recipelink.com Chat Room Recipe Swap
06-12 to 6-18-2000 – 7 Appetizer Recipes

Wendy.IA (05:55:34) : Pina colada fruit dip

8 oz can crushed pineapple in juice, undrained
3 1/2 oz pkg instant coconut pudding and pie filling
3/4 c. milk
1/2 c. sour cream

Mix all ingredients and refrigerate for several hours.

Betsy.at.TKL (11:03:26) :
Sweet-Sour Franks (crock pot)
From the recipe files of Carole Walberg

1 cup chili sauce
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon mustard -- prepared
2 pounds hot dogs -- or cocktail franks
2 cans pineapple chunks -- 27 ozs.

Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperature while serving.

Kelly~WA (01:22:14) : Spaghetti Dip

1 cup low-fat cottage cheese
2 tablespoons skim milk
1/4 lemon
2 tablespoons dry spaghetti sauce mix
1 large green pepper

1.Measure 1 cup cottage cheese into the blender.
2.Measure 2 tablespoons skim milk into the blender.
3.Squeeze the juice of 1/4 lemon (watch for seeds) into blender.
4.Cover blender and process until smooth.
5.Measure 2 tablespoons dry spaghetti mix into the blender.
6.Slice the top off the green pepper. Set aside the main part of the green
pepper.
7.Remove the core and seeds from the green pepper top. Add the green
pepper top to the blender.
8.Cover blender and process just until the green pepper is coarsely chopped
and the sauce mix is blended.
9.Use the green pepper as a serving dish for the dip.
10.Makes 1 cup dip.
11.Use fresh vegetables, tortilla chips, pita bread strips as dippers.

recipelink.com (12:00:34) :
Taco Dip on a Platter
From: 366 Low-Fat-Brand-Name Recipes
Yield: 8 servings

6 oz Kraft Philadelphia Fat Free Cream Cheese
1/2 cup No Fat Sour Cream
2 tsp Chili Powder
1 tsp Ground cumin
1/2 tsp Cayenne Pepper
1/2 cup Chunky Salsa
2 cups Shredded Lettuce
2 oz Kraft Healthy Favorites Cheddar Cheese, shredded
1/2 cup Diced Tomatoes
1/2 cup Sliced Scallions
Reduced fat tortilla chips

1. Combine cream cheese, sour cream, chili powder, cumin and cayenne pepper in a large bowl; mix until well blended.

2. Spread on a 10 - inch serving platter. 3. Top with salsa, lettuce, shredded cheese, tomatoes and scallions.

4. Serve with reduced fat tortilla chips.

Kelly~WA (10:43:11) : Apple Smiles

1 large red apple
peanut butter
miniature marshmallows

1.Core the apple and slice it into 16 pieces.
2.Spread peanut butter on one side of each apple slice.
3.Place four or five marshmallows on top of one apple slice
4.Top with another apple slice.

Kelly~WA (10:42:27) : Ants-on-a-Log

celery
raisins
peanut butter

1.Wash and cut celery into 3 or 4 inch lengths.
2.Fill hollow with peanut butter.
3.Line up raisins on top of peanut butter.

calliope,.NY (12:14:16) : My version of Hot Artichoke Spread

1-cup mayo
1-cup grated parmesan
1-large can artichoke hearts quartered...not marinated kind!
1/4-cup toasted, chopped walnuts
2-Tbsp.s minced Italian parsley
a bit of cayenne or a few drops hot sauce of choice

Bake in a crock at 375 till just bubbly. I serve them with Stoned Wheat crackers