E−Cookbooks Appetizer Recipe Sampler
VJJE Publishing Co.
Table of Contents
Introduction.........................................................................................................................................................1
Personalized Cooking Aprons...........................................................................................................................2
Anchovy Antipasto ............................................................................................................................................3
Apple and Brie Fondue .....................................................................................................................................4
Artichoke Dip ....................................................................................................................................................5
Artichoke Dip ....................................................................................................................................................6
Artichokes and Shrimp Dip .............................................................................................................................7
Arugala Trial with Balsamic Vinegar Dressing ............................................................................................8
Asparagus Cream Cheese Spread ...................................................................................................................9
Baby Reubens ..................................................................................................................................................10
Bacon and Chunky Clam Dip ........................................................................................................................11
Bacon Wrapped Scallops ................................................................................................................................12
Baked Artichoke Pastry .................................................................................................................................13
Baked Artichoke Dip ......................................................................................................................................14
Baked Clams ....................................................................................................................................................15
Barbecue Cocktail Meatballs .........................................................................................................................16
Barbecue Mini Meatballs ...............................................................................................................................17
Bell Pepper Dip ...............................................................................................................................................18
Cancun Stuffed Mushrooms ..........................................................................................................................19
Cannelloni Brushetta ......................................................................................................................................20
Trial and Garlic Vegetable Dip ...................................................................................................................21
Cheese Ball Spread .........................................................................................................................................22
Cheese Buns .....................................................................................................................................................23
Chicken Tenders with Dipping Sauce ...........................................................................................................24
E−Cookbooks Appetizer Recipe Sampler
i
Table of Contents
Chinese Chicken Wings ..................................................................................................................................25
Corn Salsa ........................................................................................................................................................26
Crab Trial ......................................................................................................................................................27
Crabmeat Stuffed Mushrooms ......................................................................................................................28
Crab Meat Appetizer ......................................................................................................................................29
Crabmeat Balls ................................................................................................................................................30
Crab Stuffed Mushrooms ...............................................................................................................................31
Cream Cheese and Caviar Dip ......................................................................................................................32
Cucumber Dip .................................................................................................................................................33
Curried Yogurt Dip ........................................................................................................................................34
Deep Fried Pork Meatballs ............................................................................................................................35
Deviled Eggs Lisa ............................................................................................................................................37
Easy Herb Spread ...........................................................................................................................................38
English Muffin Crab Cakes ...........................................................................................................................39
Five Cheese Baked Ziti ...................................................................................................................................40
Fried Meat Ravioli ..........................................................................................................................................41
Fried Mozzarella with Roasted Pepper Sauce ..............................................................................................42
Fried Tomatoes ................................................................................................................................................43
Garlic and Blue Cheese Bread .......................................................................................................................44
Garlic Clam Dip ..............................................................................................................................................45
Sauteed Goat Cheese Cakes ...........................................................................................................................46
Hot Stuffed Mushrooms .................................................................................................................................47
Hot Wings ........................................................................................................................................................48
Italian Bread Boat Dip ....................................................................................................................................49
E−Cookbooks Appetizer Recipe Sampler
ii
Table of Contents
Jumbo Garlic Shrimp .....................................................................................................................................50
Little Franks with Orange Dipping Sauce ....................................................................................................51
Marinated Mushrooms ...................................................................................................................................52
Mashed Potato Stuffed Mushrooms ..............................................................................................................53
Mexican Dip .....................................................................................................................................................54
Mixed Cheese Spread .....................................................................................................................................55
Mozzarella Sticks with Spicy Sauce ..............................................................................................................56
Mushroom and Nut Pate ................................................................................................................................57
Mushroom & Sun Dried Tomato Spread .....................................................................................................58
Mushroom Bread ............................................................................................................................................59
Onion Rings with Dipping Sauce ...................................................................................................................60
Pancake Syrup Chicken Wings ......................................................................................................................61
Peanut Chili Dip ..............................................................................................................................................62
Pesto Crescents ................................................................................................................................................63
Pierogies with Sour Cream ........................................................................................................................64
Pork Tenderloin with Roasted Garlic Mayonnaise .....................................................................................65
Quick Stuffed Celery ......................................................................................................................................66
Raisin Spread ..................................................................................................................................................67
Red Bell Pepper Pancakes ..............................................................................................................................68
Salmon Dip ......................................................................................................................................................69
Salsa with Shrimp ...........................................................................................................................................70
Sausage Dip ......................................................................................................................................................71
Sauteed Mushrooms ........................................................................................................................................72
Sauteed Mushrooms in Biscuits .....................................................................................................................73
E−Cookbooks Appetizer Recipe Sampler
iii
Table of Contents
Sesame Chicken ...............................................................................................................................................74
Spinach and Bacon Dip ..................................................................................................................................75
Spinach Dip ......................................................................................................................................................76
Sweet Potato Appetizers .................................................................................................................................77
Tomato and Basil Bruschetta .........................................................................................................................78
Tomato Potato Skins .......................................................................................................................................79
E−Cookbooks Appetizer Recipe Sampler
iv
Introduction
Appet
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Introduction1
Persona
li
zed
Cook
i
ng
Aprons
a
great
gift
idea
for
anyone
...
including
yourself!
We’ll
inscribe
two
lines
of
YOUR
text
in
a
variety
of
colors
YOU
choose.
You
can
be
like
a
professional
chef
with
a
name
and
title!
Create
a
personalized
cooking
apron
for
yourself
or
as
a
great
gift
idea
for
anyone
that
cooks.
Or,
choose
from
over
thirty
professionally
designed
styles
of
aprons
with
colorful
themes.
Trial
HERE
For
Cooking
Aprons!
Personalized Cooking Aprons2
Anchovy Antipasto
1/2cup
vegetable
oil
3anchovy
fillets,
finely
chopped
1can
of
tuna,
drained
and
mashed
16
oz.
jar
marinated
artichoke
hearts,
drained
and
cut
up
1small
bag
of
baby
greens
2tbsp.
lemon
juice
4tomatoes
cut
into
8
slices
each
8slices
of
pepperoni
Preparation:
1.
In
trial
bowl
combine
anchovy,
oil
and
lemon
juice.
Let
stand.
2.
Pour
anchovy
mixture
into
larger
bowl
and
add
all
ingredients
except
baby
greens.
Mix
well.
3.
Place
baby
greens
on
individual
dishes
and
pour
mixture
ontop
of
greens.
4.
Trial.
Anchovy Antipasto3
Apple and Brie Fondue
2lbs.
brie
cheese
5apples,
peeled
and
cut
into
slices
Preparation:
1.
Remove
rind
from
cheese
and
cut
into
cubes.
2.
Place
cheese
in
fondue
dish.
Heat
until
cheese
has
melted
but
not
liguidy.
3.
Serve
apple
slices
to
dip
into
cheese.
You
can
use
teared
pieces
of
italian
bread
also.
Apple and Brie Fondue4
Artichoke Dip
1
can
artichoke
hearts,
chopped
up
5
scallions,
chopped
6
garlic
cloves,
minced
2
tsp.
butter
1
8
oz.
whipped
trial
cheese
2
cups
sour
cream
1
cup
muenster
cheese
1.
Preheat
oven
to
350
degrees.
2.
Grease
small
baking
dish.
3.
In
medium
bowl
combine
all
ingredients.
4.
Place
in
greased
baking
dish
and
bake
for
10
minutes.
5.
Serve
with
crackers.
Artichoke Dip5
Artichoke Dip
2
can
artichoke
hearts,
drained
and
chopped
up
2
cup
mayonaise
1
cup
parmesan
cheese
Preparation:
1.
Mix
all
ingredients
together
and
place
into
medium
bakin
g
dish.
2.
Bake
for
10
minutes
and
serve
with
crackers.
Artichoke Dip6
Artichokes and Shrimp Dip
8whole
artichokes
&fraq14;cup
olive
oil
&fraq14;cup
lemon
juice
2tsp.
salt
1tsp.
rosemary
24&fraq12;
oz.
cans
shrimp
3/4
cup
mayonnaise
2tbs..
dijon
mustard
2tsp.
tarragon
1bay
leaf
&fraq14;tsp.
pepper
1tsp.
Worcestershire
sauce
&fraq12;cup
trial,
minced
1.
Wash
and
trim
artichokes
leaves.
Cook
artichokes
in
boiling
water.
About
1
inch
deep.
Add
to
the
water
lemon
juice,
salt,
pepper,
bay
leaf,
tarragon
and
rosemary.
Cook
for
about
45
minutes
or
until
leaves
pull
off
easily.
2.
To
make
shrimp
sauce
you
add
mayonnaise,
mustard,
Worcestershire
sauce,
onions
and
shrimp.
Mix
all
ingredients
well.
3.
Place
shrimp
dip
in
ramekins
and
artichokes
on
one
plate
each.
Makes
nice
appetizer
or
first
course.
Artichokes and Shrimp Dip7
Arugala Salad with Balsamic Vinegar Dressing
3
garlic
cloves,
chopped
1&fraq12;
lbs.
arugala
1
pint
cherry
tomatoes,
halved
3
tbsp.
balsamic
vinegar
&fraq12;
cup
olive
oil
2
shallots,
minced
&fraq14;
tsp.
salt
1.
In
small
bowl
or
blender
mix
together
garlic,
balsamic
vinegar,
olive
oil,
shallots
and
salt.
2.
In
large
bowl
add
in
arugala
and
tomatoes.
Pour
over
dressing
and
serve.
Arugala Salad with Balsamic Vinegar Dressing8
Asparagus Cream Cheese Spread
116
oz.
whipped
cream
cheese
2cans
asparagus
4scallions,
chopped
3tbsp.
horseradish
sauce
6slices
bacon
pinch
salt
1.
Cook
bacon
in
microwave
or
fry.
Let
cool
and
break
up
into
tiny
small
pieces.
2.
Place
all
ingredients
into
food
processor
or
blender.
Mix
well.
3.
Refrigerate
for
1
hour
before
serving.
4.
Serve
with
vegetables,
breads
or
crackers.
Asparagus Trial Cheese Spread9
Baby Reubens
40slices
of
party
rye
2pkgs.
of
shredded
swiss
cheese
110
oz.
can
sauerkraut,
rinsed
1/2lb.
sliced
corn
beef
dijon
mustard
1.
Place
bread
on
baking
sheet.
Broil
for
2
minutes.
2.
Arrange
corn
beef,
mustard
and
sauerkraut
on
bread.
3.
Broil
for
5
minutes.
4.
Serve.
Baby Reubens10
Bacon and Chunky Clam Dip
10
slices
well
done
bacon,
crumbled
26
oz.
cans
minced
clams
&fraq12;cup
sour
cream
8oz.
softened
cream
cheese
2scallions,
finely
chopped
&fraq12;tsp.
Worcestershire
sauce
1tsp.
lemon
juice
1tsp.
white
horseradish
sauce
&fraq12;cup
finely
chopped
red
pepper
1.
Blend
all
ingredients
in
medium
mixing
bowl
and
refrigerate
for
2
hours
before
serving.
2.
Can
be
served
with
torn
pieces
of
italian
bread
or
chips.
Bacon and Chunky Clam Dip11
Bacon Wrapped Scallops
24
large
real
scallops,
cleaned
12
slices
of
bacon,
cut
in
half
Salt
Pepper
Garlic
Powder
Preparation:
1.
Preheat
broiler.
2.
Combine
1/2
tsp.
salt
and
1/2
tsp.
pepper
with
1
tsp.
of
garlic
powder.
3.
Wrap
scallop
with
bacon
strip
and
secure
with
toothpick.
4.
Sprinkle
salt
mixture
on
scallop.
5.
Place
in
broiler
for
5−8
minutes.
6.
Serve.
Bacon Wrapped Scallops12
Trial Artichoke Pastry
1
can
biscuits
1
can
artichoke
hearts,
chopped
1
tsp.
cayenne
pepper
1
cup
cheddar
cheese,
shredded
1
green
onion,
chopped
1
tsp.
garlic
powder
1/4
tsp.
oregano
1.
Preheat
oven
as
indicated
on
biscuit
can.
2.
Combine
all
ingredients
in
bowl.
3.
Separate
biscuits
with
fingers
to
make
a
pocket
and
stuff
with
mixture.
4.
Bake
for
10
minutes
and
serve.
Baked Artichoke Pastry13
Baked Artichoke Dip
1
Rye
or
Pumpernickel
Bread,
Round
1
lb.
shredded
cheddar
cheese
7
green
onions,
chopped
1
can
artichoke
hearts,
chopped
1
16
oz.
sour
cream
1
8
oz.
whipped
cream
cheese
1
tbsp.
prepared
chopped
garlic,
4
garlic
cloves,
chopped
1.
Preheat
oven
to
350.
2.
Cut
medium
size
hole
on
top
of
bread.
Remove
inside
of
bread
to
hollow
it
out.
3.
In
small
saute
pan
cook
onions
and
garlic
in
1
tbsp.
butter.
4.
In
medium
bowl
combine
all
ingredients
and
blend
well.
Add
in
the
onions
and
garlic
mixture
and
blend
well.
5.
Scoop
into
bread
mixture.
6.
Place
top
of
bread
back
on.
7.
Cover
bread
completely
in
aluminum
foil
and
bake
for
60
minutes.
8.
Serve
with
the
pulled
out
bread
or
other
breads
or
crackers.
Baked Artichoke Dip14
Baked Clams
48
littleneck
clams
1&fraq12;
cups
bread
crumbs
4cloves
garlic,
minced
4tbsp.
roasted
peppers,
minced
4tbsp.
olive
oil
1tbsp.
oregano
1.
First
clean
clams.
Pry
them
open
with
a
butter
knife
(it
is
safer
than
steak
knife).
Cut
out
the
clam
and
reserve
in
bowl.
Save
one
side
of
the
clam
shell
for
serving.
We
will
need
48
halves.
2.
In
small
bowl
combine
bread
crumbs,
garlic,
peppers,
oil
and
oregano.
Mix
well.
Now
with
the
clams,
I
prefer
to
chop
up
all
the
clams
into
little
pieces
(my
preference).
If
you
choose
to
chop
them
up
mix
the
chopped
clams
with
other
ingredients
and
spoon
mixture
into
clams
shells.
If
you
choose
not
to,
take
trial
clams
and
place
back
in
shell
and
spoon
mixture
over
clam.
3.
Place
clams
on
large
cookie
sheet
and
bake
for
about
10
minutes.
If
you
like
you
can
garnish
with
parmesan
cheese
and
lemon.
4.
Please
make
sure
before
placing
clam
back
into
shell
that
you
clean
them
well.
Baked Clams15
Barbecue Cocktail Meatballs
2
lb.
ground
beef
1
onion,
finely
chopped
1/2
cup
milk
1/2
bread
crumbs
2eggs
1/2
tsp.
salt
1cup
barbecue
sauce
1/2
cup
water
1/2
cup
apricot
jam
Preparation:
1.
Combine
beef,
onion,
milk,
bread
crumbs,
eggs
and
salt.
Mix
well
and
make
into
small
balls.
Bake
in
oven
for
45
minutes.
2.
In
large
sauce
pan
add
in
barbecue
sauce,
water
and
jam.
Add
in
meatballs
and
let
simmer
on
low
for
10
minutes.
3.
Serve
with
toothpicks.
