Appetizers

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. 

Tuna Pate

Summary

Yield
10 Servings
SourceDianne Annis (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

8 oz
cream cheese (softened)
1⁄2 t
hot pepper sauce
2 T
chili sauce
2 cn
water-packed tuna (6-oz cans, drained)
2 T
parsley (chopped)
1 t
onion (minced)

Instructions

Mix all ingredients together. Pack into a 4-cup mold. Chill thoroughly. Unmold on a plate and garnish with parsley, cherry tomatoes, etc. Serve with crackers.

Strawberry Salsa

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2007)
Prep time2 hours, 20 minutes
Cooking time
Total time2 hours, 20 minutes

Ingredients

2 1⁄2 c
fresh strawberries (finely chopped)
1 c
green pepper (chopped)
2 T
green onions (chopped)
2 T
fresh parsley (minced)
1⁄3 c
Catalina salad dressing
 
hot pepper sauce (to taste)
 
pepper (to taste)
 
tortilla chips

Instructions

In a bowl, combine the strawberries, green pepper, green onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Makes 3 cups.

Walking Tacos

Summary

Yield
8 Servings
SourceMary Jones (1984)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

 
Lettuce (shredded)
 
Frito Bean Dip
2 pk
guacamole dip (frozen)
5 T
sour cream (heaping)
3 T
mayonnaise (heaping)
1⁄2 pk
taco seasoning
 
Monterey Jack cheese (shredded)
 
cheddar cheese (shredded)
4
tomatoes (chopped)
1 bn
green onions (chopped fine)
1 cn
black olives (pitted)
 
Dorito chips

Instructions

Lettuce on outside, fill center with shredded lettuce 

Frito bean dip on bottom

2nd Layer: Guacamole dip

3rd Layer: Mix sour cream, mayonnaise, and seasonings.

4th Layer: Monterey Jack cheese

5th Layer: Cheddar cheese

6th Layer: Tomatoes

7th Layer: Green onions

8th Layer: Black olives

Dorito chips should be around layers. 

 

Curried Peanut Dip

Summary

Yield
2 Cups
SourceDot Schweikart (1992)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 cn
condensed cream of chicken soup (10 3/4 oz.)
3⁄4 c
plain yogurt
1⁄4 c
chunky peanut butter
2 t
curry powder
 
Chopped peanuts for garnish

Instructions

Combine all ingredients, except peanuts for garnish, in a small bowl. Serve at room temperature or chilled. Garnish with peanuts. Serve with wedges of fresh pears and apples for dipping. To keep fruit from browning after cutting, dip into lemon juice. 

Cocktail Meatballs

Summary

Yield
15 Servings
SourcePat Langley (1980)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

1
egg
1⁄2 c
water
1 lb
ground beef
1 c
cheddar cheese (shredded)
1⁄2 c
bread crumbs
2 t
salt
1 1⁄2 t
chili powder
1 t
bar-b-q sauce
1 T
chili sauce

Instructions

Mix all together and make less than 1-inch small balls. Place on cookie sheet and bake at 350° for 10 to 12 minutes. These are very moist and do not need a sauce. 

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