Appetizers

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

Appetizer on Bread

Summary

Yield
12 Servings
SourceSally Blue (1986)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

1 lf
French bread
 
butter
 
Brie cheese
 
Dijon mustard

Instructions

Slice French bread into thin slices. Butter French bread. Spread Dijon mustard on the bread. Top with a thin slice of Brie cheese. Broil. 

Spinach Artichoke Dip

Summary

Yield
10 Servings
SourceJulie Whitt (2003)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped
10 oz
frozen chopped spinach, thawed
2 c
Monterey Jack cheese, shredded
1⁄2 c
Parmesan cheese, grated
1 c
mayonnaise
  ds
garlic powder

Instructions

Preheat oven to 350°. Mix thawed spinach with chopped artichoke hearts in a 2-quart casserole dish. Stir in Monterey Jack cheese, Parmesan cheese and mayonnaise. Mix in garlic powder. Bake for 15 to 20 minutes. 

Pigs 'N Blankets

Summary

Yield
6 Servings
SourcePat Murphy (1980)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1
round steak (thinly sliced)
1 pk
bacon (cut in half width-wise)
4 c
beef consomme

Instructions

Cut very thin round steak into size of half strip of bacon. Place bacon on steak and roll up, securing with 2 toothpicks. Brown in small amount of oil. Add beef consomme until steak is covered, and cook on low heat, covered, for approximately 1 1/2 hours. Add water as needed. Makes outstanding gravy.

Liptauer Cheese

Summary

Yield
1 Ball or Dip
SourceAnne Maher (1980)
Prep time
2 hours, 20 minutes
Cooking time
Total time
2 hours, 20 minutes

Ingredients

8 oz
cottage cheese
8 T
unsalted butter (softened)
1 T
sweet Hungarian paprika
 
black pepper, freshly ground
1⁄4 t
salt
2 t
caraway seed
1 t
dry mustard
1 t
chopped capers
1 T
finely chopped onions
1⁄2 c
sour cream
3 T
chives, finely chopped

Instructions

With a wooden spoon, rub the cottage cheese through a sieve into a mixing bowl. Cream the butter by beating it against the side of a mixing bowl with a wooden spoon. Beat in the cheese, the paprika, a generous grinding of pepper, the salt, caraway seed, mustard, capers, onions and sour cream. Continue beating vigorously until the mixture forms a smooth paste.

For a spread, shape into a ball and decorate it with chives. Refrigerate for 2 hours, or until firm.

For a dip, add 1/4 cup extra sour cream. Sprinkle the chives over the dip after it has been poured into a serving bowl. 

Pages

Subscribe to Appetizers