Tag: Finger Foods

Ingredients:

2 package crescent rolls 1 cup mayonnaise
1 (8-oz.) package cream cheese 1 envelope original Ranch dingmix ½ bunch broccoli, finely cut
½ head cauUnowcr, finely cul
½ green bell pepper, finely cul l large carrot, shredded
l (8-01.) shredded mozzarella cheese

Instructions:

Press rolls into a 15 X 10″ ungreased baking sheet (jelly roll pan). Bake 10-15 minutes at 375°, until golden brown. Cool cornpletely. Mix mayo, cream cheese and dressing mixture. Mix 213of the veggies and cheese with the cream cheese mixture; spread over crust. Then. sprinkle the remaining ½ over the top. Cut into squares.

Notes:

These were so standard fare at my Deli that they appeared at many parties and receptions. We usually did cut broccoli heads and shredded canots for our topping. Recipe Favorites ages Charlotte, Sanford, Susan, Scott and Michele taken in the early l 960s in Georgetown. Texas Children are the sum of what parents contribute to their lives. Richard L. Straus

Servings Yield:

Ingredients:

.y., lb. ground beef
1/z cup barbecue sauce 2 ‘fbsp. instant mioced onion 1 can Pillsbury Tenderflake Biscuits
3/., cup shredded Cheddar cheese

Instructions:

In large skillet, brown ground beef; drain. Add barbecue sauce, brown sugar and onion. Set aside. Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungrea’ied muffin cups pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake at 400° for I0-12 minutes or until golden brown. (You can also create your own delicious stuffing for these little bread cups. Try scrambled eggs with cooked crumbled bacon or a mixture of chopped artichoke hearts and cream cheese.)

Notes:

This is one of my old and often used recipes, and they disappear from the appetizer table really fast. You can use 3h cop pasteurized process cheese spread instead of the Cheddar cheese if you prefer. Jost spoon I tablespoon on each meat filled cup. Your family and guests will really love these.

Servings Yield:

Ingredients:

;,. stick of butter 2 eggs
1/2 cup flour 1/2 cup milk 1/2 tsp. salt 1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. garlic powder
1/J lb. shredded cheddar cheese 2 packages chopped frozen
spinach (cooked and well drained)
1 large This. Parmesan or Romano Cheese (shredded Digiomo is also good)

Instructions:

Melt butter in 9 x 9 x I2 pan. Beat eggs. Add milk, flour, salt, nutmeg, baking powder, and garlic powder. Mix until well blended. Mix in shredded cheese and spinach. Pour mixture into pan. Sprinkle cheese on top. Bake for 35 minutes at 350°. Cool 30 minutes then cut into squares (smaller for appetizers, larger as a side item).

Notes:

This appetizer/side dish freezes extremely well. To reheat place back in pan and bake at 325° for 12-15 minutes or microwave until warm.

Servings Yield:

Ingredients:

;., cup margarine
4 cups small pretzels
. 1 tsp. crumbled tarragon 2 tsp. parsley Oakes
‘h tsp. garlic powder
1/., tsp. each, of celery salt and plain salt

Instructions:

In microwave; Melt margarine in a 2 qt. casserole, uncovered, I minute.. Add remaining ingredients tossing well tocoat. Heat 3 minutes., tossing after each minute. Serve hot.

Notes:

Can you say quick?

Servings Yield:

Serve hot

Ingredients:

3f.a to I cup salad oil 1/.atsp. lemon pepper
½ tsp. dill weed cayenne pepper garlic powder
1 package hidden Valley ingmix 12 to 16 oz. oyster (soup) crackers

Instructions:

Mix together, store in covered container.

Notes:

One of my favorites. I did not realize how popular it was untiJ one of my favorite people at Comfort Elementary School made them.( Thank you, Sandra D. for making these so speciaJ!!! 14 916118-0S

Servings Yield:

Ingredients:

l cup finely mashed potato chips
½ cup shredded cheddar cheese 2 cans deviled ham I mp flour
1/, tsp. red pepper

Instructions:

c bine all ingredients, mixing well. Shape mixture into a 9″ roll; cwell. Cut into v..” slices. Bake at 425° for about IO minutes. Makes 3-4 doi.en.

Notes:

Servings Yield:

Makes 3-4 doi

Ingredients:

20 slices white bread crusts removed (3-oz.) blue cheese 1 (8-oz.) package cream cheese, softened 1 ea beaten
1 (14-‘/1-oz.) can asparagus spears, drained 1 cup butter or margarine

Instructions:

melted Use a rolling pin to flatten eachs raceo f bre.ad. CombIIinSeprbeluade cehveeensley, cream cheese, and egg in a small bowl, nuxing we …–.. lice of on bread, covenng to edges. Place 1 a.sparagu. s .spearlotendbull#. Place bread, roll up, and secure with 3 toothpicks. Dip 10 me -(conlinued) 2 hod: 0 1gt for-k::. Years-g)/ninu;;;:,;!i: ether and each 011 into 3 ‘ I Panies. He ro a rnagazin appetizers. does’n t crumbrlee ISa fi e and h _1nger food tht ve njoyed or dnp When th a is bite size, ey are eaten.

Notes:

Servings Yield: