Appetizers

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. 

Crab Stuffed Potatoes

Summary

Yield
4 Servings
SourceKay Jones (1995)
Prep time30 minutes
Cooking time20 minutes
Total time50 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.

DiAnn's Cheeseball

Summary

Yield
1 ball
SourceDiAnn Iverson (1977)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

2 pk
chipped beef
2 pk
cream cheese (8 oz.)
1 bn
green onions

Instructions

Chop onions and chipped beef. Mix with cream cheese (the hands work best!). Mold in ball and decorate with nuts, olives, etc. Refrigerate until ready to serve. 

Curry Dip

Summary

Yield
10 Servings
SourceBillie Stillinger (1975)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
mayonnaise
1 T
curry powder
1⁄2 t
garlic salt
1 t
tarragon vinegar
1 t
horseradish
1 t
green onion

Instructions

Blend together. Will keep indefinitely in refrigerator. 

Notes

For cold vegetables

Buffalo Chicken Bites

Summary

Yield
8 Servings
SourceBeth Davis, Lane Road Library (2006)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

1⁄4 c
Frank’s Louisiana-style hot sauce
1 t
Tabasco sauce
1 T
Worcestershire sauce
2 T
butter (divided)
 
carrots sticks, celery stalks, fat-free, lite, or high test blue cheese dressing (optional)
1 lb
boneless skinless chicken breasts (cut into 1-inch chunks)

Instructions

Combine the hot sauce, Tabasco and Worcestershire sauce. Place in a glass mixing cup, cover and microwave until warm; add 5 teaspoons of butter.

Melt the remaining teaspoon of butter in a large nonstick skillet over medium high heat. Add the chicken and cook until brown, about 8-10 minutes. Add the pepper sauce mixture and cook for about a minute longer, tossing the chicken to coat. Serve with the carrots, celery and blue cheese dressing.

This is easy to make and has all of the flavor of wings without the calories, fat and mess. It’s great for a buffet. If you want it hotter you could add more hot pepper sauce and pinch or two of cayenne, but this is plenty spicy.

Beef Stick

Summary

Yield
5 rolls
SourceCindy S. Koehler (1982)
Prep time72 hours
Cooking time8 hours
Total time80 hours

Ingredients

5 lb
hamburger meat
5 t
Morton TenderQuick salt
2 1⁄2 t
mustard seed
2 1⁄2 t
cracked black pepper
1 t
hickory smoke salt (I sometimes substitute this for Season-All salt)

Instructions

Mix together; put in a large bowl. Cover and refrigerate. Once a day for 3 days, mix again and refrigerate. On the fourth day, mix again and shape into 5 rolls. Lay on broiler rack of oven and bake at 140° to 150° for 8 hours.  

Notes

Makes a super hors d’oeuvre with cheese and crackers!

Deviled Cream Cheese Spread

Summary

Yield
1 Cup
SourceBeverly Ervine (1984)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 pk
cream cheese, softened (3 oz.)
1 cn
deviled ham ((2 1/4 oz.))
1 T
onion, minced
1 1⁄2 T
Thousand Island dressing, commercial brand (up to 2 tablespoons)
1 t
lemon juice
1 t
dried parsley flakes
2 dr
hot sauce (optional)
  ds
garlic powder

Instructions

Combine all ingredients, mixing well. Serve with crackers. Use to stuff celery or spread on finger sandwiches. Yield: about 3/4 cup.

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.

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. 

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. 

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