STELLA DORO ANGINETTI COOKIES~Wilma
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
1 lg. (8 oz.) whipped topping
1 lg. (20 oz.) can crushed pineapple
2 lg. bags Stella Doro Anginetti cookies
When cream cheese is soft blend in sugar. Add whipped topping and well drained pineapple to mixture. Slice cookies in half and fill. This recipe may be cut in half.
HAM ROLL UPS~Wilma
1 lb. ham sliced thin but enough so it holds it's shape and can be rolled.
1/2 lb. cream cheese (at room temperature)
4 green onions sliced thin including some green
Mix the cream cheese, green onions, together.
Spread mixture on ham slice and roll up ham.
You can cut into 4 pieces. Put toothpick in each one to hold it together.
Chill until ready to serve.
HAM ROLL UPS
Can be made a day ahead and kept refrigerated until just before serving.
1 (8 ounce) package cream cheese, softened
1 (2 1/4 ounce) can chopped ripe olives, , drained
1/3 cup thinly sliced green onions
8-10 slices fully cooked ham ( thin slices)
In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions.
Spread over ham slices.
Roll up, jelly roll style, starting with a short side.
Chill for at least 1 hour.
Just before serving, cut into 1 inch pieces.
HAM WRAPPED FRUIT
1/4 cup light cream cheese
1 tablespoon orange marmalade
2 ounces thinly sliced fully-cooked ham, cut into 1 x 4-inch strips
1/4 medium cantaloupe OR honeydew melon, cut into thin wedges and peeled
2 kiwi fruit, peeled and sliced
In small bowl combine cream cheese and orange marmalade; mix well.
Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap around fruit. Cover and chill.
VARIATION
FANCY HAM WRAPPED FRUIT
Tropical fruits like papaya, mango and kiwi marry nicely with mild ham. Make up to 4 hours ahead, cover and chill.
1 (3-ounce) package cream cheese, softened
1 tablespoon orange marmalade
1/3 pound thinly sliced fully-cooked ham, cut into 1 x 4-inch strips
2 kiwi fruit, peeled and sliced
In a small bowl stir together cream cheese and orange marmalade.
Spread cream cheese mixture on one side of each ham strip.
Place a piece of fruit on each ham strip and wrap around fruit.
Makes about 32.
ROAST BEEF ROLL UPS
4-ounces cream cheese, softened
1/4 cup minced fresh basil or cilantro
2 to 3 tablespoons minced peperoncini or pickled jalapenos
1 garlic clove, finely minced
1/2 pound thinly sliced cooked roast beef
HAM & TURKEY ROLL UPS
12-ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey
In a bowl, combine the cream cheese, basil or cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic wrap.
In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. roll up tightly; wrap in plastic wrap. Refrigerate for several hours or overnight. Slice into 1 1/2-inch pieces.
Makes 6 to 7 dozen appetizers.
ULTIMATE PARTY MEATBALLS~Lurline/Ez
2 1 lb. bags frozen pre-cooked Cocktail size meatballs, about 64 meatballs)
1 16 oz. can Ocean Spray JELLIED Cranberry Sauce
1 12 oz. bottle Heinz Chili Sauce
Combine sauces cook over medium-low heat & stir until smooth. Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.
Makes 30 appetizer servings or dinner for 5
Tip:
to spice it up even more, add 1 teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while cooking. (I've never tried this addition, so it's your choice to use or not use).
BAKED SHRIMP TOAST
(Makes 24 toasts)
12 ounces precooked shrimp, peeled and deveined
1 egg white, lightly beaten
1 tablespoon cilantro, chopped
1 scallion, finely chopped
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
3 tablespoons melted butter
Fresh cilantro leaves and toasted sesame seeds, for garnish
1. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined.
2. Remove crusts from bread. Lightly brush both sides of each slice with melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each of the triangles, distributing evenly.
3. Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.
Make-ahead tip:
Make shrimp toast topping up to a day in advance and refrigerate until ready to use.
SHRIMP APPETIZERS
1 (4.5 oz or about) can tiny shrimp
1 (8 oz) pkg. cream cheese
1 (8 oz) bottle shrimp cocktail sauce
Spread cream cheese on plate. Cover with cocktail sauce. Drain shrimp
and place over cocktail sauce. Serve with crackers - Triscuits are good!
BEER DIP
2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels
In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.
PIMENTO CHEESE & CELERY STICKS
4 ounces cream cheese, softened
4 ounces (about 1 cup) sharp cheddar cheese, shredded
4 ounces (about 1 cup) Monterey Jack cheese, shredded
1/2 cup mayonnaise
3 tablespoons chopped pimiento
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon garlic powder
Freshly ground black pepper
Celery sticks
In a food processor, process the cream cheese until smooth.Add the remaining ingredients, except the celery sticks; pulse until just combined. Scrape cheese mixture into a bowl and serve with celery sticks for dipping.
