THE TASTE OF HOME COLLECTION: Appetizers

In time for all your holiday planning...

A few notes:

1) The year given for each recipe is the year of magazines the recipe first appeared in. If you have the annuals, they run a year ahead (2002 annual has recipes from 2001).

2) Any recipes duplicated in the annuals (and there are some) I have not duplicated here-a recipe is listed only once with the first year it appeared in TOH.

3) This does not include any recipes from 1993. TOH does not have an index up so I could not even reference them.

4) I do not have magazine issues for Dec/Jan 1995 or Dec/Jan 2003. I have listed them here directly off the TOH index on the home page but with "missing recipe" following the title.

Happy snacking and appetizing!...

"Broccomole" Dip
1995

2 cups chopped fresh broccoli, cooked and chilled
1/4 cup light sour cream
1 to 2 tablespoons minced onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Raw vegetables or baked tortilla chips

"Broccomole" Dip
1995

2 cups chopped fresh broccoli, cooked and chilled
1/4 cup light sour cream
1 to 2 tablespoons minced onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Raw vegetables or baked tortilla chips

yikes! not off to a good start. lets try this again.

"Broccomole Dip"
1995
Servings: 6

2 cups chopped fresh broccoli, cooked and chilled
1/4 cup light sour cream
1 to 2 tablespoons minced onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Raw vegetables or baked tortilla chips

In a food processor or blender, combine the first six ingredients and blend until smooth. Refrigerate for several hours. Serve with vegetables or tortilla chips.

Almond Curry Spread
2003
Servings: 8

2 (8-ounce) packages cream cheese
1/2 cup chopped green onions
1/3 cup chopped sweet red pepper
1 tablespoon curry powder
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon ground nutmeg
1 (9-ounce) jar chutney
1/2 cup slivered almonds, toasted
Assorted fruit, vegetables or crackers

In a mixing bowl, beat cream cheese until smooth. Add onions, red pepper, curry powder, Worcestershire sauce, mustard and nutmeg; mix well. Spread onto a platter. Top with chutney; sprinkle with almonds. Serve with fruit, vegetables or crackers.

Almond Fudge Pops
2003
Servings: 6

1 envelope whipped topping mix
1/2 cup cold milk
1/2 teaspoon vanilla extract
3/4 cup hot fudge ice cream topping
2 tablespoons water
1 cup finely chopped almonds, toasted, divided
6 (3-ounce) disposable plastic cups
6 popsicle sticks

In a mixing bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large bowl, combine the fudge topping and water; fold in the topping mixture and 1/2 cup of almonds. Pour into plastic cups. Cover with heavy-duty foil; insert sticks through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups. Roll the frozen pops in remaining almonds.

Almond Snack Mix
2003
Yield: 5 quarts

1 (17.6-ounce) package Rice Chex
2 3/4 cups sliced almonds
1 cup sugar
1 cup light corn syrup
3/4 cup butter (no substitutes)
1 teaspoon almond extract

Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250' (hard-ball stage). Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.

Appetizer Meatballs
1996
Yield: 3 dozen

1 pound ground beef
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup milk
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
Sauce:
1/2 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper

Combine the first seven ingredients; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350' for 50-60 minutes or until meatballs are done.

Appetizer Meatballs-MISSING RECIPE
1995

Appetizer Roll-Ups
1997
Yield: 6 to 7 dozen

Roast Beef:
4 ounces cream cheese, softened
1/4 cup minced fresh cilantro or parsley
2 to 3 tablespoons minced banana peppers
1 garlic clove, minced
1/2 pound thinly sliced cooked roast beef
Ham and Turkey:
12 ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey

In a bowl, combine cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly; wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1-1/2-in. pieces.

Apple Brickle Dip
2001
Yield: 2 cups

1 (8-ounce) package cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 (7-1/2-ounce) package almond brickle chips (or one 10-ounce package English toffee bits)
3 medium tart apples, cut into chunks

In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.

Apple-Cinnamon Snack Mix
2003
Yield: 6 cups

3 cups Apple Jacks cereal
2 cups pecan halves
1 cup whole blanched almonds
1 cup chow mein noodles
1/2 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 egg white

In a large bowl, combine the cereal, nuts and chow mein noodles. In a small bowl, combine the sugar, cinnamon and salt; stir in egg white. Pour over the cereal mixture and toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 300' for 45 minutes, stirring every 15 minutes.

Apricot Leather
1998
Yield: 4 dozen pieces

8 ounces dried apricots
1/4 cup sugar
1 drop almond extract
Vegetable oil
Confectioners' sugar

Place apricots in a saucepan. Add water to cover by 1 in.; bring to a boil. Reduce heat; simmer for 30 minutes or until soft. Drain and discard liquid. Place the apricots in a blender or food processor; cover and puree. Return to the pan; stir in sugar. Simmer for 5 minutes, stirring constantly. Remove from the heat; stir in extract. Cover two baking sheets with foil; brush generously with oil. Spoon fruit mixture onto baking sheets and spread evenly into two 12-in. x 8-in. rectangles. Bake at 200' for 2 hours or until dry to the touch (fruit will be very dark). When cool enough to handle, dust with confectioners' sugar. Invert and peel off foil; dust again with sugar. With a sharp knife or pizza cutter, cut into 1/2-in. x 8-in. strips; roll up. Store in an airtight container in a cool dry place for up to 1 month.

Notes: If baked fruit sticks to the knife, air-dry for 15-30 minutes, then slice and roll.

Apricot Wraps
1997
Yield: 4-1/2 dozen

1 (14-ounce) package dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick. Place on two ungreased 15-in. x 10-in. baking pans. Bake, uncovered, at 375' for 25 minutes or until bacon is crisp, turning once. Meanwhile, in a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels; drain. Serve with sauce for dipping.

Asparagus Ham Swirls
1997
Yield: 4 dozen

16 fresh asparagus spears, trimmed
3 tablespoons Dijon mustard
16 thin slices fully cooked ham
16 slices process Swiss cheese
2 eggs, beaten
1 cup dry bread crumbs
Cooking oil

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Spread about 1 teaspoon of mustard on each ham slice. Top with one slice of cheese. Place an asparagus spear at one end (trim to fit if needed). Roll up each ham slice tightly; secure with three toothpicks. Dip ham rolls in egg, then roll in bread crumbs. In an electric skillet, heat 1 in. of oil to 350'. Fry rolls, a few at a time, until golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each roll between the toothpicks into three pieces.