Archives for Appetizers category

Herb Humus

Herb Humus

Ingredients:

1 Can Garbanzo Beans drained, save 1 Tbl of the juice
1 Bunch Italian parsley leaves
1 Tbl liquid from the can
1 Tbl Tahini, (Smith and Safeway)
3 Tbl Capers
1  Clove Garlic
1 Tbl red wine vinegar
½ tsp red pepper flakes
1 tsp Coriander
1 Tbl Fresh Lemon juice
1 tsp salt

Directions:

Add all the ingredients to a food processor and blend until smooth.  Serve with Pita chips or vegetables.

WFT 57

Red Pepper Humus

Red Pepper Humus

Ingredients:

1 Can Garbanzo Beans drained, save 1 Tbl of the juice
6 Oz. Roasted red bell pepper, ( If you use jarred drain the liquid)
1 Tbl liquid from the can
1 Tbl Tahini, (Smith and Safeway)
2  Cloves Garlic
1 tsp Sweet Paprika
½ tsp. Cayenne
1 Tbl Fresh Lemon juice
1 tsp salt

Directions:

Add all the ingredients to a food processor and blend until smooth.  Serve with Pita chips or vegetables.

WFT 57

Olive Humus

Olive Humus

Ingredients:

1 Can Garbonzo Beans drained, save 2 Tbl of the juice
2 Tbl liquid from the can
1 Tbl Tahini, (Smith and Safeway)
1 Clove Garlic
2 tsp Oregano
1 Tbl Fresh Lemon juice
1/4 tsp salt

3 oz or half a 6 oz jar of Kalamata Olives rough chopped. (Smith’s Kroger Brand)

Directions:

Add all the ingredients except the olives to a food processor and blend until smooth.  Stir in the chopped olives.  Serve with Pita chips or vegetables.

WFT 57

Hot Wing Dip

Hot Wing Dip

Ingredients:

1 Cup Frank’s RedHot Buffalo Wings Sauce
1 Cup Hidden Valley Ranch salad dressing
4 Cups canned chicken (or fresh diced chicken)
2 8oz packages of cream cheese (softened)
1 Cup crumbled Blue Cheese

Directions:

Combine all ingredients in 2qt baking dish; mix well. Bake at 350 for 20 minutes or until hot. Stir and serve with your favorite chips or crackers.

WFT 69

BUFFALO WINGS

BUFFALO WINGS

Ingredients:
5 Lb. chicken wings
1 stk. butter
6 oz. bottle of hot sauce.

Directions:
Fry the chicken wings until crisp, then dredge the wings in the butter and hot sauce mix. Serve hot.
WFT 57

SHRIMP PATE

SHRIMP PATE

Ingredients:

30 oz. canned shrimp
½ C melted butter
1/3 C Mayo
1 minced onion
2 Tbs. lemon juice

Sauce
dash of Tabasco sauce
1 C catsup
2 Tbs. horseradish
2 tsp. lemon juice

Directions:
Mash the shrimp and add the rest of the ingredients and mix well. Form into a mold and refrigerate for about three hours. Blend all the ingredients for the sauce.

WFT 57

GUACAMOLE

GUACAMOLE

Ingredients:
2 lg. Avocados
¼ C pace picante sauce, mild
1 tsp. Garlic powder

Directions:
Mix all ingredients.

WFT 57

AVOCADO-CRAB DIP

AVOCADO-CRAB DIP

Ingredients:
1 lg. avocado mashed
1 Tbs. lemon juice
2 Tbs. grated onion
1 tsp. Worcestershire
8-oz. package cream cheese softened
½ C sour cream
½ tsp. salt
7 ½ oz. can crabmeat, flaked

Directions:
Mix mashed avocado with lemon juice, onion and Worcestershire. Stir in cream cheese, sour cream and salt. Add crabmeat and mix. Serve with tortilla chips.

Basil cheese spread

Basil cheese spread
Ingredients:
1 block of cream cheese
3 T chopped basil
1 T crushed garlic
1 t rice vinegar
1 T Tabasco

option: add chopped nuts
Directions:
Blend all the ingredients and serve with wheat thins.

WFT Member 57

CAJUN PECANS

IMG_0106CAJUN PECANS

Ingredients:
2 Tbs. Butter
1/3 C Worcestershire
2 Tbs Tabasco
3 C Pecans
Directions:
In a sauce pan Melt butter and add the rest of the ingredients. While stirring the whole time cooking
at hi heat util almost all of the liquid is gone. (About 1 tablespoon of liquid) Pour the nuts onto a baking sheet and bake in a preheated oven at 325^ for 20 minutes, stirring at 10 minutes. Pull from the oven and let them sit in the hot baking sheet to cool. If they are not crunchy after a 5 minute cooling period, place back in the oven for
another 5 minutes.
WFT member Mark Studer