Appetizer Collection

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 Title: Garlicky Clam Dip
 Categories: Appetizers
      Yield: 8 servings
 
      8 oz Cream cheese
    1/2 t  Salt
    1/2 T  Garlic
      1 x  Fresh ground pepper (dash)
      7 oz Clams; drained and minced
    1/4 c  Clam broth
  1 1/2 t  Worcestershire
      2 t  Lemon juice
 
  Using garlic press, squeeze pulp and juice into softened cheese.  Cream
  with a spoon until smooth.  Gradually add the remaining ingredients, 
  blending until smooth.  For thinner dip, add more clam broth.
  Serve with crackers, chips or veggies.




 
      Title: Stuffed Mushrooms 1
 Categories: Appetizers
      Yield: 5 servings
 
     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.
 



 
      Title: Mushroom Turnovers
 Categories: Appetizers
      Yield: 8 servings
 
-----------------------------PASTRY INGREDIENTS-----------------------------
      1 c  Butter (slightly softened)
      1 pk Cream Cheese (softened)
    1/2 t  Salt
      2 c  Flour
      1 ea Egg
      2 t  Milk

------------------------------MUSHROOM FILLING------------------------------
      2 cn Stems and pieces (4 oz)
    1/2 c  Onions (minced)
    1/2 t  Salt
    1/8 t  White Pepper
      1 t  Lemon juice
      2 t  Flour
    1/2 c  Light cream
 
  Pastry:
     Combine butter, cream cheese and salt and beat well.  Add flour and
  blend.  Wrap dough in waxed paper 8x6 rectangle and chill overnight.
  Remove 10 minutes before rolling.  Roll part of dough at a time to 1/8
  inch thick.  Cut into 2 1/2 inch rounds.  Put 1 teaspoon of filling in
  each.  Moisten edges and fold double.  Press edges with fork to seal.  Mix
  egg with milk and slightly beat.  Brush with and milk and chill 1 hour.
  Bake at 350F for 25 minutes or until golden brown.  May be frozen.  Makes
  5 dozen.
  Mushroom filling:
    In pan, saute mushrooms and oinions in butter.  Sprinkle in salt,
  pepper, lemon juice and flour.  Stir and simmer 2 minutes.  Gradually add
  cream and stir util smooth and thickened.  Chill.  Add 1 tablespoon sherry
  or dry vermouth before chilling, if desired.
 



 
      Title: Elegant Crabmeat Balls
 Categories: Appetizers
      Yield: 4 servings
 
      2 cn Crabmeat (6-7 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 parsely ans lemon.
  Makes appromately 2 dozen.
 



 
      Title: Toasted Mushroom Rolls
 Categories: Appetizers
      Yield: 10 servings
 
    1/2 lb Mushrooms
    1/4 c  Butter
      3 T  Flour
    1/2 t  Salt
      1 x  Garlic ( a pinch )
    1/2 t  Marjoram
      1 c  Light Cream
      2 t  Chives (minced)
  1 1/2 t  Lemon juice
      1 pk White Bread
 
     Finely chop mushrooms.  Saute for 5 minutes in butter.  Blend in flour,
  salt, garlic and marjoram.  Stir in cream.  Cook util thick.  Add chives
  and lemon juice.  Cool.  Remove crust from bread and roll each slice flat.
  Spread mixture on bread and roll up.  Cut each roll in 3 sections.  Place
  on baking sheet; toast both sides in 400F oven for 10 to 15 minutes.
  NOTE: May be frozen.  Defrost before serving.
 



 
      Title: Cheese Log
 Categories: Appetizers
      Yield: 10 servings
 
    1/2 lb New York Sharp Cheese
    1/2 lb Pimento cheese
    1/2 lb Cream cheese
      2 ea Garlic cloves
      2 t  Worcestershire sauce
    1/4 t  Red pepper
      2 T  Mayonnaise
    1/4 t  Salt
 
     Grate cheese.  Add all ingredients, chill a little and divide into
  thirds.  Roll in paprika.  Can be frozen.
 



 
      Title: Little Wieners And Orange Sauce
 Categories: Appetizers
      Yield: 5 servings
 
      2 pk Hot Dogs (cut into bites)
    1/2 c  Sugar
      3 T  Cornstarch
  1 1/2 c  Orange juice
      8 ea Cloves whole
    1/4 t  Cinnamon
    1/4 c  Vinegar
 
     Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a
  saucepan and thicken on low heat.  Once sauce has thickened, put in hot
  dogs, just until heated through.
 



 
      Title: Grape Jelly Meatballs
 Categories: Appetizers
      Yield: 2 servings
 
      2 ea Chili sauce bottles
     10 oz Grape jelly
      3 lb Ground beef
 
     Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.).
  Put chili sauce and jelly in pan; melt jelly well.  Put in meatballs and
  turn occasionally.  Simmer on low for 2 1/2 hours.
 



 
      Title: Bacon Roll-ups
 Categories: Appetizers
      Yield: 5 servings
 
      6 oz Cream cheese w/chives
      1 T  Milk
     25 ea Mixed grain sandwich bread
     25 ea Bacon cut in halves
 
     Combine milk and cheese.  Stir to spreading consistency.  Spread about
  2 teaspoons on each side of bread, thin cut in 2 pieces.  Roll bread and
  wrap with bacon.  Place on broiler pan.  bake at 350F for 30 minutes or
  until bacon browns.  These freeze well.  thaw before cooking.  Yields 50.
 



 
      Title: Chicken Puffs
 Categories: Appetizers
      Yield: 4 servings
 
      2 T  Butter
    1/4 c  Flour
      1 ea Egg
    1/4 c  Swiss chesse(shredded)
      2 c  Chicken (cooked, fine chop)
    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.
 



 
      Title: Beef Yakitori
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 c  Soy sauce
      2 T  Lemon juice
      2 T  Sugar
      1 ea Garlic clove (crushed)
    1/2 t  Ginger (ground)
      2 T  Vegetable oil
      1 t  Sesame seeds
      1 lb Beef sirloin(finely chopped)
      2 ea Green onions(finely chopped)
 
     in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger,
  oil, sesame seeds and onion.  Thread meat on 18 to 20 six inch bamboo
  skewers, pushing the skewer in and out as though sewing.  Place skewered
  meat in marinade, turn to coat all sides.  Cover and refriderate 4 hours;
  drain.  Arrange on broiler pan and broil 5 to 8 inches from heating
  element.  Broil 1.5 to 2 minutes; turn to broil 1 minute longer.  Serve
  hot.
 



 
      Title: Hot Crab Dip 1
 Categories: Appetizers
      Yield: 5 servings
 
      8 oz Cream cheese
      1 pk Crabmeat
      1 T  Milk
      2 T  Onions chopped
    1/2 t  Horseradish
    1/4 t  Salt
      1 x  Pepper
 
     Mix all of the ingredients (not in a blender or food processor).  Put
  in a baking dish and top with either sliced almonds or paprika.  Bake in a
  375F oven for 15 minutes.  Serve with chips.
 



 
      Title: Cold Spinach Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 pk Spinach chopped(cook/drain)
      1 c  Water chestnuts(drain/chop)
      1 pk Knorr vegetable soup mix
      1 c  Mayonnaise
      8 oz Sour cream
 
     Mix all.  Refrigerate 2 days.  Serve on crackers.
 



 
      Title: Salmon Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 cn Red sockeye salmon
  1 1/2 T  Onion (chopped)
      6 oz Cream cheese
    1/2 ea Juice from a lime
 
     Mix all ingredients thoroughly; let set in refrigerator 3 hours before
  serving.
 



 
      Title: Artichoke Dip 1
 Categories: Appetizers
      Yield: 4 servings
 
      1 cn Artichoke heats unmarinated
      4 oz Green chiles
      1 c  Mayonnaise(no salad dressing
      1 c  Parmeasan cheese
 
     Drain artichoke  hearts and break apart.  Cut up green chiles.  Mix all
  ingredients together.  Bake at 350F for 30 minutes.  Serve wit tostada
  chips.
 



 
      Title: Spicy Dip For Vegetables
 Categories: Appetizers
      Yield: 4 servings
 
    1/4 c  Seedless Raisins
      1 c  Cottage Cheese; Cream Style
      2 T  Vinegar
    1/2 ea Onion; Small, Cut Up
      1 t  Chili Powder
    1/2 t  Curry Powder; To Taste
    3/4 t  Salt
    1/8 t  Black Pepper; Freshly Ground

-----------------------------DIPPING VEGETABLES-----------------------------
      1 x  ;Your Choice Of Veggies
 
  Place raisins in small bowl and cover with hot tap water.  Let stand 10
  minutes.  Meanwhile, in blender container, combine cottage cheese,
  vinegar, onion, chili powder, curry, salt and pepper.  Add drained, soaked
  raisins.  Cover and blend at high speed until smooth and creamy.  If
  necessary, add 1 T water in which raisins were soaked (or plain water) to
  make good dipping consistency.  Serve well chilled with a selection of
  vegetables, such as cauliflowerets, carrot sticks, blanched green beans,
  radish roses. broccoli, celery stick, zucchini sticks, or cooked
  artichokes.
 



 
      Title: Raisin Cream Cheese Spread
 Categories: Appetizers
      Yield: 4 servings
 
      8 oz Cream Cheese; Room Temp.
    1/3 c  Raisins or Currants
    1/2 t  Ginger
    1/4 t  Salt
      2 T  Chutney; Chopped
      4 T  Sherry; Medium Dry
 
  Beat the cream cheese until smooth, then work in the raisins or currants,
  ginger, salt and chutney.  Add the sherry, a T at a time, until the
  mixture is of spreading consistency.
 



 
      Title: Appetizer Egg Rolls
 Categories: Appetizers
      Yield: 8 servings
 
    1/2 lb Pork; Boneless, Cut Julienne
      1 ea Onion; Small, Sliced
      1 c  Cabbage; Green Or Chinese *
      2 T  Vegetable Oil
    1/2 c  Mushrooms; Sliced
    1/4 c  Sprouts; Bean Or Alfalfa
    1/4 c  Currants
    1/4 c  Almonds; Slivered
      1 t  Cornstarch
      2 T  Sherry; Dry
      1 T  Soy Sauce
    1/2 t  Ginger
     12 ea Egg Roll Wrappers; Abt 6" Sq
      1 x  ;Oil For Deep Fat Frying

----------------------------GINGER APRICOT SAUCE----------------------------
    1/4 c  Apricots; Dried (Abt. 10)
    1/4 c  Sugar
      1 t  Ginger
    1/4 t  Salt
      1 T  Lemon Juice
 
  * Cabbage should be shredded.
  Saute the pork, onion, and cabbage in hot oil until lightly browned.  Stir
  in the mushrooms, bean sprouts, currants, and almonds and saute, stirring
  for 1 minute.  Dissolve the cornstarch in 2 T water, and combine with
  sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil,
  stirring.  Remove from heat and cool.  Stack the egg roll wrappers and cut
  in half to form rectangles.  Forming one roll at a time, place a heaping a
  teaspoonful of pork mixture on one end of rectangle, moisten the long
  edges, and roll up.  Press the edges together to seal.  Egg roll may be
  prepared to this point, then refrigerated for several hours or overnight
  or frozen for several days before frying.  Adjust time for browining. If
  rolls are frozen, let them thaw before cooking.  Heat the oil to 375
  degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and
  crisp on all sides.  Frying will take about 4 to 5 minutes; turn rolls
  once.  Drain on paper towels and keep warm while frying the remaining
  rolls.  Serve with warm Ginger Apricot Sauce.
  GINGER APRICOT SAUCE:
  Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a
  small saucepan and bring to a boil.  Reduce heat and simmer, uncoverd, for
  5 minutes.  Pour the mixture into a blender container or food processor.
  Add lemon juice, cover and process until smooth.  Serve warm.
 



 
      Title: Appetizer Cheese Ball
 Categories: Appetizers
      Yield: 12 servings
 
      8 oz Cream Cheese; Room Temp.
      4 oz Blue Cheese, Crumbled
      4 oz Cheddar Cheese; Shredded
      2 t  Mustard; Dijon-style
      1 t  Worcestershire Sauce
    1/8 t  Garlic Powder
    1/4 t  Salt
    1/2 c  Pecans; Finely Chopped
    2/3 c  Currants
    3/4 c  Parsley; Chopped

----------------------------------DIPPERS----------------------------------
      1 x  Assorted Crackers
      1 x  Apple Wedges
 
  Place the cream cheese, blue cheese, cheddar cheese, mustard,
  Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
  speed just until well mixed.  Stir in the pecans and currants.  Taste and
  adjust seasoning.  Refrigerate the cheese mixture for 30 minutes or until
  slightly firm, then shape into a ball.  Roll in the chopped parsley to
  coat well.  Cover with plastic wrap and refrigerate until ready to serve.
  Let stand at room temperature for about 30 minutes before serving.  Place
  on a platter surrounded with crackers and apple wedges.
 



 
      Title: Pork Satay
 Categories: Appetizers
      Yield: 6 servings
 
    1/2 lb Boneless Pork; Lean
      2 T  Soy Sauce
      2 T  Steak Sauce; Thick
     10 ea Apricots; Dried
    1/4 c  Peanut Butter; Chunky/Smooth
    1/2 t  Salt
      5 ea Hot Pepper Sauce; drops
 
  Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak
  sauce.  Cover and refrigerate for several hour, stirring occasionally.
  Meanwhile, simmer the apricots in 3/4 c water for 5 minutes.  Place the
  apricots and their cooking liquid in a blender container or food
  processor.  Add peanut butter, salt, and hot pepper sauce.  Cover and
  process until smooth.  Reheat when ready to serve.  Thread the marinated
  pork cubes on skewers.  (If you use wooden skewers, soak them in water 2
  hours before using.)  Brush with remaining soy sauce mixture.  Cook over
  hot coals or under broiler for 6 to 8 minutes, turning often.  Serve with
  the warm apricot-peanut butter sauce for dipping.
  NOTE:
  Satay serves 2 when served as a main course.  Double the meat portion of
  the recipe for 4 people.  If you like, serve kabobs of mushrooms along
  with the pork.  Thread small fres mushrooms on separate skewers, brush
  with melted butter and grill or broil along with the pork.
 



 
      Title: Wine Fruit Cup
 Categories: Appetizers
      Yield: 6 servings
 
  1 1/2 c  White Wine; Dry
    1/2 c  Sugar
      1 T  Lemon Juice
  1 1/2 t  Anise Seed
    1/4 t  Salt
      1 ea Cinnamon Stick; Small
    1/2 c  Raisins; Golden Seedless
      4 ea Purple Plums; Sliced
      2 ea Nectarines, Sliced
 
  In an enameled or stainless steel saucepan, combine the wine, sugar, lemon
  juice, anise seed, salt and sinnamon stick and bring to a boil.  Turn off
  heat and cool to room temperature.  Combine the raisins, plums, and
  peaches in a bowl and strain the cooled wine syrup over them.  Cover and
  refrigerate for several hours, stirring occasionally.
  NOTE:
  This fruit cup can be served as a dessert also.
 



 
      Title: Grilled Seafood Kabobs
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb Large Shrimp (deveined)
      1 lb Freah Sea Scallops
      1 lb Large Mushrooms
     17 oz Bottled Bar-B-Q Sauce
    1/4 c  Honey
      4 T  Stone Ground Dijion Mustard
      8 ea 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 shrinp, 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 over-
  night) in the refrigerator.
  Grill over direct heat for 7 to 8 minutes or until the shrimp have turned
  pink, turing frequently to prevent buring.  Baste with marinade and use a
  covered grill to insure snokey flavor.
  Garnish with fresh fruit.
 



 
      Title: Double Cheese Wheel
 Categories: Appetizers
      Yield: 24 servings
 
      1 lb Cheese; *
      3 oz Cream Cheese; Softened, 1 pk
    1/4 c  Marinated Artichoke Hearts**
    1/4 c  Pine Nuts; Toasted, 1 oz
  1 1/2 t  Fresh Basil Leaves; OR ***
    1/2 t  Basil Leaves; Dried.***
 
  *     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese
  **    Artichoke Hearts should be drained and chopped.
  ***   Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be
        crushed.
  ~-------------------------------------------------------------------------
  Remove any wax coating or rind from Chihuahua cheese.  Hollow out cheese
  with knife or spoon, leaving a 1/2-inch thick shell on the sides and
  bottom; reserve cheese shell.  Finely chop enough of the scooped-out
  cheese to measure 1 cup (reserve any extra for another use).  Place 1 cup
  chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine
  nuts,and the basil in the workbowl of food processor fitted with the steel
  blade, cover and process until well mixed.  Pack mixture into cheese
  shell.  Sprinkle with remaining 1 T pine nuts; press lightly.  Cover and
  refrigerate until filling is firm, about 3 hours.  Cut into thin wedges.
  Serve with assorted crackers if desired.
 



 
      Title: Corn And Walnut Dip
 Categories: Appetizers
      Yield: 8 servings
 
     16 oz Cream Cheese; Softened, 2 pk
    1/4 c  Vegetable Oil
    1/4 c  Lime Juice
      1 T  Red Chiles; Ground
      1 T  Cumin; Ground
    1/2 t  Salt
      1 x  Pepper; Dash Of
  8 3/4 oz Corn; Whole Kernel, Drained
      1 c  Walnuts; Chopped
    1/4 c  Onion; Chopped, 1 small
 
  Beat all ingredients except corn, walnuts and onion in a large bowl, with
  an electric mixer on medium speed, until smooth.  Stir in corn, walnuts,
  and onion.  Serve with tortilla chips.
  Makes 4 cups of dip.
 



 
      Title: Bean And Garlic Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 c  Pinto Beans; *
    1/4 c  Mayonnaise Or Salad Dressing
      1 ea Clove Garlic; Finely Chopped
  1 1/2 t  Red Chiles; Ground
    1/4 t  Salt
      1 x  Pepper; Dash of
 
  *  Pinto beans can be home cooked or canned.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate 1 hour.  Serve with tortilla
  chips.
  Makes 2 cups of dip.
 


