Appetizers PDF

Appetizers
Buffalo Chicken Dip Submitted by Pat McDermott 2 10oz cans of chunk chicken 2 8 oz packages of cream cheese 1 cup ranch Dressing 3/4 cup Franks Red Hot or Buffalo Wing Sauce 1 1/2 cups shredded cheddar cheese Heat hot sauce in skillet over medium heat. Add cream cheese and ranch dressing. Stir until blended. Add chicken and half of the cheddar cheese and heat through. Transfer to a small oven proof casserole and sprinkle with remaining cheddar. Brown in oven or broiler Cheeseball submitted by Antonia Tiranth 1/2 pound sharp cheddar cheese 2 large packages of cream cheese 2 teaspoons of Worchestershire sauce dash of garlic powder or garlic salt 2 teaspoons onion Allow cream cheese to come to room temperature. Shred cheddar cheese. In large bowl mix all ingredients and form into 2 balls. Can cover with finely chopped nuts if desired. Let refrigerate for 2 hours or more. Serve with your favorite snack crackers Crabmeat Dip Submitted by Delilah K. Stephans 2 8oz packages of cream cheese 1-3 tablespoons milk 1 pound lumb crabmeat 4 tablespoons finely chopped green onion 1 1/2 teaspoon horseradish 1 teaspoon salt dash Worcestershire sauce 1 1/2 teaspoon pepper lemon juice Combine all ingredients in oven safe casserole. Bake at 375 for 20 minutes
Dolmades (Stuffed grape leaves) Submitted by Meridith Ellsworth Grape Leaves 4 large emons 1 cup Basmati rice 1/2 to 1 pound ground lamb or beef 1 large onion 1/2 cup currants 1 tablespoon ground allspice Big bunch fresh mint Big bunch flat-leaved parsley 1/2 cup pine nuts, toasted Salt & pepper 4-5 lettuce or cabbage leaves Prepare leaves - If you have or can find someone with a grape arbor. Pick and blanch for 2 minutes in acidulated water (water with 1/2 of a lemons juice). Drain. If using jarred leaves, rinse each one of the brine carefully and drain. Thinly slice 2 lemons; juice the other 2 and set aside. Cook rice to aldente (boil 5 minutes). Drain. Cook meat; drain off fat Finely chop onions, mint and parsley. In a large bowl combine rice, meat onions, allspice, currants, mint, parsley, salt and pepper. Taste the mixture for seasonings (it should be heavily seasoned since they will cook for some time) In the bottom of a large pot layer lettuce or cabbage. Set up a large board or open surface for stuffing. To stuff - spread one leaf, shiny side down and top with 1 teaspoon of stuffing. Fold sides and roll into a cigar shape. Lay each dolma (stuffed leaf) in a concentric circle on leaves. When a layer is finished, place a few slices of lemon on top and continue layering. Pour lemon juice and water in the pot to just cover the dolmas. Weight them with a heavy plate and cover. Cook over very low heat about 45 minutes. Holiday Cheeseball Submitted by Liza James 2 8oz packages cream cheese 2 2oz packages of Budding corned beef 1 bunch of green onions 1/4 cup of mayo Soften the cream cheese to room temperature. Dice the corned beef into very small pieces, and thinly slice the green tops of the onions. Mix together the soft cream cheese, diced corned beef, sliced green onions and the mayo until well blended. Using your hands, form the mixture into a big ball, wrap in plastic wrap and chill for two hours or more. You can roll it in more thinly sliced green onions or chives if you like. Serve with Crackers
Hummus btahina submitted by Meredith Ellsworth 1 16 oz can chick peas 1-2 large cloves garlic 2 tablespoons tahina (sesame paste) 1 lemon Salt & pepper 1 tablespoon olive oil Drain the chickpeas, reserving liquid, mash garlic, juice lemon. Put all ingredients in a blender or food processor and process till smooth, add reserved liquid as needed to thin if needed. Taste for seasonings. Stir in olive oil. May be refrigerated up to 6 hours. Garnish with parsley. Serve with pita wedges and Kalamata Olives. The Inns Favorite Appetizer submitted by Kim Smith 1 whole wheat tortilla (8 inch) 2 tablespoon 1/3 less fat Cream Cheese 2 tablespoons canned crushed pineapple, drained 2 tablespoons chooped walnuts 1 lettuce leaf 6 slices thinly sliced brown sugar ham Spread cream cheese over tortilla, top with remaining ingredients in layers. Roll up tortilla and cut into bite size pieces. Jezebel Sauce submitted by Janis Susan May 1 small box dry mustard 1 small jar pineapple jam Mix. Pour over a block of cream cheese and serve with crackers Ranch Crackers submitted by Debra Kayn 1 package oyster crackers 3/4 cup of oil 1 package Hidden Valley Ranch dressing mix 1 teaspoon dill weed 1 teaspoon of garlic powder Put the oyster crackers in a large bowl. In a separate bowl mix all other ingredients together and pour over crackers. Stir until all crackers are covered. Spread the crackers on a cookie sheet and bake at 250 degrees for 20 to 25 minutes
Seven Layer Dip submitted by Franny Armstrong 1) Brown 1 pound hamburger, add 1 packet of taco mix and cook according to direction. Spread mixture on the bottom of a dish, preferably 3 to 4 inches deep. 2) Pour 1 can of Chili Con Carne (mild, medium or hot) spread over the meat. 3) Mix together 1 tub of sour cream (can use low fat) and 1/2 jar Salsa, then spread over chili 4) Chop 1 head of letuce and spread over the chili 5) Slice 2 large tomatoes and place on top of lettuce 6) Grate cheese and spread evenly over the layers 7) Spread 1/2 jar of Salsa over the cheese. Do not completely cover. Serve with Nacho chips Shrimp Dip submitted by Ginger Simpson 3 cans of cocktail shrimp 1 small bottle of ketchup 1 bottle of coctail sauce 5 stalks of celery 1/2 large bell pepper 5 green onions 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce Wash and drain the shrimp and set aside. Cut up the celery, bell pepper and green onions place in large bowl. Add the bottle of ketchup, bottle of cocktail sauce, yellow mustard and Worcestershire sauce and mix together well. Add the shrimp and stir until all are covered. Cover the bowl and refrigerate overnight. Serve with your choice of crackers. Strawberry Butter submitted by Janis Susan May 1 stick of butter 1 8 oz package of cream cheese 1 cup powdered sugar 1 tsp vanilla 1 cup strawberries (fresh or frozen well drained) Cream the butter, cream cheese and sugar using the food processor. Add the vanilla and process till combined. Add the berries and process by pulsing the machine. Keep refrigerated. Serve with toast or over fresh fruits. Strawberries can be replaced with dates - if dried soak the dates in rum or brandy for an extra kick.

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