Phyllis Schurz
February is when the Super Bowl is played. I love the Super Bowl and the party that goes with it. I have never watched a game but love the appetizers. If you’re tired of the same crackers and cheese and bowl of nuts, try one of these.
The Olive Nut Spread is a strange combination of ingredients, but when I take it to a party, I always come home with an empty bowl. Serve it with any cocktail cracker.
Olive Nut Spread
8 ounces cream cheese
1/2 cup mayonnaise
1/2 cup chopped pecans
1 tablespoon olive juice
1 cup green olives with pimento, chopped
1/4 cup black olives (optional)
Mix all together and refrigerate for a couple of hours and serve with crackers.
I stole this recipe from an old bridge buddy years ago. I try to only steal from the best.
Fiesta Bites
10 ounces mild Ro-Tel tomatoes (drained)
4 ounces chopped green chili
1 cup mayonnaise
1/2 cup whipped cream cheese
3 ounces bacon, fried crisp and crumbled
1/4 cup Parmesan cheese, grated
4 ounces shredded Mexican cheese
2 teaspoons dry ranch dressing mix
1 teaspoon chili powder
2 tablespoons minced fresh cilantro (optional)
3 boxes mini fillo shells (Athens)
Blend the first 10 ingredients together, making sure you drain the Ro-Tel tomatoes well. Place fillo shells on a cookie sheet (45 shells) and fill with the cheese mixture, about a teaspoon per shell. Bake for 20 minutes in a 375°F oven.
Sausage Stuffed Mushrooms
48 fresh mushrooms
1 pound sweet Italian sausage
8 ounces cream cheese
2 tablespoons fresh chopped parsley
2 tablespoons dry bread crumbs
1 tablespoon lemon juice
1/4 cup Parmesan cheese, grated
Remove the stems and save for other uses. Place mushroom caps on a foil-lined baking sheet.
Brown the sausage, crumble, drain, and cool. Combine with remaining ingredients and fill the mushrooms. Bake at 400°F for 15 minutes.
Recipes from Food Is Love cookbook.