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Appetizer Recipes Disk 136

 

COOL CHILI DIP

FAT-FREE CURRIED YOGURT DIP

PIZZA BY THE SCOOP

POLISH MISTAKES

POSSUM PISTOLS

PUFFS WITH HONEY BUTTER

PUMPKIN DIP

QUESO CHEESE DIP

RADISH SPREAD

RAINBOW OF CHEESE TRUFFLE

RAISIN CREAM CHEESE SPREAD

RASPBERRY FONDUE

RASPBERRY GLAZED WINGS

REAL BUFFALO WINGS

RICE N BLACK BEAN BAKE

RICH AND CREAMY GUACAMOLE

RISOTTO STUFFED MUSHROOMS

ROASTED RED PEPPER AND WHITE BEAN DIP

ROASTED SWEET ONION AND GARLIC SPREAD

RUBY RED PRETZEL DIP

RUSSIAN PASTRIES

SALMON BALL

SALSA AND SOUR CREAM DIP

SALSA REUBEN DIP

SAUCY DOGS

SAUERKRAUT HAM BALLS

SAUSAGE BALLS 1

SAUSAGE BALLS 2

SAUSAGE BALLS 3

SAUSAGE BISCUIT BITES

SAUSAGE CHEESE BALLS

SAUSAGE DIP

SAUSAGE SNACK WRAPS

SAVORY SPINACH BALLS

SENSATIONAL STUFFED MUSHROOMS

SHRIMP DIP

SHRIMP MOUSSE

SILKY APRICOT CHEESE DIP

SIMPLE STUFFED MUSHROOMS

SIX LAYER DIP

SMOKEY BRIE SPREAD

SMOOTH AND SPICY BOURSINCHEESE DIP

SOUR DOUGH BEEF DIP

SOUTHWESTERN GUACAMOLE

SOUTHWESTERN TOMATO DIP

SPANISH DIP

SPECIAL PARTY DIP

SPICY HOT WINGS with

ROQUEFORT SAUCE

SPICY SPAM PARTY DIP

SPICY STUFFED MUSHROOMS

SPINACH AND ARTICHOKE DIP

SPINACH DIP 1

SPINACH DIP 2

SPINACH DIP 3

SPINACH DIP 4

SPINACH DIP 5

SPINACH DIP 6

SPINACH MADELINE

SPINACH STUFFED MUSHROOMS

SPIRAL WRAPED BREADSTICKS

STEAMY SMOKED OYSTER DIP

STRAWBERRY GRAND MARNIER CHEESECAKE DIP

STUFFED CABBAGE BUNDLES

STUFFED JALAPENO PEPPERS

STUFFED JALAPENO POPPERS

STUFFED JALAPENOS

STUFFED MUSHROOMS 1

STUFFED MUSHROOMS 2

STUFFED MUSHROOMS 3

STUFFED PESTO MUSHROOMS

SUMMER DIPS

SUN DRIED TOMATO and HERB CHEESE STRUDELS

SUN DRIED TOMATO CHEESECAKE SQUARES

SUPER SPAM CHEESEBALL

SWEDISH PARTY MEATBALLS with

DUNKY SAUCE

SWEET CORN FONDUE

SWEET ' N' SOUR MEATBALLS

TACO APPETIZER

TACO DIP 1

TACO DIP 2

TEXAS BUFFALO WINGS

TEXAS CAVIAR RECIPE

TGI FRIDAYS 9 LAYER DIP

THICK AND HEARTY CHEESE DIP

THREE CHEESE DIP

TOMATO BASIL CANAPES

TORTILLA ROLL UPS

TRADITIONAL CHILI CHEESE DIP

TUNA BALL

TUNA CHEESE SPREAD

TUNA STUFFED MUSHROOMS

TURKEY STUFFING ROLL- UPS

VEGETABLE PIZZA

VEGETABLE WREATH

VEGGIE BARS

VELVEETA CHEESY CHILI DIP

VELVEETA CHILI ROTEL DIP

WARM SPINACH DIP IN BREAD BOWL

WHITE CHOCOLATE FONDUE

WHITE PIZZA DIP

WILDCAT PIZZA DIP

WORLDS HOTTEST WINGS

YELLOW CHEESE BALL

YOGURT SPINACH DIP

ZESTY CHICKEN WINGS

ZESTY ITALIAN ZUCCHINI DIP

 

 

 

PIZZA BY THE SCOOP      > Back to Top <

2 packages (8 ounces each) cream cheese, softened
1 bottle (12 ounces) chili sauce
1 package (6 ounces) Canadian bacon, chopped
1 small onion, chopped
1 small green pepper, chopped
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
Corn chips

Spread cream cheese on an ungreased 12-inch pizza pan.  Spread with chili sauce.  Sprinkle with Canadian bacon, onion, green pepper and cheeses.  Serve with chips. Yield:14-16 servings.

 

 

 

POLISH MISTAKES      > Back to Top <

1 pound of hot breakfast sausage
1 pound of hamburger
1 Tablespoon of Oregano
1 pound Velveeta cheese
1 loaf of party rye cocktail bread
1 teaspoon of garlic salt

Mix together hamburger and sausage and oregano and garlic salt and fry until done then drain off excess fat.   Cube  Velveeta cheese and add to meat mixture and stir and simmer until cheese is melted. Spread on the cocktail rye bread let set then put in a large baggie and put in freezer until ready to use. Use a few or all; they are very good. When ready to eat them put them in a oven of 350o F for 20 minutes.

 

 

 

POSSUM PISTOLS      > Back to Top <


1 pound lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
2 cup (8 ounce)  sharp cheddar cheese, grated
1 package  taco seasoning mix
salt/pepper
1 (16-ounce) package egg roll wrappers

Cook first 3 ingredients, until meat is done. Drain well.  Add the next 3 ingredients and stir until cheese melts. Spoon meat mix. in center of each egg roll wrapper. Fold bottom edge over filling, fold right side over, then the left side. Lightly brush remaining flap with water. Fold over tightly, press gently to seal. Fry in hot oil, 375o F, for 1 minute.  Serve with salsa.

 

 

 

PUFFS WITH HONEY BUTTER       > Back to Top <

1/4 cup plus 3 tablespoons butter, (no substitutes), softened, divided
1/4 cup honey
3 eggs
1 carton (8 ounce) plain yogurt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Oil for deep-fat frying

In a bowl, combine 1/4 cup butter and honey until smooth; set aside.  In a mixing bowl, beat the eggs until lemon-colored.  Add yogurt and remaining butter.  Combine the flour, baking powder, baking soda, nutmeg and salt; stir into yogurt mixture.  In a deep-fat fryer or electric skillet, heat oil to 360o.  Drop batter by teaspoonfuls into oil.  Fry until golden, about 2 minutes.  Drain on paper towels.  Serve warm with the honey butter. Yield:  5 dozen

 

 

 

PUMPKIN DIP      > Back to Top <

8 ounces cream cheese, softened
1 cup powdered sugar
1 small can pumpkin
1 teaspoon ginger

Beat together cheese and sugar, then gradually add pumpkin and beat until smooth.  Add ginger (try adding other spices, too if you like).  This keeps very well in the fridge for a couple of weeks, and tastes great with ginger snaps, chocolate wafers or graham crackers.

 

 

 

QUESO CHEESE DIP       > Back to Top <

8 ounces Monterey Jack Cheese
16 ounces Velveeta (mild or Mexican)
1 can Cream of Celery Soup
1 can Rotel Tomatoes, diced
1/2 to 1 soup can of Milk

Melt all ingredients together on low heat.

 

 

 

RADISH SPREAD      > Back to Top <

12 small radishes
2 tablespoons dill or basil, fine chopped     
8 ounce cream cheese          
lemon juice (optional.)  

Wash and trim radishes.  In a food processor fitted with a steel blade, grate radishes and herbs briefly.  Blend in cream cheese and lemon juice. Refrigerate.  Serve on crackers or thin slices of bread.  Yield: 1 cup

 

 

 

RAINBOW OF CHEESE TRUFFLES      > Back to Top <

Here's a great use for leftover cheese. Serve these marble-size morsels just at room temperature, and they'll have a most unusual texture. I arrange them in rows (alternating colors) in a candy box or Japanese bento box, or present them on a doily on a small silver tray.

1/2 pound unsalted butter, at room temperature
2 cups shredded cheese: sharp cheddar, aged Gouda, fontina or other (6 ounces)
Salt and freshly ground black pepper to taste

Choice of coatings: fine fresh bread crumbs made from black bread; sweet Hungarian paprika or mild chili powder; poppy seeds; finely chopped fresh parsley; cumin seeds, toasted and pulverized; toasted sesame seeds; dried mint leaves

Cut butter into pieces and cream in bowl of electric mixer. Add cheese and blend. Add salt and pepper to taste. Chill until firm but still pliable.

Shape into 3/4-inch balls. Roll thoroughly in any of the coatings. I like to use 4 or 5 different types to create a colorful effect. Chill until 20 minutes prior to serving.  Makes about 34 truffles

Calories without coating: 104 per truffle (8% from protein, 11% from carbohydrate, 81% from fat) Protein: 1.9 grams Total fat: 9.2 grams Saturated fat: 5.9 grams Cholesterol: 29 mg Sodium: 208 mg Carbohydrate: 2.8 grams Fiber: 0 Exchanges: 11/2 fat

 

 

 

RAISIN CREAM CHEESE SPREAD      > Back to Top <

8 ounce cream cheese; room temperature
1/3 cup raisins or currants
1/2 teaspoon ginger
1/4 teaspoon salt
2 tablespoons chutney; chopped
4 tablespoons sherry; medium dry

Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney.  Add the sherry, a tablespoon at a time, until the mixture is of spreading consistency.

 

 

 

RASPBERRY FONDUE      > Back to Top <

1 pound raspberries, thawed if frozen
4 teaspoons of cornflour
315ml / 10 fluid ounces / 1-1/4 cups single (light) cream
60g / 2 ounces / 1/3 cup icing sugar  (powdered sugar)
3 tablespoons Framboise, if desired to dip, Quick Meringues

Rub raspberries through a sieve and discard seeds. Keep puree on one side while making the meringues. In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold. (Serves 4)

 

 

 

RASPBERRY GLAZED WINGS      > Back to Top <

3/4 cup seedless raspberry jam
1/4 cup cider vinegar
1/4 cup soy sauce
3 garlic cloves, minced
1 teaspoon pepper
16 whole chicken wings (about 3 pounds)

In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Line a 15 x 10 x 1-inch baking pan with foil and heavily grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan.  Bake at 375o F for 30 minutes, turning once.  Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Brush over wings.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Yield:10-12 servings

 

 

 

REAL BUFFALO WINGS      > Back to Top <

Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not a great cook and never follow a recipe.

1) mix flour and cayenne pepper and toss the mix into a bag.

2) dump a couple of bottles of Tabasco sauce in a plastic bag.

3) dump some vinegar (the good kind that gets your wife mad when you use
it) into a bowl.

4) dip the wings in the vinegar

5) shake them in the flour mix (you want a light dusting)

6) toss them in the Tabasco (get lots on em)

7) deep fry until done

8) serve with blue cheese dressing (very cold), celery, carrots.

* If they are not quite hot enough add more pepper or dump the juice from a couple bottles of jalapeno in with the Tabasco. 

 

 

 

RICE N BLACK BEAN BAKE      > Back to Top <

1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (8 ounces) picante sauce
2 cups cooked rice
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Corn or tortilla chips

In a bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese.  Transfer to a greases 13 x 9 x 2 inch baking dish.  Sprinkle with the remaining cheese.  Bake, uncovered, at 350o F for 20 minutes or until the cheese is melted.  Serve with corn or tortilla chips.   Yield: 5 main-dish or 8 -10 side-dish servings.

 

 

 

RICH AND CREAMY GUACAMOLE      > Back to Top <

15 ripe medium California avocados, seeded, and peeled
4 garlic cloves, crushed
1/3 cup fresh lemon juice
1/2 cup fresh cilantro, chopped
1 tablespoon salt
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoon Tabasco sauce

In a large mixing bowl, coarsely mash avocados, leaving some chinks. Add remaining ingredients and mix to blend.

Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate. Servings: 12.

 

 

 

RISOTTO STUFFED MUSHROOMS       > Back to Top <

1 package (5.5 ounces)  Risotto with Imported Mushrooms, cooked and kept warm
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3 tablespoons grated Romano or Parmesan cheese
1 tablespoon finely chopped chives or green onion
1 tablespoon finely chopped red bell pepper
1 large clove garlic, finely chopped
18 to 20 (about 28 ounces total) jumbo whole white mushrooms, stems removed

PREHEAT oven to 375o F.
COMBINE risotto, 1/2 cup Monterey Jack cheese, Romano cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mixture, mounding slightly. Sprinkle with remaining Monterey Jack cheese. BAKE for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted.

 

 

 

ROASTED RED PEPPER AND WHITE BEAN DIP      > Back to Top <

1 jar (12 ounces) roasted red bell peppers, drained, divided
1 3/4 cups (15-ounce can) white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon diced jalapenos
1/2 teaspoon salt
pita wedges or tortilla chips

COARSELY chop enough roasted bell peppers to equal 1/2 cup.
PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapenos, and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

 

 

 

ROASTED SWEET ONION AND GARLIC SPREAD      > Back to Top <

2 medium sweet onions (Texas Sweet 1015, Maui, Vidalia, or other)
2 teaspoons olive oil
2 teaspoons honey
4 large cloves garlic, peeled
1/8 teaspoon salt
Toast or crusty French bread

Peel and quarter onions. In a large bowl stir together oil and honey. Add onions and garlic, stirring to coat. Transfer mixture to a greased 2-quart square baking dish.

Bake, uncovered, in a 350o F oven for 30 to 40 minutes, stirring occasionally. Remove from oven; cool. Place in food processor bowl or blender container. Add salt; cover and process or blend till smooth. Serve on toast points or crusty French bread. Makes about 1/2 cup (24, 1-teaspoon servings).

Make-Ahead Tip: Store any leftovers, covered, in the refrigerator for up to one week.

 

 

 

RUBY RED PRETZEL DIP      > Back to Top <

1 can (16 ounces) jellied cranberry sauce
3/4 cup sugar
1/4 cup vinegar
1 teaspoon ground ginger
1 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon cold water
Red food coloring, optional
Pretzels

In a saucepan, combine the first seven ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture.  Bring toa boil; cook and stir for 2 minutes. Transfer to a bowl; stir in food coloring if desired.  Cover and chill overnight. Serve with pretzels. Yield:2 cups.

 

 

 

RUSSIAN PASTRIES      > Back to Top <

8 ounces Cream cheese, softened
1-1/2 cups All-purpose flour
1/2 cups Butter, softened
2 large Eggs
1/2 pound Ground beef
1 medium Onion, diced
1/4 cup Sour cream
3 tablespoon Sweet pickle relish
1/2 teaspoon Salt
1/2 teaspoon Dill weed
1/8 teaspoon Pepper

In medium bowl, with hand, knead cream cheese, flour, and butter until smooth.  Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour.
 
Meanwhile, hard-cook 1 egg; chop.
 
In 10-inch skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate.  Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set aside.
 
On floured surface with floured rolling pin, roll dough 1/8-inch thick. With floured 2-3/4-inch round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all.
 
Onto on half of each round, place one teaspoon of meat mixture.  In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling.  With fork, firmly press edges together to seal; prick tops; brush with remaining egg.  Arrange pastries on ungreased cookie sheet, about 1-inch apart.  If not serving right away, cover with foil and refrigerate.
 
To serve, preheat oven to 425o F.  Bake pastries 10 minutes or until golden.  Makes about 50 pastries.

TO FREEZE AND USE UP TO 1 MONTH LATER:Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425o F. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden.

 

 

 

SALMON BALL      > Back to Top <

16 ouncescanned salmon
8 ounces cream cheese, softened
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1 teaspoon horseradish
1 teaspoon lemon juice
2 teaspoons onion, grated
pecans, finely chopped parsley

Flake salmon; combine w remaining ingredients Chill several hours. Form into balls and roll in chopped pecans mixed w. Chopped parsley.

 

 

 

SALSA AND SOUR CREAM DIP      > Back to Top <

1 (16-ounce) container sour cream
1 (16-ounce) jar Old El Paso Thick 'n Chunky Salsa
1 (1-1/4-ounce) envelope Old El Paso 40% Less Sodium or regular Taco Seasoning Mix.

In 1-1/2-quart bowl, combine all ingredients; mix well. Serve with tortilla chips.Makes 4 cups.

 

 

 

SALSA REUBEN DIP      > Back to Top <

1 (8-ounce) package cream cheese, softened*
1 cup sour cream**
1 cup Old El Paso Thick 'n Chunky Salsa or Picante
4 ounces finely chopped cooked corned beef
3 ounces (3/4 cup) shredded Swiss cheese
1/2 cup sauerkraut, rinsed, drained, chopped
1 to 2 garlic cloves, minced
Salt, if desired
Pepper, if desired
Chopped fresh cilantro

Heat oven to 350o F. In large bowl, combine cream cheese, sour cream and salsa; beat with electric mixer until well blended. Add all remaining ingredients except cilantro. Beat on low speed until well blended. Spoon mixture into ungreased 9 or 10-inch pie pan or quiche dish.

Bake at 350o F. for 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with cocktail rye bread, tortilla chips or cut-up fresh vegetables for dipping. Store in refrigerator.  Makes 4 cups

TIPS: * One-third-less-fat or nonfat cream cheese can be substituted for the

** Light or nonfat sour cream can be substituted for the sour cream.

 

 

 

SAUCY DOGS       > Back to Top <

2 pound wieners
1 (15-1/2-ounce) can tomato sauce
1 1/2 cups brown sugar
1 (15-1/2-ounce) can pineapple chunks, drained
2 or 3 tablespoons water
1 or 2 tablespoons cornstarch
1 teaspoon salt
1/2 cup vinegar

Cut wieners into small, bite-sized pieces; Boil and drain. mix remaining ingredients in a large saucepan and add the  drained wiener pieces; simmer 15 minutes.  Serve warm with toothpicks.

 

 

 

SAUERKRAUT HAM BALLS      > Back to Top <

1 pound ground fully cooked ham
1 can sauerkraut, drained and chopped (16 ounces)
1/4 cup finely chopped onion
3/4 cup plus 2 tablespoons dry bread crumbs, divided
1 package cream cheese (3-ounces), softened
2 tablespoons chopped fresh parsley
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup all-purpose flour
2 eggs
1/4 cup milk
oil for deep-frying

In a large bowl, combine ham, sauerkraut, onion and 2 tablespoons. of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight. Shape into 3/4-inch balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the mixture. Then roll in the remaining bread crumbs. Heat oil to 375o F in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers.

Recipe can be made into larger balls and served as a main dish.

 

 

 

SAUSAGE BALLS 1      > Back to Top <

2 pounds mild sausage
1-1/2 cups biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 teaspoon garlic powder

Preheat oven to 375o F.  Mix all ingredients and form into 1-inch balls.  Bake 15 minutes on ungreased cookie sheet until golden brown.  Can be frozen uncooked.  Yield:  6 dozen.

 

 

 

SAUSAGE BALLS 2     > Back to Top <

1 pound sausage
2 cups Bisquick
1-1/2 cups grated cheddar cheese

Mix all ingredients thoroughly. Form into 1 inch balls. Place on foil lined cookie sheet (with sides) and bake at 350o F for about 20 minutes. Check one to make sure sausage is done by cutting it open. Serve either hot or room temperature. They can be rewarmed in the microwave.

 

 

 

SAUSAGE BALLS 3     > Back to Top <

1 pound sausage
2 cups sharp cheddar cheese
3 cups Bisquick

Combine cheese and Bisquick together.  Tear sausage apart and add to cheese and Bisquick mix with hands.  Roll into balls about the size of walnuts.  Bake at 375o F for 20 minutes or until golden brown.

 

 

 

SAUSAGE BISCUIT BITES      > Back to Top <

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1 package (8 ounces) brown-and-serve sausage links

On a lightly floured surface, roll out each biscuit into a 4-inch circle; brush with butter.  Combine Parmesan cheese and oregano; sprinkle over butter.  Place a sausage link in the center of each; roll up.  Cut each widthwise into four pieces; insert a toothpick into each.  Place on an ungreased baking sheet.  Bake at 375o F for 8-10 minutes or until golden brown.   Yield:  40 appetizers.

 

 

 

SAUSAGE CHEESE BALLS       > Back to Top <

1 pound hot sausage
1-1/2 pounds sharp cheese, grated
3 cups Bisquick

Mix ingredients together.  Form into 1-inch diameter balls.  Bake at 400o F for 10 minutes. Makes about 150 small balls.  *These may be frozen before baking and baked without thawing at the time they are to be used; or may be baked, frozen and reheated at serving time.

 

 

 

SAUSAGE DIP      > Back to Top <

2 pound box of Velveeta Cheese (cubed)
1 large can evaporated milk

Put in crockpot and melt.  Add large jar of pimentos (drained first) Brown 2 pounds. sausage in separate skillet.  Drain off grease. Add sausage to cheese mixture in crockpot and then just keep the pot on lowest settings.

 

 

 

SAUSAGE SNACK WRAPS      > Back to Top <
 
2 ( 8-ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls

48 fully cooked cocktail smoked sausage links or hot dogs

Heat oven to 375 degrees F. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest side of each triangle. Roll up, starting at shortest side; roll to opposite point. Place on ungreased cookie sheets. Bake at 375o F. for 12 to 15 minutes or until golden brown. If desired, serve warm with ketchup and mustard.  Makes 48 snacks

 

 

 

SAVORY SPINACH BALLS      > Back to Top <

2 package frozen chopped spinach, cooked and drained
1 large onion, chopped fine
4 eggs, beaten
3/4 cup butter
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 cup Parmesan cheese
2 cup stuffing mix

Mix all ingredients in a large bowl; chill 1/2 hour.

Preheat oven to 350o F. Grease cookie sheets or line with parchment paper. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). Bake 15 minutes.

This recipe is a handy make-ahead appetizer--you can prepare a batch, freeze the unbaked balls, and then bake as many as you need later. But, thanks to a shortcut ingredient (stuffing mix), these Spinach Balls are also quick and easy at the last minute. Makes about 4 dozen.

Per ball: 45 cal, 3.6 g fat, 26 mg cholesterol, 1.9 g carbohydrates,
.5 g fiber, 1.5 g protein, 124 mg sodium.

 

 

 

SENSATIONAL STUFFED MUSHROOMS      > Back to Top <

2 pounds medium mushrooms
6 Tablespoons margarine
1 (8 ounces) package cream cheese (softened)
1/2 cup crumbled blue cheese
2 Tablespoons chopped onion

Remove stems from mushrooms; chop enough stems to equal1/2 cup. Cook half of mushroom caps in 3 Tablespoons of margarine over medium heat 5 minutes; drain. Repeat with remaining mushroom caps and margarine. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil until golden brown.

 

 

 

SHRIMP DIP       > Back to Top <

1 package (8 ounces) cream cheese
1/2 cup thousand island dressing
1 can (6 ounces) shrimp (chopped)
1 teaspoon horseradish

Mix all ingredients well.  Chill. Great as a spread or dip for veggies.

 

 

 

SHRIMP MOUSSE       > Back to Top <

1 package unflavored Knox Gelatin mixed with 1/4 cup water
1 cup fat-free Miracle Whip
1 cup finely chopped green onions
1 cup finely chopped celery
1 package(8 ounces) fat-free cream cheese
1 cup tomato soup
2 cans shrimp, chopped (size of medium can of tuna)
*salt, pepper, cayenne pepper and Tabasco - to taste

Melt tomato soup and cream cheese over low heat until well mixed.  Stir in Knox Gelatin.  Let cool.  Mix rest of ingredients with the soup mixture then place in mold.  Chill

 

 

 

SILKY APRICOT CHEESE DIP      > Back to Top <

3/4 cup Apricot Preserves
2 tablespoons Brandy
1 cup Cream Cheese; Softened
1 cup Sour Cream
1 teaspoon Almond Extract
1/4 cup Almonds; Blanched, Slivered
 
In a small bowl, mix the apricot preserves and brandy together, then set aside.  Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth.  Add the apricot-brandy mixture and blend well.  Fold in the almonds.  Cover and chill. Makes about 3 cups of dip.

SUGGESTED DIPPERS:  Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.
 
