With warmer weather coming in it is the time of year that we start thinking of parties. I am having family and friends to dinner for both St. Patrick’s Day and Easter. We will have a High School graduate come June. We need to have a party for her Mom who just got her Master’s degree. With the political elections coming up I will be hosting meetings here. All of this means of course the need for appetizers or finger food or hors d’oeuvres if you want a fancy word.
Appetizers go back to ancient Greek and Roman times. The Middle East was famous for their appetizers called maza. Spain elevated it to new heights with their tapas. The Russians called their appetizers zakuski. The Swedish smorgasbord was adapted in this country to a buffet style that was more appetizers then a meal. The Chinese Dim Sum is a great way to learn about the various dishes offered by their fantastic culinary arts.
Appetizers can be either hot or cold. The modern crockpot is a great way to keep the hot appetizers hot during a party. Here are some of the appetizer recipes that I have come up with over the years.
Deviled Eggs
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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6 whole eggs, hard-boiled
4 tablespoons low-fat mayonnaise
¼ teaspoon paprika
¼ teaspoon garlic salt
1 teaspoon chives, freeze-dried
1 teaspoon Dijon mustard
Cut eggs in half lengthwise. Put yolks in small bowl. Add rest of ingredients to egg yolks and mix until fluffy.
Spoon or pipe egg yolk mixture back into egg whites.
Per Serving: 53 Calories; 4g Fat (70.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat; 0 Other Carbohydrates.
Mini Pizzas
Serving Size: 24
Amount Measure Ingredient -- Preparation Method
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8 ounces no salt added tomato sauce
6 ounces tomato paste
1 small onion -- diced
2 cloves garlic -- minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
12 whole English muffins -- split
7 ounces pepperoni slices
1 cup Italian Five Cheese
In a small bowl mix tomato sauce, tomato paste, onion, garlic, Italian seasoning and crushed red pepper.
Split the muffins into 2 slices. Spread 1 tablespoon of the sauce mixture, top with 4 slices of pepperoni, and sprinkle with cheese.
Toast in a toaster oven set to medium to dark and heat until cheese melts.
Per Serving: 152 Calories; 7g Fat (39.2% calories from fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 430mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; ½ Fat.
Fiesta Pinwheels
Serving Size: 32
Amount Measure Ingredient -- Preparation Method
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10 ounces refrigerated pizza crust dough
2 cups four-cheese Mexican-style shredded cheese
16 ounces fat-free refried beans
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
1 small onion -- minced fine
2 cloves garlic -- minced fine
1 teaspoon chili powder
¼ teaspoon cumin powder
6 ounces no salt added tomato paste
Cover back of cookie sheet with plastic wrap. Spread pizza dough in a rectangle to cover sheet.
Mix tomatoes with jalapeños, green chilies, tomato paste, onion, garlic, chili powder and cumin together.
Spread refried beans over pizza dough.
Spread ½ of the tomato mixture over refried beans. Sprinkle with ½ of the cheese. Repeat tomato and cheese layers.
Using plastic wrap roll the dough lengthwise into a tight log. Pinch the seam together.
Seal the roll tightly in plastic wrap and chill in the freezer for several hours. When firm move to the refrigerator overnight.
Heat oven to 400°F.
Remove plastic-wrap and slice the log into 32 slices. Place on a greased cookie sheet.
Bake for 15 minutes.
Notes: Pillsbury canned pizza dough found in the dairy case.
Per Serving: 68 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 235mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fat.
Oriental Meatballs in Plum Sauce
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
½ cup bread crumbs -- plain
1 whole egg
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
3 teaspoons green onions -- minced fine
1 tablespoon soy sauce
15 ounces purple plums in heavy syrup
½ cup chili sauce – I use Tiger Sauce brand
1 tablespoon Dijon mustard
Remove pits from plums. Place plums, juice from can, chili sauce and Dijon mustard in a blender. Process until smooth.