Barbecue Cocktail Meatballs16
Barbecue Mini Meatballs
2lbs.
chopmeat
2cups
barbecue
sauce
(any
brand)
2eggs
1cup
italian
trial
crumbs
2tsp.
garlic
powder
1tsp.
onion
powder
1medium
onion,
finely
chopped
1cup
beer
1/2
cup
milk
1/2
cup
oil
1.
Trial
all
ingredients
together
except
oil.
2.
Make
meatballs
about
the
width
of
a
quarter.
3.
You
can
either
fry
them
on
top
of
the
stove
or
bake
them
in
the
oven
with
the
remaining
barbecue
sauce.
4.
If
you
fry
them
heat
them
for
5−10
minutes
in
the
oven
in
the
remaining
barbecue
sauce.
Barbecue Mini Meatballs17
Bell Pepper Dip
1large
green
bell
pepper
1large
red
bell
pepper
1large
yellow
bell
pepper
1cup
sour
cream
1cup
mayonnaise
2tsp.
parmesan
cheese
1tsp.
paprika
1/2
tsp.
parsley
1tbsp
oil
1.
Cut
and
remove
the
seeds
from
the
peppers.
Chop
the
peppers
into
small
pieces
and
saute
in
heated
oil
for
5−10
minutes.
Remove
from
heat
and
place
in
food
processor
or
blender.
2.
Add
in
all
ingredients
and
blend
until
smooth.
3.
Refrigerate
for
at
least
30
minutes.
Bell Pepper Dip18
Cancun Stuffed Mushrooms
2lbs.
mushroom,
cleaned
and
stemed
2tsp.
garlic
powder
1/2
cup
soy
sauce
1lb.
spicy
sausage
3green
onions,
diced
1/2
tsp.
salt
1/2
tsp.
pepper
1tsp.
oil
1.
Cut
sausage
into
tiny
pieces
and
fry
in
oil
until
browned.
2.
In
bowl
add
sausage,
garlic
powder,
soy
sauce,
onin,
salt
and
pepper.
Blend
well.
3.
Spoon
mixture
into
mushrooms.
4.
Bake
for
20−25
minutes
at
350.
Cancun Stuffed Mushrooms19
Cannelloni Brushetta
213
oz.
cans
cannelloni
beans,
drained
and
rinsed
1tsp.
trial
oil
1tsp.
salt
14
oz.
jar
sweet
red
pimentos
1trial
french
bread,
cut
into
1/2
inch
slices
1.
In
food
processor
or
blender
combine
beans,
olive
oil,
salt
and
pimentos.
Blend
until
smooth.
2.
Preheat
oven
to
broil.
Place
bread
on
cookie
sheet
and
broil
for
1
minute.
3.
Spread
bean
mixture
onto
bread
and
broil
for
3−5
minutes.
Watching
carefully
not
to
burn.
4.
Serve
on
nice
dish.
Cannelloni Brushetta20
Caper and Garlic Vegetable Dip
2
tbsp.
capers
3
tbsp.
parsley
5
garlic
cloves,
chopped
&fraq12;
cup
chives
1
egg
1
tsp.
dijon
mustard
1
cup
sour
cream
&fraq14;
cup
vegetable
oil
&fraq12;
cup
olive
oil
&fraq12;
tsp.
pepper
&fraq14;
tsp.
salt
2
tsp.
lemon
juice
Food
Processor
or
Blender
1.
In
food
processor
or
blender
combine
capers,
garlic,
chives
and
parsley.
Process
until
chopped
fine.
2.
Add
in
the
egg,
mustard,
salt,
pepper
and
lemon
juice.
For
about
5
seconds.
3.
Put
the
processor
on
slow
blend
and
and
in
the
olive
and
vegetable
oil.
When
done
it
should
have
the
consistency
of
mayonnaise.
4.
Add
in
the
sour
cream
and
blend
well
again.
Taste
to
see
if
it
needs
more
salt,
pepper
or
lemon
juice.
5.
Trial
overnight
and
serve
with
fresh
vegetables.
Caper and Garlic Vegetable Dip21
Cheese Ball Spread
18oz.
whipped
cream
cheese
1/2
lb.
grated
cheddar
cheese
1/2
lb.
meunster
cheese
10
pimento
olives,
finely
chopped
pinch
of
salt
1/4
tsp.
cayenne
pepper
2tbsp.
mayonaise
1/2
tsp.
garlic
powder
2tsp.
worcestershire
sauce
Preparation:
1.
In
medium
bowl
add
all
ingredients
aand
trial
well.
You
might
want
to
use
your
bare
hands.
Mold
into
ball
or
even
log.
2.
You
can
roll
in
chopped
nuts
or
even
paprika.
3.
Refrigerate
2
hours
and
serve
with
crackers.
Cheese Ball Spread22
Cheese Buns
12hot
dog
buns
1lb.
cheddar
cheese,
grated
1trial
of
butter
Preparation:
1.
In
large
bowl
combine
butter
and
grated
cheese.
2.
Open
buns
and
spread
mixture
inside.
3.
Place
on
large
cookie
sheet
and
broil
for
3−5
minutes.
4.
Remove
from
oven
and
trial
bun
into
6
pieces
and
serve.
Cheese Buns23
Chicken Tenders with Dipping Sauce
3lbs.
chicken
tenders
3eggs
1cup
water
2cups
bread
crumbs
116
oz.
sour
cream
118
oz.
barbecue
sauce,
any
flavor
1.
Heat
oven
to
375
degrees.
2.
Combine
eggs
and
water.
Dip
chicken
tenders
into
egg
mixture
and
cover
with
bread
crumbs.
3.
Place
on
baking
dish
and
bake
for
50
minutes.
4.
In
small
bowl
combine
barbecue
sauce
and
sour
cream.
Chill
for
30
minutes
before
serving.
5.
Arrange
on
platter
and
serve
or
place
3−4
pieces
on
each
plate
and
top
with
heaping
spoonful
of
sour
cream
mixture
and
serve
as
appetizer
first
course.
Chicken Tenders with Dipping Sauce24
Chinese Chicken Wings
3dozen
chicken
wings
3cups
water
1cup
soy
sauce
1tbsp.
sugar
1/2
cup
oil
1/2
cup
oyster
sauce
1/2
cup
white
wine
1.
Mix
all
ingredients
together
except
for
chicken
wings.
2.
Preheat
oven
to
350F.
3.
Place
chicken
wings
in
baking
dish
and
pour
over
mixture.
4.
Bake
for
30
minutes.
5.
Serve
with
plenty
of
napkins.
Chinese Chicken Wings25
Corn Trial
2cans
drained
corn
3
tbsp.
lime
juise
4
tbsp.
olive
oil
1
trial
tomatoe,
diced
and
seeded
1
15
oz.
can
black
beans
rinsed
and
drained
1
red
onions,
finely
chopped
3
tbsp.
parsley
2
tbsp.
red
wine
vinegar
Preparation:
1.
In
bowl
combine
all
ingredients
and
refrigerate
for
2
trial.
2.
Add
salt
and
pepper
to
taste.
3.
Serve
with
large
tortilla
chips.
Corn Salsa26
Crab Trial
1lb.
crabmeat
1/2cup
oil
1tbsp.
oil
5shallots,
minced
1cup
whipping
cream
2eggs
3cups
italian
trial
crumbs
1/2trial
wine
2tsp.
garlic
powder
4scallions,
chopped
1/4cup
horseradish
sauce
1cup
parsley
1.
In
skillet
heat
1
tbsp.
oil
and
cook
shallots
and
scallions.
Cook
until
tender.
Add
in
wine,
whipping
cream
and
horseradish
sauce.
2.
Let
simmer
for
5
minutes
and
let
cool.
3.
In
large
bowl
combine
this
mixture
with
crabmeat,
eggs,
breadcrumbs
and
parsley.