 
      Title: Cowboy Caviar
 Categories: Appetizers
      Yield: 12 servings
 
     15 oz Black Beans; Rinse & Drain *
      4 oz Ripe Olives;Chop & Drained *
    1/4 c  Onion; Finely Chopped, 1 Sm.
      1 ea Clove Garlic; Finely Chopped
      2 T  Vegetable Oil
      2 T  Lime Juice
    1/4 t  Salt
    1/4 t  Red Pepper; Crushed
    1/4 t  Cumin; Ground
    1/8 t  Pepper
      8 oz Cream Cheese; Softened, 1 pk
      2 ea Eggs; Large Hard Cooked, **
      1 ea Green Onion w/Top; Sliced
 
  *   1 can of each black beans and ripe olives.  Drain and rinse the beans,
      Drain the chopped ripe olives.
  **  Eggs should be peeled and chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients except cream cheese, eggs, and green onion.  Cover and
  refrigerate at least 2 hours.  Spread cream cheese on serving plate.
  Spoon bean mixture evenly over cream cheese.  Arrange eggs on bean mixture
  in ring around the edge of the plate; sprinkle with green onion.
 



 
      Title: Cheese Chiles
 Categories: Appetizers
      Yield: 12 servings
 
      1 c  Cheddar Cheese; Shredded
      1 c  Colby Cheese; Shredded
      1 t  Red Chiles; Ground
      1 ea Cilantro Stems; Bunch, *
      1 x  Paprika
 
  *  Cut the cilantro stems into 1/2-inch pieces.
  ~-------------------------------------------------------------------------
  Place all ingredients except cilantro and paprika in food processor work
  bowl fitted with steel blade; cover and process until smooth, about 1
  minute.  Roll mixture by teaspoonfuls into chile shapes.  Insert cilantro
  pieces in wide ends of shape fro stems.  Sprinkle with paprika.  Cover and
  refrigerate until serving time.
 



 
      Title: Nachos
 Categories: Appetizers
      Yield: 4 servings
 
      6 oz Cheddar Cheese; Shredded, *
      6 ea Jalepeno Chilies; **
      1 x  Tortilla Chips;
 
  *  There should be 1 1/2 cups of cheese.
  ** Jalapenos should be seeded and each cut into 6 slices.
  ~-------------------------------------------------------------------------
  Make 4 dishes of tortilla chips.  Sprinkle each with 1/4 of the cheese and
  1/4 of the Jalapeno slices.  Set oven control to broil.  Broil tortilla
  chips with the tops only 3 to 4 inches from the heat until the cheese is
  melted and serve hot.
 



 
      Title: Stuffed Mushrooms 2
 Categories: Appetizers
      Yield: 12 servings
 
     24 ea Mushrooms; Medium
      2 T  Margarine Or Butter
    1/4 c  Onion; Chopped, 1 Medium
      2 T  White Wine; Dry
    1/4 c  Bread Crumbs; Dry
    1/4 c  Cooked Smoked Ham; Fine Chop
      2 T  Parsley; Snipped
      1 T  Lime Juice
      1 ea Clove Garlic; Finely Chopped
      1 t  Oregano Leaves; Dried
      1 x  Dash Of Pepper
    1/2 c  Cheese; Finely Shredded, *
 
  *  Use Montery Jack Cheese in this recipe.
  ~-------------------------------------------------------------------------
  Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
  Heat margarine in 10-inch skillet just until bubbly.  Place mushroom caps,
  topsides down, in margarine. Cook uncovered until mushrooms are light
  brown; remove mushrooms with slotted spoon.  Cook and stir onion in same
  skillet until tender; stir in wine.  Simmer uncovered 2 minutes.  Mix in
  chopped mushroom stems and remaining ingredients except cheese and mushroom
  caps; cool slightly.  Shape mixture into 24 small balls; place 1 in each
  mushroom cap.  Sprinkle with cheese.  Set oven control to broil.  Place
  mushroom caps on rack in broiler pan.  Broil with tops 3 to 4 inches from
  heat until cheese is melted, about 3 minutes.
 



 
      Title: Bell Pepper Rajas
 Categories: Appetizers
      Yield: 6 servings
 
    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
  broilerproof 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.
 



 
      Title: Southwest Riblets
 Categories: Appetizers
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 medium
      2 T  Vegetable Oil
      1 T  Red Chiles; Ground
      6 ea Juniper Berries; Dried,Crush
      3 ea Cloves Garlic;Finely Chopped
    1/2 t  Salt
    1/2 oz Baking Chocolate; Grated
      1 c  Water
      2 T  Cider Vinegar
      6 oz Tomato Paste; 1 cn.
      2 T  Sugar
      3 lb Pork Back Ribs; Fresh, *
 
  *  Rack Of ribs should be cut lengthwise across the bones.  Have the
     butcher do this with his meat saw.
  ~-------------------------------------------------------------------------
  Cook and stir onion in oil in 2-quart saucepan 2 minutes.  Stir in ground
  red chiles, juniper berries, garlic and salt.  Cover and cook 5 minutes,
  stirring occasionally.  Stir in chocolate until melted.  Pour water,
  vinegar and tomato paste into food processor workbowl fitted with steel
  blade or into a blender container.  Add onion mixture and sugar; cover and
  process until well blended.  Heat oven to 375 Degrees F.  Cut between pork
  back ribs to separate.  Place in a single layer in roasting pan, pour
  sauce evenly over pork.  Bake uncovered 30 minutes; turn pork.  Bake until
  done, about 30 minutes longer.
 



 
      Title: Meatballs In Chile Sauce
 Categories: Appetizers
      Yield: 8 servings
 
      3 ea Corn Tortillas; *
    1/2 c  Milk
    1/2 lb Ground Beef
    1/2 lb Ground Porked
    1/2 lb Ground Ham; Smoked, Cooked
    1/4 c  Onion; Chopped, 1 Small
      1 ea Clove Garlic; Finely Chopped
      1 t  Cumin; Ground
      1 t  Oregano Leaves; Dried
    1/2 t  Salt
    1/4 t  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.
 



 
      Title: Carmelized Carnitas
 Categories: Appetizers
      Yield: 10 servings
 
  1 1/2 lb Pork Shoulder; Bonless, *
      2 T  Brown Sugar; Packed
      1 T  Tequila
      1 T  Molasses
    1/2 t  Salt
    1/4 t  Pepper
      2 ea Clove Garlic; Finely Chopped
    1/3 c  Water
      1 ea Green Onion w/top; Sliced
 
  *  Pork should be cut up into 1-inch cubes.
  ~-------------------------------------------------------------------------
  Place pork cubes in single layer in 10-inch skillet.  Top with remaining
  ingredients except green onion.  Heat to boiling; reduce heat.  Simmer
  uncovered, stirring occasionally unti the water has evaproated and the
  pork is slighly carmelized, about 35 minutes.  Sprinkle with green onion
  and serve with wooden picks.
 



 
      Title: Mexican Shrimp Cocktail
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Water
    1/3 c  Lime Juice
      1 ea Clove Garlic; Finely Chopped
      2 t  Salt
      1 x  Pepper; Dash of
     24 ea Shrimp; Raw, *
      1 ea Avocado; Peeled And Chopped
      2 ea Jalapeno Chiles; **
    1/4 c  Tomato; Chopped
      2 T  Onion; Chopped
      2 T  Carrot; Finely Chopped
      2 T  Cilantro; Fresh, Snipped
      2 T  Vegetable Or Olive Oil
  1 1/2 c  Lettuce; Finely Shredded
      1 x  Lemon Or Lime Wedges
 
  *   Shrimp should be peeled and deveined.
  **  Jalapeno Chiles should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
  Dutch oven; reduce heat.  Simmer uncovered until reduced to 2/3 cup.  Add
  shrimp.  Cover and simmer 3 minutes; do NOT overcook.  Immediately remove
  shrimp from liquid with slotted spoon; place in bowl of iced water.
  Simmer liquid until reduced to 2 T; cool.  Mix reduced liquid, shrimp and
  remaing ingredients except shredded lettuce and lemon wedges in a glass or
  plastic bowl.  Cover and refrigerate at least 1 hour.  Just before serving
  place 1/4 cup lettuce on each of 6 serving dishes.  Divide shrimp mixture
  among dishes.  Garnish with lemon wedges.
 



 
      Title: Crab And Avocado Cocktail
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Crab Meat; Cooked
      2 ea Avocados; Peeled & Chopped
      2 ea Jalapeno Chiles; *
    1/4 c  Tomato; Chopped, 1 small
    1/4 c  Lime Juice
      2 T  Olive Or Vegetable Oil
      2 T  Onion; Chopped
      2 T  Cilantro; Fresh, Snipped
      1 ea Clove Garlic; Finely Chopped
    3/4 t  Salt
      1 x  Pepper; Dash Of
  1 1/2 c  Lettuce; Finely Chopped
      1 x  Lemon Or Lime Wedges
 
  *  Jalapeno Chiles should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients except lettuce and lime wedges.  Place 1/4 cup of
  lettuce on ead of 6 serving dishes.  Divide the crabmeat mixture among the
  dishes.  Garnish with lime wedges.
 



 
      Title: Fish En Escabeche
 Categories: Appetizers
      Yield: 12 servings
 
      1 lb Firm White Fish Fillets; *
    1/3 c  Lemon Juice
    1/3 c  Lime Juice
    1/4 c  Olive Or Vegetable Oil
      1 T  Cilantro; Fresh, Snipped, **
      1 t  Oregano; Fresh, Snipped, ***
    3/4 t  Salt
    1/4 t  Pepper
     12 ea Stuffed Green Olives; ****
      2 ea Jalapenos Chiles; *****
    1/4 c  Onion; Finely Chopped, 1 sm
      1 ea Clove Garlic; Finely Chopped
      1 c  Tomato; Seeded & Chopped
      1 ea Avocado, Peeled & Chopped
 
  *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
  **      If fresh Cilantro is not available, use 1 t dried cilantro leaves.
  ***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
  ****    Olives should have pimiento stuffing.
  *****   Jalapeno Chiles should be seeded and chopped.
  ~-------------------------------------------------------------------------
  Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
  in water.  Heat to boiling; reduce heat.  Simmer, uncovered, just until
  fish is opaque, about 30 seconds (DO NOT overcook or fish will fall
  apart); drain carefully.  Mix remaining ingredients except tomato and
  avocado in a glass or plastic dish.  Stir in fish carefully.  Cover and
  refrigerate 2 day, carefully stirring occasionally.  Just before serving,
  gently stir in tomato and avocado; drain.  Serve fish mixture on saltine
  crackers or tortilla chips, if desired.
 


 
      Title: Barbecued Garlic
 Categories: Appetizers
      Yield: 8 servings
 
      8 ea Heads Garlic
      4 T  Butter
      1 x  Springs of Fresh Rosemary *
 
  *  Fresh Oregano also may be used.
  ~-------------------------------------------------------------------------
  Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of
  heavy-duty foil.
  Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or
  oregano.  If fresh herbs are unavailable, substitute dried (2 t of dried
  herbs for 8 heads of garlic).  Fold the foil over the garlic and seal the
  package well.
  Cook over hot coals for about 45 minutes, turning the package occasionally
  with tongs.
 



 
      Title: Garlic Coeurs A La Creme
 Categories: Appetizers
      Yield: 8 servings
 
      1 lb Low-fat Cottage Cheese
      1 lb Cheese *
      1 ea Puree **
      2 c  Plain Yogurt
 
  *    Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
  off coating of wood ash or buy without.) preferably), or use Cream Cheese.
  **  Use the puree from 2 heads of Roasted Garlic.
  ~-------------------------------------------------------------------------
  Rub the cottage cheese through a sieve into a mixing bowl.
  With a wooden spoon, or electric mixer, beat the goat cheese and the
  garlic puree into the cottage cheese.  Beat in the yogurt.
  Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
  Spoon mixture into molds, wrap an place on rack over a deep plate.
  Refrigerate overnight to drain.
  Unwrap and unmold onto 8 small plates.  Discard Cheesecloth.
  Serve with thin brown bread, toast, or bagels and slices of smoked salmon,
  if desired.
  SAVORY CREME:
  Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined
  colander and refrigerate overnight to drain.  Unmold onto a serving
  platter and allow each diner to scoop off a portion.
 



 
      Title: Garlic-stuffed Mushrooms
 Categories: Appetizers
      Yield: 4 servings
 
     12 ea Medium Mushrooms
      3 T  Unsalted Butter
      2 ea Scallions, Sliced
  1 1/2 T  Coarsely Ground Pecans
  1 1/2 T  Fresh Parmesan Cheese *
  1 1/2 T  Bread Crumbs
    1/4 c  Garlic Bechemel
      1 x  Salt (To Taste)
      1 x  Freshly Ground White Pepper
      1 x  Cayenne Pepper
      4 T     Unsalted Butter
      4 T     Unbleached Flour
 
  *  Grate the Fresh Parmesan Cheese for this recipe.
  ~-------------------------------------------------------------------------
  Preheat oven to 450 degrees F.
  Clean the mushrooms.  Remove the stems and reserve.
  Parboil the mushrooms in just enough water to cover, for 3 minutes, until
  barely cooked.  Drain well, blot with paper towels, and set aside until
  needed.
  If the tip of the stems seem woody, trim them away.  Chop stems coarsely.
  Melt 2 T of the butter in a skillet.  Toss the chopped mushrooms stems and
  scallions.  Saute until tender and most of the mushroom juices have
  evaporated.  Toss in the pecans, pecans, bred crumbs, parmesan cheese, and
  remaining tablespoon of butter.  Stir until the butter is melted and
  absorbed.  Stir in the garlic bechamel.  Add salt and freshly ground
  pepper to taste.
  Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  Sprinkle each with some cayenne pepper.  Put stuffed mushrooms in a
  lightly oiled, shallow baking dish.  Bake for 10 minutes or until heated
  through.  Serve at once.
  GARLIC BECHAMEL:
  2 1/2 C     Scalded Milk (More or less, depending on the thickness of
  1     X     Salt and Freshly Ground White Pepper To Taste
  1     Ea    Large Egg At Room Temperature.
  1     X     Garlic Puree From 3 Large Heads Of Roasted Garlic
  Melt the butter in a heavy saucepan and whisk in the flour.  Let this roux
  cook over low heat, stirring constantly for 3 to 4 minutes.
  Whisk in the scalded milk.  Bring to a boil.  Reduce the heat and cook
  gently, stirring frequently, for 10 to 15 minutes.  Add salt and pepper
  and whisk in the garlic puree.  Remove from the heat.
  Beat the egg in a bowl.  Beat some of the sauce into the egg.  Next beat
  the egg mixture back into the garlic sauce.  Taste and correct seasonings.
  Store in the refrigerator, with plastic wrap placed directly on the
  surface of the sauce, until needed.  Thin with milk before using if
  necessary.
 



 
      Title: Hummus
 Categories: Appetizers
      Yield: 4 servings
 
     31 oz (2 cns) Chick Peas
      1 x  Liquid *
      6 T  Tahini **
    1/3 c  Lemon Juice or To Taste
      3 ea Large Cloves Garlic(or More)
      1 x  Salt & Fresh Ground Pepper

---------------------------------GARINISHES---------------------------------
      1 x  Olive Oil
      1 x  Paprika
      1 x  Fresh Chopped Parsley
 
  *   Liquid shoud be 1/4 of the liquid from 1 can of chick peas.
  **  Tahini is (seame seed paste) is available in Milddle Eastern Food
  Shops and many of the larger supermarkets featuring Ethnic Foods.
  ~-------------------------------------------------------------------------
  Combine all ingredients, except garinshes, in blender or food processor
  container.  Blend to a smooth, creamy paste.  Taste and add mor lemon
  juice or salt to suit your taste.  It should be the creamy consistency of
  mashed potatoes.  Thin with chick pea liquid or water if necessary.
  Scrape into an attractive bowl,  Color olive oil with a bit of paprika.
  Drizzle oil over the surface in a decorative pattern and sprinkle with
  parsley.
  Serve with wedges of pita bread and raw vegetables.
 
 

 
      Title: Tzatziki Sauce
 Categories: Appetizers
      Yield: 2 servings
 
      1 x  Same as #6
 
  Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
  hours.  The mixture can be used in several ways.  It is zesty on hamburger
  sandwiches.  Top each burger with a slice of ripe tomato, a small heap of
  grated cabbage, and a dollop of Tzatziki sauce.  It can also be served
  with grilled meats.  The meat juices mingling with the tzatziki are
  utterly delicious.
  As a sauce for tomatoes, it is something special.  Cut several ripe
  tomatoes into sections, cutting from stem to stern, but do not cut all the
  way through.  Open the tomato like a flower.  Salt lightly and invert on
  paper towles to drain for a few minutes.  Fill each tomato with some
  tzatziki and garnish with fresh mint.
 



 
      Title: Crawfish Or Shrimp Cocktail
 Categories: Appetizers
      Yield: 6 servings
 
    1/2 c  Heinz chili sauce
    1/2 c  Catsup
    1/2 c  Horseradish
      1 T  Lea & Perrins Worcestershire
    1/2 t  Salt
      1 T  Lemon or lime juice
    1/2 c  Parsley, chopped fine
      1 x  Louisiana hot sauce
      1 x  Boiled crawfish or shrimp
 
  Combine all ingredients to make sauce.  Pour over crawfish or shrimp, or
  dip the crawfish or shrimp in the sauce.
  Justin Wilson's "Gourmet and Gourmand Cookbook"
 
 

 
      Title: Crab Meat Alma
 Categories: Appetizers
      Yield: 8 servings
 
      1 ea Stick butter or margarine
      1 ea Sm bunch chopped green onion
    1/2 c  Parsley, finely chopped
    1/2 c  Celery, finely chopped
      1 cn (small) mushrooms, drained
      3 T  Flour
      2 c  Light cream
      2 c  Swiss cheese, grated
    1/2 c  Sherry or vermouth, dry
      1 x  Cayenne pepper
      1 x  Salt, to taste
      1 lb White crab meat (or shrimp)
 
  Melt butter in heavy saucepot.  Saute vegetables until soft. Blend in flour
  and add cream.  Heat until thickened.  Add cheese and heat until it has
  melted.  Add wine, cayenne pepper, and salt.  Fold in crab meat or shrimp.
  Heat gently for 8 to 10 minutes
  Serve with french bread or in patty shells
  "Alma is a good cook and also a fine, good friend, who has a terrific
  sense of humor, I garontee!"  From Justin Wilsons Outdoor Cooking With
  Inside Help
 



 
      Title: Italian Sausage In Tomato Sauce
 Categories: Appetizers
      Yield: 10 servings
 
      2 lb Italian Sausage
      2 T  Olive oil
      2 c  Tomato sauce
      1 t  Oregano
      1 c  Chablis wine
      1 lb Mushrooms, fresh and sliced
 
  Saute Italian sausage for a few minutes in olive oil - just long
  enough to seal it or firm it up.  Remove sausage and let cool.
  Cut into bite-size pieces.  Mix the rest of the ingredients in
  the skillet.  Bring to a boil.  Add sausage and cook for 1 hour
  on low heat.
  Serve as a hot appetizer.
  You may wish to be cautious with the wine at first.  Some may
  find 1 cup too much.
  From Justin Wilson's Outdoor Cooking With Inside Help.
 