In a medium size bowl add ground beef, breadcrumbs, egg, garlic, ginger, green onions and soy sauce. Mix well. Shape meat into 64 ¾ to 1-inch meatballs. Place in a 13”x9”x2” pan. Cover with sauce. Bake in a 350°F oven for 20 minutes.
Per Serving: 110 Calories; 5g Fat (44.1% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; ½ Fruit; ½ Fat; 0 Other Carbohydrates.
Pizza Rolls
Serving Size: 32
Amount Measure Ingredient -- Preparation Method
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8 ounces no salt added tomato sauce
32 each Pillsbury crescent rolls
1 tablespoon dried onion -- minced
½ teaspoon garlic -- dried and minced
½ teaspoon Italian seasoning
2 cups Italian five Cheese
In a small bowl mix tomato sauce, onion, garlic and Italian seasoning. Let stand 10 minutes until onion and garlic have rehydrated.
Separate crescent rolls into pieces. Spread 1 teaspoon of the sauce down the entire length of the roll. Sprinkle with cheese. Place on an ungreased cookie sheet and bake at 375°F for 15 minutes.
Per Serving): 161 Calories; 10g Fat (54.7% calories from fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 328mg Sodium. Exchanges: ½ Grain (Starch); 0 Vegetable; 1 Fat.
Salsa Bean Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon Tabasco sauce
1 medium onion -- diced fine
2 cloves garlic -- minced fine
14½ ounces tomatoes, Tex-Mex style -- drained
14½ ounces tomatoes with green chilies -- drained
4 ounces green chilies – drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, low fat -- shredded
2 tablespoons vegetable oil
1 teaspoon paprika
Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.
Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.
Add beans and tomato sauce. Heat through stirring to break up beans.
Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.
Per Serving: 112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.
Double Onion Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 cup fat-free sour cream
2 tablespoons dried onions
1 tablespoon freeze-dried chives
1 teaspoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon garlic powder
Mix all ingredients together. Cover and let set in refrigerator for at least a half hour.
Per Serving: 12 Calories; trace Fat (0.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.
Chili Con Queso
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 cup four-cheese Mexican-style shredded cheese
1 cup cheddar cheese, low fat
2 cloves garlic -- minced
1 small onion -- minced
4 ounces green chilies -- drained
½ teaspoon cumin
⅛ teaspoon Tabasco sauce
1 teaspoon low sodium Worcestershire sauce
14½ ounces tomatoes with green pepper, celery, onion -- drained
¼ cup fat-free evaporated milk
Add everything except cheese and milk. Heat on low heat for 10 minutes.
Add cheeses a little at a time and stir until melted. Add milk after all of the cheese has melted. Heat on low for 5 minutes.
Per Serving: 53 Calories; 2g Fat (40.8% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Spinach Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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20 ounces frozen spinach -- defrosted & drained
8 each green onions -- finely chopped
8 ounces water chestnuts, canned -- finely chopped
1 clove garlic -- finely minced
1 cup low fat sour cream
1 cup plain low fat yogurt
½ teaspoon five-spice powder
½ teaspoon mustard powder
½ teaspoon seasoned salt
1 pound sourdough French bread -- round loaf
Drain the spinach in a strainer and then squeeze out excess moisture with paper towels or clean kitchen towel. You can also use a salad spinner to remove the moisture. Drain the water chestnuts and mince.
In a medium bowel add spinach, water chestnuts, green onions and garlic. Mix well.
In a small bowl put the yogurt and sour cream. Add the five spice, mustard and seasoned salt. Mix thoroughly. Add to the spinach mix. Cover and refrigerate at least one hour to blend the flavors.
To serve cut off the top of the bread. Pull out insides of bread leaving a 1-inch shell. Fill the hollowed out bread with spinach dip and arrange the bread pieces around it to use with the dip.
Per Serving): 124 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; ½ Fat; 0 Other Carbohydrates.