Salsa Dip
1 (8oz pkg cream cheese)
1/2 cup salsa
1/2 to 1 cup shredded cheddar cheese
1/4 cup sour cream
1 small onion
Place all ingredients in food processor and mix up. Use nacho chips and enjoy
Kim Corcoran
Billy's Dip
1 container (250g) sour cream
Garlic powder
Bacon bits
Mix sour cream, bacon bits and garlic to taste. Good for vegetables or chips.
Bill Mackintosh
Ham Dip
4 cups chopped ham (2 cans)
3/4 cup miracle whip
1/2 cup pickle relish
1 pkg (8oz) cream cheese
1/3 cup green onions
Combine ham, cream cheese, relish, miracle whip, and onions in a food processor and mix well. Put in a bowl and refrigerate for 2 hours.
Dorothy Disley
Nanny Christmas Mini Pizza Recipe
Filling
1 cup minced onion
3 cloves garlic
Black pepper
1 can mushroom pieces
2 tsp oregano
1 lb Hamburg
1/2 tsp salt
1 cans tomatoes paste
2 eggs
Cook onions, garlic, meat in oil and salt and pepper. Add mushrooms, tomato paste and 2 eggs and 2 tsp oregano. Cook until eggs are cooked. Let this mixture cool.
Batter
2/3 cup oil
1 tsp salt
4 eggs
2 1/2 cup milk
6 tblsp parmesan cheese
2 1/2 cups flour
1 tsp baking powder
Mix all batter ingredients together, make sure all ingredients are mixed well.
Using a small muffin tin drop:
· 1 tsp batter
· 1 tsp filling
· 1 tsp batter
· Top with an olive
Bake at 450 degrees for 10 minutes
Nanny Christmas - Florence Christmas
Cheese Balls
2 pkg (8oz) cream cheese
1 tblsp chopped pimento
1 tblsp chopped onion
1 tsp lemon juice
1 pkg (8 oz) old cheddar cheese
1 tblsp chopped green pepper
2 tsp Worcestershire sauce
1 dash cayenne
Finely chopped pecans or parsley.
Combine all ingredients except pecans and parsley. Shape into a ball and roll in nuts or parsley. Chill for 1 hour.
Dorothy Davy - Mom
Salmon Ball
1 can salmon (15 1/2 oz)
1tblsp lemon juice
2 tsp horseradish
1/4 tsp Tabasco
1 pkg (8 0z) cream cheese
1 tblsp grated onion
1/4 tsp salt
1/4 tsp Worcestershire sauce.
Mix all ingredients and shape into a mould. Chill 2 hours. Roll in 1/2 cup chopped almonds or walnuts and 1/4 cup parsley.
Dorothy Davy - Mom
Pat's Pizza
2 cups flour
1/4 tsp salt
1 cup milk
3 tsp baking powder
1/3 cup shortening
Blend and knead. Roll and spread out and the cut in round individual pizza's.
On top spread:
1 tin tomato paste
Grated parmesan
Oregano
Peppers
Garlic salt
1 lb mozzarella
Bake 450 for 8 - 10 minutes.
Pat Ibey
Sandra's Cheese Log
1 pkg (8 oz) cream cheese
1 tin crab meat
1 jar seafood sauce
Place cream cheese on plate top with crab meat and seafood sauce.
Sandra Almquist
Mom's Cheese Ball
1 pkg (8 oz) cream cheese
1/4 cup sour cream
Dash of Worcestershire sauce
3 cups shredded cheddar cheese
1/4 cup finely chopped green onions
Dash of Tabasco sauce.
Blend all ingredients together and shape into a ball. Wrap loosely in foil and chill until firm. Sprinkle caraways seeds on top or walnuts.
Dorothy Davy - Mom
Chip Dip
1 pkg onion soup mix
1 pint sour cream
Mix above ingredients and chill
Kim Corcoran
Vegetable Dip
1 cup mayonnaise
1/2 tsp curry
2 tblsp liquid honey
Dash cayenne
1/2 tsp powdered ginger
2 tsp lemon juice
Garlic powder to taste
Mix together and serve with raw vegetables
Kim Corcoran
Vegetable Dip #2
1 cup plain yogurt
1/2 tsp oregano
1/2 cup salad dressing (mayo)
1/4 tsp garlic powder
2 tblsp chopped olives
1/4 tsp salt
1 tblsp chopped onion
1/8 tsp pepper
Mix together and dip fresh vegetables.
