Bah! All of these recipes are too much work! You wants something easy, cheap and kick-ass delicious?
3 Bags frozen meatballs (about 90 or so)
1 or 2 bottles Buffalo Wing sauce
A bunch of dried onion flakes
Combine all in a crockpot. Simmer for 6-8 hours (or do them all in a 5 quart pot on the stove for 45 minutes or so). Voila! Buffalo style meatballs ala Max! Have a bowl of ranch and/or bleu cheese dressings nearby for dipping and sit back as people ask you how the heck you made those things!
Oddly enough, one of the few ways to make chicken livers edible.
Take one can whole water chestnuts (about $1.29)
about 1/2 lb chicken livers ($0.99 a lb at my supermarket)
toothpicks ($1.29 for a box of 250, IIRC)
About half a package of bacon ($3.99 for the good stuff at my supermarket)
Cut the bacon in half, so you have bacon strips about 4-5 inches long
Take a waterchestnut, wrap it with a chicken liver, then a half slice of bacon. Use tooth pick to hold together, and place it on cookie sheet.
Once the cookie sheet is filled, bake in the over for about 20 minutes at 350 F.
Serve. Impressive looking, and very easy. It’s best if you can serve them hot, of course, or reheat before serving.
If you’re willing to do a little work (as if cooking could be considred work), try fried wontons.
combine
1 lb pork sausage
1/3 c water chestnuts (finely chopped)
2 green onionis, finely chopped
1 tbsp soy
1/2 tsp fresh ginger (minced)
1 clove fresh garlic (minced)
a few shakes of salt and pepper
(my recipe calls for 2tsp dry sherry but I never use it)
mix well
in a seperate bowl beat
1 egg
Will also need
1 pkg won ton wrappers
Take a wrapper, put in about 1 tsp of the mixture. Moisten the edge of the wrapper with egg and fold over, sealing the ends.
Drop in hot oil until brown, flipping once. (It doesn’t hurt to peak at the side cooking to see if it’s brown enough.
You can get a pretty good commercial plum sauce or if you want, make your own (you can probably find a recipe on line).
The only thing is, you’ll have to do this not too long before you leave. They’re good at room temp, but only last a few hours.
Or, if you want something easier, but not quite so good,
My wife’s famous bacon wraps.
Get a can of water chestnut, sliced.
Wrap each one with 1/4 slice of bacon and pierce with toothpick.
Baby Reuben Sammiches. Just like the big ones, but use that small little rye bread.
You can grill them an hour ahead of time, then just pop them into her oven (cover with foil) and they’ll pop right back to life. Fan-fucking-tastic.
My wife, who once moonlighted as a personal chef, made some kickass appetizers once upon a time, very easily. She got one of those culinary hypodermics and used it to inject whipped cream cheese into snow peas. Tasty! And a real surprise when you bit into one.
I’ve been making a raw veggie tray that’s been really popular lately.
It’s just raw veggies, but the presentation uses a small purple cabbage for a dip bowl which is surrounded by variously colored bell peppers for the veggie holders. Use unusual veggies such as jicima and grape tomatos, and cut the usual veggies in unusual shapes such as oblong/oval carrot slices rather than sticks, etc. Fill in all the empty spaces with exotic lettuces and any of the extra veggies.
This looks so good!
Everyone likes this and it really is striking looking. One lady removed her floral centerpiece from the dinner table and placed the veggie tray in its spot. When I took it to my daughter’s third grade classs, the kids asked for the ‘recipe’ and two of the moms wanted the leftovers!
Note- I usually can’t find small purple cabbages, but large ones peel down to small ones without loss of color.
Well, I’ve got two choices for you; they’re slightly involved, but really really tasty. And both involve cocktail rye bread (mini rye bread slices)!
Polish Mistakes (I didn’t make up the name, so please don’t anyone take offense - one of my mom’s neighbors gave her this recipe, and it’s VERY tasty.)
1 lb. ground beef
1 lb. pork sausage
1 lb. Velveeta
1 T. worcestershire sauce
1 T. oregano
1 t. garlic powder
3-4 loaves party rye
Brown the meats separately and drain well. Mix meats and add cheese and other ingredients, melting over low heat (or in microwave). Cover pan to make cheese melt faster. Stir occasionally. Spread on rye bread. Bake at 325 degrees for 4-5 minutes. If desired, before baking, quick freeze and store in freezer bags. Bake for 8 minutes if frozen.
Rueben Dip
1 lb corned beef; chopped
4 c cheddar cheese; shredded
4 c swiss cheese; shredded
2 c sauerkraut ( 14 oz.) -drained
1 c Hellman’s Mayonaise (we use Miracle Whip instead-it’s tangy-er)
Mix together and bake at 350 degrees until bubbly (about 15 - 20
minutes). You may need to add more mayo/Miracle Whip to moisten to aid mixing.
Serve with Party Rye
note: 1 lb = 4 cups shredded cheese
Makes a lot. This recipe can be halved easily. So popular at local get-togethers people start emailing my boyfriend (it’s his recipe) to bring it a week or two in advance.
1 large pot Greek-style yoghurt.
1 cucumber
1-2 tsp white wine vinegar
1-2 tbsp olive oil
Crushed garlic to taste
Grate the cucumber then squeeze most of the water out of it.
Put the cucumber, crushed garlic, and the yoghurt in a mixing bowl and mix.
Add the white wine vinegar and stir in.
Drizzle in the olive oil while stirring.
You can eat this immediately or leave in in the fridge overnight.
Devils on horseback
Prunes
Bacon
Cocktail sticks
Wrap each prune in bacon, fix with cocktail stick and cook under the grill. Serve hot.
I really wanted to make that sundried tomato cheesecake, but I didn’t have enough time before the party to do grocery-shopping and baking. I went to a comic book convention for most of the day, so I had priorities and stuck to them.
In the end, I just brought a tray of dolmas (rolled, stuffed grape leaves) from a good local Greek restaurant, and also made my famous chili con queso dip, brought with a bag of Tostitos Scoops. That dip was a huge hit at our last Superbowl party, and everyone just goes crazy for it. The co-workers loved it last night, too (although the dolmas didn’t go as fast as I thought they might). It ended up saving me time, but I fully intend to try everyone’s posted recipes in the near future. I thank everyone for their input, and since I love snacky-foods, I will DEFINITELY give these a try.
