Make Recipe #387518 for the dough.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
I also have a separate recipe posted on RecipeZaar for Schmaltz
Preheat oven to 350 degrees.
Mix together all meatball ingredients and roll into balls.
Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes.
Meanwhile mix together all sauce ingredients in large pan on top of stove.
Simmer 15 minutes.
Once meatballs are baked add to sauce and mix well.
Simmer 15 minutes.
I like to simmer the meatballs and sauce in my crockpot.
ith Russian dressing \"Russian Dressing\" Recipe #211647 , cover with second slice
Mix all ingredients together.\tPlace in a 1 1/2 - 2 quart baking dish.
Bake uncovered at 350\u00b0 for 20 minutes.
Serve on cocktail bread.
Heat oven to 400\u00b0F.
Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.).
Bake about 15 minutes or until bubbly around edge.
Garnish with chives and radishes.
Serve hot with pretzel crackers or cocktail bread.
Heat oven to 450\u00b0.
Mix
baking mix, milk and oil until soft dough forms.
Press
into ungreased 9 x 13-inch pan.
Top with sauerkraut and
corned
beef.
Mix mayonnaise, relish and catsup. Spread over corned beef.
Sprinkle with cheese.
Bake until cheese is bubbly and
crust is golden brown, about 12 to 15 minutes.
Cut into 2-inch squares.
Makes 24 appetizers.
Mix together and place in pie plate.
Bake at 350\u00b0 until cheese melts and dish is hot throughout, 25 to 35 minutes.
Serve hot with party rye bread or rye crackers.
Put thin slices of corned beef, sauerkraut and Swiss cheese between slices of cocktail rye bread.
Brush the outside of these tiny sandwiches with melted butter and toast on a griddle until lightly browned on both sides and the cheese is melted and serve piping hot.
Mix cream cheese, 1 c. Swiss cheese, dressing and corned beef. Spread in pie plate.
Top with sauerkraut and remaining swiss cheese.
Can be refrigerated up to 24 hours.
Bake 15-20 minutes at 400 degrees.
Serve hot with pretzel crackers or cocktail bread.
Mix together ingredients for dip.
Hollow out loaf of round rye bread.
Fill it with creamed mixture.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Serve with rye bread chunks, crackers or other bread of your choice.
HE SHRIMP!
b) This recipe was submitted for the RSC
br>Serve warm.
This appetizer can be made ahead and