Hot Food & Recipes

Servings: 1 servings
Category: Appetizers | Cheesec
Ingredients

• 8 oz Cream cheese; softened
• 8 oz Ricotta cheese
• 8 oz Cheddar cheese; shredded
• 1 pk Taco seasoning mix
• 8 oz Sour cream; can use light
• 3 Eggs
• 1 cn Green chilies; diced,
• -drained
• 1/2 c Red bell pepper; diced

Directions
———————————-TOPPING———————————- 3/4 c Salsa; med. or hot Scallions; chopped Parsley; chopped Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350~ for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well. **If you do not have ricotta, you can substitute an additional 8 oz. cream cheese. I have also topped this with William Sonoma’s Geronimo peppers; (in addition to the toppings mentioned). Made for a very festive look. Unfortunately, I haven’t been able to find these anywhere else. Recipe by: Shirley Ferguson — mhrh24b Posted to JEWISH-FOOD digest by sheryl donner on Sep 03, 1998, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Appetizers | Snacks
Ingredients

• 1 lb Cream cheese
• 1/2 pt Sour cream
• 1/2 Cucumber; unpeeled, grated
• 1 sm Onion grated
• Salt and pepper to taste

Directions
Add sour cream to softened cream cheese and beat together. Add cucumber and onion and salt and pepper to taste. This should be used as a dip for potato chips served with cocktails. For variations, one can add finely chopped sardines and use for a spread on dark rye or cocktail wafers. Recipe by: Jewish War Veterans Aux., Cinti.,No. 438 Posted to JEWISH-FOOD digest by Joyce Rosenfield on Jan 04, 1999, converted by MM_Buster v2.0l.

Servings: 12 Servings
Category: Appetizers
Ingredients

• 6 sm Red potatoes
• 1 ts Chopped fresh chives
• 1/4 ts Dried thyme leaves or 3/4
• -tsp. chopped fresh thyme
• 1/4 ts Salt
• Dash garlic powder
• 2 tb Sour cream
• 1 tb Margarine or butter, melted
• 1 tb Milk
• Paprika, if desired
• Chopped fresh chives, if
• -desired

Directions
Place potatoes in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; cook 15 to 20 minutes or until tender. Drain. Cut potatoes in half. If necessary, cut thin slice from bottom of potato halves to level. Scoop out center of cooked potatoes, leaving 1/8 inch shell. Place scooped out potato (not shells) in small bowl. Add 1 teaspoon chives, thyme, salt, garlic powder, sour cream, margarine and milk; mash until smooth. Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet. Broil 4 to 6 minutes from heat for 3 to 5 minutes or until hot and lightly browned. Sprinkle with paprika and chives. Arrange filled potatoes on serving plate. If desired, garnish plate with fresh thyme. Yield: 12 appetizers. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999

Servings: 8 Servings
Category: Appetizers | Seafood
Ingredients

• 1 10 ounce can Pillsbury
• Refrigerated All Ready Pizza
• Crust
• 2 tb Margarine or butter
• 1/4 c Sliced green onions
• 1/4 c Chopped red bell pepper
• 8 Eggs
• 1/4 c Milk
• 1/8 ts Pepper
• 1 4 ounce pkg. smoked salmon,
• -flaked
• 1/2 c Cream cheese with chives and
• -onion (from 8 oz. tub)

Directions
Heat oven to 425

Servings: 1 servings
Category: Appetizer
Ingredients

• 1 cn Smoked oysters
• 1 Box Trisket crackers; (you
• -may use another kind if you
• -wish)
• 1 Round brie
• Garlic powder
• Hot sauce of your choice;
• -(Tabasco-like or habanero
• -sauces seem to work best)

Directions
Andie Paysinger’s brie and filo concoction reminded me of a snack that I make occasionally for myself and my daughters. The recipe follows : On a cookie sheet spread out a single layer of the crackers and place one smoked oyster on each cracker. So you will need as many crackers as you have oysters. Splash each with a healthy dose of the hot sauce and liberally dust with the garlic powder. Finally lay a slice of brie on top. I usually cut the brie 1/4″ thick and of a size to cover the oyster in question, since not all the oysters are the same size. Place under a broiler for about 2 minutes and then eat. My youngest daughter is fanatical about these snacks. She frequently begs me to make them for her and I am only too happy to oblige. Posted to CHILE-HEADS DIGEST by “Goslowsky, George” on May 28, 1999, converted by MM_Buster v2.0l.

Servings: 6 Servings
Category: Appetizers | Fish
Ingredients

• 1 lb Smoked fish (bluefish,trout
• - etc.) skin, bone & chopped
• 1/2 c Green onion, chopped
• 1/4 c Lemon juice, fresh
• 1/4 c Cream cheese, room temp.

Directions
Mix ingredients together in medium bowl to blend. Spoon into a bowl. Serve. BA 8/97 Posted to MM-Recipes Digest by Lisa on Sep 05, 1999