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Results 111 - 120 of 1,280 for appetizers in the 1930s
111. APPETIZER SEAFOOD
Combine all ingredients in a food processor; blend. Chill at least two hours. Serve with raw veggies or crackers.
Mix all of the filling ingredients together thoroughly. Divide ... refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.
113. APPETIZER PUFFS
Mix well, spread thickly on Triscuit crackers. Put on cookie sheet in a 450 degree oven. Cook until puffed and lightly browned. Makes about 40.
Mix all of the filling ingredients together thoroughly. Divide ... refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.
115. APPETIZER PIZZAS
Brown hamburger and sausage; drain. ... sheets, then put in freezer container. When ready to ... at 350 degrees for 10 minutes or until brown.
Brown meats together. Pour off fat. Add remaining ingredients. Heat until cheese is melted. Let cool. Form into long roll on freezer paper. ...
117. APPETIZER QUICHE
Saute onion. Beat egg. Add milk, Bisquick, onion, 1 cup cheese. Pour into 8 inch square pan. Sprinkle last cup of cheese on top. Bake at ...
Chop onion and parsley together, saute in butter. In blender put bouillon, ... and frozen. Reheat in a 350 degree oven for about 10-15 minutes.
Mix all filling ingredients together, divide evenly and spread over tortillas, roll up, cover tightly with plastic wrap. Refrigerate until ...
Serves 12-15. The salmon flavor adds an interesting ... chopped pecans 1. In medium mixing bowl, combine cream ... pecans. Serve with crackers.
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