Kim Corcoran
Vegetable Dip #3
1 cup miracle whip
1/4 tsp salt and pepper
1/4 cup parsley flakes
1 tblsp dried onion
1/2 tsp Tabasco sauce
1/2 tblsp lemon juice
1 tblsp chopped chives
1/2 cup sour cream
1/4 tsp curry
Mix all together and use for dipping vegetables.
Kim Corcoran
Spinach Dip
1 cup sour cream
1 pkg Knorr's vegetable soup mix
1 medium onion chopped
1 pkg (10 oz) frozen spinach
1 cup miracle whip
1 can water chestnuts chopped
2 drops lemon juice
Cook spinach drain and cup up very fine. Mix together all ingredients. Refrigerate at least 2 hours. Serve in a scooped out round pumpernickel bread and use bread to dip. Also good with crackers.
Lisa Cox
Crab Meat Dip
1 tin crab meat drained
1 small onion diced
1/4 cup mayo
1 tsp horseradish
1 pkg (8 oz) cream cheese
Mix all ingredients, place in an oven safe bowl. Heat at 350 degrees for 20 minutes. Excellent with vegetable thin crackers.
Lisa Cox
Mexican Pie
1 container (250 g) sour cream
1 pkg (8 oz) cream cheese
Salsa
Red peppers
Lettuce
Green peppers
Tomatoes
Mushrooms
Onion
Medium cheese shredded
Mix cream cheese and sour cream. Spread on a serving plate. Spread salsa over base. Chop remaining ingredients fine and sprinkle over base. Top with shredded cheese.
Kim Corcoran
Sweet and Sour Meatballs
2 lbs ground lean pork
1 cup milk
1 tsp salt
2 or 3 cloves garlic, chopped fine
2 cups dry bread crumbs
2 eggs beaten
Pepper
Combine meat, milk, eggs, bread crumbs, salt and garlic. Mix thoroughly. Shape into 1 inch balls and place in shallow baking dish. Mix ingredients for sauce together and pour over meat balls. Bake uncovered at 325 for 40 minutes. Baste often with sauce.
Sauce:
2 small cans tomato paste
1 1/2 cup white vinegar
1 1/2 cup white sugar
Pickle juice (optional)
Nanny Christmas
Florence Christmas
Bacon Tatter Bites
Cook half strips of bacon until lightly browned, but still limp. Meanwhile, prepare frozen tatter treats according to package directions. Cut slices of cheese into thirds and wrap a strip of cheese around hot tatter treat. Wrap limp bacon around the cheese and secure with a tooth pick. Broil, turning once, until bacon is crisp. Serve hot with this mustard sauce. Blend together.
1/2 cup mustard
1/2 tsp ginger
1/4 cup brown sugar
Nanny Christmas
Florence Christmas
Marvelous Meatballs - Billy Mackintosh's Favorite
1 lb Hamburg
1/4 tsp garlic
1 egg
1/4 tsp pepper
1/2 cup bread crumbs
1 tsp salt
1/4 tsp onion powder
Sauce:
1 cup soya sauce
3/4 grape jelly
3/4 cup chili sauce
Nancy Hult-Christmas
Egg Roll Mix Mixture
1 pkg egg roll wraps
4 cups bean sprouts
1 medium onion, shredded
2 cups celery, shredded
1/4 tsp pepper
1 tsp salt
3 tsp soya sauce
1 pound minced pork (Optional)
1/2 cup mushrooms
1/2 tsp sugar
1/2 tsp MSG (optional)
3 tsp peanut oil
1 cup fresh shrimp (optional)
2 egg whites
Mix all vegetable together then remove excess juice. Add seasoning and other ingredients mixing well but lightly. Place 2 tblsp of mixture on each sheet of paste. Moisten all around the edges with the egg white. Fold front and back over to overlap at middle. Press both ends to close, making sure all edges are properly sealed. Deep fry in vegetable oil as for French fries until golden brown, turning occasionally. Service with plum sauce.
Honey Garlic Chicken Wings
3 lbs chicken wings
2 tsp salt
2 tblsp sugar
1/4 cup soy sauce
2 or 3 cloves garlic (crushed)
1 can consommé
1/2 cup honey
Place in a bowl, mix ingredients. Pour over wings and marinate overnight. Bake 400 for 30 minutes reduce to 325 and cook for 1 hour.
Sweet and Sour Porcupine Balls
MEATBALLS:
1 lb ground beef
1/2 cup bread crumbs
1 onion diced
Salt and pepper
1/2 cup rice
Make into balls
SAUCE:
Tomato soup
1 can water
1 onion diced
1/4 tsp cinnamon
3 tblsp vinegar
1/2 cup brown sugar
1 tsp paprika
3 tsp Worcestershire sauce
Kim Corcoran
Triconas
2 pkg 98oz) cream cheese softened
1 egg
1/2 lb Greek cheese (feta) crumbled
3 tblsp melted butter
1 pkg (1 lb) prepared phyllo-pastry or strudel pastry leaves
1 cup melted butter
Make filling: In small bowl with electric mixer, combine cream cheese, Greek cheese, egg and 3 tblsp butter: beat at medium speed until well blended and smooth. Preheat oven to 400 degrees
Place two leaves of phyllo pastry on board; brush with melted butter, cut lengthwise into strips 2 inches wide. Place 1 heaping tsp filling at end of a strip. Fold over one corner to opposite side, to make a triangle. Continue folding, keeping triangle shape, to other end of strip. Arrange on brown paper-lined cookie sheet. Repeat with remaining strips. Bake 20 minutes, or until golden brown. Cool on wire rack. Arrange in single layer on tray. Freeze. When frozen hard remove from tray and place in freezer zip lock bag and freeze until serving.
TO SERVE: Preheat oven to 350 and arrange frozen pastries on brown paper lined cookie sheets. Bake 10 minutes, or until heated through. Serve at once. Makes about 7 dozen.
Nanny Christmas
Florence Christmas
ONO ONO Spareribs
Makes about 36 appetizers
4 to 5 lbs lean spareribs - 3 to 4 inch lengths
Water
2 tsp salt
Make Tangy Barbecue Glaze
Place ribs in large saucepan. Add water to cover ribs and then add salt. Bring to boiling, lower heat, and cover till cooked. About 30 minutes.
Drain ribs well, cut into 1 inch sections. Place in shallow glass dish. Pour tangy barbeque Glaze over them. Let ribs marinate for several hours or overnight, in refrigerate.
Drain ribs, reserving glaze. Place ribs on grill or under broiler for 20 to 30 minutes, turning over and brushing generously with glaze until ribs are browned. Arranged ribs on Platter.
Nanny Christmas
Florence Christmas
Tangy Barbecue Glaze
Makes about 2 1/2 cups.
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 cup chili sauce
1/2 cup lemon juice
1/3 cup molasses
3 tblsp mustard
1 tblsp Worcestershire sauce
1/4 cup dark rum
Heat oil in saucepan; add onion and garlic. Sauté 5 minutes until onion is tender, but not brown. Add remaining ingredients and heat.
Nanny Christmas-Florence Christmas
Savory Mustard
1/2 cup prepared mustard
2 tblsp dried chives
1 tblsp instant minced onion
Dash of hot pepper sauce
Mix all ingredients together thoroughly. Makes about 1/2 cup. Can be stored in refrigerator.
Nanny Christmas
Florence Christmas
Cheese Olive Puffs
2 cups grated sharp cheddar cheese
1 cup all purpose flour
1/2 tsp paprika
1/2 cup butter
3 to 4 dozen small stuffed olives.
Mix very well first 4 ingredients and chill. For each puff use a generous teaspoon and shape in a ball. Push finger into centre to make a deep depression, insert olive and shape dough around to fully cover olive. Bake in hot oven (400) 15 minutes, or until baked but not browned, serve hot.
Makes 3 to 4 dozen.
Note: Puffs can be frozen and thawed and baked as needed.
