Retro Appetizers for any Party
There is so much going on right now! With November ending soon the true holiday spirit is rising and so is excitement among many. Holiday shopping started for me this past weekend at Fair November at the University of Guelph, with beautiful artisanal crafts and jewelry and so much more. I am also preparing for holiday entertaining on the weekends as this time of year I like to fill my weekends with friends, family and food! Now within all this business there are sporting events too like hockey, basketball and football! This weekend the Grey Cup marks its 98th anniversary showcasing the east and west rivalry of last year with Saskatchewan and Montreal. Sure to be another good game like last year’s one point difference to win the cup! I really thought about the age of the Grey Cup and it sparked a thought for me. What did people enjoy while watching the game way back in the day? Well maybe not that far back but what about 20 or 30 years ago? So I decided to try out some retro recipes to dazzle guests this weekend while watching the game. I am sure you have many of these types of recipes in old cookbooks or clippings from newspapers or magazines. Pull them out for fun as I did and add a new spin on them or simply recreate them as is. You are surely to enjoy their flavour and the memories they bring back. You might remember watching a sporting event while eating them or simply sitting on a shag carpet in front of a fireplace. No matter what the occasion, it is a surefire conversation starter when people ask where you got the recipe. Here are a few retro recipes I refreshed for 2010 but some just should never be changed-can you remember rumaki. A water chestnut wrapped with bacon cooked and served with toothpicks-something’s are best left untouched.
Creamy Hot Crab Dip
With a fresh burst of lemon rind and juice this dip is perfect served up in a fondue pot or a small slow cooker. Lots of crackers, pretzel sticks or baguette slices are perfect dippers.
1 pkg (8 oz/250 g) cream cheese
½ cup (125 mL) each sour cream and mayonnaise
1 box (7 oz) frozen snow crab meat, thawed and squeezed dry
1 clove garlic, minced
½ tsp (2 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
½ tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) chopped fresh chives or parsley
In a saucepan, combine cream cheese, sour cream, mayonnaise, crab meat and garlic. Heat over low heat, stirring until creamy and combined well.
Stir in lemon rind, juice, Worcestershire and hot pepper sauces. Scrape into fondue pot or slow cooker to keep warm. Sprinkle with chives.
Makes 2 1/3 cups (575 mL).
Nacho Appetizer Meatballs
These bite size meatballs taste like nachos! Using tortilla chips and salsa adds great flavour and you can keep them warm in a slow cooker on low or simply heat them up when you need them. Serve with more salsa, sour cream or nacho cheese sauce to dip into.
1 small onion, peeled and grated
1 egg
1/3 cup (75 mL) medium salsa
1 tsp (5 mL) Worcestershire sauce
Pinch freshly ground black pepper
2 cups (500 mL) bite size tortilla chips, crushed to make 1 cup (250 mL)
1 lb (500 g) extra lean ground beef
Pretzel sticks
Salsa, sour cream or nacho cheese sauce (optional)
In a large bowl, stir together onion, egg, salsa, Worcestershire sauce and pepper. Stir in crushed tortilla chips and let stand for 10 minutes to soften. Mix in beef until well combined.
Using level tablespoon (15 mL) roll mixture into balls and place onto foil lined baking sheet. Place baking sheet 6 inches (15 cm) under broiler on High and broil for about 10 minutes, turning pan if necessary to cook evenly until golden and no longer pink inside.
Pierce pretzel stick in each meatball to serve.
Serve with salsa, sour cream or nacho sauce if desired.
Makes about 38 meatballs.
Sweet and Salty Peanut Fudge Bites
The best of sweet peanut butter fudge meets with salty pretzels and peanuts. These little crunchy morsels can be made ahead and refrigerated for up to 2 weeks. There are so many versions of this classic you can create a new flavour each time you make it.
1 can (300 mL) sweetened condensed milk
1 cup (250 mL) bittersweet or semi sweet chocolate (about 6 oz/180 g)
1 cup (250 mL) peanut butter or butterscotch chips
2 cups (500 mL) dry chow mein noodles (yellow crispy ones for soups)
1 cup (250 mL) broken pretzel pieces
1 bag (162 g) M & M chocolate covered pretzel pieces
½ cup (125 mL) salted peanuts
In a large saucepan combine condensed milk, chocolate and peanut butter chips over low heat and stir occasionally until melted and thickened.
