2-15 oz cans of black beans
11 oz can small white shoepeg corn
1-14 ½ oz can diced tomatoes
½ or a 4-oz can diced jalapeno peppers
4 chopped green onions both the white and green
1 red or green sweet bell pepper diced
1 cup of fresh tomatoes diced
½ bunch cilantro chopped
¼ cup red wine vinegar
juice of 1 lemon
1 clove of garlic minced
3 shakes of cayenne pepper
1 TB garlic salt
½ cup of picante sauce or salsa
I don’t put any of the juice from the cans in the caviar except the tomatoes. It’s easiest if you just cut up the cilantro with a scissors.
Filed under: Appetizer
2 Kiwi Fruit
7-8 Large Strawberries
Chop all the fruit into small pieces and mix. Allow to sit for a while before serving so the juices come out of the fruits and mix. Cut the tortillas into wedge shapes, lay flat in a single layer on a cookie sheet, spray with Pam and sprinkle with cinnamon and sugar. Bake at 250 for 20-25 minutes or until crispy.
Filed under: Appetizer
A family favorite from an old Central Wisconsin restaurant.
For the meatballs: For the sauce:
3 lb ground beef 2 bottles chili sauce
2 cloves garlic 3 Tbsp brown sugar
1/4-1/2 cup chopped onion 1/8 cup vinegar
3 eggs
Salt and pepper
1 cup bread crumbs
-Combine all ingredients for the meatballs and form into small balls. Broil them for approx. 5 minutes per side
-Meanwhile combine all ingredients for the sauce and simmer on the stove for 10 minutes
-Put meatballs into a crock-pot and pour the sauce over them. Continue to heat them 1 hour on a medium setting before serving
Filed under: Appetizer
You can make your own meatballs or use a bag of frozen meatballs
2 cans diced tomatoes
1/4 cup water
1/3 bag brown sugar
2 T lemon juice
Bring ingredients to a full boil, then simmer for 1 hour.
Add 1/2 bottle Heinz Chili Sauce.
Heat for 5-10 more minutes.
Add cooked meatballs.
Simmer 10 minutes.
Serve over rice, noodles or put out with picks as an appetizer!
Filed under: Appetizer
6 hardboiled eggs, halved with yolks scooped out and reserved in separate bowl
1/4 cup mayo
1 tsp dry mustard
1/8 tsp salt
Dash pepper
1/8 tsp cayenne
1 tsp worchestshire
Mix yolks and all ingredients together until smooth and creamy. Scoop into halved eggs. Sprinkle paprika on top.
Filed under: Appetizer
1 cup fat free mayo
1 package frozen spinach, thawed
1 can artichokes, quartered
8 oz fat free mozzarella, shredded
1/2 cup parmesan cheese
1/2 tsp garlic
Stir all ingredients together. Bake covered at least 10 minutes. Uncover and bake for an additional 15 minutes until bubbling and starting to brown on top and edges.
Filed under: Appetizer
3 avocados
1/2 onion chopped
garlic to your liking
handful of cilantro, chopped
1/2 lime, squeezed
2 T sour cream
1/2 roma tomato, chopped
Salt as needed
Combine all ingredients. You will have to play with the amounts depending on what your taste is.
Filed under: Appetizer
1/2 small onion finely chopped 1 garlic clove pressed
1 8oz package cream cheese 1 Tbsp milk
1 medium tomato diced 1/2 green pepper diced
3/4 c fresh parsley finely chopped 1 tsp lemon juice
1/8 tsp salt 4 oz imitation crab flaked
- Mix the garlic and onion with the cream cheese and milk, and then spread the mixture on a platter.
-Stir together 2 Tbsp of the parsley with the tomatoes, pepper, lemon juice and salt.
-Spoon the mixture on top of the cream cheese.
-Top with the crab, and sprinkle the remaining parsley over all.
Serve with crackers.
Filed under: Appetizer, Uncategorized | Tags: Appetizer, artichoke, dip, spinach
| Mushrooms, cleaned and stems removed (3 packages or 4 doz) | |
| 6 oz cream cheese | |
| 1/2 c bread crumbs | |
| 6 cloves garlic, minced and sauteed | |
| 3 Tbsp olive oil (for garlic) | |
| ½ c Italian cheese blend (usually parmesan, asiago, fontina, etc) | |
| 3 tbsp Italian seasoning mix (or 1 tbsp each basil, oregano and thyme) | |
| (You can also add lump crab meat or fresh herbs)
Stuff mushrooms. Bake at 350 degrees for 20-25 minutes, or until filling is bubbly and mushrooms are cooked |