Snacks and Starters: the recipes to home page
Chinese
Chicken Livers
The Simple Goodness of the Artichoke
Oysters
Rockefeller! and mushrooms
Chipped Beef Spread
Oysters
Al' Italiana
Sally's BBT Spread
Sally's
Salsa with Chips
Herbed Pita Wedges
Monte's
Triscuit Treats '70s
Seafood Muffins
Wiener
Daffle '70s
Zucchini Hotcakes
Salmon
Ball '70s
Sausage Stuffed
Mushrooms
Marinated
Mushrooms
(2) Crab Stuffed Mushrooms
Hot
Corned Beef Tempters '70s
Artichoke Nibbles
Sausage
Cheese Balls
'70s
Spicy Black Bean
Salsa
"The
Greenbrier" Chopped Chicken Livers
Swedish Meatballs
Pineapple and Red Pepper Spread
My idea of a relish plate
Spiced
Pickled Eggs
Lilley Deviled Eggs
Robin's
Gaspacho
Chili Pepper Quiche
Hot
Mushroom Spread
Sweet Cranberry
Spread
Shrimp
Spread Molded
Chili-Cheese Dip
X-mas
Cheese Ball
This was a hit at our Christmas office party 2004.
1 pkg (3.5oz) sliced pepperoni
8 oz. container soft cream cheese with chives
and green onions
1 1/2 c. shredded Italian blend cheese
2t.+ paprika
Place pepperoni in a food processor with the metal
blade, and finely chop. Mix the cheeses and pepperoni in a medium
bowl. Shape into a 4" ball. Refrigerate to firm. Spread paprika on
waxwd paper. Shape cheese mixture into a wheel. Roll in paprika
to coat surface. Wrap and store in refrigerator for 1-2 weeks, or
freeze for 3 months.
I decorated by serving on a doily of pepperoni
slices, scoring the top of the wheel in a diamond pattern, and sprinkled
with chopped chives. Serve with crackers.
This became quite firm. I might suggest
adding 1-2T. water to the soft cream cheese.
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Christmas Cheese Ball
This cheese ball is colorful and flavorful! It makes 2 balls for the Holidays.
2 C. Swiss Cheese, shredded
2 C. cheddar cheese, shredded
8 oz. cream cheese, softened
1/2 C. sour cream
1/2 C. finely chopped onion
1 (2oz) Jar diced pimento
1/4 c. Sweet Pickle Relish
10 Slices crisply cooked bacon
1/2 C. finely chopped pecans
dash salt & pepper
1/4 C. chopped parsley
1 T. poppy seeds
Bring cheeses to room temperature. In a
large bowl beat together cream cheese and sour cream til fluffy.
Beat in Swiss, cheddar, onion, undrained pimento, pickle relish, half
the
chopped bacon, half the pecans, salt and pepper. Shape into
1 large or two smaller balls.
I a small bowl combine remaining bacon, pecans,
parsley, and poppy seeds. Roll the cheese balls in seed mixture to
coat. Wrap and chill
Let stand 30 min. at room temperature before
serving. Serve with assorted crackers.
Chili-Cheese Dip
This was a very easy "hit" for the football bowls.
1 can of your favorite chili (we like it 'with'
beans)
4 oz. of goat cheese (like chevre)
Melt together in a small crockpot (or full size if you have a big crowd). Stir infrequently.
Serve with big tortilla chips for dipping.
Shrimp Spread - Molded
I adapted this recipe from Patti/PA at Gail's Recipe Swap on the internet.
1 lb. shrimp, cooked and coarsely chopped (I use
frozen salad shrimp- 14-16 0z.)
8 oz. cream cheese
1/2 can cream of tomato soup
1 envelope Knox gelatin
1/2 c. mayonnaise
1/2 c. sour cream
1 c. celery, diced
2 scallions, chopped
Heat tomato soup and add Knox, stirring to dissolve.
Pour over cream cheese, mayo and sour cream, stirring until smooth. Add
celery and scallions (Bob of course sneaks in some tabasco)
and pour into a lightly greased mold. Refrigerate
4 hours, or up to 2 days.
This
makes a goodly amount. I usually put it in 2 1/2-3 cup molds.
Then when serving it looks nicer to have a new one than 1 big mushy plate.
Sweet Cranberry Spread
This was voted the #1 hit at the office Christmas party! I searched for something to add a sweet taste to substitute as dessert. It certainly is easy. We had the sandwich and hors d'oeuvre part catered, and I did my 'spread' thing: salmon ball, chipped beef, pineapple and red pepper, Chinese chicken livers, taco spread, and black bean salsa
1 bag of cranberries
1 C. sugar
10 oz. apricot preserves
1 C. chopped pecans.
2 8 oz. packages of cream cheese
Mix the cranberries with the sugar. Cover and bake at 350* until berries burst (about 45 minutes). Stir in Apricot preserves and pecans. Refrigerate over night. To serve, squish cream cheese on a large plate to about 1/2" thickness or less. Spoon cranberry sauce over cream cheese. Serve with Ritz crackers.
Had this recipe at Margaret's at bridge. She's been making it for years, and I have been enjoying it as long. I have seen it on the internet.
4 slices bacon, cooked and crumbled. (Reserve
2T. drippings)
8 oz. fresh mushrooms, chopped (Margaret slices
- and I like that)
1/2 c. chopped onion (not too fine)
1 clove garlic, minced
2 T. flour
1/4t. salt
1/8t. fresh pepper
3 oz. cream cheese
2 t. worcestershire
1 t. soy
1/2 c. sour cream
Cook mushroom and onion with garlic in drippings until tender and most of the liquid has evaporated. Stir in flour, salt and pepper. Add cheese, Worcestershire and soy. Heat and stir until cheese is melted. Stir in sour cream and bacon. Keep warm, do not boil..
No crust here!! A lovely friend brought this to my girl's night! It was quite a hit. Her recipe card to me says she got it from Karlene James. . . Thanks Karlene.
2 cans chopped chilies
1 stk Cracker Barrel Cheddar cheese
2 eggs
3T. milk
Grease a pie pan, (she brought it in a 8x8" square pan). Line bottom of pan with chilies. Top with grated cheese. Beat eggs and milk. Pour over cheese. Bake at 350* for 40 minutes. Serve with crackers.
Robin came up with this one when she was in junior
high school. She even got recognized in a recipe
contest.
4 C. tomato juice, chilled (V-8 works if that
is your taste)
1/2 of a peeled and chopped cucumber
1 chopped scallion
1T. worcestershire
1T. lemon juice
dash tabasco
Combine all. Serve with a dollop of sour cream and some snipped chives. Serves 4.
On a hot summer day, with friends on the porch, we serve this in 10 oz
plastic disposable
tumblers, with a spoon.
Lilley Deviled Eggs
6 hard boiled eggs
2t. dijon mustard
1 - 1 1/2T. Claussen pickle juice
shy 1/8c. mayonnaise
dash salt
dash cayenne pepper
Mash egg yolks with a fork. Add remaining ingredients to desired texture. Place a heaping teaspoon of the yolk mixture into each halved white. Sprinkle with paprika.
To hard
boil eggs, place them in a pan and fill with tap water to cover.
Heat medium-high. When the water comes to a boil, turn heat off and
let eggs sit in hot water for 10 minutes.
Spiced Pickled Eggs
I think these are great! I serve them quartered, one at a time, with a piece of onion on top..
12 hard boiled eggs
1T. pickling spice*
1t. salt
red pepper flakes*
2c. vinegar
1 medium onion, sliced and separated into rings
1/4c. sugar (or less)
Peel eggs and put loosely in a jar. Set aside. Combine remaining ingredients in a sauce pan. Bring to a boil. Reduce to low and simmer 5 minutes. Strain. Pour hat mixture over eggs. Seal with an air tight lid and refrigerate at least 2 days. Will keep for 3 weeks. For bright red (okay pink) eggs, put at least 1 small beet in the marinade. If you like spicier eggs use more of * ingredients.
Relish Plate 
I am known in our area for my relish plates. It is basically the presentation!!!
First I put whatever dip we are currently using
in a goblet, slightly off center on a silver platter.
My first choice of veggies is: crinkle
cut large carrots or baby carrots whole
some broccoli, into flowerettes
some cauliflower, into flowerettes
snow peas, stringed (a good choice!!)
cherry tomatoes (if they are from my garden)
whole black olives
optional: rings of red, green, or yellow peppers
celery (if I use it , I do a long bias cut!)
green olives, if you like them
I toss all together and arrange around
the goblet. Very attractive!!
Swedish Meatballs
New to this website, not new to our house!!
For meatballs I combine:
1 lb. ground sirloin
3 slices bread, soaked in 2/3c. milk
1t. salt and 1/2t. pepper
one egg, slightly beaten
2T. finely chopped onion
2T. finely chopped celery
1t. Italian seasoning
Mix all together, and bake (as verses frying) 20-30 minutes at 350.
Use a double boiler, crockpot, or chafing dish.
Heat 2C. good beef bouillon and 1/2 c. of burgundy wine. Add meatballs
and simmer for 1/2 an hour, to blend the flavors.
You
can use frozen store meatballs if you can eat them. Depending on
the amount of meatballs you decide to use, the ratio of broth to wine is
4:1. The leftover sauce was wonderful on tongue the next night .
Pineapple and Red Pepper Spread
This was a hit at Robin's law school graduation party. It is a nice refreshing compliment to the chipped beef spread, salmon ball, triscuit treats, blackened tuna, swedish meatballs, artichokes, and Chinese chicken livers. (This was the snack table- Ham and tongue for sandwiches and dessert were in the dining room.)
8 oz. creamed cheese
16 oz. crushed pineapple, well drained
1/3c. red bell pepper, coarsely chopped
1/3c. pecans, chopped
Mix and chill. Garnish with chopped red
pepper and chopped scallion greens
Spicy Black Bean Salsa
Robin just graduated from law school. Since she was leaving for S C in 5 days, we had an open house for 70 friends. This salsa and the pineapple spread were two new dishes for us. They were well liked. (Two other new tries did not make the table)
2 cans (15 oz. each) black beans, drained
1 can (16 oz) corn, drained
1/2 c. cilantro, coarsely chopped
6T. lime juice
6T. vegetable oil (add 1T. at a time until you
decide how much oil you like)
1/2c. red onion, chopped fine
1 1/2t. cumin
1 can (10 oz) Rotel tomatoes, pureed
1/2 to 3/4c. medium picante sauce
Salt and Pepper
Cayenne pepper to taste
Mix, cover and refrigerate 24 hours.
You
may add a chopped avocado just before serving.
Chipped Beef Spread
Although I made this up years ago when I needed several 'spreads' . I have seen similar recipes all over the place.
3 oz. creamed cheese, softened
1/2 a small onion, chopped (or four scallion
greens, chopped are pretty)
1 T. mayonnaise
3 t. dijon mustard
1 small jar chipped beef, chopped
5 T. chopped fresh parsley
1/3 c. chopped black olives
Combine first four ingredients and 3/4 of the chipped beef. Make a ball and roll in remaining beef and parsley. Serve with crackers, I like triscuits.
Artichoke Nibbles
From Bon Appetit, 4/1978, page 48. This works nicely on a multi buffet table, because it can be made ahead 1-2 days and reheated 10-12 minutes.
2 6 oz. jars marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 c. fine bread crumbs
1/4 t. salt
1/8 t. freshly ground pepper
1/8 t. oregano
1/8 t. tabasco
2 c. shredded cheddar cheese
2 T. parsley
Drain marinade of 1 jar of artichokes into skillet. (Reserve other marinade for salads.) Chop artichokes. Add onion and garlic to skillet for 5 minutes. Combine eggs, bread crumbs and seasonings. Fold in cheese and parsley. Add Artichokes and onion, mixing well. Pour into 9" square glass baking dish. Bake 30 minutes. Cool briefly and cut into 1" squares. (Can also be served cold.)
Crab Stuffed Mushrooms
There are two recipes here, both with their own character.
1) From Time
Life: Provincial France
1 1/2 c. crab meat
2 T. butter
4 T. scallions, finely chopped
2 T. butter
1 c. béchamel sauce ------------------------3
T. flour
1/2 t. lemon juice
1 c. hot milk
Salt and freshly ground pepper
18-24 2" mushroom caps
Melt butter, cook scallions 2 minutes. Stir in crab for 10 seconds. Stir in Béchamel sauce, and remaining ingredients. Lightly butter baking dish. Sprinkle caps lightly with salt; spoon crab sauce in caps. Bake in upper 1/3'd of oven at 350* for 10-15 minutes.
