Category: hot appetizers

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

buttery brown sugar dip with fruit

Buttery Brown Sugar Dip with Fruit

1 3/4 cups firmly packed brown sugar
1 cup butter
1 cup whipping cream
1 cup pecans, toasted
3 pounds pears, cored and sliced
3 pounds apples, cored and sliced

Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally.

Serve with pear and apple slices.

Yields 25 appetizer servings.

caramel dip for sliced apples

Caramel Dip for Sliced Apples

2 cups butter
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
Pinch of salt
Variety of cored, sliced apples

Combine butter, sugar, corn syrup and milk in saucepan. Heat over medium heat, stirring to dissolve sugar, for 5 minutes.

Stir in vanilla extract, cinnamon and salt. Pour into dipping bowl.

Serve with apple slices.

caramel peanut butter dip

Caramel Peanut Butter Dip

30 caramels
1 to 2 tablespoon water
3 cups plus 2 tablespoons creamy peanut butter
3 cups finely crushed peanuts (optional)
Sliced apples

In a microwave-safe bowl, microwave the caramels and water on HIGH for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir in peanuts if desired.

Serve warm with apples.

Yields 1 cup.

butterscotch apple dip

Butterscotch Apple Dip

1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavor chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/4 to 1/2 teaspoon cinnamon
Apple wedges

In heavy saucepan over low heat, combine sweetened condensed milk, chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.

Serve warm with apple wedges for dipping. Refrigerate leftovers.

This can be served warm over ice cream and made several weeks in advance. Store tightly covered in the refrigerator.

Pearl Harbor Onion Sticks

Pearl Harbor Onion Sticks

1 envelope onion soup mix
1/2 pound butter
12 slices bread

Mash together soup mix and butter. Spread on bread. Remove crust and cut each slice of bread into 5 strips. Put onto a cookie sheet. Bake at 375 degrees F for 10 minutes or until golden brown.

Serve hot.

Pepper Jelly Turnovers

Pepper Jelly Turnovers

1 (5 ounce) jar Old English cheese
1/2 cup butter
1 cup flour
2 tablespoons water
1 (4 ounce) jar hot pepper jelly

Cut cheese and butter into flour. Quickly stir in water and shape into a ball. Refrigerate overnight.

Roll out dough very thin and cut with a biscuit cutter into 2-inch circles. Place 1/2 teaspoon of pepper jelly in center of each circle. Fold over and crimp edges with a fork. Bake at 375 degrees F for 10 minutes.

Turnovers may be frozen before or after baking. Reheat before serving. Makes 2 to 3 dozen.

Turnovers may be filled with orange marmalade and dusted with confectioners’ sugar for serving with morning coffee.

Piquant Cocktail Meat Balls

Piquant Cocktail Meat Balls

2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/3 cup dry parsley flakes
2 tablespoons soy sauce
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/3 cup catsup
2 tablespoons instant minced onion

Combine in large bowl; blend well and form mixture into balls the size of walnuts. Arrange in a bread loaf pan.

1 (16 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons dark brown sugar, firmly packed
1 tablespoon bottled lemon juice

Combine mixture; cook over moderate heat until cranberry sauce is melted. Pour over meatballs. Bake uncovered for 30 minutes at 350 degrees F.

Provo Chokes

Provo Chokes

6 ounces Provolone cheese
Lemon juice

Prepare artichokes. Steam whole artichokes in 1 to 2 inches water for 1/2 hour. Tuck strips of cheese among leaves and steam another 5 minutes.

Pueblo Chile Balls

Pueblo Chile Balls

The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.

1 cup chopped green New Mexican chile,
    roasted, peeled, stems and seeds removed
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Vegetable oil

Brown pork; add onions, then saut