Here they are...a collection of appetizers coming at you straight from the 1960's......you can't help but get a little nostalgic. Enjoy!
ROQUEFORT CHEESE BALL
in recent years cheese balls (mixtures of cheese, seasoning and ofter butter or cream) have become popular hors d'oruvres to serve with drinks/punch. they are also often found on trays of assorted cheeses. By combining a small amount of Roquesfort with cottage cheese, instead of a larger amount with butter, it is possible to create a cheese ball with an excellent flavor.
6 ounces cottage cheese
1 ounce Roquefort cheese
1/2 tsp dry mustard
2 tbs chopped parsley
2 tbs chopped chives or green onions
drain any moisture from cottage cheese and force through a sieve, crumble Roquefort and add to cottage in medium bowl. Add remaining ingredients, mix well, form a ball wrap in plastic wrap and chill at least 8 hours prior to serving.
PUNCH PARTY SNACKS
1/2 pound twice ground beef
1 egg
1/2 cup bread crumbs
1/3 cup 7-up
1/2 tsp garlic salt
1/2 tsp onion salt
24 small stuffed green olives
combine beef, egg bread crumbs, 7-up and seasonings in medium bowl. Mix well. Place one tbs of meat mixture into palm of your hand and flatten; place an olive into the center of meat and mold meat around olive. Place meatballs on broiler pan and into oven 2 inches away from broiler. broil on Hi for 6 to 8 minutes (watch closely) turn once during the time allowed to cook. Insert toothpick into each meatball and serve hot.
YIELDS; 24
NIPPY CHEESE DUNK
1 1/2 cups cottage cheese sieved
1/4 cup low-fat yogurt
2 tsp prepared mustard
1 tbs minced parsley
1 tsp seasoned salt
1/4 tsp grated lemon rind
in small bowl, combine cottage cheese and yogurt. Add remaining ingredients. Stir to blend. Chill for at least 4 hours. Serve with crisp vegetables.
YIELDS: 2 CUPS
HOT CRAB CANAPES
6 ounces crab meat canned or fresh
2 3oz pkgs of cream cheese
1/4 cup cream
1/4 cup mayonanaise
1 tsp minced onion
1/2 tsp chives
1/2 clove garlic crushed
pinch salt
1/4 cup lemon juice
1/4 ts Worcestershire sauce
2 drops Tabasco
salted crackers or toast
whip the cream cheese and cream until smooth. Beat in the mayonnaise. Add the onion, chives, garlic and salt. Blend well. Marinate crab meat in lemon juice. Drain. Fold into the sauce. Add Worsestershire sauce and Tobasco. To serve spread on crackers or toast (baguette is a nice 21st century substitution). Place on broiler pan and broil until brown and bubbly. This mixture may also be served cold as a dip.
YIELDS: 2 CUPS
SHRIMP HOR D'OEUVRES
1 pound fresh shrimp chopped and cooked
1 tbs minced onion
` tsp minces celery
1 tsp minced green onion
2 tsp lemon juice
1/2 tsp grated lemon rind
1/4 ts salt
1 to 4 drops Tabasco sauce
black pepper
3/4 cup mayonnaise
mix shrimp, onion and celery, with lemon juice, mayo and rind add seasonings to taste.
on rounds of baguette* place one tsp of shrimp mixute on each.
YIELDS; 36 servings
*this recipes calls for 36 pieces of white bread with cut out silver dollar sized rounds. I say baguette!
GO HERE FOR MORE
ROQUEFORT CHEESE BALL
in recent years cheese balls (mixtures of cheese, seasoning and ofter butter or cream) have become popular hors d'oruvres to serve with drinks/punch. they are also often found on trays of assorted cheeses. By combining a small amount of Roquesfort with cottage cheese, instead of a larger amount with butter, it is possible to create a cheese ball with an excellent flavor.
6 ounces cottage cheese
1 ounce Roquefort cheese
1/2 tsp dry mustard
2 tbs chopped parsley
2 tbs chopped chives or green onions
drain any moisture from cottage cheese and force through a sieve, crumble Roquefort and add to cottage in medium bowl. Add remaining ingredients, mix well, form a ball wrap in plastic wrap and chill at least 8 hours prior to serving.
PUNCH PARTY SNACKS
1 egg
1/2 cup bread crumbs
1/3 cup 7-up
1/2 tsp garlic salt
1/2 tsp onion salt
24 small stuffed green olives
combine beef, egg bread crumbs, 7-up and seasonings in medium bowl. Mix well. Place one tbs of meat mixture into palm of your hand and flatten; place an olive into the center of meat and mold meat around olive. Place meatballs on broiler pan and into oven 2 inches away from broiler. broil on Hi for 6 to 8 minutes (watch closely) turn once during the time allowed to cook. Insert toothpick into each meatball and serve hot.
YIELDS; 24
NIPPY CHEESE DUNK
1 1/2 cups cottage cheese sieved
1/4 cup low-fat yogurt
2 tsp prepared mustard
1 tbs minced parsley
1 tsp seasoned salt
1/4 tsp grated lemon rind
in small bowl, combine cottage cheese and yogurt. Add remaining ingredients. Stir to blend. Chill for at least 4 hours. Serve with crisp vegetables.
YIELDS: 2 CUPS
HOT CRAB CANAPES
6 ounces crab meat canned or fresh
2 3oz pkgs of cream cheese
1/4 cup cream
1/4 cup mayonanaise
1 tsp minced onion
1/2 tsp chives
1/2 clove garlic crushed
pinch salt
1/4 cup lemon juice
1/4 ts Worcestershire sauce
2 drops Tabasco
salted crackers or toast
whip the cream cheese and cream until smooth. Beat in the mayonnaise. Add the onion, chives, garlic and salt. Blend well. Marinate crab meat in lemon juice. Drain. Fold into the sauce. Add Worsestershire sauce and Tobasco. To serve spread on crackers or toast (baguette is a nice 21st century substitution). Place on broiler pan and broil until brown and bubbly. This mixture may also be served cold as a dip.
YIELDS: 2 CUPS
SHRIMP HOR D'OEUVRES
1 pound fresh shrimp chopped and cooked
1 tbs minced onion
` tsp minces celery
1 tsp minced green onion
2 tsp lemon juice
1/2 tsp grated lemon rind
1/4 ts salt
1 to 4 drops Tabasco sauce
black pepper
3/4 cup mayonnaise
mix shrimp, onion and celery, with lemon juice, mayo and rind add seasonings to taste.
on rounds of baguette* place one tsp of shrimp mixute on each.
YIELDS; 36 servings
*this recipes calls for 36 pieces of white bread with cut out silver dollar sized rounds. I say baguette!
GO HERE FOR MORE
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