 
      Title: Crabby Mushrooms
 Categories: Appetizers
      Yield: 8 servings
 
      1 c  Crab meat
      1 T  Bread crumbs
      1 T  Onions, minced
      1 T  Parmesan cheese, grated
      1 t  Salt
      2 T  Parsley, minced
     12 ea Mushroom stems, chopped fine
     12 ea Mushroom caps
      1 ea Egg, beaten
      1 x  Louisiana hot sauce, to tast
 
  In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
  parsley, and chopped mushroom stems.  Add beaten egg and hot
  sauce, to taste.  Stuff mixture into mushroom caps.  Bake at
  300 degrees until tender, 15 to 30 minutes.
  Serve it hot.
 



 
      Title: Patout's Hot Crab Dip
 Categories: Appetizers
      Yield: 1 servings
 
    1/2 c  Butter (1/4 lb)
      2 ea Medium yellow onions, choppe
      1 ea Small bell pepper, chopped
      2 ea Garlic cloves, minced
      1 pt Heavy cream,
      1 c  Green onions, chopped
    1/2 c  Parsley, chopped
      1 t  Dried basil
      1 t  Dried thyme
      2 t  Salt
      2 t  Ground black pepper
      1 t  Ground white pepper
      1 x  5-6 shots Tabasco sauce
      1 lb Fresh white crab meat
 
  Melt the butter in a medium saucepan over medium heat.  Add the
  onions, bell pepper, and garlic and saute for 10-15 minutes,
  until wilted.  Stir in the cream and bring to a simmer.  Stir
  in the cream and bring to a simmer.  Stir in the green onions,
  parsley, herbs, and seasonings and continue to simmer until
  the cream has reduced by about a quarter and the sauce is thick.
  Stir in the crab meat, return to a simmer, and let cook 2-3 minutes
  more.  Pour into a chafing dish and serve as an hors d'oeuvre or
  as part of a buffet with crackers or Melba toast.  Alex Patout writes,
  "I especially like it with garlic Melba toast."
  Makes about 1 quart.
 



 
      Title: Hot Chicken Wings
 Categories: Appetizers
      Yield: 6 servings
 
  2 1/2 lb Chicken wings
      1 x  Oil for frying (optional)
      6 oz Hot sauce or Tabasco
    1/2 c  Melted butter
 
  Cut the chicken wings in two at the joints.  In a large frying
  pan or skillet; heat to 360F enough oil (or shortening) to
  cover the chicken wings.  Add the wings and fry until crisp,
  about 12-15 minutes.
     To bake, preheat the oven to 450F.  Spread the chicken wings
  out on a baking sheet in one layer and bake 45 minutes.
     To make the sauce, combine the Hot Sauce or Tabasco and melted
  butter and blend thoroughly.  As soon as the chicken wings are
  cooked, douse with the sauce, and serve immediately.
     Serves 2-6
  Nathalie Dupree's "New Southern Cooking"
  Nathalie says, "These little wings make a good meal for two or are
  a great appetizer.  Up North, they are called Buffalo wings and are
  served with celery and blue-cheese dressing.  The little wing tips
  should be trimmed off to make neater pieces.  But I cook them along
  with the wings and save them for myself.  I call them the "cook's
  treat."  You may fry or bake the wings, depending on dietary
  considerations.
 



 
      Title: Cheddar Spread
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb Butter
      8 oz Cheddar; Sharp, Grated
      4 oz Romano Cheese; Grated
      1 t  Worcestershire Sauce
    1/4 t  Garlic Powder
    1/2 t  Paprika; Sweet Or Hot
 
  All the ingredients should be at room temperature before starting this
  recipe.  Whip slowly, in a medium mixing bowl, with the mixer until the
  mixture is fluffy.  Spread on Bread Slices.  (Rye, Sourdough or regular
  French Bread are great.)  Toast under the broiler until hot.
 



 
      Title: Shrimp Spread
 Categories: Appetizers
      Yield: 2 servings
 
     16 oz (2 Pk) Softened Cream Cheese
    1/4 c  Lemon Juice
    1/2 lb Cooked Shrimp Chopped
      1 x  Finely Chopped Green Onions*
      1 T  Prepared Horseradish
      1 T  Worcestershire Sauce
    1/4 t  Pepper
    1/8 t  Garlic Powder
 
  *  Green onions should be to taste.  1 to 2 Tablespoons.
  ~--------------------------------------------------------------------------
  In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
  juice.  Stir in remaining ingredients.  Chill to blend flavors.  Garnish
  as desired.  Serve with crackers or fresh vegetables.  Refrigerate left-
  overs.
 



 
      Title: Cold Clam Dip
 Categories: Appetizers
      Yield: 4 servings
 
     10 oz Clams
      6 oz Philadelphia Cream Cheese
      1 t  Lemon Juice
    1/2 t  Salt
    1/8 t  Pepper
      1 t  Worcestershire sauce
      1 ea Garlic clove (pressed)
      1 x  Tabassco sauce
 
     Blen all ingredients together.  Let set for 2 hours before serving.
  Potato chips and all party crackers are good with this dip.
 



 
      Title: Debbie's Chalupa Dip
 Categories: Appetizers
      Yield: 4 servings
 
      3 ea Avocados
      2 t  Lemon juice
    1/2 t  Salt
    1/4 t  Pepper
      8 oz Sour cream
    1/2 c  Mayonnaise
      1 pk Taco seasoning mix
    1/2 c  Green onion (chopped)
      3 ea Tomatoes (chopped/drained)
      8 oz Cheddar cheese (grated)
 
     Mash avocados with lemon juice, salt and pepper until smooth.  In
  separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In
  loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and
  cheese.
 



 
      Title: Salsa Dip
 Categories: Appetizers
      Yield: 4 servings
 
      4 ea Tomatoes (chopped/drained)
      2 pk Green onions (chopped)
      1 cn Black olives (chopped)
      1 cn Green chilies (chopped)
      1 T  Olive oil
      1 T  Vinegar
      1 T  Garlic salt
 
     Mix; refrigerate at least 1 hour (better overnight).  Serve with
  tortilla chips.
 



 
      Title: Madras Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 ea Hard-boiled eggs
      2 c  Sour cream
      2 c  Curry powder
      1 t  Onion (grated)
      2 T  Green pepper (grated)
      2 T  Celery (grated)
      1 x  Seasonings
 
     Add diced eggs to all other ingredients which have been smoothly
  blended in blender.  Consistency is thin.  Chill; sprinkle with paprika
  and serve with corn chips.
 



 
      Title: Shrimp Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/4 c  Milk
      1 c  Mayonnaise
      3 ea Tabasco sauce (drops)
      1 T  Worcestershire sauce
    1/4 t  Garlic salt
      1 ea Onion (chopped)
      8 oz Cheddar cheese (cubed)
      5 oz Shrimp (drained)
 
     Place all ingredients in blender and blend until smooth.  Served
  chilled.
 



 
      Title: Curry Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 qt Mayonnaise (no dressing)
      1 ea Worcestershire sauce  (dash)
      3 ea Green onions (chopped)
      1 x  Crazy salt
      1 x  Black pepper
      1 T  Curry powder
      1 x  Seasonings
 
     Mix all ingredients together and serve with fresh vegetables.  Let
  stand in refrigerator for 1 hour before serving;  tastes better chilled.
 



 
      Title: Artichoke Dip 2
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  Parmesan cheese
      1 c  Mayonnaise
  1 1/2 cn Artichoke hearts
      1 x  Garlic powder
 
     Combine equal amounts Parmesan cheese and mayonnaise.  Add garlic
  powder.  Add artichoke hearts and combine with cheese mixture.  May be
  served cold or heated 10 to 20 minutes in 350F oven or until cheese is
  melted (do not heat in microwave).  Serve with chips or as a spread on
  french bread.
 



 
      Title: Deluxe Salmon Spread
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb Cooked canned salmon
      1 c  Mayonnaise
      2 T  Green pepper (diced)
      2 T  Pimento diced
      2 t  Lemon juice
      1 t  Tarragon vinegar
      1 t  Horseradish
      1 t  Chopped dried dill
 
     Put mayonnaise, pepper and pimento into blender on low until smooth.
  Turn into bowl with rest of ingredients.  Mix well.  Chill.  Serve with
  brown bread.
 



 
      Title: Pimiento Cheese
 Categories: Appetizers
      Yield: 4 servings
 
      1 ea Egg beaten
    1/3 c  Sugar
    1/4 c  Vinegar
      1 T  Water
      2 c  Cheddar cheese (grated)
    1/4 c  Pimientos (chopped)
 
     In small saucepan, beat egg and sugar until well blended.  Stir in
  vinegar and water.  Cook over low heat until thick.  Set aside until cool.
  In medium bowl, mix together cheese, pimientos and sauce.  Chill unitl
  ready to use.
 



 
      Title: Lower East Side Lox
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened
    1/2 c  Sour Cream
    1/2 c  Lox Or Smoked Salmon; Cubed
    1/4 c  Fresh Chives; Chopped, OR
      4 t  Dried Chives; Crushed
      2 tb Onion; White, Chopped
    1/8 t  White Pepper
      1 t  Whipping Cream
 
  Beat the cream cheese to a smooth consistency and blend in the sour cream.
  Mix in the lox thoroughly.  Stir in all of the other ingredients.  Cover
  and chill.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions,
  and Figs.
 



 
      Title: Baby Shrimp And Tarragon Mustard
 Categories: Appetizers
      Yield: 4 servings
 
      2 tb Dijon Mustard
      1 t  Lemon Juice
  1 1/2 t  White Wine Vinegar
      2 tb Fresh Tarragon; Chopped, OR
      2 t  Dried Tarragon; Crushed
      1 c  Mayonnaise
    3/4 c  Baby Shrimp
    1/2 c  Sour Cream
 
  Mix the mustard, lemon juice, vinegar, and tarragon.  Blend in the
  mayonnaise.  Add the shrimp, then the sour cram.  Blend well.  Cover and
  chill.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Butterflake Biscuit Chips, Cabbage, Chili Peppers,
  String Beans, Artichoke Leaves.
 



 
      Title: Creamed Herring
 Categories: Appetizers
      Yield: 4 servings
 
      4 oz Pickled HerringIn Sour Cream
    1/2 c  Apple; Tart, Finely Diced
      1 tb White Onion; Finely Diced
      1 c  Sour Cream
 
  Puree the herring (sauce and all) in a food processor or blender until
  smooth.  Add all the other ingredients and continue to process until
  smooth.  Cover and chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry
  Tomatoes, Zucchini
 



 
      Title: Contemplating Cape Cod Clam Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 c  Clams; Minced, OR
  6 1/2 oz Clams; Minced, Well Drained
      2 tb Clam Juice
      1 c  Cream Cheese; Softened
      1 tb Chili Sauce
    1/8 t  Hot Sauce
      1 tb Onion Juice
      1 t  Lemon Juice
    1/4 t  Worcestershire Sauce
 
  Blend the clams, clam juice, and cream cheese to a smooth consistency.  All
  all of the other ingredients and blend well.  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Carrots, Fennel, Zucchini, Wheat Crackers
 
 
 



 
      Title: Cocktail Crab Dip
 Categories: Appetizers
      Yield: 4 servings
 
    3/4 c  Catsup
      2 tb Prepared Horseradish
    1/8 t  Hot Sauce
    1/2 c  Crabmeat; Flaked, OR
      6 oz Crabmeat; Flaked, Drain Well
      1 c  Cream Cheese; Softened
      3 tb White Onion; Diced
    1/8 t  Salt
 
  Combine the catsup, horseradish and hot sauce.  Remove any remaining
  filament from the crabmeat.  Add the crabmeat to the catsup mixture and
  continue to blend.  Add all other ingredients and blend till smooth.
  Serve at room temperature.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Salty Potato Chips, Potato Skins, Green Bell Peppers,
  Turnips
 



 
      Title: Caesar Mayo Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 ea Anchovy Fillets
  1 1/2 c  Mayonnaise
      1 t  Dijon Mustard
      2 tb Parmesan Cheese
      1 t  Worcestershire Sauce
      1 tb Lemon Juice
    1/4 t  Black Pepper
 
  Chop and mash the anchovy fillets on a cutting board.  Put in a bowl and
  blend in the mayonnaise.  Add the remaining ingredients and blend well.
  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli,
  Cauliflower, Snow Peas
 



 
      Title: Drunken Tuna Dip
 Categories: Appetizers
      Yield: 6 servings
 
  1 1/2 tb Brandy
      1 c  Cream Cheese; Softened
    1/4 c  Sour Cream
    1/4 c  Mayonnaise
    3/4 c  Fresh Tuna; Flaked, OR
  6 1/2 oz Tuna; Flaked, Well Drained
      2 tb Green Onion; Minced, Use All
      1 tb Lemon Juice
    1/8 t  Hot Sauce
    1/8 t  Salt
 
  Beat the brandy and cream cheese to a smooth and creamy consistency.
  Blend in the sour cream and mayonnaise.  Mix in the tuna and green onion,
  blending well.  Add the remaining ingredients and blend until almost
  smooth.  May be served at room temperature or chilled.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Onion Crackers, French Bread Cubes, Cheese Crackers,
  Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks
 



 
      Title: Open Sesame-ginger Dip
 Categories: Appetizers
      Yield: 4 servings
 
      3 tb Dijon Mustard
    1/2 t  Ginger; Ground
      2 t  Soy Sauce
      1 t  Sesame Oil
    1/2 t  Sesame Seeds
    1/4 t  Black Pepper
      3 tb Green Onion;Chopped, Use All
      1 c  Sour Cream
 
  Mix the mustard, ginger and soy sauce, blending well.  Blend in the sesame
  oil, sesame seeds, pepper and green onion, blending thoroughly.  Blend in
  the sour cream.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Chicken Strips Or Cubes, Fried Wonton, Noodle Chips,
  Bok Choy
 
 

 
      Title: Cayenne Mayonnaise Dip
 Categories: Appetizers
      Yield: 4 servings
 
  1 1/2 c  Mayonnaise
    1/2 c  Sour Cream
      1 x  Cayenne Pepper; To Taste
 
  Blend all of the ingredients together until smooth.  Cover and chill.
  Makes about 2 cups of dip
  SUGGESTED DIPPERS:  Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or
  Cheese Crackers
 



 
      Title: Bye-bye Birdy Curry Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 c  Water
  1 1/2 t  Lemon Juice
      1 ea Md Granny Smith Apple
      1 c  Mayonnaise
      1 c  Celery; Finely Diced
    3/4 c  Fresh Pineapple; Crushed, OR
  8 1/4 oz Pineapple;Crushed,Drain Well
      2 t  Curry Powder
    1/2 t  Salt
    1/4 t  Black Pepper
    1/2 c  Cashews; Chopped
    1/4 c  Blue Cheese; Crumbled, *
 
  *  Use Gorgonzola cheese if available otherwise any blue-veined cheese
     will do.
  Mix the water and lemon juice in a small bowl.  Slice the Granny Smith
  apple and put the slices into the lemon water to soak.  Set aside.  Put
  the mayonnaise into a serving bowl and add the celery, pineapple, curry
  powder, salt and pepper and blend well.  Fold in the cashews.  Remove the
  apple slices from the lemon water and dice.  Stir into the mixture and
  then stir in the Gorgonzola cheese, blending well.  Cover and chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Pita Triangles, Bread Chunks, Radishes, Scallions,
  Turnips, Bell Peppers
 



 
      Title: Fennel Seed-onion Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 t  Fennel Seeds
      1 c  Cream Cheese; Softened
      1 c  Sour Cream
    1/4 c  White Onion; Minced
    1/2 t  Salt
    1/4 t  Black Pepper
      1 t  Paprika
 
  Beat the fennel seeds and cream cheese together until smooth.  Whip in the
  sour cream.  Blend in all the other ingredients, mixing well.  Cover and
  chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit
  Chips
 



 
      Title: Tarragon-mustard Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Fresh Tarragon; Chopped, OR
      1 t  Dried Tarragon; Crushed
      1 tb White Wine Vinegar
      1 tb Dijon Mustard
    1/4 t  Salt
    1/4 t  Black Pepper
      1 c  Mayonnaise
    1/2 c  Sour Cream
 
  Mix the tarragon and vinegar together and blend in the mustard.  Mix in
  the salt and pepper, blending well.  Blend in the mayonnaise and then the
  sour cream.  Cover and chill.
  Makes about 1 1/2 Cups of dip.
  SUGGESTED DIPPERS:  Chicken Strips Or Cubes, Shrimp, Asparagus, Onion
  Crackers
 


 
      Title: Creamy Purple Onion And Basil Dip
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Cream Cheese; Softened
    1/4 c  Fresh Basil; Chopped, OR
      4 t  Dried Basil; Crushed
      1 c  Sour Cream
    1/4 c  Carrot; Shredded
    1/4 c  Purple Onion; Chopped
    1/4 t  Salt
    1/4 t  Black Pepper
 
  Beat the cream cheese to a smooth consistency, gradually adding the basil.
  Blend in the sour cream and add the remaining ingredients, blending well.
  Cover and chill.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Unsalted Potato Chips, Water Crackers, Green Bell
  Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats
 



 
      Title: Hotter Than Heck Horseradish Dip
 Categories: Appetizers
      Yield: 6 servings
 
      4 tb Horseradish; Prepared
      1 t  Garlic Powder
      2 c  Sour Cream
      1 t  White Pepper
 
  Mix the horseradish and garlic powder blending well.  Add the sour cream
  and the white pepper, again blending well.  Cover and chill.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell
  Peppers, Potato Chips, Snow Peas
 



 
      Title: Curry-lime Dip
 Categories: Appetizers
      Yield: 4 servings
 
      4 tb Lime Juice
      2 tb Dijon Mustard
      1 t  Garlic; Minced
      1 c  Mayonnaise
      1 x  Cayenne Pepper To Taste
      1 tb Curry Powder
 
  Mix the lime juice and mustard, blending well.  Add the garlic.  Whisk in
  the mayonnaise and then blend in the spices, blending until almost smooth.
  Cover and chill.
  Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Chicken Drumettes, Onion Crackers, Chicory,
  Cauliflower
 



 
      Title: Lemon-tarragon Dip
 Categories: Appetizers
      Yield: 4 servings
 
      4 tb Fresh Tarragon; Chopped, OR
      4 t  Dried Tarragon; Crushed
      1 t  Lemon Juice
      1 c  Mayonnaise
      2 t  Capers
 
