Recipe: Snack and Appetizer Recipes (9) - 09-21-97 Recipe Swap (updated)

9 SNACK AND APPETIZER RECIPES
Recipe Swap - September 21, 1997

RECIPES IN THIS FILE:
Tortilla Roll-Ups
Nacho Dip
Hot Crawfish Dip
Sun-dried Tomato Cheesecake Squares
Seven Layer Dip
Italian Chicken Bundles
Sundried Tomato-Almond Tapenade
Cranberry Cocktail Meatballs
Drunken Weiners

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TORTILLA ROLL-UPS
Source: George McTyre
From: Vicki,La

"This is a great appetizer that my sister came up with, and we have used for lots of parties. People go wild over them and they are the easiest things to make for a party that we have ever done."

12 soft flour tortillas (the larger, burrito size)
1 (8 oz.) package cream cheese, softened
Picante salsa

Take a tortilla and spread on a thin layer of cream cheese (about a teaspoon or two). Roll up starting from one end. Slice the tortilla into small bite-sized pieces. Serve with the picante sauce.

For some different variations mix into the cream cheese:
Chopped cooked shrimp and/or crab meat
Fresh cilantro
Garlic
Chopped jalapeno peppers
Crushed pineapple
Chopped red onion
Fresh chives
Green Tabasco sauce (that stuff is great!)

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NACHO DIP
From: Vicki,La

1 (8 oz.) pkg. cream cheese
1 pint sour cream
1 (12 oz.) jar chunky salsa
1 small chopped tomato (Roma is what I used)
1 chopped green bell pepper
Sliced black olives
1 (12 oz.) pkg shredded cheddar cheese

Mix sour cream and cream cheese. Mix in remaining ingredients and sprinkle with cheese. Refrigerate until ready to serve.

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HOT CRAWFISH DIP
From: Vicki,La

1 stick (1/2 cup) butter
1 small bunch green onions
1 handful chopped parsley
2 tsp. flour
1 pint cream
1/2 lb. grated Swiss cheese
1 tbsp. sherry
Red pepper and salt to taste
1 lb crawfish tails

Melt butter; saute onions and parsley. Stir in flour, then gradually add cream, stirring until thick.

Meanwhile, saute crawfish tails in butter in a separate skillet for 5 minutes.

Add grated cheese to cream mixture; when melted, add sherry and crawfish and season. Serve hot on crackers.

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SUN-DRIED TOMATO CHEESECAKE SQUARES
Source: Bon Appetit magazine, December 1991
From: Vicki,La

FOR THE CRUST:
1 1/4 cups flour
6 tbsp butter, chilled*
1 large egg

FOR THE FILLING:
1/2 cup oil-packed sun-dried tomatoes, drained (reserve 1 tablespoon oil)
6 cloves garlic
2 tsp chopped fresh oregano
3 large eggs
2 pkg (8 oz each) cream cheese, room temperature*
1 cup sour cream
1/2 cup finely chopped green onion

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Blend flour and butter until mix resembles coarse crumbs. Add 1 egg and blend just until dough begins to clump. Press onto bottom of 13x9-inch baking dish (dough will be thin).

Bake about 10 minutes, until light golden. Cool.

TO PREPARE THE FILLING:
In food processor, finely chop tomatoes with reserved oil, garlic and oregano. Blend in 3 eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined.

Transfer filling to bowl and mix in chopped green onion. Season to taste with salt and pepper. Pour filling into crust.

Bake until filling puffs and is light brown, about 20 minutes. Cool to room temperature and cut into squares.

*Butter and cream cheese should be cut into bits.

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SEVEN LAYER DIP
From: Vicki,La

24 ounces refried beans
6 ripe avocados
2 tablespoons lemon juice
1 cup sour cream
4 tablespoons mayonnaise
1 package taco seasoning mix
1 bunch green onions, chopped
3 medium tomatoes, chopped
2 ounces sliced black olives
8 ounces shredded cheddar cheese
Corn chips (for serving)

On a large round plate, spread beans. Layer mashed avocados over the top and sprinkle with lemon juice. Mix sour cream, mayonnaise and taco seasoning mix, spread over avocadoes. The green onions and tomatoes make up the next two layers. Spread olives on top, sprinkle with cheese.

Serve with chips for dipping.

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ITALIAN CHICKEN BUNDLES
Source: Better Homes and Gardens (Adapted by Sharon Barbour)
Makes 16 servings

Sharon Barbour: "This is a recipe which makes a great appetizer if made in small sizes. I have also taken it, unbaked, to a potluck and baked it just before serving. It works out well either way since they can be eaten with your fingers."

2 boneless, skinless chicken breast halves, chopped
2 cups sliced green onion
1 tablespoon olive oil
1 (10 ounce) package frozen spinach
1 cup part skim milk mozzarella cheese
1 cup part skim milk ricotta cheese
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon lemon juice
1 tablespoon margarine, softened
16 egg roll wrappers

In a large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender.

In a large mixing bowl, combine spinach, cheeses, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper.

Divide chicken mixture evenly among egg roll wrappers and wrap diagonally, folding corners in (like a burrito). Place each bundle on a cooking sheet coated with cooking spray. Brush each bundle with a little melted margarine.

Bake in a 350 degree F oven for 20 to 25 minutes or until tops are golden.

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SUNDRIED TOMATO-ALMOND TAPENADE
From: Judi, CA
Makes about 2 cups

Serve with baguette slices, crackers and raw vegetables, or use as a sandwich spread.

2 cups dried tomato halves (3 oz)
hot water (for reconstituting)
2/3 cup whole almonds, toasted*
1/3 cup water
1 (2 1/4 oz) can black olives, sliced
3 tbsp olive oil
1 tbsp dried basil
1 tbsp lemon juice
2 cloves garlic, chopped finely
Salt to taste (optional)

In a bowl, cover tomatoes with hot water; set aside 15 minutes.

Place almonds in bowl of food processor. Using the steel blade, process pulsing on and off until coarsely chopped (you can use a blender for this also. Remove almonds and set aside.

Drain tomatoes; add tomatoes to food processor with remaining ingredients except almonds and salt. Process until almost smooth, pulsing on and off. Add almonds; pulse on and off to blend thoroughly. Season with salt.

Cover and refrigerate up to 2 weeks. Bring to room temperature before serving.

*To toast almonds, spread in an ungreased baking pan. Place in a 350 degree F oven and bake 5-10 minutes or until lightly brown; stir once or twice. Almonds will brown slightly more being removed from oven.

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CRANBERRY COCKTAIL MEATBALLS
Makes 5 dozen, 12 servings
From: Judi, CA

These are always a hit with family and friends. One of my favorites also!

FOR THE MEATBALLS:
2 lbs ground beef chuck
1 (12 oz) bottle chili sauce (like Heinz)
1 cup corn flakes crumbs
2 eggs
1/3 cup catsup
1/3 cup fresh minced parsley
2 tbsp soy sauce
1 tbsp lemon juice
1/4 tsp ground black pepper
FOR THE SAUCE:
1 (16 oz) can whole berry cranberry sauce
2 tbsp minced green onion
1 garlic clove, pressed
1 tbsp brown sugar

Combine the ingredients for the meatballs in a large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1-inch jellyroll pan.

Bake uncovered at 500 degrees F for 8 to 10 minutes. Drain meatballs and transfer to a chafing dish and keep warm.

Combine the ingredients for the sauce in a saucepan. Cook over medium heat until bubbly, stirring occasionally.

Pour over meatballs. Serve warm.

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DRUNKEN WEINERS
From: CarolB, Fl

1 cup catsup
3/4 cup Bourbon
1/2 cup brown sugar
2 lbs. hot dogs, cut into bite-size pieces (or use little cocktail hot dogs or sausages)

Mix together catsup, bourbon and brown sugar; bring to boil.

Add hot dogs or sausages to sauce; simmer 1 hour.