1 pkg filo leaves; defrosted
1 lb mushrooms; cleaned and sliced
1 cup butter; divided
1 medium onion; chopped
1 pkg cream cheese; (8 oz.)
1 pkg frozen chopped spinach; (10 oz.) thawed and drain
1 teaspoon garlic salt
Saute mushrooms in half the butter. Add onions and saute until tender. Add
cream cheese and stir until melted; stir in spinach and garlic salt. Using
3 sheets filo dough, spread on flat surface, brush with melted butter and
spoon some filling along one long side of dough, then roll up jelly roll
fashion. Place in lightly buttered jelly roll pan. Brush top with melted
butter. Repeat to use all filling. Cover and refrigerate until firm. Bake
at 400°F for 25 minutes. Cut into 1 to 1 1/2 inch pieces.
15 slice white bread
1 butter or margarine; melted
1 celery seeds
1 cup ground cooked lamb
1/4 cup mayonnaise
1 small onion; minced
1/4 teaspoon paprika
1 teaspoon lemon juice
2 tablespoon chopped chives
1 pimiento strips; or parsley sprigs
Trim crusts from bread. Brush one side of each slice with melted butter and
sprinkle with celery seeds. Cut each slice in 3 strips and place on baking
sheet. Bake at 425°F 8 to 10 minutes. Blend lamb, mayonnaise, onion,
paprika, lemon juice and chives. Spread each toast strip with about 1 1/2
teaspoons meat mixture and garnish with pimiento strips.
Mexican Appetizer Platter
1 lb lean ground beef
1 large onion; chopped
1 salt to taste
1 lb refried beans
1 can (4-oz) chopped chilies; drained
1 1/2 cup grated monterey jack cheese
1 1/2 cup grated mild cheddar cheese
3/4 cup taco sauce
3 green onions; chopped
1 can (2.25-oz) sliced ripe olives; drained
1 medium avocado; mashed
1 cup sour cream
1 tortilla chips
Brown beef and onion. Drain Thoroughly. Season with salt. Spread refried
beans in a 10x15 oven proof dish. Top with meat and onion mixture. Sprinkle
with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake,
uncovered, at 400°F for 20 minutes. Garnish with green onions and
olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips
around the outside edge of dish. Serve immediately.
First 5 layers, meat through taco sauce, can be prepared in advance and
chilled until cooking time.
From: Ann Truemper
Mushroom Pastry Appetizers
5 teaspoon unsalted butter
1 1/2 lb fresh mushrooms, chopped
1 1/2 medium onions, chopped
3/4 teaspoon lemon juice
2 tablespoon flour
1 1/2 teaspoon dried thyme
1 salt & pepper to taste
3 frozen puff pastry sheets, thawed
2 large eggs beaten with 3 tsp.
Melt butter in a large skillet over medium heat. Add chopped mushrooms and
onions. Cook until juices evaporate, stirring occasionally. Stir in lemon
juice, flour and thyme. Stir for 2 minutes. Season to taste with salt and
Spread 1/3 of mushroom mixture evenly over 1 pastry sheet. Starting from
one short side, roll up jelly roll fashion to the center of the sheet only.
Starting at second short side, roll to center. Press two sides together and
transfer to baking sheet.
Repeat with two remaining pastry sheets and mushrooms. Cover and chill
until firm, and least 2 hours or overnight. (Can be prepared up until this
point and frozen for 1 week.) Thaw slightly before baking.
Preheat oven to 400°F. Using a serrated knife, slice pastry into
1/4-inch thick slices. Slices should look like figure eights. Arrange cut
side down on ungreased baking sheets, spacing 1 inch apart. Brush with
Bake until golden brown, about 20 minutes. Serve warm.
Eggplant Appetizer (Baba Ghanoush)
2 eggplants, about 1 1/2 lbs.
1/4 cup lemon juice
1/4 cup tahini (sesame seed paste)
2 cloves garlic, crushed
1 salt to taste
1 olive oil
1 freshly chopped parsley,
1 paprika or pomegranate seeds to garnish
1. Preheat oven to 400°F. Cover baking sheet with foil. Wipe eggplant and pierce with point of sharp knife. Place on prepared baking sheet and bake in preheated oven 35 to 45 minutes. When cool enough to handle, peel eggplants and remove seeds. Place in container of food processor and sprinkle with lemon juice to keep from browning.
2. Add tahini, garlic, and salt. Process until smooth.
3. Spread onto serving platter and pour small amount of olive oil over top. Garnish with chopped parsley, paprika, or pomegranate seeds. Serve with warmed pita bread and crudites. Cover and store in refrigerator.
Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and is often served with raw or blanced vegetables. The combined flavors of eggplant, garlic, and lemon juice are very Mediteranean. For a smokey flavor, grill eggplant over hot charcoal instead of baking in the oven.
Variation: In Greece, olive oil is used instead of tahini. In Syria yogurt is added for a lighter tasting dish. In Turkey it is called Hunkar Begendi, tahini and garlic are omitted and 1 cup white sauce and 1/3 cup grated cheese are mixed into the eggplant and heated before serving.
Recipe From: Secrets of Cooking by Linda Chirinian
Bacon And Onion Appetizers
1/2 lb bacon
1/2 cup chopped green onions and tops
1/4 cup hellmann's mayonnaise
24 party pumpernickel toast
Fry bacon until very crisp. Strain and crumble. Combine bacon, onions and mayonnaise; blend. Spread on toast and place in a 350°F oven to heat through. Serve immediately.
Beef Barbecue Appetizers
1 chuck meat
1/4 cup soy sauce
1 1/4 teaspoon cayenne
1 green onion and top, sliced
2 tablespoon sesame or salad oil
1 teaspoon garlic powder
1 1/2 teaspoon vinegar
1 1/2 teaspoon sesame seeds
1 black pepper (adjust to taste)
Cut meat across grain in very thin slices. If longer than 3 inches, cut in half. Place in bowl with rest of ingredients and mix well. Cover and refrigerate overnight (or longer for spicier flavor; must be at least 4 hours). Place meat on rack over barbeque (high heat), one minute each side. Should be brown, not crusty. Or heat large fry pan, toss in meat and cook over high heat two minutes, stirring occasionally.
Chile And Cheese Appetizer Tart
15 oz pillsbury refrigerated pie crusts; 1 package
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 oz old el paso chopped green chiles; drained
1/4 teaspoon chili powder
1 cup old el paso thick 'n chunky salsa
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450 F. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within 1/2 inch of edge; sprinkle with green chiles. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles. Seal edges with fork; generously prick top crust with fork. Sprinkle with chili powder.
Bake at 450°F. for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa.
Recipe From: Pillsbury Solutions, December 07, 1997
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