  Mix all the ingredients, blending well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Seafood, Turkey, French Bread, Fennel, Yellow
  Zucchini, Carrots
 



 
      Title: Chili Con Carrot
 Categories: Appetizers
      Yield: 6 servings
 
    1/2 c  Carrot; Diced
      2 c  Sour Cream
    1/2 c  Yellow Onion; Diced
      1 tb Dijon Mustard
      1 tb Chili Powder
      1 t  Cumin; Ground
      2 tb Fresh Parsley; Chopped, OR
      2 t  Dried Parsley; Crushed
 
  Combine all of the ingredients, blending thoroughly.  Cover and chill.
  Makes about 3 cups of dip
  SUGGESTED DIPPERS:  Brussels Sprouts, Salami, Cocktail Rye Bread
 



 
      Title: Roasted Red And Green Pepper Dip
 Categories: Appetizers
      Yield: 6 servings
 
      1 ea Red Bell Pepper
      1 ea Green Bell Pepper
  1 1/2 c  Mayonnaise
    1/2 c  Sour Cream
      2 tb Lemon Juice
      1 tb Fresh Parsley; Chopped, OR
      1 t  Dried Parsley; Crushed

---------------------------------GARNISHES---------------------------------
      1 x  Fresh Parsley; Chopped, OR
      1 x  Dried Parsley; Crushed
      1 x  Paprika
 
  Slice the peppers in half, vertically, and remove the seeds.  Char under
  the broiler on both sides (about 5 minutes per side).  Remove and cool.
  Peel and dice the peppers and set aside.  Blend the mayonnaise and sour
  cream until smooth.  Mix in the lemon juice and parsley then blend in the
  peppers.  Cover and chill.  Garnish with additional parsley and sprinkle
  with paprika, if desired.
  Makes about 3 cups of dip.
  SUGGESTED DIPPERS:  Deli Meats, Elephant Garlic Chips, Baby Corn, String
  Beans, Carrots, Bread Sticks
 



 
      Title: Quick Bacon-spinach Dip
 Categories: Appetizers
      Yield: 6 servings
 
     10 oz Frozen Chopped Spinach; *
    1/2 c  Imitation Bacon Bits; OR
    1/2 c  Crisp Bacon; Crumbled, **
      1 c  Mayonnaise
  2 1/4 t  Fresh Dill; Chopped, OR
    3/4 t  Dried Dill; Crushed
    1/2 t  Garlic Powder
    1/8 t  Cayenne Pepper
 
  *    Thaw and drain one 10-oz package of frozen, chopped Spinach
  **   6 or 7 slices of bacon cooked until very crisp should give you this
  Squeeze as much water as possible from the spinach.  Mix the bacon and
  spinach and add the other ingredients, blending well.  Cover and chill.
  Makes about 2 3/4 cups of dip.
  SUGGESTED DIPPERS:  Apples, Fennel, Zucchini, Monterey Jack or Cheddar
  Cheese Sticks, Toast Triangles, Pears
 



 
      Title: Olive Tapenade
 Categories: Appetizers
      Yield: 4 servings
 
      2 ea Anchovy Fillets
      1 c  Black Olives; Chopped
      4 t  Worcestershire Sauce
    1/2 c  Mayonnaise
    1/4 c  Fresh Parsley; Chopped, OR
      4 t  Dried Parsley; Crushed
    1/2 t  Salt
      1 tb Garlic; Minced
      3 tb Fresh Basil; Chopped, OR
      1 tb Dried Basil; Crushed
 
  Chop and mash the anchovies on a cutting board.  Put them into a bowl and
  mix with the olives and worcestershire sauce.  Blend in the mayonnaise and
  add all the rest of the ingredients, blending well.  Cover and chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Scallions, French Bread, Seafood
 



 
      Title: Classy Mustard-garlic Mayonnaise Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Dijon Mustard
    1/2 t  Garlic Powder
      1 c  Mayonnaise
      1 tb Capers
      1 tb Fresh Tarragon; Chopped, OR
      1 t  Dried Tarragon; Crushed
      1 tb Fresh Parsley; Chopped, OR
      1 t  Dried Parsley; Crushed
 
  Blend all of the ingredients, together until smooth.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama,
  Radishes.
 



 
      Title: Splendiferous Guacamole Dip
 Categories: Appetizers
      Yield: 8 servings
 
      4 ea Ripe Avocados; Md.Lg.
    1/4 c  Lime Juice
      2 c  Tomatoes; Fresh, Ripe, Diced
      1 c  Yellow Onion; Diced
      1 tb Jalapeno Pepper; Diced
    1/4 t  Hot Sauce
    1/4 c  Fresh Cilantro; Chopped, OR
      4 t  Dried Cilantro; Crushed

---------------------------------GARNISHES---------------------------------
      1 x  Cilantro
      1 x  Sour Cream
 
  Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
  Mix in the lime juice, blending well.  Add the other ingredients one at a
  time, blending well after each addition, in the order given.  Garnish with
  sour cream and sprinkle a little cilantro on top.  May be served at room
  temperature or chilled.
  Makes about 5 1/4 cups of dip.
  SUGGESTED DIPPERS:  Warm Tortilla Chips, Baby Corn, Black Olives, Jicama,
  Mushrooms
 



 
      Title: Creamy Avocado With Bacon Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 ea Ripe Avocado
      1 t  Lemon Juice
    1/2 c  Sour Cream
      2 tb Bacon; Crumbled, 2 strips,OR
      2 tb Imitation Bacon Bits
    1/4 t  Onion Powder
    1/4 t  Hot Sauce
      2 tb Cucumber; Finely Diced
 
  Pit, peel, and mash the avocado with a fork.  Blend in the lemon juice,
  blending well and then add the sour cream, blending well.  Mix in all the
  rest of the ingredients, blending well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Green Bell Pepper, Bok Choy, Celery, Pita Bread,
  Radishes, Aged Cheddar Cheese, Cheese Crackers
 



 
      Title: Aztec Pyramid Avocado Dip
 Categories: Appetizers
      Yield: 8 servings
 
      3 ea Avocado; *
      2 tb Lemon Juice
      1 c  Cream Cheese; Softened
      2 c  Sour Cream
  1 1/3 oz Taco Seasoning Mix; 1 Pkg
      2 c  Cheddar; Sharp, Shredded
      3 c  Fresh Tomatoes; Fine Chopped
      5 ea Green Onions; Sliced,Use All
    1/2 c  Black Olives; Sliced
 
  *    Use 3 California Avocados (dark skinned type) that have been peeled
  LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing
  well, and spread evenly in a bowl or on a serving plate to the edges of
  the dish.
  LAYER 2:  Beat the cream cheese until smooth and creamy.  Blend in the sour
  cream, mixing well, and blend in the taco seasoning, blending well.
  Spread over the avocado layer.
  LAYER 3:  Sprinkle the cheddar cheese over the cream cheese mixture.
  LAYER 4:  Distribute the tomatoes over the cheddar cheese layer.
  LAYER 5:  Spread the green onions over the tomato layer.
  LAYER 6:  Top with the black olives.
  Serve at room temperature.
  Makes about 10 1/2 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Bell peppers, Lobster, Jicama
 



 
      Title: Eggplant Caviar Dip
 Categories: Appetizers
      Yield: 6 servings
 
      1 ea Eggplant; Md, About 1 Lb.
      2 ea Cloves Garlic
    1/2 t  Soy Sauce
      2 tb Olive Oil
      1 tb Lemon Juice
      1 c  Fresh Tomato; Chopped
      2 tb Green Onion; Diced, Use All
      2 tb Fresh Parsley; Minced
      1 tb Fresh Basil; Chopped, OR
      1 t  Dried Basil; Crushed
 
  Cut the eggplant in half lengthwise.  Bake, cut side down, on a greased
  cookie sheet at 400 degrees F. for 60 minutes.  As the eggplant cools,
  gently squeeze out the excess water.  Use a spoon to scoop pulp from the
  skin.  Place the pulp in a bowl and mash with a fork.  Using a garlic
  press, crush the garlic into the eggplant.  Add all of the other
  ingredients and blend well.  Cover and chill.
  Makes about 3 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread,
  Scallions, Bell Peppers
 



 
      Title: Not Miss Lily's Olives Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened
      1 c  Sour Cream
    1/4 c  Black Olives; Chopped
      2 tb Worcestershire Sauce
      1 tb Paprika
    1/2 t  Garlic Powder
      1 tb Fresh Parsley; Chopped, OR
      1 t  Dried Parsley; Crushed
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream
  and then the remaining ingredients.  Blend well.  Cover and chill.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery Root, Potato
  Chips, Duck Sausage
 



 
      Title: Garlic Mayonnaise Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Garlic; Minced
    1/4 c  Green Onion; Finely Chopped
    1/4 c  Olive Oil
      2 c  Mayonnaise
 
  Mix the garlic, chopped green onion tops and bottoms, and the oil
  thoroughly.  Add the mayonnaise and blend the mixture well, until the oil
  is absorbed into the mayonnaise.  Cover and chill.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Asparagus, Red Bell Pepper, Broccoli, Potato Skins,
  Roast Beef, Turkey
 



 
      Title: Randy Red Salsa Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 c  Fresh Tomatoes; Diced
    1/4 c  Onion; Coarsely Chopped
  1 1/2 t  Garlic; Minced
      1 tb Jalapeno Pepper, Coarse Chop
    1/8 t  Salt
    1/4 t  Oregano; Dried
      1 tb Fresh Cilantro; Chopped
    3/4 t  Lime Juice
 
  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
 



 
      Title: Green Chili Salsa Dip (beware Very Hot)
 Categories: Appetizers
      Yield: 6 servings
 
     12 ea Tomatillos; *
    1/2 c  Yellow Onion; Chopped
      5 ea Jalapeno Peppers; **
      3 tb Fresh Cilantro; Chopped
  1 1/2 t  Garlic; Minced
      2 tb Lime Juice
      2 tb Olive Oil
  1 1/2 t  Fresh Tarragon; Chopped, OR
    1/2 t  Dried Tarragon; Crushed
    1/2 t  Sugar
    1/2 t  Salt
    1/8 t  Black Pepper
 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and
  **   Carefully split each pepper and remove the seeds.  Remember to wear
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or chilled.
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!!
  Makes about 3 1/2 cups of dip.
  SUGGESTED DIPPERS:  Corn Tortillas, Potato Skins, Celery, Jicama,
  Monterey Jack Cheese, Cheddar Cheese
 



 
      Title: Sherried Cheddar Cheese Dip
 Categories: Appetizers
      Yield: 4 servings
 
  1 1/2 c  Cheddar; Sharp, Shredded
      1 tb Sherry
    1/2 c  Sour Cream
      1 tb Jalapeno Pepper; Chopped
    1/2 t  Hot Sauce
    1/4 t  Garlic Powder
 
  Blend the cheddar cheese and the sherry well.  Blend in the sour cream and
  then add all the rest of the ingredients.  Serve at room temperature.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Celery, Carrots, Radishes, Tomatoes, Polish Sausage,
  Cantaloupe, Crenshaw or Casaba Melon
 



 
      Title: Hungarian Spiced Cheese Dip
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Cottage Cheese
      2 t  Hungarian Paprika
      1 t  Caraway Seeds
      1 t  Capers; Mashed
    1/2 t  Mustard; Dry
      2 tb Green Onion; Chopped,Use All
    1/2 c  Sour Cream
 
  Strain the cottage cheese in a colander to remove the excess water then
  cream in a blender or food processor or with an electric mixer.  Put into
  a bowl and add the paprika, caraway seeds, capers, mustard and green
  onion.  Blend all of the ingredients together until almost smooth.  Blend
  in the sour cream.  Cover and chill.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Chicken, String Beans, Cherry Tomatoes, Chili Peppers
 



 
      Title: Tangy Blue Cheese Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/2 c  Blue Cheese; Crumbled
  1 1/2 c  Sour Cream
      1 t  Garlic; Minced
      2 tb Fresh Chives; Finely Chopped
      2 t  Dried Chives; Crumbled, *
    1/8 t  Hot Sauce
 
  *    Use the dried chives if the fresh is not available, otherwise omit.
  Blend the blue cheese and sour cream thoroughly.  Add all the other
  ingredients, blending well.  Cover and chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
  Cocktail Black Bread, Italian Or French Bread Chunks
 



 
      Title: Garlic, Cheese, And Nut Dip
 Categories: Appetizers
      Yield: 4 servings
 
      2 ea Garlic Cloves
    1/2 c  Cream Cheese; Softened
    1/2 c  Sour Cream
    1/4 c  White Onion; Diced
  1 1/2 t  Paprika
  1 1/2 t  Curry Powder
  1 1/2 t  Chili Powder
      1 tb Fresh Dill; Chopped, OR
      1 t  Dried Dill; Crushed
      1 c  Cheddar; Sharp, Shredded
    1/3 c  Walnuts; Chopped
 
  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
 



 
      Title: Brandied Gorgonzola Dip
 Categories: Appetizers
      Yield: 2 servings
 
    1/2 c  Gorgonzola Cheese
    3/4 c  Sour Cream
    1/4 t  White Pepper
    3/4 t  Brandy
 
  Blend the gorgonzola cheese and sour cream until smooth.  Add the
  remaining ingredients and blend well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
  Anjou Pear, Nectarine
 



 
      Title: Hickory-smoked Cheese Dip
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Cottage Cheese
    1/2 c  Sour Cream
      1 tb Green Onion; Minced, Use All
    1/4 t  Garlic; Minced
    1/2 t  Salt; Hickory-Smoked
 
  Blend the cottage cheese and sour cream until smooth.  Add the remaining
  ingredients blending well.  Cover and chill.
  Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Water Crackers, Ham, Mushrooms, Snow
  Peas
 



 
      Title: Cottage Cheese Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/4 c  Cucumber; Diced
    1/4 c  Green Onion; Diced, Use All
    1/4 c  Radish; Diced
    1/2 c  Cottage Cheese
    1/2 c  Sour Cream
    1/2 t  Celery Salt
    1/4 t  Black Pepper
 
  Mix the cucumber, green onion, and radishes together then blend in the
  cottage cheese and sour cream.  Add the celery salt and pepper blending
  all of the ingredients well.  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Triangles, Potato Skins, Seafood, Turnips,
  Bok Choy
 



 
      Title: Black Bean Dip
 Categories: Appetizers
      Yield: 4 servings
 
  1 1/2 c  Black Beans; Cooked
    1/3 c  Carrot; Minced
    1/3 c  Celery; Minced
      1 tb Garlic; Minced
      1 t  Oregano; Dried
    1/2 t  Coriander; Ground
      1 t  Cumin; Ground
    1/4 t  Salt
    1/2 c  Sour Cream
      1 tb Fresh Cilantro; Chopped, OR
      1 t  Dried Cilantro; Crushed, *

----------------------------------GARNISH----------------------------------
      1 x  Fresh Cilantro; OR
      1 x  Parsley; Chopped
 
  *  Use either the fresh leaves or the dried leaves for this recipe.
  Coarsely mash half the beans by hand.  Add the remaining whole beans and
  all of the other ingredients, blending well.  Cover and chill.  Garnish
  with cilantro or parsley.
  Makes about 2 3/4 cups of dip.
  SUGGESTED DIPPERS:  Bok Choy, Tortilla Chips, Corn Bread Croutons
 



 
      Title: Garlicky Garbanzo Bean Dip
 Categories: Appetizers
      Yield: 6 servings
 
      3 c  Garbanzo Beans; Cooked
    1/4 c  Water
    1/2 c  Tahini; Sesame Paste
    1/3 c  Lemon Juice
  1 1/2 tb Garlic; Chopped
      1 tb Salt
      1 t  Cumin; Ground
      2 tb Olive Oil

---------------------------------GARNISHES---------------------------------
      1 x  Lemon Slices
      1 x  Parsley; Chopped
      1 x  Paprika
 
  Puree the beans with the water in a food processor or blender to the
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt
  and cumin.  Continue mixing until light and fluffy.  Put into a serving
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with
  lemon slices and chopped parsley.  Serve at room temperature.
  Makes about 4 1/4 cups of dip.
  SUGGESTED DIPPERS:  Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar
  Cheese
 



 
      Title: Domesticated Chick-pea Dip
 Categories: Appetizers
      Yield: 6 servings
 
      6 ea Garlic Cloves
    1/4 t  Black Pepper
      1 c  Olive Oil
    1/2 c  Lemon Juice
      1 tb Salt
      3 c  Chick-Peas; Cooked

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped
 
  Place the garlic, pepper, olive oil, lemon juice, and salt in a food
  processor or blender and puree until the garlic is finely chopped (if
  preparing by hand, finely dice and mash the garlic, then mix with the
  other ingredients).  Add the chick-peas and continue mixing to a smooth
  paste.  Garnish with the chopped parsley.  Maybe served at room
  temperature or chilled.
  Makes about 4 1/2 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Or Toast Triangles, Scallions, Bland Water
  Crackers, Red Cabbage
 



 
      Title: Zippy Kidney Bean Dip
 Categories: Appetizers
      Yield: 6 servings
 
  1 1/2 c  Red Kidney Beans; Cooked
      2 t  Jalapeno Pepper; Chopped
    1/2 c  Cheddar; Sharp, Chopped
    1/4 t  Chili Powder
    3/4 c  Yogurt; Plain
    1/2 t  Onion Powder
    1/4 t  Garlic Powder
    1/2 t  Hot Sauce
 
  In a blender or food processor, puree the beans to a coarse paste, (Beans
  may also be mashed by hand).  Put into a bowl and add all of the other
  ingredients, blending well.  Serve at room temperature.
  Makes about 2 3/4 cups of dip.
  SUGGESTED DIPPERS:  Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese
 



 
      Title: Rich And Creamy Refried Bean Dip
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Refried Beans
    1/2 c  Sour Cream
      2 tb Black Olives; Chopped
    1/4 c  Fresh Tomato; Chopped
      1 t  Salsa Verde; Hot Green Salsa
    1/8 t  Salt
      1 x  Black Pepper; To Taste

----------------------------------GARNISH----------------------------------
      1 x  Cheddar; Sharp, Shredded
 
  Mix the beans and sour cream, blending thoroughly.  Blend in all of the
  other ingredients except the garnish, blending well.  Cover and chill.
  Garnish with the cheddar cheese just before serving.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Cucumber, Cheese Crackers, Jicama, Broccoli
 



 
      Title: Longhorn Quick Chili Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  Cottage Cheese
     15 oz Chili With Beans; 1 can
      1 tb Hot Sauce
      1 tb Lemon Juice
  1 1/2 t  Cumin; Ground
    3/4 c  Cheddar; Sharp, Shredded
 
  Cream the cottage cheese in a blender or food processor or with an
  electric mixer.  Blend the chili in, mixing well.  Add the hot sauce,
  lemon juice and cumin.  Pour into a bowl and blend in the cheddar cheese,
  reserving a little for a garnish.  Cover and chill.
  Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
  Meats, Pickled Baby Corn, Carrots
 



 
      Title: Chunky Kidney Bean Dip
 Categories: Appetizers
      Yield: 2 servings
 
  1 1/2 c  Kidney Beans; Cooked
    1/4 c  Sour Cream
      1 t  Lemon Juice
      1 tb Cumin; Ground
      1 t  Hot Sauce
      1 tb Coriander; Ground
 
  Mash the beans by hand, using a fork or the back of a wooden spoon.  Blend
  in the sour cream, mixing until smooth.  Add all the other ingredients and
  blend well.  Cover and chill.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Polish Sausage, Celery, Corn Crackers
 



 
      Title: Artichoke Dip 3
 Categories: Appetizers
      Yield: 4 servings
 
     14 oz Artichoke Hearts; 1 Cn, *
    1/4 c  Parmesan Cheese; Grated
    1/4 c  Romano Cheese; Grated
      1 c  Mozzarella Cheese; Shredded
      1 ea Garlic Clove; Small, Minced
    1/2 c  Mayonnaise

----------------------------------GARNISH----------------------------------
      1 x  Paprika
 
  *    The artichoke hearts should not be marinated Artichoke Hearts.  Just
  Rinse and rain the artichoke hearts, then remove and discard the fuzzy
  chokes.  Chop the artichoke hearts.  Mix all of the ingredients, blending
  well and place in a greased 1 1/2 quart casserole.  Dust the top of the
  mixture lightly with paprika.  Bake at 325 degrees F. for 25 minutes and
  serve hot in a chafing dish.
  Makes about 3 cups of dip.
  SUGGESTED DIPPERS:  French Or Italian Bread, Water Crackers, Snow Peas,
  Carrots, Salami Slices, Seafood Chunks
 



 
      Title: Unstuffed Mushroom Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb White Button Mushrooms; *
      1 c  Monterey Jack; Shredded
    1/4 c  Bacon; Finley Crumbled, OR
    1/4 c  Imitation Bacon Bits
    1/2 c  Sour Cream
      1 t  Worcestershire Sauce
      4 dr Hot Sauce

----------------------------------GARNISH----------------------------------
      1 x  Seasoned Bread Crumbs
 
  *  The mushrooms should be Whole White Button Mushrooms that have been
     diced.
  Combine the mushrooms, Monterey Jack cheese, and bacon.  Stir in the sour
  cream, blending well.  Blend in the Worcestershire sauce and hot sauce.
  Place the mixture in a 1-quart casserole and top with the bread crumbs.
  Bake at 350 degrees F. for 15 minutes or until the cheese has melted.
  Place in a chafing dish and serve hot.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
 



 
      Title: Zesty Italian Zucchini Dip
 Categories: Appetizers
      Yield: 8 servings
 
      3 c  Zucchini; Shredded
      1 c  Cream Cheese; Softened
      2 tb Milk
      2 ea Eggs; Large
    1/4 c  Romano Cheese; Grated
    1/4 c  Parmesan Cheese; Grated
    1/2 c  Yellow Onion
      2 tb Fresh Parsley; Minced, OR
      2 t  Dried Parsley; Crushed
    1/2 t  Salt
    1/2 t  Oregano; Dried
 
  Place the shredded zucchini in a colander, squeeze out any excess water
  and set aside.  Beat the cream cheese to a smooth consistency and blend in
  the milk and eggs, blending well.  Mix in all the other ingredients,
  including the zucchini, and place in a greased 1 1/2-quart casserole.
  Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly.
  Pour into a chafing dish and serve hot.
  Makes about 5 cups of dip.
  SUGGESTED DIPPERS:  Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa
  Sausage
 



 
      Title: Steamy Smoked Oyster Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 tb Butter Or Regular Margarine
    1/2 c  Almonds; Sliced
      1 c  Cream Cheese; Softened
      1 tb Milk
      1 x  Black Pepper; To Taste
  1 1/2 t  Horseradish; Prepared
      2 tb White Onion; Chopped
      7 oz Smoked Oysters; *
 
  *    Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
  Melt the butter in a frying pan.  Brown the almonds, on all sides, in the
  melted butter and set aside.  Beat the cream cheese until smooth then
  blend in the milk.  Add the pepper to taste, horseradish, and chopped
  onion, blending well.  Fold in the oysters and pour into a casserole dish.
  Sprinkle the browned almonds on the top and bake at 375 degrees F for 20
  to 30 minutes or until bubbly.  Put in a chafing dish and serve hot.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Tortilla Chips, Cheese Crackers, Bell
  Peppers, Fennel, Zucchini
 



 
      Title: Siam Chili Dipping Sauce
 Categories: Appetizers
      Yield: 2 servings
 
    1/3 c  Water
    1/3 c  White Vinegar
    1/3 c  Granulated Sugar
    1/2 t  Chili Paste With Garlic
    1/4 t  Salt
    1/2 t  Garlic; Minced
 
  In a heavy sauce (preferably enamel), bring the water to a boil.  Add the
  remaining ingredients and return to a boil.  Cook for 2 to 3 minutes or
  until the sugar is dissolved.  Serve hot.
  Makes about 1 cup of dipping sauce.
  SUGGESTED DIPPERS:  Fried Wonton, Egg Rolls, Noodle Chips, Seafood
 



 
      Title: Mexican Pinto Bean Dip
 Categories: Appetizers
      Yield: 4 servings
 
      3 c  Pinto Beans; Cooked
    1/4 c  Water
    1/2 c  Monterey Jack; Shredded
    1/2 c  Chili Powder
  1 1/2 t  Salsa Verde; Hot Green Salsa
 
  Puree the beans to a coarse paste in a blender or food processor or mash
  by hand.  Place the bean paste in a sauce pan with the water and heat.
  Mix in all the other ingredients, blending well, and simmer until the
  cheese is melted, about 5 minutes.  Put in chafing dish and serve hot.
  Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Black Cocktail Rye Bread, Bell
  Peppers, Celery, Monterey Jack Cheese Cubes or Sticks
 



 
      Title: Swiss Chalet Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 c  Dry White Wine
      2 c  Swiss Cheese; Shredded
      1 tb Unbleached Flour
      1 tb Brandy
      1 ea Garlic Clove;CrushedIn Press
      1 tb White Onion; Finely Diced
      1 x  Black Pepper; To Taste
    1/4 c  Smoked Ham; Finely Diced

----------------------------------GARNISH----------------------------------
      1 x  Nutmeg
 
  Place the wine in a saucepan over medium-high heat.  Mix the Swiss cheese
  and flour together and gradually add to the wine, stirring constantly,
  until all the cheese is melted and mixture is smooth.  Remove from the
  heat and add the brandy, garlic, onion, pepper, and ham.  Pour into a
  chafing dish and sprinkle with nutmeg.  Serve hot.
  Makes about 3 1/4 cups of dip.
  SUGGESTED DIPPERS:  Apples, Artichoke Hearts, Crackers, French Bread
  Chunks, Ham, Salami
 



 
      Title: Far East Peanut Dipping Sauce
 Categories: Appetizers
      Yield: 2 servings
 
      1 tb Soy Sauce
      4 t  Water
      2 t  Rice Wine Vinegar
      1 c  Peanut Butter; Chunky
      1 tb Sesame Oil
      1 t  Chili Paste With Garlic
    1/8 t  Cayenne Pepper
    1/4 c  Mayonnaise
 
  Mix the soy sauce and vinegar together and set aside.  Put the peanut
  butter in a bowl and mix in the sesame oil, blending thoroughly.  Then mix
  in the chili paste and cayenne pepper, blending well.  Add the soy sauce
  blending well.  Blend in the mayonnaise and serve at room temperature.
  Makes 1 1/4 cups of dipping sauce.
  SUGGESTED DIPPERS:  Beef Satay, Shrimp, Crayfish, Sesame Crackers,
  Scallions, Cherry Tomatoes, Snow Peas
 



 
      Title: Bavarian Liverwurst Dip
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Liverwurst
    1/2 c  Sour Cream
    1/4 c  White Onion; Minced
      1 tb Dill Pickle Relish
      1 tb Dijon Mustard
    1/2 t  White Pepper
 
  Blend the liverwurst and sour cream until smooth and creamy.  Add all the
  other ingredients, blending well.  May be served at room temperature or
  chilled.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Cucumbers, Cherry Tomatoes, Radishes, Asparagus,
  Cocktail Rye Bread, Lavasch Crackers
 



 
      Title: Down And Dirty Apple Chutney Dip
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Chunky Applesauce; Unsweeten
    1/4 c  Honey
    1/4 c  Raisins
      4 t  Lemon Juice
      1 tb Tarragon Vinegar
      2 tb Dark Brown Sugar
  1 1/4 t  Curry Powder
      1 t  Celery Salt
 
  Mix the applesauce and hone, blending well, and add the rains.  Blend in
  the lemon juice and vinegar, mixing well.  Add all of the other
  ingredients, blending well.  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
  Italian Bread Chunks, Croutons
 



 
      Title: Spicy Peanut Yogurt Dip
 Categories: Appetizers
      Yield: 2 servings
 
    1/4 c  Peanut Butter
      1 c  Plain Yogurt
      1 t  Coriander; Ground
  1 1/4 t  Cayenne Pepper
    1/8 t  Pepper
 
  Blend the peanut butter and yogurt together, mixing until smooth.  Add
  all of the other ingredients, blending well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Seafood, Kiwi, Plums, Saltines
 



 
      Title: Silky Apricot Cheese Dip
 Categories: Appetizers
      Yield: 6 servings
 
    3/4 c  Apricot Preserves
      2 tb Brandy
      1 c  Cream Cheese; Softened
      1 c  Sour Cream
      1 t  Almond Extract
    1/4 c  Almonds; Blanched, Slivered
 
  In a small bowl, mix the apricot preserves and brandy together, then set
  aside.  Beat the cream cheese to a creamy consistency and blend in the
  sour cream and almond extract, blending until very smooth.  Add the
  apricot-brandy mixture and blend well.  Fold in the almonds.  Cover and
  chill.
  Makes about 3 cups of dip.
  SUGGESTED DIPPERS:  Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey
  Jack Cheese Cubes Or Sticks, Chocolate Chunks.
 



 
      Title: Orange-ginger Dip
 Categories: Appetizers
      Yield: 4 servings
 
  1 1/2 t  Ginger; Dried
    1/2 c  Cream Cheese; Softened
    1/2 c  Sour Cream
    1/4 c  Orange Juice
    1/2 t  Orange Zest
 
  Beat the ginger and cream cheese to a smooth consistency, then add the
  sour cream, blending well.  Add the orange juice and orange zest, blending
  well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Apricots, Chicken, Pound Cake Cubes
 



 
      Title: Golden Citrus-raisin Dip
 Categories: Appetizers
      Yield: 6 servings
 
      1 ea Orange; Md, *
      1 c  Pecans; Chopped
      2 c  Golden Raisins
    1/2 c  Mayonnaise
    1/2 c  Plain Yogurt
 
  *    Seed and quarter the orange but DO NOT peel.
  Combine all of the ingredients in a food processor or blender and process
  to a chunky consistency.  Cover and chill.
  Makes about 4 1/2 cups of dip.
  SUGGESTED DIPPERS:  Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
  Drumettes, Celery
 



 
      Title: Batter-dipped Fondue Meatballs
 Categories: Appetizers
      Yield: 12 servings
 
  1 1/2 lb Ground Chuck
      1 ea Egg; Large
    1/4 c  Bread Crumbs; Dry
      2 T  Beer Or Apple Juice
      1 t  Garlic Salt
      2 c  Salad Oil
    1/2 c  Butter;Do NOT UseMargarine,*

-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick
    1/2 c  Beer Or Apple Juice
      1 ea Egg; Lg

-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing
      2 T  Mustard; Prepared
      1 T  Onion; Finely Chopped

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream
      1 T  Horseradish
    1/8 t  Worcestershire Sauce
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
  ~-------------------------------------------------------------------------
  Mix the meat, egg, bread crumbs, beer and garlic salt.  Shape the mixture
  into 3/4-inch balls.  Prepare the frothy batter.  Heat the oil and butter
  in a metal fondue pot to 375 degrees F.  Spear the meatballs with a fondue
  fork, dip into the batter and cook in the hot oil to the desired doneness,
  about 2 minutes.  Serve with both sauces.
  NOTE:  These meatballs can also be cooked without the batter.
  FROTHY BATTER:
  Mix all of the ingredients with a fork.  (Batter will be slightly lumpy.)
  MUSTARD SAUCE AND HORSERADISH SAUCE:
  Mix all the ingredients together and refrigerate until serving time.
 



 
      Title: Party Pleaser Meatballs
 Categories: Appetizers
      Yield: 12 servings
 
      1 ea Recipe Of Basic Meatballs; *
    1/2 c  Coconut; Flaked
    1/4 c  Currant Or Grape Jelly
    1/4 c  Chutney Or Chutney Sauce; **
    1/4 c  Dry Red Wine OR Orange Juice
      2 t  Mustard; Dry
 
  *    See Recipe 12.
  **   Use a chopped chutney or chutney sauce.
  ~-------------------------------------------------------------------------
  Prepare the basic meatballs except -- add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400
  degrees F. for about 15 minutes.  Drain off the excess fat.  In a large
  skillet, heat the remaining ingredients to boiling.  Add the meatballs,
  cover and simmer, stirring occasionally, until the sauce thickens and
  meatballs are glazed, about 20 minutes.  Serve with wooden or plastic
  picks.
 



 
      Title: Danish Blue Cheese Pie
 Categories: Appetizers
      Yield: 10 servings
 
-----------------------------------CRUST-----------------------------------
     11 oz Pumpernickel Bread; *
    1/2 c  Butter; No Margarine
    1/4 c  Sugar; Granulated

---------------------------------CHEESE PIE---------------------------------
      2 ea Unflavored Gelatin;Envelopes
    1/2 c  Cold Water
      4 oz Cream Cheese
      4 oz Danish Blue Cheese
      1 c  Heavy Cream
      1 lb Seedless Green Grapes
 
  *    Use 1 loaf (11 oz) of thin sliced pumpernickel bread.
  ~-------------------------------------------------------------------------
  NOTE:  Since this is a Cheese pie rather than a cake, you will need one
  First prepare the crust.  Preheat the oven to 250 degrees F, then dry the
  bread slices in the oven until they are hard enough to crumble easily,
  (about 20 to 25 minutes).  Meanwhile melt the butter.  Crush the bread,
  making about 1 1/2 cups of crumbs.  Add the butter and the sugar and mix
  very well.  Press the crumbs into the pie tin.  Raise the oven temperature
  to 35o degrees F. and bake the crust fro 15 minutes.  Allow to cool before
  filling.  Then prepare the filling.  In a medium-sized saucepan, combine
  the gelatin with the water and cook over medium high heat, stirring
  constantly, until the mixture is clear (about 6 to 8 minutes).  Cool.  In
  a large mixing bowl, beat the cream cheese until light and smooth.  Mash
  the blue cheese well and combine with the cream cheese.  Pour the gelatin
  mixture into the bowl with the cheese and mix well.  Whip the cream until
  stiff and fold into the cheese mixture.  Pour the filling gently into the
  prepared crust.  Press the grapes upright into the pie, leaving the tops
  showing.  Chill the pie for several hours or until set.
  NOTE:
  Since there is no sugar in this recipe, all the sweetness comes from the
  grapes, it is not as sweet as a cheesecake.  If it is too tart for you,
  add just a little sugar, but it is well liked by most as an appetizer
  without any sugar added.
 



 
      Title: Crab Stuffed Mushrooms
 Categories: Appetizers
      Yield: 10 servings
 
     20 ea Large Mushrooms
      1 x  Italian dressing
      8 oz Crabmeat, well picked
    3/4 c  Fresh breadcrumbs
      2 ea Eggs, beaten
    1/4 c  Mayonnaise
    1/4 c  Onion, minced
      1 t  Lemon juice
 
  Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
  half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
  mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
  Yields 20 appetizers or 4 main course servings.
 



 
      Title: Crab Dip
 Categories: Appetizers
      Yield: 8 servings
 
      1 lb Crabmeat
    1/2 c  Mayonnaise or salad dressing
      1 x  Garlic salt, to taste
      2 T  Onion, grated
      2 t  Prepared Mustard
      2 t  Powdered Sugar
    2/3 c  White Wine
 
  Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat.
  Serve warm with crackers.
 



 
      Title: Hot Crab Dip 2
 Categories: Appetizers
      Yield: 8 servings
 
      1 lb Crabmeat
      8 oz Cream Cheese, softened
      1 ea Medium Onion, finely diced
      2 t  Horseradish
      1 T  Milk
      2 T  Worcestershire Sauce (opt.)
      1 x  Salt and Pepper
      1 x  Almonds, sliced
 
  Mix all ingredients except Almonds with fork. Place in uncovered casserole
  dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be
  sprinkled on top before baking. Serve with crackers.
 



 
      Title: Oriental Openers
 Categories: Appetizers
      Yield: 6 servings
 
    1/3 c  Low-fat Ricotta Cheese
      2 T  Cream cheese (reduced cal.)
      2 T  Finely shredded radish
      1 T  Snipped fresh Chives
     24 x  Fresh Pea Pods
      1 ds Onion salt
 
   For filling, stir together ricotta cheese, cream cheese, shredded radish,
  chives, and onion salt. Mix well. Set aside.
   With a sharp knife, split pea pods open lengthwise. Stuff each pea pod
  with filling. To do this, put the filling in a clear plastic bag. Snip off
  1 corner of the bag and squeeze the filling into each pea pod.
   Chill till serving time.
  *************************************************************
  Per serving: 50 calories, 3 g protein, 3 g carbohydrates, 3 g fat, 4 mg
  cholesterol, 73 mg sodium, 79 mg potassium.
 



 
      Title: Chili Con Queso 1
 Categories: Appetizers
      Yield: 1 servings
 
      2 T  Chopped Onion
    1/2 t  Butter Or Margarine
    1/4 c  American Cheese Spread
      1 ea Small Tomato *
      1 T  Green Chili Peppers **
      1 x  Dash Hot Pepper Sauce (Opt.)
      1 x  Tortilla Or Corn Chips
 
  *    Tomato should be peeled, seeded and chopped.
  **   Green Chili Peppers should be chopped canned Green Chili Peppers.
  ~-------------------------------------------------------------------------
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power about 1 minute or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till
  the cheese mixture is heated through.  Serve immediately with tortilla or
  corn chips.  Makes about 1/2 cup of dip.
 



