1 medium jicama; peeled, halved and sliced
2 small cucumbers; halved, seeded, 1/4-inch thick
3 seedless oranges; peeled, pith removed, halved
6 radishes; thinly sliced
2 limes; juice of
1 salt; about 1/2 teaspoon
2 teaspoon powdered dried chilies; or to taste
2/3 cup pickled red onions; optional
1/3 cup roughly chopped cilantro plus a few; sprigs for garnish
Mix the jicama, cucumbers, oranges, radishes and lime juice in a large bowl. Let marinate about 20 minutes, then season with salt.
Pile onto a serving platter and drizzle with juices. Sprinkle liberally with the powdered chile, top with the pickled onions and strew with chopped cilantro. Garnish with cilantro sprigs.
Yield: 8 appetizer servings
Broccoli Cheese Appetizer Spread
1 pkg (10oz) frozen chopped broccoli, thawed and drained
1 cup mayonnaise
2/3 cup grated parmesan
1/2 cup chopped chives
1/2 cup chopped fresh parsley
1 tablespoon basil
1 tablespoon lemon juice
1/2 teaspoon chili powder
Combine and bake in a greased 1-qt. baking dish for 20 minutes at 350°F. Makes 2 1/2 cups.
Recipe From: Southern Living Home for the Holidays 1994
Chili Rellenos Appetizers
1/2 cup half and half
2 tablespoon flour
8 oz grated monterey jack cheese; (2 c.)
8 oz grated cheddar cheese; (2 c.)
2 tablespoon finely chopped onion
1 can chopped green chilies; (4 oz.) drained
Heat oven to 350°F. Grease 9-inch square pan. Beat eggs; stir in half and half and flour. Blend until smooth. Stir in remaining ingredients. Pour in pan. Bake 30 to 40 minutes or knife comes out clean. Cool 10 minutes. Cut in small squares. Serve warm. 25 appetizers.
Divide the tofu into four cups. Mix together the sauce ingredients and sprinkle them on top. Flavor with chili pepper flakes if desired. You can also sprinkle the tofu with dried bonita flakes.
Crockpot Appetizer Ribs
4 lb spareribs; cut up
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
8 oz russian salad dressing
6 oz pineapple juice
Sprinkle ribs with salt and pepper. Place in crockpot; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown. Makes 8-10 appetizer servings. *If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appertizer.
1 1/2 teaspoon red chili sauce with garlic
2 teaspoon spicy brown bean sauce
3 teaspoon hosin sauce
1 teaspoon grated orange peel
1 pkg wonton skins
In a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.
Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.
Easy Tortilla Appetizers
1 flour tortillas
1 softened cream cheese
1 can chopped green chiles
1 shaved deli roast beef or ham
1 spinach leaves
Spread flour tortillas with softened cream cheese mixed with one can of chopped green chiles. Top with shaved deli roast beef or ham, and spinach leaves. Leave a 1/2' border around the edge and roll up.
Wrap in plastic wrap and refrigerate up to 6 hrs.
4 1/2 cup zucchini -- - about 6 med size sliced or grated
1/2 cup onion -- minced
1 handfull parlsey -- chopped
10 ml garlic -- - minced
1 1/2 cup bisquick
3/4 cup oil -- salt to taste or 1 1/2 teaspoon seasoning salt
3/4 cup grated parmesan cheese
6 eggs -- - slightly beaten
Preheat oven to 350°F; combine all ingredients in a large bowl in the order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking dish; bake 35 to 40 minutes or until lightly browned; cool on a wire rack and cut into small squares; can be served warm or cold.
Note: If served as a cold appetizer, cut into smaller pieces.
Parmesan Appetizer Log
1 pkg (8-oz) philadelphia brand cream cheese
1/2 cup kraft grated parmesan cheese
1/4 teaspoon garlic salt
2 tablespoon finely chopped green pepper
2 tablespoon finely chopped pimiento
1 chopped parsley
Combine softened cream cheese, Parmesan cheese, and garlic salt. Mix until well blended. Add green pepper and pimiento. Mix well. Chill. Form into log shape and roll in parsley. Serve with favorite crackers.
Recipe From: The Complete Cheese Book
Skewered Tortellini Appetizers
4 oz fresh cheese tortellini, (36 pieces; )
1/4 cup reduced-calorie italian dressing
1 tablespoon chopped fresh parsley
36 squares red bell pepper, (3/4-inch; square)
Cook pasta according to the package directions, omitting salt and fat. Drain.
Combine all ingredients in a bowl; toss gently.
Thread 3 tortellini and 3 bell pepper squares alternately onto each of 12 (6-inch) skewers. Yield: 6 appetizers.
Per serving: 167 Calories; 3g Fat (16% calories from fat); 6g Protein; 33g Carbohydrate; 25mg Cholesterol; 127mg Sodium
Recipe From: Cooking Light, June 1995
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