Nanny Christmas
Florence Christmas
Bouchees (Puff Pastry)
1/2 cup shortening
1 cup boiling water
1 cup all purpose flour
1/2 tsp salt
4 eggs
Place shortening, water and salt in saucepan and bring to a boil. Add flour all at once. Stir vigorously and cook until mixture leaves the side of the pan and forms a ball. Don not overcook or batter will ooze shortening. Remove from stove.
Beat in eggs one at a time until well blended and batter is smooth and shiny. Drop rounded tsp of the mixture onto ungreased baking sheets.
Bake at 450 for 5 minutes. Reduce heat to 350 and bake for 15 to 20 minutes longer. Cool.
Cut tops off puffs and fill with filling, hot or cold. Tops may be replaced or left off. If left off garnish filling with a little parsley, pimento, slice of ripe olive or stuffed olive.
Yield: 4 dozen
Nanny Christmas
Florence Christmas
Mushroom Grand’Mere
1 1/2 lbs med mushrooms, about 30
1/4 cup oil
2 cloves garlic crushed
1/2 cup dried bread crumbs
1/3 cup grated parmesan cheese
2 tblsp chopped parsley
1/2 tsp salt
1/8 tsp pepper
1/2 tsp basil
Preheat oven to 350. Remove mushroom stems from caps, set aside. Chop stems. In medium skillet, heat oil adds stems and garlic and sauté until tender, about 5 minutes. Cool. Stir in remaining ingredients
Place the caps on a slightly oil pa, fill each cavity with some mixture.
Bake for 15 minutes. Serve warm.
To Freeze. Cool baked mushrooms, wrap securely in a pan or transfer to freezer from container. Cover and freeze for up to 3 months. To serve unwrap and place frozen mushrooms on greased cookie sheet in a preheated over (350) Heat for 15 to 20 minutes.
Makes about 30 mushrooms
Nanny Christmas
Florence Christmas
Cheddar Cheese Puffs
6 oz cream cheese
1/2 lb butter or margarine
1/2 lb extra sharp cheddar cheese
1 tsp dry mustard
4 eggs whites, beaten stiff
1 loaf (1 lb) unsliced white bread
In a medium saucepan, over low heat, melt cream cheese, butter, cheddar cheese and mustard. Remove from heat; let cool slightly; gently fold into stiffly beaten egg whites to combine. Trim crusts from bread and slice into 1 inch thick slices; cut slices into 1 inch cubes. Using fork dip bread cubs into cheese mixture coating evenly but not on bottoms. Arrange on waxed paper lined tray.
Place in freezer till frozen.
Remove from freezer and place into plastic bags; seal and store in freezer till ready to use.
To Serve Preheat oven to 400 Place on lightly greased cookie sheet.
Bake, frozen 10 to 12 minutes or until piping hot and golden brown. Serve at once.
Makes 6 dozen.
Nanny Christmas
Florence Christmas
Quiche Lorraine Squares
1 pie crust mix made up or 1 pkg piecrust mix
1 egg white, slightly beaten
1 lb sliced bacon
3 cups grated natural Swiss cheese 3/4 lb
6 eggs
4 cups light cream
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
Dash of cayenne
1. Prepare piecrust mix as package label directs.
2. On lightly floured surface. Roll out pastry to an 18 by 15 inch rectangle. Use to line a 15 1/2 by 10 1/2 by 1 inch jelly roll pan. Brush bottom and sides of pasty with egg white. Refrigerate.
3. Preheat oven to 375
4. Fry bacon until crisp. Drain on paper towels; crumble. Sprinkle bacon evenly over bottom of pie shell. Sprinkle cheese over bacon.
5. In large bowl with wire whisk, beat eggs with cream, salt nutmeg, pepper and cayenne until well combined. Pour into prepared shell.
6. Bake 35 to 40 minutes or until golden and center is firm when gently pressed with fingertip.
7. Let cool on wire rack 10 minutes cut quiche into squares about 1 1/2 inches. Cool completely remove from pan arrange on foil-lined cookie sheet. Freezer wrap freeze until ready to use.
8. To serve. Preheat oven to 400 unwrap bake on cookie sheet still frozen until heated through. About 10 minutes serve at once.
