Interesting Fact: The difference between appetizers and Hors d’oeuvres is an appetizer is food served before a meal whereas Hors d’oeuvres are single bite foods that are usually passed “butler style”. 

AVOCADO DIP

6 ripe avocados

½ cup fresh parsley, chopped

2 medium onions>

1 tbsp. sea salt

6 lg. jalapenos (optional)

2 bags Blue Corn tortilla chips

 

Cut the avocados into chunks and pour lemon juice over it. Chop onions in a food processor, add the rest of the ingredients, and process until smooth. Refrigerate for 3 hours.

Brandon Sampey, BLN


BACON WRAPPED SHRIMP ON THE GRILL

2 lbs. shrimp, peeled and deveined(16/20 size)

Pinch of cayenne pepper

¼ cup olive oil

1 tbsp. garlic powder

2 tbsp. Tony’s Bacon

 

Mix shrimp and seasonings in a bowl. Wrap seasoned shrimp with bacon. Grill until bacon is done.

Ricky Fontenot, ALG


 

BACON WRAP AVOCADOS ON THE GRILL

Avocados

Pepper

Salt

Bacon

 

Peel avocados. Cut into slices. Salt and pepper to taste. Wrap avocado with bacon. Grill until bacon is done.

Ricky Fontenot, ALG

 


 

STUFFED JALAPENO PEPPERS ON THE GRILL

Jalapenos

Bacon

Cream cheese Fresh sausage, casing removed

Cut jalapeno in half long ways. Clean out seeds and stems. Put cream cheese in jalapeno. Stuff with your favorite fresh sausage to seal the cream cheese in the pepper. Wrap the bacon. Cook until bacon is done.

 

Ricky Fontenot, ALG


SPINACH AND ARTICHOKE DIP

2 (10 oz.) box frozen spinach

1 ½ tsp. garlic salt

2 (14 oz.) cans quartered artichoke hearts

1 (15 oz.) jar Alfredo pasta sauce

2 cups Swiss cheese, shredded

1 cup mayonnaise

Corn tortilla chips and/or crackers

 

Thaw spinach, after thawed, place in a large bowl and set aside. Drain artichokes and chop in a blender. Add to the bowl with the spinach. Add Alfredo sauce, mayo, garlic salt, and pepper. Mix well. Add shredded cheese, mix again. Place in a Crock Pot and cook on medium for 4 hrs. Serve warm.

 

 

Brandon Sampey, BLN


MS. CINDI’S CRAWFISH DIP

 

1 lb. crawfish tails

Healthy dash of Bollinger Seasonings

4 oz. Velveeta

Healthy dash of garlic powder

1 can Campbell’s Cream of Mushroom Soup

½ can Rotel tomatoes

 

Melt the Velveeta in the mushroom soup. Add the rest of the ingredients. Simmer on low for 15 minutes, stirring constantly as not to stick. Turn off and let sit for 15 minutes.

Let the ingredients become friends. Serve with toast point or any cracker. You can cut the crawfish in halves to make it stretch.

Option: Add more cream of mushroom soup to thin it a litter and pour over pasta for a meal.

 

Joe Mayhall

BOS

 

 


JEROME’S FAVORITE SHRIMP MOLD

 

1 can tomato soup

¾ cup onions finely chopped

8 oz. package cream cheese

1 cup mayonnaise

¾ cup of finely chopped green onions

2 cups finely chopped cooked shrimp

1 package unflavored Knox gelatin, softened in ¼ cup warm water

 

Blend the soup and cream cheese on low heat in a saucepan; stir until well blended. Remove from heat and add onions, green onions, shrimp and mayonnaise. Mix well.

Stir the gelatin mixture to make sure it’s mixed well, and then add to the shrimp mixture. Pour into a mold and chill for 4 hours or overnight.

 

Jerome Eymard

BOS

 

 


 

JALAPENO CHEESE SQUARES

4 cups cheese

4 eggs

4 tbsp. flour

Jalapenos

4 tbsp. milk

 

In a mixing bowl, mix eggs, flour and milk together. Add cheese, mix well. Spray 9x11 inch pan with cooking spray. Cover the bottom of the pan with Jalapeno slices. Add cheese mixture to top of jalapenos. Try not to mess the layer of jalapenos. Spread with a fork around the pan. Bake at 400° for 15 minutes or until the top is brown. Let it cool, cut into squares.

 

Lillian Catalanotto, BOS


 

YELLOW FRUIT PUNCH

48 oz. Dole Pineapple Juice

3 cups water

48 oz. Sunny D Orange Juice

¼ cup lemon juice

3 cups sugar 3 smashed bananas

Mix all ingredients well. Freeze the day before in small containers. Day of party, about 2 hours before, put mix in a punch bowl and add ½ liter of ginger ale.

P.S. After the minors have partaken their full, add Coconut Rum (Malibu) to the left over mix for the adults to enjoy!

Terry Danos, FCH


 

RENEE DANOS’S GINGER- ALMOND TEA

1 cup boiling water

¾ cup lemon juice

5 regular size tea bags

1 tsp. almond extract

1 ½ cups sugar

1 liter chilled ginger ale

4 cups water

Pour boiling water over tea bags;cover and steep for 5 minutes. Remove tea bags, squeeze gently. Stir in sugar and next four ingredients; chill thoroughly. Just before serving, stir in ginger ale. Serve over ice. Yields: 3 quarts. Note from Charlotte: Great for showers, Easter Sunday or any time. Delicious and refreshing!

 

Charlotte Bollinger, BOS


HUMP DAY PUNCH

 

6 oz. Tequila

1 oz. Lime Juice

3 oz. Coconut Rum

6 oz. Pineapple Juice

2 oz. Triple Sec

24 oz. Orange Juice

1 oz. Peach Schnapps

 

Mix and enjoy!

Terry Danos, FCH


 

JUNGLE JUICE

1 gal. Hawaiian Punch 2 cans Pineapple Juice

1 bottle Strawberry Hurricane Mix 2 liters rum

 

Mix and enjoy!

Terry Danos, FCH


RED ROOSTERS

1 – 2 liter Sprite

32 oz. Cranberry Juice Cocktail

½ 5th Vodka

12 oz. can frozen OJ, thawed

 

Mix and Enjoy!

Terry Danos, FCH