A Touch of Hands Cookbook: Appetizers

A Cookbook To Benefit The International Rett Syndrome Association

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]


Don and Susan J., Shawnee, KS

1/4 C. sugar
3/4 C. brown sugar
8 oz. pkg. cream cheese, softened
1 tsp. vanilla

Beat firmly until smooth. Serve with sliced apples, chilled or at room temperature.


Debbie F., Orem, UT

4 oz. Monterey Jack cheese
4 oz. Parmesan cheese
1 C. mayonnaise
7 oz. green chilies, diced
7 oz. unmarinated artichokes

Combine cheeses and mayonnaise. Melt in microwave until softened (about 1 minute) and stir. Add chilies and artichokes. Serve with Fritos or tortilla chips.


Jamie J., Punxsutawney, PA

1 small jar mild Mexican Cheez Whiz
1 stick margarine, melted
1 8 oz. pkg. cream cheese

Mix on low speed 1 - 2 minutes. Chill. Makes a nice party dip and great dip for snacking with crackers.


Mari W., Laurel, MD

1 round sourdough bread loaf
1/3 C. margarine, divided
2/3 C. chopped green pepper
1/3 C. chopped celery
1/3 C. chopped onion
1 lb. Velveeta cheese, cubed
1 10 oz. pkg. frozen chopped spinach, cooked and drained
1/4 tsp. dried rosemary leaves, crushed

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.


David G., Santa Fe, NM

8 chile pods
1 lb. cooked pork, shredded
2 C. beef stock
1/8 C. lemon juice

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.


Sylvia G., Lafayette, IN

2 lb. ground beef, finely ground
1/2 C. fine bread crumbs
1 medium onion, finely grated
salt and pepper to taste
1 large bottle ginger ale
1 reg. bottle catsup
cooked rice or noodles

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.


Kathy H., Ft. Washington, MD

1 garlic clove
1 large pkg. cream cheese
2 tsp. lemon juice
dash Tabasco sauce
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1 6 oz. can crab meat

Rub sides of dip bowl with garlic clove. Mix all remaining ingredients and moisten with milk to desired consistency. Excellent for crackers or chips.


Connie C., Bartlett, TN

2 egg whites, beaten frothy
2 cans crab meat, drained
1/2 C. onion and celery, finely minced
dash hot sauce
1 C. finely shredded Swiss cheese
thick sliced French bread

Mix all ingredients. Spoon onto French bread that has been toasted on one side. Broil until bubbly and slightly golden.


Diane R., Schaumberg, IL

8 oz. cream cheese
1 C. sour cream
3 oz. pkg. chopped chipped beef
1 tsp. minced onion
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tbsp. dry sherry (optional)
1/2 C. chopped pecans

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.


Connie C., Bartlett, TN

1 8 oz. pkg. cream cheese
1 stick butter (use butter)
12 oz. crab meat, drained
dash garlic powder
dash hot sauce, salt and pepper

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.


Dave J., Minneapolis, MN

1 16. oz. bottle cranberry juice
2 cans frozen orange concentrate
1 can frozen lemon concentrate
1/2 C. sugar
1/2 C. water
1 qt. ginger ale
1 qt. club soda
liquor, if desired

Boil sugar and water. Let cool. Mix with other ingredients in large punch bowl.


Diane R., Schaumberg, IL

1 lb. ground beef
1 lb. spicy pork sausage
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 tsp. oregano
pepper to taste
1 lb. party rye

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.


Betty S., Buffalo, NY

8 oz. cream cheese
1 can tomato soup
1 pkg. Knox gelatin
1 C. celery, finely chopped
1/4 C. onion, finely chopped
1 C. mayonnaise
2 tbsp. lemon juice
2 C. medium shrimp, shredded

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.


Elaine J., Temple Hills, MD

1/4 C. soy sauce
1 tbsp. dark sesame oil
1 tsp. minced garlic
1 tbsp. minced, grated ginger
1/2 tsp. sugar

Combine all ingredients. Marinate fish in refrigerator for 10 minutes to two hours. Makes enough marinade for a pound of fish.

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling