Appetizers

Warm Crab and Artichoke Dip (Leon)

8 oz. Fresh Dungeness Crab                          

1/3 cup chopped sweet onion                      

1 clove garlic minced                                   

2 TBS. butter                                                          

2- 8 oz. pkg. cream cheese                         

½ cup milk

1 TBS. lemon juice

Tabasco sauce to taste ~1/4 tsp.

2 to 3 artichoke hearts chopped

Parmesan cheese (1/4 to ½ cup)

In a large frying pan, sauté the onion and garlic in the butter over medium heat until the onion is tender.  Add cream cheese, milk, and lemon juice to the pan and stir over medium low heat until cream cheese is melted and mixture is smooth.  Put into a shallow pan (a ceramic tart pan works really well).  Sprinkle a little paprika and parmesan cheese on the top.  Bake at 350° until thoroughly heated through (about 15 minutes).  Serve with warm or lightly toasted French Baguette slices, chips, crackers, or toasted pita wedges.

Hot Artichoke Spinach Dip (Melodie)

1 cup chopped artichoke hearts                    

1/2 cup frozen chopped spinach, thawed      

8 oz. cream cheese                                                

1/2 cup fresh grated Parmesan cheese          

1/2 tsp. crushed red pepper flakes

1/4 tsp. salt

1/2 tsp. garlic powder

Dash Ground black pepper

Boil the artichoke hearts and spinach in a cup of water in a small saucepan over medium heat until tender.  About 10 minutes.  Drain in colander.  Heat the cream cheese in a small bowl in the microwave for 1 minute.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.  Serve hot with crackers, or French bread.

Artichoke Squares (Melodie)

2- 6 oz. jars marinated artichoke hearts                  

1 small onion, finely chopped                      

4 eggs                                                         

1/4 cup fine, dry bread crumbs                      

1/8 tsp. pepper                                             

1/8 tsp. oregano

1/8 tsp. Tabasco sauce

1/4 tsp. salt

2 TBS. chopped parsley

2 cups grated cheddar cheese                                                         

Drain artichokes, saving marinade from one jar.  With marinade, sauté onion.  Cut up artichokes.  Beat eggs and add crumbs and seasonings.  Stir in remaining ingredients.  Turn into a greased 8 x 11 inch pan.  Bake at 325° for 30 minutes.  Let cool a little before cutting into squares.  Serve hot or cold.  Good with taco chips.

Bruschetta (Leisa)

6 - 8 medium tomatoes (any kind, fun to use yellow or orange tomatoes for color variation)

1 large red onion

1 bunch cilantro

1 red pepper

2 tsp. ground sea salt

2 tsp. ground pepper

1/2 bottle of Lawry's herb & garlic marinade

Chop all vegetables finely and mix in bowl.  Season with salt, pepper and stir in marinade.  Serve with tortilla chips or toasted baguette slices.

Cheese Ball (Cinda)

2 - 8 oz. pkg. cream cheese

1 1/2 cups finely grated mild cheddar cheese

5 oz. jar Kraft cheese spread (Bacon or Old English)

1 tsp. onion salt

1 tsp. garlic salt

1 TBS. minced parsley (optional)

1 cup crushed pecans

Mix and chill until hard.  Shape and roll in pecans.

Cheese Ball (Jannie)

1- 8 oz. cream cheese

1- 8 oz. low-fat cream cheese

4 green onions chopped

1/2 tsp. dry mustard

2 1/2 tsp.  Bon appetite

Mix all ingredients together and shape into ball.

Salmon Cheese Ball (Leon)

1 - 3 or more 8 oz. cream cheese                           

3/4 to 2 tsp. Johnny's Seasoning                  

1/2 tsp. garlic salt                                         

1 TBS. chopped green onions

8 oz. smoked salmon per 8 oz. cream cheese

Chopped Pecans or walnuts

Allow cream cheese to come to room temperature.  Mix Cream cheese, salmon, seasonings, and green onions.  Form into ball and roll into chopped nuts.  Refrigerate.  Enjoy!

Sausage Cheese Balls (Alena)

Prep Time: 20 min.  Cook Time: 25 min.  Makes: About 4 dozen cheese balls

1 1/2 cups Bisquick mix

1/2 lb. bulk pork sausage

2 cups shredded Cheddar cheese (8 oz.)

1/4 cup grated Parmesan cheese

1/4 cup milk

1/2 tsp. dried rosemary leaves, crushed

1/2 tsp. parsley flakes

Barbecue sauce or chili sauce, for dipping

Heat oven to 350°.  Lightly grease bottom and sides of jelly roll pan.  Stir together all ingredients, using hands or spoon.  Shape mixture into 1 inch balls.  Place in pan.  Bake 20 - 25 minutes or until brown.  Immediately remove from pan.  Serve warm with sauce for dipping.

Hot Cheese Dip (Grandma Morgan)

1 small chopped onion                                                     

1 small can diced green chili peppers             

2 tsp. butter                                                

1 can drained tomatoes (or 1 qt.)                         

2 tsp. flour 

1/2 cup milk

1 - 8oz. Pkg. Monterey Jack Cheese

Dash hot sauce (to taste)

Sauté onion, chili peppers and butter.  Add tomatoes (run through blender-just barely turn on & off).  Blend flour and milk together and add to mixture.  Grate cheese and add.  Stir to smooth.  Add hot sauce.  Serve warm with taco chips.

Nacho Cheese Dip (Spencer)

2 cans of chili

1 bottle of hot sauce (regular size)

1 block of Velveeta cheese

Put in crock pot and heat for 1 hour until cheese is melted.  To speed up the process, you can nuke all of the items in the microwave first. 

Cheese Fondue (Katrina and Mark)

1/2 cup margarine                                                

3 TBS. flour                                                           

2 cups milk                                                           

8 oz. cheese (grated)

1 egg

1 loaf of French bread

Melt margarine in a pot on medium heat.  Add in flour, milk, cheese and egg.  Stir continually until fondue thickens.  Cut French bread into bite-sized cubes and enjoy with the fondue!

Cheese Roll (Grandma Morgan)

1- 8 oz. pkg. cream cheese                                     

1 lb. sharp cheddar cheese (grated)                        

1 tsp. garlic powder               

1 cup chopped nuts   

Chili powder

Beat cream cheese until smooth.  Add grated sharp cheese and garlic powder.  Mix with beater until smooth.  Add chopped nuts.  Roll the mixture into rolls the size of Ritz cracker, and then roll in chili powder. Chill.  Slice about 1/4” thick and serve on crackers.  This is a big recipe, but it freezes up to 6 months.

Mozzarella Cheese Sticks (Stefanie)

                        2 eggs, beaten                                                      

                       1/4  cup water                                                      

                       1 1/2 cups Italian seasoned bread crumbs               

                       1/2  tsp. garlic salt                                                 

                       1- 16 oz. pkg. mozzarella cheese sticks

                       2/3 cup all-purpose flour

                       1/3 cup cornstarch

                       1 quart oil for deep frying

In a small bowl, mix the eggs and water.  Mix bread crumbs and garlic salt in a medium bowl.  In a medium bowl, blend flour and cornstarch.  In a large heavy saucepan, heat the oil to 365°.  One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in bread crumbs and finally into the oil.  Fry until golden brown, about 30 seconds.  Remove from heat and drain on paper towels.  A little tip:  Break the cheese sticks in half and then do the whole process!

Parmesan Mushrooms (Melodie)

12 medium mushrooms                                         

2 TBS. olive oil                                                      

2 small cloves garlic, chopped                              

1/3 cup seasoned bread crumbs                              

3 TBS. parmesan cheese

1/8 tsp. oregano

1/2 tsp. salt

1 TBS. parsley, chopped

2 TBS. olive oil

Wash mushrooms, break off stems and remove a little meat to make a deeper cavity for the stuffing. Chop stems and scraped meat.  Sauté garlic and chopped mushrooms in the oil. Combine remaining ingredients, setting aside additional oil, with the sautéed mixture. Pile into mushroom caps.  Place mushrooms in a casserole greased with additional oil. Bake at 400° for 15 - 20 minutes.

  

Debbie’s Salsa

2.5 lbs. tomatoes (any kind)

1/2 large onion

1/2 green bell pepper

1/4 red bell pepper

¾ Anaheim pepper

¾ Jalapeno pepper

One handful of cilantro

1 1/4 tsp. salt, seasoned salt, and pepper

2 tsp. lemon juice

1/2 – 3/4 tsp. garlic

Using either a blender or food chopper, cut tomatoes in quarters and place into blender.  Chop into small pieces.  The tomatoes may be frothy.  Place in bowl.  Cut onions and peppers into small pieces.  Chop one handful of cilantro (with the stems are okay too). Add remaining ingredients and stir.  Serve with chips!

Salsa (Jannie)

2 Cans Black Beans (drained & rinsed)

1 Can Rotel-Mexican tomato

1 Can Herdez Salsa Casera

1 Can shoe peg corn

Diced tomatoes

1 1/2 TBS. lime juice or juice from half a lime

Cilantro

4 green onions

1 yellow pepper

1 red pepper

  

Classic Spinach Dip (Alena)

1 pkg. frozen spinach, thawed and chopped

1 cup mayonnaise

2 cups sour cream

1 pkg. vegetable soup mix

1 (10 oz.) can of water chestnuts, drained and chopped

3 green onions chopped - optional

1 large sour dough or pumpernickel bread

In bowl, mix ingredients - except bread.   Cut hole in bread and take out bread.   Put dip in bread. Cover and refrigerate for 2 hours.  Use saved bread to put around the outside of dip and serve.

No-Cook Spring Rolls (Heather)

Vietnamese Rice Paper

Spring (Green) Onion chopped

Diced tomatoes

Grated carrot

Shredded lettuce

Mint

Chicken, tuna, ham or shrimp

Soak Vietnamese rice paper in warm water until soft.  Mix desired amounts of onion, tomato, carrot, lettuce, mint and meat.  Spoon mixture onto flat rice paper.  Roll rice paper, taking in ends, and refrigerate for at least 10 minutes until paper is no longer damp.

Serve with Soy or Sweet Chili Sauce.

  

Tex Mex Dip (Jannie)

1- 16 oz. can refried beans                                                        

3 med. Avocadoes

1 TBS. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1 cup sour cream

1/3 cup mayonnaise

1/2 cup taco seasoning (1/2 TBS.)

3 medium tomatoes diced

1/2 bunch green onions sliced

2 cups shredded cheddar cheese

1- 6 oz. can sliced olives

Mash beans and avocado’s and mix with lemon juice, salt and pepper.  Mix sour cream, mayonnaise and taco seasoning.  Put each layer on a platter in this order: Bean mixture, sour cream mixture, tomatoes, onions, cheese, olives.  Serve with tortilla chips.  Usually served as an appetizer.

Vegetable Dip (Jannie)

1 cup sour cream

1 cup mayonnaise

1 tsp. grated onion

2 tsp. dill weed

2 tsp. Bon appetit

Mix & refrigerate.