Appetizers - Swedish Meat Balls

Ingredients:
2 lb Ground Beef
1 cup Bread Crumbs
2 Eggs
1 tsp Dill Seed
Salt and Pepper
1 bottle Open Pit (regular) BBQ Sauce
Catsup (Optional)


Procedures:
Combine all ingredients except sauce and mix well. Form into
bite size balls and brown, using a spoon to turn them. After all
meat balls are browned, pour off all drippings. Add the BBQ
sauce, and about half of the same bottle of water. If sauce seems
too weak, add catsup. Simmer for 20 minutes. For better flavor,
prepare them a day ahead of time and refrigerate overnight,
reheat for serving. Make 100 meat balls.

Appetizers - Tomato Pepper Relish

Ingredients:
4 cups ripe Tomatoes-chopped
4 cups Onions-chopped
4 cups Celery-chopped
4 red Peppers-chopped
4 green Peppers-chopped
1/2 cup Salt
4 cups Vinegar
4 cups Sugar
2 tsp Celery Seed
1/3 cup Mustard Seed


Procedures:
Mix all together. Let stand overnight. Drain. Boil about 5 minutes.
Pour in jars and seal.

Appetizers - Kraut Relish

Ingredients:
1/2 cup Sugar
1/2 cup Vinegar
one 16 oz can Sauerkraut, drained and chopped
1 cup diced Celery
1 cup diced Green Pepper
1 cup diced Onion
one 2 oz jar Pimento, drained and chopped


Procedures:
Heat vinegar and sugar. Cool-combine all ingredients-chill.

Appetizers - Zucchini Relish

Ingredients:
10 cups Zucchini-finely chopped
4 cups Onions-finely chopped
5 Tbsp Salt
2-1/2 cups Vinegar
4 cups Sugar
1 Tbsp Nutmeg
1 Tbsp Dry Mustard
1 Tbsp Tumeric
1 Tbsp Celery Seed
1 tsp black Pepper
2 red bell Peppers-chopped fine
2 green Peppers-chopped fine


Procedures:
Mix zucchini, onions and salt. Let stand overnight. Drain and
rinse with cold water, drain again. Add remaining ingredients.
Boil 30 minutes. Seal in hot jars.

Appetizers - Relish

Ingredients:
1 peck Green Tomatoes
6 green Peppers
6 red Peppers
12 Onions
about 1-1/2 qt. Vinegar
3 cups Brown Sugar
Tbsp each- Cinnamon, White Mustard Seed, Celery Seed, Cloves.


Procedures:
Grind tomatoes, peppers, onions. Let soak in a cup of salt for
about 4 hours. Drain and add spices, sugar, vinegar. Let it come
to a boil. Can while hot.

Appetizers - Vegetable Bars

Ingredients:
2 pkg. Crescent rolls
3/4 cup Miracle Whip
two (8 oz) pkg Cream Cheese
1 envelope Hidden Valley Ranch Dressing
3/4 cup each of following (chopped fine):
Green Peppers, Green Onions, Tomatoes, Carrots, Mushrooms,
Cauliflower, Broccoli, Cheddar Cheese.


Procedures:
Press the crescent rolls in bottom of jelly roll pan. Bake at 350°
for 7-8 minutes. Cool. Mix cream cheese, miracle whip, and
dressing mix together. Spread over rolls. Sprinkle vegetables
over cream cheese mixture, press down on vegetables. Chill 1-2
hours. Serve cold and cut in squares.

Appetizers - Egg Roll

Ingredients:
1 head Cabbage, shredded or chopped
4 Carrots, shredded or chopped
1 lb. Hamburger
1/2 bag Rice Noodles-soaked in water 15 minutes.
1 Onion, finely chopped
1 Tbsp Accent
1 Tbsp. Garlic salt, to taste
1 Tsp. Salt, to taste
Egg Roll or Wanton skins


Procedures:
Brown onion in oil; put hamburger in and brown 5-10 minutes. Add salts.
Add carrots, cabbage, and Accent. Cover and simmer for 5 to 10
minutes. Add soaked rice noodles, mix well. Cool mix. Wrap about 2
Tbsp. for each skin. Fry in 1" hot oil. Drain. Freeze well.

Appetizers - Cheese Spread

Ingredients:
12 oz Sharp Cheese Spread
12 oz Cream Cheese
4 to 5 Tbsp Beer
Garlic Salt to taste


Procedures:
Mix all ingredients well! This cheese freezes well!

Appetizers - Baked Cream Cheese Appetizer

Ingredients:
1 4-oz. package refrigerated Crescent Dinner Rolls
1 8-oz. package Philadelphia Brand Cream Cheese
1/2 tsp. Dill Weed
1 Egg Yolk, beaten


Procedures:
Unroll dough on lightly floured surface; press together seams to
form 12 x 4 inch rectangle. Sprinkle top of cream cheese with
half of dill; lightly press dill into cream cheese. Place cream
cheese, dill-side down, in center of dough. Sprinkle cream
cheese with remaining dill. Enclose cream cheese in dough by
bringing sides of dough together, pressing edges to seal. Place
on lightly greased cookie sheet; brush with egg yolk. Bake at
350°, for 15 to 18 minutes or until lightly browned. Serve with
assorted crackers and apple slices.

