Recipes

APPETIZERS

| Avocado in Demi-Tasse Cups | Smoked Beef | Ground Beef Balls | Hot Crab Dip | Spinich Dip | Rocquetfort Cheese Balls |

AVACADO IN DEMI-TASSE CUPS

 

INGREDIENTS

  • avocado
  • consommé
  • lemon juice

INSTRUCTIONS

Fill demi-tasse cups a little over half full with cut-up pieces of avocado. Add cold consommé in chunks to ½” from brim. Pour over this about 1 T lemon juice.

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SMOKED BEEF

 

INGREDIENTS

  • smoked beef
  • cream cheese
  • dill pickle

INSTRUCTIONS

Spread smoked beef slices (Carl Buddig) generously with softened cream cheese. Lay a lengthwise cut of dill pickle (cut in eighths) at one side. Roll. Chill.

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GROUND BEEF BALLS

(from Jane Gruender Getter)

INGREDIENTS

  • ground beef
  • blue cheese
  • beef broth

INSTRUCTIONS

Make one inch balls out of ground beef. Put blue cheese in middle. Brown in small amount of fat. Simmer in beef broth for one hour.

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HOT CRAB DIP

(from Judy Howie Raup)

INGREDIENTS

  • 8 oz. cream cheese
  • 1 small onion, finely chopped
  • 1 t lemon juice
  • 1 small can crab meat
  • ¼ t salt
  • 1/8 t red pepper

INSTRUCTIONS



Mix well (can put in food processor). Heat until warm, about ten minutes at 350 degrees. Serve with Ritz crackers.

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SPINACH DIP

 

INGREDIENTS

  • 1 pt. sour cream
  • 1 c mayonnaise
  • 1 10 oz. pkg frozen, chopped spinach, thawed and drained
  • ½ c chopped parsley
  • 1 t dill
  • 1 pkg Italian salad mix

INSTRUCTIONS

Blend in food processor. Serve.

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ROCQUEFORT CHEESE BALLS

(from Katherine Getter Frailey)

INGREDIENTS

  • ¼ lb Roquefort cheese
  • 3 T grated American cheese
  • ¼ t paprika
  • 1 T soft butter
  • 1 t Worcestershire
  • 2 t chili sauce

INSTRUCTIONS

Mix ingredients, beating well. Form into small balls and place in refrigerator to harden. Serve with crackers or salad.

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