20-oz. pkg. frozen spinach-chopped style
2 cups herb stuffing mix
3/4 cup parmesan cheese, grated (I use the canned stuff)
1 tsp garlic, finely minced
1 medium onion, finely chopped
3 eggs, beaten
1/4 lb butter

Preheat oven to 350F. Thaw spinach and remove excess liquid. Add remaining ingredients and mix well. Form mixture into small balls and place on a baking sheet. Bake for 15 minutes. Dip in hot mustard.

These may be frozen for later use; increase baking time 10 minutes.

1 can artichoke hearts (not marinated) -- cut up then mashed with fork
1 cup seasoned bread crumbs
1/2 cup grated Romano cheese
1/3 cup olive oil
1/8 tsp garlic powder

Mix very well. Make small balls by hand. Best if chilled. Do not put on paper towels or doilies (oil will leach out).

1 4-oz. can dry mustard (I use Colemans)
1 cup vinegar

Blend well and let sit for 6 hrs or overnite. Place in top of double boiler above boiling water.

Add
2 eggs
1 cup brown sugar
1/2 tsp salt

Blend well and cook until the consistency of thick pudding. Cool completely.

Then stir in
1 1/4 cups mayo

More mayo will make it milder. Keep refrigerated.

1 can turkey chili with beans
1 can turkey chili without beans
1/2 block (4 oz.) neufchatel cheese (1/3-less-fat cream cheese)

Combine these ingredients in a skillet and stir until mixed well and warm. Serve warm with Fritos Scoops, tortilla chips, and carrot and celery sticks.

Definitely not light, but very good if you like reuben sandwiches

oven: 350F

1 pkg (2 cups) Swiss cheese, cubed
1/2 box Velveeta, cubed
1 bag fresh sauerkraut, drained
2 pkgs Carl Buddig dried corned beef, cubed
1 cup light mayonnaise

Mix together, then pour into a greased casserole dish. Bake uncovered at 350F for 30 minutes. Serve with Sharpp's Bar Schipps (rye) or rye Melba rounds. Also good with soft rye bread.

1 (8-oz.) container cream cheese or neufchatel cheese
1 jar cocktail sauce
1/2 to 1 pound salad shrimp (depends on how big the plate is), peeled, deveined and cooked

Spread cream cheese on plate, fairly thick. Spread cocktail sauce evenly over cheese. Top evenly with shrimp. Serve with party bread, crackers, whatever.

1/2 cup sugar
2 cans frozen orange juice
2 cans frozen pink lemonade
48-oz can pineapple juice
2 bottles ginger ale
1/2 cup grenadine syrup

Mix all ingredients, except ginger ale. This can be kept in the fridge separately as a "concentrate." Add ginger ale just before guests arrive.

Mix
3 parts bourbon
1 jigger mix
1 part rum
1 part brandy
Boiling water
Batter (below)
Nutmeg

Batter
Egg white mixture:
In a separate bowl, mix together
6 egg whites beaten stiff
Fold in 1 1/2 cups sugar

Egg yolk mixture:
In a separate bowl, mix together
6 egg yolks beaten stiff
1/2 cup sugar

Now mix the egg white mixture with the egg yolk mixture.

1 quart vanilla ice cream
1 lb brown sugar
1 lb powdered sugar
1 lb butter
2 tsp cinnamon
2 tsp nutmeg

Melt butter, mix ice cream, sugars, cinnamon, and nutmeg with mixer.

2 cups sugar
2 quarts water
1 Tbsp whole cloves
6 sticks cinnamon
3 Tbsp chopped candy ginger

2 quarts orange juice
2 cups lemon juice
1 gallon apple cider

Bring to boil first five ingredients and then let stand for one hour. Strain off spices. Add the orange, lemon, and cider. Store in fridge. Heat to serve. Try not to boil -- it causes the wossil to turn dark and get thick.

I cut these in half unless you're having a party.

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Created 24 April 1997
Revised 2 January 1999
Copyright 1997 - 2000 Barbara K. Laufersweiler
Recipe reproduction rights reserved
by each recipe author (say that three times fast!)

URL: http://www.cookbook.org/busyparents/appetiz.html