Appetizers

 

Complements of: Owen & JoAnn Hughes. 901-359-3095 or email.

Appetizers


Cocktail MeatballsThanks to: Linda G.

Ingredients
  • 1 lb. lean Ground Beef
  • 1 Egg
  • 2 Tbs. Water
  • 1/2 c. Bread Crumbs
  • 3 Tbs. minced Onions
  • 1 (8 oz. can) Jellied Cranberry Sauce
  • 3/4 c. Chili Sauce
  • 1 Tbsp. Brown Sugar
  • 1-1/2 tsp. Lemon Juice

 

Directions

  1. Preheat oven to 350° F (175° C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

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Curried Chicken BitesThanks to: Michael J.

Ingredients
  • 8 oz. Cream Cheese
  • 3 Tbsp. Mayonnaise
  • 2 c. finley chopped Chicken (cooked)
  • 1-1/2 c. finely chopped Almonds
  • 3 Tbs. Chutney, chopped
  • 2 tsp. Currey powder
  • 1 tsp. salt
  • 2 c. Cocoanut

     

 

Directions

  1. Mix together cream cheese and mayonnaise.
  2. Stir in chicken, almonds, chutney, currey powder, and salt. Mix well.
  3. Form into balls and roll in cocoanut until coated.
  4. Chill.
  5. Yields: 4-1/2 Dozen

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GuacamoleThanks to: Linda G.

Ingredients
  • 3 Avocados - peeled, pitted, and mashed
  • 1 Lime, juiced
  • 1 tsp. Salt
  • 1/2 c. diced Onion
  • 3 Tbsp. chopped fresh Cilantro
  • 2 Roma (plum) Tomatoes, diced
  • 1 tsp. minced Garlic
  • 1 pinch ground cayenne pepper (optional)

 

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt.
  2. Mix in onion, cilantro, tomatoes, and garlic.
  3. Stir in cayenne pepper.
  4. Refrigerate 1 hour for best flavor, or serve immediately.

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Hot Onion SouffleThanks to: Patty R.

Ingredients
  • 12 to 16 oz. frozen chopped Onions (3 to 4 cups)
  • 24 oz. Cream Cheese, softened
  • 2 c. grated Parmesan Cheese
  • 1/2 c. Mayonnaise
  • Corn Chips or Assorted Crackers

 

Directions

  1. Preheat oven to 425°.
  2. Thaw onions and roll them in paper towels, squeezing to remove excess moisture. 
  3. Stire together onions, cream cheese, Parmesan cheese, and mayonnaise until well blended.
  4. Transfer to a shallow 2-quart souffle dish.
  5. Bake about 15 minutes or until golden brown.
  6. Serve with corn chips or assorted crackers.
  7. Yields: 6 cups

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Shrimp DipThanks to: Linda G.

Ingredients
  • 1 block softened Cream Cheese
  • 1/2 c. Mayonnaise
  • 1/2 c. chopped Green Onion
  • Garlic Salt to taste
  • 1 small can Shrimp pieces or chopped shrimp

 

Directions

  1. Mix together all ingredients.
  2. Serve with favorite crackers.

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