Appetizer Recipies


Recipes for appetizers while whitewater rafting and camping with the North West Rafters Association club

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks

Turkey Pot Stickers

  • 8 ounces lean ground turkey
  • Fresh ginger, peeled and minced
  • 1 bunch cilantro, chopped
  • 4 scallions, chopped
  • 2 to 5 tbsp. red chili pepper paste
  • Soy sauce
  • 2 tbsp. extra-virgin olive oil
  • One package wonton wraps


At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.

Contributed by: Devin Padgett, formerly of the Cooking School of Aspen.

Cottage Cheese Spread

  • 1 lb Large Curd Cottage Cheese
  • 2 tbsp Caraway Seeds
  • 2 tbsp Chives (finely chopped)
  • 1 tsp Worcestershire Sauce (soy sauce may be substituted)
  • Light Cream
  • 1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
  • Stuffed Olive Slices (parsley sprigs may be substituted)
  • Salt
  • Black Pepper

This should be prepared at least 1 day ahead of time before serving for best results.

Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.

Contributed by Edward Sutton

Healthy Tuna Treats

  • 1 can Tuna (packed in water)
  • 1/2 cup Grated Swiss Cheese
  • 1 Tbsp Chopped Parsley
  • 2 tsp Fresh Lemon Juice
  • 1/2 cup Fat-Free Mayonnaise
  • Whole Lettuce Leaves
  • Toothpicks

Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.

Contributed by Edward Sutton

Herbed Tortilla Treats

  • 8 oz. Cream Cheese (softened)
  • 2 tbsp Butter (softened)
  • 1 1/2 tbsp Chives (minced)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dill Weed
  • 1/8 tsp Thyme (dried)
  • 5 - 6-inch Flour Tortillas
  • Salt & Pepper To Taste
  • Toothpicks

In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.

Contributed by Edward Sutton

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks