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Recipes Appetizers/Snacks

Appetizer PuffsChinese MeatballsChinese Popcorn CrunchPretzels
Bacon Cheddar CrispsChinese Meatballs #2Melba Toast PointsStuffed Mushrooms
Bagel ChipsHam 'n' Cheese DipPate MaisonSugared Nuts
BreadsticksHummusPesto Deviled EggsToasted Pumpkin Seeds
Chex Party MixKnox BloxPickled EggsVegetable Cocktail

menuAppetizer Puffs
Serves 4Oven: 400ºF then 350ºFPans: Cookie SheetsYield: 30 appetizers
1 cup water
¼ tsp salt
½ cup butter
1 cup flour
4 eggs
  1. Heat water, butter and salt in a 1½ quart saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
  2. Place mixture in bowl and beat on "low" setting. Add eggs, one at a time, beating 30 seconds after each addition. Stop and scrape the bowl. Turn speed to medium and beat 15 seconds.
  3. Drop dough onto greased cookie sheets forming 30 mounds and place them 2 inches apart. Bake at 400ºF for 10 minutes, then reduce heat to 350ºF and bake 25 minutes longer. Cut a small slit in side of each puff. Let stand 10 minutes in turned off oven with door ajar. Cool completely.
  4. Cut off tops and fill with filling of choice. Some possiblities are various spreads such as shrimp, chicken, liver, etc.

menuBacon Cheddar Crisps
Serves 4Oven: 400ºFPans: 2 non-stick jelly roll pansYield: 50 chips
NOTE: Per 1 oz serving = 117 calories, 25 mg cholesterol, 9 g fat, 213 mg sodium
2 qts popped popping corn
1 cup cooked, chopped bacon
4 cups shredded Cheddar cheese
¼ cup chopped green onions
  1. Divide the hot popped corn into 2 equal parts and place in a single layer on two pans.
  2. Divide cheese and bacon into two equal parts each and sprinkle on over both sheets; use your hand to spread ingredients into a single layer on the sheets.
  3. Bake for 8 to 10 minutes or until it is as crispy as you like.
  4. Remove from oven and immediately sprinkle with green onions.
  5. Use a spatula to remove from the pans and let cool for 5 minutes; then break into 2-inch pieces.

menuBagel Chips
Serves 4Oven: 325ºFPans: Cookie sheets
NOTE: Use different ethnic blends of seasonings for different types of eating enjoyment. Do not allow them to get too crispy in the oven or they will cool out too hard. If you don't have stale bagels then leave some out overnight to harden.
Stale bagels
2 to 4 cloves garlic, minced
(OR, 3/4 tsp powdered garlic)
¼ tsp white pepper
1/3 cup olive oil
2 tsp each oregano and basil
  1. Slice bagels very thinly.
  2. Mix together remaining ingredients.
  3. Lay bagel slices out on a cookie sheet.
  4. With pastry brush, lightly brush the oil mixture onto the bagel slices (both sides).
  5. Bake at 325ºF for about 10 minutes or til lightly golden.
  6. Allow to cool.

Oven: 400ºFYield: About 24 to 30 breadsticks
  1. Make a basic French bread dough
  2. After the first rising, divide the dough into balls the size of golf balls
  3. Preheat oven to 400
  4. Using brisk back and forth motion, roll each ball into a stick about ½-inch by 12-inches. If the dough is sticky, a light dab of grease on the hands will help
  5. Roll the breadsticks in sesame or poppy seeds; place them on a greased cookie sheet and let them rise 15 minutes before baking. Place in oven and bake for 15 minutes.

menuChex Party Mix
Serves 4Oven: 225ºFPan: Large roasting pan
Source: Anna Bowers, Sequim WA

NOTE: Chex cereals can be whatever varieties are preferred, but it is always best if one of them is Double Chex.

