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Ingredients
- 1⁄2 cup sharp cheddar cheese, grated
- 6 1⁄2 ounces crabmeat, canned or fresh
- 2 egg whites, stiffly beaten
- 20 toast rounds, buttered (2")
- 3 slices bacon, diced
- 7 stuffed green olives, sliced in thirds
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Nutrients
- Calories: 36.4
- Calories from Fat: 22 g
- Total Fat: 2.5 g
- Saturated Fat: 1.1 g
- Cholesterol: 9.2 mg
- Sodium: 128.3 mg
- Total Carbohydrate: 0.1 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 3.1 g
Crabmeat Bacon Rounds
Try these for your next party!
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Ingredients
- 1 cup mayonnaise
- 1⁄2 cup cheddar cheese, grated
- 2 teaspoons horseradish, drained
- 1 tablespoon sherry wine
- 1⁄2 cup cooked bacon, crumbled
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Nutrients
- Calories: 605.6
- Calories from Fat: 437 g
- Total Fat: 48.6 g
- Saturated Fat: 11.7 g
- Cholesterol: 60.2 mg
- Sodium: 1028.4 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 0.2 g
- Sugars: 8.4 g
- Protein: 8.2 g
Cheese and Bacon Puffs
Serve while hot!
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Ingredients
- 2 lbs ground chuck
- 1 onion, chopped
- 3 eggs
- 2 slices bread, crumbled
- 12 ounces chili sauce
- 10 ounces orange marmalade
- 1 lemon, juice of
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Nutrients
- Calories: 80.7
- Calories from Fat: 23 g
- Total Fat: 2.6 g
- Saturated Fat: 0.9 g
- Cholesterol: 34 mg
- Sodium: 165.7 mg
- Total Carbohydrate: 8.2 g
- Dietary Fiber: 0.7 g
- Sugars: 6 g
- Protein: 5.8 g
Sweet and Sour Meatballs
Easy appetizer to serve at your next gathering.
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Ingredients
- 3 cups shredded lettuce
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄2 cup chopped sweet red pepper (and/or yellow sweet pepper)
- 1⁄4 cup sliced green onion
- 1 (8 ounce) carton sour cream
- 2 finely chopped jalapeno peppers
- 1 teaspoon shredded lime peel
- 1 (8 ounce) jar chunky salsa
- 1⁄2 medium avocado, peeled and coarsely chopped
- 2⁄3 cup shredded cheddar cheese or 2/3 cup Monterey Jack cheese
- 1⁄3 cup chopped pitted ripe olives
- 1 tablespoon snipped fresh cilantro or 1 tablespoon parsley (optional)
- 16 ounces homemade tortilla chips or 16 ounces store bought tortilla chips
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Nutrients
- Calories: 118.1
- Calories from Fat: 57 g
- Total Fat: 6.4 g
- Saturated Fat: 1.9 g
- Cholesterol: 5.8 mg
- Sodium: 135 mg
- Total Carbohydrate: 13.1 g
- Dietary Fiber: 2.1 g
- Sugars: 0.6 g
- Protein: 3.1 g
Seven Layer Super Bowl Dip
With the Super Bowl coming up, we are all looking for the best party dip! Look no further, you have found…
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Ingredients
- 12 chicken wings (about 2 pounds)
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 2 -3 tablespoons bottled hot pepper sauce
- 1 teaspoon paprika
- salt (optional)
- pepper (optional)
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise or 1/2 cup salad dressing
- 1⁄2 cup crumbled blue cheese
- 1 clove garlic, minced
- 1 tablespoon white wine vinegar or 1 tablespoon white vinegar
- crumbled blue cheese (optional)
- celery
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Nutrients
- Calories: 205.4
- Calories from Fat: 149 g
- Total Fat: 16.6 g
- Saturated Fat: 5.3 g
- Cholesterol: 48.7 mg
- Sodium: 273.3 mg
- Total Carbohydrate: 3.1 g
- Dietary Fiber: 0.1 g
- Sugars: 0.7 g
- Protein: 10.7 g
Party-Party Buffalo Wings
If you have the nerve, use the full 3 tablespoons of bottled hot pepper sauce. From BH&G
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Ingredients
- 15 slices firm white bread, lightly toasted
- 1 (4 3/8 ounce) can sardines in oil, drained
- 1⁄2 cup mayonnaise
- 3 tablespoons minced onions
- 2 tablespoons chopped fresh parsley
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Nutrients
- Calories: 14.4
- Calories from Fat: 4 g
- Total Fat: 0.6 g
- Saturated Fat: 0.1 g
- Cholesterol: 1.7 mg
- Sodium: 33.5 mg
- Total Carbohydrate: 1.8 g
- Dietary Fiber: 0.1 g
- Sugars: 0.2 g
- Protein: 0.5 g
Sardine Puffs
Extremely simple appetizer for those who like sardines. From Gourmet, March 2002
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Ingredients
- 24 chicken wings (about 4 pounds)
- 1 cup soy sauce (preferably Kikkoman)
- 1⁄2 cup dry red wine
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1⁄4 teaspoon ground ginger
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Nutrients
- Calories: 415.1
- Calories from Fat: 211 g
- Total Fat: 23.5 g
- Saturated Fat: 6.6 g
- Cholesterol: 113.2 mg
- Sodium: 2118.9 mg
- Total Carbohydrate: 16.5 g
- Dietary Fiber: 0.3 g
- Sugars: 14.8 g
- Protein: 30.7 g
La Brea Tar Pit Chicken Wings
This hors d'oeuvre comes from the February, 1999 issue of Gourmet Magazine, created by Metta Miller of Boston, MA
