Appetizers

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.

Crocked Cheese

Summary

Yield
1 Servings
SourceMrs. Charles J. Chastang (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 lb
sharp cheddar cheese
4 oz
cream cheese
3 oz
blue cheese
3 T
butter
1⁄2 c
beer
3 ds
Tabasco sauce
1 t
Worcestershire sauce
2 t
catsup

Instructions

Grate cheddar, let first 4 ingredients soften at room temperature. Mix all ingredients to blend well. Pack in crocks (can be sealed with clarified butter). Serve with crackers or melt on toast. 

Raw Vegetable Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
sour cream
3⁄4 c
mayonnaise
1 t
Beau Monde seasoning
1 t
dill weed
1 t
parsley
1 t
onion salt

Instructions

Combine ingredients. Serve with raw bite-sized vegetables. 

Miniature Chicken "Drumsticks"

Summary

Yield
40 Servings
SourceBess Mealer (1975)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

20
chicken wings (about 3 pounds)
2 T
salad oil
1⁄2 c
soy sauce
1⁄3 c
sherry, med. or dry
3
star anise (opt.)
1⁄4 c
catsup
2 T
sugar
1⁄4 t
ground ginger
 
Shredded lettuce

Instructions

Cut wing tips off at joint (use tips in soup another day). Cut each wing in half at the joint. In 5-quart Dutch oven or saucepan, cook chicken wings in hot salad oil over high heat for 7 minutes, stirring constantly. Reduce heat to medium; add remaining ingredients except shredded lettuce, stirring to blend well. Cover and cook about 25 minutes, stirring occasionally. Uncover Dutch oven and cook 10 minutes longer, stirring frequently until almost all liquid is absorbed and chicken is tender. Cover and refrigerate to serve cold later on bed of shredded lettuce or serve warm. Makes 40 appetizer servings. 

Philadelphia Cheese Ball

Summary

Yield
15 servings
SourceDottie Aumiller (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 pk
Philadelphia cream cheese (8 oz size)
1 cn
crushed pineapple, medium sized (well drained)
4 T
onion (chopped)
1⁄2 c
green pepper (chopped)
 
pecans (chipped or halved)

Instructions

Soften cheese, blend all ingredients but pecans above, make into 2 balls. Roll in chipped or halved pecans until outside of ball is covered. Refrigerate. Serve with crackers. 

Claudette's Dip

Summary

Yield
10 Servings
SourceMary Ault (1986)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 lb
sausage (try Jimmy Dean, sage)
1 lb
ground beef
1 cn
cream of mushroom soup
1 ds
garlic salt
2 lb
Velveeta cheese, cut in chunks

Instructions

Cook and drain the sausage and ground beef. Add the soup, cheese and garlic salt. Melt in double boiler in crockpot on low or in microwave. Stir together and serve with taco chips to dip. 

Cheese Cubes

Summary

Yield
6 Servings
SourcePat Landis, Main Library (2005)
Prep time8 hours, 10 minutes
Cooking time15 minutes
Total time8 hours, 25 minutes

Ingredients

1 lf
day old bread
1 pk
cream cheese (small! )
4 oz
extra sharp cheddar cheese (shredded)
1
margarine (stick)
2
egg whites (beaten stiff)

Instructions

Cut bread into 1-inch cubes. Melt cheese and margarine in double boiler till bubbly. Fold in egg whites. Dip bread cubes in mixture and place on cookie sheet 1/2 inch apart. Chill overnight. Bake at 400 degrees for 12-15 minutes. 

Souffle Sandwiches

Summary

Yield
6 Servings
SourceBillie Stillinger (1974)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

12 sli
buttered bread (crusts removed)
6 sli
ham or Spam
6 sli
sharp cheese (cheddar)
4
eggs
3 c
milk
1 t
salt

Instructions

Make 6 sandwiches (a slice of ham and cheese between 2 slices of bread).

Beat eggs. Add milk and salt. Place sandwiches in 2-inch deep fry pan and cover with egg mixture. Cover dish and refrigerate overnight. Bake 1 hour at 350°. Serve immediately. Serves 6. (Use 3 sandwiches and 1/2 the egg mixture for 2 people.)

Avocado Spreadable

Summary

Yield
6 Servings
SourceMary Maginnity (1972)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

3
avocados (ripe)
1 T
fresh lemon juice
1⁄8 t
dry mustard
1⁄2 t
onion juice
1 T
chili sauce
1⁄4 t
salt
 
paprika

Instructions

In nonmetallic bowl, peel, seed and mash avocados. Add lemon juice, mustard, onion juice, chili sauce and salt. Sprinkle a bit of paprika on top to serve. 

Buffalo Chicken Dip

Summary

Yield
8 Servings
SourceKaren Joswick, Main Library (2008)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 lb
boneless, skinless chicken breast halves (about 2, or leftover cooked chicken)
7 T
Frank’s hot sauce
8 oz
cream cheese
1⁄2 c
blue cheese or ranch dressing
1⁄2 c
cheddar cheese (shredded and divided)

Instructions

Sauté or poach chicken breasts if not using leftover cooked chicken. When cool, shred with a fork and place in bowl. Add hot sauce, cream cheese, choice of dressing and 1/4 cup cheese to chicken. Place mixture in saucepan over low to medium heat, and heat until all ingredients are warmed through. Garnish with remaining cheese and serve warm. Use crackers, celery and other vegetables for dipping.

You can reduce the calorie content by using light cheese and salad dressing. It will still taste great!

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