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Gaia Angel 
Daughter of Gaia and all around clueless Soul!
Posts: 26
(11/29/03 6:00 pm)
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Appetizers
Buffalo (Glazed) Wings
Ingredients
fried wings -
chicken wings, seperated, rinsed, dried, and allowed to chill for at least an hour before using.
oil for frying
flour with salt and pepper for dredging
sauce -
about 4 ozs. blackberry preserves (seedless)
1-2 TBS butter or margarine, melted
about 6 ozs. Durkee or other hot pepper sauce
additional hot pepper spice (optional)
Directions
Dredge the chicken wings in the flour mixture, fry in oil just until brown. When browned, dip each wing section in the sauce. Arrange wings on a lightly oiled or non-stick cookie sheet. Continue until all wings are fried. Use remaining sauce to coat all wings again. Place in 350 degree oven for 1/2 hour to glaze the sauce and help the wings "crisp up". Serve with your favorite ranch or blue cheese dressing. The best wings ever and a well guarded bar recipe.
Zucchini Appetizers
Ingredients
3 cups thinly sliced unpared zucchini (about 4 small)
1 cup Bisquick Original baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
Dash of pepper
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten
Directions
Heat oven to 350 F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes
or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
High Altitude (3500-6500 ft): Heat oven to 375 F. Makes 4 dozen
Pickled Mushrooms (Russian)
Ingredients
5 kg edible! mushrooms
1 c salt
1 leaf of black currant,
1 leaf of horse-radish,
5 ea garlic cloves
pepper
dill
Directions
Sort out the mushrooms, wash thoroughly, soak for 2 3 days in cold water changing it many times and keeping the mushrooms in a cold room. Place the soaked mushrooms into a prepared wooden or glass vessel in rows, with their stems up, interspersing them with spices and salt. Put a round wooden cover and a load over it. Leave for a week or two before eating.
Baked Stuffed Mushrooms
Ingredients
1 lb fresh mushrooms with caps
1/2 to 1 stick (4 to 8 Tbs) of melted butter
1 cup bread crumbs
fresh chopped parsley
1 Tbs oil
1 crushed garlic clove
1/2 cup grated Parmesan cheese
1/2 cup white wine
1 minced medium onion
Directions
Remove mushroom stems and chop. Place caps on buttered baking sheet and set
aside. Saute chopped stems, onions, and garlic in oil. Mix other dry ingredients. Add them to melted butter and wine in a sauce pan and stir together. Mold a small amount on the cap. Bake 20 minutes at 350 F. Serve warm.
Zucchini Fritters
Ingredients
6 medium Zucchini, sliced
3/4 cup Flour
3/4 cup White cornmeal, self-rising
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1 Egg
1/2 cup Buttermilk
Oil for frying
Directions
Boil the zucchini until soft. Drain and mash. Set aside. Mix together the
flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg.
Add the buttermilk and squash. Stir well. Add to the dry mixture. Heat the
oil to 350. Drop spoonfuls of the mixture into the hot oil. Cook about 2 1/2
minutes per side. Drain on paper towels. Serve warm. Serve these as an appetizer with your favorite Italian-style tomato sauce for dipping. Makes about 18
Garlic Chicken Bites
Ingredients
2 boneless skinless chicken breasts, cut into bite size pieces
1/2 cup olive oil
4 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup breadcrumbs
1/4 teaspoon cayenne pepper
Directions
Place chicken in shallow dish. In small bowl, mix olive oil, garlic, and
black pepper. Pour over chicken. Cover and marinate 30 minutes. Drain. Preheat oven to 475?F. Mix bread crumbs and cayenne. Coat chicken. Arrange in a single layer on cookie sheet. Bake 10 minutes or until brown. This recipe can easily be doubled or tripled depending on the size of your guest list as well as what else is on your menu.
Christa's Crab Dip
Ingredients
1/2 lb. shredded crab meat (you can use the imitation, costs less)
3/4 cup ketchup
2 tablespoons horseradish (or more for really spicy)-(instead of the ketchup and horseradish just use 1 cup cocktail sauce)
1 package 8 oz. softened cream cheese
Directions
Shred the crab meat. In a bowl mix the sauce and stir in the meat. Spread
the cream cheese in a flat dish you plan to serve the dip in. Making it about 1/4 inch in thickness. Spoon the crab mixture over top and spread evenly. You can store in the fridge take it out about 15 minutes at room temp before you serve it. Spread on any type of cracker.
Red Pepper Hummus
Ingredients
1-cup chickpeas
1 red sweet pepper, roasted and the skin removed
2 Tbsp fresh lemon juice
2 Tbsp olive or flax oil
1 or 2 clove of garlic, peeled
Directions
Put all of the ingredients in food processor or blender and blend until smooth. Store the hummus in a tightly sealed container. Hummus will keep in the refrigerator for 2 - 3 days. Serve as a dip with fresh veggies or on pita bread.
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irisgoddess
High Sorceress and Sage of The Craft
Posts: 32
(12/5/03 3:10 am)
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Re: Appetizers
This is one of my Yule recipes that are wonderful .....
Bourbon-Rosemary Almonds
3 cups whole almonds
1/3 cup minced fresh rosemary
2 tsp ground cumin
1 tsp course salt
1/4 tsp ground cayenne pepper
1 cup packed light brown sugar
1/4 cup bourbon
2 tbsp water
Preheat oven 375*. To blanch the almonds, cover the shelled unskinned almonds in cold water in a sauce pan. Bring to a boil, then drain. Cool in cold water, then press each almond between your fingertips to remove skin. Place the almonds in a single layer on the baking sheet and toast in the oven until golden and fragrant. Appr. 15-20 minutes. Remove and set aside.
In a small bowl, mix the rosemary, cumin, salt, and ground cayenne pepper. In a sauce pan, bring the brown sugar, bourban, and water to a boil over medium heat. Continue boiling for 10 minutes. (Most of the alcohol will boil out, leaving taste). Add the almonds, stir to coat completely, stir in seasonings, and mix well. Transfer the nuts to a buttered baking sheet, and seperate with a fork while still warm. Cool before serving.
Iris
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