Hors d’oeurve Recipes

by admin on May 7, 2009

Garlic Cheeseball
Reuben Dip
Hot Crab Dip
Sausage Balls
Texas Caviar
Fruit Dips   (Pina Colada, Apricot Cream, Chocolate Mint and Apple Pie)
Margarita Dip
Key Lime Dip
Spinach Dip
Swedish Meatball Sauce

 


 

Garlic Cheeseball

 An old standby for me.  I use it often.  It freezes great!

 

1 pound sharp Cheddar cheese, shredded
1 (8-ounce) package of cream cheese
1/2 teaspoon salt
2 cloves garlic, crushed
3 dashes of Tabasco sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon mayonnaise
1/4 teaspoon dry mustard
1 cup pecans, crushed

In large bowl of electric mixer blend the two cheeses. Add all other ingredients, except pecans, mixing until smooth. Shape cheese into ball and roll in pecans to cover totally. Wrap in waxed paper completely adn refrigerate 24 hours before serving. This cheeseball freezes beautifully.

 


 

Reuben Dip

This is my most requested recipe.  Served with the small cocktail rye
bread in a round chafer, this is a great hot appetizer.  It can also be
frozen ahead of time and reheated.

Makes 10 servings

Preparation time: 10 minutes Cooking time: 15 minutes

1 3-ounce package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef (finely chopped)
1/2 cup grated Swiss cheese
1/4 cup chopped and drained sauerkraut
2 to 3 tablespoons milk
Rye crackers for dipping

Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers or rye cocktail bread.


 

Hot Crab Dip

Another easy favorite.  I tend to add more crabmeat than the recipe
calls for because it makes it less “soupy”.  

 

1 (3-ounce) package of cream cheese, softened
1/2 cup mayonnaise
1 can (6-ounces) crabmeat, drained or use fresh crabmeat
1/4 cup minced onions
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce

Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into ovenproof dish and bake at 350 degrees for 30 minutes until bubbly. Serve with Triscuit
crackers or toasted, thin slices of French bread.

 


 

Sausage Balls

 

1 pound of sausage (Owen’s/breakfast sausage, hot spicey or mild)
2 cups of grated cheese (I buy Colby, cheddar would do fine)
2 cups of Bisquick baking mix

Mix with your hands… when it is well mixed, form balls and bake on a cookie  sheet at 350 degrees for 10-20 minutes.


 

Texas Caviar
I offer this for the vegetarians and everyone likes it. Served with Carr Water
Crackers, this is a delicious hors d’oeuvre.

2 (16-ounce) cans black beans, drained
1 medium jalapeno, minced
¼ small white onion, chopped
1/3 cup Italian dressing
½ green bell pepper, chopped
1 tsp. salt
2 tsp. chili powder
2 tsp. ground cumin
1/3 tsp. ground red pepper

Combine beans with ingredients. Chill  and serve with either corn chips or Carr Water Crackers. Makes 5 cups.



 

Fruit/Vegetable Dip Recipes

 

Pina Colada Dip

1/2 cup nonfat yogurt
2 Tbsp. flaked coconut
1/3 cup drained, canned crushed pineapple in its own juice
1 tsp. sugar

 

Apricot Cream Dip

1/2 cup nonfat sour cream
1/4 cup apricot jam
3 to 4 drops almond extract

 

Chocolate-Mint Dip

1/2 cup nonfat sour cream
1/4 cup prepared light choclate fudge sauce
3 to 4 drops peppermint extract

 

Apple Pie Dip

8 ounces cream cheese, softened
3/4 cup of brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla

Cream together and serve with slices of Granny Smith apples.


 

MARGARITA DIP

1/2 cup whipping cream
3 cups angel and/or pound cake cubes
3 cups assorted fresh fruit (strawberries, cubed melon, and/or seedless red or
green grapes)
1/2 cup dairy sour cream
1 3-ounce package cream cheese, cut up and softened
1/4 cup sifted powdered sugar
1 tablespoon tequila
1 tablespoon orange juice concentrate
1 tablespoon lime juice

DIRECTIONS

1.  For margarita dip, place sour cream, cream cheese, powdered sugar, tequila,
orange juice concentrate, and lime juice in a blender container or food
processor bowl. Cover; blend or process until combined. Add whipping cream.
Cover; blend or process until fluffy and mixture mounds. Serve immediately or
cover and chill up to 24 hours.

2. Arrange small skewers of cake and fruit on a serving platter. Serve with dip.
Makes 1-3/4 cups dip (enough for 12 servings.)

 


 

Key Lime Dip

1 cup lime juice
2 cans sweetened condensed milk
2 egg whites
2 tablespoons sugar
Graham crackers

1.  Mix the lime juice and sweetened condensed milk together.

2. Beat egg whites until foamy. Add sugar 1 teaspoon at a time until stiff peaks
form.

3. Fold the egg white mixture into the lime juice mixture.

4. Pour into a 9’ pie dish and bake at 325 degrees for about 20 minutes.

5. Remove from oven, stir and pour into a serving bowl.

6. Refrigerate for 8 hours before serving.


 

Spinach Dip

 

2 packages of frozen spinach, thawed and drained
1 big brick of Velveeta cheese
1 green pepper, chopped
1 red pepper, chopped
1 big onion, chopped
1/4 cup milk

Heat through until melted together. Serve in hollowed out round bread loaf.
Serve French bread cubes and veggies to dip.

 


SWEDISH MEATBALL SAUCE

 

1 can condensed cream of chicken soup
1/3 cup milk
1/8 tsp. ground nutmeg
1/2 cup dairy sour cream

Heat over medium stove.

This portion for the recipe is obviously not enough for 100 guests. About 200 meatballs would be needed for 100 guests so multiply this recipe by at least 6 to get the proper amount.

My usual way of preparing meatballs ahead of time is to cook the meatballs, freeze them in ziplock baggies, make the sauce and then add it directly to the frozen meatballs and refreeze the entire contents. However, I think a quicker alternative would be to put the meatballs and sauce into the large aluminum foil catering pans found at paper stores, kitchen supplies places. Cover with foil and freeze. Then the day before the wedding defrost and heat through and serve in the same container. I have taken frozen meatballs and directly heated them in the oven from a frozen state but I wouldn’t try this if you have never done so before. It takes longer than you think to get them heated entirely through. Remember, you can always “hold” the meatballs at a 140 degrees for quite a while with little degradation in quality, however, poorly heating through to serve cold meatballs is a sin punishable only by severe beating with a limp noodle.

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