Appetizers

Appetizers from Carole

INDEX Blue Cheese Bites Crescent Rollups Guacamole Liverwurst Paté Mango Salsa Oaxaca Peanuts Orange Salsa Salmon Ball Salsa Stuffed French Bread *HOME*		BLUE CHEESE BITES (1961 -- scrumptious)
		1 package refrigerated biscuits (10) 4 TBSP butter 3 TBSP crumbled blue cheese Quarter biscuits, arrange in two round baking dishes. In saucepan, melt together butter and blue cheese, drizzle over biscuits. Bake in 400º oven for 12 to 15 minutes or till browned. Makes 40
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		CRESCENT ROLLUPS (1961 -- scrumptious)
		1 8-ounce package refrigerated crescent rolls 1/2 cup dairy sour cream 1/2 tsp onion powder 1/2 pound bacon, crisp-cooked, drained, and crumbled Unroll crescent rolls, spread with sour cream and sprinkle with onion powder. Top with crumbled bacon. Cut each roll lengthwise into 3 equal wedges. Roll up each, starting at the point of the wedge. Place rollups on greased baking sheet. Bake in 375º oven for 12 - 15 minutes or until golden brown. Serve warm. Makes 2 dozen.
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		GUACAMOLE (Jack Fleming -- 9/83)
		2 to 3 avocados, mashed 1/2 of a 4 oz. can Ortega chilies 4 to 5 TBSP salsa 1/8 cup finely minced onions or 2 shakes dried 1 clove garlic, minced or 2 shakes garlic powder. Combine all ingredients
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		LIVERWURST PATÉ (Tamar -- 1962)
		1/2 pound Liverwurst 1/4 tsp. ground cloves 1/2 tsp. celery salt 1 tsp. Dijon mustard Dash cayenne pepper 1 tsp. lemon juice 1/4 cup heavy cream or evaporated milk Mix liverwurst with a fork until smooth. Add remaining ingredients. Stir until well mixed. Serve as a spread or use for making canapes. The paté will keep for several days under refrigeration in a covered jar. May cover with 1 cup sour cream and small 4 oz. cream cheese mixed well. Yield -- one cup
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		MANGO SALSA (1998-Theresa Lee-Sunrise Medical)
		1 cup diced plum tomato 1 cup diced peeled mango (2 medium) 1/4 cup diced red onion 1/4 cup chopped fresh cilantro 3 TBSP fresh lime juice 1 TBSP minced Jalapeno (seeded) 1/8 tsp. salt dash of pepper Combine and let stand 30 minutes at room temperature.
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		OAXACA PEANUTS (Bill Gibson)
		20 small dried red chilies (1" long each) 4 cloves garlic (finely minced) 2 TBSP olive oil 2 lbs. blanched, salted Virginia Peanuts 1 tsp coarse salt 1 tsp chili powder Heat chilies, oil, and garlic in pan for one minute (stirring) Mix in peanuts -- stir over medium heat or spread on cookie sheet and bake at 350º for 5 minutes. Sprinkle with salt and chili powder. Mix and store at least one day. ENJOY
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		ORANGE SALSA (1999 -- NCTimes)
		2 cups orange segments (4-6) seeds/membrane removed 1/4 cup chopped green onion 1/2 cup fresh cilantro, chopped 2 to 3 TBSP fresh or pickled hot green chilies, finely chopped 2 tsp. red wine vinegar 1/8 tsp low-calorie sweetener Combine all ingredients. Chill at least 1 hour. Yield 2 cups or 8 servings of 1/4 cup each; 50 calories per serving, 1 gram protein, no fat
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		SALSA (1984-Armeda-Hughes Aircraft)
		3 green onions 1 1/2 cans stewed tomatoes (16 oz cans) 1 bunch cilantro 2 yellow chilies (boiled till soft) 2 green jalapeno chilies (boil till soft) 9 Ortega chilies (broil till roasted black, steam in brown bag 10-15 minutes, peel skin off) Chop all ingredients and salt to taste.
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		SALMON BALL (1980 -- Jeannette Gibson)
		1 large can salmon 2 8-oz. pkgs. cream cheese 1/2 cup dried onion flakes 3 TBSP liquid smoke Chopped walnuts & parsley Drain salmon -- mash bones and all. Add smoke, onions, and cream cheese. Form ball and roll in walnuts and parsley.
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		STUFFED FRENCH BREAD (1982-Elaine Hess -- Anaheim)
		1 8-ounce cream cheese 1 cup sour cream 1 small jar chipped beef, minced 1 round loaf bread 4 green onions, minced Worcestershire sauce to taste 1/4 cup chopped parsley Slice top off of bread. Pull soft bread out and keep for dipping. Combine all ingredients and fill hollowed bread. Replace top. Wrap in foil. Bake at 325º about 2 hours. Stir with fork. Serve with corn chips and cut out bread which can be dried out in oven.
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