 

 

 

 

SIMPLE STUFFED MUSHROOMS      > Back to Top <

12 large mushrooms
1/4 cup dried, seasoned bread crumbs
3 Tablespoon butter
2 Tablespoon grated Parmesan cheese
1/8 cup chopped mushrooms stems

Preheat oven to 350o F.  Rinse and dry mushrooms thoroughly. (Mushrooms tend to absorb moisture.  Keep this in mind when rinsing, or adding butter.) Twist stems to remove, and chop them to make about 1/8 cup.  Mix together all ingredients using enough butter to bind stuffing.  Using a spoon, stuff mushroom caps, being careful not to crack the caps.  Brush outside of mushrooms with remaining butter.  Bake at 350o F for about 10 minutes, until heated through.  Do not overcook.

 

 

 

SIX LAYER DIP      > Back to Top <

1 can (15 ounces) black beans, drained and rinsed
1-1/2 cups salsa from a jar, divided
1 container (8 ounces) guacamole, 1 cup
1-3/4 cups shredded Mexican cheese blend (7 ounces), divided
1 can (5-3/4 ounces) drained large ripe pitted olives, sliced, about 1 cup
Tortilla chips

Preheat oven to 350o F.  In bowl mash beans until chunky.  Stir in 1/2 cup salsa until combined.  Spread mixture evenly over bottom of oven-proof 6-cup glass bowl.  Spoon guacamole over beans.  Sprinkle with 3/4 cup cheese.  Top with remaining salsa.  Arrange olives over salsa; sprinkle with remaining cheese.  Bake until cheese melts and begins to brown slightly, about 15 minutes.  Serve with chips Yield:  6 cups

Nutritional Analysis: per 1/2 cup serving: 120 calories, 5 gm protein, 6 gm fat, 4 gm cholesterol, 12 gm carbohydrate, 318 mg sodium, 2 gm fiber.

 

 

 

SMOKEY BRIE SPREAD      > Back to Top <

4 slices bacon, fried crisp
8 ounces cream cheese, softened
4-1/2 ounce brie cheese, room temp.
2 teaspoons milk
1 teaspoon lemon juice
 
Place bacon in food processor or blender and process until finely  chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approximately 1-1/2 cups

 

 

 

SMOOTH AND SPICY BOURSIN CHEESE DIP      > Back to Top <

1/2 cup butter; softened
1 cup cream cheese; softened
1 garlic clove; crushed in press
2 teaspoons  white onion; finely minced
1 teaspoon  Italian seasoning
2 tablespoons milk
2 tablespoons walnuts; minced

Cream the butter and cream cheese together by hand and then blend in the garlic.  Blend until almost smooth.  Add the onion and Italian seasoning mixing well.  Blend in the milk and then blend in the walnuts.  Blend until thoroughly mixed.  Serve at room temperature. Makes about 1-3/4 cups of dip.

SUGGESTED DIPPERS:  Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit

 

 

 

SOUR DOUGH BEEF DIP      > Back to Top <

1 package (8 ounces) cream cheese
1 cup Sour cream
1 package 4 ounces chipped beef, chopped
1/4 cup Green onions, finely chopped
dash Worcestershire sauce
2 tablespoons Green peppers, chopped
1 (8-inch) round loaf of sour
Dough bread
 
Mix the ingredients well except bread.  Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell. Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350o F for 1-1/2 hours.  Use soft bread from interior of the loaf to dip into hot mixture.  Bread can be toasted. Crackers can also used to dip up mixture.  Serves 12.

 

 

 

SOUTHWESTERN TOMATO DIP      > Back to Top <

1 (8-ounce) can tomato sauce
3/4 cup garbanzo beans (rinsed and drained)
1/2 cup nonfat plain yogurt
2 Tablespoons minced green onion
1 Tablespoon finely chopped parsley
1-1/2 teaspoon garlic powder
1 teaspoon horseradish
1 teaspoon ground cumin
1 teaspoon ground curry powder
1/2 teaspoon paprika

In a blender, process tomato sauce, garbanzo beans and yogurt until smooth and creamy. Pour into small bowl. Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder and paprika. Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with chips or crisp vegetables.

 

 

 

SPANISH DIP      > Back to Top <

1 (10-ounce) can condensed cream of celery soup
1 (8-ounce) package cream cheese, softened
2 tablespoons green pepper, chopped
2 tablespoons ripe olives, chopped
2 tablespoons onion, finely chopped
1/4 teaspoon Worcestershire sauce
Generous dash hot red-pepper sauce

With an electric mixer or rotary beater, gradually blend soup into the cream cheese. Add remaining ingredients, chill. Serve with crackers or chips.  Makes 2 cups.

 

 

 

SPECIAL PARTY DIP      > Back to Top <

6 tablespoons cream cheese, (note: 6tb = 3oz)
2 teaspoons cream or milk
2 teaspoons French dressing, miracle
2 tablespoons ketchup
1 teaspoon grated onion; finely grated
1 dash salt
 
Blend cream cheese with milk (or cream) until smooth Add remaining ingredients and mix well Serve with crackers or potato chips!

 

 

 

SPICY HOT WINGS      > Back to Top <


10 whole chicken wings (about 2 pounds)
1/2 cup butter or margarine, melted
2 to 5 teaspoons hot pepper sauce
3/4 teaspoon garlic salt
1/4 teaspoon paprika

ROQUEFORT SAUCE:
3/4 cup sour cream
1 tablespoon dried minced onion
1 tablespoon milk
1/2 cup crumbled Roquefort blue cheese
1/4 teaspoon garlic salt
1/8 teaspoon ground mustard
Paprika, optional
Celery sticks, optional

Cut chicken wings into three sections; discard wing tips.  Place wings in a greased 15 x 10 x 1-inch baking pan.  Combine butter, hot pepper sauce, garlic salt and paprika; pour over wings.  Bake at 375o F for 30 minutes.  Turn; bake 20-25 minutes longer or until chicken juices run clear.  Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender.  Cover and process until smooth.  Pour into a bowl; sprinkle with paprika if desired.  Cover and refrigerate until serving.  Drain wings.  Serve with sauce and celery if desired.  Yield:  6-8 servings

 

 

 

SPICY SPAM PARTY DIP      > Back to Top <

2 packages Cream cheese, softened (8oz)
1 can SPAM Luncheon Meat (12 ounce)
2 tablespoons Worcestershire sauce
1 teaspoon CHI-CHI's Salsa
dash Cayenne pepper
1 cup Finely chopped green or red bell pepper
1/2 cup Chopped celery
1/4 cup Chopped onion
2 tablespoons Chopped cilantro
Crackers, chips, and/or vegetables
 
In medium mixing bowl, combine cream cheese, SPAM, Worcestershire sauce, salsa, and cayenne pepper. Beat on medium speed until smooth. Stir in bell pepper, celery, onion, and cilantro. Cover and chill 1 hour. Serve with crackers, chips, and vegetables.

 

 

 

SPICY STUFFED MUSHROOMS      > Back to Top <

1-1/2 pounds medium mushrooms, cleaned (30 or more)
3/4 pound ground pork hot sausage (loose)
3/4 cup shredded mozzarella
1/2 cup seasoned bread crumbs

remove the stems from mushrooms. chop the mushroom stems. set mushrooms and stems aside.  In large skillet over medium heat, thoroughly brown sausage. With slotted spoon, place sausage on a plate lined with paper towels to drain. Spoon off all but 4 tablespoons of sausage drippings from skillet.  Cook mushroom stems in drippings over medium heat (about 10 minutes). Remove skillet from heat, and stir in the sausage, cheese, and bread crumbs.  Preheat oven to 450o F. Fill caps with sausage mixture. Place stuffed mushrooms in jelly roll pan and bake 15 minutes.

 

 

 

SPINACH and ARTICHOKE DIP      > Back to Top <
 
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion
1-1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1-1/2 cups chicken stock
1-1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons crumbled bouillon cubes
1-1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, & chopped
6 ounces canned artichoke bottoms, drained and cut into1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon hot sauce (such as Tabasco)
 
In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 min. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.  Makes 8 to 10 servings

 

 

 

SPINACH DIP 1     > Back to Top <

3 packages of frozen chopped spinach, thawed and all of the water squeezed and drained for it.
2 cups of mayonnaise
1 package of dry ranch dressing mix
Finely chopped celery, carrots, bell pepper, green onions, water chestnuts and any other crunchy raw veggies that you like.  Finely chopped is the key.
1 whole loaf of bread, French bread is good but Kings Hawaiian is
 the best.

