Recipes - Appetizers
Bacon Mushroom Crowns
Submitted By: Sarah, Telford
40 medium mushrooms
1/2 lb. bacon, cooked crispy and crumbled
1 cup shredded swiss cheese
1/2 cup corn chips crushed
2 garlic cloves crushed
Remove mushroom stems and chop. Combine with remaining ingredients. Fill mushroom caps. Place on baking pan stuffing side up. Broil 5 to 7 minutes, or until light brown and bubbly.
Carrot Souffle
Submitted By: Jean W., Johnson City
1 lb. Carrots, cooked and mashed
1/2 cup Butter
3 eggs
1 cup Sugar
3 Tbs. Self Rising Flour
1 tsp. Baking Powder
1 tsp. Vanilla
Mix well. Put in 2 quart baking dish and bake 1 1/2 hours at 350 degrees. Sprinkle powdered sugar on top after baking if you like.
Chicken Cheese Ball
Submitted By: Evelyn M., Johnson City
2 pkg (8oz) cream cheese
1 can white chicken (drained)
1 pkg ranch dressing (dry)
chopped pecans
Let cream cheese soften at room temperature. Combine cheese, chicken, and dressing mix. Mix well, form into ball, roll in pecans and wrap in plastic wrap and refrigerate.
Hash Brown Potato Casserole
Submitted By: Unknown
1 32oz pkg hashbrown potatoes
2 c shredded cheddar cheese
1 c cream of chicken soup (or can)
½ c chopped onion
¼ cup oleo
½ tsp salt
¼ tsp pepper
Mix above ingredients. Place in 13 x 9 pyrex dish. Add 1 cup bread crumbs or potato chips and 1 tbsp melted oleo. Toss on top. Bake at 350 degrees for 1 hour.
Hot Cheese Spread
Submitted By: Deborah B., Piney Flats
1 block cream cheese (softened)
½ c mayonnaise
1 c Swiss cheese (shredded)
2 tbsp green onion (chopped)
8 slices bacon (cooked and crumbled)
½ c butter crackers (crumbled)
Mix first 4 ingredients and spoon into baking dish. Top with crumbled bacon and crackers. Bake at 350 for 20 minutes. Serve with hot crackers (Ritz crisps are the best).
Tip: After frying the bacon, pour about 2 tbsp of the bacon grease into the cheese mixture for extra moistness. You can make this ahead of time and refrigerate. Don’t spread the crackers on top until ready to bake.
Mini Aloha Puff’s Pizzettes
Submitted By: Mrs. Richard M., Johnson City
1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 tbsp thick sweet-and-sour sauce
1 (4oz) c finely shredded Swiss Cheese
24 oz thinly sliced cooked ham, cut into short thin strips
1 (8oz) can pineapple tidbits in juice (well drained)
Preheat oven to 375 degrees. Lightly spray cookie sheet with cooking spray. Unroll dough into 2 long rectangles; press perforations to seal. Cut each rectangle into 12 squares. Place squares on cookie sheet. Top each square with ¼ tsp sweet-and-sour sauce. Layer each square with cheese, ham, more cheese, and pineapple. Bake for 11-12 minutes or until edges are golden brown. Serve warm. Store in refrigerator.
Hint: You can assemble these tiny pizzas ahead; cover and refrigerate them for up to 2 hours before baking.
Pimento Cheese
Submitted By: Jeri H., Johnson City
2 lbs. box of Velvetta Cheese
1 7-oz. jar of pimentos (drain)
1 pint Miracle Whip
Grind pimentos then cheese. Add miracle whip. Mix well and chill in refrigerator. This recipe can be halved for 2 or 4 people.
Veggie Dip
Submitted By: Bonnie W., Piney Flats
2 c Hellman’s Mayonnaise
2 c sour cream
3 tbsp onion (grated)
3 tbsp dill weed
1½ seasoned salt
1 tbsp parsley
Mix and chill.
