Appetizer Recipes 1

Just 4 u

Anchovy Antipasto

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.

4. Serve.

Apple and Brie Fondue

2 lbs. brie cheese
5 apples, peeled and cut into slices
Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Artichoke Dip

1 can artichoke hearts, chopped up
5 scallions, chopped
6 garlic cloves, minced
2 tsp. butter
1 8 oz. whipped cream cheese
2 cups sour cream
1 cup muenster cheese
1. Preheat oven to 350 degrees.
2. Grease small baking dish.
3. In medium bowl combine all ingredients.
4. Place in greased baking dish and bake for 10 minutes.
5. Serve with crackers.

Artichoke Dip

2 can artichoke hearts, drained and chopped up
2 cup mayonaise
1 cup parmesan cheese
Preparation:
1. Mix all ingredients together and place into medium bakin g dish.
2. Bake for 10 minutes and serve with crackers.

Artichokes and Shrimp Dip

8 whole artichokes
¼ cup olive oil
¼ cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4½ oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ cup onion, minced
1. Wash and trim artichokes leaves. Cook artichokes in boiling
water. About 1 inch deep. Add to the water lemon juice, salt,
pepper, bay leaf, tarragon and rosemary. Cook for about 45
minutes or until leaves pull off easily.
2. To make shrimp sauce you add mayonnaise, mustard,
Worcestershire sauce, onions and shrimp. Mix all ingredients
well.
3. Place shrimp dip in ramekins and artichokes on one plate each.
Makes nice appetizer or first course.

Arugala Salad with Balsamic Vinegar Dressing 

 3 garlic cloves, chopped
1½ lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
½ cup olive oil
2 shallots, minced
¼ tsp. salt
1. In small bowl or blender mix together garlic, balsamic
vinegar, olive oil, shallots and salt.
2. In large bowl add in arugala and tomatoes. Pour over dressing and
serve.

Asparagus Cream Cheese Spread

 1 16 oz. whipped cream cheese
2 cans asparagus
4 scallions, chopped
3 tbsp. horseradish sauce
6 slices bacon
pinch salt
1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.
2. Place all ingredients into food processor or blender. Mix well.
3. Refrigerate for 1 hour before serving.
4. Serve with vegetables, breads or crackers.

Baby Reubens

40 slices of party rye
2 pkgs. of shredded swiss cheese
1 10 oz. can sauerkraut, rinsed
1/2 lb. sliced corn beef
dijon mustard
1. Place bread on baking sheet. Broil for 2 minutes.
2. Arrange corn beef, mustard and sauerkraut on bread.
3. Broil for 5 minutes.
4. Serve.

Bacon and Chunky Clam Dip

10 slices well done bacon, crumbled
2 6 oz. cans minced clams
½ cup sour cream
8 oz. softened cream cheese
2 scallions, finely chopped
½ tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. white horseradish sauce
½ cup finely chopped red pepper
1. Blend all ingredients in medium mixing bowl and refrigerate
for 2 hours before serving.
2. Can be served with torn pieces of italian bread or chips.

Bacon Wrapped Scallops

24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder
Preparation:
1. Preheat broiler.
2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
3. Wrap scallop with bacon strip and secure with toothpick.
4. Sprinkle salt mixture on scallop.
5. Place in broiler for 5−8 minutes.
6. Serve.

Baked Artichoke Pastry

1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano
1. Preheat oven as indicated on biscuit can.
2. Combine all ingredients in bowl.
3. Separate biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10 minutes and serve.

Baked Artichoke Dip

1 Rye or Pumpernickel Bread, Round
1 lb. shredded cheddar cheese
7 green onions, chopped
1 can artichoke hearts, chopped
1 16 oz. sour cream
1 8 oz. whipped cream cheese
1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped
1. Preheat oven to 350.
2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.
3. In small saute pan cook onions and garlic in 1 tbsp. butter.
4. In medium bowl combine all ingredients and blend well. Add in the onions
and garlic mixture and blend well.
5. Scoop into bread mixture.
6. Place top of bread back on.
7. Cover bread completely in aluminum foil and bake for 60 minutes.
8. Serve with the pulled out bread or other breads or crackers.

