Does anyone have any ideas for some good hor dourves recipes?

Question

Its for a family Christmas party. It looks as though I need to provide enough for about 50- 75 people. I'd like the hor dourves to be slightly more upscale than just cheese and crackers, but at the same time fairly easy to make! Ideas?

Answer 1

"Enchilada Meatballs" - 4 1/2 dozen

2 cups crumbled corn bread
1 (10 oz.) can enchilada sauce; divided
1/2 tsp. salt
1 1/2 lbs. ground beef
1 (8 oz.) can tomato sauce
1/2 cup shredded Mexican cheese blend

In a large bowl, combine corn bread, 1/2 of the enchilada sauce and salt. Crumble beef over mixture; mix well and shape into 1" balls. Place in a greased 15x10x1" baking pan. Bake, uncovered, at 350* for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.


"Festive Crab Cups" - 15 appetizers

1/3 cup cream cheese; softened
1/4 cup canned crabmeat; drained, flaked and cartilage removed
2 tbsp. chopped green onions (scallions)
1 (2.1 oz.) pkg. frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

In a small bowl, combine cream cheese, crab and onions until blended. Place tart shells on an ungreased baking sheet. Drop 1 tbsp. crab mixture into each shell; top each with 1 tsp. cranberry sauce. Bake at 375* for 12-15 minutes or until heated through.


"Chicken Poppers" - 25-30 appetizers

3 lbs. boneless, skinless chicken breasts
1 cup ground fully cooked ham
25 to 30 cubes Cheddar cheese (1/2" cubes)
1 lb. sliced bacon
2 to 3 tbsp. olive oil
1 cup chicken broth
1/2 tsp. salt
1/2 tsp. pepper

Flatten chicken to 1/4" thickness; cut into 1 1/2"-wide strips. Spread each with 1 tsp. ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise; wrap each around a chicken roll-up. Secure each with a toothpick.
In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm.


"Apricot Kielbasa Slices" - 4 dozen

1 lb. fully cooked kielbasa or Polish sausage; cut into 1/3" slices
1 (12 oz.) jar apricot preserves
2 tbsp. lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground ginger

In a large skillet, brown sausage; drain and set aside. Add remaining ingredients to skillet; cook over low heat 2 to 3 minutes or until heated through, stirring occasionally. Return sausage to skillet; cook 5 to 6 minutes or until heated through. Serve warm with toothpicks.


"Nuggets with Dill Sauce" - 2 dozen

1/2 cup all-purpose flour
2 tsp. sesame seeds
1/2 tsp. salt
1 egg; lightly beaten
1/2 cup water
Oil for frying
1 lb. boneless, skinless chicken breasts; cut into 1" cubes
DILL SAUCE:
1/2 cup sour cream
2 tbsp. dill pickle relish
1 tsp. dill weed

In a bowl, combine flour, sesame seeds and salt. Combine egg and water; stir into dry ingredients just until moistened.
In an electric skillet, heat oil to 375*. Dip chicken into batter; fry a few pieces at a time, for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels; keep warm.
In small bowl, combine sauce ingredients. Serve with chicken nuggets.

Answer 2

Well I would still have the basics, like a cheese and cracker tray, and olive/pickle tray, veggies and dip, fruit and nuts, etc. But then also branch out like you say with some more high end appetizers. You could try scallops wrapped in bacon, stuffed mushrooms, mini stuffed pepers, coconut shrimp, spinach puffs (a small filo dough filled with creamed spinach), etc. I've used all those ideas and they've worked really well. Most are pretty easy; the hardest would probably be stuffed peppers. Good thing I've mentioned about all the recipes I've listed is that they basically all (with the exception of the shrimp) could be made a few days ahead and frozen nicely if you will obviously need more time that day!

Answer 3

Smoky Bacon Cheddar Toast

Note:

You can prepare this recipe in advance through step 5 and store in the freezer. Place triangles between wax paper and freeze in an airtight container. Bring to room temperature before baking.
Ingredients:

1/2 pound sliced bacon
1/2 pound extra-sharp white cheddar cheese, grated
1 small onion, diced
1 1/2 tablespoons prepared horseradish
1/2 teaspoon hickory smoked salt
1/2 teaspoon paprika
15 slices white sandwich bread, crust removed
Method:

1) Preheat oven to 375 degrees F.
2) Microwave bacon until almost crisp. Cool and dice.
3) Process cheese, onion, horseradish, salt and paprika in a food processor fitted with a metal blade.
4) Add bacon pieces and pulse until incorporated.
5) Spread mixture on bread with a spatula, and then cut in quarters so that you have four triangles.
6) Place triangles on baking sheet and bake about 20 minutes, until golden.

