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Home > Group Home > The Old Country Corner > Old Country **Snacks and Appetizers**

Old Country **Snacks and Appetizers**

Last post Oct 14, 2007 3:13 AM by twinkle30 . 14 replies.


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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Posted: Oct 07, 2007 4:10 AM in The Old Country Corner
    Post # 1
    Old Country **Snacks and Appetizers**
    Pleae post your favorit, heirloom,old country, family recipes for

    Snacks, Appetizers, Hors'Deuvre...

    Thanks
    Twinkle
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    • Top 500 Contributor
    Joined: Aug 2002
    Posts: 4,823
    Reply Posted: Oct 07, 2007 8:28 PM in The Old Country Corner
    Post # 2
    RE: Old Country **Snacks and Appetizers**
    RE: The German Corner ---- Soups On!!
    Posted by: TexasroseII Posted on: 2/27/2007 3:53:17 PM
    #R8794201
    Not health food but great with a vegetable soup like Minestrone. So yummy. I make it on the French or Italian bread slices.

    Cheesy Spead for Cheese Bread (Appetizers)

    1 c softened cream cheese
    1 c mayonnaise
    1 c grated parmesan

    Mix all together and spread on cocktail rye bread slices or thinly sliced baguette bread. Put under broiler and heat until browned and bubbly.

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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 08, 2007 6:41 AM in The Old Country Corner
    Post # 3
    RE: Old Country **Snacks and Appetizers**
    WURZIGER OBAZTER
    (Spiced Camembert Dip)

    500 grams Camembert (55% fat)
    2 onions
    1/2 stick unsalted butter, softened
    3 teaspoons caraway seeds
    2 teaspoons paprika
    salt and pepper

    Cut the Camembert into coarse cubes and using the hooks of the
    dough mixer or a fork mash the Camembert. Peel and dice the onions
    and add with the butter, 2 teaspoons caraway seeds and the paprika
    to the Camembert. Combine thoroughly with a fork or the hooks of
    the dough mixer. Season with salt and pepper. Fill the Obazter into
    a nice bowl and sprinkle with the rest of the caraway seeds. Serve
    with fresh German rye bread slices or soft pretzel.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 08, 2007 7:17 AM in The Old Country Corner
    Post # 4
    RE: Old Country **Snacks and Appetizers**
    Potato Pancakes and Apple Sauce

    2 1/4 lb Potatoes
    2 Eggs
    Salt to taste
    1 md Onion - grated
    Lard or shortening
    1 lb Apple sauce
    Creme Fraiche or sour cream

    Pare raw potatoes, grate and squeeze out liquid through cheesecloth;
    add eggs, salt, grated onion and mix thoroughly melt lard in skillet and
    fry small, thin pancakes crisply on -both sides; serve with chilled apple
    sauce, creme fraiche, and watercress
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    • Top 10 Contributor
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    Posts: 52,220
    Reply Posted: Oct 09, 2007 8:55 AM in The Old Country Corner
    Post # 5
    RE: Old Country **Snacks and Appetizers**
    Pepperoni Pizzawich

    2 Pieces of Bread ( a dense bread works best )
    2 Slices Mozzarella Cheese
    Prepared Pizza Sauce
    8 Slices Pepperoni
    Butter or olive oil

    Method:
    Spread both pieces of bread lightly with pizza sauce. Place one piece of cheese on bread , then pepperoni and top with the second slice of cheese. Spread the outside bread with butter or olive oil and grill as you would a grilled cheese sandwich. You can add anything at all to your sandwich. Mushrooms, sausage, veggies etc.
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    • Top 10 Contributor
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    Posts: 52,220
    Reply Posted: Oct 09, 2007 8:57 AM in The Old Country Corner
    Post # 6
    RE: Old Country **Snacks and Appetizers**
    Jalapeño Cheesecake

    This is an outstanding appetizer. Cut it into thin wedges, put it on your buffet table, and watch it disappear.

    1-1/2 cups crushed tortilla chips
    6 tablespoons melted butter
    2 8-ounce packages cream cheese, at room temperature
    3 eggs
    1/4 cup all-purpose flour
    1-1/2 cups sour cream, divided (1 cup and 1/2 cup)
    1 clove garlic, minced or put through a garlic press
    4.5-ounce can chopped green chiles
    1 fresh jalapeño, stemmed, seeded and minced
    2 cups grated Colby/Monterrey Jack-blend or cheddar cheese
    chopped plum tomatoes
    chopped green onions
    diced black olives
    chopped cilantro
    Preheat oven to 300°F. Lightly grease the sides of a 9-inch springform pan.
    Pour the melted butter over the crushed tortilla chips and toss to combine. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.

    With an electric mixer at high speed, beat the cream cheese until light and fluffy. Add the eggs, one at a time, and beat to incorporate. Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth. Add the garlic, green chiles and minced jalapeño. Turn off the mixer, and stir in the cheese.

    Pour filling into crust, and bake for 1 hour. Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge. Do not remove cheesecake from pan. Cover and refrigerate for 1 hour.

    When ready to serve, spring the pan and remove the cheesecake. Spread the remaining ½ cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 09, 2007 8:59 AM in The Old Country Corner
    Post # 7
    RE: Old Country **Snacks and Appetizers**
    Bloody Mary Dip

    24 ounces cream cheese, softened
    1/2 cup V8 juice
    1/3 cup tomato paste
    1 large green bell pepper, cored and minced
    1/2 cup finely minced onion
    1/3 cup finely minced celery
    1/3 cup mayonnaise
    1 teaspoon prepared horseradish
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/2 teaspoon black pepper

    Mix all ingredients together in a large mixing bowl. Chill 1-2 hours. Serve cold with tortilla and bagel chips and crudités. Makes approximately 16 Servings.

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    • Top 10 Contributor
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    Reply Posted: Oct 09, 2007 9:12 AM in The Old Country Corner
    Post # 8
    RE: Old Country **Snacks and Appetizers**
    Caprese BLT

    2 medium tomatoes, sliced thin

    Salt

    1 tablespoon extra-virgin olive oil

    1 tablespoon balsamic vinegar

    1 loaf ciabatta bread

    1 1/3 cups packed fresh basil

    1/3 cup mayonnaise

    2 teaspoons lemon juice

    1 garlic clove, minced

    1/8 teaspoon hot sauce

    8 slices bacon, cooked until crisp, drained, and crumbled

    4 romaine lettuce leaves

    8 ounces fresh mozzarella, sliced thin

    Place tomato slices on several layers of paper towels and sprinkle with ½ teaspoon salt. Let sit for 15 minutes and then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Set aside. Slice bread in half horizontally and use fingers to remove and discard all but ½ inch of interior crumb.

    Puree 1 cup basil leaves, mayonnaise, lemon juice, garlic, hot sauce, and ¼ teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1/3 cup basil leaves in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.
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    • Top 10 Contributor
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    Reply Posted: Oct 09, 2007 9:15 AM in The Old Country Corner
    Post # 9
    RE: Old Country **Snacks and Appetizers**
    Party Ham Sandwiches

    1/2 cup butter or oleo
    1 small onion, grated
    1 tbsp poppy seeds
    2 tsp Worcestershire
    2 tsp prepared mustard
    1 1/2 cups or 8 oz finely chopped ham
    1 cup of shredded Swiss cheese
    6 hamburger buns or 16- 20 mini buns

    Mix all ingredients together like for ham salad. Fill buns. Place on a cookie sheet. Cover with foil. Bake at 350 degrees 15-20 minutes
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    • Top 10 Contributor
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    Reply Posted: Oct 09, 2007 9:16 AM in The Old Country Corner
    Post # 10
    RE: Old Country **Snacks and Appetizers**
    Chocolate Cornflake Quicks

    combine:
    2 squares(2ozs.)unsweetened chocolate
    1 cube(1/2)cup butter
    20 marshmellows(standard size)
    1 tsp.cinnamon

    In top of double boiler,melt over hot h20,stirring until well blended.Remove from heat,stir in 3 cups corn flakes--allow to cool until mixture begins to thicken.Drop by heaping teaspoonfuls on a lightly greased cookie sheet.Chill in refrigerator until firm.Let stand at room temperature until easy to remove from sheet.Store in refrigerator or other cool place.
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    • Top 10 Contributor
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    Reply Posted: Oct 09, 2007 9:21 AM in The Old Country Corner
    Post # 11
    RE: Old Country **Snacks and Appetizers**
    NOT SO CLASSIC TUNA SANDWICH

