Appetizer Recipes

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Bacon-Olive Hot Appetizer

6 slice bacon (fry; drain,crumble)
1 cup ripe olives (chopped)
1/2 cup green onion tops (chopped)
1 1/2 cup sharp chedar cheese (shred)
1 teaspoon curry
1/2 cup mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.

Rice Bites

1/2 cup uncooked rice
1 tablespoon plus
1 teaspoon rice wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup minced red and/or green pepper
1/4 cup minced red onion
1/4 cup minced carrot
1/4 cup parsnip or more carrot
1/4 cup minced peeled, seeded cucumber

In small bowl, combine rice with enough water to cover by 1", stir until water becomes cloudy, drain; repeat covering, stirring and draining . In medium pot over medium-high heat, combine rice with 1 cup + 2 Tbsp. water . Bring to a boil; cook 2 minutes. Reduce heat to low. Simmer, covered, until water is absorbed, about 15 minutes. Remove from heat and let stand 15 minutes. In another pot over medium heat, combine vinegar, sugar, and salt. Cook until sugar disolves, about 1 minute; stir into rice, in same pot combine remaining ingredients; cook until vegetables are tender and liquid evaporates, about 5 minutes. Remove from heat. With moist hands, shape teaspoonfuls of rice into balls. With dry hands, roll bites into vegetable mixture. Cover with plastic wrap . serve immediately.
Makes about 28 rice bites : Per rice bite: 17 cals. 0 g protein, 0 g fat, 0 g cholest. 4 g. carbo.'s 39 mg sodium
Recipe From: Women's World Magazine, Feb 1997

Pork Satay

2 lb boneless pork loin,, cut in thin strips
4 minced garlic cloves
1 cup soy sauce
12 oz dijon style mustard
1/2 cup honey

Cut pork in thin strips. Stir together cloves, soy sauce, Dijon mustard and honey. Save half the sauce for dipping. Marinate pork in other half for 50 minutes. Remove strips, discarding marinade and weave on bamboo skewers. Grill or broil 3-4 minutes. Serve with reserved sauce. Prep time: 20 minutes. Makes 16 servings.
Recipe From: Good Housekeeping,October 1995

Shrimp Rolls

2 pkg frozen shrimp egg rolls
1 salad oil for frying

Hot & Spicy Sauce:
1/2 cup chili sauce
1 tablespoon lemon juice plus
1 1/2 teaspoon lemon juice
1 tablespoon salad oil
1 teaspoon vinegar
1/2 teaspoon brown sugar
1/4 teaspoon red pepper sauce
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 clove (small) garlic crushed

Hot Mustard Sauce:
2 tablespoon dry mustard (up to) 3 tablespoon water
1 horseradish sauce
1/4 cup chilled whipping cream
1 tablespoon horseradish plus
1 1/2 teaspoon horseradish; well drained
1/4 teaspoon salt

Partially thaw 2 packages of frozen egg rolls. Prepare sauces (below). In metal fondue pot, heat salad oil (2 inches) to 350 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear egg rolls with fondue forks and place in hot oil. Cook two minutes or until brown and crisp; drain. Dip into sauces. Serves 4. To make Hot and Spicy Sauce: In a small saucepan, heat all ingredients to boiling. Reduce heat; simmer 5 minutes. Makes about 3/4 cup of sauce. To make Hot Mustard Sauce: Blend all ingredients together. Makes about 1/4 cup. If packets of the sauce are included in the shrimp rolls, this may be used. To make Horseradish Sauce: Beat whipping cream; fold in horseradish and salt. Makes about 1/2 cup. Recipe From: A Taste of Louisiana


3 large; ripe tomatoes
1 can (2-oz) flat anchovy filets
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano
1 tablespoon capers
1 fresh ground black pepper
1 lettuce leaves
1 greek-style ripe olives
1 thin; buttered bread

Wash and core tomatoes. Slice and arrange on lettuce leaves. Drain oil from anchovies, combining it with lemon juice, oregano, capers and pepper. Perch anchovies on sliced tomatoes and pour oil dressing over all. Garnish with ripe olives, preferable Greek-style and serve as first course on thin, buttered bread rounds.

Swedish Meat Balls

2 tablespoon cooking oil
1 lb ground beef
1 egg
1 cup soft bread crumbs
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2/3 cup milk
1 cup sour cream
1/2 teaspoon salt

Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls.

Egg Rolls

1/2 lb pork; boneless, cut julienne
1 onion; small, sliced
1 cup cabbage; green or chinese *
2 tablespoon vegetable oil
1/2 cup mushrooms; sliced
1/4 cup sprouts; bean or alfalfa
1/4 cup currants
1/4 cup almonds; slivered
1 teaspoon cornstarch
2 tablespoon sherry; dry
1 tablespoon soy sauce
1/2 teaspoon ginger
12 egg roll wrappers; abt 6 squares 1 ; oil for deep fat frying

Ginger Apricot Sauce:
1/4 cup apricots; dried (abt. 10)
1/4 cup sugar
1 teaspoon ginger
1/4 teaspoon salt
1 tablespoon lemon juice

* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375°F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce.

Ginger Apricot Sauce: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

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