Appetizer Recipe Section
Recipes listed by Title
This is a sample layout of the Appetizer Chapter. This layout includes a table of appetizer recipes along with all the recipes.... Recipe names are in bold and table has a cellpading layout...
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Helen's Hors D'oeuvres
Bacon
Dates
Almonds
Take almonds, place inside dates, wrap dates with small piece of uncooked bacon. Put under broiler for ? minutes.
Submitted by Helen Provencal
Mom's Cocktail Meatballs
1 pound (lb) hamburger
1 cup bread crumbs
1/2 grated Parmesan cheese
1 teaspoon (tsp) parsley flakes
1/4 teaspoon (tsp) garlic powder
1/2 cup milk
2 eggs beaten
salt and pepper
Brown meatballs in oil
SAUCE
1 bottle ketchup app. 1 cup
1 bottle chili sauce
1 teaspoon (tsp) basil
1 teaspoon (tsp) oregano
2 teaspoon (tsp) Worcestershire sauce
salt and pepper
1/2 teaspoon (tsp) chili powder
1/2 teaspoon (tsp Tabasco sauce
1 teaspoon (tsp) parsley flakes
few red pepper flakes if you have
Simmer for a few minutes and add meatballs before serving
From Cathy’s Mom
Submitted by Cathy Stevulak
Muhrooms stuffed with Clams
Mushrooms
Butter
Italian Bread Crumbs
1 can minced Baby clams (canned or fresh)
Dice stems of mushrooms. Add to pan with butter. Add chopped clams with juice to pan.
Pan fry in butter along with crumbs. Stuff into cap of mushrooms. Bake at ? for ? mins.
Submitted by Helen Provencal
Steamed Mussels and Clam Appetizer
1 pound (lb) fresh mussels (penn cover if possible)
1 pound (lb) fresh steamer clams (manilla)
1/4 cup chopped green onion
1/4 stick real butter
Broth:
1/5 white table wine (dry)
1 pint Heavy Cream (I used whipping cream)
6 cloves garlic chopped
1 tablespoon (tbsp) curry powder
1/4 cup chopped or minced onion (dehydrated in the bottle)
Pour wine into a 10" skillet up to about 1" (skillet should be deep) add the rest of the ingredients for the broth and bring to boil before adding mussels and clams. Steam the mussels and clams until the shells open up (2-3 minutes). If some do not open, throw them away. Add butter and chopped green onion and heat until butter is melted. With a slotted spoon scoup the mussels and clams into a large soup bowl (about 2 scoops) and than pour the broth over the mussels in the bowl. 1 bowl per person.
Serve with sliced french bread or sourdough bread and butter. The bread is great dipped in the broth!! Yum! Yum! Enjoy! Bon Appetit!
Submitted by Linda Kelly
Sweet and Sour Chicken Wings
1 cup vinger
1 and 1/2 cup sugar (brown or white, I [Sharon McDonnell] prefer brown sugar])
1 and 1/2 cup pinapple juice
1/2 cup soy sauce
3 Tablespoons (tbsp) cornstarch
Bring above to boil. Prepare 3 packages chicken wings wash and dry. Clip tips and cut wings in 2 pieces. Place in baking dish. Salt and Pepper. Pour sauce over wings and bake at 350 degrees for 1 and 1/2 hours.
Garnish with pinapple chucks and sliced green peppers (steamed). Maybe a couple of cherry tomatoes for color, whatever you think.
Comments from Sharon McDonnell: For a quick and good appetizer the above will do it.
Submitted by Sharon McDonnell
Sweet Chicken Bacon Wraps
1 and 1/4 pound (lb) chicken tenders
1 pound (lb) package (pkg) sliced bacon (thin cut)
2/3 cup firmly packed brown sugar
2 tablespoons (tbsp) chili powder
Preheat oven to 350 degrees.
Wrap each tender with one strip bacon and secure with tooth pick if needed. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture, covering all sides. Line your pan with foil as the brown sugar will really make a mess of it while baking. Spray pan with nostick cooking spary. Place chicken on foil lined pan and bake for 30 to 35 minutes at 350 degrees.
Before serving, pull out toothpick, or place tender on baking pan with both ends on bottom of the chicken tender before baking.
Submitted by Sandra Davis