APPETIZERS 4
SAUSAGE CHEESE DIP - Mary Jones
1 pound ground pork sausage
1 (2 pound) loaf processed cheese, cubed
1 (8 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chile peppers, drained
2 green onions, chopped
Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. In a medium saucepan over medium heat, melt processed cheese. Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.
Makes 64 servings
ROTEL HAMBURGER - SAUSAGE CHEESE DIP
1-1/2 pounds hamburger; cooked
1 pounds breakfast sausage; cooked
1/2 large onion; chopped
2 pounds Velveeta
1 can cream of mushroom soup (optional)
1 can Rotel tomatoes with peppers
Brown hamburger meat with chopped onion. Brown breakfast sausage. Place hamburger and sausage in crock pot. Place rest of ingredients in crock pot. Turn on high until cheese is melted. Turn back to low and serve. This is good with chips or also as a salad dressing to put on a Taco Salad
SAUSAGE CHEESE DIP - Doris Dinkens
1 lb. Pork Sausage
1 Block of Velvetta Cheese
1 can Rotel tomatoes with chilies
Milk (to thin if necessary)
Brown sausage in a pan and drain. Mix sausage, cheese and tomatoes together. Simmer in a slow cooker/crockpot until hot, serve warm. Use Tortilla Chips for dipping and enjoy.
CHOCOLATE-DIPPED PRETZELS - Amos C
2 cups white semisweet or milk chocolate chips
1 package (10 ounces) pretzel sticks
Assorted chopped nuts, sprinkles, or crushed candies
Line baking sheets with waxed paper. Melt the chocolate chips in a small saucepan over low heat, stirring frequently (do not overheat). Holding the top of a pretzel rod, spoon and spread the melted chocolate over the bottom two-thirds of the pretzel, allowing any excess chocolate to drip off the pretzel back into the pan. Sprinkle the chocolate with the nuts, sprinkles, or crushed candies. Place on the baking sheet and repeat with the remaining pretzels. Chill for 10 minutes, or until the chocolate is set. Store at room temperature in an airtight container. Note: Use toppings like chopped pecans, walnuts, or almonds; sprinkles; or crushed mini M&M candies or other favorites.
WILD HAWAIIAN COCKTAIL MEATBALLS - CW
Makes 35 to 40 appetizers
1 can (15-1/4 ounces) pineapple chunks in juice, UNdrained
14 ounces ground chicken
1 cup cooked wild rice
1/4 cup finely chopped green bell pepper
1/4 cup fine cracker crumbs
1 egg
1 teaspoon onion salt
1/4 teaspoon ground ginger
1 T oil
1 cup sweet and sour sauce
Drain pineapple, reserving juice. In large bowl, combine chicken, wild rice, bell pepper, cracker crumbs, 2 tablespoons pineapple juice, egg, onion salt and ginger; mix well. Form mixture into 1-inch meatballs. In large skillet, heat oil over medium heat. Brown meatballs; drain. Add reserved pineapple and remaining juice; cover and cook over medium heat 10 to 15 minutes or until meatballs are no longer pink in center. Stir sweet and sour sauce into meatballs and pineapple; cook 4 to 5 minutes or until mixture is heated through. Serve with frilled toothpicks.
SPICY MARINATED SHRIMP - CW
Makes 30 to 40 shrimp
1 green onion, finely chopped
2 T oil
2 tablespoons fresh lemon juice
2 T prepared horseradish
2 tablespoons ketchup
1 tablespoon finely chopped chives
1 teaspoon Pepper Sauce
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt to taste
2 pounds medium shrimp, cooked, peeled and deveined
Combine all ingredients except shrimp in large bowl. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Transfer shrimp mixture to serving bowl and serve with toothpicks.
ORANGE-PINEAPPLE MEATBALLS - Mary M Jones
1 lb. extra-lean ground beef
1/4 cup quick-cooking rolled oats
1/4 cup finely chopped green onions
1/2 teaspoon salt, if desired
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 cup refrigerated or frozen fat-free egg product, thawed
SAUCE
1 (8-OZ.) can pineapple tidbits in unsweetened juice, drained
1/2 cup reduced-sugar orange marmalade
1 T finely chopped green onions
1/8 teaspoon allspice
In medium bowl, combine all meatball ingredients; mix well. Shape into about 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add meatballs; cook 8 to 10 minutes or until meatballs are browned and centers are no longer pink, turning frequently.
Stir in all sauce ingredients. Cook over medium heat for 3 to 4 minutes or until thoroughly heated, stirring once.
To make ahead, prepare meatballs in sauce as directed above. Place in covered container; refrigerate. To reheat, place in microwave-safe bowl; microwave on HIGH until thoroughly heated, stirring occasionally.
COCKTAIL PARTY MEATBALLS - CW
1/4 cup fat-free cottage cheese
2 egg whites
2 teaspoons Worcestershire sauce
1/2 cup + 2 tablespoons dry plain bread crumbs
8 ounces ground turkey breast
6 ounces turkey sausage, removed from casings if necessary
2 tablespoons minced onions
2 tablespoons minced green peppers
1/2 cup snipped fresh parsley
1/4 cup minced celery leaves
Spray a cookie sheet and set aside. In a large bowl, stir together the cottage cheese, egg whites, Worcestershire sauce and 1/2 cup of the bread crumbs. Stir in the turkey breast, turkey sausage, onions and green peppers. Shape the mixture into 32 meatballs. On a sheet of wax paper, combine the parsley, celery leaves and remaining 2 tablespoons bread crumbs. Roll the meatballs in the parsley mixture until coated evenly. Preheat the broiler. Transfer the meatballs to the prepared cookie sheet. Broil 3 to 4 inches from the heat for 10 to 12 minutes or until browned on all sides and no longer pink in the center, turning occasionally. Serve with cocktail toothpicks. Makes 32 meatballs
TURKEY COCKTAIL MEATBALLS
MEATBALLS
1 lb Lean ground white meat skinless turkey
1/2 c Crushed fat-free saltine crackers
1/4 Onion, chopped
1 Egg, beaten
1 T Chicken broth
1 T Worchestershire sauce
1/4 tsp Lite salt (optional)
1/2 tsp Poultry seasoning
SPICY SAUCE
1/2 c Chili sauce
2 T Vinegar
2 T Brown sugar
Mix all meatball ingredients together, roll into bitesized balls. Place meatballs on top of a broiler pan so any fat will fall through. Bake at 375º about 15-20 minutes. Mix spicy sauce ingredients as a dip for meatballs. Yields 50 Meatballs.
LOW-FAT DEVILED EGGS - CW
6 large eggs
1/4 cup low-fat (1%) cottage cheese
3 T prepared fat-free Ranch dressing
2 teaspoons Dijon mustard
2 T minced fresh chives or dill
1 T diced well-drained pimiento or roasted red pepper
Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 20 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain. Remove shells from eggs.
Cut eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks OR reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling. Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth, or mash with fork until well blended. Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, if desired. I garnish with black or green olive halves
HAWAIIAN SPREAD
1 1/2 oz. blue cheese, crumbled
8 oz. cream cheese, softened
1 T. ground ginger
1/4 C. chopped nuts
1 (8 oz.) can crushed pineapple, drained
Mix blue & cream cheese till smooth. Add ginger, nuts & pineapple. Mold & refrigerate till set. Serve with crackers.
WAIKIKI MEATBALLS
1-1/2 lb. ground beef
1 T. shortening
2/3 C. cracker crumbs
2
T. cornstarch
1/3 C. minced onion
1/2 C. packed brown sugar
1 egg
1 can (13.5 oz.) pineapple
tidbits, drained (juice reserved)
1-1/2 t. salt
1/3 C. vinegar 1/4 t. ginger
1 T. soy sauce
1/4
C. milk
1/3 C. chopped green pepper
Mix meat, crumbs, onion, egg, salt, ginger & milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown & cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix cornstarch & sugar. Stir in reserved pineapple syrup, vinegar & soy sauce till smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Add meatballs, pineapple tidbits & green pepper; heat through. Stir meatballs & sauce together; serve warm
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