A Touch of Hands Cookbook: AppetizersA Cookbook To Benefit The International Rett Syndrome AssociationAPPLE DIPDon and Susan J., Shawnee, KS
1/4 C. sugar Beat firmly until smooth. Serve with sliced apples, chilled or at room temperature. ARTICHOKE CHEESE DIPDebbie F., Orem, UT
4 oz. Monterey Jack cheese Combine cheeses and mayonnaise. Melt in microwave until softened (about 1 minute) and stir. Add chilies and artichokes. Serve with Fritos or tortilla chips. CHEESE DIP AND SPREADJamie J., Punxsutawney, PA
1 small jar mild Mexican Cheez Whiz Mix on low speed 1 - 2 minutes. Chill. Makes a nice party dip and great dip for snacking with crackers. CHEESY SPINACH DIPMari W., Laurel, MD
1 round sourdough bread loaf Cut slice from top of bread. Remove center leaving 1 inch shell. Cut removed bread into bite size pieces and reserve. Brush sides of shell with 3 tbsp. melted margarine. Place on cookie sheet with reserved bread. Bake at 350 degrees for 20 minutes. Sauté green pepper, celery and onions in remaining margarine until tender. Add processed cheese spread. Stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly while stirring constantly. Pour into bread shell. Serve with reserved bread. CHILE SAUCEDavid G., Santa Fe, NM
8 chile pods Clean and devein chile pods; add water to cover the chile pods. Add garlic and oregano and simmer until soft. Blend chile pods then colander using pot water to yield two cups sauce. In blender, mix chile sauce, beef stock, lemon juice, oregano, cumin, salt and pepper. Shred precooked pork and brown in large skillet. Add chile sauce and simmer uncovered for 30 minutes. This can be used as the chili sauce for enchiladas, tacos, burritos, etc. COCKTAIL MEATBALLSSylvia G., Lafayette, IN
2 lb. ground beef, finely ground Mix beef, bread crumbs, onion, salt and pepper well and make meatballs the size of a walnut. Bring ginger ale and catsup to a boil. Drop meatballs into boiling mixture. Cook 10 minutes. Meatballs will float as they cook. Refrigerate overnight. The next day, remove all of the grease from the top. Reheat meatballs covered with sauce in chafing dish and serve with rice or noodles. CRAB MEAT DIPKathy H., Ft. Washington, MD
1 garlic clove Rub sides of dip bowl with garlic clove. Mix all remaining ingredients and moisten with milk to desired consistency. Excellent for crackers or chips. CRAB PUFFSConnie C., Bartlett, TN
2 egg whites, beaten frothy Mix all ingredients. Spoon onto French bread that has been toasted on one side. Broil until bubbly and slightly golden. HOT BEEF DIPDiane R., Schaumberg, IL
8 oz. cream cheese Beat cream cheese and sour cream until fluffy. Blend in remaining ingredients except pecans. Spread in a shallow 12" round dish. Sprinkle pecans on top. Bake at 350 degrees for 20 minutes. Serve with Bugles or Fritos. HOT CRAB DIPConnie C., Bartlett, TN
1 8 oz. pkg. cream cheese Melt cream cheese and butter; stir until smooth (you can do this in a microwave on 50% power). Add remaining ingredients, stir well and re-heat. Serve hot with toasted baguette slices. Makes approximately 3 cups dip. PARTY PUNCHDave J., Minneapolis, MN
1 16. oz. bottle cranberry juice Boil sugar and water. Let cool. Mix with other ingredients in large punch bowl. SAUSAGE CHEESE APPETIZERSDiane R., Schaumberg, IL
1 lb. ground beef Brown ground beef and sausage until fully cooked. Drain well. Melt Velveeta and add remaining ingredients. Mix well. Spread on party rye. Bake at 350 degrees for 10 minutes. SHRIMP DIP MOLDBetty S., Buffalo, NY
8 oz. cream cheese Cream together cream cheese, tomato soup and gelatin. Bring to a boil and let it cool to room temperature. Add celery, onion, mayonnaise, lemon juice and shrimp. Pour into a mold and refrigerate. SOY SAUCE SEAFOOD MARINADEElaine J., Temple Hills, MD
1/4 C. soy sauce Combine all ingredients. Marinate fish in refrigerator for 10 minutes to two hours. Makes enough marinade for a pound of fish. Copyright © Deborah Schilling/Thomas Bundy |