Appetizers

Cheese Spread

Ingredients:

1 lb. low fat Velveeta cheese
1/2 lb. butter
4 oz. low-fat cream cheese
4 oz. no-fat sour cream
4 - 5 oz. horseradish

This cheese spread is great on crackers!  Be sure to taste the horseradish as you add it because the strength varies by brand.  The amounts listed in the recipe are an approximation.  You’ll want to adjust the amount of horseradish based on your individual taste.

Directions:

• Melt cheese & butter in top of double boiler, stirring to blend. 
• Remove from heat, then add cream cheese & blend well. 
• Add sour cream & blend well. 
• Add horseradish.
• Chill for at least 4 hours. 

Spinach & Artichoke Dip

Ingredients:
1 can artichoke hearts
2 boxes frozen chopped spinach
Sauce:
8 oz. low fat cream cheese
2 Tbsp. mayonnaise
2 to 3 Tbsp. milk
freshly ground pepper 
salt to taste
1/3 Cup freshly grated Romano or Parmesan cheese
This dish makes a great appetizer or casserole. If you are using it as a dip, be sure to cut the artichokes up in smaller pieces before assembling the dish.

Directions:

• Thaw Spinach, (once thawed, drain and dry on a paper towel).                                                                                                                                      
• Preheat oven to 350°F.                                                                                                                                  
• Place drained artichoke hearts in greased an 8" x 10" casserole dish.                                                                                                                       
• Spread Spinach over artichokes.                                                                                                                 
• Mix sauce ingredients well.                                                                                                                                  
• Spread on spinach.                                                                                                                                                  
• Top with 1/3 cup grated Parmesan or Romano cheese.                                                                                  
• Cover and bake for 30 min. 

Mexican Dip

Ingredients:

2 C. or 1 can chopped tomatoes (drained)
1 16-oz. can black olives (finely chopped)
1 4-oz. can chopped chiles (drained)
6 green onions (finely sliced)
1 tsp. garlic salt
4 Tbsp. red wine vinegar

This dip goes really well with corn chips.

Directions:

• Mix all and chill for 2-3 hours.

Lemon Mushrooms

Ingredients:
1 lb. fresh mushrooms
2 Tbsp. extra virgin olive oil
1 lemon
2 Tbsp. water
1 1/2 tsp. Japanese soy sauce or tamari
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. whole sage, crumbled, or oregano (do not used powdered sage).
The mushrooms can be sliced for use in a salad or cut in half to be used as an appetizer.

Directions:

• Cut 6 thin slices of lemon and reserve.                                                                                                               
• Squeeze the rest of the lemon for 1 Tbsp. juice.                                                                                                  
• Cook mushrooms briefly in hot oil until coated.                                                                                                         
• Stir all of the remaining ingredients except for the lemon slices.                                                                         
• Bring mixture to a boil, then simmer on low heat for 3 minutes.                                                                                      
• Cool.  Add the lemon slices.

Baba Ghanoush

Ingredients:
1 1/2 lbs. eggplant (one large or 2 small)
3 Tbsp. Tahini (sesame) paste
3 Tbsp. fresh lemon juice
1 tsp. minced garlic
1/2 cup green onions (chopped)
3/4 cup fresh tomatoes (finely chopped)
3/4 cup fresh parsley (chopped)
freshly ground pepper to taste
salt
This is a great dish to serve on crackers or fresh pita bread wedges.

Directions:

• Make 3 or 4 slits in eggplant and bake on non-stick pan in 450 degree oven for 45 - 55 min.                             
• Turn over after 20-25 min.                                                                                                                                                         
• Let cool enough so that you can pick up the dish.                                                                                                                                                      
• Hold over the sink and peel the eggplant carefully, letting bitter juices run into sink.                                        
• Squeeze gently if needed.                                                                                                                                     
• Place pulp in food processor, along with Tahini, garlic, and lemon juice.                                                      
• Transfer to a medium bowl and add remaining ingredients.                                                                                  
• Stir well then taste for flavor.                                                                                                                               
• Add lemon juice, salt, and/or pepper as necessary.                                                                                            
• Chill for at least two hours.

Summer Sausage

Ingredients:
5 lb. lean ground beef
2-1/2 tsp mustard seed
2-1/2 tsp cracked black pepper
3 TBSP Morton Quick Salt                                                                                                                               

2 1/2 tsp garlic salt
1/2 tsp (or more) liquid smoke
This dish is meant to be prepared in advance.  It must be refrigerated for 3 days, taking it out daily to mix thoroughly.  The ground beef may be substituted with venison, moose, elk or pork. 

Directions:
Step 1

• Mix all ingredients in a large glass bowl and cover tightly.                                                                                                        
• Day 3 – Shape into 5 tightly packed rolls.                                                                                                           
• Place rolls on broiler pan so any fat can drip down into bottom, and bake in the center of the oven at 175° to 200° F. for 8 hours, or overnight.

Step 2

• After rolls have cooled, wrap in plastic wrap, then in foil.                                                                                                              
• Refrigerate or freeze. 

Nacho Cheese Dip with Salsa

Ingredients:
1 lb. Velveeta Light (cut into small chunks)
3 Tbsp. fresh cilantro, chopped
1 Cup chunky salsa
Tortilla chips, low-fat

Directions:

Pour salsa in a medium pan.                                                                                                                                        

Add Velveeta to the pan.                                                                                                                                  

Cook over low to medium heat, stirring constantly until the cheese is melted.                                                   

Add the chopped fresh cilantro and stir to mix.