Tag: Appetizers

Ingredients:

6 hard-boiled eggs ;., tsp. ground cumin
;., c. mayonnaise 1/1 tsp. salt
2 This. pickled jalapeño slices, Garnishes include chile minced powder and fresh parsley
1 This. prepared mustard sprigs

Instructions:

Cut eggs in half lengthwise, and carefully remove ylks. ash egg yolks in a small bowI. Stir in mayonnaise and xt 4 mgre1ents, and blend well. Spoon or pipe yolk mixture evenly mto egg-white halves. Garnish, if desired. Makes 6 servings. Pecan-stuff’ed Del’iled Eggs: 6 hard-cooked eggs 1/., c. mayonnaise t tsp. grated onion 1 tsp. white l’inegar 11z tsp. chopped fresh parsley 11z tsp. dry mustard 1/11tsp. salt lf.l c. t”Oalrsely chopped pecans If I thwise and carefully remove yolk. Mash yolks Cut eggs ID hal S e_n maynnaise and next 5 ingredients, and blend ina small bow ur ID (continued) 39 well. Stir in pecans. Spoon or pipe yolk mixture evenly into egg white halves. Deliciously DeUdous Deviled Eggs: Peel and cut 6 hard-cooked eggs in half lengthwise. Mash the yolks and mix with 1/3 cup Pace Picante Sauce or Pace Thick & Chunky Sal 2 crisply cooked bacon slices (crumbled) and 1 T. mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs of parsley or cilantro and serve on a lettuce lined ttay.

Notes:

When transporting deviled eggs, store the filling and eggs in separa_tzeip-top plastic bags. When you are ready toserve, simply snip one of the bottom corners of the bag containing the filling, and squeeze into the egg halves. It doesn’t get any easier.

Servings Yield:

Makes 6 servings

Ingredients:

1 lb. ground round 1 can Rotel
1 package taco mix 1h c. picante sauce peanuts, olives, cocktail onions, raisins (all optional)

Instructions:

Brown ground meaL Add rest of ingredients. You may cut up green olives, stuffed black olives, add cocktail onions and mushrooms. For variety. add peanuts and raisins. Serve in chafing dish with chips.

Notes:

A favorite of everyone, but especially men!I have served this so many times and for so many occasions and people always ask for the recipe. See Pico de Gallo recipe under beef fajitaS.

Servings Yield:

Serve in chafing dish with chips

Ingredients:

12 eggs
1 lb. feta cheese, crumbled
l lb. Gruyere cheese, grated
1 lb. butter melted & divided
11? lb. puff pastry

Instructions:

Beat eggs until thick. In separate bowl, cornbine cheeses with I c. melted and cooled butter. Add eggs, and mix. well. Brush remaining butter on 18 pastry sheets. Line a 11 X 14″ pan with 10 of the sheets and add cheese mixture. Top with 8 remaining sheets. Bake at 350° for 30 minutes or until golden brown. Cut in squares and serve warm. 43

Notes:

Servings Yield:

serve warm

Ingredients:

In top of double boiler, over boiling water, stining all the time, cook a mixture of 3 well beaten eggs, 3 T. sugar, 3 T. vinegar, dash of salt, and I small brick of Velveeta Cheese. Cut in Chunks. When cheese is melted, remove and add a small can of pimientos. Store in cov-ered container.

Instructions:

Notes:

This recipe is so old I think it dates back to high school in Mabank, Texas. Such great memories and a great spread also.

Servings Yield:

Ingredients:

1/z cup butter, softened 1 oz. Hidden Valley Ranch mix

Instructions:

Mix above ingredients. Spread on each of 12 whole pita’s and sprinkle with 112 tsp. sesame seeds. Cut into 6 wedges and bake at 350 ° until brown.

Notes:

This was my sister·s recipe that she sent to me and I have used it when having unexpected cornpany and wanting to serve them something tasty. Sharon is a great cook and I cherish all her recipes.

Servings Yield:

serve them something tasty

Ingredients:

Pffi
4 cups shredded fonterey
Jack and Colby cheese 6 to 10 green onions chopped or 1/J cup red/purple onion
I cup chopped pecans
S or more Thsp. mayonnaise

Instructions:

Line a 9″ pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions. pecans and mayo. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill I to 2 days. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top with Roasted Raspberry Olipotle Sauce. Serve with crackers. Can be made several days ahead.

Notes:

This recipe came from our church and a great lady! I make it a I love the convenience and taste, and everyone always enjoys it.

Servings Yield:

make it a I love the convenience and taste, and everyone always enjoys it

Ingredients:

10 ounces walnuts, chopped 8 ounces cream cheese 2 ounces Roquefort cheese (or blue cheese)
2 This heavy cream 1 lb. grapes, red or green, seedJess
Chop nuts in food processor. Spread in pie tin. In another pie tin, cornbine cheeses and cream. Mix until smooth. Drop clean, dry grapes in cheese mixture. Stir to coat, then roll in nuts. ChiJJ.

Instructions:

Notes:

May make several days ahead, keep chiJJed. Leftovers will ke.ep for quite awhile in refrigerator. 30 lllM-08

Servings Yield:

make several days ahead, keep chiJJed

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:

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: