Archive for the ‘APPETIZERS / SNACKS’ Category
Cheese Ball IV
September 18, 2021 Lee
Leave a comment

Cheese Ball IV

Favorite Recipes page 5, Loretta Bass, St. Clair Shores, MI; Dee La Roix, Benton Harbor, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 85 grams Roquefort cheese, crumbled, room temp, (3 oz)
  • 1 jar Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g)
  • 113 grams cream cheese, room temp, (4 oz)
  • 1 tablespoon onion, finely minced
  • ½ teaspoon Worcestershire sauce
  • ½ cup pecans, finely chopped, divided
  • ¼ cup fresh parsley, finely chopped, divided
  • assorted crackers, for serving

Instructions
 

  • In a mixing bowl, add the first 5 ingredients.
  • Mix together well.
  • Add ¼ cup of the pecans and ⅛ cup of the parsley, and mix in.
  • Shape into a ball and place in a parchment lined bowl. Place in the fridge for 2 hours to firm up.
  • Before serving, mix together the remaining pecans and parsley in a shallow bowl. Roll the cheese ball in mixture to coat. Place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Easy Cheese Ball
September 18, 2021 Lee
Leave a comment

Easy Cheese Ball

Favorite Recipes page 4, Patricia M. Kotenko, Saginaw, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • ¼ cup Cheese Whiz
  • ½ teaspoon onion juice
  • ½ teaspoon garlic salt
  • 1 tablespoon dry onion soup mix
  • ½ cup butter, softened, (1 stick / ½ block)
  • fresh parsley, chopped, for garnish
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the parsley and crackers to a mixing bowl.
  • Mix together well. Cover and place in the fridge 1-2 hours to firm up.
  • Shape into 1 large ball or 2 smaller balls. Roll in the parsley to coat.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball III
September 18, 2021 Lee
Leave a comment

Cheese Ball III

Favorite Recipes page 4, Peggy Hunt, Garden City, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 226 grams extra sharp Cheddar cheese, grated fine, (8 oz)
  • 85 grams chive cream cheese, room temp, (3 oz)
  • 1 package cream cheese, room temp, (8 oz / 226 g)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion juice
  • ½ teaspoon red pepper, or cayenne pepper
  • 1 cup nuts, chopped fine
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the nuts and crackers to a mixing bowl.
  • Mix together well.
  • Form mixture into a ball, roll in the nuts to coat.
  • Serve with assorted crackers. Enjoy.
APPETIZERS / SNACKS
Cheese Ball II
September 18, 2021 Lee
Leave a comment

Cheese Ball II

Favorite Recipes page 4, Ann Varee, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 1 can crushed pineapple, drained well, (8 oz / 226 g)
  • 2 cups pecans, chopped, divided
  • 2 tablespoons onion, finely diced
  • ½ teaspoon seasoned salt
  • assorted crackers, for serving

Instructions
 

  • Add the cream cheese to a mixing bowl and beat with a fork until smooth.
  • Add the pineapple, 1 cup of pecans, onion, and salt. Mix together well.
  • Shape into 1 large ball or 2 smaller balls. Roll in remaining pecans to coat. Wrap in foil and place in the fridge overnight.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball I
September 18, 2021 Lee
Leave a comment

Cheese Ball I

Favorite Recipes page 3, Joyce Little, Clarkston, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 1 cup sharp Cheddar cheese, grated, (4 oz / 113 g)
  • 1 cup crushed pineapple, drained well
  • 1 cup walnuts, chopped fine, divided
  • 1 teaspoon horseradish
  • assorted crackers, for serving

Instructions
 

  • Add the cheeses, pineapple, ¾ cup of the walnuts, and horseradish.
  • Mix together then place in the fridge for 1 hour to firm up.
  • Shape into a ball and roll in the remaining ¼ cup of walnuts, place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Favorite Cheese Ball
September 18, 2021 Lee
Leave a comment

Favorite Cheese Ball

Favorite Recipes page 3, Dorothy J. Hickman, Lake Orion, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 3 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 stalk celery, medium size, diced fine
  • ¼ green bell pepper, diced fine
  • 1 small onion, diced fine
  • 1 can crushed pineapple, drained well, (20 oz / 1 lb 4 oz / 566 g)
  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 113 grams walnuts, chopped fine, (4 oz)
  • ½ cup almonds, smoked, chopped fine
  • assorted crackers, for serving

Instructions
 

  • Add the first 6 ingredients to a large mixing bowl.
  • Mix together well. Place in the fridge for 1-2 hours or until the mixture can be shaped into a ball.
  • Form mixture into a ball and chill for another hour.
  • Place the chopped almonds in a shallow bowl and roll cheese ball to coat. Place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Celery & Cream Cheese
September 1, 2021 Lee
Leave a comment

Celery & Cream Cheese

Lee
One of the reasons for this site is database of recipes I like and quick reference when I am looking for cooking information and notes on recipes. And this recipe, more of a guide, is for my reference (or I would forget it), is Celery & Cream Cheese, which is a snack recipe, and is a make what you want guide, no quantities listed. For those in Thailand, this applies to western celery, Chinese celery is much to thin.
Print Recipe
Prep Time 2 minutes
Course Snack
Servings 0

Ingredients
  

  • celery stalks, cut into 2 or 3 inches
  • cream cheese, softened or the spreadable type
  • chives, chopped

Instructions
 

  • Cut the celery into 2-3 inch pieces. Fill the ribs with ample cream cheese, sprinkle with chives. The perfect snack.
APPETIZERS / SNACKS
Midnight Snack Rabbit
August 31, 2021 Lee
Leave a comment

Midnight Snack Rabbit

Adapted from a recipe in the Casserole Cook Book, page 112.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups sharp Cheddar cheese, shredded
  • ¼ cup stuffed green olives, sliced
  • ¼ cup green bell pepper, diced
  • toast points, or sliced rye bread, for serving

Instructions
 

  • In a saucepan on very low heat, add the soup and cheese. Heat and stir until cheese melts in and mixture is hot.
  • Stir in the olives and bell pepper. Heat through.
  • Serve over toast points or slices of rye bread, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES
Cheese Fondue
August 31, 2021 Lee
Leave a comment

Cheese Fondue

Adapted from a recipe in the Casserole Cook Book, page 112.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 5 servings

Equipment

  • Fondue Pot

Ingredients
  

  • 750 grams Swiss cheese, shredded, (¾ lb / 12 oz / 3 cups)
  • 1 tablespoon all-purpose flour
  • 1 clove garlic, halved
  • 1¼ cups sauterne wine, (sweet white wine)
  • dash black pepper
  • dash ground nutmeg
  • 3 tablespoons dry white wine
  • French bread, cut into bite size pieces

Instructions
 

  • In a mixing bowl, toss the cheese with the flour to coat.
  • For your fondue pot, rub the inside of the pot with the cut garlic. Add the sauterne. Heat until bubbles just start to form on the bottom. Do not cover and do not boil.
  • Stir in the cheese a handful at a time, keep stirring continuously until cheese is melted in, then repeat until all the cheese is add and melted in and mixture is gently bubbling, continuously stirring.
  • Stir in the pepper, nutmeg, and white wine.
  • Serve with skewers and the French bread pieces, and enjoy.
  • If the sauce gets too thick, stir in a little warmed sauterne at a time.
APPETIZERS / SNACKS
Western Rabbit
August 5, 2021 Lee
Leave a comment

Western Rabbit

Adapted from a recipe in the Casserole Cook Book, page 135.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. (I had to look this one up on the internet when I seen no 'rabbit' in the dish. A 'rabbit' or 'rarebit' in the cooking sense is a cheese sauce served over a bread or toast of some. Sort of like there is 'toad' in the dish 'toad in a hole'.) Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Lunch, Snack
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 box corn bread mix, such as Jiffy, Shortcut
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 2 tablespoons milk
  • 2-3 drops hot pepper sauce, as desired, to taste
  • ¼ cup black olives, sliced

Instructions
 

  • Prepare the corn bread mix according to package instructions or follow the Shortcut recipe.
  • In a saucepan add the soup, milk, and hot pepper sauce. Mix together and place on low heat, stirring often, until hot.
  • Stir in the black olives and heat to just boiling while stirring, then remove from heat.
  • Cut the hot cornbread into squares, split in half, butter, and spoon sauce over. Enjoy.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Jiffy Corn Muffin Mix (to make muffins instead of using a square pan), Condensed Cheddar Cheese Soup.
5 Ingredients or Less,APPETIZERS / SNACKS