Having a party? Guests coming over? Trying to Impress the Boss, or that Special Someone? Try these great Appetizer Recipes & have people talking for months.
Orange-Marshmallow Dressing 1 cup nonfat cream cheese 1 cup marshmallow creme 1 tsp. grated orange rind
Combine all, blending well. Use on fruit or graham crackers.
Sauerkraut Ball 1 large can sauerkraut, drained well 1 hardboiled egg, finely chopped 1 cup shredded Cheddar cheese 2 tablespoons mayonnaise Garlic salt 1 teaspoon celery seed 1 (8 ounce) package cream cheese, softened Milk 1/4 teaspoon Worcestershire sauce
Combine sauerkraut, egg, Cheddar cheese, mayonnaise, 2 teaspoons garlic salt and celery seed. Shape into ball; refrigerate.
Mix cream cheese with a small amount of milk. Add 1/8 teaspoon garlic salt and Worcestershire Sauce.
Frost Sauerkraut Ball with cream cheese mixture.
Serve with crackers.
CRAB & CHEESE FONDUE 2 tbsp. butter 2 tbsp. flour 1 c. canned chicken broth 1 (8 oz. ) pkg. cream cheese 1/4 lb. American cheese 1 (6 oz. ) pkg. Alaska King or Snow crab 1/4 c. sherry 1 tsp. minced onions 2 to 3 drops Tabasco
Melt butter in a heavy saucepan, over medium heat. Blend in the flour, stir in the chicken broth, gradually. Cook until thick and smooth. Cut up the cream cheese and the American cheese in chunks and add to the sauce mixture. Cook over low heat, stirring until cheeses are melted. Add remaining ingredients, heat thoroughly, but DO NOT boil. Pour in fondue pot for serving. Keep warm.
8 ounces cream cheese, softened 1/2 cup sherry, brandy, white wine or chicken broth 1 cup shredded cheddar cheese 1 teaspoon cornstarch 8 ounces crab meat, flaked, or imitation crabmeat 2 tablespoons finely chopped parsley or dill weed 1 tablespoon Worcestershire sauce 2 tablespoons half-and-half Paprika, to taste
Combine the cream cheese and sherry in a saucepan. Cook over low heat until the cream cheese is melted, stirring constantly until creamy. Add the cheddar cheese, cornstarch, crab meat, parsley, Worcestershire sauce and half-and-half to the cream cheese mixture; mix well. Cook over medium-low heat until hot, stirring frequently; do not boil.
Spoon the mixture into a hot chafing dish or fondue pot. Sprinkle with paprika. Serve warm with white toast triangles, chips, celery sticks, green bell pepper strips or green peas.
Hot Crab Canapes
1 pound backfin crab meat 2 (3 ounce) packages cream cheese 1/4 cup cream 1/4 cup mayonnaise 1 teaspoon minced onion 1/2 teaspoon chives 1/2 clove garlic (crushed) pinch of salt 1/4 cup lemon juice 1/8 teaspoon Worcestershire sauce 2 drops liquid hot pepper 36 pcs salted crackers or toast
Whip the cream cheese and cream until smooth. Beat in the mayonnaise; add the onion, chives, garlic and salt. Blend all well. Pick over the crab meat and marinate in the lemon juice while finishing sauce. Spread on salted crackers or toast. Place in broiler pan and broil until brown and bubbly. This mixture may also be served as a cold dip. This recipe for Hot Crab Canapes serves/makes 36 pcs.
Hot Crabmeat Appetizers 1 package Cream Cheese (8 oz. size) 1 1/2 cup flaked crabmeat - drained 2 tablespoons onion - finely chopped 2 tablespoons milk 1/2 teaspoon cream style horseradish 1/4 teaspoon salt 1 dash pepper 1/3 cup sliced almonds - toasted
Combine all ingredients except nuts, mixing until well blended. Spoon mixture into 9-inch pie plate; sprinkle with nuts. Bake at 375F. , 15 minutes. Serve with crackers. Serves 6
These Appetizer Recipes will go over great at any function.
Gary Gross is an Ex-Chef that still loves to cook. You can visit his cooking blog at http://cookingparadise.com & join his weekly Recipe mailing list.