Cathy's Country Kitchen
      Appetizers

       

       

      Fireman's Crab Dip
       from the kitchen of the Burlingame, CA Fire Department
      submitted by Mike the Hulk

        Ingredients

        • 1 cup chopped celery
        • 6 chopped green onions
        • 1 cup mayonaise
        • 1 8-oz. pkg. cream cheese
        • 1 7-oz. can white crab meat
        • 1 can mushroom soup
        • 1 envelope unflavored Knox Gelatin
        • 2 Tbsp. cold water

        Directions

        1. Heat the soup
        2. Add cream cheee and mix well.
        3. Mix in water and gelatin.
        4. Add remaining ingredients and mix well.

      Put into a jello mold and refrigerate over night.
      Serve with crackers

       

       

      Sweet & Sour Meatballs

        Meatball Ingredients
        • 2 lbs lean ground beef
        • 1 tbsp parsley flakes
        • 2 tsp dried leaf oregano
        • 2 tsp dried leaf basil
        • 1/4 tsp garlic salt
        • 1/2 cup bread crumbs
        Sauce Ingredients
        • 1 cup ketchup
        • 1/3 cup lemon juice
        • 1/3 cup grape jelly

        Meatball Directions

        1. Mix all ingredients together
        2. Shape into 1-inch balls
        3. Brown in a large skillet
        4. Place meatballs in a baking pan

        Combine sauce ingredients; add to meatballs and bake at 350° for 30 to 35 minutes

       

       

      The Dip
       from Recipe-A-Day
      serves 10

        Ingredients
        • 2 8-oz. packages Cream Cheese (softened)
        • 2 cans prepared Chili (with or without beans)
        • 1 large jar salsa (hot or mild, to taste)
        • 2 8-oz. packages Monterey Jack Cheese (shredded)

        Directions

        1. Use a spatula to spread the softened cream cheese evenly over the bottom of a 9 x 13 inch baking pan.
        2. Pour chili over the top of the cream cheese and spread evenly.
        3. Pour the salsa over the chili and spread evenly again.
        4. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350° oven for about 20 to 30 minutes, until cheese is bubbly.

        The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise.

        Serve the dip warm with plain or flavored tortilla chips.

       

       

      Fiesta Appetizer
       from the Kitchen of Diane
      serves 8-10

        Ingredients

        • 1 16-oz. can refried beans
        • 1 package taco seasoning mix
        • 3 ripe avocados
        • 1 Tbsp. Lemon Juice
        • 1/4 cup sour cream
        • 1 2-1/4 oz can sliced ripe olives(drained)
        • 1 4-oz. can chopped green chilies
        • 2 medium tomatoes (chopped)
        • 6 green onions (sliced)
        • 1 cup (4 oz) Sargento Mexican Blend Shredded Cheese

        Directions

        1. Mix beans and taco seasoning.
        2. Spread on round 12" platter.
        3. Mash avocado with lemon juice.
        4. Spread over beans.

        Layer the remaining ingredients, top with sour cream and serve with tortilla chips.

       

       

      Deviled Eggs
      12 servings

        Ingredients
        • 6 large hard-boiled eggs
        • 4 saltine cracker squares, finely crushed
        • 1 tablespoon finely minced onion
        • 2 tbsp finely diced celery
        • 1 tbsp finely diced sweet pickle
        • 2 tbsp finely crumbled bacon
        • 1/2 tsp prepared mustard
        • 1/3 cup mayonnaise
        • Salt and freshly ground black pepper to taste
        • Stuffed olives, sliced for garnish
        • Paprika for sprinkling

        Directions

        1. Peel eggs, slice in half lengthwise and remove yolks
        2. In a small bowl, mash egg yolks until smooth
        3. Add crushed crackers, onion, celery and bacon, mixing well
        4. Stir in mayonnaise and mustard until well mixed
          (If mixture is too dry, add additional mayonnaise or a small amount of cream)
        5. Season with salt and pepper
        6. Spoon egg yolk mixture into egg white halves
        7. Press olive slice onto top of egg
        8. Sprinkle lightly with paprika

        Serve immediately or refrigerate

       

       

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