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Appetizers and Dips

VIEWS: 29 PAGES: 23

									                                             **SPICED MEATBALLS**
                                                  Karen Cossman

1 pound ground beef                    1½ teaspoons salt                      ¼ cup vinegar
¾ cup seasoned bread crumbs            ½ teaspoon pepper                      ½ cup brown sugar
4 tablespoons chopped onion            1½ teaspoons accent                    1 tablespoon Worcestershire sauce
1 tablespoon ketchup                   1 tablespoon Parmesan cheese           ½ teaspoon dry mustard
8 drops hot sauce                      2 to 3 tablespoons butter              3 drops Augusta bitters
½ teaspoon horseradish sauce           ½ cup ketchup                          Chopped green onion
2 eggs, well beaten                    ½ cup chili sauce

In a large bowl, combine ground beef, bread crumbs, 2 tablespoons onion, 1 tablespoon ketchup, 4 drops hot
sauce, horseradish, eggs, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon accent and cheese. Mix well and form
into 1-inch meatballs. Melt butter in a large skillet; sauté meatballs in butter until browned. Drain well.
In a large saucepan or stockpot, combine ½ cup ketchup, chili sauce, vinegar, brown sugar, 2 tablespoons onion,
Worcestershire sauce, 1 teaspoon accent, 4 drops hot sauce, mustard, bitters, 1 teaspoon salt, and ¼ teaspoon
pepper. Bring sauce to a boil; reduce heat and simmer for 5 minutes. Add cooked meatballs and simmer for 10
minutes. Transfer to a chafing dish and garnish with green onion.

                                            **SWEDISH MEATBALLS**
                                                  Karen Cossman

1 pound ground beef                   teaspoon pepper                             1 teaspoon paprika
½ pound pork                          1 teaspoon Worcestershire sauce              ½ teaspoon salt
½ cup minced onion                    1 egg                                        teaspoon pepper
¾ cup bread crumbs                    ½ cup milk                                   2 cups water
1 tablespoon parsley                  ¼ cup oil                                    ¾ cup sour cream
½ teaspoon salt                       ¼ cup all-purpose flour

In a large bowl, combine ground beef, pork, onion, bread crumbs, parsley, ½ teaspoon salt, teaspoon pepper,
Worcestershire sauce, egg, and milk; form into walnut-sized meatballs. Heat oil in a large skillet; brown meatballs
for 15-20 minutes. Remove meatballs to a warm platter; keep warm.
Add flour, paprika, ½ teaspoon salt, teaspoon pepper, and water to hot fat in skillet. Stir in sour cream; heat
thoroughly. Return meatballs to pan. Serve immediately.

                                         TANGY COCKTAIL MEATBALLS
                                        (Makes approximately 30 meatballs)

1 pound ground beef                      ½ teaspoon garlic salt                    ¼ cup ketchup
½ cup dry bread crumbs                   Salt to taste                             ¼ cup butter or margarine
½ cup grated Parmesan cheese             Pepper to taste                           2 tablespoons brown sugar
2 eggs, slightly beaten                  Oil                                       3 tablespoons sour cream
1 teaspoon chopped parsley               ¼ cup A1 Steak Sauce

In a large bowl, combine ground beef, bread crumbs, cheese, eggs, parsley, garlic salt, salt, and pepper; mix well.
Shape beef mixture into small meatballs. Heat oil in a large skillet. Sauté meatballs in oil until browned and cooked
thoroughly. Put meatballs in a chafing dish to keep warm.

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In a large saucepan, combine steak sauce, ketchup, butter, and brown sugar; simmer for 15 minutes. Remove from
heat and add sour cream, mixing gently. Pour sauce over meatballs and serve.

                                            **COCKTAIL MEATBALLS**
                                                  Karen Cossman

1 pound ground beef                       Garlic powder                             2 eggs
½ pound sausage                           Salt                                      1 cup tomato juice
¼ green pepper, chopped                   Pepper                                    1 (20 ounce) jar chili sauce
1 medium onion, chopped                   1 cup bread crumbs                        1 (20 ounce) jar grape jelly

For meatballs, combine ground beef, green pepper, garlic powder, pepper, eggs, sausage, onion, salt, bread
crumbs, and tomato juice; form into small meatballs. Bake at 325°F in an ungreased pan for 30-35 minutes.
For sauce, combine chili sauce and grape jelly and simmer. Add meatballs and serve.

                                       **SWEET AND SOUR MEATBALLS**
                                                 Karen Cossman
                                         (Makes 9-10 dozen buffet servings)

2 pounds lean ground beef                 1 teaspoon salt                           1 (12-ounce) bottle chili sauce
1 egg, beaten                             ½ teaspoon black pepper                   1 (10-ounce) jar grape jelly
1 large onion, grated                     2 tablespoons water                       2 teaspoons lemon juice
1 teaspoon finely minced garlic           ¼ cup fine bread crumbs

In a medium bowl, work egg into ground beef with hands. Add onion, garlic, salt, pepper, water, and bread crumbs,
mixing until well combined. Form meat into balls and place in a baking dish. Broil meatballs until brown all the way
through.
In a large pot or crockpot, combine chili sauce, jelly, and lemon juice. Simmer until thoroughly blended. Add
cooked meatballs and simmer for 15-20 minutes, stirring occasionally to keep from sticking. Transfer meatballs and
sauce to a chafing dish to serve.

                                              COCKTAIL HAMBALLS
1½ pounds hamloaf                         ½ cup bread crumbs                        ½ cup apple cider or juice
2 eggs, beaten                            ½ cup milk                                ½ cup cider vinegar
1 teaspoon minced chives                  1 tablespoon shortening or                2 teaspoons cornstarch
2 teaspoons poultry seasoning             bacon drippings                           2 teaspoons water
Pepper to taste                           ½ cup granulated sugar

In a medium bowl, combine hamloaf, eggs, chives, poultry seasoning, pepper, bread crumbs, and milk; form into ½-
inch balls, using firm pressure. Chill for one hour to set.
In a large, heavy skillet, heat shortening until almost smoking. Brown hamballs in hot fat on all sides, reduce heat,
and simmer for 15 minutes. Remove meatballs to a heated platter and keep warm.
In a small bowl, combine sugar, cider, and vinegar; mix thoroughly. Add cider mixture to pan drippings, stirring
constantly. In a small bowl, dissolve the cornstarch in the water; gradually add to cider mixture and bring to a boil.
Reduce heat and simmer sauce for 10 minutes. Return meatballs to skillet and heat through. Serve immediately.


Appetizers and Dips
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                                             **Pizza Snacks**
                                                  Aaron Morford
                                                (Makes one “pizza”)

1 flour tortilla                                               Salt
2 tablespoons tomato sauce                                     Oregano
Garlic powder                                                  ¼ cup Mozzarella cheese

Spread tomato sauce on tortilla. Sprinkle with garlic, salt, and oregano to taste. Sprinkle cheese over top. Broil for
3-5 minutes.

