PRODIGY(R) interactive personal service 12/10/92 2:59 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/06 6:53 PM TO: ALL FROM: JUDY POLLITT (WJDH50B) SUBJECT: APPETIZERS PARTY PIZZA 1 1/2 lb. Ground Sausage 1 Med. Onion chopped fine 1 lb. Velveeta Chesse cubed 1 tsp. Oregano 1 Tsp. Worcestershire Sauce 2 Tsp. Ketchup 1 Green Pepper cored and sliced in small cubes 2 loaves Pre-Sliced Party Rye Bread Fry sauage and onion until done and tender. Drain. Mix in the rest of ingredients and stir until chesse is melted. You might need to take back to the stove on very low heat for a few min. Place small amount of the sausage mixture on the bread and bake at 350 for 10-15 min. The pizzas may be frozen before baking. Hope You Enjoy, JP'S Kitchen PRODIGY(R) interactive personal service 12/10/92 2:59 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/06 7:17 PM TO: ALL FROM: JUDY POLLITT (WJDH50B) SUBJECT: APPETIZERS Hi everyone. I'm new to Prodigy and I think I've fallen in love.This is great. I have been collecting recipes for about 17 years. Ever sence my husband started getting sick evertime I cooked. Well he no longer gets sick and I love to cook.My girlfriends and I share recipes all the time I hope I can share some with you and get some too.My girlfriends and I love to cater sm. office parties and sm. weddings.We do it for fun. Anyway here is a little recipe I find surprises people. Cream Chesse Grapes 1 lb. seedless white or red grapes 1 8oz. cream chesse, softed 2 tbs. mayonnaise 1 c. pecans, xtra finely chopped. Cream together cheese and mayonnaise.Add grapes, and mix in being sure not to break them. Place bowl in the frezzer until just starting to harden. Take out of frezzer and roll grapes into the chesse mixture being sure to cover the grape with the cheese mixture.Then roll each grape in the chopped nuts.Refrigerate. If anyone has any quick little recipe like this please let me know.If you wolud like to know more about my recipes , just write. Happy Baking, JP'S Kitchen PRODIGY(R) interactive personal service 12/10/92 3:04 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/10 10:17 AM TO: ALL FROM: BEVERLY SERVATI (RWXP12A) SUBJECT: APPETIZERS I recently found this recipie & everyone loves it! Hope some of you will too! Baked Asparagus Dip 1lb. diced cooked fresh asparagus 1 cup Parmesan Cheese 1/2 cup shredded cheddar cheese 1 cup mayo/salad dressing (which ever you like) mix all, bake @ 375 for 20 min. serve with favorite cracker or small party bread. I have brought this dip to two parties and each time the bowl is licked clean! Happy Holiday's to all! Beverly PRODIGY(R) interactive personal service 12/10/92 3:04 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/07 11:09 AM TO: JUDITH HAYS (SPBF39A) FROM: PAM COOMBES (RNCM95A) SUBJECT: CRAB DIP RECIPE-NEED Judith, Here is an easy recipe Hot Crab Dip 1 8oz pkg of cream cheese 1 6oz can crabmeat 1 1/2 t chopped onion 1/2 T horseradish 1/4 t salt dash of pepper Mix all ingredients. Bake at 375F for 15 minutes or until bubbly. Pam in Va PRODIGY(R) interactive personal service 12/10/92 3:04 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/07 12:54 PM TO: JUDITH HAYS (SPBF39A) FROM: BARBARA ALRICK (KNWV26B) SUBJECT: CRAB DIP RECIPE-NEED JUDITH - HERE IS A HOT CRAB-ALMOND CHEESE SPREAD THAT IS WONDERFUL. 8 OZ CR. CHEESE, 1 t.DRY VERMOUTH OR MILK, 7-1/2 OZ CAN CRAB MEAT, 2 T CHOPPED ONION OR GR. ONION, 1/2 t. CREAM STYLE HORSERADISH (OPT), 1/4 t SALT, 1/8 t. CAYENNE, TABASCO, 1 t. DILLWEED, 1/8 t. WORCHESTER..SAUCE, 1/3 C. SLICED ALMONDS. SOFTEN CR. CHEESE IN MILK, RINSE CRAB MEAT AND DRAIN. MIX ALL INGRED. WELL, PUT INTO OVEN DISH AND SPRINKLE WITH TOASTED ALMONDS. BAKE 375 FOR 15 MIN OR UNTIL BROWN AND BUBBLY. SERVE WITH CRACKERS OR RYE BREAD. IT'S OUR FAVORITE. ENJOY BARB KNWV26B YOU CAN ADJUST THE HOT SPICES TO YOUR OWN TASTE. PRODIGY(R) interactive personal service 12/10/92 3:05 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/07 5:10 PM TO: BARBARA ALRICK (KNWV26B) FROM: SANDY BOWEN (XPXB76B) SUBJECT: CRAB DIP RECIPE-NEED Hi Judith, Here's a couple for yah!! BROILED CRAB MELTAWAYS 1 pkg. of 6 English muffins (slice in half and cut each half into fourths) Mix in bowl: 1 (7 oz.) crab meat (canned or fresh) drained well 1 stick of margarine 1 (7oz.) Old English sharp cheddar cheese 1 Tbsp. Mayonnaise 1/2 tsp. seasoned salt 1/2 tsp garlic salt Mix all this well. Spread on English muffin quarters and arrange on a cookie sheet. Now here's the secret--you must freeze them at least 30 min. They may jbe kept frozen for weeks. Broil till they puff up and serve. CRAB DIP 1 8 oz. pkg. cream cheese 1 6 oz. can crab meat 1-2 green onions, minced 1/2 cup mayonnaise Soften cream cheese, mix crabmeat, onions, and mayonnaise, along with some garlic powder to taste. Spread in a small casserole dish, sprinkle with paprika, and bake 30 min. at 350 degrees. Good luck!! Sandy PRODIGY(R) interactive personal