kelly's kitchen - appetizers

7/29/2019 Kelly's Kitchen - Appetizers

1/16


2/16

Bean Salsa

1 can black eyed peas (drained and rinsed)1can black beans (drained and rinsed)1 can shoe peg corn (drained)1 container of salsagreen onionrotel (chopped tomato with chilies)

garlic, basil and apple cider vinegar (to taste)

Mix all together.

Best if sits overnight.

Enjoy!!

Kelly Semple

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/16

Cheddar Almond Appetizers1 cup mayonnaise2 teaspoons Worcestershire sauce1 cup (4 ounces) sharp cheddar cheese1 medium onion chopped cup slivered almonds, chopped6 bacon strips, cooked and crumbled

1 loaf (1 pound) French bread

In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion,almonds and bacon.

Cut bread into inch slices; spread with cheese mixture.

Cut slices in half; place on a greased baking sheet.

Bake at 400 degrees for 8-10 minutes or until bubbly.

Yield: about 4 dozen

Note: Unbaked appetizers may be frozen and stored in an airtight container for up to 2months.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





4/16

Chicken Salad CupsPineapple and almonds enhance the creamy chicken salad in these cute tartlets madewith convenient refrigerated pie pastry.

1 package (15 ounces) refrigerated pie pastry2 cups diced cooked chicken1 can (8 ounces) unsweetened crushed pineapple, drained

cup slivered almonds cup chopped celery cup shredded cheddar cheese cup mayonnaise teaspoon salt teaspoon paprika

Topping: cup sour cream cup mayonnaise cup shredded cheddar cheese

Cut each sheet of pie pastry into 4 inch rounds; re-roll scraps and cut out additionalcircles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.Bake at 450 degrees for 6-7 minutes or until golden brown. Cool on a wire rack.

In a bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, saltand paprika; refrigerate until chilled.

Just before serving, spoon two rounded tablespoons of chicken salad into each pastrycup. Combine sour cream and mayonnaise; spoon filling. Sprinkle with cheese.

Yield: 14 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





5/16

Chili Cheddar Pinwheels

1 package (8 ounces) cream cheese, softened1 cup (4 ounces) shredded cheddar cheese1 can (4 ounces) chopped green chilies, drained2 tablespoons picante sauce teaspoon chili powder teaspoon garlic salt

teaspoon onion powder2 tubes (8 ounces each) refrigerated crescent rollsadditional chili powder optional

In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce,chili powder, garlic salt and onion powder.

Separate each tube of crescent roll dough into four rectangles; press perforations toseal. Spread about cup of cheese mixture over each rectangle. Roll up jellyroll style,starting with the short side. Wrap in plastic wrap and chill for at least 1 hour.

Cut each roll into 8 slices; place on ungreased baking sheets. Sprinkle with additionalchili powder if desired. Bake at 350 degrees for 1012 minutes or until golden brown.

Yield: 64 appetizers

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/16

Crab-Stuffed Mushrooms

40 bite size mushrooms1 teaspoon butter or margarine2 teaspoon all-purpose flour cup rich milk1 tablespoon lemon juice1 tablespoon mayonnaise

cup shredded cheddar cheese4 ounces crab, membrane removed1 teaspoon onion flakes, crushed

Remove mushroom stems, reserve for another purpose.

Melt butter in saucepan. Stir in flour. Add milk, lemon juice and salad dressing stirringuntil it boils and thickens. Add cheese. Stir to melt. Stir in crab and onion. Fillmushrooms caps.

Bake in oven at 400 degrees for 15-20 minutes until heated through.

Yield: 40 hors doeuvres.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/16

Layered Crabmeat Pie2 ounces cream cheese2 tablespoon Worchester sauce4 drops Tabasco sauce3 cloves garlic minced

Mix together the above ingredients, and spread on a serving platter.

Layer the following ingredients on top of the cream cheese mixture:

cocktail sauce (whole bottle)crab meat ( - 1 pound)mozzarella cheesegreen onions (6) chopped2 chopped tomatoes2 chopped bell peppers

Serve with Triscuits.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





8/16

Mini Elk Meatloaves

2pounds ground elk or moose burger1 envelope onion soup mix1 can mushroom soup1 large envelope chicken stuffing mix

Mix all together well.

Spray mini muffin pans with Pam.

Press evenly into muffin cups. Cheese or other sauces can be added as well if desired.

Bake at 350 degrees for 45 minutes.

Yield: 12 large and 8 small meatloaves

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





9/16

Moist N Tender WingsThese no-fuss wings are fall-off-the-bone tender. Chili sauce offers a bit of spice whilemolasses lends a hint of sweetness. They make a great meal with a side dish of rice.

25 whole chicken wings (about 5 pounds)1 bottle (12 ounces) chili sauce cup lemon juice

cup molasses2 tablespoons Worcestershire sauce6 garlic cloves, minced1 tablespoon chili powder1 tablespoon salsa1 teaspoon garlic salt3 drops hot pepper sauce

Cut chicken wings into three sections; discard wing tips.

