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Thursday Specials From Chef Lyons

 
 
 

Daily Specials

Over the last few decades, entertaining has become very casual, and cocktail parties have become more and more popular with both hostesses and guests.

If serving appetizers before a meal, select light ones that whet, rather than satisfy, the appetite. A good balance would be one hot appetizer and two or three cold ones. When designed to satisfy the appetite, appetizers served at a cocktail party should include a variety of both hot and cold foods, ranging from light to hearty. For those guests with a sweet tooth, remember to include a dessert.

Although appetizers are generally eaten with one's fingers or with toothpicks, the thoughtful hostess should provide small plates, china or paper, on which guests may place an assortment of appetizers from the table. Serving appetizers on trays, which are frequently circulated among the guests, is another more formal serving method. Most of these recipes are easy to prepare, and many can be prepared in advance. Use the following appetizers as a great beginning to a meal or a casual get-together, and you will be an appreciated host or hostess.
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Place each layer in a shallow, glass casserole dish or quiche pan.

First (bottom) Layer:

• 1 (8 ounce) package cream cheese
• 2 teaspoons horseradish
• 1/2 teaspoon worcestershire sauce
• 4 teaspoon low-calorie Miracle Whip salad dressing OR low-calorie mayonnaise
• 2 teaspoons fresh lemon juice

• Mix all ingredients together and spread in dish.

• 1 (12 ounce) bottle chili sauce or seafood cocktail sauce

• Evenly spread sauce over cheese mixture.

• 1 large bunch spring onions with green tops, finely minced
• 2/3 cup peeled, chopped cucumber, well-drained

• Remove seeds from cucumbers. Sprinkle onions and cucumbers over second layer.

• 3/4 pounds shrimp, peeled and cooked

Dice shrimp and drain on paper towels. Place paper towel on top and gently press to remove excess moisture. Gently sprinkle shrimp over third layer.

• 1 ounce (1/4 cup) grated cheddar cheese
• 1/4 cup sliced Jalapeno peppers (optional)

Sprinkle cheese around the edges. If you like hot dishes, place Jalapeno peppers in 4-inch circle in center; otherwise, omit them.

VARIATION:

Substitute 1 pound crab meat or 3 (6-1/4 ounces) cans crab meat for the shrimp. Remove any shell or cartilage and drain as directed above.
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• 1 (8 ounce) package cream cheese, at room temperature
• 6 tablespoons low-calorie mayonnaise
• 1 tablespoon prepared mustard
• 3 tablespoons dry minced onions
• 1/2 teaspoon San-J Szechuan Sauce
• 2 (2-1/2 ounces each) packages sliced smoked chopped beef
• 12 to 14 slices sandwich bread, white or multi-grain bread

Spread 3 tablespoons of mixture on each of the 6 slices of bread. Place another slice of bread on top of each filling. Cut sandwiches in quarters. If desired, cut each quarter in half to make bite-sized appetizers.

Serve on a platter and garnish with fresh parsley sprigs.

Any remaining beef filling may be placed in covered container and refrigerated. Use within 4 days.

VARIATIONS:

Add 1 teaspoon poppy seeds to mixture.

For more formal occasions, remove crust from bread before spreading filling.
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• 1/2 cup (4 ounces) bourbon
• 1-1/2 tablespoons light corn syrup
• 1 (12 ounce) box vanilla wafers, crushed
• 1 cup chopped pecans
• 2 tablespoons cocoa
• 1-1/2 cup confectioners' powdered sugar

Using lightly greased hands and 1 teaspoon of mixture, form into balls. Using 1/2 cup sifted powdered sugar, roll balls until well coated. Place uncovered balls on cookie sheet and let them dry in air for about 30 minutes. Then store in air-tight container.

Keep in cool place, but do not refrigerate. Serve on tray or place in candy dish and serve.
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• 1 pound ( 4 cups) grated sharp cheddar cheese
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup sour cream
• 2 tablespoons skim milk
• 1/2 teaspoon garlic salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon grated onion
• a few sprigs of parsley

Thirty minutes before serving, remove from refrigerator. Cheese Pot should be served at room temperature. Decorate with parsley sprigs and serve with crackers and a spreading knife.