                                                CHEESY BLT PIZZA
                                                (Makes 12 servings)

1 (10-ounce) thin pre-baked pizza shell                        1 cup shredded Co-Jack cheese
4 ounces cream cheese, softened                                ¾ cup chopped fresh tomato
¾ teaspoon Italian seasoning                                   7 slices bacon, cooked until crisp and chopped
¼ teaspoon ground pepper                                       Sliced olives (optional)
2 cups shredded leaf lettuce

Preheat oven to 400°F.
Place pizza shell on a baking sheet and heat in oven for 5 minutes or until slightly crisp; remove from oven and let
cool slightly. In a small bowl, combine cream cheese, Italian seasoning, and pepper; spread on pizza shell to with
½-inch of the edge. Sprinkle shell with lettuce, Co-Jack cheese, tomato, and bacon; top with olives, if desired. Cut
pizza into 12 wedges and serve.

                                            FRESH VEGETABLE PIZZA
                                               (Makes 60 appetizers)

2 (8-ounce) cans Pillsbury crescent dinner rolls               2 cups fresh mushrooms, chopped
1 (8-ounce) carton sour cream                                  1 cup chopped, seeded tomatoes
1 to 2 tablespoons prepared horseradish                        1 cup small broccoli florets
¼ teaspoon salt                                                ½ cup chopped green pepper
teaspoon pepper                                               ½ cup chopped green onions

Preheat oven to 375°F.
Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15x10x1-inch baking pan;
press over bottom and 1 inch up sides; seal perforations. Bake for 14-19 minutes or until golden brown. Cool
completely.
In a small mixing bowl, combine sour cream, horseradish, salt, and pepper until smooth. Spread evenly over
cooled crust. Top with remaining ingredients. Cut into appetizer-size pieces. Store in refrigerator.

                                                   PESTO PIZZA
                                               (Makes 32 appetizers)

2 (2-ounce) loaves regular size Sahara pita bread              ½ cup grated Parmesan cheese
½ cup mayonnaise                                               ½ cup chopped fresh basil
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¼ cup pine nuts, toasted                                     1 small clove garlic, minced

Preheat oven to 375°F.
Cut each pita bread around edge, separating halves. Place cut-side up in a shallow baking pan. Bake for 8
minutes or until slightly crisp, turning once. In a small bowl, combine remaining ingredients until blended. Spread
evenly on pitas. Bake for 8 minutes or until puffed and lightly browned. Cut each into 8 wedges.

                                      **Stuffed Mushrooms**
                                                  Patrick Moore

12 large mushrooms                                           ¼ cup fine bread crumbs
½ cup finely chopped onion                                   ½ cup chopped ham or bacon
1 (3-ounce) package cream cheese

Remove stems from mushrooms; set caps aside. Chop mushroom stems into small pieces. Place stems and onion
in a 1½-quart casserole dish and microwave on high power for 4 minutes, stirring after 2 minutes. Add cream
cheese to hot mixture, mashing and mixing well. Stir in bread crumbs and ham or bacon. Place filling in mushroom
caps.

                                           **STUFFED MUSHROOMS**
                                                 Jennifer Capone
                                               (Makes 24 servings)

24 large fresh mushrooms, 1½” to 2” in diameter           ¼ cup butter or margarine
¼ cup sliced green onions                                 cup fine dry bread crumbs
1 clove garlic, minced                                    ½ cup shredded Cheddar or crumbled Blue cheese

Preheat oven to 425°F.
Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup. In a medium
saucepan, cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and
cheese.
Spoon crumbs mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking pan. Bake for 8-10
minutes or until heated through.

                                         CRAB-STUFFED MUSHROOMS
                                              (Makes 18 appetizers)

1 (6-ounce) package frozen crab meat, thawed               1 tablespoon minced onion
   and drained on paper towels                             2 teaspoons lemon juice
cup mayonnaise                                            teaspoon hot pepper sauce
¼ cup grated Parmesan cheese                               18 medium-sized mushrooms, stems removed

In a small bowl, combine crab, mayonnaise, cheese, onion, lemon juice, and hot pepper sauce. Broil mushroom
caps, rounded-side up, 4 inches from heat, for 3 minutes. Remove and drain well on paper towels. Fill mushroom
caps with crab mixture. Broil for an additional 2-3 minutes or until lightly browned.

                               SPINACH AND SAUSAGE STUFFED MUSHROOMS
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                                              (Makes 8 to 10 servings)

1 (12-ounce) package Stouffer’s frozen Spinach Soufflé           8 ounces bulk Italian sausage, thoroughly
2 tablespoons butter or margarine                                   cooked, drained, and crumbled
3 tablespoons chopped onion                                      ¼ cup grated Parmesan
¾ cup water                                                      2½ to 3 pounds whole white mushrooms,
2⅓ cups herb-seasoned stuffing (not crouton style)                  stems removed

Defrost Spinach Soufflé by cooking in the microwave on medium-low power for 6-7 minutes.
Preheat oven to 400°F.
Melt butter in a medium saucepan; add onion and sauté until translucent. Add water and heat to boiling. Remove
pan from heat; add stuffing and stir until moistened. Stir in soufflé, cooked sausage and ¼ cup of the cheese.
Arrange mushrooms on a baking sheet; fill caps with spinach mixture and sprinkle with cheese. Bake for 10-15
minutes or until cheese and mushrooms are lightly browned.

                                                 BLOOMIN’ ONION
                                                (Makes 8 servings)

              4 sweet onions (8 to 10 ounces each)            3 to 4 quarts vegetable oil

Beer Batter                                     Seasoned Flour                     Chili Sauce
1¼ cups all-purpose flour                       2 cups all-purpose flour           ½ cup mayonnaise
½ cup cornstarch                                2 teaspoons paprika                2 tablespoons ketchup
2 teaspoons paprika                             1 teaspoon ground red              1 tablespoon prepared
2 teaspoons salt                                pepper                             horseradish
2 teaspoons freshly ground pepper               1 teaspoon freshly                 ½ teaspoon hot pepper sauce
½ teaspoon chicken bouillon granules            ground pepper                      ¼ teaspoon ground pepper
½ teaspoon poultry seasoning                    ½ teaspoon chicken                 Pinch salt
1 (12-ounce) can beer                           bouillon granules
                                                ½ teaspoon poultry
                                                seasoning
                                                3 cups milk

Cut 1 inch off the top of each onion; peel, leaving root end intact. With a sharp knife, cut each onion into 4 equal
wedges; cut each wedge in half, being careful not to cut through the root end. With a small sharp knife, cut each
wedge in half again, without cutting through the root end, to form “petals.” Place onions in a large bowl, or several
smaller bowls. Cover onions with ice water and refrigerate overnight.
Remove onions from water. Let drain, root side up, for 15 minutes. With a small knife, cut away the center petals,
leaving a 1-inch circle. Carefully separate petals, being careful not to break them apart. (Onion will look floppy.)
Fill a large Dutch oven or deep fryer with enough oil to come two-thirds up the side of the oven, or according to
manufacturer’s directions. Heat oil over medium-high heat to 360°F.
Meanwhile, whisk all Beer Batter ingredients together in a large bowl. In a medium bowl, combine all Seasoned
Flour ingredients, except milk. Pour milk into a 1-quart glass measure.
Working with one onion at a time, dip each in the Seasoned Flour mixture, twisting to make sure all sections are
well coated; shake off excess. Dip the onion in milk; shake lightly. Return onion to Seasoned Flour, cut side up.
Separate petals and dust between each with Seasoned Flour, shaking off excess. Whisk Beer Batter mixture again
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                                                                                              - 42 -
and dip onion in, cut side up, separating petals and drizzling batter in between to coat. Transfer onion to a wire
rack set over a plate. Let excess batter drain. Repeat with all onions. Meanwhile, whisk all Chili Sauce ingredients
in a bowl.
With tongs, carefully place onion, cut side up, in Dutch oven. Cook until golden brown and onion is cooked through,
about 6 minutes (make sure onion is completely immersed in oil). Drain on paper towels. Repeat process with
remaining onions. Serve warm with Chili Sauce.