service 12/10/92 3:05 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/07 7:24 PM TO: JUDITH HAYS (SPBF39A) FROM: LAWRENCE FRANZ (TVBX98A) SUBJECT: CRAB DIP RECIPE-NEED Judith, Here is one that is very easy and super good! BELLE FONTAINE CRAB DIP 2 - 3 oz. packages cream cheese 1 very small onion, grated fine Few dashes Worcestershire sauce 1 to 2 dashes Louisiana Hot Sauce Salt and Pepper to taste 4 Tablespoons mayonnaise 1 pound crabmeat (backfin lump if you can afford it) Mix cream cheese and seasonings. Add crabmeat. Serve as an hors d'oeuvres or in stuffed tomatoes. I like to stuff cherry tomatoes and use as an appetizer. Larry in the Magic City (Birmingham, Alabama) Monday, December 07, 1992 06:22:19 PM CST PRODIGY(R) interactive personal service 12/10/92 3:05 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/08 11:10 AM TO: PAM COOMBES (RNCM95A) FROM: LYNDA LYNCH (PTKR84A) SUBJECT: CRAB DIP RECIPE-NEED Here's another good crab dip called "I Can't Believe It": 1 stick real butter 8 oz cream cheese 1 can crab meat Heat in chaffing dish and serve with crackers or Fritos.>> I've had guests actually take a spoon to get the last bit out of the serving dish Lynda PRODIGY(R) interactive personal service 12/10/92 3:06 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/08 4:39 PM TO: JUDITH HAYS (SPBF39A) FROM: JOHN CATERINO (RGWK61A) SUBJECT: CRAB DIP RECIPE-NEED Judith - here's one my boss has been serving for years - I started making it myself (to rave reviews) about 5-6 years ago. It's a bit different from the usual crab dip recipes I've been seeing here- you might want to give it a try. 2/3 cup dry white wine (3) 8-oz packages cream cheese 1/2 cup Miracle Whip 1 tbspn onion juice 1 tablspn brown mustard 1 tblspn confec. sugar To all the above, add 1/2 to 3/4 lb crab (or, God forbid, Sea Legs - tastes about the same...) Heat everything in a double boiler - serve hot with toasted "party" rye bread. Good luck & have a Happy... -jc- PRODIGY(R) interactive personal service 12/10/92 3:07 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 11/29 8:06 PM TO: EMILY MCCORT (SBWJ26A) FROM: JUDITH BORUS (GXSS55A) SUBJECT: EMILY'S GOURMET LOAF This appetiser was a huge hit in New York. I thought you might like to try it for a Christmas dinner appetiser since it tastes wonderful, looks spectacular and is red and green and white! If you buy the pesto and the Boursin cheese it will cost you about $35 total. If you only buy the Sun Dried Tomatoes you can bring the cost down to about $15. >>>>>> EMILY'S GOURMET APPETISER LOAF 1 lb. sliced provolone cheese 1/2 C Sun Dried Tomatoes 1/2 C. Pesto 1/2 C Pistachio nuts 2 pkg. Boursin Cheese Cheesecloth All ingredients should be at room temperature. Line a loaf pan with a large (about 18" square) piece of dampened cheesecloth (or piece of old sheet.) Line the bottom and sides of the loaf pan with half of the provolone cheese. Spread half the pesto over the cheese. Drain and chop the tomatoes and spread half of them over the >>>>>>> pesto. Then put in half the Boursin cheese. Shell the pistachios and chop them. You should have between 2/3 and 1 C. of chopped nuts. They go in next. Then add the other half of the Boursin cheese, the other half of the tomatoes and the other half of the Pesto. Spread the remaining provolone cheese over the top. Bring the damp cloth up over the top and fold it like a package. You want to use enough cloth so that the extra folded up area comes over the top of the loaf pan. Put several rubber bands around the pan over the cloth. This will put a little pressure on the loaf and help it "set up" nicely. Chill several hours. >>>>>>>> Our group referred to it as a pate and sliced it thin and ate it with a fork but I think it would be better on large crackers. It was WONDERFUL. IRAM'S BOURSIN CHEESE In a food processor - 16 oz cream cheese, 1 stick sweet butter, 2 cloves minced garlic, 1/4 tsp. each of salt, basil, tarragon and pepper (I used white.) Add a pinch of thyme. >>>>>>>>>>>>>>>> PESTO 3 cloves minced garlic 2 T dried basil 1/2 C grated parmesan cheese 1/2 C olive oil PRODIGY(R) interactive personal service 12/10/92 3:07 PM Make this ahead of time in the food processor and let it stand a day or so before using. I've never made Pesto so I can't swear to this part of the recipe! Judy, Judy, Judy PRODIGY(R) interactive personal service 12/10/92 3:09 PM FOOD AND WINE CLUB TOPIC: APPETIZERS TIME: 12/07 8:01 AM TO: KATHLEEN BILCZ (RDRG16B) FROM: CHERYL ROSS (KBWK58A) SUBJECT: R DILL & BREAD Here's my recipe for Dilly Dip: 2/3 Cup mayonaise (don't substitute salad dressing) 1/3 Cup sour cream 1 tea dried minced onion 1 tea dried parsley 1 tea seasoned salt 1 tea dried dill weed 1/2 tea worcestershire dash tobasco Mix all and chill atleast 8 hrs. I always double this as it goes fast. This dip is great with veggies, chips or party rye bread. Hope you enjoy it as much as we do. Cheryl in Brrrrrrrrr--Mi.