Recipes From Amber's Baby Shower

I can always tell when I've done a good job in the kitchen because it gets super-quiet after everyone has their food. Such was the case Saturday afternoon when my sister Gina and I hosted a baby shower for our sister-in-law Amber.

Here's what we had and the recipes follow:

- Mini Ham Puffs

- Artichoke Dip with Assorted Crackers

- Vegetable Tray with Curry Dip

- Poppy Seed Muffins

- Hot Chicken Casserole

- Spinach Balls

- Cheese Curd and Kielbasa Tray (cheese from Claremore's Swan's Dairy and Kielbasa from Hillshire Farms)

- Punch, Mints, Mixed Nuts, Cake (cake by Ann's Bakery)

MINI HAM PUFFS

1 pkg. (2.5 ounces) processed sliced ham
1 small onion
1/2 c. shredded Swiss cheese
1 egg, lightly beaten
1 1/2 tsp. Dijon-style mustard
1/8 tsp. ground black pepper
1 pkg. (8 ounces) refrigerated crescent rolls

Preheat oven to 350 degrees. Finely chop ham and onion. Place in bowl with cheese, egg, mustard, and pepper. Stir to combine and set aside. Spray two mini-muffin pans with non-stick vegetable spray. Unroll crescent roll doug and press into a large rectangle, pinching seams to seal. Cut rectangle into 24 equal pieces. Place dough pieces in mini-muffin pan cups and using your fingers, lightly press each piece into a cup shape. Dip fingers in flour, as needed, to prevent sticking. With a small spoon, divide the ham and cheese mixture evenly into dough cups. Bake 15 minutes or until lightly browned. Yield: 24 appetizers.

ARTICHOKE DIP

1/2 c. mayonnaise
1/2 c. sour cream
1 c. grated parmesan cheese
1/4 tsp. hot pepper sauce
1 can artichoke hearts

Drain and chop artichoke hearts. Combine all ingredients and mix well. Spoon into a small oven-proof dish. Bake in a 350 degree oven for 30 minutes, or until bubbly. Serve with celery, wheat crackers, or toasted, sliced French bread.

CURRY DIP

1 1/2 cups mayonnaise
1 tsp. garlic powder
1 tsp. dry mustard
3/4 tsp. curry powder
1/2 tsp. celery seeds
1/4 tsp. instant minced onion
1 1/2 tsp. prepared horseradish
1 tsp. white wine vinegar
1/8 tsp. hot sauce

Combine all ingredients in a bowl; stir well. Cover and chill. Serve with assorted fresh vegetables. Yield: 1 1/2 cups.

POPPY SEED MUFFINS

1 ¾ c. all-purpose flour
¼ tsp. baking soda
½ tsp. salt
½ c. sugar
3 T. poppy seeds
1 (8 ounce) carton sour cream
1 large egg, lightly beaten
¼ c. butter, melted
2 tsp. vanilla extract
3 tsp. almond extract

Combine first 5 ingredients in a bowl; make a well in the center of the mixture. Combine sour cream and remaining 3 ingredients; add to dry ingredients, stirring just until moistened. If batter is too thick, add whole milk to thin out slightly. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18 to 20 minutes or until lightly browned. Remove from pans immediately. Yield: 1 dozen.

HOT CHICKEN SALAD

¼ c. butter or margarine
½ c. chopped onion
4 ounce jar pimentos
6 ounce pkg. slivered almonds
1/3 green bell pepper, diced
4 ounce can mushroom pieces, drained
1 c. chopped celery
4 c. diced cooked chicken
1 c. mayonnaise
10 ¾ ounce can cream of celery soup
1 tsp. salt
1 c. crushed corn flake cereal

Melt butter in a large skillet over medium-high heat. Add onion and next 5 ingredients; sauté until vegetables are tender. Place in an ungreased 13x9-inch baking dish. Add chicken, mayonnaise, soup, and salt; stir well. Sprinkle with crushed corn flakes; bake, uncovered, at 350 degrees for 30 minutes. Serves 8.

SPINACH BALLS

2 (10 ounce) packages frozen spinach
3 eggs, beaten
1 c. herb-flavor stuffing mix
1 medium onion, chopped
½ c. Parmesan cheese
½ tsp. poultry seasoning
½ tsp. garlic powder
¼ to ½ tsp. cayenne pepper, optional
Salt and pepper to taste
½ cup butter or margarine, softened

Cook spinach according to package directions; drain. When cool enough to handle, squeeze dry. In medium mixing bowl, combine spinach, beaten eggs, stuffing mix, onion, Parmesan cheese, poultry seasoning, garlic powder, cayenne pepper (if used), and salt and pepper to taste. Cut butter into small pieces and add to spinach mixture. With hands, mix to break up and incorporate butter. Roll spinach mixture into 1-inch balls. Place on ungreased cookie sheet and bake at 350 degrees for 25 to 30 minutes or until set. Serve immediately. Makes about 2 dozen hors d’oeuvres.

Enjoy!!!!!!!!!