Appetizers
Anyone?
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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 Hot Bean Dip
From Doug and Linda Wine of Dayton
Ingredients:
 | 8 oz. cream
cheese, softened |
| 1⁄4 cup
chopped onion |
| 16-oz. can
refried beans |
| 8 oz. picante
sauce |
| 4 oz. shredded
cheddar cheese |
Directions: Spread softened cream cheese in lightly greased
quiche or baking dish. Add chopped onion. Spread beans over onions and top
with picante sauce. Bake at 350˚ for 20 minutes, adding shredded
cheese near the end. Bake till melted. Serve warm with taco chips.
 Oyster Cracker Snack
From Joann F. Hensley of McGaheysville
Ingredients:
| 3⁄4 cup
Canola oil |
| 1 (0.4-oz.)
pkg. Hidden Valley Ranch dressing mix
(original), dry |
| 1 t garlic
powder |
| 1⁄2 t
seasoned pepper |
| 1-lb. box
oyster crackers |
Directions: Blend first four ingredients in blender. Pour over
crackers. Let set 1 hour, stir every 15 minutes. Store in air-tight
container.
 Stuffed Mushroom Caps
From Myron and Jackie Rummel of Bridgewater
Ingredients:
| 2 (8-oz.)
pkgs. mushrooms, capped |
| 1 (12-oz.)
pkg. Louis Kemp artificial crabmeat, chopped |
| 1 (16-oz.)
pkg. Monterey Jack cheese, grated |
| 1 stick
margarine |
| Old Bay
seafood seasoning |
Directions: Place mushroom caps in a Corningware oblong
casserole dish (9x13). Slice 3⁄4 stick of margarine into pats and
place around sides and between mushrooms. Pinch a small amount of
remaining margarine and place inside each cap; sprinkle with Old Bay
seafood seasoning. Heap chopped crabmeat into each cap; sprinkle with Old
Bay seasoning again. Heap on the Monterey Jack Cheese and � you guessed
it � sprinkle with Old Bay seasoning yet again. Preheat oven to
300˚, bake about 10 to 15 minutes, then broil until they appear
lightly browned.
 Crab Dip
From Charlotte Campbell of Manquin
Ingredients:
| 2 T finely
chopped onion |
| 2 T finely
chopped green pepper |
| 2 T butter |
| 1 can cream of
mushroom soup |
| 1⁄2 cup
milk |
| 7 oz. shredded
cheese |
| 2 eggs |
| 1 lb. backfin
crabmeat |
Directions: Saut� onion and green pepper in butter. Add soup
and milk. Mix thoroughly and cook until it bubbles. Add shredded cheese
gradually. Mix well each time until melted. Beat eggs. Add small amount of
soup mixture to eggs and mix. Then add all together in pan. Cook and stir
until it bubbles again. Add crabmeat.
 Vegetable Pizza Appetizer
From Corinne Gray of Mechanicsville
Ingredients:
| 2 pkgs.
crescent dinner rolls |
| 3⁄4 cup
mayonnaise |
| 2 (8-oz.)
pkgs. cream cheese, softened |
| 1 pkg. Good
Seasons Italian dressing mix |
| 3 cups chopped
vegetables: carrots, broccoli,
cauliflower, bell pepper, green onion,
tomatoes |
| 1 cup grated
sharp cheddar cheese |
Directions: Unfold rolls flat onto large cookie sheet. Seal
seams and press out as necessary to completely cover pan. Bake at
350˚ for 8 to 10 minutes. Cool. Mix next 3 ingredients; spread on
crust. Chop vegetables in blender or food processor. Drain well and spread
over cream cheese mixture. Sprinkle cheese over all. Chill. Cut into small
pieces if used as an appetizer or can be served for a family dinner. Serves
20 as appetizer.
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