Appetizer Recipes
Italian Bread Dipping Oil Chipped Beef Cheese Ball
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Shrimp Spread
- 1 can Tomato Soup
- 8 – oz. pkg. Philadelphia Cream Cheese
- 1 pkg. Knox Gelatin
- 1/4 cup cold water
- 1 cup Miracle Whip
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 2 – 5 oz. cans of deveined shrimp, drained, rinsed, and broken into small pieces
Heat tomato soup until warm. Add cream cheese. Stir until melted. Remove from heat and add Miracle Whip. Add Knox Gelatin to cold water and let soften, then add to mixture.
Stir in chopped celery, onion, green pepper, and rinsed and drained shrimp. Chill this in a serving bowl. Garnish with parsley and serve with Townhouse crackers.
Italian Bread Dipping Oil
- 1 tablespoon minced basil
- 1 tablespoon chopped Italian flat-leafed parsley
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon chopped rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon olive oil
- 1/8 teaspoon fresh lemon juice
Combine all of the ingredients, except the oil and lemon.
Put in a small food processor. Chop briefly until all ingredients are about the same.
Stir in the oil and lemon juice.
TO SERVE: Combine about 1 – 1/2 teaspoons spice blend with 3 to 4 tablespoons olive oil in a small dish.
Dip freshly baked bread in the mixture and enjoy every bite!
♦♦ Since you probably won’t use all of this at one time, it can also be stored in a small container in the refrigerator.
Mini Cheese Balls
Mini Cheese Balls – A Presentation You’ll Love
Chipped Beef Cheese Ball
- 3 – (8-ounce) blocks Cream Cheese
- 5 green onions
- 1 tsp. Worcestershire
- 1 (6-ounce) pkg. Chipped Beef
Allow the cream cheese to come to room temperature. Thinly slice the green onions. (Include the green also.) Chop the chipped beef. *Reserve half of the package to cover the outside of the finished cheese ball.
Add the green onions, half of the chopped chipped beef, and the Worcestershire to the softened cream cheese. Shape into a ball and roll the ball in the remaining chipped beef.
*I've made this cheese ball for years and covered the cheese ball with half of the chipped beef. My friend, Shannon, made this and brought it for Christmas this past year. I don't remember why, some kind of mechanical issue, but she put all of the ingredients in her food processor and blended it. My grandkids loved it! I think the beef and onion flavor was spread through the cream cheese better when mixed this way! I have to admit, it was really good. She didn't shape it into a ball. It was just served in a dish with a Pâté knife.
Dill Crackers
- 1 large pkg. Oyster Crackers
- 1 pkg. original ranch dressing mix
- 3/4 cup vegetable oil
- 2 Tblsp. dried dill weed
Mix the dressing mix, oil, and dill weed. Pour over the oyster crackers. Toss, completely covering all the crackers in the oil mixture. Arrange the seasoned crackers in the bottom of a sheet pan and place them in a preheated 250° oven for 10 minutes. Stir and place back in the oven for an additional 10 minutes.
Allow the crackers to cool before serving. Store in an airtight container.
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