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Category: Appetizers

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Pear Salad Stuffed with Cream Cheese and Cherries

You’ll Need:8 ounce package cream cheese 1/4 cup chopped pecans 1/2 cup mayonnaise 1/8 cup maraschino cherry juice 8 leaves of lettuce 2 (15 ounce) cans pear halves 8 maraschino cherries 1/2 cup shredded Cheddar cheeseDirections : Mix together the cream cheese and pecans. Refrigerate until chilled. Blend together the

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Yogurt Pie

You’ll Need:2 (8 ounce) containers any flavor yogurt desired 1 (6 ounce) container frozen whipped topping, thawed 1 (9-inch) graham cracker pie crustDirections : Mix yogurt and whipped topping until fluffy. Pour into pie crust. Freeze. Remove from freezer about 30 minutes before serving

After Eight

You’ll Need:Tia-Maria Creme-de-menthe Baileys Directions : In a sherry glass, pour 1/3 Tia-Maria, 1/3 Creme-de-menthe and 1/3 Baileys. DO NOT MIX. Serve.

Apple And Celery Salad

You’ll Need:2 cups diced apples 2 cups cut celery 1 cup cream salad dressingDirections : To prepare this Apple And Celery Salad Recipe, first to prepare the apples, peel and cut as nearly as possible into half-inch cubes. Marinate the apples with a tablespoonful of lemon juice. Mix well in

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Pear Salad with Raspberry Cream

You’ll Need:3/4 cup sour cream 1/4 cup raspberry preserves 3 tbsp white wine vinegar 1/8 teaspoon Dijon mustard 4 firm, ripe pears 2 tbsp lemon juice 1 head Bibb lettuce, torn 1 small head romaine lettuce, torn 1/2 cup freshly shredded Parmesan cheese 6 bacon slices, cooked and crumbled 1/2

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40 Water

You’ll Need:1 1/2 oz. (4.5 cl) Bacardi 151 1/2 oz. (4.5 cl) Light Rum 1 1/2 oz. (4.5 cl) Triple Sec 1 dash (5 ml) Grenadine fill Pineapple Juice Directions : Traditionally, this drink is created in an empty 20oz bottle of water. Fill the bottle 1/4 full of crushed

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Apple, Celery and Nut Salad

You’ll Need:For Dressing 1 tablespoonful Crisco 1 teaspoonful mustard 1 teaspoonful sugar ? teaspoonful salt ? teaspoonful white pepper 2 eggs 4 tablespoonfuls lemon juice 1 cupful whipped cream For Salad 1 quart chopped apples 1 pint diced celery 1? cupfuls blanched and shredded almonds 2/3 cupful rolled pecan nut

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