Read Ebook: Santa's Sampler: A Collection of over 100 Hors D'Oeuvre Recipes by Kappa Alpha Theta St Louis Alumnae Chapter Editor

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Ebook has 147 lines and 11035 words, and 3 pages

HOT DIPS AND SPREADS PAGE 4

HOT TIDBITS PAGE 11

COLD DIPS AND SPREADS PAGE 21

COLD TIDBITS PAGE 32

CHRISTMAS GIFTS TO MAKE PAGE 41

Additional copies of Santa's Sampler can be purchased for .00 from:

Caroline Bowie 1047 Glenway Drive Glendale, Missouri 63122

Books can be mailed for an additional 40? to cover the cost of postage and handling.

Heat together and serve with Doritos.

Toast rounds or sliced French rolls.

Toast one side of bread rounds or roll slices. Combine rest of ingredients and spread mixture on untoasted side and put under broiler until just bubbly. Makes 1?/? to 2 dozen canapes.

Spread on toast and broil until bubbly, or spread on thin bread, place in 300 degree oven until bottom is toasted. Then broil until bubbly.

Heat together and serve with Taco chips.

Cream everything except crab. Beat awhile. It will still look curdled. Then add crab. Heat in double boiler or freeze. Serve in fondue pot. Dip with 1 inch cubes of french bread. Serves 12 to 15.

Melt all ingredients in double boiler, and transfer to a fondue pot. Serve with tiny pieces of french bread. Cut in cubes and toast if desired.

Cook beef, onion, and garlic till beef is browned. Stir in next four ingredients. Cover, and simmer 10 min. Remove from heat. Stir in cheeses until melted. Serve warm in chafing dish. Makes 3 cups.

Melt together in double broiler and place in chafing dish. Serve with Doritos.

Cook and drain well 1 package broccoli.

Heat with:

Made day ahead and serve hot in chafing dish.

Use Fritos, cauliflower or carrots to dip.

Melt all ingredients in double boiler. Transfer to chafing dish. Serve with Fritos and Doritos.

Cut cheese in small pieces; combine in a saucepan with the butter and sauterne. Stir over low heat till cheeses melt. Stir in the crab and heat through. Pour into chafing dish. Serve with Triscuits or crust bread. Makes three cups.

Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350 degrees for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.

Have cream cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. This dip is served in a chafing dish with Melba rounds or other crackers. It is better if made ahead so the seasonings can blend.

Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic. Toss cheeses with potato flour or cornstarch and seasonings. Pour wine into pot and heat until bubbles start to rise to the surface. Do not boil. With wooden fork or spoon stir constantly until cheese is melted. Adjust seasonings and add Kirsch or brandy.

Serve with: Chunks of sourdough bread, Italian bread or other crusty bread.

Cubes of ham, cooked chicken, shrimp or crab legs.

Raw vegetables, such as carrots, zucchini or celery sticks.

Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings and stir to blend well. Add cheese a handful at a time. When cheeses are melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with crackers or chips.

Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. Gradually add half and half. Cook and stir until smooth and thickened. Add tomato paste, cheese, seasonings and lemon juice; cook and stir to melt cheese. Saute mushrooms and onions in butter 5 minutes and add to cream sauce. With fork stir in crab and lobster or shrimp and pimento. Reheat without boiling, add sherry and adjust seasonings. Transfer to chafing dish. Serve with water crackers or melba rounds. Serves 50.

?/? cup chopped green pepper ?/? cup chopped green onion 1 jar dried beef, cut fine 1 8 oz. cream cheese 1 cup sour cream ?/? cup chopped pecans

Mix all ingredients except pecans. Put in baking dish with nuts on top. Bake 20 minutes at 350 degrees. Serve hot with triscuit crackers.

Melt cheeses in top of double boiler and add remaining ingredients. Serve in fondue pot with assorted crackers.

?/? cup chopped onions ?/? cup milk ?/? cup grated cheddar cheese 1 jar chipped beef chopped 1 8 oz. package cream cheese 1 glass old English cheese 1 3 oz. jar mushrooms 2 tablespoons parsley 2 tablespoons chopped pimento

Saute onions in ?/? tablespoon butter. Stir in milk. Add cheeses and stir until melted. Add remaining ingredients and serve hot with crackers or party rye.

Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at 325 degrees for 25 minutes.

Wash, drain, remove and save stems from 24 medium sized mushrooms.

Combine and stuff mushrooms with: ?/? cup finely chopped onions ?/? cup grated Parmesan cheese 1 teaspoon salt ?/? teaspoon pepper ?/? teaspoon paprika 1 teaspoon olive oil All finely chopped mushroom stems

Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. Bake 15 minutes at 350 degrees or 375 degrees. May be served on buttered toast rounds or with cocktail picks.

Combine all ingredients and place in mushroom caps that have been cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes.

Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.

Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.

BACON ROLL UPS

Cut crusts off slices of bread. Spread bread slices with softened cream cheese. Roll bread slice and cut into three pieces. Roll each piece in ?/? or ?/? strip of bacon. Toothpick together. Bake at least 25 minutes at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat before serving.

Combine everything but bacon. Shape into about 40 to 50 small rolls about 1?/? inch long or fewer rolls 2?/? inches long. Cut bacon slices in halves or thirds. Wrap each pork roll with a piece of bacon, secure with a toothpick. Bake at 400 degrees for 20 minutes. Put in chafing dish. Can garnish with pineapple chunks, green pepper and maraschino cherries if desired. Can freeze raw or cooked. If frozen cooked just reheat.

?/? cup milk 2 slices bread crumbled 2 pounds ground round 1 egg beaten 2 teaspoons seasoned salt, pepper and garlic powder 1 tablespoon sherry

Mix all of the above well and shape into 1?/? inch meatballs. Brown the meatballs in 2 tablespoons oil.

Mix all of the above ingredients except the cornstarch. Moisten the 2 tablespoons cornstarch in a little water and add to sauce. Arrange meatballs in a large baking dish and pour the sauce on top. Bake for 45 minutes in 300 degree oven. To serve, transfer the meatballs and sauce into a chafing dish so that they will stay warm.

Mix well, shape into bite sized balls. Bake on cookie sheet at 350 degree oven for 10 to 12 minutes. May be frozen and reheated.

Spread each piece with Thousand Island dressing or mayonnaise seasoned with horseradish for variation. Cover with thin slice of corned beef, about 1 scant T. sauerkraut, and small square of swiss cheese. Bake at 350 degrees until cheese melts and canapes are hot.

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