Appetizers

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!

Cheese Appetizer

Summary

Yield
8 Servings
SourceKaren Joswick (2004)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

8 oz
cream cheese
8 oz
cheddar cheese (grated)
4 t
sherry wine
1⁄2 t
curry powder
1⁄4 t
salt
1⁄4 c
green onions (white and green parts, chopped)
1
Major Grey's chutney (jar)
1
Triscuit crackers (box)

Instructions

Blend cheeses, wine and spices with steel blade in a food processor. Chill in refrigerator. Garnish with chutney and green onions. Serve with crackers. 

Mexican Bean Dip

Summary

Yield
10 Servings
SourceBob Jones (1982)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 cn
chili hot beans
2 cn
pinto beans
1 pk
cheese of your choice (probably should be a strong flavor)
1
jalapeño pepper (up you can use up to 4 peppers, depending upon how hot you desire)
1
onion
1
tomato

Instructions

Drain the water from the pinto beans and pour them, along with the hot beans, into a large non-Teflon saucepan. Heat the beans slowly until they are soft. While the beans cook, shred the cheese, dice the onion, chop the peppers and cut the tomato. When the beans are soft, take a potato masher and mash the beans against the bottom of the pan. Add the cheese, onion, peppers and tomato and allow it to cook until the cheese melts. This can now be served with taco shells, which can be broken into chips or used as tacos or tortilla chips, or anything else. 

Fried or Steamed Wontons

Summary

Yield
40 Wontons
SourceMary Ann Duffy (1988)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 lb
ground pork
1⁄2 lb
shrimp
1⁄2 cn
water chestnuts
 
green onion (2 or 3 stalks)
 
Chinese mushrooms, dried (3 or 4, the kind you soak in water)
2 T
sesame oil
1 t
salt
1
egg (for sealing the skins; do not mix with the above ingredients)
2 pk
wonton skins (available at Meijers or the Vietnamese grocery store)

Instructions

Dice or chop everything [the first 6 ingredients] into very small pieces and mix well. You may want to add more salt, depending upon your taste. Hold the wonton in your hand and put about a tablespoon or so in the middle. Dip your spoon or knife into the lightly beaten egg and put egg on two sides and fold over, sealing the edges and forming a triangle. Then dip into the egg again and apply a little bit to the two long sides of the triangle and fold them in so it looks like a little pillow. As you are making them, put them on a cookie sheet and cover with a damp towel as the skins will dry out rather fast. When you get enough, you can start to steam as you are making more. Steam them, covered, for about 15 minutes for each batch. After it is about halfway done, sprinkle them all with a little bit of water. That will make them more moist (sometimes the edges tend to dry out). Transfer to a platter and continue steaming. You can eat them like that as an appetizer or put with a chicken soup stock or broth for wonton soup. The restaurants usually have a little bit of sliced roast pork and bok choy leaves with it. If you are going to fry them, place in a deep fryer for about 5 minutes or so. You’ll have to turn them over so that both sides get golden brown. That is how you can tell is they are done. Cooked that way, they are usually an appetizer. 

Holiday Cheese Ball

Summary

Yield
2 Balls
Source Amy Erickson (1991)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 pk
cream cheese, softened (8 oz size)
1
Kraft Old English cheese jar (softened)
1
Kraft Roca Blue cheese jar (softened)
1 ds
onion juice
1 ds
Worcestershire sauce
 
Chopped walnuts, pecans or almonds

Instructions

Combine all ingredients except nuts in a bowl and blend with electric mixer until creamy. Divide mixture into 2 equal portions and set each portion on a square piece of foil, shiny side down. Shape into balls and cover each with nuts. Pull foil up around ball and store in refrigerator until ready to serve.

Clam Dip

Summary

Yield
10 Servings
SourceMrs. Cizmadia (1970)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

3
Borden's very sharp cheese jars
1
smoky cheese jar
2 cn
minced clams (Doxsees, large flat cans)
1⁄2 c
clam juice
8
green onions, chopped
1
green pepper, chopped (small)
1 ds
Tabasco
1 ds
Worcestershire sauce
1 ds
garlic salt

Instructions

Combine. Bake at 300° until bubbly, about 45 minutes. Good served hot or cold. 

Hummus Bi Tahini

Summary

Yield
4 Servings
SourceEllison Lindamood, Main Library (2005)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 cn
chickpeas, drained (14 oz.)
 
Juice of 3 lemons
1⁄2 c
tahini
4 T
olive oil
4 clv
garlic
3⁄4 t
salt
3⁄4 t
allspice
1 t
paprika
1⁄4 t
cumin
6
scallions (white parts)

Instructions

Mix all ingredients in blender or food processor. If you like very smooth and creamy hummus, peel the chickpeas beforehand. Serve with pita slices, cucumbers and black olives. 

Sausage-Onion Snacks

Summary

Yield
32 Servings
SourceBess Mealer (1979)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1 lb
bulk pork sausage
1
lg. onion (chopped)
2 c
Bisquick baking mix
3⁄4 c
milk
2
eggs
1 T
caraway or poppy seed
1 1⁄2 c
dairy sour cream
1⁄4 t
salt
 
paprika

Instructions

Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cook and stir sausage and onion over medium heat until sausage is brown; drain. Mix baking mix, milk and 1 egg; spread in pan. Sprinkle with caraway seed. Top with sausage mixture. Mix sour cream, salt and remaining egg. Pour evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches. 32 appetizers.

Corn & Olive Spread

Summary

Yield
4 Cups
SourceTerri McKeown (1999)
Prep time2 hours, 15 minutes
Cooking time
Total time2 hours, 15 minutes

Ingredients

16 oz
cream cheese, softened
1 pk
Ranch-style salad dressing mix
2 cn
chopped ripe olives, drained (4 1/2 oz.)
1 cn
whole kernel corn, drained (11 oz.)
1 cn
chopped green chilies, drained (4 oz.)
1
red bell pepper, medium (chopped)
 
tortilla chips

Instructions

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours, until chilled. Serve with tortilla chips. 

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