Citrus County
Airboat Alliance
CLASSIFIED ADS
APPETIZERS & SNACKS
Bar Cheese Spread from Lynda Kirkpatrick
Spinach Pie from Russ & Tina Pleacher
Baked Vidalia Onion Dip from Judith Bearce
Corn Fritters from Joan Bailey
Creamy Crab & Artichoke Dip from Judith Bearce
Mini Quiches from Judith Bearce
Sweet & Sour Meatballs from Joan Bailey
BAR CHEESE SPREAD
- 1 lb. Velveeta cheese, melted
- 1 c. mayonnaise
- 5 drops Tabasco sauce
- 1 (4-
oz.) can chopped green chilies - 1 (5-
oz.) jar horseradish - 1 clove garlic, minced
Mix all ingredients together well. Pour into airtight container. Spread on your favorite cracker and enjoy.
Lynda Kirkpatrick
SPINACH PIE
2 pkgs. munster cheese (sliced)
1 10 oz. box frozed chopped spinach, thawed
1 egg
1/2 c. grated parmesan cheese
1 c. ricotta cheese
salt, pepper and garlic powder to taste
Squeeze liquid from spinach, add parmesan cheese, ricotta cheese, egg, salt, pepper and garlic powder. In a 9 inch pie pan layer 1 pkg. of munster cheese. Add spinach mixture. Line top with other pkg. of munster cheese. Bake @ 425 degrees for about 30 to 40 minutes. Let cool or eat warm.
Russ & Tina Pleacher
BAKED VIDALIA ONION DIP
- Melt 2 tbs.butter in skillet
- add 3 large vidalia onions-
chopped - saute 10 min
- STIR TOGETHER
- 2cups shredded swiss cheese
- 2 cups mayo
- 1 (8oz.) can chopped water chestnuts
- 1/4 cup dry white wine
- 1/2 tsp.hot sauce
- STIR IN ONION
- Place in lighly greased 2 quart baking dish
- bake in oven at 375 for 25 minutes
Judith Bearce
CORN FRITTERS
Serves 4
Comment: I serve these with honey or apple sauce
1 egg, beaten
½ c. milk
2 c. cut fresh corn
1 ½ c. sifted all-
2 tsp. Baking powder
1 tsp. Salt
dash of pepper
1 T. melted bacon fat
oil or fat for deep frying
Mix egg, milk, and corn. Sift dry ingredients together and add to corn mixture. Add bacon fat and beat until well blended. Drop by tablespoons into hot deep fat fryer preheated to 375 degrees on frying thermometer. Cook until golden brown. Drain on absorbent paper and serve hot.
Joan Bailey
CREAMY CRAB AND ARTICHOKE DIP
- 1 8 oz. package imitation crab meat shredded
- 1 8 oz. cream cheese-
room temperature - 1 cup mayo
- 1/3 cup chopped onion
- 1 large can artichoke hearts, drained and chopped
- 3/4 cup parmesan cheese
Pre-
Judith Bearce
MINI QUICHES
2 packages filo cups
MIX-
3/4 cups grated parmesan
2 tbs.milk
2 tbs. flour
1/2 cup chopped,thawed and drained spinach
1/2 tsp.oregano
1/2 tsp.thyme
dash salt and pepper
Stir in 2 beaten eggs
Drop by teaspoon into cups
BAKE AT 325 for 16 minutes
Judith Bearce
SWEET & SOUR MEATBALLS
Prep time:
Serves 10
Comment: Great for the holidays and as a party food
2/3 c. fine dry bread crumbs
2 tsp. Salt
¼ tsp. Pepper
1 T. instant minced onion
1 ¾ c. water
3 lbs. Beef chuck, ground
3 eggs, beaten
vegetable oil
2 cans (8 ¾ oz) beef gravy
1/3 c. vinegar
1/3 c. packed brown sugar
1 T. soy sauce
1 pickled red pepper, cut up (optional)
10 tiny pickled onions (optional)
parsley (optional)
Add bread crumbs, salt, pepper, and minced onion to 1 c. water, let stand for a few minutes. Then add to beef with eggs and mix well. Shape into 30 balls and brown in a small amount of oil in skillet. Drain off oil, then add gravy, ¾ c. water, vinegar, and brown sugar. Cover and simmer about 35 minutes. Add soy sauce, red pepper, and pickled onions. Heat. Sprinkle with parsley.
Joan Bailey
Family-
Citrus County Airboat Alliance
P.O. Box 194, Inverness, FL 34453
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