Longleaf™ Grill » Appetizers

Marinated Vegetable Hors D’oeuvre

bjc — Mon, 12 Oct 2009 18:07:43 +0000

Combine the mushrooms, pimentos, artichoke hearts, bell pepper, onion and celery in a large bowl and mix well. Combine the vinegar, green onions, garlic salt, sugar, lemon pepper, Italian seasoning, seasoned salt, onion salt and olive oil in a medium saucepan. Bring to a boil over low heat. Boil for 5 minutes. Let stand until cool. Pour over vegetables. Chill, covered, until ready to serve. Makes 1 quart.

Ingredients

2 (4-ounce) cans mushroom stems and pieces, drained, chopped
1 (4-ounce) jar chopped pimentos, drained
1 (14-ounce) can artichoke hearts, drained, chopped
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/2 cup chopped celery
2/3 cup white vinegar
1/4 cup sliced green onions with tops
1 teaspoon garlic salt
1 teaspoon sugar
1/2 teaspoon lemon pepper
2 1/2 teaspoons Italian seasoning
1 teaspoon Lawry’s seasoned salt
1 teaspoon onion salt
2/3 cup olive oil

Shrimp Dip

bjc — Mon, 12 Oct 2009 18:00:46 +0000

Combine the shrimp, sour cream, green onions, mayonnaise and salt in a medium bowl and mix well. Chill, covered, until serving time. Serve with bite-size vegetables, chips or crackers. Makes about 40 servings.

Ingredients

1/2 pound shrimp, boiled, peeled, chopped
3/4 cup sour cream
3 green onions, sliced
3/4 cup mayonnaise
salt to taste

Water Chestnut Dip

bjc — Mon, 12 Oct 2009 17:58:28 +0000

Combine the mayonnaise, water chestnuts, bouillon, garlic powder, sour cream, pimentos, green onions and Worcestershire sauce in a large bowl and mix well. Chill, covered, until serving time. Serve with crackers or toast. Makes about 40 servings.

Ingredients

1 cup mayonnaise
1 (8-ounce) can water chestnuts, drained, finely chopped
2 tablespoons beef bouillon granules
1/4 teaspoon garlic powder
8 ounces sour cream
2 tablespoons chopped pimentos
3 tablespoons sliced green onions
1/2 teaspoon Worcestershire sauce