    1 can albacore chunky tuna, drained (give the juice to your cats if you have)
    1 ripe Hass avocado
    1 stalk celery, chopped (a chopped pickle, olives, chopped grapes or raisins or 1 Tbl relish are other options)
    1 small white onion, chopped
    1-2 Tbl spicy mustard (Dijon or Deli is good)
    salt/ fresh pepper to taste
    2 tsp lemon juice
    1 vine ripe tomato, sliced (or chop sun-dried into the bowl)
    8 fresh leaves of basil
    4 slices good bread, toasted (I used an Irish Soda Bread, but hearty nut-based is good)

    1) Peel and deseed the avocado. Place it in a bowl and mash, it can be left slightly chunky.
    2) Begin toasting bread. Add tuna, celery, onion, mustard, salt/ pepper and lemon juice. Mix until well blended.
    3) Place bread on plate once toasted, add a heaping spoonful of tuna, cover with sliced tomato and basil. The result is mouthwatering, healthy and delicious.

    Makes 2 sandwiches
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    • Top 10 Contributor
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    Reply Posted: Oct 09, 2007 9:31 AM in The Old Country Corner
    Post # 12
    RE: Old Country **Snacks and Appetizers**
    Pie Iron Reubens

    2 Slices Rye Bread, outside buttered
    1 Slice Swiss Cheese
    2-3 Slices Corned Beef
    2-3 Spoonfuls Sauerkraut (don't forget the can opener!)
    1-2 Spoonfuls 1000 Island Dressing
    Directions:
    Assemble and toast over the campfire. Yum!

    Comments:
    A tip about pie iron pizzas: We like to use English muffins instead of bread for our pizza pies. The muffins hold up better and there is no crust to trim.
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    Reply Posted: Oct 14, 2007 3:12 AM in The Old Country Corner
    Post # 13
    RE: Old Country **Snacks and Appetizers**
    Stuffed Mushrooms

    Ingredients
    1-8 oz. pkg. cream cheese, softened
    1-8 oz. shredded Mozzarella cheese
    12 0z. crab meat, chopped fine
    4 green onions, minced
    4 cloves garlic, minced
    1 lg. Pkg. mushrooms
    paprika
    rye toast

    Directions
    Remove stems from mushrooms, keeping stems for another use. Wash mushrooms. Mince onions, garlic and crab meat. Mix well with cream cheese and Mozzarella cheese. Put mushrooms in pie dish and stuff with mixture. Sprinkle tops with paprika. Bake at 450° for 10 minutes. Serve with rye toast.
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    • Top 10 Contributor
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    Reply Posted: Oct 14, 2007 3:13 AM in The Old Country Corner
    Post # 14
    RE: Old Country **Snacks and Appetizers**
    Stuffed Hors d'oeuvre Mushrooms

    Ingredients
    20 large mushrooms
    3/4 lb. ground meat, beef, veal or pork
    3 T. chopped scallions
    3 T. soy sauce
    3 pinches of salt
    1 pinch of pepper
    1 T. flour
    1 c. beef or chicken broth

    Directions
    Wash mushrooms, remove stems. Mix meat and chopped scallions. Mix in 1 T. soy sauce, salt, pepper and flour. Shape mixture into small balls and stuff into mushrooms heads. In a large fry pan, pour rest of soy sauce and broth. Place mushrooms in the pan with the stuffed side up, cover and cook 20 minutes. These can be frozen in the broth, then warmed in chafing dish.

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    • Top 10 Contributor
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    Posts: 52,220
    Reply Posted: Oct 14, 2007 3:13 AM in The Old Country Corner
    Post # 15
    RE: Old Country **Snacks and Appetizers**
    Shrimp Dip

    Ingredients
    8 oz. shrimp, diced or shredded (I use canned)
    12 oz. shredded cheddar cheese (I used fat free)
    1/2 small onion, diced fine
    1/2 c. lite mayonnaise
    1/4 c. fat-free sour cream
    1 T. lemon juice
    dash Worchestershire sauce
    1/2 tsp. garlic powder

    Directions
    Mix mayonnaise and sour cream together, then add lemon juice, Worchestershire & onion, mixing well after each addition. Add shrimp, mix, then lastly shredded cheese. This is best if made a day ahead. If too thick, add more mayonnaise & sour cream at a 2 to 1 ratio.
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