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Call readers serve up some tasty hors d'oeuvres


December 05, 2012 - Readers submitted more than 230 recipes for the Call's 2012 Home for the Holidays Recipe Contest.

Besides the winning recipes recently featured in the Mail Call, the Call is publishing many of the entries online, including these for hors d'oeuvres:

Radish Tart

1 cup flour (sifted)

1 stick unsalted butter, cold

4 egg yolks

1 cup skim milk, divided

1⁄4 teaspoon salt

1 cup shredded cheddar cheese

1⁄2 cup shredded gouda cheese

1 bunch of radishes, sliced for topping

Preheat oven to 425 degrees. Combine flour, salt. Cut in the cold butter until small coarse particles. Stir in 1⁄2 cup of the cheddar cheese. Add 1⁄4 cup milk. Mix together. Flour fingers. Press dough into a 9-inch round pan. Poke with fork. Bake 10 to 12 minutes. Cool on wire rack. Lower oven temperature to 325 degrees. Add rest of ingredients. Slice radishes and arrange neatly on top. Bake 20 to 25 minutes.

Wonderful for brunch with a salad and fruit.

Elyse Korwel

Affton

Sausage Rolls

3 crescent rolls

2 pounds mild sausage

1 tall can mushrooms, chopped

2 8-ounce cream cheese

dry onion flakes

Sprinkle sausage with onion flakes and brown, drain; add cream cheese and mushrooms. Cool slightly. Roll out crescent rolls — 2 triangles — per roll. Place an amount of sausage in and roll up place seam side down. Bake 350 degrees for 10 to 15 minutes or until golden brown.

This is a crowd-pleaser during the holidays. We make a double batch. Mmm, enjoy. Easy and delicious, this is Dan's favorite recipe.

Melissa Melchior

Arnold

Gringo Meatballs

1 jar of medium salsa (any brand)

1⁄2 cup of honey

1 teaspoon ginger

3 tablespoon soy sauce

3 pounds precooked meatballs

Heat honey for 1⁄2 minute in microwave; add ginger, soy sauce and whisk together. Pour mixture into large bowl, add salsa and whisk again. Pour mixture over meatballs in crock pot.

Loretta S. Buettner

Arnold

Mini Pizzas

1 8-ounce can pizza sauce

3 10-inch packages refrigerated biscuits

salad oil

3⁄4 pound Mozzarella cheese

Toppings: cooked hamburger, sausage or pepperoni

Separate biscuits and place on a baking sheet dusted with flour.

Dust with flour a custard cup and flatten each biscuit in center to form a 3 1⁄2-inch circle. Leave a rim. Brush biscuits lightly with oil. Pour a tablespoon of sauce in each biscuit and top with meat items and cheese.

Bake at 400 degrees for 10 to 15 minutes.

Makes 30 pizzas.

Betty Collins

south county

Sweet Potato Fries with Mayo-Chutney Dip

Ingredients:

2 tablespoon beaten egg

1 tablespoon water

1⁄3 cup dry bread crumbs

2 tablespoon grated Parmesan cheese

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon pepper

1 large sweet potato (14 ounces), peeled

2 teaspoon olive oil

Mango Chutney Mayonnaise Dip:

1⁄4 cup mayonnaise

2 tablespoon mango chutney

1⁄4 teaspoon curry powder

dash salt

2 teaspoon minced fresh parsley

Yield: 2 servings

In a shallow bowl, whisk egg and water. In a resealable plastic bag, combine the bread crumbs, cheese, cayenne and pepper. Cut sweet potato into 1⁄4-inch strips. Add to egg mixture, a few at a time and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.

Arrange potato stirps in a single layer on a baking sheet coated with cooking spray; drizzle with oil. Bake at 450 degrees for 25 to 30 minutes or until golden brown and crisp, turning occasionally.

In a small bowl, combine the mayonnaise, chutney, curry powder and salt. Sprinkle parsley over fries. Serve with Mango Chutney Mayonnaise Dip.

Sweet Potato Fries have really become popular. A lot of restaurants are serving them for their side dish. My mom gave me a cookbook a couple of years ago that had a recipe to make them myself. I found that the fries make a delicious and festive party appetizer served with a Mango Chutney Mayonnaise Dip for the Thanksgiving and Christmas Holiday Season.

