Appetizers

Good Gouda!

Summary

Yield
8 Servings
SourceDottie Aumiller (1985)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2
Gouda cheese balls (remove wrappers)
1 pk
crescent roll dough (Pillsbury)

Instructions

Separate dough into 4 sections. Make 2 large squares from dough by pressing perforations in dough closed. Place squares on cookie sheet. Put on cheese ball in center of each square. Fold up sides of dough around cheese and seal. Bake according to crescent roll package. Let cool. Slice in pie wedges.  

Notes

Variations on recipe: Spread dough with Dijon mustard and slices of ham, etc. Serve on plate with slices of Granny apples and grapes. You will get raves!

Cheese Dream

Summary

Yield
36 Sandwiches
SourceConnie Steinhaus (1973)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

24
sandwich bread pieces
1
oleo stick
1
Old English cheese (small jar)
1
egg

Instructions

Beat ingredients (except bread) until fluffy. Using sandwich bread, make 12 plain bread and butter sandwiches. Trim crusts and cut into threes. Ice top and sides with cheese mixture. Freeze. Bake frozen at 400° for 10 minutes. 

Notes

Great with salad for lunch.

Walnut Cheese Sticks

Summary

Yield
10 sticks
SourceJo Huddy (1972)
Prep time
15 minutes
Cooking time
6 minutes
Total time
21 minutes

Ingredients

1
pie crust mix stick
1⁄2 c
shredded sharp cheese
1⁄2 c
walnuts finely chopped

Instructions

Prepare pie crust from 1 stick pie crust mix, blending in 1/2 cup shredded sharp cheese. Roll thin. Sprinkle with 1/2 cup finely chopped walnuts, then roll again lightly. Cut into 1-inch strips. Bake on cookie sheet at 450° about 6 minutes, or until golden. 

Cheese Straws

Summary

Yield
120 Straws
SourceAnne Weaver (1972)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
margarine
2 c
flour
1 c
cottage cheese
 
hor d'oeuvre fillings

Instructions

Cut 1 cup margarine into 2 cups flour with pastry blender or 2 knives until mixture resembles coarse meal. Add 1 cup cottage cheese and mix until well blended. Roll out dough on well-floured surface 1/8 inch thick. Cut in 8 x 1/2-inch strips. Roll each strip, with edges overlapping, around paper straws 1/4 inch in diameter (do not use plastic straws). Freezer or refrigerate. Bake on ungreased cookie sheet at 500° for 5 minutes. Slip off straws. Day before you are ready to use, fill with hors d’oeuvre fillings and heat at 425°. (Dough may be kept in refrigerator well wrapped in wax paper for 1 to 2 weeks.) One-half recipe makes 60. 

Party Food

Summary

Yield
8 Servings
SourceDorothy Bowser (1975)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

1 c
mayonnaise
1⁄4 c
onion (finely chopped)
2 T
parsley
1 lf
rye party bread
 
Swiss cheese

Instructions

Mix together mayonnaise, onion and parsley. Spread on sliced party rye and add layer of Swiss cheese to each slice. Heat at 350° until cheese melts. Serve hot and enjoy. 

Diane's Texas Caviar

Summary

Yield
6 Servings
SourceLoretta Heigle (1998)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 cn
hominy (drained)
1 cn
black beans (drained)
1 cn
black-eyed peas (drained)
2
tomatoes, med. (chopped)
1
green pepper (chopped)
1
jalepeno (chopped)
1⁄2 c
onion (chopped)
2 clv
garlic (chopped)
4
green onions (chopped)
1⁄2 c
parsley or cilantro (or both, chopped)
8 oz
Italian dressing (1 bottle)
 
tortilla chips

Instructions

Mix all together. Pour Italian dressing over mixture. Drain and serve with tortilla chips. Keeps well. 

Salmon Ball

Summary

Yield
24 Servings
SourceMary Ellen Jenkins (1990)
Prep time
3 hours
Cooking time
Total time
3 hours

Ingredients

1 c
salmon (1 lb.)
1 pk
cream cheese (8 oz.)
1 T
lemon juice
2 t
onion (grated)
1 t
horseradish
1⁄4 t
salt
1⁄4 t
liquid smoke
1⁄2 c
pecans (chopped)
1 T
minced parsley

Instructions

Drain salmon; remove skin and bones. Place salmon in medium-sized bowl. Beat in cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with electric mixer at medium speed until smooth. (Do not use food processor.) Chill several hours. Combine pecans and parsley on wax paper; shape salmon into a ball. Roll in nuts and parsley. Serve with crackers. 

Cheese Appetizer

Summary

Yield
8 Servings
SourceKaren Joswick (2004)
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

8 oz
cream cheese
8 oz
cheddar cheese (grated)
4 t
sherry wine
1⁄2 t
curry powder
1⁄4 t
salt
1⁄4 c
green onions (white and green parts, chopped)
1
Major Grey's chutney (jar)
1
Triscuit crackers (box)

Instructions

Blend cheeses, wine and spices with steel blade in a food processor. Chill in refrigerator. Garnish with chutney and green onions. Serve with crackers. 

Crocked Cheese

Summary

Yield
1 Servings
SourceMrs. Charles J. Chastang (1992)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 lb
sharp cheddar cheese
4 oz
cream cheese
3 oz
blue cheese
3 T
butter
1⁄2 c
beer
3 ds
Tabasco sauce
1 t
Worcestershire sauce
2 t
catsup

Instructions

Grate cheddar, let first 4 ingredients soften at room temperature. Mix all ingredients to blend well. Pack in crocks (can be sealed with clarified butter). Serve with crackers or melt on toast. 

Baked Brie

Summary

Yield
1 cheese bundle
SourceSally Joyce (2003)
Prep time
25 minutes
Cooking time
25 minutes
Total time
50 minutes

Ingredients

1
puff pastry (sheet)
1 T
butter
1⁄4 c
chopped pecans
1
Brie - wheel (8 oz.)
1⁄2 c
raspberry jam
2
eggs (beaten)
 
Crackers (top quality)

Instructions

Preheat oven to 375°. Defrost one sheet of puff pastry for approximately 15 minutes. Melt butter in saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Gently roll pastry with a rolling pin to increase size 1 to 2 inches in each direction. Brush both sides with beaten egg. Center the Brie on top of pastry sheet. Place nuts on Brie and spread raspberry jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen cooking string. Place bundle on ungreased cookie sheet and bake 20 to 25 minutes, until pastry is golden brown. Serve with top quality crackers. 

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