 
      Title: Nutty Cheese Brulee
 Categories: Appetizers
      Yield: 1 servings
 
      2 oz Brie Cheese, Rind Removed OR
  2 3/4 oz Camembert CheeseRind Removed
      2 t  Ice Cream Topping *
      1 T  Broken Pecan or Walnuts

----------------------------------DIPPERS----------------------------------
      1 x  Flat Bread OR
      1 x  Unsalted crackers
      1 x  Apple Or Pear Slices
 
  *    Ice cream toppings can be one of the following: strawberry,
  ~-------------------------------------------------------------------------
  Place the Brie or Camembert cheese in the center of a nonmetal plate or
  small shallow baking dish.  Spoon the ice cream topping over the cheese.
  Sprinkle with pecans or walnuts.  Micro-cook, uncovered, on 100% power
  about 15 seconds or till cheese begins to melt and lose its shape.  Serve
  immediately with flat bread or unsalted crackers and apple or pear slices.
 



      Title: Cajun-style Chicken Nuggets
 Categories: Appetizers
      Yield: 12 servings
 
      1 ea Env. Onion Soup Mix *
    1/2 c  Plain Dry Bread Crumbs
  1 1/2 t  Chili Powder
      1 t  Ground Cumin
      1 t  Thyme Leaves
    1/4 t  Red Pepper
      2 lb Boneless Chicken Breasts **
      1 x  Oil
 
  *    You can use onion or onion-mushroom recipe soup mix in this recipe.
  **   Chicken breasts should be cut into 1-inch pieces.
  ~--------------------------------------------------------------------------
  In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
  cumin, thyme and pepper.  Dip chicken in bread crumb mixture, coating well.
  In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
  turning once, until done; drain on paper towels.  Serve warm and if desired
  with assorted mustards.
  ~--------------------------------------------------------------------------
  MICROWAVE DIRECTIONS:
  Prepare chicken as above.  In 13 x 9-inch baking dish, arrange chicken,
  then drizzle with 2 to 3 T oil.  Heat uncovered at High (Full Power) 6
  minutes or until chicken is done, rearranging chicken once; drain on paper
  towels.  Serve as above
  Makes about 5 dozen nuggets.
 



 
      Title: Beer Batter Fried Veggies 'n' Things
 Categories: Appetizers
      Yield: 4 servings
 
      1 x  Oil
      1 ea Env. Golden Onion Soup Mix
      1 c  Unbleached All-purpose Flour
      1 t  Baking Powder
      2 ea Large Eggs
    1/2 c  Beer, Any regular Beer
      1 T  Prepared Mustard
      1 x  Vegies 'n' Things *
 
  *     Sugguested Veggies 'n' Things:
  ~--------------------------------------------------------------------------
  In deep fat fryer, heat oil to 375 degrees F.
  Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking
  powder, eggs, mustard and beer until smooth and well belnded.  Let batter
  stand 10 minutes.  Dip Sugguested Veggies 'n' Things into bater, then
  carefully drop into hot oil.  Fry, turning once, until golden brown; drain
  on paper towels.  Serve warm.
  Makes about 4 cups vegies 'n' things.



 
      Title: Stuffed Mushrooms With Crabmeat
 Categories: Appetizers
      Yield: 4 servings
 
     12 ea Large Mushrooms
      1 ea Env. Vegetable Soup Mix
      6 oz Frozen Crab Meat *
    1/2 c  Sour Cream or Plain Yogurt
      3 T  Plain Dry Bread Crumbs
      1 T  Snipped Fresh Dill **
      3 x  Dashes Hot Pepper Sauce
    1/8 t  Pepper
      2 T  Butter Or Margarine, Melted
 
      **  Substitution: 1 t Dried Dill Weed.
  ~--------------------------------------------------------------------------
  Preheat oven to 350 degrees F.
  Remove and finely chop mushroom stems.  In medium bowl, combine chopped
  mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain
  yougurt, bread crumbs, dill, hot pepper sauce, and pepper.  Set aside.
  On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat
  mixture, then brush with butter.  Bake 15 minutes or until tender.
  Makes about 12 appetizers.
  MAKE AHEAD DIRECTIONS;
  Mushrooms can be partially prepared up to 1 day ahead.  Simply prepare and
  stuff as above.  Cover and refrigerate.  To serve, brush with butter then
  bake as above.
 



 
      Title: Sausage Balls
 Categories: Appetizers
      Yield: 10 servings
 
      1 lb Bulk Sausage (Hot Or Mild)
      2 c  Sharp Chedder Cheese Grated
      3 c  Bisquick
 
  Combine all ingredients and shape into balls the size of walnuts.  Bake on
  cookie sheet at 350 degrees F. for 15 minutes.
  Makes about 5 dozen.
  NOTE:
  defrost and reheat at 350 degrees F.
 



 
      Title: Cheese Diablo Wafers (hot)
 Categories: Appetizers
      Yield: 10 servings
 
      1 c  Unbleached Flour
    1/2 lb Sharp Cheddar Cheese, Grated
    1/2 c  Softened Butter Or Margarine
      1 t  Cayenne
 
  Mix all ingredients and shape in 1-inch balls.  Arrange about 2 inches
  apart on baking sheet and bake in very hot oven (450 degrees F.) about
  6 minutes.  Serve hot or cool.
  Makes about 4 dozen

 



 
      Title: Layered Mexican Dip
 Categories: Appetizers
      Yield: 10 servings
 
     16 oz (1 cn) Refried Beans
      1 c  Yogurt
    1/2 pk Taco Seasoning
      3 ea Avacodos (Can Use 4) *
      1 c  Sour Cream
      1 x  Grated Cheddar Cheese
      1 x  Finely Chopped Tomatoes
 
  *   Mash avocados with lemon juice to prevent darkening.
  ~--------------------------------------------------------------------------
  Layer refried beans on bottom of a quich dish or other flat sided dish.
  Then layer the avocados; mix yougurt and sour cream with taco seasoning
  for next layer.  Top with grated cheese.  Last layer is chopped tomatoes.
  Serve with dipping chips.
 



 
      Title: Spinach Dip
 Categories: Appetizers
      Yield: 10 servings
 
      1 c  Mayonnaise
      1 cn Water Chestnuts, Chopped
      3 ea Green Onions, Finely Chopped
      1 c  Sour Cream
      1 pk Dry Vegetable Soup Mix
      1 pk Frozen Chopped Spinach
 
  Defrost, drain and squeeze moisture from the spinach.  Combine with
  remaining ingredients.  Chill several hours.  Serve with raw vegetables
  or serve in round bread bowl that has been made out of a loaf of round
  bread.
  BREAD BOWL:
  loaf out leaving 1/2 inch walls on all sides of the loaf.  Cut bread pieces
  into cubes and serve with dip.
 



 
      Title: Stuffed Mushrooms
 Categories: Appetizers
      Yield: 5 servings
 
     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.
 



 
      Title: Hot Crab Dip
 Categories: Appetizers
      Yield: 5 servings
 
      8 oz Cream cheese
      1 pk Crabmeat
      1 T  Milk
      2 T  Onions chopped
    1/2 t  Horseradish
    1/4 t  Salt
      1 x  Pepper
 
     Mix all of the ingredients (not in a blender or food processor).  Put
  in a baking dish and top with either sliced almonds or paprika.  Bake in a
  375F oven for 15 minutes.  Serve with chips.
 



 
      Title: Artichoke Dip
 Categories: Appetizers
      Yield: 4 servings
 
      1 cn Artichoke heats unmarinated
      4 oz Green chiles
      1 c  Mayonnaise(no salad dressing
      1 c  Parmeasan cheese
 
     Drain artichoke  hearts and break apart.  Cut up green chiles.  Mix all
  ingredients together.  Bake at 350F for 30 minutes.  Serve wit tostada
  chips.
 



 
      Title: Andouille A La Jeannine
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Dry white wine
      2 lb Andouille or smoked sausage
      2 T  Honey
      1 T  Creole mustard
 
  Slice andouille 1/4-to 1/2-inch thick.  Mix all liquid ingredients and pour
  over andouille in a covered skillet.  Cook over low heat untill andouille
  is tender.
  Andouille is gumbo sausage for all you peoples who live away from the
  center of the universe.  You can use other sausage and it would taste okay.
  Justin Wilson "Gourmet and Gourmand Cookbook"
 



 
      Title: Oyster Pate
 Categories: Appetizers
      Yield: 6 servings
 
      1 qt Oysters (retain liquid)
    1/4 t  Garlic powder
      1 t  Louisiana hot sauce
    1/2 t  Onion powder
      1 T  Lea & Perrins Worcestershire
      1 x  Water (enough to cover oyste
      1 x  Salt, to taste
 
  Cook oysters in their own juice with all above ingredients.  In food
  processor, put olives (stuffed with pimentos), oysters (drained), bacon
  (and a little bacon drippings), shake of garlic and onion powders, shake of
  chili powder, and sweet relish.  Pulverize well in food processor.  Chill
  and serve on crackers.
  Justin Wilson's "Gourmet and Gourmand Cookbook"
 



 
      Title: Andouille In Comforting Barbecue Sauce
 Categories: Appetizers
      Yield: 25 servings
 
      4 c  Onions, finely chopped
      1 c  Celery, finely chopped
      1 c  Bell pepper, finely chopped
      1 c  Parsley, finely chopped
      1 c  Peanut oil
      1 T  Garlic, finely chopped
      3 c  Steak sauce
    1/2 c  Louisiana hot sauce OR
      3 c  Ketchup
      2 T  Cayenne pepper
      3 t  Salt, to taste
      1 c  Southern Comfort Liquor
      1 lb Andouille sausage
 
  Saute onions, celery, bell pepper, and parsley in peanut oil until the
  onions are clear or tender.  Add garlic and cook a little longer.  Add
  steak sauce, hot sauce, and ketchup.  Add salt to taste.  Add Southern
  Comfort.  Bring to a boil.  Lower heat and cook for 2 to 3 hours.
  Makes about 3/4 gallon.  This will keep in the refrigerator for weeks.
  Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with
  1 cup sauce.  Heat well on stove or in a chafing dish.  Serve with small
  pieces of French bread or use teethpicks to spear andouille.  You will
  need plenty of napkins, also, too.
  "Other smoked sausages may be used, but we like andouille."
  From Justin Wilsons "Outdoor Cooking With Inside Help ."
 



 
      Title: Chili Con Queso
 Categories: Appetizers
      Yield: 1 servings
 
      2 T  Chopped Onion
    1/2 t  Butter Or Margarine
    1/4 c  American Cheese Spread
      1 ea Small Tomato *
      1 T  Green Chili Peppers **
      1 x  Dash Hot Pepper Sauce (Opt.)
      1 x  Tortilla Or Corn Chips
 
  *    Tomato should be peeled, seeded and chopped.
  **   Green Chili Peppers should be chopped canned Green Chili Peppers.
  ~-------------------------------------------------------------------------
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power about 1 minute or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till
  the cheese mixture is heated through.  Serve immediately with tortilla or
  corn chips.  Makes about 1/2 cup of dip.
 



 
      Title: Nutty Cheese Brulee
 Categories: Appetizers
      Yield: 1 servings
 
      2 oz Brie Cheese, Rind Removed OR
  2 3/4 oz Camembert CheeseRind Removed
      2 t  Ice Cream Topping *
      1 T  Broken Pecan or Walnuts

----------------------------------DIPPERS----------------------------------
      1 x  Flat Bread OR
      1 x  Unsalted crackers
      1 x  Apple Or Pear Slices
 
  *    Ice cream toppings can be one of the following: strawberry,
       pineapple, or chocolate.
  ~-------------------------------------------------------------------------
  Place the Brie or Camembert cheese in the center of a nonmetal plate or
  small shallow baking dish.  Spoon the ice cream topping over the cheese.
  Sprinkle with pecans or walnuts.  Micro-cook, uncovered, on 100% power
  about 15 seconds or till cheese begins to melt and lose its shape.  Serve
  immediately with flat bread or unsalted crackers and apple or pear slices.
 



 
      Title: Chile Con Queso #2
 Categories: Appetizers
      Yield: 2 servings
 
      1 c  Cheese; Shredded *
      4 oz Green Chiles; **
    1/4 c  Half & Half
      2 T  Onion; Finely Chopped
      2 t  Cumin; Ground
    1/2 t  Salt
 
  *    Use either Cheddar or Montery Jack Cheese (4 oz)
  **   Use 1 4-oz can of chopped green chiles, drained.
  ~-------------------------------------------------------------------------
  Heat all ingredients over low heat, stirring constantly, until the cheese
  is melted.  Serve warm with tortilla chips.
  Makes 1 1/4 cups dip.
 



 
      Title: Fried Tortilla Chips
 Categories: Appetizers
      Yield: 4 servings
 
      8 ea Corn tortillas
      1 x  Salad oil
 
     Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.  Pour
  about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high
  to high heat.  When oil is hot enough to make a piece of tortilla sizzle,
  add tortilla pieces, a handful at a time, and stir to separate.
     Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon
  and drain on paper towels.
 



 
      Title: Pate Cregyn Gleision Mucai (menai Pride Mussel Pate) Welsh
 Categories: Appetizers
      Yield: 4 servings
 
      3 oz Cooked and shelled mussels
      1 oz Celery
      1 oz Carrot
      1 oz Breadcrumbs
      4 ea Egg yolks
      2 oz Herring roe
      1 x  Pinch mixed herbs
      1 x  Pinch dill weed
      1 x  Pinch crushed garlic
      1 x  Brandy & double cream to tst
      1 x  Seasoning
 
  Finely mince mussels, vegetables and herring roe.  Add herbs, seasoning and
  breadcrumbs.  Blend well with egg yolks, brandy and cream.
  Cook for 1/2 hour at 350F in a Sainmarie in the oven.
  Cook and serve with toast fingers.
  Glantraeth Restaurant
  Bodorgan, Anglesey.



 
      Title: Almond Mushroom Pate
 Categories: Appetizers
      Yield: 6 servings
 
      2 T  Margarine
      1 x  Sm Onion, chopped (1/4 c)
      1 x  Clove garlic, minced
  1 1/2 c  Sliced Mushrooms (4 oz)
    1/2 t  Tarragon
      1 c  Blanched Whole Almonds(6 oz)
      1 T  Lemon juice
      2 t  Soy Sauce
      1 ds White Pepper
      2 T  Cream Cheese, opt.   *
 
  * or kefir cheese, or Neufchatel cheese
  GARNISH:  slivered or finely chopped almonds, fresh parsley sprigs,
  pimiento strips, or sweet red pepper strips, optional

   In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
  Saute until tender but not browned. Add tarragon, stir until it is
  softened.
   Pour mixture into a bowl of food processor. Add remaining ingredients.
  Process until mixture is smooth. Add cheese if you prefer a more
  spreadable consistency. Spoon into a serving bowl. Top with garnish of
  your choice.      Makes 1 1/2 cups.
   People who do not like ordinary pate seem to love this one. Vary the
  herbs and substitute the vegetables as you wish. Serve with water
  crackers, thick slices of crusty French bread, thin slices of whole wheat
  bread, or unsalted whole wheat crackers. May be frozen.
  VARIATIONS:
   - Substitute other vegetables for the mushrooms (maybe broccoli.)
   - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for
     the almonds
   - vary the flavor by using other seasonings such as basil, oregano,
     dillweed, curry powder, or nutmeg.




 
      Title: Cheesy Vegetable Spread
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Shredded Farmer Cheese(4 oz)
      3 T  Plain Yogurt
      1 t  Lemon juice
      1 t  Soy sauce
    1/4 c  Chopped Apple
    1/4 c  Chopped Carrot
      2 T  Finely chopped Celery
      2 T  Chopped Pecans
      2 T  Currants
      1 T  Toasted Wheat germ
    1/2 t  Curry powder
 
   In food processor, process cheese, yogurt, lemon juice, and soy sauce
  until smooth.
   Stir in remaining ingredients. Use as a spread on crackers, whole wheat
  bread, or pita crisps, or stuffed into pita pockets.
      Makes 1 1/2 cups
  Variations: - substitute shredded Cheddar for the farmer cheese
  :           - mayonnaise may be substituted for the yogurt
  :           - Chop veggies small, spread mixture on split pitas, and place
                under preheated broiler for about 3 minutes
  :           - serve as accompaniment to soups or salads
  :           - use as a sandwich spread
  Spread may be made in advance, and refrigerated 3-4 days.
 



 
      Title: Peanut Chili Dip
 Categories: Appetizers
      Yield: 4 servings
 
    1/3 c  Peanut Butter (any variety)
      3 T  Water
      2 T  Soy sauce
      2 T  Lemon juice
      2 t  Honey
      2 x  Cloves garlic, finely minced
      1 T  Chili powder
      1 ds Crushed dried Red Pepper
 
  GARNISH: finely chopped peanuts and dash of paprika, optional.
   Stir peanut butter and water into a paste and add other ingredients,
  mixing well. Spoon into serving bowl. Garnish.
   Makes 2/3 cup
  This dip is perfect with bland crackers, or with a variety of fresh
  vegetables, such as carrots, broccoli, green or red pepper, or
  cauliflower.
  NOTE: Add more water if your peanut butter is too firm.
 



 
      Title: Curried Yogurt Dip
 Categories: Appetizers
      Yield: 4 servings
 
    3/4 c  Plain Yogurt
      2 t  Curry powder
      1 t  Lemon juice
    1/2 t  Honey
    1/4 t  Black pepper
    1/8 t  Hot pepper sauce
 
  GARNISH: finely chopped almonds or walnuts, optional.
   In a bowl, combine ingredients, stirring well. Spoon into serving bowl.
  If possible allow to set for 30 minutes at room temperature before
  serving. Garnish.
   Makes 1 cup.
  Serve with fresh vegetables or pita crisps.
 



 
      Title: Herbed Garlic Croutons
 Categories: Appetizers
      Yield: 4 servings
 
      4 T  Margarine (unsalted)
      2 x  Cloves garlic, minced
    1/2 t  Basil
    1/2 t  Oregano
      2 c  Whole wheat bread cubes,1/2"
 
   In a large skillet, heat margarine. Add seasonings. Cook for about 1
  minute to soften. Stir in bread cubes and saute until browned and crisp.
   Scatter on tops of soups or salads just before serving.
   Makes 2 cups.
  VARIATIONS: - try other seasonings of your choice such as curry powder,
                chili powder, or thyme.
  :           - to bake, toss bread slices in melted margarine or oil; then
  cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven
  for about 10 minutes, turning occasionally, until golden brown and crisp.
   Store in tin at room temperature for 1-2 days; some of their crispness
  will be lost if stored in plastic container. They may be reheated and
  crisped in 350 deg F oven for 5 minutes.
 


