Category: Appetizers

INGREDIENTS

Drain 3 oz can chopped mushrooms
3 oz cream cheese
1 pkg crescent rolls

DIRECTIONS

Combine mushrooms and cream cheese. Unroll rolls to rectangle and spread with mixture. Roll up and slice. Bake 375 degrees 10-15 minutes.

INGREDIENTS

1 cup salad oil
1/2 cup vinegar
1/3 cup dry white wine
1 Tbsp snipped parsley
1 tsp sugar
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp paprika
1/4 tsp whole black peppercorns
1 clove garlic, minced
2 lbs medium shrimp, cooked and cleaned and peeled
2 pkgs frozen artichoke hearts, thawed and halved
1 small onion, peeled and sliced into half rings
1 small can water chestnuts, drained and sliced

DIRECTIONS

In a screw top jar combine oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns and garlic. Cover and shake to blend well. In a four quart container place shrimp, artichoke hearts, onion and water chestnuts. Pour marinade over. Cover and store in refrigerator overnight, stirring occasionally. Makes 12 cups.

INGREDIENTS

1 envelope Lipton Onion Mushroom Soup mix
1/2 lb ground beef
1 cup drained bean sprouts
1/2 cup sliced water chestnuts
2 Tbsp chopped onion
2 pkgs. crescent rolls

DIRECTIONS

Preheat oven to 375 degrees. In a medium skillet combine the first five ingredients. Brown well. Separate crescent rolls and cut each one in half. Place spoonful of mixture in center of each triangle, fold over and seal edges. Place on a cookie sheet and bake for 15 minutes. Makes 32.

INGREDIENTS

1 can chick peas, drained
2 Tbsp sesame paste
2 Tbsp water
juice of one lemon
2 garlic cloves, minced
salt and pepper to taste

DIRECTIONS

Combine all ingredients in processor or blender and blend until smooth. Serve with pita bread triangles, toasted.

INGREDIENTS

1 cup salted cashews
1 cup salted peanuts
1 cup raisins
4 cups corn chips
2 cups oyster crackers
1/2 stick unsalted butter or margarine
2 garlic cloves, minced and mashed
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne pepper

DIRECTIONS

In a large bowl combine nuts, raisins, chips and crackers. In a small skillet melt butter with garlic over low heat stirring in the seasonings and pour mixture over nut mixture tossing thoroughly.

INGREDIENTS

1 cup grated cheddar cheese
3 Tbsp soft butter
1/2 cup sifted flour
1/4 tsp salt
1/2 tsp paprika
24 small stuffed olives

DIRECTIONS

Blend cheese with the butter. Stir in flour, salt and paprika. Mix well. Wrap 1 tsp cheese dough around each olive. Arrange on a cookie sheet and bake 400 degrees for 10-15 minutes.

INGREDIENTS

2 large pkg cream cheese
1/2 cup mayonnaise
1 garlic clove, minced
2 tsp prepared mustard
2 tsp sugar
dash salt
2/3 stick grated extra sharp cheddar cheese
6 tsp sherry
1 pkg langoustines

DIRECTIONS

Melt cream cheese over low heat and add the rest of ingredients. Serve in chafing dish with raw vegetables or firm crackers.

INGREDIENTS

2 cans whole asparagus
2 loaves white bread
1/2 cup butter
8 oz Roquefort cheese
8 oz cream cheese
1 egg, beaten
1 Tbsp mayonnaise

DIRECTIONS

Cut off all crusts. Roll bread flat. Combine cheeses, egg, and mayo and spread with mixture. Place 1 spear on top each piece. Roll up and cut in thirds. Dip each in melted butter. Place on a cookie sheet. Bake 350 degrees 15 minutes. Turn after 7 minutes. Makes about 5 dozen.

INGREDIENTS

2 cans cannellini beans
1/4 cup olive oil
1 Tbsp lemon juice
1/2 tsp salt
pepper
1/4 cup chopped scallions
2 Tbsp chopped fresh parsley
1 can tuna, preferably Italian

DIRECTIONS

Drain beans in colander and rinse with cold water. Drain on paper towels. Put in a bowl. Combine oil, lemon juice, salt and pepper and pour over beans. Add scallions and parsley and mix. Mix in tuna and chill. Serves 8.

INGREDIENTS

12 egg roll skins
1 lb barbequed pork, chopped
1 lb bean sprouts
1/4 lb water chestnuts, chopped
3 ribs celery
2 dried mushrooms, soaked and chopped

Chicken filling for egg rolls:
1 chicken breast
1 tsp cornstarch
1/2 tsp salt
1/2 tsp sugar
2 Tbsp soy sauce
2 Tbsp oil
3 green onions
1 1/2 cups bean sprouts
1/4 cup diced bamboo shoots

DIRECTIONS

Cut the chicken in strips as narrow as possible. Mix with the corn starch, salt, sugar, and soy sauce. Let stand 10 minutes. Heat oil in a skillet, sauté the onions, bean sprouts and bamboo shoots 2 minutes. Season with the remaining soy sauce and remove from the pan. Heat the remaining oil in the skillet – sauté the chicken 2 minutes. Return the veggies and cook 2 minutes. Chill for 30 minutes before stuffing wrappers.

Mix meat and vegetables and drain well. Mound a couple of tablespoons of the mixture on one corner of each egg roll skin and roll up diagonally, tucking in the sides to completely enclose the filling. Seal flap with a dab of egg or water. Fry in hot oil until golden brown and drain well.