Apricot Raisin Spread Davis
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8 oz Cream cheese, cut into bits
-softened 1/2 c Apricot jam
1/2 c Golden raisins
-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.
Category:Appetizers
ARMADILLO EGGS
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Ingredients 2 pound monterey jack cheese 2 pound sharp cheddar cheese 2 pound hot pork sausage 1/2 cup bisquick mix 1 each egg 1 pk pork flavor shake ‘n bake 20 each whole jalapeno peppers
Directions:Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
Category:Appetizers
Artichoke Appetizer
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Ingredients 4 each eggs, beaten 2 pound cheddar cheese, grated 12 oz marinated artichokes, jars, cut-up 1 salt, to taste 1 pepper, to taste 1 tabasco, dash to taste 3 each green onions, chopped fine 6 each soda crackers, crushed 1 each clove garlic, crushed
Directions:Saute onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8 inch pan. Bake at 325 for 30 min.
Can be baked, frozen and re-heated. This recipe was a great success
at a party Christmas Eve.
Category:Appetizers
Artichoke Croustades
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18 sl Soft white bread; crusts
-removed 3 tb Unsalted butter; melted
6 oz Marinated artichoke hearts
-drained & finely chopped 3 tb Mayonnaise
1 tb Scallion; finely chopped
-chop some of tops/garnish 1/4 c Parmesan cheese; grated
1 tb Parmesan cheese; grated
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.
Category:Appetizers
