Dee Posted April 15, 2003 Share Posted April 15, 2003 Treat your guests to these before dinner goodies. You'll be the hit of the party! 1. TOASTY CHEESE CRACKERS 2 cups shredded cheddar cheese ½ cup grated Parmesan cheese ½ cup butter, softened 3 Tablespoons water 1 cup all-purpose flour 1/4 teaspoon salt (optional) 1 cup uncooked oats 3/4 teaspoon oregano or basil Beat together cheeses, butter and water until well blended. Add flour and salt and mix well. Stir in oats, mixing until well blended. Shape dough to form 12-inch roll. Refrigerate at least 4 hours. Cut into 1/4-inch slices and flatten slightly. Bake at 400° for 8-10 minutes. 2. STUFFED MEATBALLS 2 pounds hamburger 3/4 cup evaporated milk 10-3/4 ounce can cram of mushroom soup 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 6-1/4 ounce box beef-flavored stuffing Mix hamburger and milk. Mix soup, ketchup and Worcestershire sauce. Prepare stuffing according to package directions. Roll hamburger in ball; flatten out. Make 15 patties. Put stuffing in center of each patty. Wrap hamburger around stuffing to make a meatball. Place meatballs in baking dish. Pour soup mixture over top. Bake at 350° for 40 minutes. Don't forget to have toothpicks handy! 3. BUFFALO WINGS 12 – 15 chicken wings Salt and pepper to taste 1 cup ketchup 2 Tablespoons honey or brown sugar ½ teaspoon garlic powder 4 Tablespoons soy sauce Split each chicken wing at joint and discard tip. Place in a shallow baking pan. Salt and pepper to taste. In a saucepan, combine ketchup, honey, garlic powder and soy sauce and bring to a boil. Pour over chicken wings. Bake at 350° for 1 hour or until golden brown, turning halfway through baking time. 4. PARMESAN POTATO STICKS 2 pounds potatoes 1/2 cup butter 1/2 cup bread crumbs 1/2 cup Parmesan cheese 14 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder Cut each potato into quarters. Cut the quarter pieces into thirds. Melt butter. Set aside. Combine remaining ingredients. Roll each potato piece in melted butter, then in seasonings. Arrange on a baking sheet. Pour remaining butter and sprinkle remaining seasonings over pieces. Bake at 400° for 30 - 35 minutes. Makes 8 servings. 5. SWEDISH HAM BALLS MEATBALLS: 1 pound ground ham 1-1/2 pounds ground pork 2 cups bread crumbs 2 eggs, well beaten 1/2 to 1 cup milk SAUCE: 1 cup brown sugar 1 teaspoon dry mustard 1/2 cup vinegar 1/2 cup water Mix meats, bread crumbs, eggs and milk. Form into medium-sized balls. Put in baking pan. Combine sauce ingredients and stir until sugar is dissolved. Pour over ham balls. Bake at 325° for about 1-1/2 hours, basting frequently. NOTE: Premixed ham loaf from the butcher is usually about the same ratio of ham and pork and saves some work. 6. SWEET & SPICY SMOKIES 1- 2 lb. package cocktail smokies 1- 18oz. jar of grape jelly or red plum jelly 1- jar of Heinz Chili Sauce Brown smokies, drain any grease, set aside. Take jelly and chili sauce, mix together in a saucepan until well mixed and hot. Pour sauce over sausages and serve. This recipe is also good with ground meat. 7. SAUSAGE STARS 1 pkg. wonton wrappers 1 medium red pepper - chopped 1 small can black olives - sliced 1 large bottle Ranch Dressing 1 lb. sweet sausage - cooked and drained 1-1/2 cups sharp Cheddar cheese - chopped 1-1/2 cups Colby-Jack cheese - chopped Pam Spray mini muffin tins with Pam. Heat oven to 350 degrees. Place 1 wanton wrapper in each section of mini muffin tin. Shape it like a cup. Spray Pam over wantons lightly. Bake for about 7 minutes. Mix all ingredients together. Spoon into crispy wantons. Bake for around 10 minutes, or until cheese is bubbly. Makes 12 servings. Enjoy............... 8. RAW VEGETABLE PIZZA One 8-ounce & one 4-ounce package crescent rolls Two 8-ounce packages cream cheese 3/4 cup salad dressing 1 teaspoon celery salt 1 teaspoon dill weed 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/4 to 1/2 teaspoon oregano, optional 1 teaspoon parsley flakes Vegetables, chopped finely Shredded sharp cheese Spread crescent rolls flat on jelly roll pan and bake according to package directions. Mix cream cheese, salad dressing and seasonings; beat until smooth. Spread cream cheese over crescent rolls. Finely chop vegetables such as broccoli, green pepper, olives, cauliflower, carrots (shredded), mushrooms and tomatoes. Spread on crescent rolls. Top with shredded sharp cheese. Cover and refrigerate until serving. Keeps for several days. 9. PINEAPPLE CHEESE BALL 2 pkg. cream cheese 1- 8 oz. crushed pineapple, drained well 1 tablespoon finely chopped onion 1 teaspoon seasoned salt 1 cup chopped pecans Mix cream cheese, drained pineapple, onion, and seasoned salt. Roll in pecans the next morning. 10. TORTILLA ROLLS 8 ounce cream cheese 8 ounce sour cream 1 cup grated cheese 1/2 cup chopped onion 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1 package 10" flour tortillas Mix together the filling. Spread on tortillas; roll up and roll each in plastic wrap. Chill for two days at least. Slice to serve. Nice for any holiday. 11. SPICED NUT MIX 3 egg whites 2 teaspoons water 2 cans (12 oz. each) salted peanuts 1 cup whole blanched almonds 1 cup walnut halves 1 -3/4 cups sugar 3 tablespoons pumpkin pie spice 3/4 teaspoon salt 1 cup raisins In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300° for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container. Yield: about 10 cups. 12. BEEFY CHEESE BALL 2 (3 ounce) packages dried beef, finely chopped 1 (8 ounce) package cream cheese, softened 1/4 cup sour cream 1/4 cup Parmesan cheese 1 teaspoon horseradish Combine 1/4 cup dried beef, cream cheese, sour cream, Parmesan cheese and horseradish. Blend thoroughly. Refrigerate mixture 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve with crackers. 13. RADISH-STUFFED EGGS 6 hard-cooked eggs 1/4 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons minced radishes Halve eggs lengthwise. Gently remove yolks to a bowl. Finely crumble yolks with a fork. Stir in mayonnaise, salt, pepper and radishes until smooth. With a spoon, pile mixture into egg centers. Cover and chill. Makes 12. 14. CARAMEL APPLE SNACK MIX 2 1/2 cups broken pretzel pieces 2 1/2 cups bite-size square rice cereal 2 cups apple-flavored round toasted oat cereal 1/2 cup sunflower kernels 1 14-ounce package caramels 1/4 cup water Preheat oven to 250 degrees F. In a large bowl, combine pretzels, cereals and sunflower kernels. Place caramels and water in small saucepan. Stirring frequently, cook over low heat until smooth. Pour caramel mixture over cereal mixture; stir until well coated. Spread mixture evenly in a greased 10-1/2 x 15-1/2-inch jellyroll pan. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Break into pieces store in airtight container. Makes about 10 cups snack mix. 15. Party Appetizer Ingredients 12 ounces goat cheese 3 tablespoons olive oil 1 cup diced sun-dried tomatoes 1 cup black olives, chopped 4 tablespoons chopped fresh basil 2 tablespoons chopped fresh rosemary 3 cloves garlic, halved Directions 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread. 16. Blooming Onion and Dip: Ingredients Dipping Sauce: 1/2 cup mayonnaise 1 tablespoon ketchup 2 tablespoons cream-style horseradish sauce 1/3 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying Directions 1 To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. 2 To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. 3 To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). 4 Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. 5 Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. 6 Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. 7 Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. 17. Annie's Fruit Salsa and Cinnamon Chips: Ingredients 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar Directions 1 In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4 Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. 18. Bacon and Tomato Cups Ingredients 8 slices bacon 1 tomato, chopped 1/2 onion, chopped 3 ounces shredded Swiss cheese 1/2 cup mayonnaise 1 teaspoon dried basil 1 (16 ounce) can refrigerated buttermilk biscuit dough Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. 2 In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. 3 Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. 4 Bake for 10 to 12 minutes in the preheated oven , or until golden brown. 19. The Standard and favorite Sweet and Sour Meatballs: Ingredients 1 pound ground beef 1/2 cup dried bread crumbs 1/3 cup chopped onion 1/4 cup milk 1 egg 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/4 cup shortening 12 fluid ounces tomato-based chili sauce 1 1/4 cups grape jelly Directions 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes 20. Stuffed Mushrooms- Enjoy Ingredients 20 fresh mushrooms, stems removed 2 (6.5 ounce) cans minced clams, drained 2 cloves garlic, peeled and minced 1/2 cup grated Parmesan cheese 1 small onion, finely chopped 3/4 cup dry bread crumbs 1/2 cup chopped green bell pepper 2 tablespoons dried parsley 2 tablespoons Italian-style seasoning ground black pepper to taste 1 1/2 cups butter, melted 1/2 cup shredded mozzarella cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2 Arrange mushroom caps hollow side up in the baking dish. 3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. 4 Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. 5 Bake in the preheated oven 30 minutes, or until lightly browned. Quote Link to comment
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