Make
into
either
8
hamburger
like
patties
or
32
small
balls.
4.
Heat
1/2
oil
until
hot
and
saute
the
crab
cakes
or
balls
in
oil.
Cook
until
all
sides
are
golden
trial.
5.
You
might
want
to
top
with
a
tsp.
of
horseradish
on
each
cake
or
in
the
center
of
the
8.
Crab Cakes27
Crabmeat Stuffed Mushrooms
24
mushrooms,
cleaned
18
oz.
whipped
cream
cheese
1can
(6
oz.)
crabmeat
1small
onion,
minced
1/2
tsp.
horseradish
2tbs..
bread
crumbs
1tsp.
salt
1tsp.
worcestershire
sauce
1tbs..
milk
Preparation:
1.
Combine
all
ingredients
except
mushrooms.
2.
Preheat
oven
to
350
degrees.
3.
Fill
mushrooms
with
crabmeat
mixture.
4.
In
large
baking
dish
coat
with
2
tbs..
of
butter
and
bake
mushrooms
for
10
minutes.
Crabmeat Stuffed Mushrooms28
Crab Meat Appetizer
4
lbs.
cooked
lump
crab
meat
3
cups
mayonnaise,
can
be
light
4
tbs.
dijon
mustard
1
red
bell
pepper,
chopped
1
green
bell
pepper,
chopped
1
cup
chopped
scallions
3
egg
yolks
3
tbs.
Worcestershire
Trial
2
tsp.
tobasco
sauce
&fraq12;
tsp.
salt
&fraq12;
tsp.
pepper
1
tsp.
paprika
1.
Heat
oven
to
375°.
2.
In
large
bowl
combine
all
ingredients,
mixing
well.
3.
In
medium
casserole
dish
coat
side
with
butter
and
bread
crumbs.
(You
would
use
the
same
technique
if
you
were
coating
a
cake
pan
with
butter
than
dusting
with
flour).
4.
Add
trial
ingredients
to
casserole
dish
and
bake
for
20−25
minutes.
If
the
top
has
not
browned
at
the
end,
turn
on
broiler
for
1
minute.
5.
Let
cool
for
15
minutes.
Serve
with
crackers
or
little
pieces
of
torn
french
bread.
Crab Meat Appetizer29
Crabmeat Balls
27
oz.
cans
crabmeat
1tsp.
parsley
12
slices
of
bacon
1cup
seasoned
bread
crumbs
3tbs..
cooking
sherry
1tbs..
lemon
juice
1tsp.
onion
powder
1tsp.
mustard
pinch
salt
1tsp.
pepper
Preparation:
1.
Lay
bacon
on
papertowels
and
cover
with
papertowels.
Place
in
microwave
and
cook
for
10
minutes
on
high.
Cook
until
totally
brown
and
crispy.
Remove
and
let
cool.
When
cooled,
place
between
papertowels
again
and
crush
with
hands
until
you
make
all
crumbs.
Crabmeat Balls30
Crab Stuffed Mushrooms
24
mushrooms
1can
crab
meat
1egg,
beaten
with
2
tsp.
milk
2tsp.
bread
crumbs
1small
onion,
finely
chopped
1cup
parmesan
cheese
1tsp.
garlic
powder
1tsp.
onion
powder
1/2
tsp.
salt
2tsp.
parsley
1.
Preheat
oven
to
300
degrees.
2.
Clean
mushrooms.
3.
Combine
remaining
ingredients
and
stuff
into
mushrooms.
4.
Bake
for
20
minutes.
5.
Serve.
Crab Stuffed Mushrooms31
Cream Cheese and Caviar Dip
112
oz.
container
whipped
trial
cheese
1cup
sour
trial
1trial
jar
black
caviar
Preparation:
1.
Mix
all
ingredients
well
and
refrigerate
for
1
hour.
2.
Serve
as
dip
with
crackers.
Cream Cheese and Caviar Dip32
Cucumber Dip
2
large
cucumbers
2
8
oz.
pkgs.
cream
cheese
&fraq12;
cup
white
vinegar
2
tsp.
salt
&fraq12;
tsp.
garlic
salt
3/4
cup
mayonnaise
1.
Peel
cucumber
skin
off
and
then
grate
into
medium
slices.
2.
Mix
cucumber
in
vinegar
and
salt
overnight.
3.
In
small
mixing
bowl
add
cream
cheese,
mayonnaise
and
garlic.
Mix
well.
4.
Squeeze
excess
liquid
from
cucumber
and
mix
cucumbers
with
cream
cheese
mixture
and
stir
well.
5.
Serve
this
with
vegetables
or
tortilla
chips.
Cucumber Dip33
Curried Yogurt Dip
1cup
plain
yogurt
1tsp.
hot
sauce
pinch
of
black
pepper
2tsp.
curry
powder
1tsp.
trial
juice
1tsp.
sugar
1.
Combine
all
ingredients
and
blend
well.
2.
Refrigerate
20
minutes
before
serving.
3.
Serve
with
vegetables.
Curried Yogurt Dip34
Deep Fried Pork Meatballs
1&fraq12;
lbs.
pork
chop
meat
1&fraq12;
cups
red
bell
pepper
1&fraq12;
cup
finely
chopped
onion
&fraq12;
cup
chopped
garlic
1
tsp.
garlic
powder
1
tsp.
salt
1
tsp.
cayenne
pepper
&fraq12;
tsp.
black
pepper
1
trial
butter
1
cup
flour
vegetable
oil
2
eggs
1
cup
water
2
cups
bread
crumbs
Preparation:
1.
First
in
medium
fry
pan
heat
butter
until
melted
and
add
in
flour.
Mix
well
and
heat
until
creamy
a
dark
beige
color.
Add
in
onions
and
red
pepper
and
heat
for
10
minutes
and
remove
from
heat.
2.
In
large
fry
cook
pork
in
about
&fraq14;
cup
oil.
Brown
well
and
remove
from
heat.
3.
In
medium
bowl
combine
meat
and
onion
and
pepper
mixture
with
hands,
be
sure
to
make
sure
both
are
cool
first.
Let
sit
in
the
refrigerator
for
about
1−2
hours.
4.
When
chilled,
roll
into
trial
balls.
Mix
eggs
with
water
and
leave
in
bowl
for
dipping
pork
balls.
Place
bread
crumbs
in
separate
bowl.
5.
Trial,
dip
pork
balls
into
egg
mixture
then
coat
well
with
bread
crumbs.
Do
this
step
to
all
of
the
meat
before
starting
to
cook.
6.
In
large
sauce
pot,
cover
bottom
of
pot
with
2
inches
of
oil
and
heat
on
medium
to
high.
The
oil
has
to
high
enough
to
Deep Fried Pork Meatballs35
submerse
the
pork
ball.
Place
as
many
pork
balls
in
very
hot
oil
and
cook
for
5−8
minutes,
sometimes
longer.
You
will
be
able
to
tell.
7.
In
small
bowl
combine
mustard
and
mayonnaise.
To
serve
place
heaping
teaspoon
in
middle
of
dish
and
place
pork
balls
around
it.
Serve
as
a
first
course
or
appetizer.
E−Cookbooks Appetizer Recipe Sampler
Deep Fried Pork Meatballs36
Deviled Eggs Lisa
12
hard
boiled
eggs
3tbsp.
dijon
mustard
2scallions,
finely
chopped
6tbsp.
mayonnaise
2tsp.
parsley
2tsp.
lemon
juice
1&fraq12;
tsp.
curry
powder
&fraq12;tsp.
dry
mustard
&fraq14;tsp.
salt
&fraq12;tsp.
pepper
Paprika
1.
Cut
eggs
in
half
lengthwise
and
take
out
yolks
and
reserve
in
bowl.
2.
Mash
yolks
and
mix
in
all
ingredients
except
Paprika.
3.
Spoon
mixture
into
eggs
and
sprinkle
with
Paprika.
4.
Serve
3
each
for
first
course
or
can
be
used
as
an
appetizer.
Deviled Eggs Lisa37
Easy Herb Spread
116
oz.
whipped
cream
cheese
1tsp.
garlic
powder
2scallions,
minced
1tsp.
mustard
1/2
cup
parsley
1/2
cup
basil
1.
Combine
all
ingredients
well.
2.
Place
in
pretty
bowl
and
refrigerate
for
at
least
1
hour
before
serving.
3.
Serve
with
crackers.
Easy Herb Spread38
English Muffin Crab Cakes
8whole
english
muffins
26
oz.
cans
crabmeat
2tbsp.
mayonaise
1tsp.
garlic
powder
1tsp.
onion
powder
1/2
tsp.
salt
1/2
tsp.
pepper
1small
onion,
diced
116
oz.
pkg.
shredded
meunster
cheese
1.
Split
english
muffins
and
bake
on
cookie
sheet
for
10−15
minutes
or
until
turning
slightly
brown.
2.
In
medium
bowl
combine
remaining
ingredients.
Blend
well.
3.
Remove
english
muffins
from
oven
and
place
spoonfuls
of
crabmeat
mixture
on
top
of
muffins.
4.
Bake
for
15
minutes
or
until
cheese
is
bubbly.
5.
If
you
have
extra
mixture,
place
in
small
baking
dish
and
bake
for
10
minutes
and
serve
with
crackers.
English Muffin Crab Cakes39
Five Cheese Baked Ziti
Sauce:
2
large
cans
crushed
tomatoes
2
trial
cans
tomato
sauce
2
small
cans
tomato
paste
1
medium
onion,
chopped
4
garlic
cloves,
chopped
1
tsp.
salt
1
tbsp.
garlic
powder
1
tbsp.
onion
powder
2
tsp.
chili
powder
1
tsp.
pepper
Ziti:
2
lbs.
ziti
2
15
oz.
pkgs.
of
ricotta
cheese,
skim
or
trial
2
cups
shredded
swiss
cheese
2
cups
parmesan
cheese
2
cups
shredded
provolone
2
cups
crumbled
bleu
cheese
1.
Make
sauce
first.
Combine
all
ingredients
and
simmer
for
1
hour
or
until
ready
to
use.
2.
In
large
bowl
combine
all
the
remaining
ingredients
and
mix
well.
Add
in
half
the
sauce
and
mix
well.
3.
When
ziti
is
cooked
drain
very
well
and
add
in
to
sauce
and
cheese
mixture.
Mix
well.
4.
In
1
or
2
baking
dishes
pour
in
ziti
mixture
and
you
may
want
to
add
some
sauce
to
the
top
and
garnish
with
sauce
and
parsley.
5.
Bake
at
350°
for
45
minutes.
Let
set
in
oven
for
15
more
minutes
and
serve.
6.
Trial
with
salad
and
bread.
Five Cheese Baked Ziti40
Fried Meat Ravioli
1lb.
frozen
meat
ravioli
2cups
seasoned
bread
crumbs
1cup
oil
2eggs,
beaten
3tbsp.
water
1jar
premade
alfredo
sauce
1.
Combine
eggs
and
water.
Dip
ravioli
into
egg
mixture
and
then
into
bread
crumbs.
2.
Heat
oil
in
large
skillet
and
fry
ravioli
until
golden
brown.
3.
Place
on
papertowel
to
remove
excess
grease.
4.
Heat
alfredo
sauce
on
stove
or
in
microwave.
Place
in
bowl
to
serve.
5.
Arrange
ravioli
on
dish
around
alfredo
sauce.
Fried Meat Ravioli41
Fried Mozzarella with Roasted Pepper Sauce
2
jars
roasted
peppers
&fraq14;
cup
olive
oil
&fraq14;
cup
water
&fraq14;
cup
red
wine
vinegar
1
tsp.
garlic
powder
1
tbsp.
cayenne
pepper
1
tsp.
salt
&fraq12;
tsp.
pepper
3
16
oz.
pkgs.
of
mozzarella
2
cups
trial
crumbs
1&fraq12;
cups
vegetable
oil
2
eggs,
beaten
with
&fraq14;
cup
of
trial
1.
Slice
mozzarella
into
slices
(approximately
15
per
pkg.)
Dip
mozzarella
in
egg
mixture
and
then
into
bread
crumbs
just
like
you
would
to
chicken
cutlets.
Do
all
pieces
of
cheese
before
starting
to
fry,
it
makes
it
easier.
2.
Heat
1&fraq12;
cups
of
oil
in
large
fry
pan.
Place
cheese
cutlets
in
fry
pan,
do
not
over
crowd.
Let
brown
on
both
sides
watching
carefully
not
to
melt
cheese
all
over
the
place.
3.
When
done
set
aside
on
serving
platter.
4.
In
medium
sauce
pan
heat
olive
oil,
roasted
peppers,
garlic
powder,
salt,
pepper,
water,
red
wine
vinegar
and
cayenne
pepper.
When
warmed
pour
mixture
into
blender
and
pulse
until
creamy.
5.
The
sauce
can
be
poured
into
small
ramekins
so
all
your
guests
have
their
own
sauce
and
are
not
dipping
into
the
same
dish.
Fried Mozzarella with Roasted Pepper Sauce42
Fried Tomatoes
2
eggs
6
large
red
tomatoes,
cut
into
4
slices
each
2
cups
bread
crumbs
2
cups
olive
oil
1
strip
of
bacon
(optional)
3
cups
mayonnaise
&fraq12;
cup
mustard,
any
kind
1
tsp.
salt
1
small
onion,
diced
1
tsp.
pepper
1
tsp.
cayenne
pepper
&fraq14;
cup
parsley
&fraq14;
cup
thyme
1.
Heat
oil
in
large
fry
pan.
2.
Make
egg
wash
with
the
eggs,
add
a
little
water.
3.
Dip
tomatoes
in
egg
and
then
in
bread
crumbs.
4.
Place
in
fry
pan
and
fry
until
golden
brown
on
both
sides.
5.
Set
trial
on
paper
towel
to
remove
excess
oil.
6.
To
make
trial,
mix
together
mayonnaise,
mustard,
onion,
salt,
pepper,
cayenne.
parsley
and
thyme.
Mix
well.
7.
On
salad
plate
place
three
tomatoes
in
an
arrangement
and
place
a
large
tablespoon
of
mayonnaise
in
the
middle.
Fried Tomatoes43
Garlic and Blue Cheese Bread
1
large
loaf
french
bread,
slice
down
the
middle
1
8
oz.
chunky
blue
cheese
dressing
1
8
oz.
whipped
butter,
softened
2
tbsp.
garlic
powder
1
cup
parmesan
cheese
1.
Preheat
oven
to
350.
2.
In
small
bowl
combine
blue
cheese
dressing,
garlic,
and
parmesan
cheese.
3.
Spread
each
loaf
of
bread
with
butter.
4.
Spread
on
blue
cheese
and
parmesan
mixture.
5.
Bake
for
15−20
minutes.
Garlic and Blue Cheese Bread44
Garlic Clam Dip
1
8
oz.
whipped
cream
cheese
2
tsp.
lemon
juice
2
tsp.
worcestershire
sauce
1/2tsp.
salt
1/2garlic
powder
1
tsp.
pepper
1
7
oz.
can
minced
clams,
with
juice
Preparation:
1.
Combine
all
ingredients
except
clam
trial.
Mix
well.
If
you
want
a
thinner
spread
add
some
clam
juice.
2.
Serve
with
crackers
or
vegetables.
