2 tablespoon dijon mustard
1 prebaked (10 oz) italian bread shell
1 cup diced cooked ham
1/4 cup finely chopped green onions
1 1/2 cup shredded swiss cheese
Heat oven to 425°F. Spread mustard on bread shell; place on ungreased cookie sheet. Top with ham, onions and cheese.
Bake at 425°F for 6-8 minutes or until cheese is melted.
To serve, cut into small squares. Makes 64 appetizers.
A Stunning Appetizer
1 smoked salmon; cut in strips
1 cream cheese; whipped
1 black caviar
No oven but want a gourmet snack...try this: Cut smoked salmon (lox) into small strips. Mix together whipped cream cheese (light o.k.) and black caviar. Spread onto lox and roll up into bite size pieces. Serve with wine and bread. Colorful and delicious. These can be made ahead of time too and refrigerated.
Turkey And Stuffing Appetizer Meatballs
1/2 cup milk
1 cup cornbread stuffing mix
1/4 cup finely chopped celery
1 teaspoon dry mustard
1 lb ground turkey
1 16-oz can jellied cranberry sauce
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
Heat oven to 375°F. In large bowl, combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey; mix well. Shape into 48 (1-inch) balls. Place in ungreased 15x10x1-inch baking pan. Bake at 375 degrees for 20 to 25 minutes or until meatballs are browned and no longer pink in center.
Meanwhile, in large saucepan combine all sauce ingredients; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Serve in chafing dish or slow cooker.
Nutrition info: 1 meatball=35 calories; calories from fat 10; total fat 1g, saturated 0g; cholesterol 10mg; sodium 30mg; total carb 5g; dietary fiber 0g. Dietary exchanges: 1/2 lean meat
Recipe From: Pillsbury Classic Cookbooks: Easiest-Ever Holiday Meals, Dec 1996
3 1/2 cup bisquick
1 lb sharp cheese; grated
1 lb sausage; cooked, crumbled
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
Mix all ingredients with enough cold water to hold together and shape in balls. Flatten. Bake at 400°F for 8-10 minutes.
Simple Thai Appetizer
12 medium shrimp (about 10-12 to the pound)
12 wonton skins
4 tablespoon nam prik kiga (see recipe)
4 tablespoon chopped onion
4 tablespoon diced tomato (discard the skin and; seed pulp)
Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straigthen them out). Combine the nam prik, onion and tomato. Lay a wonton skin on your worksurface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp.
The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a small wok is used in Thailand).
1 lb potatoes
2 tablespoon olive oil
1 salt and pepper to taste
1/2 cup chives or green onions, finely chopped
1/2 teaspoon paprika
1/2 cup wheat germ
Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil until soft.
Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat oven to 375°F. Shape mix into 1-inch balls. Mix the paprika and wheat germ together in a dish. Roll potato balls in paprika and wheat germ mixture until coated. Place on oiled baking sheet. Bake at 375°F for about 20 minutes. Let stand on folded paper towels before serving with toothpicks.
Total Calories Per Serving: 77 Fat: 3 grams
Recipe From: Vegetarian Journal September/October 1993
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 ovenproof 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.
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 drained
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.
Chicken And Banana Egg Roll
1 large whole chicken breast
2 large firm bananas
2 teaspoon sesame oil
2 tablespoon milk
1/2 cup all-purpose flour
2 teaspoon flour mixed with 2/3 teaspoon cold water to make thick paste
4 egg roll wrappers
3 cup oil for deep-frying
Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1" sec- tions. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice and serve.
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