Appetizers Cookbook

Watermelon Rind Appetizers

1 jar watermelon pickles
1/2 to 1 lb. bacon
1 can whole water chestnuts

Cut bacon slices in half. In the middle of each slice, put a water chestnuts and then a watermelon pickle (you may have to cut the pickles in half, sometimes they are too big). Bring each side of the bacon to the top of the pickle and put a toothpick in the top. This holds the appetizer together. Put on jelly roll pan. Broil until bacon is done. These are very, very hot, so don’t burn the top of your mouth.

Appetizers Cookbook

Vegetable Pizza

2 tubes crescent rolls
16 oz. cream cheese
2/3 C. mayonnaise
1 1/2 tsp. dill weed
1T. dry Hidden Valley Ranch dressing
Fresh veggies, chopped (carrots, broccoli, cauliflower, green onions)
8 oz. Cheddar cheese, shredded

Unroll crescent rolls onto greased cookie sheet press all seams together. Bake at 400º for 10 minutes. Mix cream cheese, mayonnaise, dill weed and dressing mix together and spread on cooled crust. Top with vegetables and cheese. When chilled, cut with pizza cutter and enjoy!

Appetizers Cookbook

Tortilla Rollups

8 regular-size tortillas
1 C. sour cream
1-8 oz. pkg. cream cheese
Lawry’s seasoned salt, to taste
Garlic salt, to taste
Chili powder, to taste
1-4 oz. can green chilies, drained
1/2 C. small ripe olives
1/2 C. longhorn or Cheddar cheese, grated

Mix together cream cheese, sour cream and seasonings. Fold in green chilies, olives and cheese. Spread over tortillas. Roll tortillas and refrigerate 2 hours or overnight. Slice in 1″ pieces to serve.

Appetizers Cookbook

Dill Pickle Appetizers

8 kosher dill pickles, patted dry
2 1/2 oz. thin-sliced beef luncheon meat
2-8 oz. pkgs. cream cheese, softened

Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.

Appetizers Cookbook

Cocktail Wienies

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

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.

Appetizers Cookbook

Bread Pot Fondue

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

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.

Appetizers Cookbook Vegetables

Batter For Deep-Fried Veggies

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.

Appetizers Cookbook Pork

Baked Sausage Wontons

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.