Posted by: bree1972 | February 18, 2010

A Ham Sandwich Cut Into 40 Pieces 02/19/2010

I love appetizers.  In fact, I could just eat appetizers and never bother with the main course or dessert.  Take Daphne’s Restaurant.  They have so many great appetizers it’s really a shame to order an entree.  But they have great entrees also – so you see my problem.  Ted and I always start with their Baked Oysters with Bacon & Parmesan Cheese and the Fried Crab Fingers – as our pre-meal meal.  Unfortunately, after I’ve eaten all that, my appetite is not whetted – it’s killed.  That doesn’t stop me though.  I go right on and order up a plate of fried catfish, cheese grits, slaw, and hushpuppies.  Then Ted rolls me out to the truck.

The quote in the title today is Jack Benny’s definition of an hors d’oeuvre.  After all the great recipes sent in today (ya’ll gave me heart failure, by the way, by waiting until the last minute!), I don’t think we will have to be chopping up any ham sandwiches any time soon.  So get your copy paper inserted and your ink cartridges filled.  These are yummy!

BEAN SALSA  (Submitted by Gina Fischer – Perrysburg, Ohio)

From Gina:  “I make this whenever I’m asked to bring an appetizer, and it never fails that someone asks me for the recipe before I leave.”

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 can white niblet corn
  • 1 can black-eyed peas (rinsed)
  • 1 can pinto beans (rinsed)
  • 1/2 cup olive oil
  • 3/4 cup apple cider vinegar
  • 1 tblsp. water
  • 1 tsp. salt
  • 1/2 tsp. pepper

Combine the onion, celery, white corn, black-eyed peas and pinto beans in a bowl with a sealable lid.  In a saucepan, boil the remaining ingredients, cool briefly and then pour the liquid over bean/vegetable mixture.

Marinate in the refrigerator for 4 hours.  Drain off the liquid before serving.  Serve with Tostitos Scoops.


CHEESE APPETIZERS  (Submitted by Lowell Greene – Olivett, Michigan)

  •  4 oz. mild cheddar cheese, shredded
  • 2 Tbsp. butter or mararine, softened
  • 1/2 cup flour
  • 1 tsp. onion, grated
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tblsp. milk

In a medium mixing bowl, mix together cheese and butter or margarine until completely mixed.  Add flour, onion, salt and pepper.  Mix completely.  Sprinkle the milk on the mixture.  Mix until milk is completely incorporated.

With your hands, form a roll 1-2 inches thick.  Wrap in plastic wrap.  Place in refrigerator to chill for about 2 hours, or place in freezer for about 20 minutes, then transfer to refrigerator for a while.

Remove from refrigerator, and cut into 1/4 inch slices.

Bake at 400 degress for 8 minutes.


MINI CAPRESE APPETIZERS  (Submitted by Lana Stuart – Atlanta, GA)

From Lana:  “All the elements of a classic caprese salad in an appetizer!  I actually wanted to call this ‘Caprese on a Stick’ but thought that really wasn’t quite nice enough for this little appetizer. Make these in advance if you like, but be sure to let them come to room temperature before serving. Much more flavorful that way.”

For 20 appetizers, you will need:

  • 20 cherry tomatoes
  • 10 bocconcini (mini mozzarella balls) cut in half, or makes pieces from a large mozzarella ball
  • 10 basil leaves
  • 2 tblsp. chopped parsley
  • 2 tblsp. chopped chives
  • 2 tblsp. olive oil
  • Salt
  • Pepper

Combine the parsley, chives, olive oil, salt and pepper in a bowl. Toss with the mozzarella. Cover and set aside for at least one hour.

Cut tomatoes and basil leaves in half. On a toothpick or short skewer, place one half of tomato, a piece of basil leaf, a mozzarella ball and finish with the second tomato half.


COWBOY CAVIAR  (Submitted by Jane Kemp – Minnesota)

From Jane:  I got this recipe from one of my best girlfriends, who didn’t know where the silly name came from!  But she was right, it’s so yummy. I always make a double batch cuz it goes fast.  Once you start, you can’t stop eating it!  It’s colorful and real eye catching served up in a pretty bowl.”

  • 1 large tomato, diced
  • 1 cup red onion, diced
  • 1 clove garlic, minced
  • 1/2 cup niblet corn (not frozen)
  • 1 (15 oz.) can Hominy, drained
  • 1 (15 oz.) can Black Beans, drained and rinsed
  • 1/2 cup Salsa
  • 1/4 cup Italian Dressing (Light works fine)
  • 1/2 bunch of cilantro, chopped
  • 1 tsp. jalapeno, finely chopped (optional)
  • Salt and pepper to taste   

Mix ingredients together in a bowl.  Serve with stiff tortilla chips or Fritos.  Serves 8.

