Category: appetizers

hot artichoke spread

Hot Artichoke Spread

1 (14 ounce) can artichoke hearts, drained and finely chopped
8 ounces cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees F.

Serve warm with crackers and/or toast points.

pepperoncini cheese spread

Pepperoncini Cheese Spread

1 (8 ounce) container soft cream cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1 (12 ounce) jar pepperoncini, drained, stemmed, seeded and chopped
1 plum tomato, diced

Stir together cheeses and garlic powder in medium bowl until well blended. Add pepperoncini and tomatoes; mix well.

Chill at least 3 hours. If desired, garnish with chopped chives.

Serve with crackers.

Makes 2 1/2 cups.

Molded Guacamole

Molded Guacamole

2 envelopes unflavored gelatine
1 cup cold water
6 ripe medium-size avocados
2 cup finely chopped onion
3/4 cup light sour cream
6 tablespoons fresh lemon juice
1 medium-size fresh jalape

Baba Ganouj

Baba Ganouj

1 medium size eggplant
1 clove garlic
Juice of 1 small lemon
1 tablespoon tahini (sesame paste)
1 tablespoon olive oil
Salt and freshly-ground pepper

Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.

When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.

Serve with fresh or toasted pita bread.

Sesame Cream Spread

Sesame Cream Spread

3 ounces cream cheese
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
Assorted crackers

Place cream cheese in shallow dish. Pour soy sauce over cream cheese; let stand at room temperature about 2 hours, turning over occasionally.

Remove cream cheese from soy sauce and roll in sesame seeds. Cover carefully with plastic wrap and chill in refrigerator until ready to serve.

Serve with crackers.

Makes 4 to 6 servings.

Olive-Nut Spread

Olive-Nut Spread

8 ounces cream cheese, softened
1 tablespoon mayonnaise
4 1/2 ounces black or green olives, sliced thin
1/2 teaspoon garlic powder (optional)
1/2 cup chopped nuts

Mix well. Chill and use as a filling for finger sandwiches.

Biloxi Butter

Biloxi Butter

This is famous in Biloxi, Mississippi.

1/2 pound small fresh shrimp, cooked, or
    2 cans small shrimp
3 tablespoons lemon juice
1/2 cup butter or margarine
2 teaspoons horseradish
1/4 teaspoon salt
1/4 teaspoon nutmeg
Liquid pepper sauce, to taste (about
    1/8 teaspoon to start, more if you like)

Bring butter or margarine to room temperature. Drain shrimp and put in blender with lemon juice. Add butter or margarine, horseradish, salt, nutmeg and liquid pepper and blend well at slow speed. Press into a mold and chill.

Serve with Melba toast or other bland dry crackers as an appetizer spread.

Pate en Gelee

Pate en Gelee

1 (13 1/2 ounce) can beef broth
1 envelope unflavored gelatine
5 ounces cream cheese
1 (8 ounce) package liverwurst
1 small onion, grated
Worcestershire sauce, to taste
Tabasco

Beer-Cheese Spread

Beer-Cheese Spread

Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.

1 pound mild Cheddar cheese
1 pound sharp Cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 ounce) can beer (at room temperature)

Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for later).

Per 2 tablespoons: 60 cal, 4.7 g fat, 15 mg cholesterol, .6 g carbohydrates, 0 g fiber, 3.6 g protein, 117 mg sodium

Cattleman’s Spread

Cattleman’s Spread

2 cups chopped pecans
2 tablespoons butter or margarine
18 ounces cream cheese, softened
1 cup (8 ounces) sour cream
1/2 teaspoon garlic powder
2 (2 1/2 ounce) packages dried beef, chopped
4 teaspoons diced onion
Crackers and bread sticks

In a skillet, saut