Party Recipes: Hors d'oeuvres
Hors d'oeuvres, or, as we like to say, whores-de-vours, are basically just appetizers and finger foods. These are all the little snacky things you need to have out when your guests first arrive. In fact, you can throw a great party with nothing more than hors d'oeuvres and drinks. If you'd like to pass along your own hors d'oeuvre recipes to us, send them our way! We'd be happy to post them here.
Devilishly Devious Deviled EggsIngredients
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon mustard
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
- Cover causepan and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water and rinse eggs under cold running water.
- Place bacon in a large, deep skillet.
- Cook bacon over medium-high heat until evenly brown and well cooked. Crumble and set aside.
- Peel the hard-boiled eggs and cut in half lengthwise. Remove yolks to a small bowl.
- Mash egg yolks with mayonnaise, crumbled bacon, and cheese. Stir in mustard.
- Fill egg white halves with the yolk mixture and refrigerate until served.
- (Makes 24 deviled eggs)
Cheesy Disaster Movie DipIngredients
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/2 cup real mayonnaise
- 1 tablespoon chopped chives
- 2 garlic cloves, finely minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- fresh ground black pepper
- Place cottage cheese in mixing bowl.
- Break up cottage cheese with a fork and whip it with a whisk. Whip it. Whip it good. Whip it real good.
- Mix in remaining ingredients. Mix it. Mix it good. Mix it real good.
- Serve chilled as a dip for fresh raw vegetables. Great with carrots, broccoli, and cauliflower cut into small sticks or pieces.
- Refrigerate until served.
Hell Hounds in BandagesIngredients
- 32 Hillshire Farm Lit'l Smokies®
- 1 (8 ounce) can refrigerated crescent dough rolls
- Preheat oven to 375 degrees F.
- Unroll dough and separate at perforations to make 4 rectangles.
- Cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
- Wrap one strip of dough around each Lit'l Smokies® and place them on an ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown.
- (Makes 32)
Nondescript Lumps of Meat in a Strange Brown Liquid
- 1 to 1 1/2 pounds ground beef
- 3/4 cup bread crumbs
- 2 eggs
- 1/2 cup milk (preferably from a cow)
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 cups boiling water
- 3/4 cup sour cream
- Preheat oven to 350 degrees F. Lightly grease a 9x13 (approx.) inch baking dish.
- In a large bowl, combine ground beef, bread crumbs, eggs, and milk. Season with Worcestershire sauce, salt, and pepper.
- Mix well and shape into walnut-size balls. Place on baking dish.
- Bake for 30 minutes. Turn after 10 minutes so they brown on all sides, and again after another 10 minutes.
- In a saucepan combine oil, flour, 1 tablespoon salt, 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth.
- When meatballs have cooked, take out of oven and pour sauce over the top.
- Return to oven for another 20 minutes, stirring occasionally.
- Stick toothpicks in each one and serve on platter.
- (makes 6 to 8 servings)