                                     MARINATED MUSHROOM BROCHETTES
                                                 (Makes 4 servings)

1 pound large mushrooms, stems removed                        1 teaspoon soy sauce
2 teaspoons Worcestershire sauce                              2 cloves garlic, minced
2 tablespoons ketchup

Blanch the mushrooms in boiling water for about 3 minutes. Drain and pat dry.
In a medium bowl, combine the Worcestershire sauce, ketchup, soy sauce, and garlic. Add the mushrooms and
toss well to coat. Let marinate for at least 30 minutes.
Preheat broiler.
Thread the mushrooms through their sides onto thin, flat skewers; set on a broiler rack. Broil 5 inches from the heat
for about 4 minutes per side.

**COOKING TIP**
     In recipes calling for soy sauce, choose a reduced-sodium or low-sodium version. You will save 145 to 215
milligrams or sodium per teaspoon.

                                                   PARTY DOGS
½ cup Southern Comfort                                        ¾ cup prepared yellow mustard
½ cup dark brown sugar                                        1 pound cocktail wieners (approximately 50)
¾ cup currant, plum, or any tart fruit jelly

In a large skillet, heat Southern Comfort and sugar over medium heat for 3-5 minutes, until thickened. Add jelly and
mustard and stir until dissolved. Add wieners and heat thoroughly, stirring occasionally to coat.

                                               SPICY CHICKEN WINGS
1 medium onion, finely chopped                                                cup brown sugar
4 tablespoons bacon grease, or 3 slices finely chopped bacon                  1 teaspoon salt
½ cup Southern Comfort                                                        ½ teaspoon chili powder
1 pint ketchup                                                                2 dozen chicken wings
Juice of 1 lemon

Lightly brown onion in bacon grease or cook with chopped bacon. Remove from heat. Add Southern Comfort and
ketchup; stir. Add lemon juice, brown sugar, salt, and chili powder; simmer slowly for 10 minutes. Broil or grill
wings, basting often with sauce. Serve wings with any remaining sauce.



Appetizers and Dips
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                                        GINGER CHICKEN-BACON BITES
12 ounces boneless, skinless chicken breasts                  teaspoon garlic powder
¼ cup orange marmalade                                        12 slices bacon
2 tablespoons soy sauce                                       1 (8-ounce) can whole water chestnuts, drained
½ teaspoon ground ginger

Cut chicken breasts into 24 bite-size pieces. In a medium mixing bowl, combine marmalade, soy sauce, ginger,
and garlic powder for marinade. Add chicken pieces; cover and chill for 30 minutes.
Meanwhile, arrange the bacon slices on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 1-2
minutes or until partially cooked but not crisp; drain off fat. Cool. Cut slices in half crosswise.
Cut water chestnuts in half crosswise. Drain chicken pieces. Wrap each piece of bacon around a chicken piece
and a water chestnut half; secure with a wooden pick. Place on the unheated rack of the broiler pan. Broil 4-5
inches from the heat for 3-5 minutes or until chicken is no longer pink in the center, turning once.

                                              LITTLE PARTY BITES
1 pound precooked cocktail smoked sausage links                   2 cups barbecue sauce
1 tablespoon diced onion

In a large skillet, fry sausage links; drain off grease. Add onion and fry for 1 minute. Add barbecue sauce and heat
thoroughly.

                                                   WINGETTES
4 cups all-purpose flour                                      ¼ teaspoon red pepper
4 tablespoons granulated sugar                                5 pound chicken wings, washed and drained
4 tablespoons seasoning salt                                  ¼ cup barbecue sauce

Preheat deep fryer oil to 375°F.
Combine flour, sugar, salt, and pepper in a double paper bag. Place wings, a few at a time, in paper bag and shake
to coat. Deep fry wings for about 10 minutes; drain and put in a large bowl. Pour barbecue sauce over fried wings
and toss a few times to coat.

                                            SAUSAGE SNACK WRAPS
                                                (Makes 48 snacks)

2 (8-ounce) cans Pillsbury crescent dinner rolls              48 fully cooked cocktail smoked sausage links

Preheat oven to 375°F.
Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest side of each
triangle. Roll up from shortest side to opposite point.
Bake on an ungreased cookie sheet for 12-15 minutes or until golden brown. Serve warm with ketchup and
mustard, if desired.



Appetizers and Dips
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                                         HOLIDAY APPETIZER KABOBS
                                              (Makes 16 appetizers)

4 slices (6 ounces) sliced Swiss or Mozzarella cheese            ¼ pound ham, cut into ¾-inch cubes
16 olives                                                        16 midget sized pickles


Cut each cheese slice into 1x6-inch strips. On long wooden skewers, alternately thread cheese strip with olive,
ham cube, and pickle. Chill until ready to serve.

                                        HAM-IT-UP CRESCENT SNACKS
                                              (Makes 20 appetizers)

1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls              1 cup shredded Cheddar
4 thin slices (4x7-inch) ham or 8 thin slices (3¾ x 3¾-inch) ham          2 tablespoons sesame seed
4 teaspoon prepared mustard

Preheat oven to 375°F.
Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place ham slices on rectangles. Spread
ham slices with mustard; sprinkle with cheese. Starting at the shortest side, roll up each rectangle; press edges to
seal. Coat rolls with sesame seed.
Cut each of the 4 rolls into 5 slices, forming 20 slices. Place cut-side down on an ungreased cookie sheet. Bake
for 15-20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

                                               BURGER BUNDLES
                                               (Makes 24 servings)

2 pounds lean ground beef                2 tablespoons water                      2 (8-ounce) packages dinner
1 package onion soup mix                 cup dry bread crumbs                       rolls, split
1 egg                                    ¾ pound Velveeta cheese, cut             Dill pickle slices
½ teaspoon pepper                           into ¼-inch slices

Preheat oven to 400°F.
In a large bowl, mix meat, soup mix, egg, pepper, water, and bread crumbs. Press mixture onto the bottom of a
15x10x1-inch baking pan; prick with a fork. Bake for 10-15 minutes or to desired doneness; drain.
Place cheese over meat. Bake for an additional minute or until cheese begins to melt. Cut into 24 squares. For
each sandwich, cover bottom half of roll with a burger square, pickle slice, and remaining dinner roll half.

                                             CHEESY BEEF NACHOS
                                                (Makes 4 servings)

½ pound ground beef              1 cup Mexican style shredded cheese                Sour cream
½ cup chunky salsa               Chopped onion                                      Sliced jalapeño peppers
4 cups tortilla chips            Chopped tomato                                     Sliced olives



Appetizers and Dips
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In a medium skillet, brown beef over medium-high heat. Stir in salsa and simmer for 2 minutes. Arrange tortilla
chips on a microwave-safe dinner plate; top with meat mixture and sprinkle with cheese. Microwave on high power
for 2-3 minutes or until cheese is melted, rotating plate every minute. Top with onion, tomato, sour cream, jalapeño
peppers, and olives.

