Bacon  and  Broccoli  Cheese  Ball

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

  1 cup (4 ounces) finely shredded cheddar cheese

1/2 teaspoon pepper

1 cup finely chopped broccoli florets

6 bacon strips, cooked and crumbled

Assorted crackers

 

 


DIRECTIONS:

 

In a bowl, beat cream cheese, cheddar cheese and pepper until blended.

Stir in broccoli.

 

Shape into a ball and roll in bacon.

 

Cover and refrigerate.

 

Remove from the refrigerator 15 minutes before serving.

 

Serve with crackers.


 

Serves 2 1/2 cups

 

 

 

 

 

Shrimp  Spread

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1 1/2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

dash white pepper

1 can (6 ounces) small shrimp, rinsed and drained

1 tablespoon finely chopped onion

Assorted crackers

 

 

 

DIRECTIONS:

 

In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce,

salt and pepper until smooth.

Fold in the shrimp and onion.

 

Refrigerate until serving.

 

Serve with crackers.

 

 

Serves 1 1/2 cups

 

 

 

 

 

Beef  and  Poppy  Seed  Squares

 

 

 

 

INGREDIENTS:
 

1 pound ground beef

1 1/2 cups finely chopped fresh mushrooms

1 medium onion, finely chopped

1 can (10 3/4 ounces) condensed cream of celery soup, or mushroom soup, undiluted

1 tablespoon prepared horseradish

1 teaspoon salt

1/2 teaspoon pepper

 

 

CRUST

 

3 cups all-purpose flour

2 tablespoons poppy seeds

3/4 teaspoon baking powder

3/4 teaspoon salt

1 cup vegetable shortening

1/2 cup cold water

 

 

 

DIRECTIONS:

 

Preheat oven to 425 degrees.

 

In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink.

Add the soup, horseradish, salt and pepper.

Remove from the heat; set aside.

 

In a large bowl, combine the flour, poppy seeds, baking powder and salt.

Cut in shortening until the mixture resembles coarse crumbs.

Gradually add water, tossing with a fork until a ball forms.

 

Divide dough in half.

Roll out one portion into a 15 inch x 10 inch rectangle.

Transfer to an ungreased 15 inch x 10 inch x 1 inch baking pan.

 

Spoon meat mixture over dough.

 

Roll out the remaining dough into 15 inch x 10 inch rectangle; place over filling.

 

Bake for 25 minutes or until golden brown.

 

Cut into small squares.

 

 

Serves 10 dozen appetizers

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond