Appetizers

The creamy texture and tart bite of her artichoke dip is a brilliant addition to any and all gatherings. Your friends and family will marvel at the succulent fore and aftertaste of this wonderful dish.   

Artichoke Dip
artichoke hearts	1 can	Drain. Dice. Place in bowl.
Hidden Valley Ranch dressing mix	1 envelope	Add mix to artichokes. Blend thoroughly.
sour cream	8 ounces (1 cup)	Add to mixture. Blend well.  Refrigerate dip until it is cold.
mayonnaise (not Miracle Whip)	3 TBSP
Serve dip with assorted crackers. *** Not too many appetizers can compare to a delicious crab dip. Both of these recipes are a superb addition to any social gathering. Serve them with your favorite crackers and your guests will be bragging about your parties for years to come. Baked Crab Dip I 350˙        10 minutes backfin crab meat 1 pound, fresh Pick through crabmeat and remove all shells. Dijon mustard 2 TBSP Stir together the sauce ingredients. Gently mix in the crab meat. Turn into an oven-proof baking dish prepared with a ligh coating of vegetable spray mayonnaise 1½ cups Hellman’s   (no substitutions, please) Worchestershire sauce Splash, to taste Tabasco sauce Splash, to taste paprika Sprinkle on dip. Bake at 350˙ for 10 minutes, or until bubbly and heated through. parsley Fresh (for garnish) Garnish dip with fresh parsley sprigs and lemon wheels. lemon Fresh  slices, for garnish Serve dip with assorted crackers Baked Crab Dip II Serves 20 Bake 325˚ for 30 minutes You will need ½ cup grated New York Sharp Cheddar cheese, divided into ¼, ¼.  Try adding ½ TSP fresh lemon juice, a dash of Tabasco sauce, or adding ¾ cup cheese instead of ¼ cup (¼ cup for top). cream cheese (2) 8-oz packages,  softened Beat with electric mixer until smooth. sour cream ½ pint (1cup; 8 ounces) Add to beaten cream cheese. Mix until well blended and free of lumps. mayonnaise (not Miracle Whip) 4 tablespoons ( ¼ cup) Worchestershire Sauce dash to ½ teaspoon, to taste dry mustard 1 teaspoon (I have used Dijon instead) garlic salt ¼ teaspoon New York Sharp Cheddar ¼ cup grated crabmeat 1 pound, well-picked over and cleaned of shells Stir into cream cheese mixture. Turn mixture into a sprayed oven-proof dish. New York Sharp Cheddar ¼ cup grated Top with cheese. Bake uncovered. Can be made ahead and frozen, unbaked. Bring to room temperature before baking. Serve with assorted crackers or king-size corn chips.  *** When you’re looking to hear the exclamation, “OH MY GOODNESS THAT”S GOOD!!!” from your guests then this marvelous veggie dip is what you are looking for. The bold and creamy dip compliments all raw vegetables like no other dip can. Don’t settle for your average ranch dressing. This Beau Monde Dip will make sure you are never forgotten Beau Monde Dip for Vegetables Serve dip with raw vegetables. cream cheese 8 ounces, softened Cream together. light cream 3 Tbsp (half-and-half) Beau Monde seasoning 1 teaspoon Beau Monde is available in the bottled spices section of the store. Measure dry seasonings into a small bowl. Mash together to release fragrances and oils. Or, crush seasonings between your hands. Add to creamed mixture; blend. thyme ¼ teaspoon marjoram ¼ teaspoon savory ¼ teaspoon parsley 1 tablespoon fresh, chopped, or 1 teaspoon  dried mayonnaise (not Miracle Whip) ½ cup; preferably Hellman’s Beat mayonnaise into creamed mixture until smooth. Refrigerate several hours to blend flavors. Beer Cheese sharp Cheddar cheese 1 pound, grated Have cheddar and cream cheeses at room temperature. cream cheese 8 ounces cayenne pepper ½ teaspoon Mix thoroughly with the cheeses. Shape into a log. garlic juice or powder ½ teaspoon *beer (enough to moisten) around ¼ cup *You may substitute