January 99
Appetizer Recipes

Sweet and Sour Meatballs (Jan 3)

1 lb ground beef
1 egg
1/4 cup dry bread crumbs
1/2 tsp garlic salt
1/4 tsp pepper

Sauce
1 cup chicken broth
1/2 cup sugar
1/2 cup vinegar
2 tsp soy sauce
3 Tablespoons cornstarch

1 can pineapple chunks (drain and reserve juice)
1 bell pepper, cut into chunks

Combine ingredients for meatballs and shape into 1 inch balls. Cook in a little oil until lightly browned and cooked through. Combine sauce ingredients, adding 1/2 cup reserved pineapple juice. Cook until thickened, about 5 minutes. Add meatballs, pineapple and bell pepper chunks. Pour into chafing dish or into a double boiler to keep warm. Serve with toothpicks.

Chili Dip (Jan 10)

8 oz cream cheese, softened
1 can chili (no beans)
8 oz sour cream
small can sliced olives
8 oz grated cheddar cheese

Spread softened cream cheese in a baking dish. Top with chili. Stir olives into sour cream and spread over chili. Top with grated cheddar cheese. Bake at 350 degrees for 20-25 minutes, or until cheese melts. Serve with tortilla or corn chips.

Spinach Quiche Appetizers (Jan 17)

10 eggs
1/2 cup all purpose flour
1 tsp baking powder
10 oz pkg frozen spinach, thawed and well drained
1/4 cup butter, melted
8 oz canned diced green chiles
2 cups cottage cheese
8 oz cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded

Preheat the oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the remaining ingredients until well blended. Pour the mixture into a 9x13 baking dish and bake for 15 minutes. Reduce heat to 350 degrees and bake for 25-30 minutes, or until the quiche is puffed and the center is set. Remove from oven and allow to sit for 15-20 minutes before cutting. Makes 60 appetizer servings.

Armadillo Eggs (Jan 24)

1/2 lb Monterey Jack cheese, grated
1/2 lb hot bulk sausage
1 1/2 cup buttermilk biscuit mix
15 canned whole jalepeno chiles
1/2 lb Monterey Jack cheese, cubed into 15 pcs
1 box Shake & Bake for pork
2 eggs, beaten

Mix grated cheese and sausage, then add biscuit mix a little at a time until well blended - dough will be very stiff. Carefully slice open the jalapenos and remove the seeds. Rinse the chiles if you don't like them very hot. Stuff each chile with a cube of cheese and pinch closed. Take some of the sausage dough and press flat; wrap the chile completely with dough, making sure that all edges are sealed completely. Roll each egg in Shake & Bake until coated. Dip in beaten eggs and then in Shake & Bake again. Bake in preheated 300 degree oven 20-25 min. Serve warm.

Baked Cheese Dip (Jan 31)

1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1 cup parmesan cheese, grated
1 cup mayonnaise
1 small onion, finely chopped
2 cloves garlic, minced
1 small can artichokes, chopped
1 round loaf sourdough bread

Cut the top off of the loaf of bread, hollow it out and break the bread into bite-size pieces. Mix all the remaining ingredients together until well blended. Spoon the mixture into the bread, put the lid back on and bake for 1-1/4 hours at 350 degrees. Serve with the reserved pieces of bread.