Appetizers

Vegetable Dip II

Summary

Yield
10 Servings
SourceNancy Fogle (1998)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 pk
Philadelphia cream cheese 8 oz. (8 oz.)
2 t
beef bouillon granules
1
onion, medium, diced fine
1 pt
Hellmann's mayonnaise

Instructions

Let cream cheese reach room temperature, then blend well with other ingredients. Chill and serve with raw vegetables or chips. 

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. 

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. 

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. 

Water Chestnut Appetizers

Summary

Yield
16 Servings
SourceCarol Van Swearingen (1972)
Prep time40 minutes
Cooking time20 minutes
Total time1 hour

Ingredients

1 cn
5 oz. water chestnuts (drained)
1⁄4 c
soy sauce
1⁄4 c
brown sugar
4 sli
bacon (each cut in half crosswise and lengthwise)

Instructions

Marinate water chestnuts in soy sauce for 30 minutes. Roll each chestnut in brown sugar, then wrap with a strip of bacon and secure with a cocktail pick or toothpick. Arrange on a cake rack in a shallow pan or in broiler. Bake in hot oven at 400° for 20 minutes. Drain on paper toweling. Before serving, return to a moderate oven at 350° for about 5 minutes to reheat and crisp the chestnuts. These are best when made in the morning and reheated. Makes about 16 appetizers.

Artichoke Spread

Summary

Yield
24 Servings
SourcePat Langley (1985)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 cn
artichokes (packed in water, not marinade)
1 c
Parmesan cheese
1 c
mayonnaise or salad dressing

Instructions

Drain artichokes and chop fine. Add Parmesan cheese and mayonnaise. Spread in glass baking dish. Bake at 350° for 20 minutes, or until slightly browned and bubbling. Serve with assorted crackers. 

Fiesta Cheese Ball

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2008)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1 1⁄2 c
pecans (chopped)
1 oz
taco seasoning envelope
16 oz
cream cheese (softened)
1 T
green Tabasco sauce
1 T
jalapeño pepper (seeded and diced)
1 T
red onion (diced)
1 c
red bell pepper (seeded and diced)
8 oz
Colby Jack cheese (shredded)

Instructions

Preheat oven to 300º. Place pecans on a small baking sheet and toast in oven for 15-20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.

In a large bowl, use an electric mixer to beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, approximately 2 minutes. Add jalapeño, onion, bell pepper and Colby Jack cheese. Stir to combine. Use a rubber spatula to shape cheese into a large ball. Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll ball in nuts, coating the entire outside. Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm. Serve with crackers.

Crocked Cheese

Summary

Yield
1 Servings
SourceMrs. Charles J. Chastang (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 lb
sharp cheddar cheese
4 oz
cream cheese
3 oz
blue cheese
3 T
butter
1⁄2 c
beer
3 ds
Tabasco sauce
1 t
Worcestershire sauce
2 t
catsup

Instructions

Grate cheddar, let first 4 ingredients soften at room temperature. Mix all ingredients to blend well. Pack in crocks (can be sealed with clarified butter). Serve with crackers or melt on toast. 

Raw Vegetable Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
sour cream
3⁄4 c
mayonnaise
1 t
Beau Monde seasoning
1 t
dill weed
1 t
parsley
1 t
onion salt

Instructions

Combine ingredients. Serve with raw bite-sized vegetables. 

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. 

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