Donna Meeks Kelly - 200 Appetizers

200 Appetizers

Donna Kelly and Sandra Hoopes

200 Appetizers

Digital Edition 1.0

Text 2012 Donna Kelly and Sandra Hoopes

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-3117-0

This book is dedicated to our mother, Carol Hicks, for her lifetime of nourishing loved ones with food and otherwise.

Makes 4 cups

Preheat oven to 425 degrees.

In a large frying pan, saute onions in butter over medium-high heat until softened slightly, about 3 minutes. Add garlic and remove from heat.

Add spinach, artichokes, cream cheese, pepper, nutmeg, and Parmesan to onion mixture and spread into an oiled 8 x 8-inch casserole dish or 8-inch pie pan. Sprinkle mozzarella on top.

Bake on the top shelf of oven for 25 to 30 minutes, until lightly browned and bubbly. Serve immediately with toasted bread slices or crackers.

Makes 3 cups

Place all ingredients except water in food processor and process for about 2 minutes, or until very smooth. Add water a few tablespoons at a time, until a smooth and spreadable consistency results.

Serve at room temperature with assorted crackers or toasted bread slices.

Makes 3 cups

Preheat oven to 350 degrees.

Cut the bulb of garlic in half across diameter. Place each cut side up in a square of aluminum foil.

Drizzle each half with a little oil and sprinkle salt on top. Wrap the foil around the bulb halves. Bake for 30 minutes. Remove from oven, bring to room temperature, and then squeeze the cloves out of the bulb into a food processor.

Add remaining ingredients, except water, to the garlic and give it a few pulses. Turn food processor on and slowly add water in a thin stream until desired consistency.

Serve at room temperature with crackers or toasted baguette slices.

Makes 3 cups

Peel onions, cut in half across diameter and slice in 1/4-inch julienne slices. Heat oil in large frying pan, add onions and brown sugar and cook over medium-high heat for about 30 minutes, stirring frequently to reduce liquid, until onions are well browned. Remove from heat and let cool to room temperature.

Place cooked onions in a medium bowl and stir in sour cream, mayonnaise, and Worcestershire sauce. Chill for at least 1 hour in refrigerator. Remove and add salt and pepper. Serve with chips.

Makes 6 to 8 servings

Preheat oven to 350 degrees.

In a small bowl, stir together the cracker crumbs and butter. Press into the bottom of an 8-inch spring form pan. Bake 8 to 10 minutes, until crust is set and lightly browned.

In a medium bowl, using a mixer on medium speed, beat together remaining ingredients until well blended. Pour on top of crust. Cover bottom and up the outside of pan with aluminum foil. Place pan in the center of a large roasting pan and add hot water, filling halfway up sides of spring form pan. Bake for 30 minutes. Reduce oven heat to 325 degrees and bake another 15 to 20 minutes, until almost set in center.

Turn off oven and let cheesecake remain in oven until room temperature. Serve at room temperature with crackers for spreading.