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Appetizers

December 24, 2009 - Kathie Evanoff
Here are a few more appetizers for holiday entertaining.

BUFFALO CHICKEN DIP 4 Boneless, skinless chicken breasts 1 12 Oz. Bottle Frank's Louisiana Hot Sauce ( wing sauce) 2 packages ( 8 Oz.) cream cheese, softened 1 16 Oz. bottle of Bleu Cheese salad dressing 8 Oz. Shredded sharp Cheddar cheese Boil chicken in a large saucepan until cooked through and tender. Cool and shred with two forks. Preheat oven to 350 degrees. Combine chicken with hot sauce in a 13X9 inch pan, spreading to form an even layer. In a large saucepan over medium heat, combine cream cheese and dressing, stirring until smooth and hot. Pour mixture evenly over chicken mixture in pan, and bake uncovered for 20 minutes. Remove from oven and spread with shredded Cheddar. Return to oven for 10 minutes, then allow to stand for ten minutes before serving. Serve with celery sticks and tortilla chips or crackers.

HOT CHEESE AND CRAB DIP 1 61/2 or 71/2 oz. can of crabmeat 1 10oz stick of charp chedder cheese 1 8oz. pkg.sliced sharp processed chedder cheese 1/4 Cup butter 1/2 cup sauterne (inexpencive chardonnay will do) Cut cheese into small pieces. combine in a sauce pan with butter and wine. stir over low heat until cheese melts. stir in schredded crabmeat and continue cooking to heat thru. pour into chafing dish . Serve with chunks of crusty french bread.......dip in and enjoy.....(use large loaf of french bread makes 3 Cups

BAKED GREEN PEPPERS quarter large bell peppers---inside of each quarter place: 1thin slice of garlic 1thin slice tomato (peeled) 1/2 of an anchovie 1piece (pea size) butter 1 or 2 drops olive oil Bake 350 oven 35 to 40 min Serve either warm or cold as appetizers.

STUFFED BLACK OLIVES large black pitted olives small pieces of chedder and anchovies stuff olives with cheese and/or anchovies some of each are fun marinate in mixture of: 1/2 wine vinegar 1/2 olive oil let marinate until ready to serve (I make in the morning) ARTICHOKE SQUARES 1 Tbl. chopped parsley 4 eggs 1/2 tsp. salt 1/4 tsp. pepper 1 bunch green onions, chopped 6 crumbled soda crackers 1/2 lb. sharp chedder grated 2 6oz. jars marinated artichoke hearts 1 clove garlic, chopped Fry onions and garlic in oil drained from artichokes. chop artichoke hearts in small pieces beat eggs and add to artichokes add other ingredients, one at a time pour into a well greased 8x8 pan. Bake 40 min. at 325F. Pour offf excess oil......when cool cut into 1-inch squares and remove from pan Makes 36

 
 

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