Appetizers

SHRIMP ROLLUPS 
Ellen Remington

1 8-oz. pkg. cream cheese, softened
1 4-1/2-oz. can shrimp or crab, drained
dash of garlic and onion powders
1 tsp. lemon juice
1/4 tsp. lemon juice
1/4 tsp. worcestershire sauce
1 to 2 tsp. salad dressing or mayonnaise
20 slices white sandwich bread
butter

Beat cream cheese until smooth and creamy. Add shrimp, garlic powder, onion powder, lemon juice and worcestershire sauce. Blend in enough salad dressing or mayonnaise to make spreadable. Trim crust from bread. Spread each slice with butter. Place buttered side down on wax paper. Spread other side with shrimp mixture and roll up with filling inside. Cut in half. Place seam side down on cookie sheet. Broil until bread looks toasted (1 to 2 minutes). Yield: 40 rollups.

MEXICAN CHEESE QUESADILLAS
Sherry Hulett

Melt a pat of butter in a large skillet. Lay a flour tortilla in the pan and cover it with thinly sliced jack or cheddar cheese. Put another tortilla on top of the cheese. Cover the pan and cook over low heat until cheese is almost melted. Flip the tortilla over and brown the other side. Cut it like a pie, and serve with sour cream, salsa, guacamole or sliced Jalapeno peppers. Editor's Note: You can also make these quickly in the microwave. Cook for about 30 seconds on HIGH Power. Great after-school snack!

CRAB STUFFED CHERRY TOMATOES
Sherry Hulett

1/2 lb. crab meat 
2 Tbsp. plain yogurt 
2 Tbsp. Mayonnaise 
10 olives, chopped
1 tsp. lemon juice
2 Tbsp. finely chopped red pepper
2 Tbsp. minced cilantro or coriander
70 cherry tomatoes

In a bowl combine crab, yogurt, mayonnaise, olives, lemon juice, red peppers, coriander & salt and pepper to taste. Mix well. Chill, covered. Prepare tomatoes: take a melon baller and scoop out inside. Sprinkle with salt and invert on paper towels. Drain 15 minutes. Stuff tomatoes with crab mixture.

APPETIZER MEATBALLS
Sherry Hulett

1-1/2 lb. ground beef 
1/2 cup breadcrumbs 
1 egg
1 tsp. salt
1/4 tsp. pepper
1 can water chestnuts, chopped 
1 Tbsp. parsley flakes 
2 Tbsp. soy sauce 
1/4 tsp. ginger 
2 Tbsp. brown sugar 
Tbsp. lemon juice
1 jar chili sauce (8-9 oz.)
1 jar grape jam (6 oz)

Mix all ingredients except chili sauce and jam. Form into small meatballs. Brown in 350°F oven for 20 min. Drain, add to sauce made of chili sauce and jam. Serve hot.

CHICKEN WINGS
Sherry Hulett

24 wings (remove wing tips and break into 2 pieces) 
1/2 cup honey
2 Tbsp. Worcestershire sauce 
1/3 cup soy sauce 
1 clove garlic, minced 
juice of 2 lemons

Put wings into a shallow baking dish. Mix remaining ingredients and pour over wings. Bake 1 hour. Serve warm.

DILLED VEGETABLES
Sherry Hulett

1/2 medium head cauliflower (about 1 lb.) 
1/2 lb. fresh green beans
1 small red onion, sliced & separated into rings 
1/2 cup bottled Italian dressing
1 tsp. dried dill weed
1/2 tsp. red pepper flakes

Wash cauliflower and seperate into flowerettes. Leave green beans whole. Cook until crisp-tender in salted water, about 5 minutes. Place cauliflower and beans in shallow dish. Add onion rings. Combine dressing, dill and red pepper and pour over vegetables. Cover and refrigerate at least 4 hours. Drain before serving.

BACON-WRAPPED WATER CHESTNUTS
Sherry Hulett

2 cans whole water chestnuts
1/2 cup soy sauce
1 tsp. sugar
bacon slices

Mix together soy sauce and sugar. Marinate water chestnuts in sauce overnight. Wrap a half slice of bacon around each water chestnut. Secure with toothpick. Broil until done.

SEASONED CRACKERS
Virginia Justice--Tualatin Hills Parks & Recreation District Class

1 box oyster crackers
1 pkg. ranch dressing (powder) 
1 cup salad oil 
1 Tbsp. dill weed 
1 Tbsp. garlic powder

Mix all ingredients and add crackers. Mix until thoroughly coated. Place crackers on a cookie sheet. Bake at 150°F for 15 minutes.

CREATIVE PARTY SANDWICHES
Sherry Hulett

For an attractive assortment, use a variety of breads; trim crusts and cut sandwiches into different shapes. 1 slice should make 4 mini sandwiches, open faced.

Cream Cheese & Chives-soften cream cheese, spread on bread slice and top with chives.

Ham-Cut each slice into 2 diamond shapes. Spread with 1/4 tsp margarine. Mix deviled ham spread with small amount of mayonnaise. Spread over diamonds, granish with sliced pimiento-stuffed olives.

Cucumber-Cut each slice into 3 circles. Spread each with butter or whipped cream cheese. Place a thin cucumber slice on top and garnish with mini shrimp or a walnut half.

(For more party sandwich filling ideas, see the chapter titled, "Sandwiches and Lunches" elsewhere in this cookbook.)

SPRING ROLLS
Dee Dee Barney--September 1988 Homemaking Class

1/2 c. finely chopped onion
1 Tbsp. oil
1/2 lb. (1 cup) ground pork, beef or chicken
1/2 tsp. garlic salt
1 Tbsp. soy sauce
1 lb. can bean sprouts, well drained, or 3 c. fresh bean sprouts
8 egg roll wrappers
1 tsp. cornstarch
1 Tbsp. water

Fry onion in oil until soft. Stir in meat, garlic salt and soy sauce. Cook until meat is browned. Add bean sprouts. Drain mixture and discard any excess liquid. Cool filling. Spoon about 1/4 c. filling on lower half of each egg roll wrapper. Fold bottom edge up just to cover the filling, and fold left and right edges 1/2 inch toward center. Mix corn starch with water. Moisten edges of wrapper with cornstarch mix and roll up to seal. Deep-fry a few rolls at a time in hot oil at 375° until golden, about 3 minutes. Drain on paper towels and serve them hot. Most everyone will love them and you too-unless they're on a diet.

CRISPY WON TONS
Dee Dee Barney--September 1988 Homemaking Class

1 14-oz. pkg. won ton wrappers
3/4 lb. ground pork
8 water chestnuts, finely chopped
1/4 c. green onions, finely chopped
1 Tbsp. soy sauce
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. grated fresh ginger or 3/4 tsp. ground ginger

Mix meat with all ingredients. Shape won ton.
1) Portion 1/2 tsp. meat on center of each wrap.
2) Fold to a triangle.
3) Turn top triangle to meat fold.
4) Moisten corners with water.
5) Overlap corners, press firmly.
Deep-fry at 350°, a few at a time, until browned. Serve warm with sauce. (see below for sauce recipes)

Sweet and Sour Sauce Dip
1 c. pineapple juice
1/2 c. firmly packed brown sugar
1/2 c. diced green pepper
1/3 c. cider vinegar
1 1/2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 small tomato, diced

Combine all ingredients and cook, stirring constantly, until thickened and translucent.

Hot Mustard Sauce
Mix Coleman's dry mustard according to directions. Use about 1 tsp. of mixed mustard in 1/2 c. of shoyu. Add more mustard for a hotter taste.

CHILES RELLENOS
Fran Birch, Beaverton 3rd Ward

2 cans of green whole chiles 
1/2 cup flour (approximately)
Salad oil for frying
Monterey jack cheese, cut in strips
Coating of choice (see below)

Drain canned chiles; rinse and cut a slit down the side of each chile. Gently remove seeds and remove insides. Stuff chiles with monterey jack cheese. Have flour ready in a shallow pan. Roll each chili in flour to coat all over, gently shake off excess.
Prepare one of the following coatings just before you want to fry them. Coat and fry the chiles according to the instructions with each coating recipe.

Coating 1 (thin and crispy)
5 eggs, separated
1 tsp. salt

Beat the egg whites with salt until they hold firm soft peaks. Using the same beater, beat yolks until thick; fold yolks into whites and use immediately. Heat about 2-inch salad oil in a wide frying pan over medium heat. Coat the chile all over with the egg batter. (If using fresh chiles hold each by its stem and just dip into the batter-canned chiles have no such handy stems.) Fry in oil just as many at one time as can be done without crowding. When each is golden brown on one side, turn over with a spatula and fork and fry until golden on other side. Remove and drain briefly on paper towels. Serve immediately.

Coating 2 (puffy)
3 eggs, separated
1 Tbsp. water
3 Tbsp. flour
1/4 tsp. salt

Beat the whites until they form soft peaks. Beat yolks with water, flour, and salt until thick and creamy; fold into whites. Heat about 1-1/2 inches of oil in a wide frying pan over medium heat. Dip stuffed chiles into fluffy batter, place on a saucer and slide into hot oil. When bottoms are golden brown, gently turn, using spatula and fork and cook until other side is done-3 to 4 minutes per side. Drain on paper towels.

Coating 3 (Omelet-like)
4 eggs, separated
4 Tbsp. flour
1 Tbsp. water
1/4 tsp. salt

Beat the whites until they form soft peaks. Beat the egg yolks with flour, water and salt. Fold into whites. In a buttered omelet pan or frying pan over medium heat, make an oval mound of about 1/2 cup of mixture (you can cook singly in a small omelet pan or 2 or 3 at a time in a large frying pan). Quickly lay a stuffed chile in the center of the mound and spoon about 1/3 cup mixture over the top to encase the chile. Cook 2 to 3 minutes over medium low heat; gently turn and cook 2 to 3 minutes longer, or until golden brown.


Dips & Spreads

EASY DELICIOUS DIP FOR CRACKERS
Pat Hewitt

1 8-oz. pkg. cream cheese
cocktail sauce over the top (not Catsup)
shrimp sprinkled on top of sauce (canned)

For romantic hors d'ouevres for two-use the 3 oz block and adjust the other two ingredients. Variation: Can substitute Picante sauce for cocktail sauce, then omit the shrimp.

LO-CAL CLAM DIP
January 1988 Homemaking Meeting 

1/3 cup low-fat cottage cheese
1/3 cup non-fat yogurt
3 Tbsp. diet mayonnaise
1/3 cup cooked potato (boiled or baked)
1/3 cup celery, minced
2 to 3 Tbsp. onion, minced
2 Tbsp. fresh parsley, minced
1 cup clams, minced (2 cans, 6 1/2 oz. each)
1 1/2 Tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. white or black pepper
few drops hot pepper sauce

In blender or food processor, beat cottage cheese with yogurt and mayonnaise until very smooth. Add cooked potato and beat until thick, but not gummy. Turn into medium bowl. Stir in minced celery, onion, and parsley. 
Rinse clams in colander to remove any residual sand and drain thoroughly. Add clams to dip, along with lemon juice, Worcestershire sauce, pepper and hot pepper sauce. Add light salt to taste. Makes 3 cups. 1 Tbsp. has 13 calories.

FRESH SPINACH DIP
Sherry Hulett

1 Envelope Knorr or Lipton vegetable soup mix
16 oz. sour cream
1/2 cup mayonnaise
1/2 tsp. lemon juice
1 bunch fresh spinach, washed and dried
chopped green onions to taste

In medium bowl, blend soup mix, sour cream, mayonnaise and lemon juice. Chop spinach into small pieces. Fold spinach and green onions into dip. Let chill. Serve in hollowed out pumpernickle bread with bread pieces, or as a vegetable dip, or with crackers. Spruce up with a twig of holly!

Optionals- add one or more of the following: 
1 can water chestnuts, drained
1 cup chopped apples
2 Tbsp. chopped radishes or crumbled blue cheese

BACON & TOMATO DIP
Sherry Hulett

9 slices bacon
3 small tomatoes, peeled and quartered 
3 tsp. prepared mustard 
1 (8-oz) pkg. cream cheese, quartered
1/4 tsp. Tabasco sauce
1-1/2 cup blanched almonds 
3 Tbsp. chopped green onion 
chips or crackers

Fry bacon until crisp; drain and cool. Place tomatoes, mustard, cream cheese and Tabasco sauce in blender or food processor fitted with the metal blade. Blend until smooth. Add almonds, green onion and cooked bacon. Process just until almonds are chopped. Chill several hours. Serve with chips or crackers.

HOLIDAY CHEDDAR-PECAN CHEESE BALL
Sherry Hulett

2 cups (8-oz.) shredded cheddar cheese
1 (8-oz) pkg. cream cheese 
1/2 cup sour cream
1 Tbsp. Dijon-style mustard
1/4 tsp. onion powder 
1/2 cup pecan halves 
1/2 cup coarsely chopped pecans

Bring cheddar cheese and cream cheese to room temperature. In medium mixing bowl beat cheeses, sour cream, mustard, and onion powder with an electric mixer on medium speed until well combined. Cover and refrigerate several hours or overnight. Shape the cheese mixture into a ball about 4 inches wide and 2-3/4 inches high. Arrange pecan halves around base of cheese ball. Coat ball with chopped pecans. For easy spreading, let stand at room temperature 1 hour before serving. Serve with assorted crackers or bread sticks. (Can be refrigerated for 1 week)

STUFFED FRENCH BREAD
Sherry Hulett

2 8-oz. pkgs. cream cheese, softened 
2 cans chopped clams, drained 
2 Tbsp. lemon juice 
1/2 cup chopped fresh parsley 
1/2 cup minced green onion
1 tsp. salt
1 Tbsp. Worcestershire sauce
2 round loaves French bread

Preheat oven to 250°F. Mix ingredients. Cut off the top of one of the loaves of bread and hollow out the bottom part. Fill it with the cream cheese mixture. Put the lid back on and wrap the loaf in foil. Bake at 250°F for 3 hours. Cut the other loaf into dipping-size pices and serve alongside. For Christmas choose a wide plaid ribbon. Make a bow, set the lid off to the side a little and hook the bow down with a straight pin so it looks like a present.

LAYERED BEAN DIP
Lucy Brown

2 cups grated cheese
1 cup jalapeno bean dip
3 avocados, mashed with 2 tsp. lemon juice
1 cup sour cream
1/2 cup mayonnaise mixed with 1 pkg. Schilling Taco Mix
3 diced tomatoes
2 cups chopped olives

Layer in the following order:
1. Spread bean dip
2. Avocados
3. Sour cream
4. Mayonnaise mix
5. Tomatoes
6. Olives
7. Cover with cheese

GUACAMOLE DIP
Ellen Remington

2 medium avocados, deseeded and peeled
1/4 cup mayonnaise
2 Tbsp. lemon juice
6 slices of cooked bacon, crumbled (optional)
1 Tbsp. finely chopped onions
1/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
dash hot pepper sauce

Purée avocados in blender. Add remaining ingredients and blend. Serve with tortilla chips or as a topping for tacos, taco salad or other Mexican food.

SALSA
Fran Birch, Beaverton 3rd Ward

8 lbs. fresh tomatoes
4 green peppers, skinned and deseeded*
4 cans of green chiles (or you may use fresh, skinned and deseeded)
6 large onions, diced
1/2 cup lime juice
1/2 cup sugar
1/4 cup salt
1 pkg. whole cucumin seeds
1 cup fresh cilantro
1/4 cup oregano, chopped

Mix all ingredients in large pan and bring to a boil. Simmer until down 2/3 of the amount you started with. I usually do it on low for 3 days. But the quick method is good enough.

*To deseed and skin chiles or peppers, place in brown paper bag in oven at 250°F for 1 hour. Remove bag and cool. Shake bag to loosen skin and seeds. Remove any excess skin. If using jalapenos, please remember to use gloves.

SUPER SIMPLE PARTY SALSA DIP
Sherry Hulett

1 can stewed chopped tomatoes 
1/2 can Mexican-style tomato sauce 
1/4 can (to taste) diced green chilis
green onions
sliced olives

Stir all ingredients together. Be careful with the Mexican tomatoe sauce, it can get too spicy if you're not careful. Serve with tortilla chips or Mexican Cheese Quesadillas.

MEXICAN ORANGE DIP
January 1988 Homemaking Meeting

1/2 pint plain yogurt
2 Tbsp. fresh orange juice
1 1/2 tsp. grated orange rind
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 small clove garlic, crushed

Mix all ingredients and chill, covered, until serving time. Serve as dip with spears of raw zucchini, cucumber, strips of green pepper, or crackers. Makes about 1 cup.

YOGURT OR SOUR CREAM DIP
July 1987 Homemaking Dinner and January 1988 Homemaking Meeting Refreshments

1 cup plain yogurt or sour cream
1 tsp. grated orange or lemon rind
4 tsp. honey

Mix all ingredients. Chill. Serve with choice of fruit. Makes about 1 cup.

FRUIT DIP 1
Lisa Carr

1 7-oz. jar marshmallow cream
1 8-oz. package cream cheese.
2 Tbsp. strawberry or raspberry jam

Cream together marshmallow cream and cream cheese. Add jam. Mix. Refrigerate. Use with all kinds of fruits: apples, strawberries, grapes, etc.

FRUIT DIP 2
Ellen Remington

8 oz. cream cheese
1 jar marshmallow creme
1 Tbsp. orange juice
1 Tbsp. orange rind

Mix all ingredients together.

QUICK FRUIT DIP
January 1988 Homemaking Meeting 

1 cup yogurt
3 Tbsp. low-calorie strawberry jam
1/4 tsp. ground cinnamon

Combine all ingredients; chill. Serve with chilled fruit dippers: seedless green grapes, apple wedges, cantaloupe or honeydew balls, or pineapple chunks. Makes about 1 1/4 cups. 1 Tbsp. has 9 calories.

LION HOUSE HONEY BUTTER
Ellen Remington

1/2 cup butter or margarine
1 cup honey
1/4 tsp. vanilla

Whip softened butter or margarine. Add vanilla; add honey gradually while whipping. Makes 1 cup. Delicious with homemade bread.