Appetizers
Cheese Apple
Serves 8
12 oz block cheddar cheese
1/2 apple
2 tbsp onion
1/2 tsp Tony Chachere's Seasoning
dash Worstershire sauce
1/2 tsp salt
2 tbsp mayo
1/2 tsp hot sauce
Paprika and bay leaf gor garnish
Grate cheese, purre apple and onion, mix remaining ingredients together. Roll into a ball then gentle shape into an apple by pressing in the top with your thump and narrowing in the bottom with your hands. Roll in paprika to coat and place a bay leaf in the top. A small cinnamon stick can serve as a stem.
This is a recipe from my Mom's dear neighbor Tuesday Savoy.
Photo: Tuesdie Savoy is a great engineer and an amazing cook. She calls her pots prison pots as she doen't know how to cook in small amounts. Her Christmas Eve gumbo was always over the top!
Crab Stuffed Mushrooms
Serves 8
1 dozen large mushrooms, washed, stems removed
1 cup Italian bread crumbs
3/4 cup soft bread crumbs
1 can crabmeat (6-1/2 oz.), drained and flaked
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup onion, minced
1 tsp lemon juice
1/4 tsp salt
Place mushrooms in zip-top bag, pour Italian dressing over, and chill 1–2 hours. Drain well.
Combine 1/2 cup bread crumbs and remaining ingredients, spoon into mushroom caps, sprinkle with remaining bread crumbs.
Bake at 375°F for 15 min.
Photo: The Coal Hole, St. Louis, MO site of Steve's Grandparents, Roy & Ruth Wentworth first date, 14 Nov 1936
Party Crackers
Serves 12
1 Package Original Hidden Valley Ranch Dressing Mix
1 Bottle Orville Redenbocker Butter Flavor Popcorn Oil
1 Packages Oyster Crackers
Heat oil, add dressing mix and dissolve. Pour over crackers and seal in air tight container at least 24 hours
before serving.
Red Snapper Ceviche
Serves 4
1 lb skinless red snapper fillet, diced to 1/4 inch
1 cup lime juice
4 tomatillos, husks removed
1 small tomato, seeded & diced
1 small jalapeno, seeded and minced
1 small clove garlic, minced
1/2 small red onion, diced
1/4 cup olive oil
1/2 cup fresh cilantro, finely chopped
Salt & pepper
Combine snapper and lime juice in a glass bowl, refrigerate 4–6 hours. Add remaining ingredients and mix gently.
Season and serve immediately.
Photo: Steve's Grandmother, Ruth Wentworth
Smoked Fish Dip
Serves 15
2 cups Onion, finally diced
1 cup Celery, finely diced
1 1/2 cups Sweet Relish
1 1/4 cups Kraft Miracle Whip
2 1/2 quarts Smoke Fish, flaked
4 ounces Pimento, chopped
1 TBL Tabasco Sauce
Salt and Pepper to taste
Combine all ingredents, chill at least 8 hours to give the ingredients a chance to marry.
The secret of this dip is to use Miracle Whip as opposed to Mayonnaise. Enjoy! -Karen Mcelveen
Photo: Ruth and Roy Wentworth
Sombrero Dip
Serves 10
1 lb ground chuck
2 cans kidney beans (16 oz.), drained
1 small onion, chopped
1 tsp chili powder
1 (12 oz.) bottle hot ketchup or chili sauce
1 lb sharp cheddar cheese, grated
1 small can black olives
Oregano, garlic salt, pepper, hot sauce to taste
Brown meat and onion. Season, drain fat. Add ketchup or chili sauce, kidney beans. Add cheese. Sprinkle extra cheese and olives on top. Heat through. Can be served from crockpot.
Photo: Matt's Grandfather, George Furlow
Taco Salad Dip
Serves 8
1 lb Ground Beef
1 package Taco Seasoning Mix
8 oz Shredded Chedder Cheese
8 oz French Dressing
1 head Lettuce, shredded
1 Small Tomato, diced
1 small Sour Cream
1 can Black Olives
Brown ground beef, Drain and cool. Mix all ingredents together and refrigerate.
Photo: Steve's Grandpa McElveen dancing with Tracy at Steve Matt's wedding while Sherry and Kevin Watch
Zesty Artichoke Appetizer
Serves 8
2 (14 oz.) cans Artichoke hearts, drained & chopped
1 cup grated Parmesan cheese
1 cup Mayonnaise
Dash ofGarlic salt
Dash of Worcestershire
Dash of Hot sauce
Parsley
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole or souflle dish. Bake at 350 degrees for 20 minutes. Garnish with fresh parsley. Serve with toast point or melba rounds.
Yields 3 cups.
Sherry McElveen gets a round loaf of bread, scoops out the middle and places the dip in the bread bowl. Then she chunks up the bread she removed and serves it with the dip also. Oh, so good! - Karen Mcelveen
Photo: Steve's Mom Karen, Aunt Sherry, and Grandpa Mcelveen