Baked Clams

 48 littleneck clams
1½ cups bread crumbs
4 cloves garlic, minced
4 tbsp. roasted peppers, minced
4 tbsp. olive oil
1 tbsp. oregano
1. First clean clams. Pry them open with a butter knife (it is
safer than steak knife). Cut out the clam and reserve in bowl.
Save one side of the clam shell for serving. We will need 48
halves.
2. In small bowl combine bread crumbs, garlic, peppers, oil and
oregano. Mix well. Now with the clams, I prefer to chop up all
the clams into little pieces (my preference). If you choose to
chop them up mix the chopped clams with other ingredients and
spoon mixture into clams shells. If you choose not to, take
whole clams and place back in shell and spoon mixture over clam.
3. Place clams on large cookie sheet and bake for about 10
minutes. If you like you can garnish with parmesan cheese and
lemon.
4. Please make sure before placing clam back into shell that you
clean them well.

Barbecue Cocktail Meatballs

2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Preparation:
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into
small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let
simmer on low for 10 minutes.
3. Serve with toothpicks.

Barbecue Mini Meatballs

2 lbs. chopmeat
2 cups barbecue sauce (any brand)
2 eggs
1 cup italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining
barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue
sauce.

Bell Pepper Dip

1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 cup sour cream
1 cup mayonnaise
2 tsp. parmesan cheese
1 tsp. paprika
1/2 tsp. parsley
1 tbsp oil
1. Cut and remove the seeds from the peppers. Chop the peppers into small pieces
and saute in heated oil for 5−10 minutes. Remove from heat and place in food
processor or blender.
2. Add in all ingredients and blend until smooth.
3. Refrigerate for at least 30 minutes.

Cancun Stuffed Mushrooms

2 lbs. mushroom, cleaned and stemed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.

Cannelloni Brushetta

2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
1. In food processor or blender combine beans, olive oil, salt and pimentos.
Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching
carefully not to burn.
4. Serve on nice dish.

Caper and Garlic Vegetable Dip

2 tbsp. capers
3 tbsp. parsley
5 garlic cloves, chopped
½ cup chives
1 egg
1 tsp. dijon mustard
1 cup sour cream
¼ cup vegetable oil
½ cup olive oil
½ tsp. pepper
¼ tsp. salt
2 tsp. lemon juice
Food Processor or Blender
1. In food processor or blender combine capers, garlic, chives
and parsley. Process until chopped fine.
2. Add in the egg, mustard, salt, pepper and lemon juice. For
about 5 seconds.
3. Put the processor on slow blend and and in the olive and
vegetable oil. When done it should have the consistency of
mayonnaise.
4. Add in the sour cream and blend well again. Taste to see if
it needs more salt, pepper or lemon juice.
5. Chill overnight and serve with fresh vegetables.

Cheese Ball Spread

1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
Preparation:
1. In medium bowl add all ingredients aand blend well. You might want to use your
bare hands.
Mold into ball or even log.
2. You can roll in chopped nuts or even paprika.
3. Refrigerate 2 hours and serve with crackers.

Cheese Buns

12 hot dog buns 

1 lb. cheddar cheese, grated
1 stick of butter
Preparation:
1. In large bowl combine butter and grated cheese.
2. Open buns and spread mixture inside.
3. Place on large cookie sheet and broil for 3−5 minutes.
4. Remove from oven and slice bun into 6 pieces and serve.

 Chicken Tenders with Dipping Sauce

3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
1. Heat oven to 375 degrees.
2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread
crumbs.
3. Place on baking dish and bake for 50 minutes.
4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before
serving.
5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping
spoonful of sour cream mixture and serve as appetizer first course.

Chinese Chicken Wings

3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.

Corn Salsa

2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar
Preparation:
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips.

Crab Cakes

1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in
wine,
whipping cream and horseradish sauce.
2. Let simmer for 5 minutes and let cool.
3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley.
Make
into either 8 hamburger like patties or 32 small balls.
4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are
golden brown.
5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.

Crabmeat Stuffed Mushrooms

24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crabmeat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.

