Appetizers

Serves 8

1 can (15-oz size) black beans, rinsed/drained

1 can (4-oz size) chopped ripe olives, drained

1     small onion, chopped

4 oz diced green chilies

1 clove    garlic, chopped

4 tbsp cilantro, chopped

2 tsp  chili powder

¼ tsp salt

¼ tsp cumin

1 tsp  pepper

1 pkg (8-oz size) cream cheese, softened

2     green onions, diced

Salsa (fresh if possible)

Mix all ingredients except cream cheese, green onions, and salsa. Cover and refrigerate for 2 hours.

Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips.

Adapted from CDKitchen

1 lb. Chicken livers

1 large onion, chopped

2 eggs

1 apple, chopped

Saute liver and onion in butter. Just brown, don’t overcook. Hard boil the eggs. Put liver and onion and eggs in a blender with apple and blend.

3 large garlic cloves

1 cup pecans

4 oz pimientos

12 oz extra sharp Cheddar

1 tbsp olive oil

4 oz Neufchatel

1/4 cup mayonnaise

1/2 cup finely chopped fresh flat-leafed parsley leaves

Tabasco

Crush 2 garlic cloves with the flat side of a large knife and mince remaining garlic clove. Chop pecans. Drain pimientos and pat pimientos dry between paper towels and chop. Coarsely grate Cheddar.

Preheat oven to 350F.

In an ovenproof heavy skillet cook crushed garlic in oil over moderately low heat, stirring, until pale golden. Discard garlic with a slotted spoon and stir pecans into oil. Cook pecans over moderate heat, stirring, 1 minute, and transfer skillet to oven. Toast pecans, stirring occasionally, until golden, about 5 minutes, and cool.

In a bowl stir together cream cheese, mayonnaise, and minced garlic. Stir in remaining ingredients and salt and pepper to taste until combined well. Pack spread into a crock and chill, covered with plastic wrap, at least 1 day and up to 4.

Let spread stand at room temperature 30 minutes and serve with crackers.

Makes 3 1/2 cups.

Adapted from Gourmet

1 lb crabmeat (your choice, lump is better)

2 8 oz pkg cream cheese

2 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp garlic powder

1 pkg cheddar cheese (2 C) shredded

Mix all ingredients together with 1 cup of the cheddar cheese and put in baking dish, then sprinkle a cup of cheddar cheese on top. Bake at 350 for ½ hour.

Adapted from In the kitchen with Trader Joe’s

6 bacon slices, chopped

1 1/2 cups finely chopped onion

2 tbsp minced garlic

1 tbsp chili powder

1 tbsp ground cumin

2 19-oz cans cannelloni beans, rinsed and drained

1 cup freshly grated Monterey Jack (about 4 oz)

1/2 cup sour cream or plain yogurt

1 tbsp fresh lemon or lime juice, or to taste

cayenne

In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tbsp fat. In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring until softened and pale golden. Add chili powder and cumin and cook, stirring, 1 minute. Add beans and cook, stirring, 5 minutes.

In a food processor puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

Makes 4 cups.

Adapted from Gourmet

1 cup sour cream

1/8 teasp garlic powder

pinch ground ginger

1/2 teasp onion powder

pinch cayenne pepper

1/2 teasp salt

2 tbsp blue cheese, crumbled

3/4 teasp paprika

paprika for garnish

Combine first 8 ingredients and beat with a rotary beater. Garnish top with paprika. Makes 1 cup.

Adapted from The New Antoinette Pope School Cookbook