Reader Recipes

Appetizers Anyone?

Submit your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Hot Bean Dip
From Doug and Linda Wine of Dayton


bullet8 oz. cream cheese, softened
bullet1⁄4 cup chopped onion
bullet16-oz. can refried beans
bullet8 oz. picante sauce
bullet4 oz. shredded cheddar cheese

Directions: Spread softened cream cheese in lightly greased quiche or baking dish. Add chopped onion. Spread beans over onions and top with picante sauce. Bake at 350˚ for 20 minutes, adding shredded cheese near the end. Bake till melted. Serve warm with taco chips.

Oyster Cracker Snack
From Joann F. Hensley of McGaheysville


bullet3⁄4 cup Canola oil
bullet1 (0.4-oz.) pkg. Hidden Valley Ranch dressing mix 
(original), dry
bullet1 t garlic powder
bullet1⁄2 t seasoned pepper
bullet1-lb. box oyster crackers

Directions: Blend first four ingredients in blender. Pour over crackers. Let set 1 hour, stir every 15 minutes. Store in air-tight container.

Stuffed Mushroom Caps
From Myron and Jackie Rummel of Bridgewater


bullet2 (8-oz.) pkgs. mushrooms, capped
bullet1 (12-oz.) pkg. Louis Kemp artificial crabmeat, chopped
bullet1 (16-oz.) pkg. Monterey Jack cheese, grated
bullet1 stick margarine
bulletOld Bay seafood seasoning

Directions: Place mushroom caps in a Corningware oblong casserole dish (9x13). Slice 3⁄4 stick of margarine into pats and place around sides and between mushrooms. Pinch a small amount of remaining margarine and place inside each cap; sprinkle with Old Bay seafood seasoning. Heap chopped crabmeat into each cap; sprinkle with Old Bay seasoning again. Heap on the Monterey Jack Cheese and — you guessed it — sprinkle with Old Bay seasoning yet again. Preheat oven to 300˚, bake about 10 to 15 minutes, then broil until they appear lightly browned.

Crab Dip
From Charlotte Campbell of Manquin


bullet2 T finely chopped onion
bullet2 T finely chopped green pepper
bullet2 T butter
bullet1 can cream of mushroom soup
bullet1⁄2 cup milk
bullet7 oz. shredded cheese
bullet2 eggs
bullet1 lb. backfin crabmeat

Directions: Sauté onion and green pepper in butter. Add soup and milk. Mix thoroughly and cook until it bubbles. Add shredded cheese gradually. Mix well each time until melted. Beat eggs. Add small amount of soup mixture to eggs and mix. Then add all together in pan. Cook and stir until it bubbles again. Add crabmeat.

Vegetable Pizza Appetizer
From Corinne Gray of Mechanicsville


bullet2 pkgs. crescent dinner rolls
bullet3⁄4 cup mayonnaise
bullet2 (8-oz.) pkgs. cream cheese, softened
bullet1 pkg. Good Seasons Italian dressing mix
bullet3 cups chopped vegetables: carrots, broccoli, 
cauliflower, bell pepper, green onion, tomatoes
bullet1 cup grated sharp cheddar cheese

Directions: Unfold rolls flat onto large cookie sheet. Seal seams and press out as necessary to completely cover pan. Bake at 350˚ for 8 to 10 minutes. Cool. Mix next 3 ingredients; spread on crust. Chop vegetables in blender or food processor. Drain well and spread over cream cheese mixture. Sprinkle cheese over all. Chill. Cut into small pieces if used as an appetizer or can be served for a family dinner. Serves 20 as appetizer.


Home ] Up ] Cover Story ] Say Cheese! ] Food For Thought ] Dining In ] Editorial ] [ Reader Recipes ] Down Home ]