Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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16 ounces cream cheese -- softened
8 1/2 ounces crushed pineapple -- drained
1 tablespoon seasoned salt
2 cups pecans -- chopped
1/2 cup green pepper -- chopped
2 tablespoons onion -- chopped
Mix cream cheese with pineapple; add 1 cup of the pecans, green pepper, onion and salt. Mix well. Chill before forming into a ball. Roll in remaining pecans.
* Exported from MasterCook *
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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2 loaves cocktail or party rye bread
1 lb. pork sausage (hot or mild)
1 lb. lean ground beef
1 small onion -- chopped
1 package shredded mozzarella cheese -- (8 oz.)
1 lb. Velveeta cheese -- shredded
3 teaspoons oregano
1 small can tomato sauce
Brown meat and onion. Drain and add shredded Velveeta cheese until melted. Spread mixture on rye bread. Put 1 teaspoon tomato sauce on top. Mix mozzarella cheese and oregano. Sprinkle on top of tomato sauce. Freeze on cookie sheet, then bag in ziploc bags. When ready to serve, bake at 250 degrees for 12-15 minutes or until cheese melts.
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NOTES : I usually keep some of these in the freezer to have when unexpected company comes.
* Exported from MasterCook *
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds extra lean ground beef
1 medium onion -- chopped
16 ounces salsa
4 ounces sour cream
1/2 package taco seasoning mix
2 cups cheddar cheese -- shredded
Brown ground beef and onion; drain. Stir in taco mix. Put in casserole dish. Mix sour cream and salsa together, layer on top of meat. Sprinkle cheddar cheese on top. Bake at 350 degrees until cheese melts. Serve with tortilla chips.
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* Exported from MasterCook *
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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3 cups shredded Mozzarella cheese
1 pint mayonnaise
1 cup sour cream
1 teaspoon M.S.G.
2 tablespoons parsley flakes
1 teaspoon sugar
1/2 teaspoon garlic powder
black pepper to taste
Mix in large bowl with mixer. Refrigerate overnight to let flavors blend. Serve on crackers.
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* Exported from MasterCook *
Pumpkin Dip
Recipe By : Moonlite Bar-B-Que
Serving Size : Preparation Time :
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1 can pumpkin (15 oz.)
2 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon ginger
8 ounces cream cheese -- room temperature
Mix together sugar, spices and cream cheese. Add Pumpkin. Mix.
Serve with gingersnaps.
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NOTES : Heavenly!!
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