½ box Double Chex cereal
½ box Cheeze-it crackers
½ can cashews
1 tbsp Lowry's seasoned salt
½ box Honey Graham Chex
½ bag pretzel sticks
1 cup cooking oil
1½ tbsp Worcestershire sauce
1/8 tsp garlic powder
  1. Pour cereals, crackers, pretzels and nuts into a large roasting pan (turkey size)
  2. Combine oil, salt, Worcestershire sauce and garlic powder
  3. Pour half of oil mix over cereals and crackers and stir to coat, making sure to mix well, but carefully in order not to break up the cereals
  4. Bake for 1 hour; during 15 to 20 minute intervals, baste mix with some of the remaining oil until oil is finished
  5. Allow to cool; may be eaten warm or cold
  6. Keeps well for nearly a week

menuChinese Meatballs #1
Serves 6Tools: Deep-fry pan and wire basket

NOTE: Fritter batter must be made the day before.
Main Ingredients
Fritter Batter
1½ tsp salt
¼ tsp powdered mustard
1½ lb ground lean beef
2 tsp soy sauce
1 tbsp fresh parsley finely chopped
Batter Ingredients
2 eggs
1 tsp salt
1 tbsp sweet butter, melted
1-1/3 cups flour or rice flour
¼ tsp white pepper
¾ cup flat beer
  1. Separate eggs; place yolks in cup and whites in a large bowl; cover and reserve whites. Beat yolks with a fork
  2. In mixing bowl combine flour, salt, pepper, butter and egg yolks; mix well
  3. Gradually add beer to flour mixture
  4. Allow batter to rest, covered and refrigerated overnight (at least 3 hours); just before using, beat egg whites until stiff (but not dry) and fold them into the batter.
  1. In mixing bowl combine all ingredients except batter. Mix well
  2. Shape seasoned meat mixture into 18 balls
  3. Coat balls with fritter batter; let dry on rack for 30 minutes
  4. Fill deep, heavy kettle ½ full of peanut or vegetable oil; heat oil til it reaches 375ºF or, when you think the oil is hot enough, drop a 1-inch cube of bread into the oil and count slowly to 60; if the cube browns in this time then the oil will be around 365ºF
  5. When oil is ready place batter-covered meatballs in a wire basket; deep-fry meatballs til they are golden brown
  6. Serve immediately with Chinese mustard or sweet-and-sour sauce

menuChinese Meatballs #2
Serves 4 to 6
½ lb ground beef
1 tsp soy sauce
white of 1 small egg
1 slice ginger
½ tsp salt
½ tsp sesame oil
2¼ cups brown stock
3 scallions finely chopped
½ tsp sugar
2 tsp cornstarch
2¼ cup water
  1. Combine beef, salt, sugar, soy sauce, sesame oil, cornstarch, and egg white in a small mixing bowl; mix, stirring clockwise until soft; form mixture into bite sized meatballs
  2. Place stock and water in a small kettle and heat to near boiling
  3. Add the slice of ginger and meatballs
  4. When meatballs float to the top of the broth they are done; add scallions and serve immediately

menuHam 'n' Cheese Dip
Serves 4
1 pkg (8-oz) cream cheese
3 tbsp dill or sweet pickle, finely chopped
1 can (4½-oz) deviled ham
1 tsp instant minced onion
dash of pepper
¼ cup dry red wine
¼ tsp powdered mustard
dash of garlic powder
  1. In small mixing bowl, combine cream cheese, ham and wine; beat til creamy
  2. Stir in pickle, onion, pepper, mustard and garlic powder; mix well
  3. Cover and refrigerate til serving time

Serves 4

NOTE: For Middle-eastern version, add ½ tsp of powdered oregano mint (Mentha origanum)

1/3 cup water
3 tbsp sesame tahini
½ tsp salt
1/3 cup lemon juice
1 to 2 cloves garlic, minced
1 can chickpeas (19-oz)

  1. In a colander thoroughly drain and wash the chickpeas until they stop foaming
  2. Combine all ingredients in a food processor or blender
  3. Process til smooth and creamy
  4. Serve with pita bread wedges, other types of bread, crackers; or use as a vegetable dip

menuKnox Blox
Serves 4Pans: 13x9 baking dish
NOTE: For fruity variation use only 2 pkgs flavored gelatin and stir in 1 can (17 oz) of fruit cocktail (undrained)

4 env. Knox unflavored gelatin
3 pkgs (3-oz each) flavored gelatin
4 cups boiling water
  1. In a large bowl combine both gelatins
  2. Add boiling water and stir til gelatin dissolves
  3. Pour into large shallow baking pan and chill til firm
  4. Cut into squares to serve

menuChinese Popcorn Crunch
Source: Orville Redenbacher's Gourmet Guide to Popping Corn (1989)
Serves 4Yield: 1 quart
NOTE: per 1-oz serving = 105 calories, 0 mg cholesterol, 4 g fat, 56 mg sodium

3 qts popped popcorn
2 c. dark corn syrup
1 (3-oz) can chow mein noodles
½ c. Fisher Party Peanuts
1/3 c. sesame seeds
1 tbsp sesame oil
2 tsp ground ginger
1 tsp garlic powder
1 tsp baking soda
¼ tsp cayenne pepper

  1. In large bowl combine popped corn with chow mein noodles and peanuts; set aside
  2. In medium saucepan over medium heat, bring corn syrup to a boil; boil rapidly 7 minutes; remove from heat
  3. Working quickly, stir in remaining ingredients; pour over popped corn mixture and toss gently to coat
  4. Evenly spread coated corn onto greased wax paper; using two forks, pull popcorn mixture as thin as possible; allow to cool before breaking into smaller pieces
  5. Store in airtight container

menuMelba Toast Points
1 loaf (1-lb) very thinly sliced white bread

  1. Trim crusts from bread and cut into triangles with a very sharp knife
  2. Bake in slow over (300ºF) for 20 minutes or til deep brown (turn cookie sheet if bread is not browning evenly); cool

menuPate Maison
Serves 25Oven: 325ºFPans: 13x4x4-inch loaf pan (or, two 9x5x3-inch loaf pans)
NOTE: Can be made ahead; makes a great presentation

2 lbs ground pork
¼ c. (½ stick) butter
¼ c. flour
¼ tsp pepper
¼ c. brandy
2 bay leaves
2 lbs ground turkey or veal
¼ c. brandy
2 eggs, beaten
1 lb chicken livers
1 lb chunk boiled ham (cut in julienne strips)
¼ c. chopped shallots (or 1 sm onion chopped)
½ c. heavy cream
2 tsp salt
¼ c. butter
1 pkg (1-lb) sliced bacon

  1. Place ground pork and veal (or turkey) in a very large bowl
  2. Saute shallots or onions in ¼ cup butter in a small skillet til soft; add ¼ cup brandy and bring to boiling
  3. Add shallot mixture to meat with heavy cream, flour, eggs, salt and pepper; mix til well blended; put mixture (half at a time), in the container of an electric food processor and process til very smooth
  4. Saute chicken livers in ¼ cup butter just til brown; add ¼ cup brandy and simmer 2 minutes
  5. Line bottom and sides of loaf pan with bacon slices; spoon half the ground meat mixture in the bottom of the lined loaf pan; arrange half the ham strips over the ground meat layer; spoon chicken livers over the ham to make the next layer; arrange remaining ham strips over the livers; top with the remaining ground meat mixture, then the bacon slices to cover and top with bay leaves
  6. Cover pan with double thickness of aluminum foil and tie with string; place loaf pan in roasting pan and place on rack of oven; pour boiling water into roasting pan to depth of 2 inches around loaf pan
  7. Bake in slow oven (325ºF) for 2 hours or til loaf is firm; cool in pan on wire rack 15 minutes; loosen around edges with a sharp thin knife; cool completely; wrap in heavy-duty aluminum foil; refrigerate at least 1 day or up to 4 days before serving
  8. To serve: unmold pate onto serving platter; garnish platter with chicory or hard-cooked eggs or bay leaves and ripe olives
  9. For 2 smaller loaf pans, use half the ingredients for each pan and follow directions for layering. Bake for 1 hour and 30 minutes or til firm

menuPesto Deviled Eggs
Serves 4 Yield: 12 halves
6 hard-cooked eggs
2 to 3 tbsp mayonnaise
2 tbsp pesto
flat-leaf parsley leaves

  1. Halve eggs lengthwise, scoop out yolks and place in a small bowl; set the whites aside
  2. Add pesto and mayonnaise to yolks and stir til smooth
  3. Spoon mixture into halved egg whites
  4. Garnish each with a parsley leaf (optional)

menuPickled Eggs
Source: Mom's recipe box
Hard-boiled eggs
4 c. vinegar
1 lge onion (sliced and separated into rings)
6 peppercorns
1 clove garlic (crushed)
½ tsp salt
1 sm whole red hot pepper

  1. Place vinegar in a saucepan and add the peppercorns, onion, garlic, salt and red pepper (if you don't like it spicy, omit the pepper)
  2. Boil 10 minutes
  3. Place eggs in crock and pour the vinegar solution over them
  4. Let stand several days before using

menuPretzels ABM
Serves 4
Tools: Bread machineOven: 475ºFPans: Baking sheets
NOTE: Watch carefully while baking. Do NOT allow water to come to a full boil. If on a salt free diet use sesame, poppy seeds or garlic on the outside
2 tsp yeast
½ tsp salt
1-7/8 tbsp butter
3 c. flour
1 tbsp sugar
1 c. water

