Plan
A Party Pronto ...
13
Easy Appetizers
|
|
HOT
REUBEN DIP
From
Linda Eastep of Spring Grove
Ingredients:
 |
8-oz.
pkg. cream cheese, softened |
|
�
cup sour cream |
|
2
T ketchup |
|
�
lb. deli corned beef, finely chopped |
|
1
cup sauerkraut, rinsed, drained and chopped |
|
1
cup Swiss cheese, shredded |
|
2
T onion, finely chopped |
Directions:
Beat first 3 ingredients in a mixing bowl. Stir in remaining ingredients.
Put in a greased 1-quart baking dish. Cover, bake at 375� for 30 minutes.
Uncover and bake 5 more minutes. Serve warm with rye crackers. (If you
like a Reuben sandwich, you are going to love this very tasty dish. A real
favorite with the guys.)
PINEAPPLE/BACON
ROLL-UPS
From
Josephine Lunceford of Aylett
Ingredients:
|
16
slices raw bacon, cut into halves |
|
32
fresh pineapple cubes |
Directions:
Wrap bacon slices around pineapple cubes. Secure with toothpicks. Place on
rack in broiler pan. Broil 5 inches from hot heat source for 5 to 8
minutes or until brown. Turn. Broil for 2 to 3 minutes longer or until
crisp.
CHICKEN
BALL
From
Edith Yeatts of
Gretna
Ingredients:
|
6-oz.
can Swanson white meat chicken |
|
8
oz. cream cheese |
|
3
shakes of curry powder |
|
�
to � cup mayonnaise |
|
Sliced
almonds |
|
Crackers
|
Directions:
Mix first 4 ingredients; refrigerate over�night.
Roll into a ball; roll ball in sliced al�monds.
Serve with assorted crackers.
OLIVE
APPETIZERS
From
Joann Hensley of McGaheysville
Ingredients:
|
5-oz.
jar Kraft Old English cheddar cheese spread |
|
�
cup all-purpose flour |
|
�
cup butter, melted |
|
7-oz.
jar olives |
Directions:
Mix first 3 ingredients together. Take small amount of mixture and wrap
around olive. Freeze. Bake at 450� for 8-10 minutes. Makes approximately
60.
ASIAN
APRICOT APPETIZER
From
Cathy Benson of Daleville
Ingredients:
|
12-oz.
bag dried apricots |
|
1
small bag almond slivers |
|
1
lb. sliced bacon |
|
8-oz.
jar sweet-and-sour dipping sauce |
Directions:
Preheat oven to 350�. Fold an apricot over an almond sliver, wrap �
slice bacon around the apricot. Seal with a toothpick. Continue until all
apricots are gone from the bag. Place on a foil-lined pan in the oven for
about 20 minutes. Turn. Bake another 5 minutes until bacon is done. Remove
from oven to a covered casserole dish and keep warm on a heated tray.
Serve with sweet-and-sour dipping sauce.
HOT
CRABBY CHEESY PUFFS
From
Carolyn Clark of
Waynesboro
Ingredients:
|
1
jar Kraft Old English cheese (softened) |
|
6-oz.
can crabmeat, drained |
|
1
T mayo |
|
1
t garlic powder |
|
1
stick butter or margarine, melted |
|
Salt
and pepper to taste |
|
6
English muffins, halved |
Directions:
Mix first 6 ingredients. Spread on muffins. Cut into slices and freeze on
wax-paper-lined cookie sheet. Bake frozen at 400� for about 20 minutes.
MEXICAN
CHEESE DIP
From
Kathryn Dunn of
Cumberland
Ingredients:
|
1
lb. Velveeta cheese, cubed |
|
1
cup spicy salsa |
|
�
cup milk |
|
1
can refried beans |
|
1
lb. hamburger, cooked and drained |
Directions:
Melt cheese; add salsa and milk. Heat and stir until all is mixed well.
Add beans and hamburger. Serve with nacho chips.
TO-DIE-FOR
CHEESE DIP
From
Stephanie Earhart of Hustle
Ingredients:
|
8
oz. cream cheese |
|
1
cup mayonnaise |
|
8
oz. Colby Jack cheese (shredded) |
|
12
crushed Ritz crackers |
|
�
cup real bacon bits |
Directions:
Mix the first 3 ingredients in a bowl. Place in a small to medium
microwaveable dish. Top with crushed crackers and bacon bits. Microwave
4-7 minutes until hot and bubbly. Serve with Ritz crackers.
MOM'S
CLAM DIP
Jennifer
Marsh of Leesburg
Ingredients:
|
8-oz.
pkg. cream cheese, softened |
|
2
T mayonnaise |
|
1
small onion, minced |
|
�
t Worcestershire sauce |
|
1
can chopped clams, drained |
|
Garlic
powder to taste |
|
Salt
and pepper to taste |
|
Paprika |
Directions:
Preheat oven to 350�. In a
bowl, combine the first 7 ingredients. Spoon into small casserole dish and
top with paprika. Bake for 30 minutes. Serve warm with crackers.
PUMPKIN
DIP
From
Debbie Day of Catlett
Ingredients:
|
1
can pumpkin pie mix (complete) |
|
8
oz. softened cream cheese |
|
1
box powdered sugar |
|
1
t cinnamon |
|
�
t ginger |
|
1
box ginger snap cookies |
Directions:
Combine first 5 ingredients. Serve with ginger snaps.
CHERRY
DIP
From
Wanda Amos of
Gretna
Ingredients:
|
1
small jar maraschino cherries |
|
7-oz.
jar of marshmallow cream |
|
8
oz. cream cheese, softened |
Directions:
Drain and finely chop cherries. Combine marshmallow cream and cream
cheese; add cherries. Mix well and chill. Serve with assorted fresh fruit.
CHRISTMAS
MINT DIP
From
Sandra Mays of Moneta
Ingredients:
|
1
lb. Starlight peppermint hard candy (grind as finely as possible in
food processor) |
|
12-oz.
pkg. mini semi-sweet chocolate chips |
|
8
oz. softened cream cheese |
|
6
oz. finely chopped pecans |
Directions:
Combine the first 3 ingredients. Roll into a ball or log. Roll in chopped
pecans. Chill. Serve with Nabisco chocolate wafers.
PRETZEL
DIP
From
Jean Shanan of Powhatan
Ingredients:
|
8
oz. cream cheese |
|
1
cup light brown sugar |
|
1
t vanilla |
|
1
bag pretzels (any shape) |
Directions:
Mix first 3 ingredients together, using a hand mixer. Serve with pretzels.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