VARIATION:

1. Substitute 2 tablespoons beer, bourbon or dry white wine for the milk.
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• 2 (2-1/2 ounces each) packages smoked, chopped beef, minced
• 2 tablespoons dry cooking sherry
• 5 ounces cream cheese
• 1 tablespoon low-calorie mayonnaise
• 1/4 cup chopped, stuffed green olives
• 1 teaspoon prepared horseradish sauce

VARIATIONS:

Make sandwiches using small party rye bread or white bread.

If using white bread, remove crusts and cut sandwiches into quarters.
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In a large bowl add:

• 2 cups Wheat Chex
• 2 cups Rice Chex
• 2 cups Corn Chex

Then add:

• 1 (12 ounce to 16 ounce) can peanuts or pecans
• 4 cups of any mixture of the following:
• Cheerios cereal
• pretzels
• cheese tidbits

In a large pot or tall kitchen trash bag, add the Wheat Chex, Rice Chex, Corn Chex, nuts and other cereal mixture. Evenly sprinkle Spicy Seasoning (recipe follows) or pour mixture over cereals and nuts. Stir or shake to evenly coat cereal with spices. Pour seasoned cereal mix into two pans 9x13x2-inch and spread evenly in pans.

Bake uncovered for 2 to 3 hours, stirring every 30 minutes, until crisp and lightly browned. Cool completely. Store in an air-tight container. This will keep for a month or more.

Spicy Seasoning

• 1/2 cup (1 stick) margarine or butter
• 2 teaspoons garlic salt
• 1 teaspoon onion salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup worcestershire sauce

1996 Note: Omit Butter. Spray cereal mix with non-stick cooking spray. Mix seasonings together and sprinkle seasonings on cereal mix. Bake as directed.
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• 1 (8 ounce) package cream cheese, at room temperature
• 1 tablespoon grated onion
• 1 tablespoon low-calorie mayonnaise
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1 cucumber, peeled and grated (about 1 cup)

After measuring grated cucumber in a measuring cup, turn measuring cup upside down and press firmly to squeeze excess moisture from the cucumbers. Add well-drained cucumbers to cream cheese mixture, stirring with a spoon (do not use mixer) until well mixed.

Serve with chips or fresh, raw vegetables, using any attractive combination below:

• broccoli florets
• green pepper strips
• carrot strips
• mushrooms
• cauliflower florets
• radishes
• celery strips spring
• onions
• cucumber strips
• summer squash strips

Add 1/4 teaspoon ground curry and 2 tablespoons catsup to the cream cheese.
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• 2 cups low-calorie mayonnaise
• 2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chili sauce
• 1-1/2 teaspoons curry powder
• 1 teaspoon paprika

• 6 hard boiled eggs
• 1 tablespoon plus 2 teaspoons horseradish sauce (see insert below)
• 2 tablespoon pickle relish, well-drained
• 1 teaspoon prepared mustard
• 1/4 teaspoon Morton's Nature's Seasoning
• 1/4 teaspoon dried basil

To serve, lightly sprinkle with paprika.

VARIATIONS:

1. Substitute mayonnaise for the horseradish sauce.
2. To make fuller eggs, grate one half egg white into yolk mixture. This will make 11 deviled eggs.

Grate all egg whites into egg yolk mixture. Add 1 teaspoon grated onion and 1 tablespoon finely diced celery. Stir to mix well. Spread mixture on bread slices, with or without crust. Cut into halves or quarters.

How to Select Horseradish Horseradish sauce is a mayonnaise-based sauce containing horseradish. Cream-style prepared horseradish is a horseradish preserved in vinegar and oil. Some brands of horseradish (sauce or prepared) are hotter than others, so try several brands until you find one that suits your tastes.

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• 2 cans crescent rolls or 2 packages ready-made pizza crust
• 1 (8 ounces) cream cheese, at room temperature
• 1/2 cup low-calorie mayonnaise
• 1 (1 ounce) package Hidden Valley Ranch salad dressing mix
• 1/2 head fresh broccoli, remove stems, finely chop tops
• 1 bunch spring onions with green tops, thinly sliced
• 1 large or 2 small tomatoes, peeled, seeds removed and diced
• 1/2 cucumber, peeled, seeds removed, diced
• 4 ounces (1 cup) grated cheddar cheese or shredded parmesan cheese

Spread rolls or crust evenly over pan, pressing seams to seal. Bake for 12 minutes, until lightly golden brown. Cool completely. Spread cream cheese mixture evenly over the crust.

Prepare the vegetables by dicing finely, which will make slicing the finished pizza easier. Each vegetable should be placed in a separate container until ready to decorate the crust.

Tomatoes need special attention, so that the pizza will not get soggy. Peel tomatoes, remove seeds, and dice in small pieces. In a bowl, place 3 layers of paper towel, and then add tomatoes. Blot the top of the tomatoes with another paper towel, removing any excess liquid.

Over the cream cheese filling, evenly scatter the vegetables in the following order: cucumbers, onions, broccoli, tomatoes and cheese. Make sure that entire cream cheese layer is evenly covered with vegetables to make a decorative multi-colored topping

Cover with plastic wrap and gently press vegetables into filling. Refrigerate until serving time. Cut into small squares of slices.

VARIATION:

Any raw vegetables may be added or substituted for those used above, such as, olives, purple onions, celery, grated carrot, minced green pepper and diced summer squash.
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• 1 teaspoon salt
• 1 cup boiling water
• 1/2 cup shortening or margarine
• 1 cup flour
• 4 eggs
• Ham Salad (recipe follows)

In medium saucepan, combine salt, boiling water and shortening. Bring to a boil and then reduce heat to medium. Immediately add flour, stirring vigorously until dough forms a ball in the center of the pan. Cool slightly. Then add eggs, one at a time, beating after each addition until mixture is smooth and very stiff. Using a teaspoon, drop dough into balls, about 1-inch apart.

Bake 15 to 18 minutes until puffs are lightly golden brown. DO NOT UNDER-BAKE. Puffs are done when a toothpick inserted in the center comes out clean. Cool completely.

Cut top half from each puff and fill with Ham Salad. Replace each top and arrange on serving tray. Serve cold or at room temperature.

Ham Salad
Makes 6-1/2 cups filling

• 4 cups ground cooked ham
• 4 ounces (1 cup) grated cheddar cheese
• 1 cup low-calorie mayonnaise
• 1/4 cup sour cream
• 1 teaspoon dry mustard
• 1/2 cup pickle relish, well-drained

VARIATION:

1. Chicken Salad

Substitute equal amount of finely chopped chicken for the ground ham. Omit dry mustard. Add 1/2 teaspoon basil. Use Egg Salad for a filling.
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• 1/2 cup dry white wine
• 1 cup peach schnapps liqueur
• 1/2 cup cranberry juice
• 1 tablespoon lemon juice
• 3 large Winesap apples, un-peeled, sliced

To serve, drain and place in a small bowl. Serve with crackers and an assortment of small cheese wedges. 

• 1/2 cup water
• 6 large peeled carrots, cut in 1/2-inch slices
• 1 head cauliflower, remove stem and use florets only
• 1 head broccoli, remove stem and use florets only
• 2 (4-1/2 ounce) jars whole button mushrooms, drained
• 2 (3 ounce) jar small black olives, drained
• 1 large onion, cut into thin slices, separated into rings
• Zippy Vegetable Marinade

Drain all vegetables. In a large glass jar or plastic bowl, add carrots, cauliflower, broccoli, mushrooms, olives, and onion. Pour marinade over vegetables. Cover. Refrigerate for at least 24 hours before serving to blend flavors.

To serve, drain vegetables and place in serving dish. For spearing vegetables, place a holder of toothpicks nearby.

