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Cheddar Rounds
1
⁄
2 cup (125 ml) butter
2 cups (225 g) Cheddar cheese, grated
1
⁄
2 cup (125 ml) flour
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat butter and
cheese on setting 4 until mixed. Reduce speed to setting 2; add flour and sea-
sonings. Mix for 1 minute. Turn off mixer and scrape sides and bottom of bowl.
Continue mixing on setting 4 until mixture blends and leaves sides of bowl.
Shape into balls the size of large marbles and place on baking sheet. Bake 15 to
20 minutes. Serve warm or at room temperature. Makes about 48 rounds.
Parmesan Puffs
4 ounces (115 g) cream cheese
1 cup (250 ml) mayonnaise
2
⁄3
cup (150 ml) Parmesan cheese, grated
Preheat oven to 325ºF (160ºC). Using the flat beater attachment, beat cream
cheese and mayonnaise on setting 4 until mixed. Turn off mixer and scrape
sides and bottom of bowl. Add cheese and seasonings and continue to mix
on setting 6 until blended. Spoon mixture into a plastic storage bag then snip
off a corner to make a pastry bag. Fill a baking sheet with crackers then
squeeze the cheese mixture onto crackers. Bake 8 to 10 minutes until cheese
mixture is slightly browned. Best served hot. Makes 1
1
⁄2
cups (375 ml).
Classic Cheese Ball
2 8-ounce (225 g) packages cream
cheese, softened
1 8-ounce (225 g) package shredded
sharp cheddar cheese
1 tablespoon (15 ml) finely chopped
onion
Using wire whisk attachment beat cream cheese and Cheddar cheese on
medium speed until well blended. Mix in all remaining ingredients except for
pecans and place in a covered container. Refrigerate several hours or
overnight. Just before serving, shape into ball and roll in pecans. Makes 24
servings.
Hot Crab Dip
1 8-ounce (225 g) package cream
cheese, softened
1 small onion, finely chopped
5 tablespoons (75 ml) mayonnaise
Preheat oven to 350ºF (180ºC). Using flat paddle attachment, beat cream
cheese, onion, mayonnaise, crabmeat, garlic powder, salt, and pepper. On
medium speed until well blended. Spread mixture into a 1-quart (1 L) baking
dish. Bake for 20 minutes in the preheated oven. Best serve warm with bread
or crackers. Makes 16 servings.
1
⁄4 teaspoon (1.25 ml) paprika
1
⁄2 teaspoon (2.5 ml) chili powder
1
⁄8 teaspoon (.60 ml) salt
1
⁄8 teaspoon (.60 ml ) cayenne pepper
1
⁄8 teaspoon (.60 ml ) chili powder
Crackers
1 teaspoon (5 ml) Worcestershire
sauce
1 teaspoon (5 ml) lemon juice
Dash ground red pepper (optional)
Dash salt
1 cup (250 ml) chopped pecans
2 6-ounce (170 g) cans crabmeat,
drained and flaked
1
⁄4 teaspoon (1.25 ml) garlic powder
Salt and pepper to taste
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