Appetizers

Fried or Steamed Wontons

Summary

Yield
40 Wontons
SourceMary Ann Duffy (1988)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 lb
ground pork
1⁄2 lb
shrimp
1⁄2 cn
water chestnuts
 
green onion (2 or 3 stalks)
 
Chinese mushrooms, dried (3 or 4, the kind you soak in water)
2 T
sesame oil
1 t
salt
1
egg (for sealing the skins; do not mix with the above ingredients)
2 pk
wonton skins (available at Meijers or the Vietnamese grocery store)

Instructions

Dice or chop everything [the first 6 ingredients] into very small pieces and mix well. You may want to add more salt, depending upon your taste. Hold the wonton in your hand and put about a tablespoon or so in the middle. Dip your spoon or knife into the lightly beaten egg and put egg on two sides and fold over, sealing the edges and forming a triangle. Then dip into the egg again and apply a little bit to the two long sides of the triangle and fold them in so it looks like a little pillow. As you are making them, put them on a cookie sheet and cover with a damp towel as the skins will dry out rather fast. When you get enough, you can start to steam as you are making more. Steam them, covered, for about 15 minutes for each batch. After it is about halfway done, sprinkle them all with a little bit of water. That will make them more moist (sometimes the edges tend to dry out). Transfer to a platter and continue steaming. You can eat them like that as an appetizer or put with a chicken soup stock or broth for wonton soup. The restaurants usually have a little bit of sliced roast pork and bok choy leaves with it. If you are going to fry them, place in a deep fryer for about 5 minutes or so. You’ll have to turn them over so that both sides get golden brown. That is how you can tell is they are done. Cooked that way, they are usually an appetizer. 

Holiday Cheese Ball

Summary

Yield
2 Balls
Source Amy Erickson (1991)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 pk
cream cheese, softened (8 oz size)
1
Kraft Old English cheese jar (softened)
1
Kraft Roca Blue cheese jar (softened)
1 ds
onion juice
1 ds
Worcestershire sauce
 
Chopped walnuts, pecans or almonds

Instructions

Combine all ingredients except nuts in a bowl and blend with electric mixer until creamy. Divide mixture into 2 equal portions and set each portion on a square piece of foil, shiny side down. Shape into balls and cover each with nuts. Pull foil up around ball and store in refrigerator until ready to serve.

Clam Dip

Summary

Yield
10 Servings
SourceMrs. Cizmadia (1970)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

3
Borden's very sharp cheese jars
1
smoky cheese jar
2 cn
minced clams (Doxsees, large flat cans)
1⁄2 c
clam juice
8
green onions, chopped
1
green pepper, chopped (small)
1 ds
Tabasco
1 ds
Worcestershire sauce
1 ds
garlic salt

Instructions

Combine. Bake at 300° until bubbly, about 45 minutes. Good served hot or cold. 

Hummus Bi Tahini

Summary

Yield
4 Servings
SourceEllison Lindamood, Main Library (2005)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 cn
chickpeas, drained (14 oz.)
 
Juice of 3 lemons
1⁄2 c
tahini
4 T
olive oil
4 clv
garlic
3⁄4 t
salt
3⁄4 t
allspice
1 t
paprika
1⁄4 t
cumin
6
scallions (white parts)

Instructions

Mix all ingredients in blender or food processor. If you like very smooth and creamy hummus, peel the chickpeas beforehand. Serve with pita slices, cucumbers and black olives. 

Sausage-Onion Snacks

Summary

Yield
32 Servings
SourceBess Mealer (1979)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1 lb
bulk pork sausage
1
lg. onion (chopped)
2 c
Bisquick baking mix
3⁄4 c
milk
2
eggs
1 T
caraway or poppy seed
1 1⁄2 c
dairy sour cream
1⁄4 t
salt
 
paprika

Instructions

Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cook and stir sausage and onion over medium heat until sausage is brown; drain. Mix baking mix, milk and 1 egg; spread in pan. Sprinkle with caraway seed. Top with sausage mixture. Mix sour cream, salt and remaining egg. Pour evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches. 32 appetizers.

