"Precious" Appetizers




Dill Dip
 Submitted by: MissouriAngel

8 oz. sour cream
8 oz. Helliman's Mayo
1 tsp. dill weed
1 tsp. onion powder
1 tsp. beau monde

Stir together and chill.



Mini Ruebens
Submitted by: Debbie...aka...JerseyGirl

1 loaf mini deli rye bread
1/2 cup sauerkraut
1/2 pound pastrami, sliced thin
1/2 pound Swiss cheese sliced thin
1/2 cup thousand island salad dressing

Cut Swiss cheese and pastrami slices so they will fit on the pieces of bread without hanging over the edge. On each piece of bread, place a small amount of pastrami followed by about 1 tsp. of sauerkraut and 1 tsp. thousand island dressing. Top each with a piece of Swiss cheese and bake in the oven at 375 for 5 minutes to melt cheese. Serve warm.



Veggie Pizza
Submitted by: Debbie..aka..JerseyGirl

1 package crescent rolls
1 cup sour cream
1/2 cup mayonnaise
1 package dry Hidden Valley Ranch dip mix
1 cup cheddar cheese, shredded
1/2 cup fresh broccoli, chopped
1/2 cup green onions, chopped
1/2 cup carrots, shredded
1/2 cup zucchini, grated
1/2 cup mushrooms, sliced
1 - 8 oz. can sliced water chestnuts, drained and chopped

Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.



Mozzarella and tomato crosini
Submitted by: Debbie...aka...JerseyGirl

1 baguette, sliced thinly
1/4 cup olive oil
4 plum tomatoes, sliced
2 cloves garlic
8 oz. mozzarella cheese, sliced
Oregano
Basil
Salt and pepper to taste
Place sliced baguette on a baking sheet and toast in a 350 degree oven for 10 minutes. Remove and brush slices with olive oil and garlic. Place 1 slice of cheese and 1 slice of tomato on each. Sprinkle with oregano, basil and salt and pepper. Bake in 350 degree oven for 15 minutes. Serve warm.





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