Category: Appetizers

INGREDIENTS

2 lbs ground beef
1 egg
salt and pepper
1/4 tsp garlic powder
1 bottle chili sauce
1 jar grape jelly

DIRECTIONS

Mix meat with egg and seasonings. Make into cocktail size balls about 1″ in diameter. Brown in frying pan. Pour away fat. In a pot, combine the sauce and jelly. Add browned meat balls and cook for an hour. Serve hot from chafing dish with tooth picks.

INGREDIENTS

1/2 lb ground beef
1/4 cup chopped onion
2 Tbsp chopped green pepper
3/4 cup refried beans
1/4 cup shredded cheddar cheese
1 Tbsp Ketchup
1 1/2 tsp chili powder
4 doz. wonton skins
Vegetable oil
Taco sauce

DIRECTIONS

Combine beef, onion and green pepper in a large skillet. Cook until meat is browned, stirring to crumble. Pour off drippings. Add beans, cheese and ketchup and chili powder. Stir Well. Place 1 tsp of mixture in the center of each wonton skin. Fold top corner over filling, fold side corners over and then roll up jelly roll style. Moisten edges with water to seal. Heat 1 1/2 inches of oil to 375 degrees in a large skillet or wok. Fry 6 at a time 30 seconds on each side until golden. Drain on paper towels. Serve with Taco sauce.

INGREDIENTS

1 pkg frozen chopped spinach, thawed and squeezed dry
1/2 tsp salt
3/4 tsp pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
garlic powder

DIRECTIONS

Mix all together and serve with assorted raw vegetables.

INGREDIENTS

3 Tbsp butter
3 Tbsp Worcestershire
1 tsp salt
1/2 tsp cinnamon
1/4 tsp garlic powder
1/4 tsp cayenne pepper
dash Tabasco
1 lb pecan halves

DIRECTIONS

In a heavy skillet, melt butter. Stir in seasonings. Add pecans and toss until nuts are well coated. Place on single layer on cookie sheet. Bake at 300 degrees 20-25 minutes, stirring often.

INGREDIENTS

Pretzels
Popcorn
Fritos
Nuts
1 stick butter, melted
Garlic salt
1/2 tsp salt
1/2 tsp curry
3 drops Tabasco
3 drops Worcestershire

DIRECTIONS

Mix all together very well and spread out on cookie sheet and bake 250 degrees for 1 hour, stirring occasionally.

INGREDIENTS

1 3/4 cups sifted flour
1/4 tsp salt
3/4 cup unsalted butter or margarine
3 egg yolks, beaten
2-3 Tbsp ice water
4 eggs
1 container ricotta cheese
1 small pkg mozzarella, cut into 1/4″ cubes
1/4 lb Genoa salami, cut into 1/4″ cubes
1 Tbsp grated Parmesan cheese
1/2 tsp pepper

DIRECTIONS

Sift flour and salt into large bowl. Cut in butter. Add yolks and 2 Tbsp water. Work dough until soft enough to gather into ball. Wrap and chill one hour. Beat eggs and ricotta. Stir in mozzarella, salami, Parmesan and pepper. Reserve 1/3 dough and cover. Roll remaining dough on lightly floured surface into 12″ round. Ease into 9″ spring form pan. Roll reserved dough into 10″ round and center on top of filling. Moisten edges of top and bottom crusts and pinch to seal. Set pan on cookie sheet. Bake in preheated oven 350 degrees 1 hour 15 minutes. Cool in pan on rack 35 minutes. Carefully remove sides. Serve warm or room temperature. Serves 12 or more.

INGREDIENTS

8 oz sharp grated cheddar cheese
1 pkg frozen onions, chopped
1 1/2 cups Bisquick
1 cup milk
1 egg
1/4 cup margarine
poppy seeds

DIRECTIONS

Sauté onions in 4 Tbsp margarine. Set aside. Combine Bisquick, milk and egg. Add onions and half the cheese. Pour into greased 9×13 pan. Sprinkle rest of the cheese on top. Drizzle with 4 Tbsp melted margarine over mixture and sprinkle with poppy seeds. Bake 400 degrees 20-25 minutes. Cut into squares.

INGREDIENTS

Combine:
1 Tbsp minced onion
3 Tbsp mayonnaise
1/2 cup grated parmesan cheese
1 can crescent rolls, separate and divide

DIRECTIONS

Spread with mixture and roll up like jelly roll. Cut in slices and bake 375 degrees for 10-15 minutes.

INGREDIENTS

1 can bean dip
1 can diced green chilies
1 carton avocado dip
1 small can chopped black olives
3 hard boiled eggs, chopped
1 medium tomato, chopped
1 cup shredded cheddar cheese
Tortilla chips or veggies

DIRECTIONS

On a plate spread the bean dip into a 7″ or 8″ circle. Top with the drained chilies. Then avocado, then drained olives. Spread each in even layer. Sprinkle on egg, then cheese and last tomato. Serve with Tortilla, Corn Chips , or firm crackers.

INGREDIENTS

Olive oil
12 large fresh mushrooms, stems removed and caps wiped clean
1 small lemon, halved
1/2 cup Pesto
1/3 cup freshly grated Parmesan or Romano cheese

DIRECTIONS

Preheat oven to 375 degrees. Brush bottom of baking dish with olive oil. Rub mushrooms caps with lemon to prevent darkening. Arrange rounded side down in single layer in baking dish. Fill mushrooms with Pesto. Sprinkle tops with 2 1/2 Tbsp cheese. Drizzle small amount oil over each. Bake until filling bubbles, 8-12 minutes. Sprinkle with remaining cheese and serve.