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#345708 - Mon Feb 05 2007 08:35 AM Recipe Exchange - Starters/Hor d'oeuvres
sue943 Offline


Registered: Sun Dec 19 1999
Posts: 36561
Loc: Jersey Channel Islands        
Please place your Starters/Hor d'oeuvres recipes and suggestions here.

To Main Recipe Exchange Page

Edited by SilverMoonsong (Fri Feb 10 2012 12:26 PM)
Many a child has been spoiled because you can't spank a Grandma!

#345709 - Mon Feb 05 2007 12:03 PM Re: Recipe Exchange - Starters/Hor d'oeuvres [Re: sue943]
skunkee Offline
Forum Champion

Registered: Thu Oct 16 2003
Posts: 9850
Loc: Burlington Ontario Canada  
This stuff tastes a lot better than it looks!

Texas Caviar

1 can (15 1/ oz) black eyes peas, rinsed and drained
½ c diced red peppers
½ c diced green peppers
3 green onions, chopped
1 med onion, chopped
¼ c minced fresh parsley
1 jar (2 oz) diced pimentos
1 clove garlic, minced
1 bottle (8 oz) fat free Italian salad dressing

Combine all ingredients and refrigerate for at least 24 hours for the flavours to blend. Serve with tortilla chips.
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"To insult someone we call him 'bestial'. For deliberate cruelty and nature, 'human' might be the greater insult." - Isaac Asimov

#345710 - Mon Feb 05 2007 03:17 PM Re: Recipe Exchange - Starters/Hor d'oeuvres [Re: skunkee]
Bruyere Offline
Star Poster

Registered: Sat Feb 10 2001
Posts: 18593
Loc: California USA
Simplicity in itself.
Take thinly sliced ham or other meat and put it on a cutting board.

Spread it with a layer of spreadable cheese such as Rondele, Boursin if you're feeling rich, or cream cheese.

sprinkle it with chopped chives, dill, coriander, or parsley.

Roll it into a firm roll.

Slice it either a classic round shape or at a slight angle to get a long oval type shape.

Place on crackers with radishes or carrots or spring onions as garnish.
I was born under a wandering star.

#345711 - Wed Feb 07 2007 10:33 AM Re: Recipe Exchange - Starters/Hor d'oeuvres [Re: Bruyere]
PurpleFan Offline

Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
Spinach Dip

1 cup mayonnaise
1 cup sour cream
1-10 ounce package of chopped frozen spinach
1 package of Knorr Swiss Vegetable Soup
1 tin water chestnuts
1 Round loaf of sour dough bread

Thaw spinach, squeeze out water.Blend with mayonnaise, sour cream and soup mix.Add water chestnuts.
Scoop out centre of bread and slice into fingers.Fill scooped out bread with filling.
Place bread fingers around loaf and serve.

Hot Crab Dip

Mix together:

2-8oz.packages of cream cheese
1-cup mayonnaise
1-2 cups of Mild Cheddar Cheese
1/2 cup chopped onion
2 teaspoons dill
1 tin Crab/or shrimp/bacon or spinach
Parmesan Cheese
1 large round loaf of Sour dough bread

Fill the loaf with the mixture and top with parmensan Cheese.
Cover bread with foil and backe at 325 degrees for 11/2 hours.
Serve with bread or crackers.
All Things Purple Are Relative!

#1026951 - Sat Dec 21 2013 05:50 AM Re: Recipe Exchange - Starters/Hor d'oeuvres [Re: sue943]
SilverMoonsong Offline

Registered: Sun Nov 07 1999
Posts: 3941
Loc: Morrisville North Carolina USA
Since we are in the midst of the Holidays, I thought we could share some of our favorite recipes. I see friends posting and 'pinning' on Facebook - how about we share some of those yummies here as well?
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