Mix Mayo and dressing mix together and add to spinach.  Mix well, until all spinach is coated with the mixture.  Add all of the veggies and mix very well again.

Cut the top off of your loaf of bread and hallow out the crust, but don't make the crust too thin.  Add the spinach mixture and place all of the bread pieces from the inside of the crust around the outside of it for dipping.  This is the very best spinach dip you will ever taste.

 

 

 

SPINACH DIP 2     > Back to Top <

8 ounces cream cheese
8 ounces Monterey Jack with peppers
1 package frozen chopped spinach, thawed and drained

I put all the ingredients in a covered microwave dish and nuke it for about 3 minutes. Then I stir it and microwave it for 3 more minutes or until all the cheese is melted.  The color on this is golden, so it may be what you're looking for.

 

 

 

SPINACH DIP 3       > Back to Top <

1 cup sour cream
1 cup mayonnaise
2 tablespoons Parmesan cheese
1 package Knorr vegetable soup mix
1 tablespoon finely chopped onion
1 package (10 ounces) frozen chopped spinach (uncooked), thawed and liquid squeezed out
1 can (8 ounces) water chestnuts, chopped coarsely

Combine all ingredients and refrigerate overnight.

 

 

 

SPINACH DIP 4       > Back to Top <

1 package (10 ounces) frozen chopped spinach (thaw & drain)
1 package Knorr's vegetable soup mix
1 package (8 ounces) cream cheese
1 cup Hellmann's Mayonnaise
1 cup water chestnuts (chopped & drained)

Mix together 1 day ahead.  Cut the middle out of a round sweet bread.  Serve the dip in the middle of the bread with the cut out pieces around the edges.

 

 

 

SPINACH DIP 5     > Back to Top <

1 envelope Lipton vegetable soup mix
1 pint sour cream
1/2 cup mayonnaise
1/2 teaspoon lemon juice
2 tablespoons radishes, chopped fine
 
Mix all ingredients together.  Serve in a hollowed round loaf of bread, iceberg lettuce, cabbage, or green peppers.  Arrange crackers or fresh vegetables around dip.

 

 

 

SPINACH DIP 6      > Back to Top <

1 package (10 ounces) frozen spinach, thawed, drained and chopped fine
1 cup mayonnaise
1 cup sour cream
1 package (1 ounce envelope) onion soup
1 small can sliced water chestnuts
juice of one lemon

Combine drained, finely chopped spinach with remaining ingredients.  Chill for one hour or until thick. This traditional spinach dip goes well with chips, crackers or a vegetable tray.

 

 

 

SPINACH MADELINE      > Back to Top <

2 (10-ounce) packages frozen chopped spinach
2 tablespoons finely chopped onion
1/4 cup butter, melted
2 tablespoons flour
1/2 cup evaporated milk (not sweetened condensed)
1 (6-ounce) roll process cheese with jalapeno peppers, cubed
1 teaspoon Worcestershire sauce
3/4 teaspoon celery salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Red pepper to taste

Cook spinach according to package directions, drain well, reserving ½ cup liquid. Set spinach aside.

Sauté onion in butter in a heavy saucepan over low heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved spinach liquid and milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cheese, Worcestershire sauce, celery salt, pepper, garlic powder and red pepper, stirring until cheese melts. Stir in spinach. Serve with crackers. Yield:  2-2/3 cups.

 

 

 

SPINACH STUFFED MUSHROOMS      > Back to Top <

12 large mushrooms
1 package frozen spinach (thawed and thoroughly drained)
3 Tablespoon butter
1/4 cup finely shredded mozzarella cheese (or Italian cheese blend)
garlic salt to taste

Twist mushroom stems to remove from caps, but only chop about 3 or 4 stems. Mix chopped stems with remaining ingredients and prepare as above.  Cook in 350o F oven for about 10 minutes or until ingredients are heated through.

 

 

 

SPIRAL WRAPED BREADSTICKS      > Back to Top <

Either make or purchase breadsticks. Spiral wrap each breadstick with one slice of bacon. Bake at 350 for 12-15 minutes.  Better if you have cooling rack over a sheet pan in the oven so that the sticks don't sit in grease.

 

 

 

STEAMY SMOKED OYSTER DIP      > Back to Top <

1 tablespoon Butter Or Regular Margarine
1/2 cup Almonds; Sliced
1 cup Cream Cheese; Softened
1 tablespoon Milk
 Black Pepper; To Taste
1-1/2 teaspoons Horseradish; Prepared
2 tablespoons White Onion; Chopped
7 ounce Smoked Oysters; *
 
*Use two 3.6 ounce cans of smoked oysters, rinsed, drained and mashed with a fork.
 
Melt the butter in a frying pan.  Brown the almonds, on all sides, in the melted butter and set aside.  Beat the cream cheese until smooth then blend in the milk.  Add the pepper to taste, horseradish, and chopped onion, blending well.  Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375o F for 20 to 30 minutes or until bubbly.  Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip.

SUGGESTED DIPPERS:  Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini

 

 

 

STRAWBERRY GRAND MARNIER CHEESECAKE DIP      > Back to Top <

1/2 cup Strawberries; Crushed
1/4 cup Walnuts; Finely Chopped
1/4 cup Dark Brown Sugar
1/3 cup Grand Marnier Liqueur
1 cup Cream Cheese; Softened
1 cup Sour Cream
 
Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur.  Set aside.  Blend the cream cheese and sour cream until smooth.  Add the strawberry mixture, blending well.  Fold in the walnuts.  Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill.  Makes about 3-1/2 cups of dip.

SUGGESTED DIPPERS:  Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas

 

 

 

STUFFED CABBAGE BUNDLES       > Back to Top <

1 large cabbage head
1 pound ground beef
1/2 pound ground pork
1 cup fine bread crumbs
2 tablespoons meat stock
1/3 cup chopped onion
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup cooked rice

Boil cabbage until leaves are wilted; separate leaves. Mix all other ingredients and mold into egg-size balls.Place each on a cabbage leaf, wrap and fasten with toothpicks.Brown lightly in a greased skillet. Cover and simmer 2 hours. Add a small amount of water if necessary.You may serve with tomato sauce or plain. Yield:8 to 10 servings.

 

 

 

STUFFED JALAPENO PEPPERS      > Back to Top <

1 (11 to 14-ounce) can pickled jalapeno peppers, whole and drained
1 (8 ounce) package cream cheese, softened
2 eggs, boiled
1/4 teaspoon garlic salt
1 tablespoon finely chopped onion
4 tablespoons mayonnaise

Cut each jalapeno pepper in half lengthwise and remove veins and seeds.  In a small bowl blend the cream cheese, eggs, and mayonnaise.  Stir in the onion and garlic salt to taste.  Stuff pepper halves with cheese mixture. Chill before serving.

 

 

 

STUFFED JALAPENO POPPERS      > Back to Top <

24 fresh jalapeno peppers (1-1/4 pound) medium size
1-1/2 cup shredded Cheddar cheese
1 (8-ounce) cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Cut stem end off peppers with paring knife. (wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375o F or in large pot until oil registers 375o F. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.  Yield: 24 poppers

 

 

 

STUFFED JALAPENOS      > Back to Top <

Slice canned Jalapenos in half lengthwise, (wear gloves, believe me!). Stuff with tuna salad, ham salad, chicken salad, or cream cheese.  These are best done at least one day ahead.

 

 

 

STUFFED MUSHROOMS 1     > Back to Top <

25 Fresh Mushrooms
1 package Cream Cheese (8 ounce)
1 Tablespoon Milk
1 can Crabmeat (6 1/2 ounce)
2 Tablespoons Onions (minced)
1/2 teaspoon Horseradish
 Bread crumbs
 Worcestershire (1 dash)
 Salt
 
Blend all ingredients except mushrooms.  Clean mushrooms and remove stems.  Fill mushroom caps with mixture.  Sprinkle top with bread crumbs.  Bake at 350o F for 10 minutes in a shallow buttered dish until hot and bubbly.
 

