5 FAVOURITE HOLIDAY APPETIZERS
A tasty Christmas tradition in North America is eating a meal of only appetizers for dinner on Christmas Eve. To sit by the Christmas tree with the warm fire (or TV fire) and a full plate. Here is a list of 5 appetizers that are a classic.
Click on the recipe title for printable copy.
VEGETABLE APPETIZER PIZZA
1 8oz. pkg. crescent rolls
1/2 cup cream cheese
1/4 cup ranch dressing
1 1/2 Tbsp. Italian Dressing
1/4 cup Miracle whip Chop until fine:
1 cup broccoli
1 cup cauliflower
1/2 cup green onions (about 3 good sized ones)
1 cup tomatoes
I put the cauliflower and broccoli through the Slicer/Shredder/s dice (french fry) blade to get a chopped product. If you like it finer try the coarse grate blade. Roll out he crescent rolls to cover 10”x15”x2” baking sheet. Bake at 350 degrees F for 10 min. Cool. Whip cream cheese until smooth and add salad dressings. Spread over crust. Sprinkle with cut up vegetables. Chill. Serve in cut squares
BRUSCHETTA (from Sensible Cooking)
1 1/2 cups Roma tomatoes (6 to 8 chopped)
2 Tbsp. red onion
1-2 large cloves of garlic (minced)
2 Tbsp. fresh basil (4 to6 small leaves) chopped
1 Tbsp. olive oil
1 Tbsp. red wine vinegar (or balsamic vinegar)
1/4 tsp. salt dash ground pepper
1/4 tsp. garlic salt
2-3 sprigs cilantro French bread, or Italian bread, baguettes or pita breads. Either using the food processor attachment pulsed or an Alliagator chopper chops tomatoes, onions and garlic. In a bowl combine all ingredients except the cilantro and bread and mix. Cover the bowl and place in a refrigerator and let marinate 1 hour. When ready to serve preheat broiler and slice bread in 1” slices at 45 degree angle. If bread has a hard crust, slice a clove of garlic in half, and rub around edge of crust. Brush both sides of each slice with olive oil. Broil bread in the oven for 1 1/2 to 2 min. per side or until surface of bread starts to turn brown. Arrange bread slices on serving platter. Pour chilled tomato mixture in a neat pile onto the bread slices, or serve tomato mixture in a bowl by the bread. Garnish with cilantro.
HERBED CHEESE LOG (from Simply Gormet)
1 lb. sharp cheddar cheese
1 lb. cream cheese
1 small onion, chopped finely
1 cup walnuts chopped
1 bunch parsley
1 Tbsp. chili powder
1 Tbsp. curry powder
1 Tbsp. paprika
Either using the Bosch Meat/food grinder or the Food Processor attachment, process the cheddar and cream cheeses until smooth. Add onion and 1/2 chopped walnuts and mix well. (If using the meat grinder all the cheeses, nuts and onions can go through it to be mixed together) Shape into 2 logs and wrap in plastic wrap and chill in fridge for 2 hours. Mix finely chopped parsley, nuts, spices on a flat surface. Roll logs in spice mixture and serve with crackers.
NUTS & BOLTS
½ cup margarine or butter
1 Tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp celery salt
1 tsp paprika
1 tsp onion salt
6 cups of cheerio’s (or add the cereals you like best)
3 cups of shreddies
3 cups pretzels
3 cups peanuts
Melt margarine or butter and blend with Worcestershire sauce and salts. Pour over cereals and nuts. Mix well and bake for 1 hour at 250˚. STIR OFTEN.
STUFFED MUSHROOMS
1lb Spicy or Regular Sausage
8oz Cream Cheese (softened)
1 clove Garlic chopped fine
1/4 C Onion chopped fine
45-50 Button Mushrooms
In a skillet cook the sausage and drain off fat, add onions and garlic cook two minutes more. With Bosch Slicer shredder attachment use the whip attachment or the processor bowl for the L’Equip Stick Blender and cream the cream cheese until soft and smooth. Add the sausage to the cream cheese. Remove all the stems of the mushrooms and wash thoroughly. Place mushrooms on sheet pan and fill with cream cheese mixture. Broil 5-10 minutes or bake at 375 for 8 minutes. Serve hot. Can fill in advance and have in refrigerator
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