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Results 11 - 20 of 270 for hors d oeuvres
Brown cut up brats, drain fat, add beer. Cover and simmer 10 minutes. Combine brown sugar and cornstarch. Blend in vinegar, mustard, and ...
Cut filo lengthwise in 2 inch strips. Six to a sheet. Butter one strip, lay another on top and butter again. Put 1 teaspoon filling in ...
Melt cheese in double boiler. Mix in sausage and Bisquick. Form into balls the size of walnuts. Bake 15 minutes at 350°F. These freeze ...
Wash cucumbers and score with a fork. Slice in 1/8-inch slices. Combine cream cheese, milk, dill weed and bacon. Blend well. Make into ...
Mix honey and Heinz 57 sauce together in saucepan on low heat. Cut bacon strips in 1/2 and trim excess fat. Wrap around water chestnuts. ...
Combine ingredients, mix until well blended. Shape into small walnut size balls. Place on broiler type pan (to drain off fat from sausage). ...
Marinate drained artichoke bottoms in dressing overnight. Drain and place artichoke bottoms in baking dish. Fill each with thawed souffl. ...
Brown ground beef and sausage, drain off any fat. Add garlic salt and oregano, then cubes of cheese a little at a time and stir in until ...
Mix oil and powdered salad mix, bring to a boil. Pour over crackers. Put onto cookie sheet in 200°F oven for 20 minutes. Stir ...
Heat oven to 325 degrees. Mix together all ingredients except Parmesan cheese and butter. Place in greased 1 quart casserole. Top with ...
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