Recipe: Dip Recipes (34): TALK TKL Kitchen Chat Room

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TALK TKL Kitchen Chat Room - 12-30-97
Take a Dip! Dips and Spreads
Cold Spinach Dip
Garlic, Cheese, And Nut Dip
Randy Red Salsa Dip
Shrimp Dip
Easy Cheese Dip
Roasted Garlic
Strawberry Cheese-Nut Ring
Hot Cajun Mustard
Artichoke Spinach Dip
Layered Crab Spread
Fresh Veggie Dip
Meatballs with Dill and Sour Cream
taco dip
Easy Chili Dip
Black-Eyed Pea Dip
Spicy Dog Bites
Diablo Cheese Bowl
Cheddar Beer Cheese Dip
Hot Crab Dip
Hey Hey Sauerkraut Balls
Festive Fudge Dip
Mock Guacamole
Skinny Spinach Dip
Cheesy-Spinach Dip
Spinach Dip in Cabbage
Smoked Salmon Pate
Walnut Stilton Torta
Caramelized Onion Dip
Cauliflower Dip
Meatballs In Chile Sauce
Curry Chicken Stars
Crab Roll Hors d'oeuvre
Salmon Ball
Pineapple Cheese Ball

Betsy at TKL (07:40:35 am) :
Cold Spinach Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Spinach chopped(cook/drain)
1 cup Water chestnuts(drain/chop)
1 package Knorr vegetable soup mix
1 cup Mayonnaise
8 ounces Sour cream
Mix all. Refrigerate 2 days. Serve on crackers.
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Betsy at TKL (07:42:08 am) :
Garlic, Cheese, And Nut Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Garlic Cloves
1/2 cup Cream Cheese -- Softened
1/2 cup Sour Cream
1/4 cup White Onion -- Diced
1 1/2 teaspoons Paprika
1 1/2 teaspoons Curry Powder
1 1/2 teaspoons Chili Powder
1 teaspoon Dried Dill -- Crushed
1 cup Cheddar; Sharp -- Shredded
1/3 cup Walnuts -- Chopped
1 tablespoon Fresh Dill; Chopped -- OR
Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion, spices,
and dill, blending well. Fold in the cheddar cheese and nuts. May be
served at room temperature or chilled. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans
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Betsy at TKL (08:01:02 am) :
Randy Red Salsa Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Fresh Tomatoes -- Diced
1/4 cup Onion -- Coarsely Chopped
1 1/2 teaspoons Garlic -- Minced
1/8 teaspoon Salt
1/4 teaspoon Oregano -- Dried
3/4 teaspoon Lime Juice
1 tablespoon Jalapeno Pepper -- Coarse Chop
1 tablespoon Fresh Cilantro -- Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled.
Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell
Pepper Wedges, Oysters, Mushroom Caps
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Shelby/TX (12:20:38 am) : Shrimp Dip
2 cans shrimp, mashed
1 large bar cream cheese
1/2 cup sour cream (not lowfat)
1 stalk celery, finely chopped
1 small onion chopped
pinch of dried parsley
Mix all ingredients and chill. Serve with crackers, chips, or make into
finger sandwiches.
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Shelby/TX (12:27:36 am) : Easy Cheese Dip
1 cup sour cream
1 large bar cream cheese, softened
2 cups grated sharp cheddar cheese
Mix all and refrigerate several hours to mellow the flavors. Makes 4 cups.
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Dawn/NYS (1:36:21 pm) :
Roasted Garlic
8 tablespoons butter, softened
2 heads Roasted Garlic, still in the roasting pan and warm
- Salt and freshly ground black pepper
Mash butter in small bowl and squeeze the garlic from its skin directly into
the bowl. Mix in the herbs and olive oil from the garlic roasting pan and
season to taste. (Take care not to add much salt if using salted
butter.) Serve in a small ramekin or attractive bowl or freeze.
Makes 1/2 cup
Source: Kathy Gunst, "Roasting"; mc formatted by Brenda Adams
Spread it on toasted or grilled sliced French bread, toast, or spoon a tiny
bit on a baked potato-regular or sweet-pasta, rice, grilled chicken, fish,
corn on the cob, whatever. Great tossed with steamed vegetables. Goes well
with just about everything. Make Ahead: make the butter, roll into fat cigar
shape, wrap in plastic wrap, and freeze for several months.
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Teresa, AR (1:37:11 pm) : Strawberry Cheese-Nut Ring
Don't shake your head and pass this one up. It sounds implausible, but
remember how good strawberry preserves taste with cheese souffle. This is
the same combination of contrasting sweet, salty, fruity and suave. Good!
1 pound medium sharp or sharp cheddar, grated
1 cup finely chopped walnuts, divided in half
1 cup mayonnaise
1/3 cup minced onion
3 to 4 grinds of black pepper
1/2 to 1 teaspoon cayenne pepper
1 cup (or more) strawberry preserves
In a medium bowl mix cheese, half the walnuts, all the mayonnaise and onion.
Add black and cayenne pepper to taste. Put the mixture on a round serving
plate, shaping it into a rather flat-topped mound about 2 to 3 inches high.
Make a depression in the center that will hild about 3/4 cup. Spoon the
preserves into this well. Press the reserved nuts around the edge.
serve with a small bowl of extra preserves. Provide knives for spreading and
plenty of crisp crackers, melba toast or pumpernickel bread.
Note: You'll be amazed at the amount of strawberry preserves used. You might
want to have an extra cup available for refilling.
Yield: about 4 cups.
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Dawn/NYS (1:42:09 pm) :
HOT CAJUN MUSTARD
3 Teaspoons Dijon mustard
3 Teaspoons Flour plain white
3 Teaspoons Mustard powder
1 Teaspoon Horseradish, grated
1/2 Teaspoon Pepper white
1 Teaspoon Sugar caster
1/4 Teaspoon Salt
5 Ounces Water; hot
Combine all ingredients EXCEPT water and mix well. Then add the water, mix
well and simmer for 2 minutes. Remove from heat and allow to cool to room
temperature. Transfer to an air-tight jar and store sealed, in the
refrigerator.
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Betsy at TKL (2:57:30 pm) :
Artichoke Spinach Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces 340ml jr artichokes drained
10 ounces Bag spinach
3/4 cup Mayonnaise
3 tablespoons Lemon juice
1/2 teaspoon Grated lemon rind
1 each Tabasco to taste
1 each Salt and pepperr
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups.
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Betsy at TKL (6:11:56 pm) :
Date: Tue, 22 Nov 1994 14:51:43 -0600
From: WYNONA@WINROCK.ORG
LAYERED CRAB SPREAD
(makes 12 appetizer servings)
2 8 oz packages cream cheese, softned
2 Tbs lemon juice
1 tsp worcestershire sauce
1/4 tsp garlic powder
2 Tbs finely chopped green onion
3/4 cup chili sauce (I used cocktail sauce)
6 oz crab meat
In a large bowl beat the cream cheese, lemon juice,
worcestershire sauce and garlic until fluffy. Beat in the
onions. (I skipped the onions). On a serving plate, spread
the cheese mixture into a 6 inch circle. Top with
chili/cocktail sauce then crabmeat. (I mixed the crabmeat in
the sauce first then placed all of this on top of the cream
cheese layer because that is how I am used to seeing it when
made at other parties) Cover, chill, serve with crackers.
I doubled this recipe and with plenty of other appetizers I
had half of it left from the party of 25.
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cc/KY (6:52:00 pm) : Fresh Veggie Dip
1 1/2 c sour cream
1/2 c mayo
1 T Dill weed
1 T Parsley
1 T minced Onion
1 T Beau Monde seasoning (SpiceIslands)
Mix. Chill before serving.
(p.s. first made this in 1975 when there weren't any 'lite' this and that,
so don't know how it would work with those ingredients.
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CarolB, Fl (7:52:11 pm) : Meatballs with Dill and Sour Cream
I got this recipe from a cookbook my mother gave me, and this is a really
good one as a dish for a party.
