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Hors d oeuvres

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 Hors d’oeuvre Recipes ,[object Object],Click to move to next slide.,[object Object],To print a slide, click File > Print > Current Slide,[object Object]
 Hors d’oeuvre Recipes ,[object Object], ,[object Object],Bistro Beef Bites Recipe,[object Object],Ingredients,[object Object],4 ounces cream cheese, softened ,[object Object],1 tablespoon prepared horseradish,[object Object],16 slices snack rye bread,[object Object],1/4 pound sliced deli roast beef,[object Object],6 tablespoons sour cream,[object Object],8 grape tomatoes, halved,[object Object],16 sprigs fresh parsley, stems removed,[object Object],Dash each salt and pepper,[object Object],Directions,[object Object],In a small bowl, combine cream cheese and horseradish. Spread over bread slices. Top each with beef, sour cream, a tomato half and a parsley sprig. Sprinkle with salt and pepper. ,[object Object], ,[object Object],Yield: 16 appetizers.,[object Object], ,[object Object], ,[object Object]
 ,[object Object],Hors d’oeuvre Recipes ,[object Object],Cheddar-Veggie Appetizer Torte,[object Object],A line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy ,[object Object],to eat as finger food-plus, it's delicious hot or cold.,[object Object],Ingredients,[object Object],1-1/3 cups finely crushed multigrain crackers,[object Object],1/4 cup butter, melted,[object Object],2 cups (8 ounces) shredded sharp cheddar cheese,[object Object],1 small zucchini, finely chopped,[object Object],5 small fresh mushrooms, sliced,[object Object],1/3 cup finely chopped red onion,[object Object],1/4 cup finely chopped sweet red pepper,[object Object],1 tablespoon olive oil,[object Object],1 carton (8 ounces) spreadable garlic and herb cream cheese,[object Object],4 eggs, lightly beaten,[object Object],2 tablespoons crumbled cooked bacon,[object Object],2 tablespoons grated Parmesan cheese,[object Object],Directions,[object Object],In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in.,[object Object],springformpan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms,,[object Object],onion and red pepper in oil until tender.  Spoon over cheese. ,[object Object], ,[object Object],In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. ,[object Object], ,[object Object],Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.,[object Object], ,[object Object],Carefully run a knife around edge of pan to loosen; remove sides of pan.  Serve warm or chilled. Refrigerate leftovers. Yield: 16 servings. ,[object Object], ,[object Object],Nutrition Facts: 1 serving (1 slice) equals 164 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 267 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein. ,[object Object], ,[object Object],© Taste of Home 2010 ,[object Object]
Hors d’oeuvre Recipes ,[object Object], ,[object Object],Cheese Bites - EASY,[object Object], ,[object Object],1/2 - cup warm butter or margarine1 - cup plain flour2 - cups grated medium or sharp flavor cheddar cheese1/4 - tsp ground Cayenne pepper1 - tsp paprika/red pepper,[object Object],Makes 35 cheese appetizers,[object Object],Preheat oven to 400˚F ,[object Object],Mix the butter, pepper and flour together. ,[object Object],Add the cheese and mix in well. ,[object Object],Shape into small bite-size balls ,[object Object],Arrange on a baking sheet and bake in a preheated oven (400˚F) for about 10 minutes. ,[object Object],Delicious and easy to make. They mix up fast and cook in 10 minutes. We also make these as a snack food for our family. Especially on those nights when our kids are having a slumber party and plain old popcorn just won't cut it.,[object Object],Our kids like to dip them into ketchup. Come to think of it; they like to dip just about everything into ketchup.,[object Object],You can add some crumbled bacon, sausage or ham into the batter. Also, try some chopped green onion for a stronger taste.,[object Object], ,[object Object]
Hors d’oeuvre Recipes ,[object Object],Cheese Dip with Shrimp,[object Object],Here's an intriguing version of the standard two-ingredient party dip. ,[object Object],Yield: About 6 cups dip (serving size: 1/3 cup dip and about 6 chips),[object Object],Ingredients,[object Object],2  teaspoons  butter,[object Object],1/2  cup  chopped onion,[object Object],3  garlic cloves, minced,[object Object],1  pound  shrimp, coarsely chopped,[object Object],1  pound  light processed cheese, cubed (such as Velveeta Light),[object Object],1  (10-ounce) can diced tomatoes and green chiles, undrained,[object Object],1  (10-ounce) can diced tomatoes and green chiles, drained,[object Object],1/2  cup  chopped green onions,[object Object],5 1/2  ounces  baked tortilla chips,[object Object],Green onion strips (optional),[object Object],Preparation,[object Object],Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add shrimp; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.,[object Object],Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in shrimp mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.,[object Object],Nutritional Information,[object Object],Calories: 115 (29% from fat), Fat: 3.7g (sat 2.1g,mono 0.9g,poly 0.4g) , Protein: 13.7g, Carbohydrate: 12g, Fiber: 1g, Cholesterol: 39mg,[object Object],Iron: 0.7mg, Sodium: 559mg, Calcium: 166mg,[object Object], ,[object Object],http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000833300,[object Object]
Hors d’oeuvre Recipes ,[object Object],Cherry Chutney Cheese TortePrepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.,[object Object],Yield:  12 servings (serving size: 1 torte wedge and 5 bread slices) 2 cups plain low-fat yogurt2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened1/4 cup packed brown sugar1/4 cup egg substitute1 tablespoon fresh lemon juice1/4 teaspoon saltCooking spray1/2 cup Cherry Chutney(next page)12 pecan halves1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices,[object Object],Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.,[object Object], ,[object Object],Preheat oven to 325°.,[object Object], ,[object Object],Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.,[object Object],Page 1 of 2 ,[object Object]
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Hors d oeuvres

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  • 16. Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
  • 17. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
  • 18. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
  • 19.
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  • 24. On individual serving plates or a large ovenproof platter, spread refried beans, ground beef, onion, and cheddar cheese. Arrange corn chips around sides of dish.
  • 25. In a microwave or oven, heat just until cheese melts. Remove from oven.
  • 26. To serve, top with lettuce and toppings of your choice such as avocado slices, guacamole, sour cream, tomatoes, salsa, and/or taco sauce.
  • 27.
  • 28.
  • 29. Roll up the tortillas, then wrap them tightly in aluminum foil.
  • 30.
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  • 32.
  • 33.
  • 34. Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.
  • 35. Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
  • 36. Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)
  • 37.
  • 38.
  • 39.
  • 40. Place in mixing bowl with Bisquick and blend till smooth. (try hand-held electric mixer to incorporate ingredients). NOTE: Mixture will be quite dry.
  • 41. Line cookie sheet with aluminum foil. Spray well with vegetable oil spray.
  • 42. Press/roll mixture into 1 inch balls by hand. Place onto cookie sheets about 1 inch apart.
  • 43. Bake in 400* oven for 10 to 12 minutes, or till golden brown.
  • 44. Drain on paper toweling.
  • 45.
  • 46.
  • 47.
  • 48. Add olive and onion. Mix well.
  • 49. I put extra mayonnaise on the bread if making a sandwich.
  • 50. Put lettuce on bread.
  • 51. Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
  • 52.
  • 53.