From Jane:  “The longer you let this sit in the fridge, the better it is – so give it a few hours before serving.  But it’s just as good as soon as it’s made too!  Texture works best if you don’t use a food processor to chop the vegetables.  Not everyone likes cilantro, so you can leave it out.  But if you do, add a squeeze of lime juice for a little extra flavor.  Will last 3-5 days in the fridge.” 


REUBEN DIP  (Submitted by Alice Kelly – Temperance, Michigan)

  • 1 (15 oz.) can sauerkraut, drained
  • 8 oz. swiss cheese, shredded/grated
  • 8 oz. cheddar cheese, shredded/grated
  • 1 cup mayonnaise
  • 2 or 3 pkgs. corned beef, chopped (get in lunchmeat section)
 Mix well.  Bake at 300 degrees for 30 minutes.  Serve with small rye bread, or your choice of crackers.
CRAB APPETIZERS/CRABBY PATTIES  (Submitted by Jan Webster – Michigan)
 From Jan:  This is one of my families’ favorites (my daughter calls them ‘crabby patties’ so her little one will eat them.” In large bowl, combine first 5 ingredients. 
  • 1/2 cup butter
  • 5 oz. jar Old English Cheese Spread
  • 1 1/2 tsp. mayonaisse
  • 1 1/2 tsp. garlic salt (part garlic powder is ok)
  • 6 oz. can crabmeat
  • 6 English Muffins, split

Blend first 5 ingredients together and spread on muffins.  Freeze on cookie sheet until hard.  While frozen, cut into quarters, and put in a plastic ziplock bag. 

At serving time, brown under broiler (while still frozen) for approximately five minutes.

From Jan:  SO easy to do ahead, and REALLY TASTY!   P.S. Someone on Mackinac Island gave this to me.”


HOT ARTICHOKE DIP  (Submitted by Brenda Horton – Lake Blackshear, GA)

From Brenda:  “This is a great dip for cold weather parties.”

  • 1 (14 oz.) can water packed artichoke hearts, rinsed, drained, and chopped
  • 1 cup mayonaisse
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced (or the equivalent in garlic powder)
  • Dash hot pepper sauce
  • Assorted crackers


Bake, uncovered, in 1 quart baking dish at 350 degrees for 20-25 minutes, or until top is lightly browned.

Serve hot/warm with crackers.


Hope everyone has a party to go to this weekend – or maybe you’re having one at YOUR house! 

A special thanks for all the prayers for Blake’s safe journey home.  He called tonight and is back in his home city of Chongqing, China.  His “illness” was stomach related, and he is much better (thank you, Lord).  I’m attaching a few pictures he sent tonight.  The pandas are in Chendu, China.  The other pictures are from Kuala Lumpur, Malaysia.


A pile of pandas



Blake - with panda

Kuala Lumpur Gardens


Kuala Lumpur Towers at night

Blake - in front of the towers

See you right back here Monday morning, good Lord willing.  God bless.



  1. This is the best collection of appetizers I have seen. Normally, only one or two out of a group will appeal to me, but we will try each one of your recipes.
    What a wonderful experience for Blake!

  2. The recipes sound delicous. A couple of those sound very simular to one that I have but those sound even better then mine! Will have to try them.
    Blake looks healthy and I’m happy for you that he is back home (at least in China) The gardens and the towers are amazing.

  3. awesome pictures, glad Blake is home safe and well.

  4. Everyone is invited to Ed’s tomorrow (Sat) for his Appetizer Sampling Party.

    Thanks Ed, it seems that no one had any plans this weekend!

  5. Brenda, so glad that Blake got back home safely!

  6. Glad Blake is “home” safe and sound. These appetizers all look yummy. The pictures are yummy too.

  7. I’ve made the artichoke dip many times and it’s one of my favorites….hint, instead of baking it you can “Nuke” it for about 7 minutes. I like it with Fritos Scoops too!

  8. Happy to know Blake is safe at home. Interesting appetizers, I think the Cheese Appetizers will be the first I try. Wanted Ted to know we tried his G-Daddy Macaroni and Cheese on Ash Wednesday. My husband loves it. A little of Georgia will be in this home here in Indiana everytime we have it. Thanks for sharing, Ted.

    • Oh my gosh, Charlotte, Ted will be so excited!

  9. Today my baby girl turned 30! I always bake her a cake and make a very special meal for her on her birthday. Well guess what the biggest hit of the meal was? Ted’s macaroni and cheese! It was so creamy and rich. We all had second helpings. Please thank him for me.

    • OMGosh, Debra! He will be so excited. Thanks for sharing! And Happy Birth day to your “baby”!

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