Recipe: Appetizer Recipes (46)

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11-12-99 Appetizer Recipes (46)

Becky,.LA (10:14:50) : Artichoke Balls

1 (15oz) can of Artichokes
1 tsp garlic powder
1 cup Progresso Italian Bread Crumbs (no substitute)
3/4 cup of grated parmesan cheese
3/4 cup of olive oil (I use less)

Wash and drain artichoke hearts. Mix all ingredients
together and chill one hour. Form into balls and roll in
extra cheese. Serve at room temp.

You can also add an egg, shape into balls with wet
hands roll in cheese and bake for 10 minutes. Either
way works, the second holds together a little better
without the benefit of all the olive oil.

Becky,.LA (09:55:40) : SHRIMP MOLD
Recipe By : BECKY
Serving Size : 20

1 can tomato soup
8 ounces cream cheese -- softened
1 envelope unflavored
1/4 cup water
1 bunch green onions -- chopped
3 pounds shrimp -- boiled in crab boil
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1/2 cup celery -- chopped fine
1 teaspoon Cajun seasoning -- (according to taste0
hot sauce -- to taste

Heat in sauce pan-- soup and cream cheese.
Fold in remaining ingredients.
Pour into lightly greased mold( bundt cake pan or big fish mold)
Chill until firm- over night.

Serve on a bed of lettuce with crackers.

lloyd.nfld (08:19:54) : salmon with peppercorn crust press peppercorns into salmon on both sides saute for 4 minutes on each side

adam// (08:12:21) : PICKLED GREEN TOMATOES AND ONIONS
Yield: 6 servings

1 1/2 cups Granulated sugar
3 cups Cider vinegar
1/2 cup Salt
6 tablespoons Mustard seed
2 teaspoons Whole allspice
1 teaspoon Whole cloves
4 quarts Green tomatoes, cut into 1/2 inch slices
1 1/2 quarts Medium onions, sliced

Combine the first 4 ingredients in a kettle. Tie the allspice and cloves in a cheesecloth bag and add
to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until
just tender, lifting the slices from the bottom to the surface with a fork during cooking.

Drain, reserving the liquid. Remove the bag and pack the pickles into clean, hot preserve jars.
Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as
the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions.

KellyWA (06:55:56) : Honey Garlic Appetizer Meatballs

2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 tsp. salt
1 tbsp. butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soya sauce

Preheat oven to 500. Put meat in a bowl and break with fork. Add and mix together: bread crumbs, milk, onion, eggs, and salt.

Shape meatballs into 1 inch balls. They taste better when they are small.

Place in single layer on a jelly roll pan and bake 12 to 15 minutes.Drain well.

Melt butter in a saucepan and sautegarlic until tender.

Add ketchup, honey, and soya sauce. Bring to boil, reduce heat, coverand simmer five minutes.

Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring
occasionally or until sauce glazes meatballs. These freeze well too.

KellyWA (06:55:21) : Pineapple Macadamia Dip:

2 pkgs (8 oz) cream cheese
1/3 cup crushed pineapple
1/4 cup shredded coconut
1/2 cup chopped macadamia nuts.

Serve with crackers, fresh veggies,or fresh fruit (apples, etc.)

lloyd.nfld (06:12:37) : cajun seafood

6 scallops
6 shrimp
6 oz cod
2 cups tomato juice
1 tsp basil
half tsp cajun spice
salt and pepper to taste/simmer for half hour

desserts,.MA (05:46:45) : HOT MUSHROOM TURNOVERS

3 3oz. pkgs cream cheese, softened
flour
butter, softened
1/2 lb. mushrooms, minced
1 large onion, minced
1 tsp. salt
1/4 tsp. thyme
1/4 c sour cream
1 egg, beaten

In medium bowl at medium speed, mix cream cheese, 1 1/2 c flour and 1/2 c butter. Wrap dough, chill 1 hour.

In 10" skillet, in 3 T butter, cook mushrooms and onion until tender. Stir in salt, thyme and 2 T flour until blended; stir in sour cream.

On floured surface, thinly roll out 1/2 dough with cookie cutter. On 1/2 of each circle, put a tsp. of mushroom mixture. Brush edges with beaten egg.

Fold dough over filling, with fork, press edges together. Place on cookie sheet. Brush turnovers with egg. Cover; chill. Bake at 450 for 12 minutes.

Dawn-NYS (05:08:15) : PHYLLO CHEESE PASTRIES

1 lb muenster cheese
2 eggs, lightly beaten
1 TB chopped parsley
1 lb frozen phyllo dough
2 sticks melted butter

Grate the muenster cheese finely in a food processor or with a hand grater. Add eggs and parsley and blend well. Remove the phyllo dough from the freezer and gently unroll. With a sharp knife, slice dough into thirds, lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of the dough in plastic and return to the freezer. Tear a large piece of wax paper and place on counter. Working quickly, take one sheet of phyllo dough and brush liberally with butter. Top with two more sheets of phyllo, brushing each with butter.

Place approximately 1 TB of cheese mixture at one end of the buttered sheets, 1 inch from the edge. With your fingers, roll the dough over the cheese mixture twice. Fold in the edges of the dough and continue rolling tightly until the end. (Be careful not to tear the dough or roll too loosely, otherwise the cheese will spill out when baking). Place seam side down on a cookie sheet and brush tops with butter.

Repeat with remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes or until golden and crispy.

Dawn-NYS (05:07:50) : Chevre, Pear, Prosciutto, and Walnuts in Phyllo Bundles

3 pears, peeled, cored, and diced
12 oz. chevre
2 oz. prosciutto, sliced very thinly and julienned
1/2 cup chopped walnuts
1 tbl sage or pineapple sage, minced
1 pkg phyllo dough
1 cup butter, liquid
1 cup cream garnish: chopped chives, 1 star fruit, 1 cucumber

Combine diced pears, 8 oz. chevre, julienned prosciutto, chopped walnuts, and minced sage in a bowl. This is the filling. Cut phyllo sheets in half so they are roughly square. You will use three sheets, or six half sheets per serving, but you'd better count to be sure you have enough. Lightly butter the bottoms of eight custard cups or ramekins and place on a sheet pan. Lay six half-sheets, buttered with a brush, over each other in a messy, offset pattern. Ease into a custard cup.

Repeat for all eight custard cups. Divide the filling among the cups, placing it in the phyllo dough, and then twisting the tops into a bundle over the filling. Brush the top lightly with butter. Bake the bundles in a 350'F oven until nicely browned and the inside is hot, about 20 minutes. Combine 4 oz. chevre with 1 cup cream over moderate heat. Stir vigorously to make the mixture smooth and reduce until the sauce coats a spoon.

To serve, divide the sauce among eight salad-sized plates. Tilt the plates to make the sauce evenly coat the inner area of the plate. Ease the bundles out of the custard cups by loosening the edges with a knife and then lifting it out with a spoon. Place a bundle in the center of each plate. Optional garnish: Sprinkle snipped chives on the sauce on the bottom half of the plate. On the top half of the plate, place a thin slice of star fruit on the right and a cucumber fan on the left. See any book on garnishing for cucumber fan instructions. A cucumber fan is made by slicing a cucumber in half lengthwise, cutting grooves in the skin with a citrus zester, and then making four thin slices cut at a 45' angle, but held together in one corner. The fan is set on to the plate to make an ornamental fan. If you have a very sharp knife and a steady hand, it's not too difficult.

Dawn-NYS (05:05:20) : Mexican Stuffed Mushrooms

1 lb. hot sausage
1/3 c. soy sauce
1 clove garlic
2 lbs. large mushrooms

Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F for 20 minutes or until sausage is done.

Spicy Phyllo Cups
6 sheets phyllo pastry
1 T olive oil
1 onion, finely chopped
1/4 cup pine nuts
2 cloves of garlic, crushed
1 t ground cumin
1 t ground cardamom
1/8 t cayenne pepper
1/4 t ground cinnamon
1/4 pound mushrooms, chopped
1/3 cup raisins, chopped
1 T olive oil
1/2 pound rump steak, chopped
black pepper chives

Stack three sheets of phyllo dough on a work surface. For cups, use a three inch round tart pan or mold to cut out circles, and then place the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats. Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack. Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the cumin, cardamom, cayenne, and cinammon. Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate. Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with pepper, and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives. Serve warm.

