Reader Recipes

Party-Perfect Appetizers

 

ITALIAN CHEESE CANAPES

From Faye Hall of Evington

 

INGREDIENTS:

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2 cucumbers

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.07-oz.-pkg. Italian dressing mix

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8 oz. cream cheese, softened

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40 slices party rye bread

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Dried whole dill weed

 

DIRECTIONS: Wash cucumbers well. Score cucumbers with the tines of a fork; cut into 1⁄8-inch slices; set aside. Combine dressing mix and cream cheese, mixing well. Spread about 1 tablespoon cream cheese mixture on each slice of rye bread; top with cucumber slice and sprinkle with dill weed. Makes 40 appetizers.

MARINATED BACON

From Glen Slonneger

 

INGREDIENTS:

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½ t pepper

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¼ t basil

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¼ t rosemary

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1 garlic clove, mashed

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½ onion, chopped

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1 T red wine vinegar

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2 T salad oil

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1 lb. bacon

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1 can of whole water chestnuts

 

DIRECTIONS: Combine the first 7 ingredients to make sauce. Marinate 1 pound of bacon 4 or more hours. Cut bacon strips in half and wrap each strip of bacon around a canned water chestnut; fasten with a toothpick. Broil about 4 minutes.

Bar Cheese

From Patricia Harbin of Louisa

 

INGREDIENTS:

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1 large carton Velveeta

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1 cup mayo

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1 jar prepared horseradish

 

DIRECTIONS: Melt the Vel­veeta either on the stove or in a microwave, being careful not to burn. When Velveeta is melted and smooth, add mayo and horseradish. Mix well. This cheese can be used for fondue and is especially good with fresh vegetables, e.g. cherry tomatoes, celery, cucumbers, baby carrots, mushrooms, cauliflower, broccoli, snow peas. To serve, keep the cheese warm in a fondue pot or use the base of a slow cooker and put a casserole dish with the cheese in it on the top. If you have neither of these, just put the cheese in the microwave every so often to keep it warm and smooth. When the cheese sets up you can use it with crackers for a snack.

CHEESE STRAWS

From Veronica Terry of Moneta

 

INGREDIENTS:

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4 cups sifted flour

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¼ t soda

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1 t salt

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½ t red pepper

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¾ cup oil

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1 lb. sharp cheese, shredded

 

DIRECTIONS: Sift dry ingredients together and set aside. Cream oil and cheese in bowl until blended. Combine dry ingredients and cheese mixture, adding additional oil if necessary. Press through cookie press onto baking sheet. Bake at 350° for 12 minutes. Makes about 250 cheese straws.

FAY’S SAUSAGE ROLLS

From Sandra Mays of Moneta

 

INGREDIENTS:

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1 pkg. frozen rolls (uncooked dough)

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1 lb. hot bulk sausage

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8 oz. finely grated cheddar cheese

 

DIRECTIONS: Thaw rolls until pliable (about an hour). Preheat oven at 350°. Mix raw sausage with grated cheese and form into walnut-sized balls. Bake the sausage balls for 15 minutes or until done. Drain off grease. Spread out each roll and wrap each around a sausage. Bake about 12-15 minutes or freeze and then thaw 1 hour before baking.

CABBAGE BURGERS

From Donna Lock of Jonesville

 

INGREDIENTS:

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1 lb. lean ground beef

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1 medium onion, chopped

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½ head of cabbage, shredded

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½ envelope onion soup mix

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Pepper

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2 loaves frozen bread dough, thawed

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Cooking spray

 

DIRECTIONS: Preheat oven to 350°. Brown ground beef and onion in large skillet; drain fat. Add cabbage and cook 5 minutes longer. Stir soup mix and pepper into mixture. Set aside. Roll one loaf of bread dough into a 16x8” rectangle, then cut into eight squares. Spoon mixture into center of each square, bring up diagonal points, pinching edges closed. Let cabbage burgers rise on a cookie sheet coated with cooking spray for 10-15 minutes. Bake for 20 minutes or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and

remaining mixture.

Pumpkin Roll

From Sarah Dean of Mt. Crawford

 

ingredients:

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3 eggs

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1 cup sugar

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1 t soda

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¾ cup flour

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2⁄3 cup pumpkin

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1 t salt

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½ t cinnamon

 

Filling:

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8 oz. cream cheese, softened

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2 t butter

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1 t vanilla

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1 cup powdered sugar

 

Directions: Combine all ingredients and beat well. Grease cookie sheet, line with wax paper, and grease paper. Pour and bake at 375° for 15 minutes. Turn out into a sugared tea towel (not terry cloth). Roll up and refrigerate 1 hour. Unroll and spread on filling. Reroll and refrigerate.

Spiced Mocha Mix

From Josephine Lunceford of Aylett

 

Ingredients:

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1 cup sugar

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1 cup nonfat dry milk powder

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½ cup powdered non-dairy creamer

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½ cup cocoa

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3 T powdered instant coffee

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½ t ground allspice

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¼ t ground cinnamon

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Dash salt

 

Directions: In large bowl, combine all ingredients. Store in airtight container. 21⁄2 cups mix makes 12-14 servings. For single serving, 3 T mix to 3⁄4 cup boiling water. Top with marshmallow if desired.

CARAMEL CORN

From Linda Logan of Boydton

 

INGREDIENTS:

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2 cups brown sugar

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2 sticks margarine

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½ cup corn syrup

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1 t salt

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2 t vanilla

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½ t baking soda

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6 quarts popped popcorn

 

DIRECTIONS: Preheat oven to 225°. Combine the first 5 ingredients and boil for 5 minutes. Remove from heat. Add baking soda and stir. Place popcorn into a very large ovenproof container (a turkey roaster works well). Pour liquid over popcorn and stir to coat. Bake for 1 hour, stirring every 15 minutes. Cool on waxed paper. Store in airtight container.

WHITE CHOCOLATE PARTY NIBBLES

From Rebecca Gfrerer of Barboursville

 

INGREDIENTS:

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16 oz. white chocolate

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2 T peanut butter

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1 cup Spanish peanuts

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1 cup pretzel sticks (thinly broken)

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DIRECTIONS: Melt first 2 ingredients over low heat or in microwave. When melted, remove and stir in peanuts and pretzel sticks. Pour onto a wax-paper-covered cookie sheet. When cooled, break into pieces

RITZ CRACKER TREATS

From L. Horst of Harrisonburg

 

INGREDIENTS:

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Ritz crackers

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Peanut butter

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Milk chocolate chips

 

DIRECTIONS: Spread Ritz crackers with peanut butter. Top with more crackers — sandwich style. Melt milk chocolate chips.  Dip cracker sandwiches in chocolate to coat all over. Let dry on waxed paper.  Store in airtight container in refrigerator.

EZ HOLIDAY MIX

From Sandy Wilbun of Appomattox

 

INGREDIENTS:

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2 cups plain holiday M&Ms

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2 cups dark raisins

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2 cups salted party peanuts

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2 cups mini-pretzel sticks

 

DIRECTIONS: Mix gently and store in an airtight container. Use seasonally colored M&Ms to adjust this to any holiday. We call this Reindeer Mix in December, Ghost Chow at Halloween, Bunny Knibbles at Easter, and Trail Mix in the summer.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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