Category Archives: appetizers

Hot Spinach Balls – MAZ

Posted on by

Even though this recipe makes a large batch, don’t worry about leftovers. These tidbits are so tasty there won’t be any.

2 10-oz. pkg. frozen chopped spinach, thawed and well drained
2 cups herb-seasoned stuffing mix
1 cup chopped onion
4 eggs
1/2 cup grated Parmesan cheese
2/3 cup butter, melted
1-1/2 tsp. dried thyme, crushed
1 clove garlic, minced

In a large bowl, combine spinach, herb-seasoned stuffing mix, onion, eggs, Parmesan cheese, butter, thyme, and garlic. Shape into 1-inch balls; place on shallow baking pans. Cover and chill in the refrigerator about 2 hours or until firm.

Bake in a 300°F oven about 30 minutes or until bottoms are lightly browned. Let stand on the baking pans for 1 minute. Serve warm.

Prep: 30 min.
Chilling: 2 hr.
Baking: 30 min.
Standing: 1 min.

Makes about 5 dozen.

Crab Pie- Ellen Mullen

Posted on by

Prebake a 9 inch deep crust pie shell until it starts to brown at 350 degrees.

1/2 C. mayonaise
1/2 C. milk
2 tablespoons flour
1/3 C. green onions chopped
1/3 C. bell pepper chopped
6 ounces swiss cheese grated
1 & 1/2 C. crab meat
2 eggs
salt and pepper to taste

Mix ingredients, pour into pie shell and bake until browned on top for about 40-45 minutes at 350 degrees.

I have used fake crab for this with good results.

Crab Cheese Ball – Ellen Mullen

Posted on by

1 8 ounce package of cream cheese (softened)
6-8 ounces of crab meat
Gently mix well a day ahead and refrigerate

Sauce
1/2 catsup
4 tablespoons horse radish
1 tablespoons lemon juice

Mix and refrigerate a day ahead…

When ready pour sauce over crab ball and serve.

For convenience use premade cocktail sauce which I usually do.
You can use imitation crab for this reicpe.

Charlie’s Steak House Cheese Spread

Posted on by

8 ounce cream cheese
2 tablespoon minced onions, I like red onions
1 1/2 teaspoon catsup
1 1/2 teaspoon sour cream or milk
2 tablespoon sweet relish
salt and pepper to taste
3 stuffed olives diced
1 clove garlic chopped fine
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire

Let cream cheese soften then mix all ingredients. Place in covered container and refrigerate at least for 2 hours, longer if possible for flavor. If it is still too thick for your liking add milk of cream.

Blue Cheese Crisps – Jennifer Kosco

Posted on by

8 ounces blue cheese, crumbled
1/2 c. butter, softened
1 1/3 c. flour
1/3 c. poppy seeds
1/4 tsp. cayenne

With an electric mixer at medium speed, beat cheese and butter until creamy. Add flour, poppy seeds and pepper, beat until blended.

Chill dough for about an hour. Divide dough in half; shape each portion into a 9-inch log. Cover and chill until firm, a couple of hours.

Cut each log into quarter-inch rounds and place on ungreased baking sheets. Bake at 350 degrees for 13-15 minutes or until goldern. Transfer to wire racks to cool completely.

Makes 6 dozen.

beet and goat cheese dip/spread

Posted on by

1/2 jar of beets (15 oz jar), drained
4 ounces goat cheese — soft and creamy
juice of 1/2 lemon
1 large shallot — minced
2 teaspoons thyme leaves — chopped
salt

Place about half a jar of beets, drained into the bowl of a food processor. Pulse until chopped well. Add in the remaining ingredients and pulse until well mixed and season to taste with salt..