|
|
* Exported from MasterCook *
All-American Snack
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
thin pretzel sticks
4 cups
wheat chex®
4 cups
cheerios®
1 13 ounce
ca 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
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.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Appetizer Ribs
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Appetizers
Pork & Ham
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds
spareribs -- cut into individual
salt and pepper
2 cups
water
garlic salt
1 8 ounce
bot russian salad dressing
1 6 ounces can pineapple
juice
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown. NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle as an appetizer.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Barbecued Meat Balls
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Barbecue
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
---Meat Balls---
2 pounds
lean ground beef
1 pound
bulk pork sausage
1 small
onion -- finely chopped
1 cup
milk
1
egg -- lightly beaten
2 cups
dry bread crumbs
2 teaspoons
salt -- or less
1/2 teaspoon
pepper
1/2 teaspoon
ground allspice -- or less, to taste
---Sauce---
1 tablespoon
vegetable oil
1/4 cup
minced onion
1 8 oz can
tomato sauce
1 tablespoon
fresh lemon juice
1 tablespoon
brown sugar
1 1/2 teaspoons sugar
1 teaspoon
Worcestershire sauce
1/2 teaspoon
dry mustard
1/2 teaspoon
salt
1/8 teaspoon
pepper
MEATBALLS: Mix all ingredients for "Meatballs". Form into
1" balls. Cook in a single layer in a 350° F oven for about 20-30 minutes
or until browned. Remove and drain.
Sauce: Cook onion in oil till tender. Add remaining ingredients.
Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over
and keep warm.
Can be made a day or so ahead, refrigerated in the crock, and
reheated. The sauce doesn't make a lot, just enough to coat the balls.
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* Exported from MasterCook *
Barbeque Meatballs
Recipe By : LINDA HARRIS
Serving Size : 15 Preparation Time :1:30
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 CAN
evaporated milk
3 LBS
ground meat
2 cups
oatmeal
1 cup
onion -- chopped
1/2 teaspoon
garlic powder
2 tsp
salt
1/2 teaspoon
pepper
2 teaspoons
chili powder
2
eggs
2 cups
catsup
1 1/2 cups
brown sugar
2 tablespoons
liquid smoke flavoring
1/2 teaspoon
garlic powder
1/2 cup
onion -- chopped
MIX FIRST NINE INGREDIENTS AND FORM INTO BALLS AND BAKE ONE HOUR ON
COOKIE
SHEET. MIX SAUCE UP WITH REMAINING INGREDIENTS AND POUR ORVER
COOKED
MEATBALLS. SERVE IN CROCK POT OR CHAFING DISH.
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* Exported from MasterCook *
Cheesy New Orleans Shrimp Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 slice
bacon
3 medium
onions, -- chopped
1 clove
garlic, -- minced
4
jumbo shrimp -- peeled and deveined
1 medium
tomato -- peeled and chopped
3 cups
shredded monterey jack cheese
4 drops
Tabasco sauce
1/8 teaspoon
cayenne pepper
1 dash
black pepper
Cook bacon until crisp. Drain on paper towel. Saute onion
and garlic in drippings until soft. Drain on paper towel. Coarsely
chop the shrimp. Crumble bacon and place in a crockpot along with
the other ingredients. Cover and heat on low setting for about
1 hour, until the cheese is melted. Thin with milk if too thick.
Serve with chips.
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* Exported from MasterCook *
Chicken Puffs Amandine
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Canned chicken broth
1/4 t
Almond extract
1 cn
Devil chicken spread
3 T
Diced toasted almond
-optional
2
Eggs
1/8 t
Salt
1/2 c
Sifted flour
1/4 c
Butter
Heat oven to 450 degrees. Bring broth to boil over moderate heat.
Add
butter and salt. Stir until butter melts. Reduce heat. Add flour
all
at once. Stir vigorously until mixture can be formed into a
ball.
Remove from heat and add eggs, one at a time, beating thoroughly
after each one. Continue beating until smooth and shiny. Stir
in
chicken spread, almonds and extract. BLend well. Drop by small
teaspoonfuls onto greased cookies sheets and bake 10-12 minutes
until
golden. Can be made ahead and reheated at 350 degrees for 5-7
minutes. Serve warm.
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* Exported from MasterCook *
Chile Cheese Sausage Dip
Recipe By : Scott Sehlhorst
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
old folks sausage -- hot
2 pounds
velveeta -- mexican variety
2 cans
rotel tomatoes
1 jar
pace picante sauce -- hot
2
scotch bonnet peppers -- finely diced
Brown Sausage and drain. Put in crock pot with all other ingredients. Simmer on low until completely eaten by officemates. Note that dip thickens (and improves) as day goes on.
NOTES : This batch used frozen scotch bonnet peppers, reconstituted would work,fresh would be best. But, this isn't really a summer recipe. You could use a tbsp of ground habanero for some extra kick. Jalapeno is also a good flavor for this dish.
Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net>
on Mar 03, 1998.
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* Exported from MasterCook *
Chili Con Queso Cc
Recipe By : Carolyn Cloe
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
butter
1 med.
onion -- , chopped
1 large
garlic bud -- , thru garlic press
1 small can
green chili peppers -- , chopped
1 small can
evaporated milk
1 pound
american process cheese -- , 3/4-in. cubes
1
no. 1 tomato and green chilies -- , cut up in can
tabasco sauce -- to taste
accent® seasoning mix -- to taste
salt -- to taste
Melt butter in top of double boiler or in bowl in microwave oven. Add onion and garlic. Cook until limp; then add remaining ingredients. Cook until thick. Serve with tortilla chips. Serve in chafing dish to keep hot.
By Carolyn <c4@znet.groupz.net> on Mar 14, 1997
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Cocktail Smokies
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
cocktail smokies sausages
6 ounces
grape jelly
6 ounces
mustard
Put all ingredients into crock pot. Sir all ingredients together
as jelly
melts. Simmer for 1 hour. Serve warm.
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* Exported from MasterCook *
Cranberry Cocktail Meatballs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hamburger
Beef
Appetizers
Meatloaf & Meatballs
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
Ground beef
1 cup
Cornflake crumbs
2
Eggs
1/2 cup
Chopped -- fresh parsley
1/3 cup
Ketchup
3 tablespoons
Minced onions
2 tablespoons
Soy sauce
1/4 teaspoon
Garlic powder
1/4 teaspoon
Pepper
***SAUCE***
1 16 ounce
Ca -- jellied or whole
-- cranberry sauce
12 ounces
Chili sauce
1 tablespoon
Brown sugar
1 tablespoon
Lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs,
ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form
into
small balls, from 1/2" to 3/4" in diameter. Place in a casserole or
baking
pan. Heat oven to 300 degrees F. Meanwhile in a saucepan, combine cranberry
sauce, chili sauce, brown sugar and lemon juice. Cook stirring over
medium
heat until smooth. Pour hot sauce over meatballs in casserole. Bake
for 30
to 45 minutes, depending on the size of the meatballs. Transfer to
crock pot
and keep on low for serving.
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* Exported from MasterCook *
Creamy Spinach Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 ounces
cream cheese -- cubed
5 ounces
frozen chopped spinach
2 tablespoons
pimento -- diced
1 teaspoon
worcestershire sauce
1/4 teaspoon
garlic salt
1/4 cup
whipping ceram
2 tablespoons
parmesan cheese -- grated
2 teaspoons
onion -- finely chopped
1/2 teaspoon
thyme
Combine cream cheese and cream in crock pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 26, 1997.
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* Exported from MasterCook *
Crock Pot Cheese Fondue Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cans
(10-3/4) condensed cheese
1 package
freeze dried or fresh chive
2 cups
grated sharp cheddar cheese
celery sticks
cauliflower -- cut up
1 tablespoon
worcestershire sauce
1 teaspoon
lemon juice
corn chips
Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot.
busted by sooz
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* Exported from MasterCook *
Crock Pot Fondue Italiano
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
8 ounces
shredded mozzarella cheese
1 envelope
spaghetti sauce mix
2 15 oz cans
tomato sauce
2 tablespoons
cornstarch
1 pound
shredded sharp cheddar cheese
1/2 cup
dry red wine
In a skillet or crock-pot with a browning unit, cook beef until crumbly;
pour off excess fat. In the crock-pot, combine beef with dry spaghetti
sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high.
Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks
of Italian bread into the fondue while keeping the mixture hot in the crock-pot.
Makes 6 to 8 servings.
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* Exported from MasterCook *
Crock Pot Refried Bean Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 20 oz can
refried beans
1/4 teaspoon
salt
1 cup
shredded cheddar cheese
2 tablespoons
prepared taco sauce
1/2 cup
chopped green onions
tortilla chips
In crock-pot combine beans with cheese, onions, salt, and taco sauce.
Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crock Pot Spicy Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Hamburger
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
Velveeta cheese
2 pounds
hamburger -- cooked and drained
1 large jar
Old El Paso taco sauce -- (or Rotel tomatoes)
1 large
onion -- chopped fine
Mix all together in crock pot where cheese will melt and all will remaining
warm.
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* Exported from MasterCook *
CROCKPOT CHEESE FONDUE DIP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
10-3/4 cans condensed cheese
1 pk
Freeze dried or fresh chive
2 c
Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb
Worcestershire sauce
1 t
Lemon juice
Corn chips
Combine condensed soup, grated cheese, Worces-
tershire sauce, lemon juice, and chives. Cover and
heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.
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* Exported from MasterCook *
Crockpot Chili Con Queso
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
pasteurized process cheese spread
1 pound
can chili without beans
4
green onions -- chopped
1 4 ounces can green
chili peppers -- chopped
Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
CROCKPOT FONDUE ITALIANO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti
sauce mix
2 15 oz cans tomato
sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine
In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.
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* Exported from MasterCook *
CROCKPOT LITTLE SMOKIES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Appetizers
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pk
Cocktail wieners
1
Medium bottle chili sauce
1
Medium jar grape jelly
Combine in crockpot and cook on low 6 to 8 hours.
Note: Obtained from Jean Allen (GRDG72B) Prodigy
December 29, 1991.
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* Exported from MasterCook *
CROCKPOT MEATBALLS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Hamburger
Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Jo Ferry
2 lb
Hamburger
1 c
Breadcrumbs
1
Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 cn
Beer
1 pk
Ketchup -- regular size
Mix hamburg, breadcrumbs, egg, seasonings and milk
together. Make small meatballs. Mix ketchup and beer
in the crockpot and start to heat. You can put the raw
meatballs into the sauce and simmer for several hours.
I like to bake the meatballs first to get out most of
the grease.
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* Exported from MasterCook *
CROCKPOT REFRIED BEAN DIP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
20 oz
Can refried beans
1/4 ts
Salt
1 c
Shredded cheddar cheese
2 tb
Bottled taco sauce
1/2 c
Chopped green onions
Ortilla chips
In crock-pot combine beans with cheese, onions, salt,
and taco sauce. Cover and cook on low for 2 to 2-1/2
hours. Serve hot from the pot...
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* Exported from MasterCook *
Cynthia's Nacho Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** none *****
Yield: 20 servings 1 lb Ground beef 1 lb Velveeta cheese 1 cn Cream of Mushroom or Celery Soup 1 cn Milk 1 pk Nacho Chips Brown ground beef and set aside. Cube cheese. Mix cheese with soup and one soup can of milk in a crockpot. Add ground beef. Let cook for 1 to 2 hours until cheese is completely melted. Serve with chips as a dip or serve over tacos.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
East Indian Snack
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 5 ounces can crisp
chinese noodles
1 6 1/4 ounce
salted cashew nuts
2 cups
rice chex®
1/8 cup
toasted coconut
1 teaspoon
curry powder
1/4 teaspoon
ground ginger
1/4 cup
melted butter
1 tablespoon
soy sauce
In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy sauce. 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.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Fiesta Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 can
refried beans
1/4 cup
salsa
1/2 cup
cheddar cheese -- shredded
1/2
green chili pepper -- chopped
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.
busted by sooz
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* Exported from MasterCook *
Hot Artichoke Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 ounces
artichoke hearts -- marinated
1/3 cup
mayonnaise
1 tablespoon
pimento -- diced
1/2 cup
parmesan cheese -- grated
1/3 cup
sour cream
1/8 teaspoon
garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hot Cheese Fondue
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :2:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
all-purpose flour
2 teaspoons
chili powder -- or to taste
1 pound
shredded monterey jack cheese
1/2 pound
shredded sharp cheddar cheese
1 12 oz can
favorite beer
1 clove
garlic -- minced
1 4 oz can
chopped green chiles
jalapeno peppers to taste -- chopped (optional)
Mix flour with chili powder and toss over shredded cheeses. Pour beer
into the slow cooker and cover with shredded cheese mixture. Place
garlic, green chilies and jalapenos, if desired, over cheese, but do not
stir until cheese has begun to melt. Set cooker to low and cook for
1-2 hours.
From the recipe files of Carole Walberg
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NOTES : NOTES : Beer gives this cheese mixture an unusual zip.
Serve with fresh vegetables and corn chips or tortilla chips for dipping.
If you really like it hot, add the chopped jalapeno peppers
* Exported from MasterCook *
Hot Crab Dip
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :4:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 8 oz pkgs
cream cheese -- softened
1/2 cup
milk
2 6.5 oz cans
crabmeat, drained and picked over; -- flaked
1/2 cup
green onions with tops -- chopped
1 teaspoon
prepared horseradish
2 teaspoons
Worcestershire sauce
Combine all ingredients in lightly greased crock pot. Cover and
cook on high setting until cheese begins to melt (about 30 minutes), stirring
well occasionally. Cover and continue to cook on high setting until mixture
is smooth and cheese is melted. Add more milk if needed for dipping
consistency; then turn to low setting for 3 to 4 hours. Just before
serving remove cover. Serve as a hot dip with Melba rounds. Makes
about 1 quart.
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NOTES : CLAM DIP: Substitute 2 cans (7 oz each) minced clam
for crabmeat; use clam juice instead of milk to dilute mixture.
* Exported from MasterCook *
Hot Hamburger Dip
Recipe By : Monica
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
hamburger -- crumbled and browned
1 can
bean dip
1
onion -- chopped
1 pound
velvita cheese -- cubed
1 can
tomato sauce -- (8 oz.)
Place all ingredients in a crock pot. Cook on low ten to twelve hours or on high five hours. Watch for scorching at high setting. Set on low to keep warm. Serve with chips or use for hotdog topping.
NOTES : Notes
Posted to RecipeLu by Diane Geary <diane@keyway.net> on Nov
23, 1997.
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* Exported from MasterCook *
Hot Herby Mushrooms
Recipe By : NAWK/Internet
Serving Size : 12 Preparation Time :2:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 tablespoons
butter
1 large
onion -- chopped
2 teaspoons
basil
2 teaspoons
oregano
1/2 teaspoon
thyme
1/4 cup
lemon juice
1/2 cup
sherry
1/4 teaspoon
red pepper flakes
3 pounds
whole mushrooms -- washed
Turn the slow cooker on high. Melt butter; add onion and saute
until onion is limp. Turn cooker on low. Add spices, lemon
juice, sherry and pepper flakes and allow mixture to steep on low for 1
to 2 hours. Add mushrooms about 15 minutes before guests arrive.
- - - - - - - - - - - - - - - - - -
NOTES : NOTES : For a change from baked mushrooms, try something that
is healthy and easy to serve
* Exported from MasterCook *
Judy Johnson's Mexican Crockpot Dip
Recipe By : Judy R. Johnson
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
sausage -- jimmy dean hot
1 pound
ground beef
1 medium pkg.
velveeta cheese
1 medium pkg.
velveeta mexican cheese
1 medium jar
pace picante sauce -- -- hot
1 can
tomatoes -- -- crushed, drained
Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpo
By Carolyn <c4@znet.groupz.net> on Mar 14, 1997
NOTES : If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.
>From the recipe files of Carole Walberg
Posted to RecipeLu by N8ugz@aol.com on Nov 15, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Manhattan Meatballs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Hamburger
Appetizers
Meatloaf & Meatballs
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef
1 pound
mild pork sausage -- (or use all beef)
2 cups
soft bread crumbs or 1 1/2 c. oatmeal
2
eggs
1/2 cup
chopped onion
2 tablespoons
parsley
2 teaspoons
salt
1/2 teaspoon
garlic salt
***SAUCE***
1 jar
apricot preserves -- (12 oz)
1/2 cup
barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet,
or in
oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs.
Bake at
350 degrees for 25 minutes or cook in crock pot. Can be served over
rice or
as an appetizer with toothpicks.
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* Exported from MasterCook *
Mexican Cheese Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 pound
velveeta
1 teaspoon
taco seasoning (optional)
1/2 can
ro-tel tomatoes with chilies
Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.
busted by sooz
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* Exported from MasterCook *
Mexican Crockpot Dip
Recipe By : NAWK/Internet
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
Jimmy Dean hot sausage
1 pound
lean ground beef
1 med. pkg.
Velveeta cheese
1 med. pkg.
Velveeta cheese Mexican style
1 med. jar
Pace picante sauce (hot)
1 15 oz can
crushed tomatoes -- drained
Fry the sausage and ground beef and drain oil. Put drained meat into
crockpot. Cut cheeses into 1-inch cubes and add to crockpot.
Add picante sauce and tomatoes to crockpot. Cook at medium-high heat
until cheeses have melted. Stir mixture. Adjust crockpot to low heat
and add tomatoes.
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NOTES : NOTES : If you want to tone down the "heat" of the dip, you
can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.
* Exported from MasterCook *
MEXICAN DIP IN CROCKPOT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Appetizers
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Hamburger
1
Small onion, chopped
8 oz
Velveeta
8 oz
Monterey jack w/jalapenos
15 oz
Can stewed tomatoes
10 1/2 oz
Can mushroom soup
Brown hamburger and onion in skillet. Place in
crockpot, on high heat, add cubed cheeses and stir
occasionally until melted. Add tomatoes and soup.
Heat through. Reduce heat to low to keep dip warm.
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* Exported from MasterCook *
Mia's Chili Con Queso
Recipe By : Mia
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 quarts
chicken broth or 4 cans
1 2 lb.
velveeta cheese -- cubed
1 cup
picante sauce -- med. or hot
1 medium
onion -- finely chopped
2 medium
tomatoes -- chopped
3 medium
poblano peppers -- (optional), peeled &
-- chopped
1 medium
bell pepper -- chopped
1 cup
mixture to thicken -- (water and
-- cornstarch)
Saute onions in small amount of oil about 5 minutes. Add tomatoes and peppers and saute another 5 minutes. Add hot sauce and chicken broth and bring to a boil. Lower heat below boiling point and add cheese cubes, stirring constantly. After cheese has melted and blended, pour in water and cornstarch. Stir constantly untill thickened to desired consistency. Put in crock pot or fondue pot to keep warm. If cheese mixture separates, cool mixture and mix with electric blender. Reheat, stirring constantly.
Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net>
on Mar 17, 98.
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* Exported from MasterCook *
Nacho Dip
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
lean ground beef
1 pound
Velveeta® process cheese
1 10.75 oz can cream
of mushroom soup
1
soupcan milk
1 package
nacho tortilla chips
Brown and crumble ground beef and set aside. Cube cheese.
Mix cheese with soup and one soup can of milk in a crockpot.
Add ground beef. Let cook for 1 to 2 hours until cheese is completely
melted. Serve with chips as a dip or serve over tacos.
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* Exported from MasterCook *
Nampik
Recipe By : Mike and Sue Steeves
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
SEE DIRECTIONS:
She uses those little Thai zinger peppers, the ones that look like they
couldn't hurt a fly but will eat through anything but a crock pot or
stainless
kettle quicker than a PFC sewing on his new corporal's stripes...mostly
we
grow our own, but in the winter she gets fresh ones up in Colorado
Springs in
a little Thai grocery there...gotta use fresh ones, dried won't do...and
a bit
of crushed garlic clove to suit your taste, and chopped shallots, coarse
or
fine to suit your taste...and nampla or nuouc mam....and lime squeezins'
to suit (most everything is to suit..which is why it's hard to write
down
one of her recipes) when the solids are added in the correct amount
you will
have something about the consistency of a watery relish...stick it
in the
icebox for a few days to ferment...ummmm....age gracefully...and it
should be
ready to use on rice or soups...or to rub down the average steak. Not
too
much, it's potent stuff.
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* Exported from MasterCook *
Nippy Franks
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 cup
ketchup
1/4 cup
brown sugar
1
ds worcestershire sauce
1/4 cup
barbecue sauce
2 tablespoons
bourbon
1/2 pound
cocktail weiners
Combine all ingredients except cocktail weiners in crock pot. Stir weiners into sauce mixture. Cover and heat 1 hour; remove lid and heat an additional hour.
busted by sooz
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* Exported from MasterCook *
Party Hamburger Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Pound
hamburger
1 1/2 Pounds
velveda
1 Can
Ro-Tel Tomatoes And Chiles (Drain Off Half
Liquid)
1/2
Onion -- diced
1 Bag
Fresh Mushrooms -- sliced
Brown hamburger, onion, and drain. Melt velveda in slow cooker. Add remaining ingredients and simmer for 30 minutes. Serve with corn chips or crackers of your choice. Turn pot to low and keep mixture warm until party is over.
Posted by C.SVITEK [Cathy] Submitted by Rosalie Black From: Womans Circle Slow Pot Cookery Spring 1980
busted by sooz
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* Exported from MasterCook *
Pashtet Iz Pachonki
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Asian
Appetizers
Chicken & Poultry
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Chicken livers or calves
- liver cutinto strips
1 t
Salt
2 ea
Onions lg. sliced thin
1/3 c
Butter
1/4 t
Black pepper
1 ea
Egg lg.
2 ea
White bread slices crustless
1/2 c
Chicken stock
1/2 ea
Garlic clove minced
In large skillet melt the butter, add the onions and garlic.
