Deviled Eggs
INGREDIENTS:
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish
DIRECTIONS:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
Pumpernickel Spinach Dip
INGREDIENTS:
1 (.4 ounce) packet dry vegetable soup mix
1 (16 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round pumpernickel
DIRECTIONS:
In a medium bowl, blend dry vegetable soup mix, sour cream and spinach. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Bruschetta
INGREDIENTS:
12 roma (plum) tomatoes, chopped
1 tablespoon minced garlic
2 tablespoons minced shallots
1 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
3 cloves garlic, cut into slivers
1/4 cup extra virgin olive oil
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
DIRECTIONS:
In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil. Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic. Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
Cocktail 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:
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. 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. 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.
2007-11-25 10:28:56
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answer #1
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answered by Georgia Peach 6
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Cocktail wieners heated in a mixture of 1/4 c white vinegar and a 7 oz jar of raspberry preserves. Heat the vinegar/preserves mixture first to a boil, turn down the heat and add the cocktail wieners. Everyone loves them - tastes like sweet/sour sauce but sounds strange. You can do this in a crockpot too.
Another odd combination is mixing a can of Dennison's Chili without beans, Campbell's Cheddar Cheese Soup (both taste nasty by themselves but combined it really does something nice). Add to those two some sour cream and shredded cheese. Heat - goes great in a crock pot. Serve with tortilla chips.
2007-11-25 18:21:21
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answer #2
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answered by Rli R 7
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cheese ball
1 block cream cheese
2 cups cheddar cheese
2 tsp. worchestire sauce
2 green onions chopped
2 oz jar chopped pimientos
miss it all together. This stuff is awesome! I made two for Thanksgiving and they are gone! I served with Wheat Thins but they are my fave cracker, you can use whatever you like. U can also roll it in chopped walnuts or pecans.
2007-11-26 00:05:03
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answer #3
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answered by oh_my_its_linda 4
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check this, I promise you won't be disappointed ...
http://allrecipes.com/Recipes/Appetizers-and-Snacks/ViewAll.aspx?SortBy=Rating&Direction=Descending
2007-11-25 18:23:03
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answer #5
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answered by sky 6
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