 

 

 

STUFFED MUSHROOMS 2      > Back to Top <

4 slices bacon, cooked and crumbled
5 Tablespoons green pepper
1/8 teaspoon sugar
1 Tablespoon butter
1 med onion
1 teaspoon salt
2 -3 ounce cream cheese, room temperature
1 pound small mushrooms
1/2 cup buttered bread crumbs or cracker crumbs
1/4 cup hot water

Fry bacon until crisp, drain bacon on paper towels, reserving bacon drippings. Combine green pepper, sugar, butter, onion and salt and cook in bacon drippings until tender.  Remove from heat cool slightly and mix with cream cheese.  Remove stems from mushrooms; chop stems and add to the cream cheese mixture.  Stuff and mound the cream cheese mixture into each mushroom.  Place in baking dish and add hot water.  Spread the bread or cracker crumbs on top and bake for 20 minutes at 375o F. 

 

 

 

STUFFED MUSHROOMS 3      > Back to Top <

This may sound over-simplistic but we just clean the mushrooms with a dry paper towel, take out the stem, make a batch of Stove-Top Stuffing and fill them.  I place whatever cheese we happen to have in the fridge on top of the stuffing, put them in a pan and into the broiler.  Usually takes about 20 minutes, according to how well-done you like them.  O.K., I get real industrious sometimes and grind some nuts and add to the Stove-Top mix. (Course, if you really like working at it, you can chop the stems, onions, celery, etc.. and sauté before you add them to dressing).

 

 

 

STUFFED PESTO MUSHROOMS      > Back to Top <

I  don't measure ingredients for these, so if anyone wants more info, just e-mail me.  Find some really nice big white mushrooms, take out the stems and save, wash them lightly under running water, and drop into lemon water (a little lemon juice, 2 Tablespoon?, added to a pan of water - keeps them nice and white) then just take them out of the water and pat them dry.  Make some fresh bread crumbs from any kind of tasty firm bread (sourdough, Italian, rye). The amount of bread crumbs depends on how many mushrooms you are stuffing - start with 2 slices.  Sauté the chopped mushroom stems, and some finely chopped onions, clove or two of garlic, (opt.) in a little olive oil, till soft. Take off the heat and add the bread crumbs, some fresh Parmesan cheese (1/4 cup or so), and a tablespoon or two of Pesto (store bought is fine - I make my own in the summer, and freeze it in ice cube trays). The consistency should be slightly moist.  Stuff the mushroom caps with this, place on a baking tray.  Add a little white wine to the pan, bake at 350o F for 15-20 minutes, and enjoy. These can be made a couple of hours ahead, just cover and refrigerate. These are tasty, and usually disappear fast. 

 

 

 

FAT-FREE CURRIED YOGURT DIP    > Back to Top <

About 5 minutes before serving, in small bowl, mix one 8-ounce container nonfat plain yogurt, 1/4 cup mango chutney, with large pieces chopped, 1/2 teaspoon curry powder, and 1/4 teaspoon salt. Makes about 1-1/4 cups.

 

 

 

SOUTHWESTERN GUACAMOLE    > Back to Top <

About 15 minutes before serving or early in day, remove peel and discard seed from 1 large ripe avocado; cut avocado into chunks. In bowl, with fork, mash avocado. Stir in 1/4 cup low-fat mayonnaise dressing, 2 tablespoons finely chopped onion, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 1 jalapeno pepper, seeded and finely chopped, until smooth. Makes about 1 cup.

 

 

 

COOL CHILI DIP    > Back to Top <

About 5 minutes before serving or early in day, in small bowl, with fork or wire whisk, mix one 8-ounce container light sour cream, 1 tablespoon chili powder, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt. Makes about1 cup.

 

 

 

SUN DRIED TOMATO and HERB CHEESE STRUDELS      > Back to Top <

9 ounces Soft fresh goat cheese, room temperature
9 ounces Cream cheese, room temperature
1/4 cup Minced sun-dried tomatoes

PLUS:
2 tablespoons Minced sun-dried tomatoes (oil-packed, drained)
2 tablespoons Minced fresh parsley
2 tablespoons Minced fresh oregano
12 Phyllo pastry sheets; thawed
1/3 cup Olive oil
1 large Plum tomato; seeded & diced
Fresh oregano sprigs
 
Stir first 6 ingredients in bowl until smooth.  Season filling with pepper. Place 1 phyllo sheet on work surface (keep remainder covered). Brush lightly with oil and season with pepper.  Top with 1 more phyllo sheet. Brush lightly with oil and season with pepper.  Repeat with 1 more sheet. Fold stacked phyllo in half lengthwise.  Brush top with oil.
 
Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet, leaving 1-inch borders.  Fold each short end over filling.  Brush edges with oil. Press seam to seal.  Wrap strudel tightly in plastic. Refrigerate seam side down.  Repeat with remaining phyllo and filling, forming 4 strudels total. (Can be prepared 2 days ahead.)
 
Preheat oven to 375o F.  Lightly oil cookie sheets.  Place strudels on prepared sheets, seam sides down.  Using serrated knife, score each strudel (cutting through phyllo only), making 14 diagonal cuts in each. Brush strudels with oil.  Bake until golden, about 15 minutes. Cool 10 minutes.
 
Cut through score lines, forming slices.  Arrange cut side up on platter. Garnish slices with tomato and oregano.

 

 

 

SUN DRIED TOMATO CHEESECAKE SQUARES      > Back to Top <

CRUST
1-1/4 cup flour
6 tablespoons butter; chilled*
1 large egg

FILLING
1/2 cup oil-packed sun-dried tomatoes*
6 cloves garlic
2 teaspoons chopped fresh oregano
3 large eggs
16 ounces cream cheese; room temp*
1 cup sour cream
1/2 cup green onion, finely chopped
 
*Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes should be drained, but reserve 1 T oil.
 
Preheat oven to 350o F. Make crust - blend flour and butter until mix resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press onto bottom of 13 x 9-inch baking dish (dough will be thin). Bake about 10 minutes, until light golden. Cool. FILLING: in processor, finely chop tomatoes with reserved oil, garlic and oregano. Blend in eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined. Transfer filling to bowl and mix in chopped green onion. Season to taste with salt & pepper. Pour filling into crust and bake until filling puffs & is light brown, about 20 minutes. Cool to room temp and cut into squares.

 

 

 

SUPER SPAM CHEESEBALL      > Back to Top <

1 can SPAM Luncheon Meat, shredded (12 ounce)
2 cup Shredded Cheddar cheese
1 package Cream cheese, softened (3oz)
2 tablespoons Finely diced onion
12 teaspoons Prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dry mustard
1/2 teaspoon Chili powder
3/4 cup Chopped nuts
Crackers
 
In large bowl, combine SPAM, cheese cream cheese, onion, horseradish, Worcestershire sauce, dry mustard, and chili powder; mix well. Form into ball. Roll in nuts. Cover and refrigerate several hours or overnight. Remove from refrigerator 30 minutes before serving. Serve with crackers.

 

 

 

SWEDISH PARTY MEATBALLS      > Back to Top <

1 pound lean ground beef
1/2 cup cornflake crumbs
1/4 cup catsup or chili sauce
1 teaspoon salt
1/2 cup evaporated milk
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

Mix well in 2-quart bowl.  With wet hands, shape into small meatballs (1 teaspoon) each.  Place in 9 x 13" pan and bake at 400o F for 12-15 minutes or until brown.  Makes about 36.  Serve with Dunky Sauce.

DUNKY SAUCE       > Back to Top <

1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
2 tablespoons pickle relish (drained)
1 tablespoon vinegar
1/2 cup catsup
2 tablespoons chopped onion
2 tablespoons Worcestershire Sauce
Pepper

Mix ingredients in a 2-quart saucepan.  Heat until steaming.

 

 

 

SWEET CORN FONDUE      > Back to Top <


1 pound frozen sweet corn kernels
2 teaspoon cornflour
3 Tablespoon single cream
salt and pepper
few drops Tabasco sauce
1 ounce butter


Put sweet corn into a saucepan with 2 Tablespoon water and simmer for a few minutes until tender. Drain the corn and put into a food blender. Process until soft but not too smooth. In a saucepan, blend the cornflour smoothly with the cream. Add the sweet corn mixture and cook over a low heat until smooth. Pour the mixture into a fondue pot, season with salt, pepper and Tabasco, then beat in butter. Set pot over a low burner to keep warm.

 

 

 

SWEET 'N' SOUR MEATBALLS      > Back to Top <


2 pounds of lean ground round
2 bottles chili sauce
2-3 ounces Grape Jelly
Salt & Pepper to Taste


Empty chili sauce into a 5 quart pan. Add the grape jelly and melt into the sauce. Make your meatballs and drop into the simmering sauce. Cook for an hour. Let the mixture cool and refrigerate overnight. You then can easily remove the fat from the top of the meatballs. Very easy.

 

 

 

TACO APPETIZER       > Back to Top <

You will need the following ingredients:  flour tortillas, sautéed boneless chicken breast broken into small pieces, shredded sharp cheddar cheese or taco cheese, sliced mushrooms, fresh broccoli crowns broken into small florets, jalapeno peppers, salsa.  Take a dinner plate and place a tortilla on it.  Place the chicken, mushrooms, and broccoli on top.  Next place a good amount of the shredded cheese on top of all that.  Then sprinkle with jalapenos according to taste.  Then place another tortilla on top.  Spread some salsa on top.  Microwave for about 3 minutes until cheese is melted.  Using a very sharp knife, cut into quarters.  Make as many as you need and use your imagination with the filling. 

 

 

 

TACO DIP 1      > Back to Top <

1 package cream cheese - 8 ounce
1 package taco mix
1 package small sour cream
2 tablespoons taco sauce (hot)
2 tablespoons milk
1 package cheddar cheese
1/2 head of lettuce
1-1/2 tomatoes, cubed
 
Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish.  Top with cheddar cheese, shredded.  Top again with 1/2 head of lettuce shredded.  Sprinkle with tomatoes cut into small cubes.  Refrigerate.  Serve with Tostitos or nacho chips.

 

 

 

TACO DIP 2       > Back to Top <

Spread two 8 ounce packages softened cream cheese on the bottom of a 13 x 9 pan.   Brown 1-2 pounds of ground beef.  Add 2 envelopes of taco seasoning and one 16 ounce jar of salsa.  Spread ground beef mixture over the cream cheese. Sprinkle with shredded cheese.  (I like to use the taco cheese mixture found in most grocery stores.)  Bake at 350o F for about 20 min. or until cheese bubbles.  Serve with tortilla chips.

 

 

 

TEXAS BUFFALO WINGS      > Back to Top <


2 pounds chicken wings with tips removed
2 cups ketchup
2 cups Picante sauce
1/2 cup honey
dash of cumin

Grill or bake (on broiler pan at 350o F) wings in oven for 20 minutes.  Mix remaining ingredients and coat wings evenly cook 10 minutes more. Turn and coat again.

 

 

 

TEXAS CAVIAR RECIPE      > Back to Top <

1 large jar picante sauce (medium or hot)
2 cans (16 ounce each) black-eyed peas, drained
1 can (16 ounce) white hominy, drained {I use corn in place of the hominy}
1 cup diced green bell pepper
1 cup chopped white onion
1 cup chopped fresh tomato
1/2 cup finely chopped fresh cilantro
1/4 cup seeded and chopped jalapeno peppers  (wear rubber gloves for this step)
1 cup chopped green onions (include green tops)
1 tablespoon sugar
1 tablespoon salt
2 tablespoons coarsely ground black pepper
2 tablespoons ground comino (cumin)

Mix all the ingredients together well in a large bowl.  Marinate in the refrigerator for 24 hours.  Serve with corn tortilla chips.

 

 

 

TGI FRIDAYS 9 LAYER DIP      > Back to Top <

2 Strip Lean Bacon
1 (16-ounce) can refried beans (plain)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole
1/3 cup diced tomatoes
1 tablespoon fresh cilantro, finely chopped
2 tablespoon sliced black olives
2 tablespoon finely sliced green onions
 
Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To build 9 layer dip place ingredients in this order on a shallow serving platter: Spread refried beans to about 1 inch thick. 1/2 cup of the shredded cheese, cup sour cream, guacamole, diced tomatoes, diced cilantro, black olives, and sliced green onion. Add ¼ cup cheese over top for garnish.

 

 

 

THICK AND HEARTY CHEESE DIP      > Back to Top <

Brown ½ pound hot sausage (or ground beef for milder tastes).  Drain.  Add one can Rotel tomatoes with liquid (these also come in a variety of "heat" from mildest to hottest) or one can diced "Italian" style tomatoes.  Add 1 cup each shredded cheddar, shredded Monterey Jack, and ground parmesan.  Stir until heated through.  Add 1 teaspoon each oregano, basil, and garlic powder. For really hot and spicy, add 1 Tablespoon cayenne pepper.  Transfer to crock pot and add 1 can cream of mushroom soup and 1 can milk.  This is great with those new Fritos "Scoops" or other chips that can hold a big hunk of dip.

 

 

 

THREE CHEESE DIP      > Back to Top <

1 package (8 ounces) cream cheese, softened
1 cup sharp cheddar cheese, grated
2 tablespoons milk
1/2 cup mayonnaise
2 ounces blue cheese, crumbled
Dash Greek seasoning

Combine all ingredients and mix well.  Chill slightly before serving.

 

 

 

TOMATO BASIL CANAPES      > Back to Top <

Crackers or toast rounds or squares
6 to 8 ounces of goat cheese (chèvre) or herbed cream cheese
18 to 24 fresh basil leaves (if very large, use halves)
1 large tomato (firm) or cherry tomatoes, or may substitute a 10 to 12 ounces
bottle of sun dried tomatoes preserved in oil
Coarsely ground pepper

Wash and dry the basil leaves, set aside.  Slice the tomato thinly into small slices, about the size of a quarter.  You may also choose to slice cherry tomatoes into cross sections.  It is important that you do not use tomatoes that are too juicy or pulpy for this snack.  On a cracker or small toast, spread a thin layer of cheese (1/8 to 1/4-inch thick).  Grind black pepper as desired over the crackers.  Lay a fresh basil leaf on each cracker and top with a slice of tomato.  Serve immediately, or else the crackers may get somewhat soggy.  Using the sun dried tomatoes will produce a more intense Italian/pizza flavor and raise the fat/calorie count, of course.

With the red and green coloring, this dish is very seasonal.  I have also cut the tomatoes into heart-shaped slices to use as a wedding shower hors d'oeuvre. 

 

 

 

TORTILLA ROLL-UPS      > Back to Top <

4 (12-inch) flour tortillas
16 ounce Cream cheese
1 package Dry ranch dressing mix
2 Green onions, chopped fine
1/2 cup Red pepper, chopped fine
1/2 cup Celery, chopped fine
1 small Can sliced black olives

Mix cream cheese, ranch dressing and onions and spread on tortillas. Layer with red pepper, celery and olives. Roll tortillas up tight, wrap in plastic wrap and refrigerate for several hours or overnight. Slice and serve.  Makes 48.

 

 

 

TRADITIONAL CHILI CHEESE DIP       > Back to Top <

1 pound Velveeta cheese, Mexican style
1 can (15 ounces) chili without beans
1/2 teaspoon cayenne pepper

Combine all ingredients in a crockpot.  Turn to high heat and stir occasionally.  After 40 minutes, turn to low heat and serve.

This dip is fast, easy and great served with corn tortilla chips.

 

 

 

TUNA BALL       > Back to Top <

1 package (8 ounces) cream cheese, softened
1 can tuna, drained*
1 package of chopped nuts (to roll ball in)

Mix cream cheese and tuna and shape into a ball.  Chill for 1 hour and roll into nuts. 

*Note:  One can of chicken or 1 can of chopped ham can be substituted for tuna.

 

 

 

TUNA CHEESE SPREAD       > Back to Top <

1 package (8 ounce) cream cheese, softened
1 can (6 ounce) tuna, drained and flaked
1/2 cup finely sliced green onions
1/4 cup mayonnaise
1 tablespoon lemon juice
3/4 teaspoon curry powder
Dash salt
Bread or crackers

In a bowl, combine the first seven ingredients; mix well.  Spread on bread or crackers. Yield:  2 cups

 

 

 

TUNA STUFFED MUSHROOMS      > Back to Top <

12 large mushrooms, stemmed
2 bread slices
1 can tuna in oil
3 teaspoon mayonnaise
1-1/2 teaspoon lemon juice
2 parsley
salt and pepper to taste
capers

Wash mushroom caps and drain on paper towels.  Place bread slices in food processor or blender and process to make fine crumbs.  Add tuna, mayonnaise, lemon juice and parsley and puree until smooth.  Add salt and pepper.  Place mushroom caps on microwave-safe dinner-size plate. Microwave on high for 3 minutes or until tender.  Spoon tuna mixture into cavities and microwave on high for 2 minutes, or just until tuna mixture is very warm.  Garnish with capers.

 

 

 

TURKEY STUFFING ROLL-UPS      > Back to Top <

1 package (6 ounces) stuffing mix*
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1 pound sliced deli smoked turkey
1 can (2.8 ounces) french-fried onions, crushed

Prepare stuffing mix according to package directions.  Meanwhile, in a bowl, combine soup and milk; set aside.  Spoon about 1/4 cup stuffing onto each turkey slice.  Roll up and place in a greased 13 x 9 x 2-inch baking dish.  Pour soup mixture over roll-ups.  Bake, uncovered, at 350o F for 20 minutes.  Sprinkle with onions.  Bake 5 minutes longer or until heated through.  Yield:  6 servings.

*Note:  3 cups of any prepared stuffing can be substituted for the stuffing mix.

 

 

 

VEGETABLE PIZZA      > Back to Top <

1 package of crescent rolls; unroll completely and lie flat on pizza pan. Bake as directed.  Cool Completely.  Mix dry ranch or Italian salad dressing with 8 ounces of cream cheese.  Spread over cooled  rolls.  Wash and chop fresh vegetables.  Place on top of cream cheese mixture.  (radishes, carrots, broccoli, cauliflower, etc.)

 

 

 

VEGETABLE WREATH      > Back to Top <

2 (8-ounces) packages of refrigerated crescent rolls
1 (8-ounces) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers, broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper

Heat oven to 375o F. Remove dough from cans in rolled sections; do not unroll. Slice each dough section 7 times to yield 8 rounds each (16 per package). Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other but do not press together. Remove the cup and Bake at 375o F for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to completely cool.

Place wreath on platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the wreath. Decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve; pull apart the slices of the wreath. Yield: 32 Pieces

 

 

 

VEGGIE BARS       > Back to Top <

2 packages (8 ounces each) crescent rolls
2 packages (8 ounces each) cream cheese
3/4 cup Miracle Whip
1 package Original Ranch Valley Dressing
3/4 cup each:  carrots, green pepper, green onions, broccoli, cauliflower, mushrooms, cheese and cherry tomatoes, halved.

Press rolls into buttered jellyroll pan.  Bake at 375o F for 8 minutes; cool.  Mix Miracle Whip, softened cream cheese and ranch dressing.  Spread over cooled crust.  Mix veggies and press onto cream cheese layer.  Chill for at least 2 hours.  Can be kept for up to 2 days.

 

 

 

VELVEETA CHEESY CHILI DIP      > Back to Top <

1 package (14 ounce) Velveeta
1 can (15 ounce) chili
1 loaf hollow bread. (Should be long and oval shaped as football)- Think
of bread bowls.
1/2 cup sour cream

Microwave Velveeta process cheese spread, cut up and 1 can chili in 2 quart microwavable  bowl on high 5 minutes or until Velveeta is melted, stirring after 3 minutes. Place in football bread bowl and pipe sour cream in middle for football laces.

 

 

 

VELVEETA CHILI ROTEL DIP      > Back to Top <

1 pound sausage
1 can Ro-tel
1 can chili with out beans
1 pound. Velveeta cheese
dash longhorn cheese

Brown sausage, drain and crumble.  Place in pot and add remaining ingredients.  Heat until warm.  Great with bread, crackers or tortilla chips.

 

 

 

WARM SPINACH DIP IN BREAD BOWL      > Back to Top <

2 packages (9 ounces each) frozen Creamed Spinach, defrosted*
1-1/3 cups (about 5 ounces) shredded Swiss cheese
1 cup (8-ounce can) water chestnuts, drained and chopped
3 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1-pound bread loaf round

PREHEAT oven to 400o F.
COMBINE creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl.

SLICE top off bread loaf; carefully remove soft bread from inside, leaving 1/2-inch-thick shell. Cut top piece and soft bread into bite-size pieces. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed.

BAKE for 35 to 40 minutes or until heated through. Serve warm with bread pieces for dipping.

*TO DEFROST: Remove pouch from outer carton; pierce several times to vent. Place on microwave-safe plate. Microwave on MEDIUM (50%) power for 6 to 7 minutes

 

 

 

WHITE CHOCOLATE FONDUE       > Back to Top <


12 ounces white chocolate
1 ounce cherry brandy
8 ounce double cream


Combine the chocolate and cream in a bowl over a pan of hot water, and stir until the chocolate melts completely. Remove the bowl from the heat and stir in the cherry brandy. Put the mixture in a fondue pot to keep warm. Serve with pieces of fruit or firm cake.

 

 

 

WHITE PIZZA DIP      > Back to Top <

1 envelope Lipton Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 ounces) sour cream
1 cup (8 ounces) ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)
1/4 cup (1 ounces) chopped pepperoni (optional)
1 loaf Italian or French bread, sliced

Preheat oven to 350o F.  In shallow 1-quart casserole, combine savory herb with garlic soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Makes 3 cups dip

 

 

 

WILDCAT PIZZA DIP       > Back to Top <

2 packages (8 ounces each) cream cheese
1 cup sour cream
1-1/2 teaspoons garlic
3/4 teaspoon red pepper
16 ounces pizza sauce
1 cup shredded mozzarella cheese
1 cup chopped pepperoni

Cream together cream cheese, sour cream, garlic, and red pepper.  Spread in bottom of 9 x 13" pan.  Top with pizza sauce, pepperoni pieces and mozzarella cheese.  Bake at 350o F for about 15 minutes or until bubbly. Serve with tortilla chips.

 

 

 

WORLDS HOTTEST WINGS      > Back to Top <

Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer.
 
2 pounds chicken wings, cut up Buffalo style
6 whole sorano chili peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups white wine
1 bottle Tabasco Sauce
1/2 bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons red-hot sauce
1 tablespoon salt
3 tablespoons pepper
1/2 cup vinegar
1 Fire Extinguisher (Optional....)
 
In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. About 15 to 20 minutes. Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

 

 

 

YELLOW CHEESE BALL       > Back to Top <

2 (8-ounce) packages cream cheese
2- jars old English cheese spread
1- jar roka blue cheese spread
3 Tablespoons wine vinegar (opt.)
1/4 teaspoon garlic powder
2 jars pimento cheese spread

Have all cheese at room temp. Blend all together and form into two cheese balls. Roll in crushed nuts. chill.

 

 

 

YOGURT SPINACH DIP      > Back to Top <

1 cup yogurt
1 can (7-3/4 ounces) chopped spinach, drained and chopped fine
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon lemon rind, minced
Dash of black pepper
6 drops Tabasco sauce

Combine in a medium bowl and mix well.  Chill before serving.

Sliced vegetables go nicely with this dip.

 

 

 

ZESTY CHICKEN WINGS      > Back to Top <

1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)

In a saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.  Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in a well-greased 15" x 10" x 1" baking pan.  bake at 375o F for 30 minutes, turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear.  Serve with additional sauce if desired.  Yield:  10-12 servings

 

 

 

ZESTY ITALIAN ZUCCHINI DIP      > Back to Top <

3 cups zucchini; shredded
1 cup cream cheese; softened
2 tablespoons milk
2 eggs, large
1/4 cup Romano cheese; grated
1/4 cup parmesan cheese; grated
1/2 cup yellow onion
2 tablespoon fresh parsley; minced, or
2 teaspoon dried parsley; crushed
1/2 teaspoon salt
1/2 teaspoon oregano; dried
 
Place the shredded zucchini in a colander, squeeze out any excess water and set aside.  Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well.  Mix in all the other ingredients, including the zucchini, and place in a greased 1-1/2-quart casserole. Bake at 350o F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip.

SUGGESTED DIPPERS:  Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage

 



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SHALOM FROM SPIKE & JAMIE

 

 


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