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Results 111 - 120 of 1,280 for appetizers of the 1920s
Chop onion and parsley together, saute in butter. In blender put bouillon, sauerkraut and ham. Blend until fine on chop speed; add to onion ...
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 QUICHE
Saute onion. Beat egg. Add ... Sprinkle last cup of cheese on top. Bake at ... minutes. Can be prepared ahead of time and reheated at serving time.
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 SEAFOOD
Combine all ingredients in a food processor; blend. Chill at least two hours. Serve with raw veggies or crackers.
Mix all filling ingredients together, divide evenly and spread over tortillas, roll up, cover tightly with plastic wrap. Refrigerate until ...
Brown meats together. Pour off fat. Add remaining ingredients. Heat until cheese is melted. Let cool. Form into long roll on freezer paper. ...
118. APPETIZER PIZZAS
Brown hamburger and sausage; drain. Add other ingredients and mix well, until cheese is melted. Spread on cocktail bread, freeze on cookie ...
Serves 12-15. The salmon flavor adds an interesting ... When chilled, shape into ball and roll in chopped parsley and pecans. Serve with crackers.
120. 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 ...
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