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Old 11-30-2015, 08:53 PM   #41
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Appetizers for the Holiday Season

Quote:
Originally Posted by Kaneohegirlinaz View Post
Oooooo, Swedish Meatballs!



My Aunr use to make some sort of grape jelly deal with Lil Smokies... RECIPES ANYONE?

I make these for potlucks in the CP. Cocktail meatballs are good with it too, you can even do a mix of Lil Smokies and meatballs. They always go fast.

1 or 2 bottles Heinz Chili Sauce, and 15 oz or more of Welchs Grape Jelly. Stir, and add in your meat. Cook on low until warmed through. You can also do them on the stovetop.
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Old 11-30-2015, 10:24 PM   #42
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We have an open house every Christmas Eve. We've done that since I was a little kid in the 60's. So that's what we do today, and on Christmas Day we all go to see a movie. This year I've got 6 seats reserved for Cinebistro to see the new Star Wars.... but back to Xmas Eve....

Many of these items are things the kids insist wouldn't be Christmas if they weren't on table... so please bear that in mind...

Apps:
Tiropita (with my homemade feta and they came out great when I did a Thanksgiving test batch)
Spin/Artichoke Dip
Sausage Stuffed Mushrooms
Devilled Eggs
Hummus/Pita
Sweet 'n Sour Kielbasa

Salad Station:
Boston Baked Beans
Potato Salad
Macaroni Salad
Greek Salad

Carving Station:
Spiral Glazed Ham
Turkey
Roast Beef
Rolls / Condiments /Sauces

Pasta Station:
Penne
Alfredo
Marinara
Olive Oil
A gazillion fresh veggies and toppings.
Sauteed to Order

Desserts:
I bake a million cookies
Fudge
Biscotti
Cupcakes
Pies
Cakes
Pumpkin and other breads

And that's how we do Christmas.
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Old 11-30-2015, 10:28 PM   #43
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Quote:
Originally Posted by Dawgluver View Post
I make these for potlucks in the CP. Cocktail meatballs are good with it too, you can even do a mix of Lil Smokies and meatballs. They always go fast.

1 or 2 bottles Heinz Chili Sauce, and 15 oz or more of Welchs Grape Jelly. Stir, and add in your meat. Cook on low until warmed through. You can also do them on the stovetop.
My mother the great cook of Winooski, VT made hers with equal parts ketchup and Jelly. Believe it or not it was pretty good.
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Old 11-30-2015, 10:41 PM   #44
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Originally Posted by KDJ View Post
My mother the great cook of Winooski, VT made hers with equal parts ketchup and Jelly. Believe it or not it was pretty good.
I believe it. I think the condiments bottled during the 20th century have gotten a bad rap. I like mayonnaise, yellow mustard and ketchup. Imagine having to make them from scratch whenever you wanted some!
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Old 12-01-2015, 01:43 AM   #45
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Quote:
Originally Posted by Dawgluver View Post
...1 or 2 bottles Heinz Chili Sauce, and 15 oz or more of Welchs Grape Jelly. Stir, and add in your meat. Cook on low until warmed through. You can also do them on the stovetop.
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Originally Posted by KDJ View Post
My mother the great cook of Winooski, VT made hers with equal parts ketchup and Jelly...
Version Three here: Combine 3/4 cup prepared mustard (I used Plochman's) and one 10-oz jar of currant jelly in a saucepan and heat until blended. Add a package of little franks (or a pound of hot dogs sliced into bite-size pieces).

Options! So Many Options!
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Old 12-01-2015, 07:39 AM   #46
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Since every family member, including both grand daughters, like most seafood, I would base appetizers on it.

conch fritters
steamed shrimp
stone crab claws
lobster chunks (local)
crab dip (blue or dungeness)
oysters (raw and grilled)

Various sauces to go with, such as
roasted garlic tartar
cocktail
mustard
remoulade

Also some softened cream cheese with my brother's pepper jelly and crackers.
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Old 12-01-2015, 09:23 AM   #47
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Ooooooo, Stuffed Mushrooms, I LOVE those!

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I make mine with Sauteed Italian Sweet Sausage and assorted veggies,
MMM!
I think DH and I need to have a 'pick' dinner!
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Old 12-14-2015, 05:19 PM   #48
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A must try appetizer!



Spinach Artichoke Dip Stuffed Garlic Bread
Recipe:


INGREDIENTS

1 baguette
tablespoon oil
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
1 cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
Parmesan cheese, grated, to top
Fresh basil leaves or parsley, torn, to top

Mix cream cheese, mozzarella, spinach, artichoke hearts, and garlic powder in a bowl.
Cut baguette into thirds or fourths, and hollow out the insides using a knife.
Stuff the hollow baguette pieces with the spinach artichoke dip, using a spoon to press down.
Slice filled baguette into 1-inch rounds and reassemble on a baking sheet lined with foil.
Melt butter and mix with minced garlic and parsley.
Brush the garlic butter generously over the baguette rounds, letting it drip through the slices.
Cover with the foil and bake at 350 F for 20 minutes
Cool for 10 minutes, then try not to eat the whole thing.
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Old 12-14-2015, 05:27 PM   #49
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Funny, I just saw that on FB last week - it looks to die for!
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Old 12-14-2015, 05:31 PM   #50
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... and then I found this one too, not sure if I would serve this as an appie or a light lunch...



Bangers and Mash Sausage Rolls

RECIPE:

Sausages
Mashed Potatoes /cold
Puff Pastry /thawed
Egg
Side of Onion Gravy - Optional

Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly. Unroll each sheet of puff pastry and cut into 4 pieces. Spread mash over each pastry, top with cooked sausage and additional mash. Roll up each sheet - pinch together to seal and trim off any excess. Place on a greased baking sheet - seam side down - and brush each roll with beaten egg.

Bake in a preheated oven at 190˚C / 375˚F for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy. Enjoy!
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Appetizers for the Holiday Season What are you thinking of doing? [ATTACH]22288[/ATTACH] I made these for a Summer Bar-B-Que, Teriyaki Chicken Skewers just couldn’t be easier. (well it can, and I figured it out) Take boneless-skinless Chicken thigh meat, Cut into 1 - 2 inch strips Marinade overnight (8-12 hours) in Your favorite bottled Teriyaki sauce (or homemade, I went easy) I used [URL="http://www.amazon.com/Mr-Yoshidas-Original-Marinade-Grilling/dp/B00286BJ90"]Mr. Yoshida’s Original Marinade & Cooking Sauce [/URL] Then, find some 6 inch (or cut the longer ones with kitchen shears) Broil or grill the chicken strips; once cooked through, Set aside on a plate, covered with tin foil until you’re party is about to start Slice each strip into about 1 inch pieces thread 3-4 chunks of chicken onto each skewer, Arrange attractively on a platter and serve (I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water) Those apps will be gone in now time, be sure to make more than you think you should DH and I are hosting a Christmas Open House later in the month, And this is one dish that I will be making, it’s wonderful, simple, pretty and well received by your guests 3 stars 1 reviews
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