Variations:
~ Try serving with store-bought guacamole.
~ To make chicken nachos, prepare as directed substituting 1 (6-ounce) package chicken breast strips, chopped,
  for the ground beef and increasing salsa to 1 cup.
~ To make bean nachos, prepare as directed substituting 1 cup refried beans for ground beef.

                                             SWEET AND SOUR WINGS
                                                  (Makes 48 pieces)

24 chicken wings                          ½ cup currant jelly                        1½ tablespoons cornstarch
cup cider vinegar                        4 tablespoons chili sauce                  cup water
cup granulated sugar                     2 tablespoons soy sauce

Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Cut wings into 3 sections; discard tips and place on prepared baking sheet. In a small saucepan, combine vinegar,
sugar, jelly, chili sauce, and soy sauce. In a small bowl, combine cornstarch and water; gradually add to sauce
mixture. Cook sauce over medium heat until thick. Pour sauce over wings. Bake for 1 hour.

                                          SOUTHWEST CHICKEN FINGERS
                                               (Makes 6 to 8 servings)

1½ pounds boneless, skinless chicken breasts, cut into 3x1-inch strips
cup mayonnaise
cup salsa

In a large bowl, combine mayonnaise and salsa; set aside 6 tablespoons salsa mixture. Add chicken strips to salsa
mixture and toss well; let stand about 30 minutes.
Grill chicken 5 inches from heat for 4 minutes, turning once or broil 5 inches from heat for 4 minutes without turning.
Serve with reserved sauce.

                                          CHEESY TURKEY APPETIZERS
                                                (Makes 36 appetizers)

¾ to 1 cup turkey cut into ½-inch cubes                        ½ cup all-purpose flour
4 tablespoons butter, softened                                 ¼ teaspoon poultry seasoning
1 cup shredded Cheddar

Line a baking sheet with aluminum foil.
In a medium bowl, combine butter, cheese, flour, and poultry seasoning until smooth. Wrap ½ teaspoon dough
around each turkey cube; roll into balls. Place on prepared baking sheet; chill at least 4 hours.
Preheat oven to 375°F.

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Bake appetizers for 10-15 minutes, or until lightly browned. Serve plain or dipped in warm plum sauce or warm
apricot preserves.

                                            **BROILED DRUMMETTS**
                                                 Karen Cossman
                                              (Makes 10-12 servings)

3 pounds chicken wings                          3 tablespoons chili sauce             2 tablespoons vegetable oil
½ cup Amaretto liquid (opt)                     2 tablespoons honey                   ¼ teaspoon dry mustard
6 tablespoons frozen orange juice               2 tablespoons soy sauce               1 clove garlic, minced

Cut chicken wings into 3 sections; discard tips and place remaining sections in a baking pan. In a small saucepan,
combine Amaretto, orange juice, chili sauce, honey, soy sauce, vegetable oil, dry mustard, and garlic; bring to a
boil. Boil sauce for 5 minutes and pour over chicken wings. Marinate wings for 2 hours. Broil wings for 2 hours.

                                                 REUBEN ROLLS
                                            (Makes about 30 appetizers)

cup mayonnaise                                            1 cup shredded Swiss cheese
1 tablespoon Dijon-style mustard                           1 cup sauerkraut, rinsed, drained, and patted dry
½ teaspoon caraway seeds                                      with paper towels
1 cup cooked corned beef, finely chopped                   1 (10-ounce) package refrigerated pizza crust dough

Preheat oven to 425°F.
In a medium bowl, combine mayonnaise, mustard, and caraway seeds. Add corned beef, cheese, and sauerkraut;
toss to blend well. Unroll dough onto a large ungreased cookie sheet. Gently stretch dough into a 14x12-inch
rectangle; cut in half lengthwise.
Spoon half of the filling onto each piece of dough, spreading to within 1 inch from edges. Roll each piece jelly-roll
style from the long side; pinch to seal edges. Arrange rolls, seam-side down, 3 inches apart. Bake for 10 minutes
or until golden brown. Let stand for 5 minutes; cut into 1-inch slices.

                                             CHEESY QUESADILLAS
                                                (Makes 6 servings)

6 (6- or 8-inch) flour tortillas                              Chunky-style salsa
12 Kraft Singles Process Cheese

Place 1 tortilla on a microwave-safe plate. Place 2 cheese slices on half of tortilla; fold tortilla in half to cover
cheese. Cover plate and microwave on high power for 25-40 seconds or until cheese begins to melt. Let stand,
covered, for 1 minute or until cool enough to eat. Fold in half again and serve with salsa. Repeat with remaining
ingredients.

Variations:
~ To make veggie quesadillas, prepare as directed, topping cheese with sliced red and green bell pepper or your
  favorite vegetables.
~ To make turkey and cheese quesadillas, prepare as directed, topping cheese with sliced turkey.
~ To make ham and cheese quesadillas, prepare as directed, topping cheese with 1 slice of ham.

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                                         CHEESY SPINACH PARTY LOAF
                                                 (Makes 2cups)

1 (1½-pound) round sourdough bread loaf                       1 pound Velveeta cheese, cubed
cup butter or margarine                                      1 (10-ounce) package frozen chopped spinach,
cup chopped red or green pepper                                 cooked, drained, and squeezed
cup chopped celery                                           ¼ teaspoon dried rosemary
cup chopped onion

Preheat oven to 350°F.
Cut a slice from the top of the bread, remove center leaving a 1-inch shell. Cut removed bread into bite-size
pieces; reserve. Brush the insides of shell with 3 tablespoons butter, melted. Place shell and reserved bread on a
cookie sheet. Bake for 20 minutes.
In a medium skillet, sauté peppers, celery, and onions in remaining butter until tender. Add cheese; stir over low
heat until cheese is melted. Stir in spinach and rosemary; heat thoroughly, stirring constantly. Pour into bread
shell; serve with reserved bread, top slice, and assorted vegetable dippers.

                                           HOSPITABLE CHEESE LOG
                                             (Makes about 40 servings)

1 (4-ounce) package bleu cheese, crumbled
1 (8-ounce) package cream cheese, softened
2 teaspoons whiskey (optional)
¾ teaspoon dry mustard
1cups coconut flakes

In a medium bowl, cream bleu cheese and cream cheese until soft. Add whiskey and dry mustard; mix well. Chill
slightly, then shape into a log about 2 inches in diameter. Roll in coconut. To serve, cut log into ¼-inch slices and
serve with fruit or crackers.

                                 **BRAUNSCHWEIZER-CREAM CHEESE MOLD**
                                                  Karen Cossman

12 ounces braunschweizer, softened                            ¼ teaspoon salt
2 (8-ounce) packages cream cheese, softened                   ¼ teaspoon white pepper
3 tablespoons minced green onion                              ½ teaspoon garlic powder
1 tablespoon lemon juice                                      1 tablespoon half and half
1½ teaspoons Worcestershire sauce                             ½ cup chopped almonds, toasted
6 drops Tabasco sauce                                         10 small olives with pimiento, sliced

In a large bowl, combine braunschweizer, 1 package cream cheese, onion, lemon juice, Worcestershire sauce,
Tabasco sauce, salt, pepper, and garlic powder; mix well. Cover and chill.
Form paté into desired shape. In a small bowl, mix remaining cream cheese and half and half until thin enough to
spread. Coat paté with cream cheese mixture; decorate with almonds and olives.