Corn & Olive Spread

Summary

Yield
4 Cups
SourceTerri McKeown (1999)
Prep time2 hours, 15 minutes
Cooking time
Total time2 hours, 15 minutes

Ingredients

16 oz
cream cheese, softened
1 pk
Ranch-style salad dressing mix
2 cn
chopped ripe olives, drained (4 1/2 oz.)
1 cn
whole kernel corn, drained (11 oz.)
1 cn
chopped green chilies, drained (4 oz.)
1
red bell pepper, medium (chopped)
 
tortilla chips

Instructions

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours, until chilled. Serve with tortilla chips. 

Taco Dip

Summary

Yield
16 Servings
SourceKaryl Hanhilammi, Main Library (2008)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

16 oz
cream cheese (softened)
2 T
milk
1
envelope dry taco seasoning mix
2 t
chili powder
1 T
taco sauce
1
small can refried beans
 
chopped green peppers, hot peppers, onions, olives, tomatoes and lettuce (to taste)
 
tortilla chips

Instructions

Mix cream cheese, milk, taco seasoning, chili powder and taco sauce together; spread in 9 x 13 pan. Spread refried beans over the cream cheese mixture. Sprinkle on chopped vegetables according to taste. Use tortilla chips to scoop up the dip.

Salmon Ball

Summary

Yield
24 Servings
SourceMary Ellen Jenkins (1990)
Prep time3 hours
Cooking time
Total time3 hours

Ingredients

1 c
salmon (1 lb.)
1 pk
cream cheese (8 oz.)
1 T
lemon juice
2 t
onion (grated)
1 t
horseradish
1⁄4 t
salt
1⁄4 t
liquid smoke
1⁄2 c
pecans (chopped)
1 T
minced parsley

Instructions

Drain salmon; remove skin and bones. Place salmon in medium-sized bowl. Beat in cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with electric mixer at medium speed until smooth. (Do not use food processor.) Chill several hours. Combine pecans and parsley on wax paper; shape salmon into a ball. Roll in nuts and parsley. Serve with crackers. 

Taco Tray Dip

Summary

Yield
1 Tray
SourcePat Christian (1982)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1
avocado, very ripe and soft (peeled and mashed)
8 oz
Philadelphia cream cheese
3⁄4 c
sour cream
2 t
lemon juice
1⁄3
head lettuce
3
tomatoes
1
onion, small
1⁄2 cn
ripe pitted olives
4 oz
cheddar cheese, grated fine ( plus more for topping)
1
taco sauce jar
 
taco-flavored chips

Instructions

Blend avocado, cream cheese, sour cream and lemon juice together and spread on tray. Salt to season. Sprinkle on top of cheese spread the following chopped ingredients: lettuce, tomatoes, onion, olives and 4 ounces cheddar cheese, grated fine. Spoon taco sauce over this and top with more cheddar cheese. Serve with taco-flavored chips. 

Salmon or Tuna Crescents

Summary

Yield
10 Servings
SourceKay Jones (1994)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

1
can salmon, red or pink (7 oz.)
1 pk
Philadelphia cream cheese, softened (3-oz.)
1⁄8 c
young onion, chopped
1 T
lemon juice, fresh
1⁄2 t
dill weed (or 1 T fresh dill)
1
stalk finely chopped celery, (opt.)
2 T
Parmesan cheese
1 t
Dijon mustard
1 pk
crescent rolls

Instructions

Preheat oven to 3500. Mix cream cheese, onion, lemon juice, dill and celery. Place open roll flat on lightly greased cookie sheet. Put 3 tablespoons salmon mixture on roll to within 1/4 inch of edge. Put another open crescent on top. Pinch edges. Bake 10 minutes, or until brown. 

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