RECIPES – APPETIZERS
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Dried Beef DIP Submitted by Mary Sue Companey
8 oz cream cheese
2 T. milk
½ cup sour cream
*Small jar dried beef
Diced onion
Green pepper (for color)
Mix softened cream cheese & milk together. Add sour cream & diced dried beef, onion & green pepper. Mix well. Spread out in pan to warm. Put in oven at 350º for 5 min. Serve with crackers.
* You can soak beef in water & dry off so it is not too salty.
Hot Sausage Meatballs Submitted by Charles Wildman
Simple to make but ooh soo good !
1 pound of your favorite HOT sausage
1 pound of Shredded Sharp Cheddar cheese
2 cups bisquick
1/2 cup of milk
Mix thouroughly with hands (It’s real messy)
Form into balls (smaller than a golfball)
Bake at 350 degree for 18 minutes.
This is a great party treat.
Vegetable Pizza Submitted by Judy Ross
2 lg Pillsbury crescent rolls
2 8 oz softened regular cream cheese
1 package original Hidden Valley dressing mix
Cut up: broccoli, cauliflower, peppers (red, green or yellow), olives (green or black), cherry tomatoes (halved).
Shredded cheddar or any type of cheese
Spread both tubes crescent rolls onto lg cookie sheet. Sort of push all the edges together….you are creating the crust. Bake 350 for 8 to 10 minutes or until lightly browned on top. Let cool.
Mix together softened cream cheese and dry Hidden Valley. I use the mixer so it is soft and fluffy. Spread onto cooled crescent rolls, top with veggies, sprinkle cheese on top. Chill.
Pepperoni Pizza Spread Submitted by Deanna Roberts
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise*
1 cup chopped pepperoni
1 can (4 ounces) mushroom stems and pieces, drained and chopped
½ cup chopped onion
½ cup chopped green pepper
1 can (6 ounces) ripe olives, drained and chopped
1 cup chopped stuffed olives
Crackers, breadsticks and/or French bread
Ciabatta Bread is the best, I think.
In a large bowl combine the first nine ingredients. Transfer to an 11-in. X 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are
bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread.
Yield: 6 cups.
Note: Reduced fat or fat-free mayonnaise may not be substituted
for regular mayonnaise in this recipe.
Little Cheeseburgers on Party Bread Submitted by Donna Peters
1 lb. Bulk pork sausage or 1 lb. Hot Italian sausage (casings removed)
1 lb. Ground beef
13/4 lb. Velveeta cheese, cubed
½ onion, finely chopped
11/2 tsp oregano
1 loaf (and maybe more) of rye cocktail bread
Brown meat, sausage, onion, oregano. Drain very well. Stir in the cheese until it is melted. Put about a tablespoon on each slice of cocktail bread. You can sprinkle the top with shredded mozzarella. Place under broiler for a few minutes until starts to brown.
You can easily freeze by placing a flat tray of the prepared breads into the freezer to chill. When frozen put into baggies and seal tightly. When you want to serve you can defrost and broil or just pop frozen into the oven at 350 for about 10-15 minutes or until bubbly.
Spinach Artichoke DIP Submitted by Jean Sexton
10 oz. frozen spinach
1 can artichoke hearts – chopped
12 oz. Monterey jack cheese – shredded
12 oz. Mozzarella cheese
½ cup Parmesan cheese
½ cup mayonnaise
2 cloves garlic – minced
5 – 8 Provolone cheese slices
Mix all ingredients and place in shallow pan. (Fill 2 pie pans.) Top with provolone cheese slices. Heat until melted – about 15 min. at 350º. Serve with nacho chips. (Salsa & sour cream optional)
Baked Cream Cheese Submitted by Jeanne Botson
BAKED CREAM CHEESE
Submitted by Jeanne Botson
1 pkg. Crescent Rolls
8 oz pkg. Cream Cheese
Dill Weed
Egg Yolk
Roll crescent rolls out flat. Pinch sides together to form a square. Place block of cheese in middle. Sprinkle with dill weed, wrap crescent dough around and over top & pinch ends closed. Brush with egg yolk.
Bake 350º for 20 – 30 minutes, until golden brown. Serve with veggie crackers.
Meat Filled Fillo Shells Submitted by Deanna Roberts
1 lb. ground beef
1 lb. Bob Evan’s Zesty sausage
1 8 oz bag shredded cheddar cheese
1 can Cream of Mushroom soup
½ cup Ranch dressing
5-6 boxes mini fillo shell cups
Cook meats and drain. Add the rest of the ingredients & fill fillo shell cups. Bake at 350º for 20-30 minutes.
Party Rye Appetizer Submitted by Jeanne Botson
1 cup mayo
1 cup grated cheddar cheese
1 cup bacon – 10 slices cooked
3 tsp. horseradish
Combine above ingredients and spread on 1 loaf party rye slices. Broil.
Chicken Chi Mi Changa Submitted by Jeanne Botson
Cowboy Caviar Submitted by Deanna Roberts
1 (15 oz.) can black beans, rinsed and drained
1 (14 oz.) corn, rinsed and drained
6 roma tomatoes
1 avocado, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, seeds removed, minced
1/2 red onion, diced
3/4 cup Italian dressing
1/2 cup fresh cilantro, finely chopped
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
kosher salt and freshly ground pepper, to taste
PREPARATION
Toss beans corn, tomatoes, bell peppers, jalapeño and red onion together in a large bowl.
Season with salt and pepper, cumin and garlic powder, then add avocado and fresh cilantro.
Mix gently with Italian dressing until everything is moistened.
Taste and adjust seasoning, if necessary.
Refrigerate for 15-30 minutes before serving. Enjoy!
Recipe adapted from Six Sisters Stuff
Onion Dip Submitted by Jean Sexton, Served at Neighborhood Social
1 8 oz. package of cream cheese, softened
1 cup mayo
1 cup shredded paremesan cheese
1 cup Vidalia onion diced, about a heaping cupful
1 tsp. pepper
Serve with pretzels, crusty bread, or crackers
Preheat oven to 350 degrees. Combine all ingredients into a bowl and mix well. Scrape into baking dish. Bake for about 30 minutes, until top browns in spots.
Note:You can make this mixture a couple of hours ahead of time, cover, chill until ready to bake. Don’t be shy with the black pepper. For best results don’t use low-fat or no fat cheeses or mayo for this recipe. Do not bake too long or higher than 350 degrees or the cheese oils will separate.
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