In bowl, mash hot potatoes with margarine, milk, yogurt and pepper. (I use a portable mixer.) Stir in onions. Fold in crab meat. Fill skins with mixture. Sprinkle in cheese. Put on cookie sheet and bake at 350° for 20 to 30 minutes.

Baked Brie

Summary

Yield
1 cheese bundle
SourceSally Joyce (2003)
Prep time25 minutes
Cooking time25 minutes
Total time50 minutes

Ingredients

1
puff pastry (sheet)
1 T
butter
1⁄4 c
chopped pecans
1
Brie - wheel (8 oz.)
1⁄2 c
raspberry jam
2
eggs (beaten)
 
Crackers (top quality)

Instructions

Preheat oven to 375°. Defrost one sheet of puff pastry for approximately 15 minutes. Melt butter in saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Gently roll pastry with a rolling pin to increase size 1 to 2 inches in each direction. Brush both sides with beaten egg. Center the Brie on top of pastry sheet. Place nuts on Brie and spread raspberry jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen cooking string. Place bundle on ungreased cookie sheet and bake 20 to 25 minutes, until pastry is golden brown. Serve with top quality crackers. 

DiAnn's Cheeseball

Summary

Yield
1 ball
SourceDiAnn Iverson (1977)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

2 pk
chipped beef
2 pk
cream cheese (8 oz.)
1 bn
green onions

Instructions

Chop onions and chipped beef. Mix with cream cheese (the hands work best!). Mold in ball and decorate with nuts, olives, etc. Refrigerate until ready to serve. 

Vegetable Dip II

Summary

Yield
10 Servings
SourceNancy Fogle (1998)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 pk
Philadelphia cream cheese 8 oz. (8 oz.)
2 t
beef bouillon granules
1
onion, medium, diced fine
1 pt
Hellmann's mayonnaise

Instructions

Let cream cheese reach room temperature, then blend well with other ingredients. Chill and serve with raw vegetables or chips. 

Curry Dip

Summary

Yield
10 Servings
SourceBillie Stillinger (1975)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
mayonnaise
1 T
curry powder
1⁄2 t
garlic salt
1 t
tarragon vinegar
1 t
horseradish
1 t
green onion

Instructions

Blend together. Will keep indefinitely in refrigerator. 

Notes

For cold vegetables

Fiesta Cheese Ball

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2008)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1 1⁄2 c
pecans (chopped)
1 oz
taco seasoning envelope
16 oz
cream cheese (softened)
1 T
green Tabasco sauce
1 T
jalapeño pepper (seeded and diced)
1 T
red onion (diced)
1 c
red bell pepper (seeded and diced)
8 oz
Colby Jack cheese (shredded)

Instructions

Preheat oven to 300º. Place pecans on a small baking sheet and toast in oven for 15-20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.

In a large bowl, use an electric mixer to beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, approximately 2 minutes. Add jalapeño, onion, bell pepper and Colby Jack cheese. Stir to combine. Use a rubber spatula to shape cheese into a large ball. Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll ball in nuts, coating the entire outside. Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm. Serve with crackers.

Crab Canape

Summary

Yield
6 Servings
SourceConnie Steinhaus (1975)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

6 oz
canned or frozen King Crab meat
1 pk
8-oz. cream cheese
1⁄4 t
Worcestershire sauce
1 T
mayonnaise
1
bottle Cross & Blackwell cocktail sauce
1 t
onion (minced)

Instructions

Combine cheese, mayonnaise, Worcestershire sauce and onion thoroughly. Put in serving bowl or dish. Spread 1/2 to 1 bottle cocktail sauce over cheese mixture. Top with cleaned shredded crab. Garnish with parsley and serve as a spread with assorted crackers.

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