Charleston Village Wine Club Favorite Appetizers
Wine Club members rotate hosting. The host/hostess selects a theme for the wine tasting, and guests bring a wine, according to the theme, along with an appetizer to complement. Here are some of our favorite appetizers:
Appetizer Meatballs
(featured with our Wild Nights theme)
1 lb Lean Ground Beef
1/4 cup chili sauce
1 tsp salt
1T worcestershire sauce
1/2 cup crushed corn flakes
1/4 cup finely chopped onion
1/4 tsp pepper
1/2 cup evaporated milk
Mix all ingredients. Shape mixture into small meatballs (should make about 3 dozen). Place in pan. Bake @ 325deg for 20-25 minutes. Insert toothpicks into each one. Serve with warm BBQ sauce.
Baked Vidalia Onion Dip
(featured with our Octoberfest theme)
2 tablespoons butter or margarine
3 large Vidalia onions, coarsely chopped
2 cups (8 ounces) shredded swiss cheese
2 cups mayonnaise
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 cup dry white wine
1 garlic clove, minced
1/2 teaspoon hot sauce (optional)
Melt butter in a large skillet over medium-high heat; add onion, and saute 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 375 degrees for 25 minutes, and let stand 10 minutes. Serve with tortilla chips or crackers
BBQ Corn Muffins
(featured with our North Carolina theme)
3 packets instant corn muffin mix
2 lbs. ready to eat BBQ (flavor of choice)
1 small tub cole slaw of choice
1 jar Bone sucking sauce
Bake corn muffins according to package. Let corn muffins sit to cool. Once cool, hollow out the middle of the corn muffin, but don't cut through the bottom. Take one spoonful BBQ and place in the hollowed hole of the corn muffin. Once all muffins are filled, place back into the oven to warm BBQ. Serve with cole slaw and Bone Sucking sauce on the side to garnish.