Ingredients
3 Cups Soft Bread Crumbs
2 Eggs
1/2 Cup Milk or Sour Cream
Salt & Pepper
1 Large Onion
5 Tbsp Chopped Fresh Dill -or-
1/2 Cup Butter
2 Tbsp Dried Dill
1 lb Ground Beef
1/2 Cup Beef Broth
1/2 lb Ground Pork
1/2 Cup Sour Cream
1/2 Cup ground Lamb
Sprig of Fresh Dill
Instructions
To be honest with you, while these meatballs are quite good, I have been
known to use the meatballs I get at
Costco, and just swipe the sauce part of this recipe, and serve it. I have
yet to not get raves with it!! However, if you
want to do it from scratch, here goes...
Soak the bread crumbs in milk or sour cream. Peel and finely chop the onion.
Heat a couple of tablespoons of butter
(or you could use olive oil) in a skillet, and fry the onion until its soft.
Put the onions in a mixing bowl, and all the
bread crumb mixture, beef, prok, lamb, eggs, salt, pepper, and about 1/2 the
dill. Mix well, and shape into balls
about 2 i
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summer/tx (7:56:44 pm) : taco dip
ingredients:
8oz pkg cream cheese
8 oz sour cream
1 pkg taco seasoning
chopped lettuce
chopped tomatoes
grated cheese
Mix cream cheese and sour cream together. Add taco seasoning and stir. Add
lettuce, tomatoes and grated cheese. Serve with chips.
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SueA, CA (8:05:03 pm) : Easy Chili Dip
1 can no beans chili
1 (8-ounce) package cream cheese
Put chili and cream cheese in a saucepan and
warm over low heat until cream cheese
softens and blends with the chili. Serve with
tortilla chips or Fritos.
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Lara,AL (8:07:44 pm) : Black-Eyed Pea Dip
1 can (16oz) black-eyed peas, drained and divided
3 green onions chopped, including tops
1/2 cup sour cream
1 ts garlic salt
1/2 cup chunky style salsa
4 slices bacon, cooked & crumbled
Reserving 1/3 cup, place peas in a blender or food processor fitted with a
steel blade. Process until smooth. Blend in onions, sour cream, and garlic
salt. Transfre mixture to a bowl and stir in reserved peas and salsa.
Garnish with bacon. 2 1/2 cups
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SueA, CA (8:10:35 pm) : Spicy Dog Bites
1 (16-oz.) pkg. frankfurters
1/2 cup currant jelly
1/2 cup chili sauce
1 teaspoon prepared mustard
1 teaspoon dried minced onion
Cut each frankfurter crosswise into 5 or 6 equal pieces. Place in a chafing
dish or stove-top cassserole over low heat. In a small saucepan, combine
currant jelly, chili sauce, mustard and onion. Stir over low heat until
jelly melts. Pour over frankfurter pieces; serve warm. Makes 50 to 60
appetizer servings.
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CarolB, Fl (8:12:05 pm) : Diablo Cheese Bowl
1 tbsp. butter or margarine
3 small jalapeno peppers, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups milk
2 tbsp. butter or margarine
3 tbsp. flour
2 eggs
1/2 cup salsa
3/4 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/2 tsp. finely chopped dillweed
1 tbsp. finely chopped parsley
3 green onions, finely chopped
1 small, 8-10" (20-25 cm), round loaf of bread
2 tbsp. melted butter or margarine
3 garlic cloves, minced
parsley, for garnish
In a skillet over medium-high heat, melt 1 tbsp. (15 mL)
butter and saute peppers, onion, and garlic until onions are
translucent, 3-4 minutes. In a blender, puree sauteed
vegetables and milk.
In a saucepan over medium heat, blend together 2 tbsp. (30
mL) butter and flour, stirring constantly, for 2 minutes.
Slowly add milk mixture and cook, whisking constantly,
until mixture begins to thicken. Remove from heat and put 1
cup (250 mL) of mixture into blender. Add eggs to blender
and blend until well mixed. Return saucepan to stove over
medium heat and very slowly pour in egg mixture, whisking
constantly. Continue whisking until mixture thickens. Add
salsa, cheeses, dill, parsley and green onions, whisking
constantly. When cheese is melted and thoroughly
blended, reduce heat to low and keep warm while preparing
bread bowl.