the juice from a jar of olives for the beer. chili powder 1 tablespoon Combine. Roll log in the mixture. Wrap in plastic and store in refrigerator. It will keep a week or longer. cayenne pepper 1 teaspoon paprika ½ cup Beer Cheese Bites Bisquik 2 cups Beat first 3 ingredients vigorously 1 minute. Shape into ball on floured surface. Knead 5 times. Roll into rectangle 10x16 inches. Cut into 2-inch squares, then cut each square diagonally, making triangles. shredded Cheddar 2/3 cup beer ½ cup butter/margarine 2 Tbsp, melted Spread over dough. sesame or poppy seeds Sprinkle over all. Place on baking sheet until brown. 80 appetizers.   Preheat oven to 450˚. Bake 8 minutes.   Use an ungreased cookie sheet. Cheese Ball I cream cheese 8-ounce package, softened Beat together until smooth. mayonnaise (not Miracle Whip) ¼ cup, preferably Hellman’s ham 2 cups, chopped Combine with creamed mixture. Mix well. Cover bowl and chill well. fFresh parsley 2 Tbsp, chopped onion 1 tsp, minced dry mustard ¼ tsp hot sauce (Tabasco, etc.) ¼ tsp peanuts ½ cup, chopped, or more Remove creamed ham mixture from the refrigerator and form into a ball. Roll in chopped peanuts to coat. Serve cheese ball with assorted crackers. Cheese Ball II cream cheese (1) 8-oz package, softened Mix well. Form into a ball. chopped dates ¼ cup Tang 2 Tbsp pecans ¼ cup, chopped Roll cheese ball in pecans. Refrigerate. Cheese Ball III Serves 24 cream cheese (2 )  8-ounce packages Have at room temperature. Whip until smooth. crushed pineapple 1 can,drained Mix ingredients, including cream cheese.. Refrigerate until hardened enough to handle. Shape into 2 small balls. green, red, yellow, or orange  peppers Your choice of one kind, or a combination, finely chopped, to make ¼ cup onion 2 Tbsp, finely chopped seasoning salt 1 teaspoon *pecans 1 cup, chopped Roll cheese balls in pecans to coat. Cover and chill until time to serve. assorted crackers Serve with crackers. *Suggestion:  The pecan coating is the best matched with the pineapple, but you may use chopped peanuts, roasted sliced almonds, etc.  If you do not like nuts in general, finely chop fresh parsley or cilantro (or a combination of both) and use this as a coating for the cheese balls. Cheese Dreams feta cheese 3 cups, crumbled Place in a mixer bowl and let soften at room temperature. Beat until well blended with the electric mixer. butter ½ cup (1 stick) salt ¼ teaspoon Add to butter/cheese. Roll into “cookie dough” logs. Refrigerate or freeze. Cut into thin slices when ready to use. Place on ungreased cookie sheets at 350˚ for 10 min. flour 1½ cups, sifted Cheese Log cream cheese 8 oz, room temperature Cream ingredients until well mixed. Form into a log. extra sharp cheddar 10½ oz, grated fine garlic 2 cloves, grated fine salt dash paprika Roll in paprika. Wrap in plastic wrap and refrigerate. Cheese meltaways Have 2 inches of canola oil heated in deep fryer or heavy pan to 375˚. milk ½ cup Beat together milk and egg. Add Bisquik and beat until smooth. egg 1 Bisquik 1 cup; have extra for coating cheese cheese 1 lb Cheddar, Swiss, Jack, Colby, or Mozzarella, cut into 3/4 - inch cubes Coat lightly with extra baking mix. Insert toothpick in each cube. Dip in batter. Fry a few at a time, turning until golden brown, about 1 or 2 min. Drain on paper towels. 45 appetizers Cheese Straws sharp Cheddar   4 cups. (1 pound), grated Blend in bowl of electric mixer. butter 1 cup, (2 sticks), softened flour 4 cups, sifted Add to cheese. Chill. Place in a cookie press and squeeze out into straws onto sprayed baking sheet. baking powder 4 tsp cayenne pepper ½ tsp salt 1½ tsp Bake at 300˚ for 15 minutes.        Makes 6-7 dozen straws. Chex Party Mix  (original) butter/ margarine 6 Tbsp. Melt butter in large roasting pan in oven. Worchestershire sauce 2 Tbsp. seasoned salt 1½ tsp. Stir into melted butter. onion powder ½ tsp. garlic powder ¾ tsp. Corn Chex 3 cups pretzels 1 cup Mix gently in a large bowl. Stir into butter. Bake, stirring occasionally. Bake at 250˚ 1 hour. Wheat Chex 3 cups bite-size bagel chips, broken into 1” pieces, either garlic or plain 1 cup Rice Chex 3 cups mixed nuts 1 cup Chicken Delights About 27 appetizers, 60 calories each Remove broiler pan from broiler. Preheat broiler. Hoison sauce 1 tablespoon Combine ingredients for a marinade. soy sauce 1 tablespoon sugar 1 teaspoon green onions 2, finely chopped sesame oil ½ teaspoon chicken breasts 2 whole, skinned and boned Cut breasts into pieces, each small enough to be wrapped in 1/3 slice of bacon. sliced bacon ½ pound, cut into thirds Place breast meat in a bowl or plastic bag and cover with the marinade. Refrigerate 3-4 hours, stirring occasionally.  Dry meat on paper towels when finished marinating. Wrap each chicken piece in a third slice of bacon. Secure with a toothpick. Place chicken on sprayed rack of broiler pan. Broil 5 minutes, until bacon is crisp. Turn over and broil other side until bacon is crisp.  Drain on paper towels and serve immediately. Chicken Poppers 8 to 10 appetizer servings Read directions before beginning because of the measuring. vanilla wafers 20, finely crushed Stir together the first 4 ingredients with 1 cup of the flour. seasoned salt 1½ teaspoon ground red pepper ¾ teaspoon pepper ½ teaspoon flour 1½ cups, divided milk ¼ cup Beat together. egg 1 chicken breast halves 6, skinned and boned, cut in 1½-inch cubes Dredge in remaining ½ cup flour first, then in egg mixture, and lastly in the wafer mixture. canola oil 1 cup Heat oil in a large skillet to 375˚. Fry chicken pieces in 4 batches, 2–3 minutes per side. Drain on paper towels. ranch dressing Serve chicken with dressing. Chipped Beef Dip Serves 12                                                                Bake:  350˚;  20 minutes cream cheese 8 ounces, softened Mix together until smooth. milk 2 tablespoons chipped beef 3 ounce package Chop into small pieces. Stir into cream cheese. onion 2 Tbsp, finely chopped Blend ingredients into chipped beef/cream cheese mixture. Turn into a small, buttered, ovenproof casserole. garlic ½ tsp dry or 1 whole clove, finely minced green pepper ¼ cup, chopped sour cream ½ cup salt ¼ teaspoon sliced almonds to taste Top with almonds.   Bake at 350˚ for 20 minutes.  Serve hot or at room temperature. Serve with assorted crackers; party rye bread; or  black bread cut into manageable pieces for a dip. Chunky Guacamole avocados 3 ripe Remove from skin. Drizzle with lemon juice. Mash well. lemon 3 Tbsp fresh juice onion ½ cup, diced small Combine all ingredients. Serve with tortilla chips. tomato 1 medium, chopped salt ½ teaspoon cilantro 2 Tbsp, minced Corned Beef Dip in a Bread Bowl corned beef 1 12-oz can, or 1½ cups fresh-cooked Mash canned corned beef with a fork. Tear or cut fresh-cooked corned beef into tiny pieces. dillweed 1½ tablespoons Measure dry seasonings in a small bowl. Rub hers in the palms of  your hands to release oils and aromas. Bon Appetit seasoning 1½ tablespoons parsley 1½ Tbsp dried or 4½ Tbsp fresh sour cream 16 ounces (2 cups) You may use reduced-fat mayonnaise and sour cream. Add the herbs and refrigerate for at least three hours to blend flavors. mayonnaise (not Miracle Whip) 16 ounces (2 cups), preferably Hellman’s bread 2 whole loaves of unsliced bread such as rye, pumpernickel, or Hawaiian The day the dip is to be served: Cut tops off one loaf. Reserve the top. Pull out or cut out the