Appetizers

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. 

Crab-Stuffed Mushrooms

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2007)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

36
large mushroom caps
4 oz
sour cream
1 cn
water chestnuts (drained)
8 oz
crab meat stuffing
1⁄4 c
margarine
1⁄4 lb
Monterey Jack cheese (thinly sliced)

Instructions

Preheat oven to 450°. Remove stems from mushrooms. Finely chop stems and water chestnuts. Sauté in margarine. In medium bowl, add sautéed mixture to sour cream and crab meat stuffing. Spoon mixture into each mushroom cap and top with slice of cheese. Place on baking sheet and bake for 10 minutes.

Baked Brie

Summary

Yield
1 cheese bundle
SourceSally Joyce (2003)
Prep time
25 minutes
Cooking time
25 minutes
Total time
50 minutes

Ingredients

1
puff pastry (sheet)
1 T
butter
1⁄4 c
chopped pecans
1
Brie - wheel (8 oz.)
1⁄2 c
raspberry jam
2
eggs (beaten)
 
Crackers (top quality)

Instructions

Preheat oven to 375°. Defrost one sheet of puff pastry for approximately 15 minutes. Melt butter in saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Gently roll pastry with a rolling pin to increase size 1 to 2 inches in each direction. Brush both sides with beaten egg. Center the Brie on top of pastry sheet. Place nuts on Brie and spread raspberry jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen cooking string. Place bundle on ungreased cookie sheet and bake 20 to 25 minutes, until pastry is golden brown. Serve with top quality crackers. 

Vegetable Dip II

Summary

Yield
10 Servings
SourceNancy Fogle (1998)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 pk
Philadelphia cream cheese 8 oz. (8 oz.)
2 t
beef bouillon granules
1
onion, medium, diced fine
1 pt
Hellmann's mayonnaise

Instructions

Let cream cheese reach room temperature, then blend well with other ingredients. Chill and serve with raw vegetables or chips. 

Mini Pizza Appetizers

Summary

Yield
48 mini pizzas
SourceLinda Stoops (1999)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

3 lf
frozen bread dough (preferably French or Italian)
2 c
spaghetti or pizza sauce
1⁄2 c
pizza toppings (your choice, finely chopped)
2 c
finely shredded cheese
1 c
grated parmesan cheese

Instructions

Thaw bread and allow to rise according to instructions on bag. Pinch off golf ball-sized pieces and put in greased muffin cups. Using a small juice glass, measuring cup or your thumb, press each ball to allow walls to form up sides of cup. Allow 20 to 25 minutes to rest. Fill crusts with sauce, add toppings. Sprinkle on enough cheese to cover liquid filling. Bake at 350 degrees for 20 to 25 minutes, or until cheese melts completely. Remove from pan and serve or cool and store in airtight container and refrigerate until needed. Makes about 4 dozen. 

Cheddar Cheese Ball

Summary

Yield
1 Ball
SourceCottle Smith (1984)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1
Cracker Barrel cheese (8 oz.)
12 oz
cream cheese
1 t
onion (chopped)
2 t
Worcestershire sauce
2 t
lemon juice
 
finely chopped nuts

Instructions

Mix Cracker Barrel cheese and cream cheese at room temperature. Add onion, Worcestershire sauce and lemon juice. Roll into a ball, then in finely chopped nuts. 

Hot Artichoke Seafood Dip

Summary

Yield
3 Cups
SourceLenore Mastracci (1988)
Prep time
20 minutes
Cooking time
9 minutes
Total time
29 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped (14 oz.)
1 c
mayonnaise
1 c
grated parmesan cheese
6 oz
crabmeat and/or shrimp, thawed, drained and flaked
2 T
dry seasoned bread crumbs
1 T
finely chopped fresh parsley

Instructions

Combine first 4 ingredients, mixing well. Spoon into a lightly greased shallow 1-quart casserole. Microwave at medium (50% power) for 11/2 minutes; stir well. Microwave at medium for 6 to 7 minutes, stirring every 11/2 minutes, until hot. Combine bread crumbs and parsley and sprinkle over top. Microwave at medium for 30 to 45 seconds. Serve hot with unsalted crackers. Makes 21/2 cups. 

Water Chestnut Appetizers

Summary

Yield
16 Servings
SourceCarol Van Swearingen (1972)
Prep time
40 minutes
Cooking time
20 minutes
Total time
1 hour

Ingredients

1 cn
5 oz. water chestnuts (drained)
1⁄4 c
soy sauce
1⁄4 c
brown sugar
4 sli
bacon (each cut in half crosswise and lengthwise)

Instructions

Marinate water chestnuts in soy sauce for 30 minutes. Roll each chestnut in brown sugar, then wrap with a strip of bacon and secure with a cocktail pick or toothpick. Arrange on a cake rack in a shallow pan or in broiler. Bake in hot oven at 400° for 20 minutes. Drain on paper toweling. Before serving, return to a moderate oven at 350° for about 5 minutes to reheat and crisp the chestnuts. These are best when made in the morning and reheated. Makes about 16 appetizers.

Artichoke Spread

Summary

Yield
24 Servings
SourcePat Langley (1985)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 cn
artichokes (packed in water, not marinade)
1 c
Parmesan cheese
1 c
mayonnaise or salad dressing

Instructions

Drain artichokes and chop fine. Add Parmesan cheese and mayonnaise. Spread in glass baking dish. Bake at 350° for 20 minutes, or until slightly browned and bubbling. Serve with assorted crackers. 

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