Appetizers

APPETIZERS

French Bread Basket

--Michelle Mannikko

Dip:
1 pkg (10oz.) frozen spinach thawed and drained
1 (16oz.) sour cream
1 cup Best Foods Mayonnaise
1 pkg Knorr Vegetable soup, dip and recipe mix

In medium bowl stir all ingredients until well mixed; cover and chill 2 hours to blend flavors

Bread:
Get two loaves fresh French bread. Cut one loaf top and dig out middle.  On a tray break up remaining pieces. Break entire second loaf into pieces around the outside of the bowl.

Remove dip from fridge. Stir well and scoop into bread bowl.




                   

               Hot Artichoke Dip

            --Kim Dallimore

8 oz cream cheese
1 ½ c mayo
13oz artichoke hearts
7oz mild green chilies
1 ½ c parmesan cheese
1 c slivered almonds

Mix together and bake 30 minutes at 325 degrees.  Serve with tortilla chips or bread




                       

 Apricot Kielbasa Slices

    1 pound fully cooked kielbasa or Polish sausage, cut into 1/4 inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon ground ginger

In a large skillet, brown sausage; drain and set aside.  Add the remaining ingredients to the skillet; cook over low heat for 2-3 minutes or until heated through, stirring occasionally.  Return sausage to the pan; cook for 5-6 minutes or until heated through.  Serve warm.  Yield: 4 dozen.




   

                        Chicken Taco Cups

1 pound boneless skinless chicken breast, cut into 1-in. pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 oz.) salsa, divided
2 cups (8 oz.) shredded cheddar cheese, divided
36 wonton wrappers

sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning.  In a large skillet coated with nonstick cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.  Transfer chicken to a food processor; cover and process until chopped.  In a bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray.  Bake at 375 degrees for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups.  Top with remaining salsa and cheese.  Bake 15 minutes longer or until heated through.  Serve warm.  Garnish with sour cream, green onions and olives if desired.

YIELD: 3 dozen  (You can freeze them–just reheat after thawing.)

Pierogi Pasta Shells

51 uncooked jumbo pasta shells
2 pkgs. (32 oz. Ea.) refrigerated mashed potatoes
2 tablespoons dried minced onion
½ teaspoon onion powder
½ teaspoon garlic powder
4 cups (16 oz.) shredded cheese, divided
½ cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water.  Place mashed potatoes in a large microwave-safe bowl.  Cover and microwave on high for 4 minutes, stirring once.  Add the minced onion, onion powder and garlic powder.  Stir in 2 cups of the cheese until blended.

Stuff into shells.  Place in two greased 13x9 inch baking dishes.  Sprinkle with the green onions and remaining cheese.  Cover and bake at 350 degrees for 20 minutes.  Uncover; bake 10 minutes longer or until heated through. 

YIELD: 17 servings
           

Hot Dip

–Anna Kay Waddoups

1 8 oz. cream cheese
1 8 oz. sour cream
2 or 3 shakes Worcestershire sauce
1 pkg. sandwich beef
½ green pepper
3-5 green onions

Soften cream cheese in microwave.  Add ingredients to blender one at a time.  Blend until smooth.  (Mixture will look green.)  Heat mixture on reduced power in microwave until warm.  Serve with Fritos corn chips.

Appetizer Artichoke Bread

1 loaf unsliced French bread (1 pound)
1 1/2 cups (12 ounces) sour cream
½ cup butter, melted
2 tablespoons sesame seeds
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
    1 jar (6 ½ ounces) marinated artichoke hearts, drained and chopped
4 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon-pepper seasoning

Cut bread in half lengthwise; hollow out, leaving ½ inch shells.  Set shells aside.  Place removed bread in a food processor or blender; cover and process until crumbly.  In a bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet.  Broil 4 inches from the heat for 8-10 minutes or until lightly browned, stirring once.

In a bowl, combine the crumb mixture, cheese, artichokes, garlic, parsley and lemon-pepper.  Spoon into bread shells.  Place on a baking sheet.  Bake at 350 degrees for 25 minutes or until golden brown.  Slice and serve warm.

Yield: 12-14 servings.

                                   

Cowboy Caviar

–Chris Hunter

1 can garbanzo beans
1 can black beans
1 can white beans
1 can kidney beans

Add

4 tomatoes, diced
1 onion, minced
    or
1 container fresh pico de gallo

1 bunch cilantro, chopped
2 cups frozen corn or 1 can whole kernal corn, drained
1 small bottle Wishbone Italian dressing
garlic sauce to taste

2 avocados, cubed

Combine all ingredients, except avocados.  Add avocados just before serving.

Serve with tortilla chips.

Bruschetta

–Emily LaTour

6-8 Roma tomatoes, diced (most of the seeds taken out)
2-3 cloves of garlic, minced
4-6 leaves of fresh Basil, chopped
6-8 tablespoons of Olive oil
salt and pepper to taste
1 loaf of baguette bread

Mix the above ingredients in a bowl and let it sit for 1-2 hours, do not refrigerate.  Slice the baguette bread, put a little butter on it and toast it.  Spoon on the tomato mixture and top with mozarella cheese or 6 cheese Italian blend cheese.  Put in oven until cheese is melted.  (375 degrees for 5 minutes)

Bruschetta with Tomato and Arugula

Topping
3 ripe tomatoes, diced
2 ounces arugula, roughly chopped
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar

Bread
12 (½ inch) small slices rustic artisan bread
2 teaspoons extra-virgin oilive oil
2 garlic cloves, minced

1.  To prepare topping, combine all ingredients in a medium blow. Let stand at room temperature 1 hour.

2.  To prepare bread, toast or grill bread until light golden.  Combine olive oil and garlic.  Brush on toasted bread.  Top bread with topping mixture. 

Serves 6.

Grilled bread, rubbed with garlic, drizzled with olive oil and topped with something fresh, is a perfect example of simple Italian food.  If you have fresh mozzarella cheese, place slices of cheese on the toasts before topping with tomatoes.




               

    Green Chili Dip

                   
16 oz. Sour cream
8 oz. Cream cheese
7 oz. Can chopped green chiles
1/4 c. chopped jalapeno peppers
1 T. Lemon juice
Salt to taste

Mix all ingredients together until smooth.  Serve with crackers.

Cheese Ball

1 8 oz. pkg. of cream cheese, softened
1/3 c. chopped green olives
1/4 c. chopped black olives
1 c. grated cheddar cheese
Dash of tobasco sauce
Dash of worchestershire sauce

Blend well with a fork, shape into a ball, and roll in 1/2 c. chopped nuts.