**Hors d'oeuvre - Appetizers**

If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre". Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" hors d'oeuvre.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.

*Buffalo Wings*

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing or ranch dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings."

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.               

*Prosciutto-Wrapped Asparagus*

*Barbecued Meatballs*

Meatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

Sauce
2 cups catsup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour.

Makes 80 meatballs.

*Bacon-Cheddar Deviled Eggs*

INGREDIENTS

12 eggs

1/2 cup mayo

4 slices bacon

2 tbs cheddar cheese, shredded

1 tbs Dijon mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.  

*Clams Casino Dip*

Ingredients:

2 (6.5 ounce) cans minced clams, with juice

1 pound cream cheese

6-8 strips bacon

1/2 tablespoon butter

1 jalapeno, seeded, minced

1/2 cup small diced red bell pepper

1/3 cup small diced celery

2 cloves minced garlic

1/4 cup minced green onions, save tops for garnish

1/2 lemon

hot sauce to taste

freshly ground black pepper to taste

*Bruschetta*

Ingredients

• 2 tablespoons olive oil
• 4 tomatoes, seeded and chopped
• 3 tablespoons chopped fresh basil leaves
• 2 cloves garlic, peeled and chopped
• 1/2 (8 ounce) package cream cheese, softened
• 1 (4 ounce) package herb and garlic feta, crumbled
• 1 (1 pound) loaf sourdough bread, thickly sliced
• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes.
2. In a small bowl, blend cream cheese with herb and garlic feta.
3. In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices.
4. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.       

Bruschetta (Italian pronunciation: [brusˈketːa]  is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled.  This was a way of salvaging bread that was going stale.

*Bacon Wrapped New Potatoes*

Ingredients

• 15 small new potatoes
• 5 slices bacon, cut into thirds
• 1 (1 ounce) package ranch dressing mix
• 15 toothpicks   

Directions

1. Preheat an outdoor grill for low heat, and lightly oil the grate.
2. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.               

*Orange Glazed Chicken Wings*

2 big tablespoons Sambal, or other Asian-style chili paste to taste, or may sub red pepper flakes to taste

1 cup orange jam or marmalade, (strain if contains an excess of orange rind pieces)

1/3 cup rice vinegar

1/4 cup hoisin sauce

1 tablespoon soy sauce

"oven-fried" Buffalo chicken wings

Suggestions for optional additions:

finely minced garlic cloves

finely grated fresh ginger, optional

minced green onions

toasted sesame seeds

*Chocolate Sea Salt Crostini*

Crostini (meaning "little toasts" in Italian) is an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce. Crostini is typically made using French or Italian baguettes and is often served with wine.

Along with bruschetta, crostini is thought to originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using ceramics.

*Beefy Cheese Ball*

INGREDIENTS

1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

*Taco Cups*

Ingredients

• 1 can refried beans
• 1/2 pound cooked taco-seasoned meat
• 1 cup shredded cheddar
• 1 cup salsa
• 1/2 cup sour cream
• 1/2 cup sliced black olives
• 1 bag Tostitos "Scoops!"

Directions

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

*Quiche Bites*

Quiche is delicious and easy to make and mini-quiche is fun, but these one-bite quiches are perfect Holiday appetizers. Studded with red and green peppers and flavored with Parmesan cheese, they are the perfect little bite for your next party. This recipe is small, but it doubles, triples and even quadruples very easily with no difference in quality or flavor.

Ingredients
1 single pie crust (a store-bought shell works fine, or you can use your own recipe)
1 large egg
1 Tablespoon sour cream
2 Tablespoons grated Parmesan cheese
2 Tablespoons each red and green pepper - chopped fine
1 Tablespoon green onion - green tops only
Pinch salt

Directions

1. Preheat oven to 350 degrees F. Grease a mini muffin tin with 12 cups.
2. Roll out dough to a 1/8-inch thickness and cut into an 8 x 6-inch rectangle. Cut into twelve 2-inch squares. (You can do this with a store-bought shell, but let thaw first if frozen.)
3. Fit squares of dough into muffin tins. Set aside.
4. Combine egg, sour cream, Parmesan cheese, peppers, onion and salt. Blend well.
5. Spoon a teaspoon of mixture into each dough-lined muffin cup.
6. Bake for 10-12 minutes or until egg puffs and dough is lightly browned at the edges. Cool for 10 minutes before removing from tins and serving.
*Brie w/ Pear and Black Pepper*

