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Nancy's Kitchen - Tried and Tested Recipes
Appetizer Recipes












Greek Salad Bites
1 cup crumbled feta (4 ounces)
1/2 cup sour cream
1/4 cup chopped parsley
2 Tbs. oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves minced garlic
1/2 tsp. cracked black pepper
1 1/2 medium cucumbers (I used English –as they have hardly any seeds and are burpless)
1/4 cup finely shredded fresh basil
1/4 cup chopped Kalamata olives

In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.

Bias-slice cucumbers into 1/4 inch slices. Spoon 1 1/2 tsp. cheese mixture onto each cucumber slice. Arrange on serving platter.

In a small bowl, stir together basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately.
AugustaPat


Ham-filled Mushrooms
1 lb. mushrooms
Olive oil
1/2 cup minced onion
1 clove garlic, minced
1/2 cup finely chopped ham (4 oz)
1/2 cup fine dry bread crumbs
2 T grated Parmesan cheese
1 egg
1 T chopped fresh parsley
1/2 t salt
Freshly ground black pepper

Wash but do not peel mushrooms, which should be about as big around as a half dollar Remove stems and spoon out a little of the inside of the cap to make a pocket for stuffing. Chop enough mushroom stems to make one half cup. Heat one quarter cup oil in skillet. Add mushroom caps and toss them in the oil just long enough to coat them. Remove caps from pan and set aside. Add chopped mushrooms, onions and garlic to pan. If mixture seems dry, add another T of oil. Cook over low heat for 10 min., until mixture has cooked almost to a pulp. Remove pan from heat and stir in ham, bread crumbs, cheese, egg, parsley, oregano, salt and pepper. Spoon the mixture into mushroom caps. Arrange caps in a baking dish and pour a little oil over them. Bake at 325 for 30 min.
AugustaPat

Tiny Dessert Appetizers
Always a hit are mini pies made in miniature tart shells/pie crusts (shells baked in mini muffin tins). Examples are mini crusts (recipe follows) filled with Lemon Curd, Apple Pie Filling, Cherry Pie Filling, Pecan Pie Filling, etc.

Cream Cheese Crust for Mini Pies
These dainty mini tart shells are very easy and quick to make, and are pliable and delicious. They go with just any kind of filling –sweet or savory (I also like to fill them with Chicken Salad).

3 ounces cream cheese, softened
1/2 cup butter, softened (Don’t use margarine)

Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

NOTE: If using a filling that does not need to be cooked; bake the shells; let them cool; and fill with your filling of choice.

Trudy and all, the above are recipes that I have used over and again. I also searched the net for you and you may want to check out this website at allrecipes.com. They have some darling recipe ideas for mini desserts.
AugustaPat

http://www.nancyskitchen.com 


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