Appetizer Delignt - Delicious Appetizer Recipes
Baby Porcupine Appetizers
i 1/2 cup rice
1 pound ground beef
1 tablespoon onions -- minced
2 tablespoons green bell peppers -- finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt
1 clove garlic
2 cups tomato juice
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter.Heat tomato juice, cloves, oregano and Worcestershire sauce in skillet. Add meatballs. Cover tightly and simmer for 50 minutes.
Remove cloves before serving.
1 Loaf thin sandwich bread Spread
3 5 oz jars Old English Cheese
1 pound Bacon
Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick.
Bake on rack, turning once for about 15 minutes at 400 degrees. Serve hot! Variations: Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish.
For a delicious appetizer try
Blue Cheese Spread
1/2 cup Walnut pieces
1/2 cup Maytag, Oregon Danish or bleu cheese 1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish
Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue cheese and cream cheese, and process until they are thoroughly combined.
Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins. Sprinkle with the minced walnuts, and serve.
Pickled Pink Egg Appetizers
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
juice from pickled beets
*Hint: Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.