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Go Big Red Appetizers For Jan. 17


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Tortilla Pinwheels:


1-(8 oz.) carton sour cream

1-(8 oz.) pkg. cream cheese

1-(4 oz.) can diced green chilies, drained

1-(4 oz.) can chopped black olives, well drained

1 cup grated Cheddar cheese

1/2 cup chopped green onion

Garlic powder to taste

5-(10") flour tortillas

1-(12 oz.) jar salsa


Mix all ingredients together-except salsa and tortillas. Divide and spread evenly over tortillas. Roll tortillas into logs and wrap each one tightly with plastic wrap. Refrigerate several hours. Unwrap and slice 1/2" thick. Serve with salsa to dip them in.


Hot Brie:


8 oz.s Brie chese

1-(2-1/4 oz.) pkg slivered almonds

1/4 cup honey


Pour honey over Brie. Cover with almonds. Microwave 1 to 1-1/2 minutes. Seve immediately with shredded whole wheat crackers.


Salmon Party Log:


2 cups salmon

2-(8-oz.s) pkgs. cream cheese, softened

1 T. lemon juice

2 tsp.s grated onion

1 teaspoon horseradish

1/4 tsp. salt

1/4 tsp. liquid smoke

1/2 cup chopped pecans


Drain and flake salmon, removing skin and bones, combine salmon and next six ingredients. Mix; put in a covered dish and chill for several hours. Combine nuts and parsley. Shape salmon into a log. Roll in nut mixture and serve with crackers of your choice or on cocktail bread.


Scooper Beef:


1 lb. ground beef

1-(1-1/4 oz). pkg. taco seasoning mix

1 or 2 (8 oz.) pkgs. cream cheese

1-(2.2 oz.) can sliced ripe olives

1 small onion, chopped

1-(16 oz.) can tomatoes, chopped, or 2 cups fresh tomatoes, chopped

1 head chopped lettuce

1-(8 oz.) jar taco sauc

1 pkg. shredded Cheddar cheese

Tortilla chips


Brown ground beef and drain. Mix in taco seasoning mix. Spead softened cream cheese onto plate. Top cream cheese with ollives, hamburger mixture, chopped onion and desired amount of tomatoes, chopped lettuce, taco sauce and Cheddar cheese. Scoop from plate with chips.


Salmon Cheese Ball:


1 lb. can salmon

8 oz. Philadelphia cream cheese

1/4 tsp. salt

1 T. lemon juice

2 T. grated onion

1/4 tsp. liquid smoke

1/2 tsp. horseradish




Combine all ingredients; chill overnight; roll in pecans and parsley. Chill for 3-4 hours. Serve with crackers. This make a large ball.


BLT Dip:


1 cup (8 oz.s) sour cream

1 cup mayonnaise

1 cup (4 oz.s) shredded Cheddar cheese

1 cup chopped seeded tomatoes

6 bacon strips, cooked and crumbled

1 tablepoon chopped green onion, optional

Assorted crackers


In a bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desierd. Serve with crackers.


Shrimp Lover Squares:


1 tube (8 oz.s) refrigerated crescent rolls

1 pkg. (8 oz.s) cream cheese, softened

1/4 cup sour cream

1/2 tsp. dill weed

1/8 tsp. salt

1/2 cup seafood sauce

24 cooked medium shrimp, peeled and deveined

1/2 cup chopped green pepper

1/3 cup chopped onion

1 cup (4 oz.s) shredded Monterey Jack cheese


In a greased 13x9x2" baking pan, unroll the crescent dough into one long rectangle; seal seams and perforations. Bake at 375 for 10 to 12 minutes or until golden brown. Cool completely on a wired rack.


In a small mixing bowl, beat the cream cheese, sour cream, dill and salt until smooth. Spread over crust. Top with seafood sauce, shrimp, green pepper, onion and cheese. Cover; refrigerate for 1 hour. Cut into squares. Yield: 2 dozen.


Broiled Buttery Shrimp:


1 cup butter, melted

1/2 cup lemon juice

1 T. Worcestershire Sauce

1 T. steak sauce

1 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. hot pepper sauce

1 lb. uncooked large shrimp, peeled and deveined


In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrrange shrimp in a single layer in a greased 15x10x1-inch baking pan. Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Yield: 10-12 servings.


Mustard Pretzel Dip:


1 cup (8 oz.s) sour cream

1 cup mayonnaise

1 cup prepared mustard

1/2 cup sugar

1/4 cup minced onion

1 envelope ranch salad dressing mix

1 tablespoon prepared horseradish

Sourdough pretzel nuggets


In a bowl, combine the first seven ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refigerate leftovers. Yield: 3-1/2 cups.


Dilly Zucchini Dip:


1 cup finely shredded zucchini, squeezed dry

1 cup (4 oz.s) shredded sharp cheddar cheese

3/4 cup mayonnaise

1/2 cup chopped walnuts

1 tsp. lemon juice

1/2 tsp. dill weed

1/4 tsp. pepper

Assorted fresh vegetables


In a bowl, combine the first seven ingredients. Cover and refigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups.


Smoky Jalapenos:


14 jalapeno peppers

4 oz.s cream cheese, softened

14 miniature smoked sausages

7 bacon strips


Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage.


Cut bacon strips in half widthwise; cook in a micowave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.


Place in an ungreased 13x9x2-in. baking dish. Bake, uncovered, at 350 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 14 appetizers.


Crispy Shrimp Popovers:


20 uncooked medijm shrimp; peeled and deveinged

4 oz.s cream cheese, softened

10 bacon strips

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups panko (Japanese) bread crumbs

Oil for deep-fat frying


Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.


In three seperate shallow bowls, place the flour, eggs nd bread crumbs. Coat the shrimp with flour; dip into eggs, the coate with bread crumbs.


In an electric skillet or deep-fat fryer, heat oil to 375. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving. Yield: 20 appetizers.

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