Linda's Country Kitchen

Snacks 'n' Appies

 
 
 
 
 

Oriental Ham Canapes	Crab Gems	Bagel Pizza Snacks
Watermelon-Honeydew Kabobs With Dressing		Black Bean Quesadillas

 
 

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RECIPES

Oriental Ham Canapes

Recipe Index

1 cup diced cooked ham
2 tsps. grated orange rind
4 tsps. soy sauce, or to taste
1/4 cup sour cream
2 tblsp. vinegar
4 tblsp. chopped green onion
1/2 cup slivered almonds, toasted
Chopped parsley or paprika for garnish (optional)

Combine ham, orange rind, soy sauce, sour cream, vinegar, green onions and toasted almonds.  Chill thoroughly.  To serve; butter large crackers or thin slices of bread (cut in attractive shapes); spread liberally with ham mixture.  If desired garnish with parsley or sprinkle with paprika.  Makes 1 1/2 cups.

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Crab Gems

Recipe Index

4.2 oz. canned crabmeat, drained (or 1 cup fresh, cooked) membrane removed
3 tblsp. finely chopped green pepper
2 tblsp. finely chopped onion
1/2 cup process sharp cheddar cheese spread (such as Ingersoll)
2 tblsp. butter or margarine, softened
1 tblsp. salad dressing (mayonnaise type)
1/4 tsp. garlic salt
1/4 tsp. worchestershire sauce
4 english muffins, halved

Stir crabmeat, green pepper and onion together in bowl.  Combine next 5 ingredients in separate bowl.  Mix well.  Add crabmeat mixture.  Stir.  Spread over muffin halves.  Cut each half into 4 pieces.  Arrange on broiler pan.  Broil for about 1 1/2 minutes.  These may be frozen before broiling, and broiled without thawing first.  Makes 32 appetizers (or 8 open faced sandwiches).

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Bagel Pizza Snacks

Recipe Index

6 bagels, halved
1 10 oz. can condensed tomato with basil & oregano soup (I use the one with the red & white label!)
1 1/2 cups shredded mozzarella cheese
Assorted favorite pizza toppings (sliced mushrooms, diced peppers, cooked ham, pineapple, pepperoni, etc.

Spread about 1 1/2 tsp. soup evenly over surface of each bagel half.  Sprinkle eachwith about 2 tblsp. shredded cheese.  Add pizza toppings.  Place on foil-lined pan and broil about 4 inches from heat source for about 5 minutes or until cheese bubbles.

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Black Bean Quesadillas

1 Tbsp. olive oil
1 small sweet onion, chopped
 2 cloves garlic, minced
1/2 tsp. ground cumin
2/3 cup salsa
1 15-oz. can black beans
1/4 cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.

Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese. Spread mixture evenly over half of the tortillas and place a tortilla over mixture on top of each tortilla. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers. 

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Watermelon-Honeydew Kabobs With Dressing

Dressing:
3 tablespoons fresh lime juice
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/2 cup vegetable oil

Kabobs:
2 3-pound honeydew melons, halved, seeded
1 small seedless watermelon, cut into 3/4-inch-thick slices
24 6-inch bamboo skewers

Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kabobs separately; chill.) Serve kabobs with dressing.

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