Appetizers

Party Food

Summary

Yield
8 Servings
SourceDorothy Bowser (1975)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 c
mayonnaise
1⁄4 c
onion (finely chopped)
2 T
parsley
1 lf
rye party bread
 
Swiss cheese

Instructions

Mix together mayonnaise, onion and parsley. Spread on sliced party rye and add layer of Swiss cheese to each slice. Heat at 350° until cheese melts. Serve hot and enjoy. 

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. 

Mexian Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time10 minutes
Cooking time5 minutes
Total time15 minutes

Ingredients

1 pk
cream cheese (8 oz.)
1 cn
Hormel chili without beans
1 pk
Mexican shredded cheese

Instructions

Spread cream cheese in a microwave pan. Layer chili, then shredded cheese. Microwave on high for 5 minutes. Serve warm with tortilla chips. 

Holiday Party Submarine

Summary

Yield
10 Servings
Source Estelle Scott (1993)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 lf
unsliced Italian bread
 
leaf lettuce
1
tomato
1⁄2 lb
deli roast beef
1⁄2 c
sprouts
1⁄4 c
olive oil, mixed with 2 T. balsamic vinegar (can substitute Italian dressing)
1⁄3
large purple onion
1⁄2 c
dill pickle slices
1⁄2 c
Aunt Jane's mild pepper rings
1⁄2 lb
mozzarella (shredded)

Instructions

Slice bread lengthwise. Scoop out part of breading from top half of loaf, leaving a layer of white bread inside the shell. On bottom half, layer in this order: lettuce, tomato, beef, cheese, pickle slices, onion slices, pepper rings and sprouts. Drizzle or brush oil and vinegar mixture on inside of top half of loaf. Place toothpicks in sections. Cut and serve.

Water Chestnut Appetizers

Summary

Yield
16 Servings
SourceCarol Van Swearingen (1972)
Prep time40 minutes
Cooking time20 minutes
Total time1 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.

Cheese Straws

Summary

Yield
120 Straws
SourceAnne Weaver (1972)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
margarine
2 c
flour
1 c
cottage cheese
 
hor d'oeuvre fillings

Instructions

Cut 1 cup margarine into 2 cups flour with pastry blender or 2 knives until mixture resembles coarse meal. Add 1 cup cottage cheese and mix until well blended. Roll out dough on well-floured surface 1/8 inch thick. Cut in 8 x 1/2-inch strips. Roll each strip, with edges overlapping, around paper straws 1/4 inch in diameter (do not use plastic straws). Freezer or refrigerate. Bake on ungreased cookie sheet at 500° for 5 minutes. Slip off straws. Day before you are ready to use, fill with hors d'oeuvre fillings and heat at 425°. (Dough may be kept in refrigerator well wrapped in wax paper for 1 to 2 weeks.) One-half recipe makes 60. 

Artichoke Spread

Summary

Yield
24 Servings
SourcePat Langley (1985)
Prep time15 minutes
Cooking time20 minutes
Total time35 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. 

Piquant Dip

Summary

Yield
10 Servings
SourceJulia DuPont (2000)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 cn
black beans, drained (15 oz.)
1 t
vegetable oil
1⁄2 c
onion, chopped
2 clv
garlic, minced
1⁄2 c
tomato, diced
1⁄3 c
mild picante sauce
1⁄2 t
ground cumin
1⁄2 t
chili powder
1⁄4 c
reduced-fat Monterey Jack cheese, shredded
1⁄4 c
fresh cilantro, chopped
1 T
fresh lime juice

Instructions

Place beans in a bowl. Partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté 4 minutes, or until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Add cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature with fat-free tortilla chips. 

Cheese Cubes

Summary

Yield
6 Servings
SourcePat Landis, Main Library (2005)
Prep time8 hours, 10 minutes
Cooking time15 minutes
Total time8 hours, 25 minutes

Ingredients

1 lf
day old bread
1 pk
cream cheese (small! )
4 oz
extra sharp cheddar cheese (shredded)
1
margarine (stick)
2
egg whites (beaten stiff)

Instructions

Cut bread into 1-inch cubes. Melt cheese and margarine in double boiler till bubbly. Fold in egg whites. Dip bread cubes in mixture and place on cookie sheet 1/2 inch apart. Chill overnight. Bake at 400 degrees for 12-15 minutes. 

Chafing Dish Meatballs (Elegant But Easy)

Summary

Yield
20 Servings
SourceMrs. Weaver (1971)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2 lb
ground meat
1
slightly beaten egg
1
large onion (grated)
 
salt (to taste)
1
bottle chili sauce
 
juice of one lemon
1⁄2
large jar grape jelly

Instructions

Mix first four ingredients and shape into small balls. Combine remaining three ingredients into a sauce. Drop meatballs into sauce. Reheat in chafing dish and serve with cocktail picks. Yields 50 to 60. 

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