I am always amused at people I see out when I am shopping or readers I hear from by email who want to know what I am preparing for holiday meals. Shoppers are often checking out what is in my grocery cart and inquire about what I might be having for supper. I try to keep my Stouffer’s and other frozen foods at the bottom of my cart as not to shatter my Betty Crocker-like image. I do know my way around a frozen food section.
People often ask me about what my favorite type of foods are to prepare. That is kind of like asking which child is your favorite! I love to prepare all types of food, but if I had to choose, it would probably be appetizers. In fact, I often just like to make several appetizers as a meal. When Steve and I dine out, we often just have a glass of wine with a few appetizers and call it a night. Another thing I enjoy during football season is when we tailgate at home. There are certain things I know my family expects.
The holiday season seems to be a time when we are always headed out the door to some event. If we need to take something along, appetizers are a great way to go. Today I have some of our family favorites. I hope you will give them a try. Thanks for reading.
CHRISTMAS STRAWBERRY CHEESE RING
1 pound grated sharp cheddar cheese
1 cup chopped pecans
1 cup mayonnaise
1 medium onion, grated
1 (3-ounce) package real bacon bits
1 clove garlic
1 teaspoon Tabasco
1 jar strawberry preserves
Combine all ingredients, except preserves, and mix well. Line a ring mold with plastic wrap and press the mixture in the mold; refrigerate. Place the cheese ring on a serving platter and fill the center and drizzle the strawberry preserves on top. Serve with your favorite cracker. (We like Ritz.)
• I recently ran across a jar of Jalapeno Strawberry Preserves and used them. It was delicious!
STEVEN’S MEATBALLS
6 slices of bread
2 teaspoon salt
2 packages Lipton onion soup mix
2 eggs
1½ cups milk
3 pounds ground beef
2 cans beef consomme’
In a large bowl, tear bread into pieces and pour milk over and soak until milk is absorbed. Gradually work in ground beef, onion soup mix, salt and eggs. Mix well and shape into balls. Roll in flour and brown in oil or shortening on top of the stove. Drain and place in a long casserole dish. Pour cans of consomme’ over the meatballs and bake at 350 degrees for 30 minutes.
• These can be made in advance and frozen after frying. Just thaw out and add consomme’ before baking.
ARTICHOKE FRENCH BREAD APPETIZER
1 (pound) loaf unsliced French bread
¼ cup butter
3 cloves minced garlic
2 teaspoons sesame seeds
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup shredded Monterey Jack
1 cup shredded Parmesan cheese
1 cup sour cream
½ cup grated cheddar cheese
Cut bread in half lengthwise and scoop out the center of each half, leaving a 1-inch shell; set aside. Crumble removed bread and save. Melt butter and add garlic and sesame seed to brown. Stir in artichoke hearts, Monterey Jack, Parmesan cheese, reserved bread crumbs and sour cream. Spoon mixture evenly into shells and sprinkle with Cheddar cheese. Place each half on baking sheet and bake at 350 degrees for 20-25 minutes; cut into slices and serve.