CHEX PARTY MIX
2 c. Corn Chex
2 c. Rice Chex
2 c. Wheat Chex
1 c. pretzel sticks and/or salted nuts
6 tbsp. butter
1 tsp. season salt
2 1/2 tsp. soy sauce
1/4 tsp. onion powder or garlic powder
Melt butter in electric skillet at 200. Stir in seasonings. Blend well. Add Chex and pretzels or nuts. Mix until pieces are coated. Cover skillet, leaving lid vents open. Heat at 250 degrees for 15 minutes. Stir midway. Cool. I use boxes of cereal and increase butter, season salt, soy sauce and onion powder or garlic powder. NOTE: A large skillet on the range top may be used. After pieces are coated with butter and seasoning, heat and stir for 10 minutes over low heat; then cool. Take to parties. Store in covered Tupperware or whatever
PARTY PITA WEDGES
2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa
In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.
Makes 16 wedges.
Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
BITE SIZED PARTY PIZZAS
2 8 oz. cans flaky refrigerator biscuits
1 8 to 10 oz pkg. pepperoni slices
1 12-16 oz jar pasta or pizza sauce
1/2 tsp. Italian seasoning and garlic powder (optional)
pinch of red pepper flakes
1/2 cup (or more) Parmesan cheese
8-10 oz. pkg shredded mozzarella
Combine Italian seasoning, garlic powder and pepper flakes. (Note: If you're feeling lazy, just use the squeeze jar pizza sauce right out of the bottle - this is also good for kids and teenagers).
Remove biscuits from the can and separate each biscuit into 4 pieces by splitting between the layers. A can of 12 biscuits will make 48 layers.
Arrange the layers on an oiled cookie sheet (may be lined with foil for easy clean-up). Add a teaspoon or so of sauce to the top of each biscuit layer; spread out using the back of a spoon. Top with one or two slices of pepperoni and sprinkle with both cheeses.
Bake in a preheated 400°F oven for 6-8 minutes, or until golden brown on edges and cheese is bubbly.
Note: These can be made up in advance and frozen on cookie sheets before baking. Once frozen, store in Ziploc bags.
Reheat at 375°F for 10-12 minutes, or until done.
BACON BITS AND CHEESE ON PARTY RYE
1 loaf of party rye
8 oz. pkg. of grated cheese
1 can of black olives (chopped)
1 c. of mayonnaise
1/2 tsp. red pepper
2 tbsp. grated onion
Mix all ingredients and spread on party rye. Sprinkle with bacon bits. Cook at 350 degrees for 10 to 15 minutes or until cheese bubbles.
BRUSCHETTE APPETIZER
8" round "wheel" sour dough French bread loaf
1/4 c. extra virgin olive oil
1 tbsp. butter, melted
2-3 cloves garlic, finely minced
2-3 Italian tomatoes, cubed
Small bunch fresh basil, chopped
Salt to taste
Cut wheel of bread in half, horizontally and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately to enjoy the wonderful contrast of warm, crusty garlic bread and cool, soft tomatoes and basil. Serves 4.
PARTY CREAM CHEESE PINWHEELS
10 large flour tortillas
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons pimentos, finely chopped
1 pkg ranch dressing
2 tablespoons green jalapenos, finely chopped
Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.
My mother made these when I got married and everyone wanted the recipe.
PEPPERONI PINWHEELS
3-4 fajita sized flour tortillas
10 slices pepperoni
2 t. Kraft Shredded Parmesan, Romano, and Asiago (in dairy section)
4 oz softened cream cheese
1/8 t. dried minced onions
1/16 t. garlic salt
dash or 2 of pepper
¼ t. freeze-dried or fresh chives
dash chili powder
¼ t. parsley flakes
smidgen dill weed
smidgen oregano
dash hidden valley ranch seasoning
Dice up pepperoni. Mix all ingredients except flour tortillas in a small bowl. Stir together well. Spread onto flour shells. Roll up then put in refrigerator or freezer until cream cheese is firm. Slice up into desired pieces. Enjoy!
CRESCENT PINWHEELS
1 can refrigerated crescent rolls
OPTIONAL STUFFING CHOICES:
Sliced pepperoni
Canadian bacon
Olives
Mozzarella or Cheddar cheese
Pizza or spaghetti sauce
Separate dough into 4 rectangles. Firmly press perforations to seal.
