Appetizers

APPETIZERS

Baba Ghanouj

Bloody Mary Shrimp Cocktail

Brie w brown butter sauce

Bruschetta

Charcuterie w horseradish cream

Cheese Ball, Sausage Cheese Ball

Crab Cakes

Deviled Eggs

Dips

Creamy Artichoke Dip
Cheese Dip
Cilantro Pesto Dip
Clam Dip
Crab Meat Dip
Fruit Dip
Guacamole Dip
Spinach Dip
Spinach Artichoke Dip
Shrimp Dip
Tex Mex Layered Dip

Fried Onion Rings

Grape Leaves

Hummus

Marinated Stuffed Shrimp

Mushrooms

Sautéed Mushrooms I,II
Stuffed Mushrooms

Onion Soufflé’

Pecans

Dallas Pecan Delight
Fancy Pecans
Salted Pecans
Sugared Pecans

Pickled Eggs

Plantains w balsamic-basil glaze

Rosemary Spice Nuts

Salsa I, II

Shrimp Oyster Sauce-Dip (see also Seafood, Main Dish)

Spinach Herb Cheese cake

Tartar Sauce

Texas Trash

BABA GHANOUJ

1 lg. eggplant

¼ C. Tahini

¼ C. parsley, finely chopped

2 lemons

3 cloves garlic

1 T. olive oil

salt

Wash the aubergine (eggplant), place it whole on a lightly greased baking sheet, in the middle of the hot oven, 375-400 degrees, cook until soft, turning it every 5 minutes, for 30 minutes. While cooking, crush the garlic cloves and juice the lemons. Remove the egg plant-from oven, cool just a bit, cut the top and remove the skin, take out the inside or scoop from skin into a colander for 10 minutes. (removing the excess liquid helps to eliminate a bitter flavor. Then in food processor, (pulse 2 minutes) combine and blend tahini, garlic and peppers, adding the eggplant and blend well. Place in serving bowl, stir in lemon juice and top with olive oil. Garnish with parsley. Can also top with black olives. This can be done in a blender, but do not over blend. Serve warm or cool with pita bread, flat or Arabic bread.

*This dish is the counterpart to the Hummus, another Arabic dip.

*Moutabel(the spicier of the two.) use ½- ¼ t. red crushed red pepper, and 1-3 green chili pepper, dash cumin, depending on taste. Coriander.

Melanie Brown

BLOODY MARY SHRIMP COCKTAIL

½ C. V-8 or tomato juice

1- ½ t. horseradish

celery salt

½ lemon

½ lime

salt-pepper to taste

1 oz. Vodka

1 T. Worcestershire Sauce

1 T. A-1 steak sauce

Mix it altogether, adjust according to taste and amount of shrimp served, making a small batch or large. Chill sauce. Shred lettuce or cabbage and place in bottom of fancy glass or bowl, place most of the shrimp next, leaving a few to go around the glass. (Can use margarita glass) Keep shrimp in fridge before serving and sauce, pour over shrimp in glass before serving. Serve with boiled shrimp.

Bentwater

BRIE

w/ brown butter sauce

1 regular sized wheel of Brie

2 T. honey

2 T. butter

2 T. brown sugar

¼ C. slivered almonds (small package)

Trim excess rind from Brie with knife. In small saucepan, heat butter, brown sugar and honey over medium heat until sugar is dissolved; remove from heat. Microwave wheel of brie 20 seconds, or until softened slightly (but not melted!). Place Brie on serving platter and pour butter-sugar-honey mixture over it (you don’t have to use all of the mixture). Top with slivered almonds. Serve with water crackers or sliced baguette.

good on ham sandwiches as leftovers the next day!

Jamie Brown

BRUSHETTA

2 med. red bell peppers

2 med. green bell peppers

2 Roma tomatoes (seeded & diced ½ C)

½ C. finely chopped purple onions

2 T. Balsamic vinegar

2 T. olive oil

1½ t. chopped fresh basil

1½ t. chopped fresh parsley

½ t. salt

½ t. freshly ground pepper

1 French baguette, cut into ½ in. slices

½ crumbled Gorgonzola cheese (opt.)

Cut bell pepper in half crosswise; discard seeds. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil peppers 5 ½ in. from heat 5-10 minutes until charred. Place peppers in heavy duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discard skins. Dice peppers; combine with tomatoes, and next 7 ingredients; toss gently. Cover & chill. Place bread slices on un-greased baking sheets and bake at 400 degrees for 6 minutes or until lightly toasted, turning once. Using a slotted spoon, spoon about 1 T. pepper mixture onto each bread slice. Serve immediately or if desired, top each slice with about 1 t. of gorgonzola cheese and broil 3 in. from heat for 2 minutes. Serve immediately, and yield 26 appetizers.

Jamie Brown

CHARCUTERIE

w/ Horseradish radish Cream

1 C. sour cream or cream fraise

3 T. freshly grated horseradish

or drained bottled horseradish

1 T. freshly chopped chives

½ t. freshly ground pepper

salt

2 lbs. assorted sliced cured meats, such as Prosciutto, Coppa, spicy Coppa Bresaola, Rosette, and spicy Hungarian salami

Cornichons, olives and assorted mustards, for serving grilled bread or croutons for serving.

Combine the sour cream, horseradish, chives and pepper in a bowl. Season with salt and refrigerate until chilled.

Arrange the meats on a large platter. Serve with the horseradish cream, cornichons, olives, mustards and bread. 8 servings.

Jamie Brown

CHEESE BALL

2 cans shrimp (6 oz.)

2 pkg. cream cheese(8oz.)

1 T. Worcestershire sauce

1 t. celery salt

or garlic Salt

Mix with hand and form into ball & roll in finely chopped pecans. Place in refrigerator. Serve with crackers.

Stacey Nilsen

SAUSAGE CHEESE BALL

3 C. Bisquick (orig.)

1 lb. Owens Sausage (reg. or hot)

4 C. shredded Cheddar Cheese (24 oz.)

½ C. grated Parmesan Cheese

½ t. dried rosemary leaves

½ t. parsley flakes

Heat oven to 350. Lightly grease jelly roll pan (15 ½ x 10 ½ /1 in. H). Mix all ingredients thoroughly and shape into 1 in. balls. Place in pan. Bake 20-25 minutes or until brown. Immediately remove from pan, drain and serve warm. Serves 8½ dozen appetizer portions.

CRAB CAKES

1 lb. lump crab meat
2 T. chopped onions
4 T. mayonnaise
1 beaten egg
1 T. chopped green pepper
2 t. mustard
2 T. Worcestershire sauce
2 T. melted butter
1 T. capers (or less)
1 pkg. Saltine crackers crumbs
lemon
salt and pepper

Mix ingredients, form into cakes, roll in saltine cracker crumbs. Sauté in butter until brown. Serve with lemon wedges.

Heather Wyper

DEVILED EGGS

¼ grated onion

6 hard boiled eggs

1 T. Worcestershire sauce

dash cayenne/red pepper

1 t. lemon juice (to taste)

dash of Tabasco (opt.)

dill pickles or sweet

1-2 t. mustard

mayonnaise to moisten

parsley (opt.)

paprika

Boil eggs 5-10 minutes, run cold water over eggs and peel, cut in half. Remove yolks, careful to preserve egg whites. Mash yolks, and mix with other ingredients. Adding enough mayonnaise so that mixture is moist. Stuff eggs with yellow filling/mixture and let set in refrigerator for several hours. Sprinkle with paprika and garnish with parsley.

Melanie

DIPS

ARTICHOKE (CREAMY) DIP

W Pita Chips

2 8-ounce pkgs. cream cheese, room temperature
1/3 C. sour cream
¼ C. mayonnaise
1 T. fresh lemon juice
1 T. Dijon mustard
1 garlic clove, minced
1 t. Worcestershire sauce
½ t. hot pepper sauce
3 six-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 C. grated Mozzarella cheese (about 2 ½ oz.)
3 green onions, finely chopped
2 t. minced seeded jalapeño chili

6 six-inch pita rounds, each cut into 6 triangles
olive oil

Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, Mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips. serves 8.

CHEESE DIP

1 stick butter

1 med. onion

1 can Rotel tomatoes w green chilies

3 lb. box of Velveeta Cheese

1-2 jalapeño peppers (opt.)

Melt butter in pot, add onions and rest of ingredients over very low fire until melted. Serve with Fritos as dip. *Keeps nice in slow cooker. Can also make in microwave.

**Nana made this especially at Christmas time.

Jackie “Nana” Brown

CILANTRO PESTO DIP

2 bunches cilantro fresh

Or 3-4 C. loosely

packed stems removed

4 to 6 cloves garlic

½ C. olive oil

½ C. pine nuts

1-2 limes (squeezed)

salt to taste

Sauté garlic in oil until brown. Squeeze lime juice into blender, add garlic, cilantro & pine nuts. Blend and serve as dip, spread or relish with sliced baguette bread, grilled fish, or raw veg.

*Coriander in the middle east is the same as cilantro.

Kyle Hamblin

CLAM DIP

2 pkg. cream cheese (8 oz.)each.

2 cans minced clams (6 oz.)

2 T. Worcestershire sauce

2 t. lemon juice

5 green onions chopped fine

Mix well & serve with crackers.

Sammye

CRAB MEAT DIP

1 stick butter

½ C. of green onions & tops

1 lg. pkg 16oz cream cheese

1 can Cream of Mushroom Soup

1 t. parsley chopped

2 T. Worcestershire sauce

1 lb. white crab meat fresh (or canned)

¼ t. cayenne pepper

salt & pepper

Melt butter, sauté onions. Mix cream cheese in soup and add to mixture, gently fold in crab meat and season to taste. Serve with crackers. Makes 2 pints Stacey Nilsen

FRUIT DIP

8 oz. pkg cream cheese softened

8 oz. Cream de Coconut

1 C. powdered sugar

Blend all ingredients; chill in fridge. Serve with sliced melon or cut strawberries (can use other fruits).

Pam Methvin

GUACAMOLE DIP

2 avocados

1 t. mayonnaise

1 t. chili sauce

¼ tomatos

3 chopped green onion tops

lettuce (shredded)

garlic or garlic powder

lemon juice to taste

salt-Tabasco

Rub bowl with garlic. Mash avocados; add lemon juice and other ingredients. Until ready to serve leave avocado seed resting on dip to prevent discoloring. Garnish with chopped parsley, water cress, or salted toasted almonds. Serve on crisp hot crackers or rounds.

Mimi Motes

SPINACH DIP

1 pkg. frozen spinach

1 can water chestnuts

1 pkg. Knorrs veg. soup

3 green onions

1 C. mayonnaise

1½ C. or 12 oz. sour cream

bread bowl or

Lg. round loaf of bread

Remove inside of bread to create bread bowl; set aside. Thaw frozen spinach and squeeze out excess liquid, drain and chop water chestnuts. Add soup mix and chopped onions, sour cream and mayonnaise. Put in hollowed loaf bread roll. Can make several hours before.

Margie

SPINACH ARTICHOKE DIP

1 pkg. frozen spinach

8 oz. cream cheese

1 onion

¾ C. Parmesan Cheese

1 can artichoke hearts

8 oz. sour cream

1 stick butter

1 8oz. blk. pepper Jack cheese

garlic

Melt butter, sauté onions until soft. Boil spinach and drain well (blot excess liquid with paper towels). Add to onions, and stirring frequently on low heat. Add cream cheese, sour cream and Parmesan cheese. Stir until melted. Drain Artichokes and chop into small pieces. Remove outer part of the artichokes before chopping. Mix chopped artichokes into spinach/cheese mixture. Pour mixture into two baking dishes if recipe is doubled, sprayed with Pam. Grate Pepper Jack cheese and sprinkle on top. (1 block of grated cheese on top of each). Serve also with slices of toasted baguette bread, or Tostitos Restaurant style chips.

