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APPETIZERS

ALL AMERICAN EGG ROLLS

Yield: 8 servings 1 qt Cooking oil 15 ea Cloves fresh garlic, peeled 1/2 c Real mayonnaise 1/2 c Softened cream cheese 2 T Prepared mustard 4 ea Polish sausages 1 Egg 1/4 t Milk 8 lg Egg roll wrappers Chop parsely. Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

B-B-Q MEATBALLS & SMOKIES

Yield: 10 servings 1 1/2 lb Hamburger 5 sl Bread 1/2 c Water 2 ts Chives 1 tb Salt Pepper to taste 1/4 ts Celery salt 1 ts Garlic salt 1/2 ts Italian seasoning 1/2 ts Onion salt 6 ds Worcestershire sauce 4 ds Hot sauce 2 Eggs 1 1/2 lb Cocktail smokies(or more) B-B-Q SAUCE 16 oz Tomato sauce 1/4 c Butter 1 md Onion, chopped 1/2 c Brown sugar 1/2 c Catsup 3 ts B-b-q spice 5 tb Worcestershire sauce 2 tb Vinegar 10 ds Hot sauce 2 ts Liquid smoke 1 1/2 c Chili sauce Combine hamburger and the next 12 ingredients. Shape into small meatballs and saute until done. Set aside Combine Sauce ingredients and cook until thick. Combine sauce, meatballs and smokie links.

BBQ CHICKEN WINGS

35 Chicken wings -- tips removed 1 Stick butter 1 cup Brown sugar 1/2 tablespoon Sauce 1/2 cup Dry red wine 2 teaspoons Dry mustard 2 large Garlic cloves -- crushed 1/4 cup Fresh lemon juice Fresh ground pepper to taste Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken.Let stand for at least 1 hour or overnight. Be sure all wings are well coatedwith marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours,turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

BASIC CRISPY POTATO SKINS

Yield: 12 servings 6.00 ea Medium potatos (about 2 lbs) 0.25 c Butter/margarine, melted 1.00 x Salt and pepper, to taste Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 minutes to 1 hour, or until tender. Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. (Save pulp for another recipe or see below.) Brush skins inside and out with melted butter. Sprinkle with salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot. Makes 2 skins per serving. FOR LEFTOVER POTATO INSIDES: * Mashed potatoes. Add your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with bread crumbs, dot with butter and bake until heated through. * Saute' chopped onion in butter until tender. Stir in potatoes and continue to cook and stir until heated through. * Make a potato salad using warm potato insides. Toss with bottled vinegerette dressing or mayonaise, sliced green onion, chopped olives and crumbled bacon. Chill. * Add to soups to thicken them.

BEER BATTER VEGGIES & THINGS

Servings: 4 1 x Oil 1 ea Env. Golden Onion Soup Mix Center> 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies 'n' Things * * Suggested Veggies 'n' Things * * Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things.

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING

6 tablespoons butter 1/4 cup hot pepper sauce vegetable oil -- for frying 18 chicken wings -- disjointed with tips BLUE CHEESE DRESSING 1/4 pound blue cheese 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon wine vinegar dash hot pepper sauce Melt butter in a small saucepan. Add hot sauce and remove from heat.In large frying pan or deep-fat fryer, heat 1" of oil to 375ก. Fry wings inbatches without crowding until golden brown, 10 to 15 minutes. Drain on papertowels. Brush wings with spicy butter and serve warm, with blue cheese dippingsauce.Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in themayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

CHEESE AND BACON PINWHEELS

1 cup shredded cheddar cheese 1/4 cup crisp bacon -- crumbled 1/4 cup margarine -- softened 2 tablespoons green onions -- chopped 7 slices rye bread, crusts removed In a small bowl, stir together all ingredients except bread. Flatten eachbread slice with a rolling pin. Spread each slice with 1 1/2 Tablespooncheese mixture.Roll up jelly roll style. Place 4 toothpicks into each piece, then using aserrated knife, cut into 4 pices. Place on a cookie sheet.Heat boriler, and broil for 1 1/2 to 2 1/2 minutes or until lightly brownedand cheese is melted.Serve immediately.

HAM AND CHEESE APPETIZERS

2 c Bisquick baking mix 3/4 c Cooked smoked ham, (finely -chopped) 1 c Shredded Swiss or Cheddar -cheese 1/2 c Chopped onion (fine) 1/2 c Grated parmesan cheese 1/4 c Sour cream 2 tb Smipped parsley 1/2 ts Salt 2 Clv garlic, crushed (cloves) 2/3 c Milk 1 Egg Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 1/2 inches. 36 appetizers. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour.

HAM AND CHEESE BALL

1 c Ground ham 1 ts Worcestershire sauce 8 oz Cream cheese 1/2 ts Lemon juice 8 oz Shredded cheddar Onion powder to taste 1 ts Tabasco sauce Mix all ingredients and chill.

