Tag: Appetizers

Ingredients:

1/2 cup chopped onion ½ cup water
4 eggs well beaten
1/.acup fine dry bread crumbs dried oregano, crushed ps Tabasco Sauce
2 cup shredded natural Cheddar Cheese
2 (6-oz.) cans marinated .
artichoke hearts, drained and finely chopped

Instructions:

onion in water until tender, about 5 min., dntln. In boI,omine eggs bread crumbs, salt, pepper, oregano, and hot sauce. Sur m omon, ch,eese, and artichoke8′ Spread in greased 11 X 71/2″ pan. Bake at 3.50° 1 for 17-18 min. Cut . I .. Strips, if desired. M:es 6:::rve hot, garnished with pimiento

Notes:

11t·is appetizer looks te · though it has a lot of ow-,,1· mptmg, s easy to nibble on, and even lne,’-ulCnts is ea t these will make a special hitwith’ y O prepar_e.1 promise that someone w·11 request the rec.ipe. your dmner or recept1on guests’ and

Servings Yield:

make a special hitwith’ y O prepar_e

Ingredients:

3 Pounds cocktail sausages 1 cup bourbon
t cup brown sugar t cupc h1T1 sauce

Instructions:

. . . ts Pour over sausages. Bake covered at 3250 for3 Combine mgred1n ct··h Fl vor is better if made a day ahead. hours. Serve hot m chafing is a 5.

Notes:

Servings Yield:

Serve hot m chafing is a 5

Ingredients:

(Greek hors d’Ol..’lnTC)
‘I, pound Fela Cheese
I This butter lea
2 tsp. chopped parsley
1/z nap btthamel sauce phyllo sheets
salt and pepper to taste nutmeg

Instructions:

If the cheese is too salty, soak for 5 to 10 minutes in cold water. Drain and place in a bowl and crush to a paste, or put into a blender, after breaking up in small curds. Add white sauce, and blend to a fine paste. Add eggand salt, if necessary, with pepper and freshly ground nutmeg, and parsley, and mix very well. Take 2 pastry sheets at a time, and fold over two inches from the end and keep folding to the end of the sheet Separate the strips of the phyllo on a board, about two strips to one bourekakia, and brush lightly with melted butter. Put one teaspoon of the filling on one of the pastry and fold it over in the shape of a small triangle and keep folding to the end of the strip. If the phyllo is too big, cut the strip in two and make two bourekakia. Proceed the same way until the phyllo and filling are used. Line the cheese cakes in a buttered baking pan, ·sprinkle some melted butter on top, and bake in a 3500 oven until golden brown, approximately 15 minutes. Serve warm.

Notes:

I made this Greek hors d’oeuvre decades before our trip to Greece. It is one of my favorites. You can keep this in the freezer for up to one year. If frozen, bake at 400° for IO to J2 minutes. ,…

Servings Yield:

make two bourekakia

Ingredients:

2 (41/2-oz.) package spiced cheese with garlic and herbs (Rondele or Boursin)
2 This whipped cream 2 pound Brie cheese (8″)
1 pound frozen puff pastry, defrosted 1 egg 1 This water
In bowl, beat spiced cheese and cream until smooth. Spread on top of Brie, covering evenly. Remove l sheet pastry. Place on lightly floured board and roll into 14″ square. Brush with egg wash. PJace Brie in center. Trim 2″ longer than cheese; Brush with egg. Press dough against side. Roll second pastry. Tum Brie over; cut into a circle, etc. Room & 916118-08
temp. Preheat over to 400o ,

Instructions:

minutes. Let rest 2 h nd bake on ungreased baking sheet 35-4 N . , . ours fore serving. Makes 16-20 servings. ote. What an impressive, ·. . you worked for , h appeti7.er this makes! Your guests will thin many ours on this.

Notes:

Servings Yield:

Makes 16-20 servings

Ingredients:

1 bunch celery
1 (8-oz.) package cream cheese, softened /2 cup shredded American cheese 1 This milk
1 This finely chopped onion
1 garlic clove minttd salt and pepper to taste

Instructions:

Separate celery into stalks, trim and wash thoroughly. Combine crea cheese and American cheese; blend until smooth. Add milk, onio garlic, salt and pepper; mix until blended. Spread cream cheese mixtu on each celery stalk. Press 3 stalks together and secure with rubb bands. Chill for I hour. Cut into 1/2 to I” slices. Makes about3 dozen slices.

Notes:

Servings Yield:

Makes about3 dozen slices

Ingredients:

1 Tbsp. butter 1/z cup Dour 3/., cup water pinch salt

Instructions:

Beat eggs; add flour alternately with water. Add butter and salt. Heat skillet and grease. Cook untiI underside is done and tum. When set. tum on to paper towel. Cool. Smear with cheese filling. Fold edges to center. Fry in hot butter. Serve with sour cream and strawberries or blueberries. Cheese Filling: 1 lb. cottage cheese I tsp. sour cream 1 egg 2 Tbsp. sugar salt dash ciMamon

Notes:

Servings Yield:

Serve with sour cream and strawberries or blueberries

Ingredients:

4 oz. feta cheese 1 (3-oz.) package cream cheese, softened 1/, c. cottage cheese 1 (16-oz.) package frozen phyllo pastry, thawed Unsalted butter, melted

Instructions:

Beat eggs at medium speed with electric mixer 1 minute; beat in cheeses. Unfold phyllo, and cover with a damp towel to prevent from drying out. Place I phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12 X 6 inch) strips. Brush I Jong side of each strip with melted butter; fold strips in half lengthwise, and brush with butter. Place I teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyJJo sheets, cheese mixture, and butter. Bake at 375° for 15 minutes or until golden. Yields 511 dozen. You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.

Notes:

Always allow 4-6 appetizers per guest if a rneaJ quickly follows. If a late meal is planned, allow 6-8 per guest. If no meaJ foJJows, allow 8-10 per guest A lot of wo a Jot of praise!

Servings Yield:

Yields 511 dozen