Easy
Appetizers
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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SALMON
P�T�
From Sandra Mays of
Moneta
Ingredients:
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8 oz. cream cheese |
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1-lb. can pink salmon |
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1 T lemon juice |
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1 t horseradish |
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2 t chopped green
onion |
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1⁄4 t salt |
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1⁄4 t Tabasco
sauce |
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1⁄2 cup chopped
pecans |
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Parsley sprigs for
garnish |
Directions: Soften cream
cheese. Drain, de-bone and flake salmon. Combine cream cheese and salmon
with fork. Add the next 5 ingredients. Chill for 4 hours. Roll into a ball
or log. Roll ball in chopped pecans. Refrigerate until served. Serve with
crackers.
REFRESHING
SALSA
From Deanna Persinger of
Raphine
Ingredients:
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15 1⁄2-oz. can
of black-eyed peas, rinsed and drained |
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15 1⁄2-oz. can
of black beans, rinsed and drained |
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15-oz. can of whole
kernel corn, rinsed and drained |
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14 1⁄2-oz. can
of petite diced tomatoes |
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1⁄4 cup purple
onion, finely chopped |
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1⁄4 cup jalape�o
peppers, de-seeded and finely chopped |
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8 oz. of well-mixed
Italian salad dressing |
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Tortilla chips |
Directions: Mix the first
7 ingredients together and serve immediately or refrigerate. Use tortilla
chips to dip.
CUCUMBER
CHEESEBALL
From Wendy Lankford of
Red Oak
Ingredients:
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2 8-oz. pkgs. of
cream cheese (softened) |
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1 small cucumber
(finely chopped) |
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2 T chopped onion |
Directions: Combine cream
cheese and cucumber; add onion and mix. Roll into ball and refrigerate.
Serve with crackers.
SWEET
AND SOUR MEATBALLS
From Carolyn Clark of
Waynesboro
Ingredients:
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2 lbs. hamburger |
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1 egg |
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3⁄4 cup bread
crumbs |
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1 t garlic powder |
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16-oz. can of
cranberry sauce |
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14-oz. jar of chili
sauce |
Directions: Mix together
the first 4 ingredients and set aside. In a large saucepan, dissolve the
last two ingredients. Roll meatballs and drop into mixture (do not brown
meatballs first). Simmer for 45 minutes. If using commercially made
meatballs, just cook long enough to heat through, approximately 10-15
minutes.
SHRIMP
BALL
From Gina Kilgour of
Waterford
Ingredients:
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16 oz. cream cheese |
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1 stick butter, at
room temperature |
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2 cans shrimp,
drained |
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Finely chopped
walnuts |
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1 bottle cocktail
sauce |
Directions: With mixer,
combine butter and cream cheese. Add shrimp and mix until all are crushed
and evenly distributed. Make a ball and roll the ball in walnuts. Pour
bottle of cocktail sauce over ball. Serve with crackers.
BROCCOLI
DIP
From Donna Lock of
Jonesville
Ingredients:
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1 cup sliced
mushrooms |
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1 onion, chopped fine |
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1 can cream of
mushroom soup |
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1 pkg. frozen
broccoli (cooked, drained and chopped) |
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1 cup grated Velveeta
cheese |
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1 can jalape�os or
diced green chilies |
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3⁄4 cup toasted
slivered almonds |
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Worcestershire sauce
to taste |
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Tabasco sauce to
taste |
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Salt and pepper to
taste |
Directions: Saut�
mushrooms and onion. Place in slow cooker. Add remaining ingredients and
cook on low. Serve with corn chips or fresh vegetables.
SPICY
HAM BISCUITS
From Josephine
Lunceford of Aylett
Ingredients:
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1⁄2 cup butter |
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4 t Dijon mustard |
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4 t Worcestershire
sauce |
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3 T poppy seeds |
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40 small party rolls |
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Danish ham |
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Swiss cheese |
Directions: Combine
butter, mustard, Worcestershire sauce and poppy seeds in saucepan; cook
until blended. Split rolls; brush both sides with butter mixture. Place a
layer of ham, then cheese on one side of rolls. Place tops on rolls and
wrap in foil. Bake at 350� for 20 minutes.
Tasty
tuna spread
From Jo Murphy of
Richmond
Ingredients:
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2 6-oz. cans white
tuna, drained |
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1 cup butter |
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2 T chopped roasted
red pepper |
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1 to 2 t capers |
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Fresh lemon juice to
taste |
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Salt and pepper to
taste |
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2 to 3 drops tabasco |
Directions:
Pure� tuna and butter in food processor. Add chopped red pepper, capers,
lemon juice, salt, pepper and tabasco. Process on pulse until the capers
and red peppers are finely minced. Taste and adjust seasoning. Pack into a
serving bowl, cover and refrigerate. Remove from refrigerator before
serving to allow spread to soften. Serve with crackers or Toasted Pita
Triangles: Cut pitas into triangles. Brush with melted butter or margarine
and place on cookie sheet. Bake at 350˚ until crisp and golden; be
careful not to burn. Remove and let cool.
We want your recipes! We pay $10 for
each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine
Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o
Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to
[email protected], with Reader Recipes as the subject. |
