APPETIZERS 5
TORTILLIA DIP
1 lb. Monterey Jack Cheese, grated
1 small can green chillies, diced
1 can black olives, chopped
1-2 tomatoes, chopped
2-3 green onions, chopped
1 bottle Zesty Italian Salad Dressing
Cilantro to taste
Mix up all ingredients, then add dressing, most all of the bottle, save a little to moisten dip later, stirring after adding dressing. Eat with tortilla chips.
SHRIMP OR CRAB SPREAD
8 oz. cream cheese, softened
Worcestershire sauce
Onion powder
Garlic powder
1 jar cocktail sauce
Shrimp or crab legs
Mix cream cheese with a few drops Worcestershire sauce. Mix in onion and garlic powder to taste. Spread on a plate. Cover with cocktail sauce and put shrimp or crab on top. Serve with crackers.
PUFFS AND FILLING
Puffs:
1 cup boiling water
1/2 cup salad oil
1/2 teaspoon salt
1 cup flour
4 eggs
Bring water to boil. Add oil and salt. Bring to boil again. Add flour. Mix until dough leaves sides of pan. Remove from heat, beat in eggs one at a time. Drop by teaspoon onto cookie sheet. Bake at 450º for 15 minutes. Reduce heat to 350º and bake another 15 minutes. makes 12 large cream puffs.
FILLING:
2 stalks celery, chopped
1 small onion, chopped
2 cans tuna, drained
5 boiled eggs, chopped
2 tablespoons cranberry sauce or strawberry jam
3 heaping tablespoons slad dressing
1/2 teaspoon black pepper
Mix together. Fill puffs just before serving.
OLIVE SPREAD
6 oz. cream cheese, softened
1/2 cup mayonnaise
2 tablespoons liquid from salad olives
Dash of ground pepper
1/2 cup pecans, chopped
1 cup green salad olives, chopped, the jar will say Salad Olives, they are bits and pieces of olives with pimentos
Combine cream cheese and mayonnaise in medium bowl and mix well. Add the liquid from the salad olives and the pepper and mix. Fold in the pecans and salad olives.
HOT CHIP DIP
1 pkg. hot sausage
1 lb. hamburger
One 10-3/4 oz. can cream of mushroom soup
One 10-3/4 oz. can cream of celery soup
One 7-1/2 oz. can hot jalapeno relish
l lb. Velveeta cheese
Fry meat and drain fat. Mix in soups, relish and cheese and heat to melt. Mix well. Can be kept hot in a slow cooker. Serve with nacho chips.
DRIED BEEF CHEESE BALL
One 8-oz. pkg. cream cheese
1 jar dried beef, cut up
Green onion tips, chopped
1/2 teaspoon Accent
1/4 teaspoon garlic powder
Crackers
Mix cheese, half of dried beef, onions, Accent and garlic powder. Form into a ball and roll in remaining dried beef. Cover and chill. Serve with crackers.
BEAN DIP
One 6 oz. can refried beans
1/3 cup sour cream
3/4 cup lettuce, shredded
1/2 cup Cheddar cheese, shredded
1 cup salsa
Spread refried beans in a large serving bowl. Top in the following order: Sour cream, lettuce, cheese and salsa. Serve with tortilla chips, bread or crackers.
DEVILED EGGS
6 hard-cooked eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3/4 teaspoon prepared mustard
2 teaspoons vinegar
1/8 teaspoon pepper
3 tablespoons salad dressing or mayonnaise
Cut eggs in half lengthwise. Take out egg yolks and mash. Add the rest of the ingredients. Mix well. Replace this mixture into the hard-cooked egg white halves.
DEVILED EGGS 2
6 hard cooked eggs, halved lengthwise
1/4 cup mayonnaise
1/4 teaspoon salt
Dash of pepper
2 teaspoons prepared mustard
1 tablespoon onion, minced
1 tablespoon celery, finely chopped
1 tablespoon stuffed green olives, finely chopped (optional)
Remove egg yolks and mash. Combine with remaining ingredients. Refill egg whites using pastry tube if desired. Chill. Trim tops with pimiento diamonds or paprika. For plump deviled eggs, refill only 8 halves.
ingredients you could add: Crumbled bacon, chopped pimiento, chives, sweet pickles or parsley.
DEVILED EGG DAISIES
You can notch the small end of eggs to make petal-like openings. Remove yolk and make filling. Refill egg whites using pastry tube. If egg wobbles for standing, cut a thin slice off base. Chill.
SPAM DEVILED EGGS PLUS
18 eggs, hard-boiled, shells removed
One 12-oz. can Spam
2/3 cup Miracle Whip
1/2 teaspoon lemon pepper
2 teaspoons prepared mustard
1 tablespoon sugar
1-1/2 tablespoons Real Lemon lemon juice
10 drops Tabasco hot sauce
Cut hard-boiled eggs in half lengthwise. Scoop out yolks and mash in separate bowl. Mash Spam with a fork and mix with mashed yolks. Mix rest of ingredients together, then mix thoroughly with Spam/egg mixture. Fill egg-white halves with mixture, place on platter and sprinkle with paprika. Cover with plastic wrap and chill thoroughly. You will have extra filling. Shape into a mound and chill. Use this as an appetizer, serving with your favorite crackers.
CHEESE BALL
Onion
Two 3-oz. pkgs. dried beef, divided
One 8-oz. pkg. cream cheese
Seasoning salt
1 teaspoon Worcestershire sauce
Chop onion fine. Chop both packages of dried beef, reserving one package for later. Mix all ingredients, except the one package of dried beef reserved, and form into a ball. Roll ball in reserved beef. Refrigerate and serve with crackers.
CHEESE BALL
8-oz. cream cheese, softened
10-oz. Cheddar cheese, shredded
2 tablespoons plus sour cream
2 Polish sausages, cooked and cut up small
Beat cream cheese. Mix all together. Form in a ball. Can be garnished with almonds, walnuts or crushed Ritz crackers. Serve with crackers arranged around it.
DIP FOR TACO CHIPS
1 can mushroom soup
1 small jar jalapeno Velveeta cheese
1 container sour cream
Mix together in small casserole and put in microwave and heat. Stir often.
CRAB PATE
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons cold water
3/4 cup mayonnaise
One 8-oz. pkg. cream cheese, softened
1 can crab meat, drained or flaked
1 small onion, chopped
1 cup celery, chopped
Parsley to garnish, optional
Heat soup over low heat, remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add the next 5 ingredients and mix well. Spoon into oiled 4 cup mold. Chill until firm. Remove from mold. Garnish with parsley. Serve with crackers.
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