The Swedish Chef: Hot Appetizer Pie

Sunday, October 30, 2011

Hot Appetizer Pie

With the Holidays fast approaching, Swedish Chef would like to highlight some of his favorite appetizers for entertaining, over the next few weeks. I will try to include hot appetizers as well as appetizers that can be served cold or at room temperature. Today's recipe is a favorite among our friends, whenever we entertain, or are invited out. I think you will enjoy this one.

Ingredients:

8 oz. block cream cheese
2 T. milk
2½ oz. jar dried beef, finely chopped
2 T. green pepper, finely chopped
2 T. onion, finely chopped
½ t. black pepper, freshly ground
dash of garlic powder
½ c. sour cream
1 t. horseradish
¼ c. pecans, chopped
2 T. butter

Soften cream cheese and blend with milk in a bowl. Mix other ingredients, except nuts and butter.

Place into an oven-proof casserole or 8" pie plate, lightly sprayed with non-stick coating.

Spread pecans over the top and dot with butter.

Bake in a 350º oven for 15 minutes or until hot and bubbly. Serve with crackers or sturdy potato chips.

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The Whole Story

Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

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