Recipes for christmas parties

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1. Christmas Pickles

Ingredients:

– 10 pickles, sliced thin
– 1 cup of green peppers
– 1 cup of red peppers
– 1/2 cup of onions, diced
– 1 cup of vinegar
– 2 cups of white sugar
– 1 tablespoon of mustard seed
– 1 tablespoon of dill seed
– 1 tablespoon of salt

Directions:

– Heat vinegar and sugar until it comes to boil. Do not boil.
– Cool and pour over pickles, peppers and onions.

Will keep without sealing for months in refrigerator.

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2. Holiday Dip

Ingredients:

– 1 cup of mayonnaise
– 1 (8 oz.) pkg. of sour cream
– 1 (8 oz.) can of water chestnuts, drained, finely chopped
– 2 tablespoons of chopped pimiento
– 1 tablespoon of sliced green onion
– 2 teaspoons of beef flavor bouillon
– 1/2 teaspoon of Worcestershire sauce
– 1/4 teaspoon of garlic powder
– Fresh vegetables and chips

Directions:

– In medium bowl combine all ingredients except vegetables and chips; mix well.
– Cover.
– Chill.
– Stir before serving.
– Garnish with additional green onion if you wish.

Serve with vegetables and chips.

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3. Clam Dip

Ingredients:

– 1 (10 1/2 oz.) can of minced clams
– 6 oz. of cream cheese
– 2 teaspoons of grated onion
– 1/4 teaspoon of hot pepper sauce
– 1/8 teaspoon of Worcestershire sauce
– 1/4 teaspoon of lemon juice
– 1/2 teaspoon of clam juice (reserved juice from canned clams)

Directions:

– Drain canned clams and reserve juice.
– Combine clams with remaining ingredients and blend thoroughly.
– Chill.

Serve with crackers or bread rounds.

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4. Christmas Crab Dip

Ingredients:

– 1 pkg. (8 oz.) of cream cheese
– 1 jar Kraft Sharp Old English cheese spread
– 1 tablespoon of half & half
– 1 tablespoon of chopped chives
– Dash Worcestershire sauce
– Garlic salt, to taste
– 12 oz. of crab (fresh, frozen or canned)

Directions:

– Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat.
– When the ingredients have melted and mixed well add the crab, reduce the heat to just warm.

Serve with crackers. Great for a party!

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Appetizer recipes quick and easy

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1. All-American Snack

Ingredients:

– 3 cups thin pretzel sticks
– 4 cups Wheat Chex
– 4 cups Cheerios
-13 ounces can salted peanuts
– 1 teaspoon garlic salt
– 1 teaspoon celery salt
– 1/2 teaspoon seasoned salt
– 2 tablespoons grated parmesan cheese
– 1/4 cup melted butter

Directions:

– In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts.
– Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.
– Pour melted butter over all; toss until well mixed.
– Cover and cook in slow-cooking pot on low 3 to 4 hours.
– Uncover the last 30 to 40 minutes.
– Serve as appetizer or snack.

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2. Appetizer Cheese Ball

Ingredients:

– 8 ounces Cream Cheese – Room Temp
– 4 ounces Blue Cheese – Crumbled
– 4 ounces Cheddar Cheese – Shredded
– 2 teaspoons Mustard – Dijon-style
– 1 teaspoon Worcestershire Sauce
– 1/8 teaspoon Garlic Powder
-1/4 teaspoon Salt
-1/2 cup Pecans – Finely Chopped
– 2/3 cup Currants
– 3/4 cup Parsley – Chopped

Dippers:

– Assorted Crackers
– Apple Wedges

Directions:

– Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed.
– Stir in the pecans and currants.
– Taste and adjust seasoning.
– Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
– Roll in the chopped parsley to coat well.
– Cover with plastic wrap and refrigerate until ready to serve.
– Let stand at room temperature for about 30 minutes before serving.
– Place on a platter surrounded with crackers and apple wedges.

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3. Appetizer Egg Rolls

Ingredients:

– 1/2 pound Pork; Boneless – Cut Julienne
– 1 each Onion; Small – Sliced
– 1 cup Cabbage – Green or Chinese
– 2 tablespoons Vegetable Oil
– 1/2 cup Mushrooms – Sliced
– 1/4 cup Sprouts – Bean or Alfalfa
– 1/4 cup Currants
– 1/4 cup Almonds – Slivered
– 1 teaspoon Cornstarch
– 2 tablespoons Sherry – Dry
– 1 tablespoon Soy Sauce
– 1/2 teaspoon Ginger
– 12 each Egg Roll Wrappers -Abt 6″ Sq

Oil for Deep Fat Fry

Ginger Apricot Sauce:

– 1/4 cup Apricots – Dried (Abt. 10)
– 1/4 cup Sugar
– 1 teaspoon Ginger
– 1/4 teaspoon Salt
– 1 tablespoon Lemon Juice

Directions:

– Cabbage should be shredded.
– Saute the pork, onion, and cabbage in hot oil until lightly browned.
– Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
– Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
– Remove from heat and cool.
– Stack the egg roll wrappers and cut in half to form rectangles.
– Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
– Press the edges together to seal.
– Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
– Adjust time for browning.
– If rolls are frozen, let them thaw before cooking.
– Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
– Frying will take about 4 to 5 minutes; turn rolls once.
– Drain on paper towels and keep warm while frying the remaining rolls.
– Serve with warm Ginger Apricot Sauce.
– Ginger Apricot Sauce: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
– Reduce heat and simmer, uncovered, for 5 minutes.
– Pour the mixture into a blender container or food processor.
– Add lemon juice, cover and process until smooth. Serve warm.

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