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1 pound longhorn cheese
3 ounces cream cheese
Dash of Worcestershire Sauce
1/2 teaspoon minced garlic
Cayenne pepper
1 1/2 cups Muenster cheese
1 cup shrimp
1/4 cup green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 eggs
1 package refrigerated crescent roll
2 tbsp butter, melted
1 egg yolk
1 tbsp water
2 dozen
1 cup sharp shredded Cheddar cheese
1/2 cup butter, softened
1 cup flour
1/2 teaspoon salt
1 cup Rice Krispies
Dash of ground red pepper
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
3 tablespoons peach schnapps
This is another appetizer from my catering list. It is perfect for entertaining. Serve with your favorite breads, crackers, etc. I serve it on a bed of lettuce.
8 ounces cream cheese, softened
1 (2 ounce) can deviled ham
1/4 cup stuffed olives, chopped or pitted black olives
2 tablespoons onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon powdered thyme
One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves
1 lg. mild onion
1/4 c. water
1 1/2 tsp. salt
1/2 c. white vinegar
1/3 c. sugar
1 tsp. dried dill weed
36 whole cherry tomatoes
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped, fresh parsley
1 large kosher dill pickle
8 ounces cream cheese (room temperature)
Thinly sliced ham or dried beef slices
8 ounces imitation crab meat, finely chopped
3/4 cup green onion, finely chopped
1 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cold water
1 1/2 tablespoons Knox gelatine
1 can cream of mushroom soup
8 ounces cream cheese
16 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped green pepper
2 tablespoons chopped onion
1 teaspoon seasoned salt
1 cup finely chopped pecans
3 cans of shrimp, try to get deveined ones
16 oz sour cream
16 oz cream cheese, softened
1 cup minced celery
1 cup minced onion
Dash Worcestershire sauce
Juice of 2 lemons
Cayenne pepper
3 (8 ounce) packages cream cheese, softened
3 tbsp horseradish
2 tbsp finely chopped onion
1 (8 ounce) container sour cream
2 pounds cooked ham, thinly sliced
48 large fresh unpeeled shrimp (2 pounds)
2 tbsp dark brown sugar
2 tbsp chopped onion
3 tbsp cider vinegar
2 tbsp water
2 tbsp catsup
1 tbsp Worcestershire sauce
2 tsp hot sauce
1/4 tsp pepper
1 clove garlic chopped
3/4 cup nonfat Cottage cheese
3 tbsp skim milk
2 tbsp crumbled Blue cheese
1/8 tsp pepper
Vegetable cooking spray
1 Each Stick butter or margarine
1 Each Sm bunch chopped green onion
1/2 Cup Parsley, finely chopped
1/2 Cup Celery, finely chopped
1 Cup (small) mushrooms, drained
3 Tablespoons Flour
2 Cups Light cream
2 Cups Swiss cheese, grated
1/2 Cup Sherry or vermouth, dry
1 Pinch Cayenne pepper
Salt, to taste
1 Pound White crab meat (or shrimp)
8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper, pickled, mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter
Crosswise
1/4 ts Oregano -- dried
16 ea Olives, black -- pitted
1 ea Garlic, clove -- minced
16 ea Tomatoes, cherry -- washed
1/4 ts Salt
Drained
1/4 ts Pepper, fresh ground --
White
1/3 c Oil -- olive
20 slices bread
1 package frozen asparagus
1 (5 ounce) jar processed pimiento cheese spread
2 cups jumbo lump crab meat
1 cup mayonnaise
1/2 tablespoon Old Bay seasoning
1 teaspoon vinegar
1/2 tablespoon Worcestershire sauce
1/3 cup celery
Dash of garlic powder
Dash of Tabasco sauce
12 large eggs
16 ounces cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (Cheddar, Monterey
jack or Mexican blend)
1 (18 ounce) jar peach preserves
1 (18 ounce) jar orange marmalade
1 (18 ounce) jar apple preserves
1 (18 ounce) jar pineapple preserves
5/8 cup ground dry mustard
1 (4 ounce) jar prepared horseradish
1 dozen large hard-cooked eggs, peeled
2 ripe California avocados
1 tablespoon lemon juice
1/4 teaspoon coarsely ground garlic powder
2 tablespoons finely chopped shallots or green onions
2 teaspoons capers, mashed (optional)
Garnish: slivers of red, yellow or green bell pepper