1591 hors doeuvres appetizers Recipes

onion flakes, water, crabmeat, drained, dry bread crumbs, parsley flakes, dry mustard, pepper, cayenne pepper, eggs, lightly beaten, oil or more as needed

duck camp hors d oeuvres, flour, salt , pepper, garlic powder, cayenne, paprika, onion powder, garlic powder, cumin, bacon, diced, onion, chopped, brown sugar, olive oil, margarine, bourbon (optional), stock (made from the meat)

new artist paint pallets (medium or large) without indentations for paints., your favorite appetizers .

porcupine meatballs appetizer or main course, raw white rice, celery salt, ground beef, garlic, minced, onion, minced, tomato juice, green bell pepper, chopped, whole cloves (optional and on amount to use ), oregano, worcestershire sauce, salt, combine the rice , ground meat, onion, green bell pepper, salt, celery salt and garlic. form into 1 1/2 diameter balls. heat, tomato juice , cloves, oregano and worcestershire sauce in a, skillet ., add the meatballs ., cover tightly ., simmer for 50 minutes., before serving., serve as appetizer or with vegetables as main, course .

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

appetizer drumsticks, makes 16 to 18 appetizers, chicken wings, crushed rich round crackers, sesame seed, toasted, paprika, salt, shortening or 1/3 stick, melted, preheat oven to 375of. cut wings in pieces and use the meatier drumstick piece for appetizers. (use remaining wing pieces for soups.) combine cracker crumbs, sesame seed, paprika, and salt. brush meatier end of drumsticks with melted crisco. roll in cracker mixture. place in large shallow baking pan (don tsp crowd). bake at 375aof for 40 to 45 minutes.

bacon ( cut in half ), whole water chestnuts, brown sugar, ketchup, soy sauce, toothpicks

kilo (2 lb) eggplant, cut into cubes approx. 1 1/2 cm, salt, olive oil, chopped celery stalks, chopped onions, good wine vinegar, mixed with, teasp. sugar, canned tomatoes, drained, tomato puree, gren olives without pits, cut lengthwise, rinse and drain, capers, anchovis, rinsed and mushed with mortar and pestle, freshly ground black pepper, pine nuts

ground beef, sweet sausage, velveeta cheese, cut up, worchestershire sauce, oregano, garlic salt, loaves of party rye bread

bacon, bleu cheese (about 3.6oz.) or any cheese you like ( is best because it doesn tsp melt out the sides as much), jalapeno, sliced, green olives (i use the queen, pimento stuffed), toothpicks , soaked in hot water

prepared horseradish, boursin cheese, whole wheat crackers, triscuit crackers

hot sausage hors d oeuvres, ground chuck, italian sausage, oregano, garlic powder, worcestershire sauce, processed cheese spread, velveeta ), loaves party rye bread, brown and drain ground chuck and italian sausage, add spices. cube cheese and stir into meat until melted. spread approximately 1 tbsp of mixture on each piece of bread. place single layer of cookie sheet. cover with foil. bake at 350of. for 15 minutes. serve hot.

french bread (for appetizer), prosciutto, cut up, fresh mozzarella cheese, cut up, spoon olive oil, chopped garlic, chopped ripe tomato, oregano (optional), shredded mozzarella cheese, balsamic vinegar

zucchini appetizers, sliced zucchini, bisquick, chopped onions, parsley, oregano, eggs, slightly beaten