Appetizers

Crocked Cheese

Summary

Yield
1 Servings
SourceMrs. Charles J. Chastang (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 lb
sharp cheddar cheese
4 oz
cream cheese
3 oz
blue cheese
3 T
butter
1⁄2 c
beer
3 ds
Tabasco sauce
1 t
Worcestershire sauce
2 t
catsup

Instructions

Grate cheddar, let first 4 ingredients soften at room temperature. Mix all ingredients to blend well. Pack in crocks (can be sealed with clarified butter). Serve with crackers or melt on toast. 

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. 

Raw Vegetable Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
sour cream
3⁄4 c
mayonnaise
1 t
Beau Monde seasoning
1 t
dill weed
1 t
parsley
1 t
onion salt

Instructions

Combine ingredients. Serve with raw bite-sized vegetables. 

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. 

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!

Scarlet Sinners

Summary

Yield
6 Servings
SourceMary Maginnity (1973)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 cn
17-oz. jellied cranberry sauce
1 c
flaked cooked codfish
2 c
hot mashed potatoes
1 T
butter
1 t
pepper
1
egg
 
salt

Instructions

Beat the codfish into the potatoes; add butter and pepper and season with salt to taste. Add the beaten egg. Drop by spoonfuls into deep fat and fry to a golden brown. Drain on brown paper. (The mixture may be shaped in cakes and browned in a skillet.) Mash cranberry sauce and heat to boiling. Serve the sauce over the fish balls.

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. 

Bar Cheese

Summary

Yield
24 Servings
SourceBetty Sheridan (2003)
Prep time30 minutes
Cooking time10 minutes
Total time40 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. 

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. 

Tuna Pate

Summary

Yield
10 Servings
SourceDianne Annis (1990)
Prep time15 minutes
Cooking time
Total time15 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.

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