Super Recipes
If you’re in need of tried-and-true appetizer recipes
for a Super Bowl party or a Saturday night gathering, here
are ones we printed in November, 1989.
Keep the pantry filled with these ingredients and you can have quick hors d'oeuvres in just a few minutes.
Brandied blue cheese
1 package (8
ounces) blue cheese, crumbled
1 package (8 ounces) cream
cheese, softened
1⁄8 teaspoon nutmeg
1⁄3 to 1⁄2 cup brandy
Combine cheeses and blend by hand. Blend in nutmeg and brandy until dipping or spreading consistency is reached. Refrigerate 3 to 4 days before serving. Serve with raw vegetables as a dip or with crackers as a spread. Makes 4 to 6 servings.
-- Bob Wunderlich, Frankfort
Old English crabby
1 stick butter or margarine
1 jar (5 ounces) Old English
cheese
1⁄4 teaspoon garlic
1 1⁄2 teaspoons mayonnaise
1 can (7 ounces) crab meat
Combine butter and cheese. Add other ingredients and mix thoroughly. Spread on 12 halves of English muffins. Cut into quarters. Bake at 350 degrees, or broil, until brown. These can be frozen before baking.
-- Trudie Harrison, Cynthiana
Jezebel sauce
1 jar (18 ounces) pineapple preserves
1 jar (18 ounces)
apple jelly
5 ounces horseradish
1 ounce dry mustard
1 teaspoon black pepper
1 package (8 ounces) cream cheese
Combine preserves, apple jelly, horseradish, dry mustard,
and pepper in a blender. Blend well. Spread over a block
of cream cheese and serve with cocktail crackers.
-- Mary
B. Goss, Corinth
Hot crab cocktail spread
1 package (8 ounces) cream cheese,
softened
1 tablespoon milk
2 teaspoons Worcestershire sauce
1 can (7 1⁄2 ounces)
can crab meat
2 tablespoons chopped green onion
2 tablespoons slivered
almonds
Combine cream cheese, milk and Worcestershire sauce
and mix well. Drain and flake can of crab meat. Add crab
meat to cream cheese mixture along with chopped green
onion. Turn into a greased 8-inch pie plate or a small,
shallow baking dish. Top with slivered almonds. Bake
in 350-degree oven for 15 minutes or until heated through.
Garnish with parsley sprig and serve with assorted crackers.
Keep warm over a candle warmer. Makes 12 servings.
-- Betty
M. Wray, Berea
Fish on a raft
1 can (16 ounces) salmon, drained
1 stick sweet butter,
softened
Mash drained salmon and butter together. Mix well. Use a favorite mold, or mound on greens dotted with small clumps of cranberries. Serve with an assortment of crackers. Makes 8 servings.
-- Grace Logston, Danville
Hot appetizers
1 package (8 ounces) cream cheese
1 stick butter, softened
1 egg, well beaten
3 tablespoons onion soup mix
1 small can mushrooms, drained
and chopped fine
1 loaf salt-rising bread, sliced
Mix cream cheese and softened butter. Add egg and onion soup mix. (Stir the onion soup mix before measuring.) Add mushrooms. Cut slice of bread in four pieces. Put 1 heaping teaspoon of mixture on bread pieces. Bake in 350-degree oven for 15 minutes.
-- Ruth Hoskins, Maysville
Zucchini pizza appetizer
3 cups thinly sliced zucchini
1⁄2 teaspoon margarine,
melted
1 cup biscuit mix
1⁄2 cup grated Parmesan cheese
1⁄2 cup finely
chopped onions
2 tablespoons parsley
1⁄2 cup vegetable oil
1⁄2 teaspoon seasoned
salt
Dash pepper
1⁄4 teaspoon garlic
4 eggs, slightly beaten
Preheat oven to 350 degrees. Mix all ingredients together. Pour onto a greased 13-by-9-inch pan. Bake for 25 minutes. Cut into squares. Best served hot. (Can be reheated in a microwave oven.) Makes 8 servings.
-- Debbie Moberly, Lexington
Fast and easy appetizers
2 packages (8 ounces)
cream cheese
Pepper jelly, red and green
Place cream cheese on separate plates. Spread green pepper jelly on one and red pepper jelly on the other. Serve with crackers.
