Currant Tea Ring Recipe

Anchovy Roll-Ups

Recipe by: Alice C. - Washington, D.C
Yields: 20

1 (3 ounce) package cream cheese
1 tablespoon milk
1 1/2 to 2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
Bread
3 tablespoons melted butter

Soften cream cheese with milk until creamy (add more milk if necessary). Blend in anchovy paste and Worcestershire sauce. Trim crusts from bread. Spread on mixture, and roll up. Wrap in waxed paper and store in refrigerator until ready to serve. The rolls may also be frozen. To serve, sauté rolls in melted butter. Cut rolls in half. Stick toothpicks in them and serve hot.

Appetizer Meatballs

Recipe by: Mary McGee - Quad Cities, IL
Serving: 3 dozen

Serve these flavorful meatballs alone or in a sauce.

2 eggs, slightly beaten
1 teaspoon onion powder
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
2 tablespoons snipped parsley
2 tablespoons barbecue sauce
1 cup Wheat Chex cereal crushed to 1/2 cup
1 pound lean ground beef

Combine first 6 ingredients. Stir in Chex and ground beef. Shape into 1-1/4-inch meatballs. Place on baking sheet. Bake in 400 degrees oven about 8 minutes. Turn midway during baking. Serve alone or in sauce.

These may be frozen and bake at a later date. Follow bake directions above and increase bake time 12 minutes.

Sauce if desired*

*Creamy Sauce: Combine 1 can (10-1/2 oz) condensed cream of onion soup, 1/2 cup dairy sour cream and 1 teaspoon Worcestershire sauce. Cook and stir over low heat just to boiling. Makes 1-3/4 cups.

*Fruit Sauce: Combine 1 jar (7-3/4 oz) junior strained apricots, 3 tablespoons barbecue sauce and 1 tablespoon brown sugar. Simmer until heated through.

Bozo's Appetizers

Recipe By : Jill LaDuke

1 c shredded mozzarella cheese>/p>

1 c shredded cheddar cheese

2 tbls parmesian cheese

1/4 c black olives drained & chopped

1/4 c chopped onion (fresh)

1-2- tlbs mayonaise

Mix all ingredients with your hands (squeezing altogether)

Spred on english muffin halves and bake at 400 for 10-12 min

or until browned...

MMMMMMM good stuff..

Avocado Fingers

Recipe by: Alice C. - Washington, D.C
Yields: 24

1 ripe avocado
1/4 teaspoon salt
1/8 teaspoon paprika
1 teaspoon lemon juice
Toast strips
Bacon strips

Mash avocado; add salt, paprika, and lemon juice. Spread on 1- x 3-inch toast strips. Place narrow strips of bacon over avocado. Broil until bacon crisps.

Bacon-Cheese Log

Recipe by: Connie Goldasich - IL

1 lb. bacon
1 (8 oz.) pkg. cream cheese
1/2 cup pecans, chopped
1/4 tsp. garlic salt
1/4 tsp. Worcestershire sauce
4 drops of Tabasco sauce

Cook bacon crisp and crumble. Mix all ingredients and shape into 2 rolls about 1 inch in diameter. Combine 1 tablespoon chili powder and 1 tablespoon paprika on waxed paper; roll logs to coat evenly. Wrap tightly in waxed paper. Chill. Slice and serve on crackers

Bacon Sausage Roll-ups

Recipe by: Diane Versluys - Illinois

1 c. brown sugar
1 lb. bacon
16 sausage links

Cut bacon in halves. Cut sausage in halves. Wrap bacon around each sausage link and fasten with a toothpick. Place roll-ups in greased 9x13 inch pan. Sprinkle with brown sugar. Cover and refrigerate 8 hours, or overnight. Bake at 350 degrees for 30 to 45 minutes.

