Recipe Exchange

Here's a few good appetizer recipes. Club members are welcomed to send anything they wanted to be included on this page. The recipe can be for people or pets. Just make sure you specify which species it is for when you send to me!! Send recipes here.

Submitted by Cathy Ochs-Cline:

Artichoke Cheese Appetizer

1 can of artichoke hearts (not marinated) -- coarsely chopped

1 cup mayo

1 cup shredded mozzerella cheese

1 cup grated parmesean cheese

about 2 cloves garlic finely minced

Mix all together - put into a 1 qt baking dish - garnish top with chopped chives - bake at 325 degrees for about 25 minutes until bubbly and golden on top. Serve with sturdy crackers.

Submitted by Cathy Ochs-Cline:

Appetizer Cheese Puffs

1 cup shredded Gruyere, smoked cheddar, Swiss, or colby cheese

1 3oz package cream cheese with chives, cubed

1/4 cup butter or margarine

1/4 cup snipped parsley

1 tsp poppy seed

2 egg whites

24-30 1-inch cubes French bread

In a saucepan combine shredded cheese, cream cheese, butter or margarine, parsley, and poppy seed. Cook and stir over low heat till cheese melts. Remove from heat.

In a small bowl beat egg whites until stiff peaks form. Fold cheese mixture into beaten egg whites. Line a baking sheet with waxed paper. Using a long-tined fork or skewer, dip bread cubes into cheese mixture, gently scraping off excess. Place coated bread cubes on prepared baking sheet.

Freeze, uncovered 30 to 60 minutes or till firm. Transfer to a freezer container: Seal, label, and freeze.

To serve, place FROZEN bread cubes on a lightly greased baking sheet. Bake, uncovered, in a 425 degree oven for 10 to 12 minutes or till golden brown. Serve warm.

Submitted by Cathy Ochs-Cline:

Black Bean Tortilla Roll-ups

1 8oz. pack cream cheese

1 cup sour cream

1 cup shredded Monterey Jack cheese

1/4 C chopped, drained green olives

1/4 C chopped red onion

1/2t seasoned salt 1/8t garlic salt

1 15oz. can black beans, drained

5 flour tortillas

Beat cream cheese and sour cream in medium bowl until well blended. Stir in cheese, olives, onion, salt and garlic powder. Cover and refrigerate 2 hours. Place beans in food processor or blender; process until smooth. Spread each tortilla with thin layer of beans. Spread thin layer of cream cheese mixture over beans. Roll up tortillas tightly. Wrap in plastic wrap and refrigerate until chilled. Cut tortillas into 3/4 inch slices. Serve with salsa.

Submitted by Debbie Moore
Small Cocktail Quiche

3 eggs
1 lb. small curd cottage cheese
3 Tbs sour cream
4 oz. grated sharp cheddar cheese
1-2 oz. shredded parmesan
1/2 cup bisquick
4 Tbs melted butter
Dash of red pepper or any spice you like (I added oregano, basil, &
garlic powder)

Combine ingredients in a large bowl. Blend until mixed (will still be
lumpy because of the cottage cheese). Spray miniature muffin tins
LIBERALLY with vegetable spray. Fill each cup 7/8 full with the cheese
mixture. Bake in preheated oven at 375 for 25-30 minutes. Cool in pans
5 minutes before removing. May be frozen - Reheat for 10 minutes before
serving.

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