|The Cuisine of California|
|by Diane Rossen Worthington|
Long considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover.
1 - 10 of 149 for hot appetizers
In a food processor, finely chop onion, add cream cheese, pulse to process again. Add crab meat and quickly process for a few seconds. Dill weed and ...
Heat oven to ... cheese, parsley and hot pepper sauce until ... Spread on crackers or thinly sliced rounds of lightly toasted French bread. Makes 1 3/4 cups.
Serve hot in mugs before dinner or with snacks. One recipe makes 4 (8 oz.) mugs.
Cut hot dogs into 6 ... catsup, jelly and sugar until jelly melts. Put hot dog pieces into sauce and simmer 15 minutes. Serve in a fondue dish with toothpicks.
Thin cream cheese ... in an 8 inch Pyrex pie plate. Brown pecans in butter and pour on top. Bake at 350 degrees for 15 minutes. Serve hot with crackers.
Blend all ingredients. Bake in pie plate at 350 degrees for 10-15 minutes, until bubbly and slightly brown. Triscuits make a good dipper.
Mix together above ingredients and bake at 350 degrees for 15-20 minutes. Great with crackers.
Slice hot dogs 3/4 inch slices. Simmer all ingredients for 3 hours. Serve hot in chafing dish.
Mix all, except almonds together. Put in a pie pan. Top with almonds. Bake at 375 degrees for 15 minutes.
Combine all ingredients except nuts. Put in ovenproof dish. Sprinkle with nuts. Bake at 375 degrees for 15-20 minutes. Serves 4. (Frozen crab may be ...
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