Appetizers

This delicious cheese is expensive to purchase, but now you can beat that price and make it with fewer calories to boot. Ifthe soy cream cheese or dripped yogurt is used, even more guilt is removed. Makes 2 ½ cups 2 packages light cream cheese, at room temperature; or Soya Kaas (cream cheese style tofu), …

These to-die-for oysters originated with Chef David Garrido of Jeffrey’s, the favorite restaurant of President George W. and Laura Bush when they lived in Austin.The main problem may be finding the firm yuca chips, which are made from yuca, the root of cassava or manioc, a South American native plant. Look in Latin American or …

The jicama, (hick-a-ma) is a Mexican legume; however, only the tuberous root is eaten. It is now grown in some western states of the United States. It adds a crunchy texture along with a very mildly sweet flavor to salads and vegetable appetizer trays. Makes 8 to 10 Servings 1 tablespoon salt¼–½ teaspoon chili powder, …

A nacho is a crisp tortilla chip topped with tasty tidbits and a crosswise slice of jalapeño. This botaña (appetizer) was created some time ago, at least before 1980, by Ignacio “Nacho”Anaya at the Victory Club in Piedras Negras, Mexico across the Rio Grande River from Del Rio,Texas.Today pickled jalapeño slices are called “nacho slices.” …

Inspired by a favorite appetizer served at the Old Granite Café in Austin,Texas. It is an ethnic style but with southwestern overtones. Makes 8 Servings 3 cups black beans; canned refried beans can be substituted1 chipotle adobado (canned), puréed, (use more if desired)16 flour tortillas1 pound smoked chicken, diced; substitute grilled chicken or rotisserie from …

Seviche (say-bee-chay), a marinated seafood classic, can be enjoyed at any meal. It was created in Peru and became an Andean favorite. Popcorn, the authentic accompaniment, probably also originated in the same region before Columbus because it is used there in so many different ways. The popped corn is not buttered and salted as we …

Seafood seviche (say-bee-chay) originated in pre-Columbian Peru.This uncooked dish makes a refreshing appetizer or a main course for a light summer meal. It is best made the day before it is to be served. Makes 10 to 12 Servings 1½ pounds redfish, snapper, trout, or a mixture (use any good fresh fish your favorite fisherman …

A secret to using sun-dried tomatoes is to soften them in warm red wine for an hour or more before draining and using them. Keep the wine-softened tomatoes covered and on hand in the refrigerator Makes 6 (3-inch) or 1 Large Cheese Ball 3 8-ounce packages cream cheese, softened; or dripped plain yogurt1 cup sun-dried …

This is about as Tex-Mex as it comes, but an informal gathering in these parts of Texas wouldn’t be the same without it. Makes 8 to 12 Servings. More as a Dip 1 2-pound package Velveeta® cheese, cut into 1-inch cubes1 pound sharp cheddar cheese, shredded, light if available1 10-ounce can Rotel® diced tomatoes and …

A tasty appetizer that can be prepared ahead, sealed in bags, and frozen until just before serving. Makes About 24 2 8-ounce packages cream cheese, low-fat will work or dripped yogurt1 cup mayonnaise, Hellmann’s® recommended (try the light)1 tablespoon onion, grated¼ cup fresh chives or green onion tops, minced1 cup bleu cheese, crumbled½ teaspoon cayenne …