                                            SOUTHERN CHEESE LOG

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1 (8-ounce) package fruit flavored cream cheese               ½ cup chopped almonds, toasted
1½ cups shredded Swiss cheese                                 Chopped parsley
2 tablespoons Southern Comfort                                Sesame seeds, toasted
1 tablespoon parsley, chopped

In a large mixing bowl, blend cheeses. Add Southern Comfort and 1 tablespoon parsley, beating until smooth. Stir
in almonds. With hands, form mixture into a log about 10 inches long. Press remaining parsley and sesame seeds
into cheese, to form rows. Wrap in plastic and refrigerate until ready to serve. May be frozen.

                                         CRESCENT-WRAPPED GOUDA
                                                (Makes 8 servings)

1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls                  1 egg, beaten
1 (7-ounce) round natural Gouda cheese

Preheat oven to 350°F.
Separate dough into 4 rectangles; firmly press perforations to seal. Place one rectangle on top of a second, repeat
with remaining rectangles making two double-thick rectangles. Press each into a 6-inch square. Cut cheese round
in half crosswise to form 2 circles; remove wax; place a cheese circle in the center of each dough square.
Pull corners of dough to top center of cheese. Press dough tightly against cheese. Twist dough in the center to
seal, twisting off excess dough. Press seams to seal. Repeat to make a second gouda wrap.
Press out excess dough. With canape cutter or paring knife, cut out decorative shapes; place on top of each gouda
wrap. Brush with beaten egg. Place wraps three inches apart on an ungreased cookie sheet. Bake for 18-22
minutes or until golden brown. Cool for 10 minutes before serving.

                                            **PARTY CHEESE BALL**
                                                 Karen Cossman

2 (8-ounce) packages cream cheese, softened                      1 tablespoon chopped pimiento
2 cups (8 ounces) shredded sharp cheddar cheese                  1 tablespoon chopped onion
2 teaspoons Worcestershire sauce                                 1 tablespoon green pepper
1 teaspoon lemon juice                                           Finely chopped pecans

In a medium bowl, combine softened cream cheese and cheddar cheese. Add remaining ingredients; mix well.
Shape into a ball. Serve with crackers.

                                                QUESADILLA PIE
                                              (Makes 6 to 8 servings)

2 (4-ounce) cans chopped green chilies, drained               1 cup Bisquick baking mix
4 cups shredded Cheddar cheese                                4 eggs
2 cups milk

Preheat oven to 425°F. Grease a 10x1½-inch pie plate.
Sprinkle onions and cheese in prepared plate. Place milk, Bisquick, and eggs in blender, blend on high speed for
15 seconds, until smooth. Pour milk mixture into pie plate. Bake for 25-30 minutes or until a knife inserted between
the center and edge comes out clean. Cool for 10 minutes. Serve with sour cream and guacamole, if desired.
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                                      SOUTHERN COMFORT GRAHAM ROLL
                                               (Makes about 28 slices)

2 cups pecans or walnuts, chopped                     8 ounces graham cracker crumbs
½ pound dates, chopped                                1 (6-ounce) jar maraschino cherries, drained and chopped
5 ounces Southern Comfort                             ¼ cup evaporated milk
8 ounces miniature marshmallows

In a large bowl, marinate 1 cup nuts and dates in 4 ounces of the Southern Comfort for a half hour. In a medium
bowl, combine marshmallows, graham cracker crumbs, cherries, milk, and remaining Southern Comfort. Add to
marinated mixture and mix thoroughly by hand.
Form into a roll about 1½ inches in diameter. Roll in remaining nuts, to cover. Wrap in aluminum foil and
refrigerate for at least 24 hours. Slice into pieces about a ½-inch thick. Refrigerate until ready to serve.

                                           CRUNCHY COMFORT PECANS
                                                   (Makes 2 cups)

2 cups pecan halves                       1 teaspoon orange juice                    Dash nutmeg
1 teaspoon salt                           1 teaspoon vanilla extract                 4 tablespoons brown sugar
½ cup Southern Comfort                    Pinch ground cinnamon

Spread pecans in a shallow baking dish; sprinkle with salt. In a small bowl, combine Southern Comfort, orange
juice, vanilla, cinnamon, and nutmeg; pour over pecans, stirring until all are moistened. Marinate for 1 hour, stirring
occasionally.
Preheat oven to 275°F.
Sprinkle pecans with half of the brown sugar; stir until all are coated. Bake for 30-35 minutes, stirring every 10
minutes. Add remaining brown sugar; bake for an additional 10-15 minutes, stirring every few minutes. Toward the
end of cooking, watch nuts carefully; they will scorch if overcooked. Test for doneness by cooling and tasting a few
nuts; they should be crunchy, not chewy. Cool on waxed paper, separating with a fork as they cool.

                                             MARYLAND CRAB PUFFS
                                                (Makes 36 appetizers)

½ cup mayonnaise                                               1 cup lump crab meat or imitation crab, flaked
9 slices white bread                                           1 tablespoon lemon juice
1½ cups shredded Monterey Jack                                 ¼ teaspoon hot pepper sauce
½ cup chopped green onions

Preheat oven to 350°F. Lightly brush 36 miniature muffin pan cups with about 1 tablespoon of the mayonnaise.
Trim crusts from bread; cut each slice into 4 squares. Lightly press bread into muffin cups. In a medium bowl,
combine remaining mayonnaise, cheese, onions, crab, lemon juice, and hot pepper sauce.
Spoon 1 heaping teaspoon of the crab mixture into each bread-lined muffin cup. Bake for 15-20 minutes or until
lightly browned.

                                                  MEXICAN FUDGE

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2 (8-ounce) packages shredded taco cheese                      ½ small (8-ounce) jar hot jalapeño salsa
3 eggs

Preheat oven to 350°F. Spray a quiche dish with nonstick cooking spray.
Sprinkle one package of cheese evenly on the bottom of prepared dish. In a small bowl, combine eggs and salsa;
evenly pour over cheese. Sprinkle remaining cheese on top.
Bake for 30 minutes. Let stand for 15 minutes. Cut into squares and serve with taco chips.

                                           CRAB AND CORN BEIGNETS
                                                 (Makes 18 beignets)

¼ cup fat-free egg substitute           1 teaspoon honey                       1 cup flaked crab
¼ cup skim milk                         1 teaspoon Dijon mustard               1 cup corn
2 tablespoons unbleached flour          ½ teaspoon baking powder               1 tablespoon fresh parsley, minced
1 teaspoon olive oil                    ½ teaspoon black pepper

In a medium bowl, whisk together the egg, milk, flour, oil, honey, mustard, baking powder, and pepper until smooth.
Stir in the crab, corn and parsley.
Coat a large nonstick frying pan with cooking spray; let warm over medium heat for 2 minutes. Drop scant
tablespoons of the crab mixture into the pan; flatten lightly with the back of a spoon to form beignets that are about
2 inches in diameter. Cook for 2-3 minutes per side, or until golden. If necessary, reduce the heat to keep the
beignets from getting too dark before they’re cooked through.
(FYI—Beignet is the French word for a fritter)

                                         SPINACH-CHEESE BAGEL BITES
                                                 (Makes 8 servings)

4 one-day-old bagels                                                     cup minced onion
4 ounces fresh spinach, stems removed, chopped (4 cups)                  ¼ teaspoon salt
1 cup shredded Provolone cheese                                          ¼ teaspoon pepper
¾ cup shredded Swiss cheese                                              ¼ teaspoon ground nutmeg

Preheat oven to 375°F. Line a baking sheet with aluminum foil.
Split bagels in half horizontally. With a grapefruit spoon, hollow out some of the bread (crumbs can be discarded or
saved for use as bread crumbs).
Place spinach in a microwave-safe bowl; sprinkle lightly with water. Cover loosely and microwave on high power
until spinach is wilted, about 1 minute and 20 seconds. Remove and drain well. In a small bowl, combine spinach
Provolone, Swiss, onion, salt, pepper, and nutmeg.
Place bagel shells on prepared sheet. Place about ¼ cup of the spinach mixture on each bagel. Bake for 8-10
minutes until cheese has melted and edges of bagels are lightly toasted. Cut each bagel in half into quarters to
make a total of 32 pieces.

                                           BROILED SHRIMP CHUTNEY
                                                  (Makes 1½ cups)

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                                                                                              - 42 -
1 pound medium shrimp, shelled and deveined                   ¼ cup minced red onion
½ cup mayonnaise                                              ½ teaspoon grated lime peel
½ teaspoon dried red pepper                                   2 tablespoons lime juice
2 tablespoons chutney, finely chopped                         1 teaspoon grated fresh ginger

In a medium bowl, toss shrimp with ¼ cup of the mayonnaise and the dried red pepper. In a shallow baking pan,
broil shrimp 5 inches from heat for 4 minutes or until pink, turning once. Cool slightly; chop finely.
In a medium bowl, toss shrimp with remaining ¼ cup mayonnaise, chutney, onion, lime peel, lime juice, and ginger.
Cover and chill for at least 1 hour. Serve on cucumber slices, rice crackers, or wrapped in lettuce leaves. Garnish
as desired.

                                           SMOKED SALMON SPREAD
                                              (Makes about 1¼ cups)

2 (3-ounce) packages cream cheese, softened                             2 teaspoons lemon juice
3 ounces smoked salmon, finely chopped                                  ¼ teaspoon hot pepper sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed            ¼ cup mayonnaise

In a medium bowl, beat cream cheese until smooth. Stir in smoked salmon, dill, lemon juice, and hot pepper sauce
until well mixed. Stir in mayonnaise until blended. Cover and chill. Spoon or pipe onto Belgian endive leaves or
serve with party breads or crackers. Garnish as desired.

                                                 **B.L.T BITES**
                                                 Judy Craport
                                            (Makes 16 to 20 servings)

16 to 20 cherry tomatoes                                      3 tablespoons grated
1 pound bacon, cooked and crumbled                            Parmesan cheese
½ cup mayonnaise or salad dressing                            2 tablespoons snipped fresh parsley
cup chopped green onions

Cut a thin slice off of each tomato top. Scoop out the pulp with a small spoon, and place each tomato, cut side
down, on paper towels to remove liquid. Discard pulp.
In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Prepare appetizers several
hour ahead of time to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and
refrigerate.

                                     POPCORN WITH RUM CARAMEL GLAZE
                                              (Makes about 10 cups)

½ cup butter or margarine                                     ½ teaspoon salt
1 cup packed brown sugar                                      10 cups freshly popped popcorn
½ cup 80-proof dark rum                                       cup unsalted peanuts
¼ cup light corn syrup

Grease a roasting pan.


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In a medium saucepan, heat butter, sugar, rum, syrup, and salt over medium heat, stirring to dissolve sugar. Syrup
is ready when a candy thermometer reads 248° or when a few drops of the mixture form a hard ball in cold water.
Combine popcorn and peanuts in prepared roasting pan; drizzle with caramel syrup and stir well. Cool until
hardened.

                                               BARBECUE CHEX MIX
2 cups Corn Chex                          2 cups Rice Chex                          2 sticks oleo
2 cups Wheat Chex                         2 cups pretzels                           2 tablespoons seasoning salt
2 cups Bran Chex                          1 cup nuts                                ¼ cup barbecue sauce

Preheat oven to 250°F.
Pour cereal into a large casserole dish; set aside. Melt oleo; mix in salt and barbecue sauce. Pour barbecue
mixture over cereal. Bake cereal for 1 hour, stirring every 15 minutes.

                                              CHRISTMAS SNACK MIX
                                                   (Makes 16 cups)

1 (16-ounce) jar dry-roasted peanuts                           1 (14-ounce) bag chocolate covered peanuts
2 (16-ounce) bags red and green M&M’s                          1 (7-ounce) jar wheat germ nut snack
2 (16-ounce) bags red and green peanut M&M’s

Mix all ingredients in a large bowl. Store in a covered container.

                                              CHEX CARAMEL CORN
                                                  (Makes 9½ cups)

4½ cups Chex cereal (corn, rice, or combination)               ¼ cup butter or margarine
4 cups popped popcorn                                          2 tablespoons light corn syrup
¼ cup plus 2 tablespoons packed brown sugar                    ¼ teaspoon vanilla

Microwave Directions
Mix cereal and popcorn in a large microwave-safe bowl; set aside.
In another microwave-safe bowl, heat remaining ingredients on high power for about 2 minutes, stirring after 1
minute, until mixture is boiling. Pour over cereal mixture, stirring evenly until coated.
Microwave cereal mixture, uncovered, on high power for 5-6 minutes, stirring and scraping the bowl every 30
seconds.
Spread on waxed paper to cool, stirring occasionally to break up. Store in an airtight container.

Oven Directions
Preheat oven to 250°F.
Mix cereal and popcorn in a large roasting pan; set aside. Heat remaining ingredients to boiling in a 2-quart
saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated.
Bake for 45 minutes, stirring every 15 minutes.
Spread on waxed paper to cool, stirring occasionally to break up. Store in an airtight container.
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                                           HONEY CRUNCH SNACK MIX
                                               (Makes about 7 cups)

3 cups Quaker Corn Bran cereal                 1 teaspoon cinnamon                    cup honey
1 cup Quaker Oats (quick or old                ¼ teaspoon salt                        ¼ cup packed brown sugar
   fashioned, uncooked)                        ½ cup butter or margarine              ½ cup raisins
1 cup coarsely chopped nuts

Preheat oven to 325°F.
In large bowl, combine cereal, oats, nuts, cinnamon, and salt; set aside. In a small saucepan, combine butter,
honey, and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well
blended. Pour over cereal mixture; mix until thoroughly coated. Spread evenly into a 15x10-inch jelly-roll pan.
Bake for 20-25 minutes or until mixture is golden brown, stirring occasionally. Immediately spread mixture onto a
waxed paper covered cooling rack. Stir in raisins. Cool completely. Store in a tightly covered container in a cool
dry place.

                                                **VEGETABLE DIP**
1 (6-ounce) package cream cheese                               2 tablespoons horseradish
4 tablespoons mayonnaise                                       2 to 3 tablespoons powdered sugar
½ onion, grated                                                Salt to taste
1 teaspoon Worcestershire sauce

In a medium mixing bowl, beat cream cheese and mayonnaise until fluffy. Add onion and Worcestershire sauce;
mix well. Add horseradish, powdered sugar, and salt; mix well.

**COOKING TIP**
     Make measuring honey easier by spraying the measuring cup with vegetable cooking spray – the honey will not
stick to the cup!

                                         CRANBERRY ORANGE CHEX MIX
                                                  (Makes 10 cups)

3 cups Corn Chex cereal                 1 cup sliced almonds                    ¼ cup orange juice concentrate
3 cups Rice Chex cereal                 ¼ cup butter, melted                    ½ cup dried cranberries
3 cups Wheat Chex cereal                ¼ cup packed brown sugar

Preheat oven to 300°F.
In a large bowl, combine cereals and almonds; set aside.
In a 1-cup microwave-safe bowl, heat butter, brown sugar, and orange juice on high power for 30 seconds; stir.
Pour butter mixture over cereal mixture, stirring until evenly coated. Pour into a large roasting pan.
Bake uncovered for 30 minutes, stirring after 15 minutes. Stir in cranberries; cool. Store in an airtight container or
plastic food-storage bag.

                                            CREAMY SAUCE CHIP DIP

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1 (16-ounce) carton French onion dip                          6 ounces barbecue sauce

Spoon dip into a medium serving bowl; stir in barbecue sauce. Serve with raw vegetables or chips for dipping.

                                  CHEESY WONTONS WITH SWEET AND SOUR DIP
                          (Makes 12 servings with 2 tablespoons dipping sauce per serving)

3 to 4 cups vegetable oil                                     24 square wonton wrappers
12 ounces (3 to 4 cups) Jalapeño-Jack cheese,                 1 (8-ounce) package cream cheese, softened
   cut into ¾-inch cubes                                      cup bottled sweet and sour sauce

Heat oil in a deep skillet to 375°F.
Place 1 cube of Jalapeño-Jack cheese in the middle of a wonton wrapper. Fold in half to form a triangle, sealing
edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers. Fry
wontons in preheated oil 6 to 8 at a time for 4 minutes or until golden brown; drain on paper towels.
For dip, combine cream cheese and sweet-sour sauce in a small bowl until smooth. Serve wontons with sauce for
dipping.

                                           SAUSAGE CON QUESO DIP
                                                  (Makes 4 cups)

1 pound Bob Evans Zesty Hot Roll sausage                    1 small tomato, diced
1 (16 ounce) package pasteurized process                    1 (4.5 ounce) can chopped green chilies, drained
   cheese spread                                            Tortilla chips

In a large saucepan, crumble and brown sausage over medium heat. Drain on paper towels then return sausage to
saucepan. Cut cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in
tomato and green chilies. Serve warm with tortilla chips.

                                                  ITALIAN SALSA
                                                  (Makes 2 cups)

1 (28-ounce) can Italian style peeled tomatoes,          ½ cup chopped red onion
   well drained and chopped                              4 artichoke hearts in brine, well drained and chopped
1 (9-ounce) jar Tuscan peppers, stems                    1 tablespoon red wine vinegar
   removed, well drained and chopped                     1 tablespoon chopped oregano

Thoroughly drain tomatoes and peppers. In a medium bowl, mix together all ingredients. Store covered in
refrigerator. Let stand at room temperature for 30 minutes before serving.

                                               HOT ARTICHOKE DIP
                                                 (Makes 2½ cups)

1 cup Miracle Whip                                                 1 clove garlic, minced
1 (14-ounce) can artichoke hearts, drained and chopped             Chopped tomato (optional)
1 cup grated Parmesan cheese                                       Sliced green onions (optional)

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Preheat oven to 350°F.
In a large bowl, combine Miracle whip, artichoke hearts, cheese, and garlic; mix well. Spoon mixture into a 9-inch
pie plate or a quiche dish.
Bake for 20-25 minutes or until lightly browned. Sprinkle with tomato and onions, if desired. Serve with crackers.

                                                 FIESTA SPREAD
                                                 (Makes 3½ cups)

1 pound ground beef                        1 teaspoon salt                      1 (16-ounce) can refried beans
½ cup chopped onion                        1 tablespoon chili powder            Hot pepper sauce to taste
¼ cup chopped green bell pepper            ½ teaspoon ground cumin              ½ cup shredded Cheddar cheese
1 clove garlic, minced                     2 tablespoons ketchup

In a large skillet, brown beef with onion, green pepper, and garlic. Add salt, chili powder, cumin, and ketchup; mix
well. Mash in refried beans; heat, stirring frequently. Add pepper sauce and garnish with cheese. Serve warm.

                                        MIDDLE EASTERN CHICKPEA DIP
                                               (Makes about 2 cups)

1 (16-ounce) can chickpeas,              ¼ cup finely minced fresh parsley            teaspoon black pepper
   rinsed and drained                    Juice of 2 lemons                            Dash of soy sauce
½ cup nonfat yogurt                      5 teaspoons tahini                           Pinch of ground red pepper
¼ cup minced scallions                   3 cloves garlic, minced

In a food processor, process the chickpeas until smooth, stopping to scrape down the sides of the container as
necessary. Add all remaining ingredients; process until smooth and creamy. (If necessary, add a small amount of
water to achieve the proper consistency.)
Spread dip in an even layer on a large shallow platter. If not serving immediately, cover and chill. Let warm to
room temperature for best flavor.

                                                   VEGGIE DIP
1 cup mayonnaise                                              Several drops Worcestershire sauce
1 cup sour cream                                              2 tablespoons ketchup
1 package ranch dressing mix                                  3 to 4 tablespoons Thousand Island Dressing

In a medium bowl, beat mayonnaise and sour cream until well combined. Add dressing mix, Worcestershire sauce,
ketchup and dressing; mix well.

                                        SHRIMP AND CREAM CHEESE DIP
12 ounces cream cheese                                        1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce                             ½ bottle chili sauce
1 tablespoon lemon juice                                      1 (4½-ounce) can shrimp
1 small onion, chopped



Appetizers and Dips
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In a medium mixing bowl, beat cream cheese, Worcestershire sauce, lemon juice, onion, and mayonnaise until well
combined. Spread on the bottom of a flat plat. Spread chili sauce evenly over cheese mixture. Garnish with
shrimp.

                                                HOT SPINACH DIP
                                                 (Makes 2½ cups)

1 cup Miracle Whip                                                      1 clove garlic, minced
1 (10-ounce) package frozen chopped spinach, well drained               1 tomato, chopped (optional)
1 cup shredded Cheddar or Swiss cheese                                  Sliced green onions (optional)
½ cup grated Parmesan cheese

Preheat oven to 350°F.
In a large bowl, combine Miracle Whip, spinach, cheeses, and garlic; mix well. Spoon spinach mixture into a 9-inch
pie plate or a quiche dish.
Bake for 20-25 minutes or until lightly browned. Sprinkle with tomato and onions, if desired. Serve with crackers.

                                            BAKED CHEESY CHILI DIP
                                                  (Makes 4 cups)

1 pound Velveeta cheese, cubed                                1 (15-ounce) can chili without beans
½ cup finely chopped onion                                    1 (4-ounce) can chopped green chilies

Preheat oven to 350°F.
Combine all ingredients in a 1-quart casserole dish. Bake for 20-25 minutes or until thoroughly heated. Stir before
serving. Serve hot with toasted bread slices or tortilla chips.

