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Hors
D'oeuvres and Dips
Sweet-And-Sour Franks
In chafing dish or medium-size sauce-pan stir ¾ cup currant jelly
over medium-low heat until melted. Stir in ½ cup prepared mustard
until blended. Add 1 pound cocktail-size franks and cook until sauce
simmers slightly and franks are hot. Serve with toothpicks.
Note: This recipe and all the following recipes can be doubled or
tripled depending on the number of people being served.
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Tiny Crab Cakes (Makes about 16 hors d’oeuvres)
2 slices white bread
4 small radishes
1 6-ounce package frozen Alaska King or Snow crabmeat, thawed and
well drained
2 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
½ teaspoon grated onion
3 tablespoons butter or margarine
4 teaspoons mayonnaise
About 45 Minutes Before Serving:
1) Into blender container, tear white bread. Cover blender and blend
on low until coarse crumbs form. Place crumbs in medium bowl; set
aside. Slice 2 radishes into 8 thin slices; reserve for garnish
later.
2) Into same blender, place remaining radishes, crabmeat, eggs,
salt, and pepper. Cover blender and blend on medium until mixture
is well mixed, stopping blender occasionally and scraping down sides.
Stir crabmeat mixture and grated onion into bread crumbs in bowl.
3) In 12-inch skillet over medium heat, melt butter or margarine.
Drop crabmeat mixture into skillet by tablespoonfuls and cook until
browned on both sides, about 6 minutes. Remove crab cakes to paper
towels to drain.
4) To serve, arrange crab cakes on warm plate; top each with a dollop
of mayonnaise. Garnish each with a radish slice.
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Holiday Tuna Tree (Makes 4 Cups)
1 can (12 ½ oz.) and 1 can (6 ½ oz.) solid white tuna, drained and
flaked
2 packages (8 oz. each) cream cheese, softened
1 tablespoon lemon juice
¼ cup finely chopped ripe olives
½ cup finely chopped walnuts
¼ teaspoon salt
1 ½ teaspoons dry mustard
1/8 teaspoon pepper
½ teaspoon thyme
In a large bowl, combine cream cheese and tuna. Add remaining ingredients
and stir well. Place in mold and refrigerate. You may serve in the
mold or transfer to a serving plate. Decorate with garlands of small
parsley leaves, red and green peppers cut into stars, and a lemon
wedge.
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Parmesan Rice Balls (Makes about 3 dozen)
½ cup regular long-grain rice
1 10-ounce package frozen chopped spinach thawed and squeezed
dry
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
3 large eggs
¾ cup dried bread crumbs
Salad oil
About 45 Minutes Before Serving:
1) Prepare rice as label directs (or use 1 ½ cups cooked rice).
2) In medium bowl, mix rice, spinach, Parmesan cheese, lemon juice,
salt, pepper and 2 eggs. Shape mixture into 1-inch balls. In pie
plate, with fork, beat 1 tablespoon water and remaining egg. Place
bread crumbs on waxed paper. Dip rice balls in egg mixture, then
into bread crumbs to coat evenly.
3) In 5-quart Dutch oven over medium heat, heat about ¾ inch salad
oil to 350 degrees on deep-fat thermometer (or heat oil in electric
skillet set at 350 degrees). Fry rice balls, a few at a time, about
1 ½ minutes or until golden brown. Remove to paper towels to drain.
Serve warm.
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Salmon-Zucchini Rounds (Makes about 3 dozen)
3 small zucchini (1 pound)
about 3 large radishes
1 8-ounce package cream cheese, softened
1 7 ¾ can salmon, well drained
1 teaspoon salt
1 teaspoon lemon juice
Capers for garnish
About 30 Minutes Before Serving:
1) Cut each zucchini crosswise into ¼-inch-thick slices. Cut radishes
into paper-thin slices. Cut radishes into paper-thin slices. Place
one radish slice on each zucchini slice; set aside.
2) In small bowl, with mixer at medium speed, mix cream cheese,
salmon, salt and lemon juice until smooth; spoon mixture into decorating
bag with small star tube. Pipe some mixture on each zucchini slice
around radish. Garnish with caper.
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Curried Chicken Pockets (Makes 3 dozen hors d’oeuvres)
2 tablespoons butter or margarine (1/4 stick)
1 tablespoon minced onion
2 teaspoons curry powder
2 tablespoons all-purpose flour
½ teaspoon salt
¾ cup milk
1 5-ounce can chunk white chicken, drained
1 10 to 11 ounce package piecrust mix
1 egg, slightly beaten
About 2 hours Before Serving Or Early In Day:
1) In 1-quart saucepan over medium heat, in hot butter or margarine,
cook onion and curry powder until onion is tender, about 5 minutes,
stirring occasionally. Stir in flour and salt until blended. Gradually
stir in milk and cook until sauce thickens slightly, about 5 minutes,
stirring constantly. Remove saucepan from heat; stir in chicken
until well mixed.
2) Prepare piecrust mix as label directs for 2-crust pie. On lightly
floured surface with floured rolling pin, roll half of dough 1/8-inch
thick. With floured 2 ½-inch-round cookie cutter, cut out 15 rounds.
(Keep remaining dough and scraps covered with plastic wrap.)
3) Onto half of each pastry round, place a teaspoon of the chicken
mixture. Brush edges with some egg; fold dough over filling. With
fork, firmly press edges together to seal. Place on ungreased cookie
sheet. Repeat with remaining dough, dough scraps, and chicken filling
to make about 36 in all. Brush pastries with egg. If not serving
right away, cover and refrigerate.
4) About 35 minutes before serving, preheat oven to 400 degrees.
Bake pastries 25 minutes or until golden. Serve hot.
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Classic Spinach Dip
(Makes 3 cups)
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 ½ cups dairy sour cream
1 cup Hellmann’s mayonnaise
1 pkg. Knorr Vegetable Soup Mix
1 can (8 oz.) water chestnuts, finely chopped
3 green onion, finely chopped
Squeeze spinach until dry. In medium bowl stir together spinach,
sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover, refrigerate 2 hours. If desired, serve with pumpernickel
bread or crackers.
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