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APPETIZERS, SPREADS, & DIPS

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Deviled Eggs
Submitted by: Daniel Sheas Wallingford CT

Ingredients:
12 Eggs
2 teaspoon spicy brown mustard
2 teaspoon horseradish
2 Tablespoons Mayonnaise (to start with)
Red pepper to taste

Method:
Boil eggs starting with cold water and boiling 12 to 15 minutes.
Drain hot water and cover with cold water. Refrigerate 2 to 3 hours or overnight
Remove shells from whole eggs.
Cut each egg in half lengthwise and remove cooked egg yolk to mixing bowl
Place cooked egg white on plate or deviled egg server/storer – cut side up
Combine yolks, mustard, horseradish and mayonnaise in mixing bowl
Beat well for 3 to 4 minutes. If mixture is too thick and pasty (it may also be a bit lumpy) you will need to add mayonnaise one teaspoon at a time, mixing in between additions.( it is a lot easier to add mayonnaise if it is too pasty than the problem you have if you added too much. Be careful with the mayonnaise)
Once the yolk mixture is at a spreadable consistency, whip mixture with an electric mixer for 5 to 7 additional minutes. Mixture will be lighter, more fluffy and blend the flavors.
Spoon enough of yolk mixture into the hole of the cooked egg white to fully fill hole and mound slightly.
Lightly sprinkle red pepper on top of yolk filling and refrigerate until ready to serve.
Makes 24 deviled eggs

Submitted by: Rayanne Lock, Suffield CT

This is a collection of my favorite appetizers, spreads and dips.
Great to carry to the race or car shows.

Cuke Baguette
Ingredients:
1 8oz loaf baguette
2 cucumbers peeled and sliced
1 16oz jar creamy dill dip

Method:
Thinly slice baguette. Spread with creamy dill dip. Top with cuke slice
Refrigerate for at least ½ hour before serving

BLT Bites
Ingredients:
16 cherry tomatoes
1 pound bacon cooked and crumbled
½ cup mayo
1/3 cup chopped green onion
3 tablespoons grated parm cheese
2 tablespoons snipped fresh parsley

Method:
Cut thin slice off top of tomato, scoop out pulp & discard pulp
Invert tomatoes on paper towel to drain
In small bowl, combine remaining ingredients, mix well
Scoop filling into tomatoes and refrigerate several hours\

Chive Stuffed Chinese Pea Pods
Ingredients:
24 snow pea pods. fresh-trimmed
3 oz cream cheese-softened
2 tablespoons whipping cream
2 tablespoons chives-chopped

Method:
Blanch pea pods in boiling salted water for30 seconds
Drain well, rinse in cold water, drain well again
Carefully slit open one side of each pea pod
In a small bowl, mix remaining ingredients
Stuff pea pods and serve

Pineapple Cheese Ball
Ingredients:
2 8oz cream cheese-softened
1 cup minced celery
½ cup finely chopped green bell pepper
1 teaspoon minced onion
1 20oz crushed pineapple-well drained
1 cup finely chopped pecans

Method:
In a medium bowl combine all ingredients except
Pecans. Mix well
Divide mixture in half and form 2 balls from mixture.
Roll each ball in chopped pecans.
Chill until ready to serve

Dip for Fruit
Ingredients:
2 3oz pkgs instant vanilla pudding mix
1 cup milk
½ cup amaretto liqueur
1 16 oz frozen whipped topping-thawed
Method:
In medium bowl, mix together pudding mixes, milk
and amaretto. Beat in thawed whipped topping.
Chill 1 hour in refrig before serving

Hot Jezebel Cracker Spread
Ingredients:
1 12oz Apricot preserves
2 Teaspoons prepared horseradish
2 Tablespoons Dijon-style prepared mustard
1 8oz pkg cream cheese-softened
black pepper to taste
Method:
In medium bowl combine preserves, horseradish, mustard
and black pepper. Cover and chill overnight
When ready to serve… pour prepared mixture over cream
cheese & serve with crackers

Fiesta Dip Mix in a Jar

Submitted by: Ruthie Labarge, Groton, CT

Ingredients:
½ cup dried parsley
1/3 cup dried minced onions
¼ cup dried chives
1/3 cup chili powder
¼ cup ground cumin
Salt to taste (about ¼ cup)

Method:
Mix all ingredients together and store in a pint jar or
Put into several small decorative jars and put into a gift basket

To prepare dip:
In a medium bowl, combine 1 cup sour cream,
1 cup mayonnaise and 3 tablespoons Fiesta Dip Mix
Wisk well, refrigerate 2 to 4 hours before serving

Warm Crabmeat Dip

Submitted by: Joan Isham, Hampden, MA

Ingredients:
1 6OZ CAN CRABMEAT
1 8 OZ PKG CREAM CHEESE – SOFTENED
1 CUP MAYONNAISE
1 1/2 CUP GRATED PARM. CHEESE
1 CUP SOUR CREAM
4 CLOVES GARLIC – PEELED & CRUSHED

Method:
Preheat oven to 350
Combine all ingredients in an oven-proof bowl or casserole dish
Bake 45 minutes or until bubbly and light brown

Serve with bagel chips – fast and makes good amount

Crockpot Spinach Dip

Submitted by: Becky Roberts, Athens, GA

Ingredients:
8 oz Cream Cheese cut into cubes
¼ cup whipping cream
1 cup frozen chopped spinach-thawed and squeezed dry
2 TBL chopped pimento
1 tsp Worcestershire sauce
¼ tsp salt
2 TBL grated parmesan cheese
2 tsp grated onion
¼ tsp dried thyme

Method:
Combine cream cheese and cream in slow cooker. Cover on LOW till cheese melted approx
1 to 2 hours.
Add remaining ingredients; cover cook on LOW for another 45 min.
Serve with raw vegetables, crackers or crusty bread.
This recipe came from Guide to Southern US Cuisine

Fruit Dips

Submitted by: Renee Lottedale, Wickens, NJ

Ingredients for Basic Recipe:
8oz cream cheese softened
3 Tablespoons white sugar
1 cup sour cream (I use low fat)
1 teaspoon vanilla extract

Method:
Combine all ingredients and beat until smooth and creamy

Variations:
Add ins:
    1- 3 TBL finely chopped almonds & 2 TBL almond liquor
    2 - zest from 1 lemon, 1TBL lemon juice and a little extra sugar
    3 - add 1 cup pureed fruit such as raspberries or strawberries plus a little extra sugar
    4 – 3 TBL finely chopped maraschino cherries and 2 TBL cherry juice

Cranberry Apple Relish

Submitted by: Lee Rodnick, Hamilton NJ

Ingredients:
4 1/.2 cups peeled and diced Roma apples
1 cup apple juice
3 cups fresh cranberries
¼ cup plus 2 Tablespoons brown sugar
¼ cup golden raisins
½ teaspoon cinnamon
1/8 teaspoon ground cloves

Method:
Bring all ingredients to a boil in a large saucepan. Turn heat to med/low and cook uncovered 10 minutes. Stir occasionally. Remove from heat and serve cold or at room temp

Cranberry-Orange-Ginger Relish

Submitted by: Leanne Curran, West Haven, CT

Ingreddients:
1 cup orange juice
½ cup golden raisins
1 cinnamon stick
½ plus 2 tablespoons light brown sugar
1 granny smith apple (peeled, cored and chopped)
1 naval orange (peeled, pitted and chopped)
3 cups whole fresh cranberries ( 12oz pkg)
2 tablespoons rice-wine vinegar
¼ cup finely chopped crystallized ginger

Method:
Combine juice, raisins, cinnamon stick, sugar and apple in a medium saucepan.
Bring to a boil, lower heat and simmer 5 minutes. Add orange & cranberries, simmer 10 minutes.
Remove from heat, stir in vinegar and ginger. Discard cinnamon stick.
Cool Slightly. Place in covered jars, refrigerate for up to 3 weeks.

Taco Dip

Recipe Submitted by: Lynn Marciel, Pennsylvania

Ingredients:
16 oz. Sour cream
1 8 oz pkg cream cheese, softened
2 fresh tomatoes, diced
3 cups lettuce, shredded
1 very large onion, diced
1 tiny can sliced black olives
1 jar hot taco sauce – about 3 cups
1 8oz package shredded cheddar cheese
1 pound lean ground beef
1 envelope (1.25 oz) Taco Seasoning

Method:
Brown ground beef in a skillet, when done, drain off juices and add 1 envelope taco seasoning & ¼ cup water to beef. Simmer 5 minutes or until thick. Remove from heat & cool.
Mix sour cream & cream cheese together, spread in bottom of 13” x 9” pan
In layers, spread evenly over cream cheese mixture:
Ground beef mixture
Diced onion
Shredded lettuce
Diced tomatoes
Shredded cheese
Black olives

Cover and refrigerate / Serve with Taco Chips

Pimento Cheese Spread

This spread is great on sandwiches, crackers, used as a dip or stuffed in celery. Best made a day ahead.

3 Cups loosely packed, shredded, sharp cheddar cheese (about 1/2 pound)
1/2 Cup mayonnaise or homemade blender mayonnaise - recipe follows
1/4 Cup sliced pimento with juice or 1/4 cup chopped roasted red bell peppers
1 Tablespoon grated yellow onion
Cayenne pepper to taste.

Method:
Thoroughly mix all ingredients together except the pepper.
Season to taste with cayenne pepper.

Blender Mayonnaise

1/2 Teaspoon dry mustard or 1 teaspoon prepared mustard
1/4 Teaspoon Salt
1 large egg
1 Cup peanut oil
1 Tablespoon fresh lemon juice

Method:
Combine mustard and egg in blender for 20 seconds.
Very slowly add oil, blending well after each addition until thick and creamy.
Add lemon juice and blend until mixed.

Submit your recipies to: jbphotoman@comcast.net