June 2008 - Appetizers

June 2008

Appetizers!

At the home of: Angela Rivers

Bruschette

From the kitchen of: Stacy Hart

1 baguette sliced into 1/3 inch slices

1 garlic clove, finely diced

3 Tbsp olive oil

5 Roma tomatoes, seeded & diced

1/2 bunch Italian basil, chopped

1/4 cup olive oil

1/4 cup balsamic vinegar

Combine 3 Tbsp olive oil and garlic in bowl and baste each slice of bread and then toast. Lightly mix tomatoes and basil in a bowl. Add olive oil and balsamic vinegar. Toss and place 1 Tbsp of mixture on top of toasted bread.

Nachos

From the kitchen of: Becky McKenna

1 lb ground beef cooked w/ taco seasoning

Guacamole

Green onions

Tomatoes

Olives

Tostitos cheese/queso

Sour Cream

Chips

Mix & match what you want and enjoy!

Cheese Ball

From the kitchen of: Becky Maher

16 oz cream cheese

2 cups shredded cheddar cheese

1 Tbsp finely chopped green pepper

1 Tbsp finely chopped onion

2 tsp Worcestershire sauce

2 tsp lemon juice

Dash of cayenne pepper

Dash of salt

1 Tbsp chopped pimento

1/3 cup chopped pecans or walnuts

Blend everything together in Kitchenaid mixer (except for pimentos and nuts). Hand mix pimentos at the end. Form into ball and refrigerate. Roll in nuts if desired.

Artichoke Dip

From the kitchen of: Angela Rivers

1 can artichokes, drained & chopped

3/4 cup mayonnaise

1/2 cup Parmesan cheese

1/4 tsp Worcestershire sauce

3 drops Tabasco sauce

Mix and bake for 20 minutes at 350 degrees. Serve with Tortilla chips or Wheat Thins.

Beany Weenies

From the kitchen of: Shana Hart

1 bag lil' smokies

1 small jar raspberry jam

1 can chili - no beans

small jar Dijon mustard

Mix and stir all ingredients in a slow cooker on high.