Fry
until they begin to brown, add the liver and continue to fry
for 8-12
minutes until the livers are no longer showing any pink. Put
the
ingredients into blender/food processor and chop until the ,ixture
is
very fine and smooth. Grease a casserole dish and turn out the
liver
mixture into it. Preheat the oven to 350 degrees F. Bake the
mixture
for 45 minutes. remove from and allow to cool for 15 minutes
then
cover and refrigerate for 4-6 hours before serving. Origin:
Elyna
Tirminiv, Minsk-Belorus, circa, 1994
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* Exported from MasterCook *
Refried Bean Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Mexican
Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 20 ounce
ca refried beans
1 cup
shredded cheddar cheese
1/2 cup
green onions -- chopped
1/4 teaspoon
salt
2 tablespoons
bottled taco sauce
tortilla chips
In slow-cooking pot, combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2 1/2 hours. Serve hot from the pot. Dip tortilla chips into mixture.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Short-Cut Fondue Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 21 1/2 ounce condensed
cheese soup
2 cups
sharp cheddar cheese -- grated
1 tablespoon
worcestershire sauce
1 teaspoon
lemon juice
1 ounce
-- €
1 packet
freeze-dried chives -- chopped
celery sticks
cauliflower - uncooked -- cut into flowerets
corn chips - optional
Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in slow-cooking pot for 2 to 2 1/2 hours. Stir until smooth and well blended. Keep hot in the pot. Dip celery sticks, cauliflower, and corn ships into cheese mixture.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Swedish Meat Balls C/P
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
bread crumbs
1 1/2 cups
milk
3 pounds
ground chuck
3
eggs -- beaten
1 large
onion -- chop fine
1/4 teaspoon
nutmeg
1/2 teaspoon
allspice
3
beef bouillon cubes or 2 ts salt
2 cans
beef broth
1 1/4 teaspoons dill weed
1/4 teaspoon
pepper
Soak bread crumbs in milk. Combine crumb mixture with meat, eggs, add next four ingredients. Shape into balls. Place on baking pan and brown in preheated oven for 15 minutes. Place meat balls in removable liner and add broth, dill weed and pepper. Place liner in base. Cover and cook on low 4 hours.
busted by sooz
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* Exported from MasterCook *
Sweet-Sour Franks C/P
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
chili sauce
1 cup
currant jelly
3 tablespoons
lemon juice
1 tablespoon
mustard -- prepared
2 pounds
hot dogs -- or cocktail franks
2 cans
pineapple chunks -- 27 ozs. drained
Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperautre while serving.
busted by sooz
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* Exported from MasterCook *
SWEET-SOUR FRANKS C/P 4/93
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
Chili sauce
1 cup
Currant jelly
3 tablespoons
Lemon juice
1 tablespoon
Mustard -- prepared
2 pounds
Hot dogs -- or cocktail franks
2 cans
Pineapple chunks -- 27 ozs.
Combine first four ingredients in removable liner; mix well to break
up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes
to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size
pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low
for 4 hours. Set control to low to maintain temperautre while serving.
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* Exported from MasterCook *
Tangy Cocktail Meatballs
Recipe By : From: <IceTeaLuvr@aol.com>
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Hamburger
Meatloaf & Meatballs
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
beaten egg
1 can
condensed French onion soup
2 cups
herb-seasoned stuffing mix
1/2 teaspoon
seasoned salt
2 pounds
ground beef
1 cup
ketchup
1
{8 oz.} can tomato sauce
1 cup
water
1/3 cup
packed brown sugar
1/4 cup
Worcestershire sauce
1/4 cup
white vinegar
I've got to say that I LOVE the following crockpot appetizer recipe! I have not only served it for company, but also have made it on Sundays, which is "Snack Day" around my house! In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a baking pan. Bake in 350 degree oven for 15-18 minutes or till done. Drain meatballs and transfer to crockpot. In a bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. Pour over meatballs and stir gently to coat. Cover; cook on HIGH setting for 2-3 hours. Serve immediately or keep warm on low setting up to 2 hours. Serve with toothpicks.
By <IceTeaLuvr@aol.com> on Aug 21, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Whiskey Sausage
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 lbs
Keobasa sausage, -- sliced 2" pieces
2 cups
brown sugar
2 cups
ketchup
4 oz
whiskey
Mix sugar, ketchup and whiskey. In a crock pot, layer
with sausage, sauce, sausage, sauce etc. Cook overnight on low.
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