Category: Appetizers

Artichoke Nibbles

The great thing about this appetizer is – it is better made early and reheated.  Can also be served at room temperature.

Ingredients:

  • 12 oz marinated artichoke hearts
  • 1 small onion, finely chopped (or dried)
  • 4 eggs
  • ¼ c fine bread crumbs
  • ¼ t salt
  • 1/8 t pepper
  • 1/8 t oregano
  • 1/8 t tobasco
  • ½ lb sharp cheddar, grated
  • 2 T parsley, minced (or dried)

Instructions:

  1. Preheat oven to 325°.
  2. Drain artichokes, saving half the oil.
  3. Saute onions in oil (disregard if using dried onions).
  4. Chop artichokes fine .
  5. Beat eggs.
  6. Add rest of ingredients and artichokes and onion.
  7. Turn into 7×11 greased pan.
  8. Bake at 325° for 30 minutes, until set.
  9. Let cool, then cut into squares.
  10. Serve cold, or reheat 325° for 10 minutes.

Serves: 6 dozen pieces

Note:  May be frozen before reheating.

Source:  Bonnie Discro (Children’s Home Society) and Pasadena Junior Women’s Stanford Club

Cajun Coconut Spam Fritters

Hrm.  Yes, Spam.  We had a Hawaiian-themed murder mystery, complete with Luau, so Margie (playing the cook/witch doctor) cooked up some yummy hors d’oevres, including stuff involving Spam.  While subject to much ridicule, these were actually — tasty.  Who’da thunk?

Ingredients:

  • 1 Spam Classic (12 oz.)
  • 1½ cups Bisquik (or similar complete pancake mix)
  • 2 tspn Cajun seasoning
  • 1 cup milk
  • 1½ cups shredded coconut

Directions:

  1. Preheat oven to 375F
  2. Cut Spam into 32 spears. 
  3. Place a wooden toothpick lengthwise into each spear.
  4. In a bowl, combine pancake mix and cajun seasoning, gradually adding milk, stirring until smooth.
  5. Dip each spear into batter, roll in coconut until lightly coated.
  6. Place on baking sheet.  Bake 10-13 minutes, turning halfway* through baking, until golden brown and batter is cooked through.

Serves: 32 or so, depending on how you slice it (so to speak).

Notes:  These are tasty on their own, but the recipe notes you can dip in sweet-n-sour sauce.  Turning wasn’t necessary in a convection oven.

Source:  Hormel, of course.

Hobbit Appetizer – French Sandwich

So easy you can make it at the drop of a hat. The combinations for this are endless. Family favorites include: mozzarella with pepperoni and pizza sauce,  jack cheese with green chilies, Jarlsberg and bay shrimp with Dijon mustard, and brie with sun-dried tomatoes and pesto.  If you can get the restaurant size puff pastry this makes a REALLY impressive hors d’oeuvre.

Ingredients:

  • 17 ounces Frozen Puff Pastry, defrosted
  • 1 cup Havarti Cheese, grated
  • 1 tablespoon Fresh Dill Weed, chopped
  • Dijon mustard

Directions:

  1. Defrost puff pastry in the refrigerator over night.
  2. Preheat oven to 400°.
  3. Place a sheet of pastry on a rimless baking sheet.
  4. Brush with a thin spread of mustard.
  5. Sprinkle with cheese and dill, leaving a 1/2 inch border.
  6. Moisten the edge of sheet with water.
  7. Place second sheet on top.
  8. Seal edges with the tines of a fork.
  9. Pierce top sheet of pastry with a fork.
  10. Return to the refrigerator for half an hour – it puffs up more.
  11. Bake approximately 15 – 20 minutes, until puffed and golden brown.
  12. Slide onto cutting/serving board.
  13. Let rest 5 minutes before cutting into small squares and serving.

Serves: 12 or so.

Note:  Freezes well uncooked.  We always have one in the freezer “just in case”!

Source:  The Hobbit Restaurant, Orange, CA

puff pastry sandwich from afterorangecounty.com