Makes 60

Answer 4

this will be a hit


Buffalo Chicken Dip

4 boneless skinless chicken breast halves, boiled and shredded

1 12 ounce bottle hot sauce

2 8 ounce packages of cream cheese

1 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces Monterey Jack cheese or Cheddar Cheese, grated

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.

Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.

Serve hot or warm with Doritos "Scoops" (you need a sturdy chip for this!) or celery sticks.

Answer 5

How about scallops wrapped in bacon? you take a large sea scallop, cut it into four pieces, wrap a half piece of raw bacon around it, stick a tooth pick through it and bake them for about 15-20 minutes. For presentation, through some curly parsley on the serving plate with them and viola! upscale but simple!

Answer 6

olives wrapped in bacon - very easy

wrap one olive in a piece of uncooked bacon, you will need to cut bacon so it just wraps around the olive once, and place a toothpick through it

bake in the oven until bacon is cooked

Answer 7

so so many go here and fine your choice

http://www.adventurous-cooking.com/recipes/appetizers/index.html

Answer 8

All of these appetizers can be made in 30 minutes or less!

Channa

Makes enough to last about 2 minutes for 8 people


From Trinidad, Mon, these appetizer/snacks are really tasty and ridiculously easy and quick

1 can (16 ounces) chick peas, drained, rinsed
Salt
Cayenne pepper to taste


Heat broiler.

Place drained chick peas on a cookie sheet. Sprinkle lightly with salt and cayenne(careful, this stuff is dangerous).

Broil about 3 or 4 minutes until golden brown and crunchy. That's it.

Clicke Here for More World Recipes


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Zucchini-Lemon Chips
Serves 4 to 6

You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don't want them to taste like last week's fried oysters.

4 cups canola or olive oil
1 cup flour
Kosher salt and freshly ground pepper
1 lb firm large zucchini, sliced into paper-thin rounds
1 lemon, sliced into paper-thin rounds
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
15 large basil leaves


In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.

Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.

Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.

Sprinkle the zucchini and lemon slices with the parsley and garlic.

Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices

Serve to your guests knowing they’ve never had this one before and that they will want your recipe.

Click Here for More Easy Vegetable Recipes


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Raisin-Walnut-Goat Cheese Wontons
Makes 20


These pack 3 great-tasting items into a neat little package.


WONTONS ½ cup raisins
1/2 cup walnuts, chopped
5 oz fresh goat cheese
20 prepared wonton-wrappers
Olive oil; for frying
DIPPINGSAUCE 3 Tbsp Dijon mustard
3 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp chopped fresh Italian parsley


For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.

In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.

Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.

Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.



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Parmesan Puffs
Serves 8 - 16


This should serve 16 if you're offering another quick & easy delight as well, but you'll be lucky to feed 8 otherwise - they're that good.


16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
l & 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce


Preheat oven to 350°.

With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

While it's toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve 'em hot.



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Little Chicken Burgers
Serves 8

No, not "Chicken Little" burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.

These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil


Place the bread crumbs in a small shallow dish. Set aside.

In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.



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Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)

For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.


1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs


Preheat oven to 450F.

Combine chicken and almonds and set aside.

In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.

Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.

Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

Onion-Dip-Not-From-Soup-Mix
Serves 4


Yes, you can make onion dip that doesn't utilize Lipton Onion Soup Mix. Here's the real thing, and just as easy.


1 cup low fat sour cream
1/4 cup finely chopped scallions/green onions
2 tsp lemon juice


Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.




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Mozzarella in Carrozza
Makes 8

Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?

1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice

Preheat oven to 200F.

Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.

Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.

Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.

In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches & cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).

Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.

In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.

I think they’re gonna love these.

Crab Dip with a Kick
Serves 4-6


There's crab dip and then there's CRAB DIP, and that's what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.


8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained


Preheat the oven to 400°F.

In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.

Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.



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Nachos with Chorizo & Black Beans
Makes 36

Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn

36 unbroken large tortilla chips
3 large ripe plum tomatoes, cut into 1/4-inch pieces
1/3 cup chopped fresh cilantro
1/4 tsp salt
1 Tbsp vegetable oil
1 fully cooked chorizo sausage (3 oz), finely chopped
1 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1 can (15 to 19 ounces) black beans, rinsed and drained
1 cup (4 oz) Monterey Jack cheese, shredded
2 pickled jalapeno chiles, very thinly sliced


Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.

Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.

Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven & spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .


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Cucumber Sandwiches on Pumpernickel
Makes 20

Here's a classic that you will find to be an easy appetizer and a darned good one, too.


1 package whipped cream cheese
1 package Italian salad dressing mix
Cucumber for slicing
1 package pumpernickel bread, party sandwich size



Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.



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Crab Toast with a Kick
Makes 40 Small Toasts

For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.


10 slices white bread
1 8 oz can crabmeat
2/3 cup mayonnaise
1 tsp lemon juice
1 tsp sherry or white wine
Salt and pepper to taste
Cayenne pepper(Oh, so little)


Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.

Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.



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Cheddar Straws
Makes too many to count

Please try not to eat all of these treasures before your guests or family arrive.


2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup butter ( or “other”, if you must)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.

Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or "other") in a bowl and mix until well combined. Add just enough water to make a very stiff dough.

Roll pieces of the dough into pencil-width sticks on a lightly floured surface & cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.

Avacodo Salsa
Makes About 1 cup


Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!


2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon juice
1/2 jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion

Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.

Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.

Crabby Stuffed Mushrooms
Serves 6


When people get stuffed they're kinda mellow, but apparently mushrooms get "crabby".




1 lb fresh mushrooms - big ones
7 oz crabmeat(fresh,canned or faux-ney)
5 green onions, thinly sliced
1/4 tsp dried thyme
1/4 tsp dried

oregano
1/4 tsp ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 Tbsp grated Parmesan cheese
1/4 tsp paprika
Preheat the oven to 350 degrees

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

Wipe the mushrooms clean with a damp towel (Unless you're making 'shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.

Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve 'em hot.



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Prosciutto Roulades
Makes 12

These rolled-up easy appetizers are just that - easy. Won't take but a few minutes to make and they'll be gone in seconds when served.



2 oz. ricotta cheese (J/4 cup)
2 oz. Stilton cheese, crumbled
1 tablespoon dairy sour cream
12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
1 pear
Lemon juice


Garnish with lime slices and dill sprigs, if desired


In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.

Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll'em. Keep them cool in the fridge until ready to serve.

Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.



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Salami Crescents
Makes 32(Reduce everything by half for a smaller party)

Try not to eat them all yourself while waiting for the guests or family to arrive.



1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
2 Tbsp dairy sour cream
1 tsp prepared hot mustard
16 slices Italian salami
8 slices Swiss cheese, room temperature
1 egg, beaten


Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.

Preheat oven to 400F.

In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.

Arrange salami and cheese on the pastry.

NOTE: When you follow the instructions below don't pull the knife across; rather use a chef's knife or cleaver to cut straight down. This way you won't find yourself picking up little pieces of salami & cheese and trying to replace them on the pastry.

Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.

Starting from wide side of the triangle, roll 'em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.

Hummus Just Like Grandma's (If you're Middle Eastern)
Makes 2 Cups


Compare the cost of 2 cups of store-bought hummus (not humus-that's garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you'll feel even better about this easy appetizer recipe for a delicious dip.


15 oz. can garbanzo beans, drained
1/4 cup fresh or frozen lemon juice
1/4 Cup sesame or tahini paste
4 cloves garlic, minced (optional)
1 tsp. salt
1/4 tsp.pepper
2 Tbaps. olive oil
2 Tbsp fresh parsley, finely chopped
1 tsp paprika
Pita bread, sliced pie-style into 8 triangles per pita


In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.

Transfer to serving bowl. Sprinkle loosely with parsley and paprika.

After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.



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Crostini - Easy Appetizer Style
Makes 12

These "little toasts" can be topped with many more combinations than this one. So, when the people you last served them to return, they won't think you only know how to make one easy appetizer.




12 slices Italian bread (the long skinny kind), 1/2 inch thick
1/4 cup olive or vegetable oil
1 Cup chopped tomato
3 Tbsps. chopped fresh basil leaves
1 Tbsp. capers or chopped ripe olives
1/2 tsp. each salt & pepper 12 slices mozzarella cheese


Heat oven to 375 degrees

Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.

Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.

Bake about 8 minutes or until cheese is melted. Serve hot.



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Cheddar Mini-Quiche
Makes 4 to 5 Dozen

Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You'll knock their socks off with this easy appetizer.


3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter

In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.

Bake in preheated 375° oven 25 to 30 minutes.

OK, it's not the easiest easy appetizer but the result is worth the little extra effort.



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Mushrooms Marsala
Serves 4

Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.



1 lb. mushrooms (buy clean ones to save time)
2 Tbsps. butter
Juice of 1/2 lemon
1/4 cup dry Marsala wine
Salt and freshly ground pepper
1 Tbsp. minced fresh parsley


Break off the stems (save them for soup) and leave the mushroom caps whole.

Heat butter in a skillet (call it a "saute pan" this becomes "gourmet") and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.

Now that's an easy appetizer. See, I said you'd be ready in 10 minutes.



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Gourmet Fried Cheese
Makes approx. 30 pieces

Why "gourmet"? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.



8 oz. Brie or Camembert cheese
1/2 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine breadcrumbs
Oil for deep frying


Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.

Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.

Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.

Serve immediately - but be careful, the cheese is hot.