*(Jamie Brown places artichoke pieces in dish. Place mixture on top and blend slightly. Then sprinkle grated cheese on top.) (good to serve with salsa also with tortilla chips.)

Bake in oven 350 for 20 minutes.

Laura Brown

SHRIMP DIP

1 pkg. boiled shrimp

1 8 oz. pkg. cream cheese

½ t. salt

¼ C. cream or milk

5 t. mayonnaise

1 t. grated onion

4 t. horseradish

1/8 t. red pepper

dash of Tabasco

Mash cheese, blend in rest of ingredients. Let set overnight. Take out of fridge for a few minutes. Serve cool.

Pennie June

TEX-MEX DIP

3 ripe avocados

2 T. lemon juice

salt & pepper

1 C. sour cream (8 oz.)

½ C. mayonnaise

1 pkg. Taco Seasoning Mix

2 cans bean dip

1 bunch green onions with tops (1 cup)

3 tomatoes (chopped)

2 cans (3 ½ oz. ea.) drained sliced olives

8 oz. Cheddar Cheese (shredded)

Combine avocados, lemon juice, salt & pepper, sour cream, mayonnaise, taco seasonings and beat well.

To assemble: Spread bean dip onto large shallow platter. Top with avocado mixture and layer onions, tomatoes, olives. Cover with cheese. Keep in refrigerator until ready to serve. Serve with tortilla chips.

Glenn Tjomsland

FRIED ONION RINGS

2-4 large onions

1 C. milk

2 eggs

1 C. flour

½ t. salt

1 t. baking powder

1 T. oil

Cut and separate onions into big round rings.

Batter: Mix milk, eggs, set aside. Mix flour, salt, baking powder and pour into egg mixture and add oil. Dip onions into batter, and deep fry until golden brown. (“Fry Daddy” or deep fryer works best)

Harry “Ole Dad” Sanford

GRAPE LEAVES

1 ½ lbs. uncooked ground beef or ground lamb

1 16 oz. can of tomato sauce or 2½ C. peeled, diced tomatoes

2 C. uncooked white rice

½ C. fresh parsley, finely chopped

1 T. coriander

½ t. salt

1 t. black pepper

2 T. of lemon

1 16 oz. jar grape leaves or 1 lbs. fresh vine leaves

1 lemon sliced

Preparation

Remove grape leaves from jar and soak for a few hours in cold water. If not soaked properly, they have a very salty taste.

While grape leaves are soaking, mix together ground beef, tomato sauce, rice, parsley, coriander(cilantro), salt, pepper and lemon juice.

This is best done with your hands. Cover and place in refrigerator until ready to stuff leaves.

Preparing the grape leaves to stuff

Drain grape leaves and dry with paper towels. Remove stems. Place leaves shiny side down and have your meat mixture ready.

Stuffing and Wrapping

Put about a teaspoon of mixture towards the bottom of the leaf. Fold in sides and roll upwards tightly. Do not roll too tightly. The rice does expand during cooking and may tear the leaf. Repeat with remaining leaves and mixture.

How to Properly Place Them in The Pot

In a large saucepan or dutch oven, place them side by side in circle layers. Place two lemon slices between the layers of grape leaves. Put a weight on top of the last layer of stuffed grape leaves. I use a ceramic plate. This ensures that the leaves do not move around during cooking. Fill the pot with water, covering the leaves. Simmer and cook for 30 minutes on low until the rice is done. When rice is tender, remove vine leaves from pot and serve.

HUMMUS

1 can chick peas (12 oz. rinsed & drained)

1/3 C. Tahini

¼ C. lemon juice

¼ C. olive oil

1 T. minced garlic

parsley (opt.)

salt & pepper

cayenne Pepper (opt.)

*Can also eliminate Tahini but substitute 1t. cumin &

only 1T lemon juice & no garlic.

Place all ingredients in food processor and blend. Adding more lemon if necessary to obtain desired consistency. If texture is too dry add more tahini paste in a slow stream until texture is right. Should be like peanut butter, top with parsley. Refrigerate for several hours. May be made a week ahead. Serve with pita bread, or Arabic bread. Good with veggies.

