Appetizers

Buffalo Chicken Bites

Summary

Yield
8 Servings
SourceBeth Davis, Lane Road Library (2006)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

1⁄4 c
Frank’s Louisiana-style hot sauce
1 t
Tabasco sauce
1 T
Worcestershire sauce
2 T
butter (divided)
 
carrots sticks, celery stalks, fat-free, lite, or high test blue cheese dressing (optional)
1 lb
boneless skinless chicken breasts (cut into 1-inch chunks)

Instructions

Combine the hot sauce, Tabasco and Worcestershire sauce. Place in a glass mixing cup, cover and microwave until warm; add 5 teaspoons of butter.

Melt the remaining teaspoon of butter in a large nonstick skillet over medium high heat. Add the chicken and cook until brown, about 8-10 minutes. Add the pepper sauce mixture and cook for about a minute longer, tossing the chicken to coat. Serve with the carrots, celery and blue cheese dressing.

This is easy to make and has all of the flavor of wings without the calories, fat and mess. It’s great for a buffet. If you want it hotter you could add more hot pepper sauce and pinch or two of cayenne, but this is plenty spicy.

Beef Stick

Summary

Yield
5 rolls
SourceCindy S. Koehler (1982)
Prep time72 hours
Cooking time8 hours
Total time80 hours

Ingredients

5 lb
hamburger meat
5 t
Morton TenderQuick salt
2 1⁄2 t
mustard seed
2 1⁄2 t
cracked black pepper
1 t
hickory smoke salt (I sometimes substitute this for Season-All salt)

Instructions

Mix together; put in a large bowl. Cover and refrigerate. Once a day for 3 days, mix again and refrigerate. On the fourth day, mix again and shape into 5 rolls. Lay on broiler rack of oven and bake at 140° to 150° for 8 hours.  

Notes

Makes a super hors d’oeuvre with cheese and crackers!

Deviled Cream Cheese Spread

Summary

Yield
1 Cup
SourceBeverly Ervine (1984)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 pk
cream cheese, softened (3 oz.)
1 cn
deviled ham ((2 1/4 oz.))
1 T
onion, minced
1 1⁄2 T
Thousand Island dressing, commercial brand (up to 2 tablespoons)
1 t
lemon juice
1 t
dried parsley flakes
2 dr
hot sauce (optional)
  ds
garlic powder

Instructions

Combine all ingredients, mixing well. Serve with crackers. Use to stuff celery or spread on finger sandwiches. Yield: about 3/4 cup.

Holiday Party Submarine

Summary

Yield
10 Servings
Source Estelle Scott (1993)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 lf
unsliced Italian bread
 
leaf lettuce
1
tomato
1⁄2 lb
deli roast beef
1⁄2 c
sprouts
1⁄4 c
olive oil, mixed with 2 T. balsamic vinegar (can substitute Italian dressing)
1⁄3
large purple onion
1⁄2 c
dill pickle slices
1⁄2 c
Aunt Jane's mild pepper rings
1⁄2 lb
mozzarella (shredded)

Instructions

Slice bread lengthwise. Scoop out part of breading from top half of loaf, leaving a layer of white bread inside the shell. On bottom half, layer in this order: lettuce, tomato, beef, cheese, pickle slices, onion slices, pepper rings and sprouts. Drizzle or brush oil and vinegar mixture on inside of top half of loaf. Place toothpicks in sections. Cut and serve.

Cheese Straws

Summary

Yield
120 Straws
SourceAnne Weaver (1972)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
margarine
2 c
flour
1 c
cottage cheese
 
hor d'oeuvre fillings

Instructions

Cut 1 cup margarine into 2 cups flour with pastry blender or 2 knives until mixture resembles coarse meal. Add 1 cup cottage cheese and mix until well blended. Roll out dough on well-floured surface 1/8 inch thick. Cut in 8 x 1/2-inch strips. Roll each strip, with edges overlapping, around paper straws 1/4 inch in diameter (do not use plastic straws). Freezer or refrigerate. Bake on ungreased cookie sheet at 500° for 5 minutes. Slip off straws. Day before you are ready to use, fill with hors d’oeuvre fillings and heat at 425°. (Dough may be kept in refrigerator well wrapped in wax paper for 1 to 2 weeks.) One-half recipe makes 60. 

Piquant Dip

Summary

Yield
10 Servings
SourceJulia DuPont (2000)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 cn
black beans, drained (15 oz.)
1 t
vegetable oil
1⁄2 c
onion, chopped
2 clv
garlic, minced
1⁄2 c
tomato, diced
1⁄3 c
mild picante sauce
1⁄2 t
ground cumin
1⁄2 t
chili powder
1⁄4 c
reduced-fat Monterey Jack cheese, shredded
1⁄4 c
fresh cilantro, chopped
1 T
fresh lime juice

Instructions

Place beans in a bowl. Partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté 4 minutes, or until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Add cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature with fat-free tortilla chips. 

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.

Dad's Cheese Ball

Summary

Yield
1 Ball
SourceJen Haldeman (1995)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 pk
cream cheese (8 oz.)
1 ds
Accent
1 ds
Worcestershire sauce
1 ds
soy
1 ds
Tabasco
6
green onions (finely chopped)
1
chipped beef (large jar)

Instructions

Let cream cheese soften. In blender, shred chipped beef and separate into two. Fold onions and Accent, Worcestershire sauce, soy and Tabasco into cream cheese with 1/2 of the beef. Shape into ball. Roll in rest of beef. Refrigerate. Great on crackers or bagel chips. 

Pate

Summary

Yield
4 Servings
SourceFran Burkett (1974)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1 lb
chicken livers
1⁄4 c
chopped onion
8 T
butter
1⁄4 t
salt
 
pepper
1⁄2 c
cooled boiled water or meat stock (if needed)

Instructions

Wash and clean the livers of all tissue. Fry the onion lightly in 2 tablespoons butter. Add livers, salt and pepper and fry with onion for 5 minutes, then cover frying pan and simmer until liver is cooked through. Watch carefully that is does not become too dry. If this does happen, add the 1/4 cup water or stock. Put the mixture with 4 tablespoons butter through a grinder or blender until soft. If it seems too dry, add a little more of the cool water or stock. Pile the liver paste on a plate in a pyramid and garnish with the remaining 2 tablespoons butter, softened, forcing it through an icing tube. 

Artichoke Bruschetta

Summary

Yield
8 Servings
SourceNancy Hartshorn, Main Library (2006)
Prep time15 minutes
Cooking time2 minutes
Total time17 minutes

Ingredients

1
6.5 oz. jar marinated artichoke hearts (drained and chopped)
1⁄2 c
grated Romano cheese
1⁄3 c
red onion (finely chopped and microwaved for 30 seconds)
5 T
mayonnaise
1
french baguette (cut into 1/3-inch slices)

Instructions

Preheat broiler.

In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned. Also good topped with spinach and tomatoes.

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