Appetizers - Party Mix

Ingredients:
3 cups each: Cheerios, Rice Chex, Corn Chex, or Crispix
2 cups each: Pretzels, Dry Roasted Peanuts
12 ozs. plain M&M’s
1-1/2 lbs. Almond Bark


Procedures:
Combine all dry items. Melt almond bark, pour over mixture. Dry
on cookie sheets. Keep in refrigerator.

Appetizers - Original Chex Party Mix

Ingredients:
1/4 cup (1/2 stick) Margarine or Butter, melted
1-1/4 tsp Lawry’s Seasoned Salt
4-1/2 tsp Worchestershire Sauce
8 cups Chex brand cereals (corn, rice, and/or wheat)
1 cup Planters Mixed Nuts
1 cup Butter pretzel braids


Procedures:
In small bowl, add seasoned salt and worcestershire sauce to
melted margarine. Mix well. Pour chex cereal, mix nuts and
butter braids into large glad-lock zipper bags. Pour margarine
mixture over cereal mixture inside glad-lock zipper bag, seal top
of bag securely. Shake bag until all pieces are evenly coated.
Pour content of bag into large microwave safe bowl. Microwave
on high for 5 to 6 minutes, stirring every 2 minutes, spread on
absorbent paper to cool. Store in airtight container.

Appetizers - Dutch Dip

Ingredients:
8 oz Soft Cream Cheese
3 Tbsp chopped Onion
3 Tbsp chopped Green Pepper
2 Tbsp chopped Pimento
Salt & Pepper
1 Egg
3 Tbsp Cider Vinegar
3 Tbsp Sugar


Procedures:
Combine in small bowl: Cream cheese, onion, green pepper,
pimento , salt and pepper to taste. In saucepan (double boiler)
stir: egg, cider vinegar, sugar. Cook over boiling water until egg
thickens. Pour into cream cheese mixture and beat with mixer at
low speed until blended- do not over beat. Refrigerate at least 3
hours. Serve with raw vegetables

Appetizers - Hidden Valley Ranch Sausage Stars

Ingredients:
1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)
1-1/2 cup grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
1 cup Prepared Hidden Valley Ranch dressing
Tomatoes, chopped
1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)


Procedures:
Preheat oven to 350°. Blot dry sausage. Combine sausage with
cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin.
Press 1 wrapped in each cup. Spray with oil (small amount). Bake
(watch) for 5 minutes until golden. Remove from tin and place on
baking sheet. Fill with sausage mixture and bake 5 minutes until
bubbly. Makes 4 to 5 dozen.

Appetizers - Vegetable Dip

Ingredients:
1 cup Sour Cream
1 cup Helmanns Mayonnaise
1 tsp. Seasoned Salt
1 tsp. Parsley Flakes
1 tsp. Dill Weed
1 tsp. Onion Flakes


Procedures:
Combine all ingredients.

Appetizers - Apple Dip

Ingredients:
1 pkg. Cream Cheese
1/3 cup Brown Sugar
1 tsp. Vanilla


Procedures:
Serve with cut up apples.

Appetizers - Deviled Eggs

Ingredients:
1 dozen Eggs
1/2 cup Mayonnaise
1 tablespoon Mustard
1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated
Onions
Paprika



Procedures:
Boil the eggs and let cool. After the eggs are cool, peel the eggs
and slice in half, put the whites on an deviled egg tray and the yokes
in a bowl. Mash the yolks with a fork until fine. Add mayonnaise,
mustard, and onion to the yolks and mix well. Spoon yolk mixture
into the egg whites and sprinkle paprika on top.

Appetizers - Tasty Canape

Ingredients:
Potato Chips
Pie Crust
Ham Salad, Tuna Salad or Chicken Salad


Procedures:
Roll your favorite pie crust recipe on crushed potato chips instead
of flour - cut in assorted small shapes. Bake. Place ham, chicken
or tuna salad on top. Serve. These may be made ahead of time,
frozen and filled shortly before serving.

Appetizers - Black Bean Dip

Ingredients:
1 can (12 ounces) black beans
1 small onion, cut into chunks
2 garlic cloves, minced
1/3 cup tomato paste
Juice of 1 large lemon
1 teaspoon chili powder
½ teaspoon ground cumin
1/3 cup chopped fresh cilantro


Procedures:
1. Drain the black beans.
2. Place the onion, garlic, tomato paste, lemon juice, chili powder,
cumin, and cilantro in a food processor or blender and process
until fairly smooth. Add the beans and process again until smooth but still slightly chunky.
8 SERVINGS

Appetizers - Italian Yogurt Cheese.

Ingredients:
1 cup yogurt cheese (see above)
1 teaspoon vegetable-broth mix
1 teaspoon minced shallot
1 teaspoon minced fresh oregano
½ teaspoon minced fresh thyme
Salt and freshly ground pepper


Procedures:
1.Mix all the ingredients well.
2.Chill, letting the flavors blend for an hour. Serve cold.
4 SERVINGS

Appetizers - Seviche

Ingredients:
1 pound sushi-quality scallops
Juice of 5 limes
Cayenne
¼ cup minced Vidalia onion
¼ cup minced fresh cilantro
1 large tomato, chopped


Procedures:
1.Cut the scallops in half, or thirds if they're very large,
and cover with the lime juice and a pinch of cayenne.
Cover and let the scallops marinate in the refrigerator for 4 hours.
2.Toss together the onion, cilantro, tomato, and another pinch of cayenne.
Arrange the salad on a serving plate. Drain the scallops and arrange over the salad.
4 SERVINGS