Preheat oven to 375F (190C). Cut top off bread, remove
most of soft interior and tear it into bite-sized pieces for
dipping later, leaving a 1" (2.5 cm) thick shell. Brush
inside
of loaf with 2 tbsp. (30 mL) melted butter and garlic. Bake,
uncovered, until bread just begins to brown on inside, no
more than 5 min
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Lara,AL (8:12:26 pm) : Cheddar Beer Cheese Dip
4 cups (16oz) grated sharp Cheddar cheese at room temp
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1/2 ts hot pepper sauce
1/2 ts dry mustard
1/2 ts seasoned salt
1/4 ts ground black pepper
1/3 cup flat beer
dash of red pepper, if desired
Place all ingredients in a blender or food processor fitted with a steel
blade. Process until smooth. Transfer to serving container. Cover and
refrigerate overnight. Serve at room temperature with crackers.
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CarolB, Fl (8:13:39 pm) : HOT CRAB DIP
1 pound fresh backfin lump crab meat
12 ounces cream cheese
2 tablespoons Old Bay seasoning
1 1/2 teaspoon cayenne pepper
1/4 cup half and half
1/2 teaspoon Worcestershire sauce
6 to 10 thin slices Swiss cheese
Place crab meat and cream cheese in large bowl. Mix on lowest
speed of electric mixer until crab is shredded and cream cheese is
well mixed with crab. Add Old Bay seasoning, cayenne pepper,
half and half and Worcestershire sauce. Mix for an additional
minute.
Spread into a shallow baking dish and top with Swiss cheese slices.
Bake at 400 degrees until cheese is melted and bubbly around the
edges, about 20 minutes.
Serve immediately with bagel chips and lemon wedges.
Makes 6 to 8 appetizer servings.
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CarolB, Fl (8:16:28 pm) : HEY HEY SAUERKRAUT BALLS
This appetizer comes from the Hey Hey Bar and Grill in German Village in
Columbus, Ohio. (German
Village is the site of the city's Octoberfest.) Even if you don't like
sauerkraut, try these tasty morsels. You'll
love the sweet-sour tang of the mustard and kraut, inside crispy deep-fried
shells.
1/2 pound bulk sausage
1/4 cup chopped onion
1 16-ounce can sauerkraut
2 tablespoons fine dry bread crumbs
1/2 of an 8-ounce package cream cheese, softened
2 tablespoons finely snipped parsley
1 tablespoon sweet-hot mustard
Dash garlic salt
Dash pepper
1/3 to 1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/3 to 1/2 cup fine dry bread crumbs
Cooking oil for deep-fat frying
1. In a large skillet, cook sausage and onion till sausage is brown,
breaking sausage into small pieces. Drain.
2. Drain sauerkraut, pressing out as much liquid as possible. In a large
mixing bowl, combine sauerkraut, sausage
mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard,
garlic salt and pepper. Cover and chill
for several hours or overnight.
3. Put flour in a shallow container. In another shallow container, beat eggs
and water till combined. Put bread
crumbs in a third shallow container.
4. Using about 2 tablespoons for each, shape sauerkraut mixture into balls.
Roll balls in flour, then in egg mixture,
then in bread crumbs. Fry a few at a time in deep, hot fat (365 ) for about
2 minutes or till brown. Remove from
fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet
with sides; keep warm in a 275 oven.
Makes 24 to 30 ball
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Lara,AL (8:19:54 pm) : Festive Fudge Dip
2 cups confectioners sugar
1/2 cup butter
1 (12oz) can evaporated milk
1 (6oz) pack semi-sweet chocolate chips
1 teaspoon vanilla
1/4 cup liqueur, desired flavor
fresh fruit of choice, cut into serving-size pieces
In a 2-quart saucepan, combine all ingredients except vanilla, liqueur, and
fruit. Cook over medium heat, stirring occasionally, unti mixture comes to a
full boil, 18-20 minutes. Boil, stirring constantly, for 3 minutes. Stir in
vanilla and liqueur. Serve with fresh fruit. Makes 3 cups
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BV/AR (8:23:50 pm) : Had this at a dinner party and I think I like it better
than the "real mccoy".
Mock Guacamole
2 (10 1/2 oz ) cans cut asparagus, drained
1 c finely chopped tomato
1/4 c. finely chopped onion
2 T. fresh lemon juice
1 T. mayo ( low calorie can be used)
1/2 t. garlic salt
1/2 t. chili powder
1/4 hot sauce
Process asparagus, tomatoes, and onion in food processor. Drain the mixture
in a paper
towel lined colander. Mix remaining ingredients with the asparagus mixture.
