14 ounces Can artichoke hearts
1 cup Parmesan cheese
1/2 cup Mayonnaise
1/2 cup Sour cream
8 ounces Cream cheese
Garlic salt -- to taste
Dill weed -- to taste
Paprika
Drain and chop artichoke hearts finely and set aside. Mix remaining
ingredients until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with nonstick
spray. Sprinkle with paprika. Bake at 375 F. for approximately
20-25 minutes, or until bubbly and brown.
Serve with Ritz crackers, or dipping cracker of your choice. Keep warm
while serving.
Thursday, July 30, 2009
Tuesday, June 30, 2009
APPETIZERS - HAM BISCUITS
3 packages Pepperidge farm party rolls
1 pound Chopped ham
1 Margarine -- softened
1 small Onion -- chopped
3 Prepared mustard
3 Poppy seeds
Mix margarine, onion, mustard and poppy seeds together.
spread mixture on top side of rolls. Cover bottom halves with ham,
assemble and bake 10 minutes at 400 degrees
1 pound Chopped ham
1 Margarine -- softened
1 small Onion -- chopped
3 Prepared mustard
3 Poppy seeds
Mix margarine, onion, mustard and poppy seeds together.
spread mixture on top side of rolls. Cover bottom halves with ham,
assemble and bake 10 minutes at 400 degrees
Saturday, May 30, 2009
Artichoke Dip Appetizer
8 ounces cream cheese
12 ounces mozzarella cheese -- shredded
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread
The following appetizer is sure to be a crowd pleaser. I have never
taken it anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, separate and bake on a
cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a Kitchen Aid mixer works
great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serve hot out of the oven and scoop up dip with pita bread.
12 ounces mozzarella cheese -- shredded
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread
The following appetizer is sure to be a crowd pleaser. I have never
taken it anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, separate and bake on a
cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a Kitchen Aid mixer works
great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.
Serve hot out of the oven and scoop up dip with pita bread.
Thursday, April 30, 2009
Oyster/Sausage Appetizer
Oyster/Sausage Appetizer
2 pounds smoked sausage
2 cups white wine
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of one lemon
1 quart oysters -- drained
Slice sausage into bite-size pieces and cook in skillet in 1 cup of
wine and all the seasonings until most of the liquid is absorbed. Add
1/2 to 1 cup of remaining wine and the drained oysters. Simmer until
oyster edges curl. garnish with parsley and green onion and serve from
chafing dish with toothpicks.
2 pounds smoked sausage
2 cups white wine
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of one lemon
1 quart oysters -- drained
Slice sausage into bite-size pieces and cook in skillet in 1 cup of
wine and all the seasonings until most of the liquid is absorbed. Add
1/2 to 1 cup of remaining wine and the drained oysters. Simmer until
oyster edges curl. garnish with parsley and green onion and serve from
chafing dish with toothpicks.
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