inside of the loaf, leaving a hollowed-out bowl for the dip. Cut the torn-out bread and the top of the loaf into pieces big enough to dip. Cut up the second loaf for pieces to dip, also. Just before serving, pour the dip into the hollowed-out loaf of bread and serve it along with a bowl or basket of the bread pieces. Use the pieces for dipping. Crabmeat Yummies Serves 4 to 6, but they are very popular and go fast. You will need more than you think. May be kept frozen, uncooked, in freezer bags for several weeks. Old English sharp cheese 1 jar Mix together until butter is smooth and well-incorporated with other ingredients. garlic salt ½ teaspoon seasoned salt ½ teaspoon butter 1 stick, softened Miracle Whip Salad Dressing (not mayonnaise) 2 tablespoons crabmeat 1 cup (8 ounces) Pick through and clean crabmeat of shells. Fold into the creamed mixture very gently. English muffins 6, split in half Spread crabmeat mixture on muffin halve, place in freezer bags, and freeze. When frozen, cut the muffin halves into quarters. Broil, as needed, for 4 or 5 minutes, until bubbly. Watch carefully. Cream Cheese Carrot Ball cream cheese 8 ounces, softened pecans ½ cup, chopped milk a little, to blend with cream cheese carrots 1 cup, grated, to cover cheese ball raisins ½ cup Blend cream cheese with a little milk. Add raisins and pecans. Make one ball. Roll in carrots and chill. May make into smaller balls. Serve on lettuce leaves with cracker with mayo or your favorite dressing. Cream Cheese with Mint Jelly cream cheese one 8-ounce package Put cream cheese on a plate. Pour mint jelly over cream cheese. Serve with crackers. mint jelly 1 jar Cream Cheese with Mustard Sauce dry mustard ½ cup; or try Dijon Stir together over low heat until blended. margarine or butter 2 Tbsp (¼ stick) cold water ½ cup sugar ¾ cup Add to pan. Bring to a boil, stirring constantly to dissolve the sugar. Remove pan from heat and let cool white wine vinegar ¾ cup eggs 2, slightly beaten Place pan over medium-low heat. Use a whisk. Stirring constantly, add the eggs and cook until thickened.  Chill. cream cheese 8 ounces Place on a serving dish. Pour chilled mustard mixture over cream cheese. Serve with assorted crackers, including stoned wheat thins, sesame crackers, etc.  (This is a good dip for pretzels, too.) Dill Dip for Vegetables mayonnaise (not Miracle Whip) 1 cup, preferably Hellman’s. You may use reduced calorie. Mix all ingredients together. Let set awhile in the refrigerator to blend flavors. sour cream 1 cup; you may use cholesterol free or fat free sour cream. dried onions or fresh onion 1 Tbsp, or 3 Tbsp fresh, finely minced onion dillweed 1 teaspoon Beau Monde seasoning 1 teaspoon (found in spice area) assorted raw vegetables Serve the dip with baby carrots, broccoli florets, sliced squash, cauliflower florets, mushrooms, sliced red, green, orange, yellow peppers, etc. Easy Shrimp-on-a-Stick Prepare 3 days in advance to give shrimp time to marinate.    Serves 15-20 shrimp 3 pounds, large Cook, shell, and devein Miracle Whip 3 cups Mix all ingredients. Add shrimp. Marinate for 3 days, stirring occasionally. Bermuda onions 2 medium to large, sliced lemon juice of ½ large, or all of small garlic powder to taste sea salt to taste toothpicks Serve shrimp with toothpicks. Eggplant Dip (Baba Ghanoush) eggplant 1 large, whole Bake whole eggplant on a cookie sheet at 450˚ for 20 minutes. For a wonderful smoky flavor, grill the whole eggplant until soft, about 20 minutes. When cool enough to handle, scrape the “meat” of the eggplant into the bowl of a food processor. pine nuts (pinola) ½ cup Cook pine nuts in oil until golden. Strain. Set aside the nuts and reserve the oil. olive oil ½ cup lemon 1 Tbsp fresh juice Place ingredients in the bowl of the food processor with the eggplant.  