Appetizers and Dips
Ingredients:
- 4 oz. cream cheese
- 5 slices bacon
- ¼ cup Parmesan cheese
- 1½ tbsp. chopped onion
- 1 tbsp. parsley
- 1 tbsp. milk
- 1 can flaky biscuits
Preparation:
Preheat oven to 400ºF/200ºC. Fry bacon until crispy. Crumble bacon in large bowl cotaining cream cheese, onion, Parmesan cheese, parsley and milk; mix well. Separate biscuits into 3 layers. Press into mini muffin pans with tart shaper or fingers to form tart shell. Fill each with 1 teaspoon of bacon mixture. Bake 7-10 minutes or until lightly brown.
Ingredients:
- 1 lb. hot pork sausage
- ½ lb. groud beef
- 1 lb. Velveeta cheese
- 1 tsp. oregano
- ½ tsp. garlic salt
- ½ tsp. red pepper flakes
- 2 loaves party (sm.) rye bread
Preparation:
Brown meats separately; drain. Add meats and Velveeta. Stir until melted together. Add spices; must be well blended. Spread spoonfuls of the mixture on rye slices. Put slices in the freezer on a cookie sheet for ½ hour. Take them out, wrap them in foil and store in freezer until ready to eat. Bake for 10 minutes at 500ºF/250ºC.
Ingredients:
- 1 (8 oz.) pkg. hickory smoked little Smokies
- 1 cup barbecue sauce
- 1 cup water
- ¼ cup brown sugar (packed)
Preparation:
In a crockpot mix all ingredients and simmer on low for 3 hours, stirring occasionally or on high for 1 hour.
Ingredients:
- 4 pkgs.refrig. crescent rolls
- 1 envelope Lipton onion soup mix
- 1 lb. groud beef (browned)
- 1 cup shredded cheddar cheese
Preparation:
Combine meat and soup mix ( mix well). Blend in cheese. Separate dough ½ of normal crecent rolls. place spoonful of mix on center of triangles. Fold and seal edges. On ungreased cookie sheet, bake at 375ºF/180ºC for 15 minutes or until golden brown.
Ingredients:
- ⅔ cup soy sauce
- 2 cups packed brown sugar
- 24 chicken drumettes
In a medium bowl mix soy sauce and brown sugar. Arrange drummettes in foil-lined 9x13 - inch baking pan. Pour sauce over drummettes and backe at 300ºF/150ºC for 3 hours, turning drummettes over after 2 hours. Serve warm.
Ingredients:
- 1 pkg. frozen meatballs( not Italien)
- 2 bottles cili sauce
- 1 lg. jar grape jam
- 2 tbsp. brown sugar( approx.)
Preparation:
In saucepan mix chili sauce, jam and brown sugar. Add meatballs and simmer until done.
Ingredients:
- 1 lb hamburger meat
- 1 pkg. Lipton onion soup mix
- 1 btl. barbecue sauce ( Kraft)
- 10-12 Ritz Chrackers
- 1 egg
- 1 16 oz. jar apple jelly
Mix hamburger meat, egg, finely crushed crackers and soup mix. Form into small meatballs. Fry meatballs. While meatballs are frying, pour apple jelly and barbecue sauce in large saucepan and simmer. When meatballs are done, drain and add to sauce. Simmer 30 min. Serve warm on toothpicks or with crackers.
Ingredients:
- 1 lb. bulk hot sausage
- 3 cups bisquck mix
- 1 lb. extra sharp cheese (grated)
Mix all ingredients. Shape into small balls. Bake on cookie sheet at 375°- 400° for 15- 20 mins. May be frozen before baking. Excellent for coffees or cocktail parties.
- Oscar Mayer Little Smokies Sausage
- 1 can Campbell's Tomato Soup
- 1small Jar Currant or Grape Jelly (to sweetness)
Mix all ingredients in a crock pot and heat till thickend (cook all day on low heat). Remove Smokies and spear with thoothpicks and serve as appetizers. Retain sauce mix in an air tight container and freeze. Sauce can be reheated and used again.
Ingredients:
- 2-8 oz. cream cheese
- 1/4 cup chopped green pepper
- 2 tbs. chopped onions
- 1 tbs. seasoned salt
- 1 8 1/2 oz. can crushed pineapple (well drained)
- 1 cup pecans (chopped)
Mix all ingredients together in a bowl (except nuts). mold into ball and roll in pecans. Wrap in plastic wrap and chill until firm. May be fozen for later date.
