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.

Cocktail Franks

Summary

Yield
12 Servings
SourceMrs. Snow (1970)
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

3 pk
little beef franks (48)
1
8-oz. jar currant jelly
1⁄2
9-oz. jar prepared mustard

Instructions

In saucepan over low heat, mix franks, jelly and mustard. Stir to coat franks. Keep warm. Serve with toothpicks.

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.

Scarlet Sinners

Summary

Yield
6 Servings
SourceMary Maginnity (1973)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 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.

Crab Canape

Summary

Yield
6 Servings
SourceConnie Steinhaus (1975)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

6 oz
canned or frozen King Crab meat
1 pk
8-oz. cream cheese
1⁄4 t
Worcestershire sauce
1 T
mayonnaise
1
bottle Cross & Blackwell cocktail sauce
1 t
onion (minced)

Instructions

Combine cheese, mayonnaise, Worcestershire sauce and onion thoroughly. Put in serving bowl or dish. Spread 1/2 to 1 bottle cocktail sauce over cheese mixture. Top with cleaned shredded crab. Garnish with parsley and serve as a spread with assorted crackers.

Crab Stuffed Potatoes

Summary

Yield
4 Servings
SourceKay Jones (1995)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

4
medium or large baking potatoes
1 T
margarine
1⁄4 c
milk
1⁄4 c
plain lowfat yogurt
 
white pepper (dash)
1⁄4 c
minced green onions (add up to 1/2 c to taste)
1 cn
6-1/2-oz. crab meat
1⁄4 c
mozzarella cheese (grated)

Instructions

Bake potatoes (1 hour at 400° or microwave and then put in oven to dry skins). Halve lengthwise and scoop out potato. Reserve skins. In bowl, mash hot potatoes with margarine, milk, yogurt and pepper. (I use a portable mixer.) Stir in onions. Fold in crab meat. Fill skins with mixture. Sprinkle in cheese. Put on cookie sheet and bake at 350° for 20 to 30 minutes.

Mini Quiche Appetizers

Summary

Yield
48 mini quiches
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)
5
eggs, lg. (or 6)
1 c
milk or heavy cream
 
seasoning (to taste)
1⁄2 c
toppings (your choice, finely chopped)
2 c
finely shredded 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 quiche mixture, 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.

Notes

See also “Mini Pizza Appetizers”

Salmon or Tuna Crescents

Summary

Yield
10 Servings
SourceKay Jones (1994)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1
can salmon, red or pink (7 oz.)
1 pk
Philadelphia cream cheese, softened (3-oz.)
1⁄8 c
young onion, chopped
1 T
lemon juice, fresh
1⁄2 t
dill weed (or 1 T fresh dill)
1
stalk finely chopped celery, (opt.)
2 T
Parmesan cheese
1 t
Dijon mustard
1 pk
crescent rolls

Instructions

Preheat oven to 3500. Mix cream cheese, onion, lemon juice, dill and celery. Place open roll flat on lightly greased cookie sheet. Put 3 tablespoons salmon mixture on roll to within 1/4 inch of edge. Put another open crescent on top. Pinch edges. Bake 10 minutes, or until brown. 

Fried or Steamed Wontons

Summary

Yield
40 Wontons
SourceMary Ann Duffy (1988)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 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. 

Miniature Chicken "Drumsticks"

Summary

Yield
40 Servings
SourceBess Mealer (1975)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

20
chicken wings (about 3 pounds)
2 T
salad oil
1⁄2 c
soy sauce
1⁄3 c
sherry, med. or dry
3
star anise (opt.)
1⁄4 c
catsup
2 T
sugar
1⁄4 t
ground ginger
 
Shredded lettuce

Instructions

Cut wing tips off at joint (use tips in soup another day). Cut each wing in half at the joint. In 5-quart Dutch oven or saucepan, cook chicken wings in hot salad oil over high heat for 7 minutes, stirring constantly. Reduce heat to medium; add remaining ingredients except shredded lettuce, stirring to blend well. Cover and cook about 25 minutes, stirring occasionally. Uncover Dutch oven and cook 10 minutes longer, stirring frequently until almost all liquid is absorbed and chicken is tender. Cover and refrigerate to serve cold later on bed of shredded lettuce or serve warm. Makes 40 appetizer servings. 

Pages

Subscribe to Appetizers