By Cheryl Radkiewicz

Holiday entertaining season is upon us. I’ve come to an age where I feel Halloween, Thanksgiving, Christmas and New Year are all jumbled together.   

The gifts are unwrapped and put away…now it’s time to ring in 2024.    We can’t fit all our gatherings into one or two days….thus, the new year has arrived and we’re still celebrating through January.    

We’re all getting company and need some quick recipes on hand for either planned parties or drop-in guests.  So, to make our lives a little easier, here are some great quick appetizers with very little work. 

Baked Artichoke Dip:

2 cups mayonnaise
2 cloves garlic, mashed
2 cups Parmesan cheese, grated
2 medium cans artichoke hearts, drained
Dash of Worcestershire sauce
Cayenne pepper, to taste
Parsley flakes,  to taste

Mix mayonnaise, garlic, cheese, artichoke hearts and Worcestershire sauce in a bowl.  Pour into an attractive baking dish.  Sprinkle with cayenne and parsley flakes.  Bake in 350 degree oven for 30-45 minutes until hot and bubbly.  Serve with crackers or vegetables.

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Shrimp and Crabmeat Dip:

2 Tbsp. butter
2 stalks celery, chopped|
1 green pepper, chopped
2 Tbsp. Worcestershire sauce
1 ½ cups mayonnaise
2 Tbsp. lemon juice
2-6 ½ oz. cans shrimp, drained
2- 6 ½ oz. cans crabmeat, picked and drained
½ tsp. salt
¼ tsp. pepper
12-15 crushed Ritz or Town House crackers
½ cup grated Parmesan cheese

Saute’ chopped celery and green pepper in butter and Worcestershire sauce.  Cool.  Add mayonnaise. Add lemon juice, shrimp and crabmeat.  Season with salt and pepper.  Transfer to buttered casserole.  Cover with layer of crushed crackers and top with grated cheese.  Preheat oven to 350 degrees.  Bake for 40 minutes.  Cover with foil.  Can be kept in warm oven for an hour.  Transfer to chafing dish.  Serve with crackers.

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Rum Sausages:

8 pkgs. little smokie sausages
1 lb. brown sugar ( I use less)
1 cup  rum
1 small bottle soy sauce

Note: This is for a large crowd.  You can use 1 or 2 packages of smokies, a few tablespoons brown sugar, a few tablespoons of rum, few teaspoons soy sauce.  

Brown sausages in skillet, stirring frequently and drain.  Combine brown sugar, rum and soy sauce in saucepan and mix well.  Bring to boil, stirring frequently.  Simmer for 5 minutes, stirring occasionally.  Add sausages.  Simmer 15 minutes, stirring occasionally.  Serve in chafing dish with toothpicks.  May be stored in refrigerator for several days or frozen.  

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Apple Dip:

8 oz. cream cheese
1 cup brown sugar
2 Tbsp. rum
½ cup chopped pecans or walnuts ( I use pecans)
4 apples, sliced

Combine cream cheese, brown sugar, rum and nuts in a bowl.  Serve with apple slices.

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The next two appetizers I have been making for many years and are true “hits” at parties:​

Olive Pate:

1 jar green manzanilla olives stuffed with pimiento
1 can black olives
1 clove garlic, crushed
1 tsp. canola oil

Put all ingredients into food processor.  Store in small jar in refrigerator.  Spread on tiny baguettes or water crackers. 

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Tomato Chutney:

1-14 oz. can whole tomatoes, chopped, not drained
4 Tbsp. light brown sugar
2 Tbsp. granulated sugar
1 green bell pepper, finely chopped
1 medium onion, finely chopped
2 Tbsp. ketchup
6 drops of hot sauce, or to taste
½ tsp. black pepper

In saucepan on medium heat mix all ingredients.  Bring to boil.  Reduce heat and allow mixture to simmer for 2 hours or until cooked to a thick sauce.  Serve with cream cheese and crackers or as a vegetable side dish.  Yield: 3-4 cups.

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Have a happy, healthy, peaceful 2024 from our house to yours!