Debster's Cocktail Party Recipes **new one added 11.05.02**

[debster812]

Ok--

Here is the first one: Hot Artichoke Dip

ARTICHOKE DIP
1 cup Mayo
1 cup grated parmesan
2 (6.5 oz) jars marinated artichoke hearts DRAINED
2 cups shredded mozzerella
1 1/2 tsp garlic power
paprika

1. PREHEAT OVEN TO 350
2. IN A LARGE BOWL THOROUGHLY MIX MAYO, PARMESAN, ARTICHOKE HEARTS, MOZZERELLA, & GARLIC.
3. TRANSFER TO AN 8 X 8 BAKING DISH
4. BAKE 30 MINUTES OR UNTIL LIGHTLY BROWNED & BUBBLY.
5. SPRINKLE WITH PAPRIKA

Serve with crakers, french bread, pita, veggies etc...

**I served it with Pita chips, and white corn tortilla chips. Yummy

 

[debster812]

This is my most (and I do mean MOST) idiot-proof recipe ever!

Sauce:

1 can smooth cranberry sauce
1 jar chili sauce

Melt cranberry sauce in a pan,
when melted, add chili sauce and stir until mixed well

(this amount of ingredients makes enough sauce to cover

1 2lb bag frozen Swedish style meatballs

Put the meatballs and sauce in a crock pot, or heavy saucepan. Warm through on low heat at least an hour, or as much at 6-8 (in the crock pot).

That's it. I have found the frozen meatballs work better in this recipe, as they do not break down after hours in the crockpot, and the flavors in the Swedish meatballs blend the best with the sauce.

***More recipes to follow tomorrow.

 

[Nikole]

I was wondering about your sweet and sour meatballs deb!!! I make mine the same way except instead of cranberry sauce I use grape jelly. Interesting! Might have to give the cranberries a try! TY for the recipes look forward to the others!

 

[etwinchester]

Like Nikole, I use grape jelly.

But, instead of the chili sauce, I use Ragu sauce.

I tried many flavors and all have been hits!

 

[CamColt]

And all along I thought my chili sauce and grape jelly meatball recipe was a secret.
Thanks for sharing debster! That dip sounds great!

 

[etwinchester]

Sorry but the grape jelly and chili sauce is not a secret. Not sure if you ever tried the Mama Lucia frozen meatballs, but that recipe is located on the back of the bag/box.

At the time I didn't have chili sauce so that's why I tried Ragu. My husband liked it better. Good thing for me because it's all I had at the time...

 

[debster812]

Mushroom Stuffing Balls

½ cup butter, melted
4 eggs, beaten
2 Tablespoons chopped fresh parsley, or 2 Teaspoons dried parsley flakes
1/8 Teaspoon garlic powder, or 1 clove garlic (minced very finely)
2 ½ cups chopped mushrooms (about 8 ounces)
1 medium onion chopped finely (about ½ cup)
½ cup grated parmesan cheese
2 ½ cups Herb stuffing mix

Mix butter, eggs, parsley, garlic, mushrooms, onion and cheese. Add stuffing. Mix lightly. Shape into 1” or less sized balls and place 2 inches apart on a baking sheet

Bake at 350 degrees for 15-20 minutes or until golden brown

**Tip—to make these ahead, shape into balls, and place on a baking sheet. Freeze. When frozen, store in plastic bag up to a month in the freezer. To cook frozen ones, add another 5 minutes or so to the cooking time.

**I also found this recipe to be a little loose (too much liquid). I added in some extra cheese and some extra stuffing and it worked out well.

 

[Beanie]

I also use Grape Jelly instead of Cranberry Sauce (the way my Mom showed me! LOL)...I am definitely going to try the cranberry sauce next time though!! Thanks for posting the recipe, Debster!!

 

[nativetxn]

Well, I use red currant jelly and yellow mustard for sweet and sour meatballs and coctail sausages YUM

 

[MerryPoppins]

These sound yummy. I'll have to give them a try. Thanks.

 

[inky dinky doo]

Num, num, num, num, num!! I'm a mushroom kinda gal, and those mushroom stuffing balls sound wonderful. I can't wait to try them.

Inky

 

[debster812]

Last one for now:

A Sweet Little Something

1 package (8 oz) cream cheese, softened
1 cup confectioner's sugar
1 tablespoon frozen orange juice concentrate, UNDILUTED
2 teaspoons grated orange peel
1/4 teaspoon orange extract
Gingersnap cookies

In a mixing bowl, combine cream cheese, sugar, OJ concentrate, 1 teaspoon orange peel and the extract. Beat on medium speed of electric mixer until well blended and fluffy. Spoon into the serving dish. Sprinkle remaining orange peel on top for garnish. Serve with Gingersnap cookies.

You can either dip the gingersnaps, or put a small spreading knife in the dip to spread on the cookies. THis is a nice flavor combo that is yummy, and really surprises people. I generally put it with the desserts (at a buffet).