2) From Naturally Italian.
24 lg. mushroom caps
1 1/2 T. butter
1 C. fresh crab
Juice of one lemon
3 T. dry Marsala
1/4 c. Italian parsley
salt and freshly ground pepper
1/2 c. shredded mozzarella (or parmesan)
Sauté mushroom stems in butter, covered for 3 minutes. Mix remaining ingredients- except the cheese. Fill the caps and top with 1t. cheese. Arrange in oiled dish. Cover with foil and cook at 400* about 8 minutes.
Sausage Stuffed Mushrooms
1 lb. mushroom caps
1 lb. sausage (hot or mild, your choice)
1 t. garlic
2 T. parsley, minced
1 1/2 c. (6 oz.) cheddar, grated
Combine mushroom stems, sausage, garlic, and parsley,
cook until browned, drain. Stir in cheese. Stuff caps.
Put in a 12x8x2" dish and bake at 350* for 20 minutes.
Seafood Muffins
Unexpected friends - this is a good start!
1 stick butter
1 can shrimp (6 oz frozen salad shrimp thawed)
or
crab meat
1 jar Kraft Old English cheese
1 t. garlic juice
2 T. mayonnaise
1 t. lemon pepper
6 English muffins, halved
Mix the first 6 ingredients and spread on muffins.
Freeze one hour. Cut each muffin into 6 wedges. Freeze.
At 400* bake 10-12 minutes. Broil lightly
to brown.
Herbed Pita Wedges
This satisfies my herb and cheese cravings.
1 pita bread, sliced into 2 rounds
butter
Italian seasoning
1/3 c. freshly grated parmesan cheese
Butter rough side of each split pita bread. Sprinkle with Italian seasoning. Top with parmesan cheese. I heat in a toaster oven at 350* until cheese melts (about 4 minutes).
Or use
the Jai Lai herb butter listed under ODDS AND ENDS.
Sally's BBT Spread
I created this recently to take to a girls golf get together. It was a hit!
3 oz. softened cream cheese
1 cooked slice of bacon (1T. bacon bits)
12 large basil leaves, chopped
4-5 dried tomatoes, rehydrated and chopped
1 T. chopped black olives
Mix all together. Place in a small crock and chill to blend flavors. Serve at room temperature with triscuits.
I tried
it with some oil packed sun dried tomatoes and found it had no flavor.
A friend gave me some of her home dried tomatoes for the Holidays, so I
rehydrated them in some boiling water for 4 minutes. What a difference!
Zucchini Hotcakes
We have served these as a side dish to a meal, and as an hors d'oeuver. It's fun eating on the porch while Bob grills the ribs. From Bon Appetit, but darn if I can figure out where.
Mix together:
1 1/2 c. grated zucchini, pressed to dry
2 T. grated onion
1/3 c. freshly grated parmesan
1/4 c. flour
2 eggs
2 T. mayonnaise
1/4 t. dried oregano
salt and pepper
Melt 1 T. butter on a griddle. Spoon 1T.
of hot cake batter on griddle. Flatten as it cooks. Brown on
both sides.
Serve plain or top (we dip) with spaghetti sauce
and more parmesan. (the kids favorite.) Or serve (we dip) in sour
cream and sprinkle with chopped chives.
The Simple Goodness of
the Artichokes
The adults on the porch would share one artichoke, and the kiddlies in the kitchen devoured two.
You can put these in a pot and steam them (about
40 minutes), but I have always micro waved them - one at a time.
Cut the stem so that they sit flat.
Trim the leaves all around the artichoke to remove
the prickly ends of the leaves. Place upside down in a 2c. measuring
cup with 2T. water and 1 t. vinegar . (I use my basil or tarragon
vinegar). Micro cook on high for 3 minutes. Let sit 3 minutes.
Micro cook 2-3 more minutes. Cool and chill, until ready to serve
at room temperature.
