Recipe(tried): Appetizer Ideas (7)

Olive Cheese Puffs
Makes 50 puffs

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix well. Wrap 1 teas. of batter around each olive. Freeze puffs and then bake at 400F. for 15 minutes.
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Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....
Makes 4 cups

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces
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Spicy Sugared Nuts

3/4 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teas. ground allspice
1/8 teas.salt
1 1/2 cups pecans, almonds, or walnut halves

In med. fry pan combine sugar, water, and spices,
bring to a full rolling boil. Boil gently for 4 min,
stirring frequently. Remove from heat. Add nuts, stir
just till nuts are well coated. Turn mixture out onto
waxed paper, using forks quickly separate the nuts
into single or bite size clusters. cool before serving.
Makes about 3/4 pound.

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Cocktail Meatballs

1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 T. snipped parsley
1 t. salt
1/8 t. pepper
1/2 t. worcestershire

Mix above ingredients together gently. Shape into 1" meatballs and brown in oil or shortening.

SAUCE: Heat 1-12 oz. bottle of chili sauce, 1-10 oz. jar of grape jelly and the juice of a 1/2 lemon, stirring constantly.

Add meatballs & serve.

*Keep in mind, the meatballs can be made in advance and frozen or purchased from a place like Sams or Costco.
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BLT BITES
16-20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing 1/3 cup chopped green onions
3 Tablespoons grated Parmesan cheese
2 Tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
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Strawberry-Cheese Ball

1 cup mayonnaise
1 1/2 cup sharp cheddar cheese
1/2 cup chopped pecans
2 green onions, chopped

Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over ball just before serving. Serve with a butter cracker such as Ritz.
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LAYERED MEXICAN DIP

2 avocados, peeled and seeded
2 T. lemon juice
2 T. medium or hot picante sauce
2 T. grated onion
2 1/2 cups regular or fat-free sour cream
16 oz. fat-free spicy black bean dip
2 tomatoes, chopped (about 3 cups)
6 scallions, chopped, including tops
1 1/2 cups sliced pitted black olives
8 oz. regular or low-fat Cheddar cheese, grated
Tortilla chips

Beat the avocados with the lemon juice, picante sauce, grated onion, and 1/2 cup sour cream until the mixture is smooth to make a guacamole. Set aside. Using 2 large platters or 2 9 X 13-inch pans, place half of the bean dip into the bottom of each pan. Carefully smooth half of the guacamole on top of each bean layer (about 1 cup on each layer). Place 1 cup of the sour cream on top of each guacamole layer.
Layer half of the tomatoes, half of the scallions, half of the olives, and half of the grated cheese into each pan.

Chill the platters and serve them with tortilla chips.

Makes 24 servings.