Place the wings in a 5 quart slow cooker.

In a bowl, combine the remaining ingredients; pour over chicken. Stir to coat. Cover andcook on low for 8 hours or until chicken is tender.

Yield: about 4 dozen

Editors Note: Five pounds of uncooked chicken wing sections (wingettes) may besubstituted for the whole chicken wings. Omit the first step.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/16

Mushroom Puffs

4 ounces cream cheese, cubed1 can (4 ounces) mushroom stems and pieces, drained1 tablespoon chopped onion teaspoon hot pepper sauce1 tube crescent roll dough

In a blender or food processor, combine cream cheese, mushrooms, onion and hotpepper sauce; cover and process until blended.

Unroll crescent dough; separate into four rectangles. Press perforations to seal.

Spread mushroom mixture over dough.

Roll up jelly style, starting with a long side.

Cut each roll into five slices; place on an ungreased baking sheet.

Bake at 425 degrees F for 8-10 minutes or until puffed and golden brown.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/16

Oriental WingsThese marinate as they cook.

3 pounds chicken wings1 cup soy sauce cup water cup white sugar

teaspoon garlic powder teaspoon salt teaspoon ginger

Place meaty side down in baking dish.

Mix 6 ingredients well.

Pour over chicken.

Bake uncovered 325 degree oven for 1 hours to 2 hours depending on size of wings,turn pieces after hour.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





12/16

Portobello Mushroom Wraps1 tablespoon olive oil4 cups chopped fresh Portobello mushrooms (chopped fine) cup chopped leek or green onion teaspoon salt teaspoon pepper2 tablespoons Madeira wine (or whatever is in the fridge!)

1 teaspoon chopped fresh thyme2 cups grated havarti cheese4 flour tortillas (9 inch diameter) (tomato or spinach tortillas are great too)

Heat olive oil in large frying pan on medium high. Add next 4 ingredients. Cook forabout 10 minutes, stirring occasionally, until mushrooms are browned and liquid isevaporated.

Add wine and thyme. Cook stirring occasionally until wine is evaporated. Removefrom heat.

Add cheese. Stir. Spread mushroom mixture over tortillas, leaving inch border.Roll up to enclose. Arrange seam-side down, on greased baking sheet. Bake in400 degrees F oven until browned and cheese is melted. Let stand for 2 minutes.Cut each diagonally into slices.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





13/16

Potato Nachos

8 medium red potatoes1 envelope ranch salad dressing mix1 jar (12 ounces) pickled jalapeno pepper slices, drained2 cups (8 ounces) shredded cheddar cheese2 cups (8 ounces) shredded Monterey Jack cheese2 cups (16 ounces) sour cream

6 to 8 green onions, chopped

Place potatoes in a saucepan and cover with water. Bring to a boil.

Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly.

Cut potatoes into in thick slices. Place in a single layer in three greased 15 x 10 x 1inch baking pans.

Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack

cheese.

Bake uncovered at 350 degrees for 10-12 minutes or until cheese is melted. Top withsour cream and green onions.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





14/16

Ranch Ham Roll-Ups2 packages (8 ounces each) cream cheese, softened1 envelope ranch salad dressing mix3 green onions, chopped11 flour tortillas (8 inches)22 thin slices deli ham

In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth.

Add onions; mix well.

Spread about 3 tablespoons over each tortilla; top each with two ham slices.

Roll up tightly and wrap in plastic wrap.

Refrigerate until firm.

Unwrap and cut into in slices.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





15/16

Salmon Mousse Cups1 package (3 ounces) cream cheese, softened cup butter (no substitutes) softened1 cup all-purpose flour1 package (8 ounces) cream cheese, softened1 cup fully cooked salmon chunks or 1 can (7 ounces) salmon, drained, bones andskin removed

2 tablespoons chicken broth2 tablespoons sour cream1 tablespoon finely chopped onion1 teaspoon lemon juice teaspoon salt2 tablespoons minced fresh dill

In a small mixing bowl, beat the cream cheese and butter until smooth. Add flour; mixwell.

Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffincups. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool for 5 minutesbefore removing from pans to wire racks to cool completely.

For filling, in a mixing bowl, beat the cream cheese until smooth. Add the salmon, broth,sour cream, onion, lemon juice and salt; mix well.

Spoon into the shells. Refrigerate for at least 2 hours.

Sprinkle with dill.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





16/16

Shrimp Ball cup mayonnaise cup butter (not margarine)2 (4 ounce) cans of broken shrimp, drained1 tablespoon minced onion teaspoon garlic powder1 tablespoon lemon juice

parsley, choppedpaprika

Cream mayonnaise and butter.

Add shrimp, onion, garlic powder and lemon juice.

Mix and form into ball or pack into a small plastic lined bowl to remove later. Butter firmsmore than margarine when chilled and that is a requirement in this recipe.

Sprinkle with parsley and paprika. Chill.

Serve with crackers, toast cups or flatbread.

Yield: about 2 cups

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




kelly's kitchen - appetizers

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