Appetizers & Snacks
TEXAS ONION CAVIAR
This is a great Salsa
6 servings
1 cup onions, chopped, sweet onion
8 ounces black eye peas, cooked or canned
1 2 ounce tin pimiento strips, or red bell pepper
1/2 cup green bell peppers, diced
1/2 cup green onions, chopped
1 clove garlic, chopped or minced
1 each jalapeno, fresh, add more or less to taste
1/4 cup Italian dressing without oil
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Combine all ingredients. Let marinate overnight in refrigerator for best flavor. Serve with tostado chips as and appetizer or as a salad with frilled meats or hamburger.
GREAT BALL OF FIRE
1 (4.25-oz.) can Underwood Deviled Ham Spread
1 (3-oz.) pkg. cream cheese, softened
4 oz. (1 cup) shredded Cheddar cheese
3 tablespoons Old El Paso Chopped Green Chiles
2 tablespoons finely chopped green onions, if desired
1/3 cup chopped walnuts
In small bowl, combine ham spread, cream cheese, Cheddar cheese, chiles and onions; mix well.
Shape mixture into ball. Roll in walnuts. Wrap in plastic wrap; refrigerate 2 hours.
Let ball stand at room temperature for 30 minutes to soften slightly before serving.
Serve with crackers.
Makes 2 cups
Copyright 1997 The Pillsbury Company
FRUIT DIP
1 Jar ofMarshmellow cream
8 ounces cream cheese
Mix cream cheese and marshmellow cream together and put back in jar. Use with blueberries, bananas, strawberries.
CARMEL APPLES
2 cups sugar
1 cup sweetened condensed milk, Eagle Brand
1 cup corn syrup
1 cup milk
1/2 cup heavy cream
Cook on Med with 4 Tbs. butter. Stirring until 248�or hard ball stage. At firm ball stage add 2 tsp. vanilla. Stir constantly.
From: Martha Stewart Living