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Recipes: Appetizers

Grandpa's Fresh Mexican Salsa

2 reg. tomatoes, peeled
6 chili peppers
8 Roma tomatoes
peeled 1/3 bell pepper
1 lg. Spanish onion
1/2 pod garlic (chop extra sm.)
3 jalapeno peppers (take out Seeds)
3 sprigs cilantro or parsley

Chop small all ingredients. Season to taste with salt and pepper.
Serve with favorite tortilla chips.


Crabmeat Appetizer

1/2 onion, grated with juice
1 T. lemon juice
12-oz.pkg. Cream cheese
6-oz. jar chili sauce
Softened 2 c. crabmeat, flaked
2 T. mayonnaise Ritz crackers
2 T. Worcestershire sauce

Mix first 5 ingredients. Place in casserole dish. Spoon on chili sauce; top with crabmeat. Serve with crackers. If you are lucky enough to have some leftover, don't throw it out, it will taste great the next day for lunch.


Funghi Ripeni (Stuffed Mushrooms)

1 lb. lg. mushrooms
2 eggs
1 lb. bulk sausage
1/4 c. grated Parmesan cheese
Salt and pepper to taste
3/4 c. Italian-style breadcrumbs
1/2 (or 1/4) tsp. garlic powder
1/2 c. oil

Wash mushrooms; pat dry. Stem and hollow the caps slightly with a spoon. Chop half the stems and brown with the sausage in a skillet. Drain well and cool. Add salt and pepper and garlic powder. Beat eggs and cheese together and add to sausage mixture along with breadcrumbs and mix well. Pour oil into baking dish (13x9x2 inches); tilt to coat. Dip outside of mushrooms in oil. Stuff and place side by side in baking dish. Bake at 375? for 20 minutes. Serve hot. Note from Linda: These always disappear fast at a family party. You might want to double this and make 2 batches.


Spinach Balls

2 (10-oz) pkgs. Frozen chopped
3/4 c. melted margarine
Spinach
6 eggs
1 (8-oz) pkg. Pepperidge Farm
1/2 c. grated parmesan cheese
Herb stuffing (crumbled type)
 
   
Adjust to your taste:
2 sm. Onions, minced
1/8 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt 1/2 tsp. thyme

Cook and drain spinach thoroughly. Combine all ingredients and shape into balls about 1 teaspoon each. Bake at 350? for 20 minutes on grease cookie sheet. Remove and drain if necessary. Serve hot. Makes 75 to 80 balls. May be frozen after baking. To reheat, place in a 400? oven for about 5 minutes.


Appetizers
Salad
Soup
Entrees
Deserts