Appetizers

 
Apple Dip

Bob and Marria
 
1 Package cream cheese, softened
3/4 Cup packed brown sugar
1 Cup sour cream
2 Teaspoons vanilla extract
2 Teaspoons lemon juice
1 Cup milk
1 Package instant vanilla pudding mix
 
In a mixing bowl, beat cream cheese and brown sugar until smooth. Add 
the sour cream, vanilla, lemon juice, milk, and pudding mix, beating 
well after each addition. Cover and chill for at least 1 hour. Serve 
as a dip for fruit. Yield: 3-1/2 Cups.
 

Baked Crab meat Spread

Scott and Faye
 
2 T margarine
1/2 c chopped red bell pepper
2 T sliced green onions
1 garlic clove, minced
2 T flour
1/4 t pepper
1 c milk
1/4 c Parmesan cheese
1/2 c crab meat
1/4 c shredded cheddar cheese
 
Heat oven to 350. Grease 9" pie pan. Melt margarine in skillet. Add 
bell pepper, onions and garlic, cook and stir 2-3 minutes or until 
tender. Stir in flour and pepper, cook 1 min. Gradually add milk, cook 
until boils, stirring constantly. Stir in Parmesan. Remove from heat, 
fold in crab meat. Pour into greased pan, sprinkle with cheddar cheese. 
Bake 10-15 minutes or until heated and cheese is melted. Serve with 
crackers.
 
 

Chicken Wings

Brian and Susan
 
5 lbs. Chicken wings (dejoint & throw away tips)
3/4 C. Sherry
1 C. Brown Sugar
1 C. Soy Sauce
1/2 T Garlic Powder
1/2 t. Dry Mustard
 
Lay wings in a single layer in a large 9 x 13 baking dish. Bake at 
350 degrees for 30 min. Meanwhile prepare sauce with the remaining 
ingredients. Cook sauce until hot and pour over wings. Bake an 
additional 1-1/2 hours. Baste occasionally
 

Christmas Party Pinwheels

Scott and Faye
 
1 c plain nonfat yogurt
1/2 c mayonnaise
1/4 c finely chopped radishes
1/4 c finely chopped green bell pepper
1/4 c finely chopped green onion
1/4 c finely chopped seeded cucumber
1 T sugar
Dash garlic salt
dash pepper
 
In medium bowl, mix all. Cover, chill at least 2 hours to blend 
flavors. Serve with raw vegetable
 

Crab Stuffed Mushrooms

Brian and Susan
 
1 C. butter
1/4 C. Oil
1 Large Onion, Chopped
6 Cloves Garlic, finely chopped
1/2 C. chopped mushroom stems
1 t. basil
1 t. salt
1/4 t.white pepper
2 T. Dijon-Style Mustard Splash White Wine
1/2 C. Crushed Garlic Flavored Croutons
1/2-3/4 lb Crab Meat
2 Lbs Large mushrooms for stuffing with stems removed and chopped.
Parmesan Cheese
 
Melt the butter with the oil in a skillet and saute the onion, garlic, 
and mushroom pieces, adding basil, salt, pepper, mustard, wine and c
routon crumbs. Break up the crab meat and add to the stuffing. Divide 
the stuffing in the up-turned cavity of the mushroom caps. Place in a 
shallow baking dish and sprinkle liberally with the Parmesan cheese. 
Bake the stuffed mushrooms in a very hot oven or at 450 degrees 13 to 
15 minutes.
 

Cream Cheese Spread with Brandied Cranberries

Bob and Cathy
 
1-8 oz cream cheese
1/4 c. crumbled blue cheese
1 c. shredded white cheddar cheese
1 T chopped onion
1 c. fresh cranberries
1/4 c.sugar
3 T frozen apple juice concentrate, thawed
3 T brandy
 
Line flat, shallow 1-1/2 c. dish with plastic wrap. In a food 
processor with metal blade combine all cheeses and onion. Process 
until well blended. Spoon into lined dish. Cover, chill. In small 
saucepan combine cranberries, sugar and apple juice. Cook over low 
heat until cranberries pop, stirring often. Cook 3 minutes more or 
until slightly thickened. Remove from heat Cool 5 minutes, stir in 
brandy. Cover and refrigerate until cool. About 30 minutes before 
serving invert cheese onto serving plate. Before serving spoon sauce 
over cheese. Serve with crackers.
 
 

Creamy Crunchy Vegetable Dip

Don and Mary Jane
 
1 cup low fat or fat free cottage cheese
1/2 cup low fat or no fat plain yogurt
1/2 cup finely chopped radishes
1/2 cup shredded carrot
1 green onion, chopped
Dash of pepper
Assorted fresh vegetables
 
In blender or food processor, combine cottage cheese and yogurt. Cover; 
blend at medium speed until smooth. Stir in radishes, carrot, onion and 
pepper. Serve with cut up fresh vegetables for dipping. makes 1 cup.
 

Fat Free Spinach Dip

Mike and Sarah
 
Hidden Valley Ranch Dip Mix
10 oz package of frozen spinach
8 oz can of water chestnuts
 
Follow the directions on the back of the dip mix, add spinach and 
water chestnuts to basic dip, serve in a bread bowl.
 

Hot Cheese Dip (Dog Puke Dip)

Brian and Susan
 
1 Can Cream of Mushroom Soup
Parsley Flakes to Taste
1 Can Mushrooms, Chopped
2-3 Strip Bacon, Fried & Crumbled
1 T Dry Onion
2 C. Shredded Cheddar Cheese
 
Blend and heat in fondue or crock pot. Dip with toasted garlic bread or 
your favorite chips or crackers.
 

Hummus

Brian and Susan
 
2 Garlic Cloves
1-19 oz. Can chick peas (drained)
1/4 C. Lemon Juice
1 T. Fresh Parsley (Minced)
1/2 C. Olive Oil
Pita Bread
 
Drop into the food processor the garlic and mince fine. Add the chick 
peas and puree the mixture. Transfer the puree to a bowl, stir in the 
lemon juice, parsley, and oil and salt to taste. Transfer to a platter. Serve with Pita Triangles. Makes about 1-1/2 Cups
 

Layered Oriental Appetizer

Scott and Faye
 
3/4 c chopped, cooked chicken
1/2 c shredded carrot
1/4 c chopped, unsalted peanuts
3 T sliced green onions
1 T chopped fresh parsley
2 t soy sauce
1/4 t ginger
1 garlic clove, minced
 
Zippy Sauce (use 1/2 c)
 
1/4 c brown sugar
2 t cornstarch
1 c water
1/4 c catsup
2 T vinegar
1 T Worcestershire sauce
3 drops hot pepper sauce
 
BASE
8 oz cream cheese
1 T milk
 
In bowl, mix all topping ingredients (not sauce). Cover and chill 
several hours.
In bowl, mix cream cheese and milk. Beat until smooth and fluffy. 
Spread over bottom of 10" round serving dish. Spoon topping mix evenly 
over cream cheese. Drizzle with sauce. Serve with assorted crackers. 
8-10 servings
For Sauce: Mix brown sugar and cornstarch. Gradually stir in rest. 
Cook over med. heat about 5 minutes or until slightly thickens. Cool. 
(only need about 1/2 c of sauce for each batch)
 
 

Magnificent Mushrooms

Bob and Cathy
 
3 lbs. medium sized mushrooms
1/4 lb butter
1 c. burgundy wine
1 chicken bouillon cube
1 beef bouillon cube
1 vegetable bouillon cube
1/4 t worcestershire sauce
1/3 t ground pepper
3/4 t salt
1 clove garlic, minced
1/3 t dill weed
 
Clean mushrooms with damp paper towels, and trim stems. In large pot 
melt butter, add wine and all other then rinse,drain ingredients except 
mushrooms. Bring to a boil and stir until bouillon dissolves. Add 
mushrooms. Reduce heat and simmer covered for 3 hours. To serve, place 
in chafing dish or fondue pot to keep warm. *At first the broth will 
not cover the mush-rooms, during simmering the mushrooms will exude 
their own liquid to add to the broth. *These freeze well and store in 
the refrigerator for several weeks.
 
 

Mango Shrimp From H-E double Toothpicks

Brian and Susan
 
2 Ripe Mangoes, peeled and chopped (about 1 1/2 C.)
1 Whole Habenero Chili Pepper
1 T Dark Rum
1 t. Rum
1 t. Jamaican Hot Sauce (Pack-a Peppa, Tabasco)
2 Garlic Cloves, Minced or Pressed
1 T. Grated Ginger root
1/4 C. Dry Unsweetened Coconut Flakes
1/2 t. Ground Coriander seeds
1/4 t. Ground Cumin
1/2 C. Canned Coconut Milk
1/4 C. Fresh Lime Juice
2 T. Chopped fresh cilantro
1 LB Large Shrimp, peeled & deveined
 
Puree the mango, chili pepper, rum and the hot sauce in a blender or 
food processor. Combine the mango puree with the garlic, ginger, 
coconut, coriander, and cumin in a heavy non reactive pot and bring to 
a boil. Reduce the heat and simmer for about 20 minutes. Remove from 
the heat and cool. Stir in the coconut milk, lime juice, and cilantro.
 
Place the shrimp in a non reactive container. Pour the marinade over 
the shrimp and refrigerate for 2 to 4 hours.
 
Remove the Shrimp from the marinade. Reserve at least 1 C. of the 
marinade for dipping sauce and use the remaining for basting. 
Microwave the marinade to a low boil (3 minutes). Skewer the shrimp in 
two places on bamboo skewers. Grill the shrimp for about 3-4 minutes, 
turning often, basting with the marinade.
 
 

Meatball Tidbits

Don and Mary Jane
 
2 lbs hamburger
1 lb pork sausage
3 eggs
1/2 c cornmeal
1/2 c finely chopped green peppers
1/2 c water
3 t. garlic salt
 
SAUCE:
3 15 oz cans Tomato Sauce
3 T Lemon juice
3 T parsley flakes
2 T Oregano
 
Lightly beat together eggs, water and garlic salt. Add hamburger, pork 
sausage, green pepper and cornmeal. Shape into meat balls. Place on 
greased baking sheets. Bake at 400 degrees for 10 to 15 minutes. Makes 
11 meatballs. Combine sauce ingredients. Heat to simmering and pour 
over meatballs. Serve hot.
 

Quick Shrimp Cocktail

Don and Mary Jane
 
1 pkg. (8 oz.) Cream Cheese
1 small jar red Cocktail sauce
1 can polar shrimp
Ritz Crackers
 
Open the can of shrimp; drain and rinse in cold water. Set aside. 
Place cream cheese and cocktail sauce in bowl; mix together until well 
blended. Spread the shrimp across the top. Serve with crackers.
 

Salsa Reuben Dip

Bob and Cathy
 
1-8 oz cream cheese
1 c sour cream
1 c salsa
4 oz finely chopped corned beef
3/4 c. Swiss cheese
1/2 c sauerkraut, rinsed, drained chopped fine
1-2 cloves of garlic, minced
salt, pepper, chopped cilantro
 
Heat oven to 350. Combine all ingredients. Sprinkle with chopped 
cilantro. Spoon into pie plate. Bake 20-25 minutes Serve with rye 
crackers.
 

Spinach Balls

Scott and Faye
 
2 10 oz package frozen chopped spinach
1 c egg sub (4 eggs)
2 c dressing crumbs
3/4 c margarine
1/2 c Parmesan cheese
2 tsp pepper
2 egg whites
1/4-1/2 tsp garlic powder
1 onion, finely chopped
1/2 tsp crushed thyme
 
Mix all in large bowl. Form in balls and place close together on 
greased cookie sheet. Freeze, then place in plastic bags. Or bake 
immediately in 350 oven for 20 minutes on ungreased cookie sheet. 
Makes 4 dozen
 

Zesty Cocktail Sauce

Scott and Faye
 
3/4 c catsup
1 T lemon juice
1 T horseradish
1/2 tsp worcestershire sauce
4 drops tabasco sauce
 
Mix well and chill
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