Appetizers

Appetizers

CHEESE NUT BALLS
1 8-ounce pkg.cream cheese
1/4 cup whole milk or 1/2 cup yogurt
1/4 cup cheddar cheese,cubed or grated
1/4 cup onion in wedges
1/8 tsp.salt
1/4 cup shelled pecans
Cut cream cheese in cubes and place in electric
blender with milk,cheddar cheese,onion and salt,
beat until smooth.Remove from blender,shape with
spoon into 1-inch balls,refrigerate until firm.
Meantime,wash out blender,then crush the pecans
until nuts are very fine.Roll firm cheese balls
into the crushed nuts.Makes about 15 balls.

AVOCADO BALLS
Peel and stone 2 ripe avocados,cut with a melon
ball scooper.Marinate in a well seasoned
French dressing.Serve on toothpicks.

CUCUMBER CHEESE DIP
1 medium cucumber
1 3-ounce pkg.cream cheese
1 tbsp.horse radish
1/2 tsp.chili powder
1/4 cup sour cream(optional)
Salt to taste
Partially peel cucumber,leaving about one fourth
of the peel on.Cut into cubes,place in blender,
beat until pureed.Add cream cheese,horse radish,
and chili powder,blend until creamy.Add sour cream.
Add salt to taste.Serve with carrot sticks or chips.

CHEDDAR DILL DIP
1 1/2 cups grated cheese
1 tbsp.softened butter
1/4 tsp.crushed dill seed
2 tbsp.medium dry sherry or ginger ale
Beat all ingredients to blend well,keep at room
temperature to serve.Serve with wafers or celery.

YOGURT DIP
1 cup thick yogurt
1 tsp.grated onion
1/4 tsp.curry powder or powdered ginger
1 tbsp.minced parsley or cucumber
Salt to taste
Blend ingredients.Serve as dip for carrots
or green pepper sticks.

EGGPLANT APPETIZER
1 eggplant
4 tbsp.butter
3 tbsp.sesame oil or olive oil
3 tbps.lemon juice
2 tbsp.chopped parsley
2 cloves garlic,minced
1 green pepper,chopped fine
1/2 cup yogurt or sour milk
Peel the eggplant and cut it in half.
Slice as thin as possible.Melt the butter
in a frying pan and saute the eggplant slices
in it on both sides until tender,about 10 minutes.
Set aside to cool for 1 hour.In a bowl combine
the oil,lemon juice,parsley,garlic,green pepper,
and yogurt,mix well.Add the eggplant slices and,
baste them a few times.Chill.
Serve with thin slices of bread.

COTTAGE CHEESE
CARAWAY DIP
1 garlic clove
1 cup creamed cottage cheese
1/4 tsp.caraway seeds
Crush garlic in small bowl until only shreds remain;
discard these.Add cheese and caraway;blend well.
Serve with celery sticks or chips.

CARROT COCKTAIL
2 medium carrots,scraped and diced
2 scallions,chopped
1/4 cup celery leaves
2 spinach leaves(optional)
4 leaves boston lettuce
1/4 tsp.salt
1/8 tsp.ground coriander
1/4 tsp.dried mint leaves,crushed
Or 1 tsp.chopped fresh mint
1/2 cup water
Place all ingredients except water in electric blender,
cover,blend 3 seconds on low speed.Add water,cover,blend
again for 10 seconds at high speed.Pour over ice.
Makes 2 drinks.

PEACH ORANGE JUICE COCKTAIL
2 cups orange juice
1 ripe peach,peeled,cut into pieces
1 cup white wine or dry sherry,
Or 1 small bottle 7-Up or ginger ale
Combine orange juice and peach in electric blender,
beat at high speed until smooth,about 2 seconds.
Add wine or 7-Up,turn on just to blend.
Serve over ice in tall glasses.

PINEAPPLE JUICE COCKTAIL
1 cup unsweetened pineapple juice
1/2 cup lemon juice
2 tbsps.lime juice
1/3 cup sugar or honey
1 unbeaten egg white(optional)
6 ice cubes,into pieces
Put all ingredients but ice in electric blender,
cover,blend at high speed a few seconds,then through
opening in cover add pieces of the broken ice,
continue to beat until light and frothy.
Serve in chilled glasses.

CHRISTMAS DIP
2 single serving envelopes onion soup mix
1 cup (8-ounce sourcream
1 medium avocado,mashed
1/4 cup diced green pepper
1/4 cup finely chopped pimiento
1 tsp.lemon juice
1/4 tsp.garlic powder
In medium bowl,blend all ingredients:Chill

FRUIT CHEESE BALL
2 (8-ounce)pakages cream cheese,softened
1 large can frui cocktail,well drained
2 small pakages instant vanilla pudding
Mix all ingredients together,roll in ground pecans.
Serve with cinnamon graham crackers.

PARTY PITA CHIPS
4 pita bread pockets
1/3 cup Italian salad dressing
2 tbsp.grated parmesan cheese
1 tsp.italian herb seasoning
Preheat oven to 400 degrees.Split pita bread
into 2 rounds each.Cut each round into wedges.
Brush wedges with dressing.Arrange on baking sheet.
Sprinkle with parmesan and italian seasoning.
Bake for 10 minutes.Great as snack chip or for dips.

CHIP BEEF DIP
2 cups sourcream
2(8-ounce)package cream cheese,softened
3 packages chipped beef,cut up
3 bunches green onion and tops,minced
1 large green pepper,minced
Combine all ingredients,mix well.
Place in 1-quart baking dish.Bake at 325
for 30 minutes.Serve this warm ,
with fresh vegetables or crackers.

CRAB DIP
1 8oz.package softened cream cheese
1/3 cup mayonnaise
1 tsp.horseradish
1 1/2tsp.minced onion
Seasoned salt,parsley,
dash of garlic powder
16 oz.can of crab meat
Blend cream cheese,mayonnaise,horseradish,
onion and salt.Fold in parsley and garlic pwder,
and crab meat.Chill overnight.

SALMON PARTY BALLS
1 1lb.can red sokeye salmon
1 8oz.package cream cheese
1 tbsp.lemon juice
2 tsp.grated onion
1 tsp.horseradish
1/4 tsp.salt
1/2 cup chopped pecans or walnuts
3 tbsp.parsley
Combine together salmon,cream cheese,juice,
onion,horseradish and salt.Mix together and shape into ball.
Roll ball in pecans or walnuts.
Garnish with parsley.Chill overnight.
Serve with crackers.

CHEESE BALLS
2 packages.8oz.cream cheese
1 1/2oz.tin of crushed pineapple,well drained
2 cups walnuts,finely chopped
1/2 cup green pepper,chopped finely
2 tbsp.chopped green onion
1 tsp.seasoned salt
Combine all ingredients except for 1 cup of walnuts.
Roll in ball and let set overnight.

CURRIED SHRIMP
In a saucepan combine:
1 (10-ounce)Package frozen shrimps
3/4 cup water
1/3 cup chopped fresh parsley
1 tbsp.dried onion flakes
1/2 tsp.garlic salt
1/4 tsp.curry powder
1/4 tsp.tabasco sauce
Bring to a boil and cook,
stirring occasionally for 5 minutes,
or until shrimps are tender.
Chill in this liquid for at least
4 hours.Serve on toothpicks.

LIVERWURST PATE
Lightly oil a 4-cup mould
Blend together:1 1/2 pounds liverwurst
1/2 cup soft butter or margarine
1/4 cup chopped fresh parsley
1/4 cup finely chopped green onion
1/4 cup brandy
Sprinkle into mould:1 tbsp.fresh chopped parsley
Press liver mixture into mould and chill at least 3 hours.
To unmould,partially immerse in hot water,for a few seconds,
and turn out onto serving plate.Granish with fresh parsley
and surround with crackers or buttered bread.

GO BURGERS
1 1b.sausage meat
5 oz.tin tomato paste
1 small onion,minced
1 can mushroom soup
1 can mushroom pieces
Saute sausage and onion until well done.Chop onion fine,
and add remaining ingredients to meat.Add fine oregano
and garlic.spread on rounds of small size french bread.
Top with grated cheese,broil till bubbles.
Can be spread on bun halves.

CHEESY NIBBLERS
1 can sliced mushrooms,chopped finely
1/4 cup chopped pepperoni
3-4 tbsp.mayonnaise
1 cup grated swiss or mozzarells
2 tbsp.green pepper
3 black olives,chopped
Combine all ingredients,using enough mayonnaise
to moisten.Spread mix on ritz crackers.
Place on cookie sheet,broil 1-2 minutes.

STUFFED MUSHROOMS
16 large mushrooms
1/4 cup butter,melted
1/2 cup fine,fresh bread crumbs
2 eggs,lightly beaten
2 green onions,finely chopped
Pinch nutmeg
Grated swiss cheese,mild cheddar or mozzarela
Break off and mince the mushroom stems,saute over high heat,
for a few seconds in 2 tbsp.of the butter.Remove from heat,
mix in bread crumbs,eggs,green onions,nutmeg with salt.
Pepper to taste.Stuff each cap.Sprinkle with cheese.
Bake in 375 oven for 15-20 minutes

COCKTAIL SNACK
3/4 cup mayonnaise
1/2 cup finely chopped onion
1/3 cup grated parmesan
dash of worcestershire sauce
salt and pepper
Blend everything thoroughly.Spread on small bread rounds.
Broil 1 minute.Maybe prepared early in the day.
Put in broiler when ready to serve.

SOYA CHICKEN WINGS
1 1/2 lb.chicken wings
1/4 tsp.ground ginger
1/2 tsp.dry mustard
1 tsp.vegetable oil
3 tbsp.soya sauce
1 tbsp.lemon juice
Cut off tips and cut wing into two.
Put in large plastic bag or marinade container.
Toss,refrigerate 1 hour or overnight.
Bake at 400 for 35 minutes.

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