Bacon and cream cheese stuffed mushrooms

8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped saute onion and mushroom stems in bacon fat until tender.

Drain off excess fat. mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. stuff each mushroom and bake at 350 deg. f for 10-15 minutes. Finish under the broiler just until tops are golden.

Dawn-NYS (05:05:20) : MUSHROOM-BACON PATE - PARTY PATE

2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper

Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be.

Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain.
Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly.

Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 deg. F. Let cool completely before serving. NOTES This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic.

Stuffed Mushrooms

Large, firm mushrooms (cleaned and stems removed and reserved)

Fillings:

1. Bacon-Cheese

7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 c. mushroom stems, minced
3 T. butter, melted

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush prepared caps with melted butter, fill, place in shallow baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg.

2. Bleu Cheese
1/2 c. fine minced mushroom stems
1/4 c. fine chopped green onion
2 T. margarine
8 oz. cream cheese
1/2 pkg. bleu cheese salad dressing mix
2 T. milk

Saute mushroom stems and onions in margarine 5 min. Mix cream cheese, dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake 20-25 min. at 350 deg.

3.Crab-Cheese
1 pkg. (6 oz) frozen crab, thawed and drained
3 T. mayonnaise
2 T. chopped green onion
2 T. gold raisins
1/4 c. shredded sharp cheddar
1 tsp. curry fresh grated parmesan cheese

Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and broil 6-8 in. from heat.

4. Pork

1/2 lb. lean pork, minced
1 small green onion, minced
1 slice ginger
1 T. sherry
1 T. soy
1 tsp. sugar
1 tsp. cornstarch
1 tsp. peanut oil

Grind together pork, onion and ginger. Blend in remaining ingredients. Fill prepared caps and steam 30 min.

kelly (03:49:53) : BEER-BATTER MUSHROOMS

24 Mushrooms
1 Pkg of batter mix
1 c Beer

Wash mushrooms and trim stems, but do not
completely remove all of the stem.

Heat oil in a deep fryer, such as a
"Fry-Daddy" or deep skillet with
enough oil to cover.

Use either commercial "Mushroom Batter"
mix or a mix like Bisquik for
the batter. Mix the batter according
to package directions, except use
beer as liquid instead of water or milk.

Deep-fat fry the mushrooms, until golden
brown and drain on paper towels.

kelly (03:49:20) : Baked Blooming Onion

2 large red onions -- about. 1 1/2 lbs
1/2 cup bread crumbs -- or Panko
1 teaspoon garlic powder
1/2 teaspoon paprika
2 large egg whites

Preheat the oven to 375* F. Lightly spray a baking sheet with olive oil
spray.

Peel the skin from the onions and trim the bottoms so that the onions
sit flat. Starting at the center of the top of each onion and working
around it, cut 20 to 30 slits, cutting only three-quarters into the
onion for a "flower" effect. Transfer to the baking sheet.
In a small bowl, combine the bread crumbs, garlic powder and paprika.
Set aside. In another bowl, whisk the egg whites lightly with a fork.
Pour the whites over the onion to cover thoroughly and then sprinkle
evenly with the seasoned crumbs. Spray lightly with olive oil spray and
bake for 40 to 50 minutes, until the onions are lightly browned. Serve
Immediately.

kelly (03:49:01) : Bell Pepper Rajas

1/2 ea Green Bell Pepper; *
1/2 ea Red Bell Pepper; *
1/2 ea Yellow Bell Pepper; *
3/4 c Montery Jack Cheese;Shredded
2 T Chopped Ripe Olives
1/4 t Red Pepper; Crushed

* Peppers should be seeded and cut into 6 strips each.

Cut bell pepper strips crosswise into halves.
Arrange in ungreased broiler-proof pie pan,
9 X 1 1/4-inches or round pan 9 X 2-inches.

Sprinkle with cheese, olives and red pepper.
Set oven control to broil.

