Reader Recipes

Easy Appetizers 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

SALMON PÂTÉ

From Sandra Mays of Moneta

Ingredients:

bullet

8 oz. cream cheese

bullet

1-lb. can pink salmon

bullet

1 T lemon juice

bullet

1 t horseradish

bullet

2 t chopped green onion

bullet

1⁄4 t salt

bullet

1⁄4 t Tabasco sauce

bullet

1⁄2 cup chopped pecans

bullet

Parsley sprigs for garnish

Directions: Soften cream cheese. Drain, de-bone and flake salmon. Combine cream cheese and salmon with fork. Add the next 5 ingredients. Chill for 4 hours. Roll into a ball or log. Roll ball in chopped pecans. Refrigerate until served. Serve with crackers.

REFRESHING SALSA

From Deanna Persinger of Raphine

Ingredients:

bullet

15 1⁄2-oz. can of black-eyed peas, rinsed and drained

bullet

15 1⁄2-oz. can of black beans, rinsed and drained

bullet

15-oz. can of whole kernel corn, rinsed and drained

bullet

14 1⁄2-oz. can of petite diced tomatoes

bullet

1⁄4 cup purple onion, finely chopped

bullet

1⁄4 cup jalapeño peppers, de-seeded and finely chopped

bullet

8 oz. of well-mixed Italian salad dressing

bullet

Tortilla chips

Directions: Mix the first 7 ingredients together and serve immediately or refrigerate. Use tortilla chips to dip.

CUCUMBER CHEESEBALL

From Wendy Lankford of Red Oak

Ingredients:

bullet

2 8-oz. pkgs. of cream cheese (softened)

bullet

1 small cucumber (finely chopped)

bullet

2 T chopped onion

Directions: Combine cream cheese and cucumber; add onion and mix. Roll into ball and refrigerate. Serve with crackers.

SWEET AND SOUR MEATBALLS

From Carolyn Clark of Waynesboro

Ingredients:

bullet

2 lbs. hamburger

bullet

1 egg

bullet

3⁄4 cup bread crumbs

bullet

1 t garlic powder

bullet

16-oz. can of cranberry sauce

bullet

14-oz. jar of chili sauce

Directions: Mix together the first 4 ingredients and set aside. In a large saucepan, dissolve the last two ingredients. Roll meatballs and drop into mixture (do not brown meatballs first). Simmer for 45 minutes. If using commercially made meatballs, just cook long enough to heat through, approximately 10-15 minutes.

SHRIMP BALL

From Gina Kilgour of Waterford

Ingredients:

bullet

16 oz. cream cheese

bullet

1 stick butter, at room temperature

bullet

2 cans shrimp, drained

bullet

Finely chopped walnuts

bullet

1 bottle cocktail sauce

Directions: With mixer, combine butter and cream cheese. Add shrimp and mix until all are crushed and evenly distributed. Make a ball and roll the ball in walnuts. Pour bottle of cocktail sauce over ball. Serve with crackers.

BROCCOLI DIP 

From Donna Lock of Jonesville

Ingredients:

bullet

1 cup sliced mushrooms

bullet

1 onion, chopped fine

bullet

1 can cream of mushroom soup

bullet

1 pkg. frozen broccoli (cooked, drained and chopped)

bullet

1 cup grated Velveeta cheese

bullet

1 can jalapeños or diced green chilies

bullet

3⁄4 cup toasted slivered almonds

bullet

Worcestershire sauce to taste

bullet

Tabasco sauce to taste

bullet

Salt and pepper to taste

Directions: Sauté mushrooms and onion. Place in slow cooker. Add remaining ingredients and cook on low. Serve with corn chips or fresh vegetables.

SPICY HAM BISCUITS

From Josephine Lunceford of Aylett

Ingredients:

bullet

1⁄2 cup butter

bullet

4 t Dijon mustard

bullet

4 t Worcestershire sauce

bullet

3 T poppy seeds

bullet

40 small party rolls

bullet

Danish ham

bullet

Swiss cheese

Directions: Combine butter, mustard, Worcestershire sauce and poppy seeds in saucepan; cook until blended. Split rolls; brush both sides with butter mixture. Place a layer of ham, then cheese on one side of rolls. Place tops on rolls and wrap in foil. Bake at 350° for 20 minutes.

Tasty tuna spread

From Jo Murphy of Richmond

Ingredients:

bullet

2 6-oz. cans white tuna, drained

bullet

1 cup butter

bullet

2 T chopped roasted red pepper

bullet

1 to 2 t capers

bullet

Fresh lemon juice to taste

bullet

Salt and pepper to taste

bullet

2 to 3 drops tabasco

 

Directions: Pureé tuna and butter in food processor. Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced. Taste and adjust seasoning. Pack into a serving bowl, cover and refrigerate. Remove from refrigerator before serving to allow spread to soften. Serve with crackers or Toasted Pita Triangles: Cut pitas into triangles. Brush with melted butter or margarine and place on cookie sheet. Bake at 350˚ until crisp and golden; be careful not to burn. Remove and let cool.

 

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com, with Reader Recipes as the subject.

 

Home ] Up ] Cover Story ] Food For Thought ] Down Home ] [ Reader Recipes ] Moving A Mountain ] Internet Connection ] Downsizing ] Editorial ]