 
      Title: Chicken Pate
 Categories: Appetizers
      Yield: 6 servings
 
  1 1/2 c  Chicken Breast,cooked,minced
      8 oz Neufchatel Cheese, softened
      3 T  Chopped Onion
      2 T  Dry Sherry
      2 T  Mayonnaise (diet)
      2 t  Lemon juice
    1/4 t  Hot sauce
    1/8 t  Ground Nutmeg
      1 ds Paprika
 
   Combine chicken (which has been finely chopped), Neufchatel, onion,
  sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
  electric blender; process until smooth. Transfer mixture to a 2 cup mold
  coated with cooking spray (Pam). Cover, and chill overnight.
   Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley
  sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
  Yield: 1 3/4 cups (28 calories per Tablespoon.)
  PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber,
  10 g cholesterol, 30 mg sodium, 27 mg potassium.
 



 
      Title: Creton
 Categories: Appetizers
      Yield: 10 servings
 
    1/2 lb Lard or fatback pork; finely
           -Chopped
      2 lb Ground pork
      1 c  Water
      1 c  Onion; chopped
      2    Garlic cloves; crushed
      2 ts Salt
    1/2 ts Dried savory
    1/4 ts Pepper
    1/4 ts Cinnamon
    1/4 ts Cloves
 
  "This traditional savory potted pork from Quebec is like a soft, coarse
  pate', very tasty on crackers or slices of crusty baguette with crisp
  cornichon pickles." In large, heavy pot over low heat, cook pork fat until
  browned, stirring often; set aside both browned bits and melted fat.
  Simmer ground pork with water over low heat for about 1 hour. Add melted
  fat and browned bits, and remaining ingredients. Cover and simmer for
  about 2 hours, stirring occasionally. Let mixture cool. Stir well; taste
  and adjust seasoning. Pack into small pots. Cover and refrigerate. Bring
  to room temperature before serving. From: The Canadian Living Cookbook
  Posted by: Sylvia Mease (Cookie Lady) on GEnie Formatted for you in MM by:
  Rita Taule BTVC62A 
 



 
      Title: Taramosalata
 Categories: Appetizers
      Yield: 8 servings
 
      3 ea Slices French/Italian bread*
      5 oz Tarama (fish roe)
      1 c  Olive oil
      1 ea Lemon's juice (or more)
      2 T  Vinegar
      1 T  Water (more if necessary)
    1/2 ea Onion, (optional); grated
 
  *Note: 2 medium potatoes, boiled and peeled may be substituted for the
  bread slices if desired.
  Soak the tarama in warm water a few minutes, then rinse and drain. If
  using bread slices, discard crusts, soak bread in water, then squeeze dry.
  Using an electric blender or electric mixer (or old-fashioned mortar and
  pestle), thoroughly blend the bread or potatoes and the tarama. Add the
  olive oil as slowly as possible, blending at medium speed, plus a little
  water if the mixture forms peaks. Add the grated onion, if desired, then
  whip at high speed for a few minutes.
  Note: The flavor may be mitigated to suit taste by adding more bread or
  potato; a too-salty taste may be adjusted by dropping in a few tablespoons
  of sour cream while blending. Leftover taramasalata can be stored in a
  covered jar in the refrigerator for 7 to 10 days.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books,
  NY.
 




      Title: Ceviche
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb Sea bass; diced in 1/4" pcs.
    3/4 c  Lime juice, freshly squeezed
      2 ea Tomatoes *
    1/4 ea Onion; chopped
      2 ea Serrano chiles; seeded,diced
    1/8 ts Ground oregano
      1 tb Olive oil
      1 c  Clam juice
      1 x  Salt & white pepper to taste
 
  *Note: tomatoes should be peeled, seeded and diced.
  
  In a medium bowl place the sea bass and the lime juice.  Gently toss them
  together.  Cover the bowl and refrigerate it for 12 hours.
  
  Place the marinated fish in a colander and let it drain for 1 hour.
  
  In another medium bowl place the remainder of the ingredients and mix them
  together.
  
  Add the fish and gently mix it in.
  
  Chill the ceviche for 2 hours.
  
  Source: Sausalito South - Manhattan Beach, California
  :       Southern California Beach Recipe - ISBN: 0-9622807-3-9
 



 
      Title: Shrimp Ceviche with Creme Fraiche
 Categories: Appetizers
      Yield: 8 servings
 
    3/4 c  Lime juice, fresh
      3 tb Green onion, minced
      1 x  Salt & freshly ground pepper
      2 lb Shrimp, small or medium *
    2/3 c  Creme fraiche
      3 tb Capers
      1 x  Lettuce leaves
      1 x  Lime slices, thin
      1 tb Green onion tops, minced

-------------------------------CREME FRAICHE-------------------------------
      1 c  Whipping cream
  4 1/2 ts Buttermilk
 
  *Note: Shrimp should be shelled and deveined.
  
  Combine lime juice, 3 tablespoons green onion, salt and pepper in medium
  bowl.  Mix in shrimp.  Cover and refrigerate until shrimp turn opaque,
  stirring occasionally, at least 6 hours.  (Can be prepared 1 day ahead.)
  
  Drain shrimp thoroughly, discarding marinade.  Fold in creme fraiche and
  capers.  Arrange lettuce on plates or scallop shells. Top with shrimp.
  Garnish with lime slices and 1 tablespoon green onion.  Serve immediately.
  
  CREME FRAICHE:  Combine cream and buttermilk in small jar.  Cover tightly
  and shake well for 1 minute.  Let stand at room temperature until
  thickened, about 8 hours.  Store in refrigerator.
  
  Source: Elizabeth Riely in Bon Appetit, September 1985
 



 
      Title: Blue Cheese Toasts With Walnuts
 Categories: Appetizers
      Yield: 4 servings
 
      6 oz Roquefort
           -=OR=- other blue cheese
      6 tb Unsalted butter
      1 tb Cognac (optional)
           Freshly ground pepper
      2 tb Finely chopped walnuts
      4 sl Bread (thin)
 
  Serve these Blue Cheese Toasts surrounding a salad made of finely shredded
  bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut
  oil vinaigrette.
  
  PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter
  together. Add the cognac, if using, season with pepper and stir in the
  walnuts. Toast the bread lightly on both sides. Spread the cheese over the
  toast, then return it to the oven or broiler just long enough for the
  butter and cheese to melt into the toast a little. It shouldn't melt
  completely, but just soften. Remove the toasts from the oven, dust them
  with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy
  slices of pears would make a perfect accompaniment to the cheese and
  walnuts.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: Red And Yellow Pepper Tart
 Categories: Appetizers
      Yield: 6 servings
 
      1    Recipe Savory Tart Dough
      3 md Bell peppers; -=OR=-
      2 lg -Bell peppers; mixed
           -colors, but preferably
           -Red and Yellow
      4 tb Olive oil
      1 sm Red onion; quartered,
           -sliced thinly crosswise
      2    Garlic cloves; minced
           Salt
    1/4 c  Water or white wine
           Pepper
      1 c  Basil leaves, loosely packed
           - and roughly chopped
      2 tb Parmesan or Romano cheese
           - (grated)
      2    Whole eggs; plus
      2    Egg yolks
  1 1/2 c  Light cream
      1 c  Provolone cheese, grated
     20    Black Nicoise olives, pitted
 
  PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake
  it. Halve the peppers lengthwise, remove the seeds and veins, then halve
  them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil
  in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon
  salt. Saute over medium-high heat for several minutes, then lower the heat,
  add the water or white wine, cover and stew until the peppers and onion are
  very soft and sweet. If the peppers and onion threaten to stick as the
  sugars are released, add additional small amounts of water or wine. Taste
  for salt, and season with freshly ground black pepper when the peppers and
  onion are finished cooking. Put 2 tablespoons of the olive oil in a blender
  jar with the remaining garlic and a few of the basil leaves and puree.
  Gradually add the rest of the basil leaves, using more oil if necessary.
  Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and
  season with salt. If using the yeasted tart dough, prepare the shell, then
  make the custard. Beat the eggs and yolks together, then add the cream, 1/2
  teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with
  the basil puree, then lay half the grated Provolone cheese on top, followed
  by the peppers and onion, and the olives. Add the remaining cheese, then
  the custard. Bake the tart in the center of the oven until it is golden
  brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before
  serving.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: Baked Party Dip
 Categories: Appetizers
      Yield: 6 servings
 
      1    Round loaf dark bread
      5    Green onions, chopped
      6    Garlic cloves, crushed
      2 tb Butter
      8 oz Cream cheese
      2 c  Sour cream
     12 oz Cheddar, shredded
      1 cn Artichoke hearts
 
  Bread should be unsliced.  Preheat oven to 350. Cut a hole about
   5" in diameter in the top of the bread. (If you wish, make a
   decorative zigzag pattern.) Reserve crusty part to make top for
   loaf. Scoop out most of soft inside portion and save for another
   purpose.  In skillet, saute' green onions and garlic in butter
   until onions wilt. Do not burn!  Soften cream cheese and cut
   into small chunks, then place in medium-sized bowl; add onions,
   garlic, sour cream, and Cheddar.  Mix well.  Drain non-marinated
   artichoke hearts and cut into quarters.  Fold in artichoke
   hearts. Fill hollowed-out bread with this mixture. Replace top
   of bread and wrap in a double thickness of heavy-duty aluminum
   foil. Bake for about 1-1/2 hours. Remove foil and top of bread
   and serve, using thin slices of warm garlic bread as dippers.
   Note: The best part of this dish is when the dip is gone and all
   you have left is the bread, which is soaked in all those
   delicious ingredients. Just break the bread up and pass it
   around!
  
  From: _The Mr. Food Cookbook_, posted by Dee (W.P.B.,FL)
  


 
      Title: Seasoned Pretzels
 Categories: Appetizers
      Yield: 6 servings
 
           -Spirit of Christmas
           -ISBN 0-942237-01-3
      6 c  Pretzels
    1/2 c  Butter or
           -margarine, melted
      1 pk Hidden Valley Ranch
           -Original Party Dip Mix
      1 ts Worcestershire sauce
    1/2 ts Seasoned salt
 
  Preheat oven to 250F.  Place pretzels in a large shallow baking pan.  In a
  small bowl, combine butter, dip mix, Worcestershire, and salt.  Pour butter
  mixture over pretzels; stir well.  Bake 1 hour, stirring every 15 minutes.
  Pour onto waxed paper to cool.  Store in airtight container.
 



 
      Title: Spicy Marinated Mushrooms
 Categories: Appetizers
      Yield: 8 servings
 
      1 lb Small mushrooms
    3/4 c  Red wine vinegar
    1/4 c  Water
    1/2 c  Oil
      1    Bay leaf; crumbled
      1 ts Dried tarragon; crushed
    1/4 ts Salt
      1    Garlic clove; crushed
      1 tb Chopped chives
 
  Rinse mushrooms quickly or wipe with damp towels. Trim ends of stems.
  Combine vinegar, water, oil, bay leaf, tarragon, salt, garlic and chives.
  Mix well. Pour marinade over mushrooms, cover and marinate in refrigerator
  at least 12 hours. Stir or turn occasionally.
  
  (C) 1992 The Los Angeles Times
 


 
      Title: Baked Artichoke Squares
 Categories: Appetizers
      Yield: 6 servings
 
      3 tb Crisco Oil Or Vegetable Oil
      1 c  Fresh Mushrooms, Chopped
    1/4 c  Celery; Thinly Sliced
      1    Clove Garlic; Minced
     14 oz Artichoke Hearts; (1 Can),
           -Drained And Chopped
    1/3 c  Green Onion; Chopped
    1/2 ts Dried Marjoram Leaves;
           -Crumbled
    1/4 ts Dried Oregano Leaves;
           -Crumbled
    1/4 ts Cayenne Pepper
      1 c  Cheddar Cheese; Shredded,
           -About 4 Ounces
      1 c  Monterey Jack Cheese;
           Shredded, About 4 Ounces
      2 lg Eggs; Slightly Beaten

-----------------------------------PASTRY-----------------------------------
  1 1/2 c  Unbleached All-Purpose Flour
    1/2 ts Salt
    1/2 c  Crisco Oil Or Vegetable Oil
    1/4 c  Milk
 
  Preheat the oven to 350 Degrees F.  Heat the Crisco Oil in a medium
  skillet and add the mushrooms, celery, and garlic.  Saute until the celery
  is tender.  Remove from the heat and stir in the artichoke hearts, onion,
  marjoram, oregano, and cayenne.  Add the cheeses and eggs, blending well,
  then set aside.  For the pastry, combine the flour and salt in a medium
  mixing bowl.  Blend the Crisco Oil and milk in another small mixing bowl,
  mixing well.  Add to the flour mixture and stir with a fork until the
  mixture forms a ball.  Press the dough into the bottom and 1 1/2-inches up
  the sides of a 13 X 9-inch baking pan.  Bake at 350 Degrees F. for 10
  minutes.  Spread the cheese mixture on the baked crust.  Bake at 350
  Degrees F. for about 20 minutes or until the center is set.  Cool slightly
  and cut inot 24 squares and serve, warm.
  
  From Cooking With Crisco Oil By Proctor And Gamble  Copyright 1985
 



 
      Title: Sauerkraut Balls
 Categories: Appetizers
      Yield: 12 servings
 
      1 tb Crisco Oil Or Vegetable Oil
    1/2 c  Onion; Finely Chopped
      2 tb Unbleached All-Purpose Flour
     27 oz Sauerkraut, 1 Can, Drained
           -And Rinsed, Then Pressed
           -To Remove The Excess Liquid
      6 oz Hot Pork Sausage; Bulk
      1 lg Egg; Slightly Beaten
      1 lg Egg
      1 tb Milk
    1/2 c  Bread Crumbs; Fine, Dry, And
           -Seasoned
           Crisco Oil Or Vegetable Oil
           -For Frying
 
  Heat the 1 Tb of Crisco Oil in a small skillet and add the onion.  Saute
  over moderate heat until tender.  Remove from the heat and stir in the
  flour.  Transfer the mixture to a medium mixing bowl.  Add the sauerkraut,
  pork sausage and the slightly beaten egg, blending well.  Cover and
  refrigerate for at least 1 hour.  Mix the remaining egg and milk in a
  small bowl.  Place the seasoned bread crumbs in a shallow dish or on a
  large sheet of waxed paper.  Shape the sauerkraut mixture into 1-inch
  balls and dip each ball in the egg mixture, then roll in the crumbs to
  coat fully.  Heat 2 to 3 inches of Crisco Oil in a deep-fryer or heavy
  saucepan to 350 Degrees F.  Fry a few balls at a time, 3 to 4 minutes or
  until a deep golden brown.   Drain on paper towels.  Serve hot with
  Mustard Sauce, if desired.
  
  TIP:
  
  To make 1 day ahead, prepare and fry as directed.  Cool, cover and
  refrigerate.  Reheat in a single layer on a baking sheet in a 400 Degree
  F. oven for 8 to 10 minues or until hot.
  
  Makes About 3 Dozen Appetizers.
  
  From Cooking With Crisco Oil by Proctor And Gamble Copyright 1985
 


 
      Title: Crispy Fried Mushrooms
 Categories: Appetizers
      Yield: 4 servings
 
      8 oz Whole Fresh Mushrooms
    1/2 c  Unbleached All-Purpose Flour
    1/2 ts Salt
    1/4 ts Dry Mustard
    1/4 ts Paprika
      1 ds Pepper
    1/2 c  Buttermilk
           ;Crisco Oil Or Vegetable Oil
           -For Frying
 
  Wash the mushrooms and trim the stems slightly, then set aside.  Mix the
  flour, salt, mustard, paprika and pepper in a large plastic food storage
  bag, blending well, and set aside.  Place the buttermilk in a small bowl.
  Dip a few mushrooms at a time into the buttermilk, then place into the bag
  with the flour mixture, shaking to coat the mushrooms completely.  Heat 2
  to 3 inches of Crisco Oil in a deep fryer or heavy saucepan to 375 Degrees
  F.  fry a few mushrooms at a time for 2 to 3 minutes or until a deep
  golden brown, turning several times.  Drain on paper towels and serve hot,
  passing the catchup if desired.
 



 
      Title: Shrimp Tempura
 Categories: Appetizers
      Yield: 6 servings
 
      1 c  Unbleached All-Purpose Flour
    1/2 ts Salt
      1 c  Ice Water
      1 lg Egg; Slightly Beaten
      2 tb Crisco Oil Or Vegetable Oil
           Crisco Oil Or Vegetable Oil
           -For Deep Frying
      1 lb Medium Shrimp; Peeled,
           -Deveined And Butterflied
           -With Tails Attached
 
  Combine the flour and salt in a small mixing bowl then add the water, egg
  and 2 tbls of Crisco Oil, stirring until well blended and smooth.  Cover
  and refrigerate at least 1 hour.  Heat 2 to 3 inches of Crisco Oil in a
  deep fryer or heavy saucepan to 375 Degrees F.  Dip a few shrimp at a time
  into the batter and fry for 2 to 3 minutes, or until light golden brown,
  turning over once.  Drain on paper towels and serve immediately or keep
  warm in a 175 Degree F. oven.  Serve with Oriental Sauce if desired.
  (recipe will follow in this group of appetizers.)
  
  VEGETABLE TEMPURA:
  
  Follow the recipe above substituting 4 cups of fres parsley sprigs, 4
  medium green peppers (cut into 1/2-inch strips) or 1 pound of carrots (cut
  into julienne strips) for the shrimp.
  
  From Cooking With Crisco Oil By Proctor And Gamble  Copyright 1985
 



 
      Title: Oriental Sauce
 Categories: Appetizers
      Yield: 6 servings
 
    1/4 c  Soy Sauce
    1/4 c  Water
      1 ts Sugar
      1 ts Ground Ginger
 
  Blend all of the ingredients together in a small bowl, mixing well.
  Sprinkle with finely chopped green onion, if desired.
  
  Makes about 1/2 cup.
  
