Appetizers

IN THIS ISSUE:

HOT TACO DIP
KNORR SPINACH DIP WITH HAWAIIAN BREAD
CHEESY CRAB SQUARES
STUFFED DATE VARIATIONS
STUFFED CELERY VARIATIONS
SAUSAGE BALLS
PINEAPPLE CHEESEBALL
SPINACH NUGGETS
SPINACH SQUARES
PIQUANT MEATBALLS
HAWAIIAN MEATBALLS
LAYERED ATHENIAN CHEESE SPREAD
CREAMY BEEF DIP
REUBEN DIP
CHICKEN DIP FOR RAW VEGETABLES
CROCKPOT BEAN AND OLIVE DIP
CROCKPOT ARTICHOKE AND CHEESE DIP
CHICKEN WRAPS 
GEORGIA'S BACON QUICHE

MAKING EVERYDAY RECIPES HEALTHIER FOR YOU AND YOUR FAMILY

"If you're not adding high quality concentrated nutrients to your diet, then your cells are declining in health whether you can feel it or not."

Before you even read these recipes, I recommend that as much as possible you use these guidelines to make these and other recipes healthier. Use whole foods, whole grain flour, whole grain pasta, good oils, canola mayonnaise, Stevia, good oils, ground turkey, pure vanilla, real butter instead of margarine, no sugar, no white flour and no hydrogenated oil.

In place of all purpose flour, use whole grain flour. If you have allergies, spelt flour is especially good. In some cases, you may need to use part unbleached flour to keep the finished product from being too heavy. When using freshly milled flour, and mixing it in a mixer, you can totally use whole grain flour and have the bread turn out great.

Rather than using white processed sugar, either use Sweet Leaf Stevia, NuStevia, sucanat, unprocessed honey or agave nectar - all found in health food stores.

Avoid shortening as much as possible. Use canola oil, olive oil, coconut oil, or real butter, if possible.  In place of mayonnaise, use Duke's (no sugar) or better yet, Hain's in the health food section.

HOT TACO DIP - A FAVORITE!

Recipe from Rachael (Walton) Breneman in Ohio

(We enjoyed this delicious and healthy recipe in Rachael's home several years ago and many times since!)

1 - 16 oz. of refried pinto beans (Vegetarian refried beans at Kroger have no lard as other do).
1 - 8 oz. cream cheese, softened
1 - 8 oz. sour cream
2 T. taco seasoning (also from health store - Hain brand is good)
2 cloves fresh garlic, minced
1/2 cup shredded cheddar (may need more if want cheesier)

Toppings of your choice: I used tomatoes, romaine lettuce, spinach and green onions. Black olives would be good but not everyone likes them.

Directions: Spread beans in bottom of round deep dish pie plate. Combine cream cheese, sour cream, taco seasoning and garlic. Spread this mixture over the beans. Top with shredded cheddar cheese. Bake at 350 for 15-20 minutes. Top with tomatoes, lettuce, etc. Serve warm with tortilla chips. I also get tortilla chips at the health food store.

KNORR SPINACH DIP WITH HAWAIIAN BREAD
(Recipe from the box of Knorr Vegetable Soup Mix)

Thaw a 10 oz. pkg. of frozen chopped spinach and squeeze dry; set aside. Stir 1 pkg. Knorr Vegetable Soup Mix, 1 (16 oz.) container sour cream and 1 cup real mayonnaise until blended. Stir in spinach, 1 can (8 oz.) water chestnuts, chopped, and 3 chopped green onions. Chill 2 hours. Stir before serving. Makes about 4 cups. An extra special way to serve this dip is to cut out the center of a round Hawaiian loaf of bread. Pour the dip into the "bread bowl" and cut the dug-out part of the loaf into pieces to be used for dipping. Remind the guests that the bowl is to be torn off for dipping, after the extra bread pieces are used. Note: A small jar of pimientos will give this dip a festive Christmas appearance. This bread can be found in the deli or bread section of grocery stores, and if it cannot be found, any round loaf will do.

CHEESY CRAB SQUARES
Recipe from Rebecca Lopez, Virginia

2 8 oz. cans refrigerated crescent
1/2 cup mayonnaise
2 tsp. lemon juice
1/8 tsp. ground pepper
2 cups (8 oz. sharp cheddar cheese
6 oz. imitation crab meat, chopped fine
1/3 cup green onion slices
1 Tbsp. chopped parsley

Unroll dough into four rectangles. Place in 15 X 10 X 1" jelly roll pan; press onto bottom and halfway up the sides of pan to form crust. Seal perforations. Bake at 375 degrees for 10 minutes. Combine mayonnaise, juice and pepper; mix well. Add cheese, crabmeat, onions and parsley; mix lightly. Spread over crust. continue baking 12 - 15 minutes or until cheese is melted. Let stand 5 minutes; cut into squares. Makes approximately 2 dozen appetizers. Delicious!

STUFFED DATE VARIATIONS
Stuff whole dates with:

• Peanut butter and a water chestnut slice; wrap with half of an uncooked bacon strip and microwave until bacon is cooked.
• Peanut butter and dip into toasted wheat germ or toasted sunflower seeds.
• Cream cheese and a pecan half.
• Cream cheese and minced dried apricots (or whipped in blender)
• Cream cheese and minced dried cranberries (or whipped in blender)
• Or think up your own concoctions.

STUFFED CELERY VARIATIONS

Note: All except the first idea for stuffed dates would work with stuffing ribs of celery as well. After spreading mixture on 3-5 celery ribs (not too full), fit them all together and hold in place with three rubberbands. Wrap in plastic wrap and refrigerate for several hours or overnight. Carefully slice the band of celery ribs into 1/2 to 3/4 inch pieces and arrange on a pretty plate. They resemble a flower! Very pretty on a tray!

SAUSAGE BALLS
(An old standby)

1 # sausage roll
1 # sharp grated cheddar cheese
3 cups Bisquick or other baking mix
Mix all together well with hands. Roll into 1" balls.

Bake on ungreased cookie sheet for 15 - 18 minutes at 375 degrees.


PINEAPPLE CHEESEBALL
2 pkgs. (8 oz. each) cream cheese, softened
10 oz. sharp Cheddar cheese
1 can (8 1/4 oz.) crushed pineapple, drained very well
2 Tbsp. chopped green onion
1/2 large red sweet pepper, chopped very fine
2 tsp. Worcestershire sauce
3/4 cups chopped walnuts

Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion, red pepper, and Worcestershire sauce.  The red pepper gives it a light pink color.  Chill several hours. Divide in half and shape into balls. Roll in nuts. Chill overnight. Serve with crackers.

Make ahead and freeze, if desired. Makes 2 cheese balls (1 # each). Note: If you want to shape a cheese ball into a football or basketball shape, it can be covered with torn pieces of sliced, chipped dried beef to resemble leather. Use a thinned cream cheese mixture in a cake decorator to form the laces on the football, if you wish, although it looks fine without that. My daughter and son-in-law, football fans, appreciated my making it for them at Thanksgiving one year, and the other one was frozen for Christmas.

The cheeseball below is covered with chopped pecans, rather than walnuts.  I also increased the red pepper to one whole large pepper, and added more crushed pineapple (one large can).

SPINACH NUGGETS
From my sister-in-law, Esther Keeports, Colorado

2 10 oz. pkgs. frozen chopped spinach
1 Tbsp. minced dried onion
2 cups herb-seasoned stuffing croutons
1 cup grated Parmesan cheese
2 beaten eggs
3 Tbsp. butter, melted

In a saucepan cook spinach and onion according to the spinach pkg. directions. Drain well. In a mixing bowl combine spinach mixture, croutons and cheese. Stir in eggs and melted butter. Shape into 1" balls and place in shallow pan. Cover and freeze. Transfer to freezer storage bags or containers; return to freezer. At serving time, place frozen nuggets in shallow pan and bake at 375 degrees for 15-20 minutes or until heated through. If you skip the freezing process, bake the appetizers a few minutes less. Makes about 48 nuggets.

SPINACH SQUARES
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon baking powder
1 lb. mild Cheddar cheese, grated
2 10 oz. pkgs. frozen, chopped spinach, thawed and drained (squeeze well)
1 tablespoon chopped onion

Heat oven to 350°F. Place butter in a 9x13x2" baking dish and melt in the oven. Remove. In a large bowl, beat eggs well. Blend in flour, milk, salt, white pepper, and baking powder. Add cheese, spinach and onion and mix well. Spoon the mixture into baking dish and level off. Bake at 350°F for 35 minutes or until set and lightly browned. Remove from oven and cool 45 minutes. Cut into bite-sized squares, about 1" each. These freeze well. If frozen, reheat at 325°F for 12 minutes. Yield: 60-90 squares


PIQUANT MEATBALLS
From my sister-in-law, Esther Keeports, Colorado

Meatballs: Sauce:
2 # ground beef
1 # can cranberry sauce
1 cup cornflake crumbs
1 12 oz. bottle chili sauce
1/3 cup parsley flakes
2 Tbsp. packed dark brown sugar
2 eggs 1 Tbsp. lemon juice
1/4 tsp. ground pepper
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1/3 cup catsup
2 tsp. minced onion

Combine first nine ingredients (left column) and shape into 1" balls. Bake meatballs in oven at 350 degrees for 30 minutes. Drain fat and put meatballs into crockpot. Heat cranberry sauce (right column) to melt and add remaining ingredients to make the sauce. Pour heated sauce over the meatballs in the crockpot and complete the cooking. As long as 7 hours is fine and they will be a real winner at any dinner or party with no last minute preparation.


HAWAIIAN MEATBALLS
1 1/2 # lean ground beef 1 Tbsp. cornstarch
2 eggs 1 1/4 cup pineapple juice
3 Tbsp. cornstarch 1 1/2 Tbsp. soy sauce
1 onion, finely chopped 3 Tbsp. cider vinegar
1/4 tsp. ground pepper 1/3 cup water
1/4 tsp. nutmeg 1/2 cup brown sugar
1 tsp. salt 1 can (20 oz.) pineapple chunks
1/4 tsp. garlic salt 2 green peppers, cubed
1/2 cup cracker crumbs

Mix first 9 ingredients (left column). Shape into 1" meatballs. Place in a 4 quart shallow microwavable container and microwave on high about 10 minutes, rearranging once. Drain juices. Sauce (right column): Blend another Tbsp. of cornstarch, pineapple juice, soy sauce, vinegar, water and brown sugar in an 8 cup mixing bowl. Microwave on high about 3 - 5 minutes, stirring occasionally until thick. Add meatballs, pineapple chunks and green pepper. Simmer at 40% power for 10 minutes. Serve in a chafing dish. These can also be baked in an oven and the sauce cooked on the stove top.

The next two recipes are provided by Linda Crosby with the Pampered Chef®

www.pamperedchef.biz/lindacrosby - Used by permission

LAYERED ATHENIAN CHEESE SPREAD

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor. Yield: 20 servings

Ingredients:
2 packages (8 ounces each) cream cheese, softened
2 packages (4 ounces each) crumbled feta cheese
1 garlic clove, pressed
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/3 cup whole natural almonds, chopped
Canape French Bread, toasted

Directions:
1. Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

2. Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.

3. To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread or assorted crackers.

Nutrients per serving: (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g

Cook's Tips: You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.

CREAMY BEEF DIP
1 5 oz. jar sliced dried beef, rinsed, chopped
1 8 oz. pkg. cream cheese, softened
1/4 cup milk
1 tsp. dill weed
1/2 tsp. prepared horseradish

Combine all ingredients, chill and serve with assorted fresh vegetables. Yields 1 1/2 cups.

REUBEN DIP
1 pound deli corned beef, sliced very thin 1 cup sauerkraut, well drained
1/2 cup thousand island dressing 1/2 pound Swiss cheese, grated

Crumble corned beef into a well greased glass baking dish. Spread the dressing over the meat, top with the sauerkraut, cover with the cheese. Bake 325°F until hot and bubbly. Serve with party rye bread or rye crackers.


CHICKEN DIP FOR RAW VEGETABLES
1/2 cup diced, cooked chicken 1/2 cup sour cream
2 oz. pimientos, diced 1/2 cup mayonnaise
1/2 tsp. curry powder (or you could substitute other spices)

Dice chicken and pimientos. Combine all ingredients; chill. Use as a dip for assorted fresh vegetables or crackers, or as a spread for fancy sandwiches.

CROCKPOT BEAN AND OLIVE DIP
2 small cans (about 7 oz) chili with beans
2 small packages (3 oz) cream cheese, diced
1/2 cup sliced ripe olives
4 Tbsp. canned green chile peppers
Sliced green onions

In your slow cooker, combine chili, cream cheese, olives, and chile peppers. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients. Sprinkle with onions. Makes about 1 3/4 cups (12-16 servings).


CROCKPOT ARTICHOKE AND CHEESE DIP
1 pound shredded Mozzarella 1 cup artichoke hearts - (8 1/2 oz) - drained, chopped
1 cup grated Parmesan Minced onions - to taste
1 cup mayonnaise - (8 oz jar)

Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30 minutes or in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

CHICKEN WRAPS
Boneless chicken wrapped with bacon and pineapple.
Great when dipped into honey mustard sauce or spicy mustard.

1 pound boneless, skinless chicken breasts
1/2 pound bacon
1 (20 ounce) can pineapple chunks
18 oz. Teriyaki sauce

Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate in refrigerator for 4 hours or longer in Teriyaki sauce. Preheat oven to 375°F. Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon is golden brown. Drain on paper towels. Serve hot with mustard.

GEORGIA'S BACON QUICHE

Recipe from Barb Campbell in Mississippi

Here's a good one to make ahead and freeze for Christmas Morning Breakfast ... just take out the night before and thaw ... eat at room temperature or reheat in microwave.  Or turn this recipe into appetizers by using miniature muffin tins.

1 cup Monterey Jack cheese 3 beaten eggs
1 cup Swiss cheese salt and pepper -- to taste
1 small onion, chopped 1 dash Tabasco sauce
6 slices bacon, cooked 1 pie shell prebaked
1 1/2 cups evaporated milk

Layer cheeses, onion, and bacon in prebaked pie shell. Mix together milk, eggs, and seasonings and pour over ingredients in pie shell. Bake 1 hour in preheated 350 degree oven on cookie sheet. (Check 45 minutes to see if done.) Also you can use all of one kind of cheese if you want.. just whatever tastes good to you.