  1. Place ingredients into machine in the order required by your model; set on manual mode
  2. Remove dough and cut into short strips, roll into ropes and shape into pretzels (do not make them too fat as they puff up). Cover with a towel and let rise for 45 minutes
  3. BATH: In a stainless steel or other non-aluminum pot, bring almost to a boil 4 cups of water and 5 tsp of baking soda. Gently place (using slotted spoon or hand) the pretzels into the water for approximately 15 seconds on each side, turning once. Remove pretzels and place on a greased baking sheet. Sprinkle with coarse Kosher salt and bake for 10 to 12 minutes (watch carefully)
  4. VARIATION: 2 tbsp of sugar rather than 1 and in the microwave heat 1 cup of water for 1 minute, then add 1 tsp of baking soda; dip pretzels in this water; then sprinkle with salt and proceed as above.

menuStuffed Mushrooms
(Party Appetizer)
Source: Jackie Choquette (1978), Kingston NH
Oven: 350ºF

NOTE: Make plenty! They don't last.

About 1½ lbs mushrooms
1 c. finely chpd onions
2 tsp thyme
1 tsp tumeric
1½ sticks butter
6 c. soft bread crumbs (12 slices of bread)
1 tsp pepper
1 c. finely chpd gr. pepper
1 tsp salt
1 c. chpd mushroom stems
1 egg

  1. Carefully separate stems from caps; set caps aside; finely chop 1 cup of stems
  2. Melt butter in skillet
  3. Cook and stir stems, peppers, and onions til tender
  4. Remove from heat; stir in remaining ingredients
  5. Add mixture to bread crumbs (use a blender or food processor to make crumbs from bread slices)
  6. Add egg to bind the mixture
  7. Fill caps with stuffing mixture
  8. Lightly grease cookie sheet
  9. Bake for 15 minutes
  10. Serve warm (Also good the next day cold if you're lucky enough to have any)

menuSugared Nuts
Tools: Wok (a skillet will work also)Yield: About 3/4 lb
¾ c. sugar
1 tsp dried tangerine peel (or orange peel)
dash of salt
¼ c. water
¼ tsp cinnamon
2 c. walnut or pecan halves

  1. In wok combine sugar, water, tangerine peel, cinnamon, and salt; bring mixture to a full rolling boil; boil gently for 4 minutes, stirring frequently; remove from heat
  2. Quickly stir in nuts, just till nuts are well coated
  3. Turn mixture out onto waxed paper or foil; using 2 forks, quickly separate the nuts into bite-size clusters; cool thoroughly before serving

menuToasted Pumpkin Seeds

Remove seeds from pumpkin or squash (winter type) and wipe them (do NOT wash!). In a food storage bag place 1½ tbsp to 2 tbsp cooking oil and place the dry seeds in the bag; shake well to coat all seeds with the oil (massage them a big through the bag to help distribute the oil). Place 1 to 2 tbsp of Popcorn salt into another food storage bag. Remove seeds from first bag and place them in the bag with the salt. Shake well to coat all seeds. Spread the oiled and salted seeds out on a baking sheet as separated as possible from each other and EITHER: bake at 350ºF for 20 to 30 minutes until golden brown OR: bake at 250ºF for 1¼ hours (they will be white in color). Sometimes when the seeds are done they will begin to pop.

menuVegetable Cocktail
Serves 8
1 sm jar white onions
2 gr. peppers (seeded and cut into 3-inch strips
¾ c. olive oil
freshly ground black pepper
¾ c. dry white wine
12 fresh cauliflower florets
2 sm zucchini (sliced 1/8-inch thick)
¾ c. red wine vinegar
3 tbsp sugar
12 fresh mushroom caps
1 sm can black Italian olives (drained)
salt to taste
2 cloves garlic (quartered)

  1. In large bowl combine onions, cauliflower, mushrooms, peppers, zucchini and olives
  2. Heat oil, vinegar, sugar and garlic in a saucepan for a few minutes; salt and pepper this to taste; stir frequently to mix all the ingredients well; remove from heat and allow to cool
  3. Add wine to oil and vinegar mixture; pour over vegetables; cover and let marinate in refrigerator overnight before serving
  4. Serve marinated vegetables cold as part of the antipasto platter or alone

©1998-2004 by Ernestina Parziale