  From Cooking With Crisco Oil By Proctor And Gamble  Copyright 1985
 



 
      Title: Oriental Chicken Strips
 Categories: Appetizers
      Yield: 6 servings
 
    1/2 c  Unbleached All-Purpose Flour
      2 tb Cornstarch
    1/2 ts Ground Ginger
    1/4 c  Water
      1 lg Egg
      1 tb Soy Sauce
    1/4 ts Sesame Oil
      2 sl Bacon; Cooked And Finely
           -Crumbled
      1 tb Green Onion; Minced
      2 lg Whole Chicken Breasts;
           -Boneless, Skinless,
           -Cut Into 4 X 1/2-Inch
           -Strips
           Crisco Oil Or Vegetable Oil;
           For Frying
 
  Combine the flour, cornstarch and ginger in a medium mixing bowl, blending
  well.  Blend in the water, egg, soy sauce and sesame oil.  Stir in the
  bacon and onion.  Add the chicken strips, stirring to coat.  Heat 1/4-inch
  of Crisco Oil in a medium skillet.  Fry a few chicken strips at a time,
  over medium-high heat, 4 to 5 minutes or until golden brown, turning over
  once.  Add additional Crisco Oil to the skillet as needed.  Drain the
  strips of chicken on paper towels.  Serve at once or keep warm in a 175
  Degree F. oven.  Serve with Oriental Sauce, if desired.
  
  TIP:
  
  To make 1 day ahead, prepare and fry as directed, then cool.  Cover and
  refrigerate.  Reheat in a single layer on an ungreased baking sheet in a
  400 Degree F. oven for 5 to 8 minutes or until hot.
  
  From Cooking With Crisco Oil by Proctor And Gamble  Copyright 1985
 



 
      Title: Beef Fondue
 Categories: Appetizers
      Yield: 8 servings
 
      1    Clove Garlic; Halved
           Crisco Oil Or Vegetable Oil;
           For Frying
      1 lb Beef Sirloin; Boneless, Cut
           -Into 1/4-Inch Cubes
 
  Rub the inside of a fondue pot with the cut sides of the garlic, then
  discard the garlic.  Heat 2-inches of Crisco Oil in the fondue pot to 375
  Degrees F.  Place the pot over a flame to keep warm.  Spear the beef cubes
  on fondue forks and fry in the hot Crisco Oil for about 1 minute for
  medium-rare doneness.  Dip the beef in either Mustard sauce or Oriental
  Sauce, if desired.
  
  From Cooking With Crisco Oil By Proctor And Gamble  Copyright 1985
 



 
      Title: Mustard Sauce
 Categories: Appetizers
      Yield: 6 servings
 
      2 tb Crisco Oil Or Vegetable Oil
      2 tb Unbleached All-Purpose Flour
      2 tb Dry Mustard
    1/2 ts Salt
      1 c  Milk
 
  Blend the Crisco Oil, flour, mustard and salt in a small saucepan, mixing
  well.  Cook over medium-high heat for 1 minute, then stir in the milk.
  Cook, stirring constantly, until the sauce thickens and bubbles.
  
  Makes about 1 Cup
  
  From Cooking With Crisco Oil By Proctor And Gambles  Copyright 1985
 


 
      Title: Marinated Vegetable Medley
 Categories: Appetizers
      Yield: 8 servings
 
      1 md Bunch Of Broccoli; About
           -1 Pound
      1 md Head Of Cauliflower; About
           -1 Pound
      1 sm Red Onion; Sliced And
           -Separated Into Rings
      1 lg Green Pepepr; Cored, Seeded,
           -And Cut Into Strips

----------------------------------MARINADE----------------------------------
      1 c  Crisco Oil Or Vegetable Oil
    2/3 c  Dry White Wine
      1 tb Dijon Style Mustard
           Dill Weed; To Taste, 1/2 To
           -1 ts
      1 ts Salt
      1 ts Sugar
    1/8 ts Pepper
 
  Remove and discard the tough ends of the broccoli stems.  Slice the
  trimmed stems into 1/2-inch pieces.  Separate the head into flowerets.
  Separate the cauliflower into flowerets.  Combine the broccoli,
  cauliflower, onion and green pepper in a large bowl or large plastic food
  storage bag.
  
  FOR THE MARINADE:
  
  Blend all of the ingredinents in a small mixing bowl, mixing well, then
  pour the marinade over the vegetables.  Toss to coat.  Cover the bowl or
  seal the bag and refrigerate for 1 to 2 days, stirring or turning the bag
  over occasionally.  Remove the vegetables with a slotted spoon before
  serving.
  
  NOTE:
  
  For a milder flavor and less cruncyh texture, parboil the broccoli and
  cauliflower for 2 minutes, then rinse in cold or ice water before
  marinating.
  
  From Cooking With Crisco Oil by Proctor And Gamble  Copyright 1985
 



 
      Title: Marinated Mushrooms And Onions
 Categories: Appetizers
      Yield: 6 servings
 
      1 lb Fresh Whole Mushrooms
      1 sm Onion; Thinly Sliced And
           -Separated Into Rings

----------------------------------MARINADE----------------------------------
      1 c  Crisco Oil Or Vegetabe Oil
    1/4 c  Lemon Juice
    1/4 c  Cider Vinegar
      1 ts Salt
    3/4 ts Fennel Seed
    1/2 ts Dried Basil Leaves; Crumbled
    1/4 ts Instant Minced Garlic
    1/4 ts Pepper
 
  Combine the mushrooms and oinion in a medium mixing bowl and set aside.
  
  FOR THE MARINADE:
  
  Mix all of the marinade ingredients in a small mixing bowl, blending well.
  Pour over the mushrooms and onion rings.  Cover and refrigerate for 1 to 2
  days, stirring occasionally.  Remove the mushrooms and onions with a
  slotted spoon before serving.
  
  From Cooking With Crisco Oil by Proctor And Gamble  Copyright 1985
 



 
      Title: Chili con Queso
 Categories: Appetizers
      Yield: 6 servings
 
      2 tb Crisco Oil Or Vegetable Oil
    1/4 c  Onion; Minced
  7 1/2 oz Whole Tomatoes; Drained And
           -Finely Chopped, 1 Can
      4 oz Green Chilies; Chopped,
           -Undrained, 1 Can
    1/4 ts Salt
      2 c  Cheddar Or Monterey Jack
           -Cheeses; Shredded, About
           -8 ounces
    1/3 c  Whipping Cream
           Nacho Chip
 
  Heat the Crisco Oil in a 1-quart saucepan and add the onion.  Cook, over
  medium-high heat, stirring occasionally, until the onion is tender.  Add
  the tomatoes, chilies and salt, stirring to blend and break apart the
  tomatoes.  Heat to boiling then reduce the heat to medium-low.  Cook,
  stirring occasionally, for 15 minutes.  Remove from the heat and stir in
  the cheese and cream.  Cook over low heat, stirring constantly, until the
  cheese melts.  Serve with the Nacho chips.
  
  HOT CHILI CON QUESO:
  
  Follow the recipe above, substituting jalapeno pepper (drained) for the
  green chilies.
  
  From Cooking With Crisco Oil by Proctor And Gambles  Copyright 1985
 



 
      Title: Hot Spiced Chicken
 Categories: Appetizers
      Yield: 4 servings
 
      1 lb Chicken pieces
           - (wings or thighs)
    1/2 ts Salt
      2    Scallions
    2/3 c  Oil, preferably peanut
      1    Dried red chile
           -halved lengthwise
      1 ts Oil
    1/2 ts Finely chopped ginger root
      1 ts Chili bean sauce; -=OR=-
    1/2 ts Chili powder
  1 1/3 c  Chicken stock
    1/2 ts Ground Sichuan peppercorns
           -Roasted, (optional)
    1/2 ts Granulated sugar
      2 ts Dark soy sauce
 
  RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes.
  Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or
  large skillet, and then add the dried chile to flavor the oil. When it
  turns black, turn the heat down. (At this point you may remove the chile or
  leave it in as the Chinese do.) Slowly brown the chicken pieces, a few at a
  time, skin-side down. Turn the chicken pieces over and brown the other
  side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet
  and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean
  sauce (or chile powder), taking care not to have the heat too high or the
  sauce will burn. A few seconds later, add the chicken stock, Sichuan
  peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add
  the chicken pieces. Cover, and finish cooking the chicken in this sauce,
  turning the pieces from time to time. This should take about 20-to-30
  minutes. Serve the chicken with the sauce, first removing any surface fat.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: Red Onions And Rocket
 Categories: Appetizers
      Yield: 4 servings
 
      2 lg Red Onions; Cut Into Thin
           -Vertical Slices (2 Cups)
    1/4 c  Extra Virgin Olive Oil
      2 tb Red Wine Vinegar
    1/4 ts Salt
    1/8 ts Black Pepper; Freshly Ground
    1/2 ts Oregano Leaves; Fresh,Minced
      1 bn Rocket (Arugula); Trimmed,
           -Rinsed And Drained
    1/2 c  Feta Cheese; Crumbled,
           -Optional
 
  Scatter the onion slices on a large platter.  In a smoall bowl, beat the
  olive oil, vinegar, salt and pepper until they are well blended then pour
  over the onions.  Set aside at room temperature for about 1 hour,
  occasionally turning the onions in the dressing.  Just before serving,
  scatter the oregano and rocket leaves over the onions, toss briefly to mix
  and sprinkle the feta cheese, if used, over the salad.  Serve immediately
  before the greens begin to wilt.
 



 
      Title: Deep Fried Calamari
 Categories: Appetizers
      Yield: 2 servings
 
      4 oz Baby Calamari;Thinly Sliced
      2 tb Unbleached Flour; Seasoned
           -With A Dash Each Of Basil
           -Garlic, Oregano, Salt
           -And Pepper
    1/4 c  Marinara Sauce
    1/2 lg Lemon;Wrapped In Cheesecloth

-------------------------------MARINARA SAUCE-------------------------------
      1 tb Olive Oil
      1 ts Garlic, Minced
    1/3 c  Green Bell Pepper; Diced
    1/3 c  Celery; Diced
    1/3 c  Onion; Diced
    1/4 ts Dried Oregano; Crushed
    1/4 ts Dried Thyme; Crushed
    1/4 ts Dried Basil; Crushed
    1/4 ts Black Pepper
      3 c  Tomatoes; Canned, Diced,
           -Undrained
      1 ts Sugar
      1 md Whole Bay Leaf
 
  Soak the calamari in cold water for 30 minutes.  Drain and pat dry with
  paper towels.  Coat with the seasoned flour and deep-fry in hot oil until
  golden brown.  Arrange on a plate with marinara sauce on the side. Garnish
  with the wrapped lemon.
  
  MARINARA SAUCE:
  
  In a medium-sized saucepan, heat the olive oil.  Add the minced garlic,
  green pepper, celery, onion, and spices.  Saute about 5 minutes, until the
  vegetables become transparent.  Remove from the heat and transfer to a food
  processor with a steel blade.  Add the canned diced tomatoes and juice, and
  the sugar, then puree until smooth.  Place the mixture back in the saucepan
  and bring to a boil.  Add the bay leaf and simmer 15 to 20 minutes. Adjust
  the seasonings and remove the bay leaf
  
  Yield: 2 1/2 cups
 



 
      Title: Jamaican Hot Wings
 Categories: Appetizers
      Yield: 10 servings
 
      1 lb Butter
      8 oz Jamaican Jerk Spice
    1/2 oz Tobasco Sauce
      8 oz Tomato Juice
      8 oz Unbleached Flour
      5 lb Chicken Wings; Or Drumettes,
           -Fresh Not Frozen
           Oil For Frying
 
  NOTE:
  
  Jamaican jerk spice may be found in specialty food stores.
  
  Melt the butter in a 2-quart sauce pot over low heat.  Add the jerk spice,
  Tobasco sauce, and tomato juice.  Blend well and set aside.  Rinse the
  wings under cold running water and pat dry with paper towels.  Dust the
  wing with the flour and deep fry in a heavy pot or skillet in about
  2-inches of hot oil until done.  Place the cooked wings in the sauce
  mixture and allow to marinate just a few minutes.  Drain off any excess
  liquid.  Serve immediately.
  
  Makes 40 to 50 Wings
 



 
      Title: Fried Goat's Cheese with Mint Salad
 Categories: Appetizers
      Yield: 6 servings
 
     12 oz Goat Cheese (in a log)
      1 x  All-purpose Flour
      1 ea Egg
      1 ea Garlic clove, halved
      1 ea Onion, small, finely chopped
      1 tb Olive Oil
      1 tb White Wine Vinegar
      1 ds Hot Pepper Sauce
    3/4 c  Fresh Mint, chopped
      1 x  Salt
      1 x  Pepper
 
  * The egg should be beaten and seasoned with ground nutmeg, 1/2 teaspoon of
  dried thyme. Cut cheese into 6 slices, each about 1/2 inch thick. Dip first
  in flour, then in beaten egg, then in flour again. This can be done ahead
  and refrigerated until ready to cook. Place 1/4 inch oil in the bottom of a
  large skillet; heat until oil is very hot and just begins to smoke. Add the
  cheese slices to the pan and cook quickly on both sides until golden brown.
  Drain on paper towels. Rub the inside of a small salad bowl with the
  garlic, and mix together the chopped onion, olive oil, vinegar, hot pepper
  sauce and mint. Season with salt and pepper. Spoon salad on to individual
  salad plates and place the warm cheese slices on top. Serves 6.
  
  From The Gazette, 91/04/03.
  
  From: James L.
 


 
      Title: VIETNAMESE CRAB SPRING ROLLS
 Categories: Vietnamese, Appetizers, Seafood, Jue
      Yield: 16 servings
 
      2 oz Dried bean thread noodles
           -(MUNG bean)
      3 tb Sm. dried tree-ear mushrooms
      1 lb Ground pork butt
      4    Garlic cloves
           - finely minced or pureed
      1 tb Fish sauce
    1/2 ts Fresh finely ground pepper
      1 c  Flaked crab meat
      1 c  Grated carrot
      1 c  Bean sprouts; tails removed
      4    Shallots; minced -=OR=-
      1 sm -Onion
      2 c  Warm water
    1/4 c  Sugar
     16    12" rice paper wrappers
           - (dried)
           Peanut oil for deep-frying
           Lettuce leaves
           Fresh mint
           Fresh coriander leaves
 
  IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms
  with water until soft and pliable. Drain the noodles and cut into shorter
  lengths; set aside. Remove the hard centers from the mushrooms, coarsely
  chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce
  and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean
  sprouts, shallots and bean thread noodles; set aside. Combine the warm
  water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep
  unused wrappers in their package.) Generously brush it with the sugar
  water; allow it to soften to a very pliable wrapper, about 30 seconds or
  sometime longer (depending upon the brand). With your hands shape 3
  tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long
  cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom
  up and over the roll tightly. Fold both outside edges inward to enclose the
  ends. Continue rolling up into a cylinder; set aside covered with plastic
  wrap. Repeat until all the rolls are done. To cook and brown evenly, the
  roll must be firm and evenly packed. If the wrapper has a tear, bandage it
  with a softened rice-paper remnant. In a preheated wok or saucepan, add oil
  to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do
  not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
  Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove
  and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange
  rolls on a plate lined with lettuce. On another plate, arrange leaves of
  lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish
  with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc
  cham sauce (See RECIPE).
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: Hickory Logs
 Categories: Appetizers, Venison
      Yield: 8 servings
 
      2 lb Hot and Spicy Sausage
      3 ts Pepper
      1 ts Salt
      3 lb Venison
      6 ts Tender Quick Salt
      3 ts Hickory Smoke
      1 ts Sage
 
  Mix and refrigerate for three days.  Divide into four logs.  Heat oven to
  150-200 degrees.  Bake sausage on rack with pan below for six to eight
  hours.



 
      Title: ARTICHOKE DIP
 Categories: Appetizers, Dips, Vegetables, Kump
      Yield: 6 servings
 
     10 oz Frozen artichoke hearts
      1 c  Sour cream
      1 c  Mayonnaise
    1/2 c  Grated Parmesan cheese
 
  PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour
  cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix
  thoroughly. Turn into a baking dish and bake until hot and bubbly.
  
  Makes 3 Cups
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: BEGGARS' PURSES
 Categories: Appetizers, Kump
      Yield: 6 servings
 
-----------------------------------CREPES-----------------------------------
  1 1/2 c  Milk
      4    Eggs
  3 3/4 oz Pastry flour -=OR=-
      3 oz - All-purpose flour -AND-
    3/4 oz - Cake flour
      1 pn Salt
    1/2 oz Melted butter

----------------------------------FILLING----------------------------------
           Chives; blanched
           Caviar
           Sour cream
           -(or creme fraiche)
           Butter; melted
 
  COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and
  pass through a fine strainer. Let rest 1 hour. Add butter before cooking
  the crepes. Cook the crepes and be careful not to brown them. Lay the crepe
  out on a piece of parchment or a clean towel (don't lay out more than 12 at
  a time or they will dry out). Fill with a spoonful of caviar and sour
  cream. Pull the edges of the crepes up to form small purses and tie with a
  chive. Serve warm or at room temperature, lightly brushed with butter.
  These crepes can also be rolled or folded in the more traditional manner if
  forming the purses seems like a daunting task. The result is beautiful,
  however, and worth the extra effort.
  
  This elegant recipe comes from Katherine Alford, chief instructor at the
  New York Cooking School. Katherine used to be the chef at the Quilted
  Giraffe in New York. These crepes are a signature dish of that restaurant.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 



 
      Title: CHEDDAR-CHIVE POPCORN
 Categories: Appetizers, Snacks
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B
      1 c  Popcorn
           Makes about 12 cups popped
      3 tb Unsalted butter;
           -cut into small pieces
      2 ts White-wine Worcestershire
           Sauce
      3 cl Garlic; finely chopped
      3 tb Dried chives
    1/2 c  Finely grated sharp Cheddar
           Cheese, dried*
           Salt, to taste
 
  Preheat the oven to 350 degrees F. Place the popcorn in a large bowl. Put
  the butter, Worcestershire sauce, and garlic in a small saucepan and cook
  over low heat for about 3 minutes until the garlic has softened. Add the
  chives and stir well. Pour over the popcorn and toss. Spread the popcorn
  evenly in a large jelly-roll pan. Bake in the preheated oven for 15
  minutes, removing the pan and stirring occasionally. Remove the pan from
  the oven. Toss the cheese with the popcorn, allow to cool slightly, then
  serve at once, adding salt to taste. Make 12 cups. *The cheese should be as
  dry as possible when added to the popcorn. Spread the grated cheese on a
  plate and chill it, uncovered, in the refrigerator, for several hours or
  overnight. Source: "An Edible Christmas" Cookbook by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C





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