Brie /ˈbriː/ is a soft cow cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment. In the French language, the cheese is distinguished from the region in France that gave its name by their respective grammatical genders; the region is feminine: la Brie, but the cheese Brie is masculine, le Brie.
*Cranberry Chutney & Goat Cheese*

Ingredients:
• 1shallot, finely chopped, or 3 tablespoons thinly sliced green onion
• 1teaspoon vegetable oil
• 1can (14 oz.) whole cranberry sauce
• 1/4cup golden raisins or raisins
• 1tablespoon orange juice
• 1/8teaspoon salt
• 1log (10.5 oz.) plain goat cheese
• Crackers
Directions:
1. In small skillet cook shallot in oil over medium heat for 2 to 4 minutes or until soft.
2. Stir in cranberry sauce, raisins, orange juice and salt. Cook over medium heat for 3 to 4 minutes or until desired consistency, stirring frequently.
3. Place goat cheese on serving platter. Pour warm cranberry mixture over top. Serve with crackers.
*Caramelized Onion & Apple Cream Cheese Spread*

Ingredients:
• 3 tablespoons butter or margarine, divided
• 2 cups chopped, sweet onions (about 2 medium)
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 2 medium cooking apples, cored, peeled and finely chopped (2 cups)
• 1 teaspoon of cinnamon
• 1 tub (12oz.) of whipped cream cheese
Directions
1. In large nonstick skillet melt 2 tablespoons of the butter. Add onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover. Cook and stir over medium-high heat for 3 to 5 minutes more or until onions turn light brown. Stir in brown sugar and vinegar. Cook, stirring frequently, for 1 to 3 minutes more or until liquid evaporates. Remove from skillet. Set aside.
2. Meanwhile, wipe skillet out with paper towels. In same large skillet melt the remaining 1 tablespoon butter. Stir in apples and cinnamon. Cook and stir over medium-low heat about 5 minutes or until slightly softened. Remove from heat. Cool at least 30 minutes.
3. In medium bowl stir together apple mixture and cream cheese. Stir in about 3/4 of the onion mixture. Spread on crackers. Top with the remaining onion mixture.
   
*Hot Spinach-Artichoke Dip*

Ingredients: 2 tablespoons butter 1/2 cup chopped green onion, white and light green parts only 2 cloves garlic, very finely minced 1 package (10 ounce) frozen chopped spinach, thawed, drained, squeezed dry 1 can (14 ounce) artichoke hearts, drained, roughly chopped 8 ounces cream cheese 1/4 teaspoon hot sauce very small pinch of nutmeg salt and fresh ground black pepper to taste 1/2 cup grated gruyere cheese 1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano 1/4 cup mozzarella, shredded
*Curried Vegetable Spread*

Ingredients
1 package (8 oz.) reduced-fat cream cheese, softened 1 cup low-fat plain yogurt 1/4 cup sliced green onions 2 tablespoons mango chutney or apricot chutney, finely chopped 1 1/2 teaspoons curry powder 2 cloves garlic, minced 1/8 teaspoon ground red pepper 1 1/2 cups finely chopped broccoli 1 cup finely chopped carrot  Wheat crackers
Directions
1. In small bowl beat cream cheese and yogurt on medium speed of electric mixer until fluffy. Stir in onions, chutney, curry powder, garlic and red pepper. 2. Gently stir in broccoli and carrot. Cover and refrigerate for 2 to 4 hours. Serve with Wheat crackers.
*Smoked Salmon Pate*

Ingredients
1 package (8 oz.) cream cheese, softened 1/4 cup sliced green onions 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/8 tablespoon ground red pepper 1/4 pound smoked salmon, skin removed and broken into chunks Fresh chives & Wheat crackers    
Directions
1. Line 2-cup bowl or mold with plastic food wrap. Set aside. 2. In food processor bowl combine cream cheese, onions, mayonnaise, mustard and red pepper. Cover and process until smooth. 3. With food processor running add salmon, a few pieces at a time, through feed tube. Process until smooth. Pack salmon mixture into prepared bowl. Cover and refrigerate for 3 to 24 hours. 4. Invert bowl on serving plate. Remove plastic wrap from salmon mixture. Garnish with fresh chives. Serve with Wheat crackers.