Appetizers
Sausage Cheese Balls
1 pound Sausage3 C. Bisquick Baking Mix1 pound Cheddar Cheese Mix all ingredients in a large bowl with hands. Roll into marble size balls. Place on a cookie sheet and bake at 400 for 10 minutes. Serve hot. Makes 75.... This content is for subscribers only.Log In Join Now
Read More
Bacon Bombs
These can be made ahead and warmed, can stay warmed for hours, and can be refrigerated after cooking and served warm the next days or so. Even well received at room temperature.
My party guests would mutiny if I did not serve them. My five year old grandson helps me make them.
Salsa di Parmigiano (“Glop”)
Serve with crackers or with baguette toasts as an appetizer. It’s easy to serve, not drippy, and everyone will come back for more – by the spoonful!
Stuffed Grape Leaves
2 cups uncooked long-grain white rice1 large onion, chopped1/2 cup chopped fresh dill1/2 cup chopped fresh mint leaves2 quarts chicken broth3/4 cup fresh lemon juice, divided60 grape leaves, drained and rinsedHot water as needed1 cup olive oil In a large saucepan over medium-high heat, sauté the rice, onion, dill and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.... This content is for subscribers only.Log In Join Now
Read More
Tally Ho Hot Cheese Dip
1 (8 ounce) package cream cheese½ cup mayonnaise½ teaspoon cayenne red pepper1 cup Swiss cheese, grated2-3 green onions, chopped8 slices crisp, cooked bacon, chopped½ sleeve Ritz crackers, finely crumbled Mix cream cheese, mayonnaise, pepper, cheese and onions. Place in oven-proof dish and top with bacon and crackers. Bake at 350 degrees for 15 minutes. Let stand 10 minutes before serving with crackers such as Wheat Thins. ... This content is for subscribers only.Log In Join Now
Read More
Artichoke Dip
1 cup mayonnaise1 cup grated Parmesan cheese1 (8½ ounce) can of water-packed artichoke hearts, drained and chopped coarsely1 (7 ounce) can chopped green chilies Mix and pour into shallow dish, Bake at 350 degrees for 10-15 minutes. Serve with tortilla chips. ... This content is for subscribers only.Log In Join Now
Read More
