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Styles Of Christmas :: Christmas Appetizers Articles :: Christmas Appetizer Recipes
Spinach Puffs (36 pieces)
Ingredients: 1 10
ounce chopped frozen spinach, 1/2 cup freshly grated Parmesan cheese, 1
tablespoon green minced onion, 1 egg beaten, 1 cup seasoned crotons, 1 1/2
tablespoons melted butter.
Cook spinach according to package directions and drain well. In a medium bowl
combine spinach, Parmesan and green onions. Mix in the egg and then stir in the
crotons and butter. Shape mixture into 1/2 inch balls. Cover tightly and freeze
for up to 6 days. When ready to serve preheat oven to 375 degrees. Grease a
baking sheet. When oven is hot take out the spinach balls (do not thaw before
hand) place balls 1/2 inch apart and bake for 25 minutes. If you make this
appetizer just before serving bake it about 15 minutes.
Marinated
Mushrooms
Ingredients: 2 pounds fresh button mushrooms washed thoroughly and cut in half.
4 tablespoons minced green onions, 2 tablespoons minced fresh parsley, 4
tablespoons olive oil, 2 tablespoons water, 4 tablespoons fresh lemon juice,
1/2 teaspoon dried oregano, 1 teaspoon garlic salt, 1 tablespoon freshly grated
Parmesan cheese1/2 teaspoon cracked pepper.
Combine all ingredients in a gallon size closeable plastic bag. Cover tightly
and refrigerate overnight. Take it out a couple times and turn it to re-coat
with marinade.
Stuffed Celery with French dressing
French dressing ingredients: 1 teaspoon salt,
1 teaspoon paprika, 1/4 teaspoon pepper, 8 tablespoons virgin olive oil, 6
tablespoons white wine vinegar.
Stuffed Celery ingredients: celery washed and cut into 3 inch lengths, 3 ounces
Cream cheese, 3 ounces Roquefort cheese, 1/2 teaspoon paprika, 3 tablespoons
French dressing or enough to just moisten the mixture. Thoroughly mix together
the cheeses. Add the paprika and the French dressing. Spread the paste in the
celery mounding it slightly.
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Stuffed Celery for
the Kid in all of Us
My mother served this appetizer at Christmas, Thanksgiving any special dinner
when we grew up and I guess you might call it a comfort appetizer as I still
love it and crave it when it comes to appetizers!
Ingredients: celery cut into 3 inch lengths, chunky peanut butter. Fill the hollows of the celery stalks with peanut butter mounding it slightly.
Stuffed Eggs (16
halves)
Ingredients: 8 eggs, 4 tablespoons butter, 1 celery salt (or Kosher),2
tablespoons Worcestershire sauce, 1 teaspoon paprika, 2 tablespoons finely
minced green onion, 1- 2 tablespoons finely minced parsley.
Boil eggs hard for 10 minutes. Chill under cold running water. Remove the shell
and cut the eggs length wise. Remove the yolks and place in a medium bowl with
the rest of ingredients except the parsley. Mash into a paste then fill the
white halves mounding and sprinkle with the minced parsley. Cover tightly and
refrigerate until serving.
Deviled Eggs (16
deviled egg halves)
Ingredients: 8 eggs, 6 tablespoons plain Yogurt, 2 teaspoons prepared mustard,
1 teaspoon horseradish, 1/2 teaspoon Kosher salt, 1/8 teaspoon pepper, 3
tablespoons minced parsley.
Boil eggs hard for ten minutes. Chill under cold running water. Cut eggs length
wise. Remove the yolks and place in medium bowl and mash. Stir in the yogurt,
mustard, horseradish, salt and pepper blending well. Fill egg halves and
garnish with the minced parsley.
Spicy Ham Rolls
Ingredients: 6 ounces cream cheese at room temperature, 3 tablespoons milk, 3
tablespoons finely minced green onion, 2 tablespoons prepared horseradish, 1
teaspoon hot sauce, 1/2 teaspoon cayenne pepper (red pepper), 1 pound very
thinly sliced ham.
In medium bowl combine every thing together but the ham, mixing well. Cover
tightly and refrigerate for at least two hours to allow flavors to develop.
Then spread a medium layer on a ham slice, roll up and cut into 3 pieces.
Continue until all ham slices are filled and cut. Cover tightly and refrigerate
until serving.
Ricotta Cheese
Squares (1 1/2 dozen)
Ingredients: 1 cup pre-sifted flour, 1/2 cup room temperature butter, 1 cup
Ricotta cheese, 1 teaspoon kosher salt, 1/4 teaspoon basil, 1 beaten egg yolk.
Marinated Mozzarella
Ingredients: 8 ounces mozzarella, ½ of medium sweet red pepper, cut into ¾ inch pieces, 1/2 cup almond-stuffed olives,1/3 cup virgin olive oil, 1/3 cup white wine vinegar, 1/2 teaspoon dried oregano, ½ teaspoon marjoram,1 teaspoon crushed red pepper, ½ teaspoon dried thyme, 1 clove garlic quartered.
Three days before serving cut cheese into ½ inch cubes. Combine cheese red pepper and olives in a medium sized glass bowl and set aside. In a small saucepan combine the rest of the ingredients and cook on low for 5 minutes till heated through. Take off heat and let cool. Pour over cheese mixture stir to coat cover tightly and let it marinate in the refrigerator from 1-3 days. Before serving let it come to room temperature and discard the garlic. Serve it with tooth picks.