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Appetizers,
Relishes & Pickles
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Raspberry
Brie Cheese |
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- 8 oz. Brie, rind removed
- 8 oz. package cream cheese, softened
- 1 1/2 cup fresh raspberries, tossed with
1/4 cup sugar or 10 oz. package frozen raspberries, thawed and drained
- 3/4 cup walnuts or pecans, toasted
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| Place the Brie,
cream cheese and raspberries (reserve a few for garnish) in food processor
with steel blade. Process until smooth. Add nuts and pulse
until nuts are chopped and blended.
Raven RotorCraft Inc.
Transfer the mixture to a crock or glass
bowl. Garnish with reserved raspberries. Cover with plastic
wrap and refrigerate for at least 3 hours to overnight. Removed from
refrigerate for 30 minutes before serving.
Serve with plain crackers (such as Carr's
Biscuits).
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Susan |
George |
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Tangy-Sweet
Meat Balls |
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- 1 lb. ground beef (made into bite sized
balls)
- 1 cup beer or ginger ale
- 1 cup ketchup
- 4 Tbsp. honey
- 4 Tbsp. Worcestershire
- 4 Tbsp. vinegar
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Brown meat balls on cookie sheet in 350
degree oven, shaking gently to cook on all sides 20 to 30 minutes, and
drain. Combine rest of ingredients in saucepan. Place meat
balls in sauce and simmer 1 hour. Serve with toothpicks as
appetizer.
Bite size hot dogs may also be placed into
sauce. |
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Sheila |
Folk |
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