Appetizers

Barbecued Marinated Brie

Summary

Yield
10 servings
SourceMarty Prass (1997)
Prep time
4 hours, 5 minutes
Cooking time
15 minutes
Total time
4 hours, 20 minutes

Ingredients

1 T
lemon juice
1 T
vegetable oil
1 clv
garlic, minced
1⁄2
red pepper (finely chopped)
1⁄2
green pepper (finely chopped)
1 T
parsley (fresh, finley chopped)
1 t
Dijon mustard
1⁄4 t
black pepper
1
Brie or Camembert (8 oz. wheel)
 
Crackers or French bread

Instructions

Combine all ingredients (except cheese and bread) in small bowl. Mix well. Place cheese in small glass dish and poke top full of holes with fork. Pour marinade over cheese. Cover and let sit in refrigerator at least 4 hours or overnight. Preheat barbeque at 350°. Place a piece of foil on grill and poke a couple of holes through it. Place cheese on foil. Heat until cheese starts to melt and bulge around edges and center is soft, about 15 minutes. Serve warm with crackers or bread. Or, as an alternative, this can be baked in a 350° oven for 10 to 15 minutes. 

Danish Stuffed Spinach Bread

Summary

Yield
1 Loaf
SourceDiane Merkle (1994)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1 pk
spinach (frozen, 10oz.)
8 oz
Danish feta cheese
8 oz
Danish Fontina cheese
1
onion, small (minced)
 
olive oil (small amount)
 
garlic (small amount, minced)
2
eggs (beaten)
1⁄4 c
heavy cream
1 T
dill
  pn
cayenne
 
Salt and pepper (to taste)
1 T
lemon juice
 
French or Italian bread (1 1/2 long thin loaves or 1 shorter fat loaf, scooped out)

Instructions

Preheat oven to 350 degrees. Thaw spinach until it can be cut into cubes. Heat oil and sauté onion and garlic. Add spinach and cook until all liquid is absorbed. Remove from heat and add remaining ingredients. Stuff spinach/cheese filling into bread. Surround bread in foil for a softer crust or bake without foil for a harder crust. Bake 30 minutes or so. 

Walking Tacos

Summary

Yield
8 Servings
SourceMary Jones (1984)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

 
Lettuce (shredded)
 
Frito Bean Dip
2 pk
guacamole dip (frozen)
5 T
sour cream (heaping)
3 T
mayonnaise (heaping)
1⁄2 pk
taco seasoning
 
Monterey Jack cheese (shredded)
 
cheddar cheese (shredded)
4
tomatoes (chopped)
1 bn
green onions (chopped fine)
1 cn
black olives (pitted)
 
Dorito chips

Instructions

Lettuce on outside, fill center with shredded lettuce 

Frito bean dip on bottom

2nd Layer: Guacamole dip

3rd Layer: Mix sour cream, mayonnaise, and seasonings.

4th Layer: Monterey Jack cheese

5th Layer: Cheddar cheese

6th Layer: Tomatoes

7th Layer: Green onions

8th Layer: Black olives

Dorito chips should be around layers. 

 

Party Sandwiches

Summary

Yield
6 Servings
SourceHeather Phalen (1978)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

6
French rolls (large)
1⁄2 c
butter
2 T
mustard (prepared)
6 sli
bologna
6 sli
boiled ham
6 sli
salami
6 sli
American cheese (halved diagonally)

Instructions

Split rolls. Blend butter and mustard. Spread on cut surface of each roll. Place one slice of bologna, ham and salami and 2 triangles of cheese on bottom half of each roll. Add top of roll. Wrap each roll tightly in a square of foil. Place on baking sheet. Heat in 450 degree oven for 20 minutes.  

Beef Stick

Summary

Yield
5 rolls
SourceCindy S. Koehler (1982)
Prep time
72 hours
Cooking time
8 hours
Total time
80 hours

Ingredients

5 lb
hamburger meat
5 t
Morton TenderQuick salt
2 1⁄2 t
mustard seed
2 1⁄2 t
cracked black pepper
1 t
hickory smoke salt (I sometimes substitute this for Season-All salt)

Instructions

Mix together; put in a large bowl. Cover and refrigerate. Once a day for 3 days, mix again and refrigerate. On the fourth day, mix again and shape into 5 rolls. Lay on broiler rack of oven and bake at 140° to 150° for 8 hours.  

Notes

Makes a super hors d’oeuvre with cheese and crackers!

Quick & Easy Asparagas Roll-Ups

Summary

Yield
4 Servings
SourceMary Szymkowiak (1994)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

1 bn
asparagus spears ((approx. 3/4 lb. bundle))
1 pk
sharp cheddar cheese (shredded)
1⁄3 lb
cooked ham (sliced into 3- to 4-inch strips)
1 pk
crescent rolls
1 cn
cheddar cheese soup (optional)

Instructions

Wash asparagus and trim off ends; cut spears in half. Steam asparagus briefly to soften. Unroll crescent roll dough and separate into triangles on cookie sheets that have been lined with foil. Place one or two ham strips on dough triangle, top with 2 short asparagus spears and a pinch of cheese. Roll mixture up in each dough triangle and pinch edges to hold. Bake in 375° oven for 15 to 20 minutes.

If desired, prepare soup according to directions on can and drizzle over rolls just before serving.   

Notes

These can be served as hors d’oeuvres or with soup or salad as a quick supper. I usually make 2 batches. Leftovers make great snacks or lunches when warmed in the microwave.

Tiropeta (Cheese Triangles)

Summary

Yield
12 Servings
SourceDebora Solomonides (1975)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

3
eggs
1 lb
dry cottage cheese
1 lb
unsalted butter (melted)
1⁄2 lb
crumbled feta cheese (Greek)
1 pk
1 lb filo (Athens strudel leaves)
1 pk
8 oz cream cheese (softened)

Instructions

Beat eggs, one at a time, into the feta cheese, cream cheese and dry cottage cheese. Blend well. Set aside.

To make triangles: Cut filo into 3-inch strips before opening. Wax paper will still be on. Open one strip and cover the rest to prevent drying. Put 1 teaspoon of the cheese mixture in the bottom right hand corner of the buttered strip and fold over into a triangle shape as though folding a flat. With each fold, make certain the bottom edge is parallel to the alternate side edge. Lightly butter finished triangle. After all the filo strips have been made into triangles, place on a cookie sheet and bake at 400 for 15 to 20 minutes, or until brown. Serve warm. Cheese triangles can be frozen and reheated for party use. The unbaked triangles may also be frozen and baked when needed.

Sausage-Onion Snacks

Summary

Yield
32 Servings
SourceBess Mealer (1979)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1 lb
bulk pork sausage
1
lg. onion (chopped)
2 c
Bisquick baking mix
3⁄4 c
milk
2
eggs
1 T
caraway or poppy seed
1 1⁄2 c
dairy sour cream
1⁄4 t
salt
 
paprika

Instructions

Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cook and stir sausage and onion over medium heat until sausage is brown; drain. Mix baking mix, milk and 1 egg; spread in pan. Sprinkle with caraway seed. Top with sausage mixture. Mix sour cream, salt and remaining egg. Pour evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, evenly over sausage. Sprinkle with paprika. Bake, uncovered, until set, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches. 32 appetizers.

Souffle Sandwiches

Summary

Yield
6 Servings
SourceBillie Stillinger (1974)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

12 sli
buttered bread (crusts removed)
6 sli
ham or Spam
6 sli
sharp cheese (cheddar)
4
eggs
3 c
milk
1 t
salt

Instructions

Make 6 sandwiches (a slice of ham and cheese between 2 slices of bread).

Beat eggs. Add milk and salt. Place sandwiches in 2-inch deep fry pan and cover with egg mixture. Cover dish and refrigerate overnight. Bake 1 hour at 350°. Serve immediately. Serves 6. (Use 3 sandwiches and 1/2 the egg mixture for 2 people.)

Water Chestnut Appetizers

Summary

Yield
16 Servings
SourceCarol Van Swearingen (1972)
Prep time
40 minutes
Cooking time
20 minutes
Total time
1 hour

Ingredients

1 cn
5 oz. water chestnuts (drained)
1⁄4 c
soy sauce
1⁄4 c
brown sugar
4 sli
bacon (each cut in half crosswise and lengthwise)

Instructions

Marinate water chestnuts in soy sauce for 30 minutes. Roll each chestnut in brown sugar, then wrap with a strip of bacon and secure with a cocktail pick or toothpick. Arrange on a cake rack in a shallow pan or in broiler. Bake in hot oven at 400° for 20 minutes. Drain on paper toweling. Before serving, return to a moderate oven at 350° for about 5 minutes to reheat and crisp the chestnuts. These are best when made in the morning and reheated. Makes about 16 appetizers.

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