Melanie Brown

***Chic peas, are the same as Garbanzo beans. Most Tahini can be bought in store, but if not, see recipe below.

Tahini = 3 C. sesame seeds. 1½ C. olive oil. Place in baking sheet on 350 degree oven for 5-10 minutes, shaking seeds with spatula, do not allow to brown. Cool 20 minutes. Can store in refrigerator up to 3 months.

Melanie Brown

MARINATED STUFFED SHRIMP

1 lb. of fresh shrimp (unpeeled 10-15)

2 cloves garlic minced

1 t. salt

1 t. ground pepper

2 T. olive oil

1 (3.5 oz.) round smoked Gouda Cheese

4 oz. Prosciutto or country ham, thinly sliced

½ C. olive oil

¼ C. Balsamic vinegar

2 T. chopped fresh rosemary

1/8 t. ground red pepper

Peel shrimp and devein. To help shrimp curve during cooking, make a deep slit down the back of shrimp with a small paring knife, cutting to but not through inside curve of shrimp.

Sauté shrimp and next 3 ingredients in 2 T. hot oil in a skillet 3 minutes or until shrimp turns pink, cool.

Cut cheese into 1 in. cubes. Wrap Prosciutto strips around cheese cubes; insert cubes into shrimp, securing with wooden picks. Cover and chill 10 minutes.

Whisk together ½ C. oil and next 3 ingredients in a large bowl; add shrimp, and toss. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade. Yield 10-15 appetizer servings.

Jamie Brown

MUSHROOMS I

(Sautéed)

1 stick butter

1 sm. chopped onion

1 beef bouillon cube

sprinkle garlic powder

lemon pepper

1 lb mushrooms

1½ or ¾ C. sherry or white wine

Melt butter & sauté onions; then add bouillon cube, garlic powder, lemon pepper. When onions are clear, add mushrooms and cook until tender. Add wine or sherry and simmer a few minutes. Serve warm.

MUSHROOMS II

(Sautéed)

1 stick butter

1 sm. chopped onion

garlic powder

1 lg. pkg. fresh mushrooms

1-2 T. Worcestershire sauce

1 T. lemon

salt & pepper

Sauté onions in butter; add mushrooms and cook slowly on low heat. Add rest of ingredients and cook 5-10 minutes, careful not to overcook. Keep warm. Great with steaks as side dish.

Janet Brown

MUSHROOMS

(Stuffed)

1 lb. ground sausage(Owen or Jimmy Dean)

½ – ¾ C. chopped each; onion, bell pepper, celery

1 pint sour cream

8-10 oz. Sharp Cheddar Cheese

1 lb. mushrooms (stems removed & chopped)

½ t. minced garlic

½ T. parsley

¼ -1/3 C. red wine

½ stick butter

Italian bread crumbs

1/3 C. Parmesan Cheese

1 ½ T. Greek Seasonings

½ t. dill weed

1 egg

Directions: Sauté bell pepper, celery, mushroom stems, parsley, garlic and butter. Brown sausage. Combine . Remove from stove, add sour cream, Parmesan cheese seasonings, dill weed 1 egg, wine and cheddar cheese.

Mix with fingers, add bread crumbs, until desired consistency, stuff mushrooms, bake in 350 degrees for 10-15 minutes.

ONION SOUFFLE

4 Phil. Cream Cheese 8 oz.

1 C. Kraft-Parmesan (grated)

2 C. chopped onions white or yellow

½ C. mayonnaise

Mix altogether in one bowl, place in microwave for 15 minutes on high, or place in preheat at 350 for 15 minutes or until top browns. Serve with corn chips or crackers.

Gay Myers

DALLAS PECAN DELIGHT

1 qt. whole pecans

1 T. honey

1 T. vinegar

½ stick butter

McCormick Season-All

Place pecans in mixing bowl; add honey & vinegar. Mix well, making sure all pieces are coated. Place in oven and bake 10 minutes in 300 degree oven; stir often while baking. Remove from oven drizzle butter over pecans; Put back in oven at 350% for 5-10 more minutes, stirring often. Remove from oven and sprinkle with McCormack “Season-All” salt.

Sammye

FANCY PECANS

1 egg white (beaten)

2 T. Water

½ C. sugar

1 t. cinnamon

¼ t. nutmeg

½ t. salt

4-6 C. pecans

Beat egg white & water. Pour over pecans in bowl.

Mix dry ingredients well; pour over pecans, making sure they are coated well. Spray foiled Cookie sheet w Pam and place pecans facing down. Bake 300 degrees 20 minutes and stir; cook 15 minutes more. Cool.

Pam Methvin

SALTED PECANS

butter

4 C. pecans

salt

Stir & mix pecan well in melted butter. Use more butter as needed to coat pecans lightly. Place pecans on cookie sheet. Bake 360-400 degrees for 10 minutes; turn once and cook 10 more minutes. Remove from oven and sprinkle lightly with salt; cool.

Harry “Ole Dad” Sanford

SUGARED PECANS

1 C. sugar

½ C. water

2 C. pecan halves

½ t. salt

Mix sugar, water and salt cook over med heat until soft ball stage; about 240 degrees; add nuts and stir until pecans are thoroughly coated and separated. Place pecans on parchment/waxed paper. Cool and break apart.

Rita “Nonnie” Ratcliff

PICKLED EGGS

1 gal. jar (or 4 qt.)

7 doz. boiled eggs

onions (thinly sliced)

jalapeño peppers

other hot peppers

salt & pepper

bell pepper red,green,yellow,orange(sliced)

pickling spices(whole)

vinegar

water

carrots, sliced

celery, sliced

mushrooms (Opt)

Place boiled eggs in jar. Layer all ingredients, sprinkling pickling spices lightly between. Use half water and half vinegar to fill jar up. Seal very well. Shake jar and let set for 3-6 weeks before opening. (Best to leave sealed for about 6 wks.) If it begins to get cloudy, place in refrigerator. Once jar is open, must refrigerate.

*I usually make this after Easter using dyed Easter eggs. Sonny’s favorite.

** Caution; Habanera Pepper can cause allergic reaction. My throat closed when using this pepper.

Janet Brown

PLANTAINS W BALSAMIC BASIL GLAZE

½ C. Balsamic Vinegar
1 C. unsalted butter, at room temperature
3 T. honey
2 T. chopped fresh basil
1 t. salt
4 sweet yellow plantains, unpeeled

*choose plantains that are neither too green nor too ripe. Only the yellow and sweet but firm ones will do, the ones that are called “pinton.”

1. Prepare a medium fire in the grill.

2. In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup.

3. In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt. Using a whisk, vigorously whip the butter until smooth and all ingredients are blended.

4. With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end. Repeat the process, making the second cut 1/2 inch away from the first. Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain. Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact.

5. Place the plantains on the outer perimeter of the grill to receive indirect heat. Grill for about 1 hour, basting with the remaining balsamic butter.

6. To serve, place whole plantains on a serving plate. Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions.

Makes 8 Servings.

ROSEMARY SPICED NUTS

2½ C. mixed raw nuts (I use unsalted Spanish peanuts, walnuts, and pecans)

2 T. olive oil

1½ T. chopped fresh rosemary

1 T. sugar

1½ t. ground cumin

1 t. salt

1 t. black pepper

¼ t. cayenne pepper

Preheat oven to 300 degrees. Place nuts in a bowl. Pour oil into a small, heavy saucepan and place over medium-low heat until warm. Add rosemary and stir until the mixture is aromatic, about 1 minute. Pour the flavored oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Remove from the over and let cool completely. Store in an airtight container at room temperature for up to 4 days. Yield: 2 ½ Cups.

Jamie Brown

SALSA I

3 med. tomatoes

½ med. onion

4 sprigs cilantro

1-2 garlic pods

1 t. salt

1 t. garlic salt

1 t. lime juice

1 jalapeño pepper

1 pkg. Lawry’s salsa mix

Or McCormick salsa mix