Appetizing Appetizers E-Book

Georgette Sun

• Herausgeber: Georgette Sun
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2017

Beschreibung

So many delicious appetizers recipes...try, cook and serve!

Leseprobe

Table of Contents

Title Page

Chapter 1

Appetizing

Appetizers

All-American Snack3 cups thin pretzel sticks4 cups Wheat Chex®4 cups Cheerios®13 ounces can salted peanuts1 teaspoon garlic salt1 teaspoon celery salt1/2 teaspoon seasoned salt2 tablespoons grated parmesan cheese1/4 cup melted butterIn large mixing bowl or slow-cooking pot, mix together pretzels,cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasonedsalt, and cheese. Pour melted butter over all; toss until well mixed.Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover thelast 30 to 40 minutes. Serve as appetizer or snack.Appetizer Cheese Ball8 ounces Cream Cheese -- Room Temp.4 ounces Blue Cheese -- Crumbled4 ounces Cheddar Cheese -- Shredded2 teaspoons Mustard -- Dijon-style1 teaspoon Worcestershire Sauce1/8 teaspoon Garlic Powder1/4 teaspoon Salt1/2 cup Pecans -- Finely Chopped2/3 cup Currants3/4 cup Parsley -- Chopped

-----DIPPERS-----Assorted CrackersApple WedgesPlace the cream cheese, blue cheese, cheddar cheese, mustard,Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants.Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well.Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Appetizer Egg Rolls1/2 pound Pork; Boneless -- Cut Julienne1 each Onion; Small -- Sliced1 cup Cabbage -- Green Or Chinese *2 tablespoons Vegetable Oil1/2 cup Mushrooms -- Sliced1/4 cup Sprouts -- Bean Or Alfalfa1/4 cup Currants1/4 cup Almonds -- Slivered1 teaspoon Cornstarch2 tablespoons Sherry -- Dry1 tablespoon Soy Sauce1/2 teaspoon Ginger12 each Egg Roll Wrappers -- Abt 6" Sq-- Oil For Deep Fat Fry

-----GINGER APRICOT SAUCE-----1/4 cup Apricots -- Dried (Abt. 10)1/4 cup Sugar1 teaspoon Ginger1/4 teaspoon Salt1 tablespoon Lemon Juice* Cabbage should be shredded.Saute the pork, onion, and cabbage in hot oil until lightly browned.Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.