Guest Author - Deborah Adams
Having a New Years Party? Appetizers are great this time of year! I love appetizers because there are so many different varieties. Here are a few to help you get started with your event!
Crab Rangoon
1 package won ton wrappers
1 beaten egg or water
Oil for deep-frying
Filling:
1/4 cup finely shredded cheddar cheese (optional)
8 ounces cream cheese, softened
1 1/2 cup fresh crab meat or 2 6-oz cans crab meat, drained well
1 tsp. minced green onion
1/2 tsp. worcestershire sauce
1/2 tsp. soy sauce
freshly ground black pepper, to taste
1 large clove garlic, peeled and pasted
Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients
one at a time. On a flat surface, lay out a won ton wrapper in front of you and wet the edges of the won ton with egg or water. (I use water) Add about 1 tsp.
of filling to the middle. Fold over the edges of the wrapper to make a rectangle then pull in the other edges toward the center and pinch together. The finished product will have four corners sticking out. Be sure and pinch the corners together just above the pocket of filling to keep the filling in the pocket while frying. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder. Place oil in a deep sauce pan or wok and heat.
When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon a few at a time. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon or tongs and drain on paper towels. Can be prepared and frozen ahead of time and then cooked when ready to serve. Thaw completely before frying. Makes about 48
Rangoon Variations.. Try using ham, chicken, turkey, beef, shrimp or fish in this recipe in place of crab meat OR you can also make ham and cheese bites or pizza bites using this method.
Bacon Phyllo Roll Appetizers
Phyllo sheets
olive oil
Bacon cooked to crispy and crumbled
1 pkg. cream cheese
2 TBSP milk
2 TBSP chives
Place phyllo sheet on baking sheet. Brush lightly with olive oil. Top with another phyllo sheet. Mix softened cream cheese and milk and chives. Blend well. Add crumbled bacon. Spread on top phyllo sheet thinly. Roll up tightly and bake in 350ºF oven until golden. Remove to cool and cut into 2 inch sections. Serve hot.
Note.. Bacon may be replaced with tuna, spam, ham, chicken, shredded beef, vegetables like onion, pepper etc.. Experiment
Roast Beef or Ham Croissant Appetizers
pkg refrigerated croissants
thinly sliced ham or roast beef
1 pkg cream cheese softened
1TBSP dry Ranch dressing mix
1 TBSP milk
1 TBSP chives or minced onion
Separate croissants on baking sheets. Combine cream cheese, milk, and ranch dressing mix well. Spread thinly on croissants. Top with a thin slice of roast beef or ham. Roll up starting at wide end. When rolled cut into half and set up on cut end with points sticking up. Bake at 350º F until golden brown. Serve hot.
Sweet & Sour Meatballs
2 pounds ground beef
1/2 onion, minced finely
2 eggs, beaten slightly
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil
Mix ingredients except oil thoroughly. Form into 1-1/2 inch balls. Brown in oil.
SAUCE:
8 ounces tomato sauce
1 cup brown sugar
1 tablespoon vinegar
1/4 teaspoon citric acid (sour salt)
2 tablespoons lemon juice
1/4 cup soy sauce
1 cup pineapple tidbits
Combine all sauce ingredients and bring to a boil. Reduce heat and simmer for 5 minutes. Add meatballs and simmer for 30 minutes or place in crock pot on low. To make it a meal serve with rice.
Bruschetta
1 loaf French bread
3 Roma tomatoes, seeded and chopped
1/2 small onion, minced
1 clove garlic, chopped & pasted
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. ground black pepper
8 ounces shredded mozzarella cheese
1/2 c. melted butter
Preheat oven to 375º F.
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Cut the loaf of French bread into 1 inch slices. Arrange the bread on a baking
sheet, brush with melted butter lightly and toast in the oven for 5 minutes,
or until golden brown.
Reduce the oven's temperature to 225º F.
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with shredded mozzarella. Place the pan of bread back into the oven until the cheese has started to melt, approximately 2 minutes. Serve hot.
Pakorae
1 cup chickpea flour (besan)
3/4 cup water
1/2 teaspoon chili powder
1 tablespoon ground cumin
1 tablespoon coriander seeds
1/2 onion, minced
1/2 teaspoon salt, or to taste
1 pinch ground turmeric
2 jalapeno pepper, seeded and minced
1 cup vegetable oil for frying
In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no lumps.
Heat the oil in a deep skillet over medium-high heat. When the oil is hot, drop dough by tablespoonfuls, and fry until golden brown turning once. Drain on paper towels, and serve hot with ketchup or chili sauce on the side.
I wish you all a wonderful New Year with Peace and Joy!
