Appetizers

Cheese Dream

Summary

Yield
36 Sandwiches
SourceConnie Steinhaus (1973)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

24
sandwich bread pieces
1
oleo stick
1
Old English cheese (small jar)
1
egg

Instructions

Beat ingredients (except bread) until fluffy. Using sandwich bread, make 12 plain bread and butter sandwiches. Trim crusts and cut into threes. Ice top and sides with cheese mixture. Freeze. Bake frozen at 400° for 10 minutes. 

Notes

Great with salad for lunch.

Crabmeat-Stuffed Eggs

Summary

Yield
8 Servings
SourceMiriam Cunningham (1973)
Prep time10 minutes
Cooking time
Total time10 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.

Easy Cheese Spread

Summary

Yield
24 Servings
SourceMarina Thomas (1976)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 lb
sharp cheddar cheese (grated)
1 clv
garlic (crushed)
2 t
California onion soup mix
 
beer (as needed)

Instructions

Mix first 3 ingredients. Add enough beer to make mixture spreadable. Whip in mixer until smooth and creamy. Refrigerate. Best served with whole grain breads. 

Pico de Gallo

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 lb
roma tomatoes (diced)
1
small red onion (diced)
1 clv
garlic (minced)
1
small jalapeño pepper (finely chopped)
 
juice of 1 lime
2 t
red wine vinegar
1 t
salt
1⁄4 c
fresh cilantro, or to taste (chopped)
1⁄2 t
dried oregano

Instructions

In a bowl, combine all ingredients. Refrigerate and use within 2 days. Makes 3 cups.

Danish Stuffed Spinach Bread

Summary

Yield
1 Loaf
SourceDiane Merkle (1994)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 pk
spinach (frozen, 10oz.)
8 oz
Danish feta cheese
8 oz
Danish Fontina cheese
1
onion, small (minced)
 
olive oil (small amount)
 
garlic (small amount, minced)
2
eggs (beaten)
1⁄4 c
heavy cream
1 T
dill
  pn
cayenne
 
Salt and pepper (to taste)
1 T
lemon juice
 
French or Italian bread (1 1/2 long thin loaves or 1 shorter fat loaf, scooped out)

Instructions

Preheat oven to 350 degrees. Thaw spinach until it can be cut into cubes. Heat oil and sauté onion and garlic. Add spinach and cook until all liquid is absorbed. Remove from heat and add remaining ingredients. Stuff spinach/cheese filling into bread. Surround bread in foil for a softer crust or bake without foil for a harder crust. Bake 30 minutes or so. 

Joanie's Cheese Dip

Summary

Yield
10 Servings
SourceDiane Merkle (1995)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 c
Jarlsberg Swiss cheese, shredded
2 c
sweet onions, diced
2 c
Hellmann's mayonnaise

Instructions

Mix well and bake in shallow baking dish at 350° for 20 to 30 minutes. Serve hot with Ritz crackers. 

Warm Spinach Dip in a Bread Bowl

Summary

Yield
10 Servings
SourceSharon Hammond (2003)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

2 pk
creamed spinach, defrosted according to package directions (9 oz. size)
3 2⁄3 c
Swiss cheese, shredded
1 cn
water chestnuts, drained and chopped (8 oz.)
3 T
Parmesan cheese, grated
1 T
Dijon mustard
1⁄4 t
salt
1⁄4 t
black pepper
1
round bread loaf, such as rye (16 oz.)

Instructions

Preheat oven to 400° . Combine creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl. Slice top off bread loaf; carefully remove soft bread from inside, leaving 1/2-inch thick shell. Cut top piece and soft bread into bite-size pieces. Store bread pieces in plastic bag or sealed plastic container to keep soft until ready to use. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed. Bake for 35 to 40 minutes, or until heated through. Serve warm with bread pieces for dipping. 

Sweet 'n Sour Meatballs

Summary

Yield
30 Servings
SourceAnnette Heffernan (2004)
Prep time20 minutes
Cooking time1 hour, 20 minutes
Total time1 hour, 40 minutes

Ingredients

2 lb
ground beef
2
eggs
1 c
bread crumbs
1⁄2 c
water
1
small onion (grated)
1 1⁄2 t
salt
1⁄2 t
pepper
1 cn
jellied cranberry sauce (large)
1
12-oz. bottle chili sauce
2 T
brown sugar
1 T
lemon juice

Instructions

Mix ground beef, eggs, bread crumbs, water, onion, salt and pepper. Form mixture into 90 small balls. In a skillet, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer and stir until sauce is smooth consistency. Add meatballs and simmer 1 hour. Serve as an appetizer or main dish. 

Good Gouda!

Summary

Yield
8 Servings
SourceDottie Aumiller (1985)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2
Gouda cheese balls (remove wrappers)
1 pk
crescent roll dough (Pillsbury)

Instructions

Separate dough into 4 sections. Make 2 large squares from dough by pressing perforations in dough closed. Place squares on cookie sheet. Put on cheese ball in center of each square. Fold up sides of dough around cheese and seal. Bake according to crescent roll package. Let cool. Slice in pie wedges.  

Notes

Variations on recipe: Spread dough with Dijon mustard and slices of ham, etc. Serve on plate with slices of Granny apples and grapes. You will get raves!

Cocktail Franks

Summary

Yield
12 Servings
SourceMrs. Snow (1970)
Prep time5 minutes
Cooking time5 minutes
Total time10 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.

Pages

Subscribe to Appetizers