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Appetizers Recipes

Cheese Balls

8 oz. cream cheese
10 oz. shredded cheddar cheese
1 Tbsp. lemon juice
Tobasco Sauce, to taste
1/4 tsp. salt
1/4 cup finely-chopped onion
1 jalapeno pepper, minced
1 to 2 Tbsp. Worcestershire Sauce
nuts and pecans, chopped

Mix all ingredients except nuts and form into a ball. Roll the ball in the nuts.

Macadamia Cheese Balls

8 oz. cream cheese
4 oz. macadamia nuts, crushed
1 Tbsp. A.1. Steak Sauce
1 tsp. Worcestershire Sauce

Mix the ingredients together and form into small balls. Serve with crackers.

Salmon Balls

8 oz. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. prepared horseradish
1 small onion, finely-chopped
15 oz. can salmon, drained
chopped parsley
chopped pecans

Mix together salmon with cream cheese, lemon juice, horseradish, and onion.
Refrigerate until firm. Mix parsley and pecans together. Form salmon
mixture into balls and roll in pecan-parsley mixture. Serve with crackers.

Snappy Deviled Eggs

1 dozen eggs
1/2 cup mayonnaise
cayenne pepper
1/4 cup horseradish

Boil the eggs and let cool. Peel the eggs and cut in half lengthwise
Remove the yolks and put them in a bowl. Place the whites on a tray.
Mix yolks with mayonnaise and horseradish. Fill the yolks with the
mixture and sprinkle them lightly with cayenne and paprika.

Potato Salad

4 cups cubed cooked potatoes
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup celery, chopped
1/2 cup chopped sweet pickle
1 cup Miracle Whip Salad Dressing
1 tsp. prepared mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper

Combine Miracle Whip, mustard, celery seed, salt and pepper. Mix well. Add
the potatoes, eggs, onion, celery and pickle. Mix lightly and chill.


1 lb. breakfast sausage
1 1/2 cups shredded cheddar cheese
1 1/2 cups Bisquick mix

Mix everything together and shape into balls. Bake for 15 minutes at 350F.

Spicy Texas Wings

1 cup apple juice
1/3 cup lime juice
3/4 cup Louisiana hot sauce
1 tsp. Worcestershire sauce
1 tsp. celery seed
1 tsp. white pepper
1/2 tsp. Tabasco sauce
1 tsp. water
1 tsp. cornstarch
20 chicken drumettes
2 cups all-purpose flour
2 tsp. salt
2 tsp. black pepper
1 tsp. paprika

Combine the first seven ingredients in a sauce pan and bring to a boil.
Combine the water and the cornstarch and add to the boiling mixture. Cook
for 5 minutes and set aside. Mix the flour, salt, pepper and paprika.
Lightly coat the chicken with the flour mixture and deep fry until
golden brown. Coat the chicken with warm sauce. Can be served with
salad dressing.

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