Appetizers: Brock’s selections for parties, showers, and receptions


Well, the appetizers are always a sure hit around this time of year, and “southernized” appetizers seem to be even a greater hit for people when it comes to birthday parties, wedding or baby showers, and wedding or anniversary receptions. I have included three of the most enjoyable appetizer recipes that I have ever come across to serve at these social gatherings. First, my cooking buddy Mrs. Kay DePriest Robertson has provided me a recipe for her asparagus roll-ups, which are so mouthwatering that they will just melt in your mouth as you try them the first time. They are cheesy, and full of flavor! Second, my mother’s bacon wiener wraps—which we have been preparing since I was a little child around my home. These wraps are a staple for any party for which we prepare food. They are relatively simple to prepare, and are super sweet and savory, and full of rich flavor. Finally, I have included a recipe that someone gave me not too long ago called a Southern “hissy fit” dip. It is almost like heaven on a tortilla chip or butter cracker. You must try this southern dip. It is a winner for sure! Enjoy your appetizer recipes. Try them out, and let me know how you like them! I hope you all have enjoyed your Memorial Day weekend this past weekend! I have enjoyed mine! Now it’s time to get those vegetables cookin’!!! Enjoy, readers!

Kay Robertson’s Asparagus Roll-Ups

Note: This is one of the finest appetizer recipes I have in my files! They are mouthwatering! These were made famous by one of my best friends, Mrs. Kay DePriest Robertson. Thank you Mrs. Kay for your recipe!

1 loaf thin style sandwich bread

1 large jar Cheez Whiz

1-2 cans stem asparagus (not cut), drained

Mayonnaise (Blue Plate or Hellman’s preferred)

Cut crust off bread on all sides. Lightly spread Cheez Whiz on bread. Then place 1-2 stems of asparagus on each piece of bread from corner to corner. Roll up with seam sides down. Using your fingers, spread tops evenly with a light coating of mayonnaise. Spray a large cookie sheet with Pam, and place the roll-ups on the cookie sheet, leaving small space between each so they can brown evenly. Bake at 375 degrees for 10-15 min or until lightly brown. Serve hot.

Mama’s Bacon Wiener Wraps

Note: My mother and I have been making these wonderful appetizers for years and years. They are wonderful for parties or get-togethers, served hot.

1 pkg. quality bacon (1 lb.)

2 pkg. red hot dog wieners (Lykes or Bryan)

1 box dark brown sugar

Firm toothpicks

Cut each wiener into 3 equal size pieces. Cut each slice of bacon into two equal pieces. Roll each wiener up with a bacon piece and secure with a toothpick. Place all secured pieces into a Pyrex 13×9 dish. Sprinkle with brown sugar evenly over all the secured pieces. Bake at 350 covered loosely with foil, until bacon is completely done (about 45 min).

Southern “Hissy Fit” Dip

Note: Rumor has it that the first time this was served at an SEC tailgating party, it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big “hissy fit”, hence forth the name of the recipe.

16 oz. sour cream

8 oz. cream cheese, softened

8 oz. Velveeta, small cubed

1 cup white American cheese, shredded

1 lb. pork sausage, crumbled, cooked and drained

Fourth cup green onion, finely chopped

1 tsp. Worcestershire sauce

1 tsp. onion powder

Half tsp. ground sage

Eighth tsp. cayenne pepper

Dash of garlic salt

Salt and pepper to taste

In a large mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 for 1 hour. Serve with crackers or chips.

Editor’s note:

Editor’s note: Brock Wetherly Rogers, an experienced Southern food writer, overseas traveler, educator, and passionate student of the culinary & pastry arts, resides in Louisville. E-mail him at or find him on Facebook.