subject: Wedding Party Menu [print this page] Whenever we host a party, we want our guests to have a memorable time and have loads of fun. We also want to impress our guests with unique and tantalizing creations that will make their mouths water, and keep them coming back for more. If you're put out with the costs of catering service or burned out on fixing the same dishes time after time, here is your laid out instructions for a terrific wedding party menu!
ARTICHOKES AND CREAM CHEESE DIP
1 - 14 oz can of artichoke hearts, 1/2 tsp. of garlic powder, 8 oz. of room temperature cream cheese, 1 cup of grated Parmesan cheese, 1 cup of mayonnaise, 1/2 tsp. Worcestershire sauce.
Drain and chop artichokes. Mix all ingredients together and bake at 350 for 20-30 minutes in greased casserole. Serve with bagel chips or melba rounds.
SHRIMP DIP
One small bag of frozen shrimp, 8 oz. of cream cheese, 1 1/2 - 2 tbs. of yellow mustard, 1 - 2 tbs. of milk, 1 tsp. of grated onion (more or less to taste).
Beat cream cheese with 1 - 2 tbs. of milk (no more) until soft. Add grated onion, mustard and then fold in shrimp.
SHRIMP "TEX-MEX" DIP
1 - 8 oz package of cream cheese, 1 bottle of cocktail sauce, 2 cans of miniature shrimp, 1 small green pepper that has been chopped fine, 1 bunch of chopped green onions, 2 small can of chopped black olives, and 1 large package of grated Mozzarella.
Spread cream cheese thin on a round platter of 13 x 9 glass dish. Layer the rest of the ingredients in the order listed. Serve with tortilla chips or Fritoes.
SHRIMP QUICHE DIP
1 can of drained shrimp, 1 cup of grated shredded cheese, 2 oz of cream cheese, dash or two of cayenne pepper, 1 cup of Hellmann's mayonnaise, 1 can of chopped geren chiles, 1 tsp. of chopped onions.
Blend all ingredients well and bake at 350 for 10 minutes.
SPINACH DIP
1 pint of sour cream, 1 cup of mayonnaise, 1 - 10 oz. pkg. of frozen spinach that has been cooked and well drained, 3/4 pkg. of dry leek soup mix, 1/2 cup of chopped parsley, 1/2 cup of chopped green onions, 1 tsp. of dry dill, 1 tsp. of dry Italian sald dressing mix.
Combine all the ingredients until well blended. Refrigerate for at least six hours. Serve with raw vegetables or chips.
1 stick (1/2 cup) of unsalted butter or margarine, 2 tbs. of Dijon mustard, 1/8 tsp. of cayenne pepper, 1 cup of dry bread crumbs, 1/2 cup of freshly grated Parmesan cheese, 1 tsp. of cumin, 20 chicken wings (wing tips cut off and discarded, then halved at joint).
In a shallow dish, whisk together the butter, mustard, and cayenne. In another shallow container, combine well the Parmesan cheese, bread crumbs, cumin, and salt and pepper to taste. Dip chicken wings a few times in the butter mixture, letting the excess drip off. Coat them with the bread mixture and without touching, place in a greased, shallow baking ish. Bake chicken in the lower third of a pre-heated 425 oven for 30 minutes. (If extra crisp wings are desired, turn the wings after 20 minutes). Serves 6.
by: Alice Wang
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