Hot Crab Dip
8 ounce cream cheese
2 tbsp. sour cream
6 1/2 ounces crab meat (canned or cooked fresh)
2 tbsp. prepared horseradish
2 tbsp. fresh minced parsley
1 tsp. fresh minced dill
Blend the above and place in a small baking dish. Bake at 350 F. for 20 minutes. Serve warm with crackers.
Savory Dill Dip
1 cup mayonnaise, light or regular
1 cup sour cream, light or regular
1 1/2 tsp. seasoning salt (like Lawry's)
1 tsp. dried dill weed
1 tsp. minced dried onion
3 tsp. Tabasco sauce
3/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder
Blend all of the ingredients together, and chill for about 4 hours or overnight. Serve with crackers and raw vegetables.
1 pound ground beef
1 pound ground pork sausage
1 1/2 cups quick rice
1 egg, beaten
1/2 medium sweet onion, minced
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground black pepper
1 tbsp. soy sauce
Mix all ingredients together. Shape into 2 inch meatballs. Arrange in shallow pan sprayed with pan spray. Bake in preheated oven at 350 degrees F. for 20 minutes. Turn 2-3 times while baking. Drain any fat. Makes 75-80 meatballs.
Sauce for Meatballs
20 ounce can pineapple chunks *see note
2 1/2 tbsp. cornstarch
1 green pepper, seeded and chopped
1/3 cup brown sugar
3 tbsp. soy sauce
Place all ingredients in saucepan and cook on medium heat until it thickened. Place the meatballs in a crock pot and pour over the sauce. Heat on low until heated through and ready to serve.
2 (6 ounce jars) marinated artichokes, drained-liquid reserved
1/2 medium sweet onion, minced
4 large eggs
6 saltine crackers, crushed
1/4 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. oregano
2 cups finely shredded sharp Cheddar cheese
2 tbsp. freshly minced celery
Preheat oven to 325 F. Pat the artichokes dry with paper towel. Drizzle some of the reserved oil from the artichoke jars into a pan. Heat and saute the onion until softened and slightly caramelized. Chop the artichokes. In a medium bowl beat the eggs, crushed crackers and seasonings. Stir in the cheese, artichokes and onion. Pour into a 7x11 baking sheet. Bake at 325 F. for 30 minutes or until set. Cool and cut into squares to serve.
Italian Sausage Bread
1 loaf frozen white bread, thawed
1 pound cooked hot or mild Italian sausage
2 eggs, beaten separately
2 cups Italian blend shredded cheese (or Mozzarella)
Roll the thawed bread dough into a rectangle. Drain the cooked, cooled sausage with one egg. Spread on the bread dough evenly. Top with the shredded cheese. Roll up the dough slowly in jelly roll fashion from one end to the other. Carefully place on a greased cookie sheet. Brush with the other beaten egg on the top of the roll and sprinkle with Parmesan cheese. Bake at 350 degrees F. for 20 minutes. Cool, then slice and move to a platter for servings.
Notes: You can also make this with the edition of pepperoni. If you like olives they can be added also. Add these ingredients to the cooled sausage before the egg is mixed in. I also like to brush with garlic butter when it comes out of the oven.
On OFL we have recipes for herb appetizers that are delicious too: