Let your fingers do the eating this New Year's Eve | BrainerdDispatch.com | Brainerd, Minnesota

Let your fingers do the eating this New Year's Eve

Diane's Delights-Dec. 27

Posted: December 26, 2012 - 9:00pm

After a busy holiday season, my idea of a perfect New Year’s Eve is to spend the evening with an informal get-together by a warm fire and a good assortment of finger foods. So many appetizers can be made in advance and are so easy to serve as you can sit back and relax as you wait for the new year to arrive. Let’s all enjoy the blessing that we have and pray that they continue throughout the new year. Happy New Year!

Crab in a Dip

6 ounce can crab meat, drained and flaked

Juice of one lemon

12 ounces cream cheese, softened

1/2 cup whipping cream

1/2 cup mayonnaise

1 T. minced onion

1 clove garlic, minced

1/2 tsp. Worcestershire sauce

1/4 tsp. hot pepper sauce

Salt

Fresh chives, optional

In a small bowl, marinate crab meat in lemon juice for 30 minutes; drain well. In blender or mixing bowl, blend or mix crab meat with remaining ingredients except chives, just until thoroughly mixed. Spoon into serving dish. Garnish with chives. Serve with crackers, potato chips or fresh vegetable dippers.

Cocktail Meatballs

1 1/2 pounds ground beef

1 beaten egg

1 envelope dry onion soup mix

3 T. water

2 T. Worcestershire sauce

Stuffing: Pitted black olives, green stuffed olives, cocktail onions or pineapple tidbits

Sauce:

12 ounces chili sauce

18 ounces grape jelly

1/4 cup lemon juice

3 T. horseradish

Combine all meatball ingredients; mix well. Using about one tablespoon full of meatball mixture, form balls by covering each olive, cocktail onion and pineapple tidbit. Arrange meatballs in a shallow baking dish; bake at 375°F for 20 minutes. Combine sauce ingredients; pour over meatballs. Return to oven for 15 minutes or until the sauce is thickened slightly. Serve from a chaffing dish or Crock Pot.

Bread Dip

1 T. minced onion

1 1/2 cups sour cream

1 1/2 cups mayonnaise

1 tsp. dill weed

1 tsp. Beau Monde seasoning

1 package dried corn beef, diced

2 loaves dark rye bread, unsliced

Combine all ingredients; let dip sit overnight. Cut the top off the one loaf of bread and put dip in the bread. Cut the other loaf into cubes and dip.

GARY’S TIP: Try placing fresh or dried mint in bottom of hot chocolate for a zesty taste.

FOOD FOR THOUGHT: Life isn’t just a bowl full of cherries, it’s a bunch of raisins. You know, raisin’ cain, raisin’ kids, raisin’ money.