Crab Meat Appetizer

4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
1. Heat oven to 375°.
2. In large bowl combine all ingredients, mixing well.
3. In medium casserole dish coat side with butter and bread
crumbs. (You would use the same technique if you were coating a
cake pan with butter than dusting with flour).
4. Add mixed ingredients to casserole dish and bake for 20−25
minutes. If the top has not browned at the end, turn on broiler
for 1 minute.
5. Let cool for 15 minutes. Serve with crackers or little pieces of
torn french bread.

Crabmeat Balls

2 7 oz. cans crabmeat
1 tsp. parsley
12 slices of bacon
1 cup seasoned bread crumbs
3 tbs.. cooking sherry
1 tbs.. lemon juice
1 tsp. onion powder
1 tsp. mustard
pinch salt
1 tsp. pepper
Preparation:
1. Lay bacon on papertowels and cover with papertowels. Place in microwave and cook
for 10 minutes on high. Cook until totally brown and crispy. Remove and let cool.
When cooled, place between papertowels again and crush with hands until you make all
crumbs.

Crab Stuffed Mushrooms

24 mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley
1. Preheat oven to 300 degrees.
2. Clean mushrooms.
3. Combine remaining ingredients and stuff into mushrooms.
4. Bake for 20 minutes.
5. Serve.

Cream Cheese and Caviar Dip

1 12 oz. container whipped cream cheese
1 cup sour cream
1 small jar black caviar
Preparation:
1. Mix all ingredients well and refrigerate for 1 hour.
2. Serve as dip with crackers.

Cucumber Dip

2 large cucumbers
2 8 oz. pkgs. cream cheese
½ cup white vinegar
2 tsp. salt
½ tsp. garlic salt
3/4 cup mayonnaise
1. Peel cucumber skin off and then grate into medium slices.
2. Mix cucumber in vinegar and salt overnight.
3. In small mixing bowl add cream cheese, mayonnaise and garlic.
Mix well.
4. Squeeze excess liquid from cucumber and mix cucumbers with
cream cheese mixture and stir well.
5. Serve this with vegetables or tortilla chips.

Curried Yogurt Dip

1 cup plain yogurt
1 tsp. hot sauce
pinch of black pepper
2 tsp. curry powder
1 tsp. lemon juice
1 tsp. sugar
1. Combine all ingredients and blend well.
2. Refrigerate 20 minutes before serving.
3. Serve with vegetables.

Deep Fried Pork Meatballs

1½ lbs. pork chop meat
1½ cups red bell pepper
1½ cup finely chopped onion
½ cup chopped garlic
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
½ tsp. black pepper
1 stick butter
1 cup flour
vegetable oil
2 eggs
1 cup water
2 cups bread crumbs
Preparation:
1. First in medium fry pan heat butter until melted and add in
flour. Mix well and heat until creamy a dark beige color. Add
in onions and red pepper and heat for 10 minutes and remove from
heat.
2. In large fry cook pork in about ¼ cup oil. Brown well and
remove from heat.
3. In medium bowl combine meat and onion and pepper mixture with
hands, be sure to make sure both are cool first. Let sit in the
refrigerator for about 1−2 hours.
4. When chilled, roll into small balls. Mix eggs with water and
leave in bowl for dipping pork balls. Place bread crumbs in
separate bowl.
5. First, dip pork balls into egg mixture then coat well with
bread crumbs. Do this step to all of the meat before starting to
cook.
6. In large sauce pot, cover bottom of pot with 2 inches of oil
and heat on medium to high. The oil has to high enough to

submerse the pork ball. Place as many pork balls in very hot oil
and cook for 5−8 minutes, sometimes longer. You will be able to
tell.
7. In small bowl combine mustard and mayonnaise. To serve place
heaping teaspoon in middle of dish and place pork balls around it.
Serve as a first course or appetizer.

Deviled Eggs Lisa

12 hard boiled eggs
3 tbsp. dijon mustard
2 scallions, finely chopped
6 tbsp. mayonnaise
2 tsp. parsley
2 tsp. lemon juice
1½ tsp. curry powder
½ tsp. dry mustard
¼ tsp. salt
½ tsp. pepper
Paprika
1. Cut eggs in half lengthwise and take out yolks and reserve in
bowl.
2. Mash yolks and mix in all ingredients except Paprika.
3. Spoon mixture into eggs and sprinkle with Paprika.
4. Serve 3 each for first course or can be used as an appetizer.