Appetizers 
Avocado Dip-Its

Place avocado cubes on sticks. Dip into lemon juice or cocktail sauce. Grated cheddar cheese. Or roll cubes of avocado in crushed potato chips. 
Baked Seafood Salad Combine first 2 ingredients and vegetables. Blend next 6 ingredients; stir into seafood mixture. Spoon into 10x6" baking dish. Combine crumbs and butter or margarine: sprinkle over seafood mixture. Bake at 350 for 20-25 min. Makes 5 to 6 servings. 
Cheese Balls Mash and cream the 3 cheeses well with half the nuts and half the parsley and the grated onion. Roll bits of the mixture in the palms of hands to shape a ball about the size of a walnut. Mix the remaining parsley and nuts and roll each ball in this mixture. Chill until serving time. Pile balls on large chop plate surrounded by several kinds of small crackers. Serve with salad, or as Hors D'oeuvres. 
Cheese Puffs Toast bread rounds on one side in broiler. Combine mayonnaise, dip mix, and cheese. Fold beaten egg white into mayonnaise mixture. Spoon onto untoasted side of bread rounds. Bake at 450 about 10 min. or until golden. Serve hot. 
Crabmeat Puffs Broil bread rounds on one side; cool. Spread untoasted side with mayonnaise. Fit a piece of tomato on bread. Top with 2 tsps. crabmeat, ½ tsp. mayonnaise and a few drops lemon juice. Broil until mayonnaise puffs and starts to brown. Makes 2 dozen. 
Cream Puffs with Chicken Salad

Creamy chicken salad makes an unusual filling for tiny cream puffs. Blend 2 tbsp. vinegar with 1 envelope of French salad dressing mix and 1 cup of dairy sour cream. Stir in 3 cups each of finely chopped cooked chicken and finely chopped celery, and 2 tbsp. of coarsely chopped walnuts. Chill 2 hrs. to blend flavors. Remove shallow pieces from tops of 6 dozen 1" puffs, fill with chilled salad and replace tops. 


Hors D’oeuvres

MARINATED MUSHROOMS: Drain 2 cans (3-4 oz. each) mushroom crowns. Mix mashed garlic clove, ¼ c. cooking oil, and 2 tbsp. wine vinegar. Add mushrooms; chill.

CURRIED MUSHROOMS: Drain 2 cans (3-4 oz. each) mushroom crowns. Melt 2 tbsp. butter or margarine in skillet; add 1-½ tsp. curry powder; add mushrooms and sauté.

MUSHROOM COCKTAIL: Combine ½ cup ketchup, 1 tbsp. vinegar, 2 tsp. horseradish; add 2 cans (3-4 oz. each) mushroom crowns. Serve in lettuce cup.

MUSHROOM DEVILED EGGS: Add 1 can (3-4 oz.) sliced mushrooms, drained, to your favorite deviled egg mixture.

MUSHROOM KABOBS: String marinated mushrooms on wooden picks with any combination of pickled onions, cheese cubes, ham or salami cubes.

SMOKY DIP: Mix 1 can (3 oz.) chopped mushrooms, drained; 1 jar (5 oz.) smoky cheese spread; ½ tsp. celery seed; 2 tbsp. ketchup; and 2 tbsp. light cream.

STUFFED BROILED MUSHROOMS: Drain 2 cans (3-4 oz. each) mushroom crowns; remove and chop stems; combine stems with 1 can (24 oz.) deviled ham, ¼ tsp. dry mustard, ½ tsp. grated onion, and ½ tsp. minced parsley. Fill crowns; broil.

PIZZAS: Separate 1 pkg. refrigerated biscuits; cut in half. Flatten; press down center. Top with tomato sauce, mushroom slices, and mozzarella cheese; broil until cheese melts. 


Hot Clam Canapés Drain clams; reserve liquid. Cook minced onion in the 1 tbsp. butter. Remove from heat. Blend in flour. Gradually stir in the clam liquid. Add garlic powder, Worcestershire sauce and minced clams. Cook until mixture is thickened. Cool. Remove crusts from bread. With a rolling pin roll bread thin. Brush bread with some of the melted butter. Spread a tablespoon of clam mixture on each bread slice. Roll up as for a jelly roll. Brush each roll with remaining melted butter. Cut in half. Bake at 425 for 8 min. or until golden brown. Serve hot. Yield: 24 canapés. 
Hot Crab Salad
(From Judy Marshall) Mix all ingredients. Top with Ritz cracker crumbs. Bake at 350 for 55 min. Use a 9 x l3" pan. 
Hot Hors d’oeuvres with Parmesan Cheese

Cut squares of bread or bread rounds. Toast one side under broiler ahead of time. Mix ½ cup mayonnaise with very much Parmesan cheese until it is a thick consistency. Pile an top of bread (toast side down), sprinkle finely chopped onion on top And toast under broiler until nicely browned. Serve immediately. 


Hot Minced Clam Canapés Do Ahead: Work cream cheese with fork until creamy. Add minced clams, lemon juice, horseradish, Worcestershire, paprika and Tabasco. Refrigerate. About 15 min. before serving: Spread clam mixture on crackers; arrange on baking sheet. Broil 5 min. or until lightly browned on top. 
Kabobs

Make delicious cocktail kabobs by spearing pieces of frankfurter, stuffed olive and watermelon pickle on small metal skewers. Grill kabobs, turning occasionally until frankfurter is heated through. For variety, use cocktail onions, strips of bacon, pickles and sausage pieces. 


Luncheon Dish
(From Totie Fields) Combine all ingredients together, sprinkle top with potato chips. Bake in large Corning casserole 1-¼ hr. at 350 (or longer).

SALAD: Drain large can fruit cocktail, 2 cans mandarin oranges, sour cream, combine 3 hours before serving. Use Diet Sour Cream. 


Tuna Chow Mein Set aside ½ c. chow mein noodles. Combine remaining noodles with next 7 ingredients. Add salt if nuts are unsalted. Sprinkle reserved noodles over top. Bake at 350 for 50 min. Serves 5 or 6. (Chicken may be used in place of tuna.)

This page last updated on 1-29-98.