Appetizers

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.

Mini Pizza Appetizers

Summary

Yield
48 mini pizzas
SourceLinda Stoops (1999)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

3 lf
frozen bread dough (preferably French or Italian)
2 c
spaghetti or pizza sauce
1⁄2 c
pizza toppings (your choice, finely chopped)
2 c
finely shredded cheese
1 c
grated parmesan cheese

Instructions

Thaw bread and allow to rise according to instructions on bag. Pinch off golf ball-sized pieces and put in greased muffin cups. Using a small juice glass, measuring cup or your thumb, press each ball to allow walls to form up sides of cup. Allow 20 to 25 minutes to rest. Fill crusts with sauce, add toppings. Sprinkle on enough cheese to cover liquid filling. Bake at 350 degrees for 20 to 25 minutes, or until cheese melts completely. Remove from pan and serve or cool and store in airtight container and refrigerate until needed. Makes about 4 dozen. 

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!

Cheddar Cheese Ball

Summary

Yield
1 Ball
SourceCottle Smith (1984)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1
Cracker Barrel cheese (8 oz.)
12 oz
cream cheese
1 t
onion (chopped)
2 t
Worcestershire sauce
2 t
lemon juice
 
finely chopped nuts

Instructions

Mix Cracker Barrel cheese and cream cheese at room temperature. Add onion, Worcestershire sauce and lemon juice. Roll into a ball, then in finely chopped nuts. 

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.

Hot Artichoke Seafood Dip

Summary

Yield
3 Cups
SourceLenore Mastracci (1988)
Prep time20 minutes
Cooking time9 minutes
Total time29 minutes

Ingredients

1 cn
artichoke hearts, drained and chopped (14 oz.)
1 c
mayonnaise
1 c
grated parmesan cheese
6 oz
crabmeat and/or shrimp, thawed, drained and flaked
2 T
dry seasoned bread crumbs
1 T
finely chopped fresh parsley

Instructions

Combine first 4 ingredients, mixing well. Spoon into a lightly greased shallow 1-quart casserole. Microwave at medium (50% power) for 11/2 minutes; stir well. Microwave at medium for 6 to 7 minutes, stirring every 11/2 minutes, until hot. Combine bread crumbs and parsley and sprinkle over top. Microwave at medium for 30 to 45 seconds. Serve hot with unsalted crackers. Makes 21/2 cups. 

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.

Miniature Chicken "Drumsticks"

Summary

Yield
40 Servings
SourceBess Mealer (1975)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

20
chicken wings (about 3 pounds)
2 T
salad oil
1⁄2 c
soy sauce
1⁄3 c
sherry, med. or dry
3
star anise (opt.)
1⁄4 c
catsup
2 T
sugar
1⁄4 t
ground ginger
 
Shredded lettuce

Instructions

Cut wing tips off at joint (use tips in soup another day). Cut each wing in half at the joint. In 5-quart Dutch oven or saucepan, cook chicken wings in hot salad oil over high heat for 7 minutes, stirring constantly. Reduce heat to medium; add remaining ingredients except shredded lettuce, stirring to blend well. Cover and cook about 25 minutes, stirring occasionally. Uncover Dutch oven and cook 10 minutes longer, stirring frequently until almost all liquid is absorbed and chicken is tender. Cover and refrigerate to serve cold later on bed of shredded lettuce or serve warm. Makes 40 appetizer servings. 

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.  

Philadelphia Cheese Ball

Summary

Yield
15 servings
SourceDottie Aumiller (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2 pk
Philadelphia cream cheese (8 oz size)
1 cn
crushed pineapple, medium sized (well drained)
4 T
onion (chopped)
1⁄2 c
green pepper (chopped)
 
pecans (chipped or halved)

Instructions

Soften cheese, blend all ingredients but pecans above, make into 2 balls. Roll in chipped or halved pecans until outside of ball is covered. Refrigerate. Serve with crackers. 

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