How to Make a Holiday Party Appetizer

During the holidays the schedule is often hectic, with far too little time to accomplish all the holiday tasks we set for ourselves. Entertaining is usually included on the to-do list, and a successful holiday party can be gauged by the appetizers served. The ideal holiday appetizer should have two features: It must be easy to prepare, as time is typically scarce for the holiday host or hostess, and it shouldn't taste as if it was quickly thrown together. The ideal holiday appetizer should be tantalizingly delicious, giving the guests the impression that they've been served up a rare and special holiday treat.

Things You'll Need

• Finely diced crab (Imitation or real)
• Cream cheese
• Dash Worcestershire sauce
• Flour tortillas
• Parsley
• Plastic wrap
• 5 ounces Kraft Roka cheese
• 5 ounces Kraft Old English cheese
• Seasoning salt
• Garlic powder
• White vinegar
• Walnuts
• Grated cheese
• Diced onions, chili peppers, olives or tomato
• Salmon fillet with skin
• Olive oil
• Pastry brush
• Lemon pepper, dill, thyme and tarragon
• Barbecue
• Fresh dill
• Red onion
• Crackers

Instructions

Crab Swirls

1. Combine equal amounts of finely diced crab meat and cream cheese. Stir in a dash of Worcestershire sauce and blend well.

2. Butter or spread the crab mixture over one entire side of the tortilla. Sprinkle the buttered side with parsley to add color.

3. Roll the tortilla up tightly, adding additional mixture to the ends of the roll, so that it is solidly filled.

4. Wrap the roll tightly in plastic wrap and chill.

5. Unwrap and dispose of the plastic wrap, right before serving. Cut the roll into round slices and serve. The crab and cream cheese filling can also be used as a crab dip, and served with crackers.

Cheese Ball

1. Combine the Kraft cheeses, 16 oz. cream cheese, two shakes of seasoning salt, one shake of garlic powder, and 1 tsp. vinegar in a large bowl. Blend well.

2. Wash hands with warm soap and water.

3. Form mixture into a ball shape and refrigerate for several hours.

4. Dice walnuts and add to a plate with parsley.

5. Roll the firm cheese ball in the diced walnuts and parsley until entirely covered. Store in the refrigerator until ready to serve. Serve with crackers.

Salmon

1. Heat the barbecue grill. You can use a gas or propane barbecue grill that has a lid.

2. Place salmon, skin side down, on a work surface. Coat the meat side with olive oil, use a pastry brush.

3. Sprinkle lemon pepper, dill, thyme and tarragon over the oiled side. Pat (do not rub) spices into the meat.

4. Barbecue on grill, using indirect heat. With indirect heat you position the salmon on the grill so it is not directly over the fire, but to the side of the grill. Place the salmon on the grill with the skin side down. Close the lid of the barbecue. Do not turn. It will take about 1 hour.

5. Serve with cream cheese, fresh dill, diced red onions and crackers.

References

• Recipe Traditions, Bobbi Holmes, 2005