Reader Recipes

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13 Easy Appetizers

HOT REUBEN DIP

From Linda Eastep of Spring Grove

 

Ingredients:

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8-oz. pkg. cream cheese, softened

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cup sour cream

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2 T ketchup

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lb. deli corned beef, finely chopped

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1 cup sauerkraut, rinsed, drained and chopped

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1 cup Swiss cheese, shredded

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2 T onion, finely chopped

 

Directions: Beat first 3 ingredients in a mixing bowl. Stir in remaining ingredients. Put in a greased 1-quart baking dish. Cover, bake at 375 for 30 minutes. Uncover and bake 5 more minutes. Serve warm with rye crackers. (If you like a Reuben sandwich, you are going to love this very tasty dish. A real favorite with the guys.)

 

 

PINEAPPLE/BACON ROLL-UPS

From Josephine Lunceford of Aylett

 

Ingredients:

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16 slices raw bacon, cut into halves

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32 fresh pineapple cubes

 

Directions: Wrap bacon slices around pineapple cubes. Secure with toothpicks. Place on rack in broiler pan. Broil 5 inches from hot heat source for 5 to 8 minutes or until brown. Turn. Broil for 2 to 3 minutes longer or until crisp.

 

 

CHICKEN BALL

From Edith Yeatts of Gretna

 

Ingredients:

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6-oz. can Swanson white meat chicken

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8 oz. cream cheese

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3 shakes of curry powder

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to cup mayonnaise

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Sliced almonds

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Crackers

 

Directions: Mix first 4 ingredients; refrigerate overnight. Roll into a ball; roll ball in sliced almonds. Serve with assorted crackers.

 

 

OLIVE APPETIZERS

From Joann Hensley of McGaheysville

 

Ingredients:

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5-oz. jar Kraft Old English cheddar cheese spread

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cup all-purpose flour

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cup butter, melted

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7-oz. jar olives

 

Directions: Mix first 3 ingredients together. Take small amount of mixture and wrap around olive. Freeze. Bake at 450 for 8-10 minutes. Makes approximately 60.

 

 

ASIAN APRICOT APPETIZER

From Cathy Benson of Daleville

 

Ingredients:

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12-oz. bag dried apricots

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1 small bag almond slivers

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1 lb. sliced bacon

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8-oz. jar sweet-and-sour dipping sauce

 

Directions: Preheat oven to 350. Fold an apricot over an almond sliver, wrap slice bacon around the apricot. Seal with a toothpick. Continue until all apricots are gone from the bag. Place on a foil-lined pan in the oven for about 20 minutes. Turn. Bake another 5 minutes until bacon is done. Remove from oven to a covered casserole dish and keep warm on a heated tray. Serve with sweet-and-sour dipping sauce.

 

 

HOT CRABBY CHEESY PUFFS

From Carolyn Clark of Waynesboro

 

Ingredients:

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1 jar Kraft Old English cheese (softened)

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6-oz. can crabmeat, drained

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1 T mayo

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1 t garlic powder

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1 stick butter or margarine, melted

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Salt and pepper to taste

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6 English muffins, halved

 

Directions: Mix first 6 ingredients. Spread on muffins. Cut into slices and freeze on wax-paper-lined cookie sheet. Bake frozen at 400 for about 20 minutes.

 

 

MEXICAN CHEESE DIP

From Kathryn Dunn of Cumberland

 

Ingredients:

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1 lb. Velveeta cheese, cubed

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1 cup spicy salsa

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cup milk

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1 can refried beans

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1 lb. hamburger, cooked and drained

 

Directions: Melt cheese; add salsa and milk. Heat and stir until all is mixed well. Add beans and hamburger. Serve with nacho chips.

 

 

TO-DIE-FOR CHEESE DIP

From Stephanie Earhart of Hustle

 

Ingredients:

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8 oz. cream cheese

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1 cup mayonnaise

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8 oz. Colby Jack cheese (shredded)

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12 crushed Ritz crackers

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cup real bacon bits

 

Directions: Mix the first 3 ingredients in a bowl. Place in a small to medium microwaveable dish. Top with crushed crackers and bacon bits. Microwave 4-7 minutes until hot and bubbly. Serve with Ritz crackers.

 

MOM'S CLAM DIP

Jennifer Marsh of Leesburg

 

Ingredients:

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8-oz. pkg. cream cheese, softened

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2 T mayonnaise

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1 small onion, minced

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t Worcestershire sauce

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1 can chopped clams, drained

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Garlic powder to taste

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Salt and pepper to taste

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Paprika

 

Directions: Preheat oven to 350.  In a bowl, combine the first 7 ingredients. Spoon into small casserole dish and top with paprika. Bake for 30 minutes. Serve warm with crackers.

 

 

PUMPKIN DIP

From Debbie Day of Catlett

 

Ingredients:

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1 can pumpkin pie mix (complete)

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8 oz. softened cream cheese

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1 box powdered sugar

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1 t cinnamon

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t ginger

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1 box ginger snap cookies

 

Directions: Combine first 5 ingredients. Serve with ginger snaps. 

 

CHERRY DIP

From Wanda Amos of Gretna

 

Ingredients:

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1 small jar maraschino cherries

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7-oz. jar of marshmallow cream

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8 oz. cream cheese, softened

 

Directions: Drain and finely chop cherries. Combine marshmallow cream and cream cheese; add cherries. Mix well and chill. Serve with assorted fresh fruit.

 

CHRISTMAS MINT DIP

From Sandra Mays of Moneta

 

Ingredients:

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1 lb. Starlight peppermint hard candy (grind as finely as possible in food processor)

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12-oz. pkg. mini semi-sweet chocolate chips

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8 oz. softened cream cheese

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6 oz. finely chopped pecans

 

Directions: Combine the first 3 ingredients. Roll into a ball or log. Roll in chopped pecans. Chill. Serve with Nabisco chocolate wafers.

 

PRETZEL DIP

From Jean Shanan of Powhatan

 

Ingredients:

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8 oz. cream cheese

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1 cup light brown sugar

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1 t vanilla

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1 bag pretzels (any shape)

 

Directions: Mix first 3 ingredients together, using a hand mixer. Serve with pretzels.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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