Alota Appetizers

Stuffed Mushrooms - Greek Style
Courtesy of Fran Chiodo

1 large pkg whole white mushrooms (around 25 count)
2 pkg (10oz.) chopped frozen spinach (thawed and drained)
1 can or jar (about 5oz) Greek black olives (chopped)
3-4 chopped onions
1 pkg (3.5oz) feta cheese (crumbled)

Wash mushrooms thoroughly. Remove stems & chop...set aside. Dry mushroom caps

Saute onions in olive oil. Add spinach & mushroom stems. Cook a few minutes. Mix in olives & feta cheese.

Stuff mushrooms & set on oiled baking dish. Set oven to 325 degrees & bake until mushrooms are tender. Cool & serve


Herbed Seafood on Toast
Courtesy of Steve Argott

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon snipped fresh chives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1 teaspoon bottled minced garlic
8-ounces peeled, deveined, and cooked shrimp, coarsely chopped
6-ounces crabmeat, flaked, and cartilage removed
1 cup chopped plum tomatoes
1/2 cup finely chopped onion
1 8-ounce loaf baguette-style French bread
2 tablespoons olive oil
Freshly ground pepper
Fresh basil or chives (optional)

Stir together the 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic in a mixing bowl. Add shrimp, crab, tomatoes, and onion; toss to coat.

Cut the bread into 48 thin slices; brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper.

Arrange bread slices, brushed side up, on a baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Arrange on a serving platter with oiled sides up. If desired, spoon seafood mixture on each slice. Garnish with fresh basil or chives, if desired. Serve the appetizers at once.

Makes 48 appetizers.


Bacon and Mushroom Bite-Size Quiche
Courtesy of Florrie Engels

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1-2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 eggs
1-2/3 cups sour cream

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks.

If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.


Chili Cheese Squares
Courtesy of Kim Slatterly

6 Eggs
1 pound Longhorn cheese, grated
1 pound Monterey Jack cheese, grated
1 small can Evaporated milk
2 small cans Chopped chilis

Combine all ingredients except chilis. Spread chilis in bottom of loaf pan (9x9). Pour mixture on top and bake at 350 degrees for approximately 40 minutes. Cool and cut into small squares to serve.


Marinated Mushrooms
Courtesy of Beverly Rossman

As many mushrooms as you wish
2 Green peppers-sliced into large chunks
2 Sweet red peppers-sliced into large chunks
2 Spanish onions-sliced
2 Bay leaves
10 Peppercorns
Pinch of garlic salt
1 Large bottle of Seven Seas Italian Dressing

Par-boil mushrooms for 5 min., drain & cool. Add cool mushrooms to a large glass (not plastic!) jar. Add rest of ingredients & marianate, in refrigerator, overnight. (Mushrooms will shrink, after being in marianate overnight.)

Keep refrigerated when not serving. Save marianate sauce, to add more newly boiled mushrooms to it.


Texas Caviar
Courtesy of Dorren Donovan

3 15 ounce cans blackeyed peas/with jalapenos, drained
3/4 cup canola oil
1/4 cup white vinegar
1 clove garlic, chopped fine
1/4 cup onion, chopped fine
2 ounces pimentos, drained
1/2 cup picante sauce
Cracked black pepper to taste

Mix all together and let set in the refrigerator overnight. Serve with round tortilla chips.


Thai Ribbons
Courtesy of Sam Penner

1-1/2 pounds flank steak
1 cup teriyaki sauce
6 tablespoons vegetable oil
1/4 cup fresh ginger, finely chopped
1/3 cup garlic, minced
1-1/2 teaspoons crushed red pepper
24 wooden skewers

Cut beef diagonally, across the grain, into 1/4-inch thick slices.

Thread each slice onto a bamboo skewer.

Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper.

Pour marinade over beef in shallow pan, reserving 1/4-cup for basting.

Marinate in refrigerator 1 to 2 hours.

Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.


Avocado Fingers
Courtesy of Alice C.

1 ripe avocado
1/4 teaspoon salt
1/8 teaspoon paprika
1 teaspoon lemon juice
24 Toast strips
Bacon strips

Mash avocado; add salt, paprika, and lemon juice. Spread on 1- x 3-inch toast strips. Place narrow strips of bacon over avocado. Broil until bacon crisps.


Hot Crabmeat Appetizer
Courtesy of Shandra Washington

1 8-ounce package cream cheese, softened
1-1/2 cups flaked crabmeat
2 tablespoons finely chopped onion
2 tablespoons milk
1/2 teaspoon cream-style horseradish
1/4 teaspoon salt
Dash of pepper
1/3 cup sliced almonds, toasted

Combine softened cream cheese, crabmeat, onion, milk, horseradish and seasoning, mixing until well blended. Spoon into 9-inch pie plate; sprinkle with almonds.

Bake at 375 degrees for 15 minutes. Serve warm with crackers or raw veggies.


Tomato-and-Feta Crostini
Courtesy of Jason Athol

24 slices french bread baguette, sliced 1/2" thick
1 tablespoon italian parsley, chopped
1 teaspoon dried rosemary, crushed
1/2 cup feta cheese, crumbled
1 tablespoon olive oil
1/2 teaspoon onion powder
1 cup sun-dried tomatoes, packed without oil

Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well. Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley.

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