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What's For Dinner?
'Tis the Season for Appetizers By Allison H. McAlister
It's the time of year for holiday gatherings – family and friends 
gather together to celebrate the holidays and to ring in the New Year. Times such as these call for a good appetizer spread.
It's the tradition in my family to serve up a bodacious feast of hors d'oeuvres on both Christmas Eve and New Year's Eve. Even though I try a new recipe or two each year, a few of the tried and true appear at our gatherings most years.
Our very favorite appetizer, Crab Rangoon, is served every year without fail. I found the recipe in a newspaper about seven years ago, and it's been a regular at our house ever since. The Sausage and Cheddar Balls started with my mother more than 20 years ago when she hosted the Christmas Eve appetizer buffet at my parents' house. One of my sisters introduced the Cocktail Wieners probably a dozen years ago, and the Seven Layer Bars have become popular in the last five years.
So add these new recipes to your collection in this new year!
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| 2 (8 ounces each) blocks cream cheese, regular or light Set the cream cheese out at room temperature to soften up a little. Put in a mixing bowl and beat with an electric mixer on low speed until creamy and easy to stir. Add the minced crabmeat, sugar and garlic; stir until well blended. Set out four or five wrappers at a time and place a dollop of cream cheese mixture in the middle. Wrap into an egg roll shape, as per package instructions. Brush beaten egg onto wrapper end before rolling up completely to ensure a good seal. Continue this process until the cream cheese mixture is all gone. Want to see more?
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