Bacon Spinach Dip

Recipe by: Vera Simpson
Yields: 2-2/3 cups

1 (10-ounce) package frozen chopped spinach, cooked and drained
1 cup light sour cream
1/2 cup light mayonnaise
1/4 teaspoon nutmeg
10 slices bacon, cooked and crumbled
1 loaf round French bread
Bite-size ham cubes for dipping
Assorted vegetables for dipping: celery, carrot, bell pepper, cherry tomatoes, jicama, mushrooms

Place spinach in a medium size bowl; stir in sour cream, mayonnaise and nutmeg. Reserve 2 tablespoons bacon for garnish; place in ziplocking bag and refrigerate. Fold remaining bacon into spinach mixture. Cover and refrigerate until ready to use. To Serve: Slice off top of bread. Use knife to "hollow" out bread leaving a 1/2-inch shell. Cut center area of bread into bite-size pieces to use for dipping with ham and assorted vegetables
Store bread shell and bread cubes in plastic ziplocking bags until ready to use. Fill bread shell with Bacon Spinach Dip. Surround with bread cubes, ham cubes and vegetable crudities. Garnish top of dip with reserved bacon

Baked Tuna Balls

Recipe by: Sandra Hoffman - New Jersey
Yields: 40

6 1/2-ounce can tuna, drained1 egg
1/2 cup bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped almonds
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
1/2 cup crushed corn flakes
2 tablespoons melted butter

Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning. Mix well. Shape into 40 balls; roll in corn flakes. Dip in melted butter. Bake at 450 degrees for 10 minutes. Serve on cocktail picks.

Barbecue Sausage Appetizers

Recipe by: Joy K. - Dyer, IN.

3 lb. or less any fully cooked smoked sausage (Ekrich, Hillshire, etc.)
1 cup hickory flavored barbecue sauce (I use Open Pit)
1/2 cup firmly packed brown sugar
1/4 cup ketchup
1/2 tablespoon Worcestershire sauce

Slice the sausage into "rounds" and place them in a microwave or oven proof dish. Blend all the remaining ingredients and heat until all the brown sugar is dissolved. Pour the sauce over the sausage. (Be sure to allow extra room for juice)
Micro: Heat on high until hot, six to eight minutes.
Oven: Heat at 325 for 15-20 minutes or until hot.

Blue Cheese Hors d'Oeuvres

Recipe by: Angela Leman - Florida

3 ounces cream cheese
3 tablespoons blue cheese
1/4 cup chopped pecans

Mix together and spread on bread. Top with another slice of bread and toast on electric grill. Cut into quarters.

Bowknots

Recipe by: Kathleen Kelly - Kansas
Yield: 2 dozen appetizers

1 loaf fresh sandwich bread (white or whole wheat), thinly sliced
1 can(l0-1/2 ounces) condensed cream of mushroom soup, undiluted
12 bacon strips, uncooked, cut in half
24 toothpicks

Trim all crust off bread. Spread soup on one side of bread slices, being careful to cover edges. Roll each slice from one corner to opposite corner. Wrap bacon strip around middle of each roll and secure with toothpick. Place on cookie sheet and bake in 250 degrees. oven for 1 hour. The bowknots will be dry, crisp and delicious. Note: Prepared bowknots may be frozen before baking. Place on a flat pan; when frozen solid, transfer to freezer bags. Bake without thawing, extending baking time about 15 minutes. Other condensed soups such as cream of asparagus or chicken can be substituted for the mushroom soup

Braunschweiger Party Spread

Recipe by: Ferne Struss - IL

12 oz. Braunschweiger liver sausage
1 (3 oz.) pkg. cream cheese
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. grated onion
Dash of pepper (to taste)
Dash of garlic powder (to taste)

Cream the cheese and gradually add the liver sausage. Add sour cream. Mix until smooth. Add lemon juice and seasonings. Refrigerate for at least 1 hour, or ovemight. May be used as a dip or shaped into ball and covered with chopped nuts and parsley. Serve with party crackers, chips, or fresh vegetables.

Cajun Chicken Morsels

Submitted by : Ann Hudson

1 1/2 cups flour, all-purpose
1 cup pecans -- chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
salt -- to taste
12 tablespoons unsalted butter
4 whole chicken breasts without skin -- boned (cut into 1" pieces)

Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish. Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well. Melt 3 tablespoons of the remaining butter in a large skillet over medium heat. Add half the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons of butter and the chicken. Serve the chicken morsels with toothpicks and your favorite mustard for dipping

California Onion Slim-Dip

Recipe by :Mary Morrison - New Jersey
Yields :2 cups

1/4 cup skim milk
2 cups creamed cottage cheese (small curd)
1 envelope dry onion soup mix (about ll 1/2 ounces)

Place skim milk and cottage cheese in blender. Blend on high speed until smooth and creamy, about 4 minutes. Stir in onion soup mix. Cover; refrigerate at least 1 hour.