Appetizer-Cookbook-92-Recipes

The
Appetizer

Cookbook

92 Recipes























Eggplant Appetizer

Ingredients Directions

5 eggplants, peeled and cubed Place the eggplant, bell pepper, tomato, and onion into a large pot. In

5 green bell peppers, seeded and a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour
over the vegetables. Bring to a boil and cook over medium
chopped
heat for 30 minutes. Serve warm.
5 tomatoes, chopped

5 onions, chopped

1 1/2 tablespoons white sugar

1 tablespoon salt

1/2 cup vegetable oil 1/2

cup red wine vinegar 1/2

cup water

9

Asparagus Appetizers

Ingredients Directions

20 thin slices sandwich bread, Trim crusts from bread, and flatten slightly with a rolling pin.
crusts removed
3/4 pound butter In a bowl, stir blue and cream cheeses together with the egg until

4 ounces blue cheese, at room well blended and creamy. Spread a thin layer of cheese mixture
temperature over each slice of bread. Roll one asparagus spear inside each, and
1 (8 ounce) package cream
fasten with a toothpick.
cheese, at room temperature
1 egg, beaten Melt butter in a small saucepan. Roll each asparagus wrap in butter
20 fresh asparagus spears to coat. Place on a baking sheet small enough to fit into the freezer,
and freeze for one hour, or until butter hardens and wraps are
somewhat firm. Remove pan from freezer, discard toothpicks, and
cut each wrap in half crosswise. Store in a resealable plastic bag in
the freezer until ready to use.

To serve, preheat oven to 400 degrees F (205 degrees C).

Arrange frozen asparagus wraps on an ungreased baking sheet.

Bake in the preheated oven for 25 minutes, or until lightly browned.
Check occasionally, and turn if necessary, for even browning and to
prevent burning. Enjoy!

10





















Sausage Mushroom Appetizers

Ingredients Directions

48 large fresh mushrooms Remove mushroom stems (discard or save for another use); set


2 eggs, lightly beaten caps aside. In a large bowl, combine the remaining ingredients.
1 pound bulk pork sausage, Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x
cooked and crumbled 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20
1 cup shredded Swiss cheese minutes or until heated through.

1/4 cup mayonnaise*

3 tablespoons butter or margarine,

melted

2 tablespoons finely chopped

onion

2 teaspoons spicy brown mustard

or horseradish mustard

1 teaspoon garlic salt

1 teaspoon Cajun seasoning

1 teaspoon Worcestershire sauce

21























Pesto Pita Appetizers

Ingredients Directions

1 whole pita breads Split pita bread into two rounds. Spread with pesto and sprinkle
3 tablespoons prepared pesto with cheese. Cut each into six wedges. Place on an ungreased
3 tablespoons grated Parmesan baking sheet. Bake at 350 degrees F for 10-12 minutes or until
cheese crisp. Serve warm.

33

Bagna Calda (Italian Garlic-Anchovy-Sardine

Ingredients Directions

1 1/2 cups vegetable oil Place the canola oil in a skillet and heat over medium heat. Stir in

3/4 cup minced garlic the garlic, and cook until golden brown, about 5 minutes. Add the
4 (2 ounce) cans anchovy fillets butter, anchovies, and sardines. Cook and stir until well blended, 10 to
packed in olive oil, drained 15 minutes. Serve warm.

3 (4 ounce) cans sardines packed

in olive oil, drained

1 cup butter

34

Asian Sugar Snap Pea Appetizer

Ingredients Directions

1 pound sugar snap peas, Preheat the oven broiler, and move oven rack into the top position.
trimmed
3 tablespoons garlic flavored olive
Place the snap peas onto a baking pan, drizzle with olive oil and
oil toss to coat. Spread the snap peas out into a single layer.
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil Broil the snap peas in the preheated oven until tender, about 5
2 drops chili oil minutes.
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown
seeds sugar, and sesame seeds in a large bowl. When the snap peas
come out of the oven, toss them immediately with the sauce.

35



















Great Easter Appetizer

Ingredients Directions

4 eggs Preheat oven to 400 degrees F (200 degrees C).
2 tablespoons cream cheese
2 tablespoons chopped onion Place eggs in a saucepan and cover with cold water. Bring water to a
2 tablespoons diced cooked ham
boil and immediately remove from heat. Cover and let eggs stand in
1/4 cup seasoned bread crumbs hot water for 10 to 12 minutes. Remove from hot water, cool and
peel. Cut eggs in half lengthwise and remove yolks.

In a small bowl, combine cream cheese, onion and ham until well

mixed. Spoon mixture into eggs, covering tops. Place eggs in

small baking dish. Spray with cooking spray and top with bread

crumbs.

Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve
warm.

45