Appetizers

Vegetable Dip I

Summary

Yield
10 Servings
SourceMarcia Baum (1987)
Prep time3 hours, 15 minutes
Cooking time
Total time3 hours, 15 minutes

Ingredients

2⁄3 c
sour cream
2⁄3 c
mayonnaise (not salad dressing)
1 t
dill weed
1 t
seasoned salt
1 T
minced dried onion
1 T
parsley flakes

Instructions

Combine all ingredients and mix thoroughly. Cover and chill several hours. Serve with chilled vegetables. 

Crabmeat Muffins

Summary

Yield
12 Servings
SourceJackee McKnight (1999)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

1
Kraft Old English cheese (jar)
1 1⁄2
butter (sticks)
1 1⁄2 t
mayonnaise
1⁄2 t
garlic salt
1 pk
frozen crab or imitation crab
 
English muffins

Instructions

Melt together first 4 ingredients. Stir in thawed crabmeat. Spread on English muffins. Broil until brown, approximately 5 minutes. Cut into quarters for hors d’oeuvres. 

Notes

A savory snack or hors’doeuvre

Appetizer on Bread

Summary

Yield
12 Servings
SourceSally Blue (1986)
Prep time10 minutes
Cooking time5 minutes
Total time15 minutes

Ingredients

1 lf
French bread
 
butter
 
Brie cheese
 
Dijon mustard

Instructions

Slice French bread into thin slices. Butter French bread. Spread Dijon mustard on the bread. Top with a thin slice of Brie cheese. Broil. 

Spinach Artichoke Dip

Summary

Yield
10 Servings
SourceJulie Whitt (2003)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped
10 oz
frozen chopped spinach, thawed
2 c
Monterey Jack cheese, shredded
1⁄2 c
Parmesan cheese, grated
1 c
mayonnaise
  ds
garlic powder

Instructions

Preheat oven to 350°. Mix thawed spinach with chopped artichoke hearts in a 2-quart casserole dish. Stir in Monterey Jack cheese, Parmesan cheese and mayonnaise. Mix in garlic powder. Bake for 15 to 20 minutes. 

Pigs 'N Blankets

Summary

Yield
6 Servings
SourcePat Murphy (1980)
Prep time20 minutes
Cooking time2 hours
Total time2 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 time2 hours, 20 minutes
Cooking time
Total time2 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 time15 minutes
Cooking time10 minutes
Total time25 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 time25 minutes
Cooking time25 minutes
Total time50 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 time15 minutes
Cooking time
Total time15 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 time30 minutes
Cooking time25 minutes
Total time55 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. 

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