Recipe Swap: Thankful for chips and dip, finger foods

Tomorrow is Thanksgiving, and I rest assured you have your menu planned, groceries purchased and your turkey properly thawed in the refrigerator. If you are planning to rush out and buy a big turkey to serve tomorrow, you may be a little too late; go for Cornish hens or a roasting chicken instead.

Looking ahead to Christmas parties, office parties and get-togethers that we all will be heading out to in the weeks ahead, I asked that you send in your favorite snacks, dips, spreads, finger foods and party foods to share. Joan Weeks of Cape Girardeau responded the next day with a stack of recipe cards with her favorite party foods that she enjoys and hopes you will, too.

Artichoke Bacon Dip

14 ounces artichokes, drained and chopped

8 slices bacon, cooked and crumbled

1 small onion, chopped

3/4 cup mayonnaise

1 1/2 teaspoons lemon juice

1 1/2 teaspoons Worcestershire sauce

Combine all ingredients and stir well to combine. Chill. Serve with round buttery crackers. Makes 8 servings.

Blue Cheese and Pistachio Grapes

3 ounces cream cheese, softened

2 ounces blue cheese, crumbled

2 teaspoons port wine, optional

1 large bunch seedless red or green grapes, 40 to 60 grapes

1/3 cup finely chopped pistachio nuts, pecans or almonds

Combine cheeses and wine. Stir until well combined. Roll grapes in mixture, then roll in nuts. Cover and chill 30 to 60 minutes before serving. Serves 10 to 15.

Italian Herb Cheese Bruschetta

1 long narrow loaf Italian semolina bread or other bread of choice

1/2 cup olive oil

1 teaspoon salt

1 teaspoon pepper

3 ounces herb cheese spread

8 slices Italian salami, finely chopped

1/4 cup basil pesto

1 tablespoon parsley, chopped

Preheat oven to 375 degrees. Cut bread on the diagonal 1/4-inch thick slices. Place bread on 2 baking sheets. Drizzle with olive oil. Sprinkle with salt and pepper. Bake 12 to 15 minutes. Remove from oven and set aside. Combine rest of ingredients. Stir well. Spread on toasted bread slices.

Best Ever Crab Dip

1 pound crab meat

1/2 cup mayonnaise

2 ounces shredded Cheddar cheese

1 ounce chili sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon horseradish

1/2 teaspoon lemon juice

1/2 teaspoon hot pepper sauce

Combine all ingredients. Mix well. Chill 1 hour or more. Serve with crackers, pita chips or tortilla chips. Serves 8.

Spinach Prosciutto Canapes

10 ounces frozen spinach

4 ounces prosciutto

1/2 cup mayonnaise

1/4 cup Parmesan cheese

1/2 of a 2.8-ounce can french-fried onion rings

8 ounces pumpernickel cocktail bread

4 ounces shredded Swiss cheese

Preheat broiler. Thaw, drain and pat dry the frozen spinach. Cut prosciutto into small pieces. Combine all ingredients except bread and Swiss cheese. Broil bread until lightly toasted. Spread spinach mix on top. Add Swiss cheese on top. Broil until cheese melts. Serves 16.

Pickled Shrimp

Layer these ingredients in a jar:

2 pounds cooked, cleaned shrimp

2 cups sliced onion

2 1/2 ounces capers with juice

Mix:

4 tablespoons lemon juice

1 1/2 teaspoons salt

Dash Tabasco

1 teaspoon sugar

1 cup oil

1 cup vinegar

3/4 cup water

Bay leaves

2 1/2 teaspoons celery seed

Pour mix over shrimp in the jar. Marinate. Drain well and serve with toothpicks. Serves 12.

Ranch Cheese Spread

8 ounces cream cheese, softened

1 (4-ounce) package Ranch dressing mix

1/2 cup pecans, chopped

Mix all together and shape into a ball. You may roll ball in additional pecans or leave plain. Serve with assorted crackers. Serves 6 to 8.

Ripe Olive Snack

2 cups grated Cheddar cheese

2 tablespoons grated onion

4 ounces chopped ripe olives

1 cup mayonnaise

Combine all ingredients stirring until well combined. Spread on party rye bread. Bake at 300 degrees for 18 minutes. Serves 6 to 8.

Raw Vegetable Dip

1 carton sour cream

1/2 package French onion soup mix

1/2 cup ketchup

1/2 teaspoon horseradish

Mix all ingredients and stir until well combined. Chill about 1 hour. Serve with raw vegetables or chips.

Candied Pecans

1 1/2 tablespoons butter

1/4 cup evaporated milk

1/2 teaspoon salt

1/4 cup water

1 cup sugar

Cook to soft ball stage. Add 2 1/2 cups pecan halves. Pour onto wax paper. Separate and spread out. Allow to harden and break into small pieces.

Nibble-Nibbles

3 tablespoons melted butter

2 teaspoons soy sauce

4 drops Tabasco

Combine these ingredients; drizzle over 3 ounces chow mein noodles. Sprinkle with 1/4 teaspoon celery salt and dash onion salt. Toss this together to mix and coat the noodles. Place on a flat pan and toast in a 275-degree onion for 12 to 15 minutes. Allow to cool and store in an airtight container. Makes 2 1/2 cups. Mixed nuts and other nibbles may be added as desired.

Braunschweiger Spread

8 ounces Braunschweiger

8 ounces cream cheese, softened

Mayonnaise

Add enough mayonnaise to soften the above mixture. Add sweet pickle relish, garlic salt, onion salt and Worcestershire sauce to taste. Mix well to combine. Use as a spread on deli rye or white bread.

Candied Pecans

1 1/2 tablespoons butter

1/4 cup evaporated milk

1/2 teaspoon salt

1/4 cup water

1 cup sugar

Cook to soft ball stage. Add 2 1/2 cups pecan halves. Pour onto wax paper. Separate and spread out. Allow to harden and break into small pieces.

Nibble-Nibbles

3 tablespoons melted butter

2 teaspoons soy sauce

4 drops Tabasco

Combine these ingredients; drizzle over 3 ounces chow mein noodles. Sprinkle with 1/4 teaspoon celery salt and dash onion salt. Toss this together to mix and coat the noodles. Place on a flat pan and toast in a 275-degree onion for 12 to 15 minutes. Allow to cool and store in an airtight container. Makes 2 1/2 cups. Mixed nuts and other nibbles may be added as desired.

Braunschweiger Spread

8 ounces Braunschweiger

8 ounces cream cheese, softened

Mayonnaise

Add enough mayonnaise to soften the above mixture. Add sweet pickle relish, garlic salt, onion salt and Worcestershire sauce to taste. Mix well to combine. Use as a spread on deli rye or white bread.

I hope you and your have a very blessed Thanksgiving holiday and you are filled with laughter, family, memories and great food. God bless you all and a very happy Thanksgiving.

Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.