Broil peppers with tops 3 to 4 inches from
heat until cheese is melted, about 3 minutes.

kelly (03:47:41) : Blue Cheese Stuffed Mushrooms

20 large Fresh mushrooms
2 tablespoons Butter or margarine
1/4 cup Finely chopped red pepper
1/2 cup Heavy cream
1/3 cup Crumbled blue cheese
1 1/2 cups Cooked rice
1 tablespoon Minced fresh basil
1/8 teaspoon Ground white pepper

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

Dawn.NY (03:13:33) : Grilled Seafood Kabobs

1 lb Large Shrimp (de-veined)
1 lb Freah Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Bar-B-Q Sauce
1/4 c Honey
4 T Stone Ground Dijon Mustard
8 Wooden Skewers
2 lb Fresh Fruit (as garnish)

Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrimp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or overnight) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turning frequently to prevent burning. Baste with marinade and use a covered grill to insure smoky flavor. Garnish with fresh fruit.

Dawn.NY (03:13:19) : Salmon Dip

1 cn Red sockeye salmon
1 1/2 T Onion (chopped)
6 oz Cream cheese
1 T lemon or lime juice

Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving.

Dawn.NY (03:13:08) : Title: Cold Spinach Dip

1 pk Spinach chopped (cooked/drained)
1 c Water chestnuts(drained/chopped)
1 pk Knorr vegetable soup mix
1 c Mayonnaise
8 oz Sour cream

Mix all. Refrigerate 2 days. Serve on crackers.

Dawn.NY (03:13:01) : Title: Chicken Puffs2 T Butter
1/4 c Flour
1 ea Egg
1/4 c Swiss cheese(shredded)
2 c Chicken (cooked, fine chopped)
1/4 c Celery (finely chopped)
2 T Pimento (chopped)
2 T Dry white wine
1/4 c Mayonnaise

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

Dawn.NY (03:12:48) : Title: Cheese Log

1/2 lb New York Sharp Cheese, grated
1/2 lb Pimento cheese
1/2 lb Cream cheese, softened
2 ea Garlic cloves, minced (I used powdered and it worked very good)
2 t Worcestershire sauce
2 T Mayonnaise
1/4 t Salt

Mix all ingredients, chill a little, and divide into thirds. Roll in paprika, chives, or crushed walnuts.

Dawn.NY (03:12:38) : Title: Elegant Crabmeat Balls

2 cn Crabmeat (6-oz cans)
1 c Bread crumbs (fresh)
3 T Sherry cooking wine
1 T Lemon juice
1 T Onion (grated)
1 t Dry Mustard
1/2 t Salt
1 x Pepper
1 pk Bacon (cut into halves)
1 x Parsley

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes approximately 2 dozen.

Dawn.NY (03:12:22) : Stuffed Mushrooms

25 ea Fresh Mushrooms
1 pk Cream Cheese (8 oz)
1 T Milk
1 cn Crabmeat (6 1/2 oz)
2 T Onions (minced)
1/2 t Horseradish
1 x Bread crumbs
1 x Worcestershire (1 dash)
1 x Salt

Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly.

Kelly (02:33:10) : FLAUTAS

-GUACAMOLE-
2 large Ripe Avocados -- Mashed
2 Finely Chopped Tomatoes
1 medium Chopped Onion
2 Jalapeno Peppers -- Seeded And
Finely Chopped
1 Finely Chopped Clove Garlic
2 tablespoons Finely Snipped Cilantro
1 tablespoon Vegetable Oil
2 tablespoons Fresh Lime Juice
1/2 teaspoon Salt
1 dash Pepper

-FLAUTAS-

1 cup Cooked Chicken -- Finely Chopped
12 Flour Tortillas
Vegetable Oil For Frying

Guacamole: Mix all ingredients in a glass or
plastic bowl. Cover and refrigerate for at
least 1 hour.

Flautas: Spoon 1 tablespoon of the chicken
across the bottom of each tortilla.
Roll up tightly and secure with toothpicks.

Heat 1 inch of oil to 350 degrees F.
Fry flautas, turning once, until golden
brown, about 2 minutes. Drain on paper
towels; remove wooden toothpicks.

Serve with fresh guacamole.