Refrigerate
for several hours for flavors to develop. Serve with tortillas and ENJOY!
Cheers and
Happy New Years!
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SueA, CA (8:30:26 pm) : { Exported from MasterCook Mac }
Skinny Spinach Dip
Recipe By: Yoplait Great New Tastes
Serving Size: 56
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 container plain yogurt (Yoplait Fat Free) 16 ounces about 2 cups
1/2 cup reduced fat mayonnaise or salad dressing
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon sugar
2 green onions chopped
1 package frozen chopped spinach (10 ounces) thawed, well drained
1 can water chestnuts (8 ounces) drained chopped
Assorted raw vegetables, crackers, or uncut loaf of
bread
Mix yogurt, mayonnaise, mustard, salt and sugar in medium bowl. Stir in
onions, spinach and water chestnuts. Serve with vegetables or crackers. Or
spoon into hollowed-out loaf of bread, and serve with bite-size pieces of
bread. Cover and refrigerate and remaining dip. About 3 1/2 cups dip

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BV/AR (8:44:39 pm) : Cheesy-Spinach Dip
1 (10oz) pkg. frozen chopped spinach
1 T butter
1T. all purpose flour
1 c. (4oz) shredded Cheddar cheese
1/2 c. sour cream
1/2 t onion salt
1/4 t lemon juice
1/8 t pepper
Cook spinach according to pkg. directions, omitting the salt; drain and
press well to
remove liquid.
Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1
min., stirring constantly. Add spinach and remaining ingredients; stir well.
Serve warm
with crackers. Yield: 2 cups
Spinach Dip in Cabbage
3 (10oz) pkg. frozen spinach, chopped
1 c. chopped green onion
1 (16oz) sour cream
2 cups mayo
2 t. herb-seasoned salt
1 1/2 t. dried whole oregano
1 t dried whole dillweed
juice of 1 lemon
1 large red cabbage
Cook spinach according to directions; drain well, and stir in next 7
ingredients. Chill
Trim core end of cabbage to form a flat base. Cut a crosswise slice from the
top, making
it wide enough to remove about 1/4 of the head; lift out enough inner leaves
from the
cabbage to form a shell about 1" thick. (Reserve slice and inner leaves of
cabbage for use
in other recipes.)
Spoon dip into cavity of cabbage and serve with an assortment of fresh
vegggies. Yield: 6
cups
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SueA, CA (8:44:42 pm) : Smoked Salmon Pate
1/4 pound thinly sliced smoked salmon
2 (8-ounce) packages cream cheese, softened
6 teaspoon minced onion
1/4 cup chopped fresh dill
3 tablespoon lemon juice
Tabasco to taste
Additional chopped dill and dill sprigs for garnish
Chop the smoked salmon. Combine in a bowl with the cream cheese, onion,
dill, lemon juice, and Tabasco, mixing thoroughly with a wooden spoon or
your hands to blend. Transfer to an attractive serving bowl; cover and
refrigerate for at least 2 hours.
To Serve: sprinkle with additional chopped dill and garnish with dill
sprigs. Spread on crackers or pumpernickel bread. Serves 8-10
from Junior League Centennial Cookbook
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SueA, CA (8:46:45 pm) :
Walnut Stilton Torta
2 (8-ounce) packages cream cheese, softened
2 sticks (1/2 pound) unsalted butter, softened
1/4 cup port wine
1/3 pound Stilton cheese, crumbled
1/2 cup coarsely chopped walnuts, lightly toasted
Toasted walnut halves and red seedless grapes for garnish.
Lightly butter a 5-cup decorative ring mold, fluted mold, or several small
ramekins or bowls. In a large mixing bowl, blend the cream cheese and butter
until light and fluffy. Mix in the port. Spread 1 1/2 cups of this mixture
into the mold. Press in half of the Stilton and half the walnuts. Add
another 1 1/2 cups cream cheese mixture, then the remaining Stilton and
walnuts. Finish with the remaining cream cheese. Press with the back of a
spoon to remove any air pockets. Cover with plastic wrap and refrigerate
until firm.
To unmold, wrap a hot towel around the mold. Run a knife around the edge and
invert the torta onto a serving platter. Garnish around the base with walnut
halves and grapes. Let stand 30 minutes at room temperature before serving.
Serve with water crackers or slices baguettes. Serves 10 or more.
from Junior League Centennial Cookbook
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(9:41:59 pm) : Caramelized Onion Dip
Categories: Appetizers, Dips
Servings: 6
1 tb Unsalted butter 1 tb Peanut oil
1 x Large red onion, sliced 1/2 c Sour cream
1/2 c Mayonnaise 1/4 ts Salt
1/4 ts Cayenne pepper 1 ts Red pepper flakes
1/8 ts Tabasco sauce 1 x -----crackers or chips------
Saute onion in butter and oil until caramelized (golden brown), about 20
minutes. Cool and combine the remaining ingredients. Mix well and chill for
at least 1 hour. Serve with crackers or chips.
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Candy,VA (9:42:13 pm) : Cauliflower Dip
1 cup mayonaise
1 T curry powder
1 T garlic salt
2 T grated onion
1 T horseradish
1 T ranch dressing
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Refrigerate dip for 2 hours,
Serve with raw cauliflower flowerettes
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(9:45:11 pm) : Meatballs In Chile Sauce
Categories: Appetizers, Beef, Mexican
Servings: 8
3 ea Corn tortillas; * 1/2 c Milk
1/2 lb Ground beef 1/2 lb Ground pork
1/2 lb Ground ham; smoked, cooked 1/4 c Onion; chopped, 1 small
1 ea Clove garlic; finely chopped 1 ts Cumin; ground
1 ts Oregano leaves; dried 1/2 ts Salt
1/4 ts Pepper 1 c Basic red sauce; **
1 c Beef broth
* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
~--------------------------------------------------------------------- ~---
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
remaining ingredients except basic red sauce and broth. Shape into 1-inch
balls. Heat basic red sauce and broth to boiling in 10-inch skillet;
reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
-----
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Candy,VA (9:48:47 pm) : CURRY CHICKEN STARS
1 can underwood chunky chicken spread
1/4 cup sliced almonds
1/4 c chopped red pepper
2 T sliced green onion
1 T apricot preserves
1/4 t curry powder
1 can cresent dinner rolls
^^^^^^^^^^^^^^^^^^^^^^^^^^^
Preheat oven to 350.In bowl combine all ingredients except cresent rolls.
Unrol cresent roll dough, fold in half and then roll into a 10 inch square.
cut into 16 small squares. Make one inch cuts diagonally from the corners of
each square toward the center. Place one teaspoon filling into center of
each square. Fold every other corner of each square toward center of square,
makes a little star. Insert toothpick into center of each square to hold in
shape while baking. Bake on greased sheet 10-12 minutes. Makes 16
appetizers.
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(9:49:07 pm) : Crab Roll Hors d'oeuvre
Categories: Appetizers, Fish, Londontowne
Servings: 1
1 lb Backfin crabmeat 8 oz Cream cheese, softened
Season slightly with your choice of the following: salt cream onion sherry
pepper tabasco mustard Worcestershire
Remove all cartilage from crabmeat. Very gently mix crab with cream cheese,
being careful not to break the pieces. Shape into a log, sprinkle with
parsley, chill, and serve with crackers. Mrs. James Olfson
-----
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Candy,VA (9:52:17 pm) : Salmon Ball
1 can salmon (14-15 oz)
1 T lemon juice
1 T dry onion
1 8 oz cream cheese
1/2 t worchestershire sauce
1t horseradish
1/4 t salt
1/2 t liquid smoke
1/2 c choped nuts(optional)
Mix all together, roll into a ball, chill and roll in chopped nuts.
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Nancy (9:54:48 pm) : Pineapple Cheese Ball
16 ounces cream cheese (can use low fat)
1/4 cup chopped green bell pepper
2 tablespoons chopped onion
1/2 teaspoon salt
1, 8 1/2 ounce crushed pineapple, drained
2 cups chopped pecans or walnuts
Mix together all ingredients except nuts. Chill, then form into a ball. Roll
in chopped nuts. Chill until ready to serve
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