Appetizers

Good Gouda!

Summary

Yield
8 Servings
SourceDottie Aumiller (1985)
Prep time15 minutes
Cooking time15 minutes
Total time30 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!

Crab Meat Spread

Summary

Yield
24 Servings
SourceBillie Stillinger (1977)
Prep time8 hours, 15 minutes
Cooking time
Total time8 hours, 15 minutes

Ingredients

12 oz
cream cheese
2 T
Worcestershire sauce
1 T
lemon juice
2 T
mayonnaise
1
onion, grated (small)
1 ds
garlic salt
1⁄2
chili sauce bottle
1 cn
minced crab meat (6 1/2 oz.)
 
chopped parsley

Instructions

Blend cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion and garlic salt, and put on a shallow plate. Top with chili sauce. Add crab meat. Sprinkle with chopped parsley. Cover and refrigerate overnight.  

Notes

Good for a crowd.

Warm Spinach Dip in a Bread Bowl

Summary

Yield
10 Servings
SourceSharon Hammond (2003)
Prep time15 minutes
Cooking time40 minutes
Total time55 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. 

Avocado Salsa

Summary

Yield
4 Servings
SourceTerri McKeown, Main Library (2006)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1
avocado (peeled and diced)
4
small tomatoes (diced)
1
small red onion (diced)
1
green pepper (seeded and diced)
1 clv
garlic (minced)
 
salt (to taste)
2 T
red wine vinegar
1 T
olive oil
4 dr
Tabasco sauce

Instructions

Combine the vegetables in a medium bowl. Mash the garlic with salt in a small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine. Serve chilled or at room temperature.

Crabmeat Muffins

Summary

Yield
12 Servings
SourceJackee McKnight (1999)
Prep time5 minutes
Cooking time5 minutes
Total time10 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

Quick & Easy Asparagas Roll-Ups

Summary

Yield
4 Servings
SourceMary Szymkowiak (1994)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 bn
asparagus spears ((approx. 3/4 lb. bundle))
1 pk
sharp cheddar cheese (shredded)
1⁄3 lb
cooked ham (sliced into 3- to 4-inch strips)
1 pk
crescent rolls
1 cn
cheddar cheese soup (optional)

Instructions

Wash asparagus and trim off ends; cut spears in half. Steam asparagus briefly to soften. Unroll crescent roll dough and separate into triangles on cookie sheets that have been lined with foil. Place one or two ham strips on dough triangle, top with 2 short asparagus spears and a pinch of cheese. Roll mixture up in each dough triangle and pinch edges to hold. Bake in 375° oven for 15 to 20 minutes.

If desired, prepare soup according to directions on can and drizzle over rolls just before serving.   

Notes

These can be served as hors d'oeuvres or with soup or salad as a quick supper. I usually make 2 batches. Leftovers make great snacks or lunches when warmed in the microwave.

Appetizer on Bread

Summary

Yield
12 Servings
SourceSally Blue (1986)
Prep time10 minutes
Cooking time5 minutes
Total time15 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. 

Pigskin Party Spread

Summary

Yield
1 Football
SourceDorothy Bowser (1972)
Prep time2 hours
Cooking time
Total time2 hours

Ingredients

2 cn
deviled ham (4 1/2 oz.)
1 pk
cream cheese (8 oz.)
1⁄2 c
soft blue cheese
1⁄4 c
soft butter
1⁄4 c
chopped stuffed olives
1⁄4 c
walnuts, chopped
 
Pimiento strips
 
Crackers or potato chips
 
Butterfly Crisps (Tarpy's)

Instructions

Blend cheeses, butter, olives and nuts. Form into football shape. Spread ham over cheese to resemble football. Chill well. Garnish with pimiento strips for lacings and cream cheese for stripes at each end. Serve with crisp crackers or potato chips. 

Notes

This would be especially good for New Year's Day parties. 

Spinach Artichoke Dip

Summary

Yield
10 Servings
SourceJulie Whitt (2003)
Prep time15 minutes
Cooking time20 minutes
Total time35 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. 

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.

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