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Holiday Party Hors d’oeuvres IV


FOOD FOR THOUGHT - Dec 19, 2007 - Mark R. Vogel - [email protected] - Mark’s Archive

Welcome to the 4th edition of Holiday Party Hors d’oeuvres.  Hors d’oeuvres are an indisputable mainstay of holiday get-togethers.  But hors d’oeuvres are also loved year round.  What’s not to love?  A smorgasbord of scrumptious, bite-sized morsels to be consumed with glee and your favorite beverage.  Below are some recipes for you to try at your holiday party.  May you all have a healthy, safe, and delicious holiday season.


This recipe comes from culinary


    • 8 oz. blue cheese, crumbled
    • 8 oz. cream cheese, softened
    • 1 cup grated cheddar cheese
    • 8 oz. pineapple, finely chopped
    • ½ teaspoon salt
    • 1 tablespoon Worcestershire sauce
    • 1 cup pecans, chopped
    • 1 cup fresh parsley, minced


    Combine all of the ingredients except the parsley in a bowl and mix well.  Form into a ball shape and roll in minced parsley. 

    Chill for 1 hour.  Serve with crackers.


This recipe comes from


    • 8 oz. crabmeat
    • 1 pound cream cheese
    • ¼ cup chopped cilantro
    • Pinch of hot pepper (optional)
    • Worcestershire sauce to taste
    • Salt and pepper to taste
    • 8 ounces wonton wrappers
    • Vegetable oil for frying, as needed



    Preheat a pot of vegetable oil or deep fryer to 350 degrees.

    Mix crabmeat, cream cheese, cilantro and hot pepper in a mixing bowl. Season mixture with Worcestershire sauce and salt and pepper.

    Fill each wonton wrapper with 1 tsp of the crab mixture.  Moisten one edge of each wonton wrapper with a little water or egg wash.  Fold and seal each wonton.  

    Fry them in oil until browned.  Do not fry too many at one time.  Drain on paper towels. 

    Serve with dipping sauces such as plum or mustard.


This recipe comes from


    • 1 lb. sirloin
    • ½ cup red wine
    • 3 garlic cloves, chopped
    • 1 teaspoon ground cumin
    • 2 teaspoons chili powder
    • 2 tablespoons olive oil plus extra as needed for cooking
    • 3 large poblano peppers, julienned
    • 1 large onion, julienned
    • 8 large flour tortillas
    • 3 ½ cups Monterey jack cheese, shredded
    • 1 cup cilantro, chopped


    Slice the steak across the grain into thin slices.  In a large sealable plastic bag combine the wine, garlic, cumin, chili powder and olive oil. Add the meat to the bag, seal, and marinate for 4 hours or overnight. 

    Sauté the poblano peppers and onion in olive oil until soft.  Remove peppers and onions from the pan and set aside.  Drain the beef and sauté in the same pan, adding more oil if necessary.  Return the peppers and onions to the pan and sauté one more minute. 

    Place a tortilla on a griddle.  Sprinkle with some of the melted cheese, beef mixture, cilantro and top with more cheese.  Cover with another tortilla.  Grill first side until browned, flip and brown other side.  Repeat with remaining tortillas.  Cut into wedges and serve.


This recipe comes from
Makes 3 ½ -4 dozen.


    • 3 cups sweet potatoes, cooked and mashed or 2 (15-oz.) can sweet potatoes, drained and mashed
    • 1 tablespoon butter, melted
    • 1/3 cup brown sugar
    • 1/4 cup chopped pecans
    • 1 teaspoon vanilla extract
    • 2 tablespoons flour
    • 1/4 teaspoon cinnamon
    • 1 large egg
    • 3 cups crushed corn flakes


    Preheat oven to 325 degrees. 

    Place the sweet potatoes in a large bowl.  Add the butter, brown sugar, pecans, vanilla, flour, and cinnamon; mix well.  Beat in the egg.  Form the mixture into bite size balls and roll in crushed corn flakes. 

    Place the sweet potato balls on a baking sheet coated with nonstick cooking spray and bake for about 20 minutes. 

    Serve with toothpicks.

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