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LENTEN APPETIZERS

Contents

Meatess with Dairy

  • Crabmeat Ball
  • Dilly Dip
  • Fresh Fruit Dip
  • Mexican Dip
  • Mushroom Phyllo Tarts
  • Shrimp and Crabmeat Dip
  • Shrimp Dip
  • Shrimp Spread
  • Taco Dip
  • Zucchini Appetizer

    APPETIZERS THAT INCLUDE DAIRY

    CRABMEAT BALL

    Mary Ellen Seper

  • 1 - 8 oz. package cream cheese
  • 1 large can crabmeat
  • 2 tsp. Worcestershire sauce
  • Cocktail sauce
  • Crackers

    Mix all of the above and form into a ball. Chill. Just before serving, pour cocktail sauce over the top. Serve with crackers.

    DILLY DIP

    Barbara Zerlentes

  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 tbsp minced dried onion
  • 1 tsp. dill weed
  • 1 tsp. seasoned salt

    Make one day ahead and chill. Serve with cut-up vegetables.

    FRESH FRUIT DIP

    Alexandria Lukashonak

  • 2 cups plain yogurt
  • 1 jar marshmallow fluff
  • 4-5 tbsp Cool Whip

    Blend and refrigerate. Serve with fresh fruit: pineapple chunks, strawberries, melons, etc.

    MEXICAN DIP

    Anna Kokayeff

  • 1-15 oz. can of o refried beans
  • Sour cream (1/3 less fat okay)
  • 3 avocados, soft to touch but firm
  • 1 - 2 lemons (depends on size)
  • Small can sliced black olives
  • Salsa
  • 12 oz. Cheddar cheese
  • Tortilla chips

    In a glass 8 x 8 inch container, layer in any order, but beans go on the bottom and cheese, topped with olives on the top. For avocado layer, mash with fork, add salt, pepper and lemon juice to taste. Prepare several hours ahead and let "rest" before cooking. Cook in microwave, on high, for 15 minutes or until cheese is bubbly and all layers are hot. Serve with chips.

    MUSHROOM PHYLLO TARTS

    Michaelyn Sloan

  • 3 oz. package cream cheese, softened
  • ¼ cup dry bread crumbs
  • 1 T. dill weed
  • ½ tsp. salt
  • ¾ cup dairy sour cream
  • 1 - 2 T. lemon juice
  • 1 garlic clove, minced
  • ½ cup butter or margarine
  • 8 (17x12 inch) frozen phyllo (phyllo) pastry sheets, thawed
  • 4.5 oz. jar whole mushrooms, drained
  • 4.5 oz. jar sliced mushrooms, drained

    Heat oven to 350 degrees F. In small bowl, combine cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend well. Stir in sliced mushrooms. Set aside. In small skillet over medium heat, cook garlic in butter until tender. Lightly coat 16 muffin cups with garlic butter; set aside. Brush large cookie sheet with garlic butter. On work surface, unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet lightly with garlic butter; place buttered side up on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place buttered side up on top of first sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles. Place one rectangle in each buttered muffin cup. Spoon heaping tablespoonful cream cheese mixture into each cup. Top each with whole mushrooms, pushing stems into cream cheese mixture. Drizzle with remaining garlic butter. Bake t 350 degrees F for 18 to 20 minutes or until light golden brown. 16 appetizers. To make ahead, prepare, cover and refrigerate up to 4 hours before baking.

    SHRIMP AND CRABMEAT DIP

    Mugsy Reithel/Andrea Dauro

  • 1 lg. tub Philadelphia cream cheese
  • 16 oz. can crabmeat
  • 1 sm. bag frozen popcorn shrimp
  • 1 - 8 oz. jar Hoffman House
  • shrimp sauce (or similar)

    Thaw and devane the shrimp. Mix cream cheese and shrimp. Form shrimp mixture into a ball and place on a serving platter. Slightly flatten the top of the ball. Drain the crabmeat. Cover entire ball with crabmeat. Pour shrimp sauce over the ball. Serve with crackers. Ritz are ideal.

    SHRIMP DIP

    Alexandria Lukashonak

  • 1 - 8 oz. package of cream cheese
  • 2/3 cup of mayonnaise
  • ½ chopped green onion
  • 1 can small shrimp
  • ½ cup of chopped celery

    Cream cheese and mix rest of ingredients together.

    SHRIMP SPREAD

    Betty Lillios

  • 6 oz. bag small shrimp, defrosted and drained
  • 1 large softened cream cheese
  • 1 small softened cream cheese
  • ½ cup mayonnaise
  • ½ cup finely chopped celery
  • ½ cup finely chopped green onions
  • 1-½ tsp. Worcestershire sauce
  • 1-½ tsp. lemon juice
  • Lawry's seasoned salt

    Mix all ingredients. Spread on crackers.

    TACO DIP

    Nadia Doss

  • 16 oz. sour cream
  • 4 c. cheddar cheese, shredded
  • ½ c. ketchup
  • 1 small jar taco sauce
  • 1 medium onion, chopped
  • ½ head large head of lettuce
  • 2 medium tomatoes, chopped

    Layer the above ingredients in the following order: (1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion; (4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this with taco chips.

    ZUCCHINI APPETIZER

    Pat Harrison

  • 3 cups zucchini thinly sliced
  • 1 cup Bisquick
  • ½ cup chopped onions
  • ½ cup Parmesan cheese (grated)
  • 2 tbsp. parsley ½ cup vegetable oil
  • 4 eggs slightly beaten
  • ½ tsp. Salt
  • ½ tsp. marjoram or oregano
  • pepper
  • 1 clove chopped garlic

    Mix all above ingredients together, spread in 13 x 9 x 2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats (cooked sausage, ham, etc.) to the mixture.