Lisa Rapp

Oakville

Aunt Anna's Meatballs

3 pounds ground beef

2 cups oatmeal

2 eggs

1 12-ounce can evaporated milk

1 onion, chopped

1⁄2 teaspoon garlic powder

2 teaspoon salt

1⁄2 teaspoon pepper

2 teaspoon chili powder

Sauce:

4 cups ketchup

3 cups brown sugar

4 tablespoon worcestershire sauce

1 teaspoon garlic powder

1 cup onion, chopped

Mix meatball mixture. Shape into balls. Combine sauce mixture and pour over meatballs. Bake at 350 degrees for 1 hour. Bake in single layer in a 13-inch-by-9-inch baking pan.

Marilyn Ahrens

Oakville

Garlic Cheese Roll-ups

loaf of thin sliced sandwich bread

shredded sharp Cheddar cheese

stick margarine/butter

garlic salt

Take bread and cut off all crusts. Roll bread flat with rolling pin. Take shredded Cheddar cheese and roll up diagonally in center of slice of bread. Put small amount of butter under tip of bread to hold in place. Brush all with melted margarine and sprinkle with garlic salt. Bake at 375 degrees for 15 to 20 minutes until bread starts to look slightly browned on edges. Serve hot.

Laurie M. Kroepel

Oakville

Cheese Puffs

2 cups grated Cheddar cheese

1 cup flour

1 teaspoon paprika

dash of pepper

1⁄2 teaspoon salt

1⁄2 cup oleo

small bottle drained olives

Mix all ingredients except olives. When dough holds together, mold dough around each olive. Freeze. When frozen, place in 400-degree oven for 15 minutes.

Laurie M. Kroepel

Oakville

Potato Skins

8 to 10 brown potatoes

1 lb. ground beef

1⁄4 cup chopped onion

1⁄4 teaspoon garlic salt

1 pkg. beef onion soup mix

cheese slices

Wash taters and lightly coat with butter

Bake for 1 hour at 375 degrees

Cut in half and let cool completely

Scoop out middle.

Brown ground beef and onion.

Mix meat and onion with garlic salt, a smidge of water and packet of beef onion soup mix.

Fill taters with mixture, put cheese on top. Bake 5 to 10 minutes at 350 degrees.

These get grabbed up like they are going out of style. Great appetizer for the game, too.

Laury Woodruff

Oakville

Dr. Oz's 7-Layer Fat-Fighting Dip

Ingredients:

3 medium ripe avocados, mashed and mixed with 2 tablespoon lemon juice.

1 1⁄2 cups Greek yogurt mixed with 1 package taco seasoning mix

1 can black beans

3 medium diced tomatoes or 1 container cherry tomatoes (best)

1 head shredded lettuce

1 can sliced black olives and 1 jar green olives sliced

8 ounces shredded Cheddar or Mexican blend cheese.

Make in a 13-inch-by-9-inch glass dish or several small containers to share. Add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick or banana pepper (sliced) with each whole grain chip to cut your calories in half.

If you keep this dip over a day, drain off excess liquid. It can last several days. Delicious.

The original recipe calls for lettuce first, but by putting it after the tomatoes it does make the lettuce soggy. Enjoy. I make this and share it with friends.

Rita Oberkfell

Concord

Rye Bread Pizzas

1 1-pound pork sausage (hot or mild)

2 tablespoon catsup

1⁄2 teaspoon oregano or Italian seasoning

1 teaspoon Worcestershire sauce

1⁄2 teaspoon garlic salt

2 loaves party rye bread

1 pound Velveeta cheese

Fry sausage and drain. Melt Velveeta cheese in top of a double boiler, then add drained sausage and stir in the rest of the ingredients.

Spread mixture on rye bread slices. Bake at 375 degrees for 5 minutes.

If frozen, bake at 375 degrees for 15 minutes.

These little treats never last long, everyone likes them. They are great to serve at home or take to a holiday party in containers.

Frances Ettling

Concord

Hot Crab Dip

2 (8-ounce) cream cheese, softened

4 tablespoon mayonnaise

2 cups shredded Cheddar cheese

2 (6-ounce) cans crabmeat

1 1⁄2 tablespoon fresh lemon juice

2 teaspoon hot sauce

2 tablespoon Worcestershire sauce

paprika, for garnish

Preheat oven to 350 degrees.

In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9-inch-by-13-inch baking dish. Garnish with paprika.

Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.

