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Appetizers
Cowboy Caviar
Contributed by: Randy and Teresa Cole
1 can (15 ounces) black beans, drained and rinsed
1 can (4 1/4 ounces) chopped ripe olives, drained
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 pkg. (8 ounces) cream cheese, softened
2 hard cooked eggs, peeled and chopped
1 green onion, with top, sliced
Tortilla chips
Gently mix all ingredients except cream cheese, eggs, green onion and tortilla chips. Cover and refrigerate at least 2 hours (the longer the better).
Spread cream cheese on large platter. Spoon bean mixture evenly over cream cheese, leaving a small outside border of cheese. Sprinkle eggs and green onion on top of the bean mixture. Serve with tortilla chips. Makes about 12 servings.
Olive Spread
Contributed by: Pat Kersteter
1 pkg (9 oz) cream cheese, softened -- (low fat or regular)
1/2 cup mayonnaise -- (low fat or regular)
2 tbl. liquid from olives
1 dash pepper
1/2 cup chopped pecans
1 cup chopped salad olives with pimentos
Mix cream cheese and mayonnaise with 2 tbl. liquid from Olives; add pepper and mix well
Fold in pecans and olives.
Serve with assorted crackers.
NOTES : This makes a large amount of spread. I think this is from Hints from Heloise.
Cocktail Meatballs
Contributed by: Polly Dobkin
1 lb ground chuck
1/2 C bread crumbs
1/3 C minced onion
1/4 C milk
1 egg
1 t. parsley
1 t. salt
1/8 t. pepper
1/2 t.Worcestershire sauce
12 oz. chili sauce
10 oz. grape jelly
Mix all ingredients except chili sauce and grape jelly. Form meat balls and drop into boiling water for 5 to 7 minutes. Drain on paper towels. Heat chili sauce and grape jelly. Add meat balls and serve.
Crab Snacks
Contributed by: Polly Dobkin
1 package English muffins
1 stick butter or margerine
1 jar Old English or cheddar cheese
1/2 t. mayonnaise
1/2 t. garlic salt(optional)
1/2 t. seasoned salt
1 can crab meat
Mix all ingredients together and spread on split English muffins. Cut into bite sized pieces and broil until bubbly. These may be prepared ahead of time and frozen.
Liver Pate
Contributed by: Dede Morrison
1-8oz. tube of Brunsweiger
1-8oz. cream cheese
1T Worchester Sauce
Mix together and chill. Great on Triskets Will last for a couple weeks.
Sausage Stars
Contributed by: Joyce Lightle
2c. (1lb) Cooked sausage (crumbled)
1 1/2c. sharp cheddar cheese grated
1 1/2c. monteray jack
1c. prepared Hidden Valley Ranch Dressing
1 can (2.25 oz) sliced olives
1/2c. chopped red pepper
1 package fresh wonton wrappers (cut into 4's)
Preheat oven 350 degrees.
Blot sausage dry w/paper towels & combine with cheeses, salad dressing, olives & red peppers.
Lightly grease a mini muffin tin & press 1 wrapper in each cup. Brush with oil.
Bake 5 minutes til golden brown. Remove from tins.
Place on cookie sheet. Fill with sausage mixture.
Bake 5 minutes till bubbly.
Makes 4-5 dozen.
Vidalia Onion Cheese Dip
Contributed by: Pat Kersteter
3 large Vidalia onions -- coarsely chopped
2 tablespoons margarine
8 ounces sharp cheddar cheese -- grated
1 cup mayonnaise
1/2 teaspoon Tabasco sauce
1 clove garlic -- minced or a few
shakes of garlic powder
Tortilla chips or crackers
Preheat oven to 375 degrees. Sauté onions in margarine. Mix cheese, mayonnaise, garlic and Tabasco sauce. Stir in onions. Put in buttered casserole and cook 25 minutes. Serve hot with tortilla chips or crackers.
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