To eat you pull a leaf off and dip in a dressing. Put the leaf in your mouth and pull the pulp off between closed teeth. When the leaves are gone, don't forget to scrape the fussy stuff and get to th heart. Good eating!
My sister
Pat liked the artichokes, so she bought us four artichoke plates one Christmas.
Our favorite dipping sauce is french or catalina salad
dressing. You can get as fancy as you like - hollandaise , etc..
"The Greenbrier" Chopped Chicken Livers
Okay, I was impressed with the place, so the food was great! No adapting here. Mid 1980's.
1lb. chicken livers
1c. butter
3 small onions
3/4c. sherry (not the cooking kind. If
you can't drink it, don't cook with it)
1 jigger (2 oz) brandy
1/2c. heavy cream
salt and pepper to taste
Sauté chopped onions in butter. Add
Livers and sherry; simmer covered 1/2 hour. Chill until butter is
solidified. Process with remaining ingredients until very smooth.
Season. Chill.
Serve with Melba toast.
They
taught me the adage, "Sherry to stew, brandy to finish."
Sausage
Cheese Balls
Another '70s goodie. They freeze well. This works well when you want several snack dishes.
8 oz. sausage (although regular is called for,
try hot if you need a contrast on the table) UNCOOKED
1c. sharp cheddar cheese
1 1/2c. bisquick
Combine ingredients and mix by hand to form a ball. Pinch off pieces to make 1" balls. Arrange 1" apart on a cookie sheet. Cook at 350* about 20 minutes.
Makes about 3 dozen balls. Reheat 12 balls in microwave for 1 minute.
Hot Corned Beef Tempters
From Happy Living, page 273; a book given to brides in the late '60s. They are a bit of work, but they are wonderful.
12 oz. canned corned beef
1/2 medium onion, finely chopped
1T. fresh chopped parsley (1/2T. dried)
1/4c. butter, melted
1/2c. all-purpose flour
1/2t. dry mustard (I use 1T. Dijon)
1/2t. salt
1/2c. milk
1/2lb. chopped sauerkraut, drained (I use nearly
a pound because I love sauerkraut)
1 egg
1/8c. water (I use the sauerkraut juice)
Fine bread crumbs (I use homemade French bread)
Flake corned beef and mix with onion. Cook
with parsley in butter for 5 minutes. Stir in flour, mustard and
salt. Gradually add milk and cook, stirring constantly until thickened.
Chop sauerkraut fine. Add to meat, mix
thoroughly and cool.
Shape into 1/2" balls. Chill.
Beat egg with water (or sauerkraut juice). Dip
balls in egg and roll in crumbs.
Deep fry at 375* for 2 minutes.
May be
fried in advance and reheated in a 325* oven. Spread on cookie sheet
lined with paper toweling to drain.
The olives and peppers are added for color and shape, and taste. This is an attractive addition to an hors d'oeuvres buffet table.
1lb. small button mushrooms (quarter large ones)
16 oz. Italian dressing (I make my own using
thyme vinegar)
1t. minced garlic
1T. fresh herb of choice (1t. dried fines herbs)
1t. salt
1T. lemon juice
1/3c. sliced banana peppers (I like it hot!)
1 small can of sliced black olives
Clean mushrooms and trim stems. Toss
mushrooms, olives, and banana peppers in a non metallic container.
Mix remaining ingredients and pour over mushrooms. Cover and marinate
overnight, turning every so often.
Serve with toothpicks.
Salmon Ball
A very popular recipe in the '70s. Bob and his buddies still like it for poker night. It was originally rolled in chopped pecans (for which I didn't care so do what you like.)
1 lb. can salmon, drained (save the juice
for the salmon quiche, the more the better)
8 oz. cream cheese
1T. lemon juice
2t. minced onion
1t. horseradish
1/4t. salt
1/4t. liquid smoke
3T. parsley
1/2c. chopped pecans (optional)
Mix well and chill. Roll into a ball. (Roll into nuts.)
Wiener Daffle
We started fixing this up for the Christmas parties in grade school, it was a great success. For a large buffet I use the little 'smokies', but sliced hot dogs work fine.
5/8 oz. packaged brown gravy mix
1/2c. cold water
1/2c. apple jelly
2T. catsup
1 lb. wieners, 1/2" slices
Combine gravy and water; heat until thickened. Add remaining ingredients until heated through.
