Appetizers

Joanie's Cheese Dip

Summary

Yield
10 Servings
SourceDiane Merkle (1995)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 c
Jarlsberg Swiss cheese, shredded
2 c
sweet onions, diced
2 c
Hellmann's mayonnaise

Instructions

Mix well and bake in shallow baking dish at 350° for 20 to 30 minutes. Serve hot with Ritz crackers. 

Sweet 'n Sour Meatballs

Summary

Yield
30 Servings
SourceAnnette Heffernan (2004)
Prep time
20 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 40 minutes

Ingredients

2 lb
ground beef
2
eggs
1 c
bread crumbs
1⁄2 c
water
1
small onion (grated)
1 1⁄2 t
salt
1⁄2 t
pepper
1 cn
jellied cranberry sauce (large)
1
12-oz. bottle chili sauce
2 T
brown sugar
1 T
lemon juice

Instructions

Mix ground beef, eggs, bread crumbs, water, onion, salt and pepper. Form mixture into 90 small balls. In a skillet, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer and stir until sauce is smooth consistency. Add meatballs and simmer 1 hour. Serve as an appetizer or main dish. 

Good Gouda!

Summary

Yield
8 Servings
SourceDottie Aumiller (1985)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2
Gouda cheese balls (remove wrappers)
1 pk
crescent roll dough (Pillsbury)

Instructions

Separate dough into 4 sections. Make 2 large squares from dough by pressing perforations in dough closed. Place squares on cookie sheet. Put on cheese ball in center of each square. Fold up sides of dough around cheese and seal. Bake according to crescent roll package. Let cool. Slice in pie wedges.  

Notes

Variations on recipe: Spread dough with Dijon mustard and slices of ham, etc. Serve on plate with slices of Granny apples and grapes. You will get raves!

Warm Spinach Dip in a Bread Bowl

Summary

Yield
10 Servings
SourceSharon Hammond (2003)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

2 pk
creamed spinach, defrosted according to package directions (9 oz. size)
3 2⁄3 c
Swiss cheese, shredded
1 cn
water chestnuts, drained and chopped (8 oz.)
3 T
Parmesan cheese, grated
1 T
Dijon mustard
1⁄4 t
salt
1⁄4 t
black pepper
1
round bread loaf, such as rye (16 oz.)

Instructions

Preheat oven to 400° . Combine creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl. Slice top off bread loaf; carefully remove soft bread from inside, leaving 1/2-inch thick shell. Cut top piece and soft bread into bite-size pieces. Store bread pieces in plastic bag or sealed plastic container to keep soft until ready to use. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed. Bake for 35 to 40 minutes, or until heated through. Serve warm with bread pieces for dipping. 

Cocktail Franks

Summary

Yield
12 Servings
SourceMrs. Snow (1970)
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

3 pk
little beef franks (48)
1
8-oz. jar currant jelly
1⁄2
9-oz. jar prepared mustard

Instructions

In saucepan over low heat, mix franks, jelly and mustard. Stir to coat franks. Keep warm. Serve with toothpicks.

Beer Cheese

Summary

Yield
5 Cups
SourceHeather Phalen (1981)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

2 lb
sharp cheddar cheese (shredded)
1 cn
tomato paste (6 oz.)
1 clv
garlic, large (mashed)
3 T
Worcestershire sauce
3⁄4 c
beer (up to 1 cup)

Instructions

Combine cheese, tomato paste, garlic and Worcestershire sauce in large bowl. Add beer slowly, beating with electric mixer until mixture forms a smooth, spreadable paste. Serve with thin rye or pumpernickel rounds or crackers. Will keep a week in covered, refrigerated container.

Onion-Stuffed Mushrooms

Summary

Yield
24 Servings
SourceNancy Roth, Main Library (2007)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

3 T
olive oil
24
small fresh mushrooms
1⁄4 c
onion (minced)
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
salt
1⁄4 t
fresh ground pepper
1⁄4 t
paprika

Instructions

Preheat oven to 375°. Pour 2 tablespoons olive oil in baking pan and spread evenly. Once the oven is heated, place oiled dish in oven. Wash, dry and stem mushrooms. Chop stems and combine with onion, cheese, salt, pepper and paprika. Add 1 tablespoon olive oil to this mixture and stuff mushrooms. Remove warmed pan from oven, and arrange mushrooms in pan. Bake for 10 minutes.

Barbecued Marinated Brie

Summary

Yield
10 servings
SourceMarty Prass (1997)
Prep time
4 hours, 5 minutes
Cooking time
15 minutes
Total time
4 hours, 20 minutes

Ingredients

1 T
lemon juice
1 T
vegetable oil
1 clv
garlic, minced
1⁄2
red pepper (finely chopped)
1⁄2
green pepper (finely chopped)
1 T
parsley (fresh, finley chopped)
1 t
Dijon mustard
1⁄4 t
black pepper
1
Brie or Camembert (8 oz. wheel)
 
Crackers or French bread

Instructions

Combine all ingredients (except cheese and bread) in small bowl. Mix well. Place cheese in small glass dish and poke top full of holes with fork. Pour marinade over cheese. Cover and let sit in refrigerator at least 4 hours or overnight. Preheat barbeque at 350°. Place a piece of foil on grill and poke a couple of holes through it. Place cheese on foil. Heat until cheese starts to melt and bulge around edges and center is soft, about 15 minutes. Serve warm with crackers or bread. Or, as an alternative, this can be baked in a 350° oven for 10 to 15 minutes. 

Vegetable Dip I

Summary

Yield
10 Servings
SourceMarcia Baum (1987)
Prep time
3 hours, 15 minutes
Cooking time
Total time
3 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. 

Crabmeat Muffins

Summary

Yield
12 Servings
SourceJackee McKnight (1999)
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

1
Kraft Old English cheese (jar)
1 1⁄2
butter (sticks)
1 1⁄2 t
mayonnaise
1⁄2 t
garlic salt
1 pk
frozen crab or imitation crab
 
English muffins

Instructions

Melt together first 4 ingredients. Stir in thawed crabmeat. Spread on English muffins. Broil until brown, approximately 5 minutes. Cut into quarters for hors d’oeuvres. 

Notes

A savory snack or hors’doeuvre

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