Appetizers

Bar Cheese

Summary

Yield
24 Servings
SourceBetty Sheridan (2003)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1
prepared horseradish (5 oz. bottle)
8 oz
cream cheese
8 oz
white or yellow sharp cheddar cheese (shredded)
1⁄2 c
mayonnaise (not salad dressing)

Instructions

Drain the horseradish well, extracting and reserving as much liquid as possible. Cut the cream cheese into chunks and place into a medium saucepan. Add the cheddar cheese. Melt the cheeses over low heat, stirring frequently to blend (or heat in microwavable bowl at 1-minute intervals, stirring in between until melted). Remove from heat and add the horseradish and mayonnaise. Combine well. Use the reserved liquid to thin the mixture if necessary. Refrigerate for flavors to meld. Serve chilled or at room temperature with crackers or raw vegetables. 

Tuna Pate

Summary

Yield
10 Servings
SourceDianne Annis (1990)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

8 oz
cream cheese (softened)
1⁄2 t
hot pepper sauce
2 T
chili sauce
2 cn
water-packed tuna (6-oz cans, drained)
2 T
parsley (chopped)
1 t
onion (minced)

Instructions

Mix all ingredients together. Pack into a 4-cup mold. Chill thoroughly. Unmold on a plate and garnish with parsley, cherry tomatoes, etc. Serve with crackers.

Strawberry Salsa

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2007)
Prep time
2 hours, 20 minutes
Cooking time
Total time
2 hours, 20 minutes

Ingredients

2 1⁄2 c
fresh strawberries (finely chopped)
1 c
green pepper (chopped)
2 T
green onions (chopped)
2 T
fresh parsley (minced)
1⁄3 c
Catalina salad dressing
 
hot pepper sauce (to taste)
 
pepper (to taste)
 
tortilla chips

Instructions

In a bowl, combine the strawberries, green pepper, green onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Makes 3 cups.

Walking Tacos

Summary

Yield
8 Servings
SourceMary Jones (1984)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

 
Lettuce (shredded)
 
Frito Bean Dip
2 pk
guacamole dip (frozen)
5 T
sour cream (heaping)
3 T
mayonnaise (heaping)
1⁄2 pk
taco seasoning
 
Monterey Jack cheese (shredded)
 
cheddar cheese (shredded)
4
tomatoes (chopped)
1 bn
green onions (chopped fine)
1 cn
black olives (pitted)
 
Dorito chips

Instructions

Lettuce on outside, fill center with shredded lettuce 

Frito bean dip on bottom

2nd Layer: Guacamole dip

3rd Layer: Mix sour cream, mayonnaise, and seasonings.

4th Layer: Monterey Jack cheese

5th Layer: Cheddar cheese

6th Layer: Tomatoes

7th Layer: Green onions

8th Layer: Black olives

Dorito chips should be around layers. 

 

Curried Peanut Dip

Summary

Yield
2 Cups
SourceDot Schweikart (1992)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 cn
condensed cream of chicken soup (10 3/4 oz.)
3⁄4 c
plain yogurt
1⁄4 c
chunky peanut butter
2 t
curry powder
 
Chopped peanuts for garnish

Instructions

Combine all ingredients, except peanuts for garnish, in a small bowl. Serve at room temperature or chilled. Garnish with peanuts. Serve with wedges of fresh pears and apples for dipping. To keep fruit from browning after cutting, dip into lemon juice. 

Cocktail Meatballs

Summary

Yield
15 Servings
SourcePat Langley (1980)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

1
egg
1⁄2 c
water
1 lb
ground beef
1 c
cheddar cheese (shredded)
1⁄2 c
bread crumbs
2 t
salt
1 1⁄2 t
chili powder
1 t
bar-b-q sauce
1 T
chili sauce

Instructions

Mix all together and make less than 1-inch small balls. Place on cookie sheet and bake at 350° for 10 to 12 minutes. These are very moist and do not need a sauce. 

Cheese Dream

Summary

Yield
36 Sandwiches
SourceConnie Steinhaus (1973)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

24
sandwich bread pieces
1
oleo stick
1
Old English cheese (small jar)
1
egg

Instructions

Beat ingredients (except bread) until fluffy. Using sandwich bread, make 12 plain bread and butter sandwiches. Trim crusts and cut into threes. Ice top and sides with cheese mixture. Freeze. Bake frozen at 400° for 10 minutes. 

Notes

Great with salad for lunch.

Party Dip

Summary

Yield
10 Servings
SourceFlorence Taylor (1984)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

3
avocados, ripe (mashed)
2 t
lemon juice
1 c
sour cream
1⁄2 c
mayonnaise
1 cn
2 cans bean dip (or 2 cans)
1 bn
green onions, diced
3
tomatoes, medium, chopped
1 cn
black olives, pitted and diced (small can)
 
Grated cheddar cheese to cover

Instructions

Use a glass bowl so that the layers and colors show. First Layer: Mix together avocados, lemon juice and sour cream. Second Layer: Mix together mayonnaise, bean dip, green onions,and tomatoes. Top with black olives and grated cheese to cover. 

Crabmeat-Stuffed Eggs

Summary

Yield
8 Servings
SourceMiriam Cunningham (1973)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

8
hard-cooked eggs (cut lengthwise into halves)
1 c
well-drained crabmeat, flaked (use fresh lump crabmeat, frozen, thawed or canned)
1⁄2 c
mayonnaise
1 t
onion (minced)
1⁄2 t
paprika
16
little parsley sprigs

Instructions

Take yolks out of eggs. Rice the yolks and set aside. Fill whites with crabmeat stirred with mayonnaise, onion and paprika. Sprinkle riced egg yolks over each egg and garnish each top with a parsley sprig.

Easy Cheese Spread

Summary

Yield
24 Servings
SourceMarina Thomas (1976)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 lb
sharp cheddar cheese (grated)
1 clv
garlic (crushed)
2 t
California onion soup mix
 
beer (as needed)

Instructions

Mix first 3 ingredients. Add enough beer to make mixture spreadable. Whip in mixer until smooth and creamy. Refrigerate. Best served with whole grain breads. 

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