artichoke heart dip
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
sprinkle garlic powder
sprinkle paprika
cut artichoke hearts into small pieces. mix all ingredients together
except paprika. put into baking dish and sprinkle paprika on top for
color. bake at 350 degrees f for 20 minutes or until bubbly. serve
with crackers or baguette thins. people usually rave about this one!
a whole brie wrapped in phyllo and baked, served with apricot jam and
french bread.
teriyaki chicken drummettes dusted with sesame seeds.
tiny meatballs in a sauce made from red current jelly and bbq
sauce.
a finger-food salad of raw broccoli and cauliflower flowerettes
marinated overnight with italian dressing, black olives,
and cherry tomatoes.
a tray of whole strawberries with a dipping sauce made of sour cream
and grand marnier.
a huge wedge of sharp natural cheddar cheese with some crackers and
pears for slicing.
a wonderful hot dip (i have three favorites: one of dried beef and
cream cheese, one of crab and cream cheese, and one of artichoke
hearts and parmesan.)
inari sushi (fried tofu skins stuffed with seasoned sticky rice)
a tray of assorted italian cookies, some wickedly rich and sweet
and others crisp and light.
phyllo triangles stuffed with spinach and feta.
endive leaves stuffed with dilled shrimp salad.
stuffed grape leaves drizzled with lemon juice.
i like to set up an hors d'oeuvre party in three four stations:
one for hot and cold meat or fish nibbles, one for bread and cheese,
one for vegetable, and one fruit and desert. then i may set out seasoned
popcorn, nuts, or wine crackers in small bowls around the room for
“instant gratification.” i also have a “serve yourself” bar for
drinks of whatever kind i'm serving, usually a not-too-sweet punch
and soda, with wine or beer. (an excellent and pretty nonalcoholic punch
can be made with white grape juice, a good gingerale like canada dry or
schweppes, and a little pomegranate juice. to spike it, add brandy
to taste. if you like it sweeter, use framboise instead of the
pomegranate juice. or try creme de cassis.) in the winter, i may
make some mulled wine or cider.