Category: Appetizers

INGREDIENTS

1 large pkg cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup crumbled blue cheese
1 Tbsp butter
1/2 tsp curry
1 cup flaked coconut

DIRECTIONS

Combine cheeses until well blended. Chill and form into log. Melt butter in small pan, stir in curry and coconut. Stir until coconut is slightly toasted. Drain on paper towel. Roll cheese log in coconut mixture and coat well. Serve with crackers and fruit.

INGREDIENTS

1 can back fin crabmeat
1/2 lb pkg. cheddar cheese
1/4 lb butter

DIRECTIONS

Melt cheese and butter together on the stove. Flake crab and add to the cheese. Still until hot. Serve with Triscuits or large Fritos.

INGREDIENTS

1 large pkg cream cheese
1 Tbsp lemon juice
1 tsp prepared mustard
1 tsp Worcestershire
2 Tbsp chopped parsley
2 Tbsp chopped onion
2 cans minced clams, drained
1/3 cup crushed saltines

DIRECTIONS

Blend cream cheese with the next 5 ingredients. Mix until smooth. Add drained clams and cracker crumbs. Mix well and chill. Shape into roll about 8″ long and roll in chopped walnuts. Chill.

INGREDIENTS

1 lb fresh chicken livers
2 large onions, quartered
vegetable oil
2 or 3 hard boiled eggs

DIRECTIONS

Pour enough oil in the bottom of pan to cover bottom. Heat. When hot, add the drained livers and cook. After five minutes add the onions and season with salt and pepper. Cook over medium heat until livers are no longer pink. Let cool in pan. Grind all together in meat grinder. Add eggs to grinder too. Adjust seasoning. Serve with crackers or rye bread.

INGREDIENTS

1 lb sharp cheddar cheese
1 small can chopped green chilies
4 oz canned tomatoes
dash cayenne pepper

DIRECTIONS

Melt cheese, chilies, and tomatoes together. Sprinkle pepper and serve with Taco chips.

INGREDIENTS

3 large pkg cream cheese, softened
3 Tbsp lemon juice
3 Tbsp finely chopped green onions
1 1/2 tsp Worcestershire
1/2 tsp garlic juice
4-6 drops Tabasco
4 oz red caviar
2 oz black caviar

DIRECTIONS

Combine first 6 ingredients. Beat on medium speed of mixer until smooth and fluffy. Place on serving plate and shape in 10″ circle. Spoon red caviar into center of cream cheese and spread in 8″ circle. Spread 1″ ring of black caviar around red caviar, leaving a 1″ border. Serve with Melba toast.

INGREDIENTS

2 large pkgs cream cheese
1 Tbsp mayonnaise
1 large clove garlic, minced
2 tsp fine herbs
2 tsp chervil
1 tsp fresh parsley
salt and pepper

DIRECTIONS

Combine all together in food processor and mix well. Makes 2 cups.

INGREDIENTS

3 cups fresh basil leaves
1 cup fresh parsley leaves
3/4 cup grated parmesan cheese
1 1/2 Tbsp olive oil
3 Tbsp pine nuts
11 oz cream cheese
1/2 cup butter, softened
1/2 tsp lemon juice
dash salt
1/8 tsp Tabasco

DIRECTIONS

In processor combine basil, parsley, parmesan and olive oil. Process until smooth. Transfer to small bowl and stir in nuts. In processor combine remaining ingredients. Blend until smooth. Line a 3 cup mold with plastic wrap or dampened cheesecloth. Divide each mixture into thirds and alternate each mixture in the mold, beginning with basil and ending with cheese. Fold cheese cloth over and press to smooth top. Refrigerate one or more hours and unmold.

INGREDIENTS

2 lbs fresh asparagus
boiling water
4 thin slices prosciutto or other ham cut in half
3 Tbsp butter, melted
1/2 cup grated Parmesan cheese

DIRECTIONS

Trim off tough ends of asparagus and cook until stalks are barely tender. Drain well. Divide Asparagus in eight bunches. Roll 1/2 slice ham around the middle of each bunch. Arrange single layer of bunches in greased shallow baking dish. Dot with butter, sprinkle with Parmesan. Bake uncovered in 450 degree oven 15 minutes or until golden crust forms.

INGREDIENTS
Combine:
1 lb can drained artichoke hearts, cut up
1/2 cup mayonnaise
1/2 cup grated parmesan cheese

DIRECTIONS

Put in ovenproof bowl and bake 350 degrees for 45 minutes until hot and bubbly. Serve with Triscuits or other firm cracker.