March Madness Munchies

  For many Kentuckians, March means one thing-basketball. And whether you cheer for one of our state’s great high school teams or deck yourself out in your favorite college colors, chances are you’ll enjoy watching a game or two with friends. 

  I’m featuring several recipes for super snacks that can be enjoyed without leaving your favorite armchair. Enjoy March Madness and good luck to all of Kentucky’s finest.

SHRIMP MOLD

1/2 cup softened butter

1 (8 oz.) pkg. cream cheese

Juice of 1 lemon

2 Tablespoons mayonnaise

1 green onion, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1/4 teaspoon Worcestershire sauce

1/2 cup finely chopped celery

2 cups shrimp (pre-cooked thawed salad shrimp works great)

Blend butter, cream cheese, lemon juice, mayonnaise, onion, seasonings, and Worcestershire sauce. Stir in celery and shrimp. Place in 3- to 4-cup mold that has been sprayed lightly with vegetable oil. Chill until set. Remove from mold when set, then refrigerate until serving to firm edges. Serve with crackers.

WARM OLIVE-ARTICHOKE DIP

1-1/4 cups mayonnaise

1 cup shredded or grated Parmesan cheese

1 (14-oz.) can artichoke hearts, drained and chopped

1 cup olives (you may use pimento-stuffed or your favorite type of olives), chopped

Combine mayonnaise and cheese. Add artichokes and olives. Mix well. Transfer to an ungreased 1-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with assorted crackers or tortilla chips. Makes 3 cups. 

GERMAN BRAUNSCHWEIGER SPREAD

1 (3 oz.) pkg. cream cheese, softened

8 oz. Braunschweiger

1/2 cup milk

2 Tablespoons lemon juice

1 envelope dried onion soup mix

1 Tablespoon horseradish

1 teaspoon Worcestershire sauce

Blend cream cheese and Braunschweiger with a mixer, adding milk a little at a time until mixture becomes smooth. Mix in remaining ingredients starting with mixer on low speed, gradually increasing speed until you reach high. Chill 2 to 4 hours before serving. Serve with rye toast points or wheat crackers. Makes 2 cups. 

APRICOT ROLLUPS

1 (14 oz.) pkg. dried apricots

1/2 cup whole almonds

1 lb. sliced bacon

1/2 cup plum or apple jelly

4 Tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds and wrap a strip around each apricot and secure with a toothpick. Place on large ungreased baking pan and bake, uncovered, at 375° for 25 minutes or until bacon is crisp, turning once. Remove from heat and drain on paper towels.

In a small saucepan, combine jelly and soy sauce and cook over low heat, stirring constantly, until warmed and smooth. Remove from heat and serve with rollups. Makes 4-1/2 dozen. 

WESTERN PARTY CAVIAR

1 (15 oz.) can black-eyed peas

1 (15 oz.) can white shoepeg corn

1 medium tomato, chopped

2 jalepeno peppers, chopped

1 green pepper, chopped

3 green onions, chopped (use all of onion)

1 (8 oz.) bottle Italian dressing (I use Wishbone)

Combine all ingredients and cover tightly. Store overnight in refrigerator before serving so flavors blend. Serve with tortilla chips as you would salsa. Makes 4 cups.

BARBECUED PECANS

4 cups pecan halves

3 Tablespoons margarine, melted

1 Tablespoon salt

3 Tablespoons Worcestershire sauce

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Dash of Tabasco sauce

Mix pecans with margarine and salt. Add Worcestershire, cinnamon, cayenne, and Tabasco, mixing well. Spread mixture onto a cookie sheet. Bake at 325° for 15 minutes or until brown and margarine is absorbed, turning pecans over occasionally. Makes 4 cups.

OYSTER SPREAD

2 (8 oz.) pkgs. cream cheese, softened

1/4 cup milk

2 to 3 Tablespoons mayonnaise

1 Tablespoon lemon juice

1 Tablespoon Worcestershire sauce

Dash of hot sauce

Salt to taste

2 cans smoked oysters, finely chopped

Paprika

Chopped parsley

Combine all ingredients except oysters, paprika, and parsley. Blend well. Stir in oysters and refrigerate several hours. Sprinkle with paprika and parsley before serving. Makes 3 cups.