The apple
jelly can be substituted with jellied cranberry sauce, cherry jelly, orange
marmalade, or whatever you think.
Monte's Triscuit Treats
Our local school's art teacher, Monte Garrabrant, brought this over for one of our brainstorming sessions for our school's annual "Festival of the Arts" (acknowledged state wide), back in the mid 70's. I have found it on the web, but include it because, Robin uses it at law school for dinner on 'those' nights. It freezes well and can be microwave.
1lb. hot sausage
1lb. ground chuck
1lb. velvetta cheese
garlic to taste
Triscuits
Brown sausage and ground beef. Add cheese
and any seasoning (I add my herbs), stir until cheese melts. Put
a spoonful on a triscuit.
Cook at 350* for 10 minutes.
These
may be frozen (before they are cooked) on a cookie sheet, and then placed
in a plastic bag to store. Put frozen triscuits on a cookie sheet
and cook 10-15 minutes in a 350* oven.
Sally's Salsa with Chips
This came from a local, Judge Thom Gerken. (I love men cooks, I guess that is why I married one.) We only make this when our gardens are in bounty, and then we eat it heartily and daily! Son, Austin, eats the whole bowl in one sitting. As usual I adapted to our uses.
4 large tomatoes, peeled and chopped (this is
Thom's and you need to drain well!)
I use 2 cups of
our cherry tomatoes, halved or quartered, depending on size. (still drain
for at
least 10 minutes,
or the marinade doesn't adhere.)
4 scallions, sliced
1 small can black olives, sliced
1 small can green chilies, chopped
3T. olive oil
2T. vinegar ( I use my basil vinegar)
1t. minced garlic
salt and freshly ground pepper to taste
Mix all and chill. Serve with tortilla chips.
CHINESE CHICKEN LIVERS
I have had people who can't stomach chicken livers go nuts over this recipe that I created while we were stationed in Taipei, Taiwan in 1970.
1 lb. chicken livers, separated
3T. soy sauce
1T. dry sherry (the drinking kind, not 'cooking
sherry')
1T. brown sugar
2 small slices of ginger
2 minced cloves of garlic
Parboil the livers 5-7 minutes. Drain and marinate in remaining ingredients overnight. Serve chilled or at room temperature.
OYSTERS ROCKEFELLER
This is the best Rockefeller ever. It is from the Grisanti's Restaurant in Memphis, Tennessee. I found it in Bon Appetit, May 1977, page 8. This freezes beautifully and is also delicious stuffed in mushrooms. We have had get-togethers where friends bring their own oysters and we Rockefeller them. Great fun for Super Bowl.
1 stick of butter
1c. spinach, cooked and chopped
1c. celery, chopped
1/4c. parsley, chopped
1c. onion, chopped
1c. dried bread crumbs (we use homemade French
bread)
1T. pernod or Anisette
3 pieces bacon, cooked and crumbled
1/2t. salt
3 dashes tabasco
1T. lemon juice
freshly grated parmesan
Heat butter and cook all ingredients (except the
parmesan) until very warm. Put in food processor until finely chopped.
Cool. Refrigerate overnight.
Put one oyster in each shell. Cover with
spinach mixture, and sprinkle with parmesan cheese.
Oysters - cook at 425* for 15 minutes.
This
recipe freezes beautifully and is wonderful for stuffing mushrooms.
Cook 2-3 minutes in the microwave.
OYSTERS AL' ITALIANA
This recipe was found in Time Life's: Cooking of Italy, page 51. It is not as outstanding as the Rockefeller, but comes in second nicely.
2T. butter
1C. fresh Italian bread crumbs
1t. finely chopped garlic
2T. Italian parsley, chopped
2 dozen oysters
3T. freshly grated parmesan cheese
2T. butter, cut into tiny pieces
Generously butter a baking dish. Melt butter in a small skillet and sauté garlic and bread crumbs until crisp and golden (about 5 min.) Add parsley. Spread half of the crumb mixture in buttered dish. Arrange oysters in a single layer over bread crumbs. Mix the remaining bread crumbs with the parmesan cheese and spread over oysters. Dot with the 2T. of butter. Bake at 450* for 15 minutes.