Easter Appetizers Recipes

First published: March 30, 2011 in Recipes

Last Updated: April 3, 2012 8:21 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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When you start planning your menu for the festive Easter dinner, you may want to consider including some appetizers. I usually do, because they will bridge the time before you putting finishing touches on your dinner and the time you actually serve it. It also helps to start conversations – especially if you have invited people who have not met previously. And if your appetizers are unusual and delicious, the conversation will not be a problem.

Here are a few recipes for you:

Pickled Red Beet Eggs

Ingredients:

  • 1 (15 ounce) can beets
  • 1 onion, thinly sliced
  • 12 hard cooked eggs, shelled and left whole
  • 1/4 cup white sugar
  • 1/2 cup vinegar

Directions:

  1. Drain liquid from the beets into saucepan.
  2. Place beets, onions, and eggs into a large bowl or pitcher.
  3. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil.
  4. Reduce the heat to low, and let the mixture simmer 15 minutes.
  5. Pour the beet juice mixture over the beets, eggs, and onions.
  6. Seal the bowl or pitcher and refrigerate.
  7. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

 

Prosciutto Wrapped Asparagus

Ingredients:

  • 1/2 pound prosciutto, sliced
  • 1/2 (8 ounce) package cream cheese, softened
  • 12 spears fresh asparagus, trimmed

Directions:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread prosciutto slices with cream cheese.
  3. Wrap slices around 2 or 3 asparagus spears.
  4. Arrange wrapped spears in a single layer on a medium baking sheet.
  5. Bake 15 minutes in the preheated oven, until asparagus is tender.

 

Chicken Salad Puffs

 Ingredients:

  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Filling:
  • 2 cups finely chopped cooked chicken
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped pecans
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • salt and pepper to taste

Directions:

    1. In a saucepan, bring water, butter and salt to a boil.
    2. Add flour all at once and stir until a smooth ball forms.
    3. Remove from the heat; let stand for 5 minutes.
    4. Add eggs, one at a time, beating well after each addition.
    5. Continue beating until smooth and shiny.
    6. Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet.
    7. Bake at 400 degrees F for 15-20 minutes or until golden brown.
    8. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
    9. Split puffs and set tops aside; remove soft dough from inside.
    10. In a bowl, combine the filling ingredients; mix well.
    11. Fill puffs and replace tops.
    12. Refrigerate until serving.
    13. Refrigerate leftovers.

 

Hope you will enjoy these recipes – please send in your comments, suggestions adn experiences, your input is always welcomed and very much appreciated

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