Recipies

Crabmeat Mornay

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This hot appetizer is now very popular throughout the U.S. The only difficult step is picking through the processed crabmeat to insure that small pieces of shell are not present. Note that your selection of crackers should be a plain flavor so as not to overcome the delicate taste of the creamy crabmeat and Swiss cheese.

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Crabmeat Party Muffins

Written by John Keife

We always looked forward to Linda's 'world famous' crabmeat muffins. Delicious served hot with a nice luncheon salad.

Created by: Linda King

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Cocktail Party Drumettes

Written by John Keife

This recipe preceded the nation-wide popularity of Buffalo Wings. The combined crispiness of the fried wing and baking of the delicious coating provides a salty-sweet taste with crispy, tender bite. I promise you will enjoy.

Created by: Missy Keife

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Chex Patio Mix

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If spending hours over a stove or chopping does not interest you then this simple appetizer is always a hit at cocktail parties. The salty and crunchy tastes goes so well with your favorite refreshments.

Cheese Circles

Written by John Keife

An old family recipe that uses simple ingredients to yield a crispy, cheesy appetizer. For those looking for recipes that allow some help from the children, this might just 'fit the bill'! Thank you Vida.

Created by: Vida Babers

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Baked Brie Cheese I

Written by MIssy K.

This is a good representation of New Orleans’ Palace Café’s delicious appetizer

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Artichoke Dip I

Written by John K.

This is about as simple as it gets. Works well when unexpected neighbors drop by for a late afternoon cocktail. Be sure to keep several cans of artichokes on hand because you'll find many great recipes that include artichoke hearts.

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Broccoli Dip

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Popular, tasty dip even for non-broccoli diners. . .

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Pearl's Bread & Butter Pickles

Written by John Keife

Old family recipe providing nine 12-oz jars of tasty relish that can be added to anything to 'zest-up' the taste or simply eat 'em right out of the jar (keep refrigerated after opening) . . .

Created by: Pearl Manley

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