Bartholomew Buffet » Appetizers

Aunt Nonnie’s Cheese Ball

Norma Bartholomew — Wed, 20 Feb 2008 02:29:41 +0000

2-8 oz. pkgs. cream cheese
1 tsp. Accent
1 bunch green onions, finely chopped
1 small can chopped ripe olives
1/2 jar dried beef, chopped

Mix well, form into a ball, and roll in chopped pecans to cover.

Baked Sausage Wontons

Ellen Abney — Tue, 19 Feb 2008 22:25:28 +0000

We tried this recipe during football season for a fun lunch. It was a hit. It looks like making the shells will be a lot of work, but it isn’t too much. And, the end result is worth the extra effort!

1 lb. ground pork sausage
3/4 C. carrot, finely shredded
1/2 C. water chestnuts, finely chopped
2 tsp. cornstarch
1/2 tsp. ground ginger
1/3 C. chicken broth
1T. sherry or additional chicken broth
1T. reduced-sodium soy sauce
24 wonton wrappers

In a non-stick skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts. In a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1 to 2 minutes, or until thickened. Gently press wonton wrappers into muffin tins with non-stick cooking spray. Lightly coat with non-stick cooking spray.

Bake at 350° for 5 minutes. Remove wontons from cups and arrange upside-down on baking sheets. Lightly spray with nonstick cooking spray. Bake 5 minutes longer, or until light golden brown. Turn wontons; fill each with 1to 2 tablespoons of sausage mixture. Bake for 2 to 3 minutes, or until filling is heated through.

VARIATION: In some of the wonton shells, I put a tablespoon of cream cheese before adding the sausage mixture.

Batter For Deep-Fried Veggies

Dee Lenz — Tue, 19 Feb 2008 22:28:48 +0000

1 C. all-purpose flour 1 C. beer (Club soda)

Mix. Cover and refrigerate 3 to 4 hours.
Heat oil to 375°.
Dip veggies in batter and fry until golden brown.

Good for any veggies.

Bread Pot Fondue

Leta Riordan — Tue, 19 Feb 2008 22:32:46 +0000

1 firm round loaf of bread
2 C. (8 oz.) sharp Cheddar cheese, shredded
6 oz. cream cheese
1 1/2 C. sour cream
1 C. cooked ham, diced
1/2 C. green onions, chopped
4 oz. chopped chilies, drained
1 tsp. Worcestershire sauce

MELT TOGETHER TO TOAST BREAD:
2 T. oil
1 T. butter

Hollow out loaf and save lid.
Cut inside of bread into cubes as you take it out.
Fill shell with dip.
Replace top.
Wrap loaf tightly in several layers of foil.

Bake at 350° for 1 hour and 10 minutes.

Coat bread cubes in oil and butter and toast at 350° for 10 to 15 minutes.

Caramel Apple Dip

Liza Torborg — Sat, 15 Mar 2008 03:15:58 +0000

I got this recipe from my friend, Erin. The only way to eat green apples!

1/4 C. sugar
3/4 C. brown sugar, packed
1 tsp. vanilla
1 – 8 oz. pkg. cream cheese, softened

Combine in blender until smooth.

Cheese and Crackers

Marcia Young — Wed, 20 Feb 2008 03:09:37 +0000

2-8 oz. pkgs. cream cheese (can use low-fat)
1-14 oz. can crushed pineapple
1/4 C. green pepper, finely chopped (red peppers are fun for Christmas)
2 T. onion, minced
1 T. seasoned salt
Assorted crackers

Squeeze juice from pineapple until very dry. Mix the remaining ingredients. You can mold it into a cheese ball and roll in crushed walnuts or pecans. It is best to serve after it has aged for 3 to 4 days.

Cheese Onion Dip

Marcia Young — Thu, 21 Feb 2008 04:57:48 +0000

2 tomatoes, chopped
1/4 green pepper, chopped
6 green onions, chopped
10 drops Tabasco sauce
2 C. Cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 C. Green Goddess dressing

Mix all ingredients together. Serve with chips.

NOTE: Doritos are very good with this dip.

Chunky Cheese Dip

Elaine Clark — Thu, 21 Feb 2008 04:59:38 +0000

Sounds terrible but is really good – trust me, I am your AUNT!

2 C. Cheddar cheese, shredded
2 C. pecans, chopped
5 to 6 tsp. mayonnaise, or more if you like (I use 7 to 8 tsp.)
6 green onions, chopped

Mix above ingredients into bowl. Pat into a 9″ pie plate (looks very nice in a Longaberger pie plate). Refrigerate 4 to 5 hours. Convert onto a plate. Spread 1/2 jar of raspberry hot pepper preserves (Rothchild) on top. Serve with Ritz crackers.

SUGGESTION: Use the other 1/2 jar of raspberry hot pepper preserves to spread on a layer of cream cheese and serve with crackers.

Cindy Van Wert’s Slush

Dee Lenz — Tue, 04 Mar 2008 18:33:43 +0000

1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
1 C. sugar
1 C. strong tea (1 C. water with enough tea to make strong – really dark)
3 1/2 C. water
2 C. vodka (that’s right – the hard stuff)

Mix and freeze.

Scoop into glasses and add cold 7-Up.

Cocktail Wienies

Elaine Clark — Tue, 19 Feb 2008 22:41:11 +0000

1 small jar grape jelly
1 or 2 pkgs. cocktail wienies
1 small jar mustard*

ANOTHER OPTION:
1 small jar grape jelly
1 small jar barbeque sauce, any brand

Place all ingredients in a slow cooker and heat.

* I only use 1/2 of the mustard, but depends on your taste.