APPETIZERS
Crabmeat Roll-Ups
8 ounces cream cheese, softened ¼ cup cocktail sauce 8 ounces of crabmeat ¼ cup shredded Swiss cheese ¼ cup chopped green onion 4 flour tortillas (8 inch)
In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about ½ cup of the mixture onto each tortilla and roll up tightly. Wrap each tortilla in plastic wrap and refrigerate overnight.
Slice rolls into ½-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Fluffy Tuna Pâté
5 slices bacon, cooked 2 – 8 ounce packages cream cheese, softened 2 – 7 ounce cans tuna, drained and flaked 2 tablespoons dry white wine 2 tablespoons lemon juice 1 tablespoons soy sauce 1 teaspoons dill weed 2 tablespoons parsley flakes Lettuce leaves Olive slices
Blend first eight ingredients until smooth. Shape pate on lettuce leaves in shape of fish using olive slices for eyes. You can just make a mount on lettuce leaves if you prefer.
Refrigerate until served.
Shirley Becraft
Party Appetizer
Small party rye bread, sliced Deviled ham Cooked chicken slices Cooked asparagus, fresh or canned Swiss cheese
Spread bread slices with deviled ham. Layer a slice of chicken on ham, add asparagus on chicken, and cheese on asparagus. Hold together with a toothpick. Place on cookie sheet and broil until cheese melts.
Steve LaBroad
Potted Ham
3 ounces butter 8 ounces cooked ham (honey ham is great!) 1 teaspoon English mustard Pinch of cayenne pepper Salt and black pepper
Place all ingredients in a food processor; mix until smooth and well blended. Adjust seasoning to taste. This can be frozen.
Tuna Pâté
1 7-ounce can tuna with oil 2-3 tablespoons brandy 2-3 packages cream cheese 2 hardboiled eggs 1 teaspoon fresh lemon juice Salt and pepper to taste 3 tablespoons shelled, unsalted pistachio nuts 1 10-ounce can beef consommé (with gelatin), chilled Lemon slices Fresh parsley sprigs
Place tuna, oil, brandy in blender or food processor until tuna is well-broken up. Add cream cheese, eggs, lemon juice, salt and pepper, and pistachio nuts one at a time, blending until each is well mixed. Spoon the mixture into a 3-cup mold which is well-greased. Smooth the surface and spread with partially jelled consommé and refrigerate until firm. Unmold. Garnish with lemon slices and parsley.
Peg's Note: Instead of using mold, you can put mixture into a nice crock with lid. This is nice to take to a picnic or party.
Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES