Category: Appetizers

Ingredients:

LIQUEUR
1 plastic medical syringe with a large needle
1 cup orange liqueur
1 basket extra large strawberries
Draw syringe full of liqueur. Insert needle very close to green hulls of strawberries until end of needle reaches the cavity within the berry. Gently but firmly push enough liqueur into the cavity to fill it. Orange liqueur can be mixed with a little brandy if you prefer a slightly less sweet effect.

Instructions:

Notes:

I had to try this and loved the taste of the strawberries of course! It makes a wonderful surprise item for your next party. 38 111688-08

Servings Yield:

makes a wonderful surprise item for your next party

Ingredients:

½ cup olive oil
1h cup white vinegar
3 T. fresh parsley, chopped 3 T. green onions, minced 1 tsp. sugar
3/., tsp. dried basil 1/z tsp. salt
1/2 cup green pepper, diced 3 cloves garlic
1 jar pimiento, diced
I block Cheddar cheese,

Instructions:

chilled (8 01..) 1 8-ounces cream cheese Combine first IO ingredients; set aside. Cut cheese in half lengthwise. Cut crosswise into 1/ in. slices. Repeat with cream cheese. Arrange cheese slices alternately. Pour marinade over slices. Marinate 8 hours. Makes 12-16 appetizer servings.

Notes:

My sister, Sharon Watkins, gave me this recipe which she uses to entertain all her famous and influential friends!

Servings Yield:

Makes 12-16 appetizer servings

Ingredients:

l pound fresh mushroom caps
1 small head cauliftower 1 head broccoli
½ pound baby carrots
1/1pound whole green beans 2 small cucumber or fresb zucchini
1 pint cherry tomatoes
3 ·ks celery Fresh parsley Snow Peas Asparagus

Instructions:

Wash vegetables thorough) B . flowerets. Peel baby reak cauliflower and broccoli int removeends of beans p . small 24 ar-boJJ In wel) l’IHHCO water the har, ‘ uer vegetables fo, r · und cool by plungin ·, approximate1y 5 minutes. Dr cPelery chunks and gf ·ihnto cold water Dram weII .A dd ·diagonally our over vegetablersesandmush. room. C_’aps. prepareMa·nnad e Dressi hoursminimum. Add chechill, strnng occasionally, over night o hour before serv· Pl y tomatoes and cucumber slices abou mg. ace 1n a 1, rg tI bo . serve with tooth ick, . a_e cryS a w1 or serving dish a to 25. p s. Garnish With chopped fresh parsley. Serves Marinade Dressing: i;., cup finely grated onion clove garlic crushed l 1/2 cups salad oil (half olive oil) /2 cup wine vinegar 2 This sugar salt Fresh ground white peppercorn I tsp. dried oregano 1 tsp. dried basil This chopped parsley

Notes:

This great recipe can be used as a salad, side dish or as appetizer. The Marinade Dressing can be used as an excellent dressi on almost anysalad. Boil salted water for 5 minutes before adding t green vegetables and they will stay green.

Servings Yield:

serve with tooth ick,

Ingredients:

2 cans (3 oz.) French fried onions
1 can potato sticks
2 cups Spanish peanuts 1/3 cup margarine
1 package taco dry mix

Instructions:

Place in a 9 X 13″ pan. Drizzle with butter. Bake at 350° for abou 30 minutes.

Notes:

This is a relatively “new” recipe. but one that everyoe seem to really love. I have made it several times and always enJoyed a the cornpliments.

Servings Yield:

Ingredients:

2 (8-oz.) cans crescent dinner rolls
1 (8-oz.) package cream cheese, softened 1 (4-oz.) can mushroom stems and pieces, drained and chopped I tsp. seasoned salt I ea, beaten
I to 2 T. poppy or sesame seeds

Instructions:

Separate dough into 8 rectangles; press to seal. Combine cream cheese, into jellyroll fashion; pinch seams to seal. Slice logs into I inch pieces; place seam side down on baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375° for 10-12 minutes. Yields 4 doz.

Notes:

I used to make this a lot and really loved it, easy and simple, and can be made ahead and baked at last minute.

Servings Yield:

Yields 4 doz