Appetizers from Old Recipe Book

Bacon Chestnuts

1 package bacon barbecue sauce
1 can whole water chestnuts

Cut bacon strips in half. Wrap around water chestnuts and hold in place with a toothpick. Microwave until bacon is cooked. Place in a baking dish. Pour barbecue sauce over just enough to cover the bottom of the pan. Bake until sauce is bubbly. Serve hot.

Teri Kennedy

Crab-filled Flowerettes

1 8-ounce package imitation crab, 2 stalks celery, finely chopped
chopped (“real” is even better) 1/2 teaspoon lemon juice
1 8-ounce package Swiss cheese, 1 teaspoon dill weed
finely shredded 1/2-3/4 cup Miracle Whip

Mix all ingredients and chill.
Bake bread (Pillsbury Piping Hot) in flower bread tube. Cool well. Slice bread in thin slices(1/8-1/4 inch). Tuck slices in mini-muffin pan. Brush with melted margarine. Toast in 375 degree F. oven for 10 minutes. Cool. Fill with crab salad or salad of your choice.

Tamara Beard

Stuffed Mushrooms

1 pound mild Jimmy Dean Sausage dehydrated onion to taste
1 8-ounce package cream cheese 20-25 mushrooms

Brown sausage, add cream cheese and onion. Let it melt together and set it aside. Wash the mushrooms and pop out the stems. Spoon the sausage mixture into the mushrooms. Broil for 5-6 minutes or until they sizzle and turn brown. This will fill about 20-25 mushrooms.
Janice White


Sausage Cheese Balls

3 cups Bisquick 1 pound hot bulk sausage
10 ounces sharp cheddar cheese
Grate cheese. Mix all ingredients together. Make into small balls. Place on cookie sheet and bake at 350 degrees F. for 15-20 minutes.
Karen Dean


Cheese Ball

1/2 package Good Seasons Cheese- 2 tablespoons dry parsley
Garlic Salad Dressing 2 8-ounce packages cream cheese

Combine all ingredients and roll in chopped nuts.
Janice White


Hidden Valley Ranch Cheese Ball

1 package Hidden Valley Ranch 1/2 cup mayonnaise
Milk mix 1/2 cup milk
1 8-ounce package cream cheese, chopped almonds or pecans
room temperature 1 cup cheddar cheese, grated

Empty contents of Ranch dressing mix into bowl. Add mayonnaise and milk and blend well. Add cream cheese and mix with electric mixer. Add grated cheese and stir by hand. Cover bowl and freeze for 30 minutes. Take out of freezer and shape into a ball. Roll into chopped nuts and refrigerate.
*This cheese ball tends to get runny so don’t leave it out too long.
Excellent!! Stefanie Roemer



Mom’s Cheeseball

2 large packages cream cheese 1 teaspoon lemon juice
2 cups shredded cheese 1 tablespoon chopped green pepper
2 teaspoons Worcestershire sauce chopped green onion, optional

Mix well and roll into a ball and then roll in pecans or walnuts.
Krissana Seliger


Cheese Ball

16 ounces cream cheese 1/2 teaspoon paprika
1/2 pound cheddar cheese, shredded 1/2 teaspoon seasoned salt
2 teaspoons grated onion 1/2 teaspoon Bon Appetit
2 teaspoons Worcestershire sauce 1 small jar pimentos, diced and drained
1 teaspoon lemon juice 2 1/4 ounce can deviled ham
1 teaspoon dry mustard
Beat all ingredients with mixer. Roll ball in almonds. Chill 24 hours.
Dawn Oswald

Nutty Garlic Cheese Spread

3 heads (about 30 cloves)garlic, peeled 1 cup sour cream
2 tablespoons vegetable oil 1/4 cup chopped fresh parsley
2 teaspoons white wine vinegar 1/2 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano leaves
1 1/4 cups slivered almonds, toasted 1/2 teaspoon salt
and finely chopped 1/4 teaspoon ground white pepper

Preheat oven to 300 degrees F. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake for 30 minutes or until light brown. Drain garlic on paper towels and cool completely.
In a blender or food processor fitted with a steel blade, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped. In a medium bowl, beat cream cheeses until smooth. Stir in garlic mixture and remaining ingredients until thoroughly blended. Cover and refrigerate 8 hours or overnight. To serve, bring to room temperature and serve with crackers or bread. Yields about 3 cups of spread.
Tamara Beard