Appetizers
Appetizers aren't just openers for large fancy meals anymore. They are great for parties and after school snacks as well. Here are some of my favorites and hopefully soon to be some of your favorites. If you have a recipe you'd like to see here... just email me at the link provided below. :)
Hi Susan, I so enjoy your recipes and want you to have a favorite one of mine for a fast appetizer when friends drop by. I usually double this recipe because if my family gets to the Spinach Balls first there aren't any left for company. Hope you and your readers enjoy these delicious little balls.
Thank you Shirley
srmac1624@aol.com
SPINACH BALLS
2 pkgs (10 oz each) frozen chopped spinach
1 large onion chopped fine
4 eggs beaten
3/4 cup melted margarine ( I use stick parkay)
1/2 tsp. salt
1/2 cup grated parmesian cheese
2 cups herb stuffing mix
Cook spinach and drain real good. Mix with other ingredients and chill about 1 hour. Make into small balls and place on cookie sheets lined with parchment paper. Bake 350 degrees for 15 minutes. These freeze well so I always keep some in the freezer. They can be eaten at room temperature or reheated in the microwave for about 25 seconds on high max. Enjoy!
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HOMERUN DIP
1 envelope dry salad dressing mix (ranch is good)
16 oz. sour cream
Parsley flakes (to taste)
Pimento bits (to taste)
Sesame stick crackers
Fresh vegetables, cut up
Mix dry salad dressing mix, sour cream, parsley and pimento. Put dip in bowl in center of large platter. Arrange crackers and vegetables around dip. |
YUMMY FRUIT DIP
16 oz. container of Cool Whip
2 8oz. strawberry yogurt
Red food coloring
Assorted sliced fresh fruits
Mix Cool Whip and yogurt with a spoon until well blended, add a few drops of red food coloring (it should be a nice pink color). Refrigerate. Prepare fruits. I use kiwi, strawberries, pineapple, apple, and honeydew melon. Put yogurt dip in bowl in center of large platter and arrange fruits around it. |
CARMEL CORN
1 pound brown sugar
1 cup white corn syrup
1 teaspoon salt
1 teaspoon butter flavoring
2 sticks margarine
8-10 quarts popped corn
Mix first 5 ingredients and bring to a boil. Boil about 5 minutes. Pour over popped corn. Put on baking pans. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Remove and cool. |
MINI TACO SANDWICHES
1 pound ground beef
1/2 cup chopped onion
8 oz. tomato sauce
1 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 1/2 cups corn chips, crushed
Hamburger buns, split and toasted
Shredded lettuce
Diced tomato
Shredded cheese
Hot sauce, optional
In skillet, cook ground beef and onion until meat is browned and onion tender. Add tomato sauce, worchestershire sauce, salt, chili powder, garlic powder, and mix well. Simmer 10 minutes. Fold in crushed corn chips. Immediately spoon onto bottom halves of buns. Top with lettuce, tomato, cheese and top of bun. Pass the hot sauce.
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