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Kathy's Cookbook
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Appetizers & Dips

Chicken Wings in Teriyaki Sauce

3 lbs chicken wings (16 wings)
1 large onion, chopped
1 c soy sauce
1 c brown sugar
2 tsp ground ginger
2 cloves garlic, minced
1/4 c dry cooking sherry

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic, and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours.
Stir chicken wings once to ensure that wings are evenly coated with sauce.
Serve from Crock Pot.
 
 
LKJ's Beer Dip
 
1 8 oz cream cheese
1/2 cup sour cream
Cream well.   Add:
1/4 cup beer
Stir.  Add 1 cup shredded cheddar cheese.
Serve with pretzels.
 
 
 
Chipped Beef Dip
 
  1 package chipped beef
1/2 c. green pepper diced fine
1/8 c onion diced fine
1 large package cream cheese
1/2 cup sour cream
3/4 tsp garlic powder
3/4 tsp pepper
Combine and mix with mixer until smooth. 
Serve on party rye or crackers.
 
Vegetable Dill Dip
 
1 cup real mayonnaise
1 cup sour cream
1 T parsley
1 T diced onion
1 tsp dill weed
1 tsp lawry's seasoned salt
Mix and chill 3 hours before serving.
 
 
Party Cheese Ball
 
2- 8 oz packages cream cheese
3/4 cup crumbled blu cheese
1 cup shredded Sharp Cheddar
1/4 cup minced onion
1 T. worchestershire sauce
Finely snipped parsley
Let cheese stand at room temp until softened.  Add onion and worchestershire.  Blend with mixer until light and fluffy.  Cover and chill at least 8 hours.  Shape mixture into large ball.  Roll in parsley.  Cover and chill 2 hours until firm.  Serve with crackers
Optional: you can roll cheese ball in finely chopped walnuts instead of the parsley.

Yummy Cocktail Meatballs

1 pkg frozen Italian meatballs
1 12-0z jar chili sauce
1 12-oz jar grape jelly
Mix chili sauce and jelly together in CP. Heat on High until smooth. Pour thawed meatballs in to cooker. Stir to coaat meatballs with sauce and simmer
on Low for about 3 hours.

Italian Sun-Dried Tomato Dipping Oil

Bursting with Italian flavors, this dip is sure to be a favorite.

1 cup extra virgin olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped dried oregano
1-2 garlic cloves; minced
1/2 tsp. salt
1 tsp. coarse ground black pepper
1 Tbsp. sun dried tomatoes; finely chopped

Mix all the ingredients together and set aside 1 hour to allow
flavors to marry. Serve in a shallow bowl with crusty Italian bread.
 
OPEN-FACED CUCUMBER SANDWICHES


3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
fresh dill weed for garnish

DIRECTIONS:
Place cream cheese, dressing mix, mayonnaise and sour cream
in a medium bowl and mix together until well blended. Chill
at least 1 hour for flavors to come out. Spread each bread
slice with a teaspoon of the mixture and top with a cucumber
slice. Sprinkle with dill weed and arrange on a platter.

Party Rye's
 
1 # Bob Evans Hot Sausage (or Jimmy Deans)
1 # ground chuck
Brown together and drain well
Add:
1 # Velveeta cheese
1/2 T worchestershire sauce
1 T. thyme
garlic to taste
Spread on party rye slices.
Bake at 400* 10-15 minutes.
Serve warm.
You can also freeze these after baking and reheat in 400* oven for a little bit.   AWESOME!
 
 
Seafood Cocktail Vegetable Dip
 
1 env Dry onion soup mix
16 oz. sour cream
small can cooked shrimp
3 TB chili sauce
combine all.   Chill 2 hours
 
 
Fruit Dip
 
jar of marshmallow fluff
8 oz. cream cheese
drop of red food color
Use for dipping cut up fruit.
 
 
Butterscotch Dip
 
8 oz. cream cheese
1/4 cup butterscotch topping
1 TB brown sugar
1 tsp. vanilla
 
 
Caramel Apple Dip
 
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
8 oz. cream cheese
shake of cinnamon
1 cup chopped nuts
Blend. Add nuts
 
BACON TOMATO CUPS

8 slices bacon crisply cooked
1 med. tomato seeded & chopped
1/2 small onion
3 oz. mozzarella cheese shredded
1/2 cup mayonaisse
1tsp. basil
1 can refrigerated bisuits-10 oz. can
Preheat oven to 375, coarsley chop bacon, onion and tomato. Mix all ingredients, except
biscuits. Set aside
Seperate each biscuit into 3 thinnner biscuits. Lay each biscuit over a mini muffin pan cup and press.  Fill each cup with the bacon mixture. Bake 10-12 min. until golden brown.
30 appetizers
 
 
HAWAIIAN FRUIT DIP

1/2 cup sour cream       1   cup milk
1  package (3.4 ounces) instant vanilla pudding
1  can (8 ounces) crushed pineapple, undrained
1/3 cup shredded coconut
Combine sour cream, milk and pudding in a bow, whisk.  Add pineapple and coconut. Mix to combine.
Refrigerate for 30 min. before serving.
Yield-2 cups
great with strawberries, melons, kiwi, bananas, lemons, apples, orange slices.  or what ever fruit you want to dip.
 
 
 SIMPLE SALMON SNACKS

1 package (8 ounces) cream cheese, softened
1 can (6 ounces) chunk-style salmon; drained
2 tablespoons mayonnaise
1 lemon
1/4 cup shredded carrot
1 tablespoon chopped onion
1 tablespoon fresh snipped dill weed
2 medium cucumbers, sliced

Combine cream cheese, salmon, and mayonnaise and mix
well. Juice lemon to measure 2 teaspoons lemon juice.
Zest lemon to measure 1 teaspoon lemon zest. Add
lemon juice, lemon zest, shredded carrot, onion, and
dill to mixture; mix well. Slice cucumbers into 1/4-
inch thick slices. Top each cucumber with 1 tablespoon
of salmon mixture. Top if you like with a small sprig
of fresh dill for garnish. 

25 Servings