Appetizers

Water Chestnut Appetizers

Summary

Yield
16 Servings
SourceCarol Van Swearingen (1972)
Prep time
40 minutes
Cooking time
20 minutes
Total time
1 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 time
15 minutes
Cooking time
20 minutes
Total time
35 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. 

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