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 Appetizers are
always a favorite at any get together.
 | COCKTAIL APPETIZERS
1 lb. bulk pork sausage
1 (8 oz.) pkg. process cheese
spread, cubed small
(Velveeta)
1 tsp. dried leaf oregano
2 Tbsp. catsup
1 loaf snack rye bread
Fry pork sausage, breaking up with fork, until meat is
no longer pink, about 12 to 15 minutes. Pour off fat. While
sausage is still warm, blend in cheese, oregano and catsup.
Spread on rye bread. Place on baking sheet and freeze. When frozen, pack in
plastic bags or freezer container and freeze until ready to use.
To serve, place frozen appetizers on baking sheet. Heat
in oven at 350 degrees for about 8 minutes or until browned. Makes 30
to 40 appetizers.
Note: If larger rye bread is used, cut slices in halves
or quarters.
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| EASY MUSHROOM APPETIZERS
3 c. finely chopped mushrooms
(about 8 oz.)
1/4 c. finely chopped onion
1/2 tsp. Worcestershire sauce
2 Tbsp. margarine or butter
2 c. Bisquick baking mix
1/2 c. margarine or butter,
softened
1/4 c. boiling water
1 (3 oz.) pkg. cream cheese,
softened
1/4 c. grated Parmesan cheese
Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2-inches. Cook
and stir mushrooms, onion and Worcestershire sauce in 2 tablespoons
margarine in 10-inch skillet until
brown. Mix baking mix and 1/2 cup margarine in small bowl. Add water; beat
until soft dough forms. Spread dough in pan. Spread cream cheese over dough.
Top with mushroom mixture and Parmesan cheese. Bake until crust is golden
brown, 20 to 25 minutes. Cut into 1 1/2-inch squares. Refrigerate any
remain-
ing appetizers. Makes 54 appetizers.
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| CHEESE APPETIZERS
1 (4 oz.) whipped cream cheese
1 egg
1 tsp. lemon juice
1 tsp. chives
1/2 c. (2 oz.) shredded sharp
white cheese
4 slices bacon, crisp cooked
and crumbled
4 frozen patty shells, thawed
Combine cream cheese, egg, lemon juice, chives and a
dash of pepper. Beat well. Stir in Cheddar cheese and bacon. Chill. Roll on
patty shell to 8 x 4-inch rectangle. Cut into 2-inch squares.
Top each square with a rounded teaspoonful of filling.
Brush edges with milk. Fold to fork a triangle; seal. Place
on ungreased baking sheet. Repeat with remaining shells and filling. Chill
appetizers until ready to bake. Place in 450 degrees oven; immediately
reduce temperature to 400 degrees. Bake for 12 to 15 minutes. Makes 32
appetizers.
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| DOLORES' MEATBALL APPETIZERS
Meatballs:
2 lb. hamburger (lean)
2 eggs
2 c. bread crumbs
2 Tbsp. parsley
1 tsp. garlic powder
salt, pepper, onion flakes to
taste
Sauce:
10 oz. jar grape jam
1 bottle Heinz chili sauce
Mix hamburger, eggs and other meatball ingredients.
Roll into small balls. Brown in heavy (cast-iron) skillet.
Turn fire down and finish cooking. Drain on towels. Heat
grape jam and chili sauce. Add meatballs. Serve in a chafing dish as
appetizers. Yummy!
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| CRAB APPETIZERS
1 pkg. English muffins
1 jar Old English cheese
spread
1 small can crab meat
1/4 tsp. Lawry's seasoned salt
1/4 tsp. garlic powder
2 Tbsp. mayonnaise
1 stick margarine
Melt cheese and butter. Add remaining ingredients and
spread on muffins. Cut in halves or wedges. Halves if using
with salad as a meal; wedges for appetizers. Bake for 8
minutes at 400 degrees. Can be frozen and kept in bags, then warmed in oven
directly from freezer.
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| CHILI QUICHE APPETIZERS
1 can (4 oz.) whole green
chilies, drained, seeded
and chopped
2 c. shredded Cheddar cheese
(8 oz.)
1 c. Bisquick baking mix
1 c. half and half
4 eggs
1/8 tsp. red pepper sauce, if
desired
Heat oven to 375 degrees. Grease square pan 9 x 9 x 2-inches. Sprinkle
chilies and cheese in pan. Beat remaining ingredients until smooth, 15
seconds in blender on high speed or 1 minute with hand mixer. Pour into pan.
Bake until golden brown and knife inserted in center comes out clean, about
30 minutes. Let stand 10 minutes before cutting. Cut into about 1 1/4-inch
squares. Refrigerate any remaining appetizers. Yield: 3 dozen.
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| BACON-CHEESE APPETIZERS
4 oz. sharp Cheddar cheese
1/2 c. coarsely chopped onion
1/2 lb. lean bacon slices
shredded whole wheat crackers
or party rye bread
Position shredding disk in food processor bowl and top
with cover. Cut cheese to fit chute, if necessary. Place
onion in food chute; grate. Remove shredded cheese and onion from processor
bowl; set aside.
Cut bacon into 1-inch pieces and add to cheese mixture.
Position knife blade in processor bowl. Spoon mixture into
processor bowl and process until smooth. Spread mixture evenly over crackers
or bread; place in a 15 x 10-inch pan. Place pan 5 to 6-inches from heating
element. Broil 5 minutes or until brown and bubbly. Serve hot on a serving
plate. Yield: about 6 dozen appetizers.
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| TACO APPETIZERS
1 lb. lean ground beef
2 Tbsp. taco seasoning mix
2 Tbsp. ice water
1 c. shredded Cheddar cheese
Tortilla Chip Filling:
1 c. sour half and half
2 Tbsp. taco sauce
2 oz. chopped ripe olives
3/4 c. crushed tortilla chips
Prepare tortilla chip filling. In small bowl combine
all ingredients. Stir until blended. Set aside.
Blend ground beef, taco seasoning mix and ice water.
Press about 1 heaping teaspoon into bottom and side of 1
1/2-inch miniature muffin cups, forming shells. Preheat oven to 425 degrees.
Place 1 tablespoon filling into each shell, mounding top slightly. Sprinkle
cheese over tops. Bake at 425 degrees for 7 to 8 minutes or until firm. Use
tip of knife to remove tartlets from pan. Transfer to serving plate. Serve
immediately. Makes about 3 dozen appetizers. Note: Tartlets can be frozen.
Place cooled tarts on cookie sheet to freeze. When frozen, pack in freezer
container and return to freezer. Reheat, frozen, at 375 degrees for 10 to 15
minutes.
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| CHEESY OLIVE APPETIZERS
1 c. (4 oz.) shredded Swiss
cheese
6 slices bacon, cooked and
crumbled
1/4 c. chopped pimento
stuffed olives
1/4 c. mayonnaise
2 Tbsp. chopped onion
20 slices party rye bread
sliced pimento-stuffed olives
Combine cheese, bacon, chopped olives, mayonnaise and
onion. Mix well. Spread about 1 tablespoon cheese mixture on each slice of
bread. Top each with an olive slice. Broil 2
minutes or until the cheese melts. Serve hot. Yields 20
appetizers.
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| FLAKY PASTRY APPETIZERS
1/2 c. soft butter
1 c. flour
4 c. cream cheese, softened
2 cans (about 3 oz. each)
Underwood meat spread,
smoked oysters or pate of
anchovies
Mix butter, cream cheese and flour until blended. Roll
dough into rectangles, 16 x 14-inches on lightly floured board. Cut into
2-inch squares. Place a scant 1/2 teaspoon filling on one edge of each
squares; roll up. Place, seam side down, on baking sheet. Bake 12 minutes or
until light golden brown at 450 degrees. Serve hot. Makes about 4 1/2 dozen.
Appetizers can be refrigerated several hours before baking or can be frozen
before baking. When ready to use, bake as usual.
*BLKLIN
Alveda Ehrlich, descended from Margarette Herrington;
daughter of Joshua and Sarah Herrington.
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