IMPOSSIBLE CHEDDAR AND BROCCOLI APPETIZERS

10 oz Frozen chopped broccoli* 8 oz Whole kernal corn; drained 1/4 c Onion; chopped 1/2 c Walnuts; coarsely chopped 1/2 c Milk 1/4 c Butter; melted 2 Eggs 1/2 c Bisquick 1/4 ts Garlic salt 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

JALAPENO POPPERS

4 sl Bacon; chopped up 1/2 c Onion; chopped small 1/2 c Mushrooms; chopped small 8 oz Cream cheese 1/2 c Monterey jack 1/2 c Mozzarella Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix all ingredients together. Slice peppers in half, stuff with mixture. Bake at 350 F. for about 15 minutes.

NACHOS

6 oz Cheddar Cheese; Shredded, 6 ea Jalepeno Chilies; 1 x Tortilla Chips; There should be 1 1/2 cups of cheese. Jalapenos should be seeded and each cut into 6 slices. Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.

CHEESE PARTY LOG

2 (8 oz) pkgs cream cheese, -softened 1 (10 oz) pkg sharp cheddar -cheese, shredded 1 tb Chopped red pepper or -pimento 1 tb Finely chopped onion 2 ts Worcestershire sauce 4 ts Lemon juice 1 ds Of ground red pepper 1 ds Of salt Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups. Prep time: 15 minutes plus chilling Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes. Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef. Shape into football with pimento strip lacing.

PARTY MIX

1 pound Brazil nuts -- unskinned 1 pound almonds -- unskinned 1 pound blanched cashews 1/2 pound pine nuts 1/4 pound muscat raisins or seedless dark raisins 1/3 pound golden raisins 1/3 cup Marsala or sweet vermouth 1/2 pound shelled pistachio nuts 1/4 cup shredded unsweetened coconut 1/4 cup lightly salted sunflower seeds 1/4 cup finely minced dried apricots salt -- to taste Worcestershire sauce -- to taste (optional) 1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, andpine nuts on cookie sheets until lightly browned and fragrant. Set asideto cool.2. In a medium saucepan, combine dark and golden raisins with Marsala.Bring to a boil, reduce heat, and simmer gently until liquid hasevaporated (20 to 30 minutes). Set aside to cool.3. Combine cooled toasted nuts with raisins, pistachios, coconut,sunflower seeds, and apricots. Season with salt and Worcestershire sauce(if used).Makes about 10 cups. - - - - - - - - - - - - - - - - - - NOTES : This concoction is addictive, whether you call it trail mix, partymix, or bridge mix, and is best when you make your own. This recipe yieldsa large batch; store any extra in an airtight container.

POTATO SKINS WITH SALSA AND CHEESE

2.00 lg Russet potatoes 0.75 c Diced, seeded, firm, ripe -tomatoes 0.50 c Fresh corn kernels 0.25 c Rinsed, drained canned -black beans 2.00 tb Finely chopped cucumber 2.00 tb Thinly sliced scallion 2.00 tb Olive oil 1.00 tb Finely chopped green bell -pepper 1.00 tb Chopped fresh cilantro 1.00 tb Fresh lime juice 1.00 ts Seeded, finely chopped -jalapeno pepper and Salt, to taste 1.00 ts Olive oil 2.00 tb Shredded part-time -mozzarella or reduced-fat -Monterey Jack cheese Preheat oven to 400'F. Wash the potatoes thoroughly; pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes. Let cool. Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black beans, cucumber, scallion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno; add salt to taste. Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but 1/8"-1/4" of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Preheat the broiler. Place the potato skins cut side up on a baking sheet and broil 3-4" from the flame for 5 minutes. Turn the skins over and broil on the other side for 1 minute. Spoon the salsa into the potato skins, dividing it evenly. Sprinkle with the cheese, dividing it evenly. Broil the skins just until the cheese is melted. Serve immediatelty.

RANCHERO ROLL-UPS

2 c shredded cooked chicken 1 14.5oz can diced tomatoes w/green pepper and onion 1/2 c thick and chunky salsa 1 4oz can diced green chilies -- drained 1/2 c sliced green onions 4 flour tortillas 1 c low-fat monterey jack cheese -- shredded Combine chicken, tomatoes, salsa, chilies and onions in skillet; cook 5minutes, stirring occasionally. Wrap tortillas in plastic wrap and heatin microwave oven 1 minute or until hot. Spoon 1/4 of the chicken mixture down the center of each tortilla. Top with 1/4 cup cheese.Roll up and serve.

SAUSAGE BALLS

1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: Sausage Balls may be frozen before or after baking. If frozen after, defrost and reheat at 350 degrees F.

SLIGHTLY POTTED COCKTAIL FRANKS

1/2 lb Cocktail frankfurters; cut -in half --------------------SAUCE------------------------ 1/4 c Bourbon 1/2 c Chili sauce 1/4 c Dark brown sugar 2 ts Dijon mustard 2 tb Tomato preserves Combine sauce ingredients and bring to a boil. Simmer 5 minutes. Add the frankfurters, cover and simmer 15 minutes, stirring occasionally. Transfer to a chafing dish and have toothpicks nearby. Makes 36 little franks.

SOME OF THESE RECIPES ARE MY OWN. SOME HAVE BEEN SENT TO ME AND SOME HAVE BEEN FOUND AROUND THE NET. I DO NOT HAVE THE TIME TO PUT ALL PERSONS RESPONSIBLE FOR EACH RECIPE!!!

Email: kitchenklutz@hotmail.com