                                                    FIESTA DIP
                                              (Makes about 1½ cups)

½ cup shredded cucumbers                                      1 clove garlic, minced
1 cup sour cream                                              ½ teaspoon dried thyme
½ cup minced sweet red peppers

Squeeze all excess moisture from the cucumbers; place in a small bowl. Stir in the sour cream, peppers, garlic,
and thyme. Transfer to a serving bowl and chill. Serve with pita wedges, crackers, or raw vegetables.

                                      WARM BROCCOLI AND CHEDDAR DIP
                                               (Makes about 3 cups)

1 envelope Lipton vegetable recipe soup mix                   1 (10-ounce) package frozen chopped broccoli or
1 (16-ounce) container sour cream                                spinach, thawed and squeezed dry
1 cup shredded Cheddar cheese

Preheat oven to 350°F.
In a 1-quart casserole dish, combine soup mix, sour cream, ¾ cup cheese, and broccoli; stir until smooth. Top with
remaining cheese. Bake for 30 minutes.
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                                                   SPINACH DIP
                                                (Makes about 3 cups)

1 (10-ounce) package frozen chopped spinach, thawed                 1 cup mayonnaise
   and drained                                                      1 (8-ounce) can water chestnuts, drained and
1 (1.4-ounce) package vegetable soup and recipe mix                    chopped (optional)
1½ cups sour cream                                                  3 green onions, chopped

In a medium bowl, combine spinach, soup mix, sour cream, mayonnaise, water chestnuts, and green onions.
Cover and chill. Serve with fresh vegetables, crackers, or chips. Garnish as desired.

                                              CREAMY ORANGE DIP
                                                  (Makes 1½ cups)

1 cup Miracle Whip                                             ½ cup sour cream
3 tablespoons granulated sugar                                 1 teaspoon grated orange peel

In a small bowl, combine all ingredients; mix well. Cover and refrigerate.

Serving Suggestions:
~ Serve with chicken nuggets or hot cooked turkey nuggets
~ Mix with leftover cooked turkey or chicken for Turkey-Orange Salad
~ Spread on bread for Turkey-Orange Sandwiches
~ Serve with assorted vegetable dippers.

Variations:
~ Substitute ½ cup orange preserves for sugar and orange peel.
~ Add ¼ cup Dijon mustard

                                                FRENCH ONION DIP
                                               (Makes about 2½ cups)

2 cups sour cream                                  1 (1.9-ounce) package French onion soup and recipe mix
½ cup mayonnaise

In a medium bowl, combine sour cream, mayonnaise, and soup mix; cover and chill. Serve with fresh vegetables or
potato chips. Garnish as desired.

                                               CUCUMBER DILL DIP
                                               (Makes about 2½ cups)

1 (8-ounce) package light cream cheese, softened                     1 tablespoon lemon juice
2 tablespoons sliced green onion                                     2 teaspoons snipped fresh dill or ½
2 medium cucumbers, peeled, seeded and chopped                          teaspoon dried dillweed
1 cup mayonnaise                                                     ½ teaspoon hot pepper sauce



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In a medium mixing bowl, beat cream cheese until smooth. Stir in remaining ingredients; cover and chill. Serve
with fresh vegetables, crackers, or chips. Garnish as desired.

                                             HOT ARTICHOKE DIP
                                             (Makes about 2 cups)

1 (14-ounce) can artichoke hearts, drained and chopped                ½ cup sour cream
cup grated Parmesan cheese                                           teaspoon hot pepper sauce
½ cup mayonnaise

Preheat oven to 350°F.
In a medium bowl, combine artichoke hearts, cheese, mayonnaise, sour cream, and hot pepper sauce; spoon into a
small oven-proof dish. Bake for 30 minutes or until hot and bubbly. Serve with melba toast or corn chips.

                                              SHRIMP LOUIS DIP
                                             (Makes about 3½ cups)

1 cup mayonnaise                     ¼ cup chili sauce                  teaspoon black pepper
1 cup sour cream                     1 tablespoon horseradish           2 cups finely chopped cooked shrimp
cup chopped green pepper            ¼ teaspoon salt

In a medium bowl, combine mayonnaise, sour cream, green pepper, chili sauce, horseradish, salt, and pepper. Stir
in shrimp. Cover and chill. Serve with crackers.

                                               **DAYTON DIP**
                                                 Diana Craport

1 package Jimmy Dean hot sausage                            1 jar pimentos
½ pound Velveeta cheese, cut into cubes                     1 teaspoon tobasco sauce
Milk

In a large saucepan, brown sausage over medium heat breaking up into pieces. Drain fat.
Place cheese, a small amount of milk, pimentos, and tobasco sauce in skillet with browned meat. Heat until cheese
is thoroughly melted. Add more cheese or milk to attain desired thickness. Add more tobasco sauce to attain
desired flavor. Serve with nacho chips or on omelets.

                                           HOT CHEDDAR-BEAN DIP
                                             (Makes about 2½ cups)

½ cup mayonnaise                                            1 (4-ounce) can chopped green chilies, undrained
1 (16-ounce) can pinto beans, drained and mashed            ¼ teaspoon hot pepper sauce
1 cup shredded Cheddar cheese

Preheat oven to 350°F.
In a medium bowl, combine all ingredients; spoon into an oven-proof dish. Bake for 30 minutes or until hot and
bubbly. Serve with corn or tortilla chips.


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                                                                                           - 42 -
                                                  GREEN ONION DIP
                                                (Makes about 2 cups)

1 cup mayonnaise                                               ½ cup parsley sprigs
1 cup sour cream                                               1 teaspoon Dijon mustard
½ cup sliced green onions                                      1 clove garlic, crushed

In a blender or food processor, process all ingredients until almost smooth. Cover and chill. Serve with fresh
vegetables, crackers, or chips.

                                                 SPRING HERB DIP
                                                (Makes about 2 cups)

1 cup mayonnaise                                               ½ cup parsley sprigs
1 cup sour cream                                               1 teaspoon Dijon mustard
¼ cup sliced green onions                                      ½ cup fresh dill sprigs

In a blender or food processor, process all ingredients until almost smooth. Cover and chill. Serve with fresh
vegetables, crackers, or chips.

                                                 GINGER LIME DIP
                                                (Makes about 1 cup)

½ cup mayonnaise                                               1 tablespoon lime juice
½ cup sour cream                                               1 tablespoon honey
2 teaspoons grated lime peel                                   1 teaspoon minced candied or crystallized ginger

Combine all ingredients in a medium bowl; cover and chill. Serve with fresh fruit.

                                     CHEESY CRAB AND BROCCOLI SPREAD
                                                (Makes about 6 cups)

1 (40-ounce) package Stouffer’s frozen Family                  ⅓ cup chopped green onion
   Style Favorites Broccoli Au Gratin                          1 teaspoon hot pepper sauce
½ pound (1½ cups) chopped imitation crab meat                  ½ teaspoon salt
½ cup milk                                                     French bread and/or pita chips
½ cup shredded Cheddar

Defrost broccoli by cutting a vent in the film and microwave on high power for 12-13 minutes; stir.
Preheat oven to 400°F.
Place defrosted broccoli in the bowl of a food processor and process until broccoli is about ½-inch in size. Combine
processed broccoli, crab, milk, cheese, onion, hot pepper sauce, and salt in a large bowl; transfer to a 2-quart
baking dish.
Bake for 30-35 minutes or until heated through. Serve warm with French bread or pita chips.



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