Sprinkle stuffing on each rectangle. Starting at shortest side, tightly roll up each rectangle - pinch to seal. Slice each roll into 4 equal slices.
Pinch dough together on 1 side to each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350 degrees for 18 to 20 minutes. Makes 16 pinwheels.
MEXICAN LAYER DIP
2 sm. or 1 lg. bottle taco sauce
1 (16 oz.) sour cream
8 oz. cream cheese
Scallions, chopped
Cheddar cheese, shredded
Chopped tomatoes
Shredded lettuce
Or use any toppings you like
Mix taco sauce, sour cream and cream cheese. Place in baking dish or casserole dish. Add scallions on top in layer form. Add cheddar cheese on top, then add tomatoes and shredded lettuce on top. Serve with Tostitos or taco chips.
SUMMER CHEESE STUFFED APPLES
3 oz. pkg. softened cream cheese
1 1/3 oz. Camembert cheese
1 tbsp. dry white wine
4 med. apples
Mix 3 ingredients together in bowl with blender until smooth. Core apples; scoop out inside leaving shells 1/2 inch thick. Fill with cheese mixture. Chill 2-3 hours. Cut in wedges.
APPETIZER SHRIMP KABOBS
2 lb. shrimp
1/2 c. lemon juice
1/2 c. vegetable oil
1/4 c. soy sauce
3 tbsp. fresh parsley
2 tbsp. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
Mix all ingredients together. Marinate 2 to 3 hours. Thread shrimp on wooden skewers. Broil 3-4 minutes, 6 inches from heat, on each side. Baste occasionally with reserved marinade.
POLYNESIAN APPETIZER KABOBS
1 lb. ground raw turkey
1/3 c. cracker meal
1 egg
1/4 c. chopped onion
1 lg. green pepper, cut in 21 pieces
1 tsp. ground ginger
1 clove garlic, crushed
1 (20 oz.) can chunk pineapple drained, reserving juice
1 lg. red pepper, cut in pieces (21)
SAUCE:
1/3 c. reserved pineapple juice
2 tbsp. orange marmalade
2 tbsp. butter, melted
1 1/2 tsp. ground ginger
In medium bowl, mix turkey, cracker meal, egg, onion, ginger and garlic. Shape into 28 (1 1/4 inch) balls. Arrange on 14 (8 inch) wooden skewers with pineapple chunks and pepper pieces. Place on broiler pan.
To make sauce: In small bowl, stir together pineapple juice, melted butter, orange marmalade and ginger until blended. Brush over kabobs. Broil 4 inches from heat source for approximately 20 minutes, turning once and basting with sauce. Yield: 14 servings.
POPCORN CHICKEN (JUST LIKE KFC!!)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
CRAB-STUFFED MUSHROOMS
24 lg. fresh mushrooms
1 c. commercial Italian salad dressing
1 c. fresh lump crab meat, drained and flaked
2 eggs, beaten
1/3 c. soft bread crumbs
1/4 c. mayonnaise
1/4 c. minced green onions
2 tbsp. diced pimiento
1 tsp. lemon juice
Sprigs of fresh dill weed or parsley
Clean mushrooms with damp paper towels. Remove stems and reserve for other uses. Combine mushroom caps and Italian salad dressing; cover and chill 1 to 2 hours. Drain well.
Combine crab meat and next 6 ingredients, stirring well. Spoon crab meat mixture into mushroom caps. Place stuffed mushrooms in a lightly greased 13x9x2 inch baking dish; bake at 375 degrees for 15 minutes. Garnish with fresh dill weed or parsley sprigs, and serve immediately. Yield 2 dozen.
BAKED POTATO SKINS
8 lg. potatoes, baked and cooled
2 tbsp. butter, melted
1/2 lb. bacon, fried, drained, crumbled
1 sm. minced onion
1/2 c. grated Cheddar cheese
Cut potatoes in half lengthwise, leaving skins on. Scoop out potatoes. Brush inside of skin with butter, bacon and onions. Top with cheese. Bake 15 minutes at 450 degrees or until crispy.
