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