Add noodles, pretzels, M & M’s and peanuts and stir until well distributed and coated.
Drop mixture by tablespoon (15 mL) onto parchment or waxed paper lined baking sheet. Chill for about 30 minutes or until firm and set. Store in airtight container layered with waxed paper for up to 2 weeks.
Makes about 36 bites.
Tip: You can substitute more pretzels or chow mein noodles for the M & M’s. You will need 1 cup (250 mL)
Creamy Hot Crab Dip
With a fresh burst of lemon rind and juice this dip is perfect served up in a fondue pot or a small slow cooker. Lots of crackers, pretzel sticks or baguette slices are perfect dippers.
1 pkg (8 oz/250 g) cream cheese
½ cup (125 mL) each sour cream and mayonnaise
1 box (7 oz) frozen snow crab meat, thawed and squeezed dry
1 clove garlic, minced
½ tsp (2 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
½ tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) chopped fresh chives or parsley
In a saucepan, combine cream cheese, sour cream, mayonnaise, crab meat and garlic. Heat over low heat, stirring until creamy and combined well.
Stir in lemon rind, juice, Worcestershire and hot pepper sauces. Scrape into fondue pot or slow cooker to keep warm. Sprinkle with chives.
Makes 2 1/3 cups (575 mL).
Nacho Appetizer Meatballs
These bite size meatballs taste like nachos! Using tortilla chips and salsa adds great flavour and you can keep them warm in a slow cooker on low or simply heat them up when you need them. Serve with more salsa, sour cream or nacho cheese sauce to dip into.
1 small onion, peeled and grated
1 egg
1/3 cup (75 mL) medium salsa
1 tsp (5 mL) Worcestershire sauce
Pinch freshly ground black pepper
2 cups (500 mL) bite size tortilla chips, crushed to make 1 cup (250 mL)
1 lb (500 g) extra lean ground beef
Pretzel sticks
Salsa, sour cream or nacho cheese sauce (optional)
In a large bowl, stir together onion, egg, salsa, Worcestershire sauce and pepper. Stir in crushed tortilla chips and let stand for 10 minutes to soften. Mix in beef until well combined.
Using level tablespoon (15 mL) roll mixture into balls and place onto foil lined baking sheet. Place baking sheet 6 inches (15 cm) under broiler on High and broil for about 10 minutes, turning pan if necessary to cook evenly until golden and no longer pink inside.
Pierce pretzel stick in each meatball to serve.
Serve with salsa, sour cream or nacho sauce if desired.
Makes about 38 meatballs.
Sweet and Salty Peanut Fudge Bites
The best of sweet peanut butter fudge meets with salty pretzels and peanuts. These little crunchy morsels can be made ahead and refrigerated for up to 2 weeks. There are so many versions of this classic you can create a new flavour each time you make it.
1 can (300 mL) sweetened condensed milk
1 cup (250 mL) bittersweet or semi sweet chocolate (about 6 oz/180 g)
1 cup (250 mL) peanut butter or butterscotch chips
2 cups (500 mL) dry chow mein noodles (yellow crispy ones for soups)
1 cup (250 mL) broken pretzel pieces
1 bag (162 g) M & M chocolate covered pretzel pieces
½ cup (125 mL) salted peanuts
In a large saucepan combine condensed milk, chocolate and peanut butter chips over low heat and stir occasionally until melted and thickened.
Add noodles, pretzels, M & M’s and peanuts and stir until well distributed and coated.
Drop mixture by tablespoon (15 mL) onto parchment or waxed paper lined baking sheet. Chill for about 30 minutes or until firm and set. Store in airtight container layered with waxed paper for up to 2 weeks.
Makes about 36 bites.
Tip: You can substitute more pretzels or chow mein noodles for the M & M’s. You will need 1 cup (250 mL)
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