This delicious crab dip can be served as an appetizer with garlic or onion crackers

Kathy Bauer

Oakville

Maple Glazed Frankies

1 tablespoon butter, sliced

1 tablespoon soy sauce

1⁄4 cup maple syrup

14 ounces package cocktail wieners

In a saucepan over medium low heat, stir together butter, soy sauce and maple syrup until slightly thickened. Add wieners and heat through.

Makes about 3 1⁄2 dozen.

This appetizer is always a big hit with any age group.

Patti Kappel

Oakville

Pumpkin Fluff Dip

1 16-ounce container frozen whipped topping, thawed

1 5-ounce package instant vanilla pudding mix

1 15-ounce can solid pack pumpkin

1 teaspoon pumpkin pie spice

Mix all ingredients together and serve with graham crackers or salted pretzels. This dip is especially fun if you buy a small pie pumpkin, scoop out the inside and put the dip in the pumpkin to serve. So addicting.

Patti Kappel

Oakville

Cheese Stuffed Mushrooms

24 whole mushrooms (clean and remove stems)

1⁄4 cup butter

1⁄4 cup green onions, chopped fine

1⁄2 cup dry bread crumbs

1⁄4 cup grated Parmesan cheese

1⁄4 teaspoon pepper

1⁄2 teaspoon salt

1⁄2 teaspoon dry basil

2 tablespoon parsley

1 clove garlic, finely chopped

Put butter in medium skillet and add finely chopped mushroom stems and chopped green onions and garlic. Saute till tender, about 5 minutes. Remove from heat and add remaining ingredients. Fill mushroom caps with mixture.

Place in greased baking dish, stuffing up and bake in oven at 350 degrees for 15 minutes.

Betty Martens

south county

New Orleans Dip

3 slices bacon

2 onions, chopped small

1 clove garlic, minced

5 jumbo shrimp, peeled and deveined

1 large tomato, peeled and chopped

3 1⁄2 cups Monterey Jack cheese, shredded

5 drops hot sauce

1⁄4 teaspoon cayenne pepper

1⁄8 teaspoon black pepper

Tortilla Chips

Cook bacon until crisp and drain on paper towel.

Saute onion and garlic in bacon drippings. Drain on paper towels.

Coarsely chop shrimp.

Combine all ingredients except chips in slow cooker. Cover and cook on low for 1 hour or until cheese melts. Thin with milk if too thick. Serve with chips.

Yummy.

Deborah Jones

Wright City

Bacon-Wrapped Water Chestnuts

2 cans whole water chestnuts, drained

1 1⁄2 pounds bacon, uncooked

Sauce:

1⁄2 cup brown sugar

1 cup ketchup

1⁄2 cup sugar

Wrap 1⁄2 piece (uncooked) bacon around each chestnut. Secure with toothpick and place in a pan. A foil pan works well, as it makes clean up easy; otherwise, line a pan with foil or you'll be scrubbing for a good while during cleanup. Bake at 350 for 45 minutes to 1 hour.

Now mix the sauce ingredients and pour over the baked bacon wrapped chestnuts. Continue baking for 30 minutes. Remove from pan and enjoy.

I make sure to keep these ingredients on hand, especially during the holidays. I always make a double batch. They're super easy to make and the first thing to go at a party. They're even good once they've cooled off.

Catherine Fritz

Waterloo, Ill.

Zesty Salsa Cheese Dip

1 1⁄4 cup homemade salsa (or Tostitos brand salsa)

1 pound Velveeta cheese (or 2 8-ounce cream cheese softened)

Melt cheese, stir in the prepared salsa and mix well. Serve with favorite chips or veggies.

Homemade Salsa is so easy to make with Mrs. Wages Create Salsa Mix.

6 pounds tomatoes (or 6-14.5-ounce cans petite diced tomatoes)

1⁄2 cup white vinegar (5 percent acidity)

1 4-ounce. pouch Mrs. Wages Salsa Mix (available at Wal-Mart)

Directions are on package of Mrs. Wages pouch.

Mix ingredients in large pot and bring to a boil. Simmer 10 minutes. Salsa is ready. Makes 5 pints. You can put into jars to can or put in containers and freeze. It is delicious both ways. Once you eat homemade salsa you will love it. I've used fresh tomatoes and also can tomatoes to make salsa.

I have also made the dip with Tostitos salsa and we enjoy it too.

Mary Massey

Waterloo, Ill.


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