Kelly (02:32:47) : SESAME CHICKEN STRIPS

1 cup Mayo
2 teaspoons Dried minced onion
2 teaspoons Dry mustard
1 cup Butter-flavor crackers -- crush
1/2 cup Sesame seeds
2 pounds Chicken breast; skin, bone -- 1/4" strips
SAUCE
1 cup Mayo
2 tablespoons Honey

Combine mayo, onion and mustard.
In another bowl, combine the crackers
and sesame seeds. Dip strips into
mayo mixture, then into the seed
mixture. Place in a single layer
on a large greased baking sheet.

Bake at 425~ for 15 to 18 minutes
or until juices run clear.

Combine sauce ingredients and serve with strips.

Kelly (02:32:24) : CHICKEN-CHEESE CANAPES

2 c Chopped cooked chicken
3/4 c Mayonnaise
2 Scallions, minced
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Freshly ground pepper
1/2 c Grated Swiss cheese
1/2 c Grated Parmesan cheese
4 English muffins, split

Preheat oven to 350 . In a medium size bowl,
combine chicken, mayonnaise & scallions.
Blend in basil, thyme & pepper. Add Swiss
cheese & 2 tbsp. of the Parmesan; blend well.

Spread chicken mixture over English muffin
halves, dividing evenly.

Sprinkle w/ remaining Parmesan cheese.
Arrange on a foil-lined baking sheet
& bake about 10 minutes until browned on top.

Cut muffins into 1/4's & serve hot.

Kelly (02:31:53) : Sweet And Sour Shrimp

2 large nectarines -- pitted
3 large plums -- pitted
3 tablespoons apricot preserves
5 tablespoons dijon mustard
1/4 teaspoon dried chili flakes -- finely chopped
--or 1/4 teaspoon jalapeno pepper
1/4 teaspoon salt -- to taste
1/4 teaspoon pepper -- to taste
1 lemon -- juice of
1 pound shrimp, cooked and shelled

In food processor puree nectarines, plums,
preserves, mustard, chili flakes, salt,
pepper and lemon juice. Transfer to large bowl.

Add shrimp to bowl, tossing to coat.

Serve cold as an appetizer or hot
over rice as an entree.

Cooking time: approx 5 minutes

Kelly (02:31:26) : SHRIMP LEJON

6 lg Shrimp, deveined and butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade

Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place on a warmed platter and serve with Sauce Remoulade.

Serves 2 as an appetizer.

SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco

Combine all of the ingredients and mix well.

Kris,Ma (02:14:47) : Pinapple Wrapped in Bacon
(The poor mans version of Scallops wrapped in Bacon)

2 cans of pinapple chuncks drained
2lbs sliced bacon

Slice bacon strips in 1/2 and par cook them.

Wrap one slice of bacon around one pinapple chunk. Secure with a tooth pick. (Best to soak tooth picks in water for at least 1 hour so they won't burn in the broiler)

Broil for as long as it takes for bacon to brown up. 10 minutes or so.

kelly (10:34:08) : SURPRISE CHEESE PUFFS
Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.
(also wonderful with black olives or nuts)

Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking
sheet to keep round and stored in a plastic bag in the
freezer. Bake as needed.

kelly (10:32:19) : Brie and Roasted Garlic Appetizer

2 whole garlic bulbs

1 (12 ounce) round Brie cheese, room temperature

1 (6 ounce) jar roasted red peppers or 2-3 whole roasted peppers, drained and cut in bite-sized strips (can use 2-3 home-roasted peppers)

Small bread slices of your choice (I've used French bread and miniature pitas)

1. Preheat oven to 375 degrees.

2. If the garlic has several layers of skin remove all but a couple (don't peel it down to the cloves).

3. Place the garlic on a baking sheet (or in a fancy garlic roaster if you have one) and bake for about 45 minutes or until cloves are soft.

4. Place the Brie in the center of a serving plate. Separate the garlic cloves and surround the brie with them.

5. Serve with the peppers and breads.

6. To eat, spread a bread slice with the brie, squeeze on roasted garlic and spread and top with a slice of roasted pepper.

kelly (10:31:05) : GARLIC AND ROSEMARY STUFFED MUSHROOMS

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil

16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary

Nonstick vegetable oil spray

Fresh rosemary sprigs (optional)

Preheat oven to 400 F. Peel outer papery skin from garlic head. Cut off top 1/3
inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil.
Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue
to roast garlic until golden, about 20 minutes. Remove from oven; cool.

Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in
heavy medium skillet over medium-high heat. Add chopped stems; saut until
beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs
are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and
chopped rosemary.

Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash
enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir
garlic mixture into chopped mushroom mixture. Season with salt and pepper.

Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps
with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly
salt mushrooms. Spoon filling into mushrooms, mounding in center. (Can be
made 1 day ahead. Cover; chill.)

Preheat oven to 375 F. Bake mushrooms uncovered until tender, about 20
minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

kelly (10:30:15) : Honey Roasted Almonds

2 c. whole almonds, skins on
1/4 c. sugar
1/2 tsp. salt
2 tbsp. honey
2 tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (12 to 15 minutes). Remove from oven and set aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.

Judy/AZ (10:04:54) : PARMESAN BACON WRAPS

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese

Cut the bacon in half. I use a small baby spoon and put a little parmesan cheese on each cracker. Wrap 1/2 piece of bacon around and put on rack over pan. (I usually use the broiler rack that came with my oven, or sometimes when I have all ovens and racks going I use jelly roll pans with wire coolign racks on top)Put these in a 250 oven (no higher) and bake really slow for 1-1/2 to 2 hours until brown and crisp. Cool and freeze until needed. To reheat just put in a 300 degree oven (thawed bacon wraps) just until warm. I usually drain on paper towels before putting out.

I make hundreds!!!! of these at christmas and do weeks in advance.

Judy/AZ (10:04:04) : Moroccan cigars

6 tablespoons unsalted butter
3 scallions thinly sliced
10 oz spinach, frozen and chopped
1/3 cup ricotta cheese
3 oz feta cheese
1 large egg white
1/2 cup fresh grated parmesan cheese
1/4 teaspoon fresh ground black pepper
2 tablepsoons fresh dill minced
12 sheets phyllo dough thawed

Prehaet the oven to 375, in a small skillet melt the butter over medium heat, pour all but 1 tablespoon in a small bowl. add scallions to skillet and cook till soft 1 minute. let cool

In a medium bowl combine scallions, spinach, ricotta cheese, feta, egg white, 1/4 cup parm cheese and pepper.

In a small bowl combine remaining parm and dill. lay one sheet of phyllo on work surface with the short end facing you, cover remaining with a damp towel and plastic wrap. using a pastry brush lightly drizzle some melted butter onto the phyllo, gently brush butter to just cover phyllo, sprinkle with 2 teaspoons parm dill mixture. cover with another sheet of phyllo, drizzle and brush with more butter, cut in half crosswise then lengthwise to form 4 rectangles. for each cigar: shape 1 rounded tablespoon spinach filling into a thin log along short side of phyllo about 3/4 inch form edges. fold bottom edge up over filling, tuck in ends, loosely roll up into cigar shape,( they will split if rolled to tightly)

Place seam side down on ungreased baking sheet 1 inch apart; cover with plastic wrap to keep from drying out. repeat with remaining phyllo sheets, butter, parm mixture, and spinach filling to make 24 cigars. lightly brush with any remaining butter.

bake 18 to 20 minutes or till phyllo is crisp and browned. let cool till just warm and serve immediately as an appetizer. ( these can be assembled and frozen before hand just brush with melted butter and bake

Judy/AZ (10:04:04) : PICO de GALLO SALSA (my own concoction)

2 large cans of whole tomatoes, seeded,
chopped, and drained (I use canned anyday
over those pieces of red plastic at the
grocery--in the summer I use beefsteak)
1 each of Anaheim, Poblano, Serrano, and
jalapeno chilies, chopped fine
1/2 cup chopped cilantro, or more to taste
1 bunch green onions, chopped fine
1 clove garlic, pressed
juice of 1 lime
zest of 1/2 lime
1/4 cup Tequila, or more to taste
splash of pilsner beer
1 tsp. salt (if using fresh, omit if using
canned tomatoes)
1 tbl. sugar

Mix all ingredients in bowl, let rest for a
few minutes to let it get acquainted.

Judy/AZ (10:04:04) : SPINACH ROLL-UPS

2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
1/2 pkg Buttermilk Ranch Dressing
Flour tortillas

Mix together first 5 ingredients. Spread on flour tortillas and roll up.
Wrap in wax paper. Refrigerate overnight. Slice and serve.

Judy/AZ (10:04:04) : SUGARED SPICED NUTS

Active time: 10 min. Start to finish: 1 hr. (plus 1/2 hr. cooling)

1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice

Preheat oven to 250 F.

Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Cooks' note:
Nuts keep in an airtight container at room temperature 5 days.

Makes about 4 cups

Judy/AZ (10:04:04) : VIDALIA ONION SPREAD

1 c coarsely chopped Vidalia onions
1 c Hellman's mayo
1 c grated cheddar cheese
Paprika

Combine onions, mayo, and cheese.
Pour into a 1-quart baking dish.
Sprinkle with Paprika.
Bake at 350 F for 25". Blot with paper
towel to remove excess oil.
Serve hot with Triscuits.

Judy/AZ (10:04:04) : Wrap-and-Roll Basil Pinwheels

3 7 - or 8-inch flour tortillas
1 5.2-oz. carton Boursin Cheese or one 5-oz. container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-oz. jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 oz. thinly sliced cooked roast beef, ham, or turkey
1 Tbsp. mayonnaise or salad dressing
Fresh basil leaves (optional)

Spead each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly, jell-roll style, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.

To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the fresh basil leaves, if you wish. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired. Makes about 24 pinwheels.

Judy/AZ (10:04:04) : Judy/AZ (09:58:58) : Bacon Swirls

1 (8-ounce) can refrigerated
crescent rolls
1 (3-ounce) package cream
cheese, softened
5 bacon slices, cooked and
crumbled
2 Tablespoons minced onion
1 teaspoon milk
Grated Parmesan cheese

Unroll crescent roll dough, and separate into 4 rectangles; press perforations to seal.

Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles. Roll up, jellyroll fashion, starting at a long side, and press edges to seal.

Cut each roll into 8 slices, and place on ungreased baking sheets. Sprinkle swirls evenly with Parmesan cheese. Bake at 375 degrees for 12 to 15 minutes or until lightly browned. Serve warm. Yield: about 2 1/2 dozen.

Judy/AZ (10:04:04) : Cheese Puffs

1-1lb loaf of unsliced sandwich bread
2-3 oz packs cream cheese
1-8oz pack sharp cheddar cheese cut into
small chunks
1 cup margarine or butter
4 egg whites stiffly beaten

trim crust from all sides of bread(not needed for recipe)combine cheeses & margarine/butter in top of double boiler. cook over boiling water until cheese is melted and mixture is smooth, stirring constantly. Remove from heat. Fold a small amount of the hot cheese mixture into the egg whites fold egg whites into remaining cheese mixture. Use a fork to dip each bread cube into cheese mixture, coating the bread on all sides. Place bread cubes 1 inch apart on a lightly greased baking sheet. Cover and refrigerate overnight. remove from refrigerator, uncover and bake at 400 degrees for 10-12 minutes or until golden brown. Serve immediately Pre time 45 minutes makes 8 dozen

coated cubes may be frozen (unbaked) for up to 2 months remove from freezer and bake while still frozen at 400 for 12-15 minutes

Judy/AZ (10:04:04) : Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the bread. Roll bread thin with rolling pin. Spread cheese mixture on bread. Roll up and cut into three logs. Dip logs in melted butter. Put on foil lined sheet. Freeze. Put in plastic bags. Bring to room temperature before baking. Bake at 400 for 12-15 minutes until golden brown.

Judy/AZ (10:04:04) : Orange Glazed Cocktail Sausages

1 package Lit'l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)

Combine ingredients and heat until warm in microwave.

Judy/AZ (10:04:04) : Hot Pecan Pie Appetizer

Toast the following ingredients together and reserve for topping.

1/2 cup pecans
2 teaspoons butter
1/2 teaspoons salt

1 (8 oz.) package diet cream cheese
2 teaspoons milk
1 (2 1/2 oz.) jar dried beef
1/4 cup chopped green pepper
1 small onion, grated
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream

Mix all together and place in an 8-inch buttered pie plate. Place the pecans on top. Bake at 350 for 30 minutes. Serve on crackers using a small knife for spreading.
I use wheat crackers for this particular appetizer.