Appetizers

[Vinny66]

Here is a recipe for Artichoke dip that always gets a good response.

Artichoke Dip

1 can Artichokes, drained and rough chopped
1 cup of Mayo
1 8 oz brick of Low Fat Cream Cheese
1/2 cup Sour Cream
1 cup shredded Parmesan cheese (or the Italian mix is good also)
Cayenne Pepper to taste (I use about a 1/3 teaspoon)
Paprika to taste, about 1/3 teaspoon

Pre-heat oven to 350 degrees.

Mix all ingredients together and pour into a oven safe casserole dish. Bake for about 30 minutes or until the top in nicely browned.

Serve with corn chips, triscutts, pita chips or even veggies. Heck, I eat it with a spoon sometimes!

[Honey Holiday]

I love this dip! It is a favorite of everyone who eats it... but I use regular cream cheese and only Daisy brand sour cream and I like to freshly/fine grate imported Parmesan...and you are right - its great with anything... especially a spoon!! Yummm (smile)

[Bonez]

I have had this before too. It's to die for. I am printing and making this weekend.

[exgovie]

Texas Caviar

appetizers, good, snacks

3 each 16 oz cans black beans
2 each 8 oz cans white corn
2 each 16 oz canned tomatoes w/jalapenos
1 bunch green onions, diced
1 each yellow pepper, diced
1 each red pepper, diced
1 each green pepper, diced
2 cup tomatoes, chopped
1 bunch fresh cilantro, chopped
1/4 cup red wine vinegar
1 each lemon, juice of
1 dash cumin
1 clove garlic, minced
1 cayenne pepper to taste
1 chili powder to taste
1 garlic salt to taste

Combine all the ingredients in a large bowl and season to taste.
Serve with tortillas chips

Source: Dallas Morning News 6 April 1994

Yield: 10 servings

[exgovie]

Tortilla Pinwheels+

appetizers, vegetables, good, snacks

16 oz cream cheese, nonfat, softened
16 oz sour cream, nonfat
7 oz jar diced pimentos, drained
8 oz diced green chiles, drained
1 cup scallions, chopped
3 cup cheddar cheese, shredded
1 teaspoon seasoned salt (optional)
1 tablespoon garlic powder to taste
1 jar of salsa
8 large tortillas (or 10 small)

Combine cream cheese, sour cream, pimentos, chiles, scallions,
cheese, salt and garlic powder. Spread mixture onto tortillas. Roll
up. Tuck ends under. Cover with plastic wrap. Refrigerate for 1 to 2
hours. To serve, remove wrap. Slice into 1" pieces, discarding ends
(or cook's treat.) Serve with salsa on the side.

Mary Riemerman From: Mary Riemerman Date: 06-14-96

Yield: 100 pinwheels

[Callum Smith]

I like the sound of this. Easy finger food, thanks

[Vinny66]

I have had this and it is fabulous! Going to have to make it!

[Noguidedtours]

I had friends over last night and these disappeared like magic!

MEATBALLS IN RASPBERRY & ROASTED CHIPOLTE GRILL SAUCE

Ingredients
1 pkg. Foster Farms frozen Homemade Turkey Meatballs
2 bottles Kozlowski Farms Raspberry & Roasted Chipolte Grill Sauce

I poured the frozen meatballs into a crock pot and covered them with the two bottles of the Raspberry & Roasted Chipolte Sauce. Heated covered, on low, for about 2 hours (meatballs warmed through).

When ready, dropped a serving spoon into the crock pot, next to a stack of small paper plates and toothpicks.
Served with assorted cheeses, dips, and nacho chips

Three of my buddies told me to make sure their wives get the recipe for the meatballs. It's so simple that I told them how to do it. I like this appetizer ... but I hope I don't get it for the next three weekends!

[exgovie]

Here is one I like for a party

Hank's Tabbouleh

appetizers, salads, good, greek

8 medium Roma/ plum tomatoes; 1/4 inch dice
1 bunch fresh parsley; finely chopped
1 pkg fresh mint leaves (1/4 cup); finely chopped
1 bunch green onions, with tops; finely chopped
2 juice of 2 lemons
1/8 teaspoon garlic powder; or to taste
3/4 cup feta cheese; finely smashed
1 cup extra virgin olive oil
1 salt & pepper; to taste
1 cup bulgar Wheat (medium grain)
2 cups boiling water

I prepare the vegetables the day before to give it time to marinate and
soften the tomatoes. But at least four hours mininum is required. Prepare
the first nine ingredients as directed and mix well in a medium bowl.
Cover and put in the refrigerator overnight.

Do this at least four hours before you are going to serve it. In a medium
bowl pour hard boiling water over the Bulgur wheat. Stir well and cover
to allow it to stream and absorb the water for about an hour. Pour it out
into a piece of cheese cloth or a clean dish towel to ring out the excess
moisture. Get it as dry as you can. Mix it into the tomato mixture
stirring it well to blend evenly. Refrigerate for a couple hours but bring
up to room temperature before serving.

Comments:
You may have to go to a health food store for Bulgar wheat.
If you like it a little tartter you can increase the lemon juice.
I used a whole cup of the Feta cheese I like it.

Another option is serving it as a salad is to add a drained and rinsed can
of Gabanzo beans

Yield: 6 servings