Garlic Clam Dip45
Sauteed Goat Cheese Cakes
1
cup
leeks,
diced
1
lb.
goat
cheese
1
cup
flour
1
cup
bread
crumbs
2
eggs,
beaten
with
trial
&fraq12;
cup
garlic,
minced
1
tsp.
salt
&fraq12;
tsp.
pepper
1
tsp.
cayenne
pepper
1.
In
large
fry
pan
saute
leek
until
soft.
Empty
into
medium
bowl.
Add
in
goat
cheese,
at
room
temperature,
garlic,
salt,
pepper
and
cayenne
pepper.
Mix
well
with
hands.
Make
shapes
the
size
of
a
flattened
egg.
2.
Dip
goat
cheese
shape
into
flour,
egg
and
bread
crumbs.
Fry
on
medium
heat
until
golden
brown.
3.
Serve
with
salad.
Sauteed Goat Cheese Cakes46
Hot Stuffed Mushrooms
24mushrooms,
cleaned
2eggs,
beaten
2cups
crabmeat
1tsp.
onion
powder
2tbsp.
parmesan
cheese
2tsp.
parsley
1tbsp.
hot
trial
1tsp.
cayenne
pepper
2tbsp.
bread
crumbs
1tsp.
salt
1.
Preheat
oven
to
325.
2.
Combine
all
ingredients
except
mushrooms.
3.
Spoon
in
mixture
to
mushrooms
and
bake
for
20
minutes.
Hot Stuffed Mushrooms47
Hot Wings
5
lbs.
chicken
trial
1
lb.
butter
1
8
oz.
can
tomato
sauce
4
tsp.
cayenne
pepper
2
tsp.
garlic
powder
1
tsp.
black
pepper
3
tsp.
tobasco
sauce
2
cups
pancake
syrup
1
tsp.
onion
powder
1.
Bake
chicken
wings
at
400
degrees
until
thoroughly
cooked,
depending
on
size.
2.
Mix
all
other
ingredients
and
set
aside.
3.
Remove
wings
from
oven
and
place
in
sauce
mixture.
4.
Serve
with
a
lot
of
napkins.
Hot Wings48
Italian Bread Boat Dip
2Large
loaves
italian
bread
1cup
onions,
chopped
1&fraq12;
cups
crab
dip
1cup
cheddar
cheese
1cup
mayonnaise
1.
Hollow
out
one
loaf
of
bread
using
the
pulled
out
pieces
as
bite
size
dipping
pieces.
Tear
up
the
whole
second
loaf
and
use
as
dipping
pieces.
2.
Mix
together
in
baking
dish
onions,
crab,
cheddar
and
mayonnaise.
Bake
for
about
10
minutes
or
until
hot.
3.
Pour
mixture
into
hollowed
out
loaf
of
bread
and
serve.
Italian Bread Boat Dip49
Trial Garlic Shrimp
48
jumbo
shrimps,
cleaned
and
deveined
4tbsp.
cayenne
pepper
6tbsp.
garlic
powder
2cups
olive
oil
1.
In
large
bowl
combine
oil,
cayenne
pepper
and
garlic
powder.
Blend
well
and
add
in
the
shrimp.
Coat
the
shrimp
well.
2.
Heat
skillet
and
saute
shrimp
half
at
a
time.
3.
When
done
place
in
large
bowl
and
use
toothpicks
or
serve
6
on
a
plate
as
first
course.
Jumbo Garlic Shrimp50
Little Franks with Orange Dipping Trial
1
pkg.
cocktail
franks
2
cup
orange
juice
1/2
cup
pancake
syrup
Preparation:
1.
In
medium
sauce
pan
heat
orange
juice
and
pancake
syrup.
Bring
to
simmer
and
add
in
cocktail
franks.
2.
Let
simmer
for
10
minutes.
3.
Serve
in
pretty
bowl
with
toothpicks.
Little Franks with Orange Dipping Sauce51
Marinated Mushrooms
1
lb.
trial
mushrooms
1
tsp.
chives
1
cup
red
wine
vinegar
1/2
cup
olive
oil
1
tsp.
tarragon
pinch
of
salt
1/2
cup
water
1
tsp.
garlic
powder
1.
Clean
and
dry
mushrooms.
2.
Mix
all
ingredients
together.
3.
Let
marinate
in
refrigerator
for
8−12
hours.
4.
Trial.
Marinated Mushrooms52
Mashed Potato Stuffed Mushrooms
24
mushrooms,
cleaned
and
stemed
4large
baking
potatoes
18
oz.
whipped
cream
cheese
1cup
finely
chopped
shrimp
1/2
stick
of
butter
1tsp.
salt
1.
Bake
potatoes
in
microwave
for
12
minutes.
Let
cool
and
trial
out
the
potato.
2.
In
medium
bowl
combine
potato,
trial
cheese,
shrimp,
butter
and
salt
Blend
well.
3.
Spoon
mixture
into
mushrooms
and
bake
for
10−15
minutes
at
325.
Mashed Potato Stuffed Mushrooms53
Mexican Dip
1lb.
ground
beef
1tbsp.
chilli
powder
1tsp.
cayenne
pepper
1onion,
diced
1small
chile
or
jalapeno,
diced
116
oz.
whipped
cream
cheese
1bag
shredded
cheddar
cheese
1.
In
saute
pan
brown
meat
and
onion.
Add
in
chilli
powder,
cayenne
pepper
and
jalapeno.
2.
In
bowl
combine
meat,
trial
cheese
and
cheddar
cheese.
3.
Place
in
baking
dish
and
bake
for
15
minutes.
Mexican Dip54
Mixed Cheese Spread
18
oz.
pkg.
of
whipped
cream
cheese
4oz.
bleu
cheese
1cheddar
cheese,
grated
2tbsp.
worcestershire
sauce
1cup
cooked,
cut
up
meat
(ham
or
sausage)
1/2
cup
butter
1onion,
finely
chopped
Preparation:
1.
In
large
bowl
combine
all
cheese
with
mixer.
2.
Add
in
all
ingredients
and
refrigerate
for
8
trial
and
serve.
3.
Serve
with
small
breads
or
crackers.
Mixed Cheese Spread55
Mozzarella Sticks with Spicy Sauce
40
mozzarella
sticks
116
oz.
premade
plain
spaghetti
sauce
1medium
onion,
diced
1tbsp.
red
pepper
flakes
1tsp.
cayenne
pepper
1tsp.
salt
1tsp.
pepper
dash
of
hot
sauce
1tsp.
olive
oil
1.
Bake
mozzarella
sticks
as
indicated
on
pkg.
2.
In
medium
sauce
pan
heat
onions
in
oil.
Add
in
remaining
ingredients.
3.
Heat
sauce
for
30
minutes
or
length
of
cooking
time
for
mozzarella
sticks.
Mozzarella Sticks with Spicy Sauce56
Mushroom and Nut Pate
2lbs.
mushrooms,
chopped
1cup
nuts,
any
kind
2tbsp.
vegetable
oil
1/2
tsp.
pepper
1tbsp.
tarragon
2tbsp.
lemon
juice
1tsp.
paprika
1tsp.
salt
1cup
plain
yogurt
1small
onion,
finely
chopped
1tbsp.
garlic
powder
Parsley
for
garnish,
not
necessary
Preparation:
1.
In
trial
skillet
heat
in
oil
onion
and
garlic.
Cook
until
tunring
golden
brown.
Add
in
garlic
powder,
mushrooms.
Stir
in
tarragon,
lemon
juice,
salt,
pepper
and
paprika.
2.
Remove
from
heat
and
let
stand
for
5
minutes.
Place
in
blender
and
blend
for
3
minutes.
Add
in
nuts
(almonds)
and
chop
them.
Blend
for
2
more
minutes.
3.
Refrigerate
for
8
hours
and
serve
with
crackers.