-- Glenda Meyer, Lexington
Asparagus canapes
20 slices thin white bread
3 ounces blue cheese
1 package (8 ounces) cream cheese,
softened
1 egg
20 canned asparagus spears
1⁄2 pound melted butter
or margarine
Trim crusts from bread, then flatten with rolling pin. Blend cheeses and egg in small bowl. Spread evenly on each slice of bread. Roll 1 spear of asparagus in each bread slice. Fasten with toothpick. Dip in melted butter. Place on cookie sheet and freeze. Slice frozen rolls into 3 equal parts. Return to freezer. When ready to use, bake at 400 degrees for 15 to 20 minutes or until lightly browned. Serve hot. Makes 60 canapes.
-- Florence Johnson, Frankfort
Marmalade meatballs
1 egg
1⁄2 cup water
1 pound ground chuck, twice ground
1⁄2 cup breadcrumbs
1⁄4 teaspoon salt
2 teaspoons horseradish
1 cup water chestnuts, finely chopped
2⁄3 cup orange
marmalade
1 clove garlic, finely minced
2 tablespoons soy sauce
2 tablespoons lemon juice
1⁄3 cup water
In a medium bowl, beat egg and 1⁄2 cup water. Blend in ground chuck, breadcrumbs, salt, horseradish, and water chestnuts. Shape mixture into 3⁄4-inch
balls. Place meatballs on foil-lined baking sheet.
Bake in preheated, 350-degree oven for 30 minutes or
until lightly browned.
While meatballs are cooking, make sauce by combining remaining ingredients in a saucepan. Heat slowly, stirring often. Place cooked meatballs in a serving dish and cover with sauce. If making in advance, place meatballs and sauce in covered container and refrigerate. Heat slowly before serving. Makes 24 servings.
-- Kaye Doller, Lexington
Vegetable bars
2 packages refrigerated crescent rolls
2 packages (8 ounces)
cream cheese, softened
1⁄2 cup mayonnaise
1 envelope ranch dressing
1 cup each of the following:
Green peppers, finely chopped
Green onions, finely chopped
Tomatoes, finely chopped
Carrots, finely chopped
Cauliflower, finely chopped
Broccoli, finely chopped
Mushrooms, finely chopped
Cheddar cheese, finely shredded
Open packages of crescent rolls and cover bottom of 2 jellyroll pans (10 1⁄2
by 15 inches); flatten into a crust. Bake at 350 degrees
for 7 to 8 minutes. Cool. Mix cream cheese, mayonnaise
and dressing mix. Spread over cool crust. Sprinkle
vegetables and cheese over top and press down. Chill
2 hours. Can be made the night before and refrigerated.
Makes 40 servings.
-- Judy W. Moore, Owingsville
Stuffed mushroom caps
12 large mushrooms
1⁄4 cup vegetable oil
7 1⁄2 ounces flaked crab
meat
1 egg, beaten
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons chopped onion
2 tablespoons melted butter
1⁄2 cup soft bread crumbs
Clean mushrooms and remove stems. Combine rest of
ingredients except for butter and 1⁄4 cup bread
crumbs. Place mixture in mushroom caps. Combine butter
and remaining bread crumbs. Sprinkle on top of mushrooms.
Place in greased baking dish and bake for 15 minutes
at 375 degrees.
-- Doris Fox, Frenchburg
Ranch mold spread
2 teaspoons unflavored gelatin
1⁄4 cup cold water
1 pint dairy sour cream
2 packages (2 ounces) dry ranch
salad dressing mix
1⁄2 cup chopped chives or parsley,
fresh or dried
1 pint small-curd cottage cheese
Leaf lettuce, cherry tomatoes,
parsley
Oil a 3-cup copper mold or container of your choice. In small saucepan, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Cook over moderate heat until mixture comes to a boil and gelatin is dissolved. In blender or food processor fitted with a metal blade, combine dissolved gelatin, sour cream, dry dressing mix, chopped chives or parsley, and cottage cheese until well blended. Pour mixture into prepared mold. Cover with plastic wrap. Refrigerate until firm. This mold may be refrigerated up to 2 days.
Unmold onto a tray covered with leaf lettuce and garnish with cherry tomatoes and parsley. This spread can be used with assorted crackers or raw vegetables. It can be made up to 2 days ahead of time and kept refrigerated. Makes 10 to 12 servings.
-- Greg Cecil, West Liberty
Dessert cheese ball
2 packages (8 ounces) cream cheese,
softened
1 package (3 ounces) vanilla instant pudding, uncooked
1
can (8 ounces) crushed pineapple, drained
Mix ingredients. Roll into a ball and chill overnight. Serve with cinnamon graham crackers. Makes 18 to 20 servings.
-- Cindy Holdren, Lexington
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