Artichoke Balls - Alice Ann (Poirrier) Broussard
Artichoke Balls - Mary Lynn (Broussard) Huguet
Artichoke Dip - Doris (French) Poirrier
Bacon Wrapped Dates with Blue Cheese - Amy (Ory) Tassin
Baked Boudin Balls - Amy (Ory) Tassin
Boudin King Cake - Amy (Ory) Tassin (Also listed in Main Dishes)
Bootsie's Stuffed Artichoke - sent by Babette (Poirrier) McIlroy
Buffalo Chicken Dip - Mary Jo Moore
Caponata - Alice Ann (Poirrier) Broussard
Olive Cheese Bread - Amy (Ory) Tassin
Gammy’s Caponata- as told to Amy (Ory) Tassin
Charbroiled Oysters - Renee Caillouet
Cheesy Sesame Phyllo Bites - Amy (Ory) Tassin
Crispy Cheese Twists - Amy (Ory) Tassin
Easy Refrigerator Pickles - Alice Ann (Poirrier) Broussard
Goat Cheese & Apple on French Bread - Mary Lynn (Broussard) Huguet
Low Sodium Sugar Free Pickles - American Diabetes Association
“Oyster” Crackers- Lisa (Broussard) Ryan
Rubye’s Crab and Shrimp Mold - Rubye (Poirrier) Ory
Sausage Phyllo Roles - Amy (Ory) Tassin
Shrimp Remoulade - from Brennan's New Orleans Cookbook
Shrimp Remoulade - with adjustments by Tina Broussard O'Brien
Shrimp Remoulade - Chef John Folse
Shrimp Tartlets - Amy (Ory) Tassin
Tapenade - Mary Lynn (Broussard) Huguet
Tarte Au Soleil with Pesto - Mary Lynn (Broussard) Huguet
Wild Mushroom Spread - Kim (Broussard) Bevis
Zucchini Fritters with Garlic Yogurt - Amy (Ory) Tassin