Appetizer Recipes 

Deviled Eggs 

  • 6 hard-boiled eggs
  • 3 Tbsp mayonnaise or Miracle Whip 
  • 1 teas yellow mustard
  • salt and pepper to taste 
  • Paprika 

Remove shells from eggs and slice eggs in half.  Remove yolks from eggs and place in mixing bowl.  Mis egg yolks with mayonnaise or miracle whip, mustard and salt and pepper.  Fill the egg halves with the egg yolk mixture and sprinkle with paprika. 

Crab Dip 

  • 1 12 can crab meat
  • 2 8 oz packages cream cheese, softened 
  • 1 cup sour cream
  • ¼ cup mayonnaise 
  • 1 teas grated onion
  • ½ teas Worcestershire sauce 
  • 1 teas dried parsley 

Spray casserole dish with a lid with cooking spray and set aside.  Heat oven to 350 degrees. Mix cream cheese, sour cream, mayonnaise, onion, parsley and Worcestershire sauce together.   Gently fold in crab meat. Spoon mixture into prepared casserole dish.  Cover and bake in prepared oven for about 45 minutes.  Serve warm with crackers or torn bread pieces. 

Sweet and Sour Meatballs 

  • 1 ½ lb. lean ground beef
  • 2 eggs 
  • ¼ cup milk
  • 1 cup bread crumbs 
  • ¼ c diced onion
  • ½ teas dried parsley 
  • 3 Tbsp oil
  • 10 oz bottle chili sauce 
  • ½ cup grape jelly
  • salt and pepper to taste 

Combine the ground beef, bread crumbs, onion, milk, eggs, parsley and salt and pepper and mix well.  Shape into small meatballs.  Heat oil in skillet over medium heat. Place meatballs in hot skillet brown the meatballs well on all sides.  Remove meatballs from pan.  Drain the excess drippings, leaving about 1 tablespoon of drippings in pan.    Add chili sauce and grape jelly to remaining drippings in pan.  Simmer this mixture until the jelly melts, stirring occasionally. Return meatballs to chili and jelly mixture in skillet and simmer about 10 minutes.  Serve meatballs on toothpicks. 

Cheese Pineapple Ball 

  • 2 8 oz packages cream cheese softened
  • 1 8 ½ oz can crushed pineapple, drained 
  • ¼ cup green pepper, minced
  • 2 Tbsp minced onion 
  • 1 ¼ cups chopped walnuts 

Beat cream cheese until smooth.  Add the drained crushed pineapple, green pepper and onion and 1/2 the chopped walnuts.  Mix well and shape the mixture into a ball.  Roll the ball in the remaining chopped walnuts.  Wrap in wax paper and chill overnight.  Serve with crackers. 

Blue Cheese Dip for fresh vegetables 

  • 8 oz cream cheese softened
  • 1 cup grated sharp cheese 
  • 6 oz blue cheese crumbled
  • 1 cup sour cream 
  • 1 Tbsp grated onion
  • 1 tsp Worcestershire sauce 

Combine all ingredients, except blue cheese, in blender and mix well for about 45 seconds.  Stir in the blue cheese.  Place dip in bowl and serve with assorted raw vegetables for dipping such as celery, carrots, cucumber, tomato, etc.  

Spinach balls 

  • 1 packages frozen chopped spinach
  • 1 cup seasoned stuffing mix 
  • ½ mediumonion, chopped
  • 2 eggs 
  • ¼ cup butter or margarine, melted
  • ½ teas garlic powder 
  • ¼ cup grated Parmesan cheese 

Sauté onion in butter or margarine until soft.  Cook spinach according to package directions and drain very well.  In a mixing bowl, mix all the ingredients together.  Cover the bowl and refrigerate for 2 or more hours.  Shape mixture into small balls.  Heat oven to 350 degrees.  Spray baking sheet with cooking spray.  Place spinach balls on baking sheet and bake in heated oven for 30 minutes.