Recipe: Judy/AZ's Make Ahead (and freeze) appetizers

Here's a posting that Judy/AZ made to the It's My Party Board in October 1998 that you may find helpful.
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CHEESE FILLED TRIANGLES

3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Fillo dough

Mix cheese and spinach.

Take 3 sheets of fillo, spay with buttered flavored pam, or melt butter and brush with butter. Cut fillo into 8 strips going lengthwises.

Put 1/2 teaps of spinach mixture in lower cornner and then fold one corner up and so on, Howone would fold a flag. Instructions on folding on fillo box.

The spray or brush with butter. Place on cookie sheet and freeze. When frozen place in zip lockbag. When ready to cook, place on cookie sheet and bake for 15 minutes at 350F degrees. These aregood warm or at room temp. This recipe is on the box of fillo and thay are great!
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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 400F degrees for 12-15 minutes until golden brown.

CRAB APPETIZERS

1 6 oz. frozen Wakefield crab, thawed and drained
1 stick butter
1 jar Kraft Old English cheese

Melt butter and cheese together in double boiler. Add crab, 3 TBLSP mayonnaise, and garlicsalt. Spread on quartered English muffins. These can be frozen at this point. Bake at 400F degrees for 10 minutes. Makes about 30 appetizers.
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FLAKY PESTO OLIVE PINWHEELS

12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely
-- chopped

Beat together cream cheese, parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log. Repeat with remaining pastry, filling and olives.
Freeze logs until solid ( or up to 2 months).
Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.
Makes about 100.
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PROSCIUTTO AND GRUYERE PINWHEELS MADE

3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet ( from one 17 1/4 oz.
frozen puff pastry sheets. Thawed
1 large egg beaten lightly 2 oz. thin sliced prosciutto

In a bowl combine gruyere, and sage. On a lightly floured surface arrange pastry sheet with short side facing you and cut in half crosswise. Arrange one half of sheet with long side facing you, and brush edge of far side with some of the egg. Arrange half of the proscuitto evenly on top of sheet, avoiding the egg brushed edge and top with half of the gruyere mixture. Starting with side nearest you, roll pastry jelly roll fashion into a log and wrap in wax paper, make another with the other sheet of pastry. Chill seam side down until firm at least 3 hours. Preheat oven to 400F degrees and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2 inch thick pinwheels and arrange cut side down on baking sheet one inch apart. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm. makes about 40
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HOT ARTICHOKE CANAPES

1 can (12 oz) atrichoke hearts, drained well & chopped
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesean cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)

In medium bowl, combine artichoke hearts, mayo, garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff pastry. Crimp seams with fingertips. Roll sheet to 12" square. Brush w/ egg wash. Cut pastry sheet into 16 3" squares. Place small amount of artichoke filling in center of each 3" square. Fold 2 side corners up to encase filling. Place canapes on parchement-lined baking sheet. Brush each with egg wash mixture. Cover and refrigerate at least 15 minutes and up to 3 hours. Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen later). Bake in 400 degree F oven for 12-13 minutes or until browned and puffed. Serve warm or at room temperature. Makes 32 puffs.
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MOROCCAN CIGARS

6 tablespoons unsalted butter
3 scallions thinly sliced
10 oz spinach, they called for frozen, but I used fresh washed and cooked only with the water remaining on the leaves, for about 5 minutes and squeezed dried, I can't abide frozen boxed veggies.but it's all a matter of taste
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 375F degrees, 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
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OLIVE CHEESE 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 400 . for 15 minutes. Makes 50 puffs.
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PARMESAN BACON WRAPS

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

1 box Club crackers or Waverly wafer crackers
Parmesan Cheese
1 lb (or more) bacon, cut 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 cooling racks on top).

Put these in a 250 degree F oven (no higher) and bake really slow for 1 1/2 to 2 hours until brown and crisp.

Cool, then freeze until needed.

To reheat just put thawed bacon wraps in a 300 degree F oven just until warm. Drain on paper towels before serving.
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SAUSAGE BALLS WITH APPLE AND RAISINS.

1 lb mild bulk sausage
2 cups buttermild baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans.

In a meduim mixing bowl. combine uncooked sausage, baking mix, apple, raisins and pecans mix well. Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350F degree oven 15 to 20 minutes or till browned. Turn occasionally while baking. Serve immediately or freeze then thaw and reheat before serving.