Appetizers
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Appetizers

Baked Stuffed Mushrooms

1 pound large fresh mushrooms
1/2 stick butter
1/2 teaspoon each: garlic salt & pepper
1 teaspoon parsley
2 Tablespoons seasoned bread crumbs
2 Tablespoons grated mozzarella -- I used more

Wash mushrooms. Remove stems and chop fine. Saute these in 2T. butter. Sprinkle with garlic salt and pepper. Add parsley and crumbs to make a stuffing. Melt rest of butter and put in a baking pan. Stuff caps and place in dish, sprinkle with cheese and bake at 350 for 10-15 minutes.

Barbeque Cups

Recipe By: Leah Ghoolsby/Chow Down Dawg Style

1 pound ground beef
1/2 cup Barbecue sauce
1 tablespoon minced onion
1 1/2 tablespoons brown sugar
1 8oz. can flaky biscuits
3/4 cup shredded cheddar cheese

Saute beef until brown and drain fat. Stir in bbq sauce, onion, and sugar. Press each biscuit into greased muffin tins. Spoon in meat mixture and sprinkle with cheese. Bake at 400 for 12 minutes.

Artichoke Pizza

1 prepared pizza crust or foccacia bread
1 can artichoke hearts -- chopped
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3/4 cup Mayonnaise
1 teaspoon minced garlic

Mix all ingredients except crust/foccacia bread together in a bowl. Spread on the crust and bake for 15 minutes at 375. Let stand.

Broccoli Ham Ring

Recipe Source: Pampered Chef

1/4 pound ham -- fully cooked
6 ounces shredded swiss cheese -- or cheddar
1 bunch fresh broccoli
2 8 oz. cans Pillsbury cresent rolls
mustard -- dijon or regular
1 lemon
1 small onion

Chop ham, broccoli and onion. Place rolls on round pizza pan/stone with points out in round pattern. Mix all other ingredients together and spoon over crescent roll ring. Fold tips over and tuck points under. Bake at 350 for 20-25 minutes or until browned.



Maria's Chicken Canapes

Chicken Breasts -- cooked and chopped
mayonnaise
fresh onion -- minced
green chilies (old El Paso) -- drained, chopped
cheddar cheese -- grated
garlic salt
party rye bread -- any flavor

Preheat oven to broil. Combine all ingredients except bread, in bowl. Put on top of small bread slices and broil until bubbly. WATCH CLOSELY!

These are sooooo wonderful...I've yet to find a person who doesn't rave!

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NOTES : There are no exact measurement, just use ingredients to your taste. Should have the consistency of chicken salad or even creamier.

Mexican Rollups

Recipe By : Lynn Teague

1 8oz. carton cream cheese -- softened
1 small can chopped black olives
1 small can chopped green chiles
1 teaspoon garlic salt
1 Tablespoon chopped green onions
1 package flour tortillas

Mix all except tortillas and spread on tortillas. Cut and serve with salsa.

Salsa

1 28 oz. can whole tomatoes
1 4 oz. can chopped green chiles
1 jalapeno
2 cloves garlic -- finely chopped
2 fresh green onions -- finely chopped
1/2 teaspoon salt
1 Tablespoon sugar

Combine all ingredients in blender by pressing the "chop" button about three times. Pour mixture into jar and chill 24 hours. Serve with tortilla chips

Baked Bean Dip

1 can refried beans
2 tablespoons chili seasoning mix
cup chopped green onion
1 cup sour cream
8 ounce cream cheese
2 cups grated cheddar cheese, reserve some to sprinkle over top
6 drops Tabasco sauce

Mix together in baking dish. Bake at 350 for about 30 minutes. Serve warm with chips.

Hot Chicken Dip

From Susan Erickson at State University in Arkansas

1 can cream of mushroom soup
1 (8 oz.) package cream cheese
1 (5 oz.) can chunk white chicken
1 (4 oz.) can sliced mushrooms, drained
tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. pepper

Combine all ingredients in a 1 quart saucepan or fonduepot. Cook over medium heat, stirringoften, until blended and heated thoroughly. Serve dip hot with chips. Yield:3 cups.

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