LaUgHiNgGiRl's blog: "recipes-appetizers"

Savory Stuffed Mushrooms Makes 24 appetizers 2 pounds Fresh Mushrooms, extra large and firm 1 cup Italian Dressing 1/4 cup Dairy Sour Cream 1 (3-ounce) package Cream Cheese, softened 1/4 cup Blue Cheese, crumbled 1 tablespoon Green Onions, chopped 2 tablespoons Chili Sauce 1 tablespoon Lemon Juice 1/2 teaspoon Worcestershire Sauce 1 (4.5-ounce) can Shrimp, rinsed well, drained, finely chopped Fresh Parsley Sprigs, if desired 24 Cocktail Picks Clean mushrooms and remove stems. (Store mushrooms in the refrigerator on a shallow tray, loosely covered with a damp paper towel.) In a medium non-metal bowl, pour salad dressing over mushrooms. Cover; marinate in refrigerator at least three hours or overnight, stirring occasionally. In a small bowl, combine sour cream, cream cheese, blue cheese, green onion, chili sauce, lemon juice, and Worcestershire sauce; blend well. Cover; refrigerate. To serve, drain mushrooms on paper towels. Fill each mushroom with cheese-shrimp mixture. Garnish each with a small sprig of parsley. Serve immediately, or cover and refrigerate up to two hours. Serve with cocktail picks.

CHEESE BISCUITS **************************************************************** INGREDIENTS 1 teaspoon garlic salt or powder 1 tablespoon parsley flakes 1 teaspoon Italian seasonings 2 cups Bisquick 1/2 cup cold water (or gingerale) 3/4 cup sharp cheddar cheese, grated 1/2 c Butter DIRECTIONS: Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning (a little seasoning goes a long way.) Serve hot. * TIP: you can place a piece of aluminum foil under your napkin or paper towel in a bread basket to keep the bread or rolls warm longer. YIELD: 12 biscuits

Swedish Meatballs 2 cups fresh breadcrumbs 1 small yellow onion, finely chopped 1 1/2 lb. Ground beef or veal 2 teaspoons Salt 1 teaspoon Nutmeg 2 1/2 tablespoons freshly chopped parsley 3 Eggs, lightly beaten 1/2 teaspoons Pepper 1 teaspoons Paprika 4 tablespoons Butter 3 tablespoons Flour 3/4 cup Milk In a small saucepan, sauté the onion in the butter until translucent. In a large bowl, add the breadcrumbs, onion, meat, and mix well. Add the eggs, salt, pepper, nutmeg and paprika and continue to mix. This is best done with clean hands. Shape the mixture into balls about 1-inch in diameter. Preheat a large skillet over a medium heat. Fry the meatballs until crisp and brown. Remove the meatballs from the pan and melt 3 tablespoons of butter, add the flour and mix until thick and smooth. Gradually add the milk until thick gravy forms. Return the meatballs to the pan and cook for another 10 minutes over low heat. 2 cups fresh breadcrumbs 1 small yellow onion, finely chopped 1 1/2 lb. Ground beef or veal 2 teaspoons Salt 1 teaspoon Nutmeg 2 1/2 tablespoons freshly chopped parsley 3 Eggs, lightly beaten 1/2 teaspoons Pepper 1 teaspoons Paprika 4 tablespoons Butter 3 tablespoons Flour 3/4 cup Milk In a small saucepan, sauté the onion in the butter until translucent. In a large bowl, add the breadcrumbs, onion, meat, and mix well. Add the eggs, salt, pepper, nutmeg and paprika and continue to mix. This is best done with clean hands. Shape the mixture into balls about 1-inch in diameter. Preheat a large skillet over a medium heat. Fry the meatballs until crisp and brown. Remove the meatballs from the pan and melt 3 tablespoons of butter, add the flour and mix until thick and smooth. Gradually add the milk until thick gravy forms. Return the meatballs to the pan and cook for another 10 minutes over low heat.