Appetizers

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. 

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. 

Artichoke Bruschetta

Summary

Yield
8 Servings
SourceNancy Hartshorn, Main Library (2006)
Prep time15 minutes
Cooking time2 minutes
Total time17 minutes

Ingredients

1
6.5 oz. jar marinated artichoke hearts (drained and chopped)
1⁄2 c
grated Romano cheese
1⁄3 c
red onion (finely chopped and microwaved for 30 seconds)
5 T
mayonnaise
1
french baguette (cut into 1/3-inch slices)

Instructions

Preheat broiler.

In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned. Also good topped with spinach and tomatoes.

Party Sandwiches

Summary

Yield
6 Servings
SourceHeather Phalen (1978)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

6
French rolls (large)
1⁄2 c
butter
2 T
mustard (prepared)
6 sli
bologna
6 sli
boiled ham
6 sli
salami
6 sli
American cheese (halved diagonally)

Instructions

Split rolls. Blend butter and mustard. Spread on cut surface of each roll. Place one slice of bologna, ham and salami and 2 triangles of cheese on bottom half of each roll. Add top of roll. Wrap each roll tightly in a square of foil. Place on baking sheet. Heat in 450 degree oven for 20 minutes.  

The People's Choice: Quick & Easy Holiday Cheese Spread

Summary

Yield
10 Servings
SourceJudy Panek (1993)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 c
mayonnaise (not salad dressing)
1 c
chopped sweet onion (such as Vidalia, not cooking onion)
1 c
shredded sharp cheddar cheese

Instructions

Mix ingredients together and place in an oven-proof bowl. Bake at 400° for 15 minutes (overbaking causes cheese to separate). Serve warm with slices (or torn) pieces of French bread. 

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. 

Walnut Cheese Sticks

Summary

Yield
10 sticks
SourceJo Huddy (1972)
Prep time15 minutes
Cooking time6 minutes
Total time21 minutes

Ingredients

1
pie crust mix stick
1⁄2 c
shredded sharp cheese
1⁄2 c
walnuts finely chopped

Instructions

Prepare pie crust from 1 stick pie crust mix, blending in 1/2 cup shredded sharp cheese. Roll thin. Sprinkle with 1/2 cup finely chopped walnuts, then roll again lightly. Cut into 1-inch strips. Bake on cookie sheet at 450° about 6 minutes, or until golden. 

Tex-Mex Dip

Summary

Yield
10 Servings
SourceAnnette Heffernan (2001)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 cn
Frito jalapeno bean dip (10 1/2 oz.)
2
avocados, ripe
2 T
lemon juice
1⁄2 t
salt
1⁄4 t
pepper
1 c
sour cream
1 1⁄2 c
mayonnaise
1
taco seasoning envelope
1 bn
green onions, chopped
3 1⁄2 oz
black olives, chopped
8 oz
shredded cheddar cheese
2
tomatoes, unpeeled and chopped
 
tortilla chips

Instructions

Spread bean dip on round place (12 to 14 inches in diameter). Remove seeds from avocados; place in food processor or blender with lemon juice, salt and pepper. Spread avocado mix over beans. Next, combine sour cream, mayonnaise and taco seasoning (you can vary spiciness with amount of seasoning used). Spread over avocado layer. Make a layer with green onions, then chopped black olives, then shredded cheddar cheese and tomatoes. Serve with tortilla chips. 

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.

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. 

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