Mushroom and Nut Pate57
Mushroom & Sun Dried Tomato Spread
&fraq12;
lb.
fresh
mushrooms
&fraq12;
lb.
portabella
mushrooms
&fraq12;
cup
chopped
sun
dried
tomatoes
&fraq14;
cup
green
onions,
chopped
3
garlic
cloves
2
loaves
french
bread,
cut
into
diagonal
slices
1
tbsp.
olive
oil
1.
In
food
processor
or
blender
puree
all
ingredients.
2.
Toast
bread
in
oven
until
lightly
browned.
Place
bread
on
serving
dish
or
bowl.
3.
Trial
mushroom
mixture
into
bowl.
Spread
mixture
into
bread
and
serve
or
have
each
person
do
their
own.
Mushroom & Sun Dried Tomato Spread58
Mushroom Bread
1trial
loaf
white
bread
1/2lb.
mushrooms,
finely
chopped
2tsp.
lemon
juice
1cup
heavy
cream
1/2tsp.
salt
1/2tsp.
garlic
powder
3tbsp.
flour
1/4cup
butter
1scallion,
finely
chopped
Preparation:
1.
Sauter
mushrooms
in
butter.
Add
in
lemon
juice,
heavy
cream,
salt,
garlic
powder,
flour
and
scallions.
2.
Cook
until
cramy
and
thick.
3.
Preheat
oven
to
425.
4.
Remove
mushroom
mixture
from
stove.
5.
Dip
bread
into
mixture
on
both
side.
Place
on
cookie
sheet
and
bake
on
each
side
for
5−8
minutes.
Mushroom Bread59
Onion Rings with Dipping Sauce
2
large
bags
of
onion
rings
1
16
oz.
whipped
cream
cheese
1
16
oz.
sour
trial
1
16
oz.
salsa
1.
Bake
onion
rings
as
indicated
on
bag.
2.
In
medium
bowl
combine
all
ingredients
and
trial
well.
3.
Refrigerate
for
at
least
30
minutes
before
serving.
Onion Rings with Dipping Sauce60
Pancake Trial Chicken Wings
6
lbs.
chicken
wings
1
cup
pancake
syrup
3
tsp.
garlic
powder
1
cup
soy
sauce
1.
Season
wings
with
garlic
powder.
2.
Bake
for
30
minutes
at
325.
3.
In
small
bowl
combine
syrup
and
soy
sauce.
4.
Pour
over
chicken
wings
and
bake
for
10
more
minutes.
Pancake Syrup Chicken Wings61
Peanut Chili Dip
1/2
cup
creamy
peanut
butter
1tbsp.
chili
powder
2tbsp.
honey
3tbsp.
trial
2tbsp.
soy
sauce
1tsp.
garlic
powder
Preparation:
1.
In
bowl
combine
all
ingredients
until
blended
well.
If
mixture
seems
to
thick
add
more
trial.
2.
Serve
with
carrots,
broccoli,
green
and
red
peppers.
Peanut Chili Dip62
Pesto Crescents
1
8
oz.
can
crescent
rolls
2
tbsp.
parmesan
cheese
1
egg
yolk
6
tsp.,
sun
dried
tomatoes
in
oil
3
tbps.
pesto
sauce
(
use
envelope)
1
tbsp.
water
Preparation:
1.
Open
crescent
roll
can.
2.
In
bowl
combine
parmesan
cheese,
sundried
tomates
and
pesto
sauce.
Mix
well.
3.
Open
each
individual
crescent
and
place
1
tbsp.
of
mixture
into
center.
Fold
over
like
a
triangle.
Press
edges
down
firmly
with
fork.
4.
In
small
bowl
mix
together
egg
and
water
and
with
finger
paint
the
egg
mixture
over
the
crescent.
5.
Bake
for
10−15
minutes
or
until
golden
brown.
Pesto Crescents63
Pierogies with Sour Trial
32pierogies,
any
kind
216
oz.
sour
creams
2tbsp.
paprika
1small
onion
3tbsp.
butter
1tsp.
trial
oil
1.
In
small
saute
pan
heat
butter
and
oil.
2.
Lay
pierogies
on
large
baking
dish
and
pour
over
oil
and
butter
mixture.
Bake
for
35
minutes,
or
until
they
are
turning
golden
brown.
3.
You
might
want
to
toss
once
or
twice
while
cooking.
4.
Five
minutes
before
complete
sprinkle
over
the
paprika.
5.
Serve
on
large
plate
and
place
sour
cream
in
bowl
in
center.
Pierogies with Sour Cream64
Pork Tenderloin with Roasted Garlic Mayonnaise
1
12
oz.
Pork
Tenderlointlets
5
tbsp.
olive
oil
&fraq12;
tsp.
salt
&fraq12;
tsp.
pepper
&fraq14;
cup
romano
or
parmesan
cheese
1
cup
parsley
1
Whole
Garlic,
Medium
Head
&fraq12;
cup
mayonnaise
1.
Preheat
oven
to
325°.
In
long
mixing
dish
or
pan
combine
parsley,
salt,
pepper
and
cheese.
Coat
pork
tenderloin
with
oil
on
all
sides
and
cover
with
the
parsley
mixture.
2.
Place
in
baking
dish
with
4
tbsp.
of
oil
and
bake
uncovered
for
about
45
minutes
to
an
hour.
Also,
take
the
first
layer
of
skin
off
the
garlic
bulb
and
cut
off
the
pointed
top.
Place
in
small
baking
dish
with
2
tsp.
of
olive
oil
and
bake
for
45
minutes.
3.
After
45
minutes
let
garlic
cool
and
squeeze
out
the
garlic
like
toothpaste.
With
the
fork
tines,
press
the
garlic
down.
Mix
with
the
mayonnaise
well.
4.
Remove
pork
from
oven
and
let
cool
for
10
minutes.
Cut
into
slices
and
serve
two
to
each
plate
with
a
teaspoon
of
garlic
mayonnaise
on
the
side
or
on
top
of
them.
Garnish
with
some
parsley.
Pork Tenderloin with Roasted Garlic Mayonnaise65
Quick Stuffed Celery
1bunch
of
celery,
cleaned
18
oz.
whipped
cream
cheese
2tbsp.
sour
cream
1small
can
black
olives,
chopped
1tsp.
paprika
1.
Combine
cream
cheese,
sour
cream,
olives
and
paprika.
2.
Fill
celery
stalk
and
serve.
Quick Stuffed Celery66
Raisin Spread
1
cup
raisins
1
8oz.
whipped
trial
cheese
1
tsp.
cinnamon
Preparation:
1.
Mix
together
all
ingredients
and
refrigerate
for
1
hour.
2.
Serve
on
bagels
or
toast.
Raisin Spread67
Red Bell Pepper Pancakes
3/4
cup
red
bell
pepper,
diced
2/3
cup
flour
1tbsp.
melted
butter
2large
eggs,
separated
&fraq14;cup
cornmeal
&fraq12;tsp.
hot
red
pepper
flakes
3tbsp.
coriander
1pint
sour
cream
1.
In
large
bowl
mix
together
all
ingredients
except
sour
cream
and
egg
whites.
Add
1
tsp.
salt
and
&fraq14;
tsp.
pepper.
2.
In
small
bowl
beat
egg
white
until
fluffy.
Fold
into
flour
mixture.
3.
Heat
large
fry
pan
with
some
melted
butter.
Spoon
in
balls
of
the
mixture
into
fry
pan.
Do
not
over
crowd.
Flatten
the
balls
into
small
pancakes,
about
1−2
inches
in
diameter.
Cook
each
pancake
1
minute
on
each
side
or
until
golden
brown.
4.
These
pancakes
can
be
used
as
appetizers
or
as
first
course.
For
8
guests,
place
5
pancakes
on
each
plate
with
a
large
tablespoonful
of
sour
cream.
Garnish
with
parsley.
Red Bell Pepper Pancakes68
Salmon Dip
1can
salmon
18
oz.
whipped
cream
cheese
1cup
onions,
finely
chopped
Preparation:
1.
Mix
all
ingredients
and
refrigerate
for
2−4
hours
before
serving.
Salmon Dip69
Salsa with Shrimp
64
jumbo
shrimps
4
16
oz.
jars
of
salsa
&fraq12;
tsp.
salt
&fraq12;
tsp.
pepper
1.
In
large
sauce
pan
heat
the
salsa
until
very
hot.
Stirring
constantly.
2.
Add
in
all
the
shrimp
at
once
and
cook
thoroughly
for
5
minutes.
3.
Place
in
large
serving
bowl.
4.
You
can
serve
this
with
white
rice.
Very
fast
and
delicious
dish
for
the
salsa
lover.
Salsa with Shrimp70
Sausage Dip
3lbs.
skinny
italian
sausage,
frozen
1cup
mayonaise
1cup
sour
cream
1/2
tsp.
pepper
pinch
of
salt
1/2
tsp.
paprika
1tsp.
cayenne
pepper
1.
Cut
sausage
into
1
inch
pieces.
Either
fry
in
frying
pan
or
cook
in
oven.
2.
Mix
mayonnaise,
sour
trial,
pepper,
salt,
paprika
and
cayenne
pepper.
Blend
well
and
refrigerate.
3.
Use
sauce
to
dip
in
sausage.
Serve
with
toothpicks.
Sausage Dip71
Sauteed Mushrooms
2
lbs.
mushrooms,
sliced
in
half
2
garlic
cloves,
chopped
1
tsp.
hot
red
pepper
flakes
1
stick
butter
&fraq12;
Sherry
&fraq12;
cup
Teriyaki
Sauce
2
tbsp.
parsley
1.
In
large
fry
pan
cook
garlic
and
pepper
flakes
in
butter
on
low
heat.
Add
in
mushrooms,
teriyaki
sauce
and
sherry
and
cook
over
medium
heat
until
mushrooms
are
tender.
2.
Remove
mushrooms
and
bring
liquid
to
boil
until
thickened
like
syrup.
3.
Add
in
parsley
and
salt
and
pepper
to
taste.
Return
mushrooms
to
heat
and
serve.
4.
Can
serve
with
any
meat.
Sauteed Mushrooms72
Sauteed Mushrooms in Biscuits
2
Pkgs.
Refrigerated
Biscuits,
raw
&fraq12;
lb.
shitake
mushrooms
&fraq12;
lb.
fresh
mushrooms
&fraq12;
lb.
portabella
mushrooms
2
cups
scallions,
chopped
finely
1
cups
balsamic
vinegar
4
cloves
garlic,
minced
&fraq12;
tsp.
salt
&fraq12;
tsp.
pepper
1
lemon
&fraq12;
stick
of
butter
1.
In
trial
saute
pan
heat
all
mushrooms
in
butter
with
scallions,
garlic,
salt
and
pepper.
When
mushrooms
cooked
and
tender
place
in
blender
or
food
processor
and
pulse
until
finely
chopped.
2.
Place
back
in
saute
pan.
Add
in
balsamic
vinegar
and
the
juice
of
lemon.
heat
for
5
minutes.
3.
Grease
cookie
sheet
if
necessary.
Cut
biscuits
in
half.
To
be
safe
when
doing
this,
place
biscuit
on
counter
and
cut
from
right
to
left
or
maybe
you
can
even
peel
them
apart.
4.
When
the
biscuits
are
separated,
place
a
tbsp.
of
mushroom
mixture
in
the
middle
and
place
the
top
of
the
biscuit
back
on
top.
To
make
sure
the
insides
don’t
fall
out
press
the
whole
perimeter
of
the
biscuit.
5.
Bake
for
8
minutes
on
325°.
Sauteed Mushrooms in Biscuits73
Sesame Chicken
24
chicken
tenders
1cup
sesame
seeds
4tbsp.
dijon
mustard
2tsp.
onion
powder
2cups
mayo
1cup
honey
1.
Grease
baking
trial.
Preheat
oven
to
450.
2.
Combine
dijon
mustard,
onion
powder,
mayo
and
honey.
Dip
chicken
tenders
into
this
mixture
and
then
into
sesame
seeds.
3.
Place
chicken
tenders
on
baking
sheet
and
bake
for
20−25
minutes.
Sesame Chicken74
Spinach and Bacon Dip
1cup
mayonaise
1cup
sour
cream
1pkg.
frozen
chopped
spinach
8slices
of
bacon
1tsp.
garlic
powder
1/2
tsp.
red
pepper
flakes
1.
If
you
can,
cook
the
bacon
in
microwave
until
very
crispy.
Let
cool
and
break
into
tiny
pieces.
2.
Place
spinach
in
strainer
−
squeeze
to
remove
all
excess
water.
3.
In
medium
bowl
add
all
ingredients
well.
4.
Refrigerate
at
least
1
hour.
5.
Serve
with
fruit,
vegetables,
chips
or
breads.
Spinach and Trial Dip75
Spinach Dip
1pkg.
chopped
spinach,
cooked
and
drained
1pkg.
vegetable
soup
mix
18
oz.
sour
cream
1cup
mayonaise
Preparation:
1.
Mix
all
ingredients
well
and
refrigerate
for
8
trial.
2.
Serve
with
crackers.
Spinach Dip76
Sweet Potato Appetizers
240
oz.
cans
sweet
potatoes
1stick
of
butter
2cups
bread
crumbs
2cups
pancake
syrup
1tsp.
salt
1/2
tsp.
pepper
1.
In
bowl
mash
potatoes.
Add
in
butter,
pancake
syrup,
salt
and
pepper.
2.
Make
into
golf
ball
size
balls.
Roll
in
bread
crumbs.
3.
Preheat
oven
to
350
and
bake
for
30
minutes.
4.
Serve
as
an
appetizer
or
with
a
ham
or
turkey
dinner.
Trial Potato Appetizers77
Tomato and Basil Bruschetta
1
loaf
of
french
trial,
makes
24
pieces
4
garlic
cloves
&fraq14;
cup
basil
2
lbs.
seeded
tomatoes,
diced
6
tbsp.
olive
oil
1.
Heat
oven
to
375°.
2.
Cut
bread
into
4
inch
long
pieces.
Brush
pieces
of
bread
with
olive
oil.
Toast
in
oven
for
about
10
minutes
or
until
golden
brown.
3.
After
toasting,
rub
garlic
on
the
toast.
Mix
remaining
olive
oil
and
tomatoes
and
trial
in
bowl.
Add
salt
&
pepper
to
taste.
Top
each
trial
of
toast
with
about
tsp.
of
mixture.
4.
Place
on
dish
and
serve.
Tomato and Basil Bruschetta78
Tomato Potato Skins
8large
baking
potatoes
2tomatoes,
finely
chopped
1cup
shredded
mozzarella
1cup
shredded
cheddar
4green
onions,
chopped
1tsp.
olive
oil
2tsp.
cayenne
pepper
1tsp.
salt
1tsp.
onion
powder
1tsp.
chili
powder
116
oz.
sour
cream
1.
Microwave
potatoes
for
3
minutes
each,
which
should
be
24
minutes.
2.
Cut
potatoes
in
half
lengthwise.
Scoop
out
potato
middles.
3.
In
medium
bowl
combine
potato
middles
with
tomatoes,
mozzarella,
cheddar,
onions,
olive
oil,
cayenne,
salt,
onion
powder
and
chili
powder.
Blend
well.
4.
Spoon
mixture
back
into
potato
shells
and
bake
for
10−15
minutes.
Tomato Potato Skins79
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