Add the reserved oil. Process in pulses until smooth. Taste; adjust seasonings. Place in a serving dish and top with reserved pine nuts. tahini ½ cup whole garlic cloves 2, pressed through a garlic press salt to taste pepper to taste (freshly ground) hot pepper sauce dash Serve with pita chips or pita bread, at room temperature or warmed, and cut in wedges. Garden Pizza. crescent rolls (1) 8-count roll and (1) 4-count roll Pat flat onto cookie sheet. Bake as directed.  Cool. cream cheese (1) 8-ounce carton Blend together until there are no lumps. Spread on baked crescent rolls on cookie sheet. mayonnaise ½ cup butter or margarine ½ stick (4 Tbsp; ¼ cup), softened vegetables assorted fresh, such as broccoli, cauliflower, carrots, peppers, green onions, celery, etc., chopped You may want to blanch the tougher vegetables in boiling water briefly before chopping. If so, immerse in ice water afterwards. Drain and dry. Put vegetables on cream cheese. cheddar cheese grated Sprinkle on top. Chill. Try using ½ cup Ranch dressing in place of mayonnaise Gingered Smoked Salmon with Cream Serves 4 smoked Nova Scotia salmon 1/2  pound, thinly sliced and unsalted Arrange salmon on 4 plates. Sprinkle with fresh grated ginger. If you are not serving within 30 minutes, keep refrigerated until ready to serve. fresh ginger 2 tsp, grated whipping cream 1/3 cup Combine these ingredients thoroughly. Let stand at room temperature for 15 or 20 minutes for flavors to blend. sour cream 3/4  cup (6 oz) shallots 1 Tbs, minced chives 2 Tbs, minced pumpernickel bread or other black bread thin sliced; may be toasted Serve salmon with thin-sliced black bread or toasted black bread and a peppermill. Serve cream in a bowl apart from the plates with the salmon. Ham-Asparagus Roll-ups 1 piece thinly-sliced ham per serving 2 or 3 fresh trimmed asparagus spears, blanched briefly, per serving Roll asparagus spears in ham. Serve with Remoulade sauce, if desired. Hot Bean Dip condensed bean with bacon soup 11½  oz can In a saucepan, stir constantly over low heat until very warm and cheese is melted. Do not boil. Transfer to a fondue pot or a chafing dish to keep warm. Stir frequently and add more water as needed. sharp American cheese 1 cup, shredded canned green chili peppers ¼ cup, finely chopped instant dry minced onion 1 teaspoon garlic powder dash, to taste water ¼ cup Serve with tortilla chips                                            Liver Pate Makes 1½ cups    Serve with assorted crackers. chicken livers 1 pound Combine ingredients in saucepan with enough hot water to cover. Bring to a boil. Reduce heat and simmer 10 minutes. Remove livers from pan and discard the rest. Put the livers in the refrigerator; chill. onion 1 small, chopped celery 1 stalk, chopped salt 1 teaspoon pepper 1/4 teaspoon garlic cloves 2 chopped onion 1/2 small Put through a food processor with the cold livers. Alternatively, chop the liver into the smallest pieces possible. Mince garlic and onion and add to the liver. salt 1 teaspoon white pepper 1/2 teaspoon garlic cloves 2 chopped savory 1/8 teaspoon Stir in seasonings and melted butter. paprika 1/2 teaspoon butter/margarine ½ cup (1 stick oz) Mexican Layered Torte Makes 5 cups. Line a 5-cup (40-ounce) bowl or a mold with plastic wrap. cream cheese (2) 8-oz boxes, softened Beat until smooth. Add milk slowly, beating until smooth. Spread 1/4 evenly in bottom of bowl. milk 1 Tbsp guacamole 1 cup frozen guacamole, thawed, or fresh Spread evenly over cream cheese in bowl. Spread with another 1/4 of the cream cheese. ripe olives ½ cup, chopped Sprinkle over the cream cheese mixture. Then, spread with  the third quarter of the cream cheese cheddar cheese 2 oz (½ cup), shredded refried beans 1 cup Spread beans evenly over torte. Spread with the last 1/4 of cream cheese. Cover bowl or mold with plastic wrap. Refrigerate at least 2 hours. Turn onto serving dish or plate. Remove plastic wrap. tomato salsa 1 jar Pour over torte. Serve with crackers and tortilla chips. Mushroom and Onion Egg Bake canola oil 1 Tbsp sour cream 1 cup Heat oil in skillet. Cook onions and mushrooms until tender. Set aside. Process cheese until almost smooth. Add rest of ingredients (hold the mushroom/onions) and process until combined. Stir in onions and mushrooms.  Spray a shallow 1-qt dish. green onions 4, chopped eggs 6 mushrooms 4 oz, sliced flour 2 Tbsp ricotta cheese 1 cup salt/pepper ¼ tsp each (may use low-fat cottage cheese) hot sauce dash, to taste Be sure the oven has been preheated to 350˚.  Bake for 40 minutes. Scrabble canola oil 2 cups Rice Chex 1 box Combine in a large roaster. Pour oil mixture over all. Bake 350˚, stirring every 15 min. onion salt 1 Tbsp Wheat Chex 1 box Worchestershire sauce 2 Tbsp Corn Chex 1 box garlic salt 2 Tbsp Cheerios 1 box celery salt 2 Tbsp stick pretzels 1 box Dissolve spices in oil over heat. mixed nuts 3 lbs Seasoned Oyster Crackers canola oil 1 cup lemon pepper 2 tsp Heat oil. Pour over crackers. Mix all together in a large pan and place in 200˚ oven.. Stir gently to mix every 15 minutes over a few hours. oyster crackers 1 large box dry Hidden Valley Ranch dressing 1 pack Try adding 1 tsp of dill weed when you add the lemon pepper. Shrimp Armand Serve with cocktail sauce or crackers. medium raw shrimp 3 pounds Cook shrimp in boiling salted water. Cool enough to remove shells and devein. sugar 1 cup Beat together thoroughly canola oil 1 cup paprika 2 tablespoons salt 1 tablespoon horseradish mustard ½ jar chopped celery 1 cup Add to sauce and blend thoroughly. chopped green onions 1 small bunch fresh parsley 2 Tbsp, chopped fresh, or 2 tsp dried Rub dry herbs between hands to release oils and fragrance. Stir in gently. hot sauce (Tabasco) to taste Add to sauce. Mix sauce with the shrimp.  Marinate in the refrigerator at least 12 hours, up to 2 days. The shrimp may be used as part of a dinner salad. Spinach Beef Dip frozen chopped spinach (1) 10-ounce box Thaw, drain, and squeeze in a towel to dry cream cheese (1) 8-oz box, softened Put in blender with dry, thawed spinach. Combine on HIGH 1 to 2 minutes, until creamy. mayonnaise 1 cup green onions ½ cup, chopped dill weed 1 tablespoon dried beef (from canned meat section) 1 jar, rinsed and chopped Fold in.  Makes 3 cups.  Serve with crackers. Spinach Dip for Raw Vegetables frozen spinach 1 package, thawed Squeeze out all water. Put into food processor or blender and pulse until chopped small but not mushy. Remove from blender and reserve. mayonnaise  (not Miracle Whip) 1 cup, preferably Hellman’s You may use reduced calorie or fat-free ingredients. sour cream 1 pint (2 cups) leek soup mix (dry; Knorr’s) (1)  2¾ -ounce box Place all ingredients, except the reserved spinach, into the bowl of the food processor or blender. Process until mixture is smooth. Add the reserved spinach and process until just blended but not mushy. Refrigerate several hours or overnight to blend flavors. fresh parsley ½ cup green onions ½ cup, chopped dillweed 1 tsp. Rub herbs between your hands dry Italian salad dressing (find it with other salad dressings) 1 tsp. Rub herbs between your hands to release oils and aroma raw vegetables mushrooms, squash, peppers, baby carrots, broccoli, etc. Serve with fresh vegetables. (You may need to blanch tough vegetables for 2 min.)