VARIATIONS:

Any balanced combination of the following can be substituted for (or used in addition to) the vegetables above:
fresh zucchini, cut into 1/2-inch slices

green peppers, cut into bite-sized pieces

celery, sliced

1/2 cup sugar

3 cups red wine vinegar

4 teaspoons salt

2 teaspoons dried basil

1/2 cup cooking oil

VARIATION:

Regular apple cider vinegar may be used. However, the flavor will be delicious, but different.
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• 1 (8 ounce) package cream cheese
• 1 can Jalapeno cheese dip
• 1 teaspoon San-J Szechuan sauce
• 1 tablespoon San-J teriyaki sauce
• 1 (16 ounce) can refried beans
• 1 (16) ounce jar La Victoria HOT Ranchera Sauce, divided
• 1 (8 ounce) carton sour cream
• 1 stalk celery, diced (1/4 cup)
• 2/3 cup chopped cucumber, peeling and seeds removed
• 1 cup finely diced onion or 2 spring onions with tops, diced
• 2 tomatoes, peeled, seeds removed, chopped and well-drained

Mix cream cheese, Jalapeno cheese dip, Szechuan sauce, and teriyaki sauce. Spread in bottom of dish.

Mix refried beans and 6 tablespoons Ranchera sauce. Spread for second layer.

Spread sour cream over bean layer.

Pour 1 cup Ranchera sauce over sour cream.

Sprinkle celery, cucumber and onion over sauce.

Sprinkle drained tomatoes evenly on top.

VARIATION:

Sprinkle 2 ounces (1/2 cup) grated cheddar cheese on top of tomatoes.

• 1 (4 ounce) can chopped green chilies, well-drained
• 1/4 teaspoon cayenne pepper or red pepper
• 1 pound (4 cups) grated cheddar cheese
• 6 eggs, slightly beaten

Spread peppers in prepared pan. Sprinkle with cayenne pepper. Cover with cheese. Pour beaten eggs over cheese.

Bake for 30 minutes or until firm in the center. Cool.

Cut into 1-inch squares and serve.

VARIATION:

For green chilies, substitute 3 to 4 fresh jalapeno peppers. Remove seeds and finely chop. Spread in bottom of pan. Continue to follow directions above.
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• 4 cups pecans, mixed halves and pieces
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1-1/2 teaspoon vanilla flavoring

In a large saucepan, mix sugar, water, cinnamon, and salt. Heat, without stirring until a temperature of 236 degrees on a candy thermometer is reached. Remove from heat. Stir in vanilla flavoring. Then add pecans. Stir with a greased wooden spoon until creamy. Pour out into prepared pans, separating into pieces as it cools. Cool completely.

Store candy in air-tight container.

VARIATION:

4 cups of walnut meats may be substituted for pecans.
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• 1-1/2 pound fresh, raw shrimp, peeled
• 2 to 3 stalks (1/2 cup) chopped celery leaves
• 1/4 cup whole mixed pickling spices
• 2 quarts boiling water
• 2 large sliced onions (2 cups)
• 5 whole bay leaves
• 1-1/2 cup cooking oil
• 1-1/2 cup white vinegar
• 1/4 cup (2 ounces) chopped pimentos
• 2 tablespoons capers with liquid
• 1-1/2 teaspoon celery seed
• 1-1/2 teaspoon salt
• 1/4 teaspoon Texas Pete hot sauce

In large bowl, place sliced onions and shrimp in alternating layers. Add bay leaves. Combine oil, vinegar, pimentos, capers, celery seed, salt and hot sauce. Pour over the shrimp and onions. Cover and chill for at least 6 hours or overnight.

With a slotted spoon, remove shrimp and onions. Place them in a serving bowl, with toothpicks available for spearing shrimp.

VARIATION:

For the fresh shrimp, substitute 4 (6 ounces each) cans shrimp, drained. Add shrimp to boiling water, but let sit for 5 minutes rather than cooking for 5 minutes.

• 2 cups (8 ounces) grated sharp cheddar cheese
• 1/4 cup low-calorie mayonnaise
• 1 (4 ounce) jar Dromedary chopped pimentos
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vinegar or red wine vinegar

VARIATIONS:

Substitute 1 tablespoon La Victoria Hot Ranchera sauce for vinegar.

(If you like it hot!) Add 1/4 teaspoon chili powder.

• 8 stalks celery, washed and cut into 3-inch pieces

• Stuff celery with pimento cheese. Place on serving plate and sprinkle with paprika.

• 12 slices bread, with or without crust

 

 
 
 
 
 

Spread pimento cheese on one side of 6 slices of bread. Spread mayonnaise on one side of remaining 6 slices of bread. Place mayonnaise side of each slice of bread on pimento cheese. For a meal, cut sandwiches in half. For appetizers, remove crust from bread and cut each sandwich into quarters.

• 1 (8-ounce) package cream cheese, at room temperature
• 1 tablespoon lemon juice
• 1 tablespoon grated onion
• 1 teaspoon cream-style prepared horseradish
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon hickory flavored liquid smoke (adjust to your taste)
• 3 tablespoons grated green pepper
• 1/3 cup grated un-peeled cucumber, drained
• 1 (14-3/4 ounce) can salmon, skin and large center backbone removed
• 1/2 cup finely chopped, fresh parsley

In small bowl, using electric mixer, mix cream cheese, lemon juice, grated onion, horseradish, salt, liquid smoke, and green pepper about 1 minute until creamy. Add salmon and mix another 30 seconds. Chill mixture 2 or more hours until firm.

While salmon mixture is chilling, very finely chop fresh parsley and place in single layer on waxed paper or plastic wrap. When salmon/cheese mixture is firm, form into a ball and gently roll in parsley to cover the ball.

To serve, place in center of large plate and surround with crackers and a spreading knife.

VARIATION:

Use 1/2 cup finely chopped pecans instead of parsley.
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• 1 envelope unflavored gelatin
• 1/2 cup water
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) bottle Thousand Island salad dressing
• 1/4 to 1/2 teaspoon Old Bay seafood seasoning
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 2 tablespoons grated onion
• 1 tablespoon grated green pepper
• 1 pound (2 cups) cooked chopped shrimp, fresh, canned or frozen
• 2 to 3 stalks (1/2 cup) diced celery

In top of double boiler, place gelatin, water and cream cheese and heat until melted. Mix well and remove from heat. Cool slightly. Add salad dressing, seafood seasoning, lemon juice, worcestershire sauce, onion, green pepper, shrimp, and celery. Stir to mix well. Pour into prepared mold and refrigerate several hours until completely set (2 to 3 hours or overnight). Un-mold on a bed of crisp lettuce. Serve with crackers and a spreading knife.

VARIATIONS:

Add 1 tablespoon diced pimentos.

Substitute 1 bottle chili sauce or seafood cocktail sauce for Thousand Island salad dressing.

Substitute 1 bottle horseradish sauce for Thousand Island Dressing.
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• 4 ounces (1 cup) grated sharp cheddar cheese, at room temperature
• 1/2 cup (1 stick) margarine or butter, at room temperature
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper or red pepper
• 1 cup Rice Crispies cereal
• 48 pecan halves

In large bowl, mix cheese and margarine. Add flour, then salt and cayenne pepper. Blend cereal in well.

Using a teaspoon, drop dough from the spoon onto an un-greased cookie sheet, placing dough about 1/2-inch apart. Slightly flatten dough by pressing a pecan half on top of each ball of dough.

Bake 15 to 18 minutes until cookies just start to brown. Do not brown. Cool. Serve at room temperature. Store in air-tight container. These will keep for weeks.

VARIATIONS:

Instead of placing pecans on top, chop pecans and add to the batter when the cereal is added.

For a spicier cookie, add 1/4 teaspoon chili powder.

For a hotter cookie, increase cayenne pepper to 1/2 teaspoon.
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• 1 (10-3/4 ounce) can cheddar Cheese soup, undiluted
• 5 to 9 ounces of beer
• 12 ounces (3 cups) grated natural Swiss cheese
• 1-1/2 teaspoon fresh minced garlic
• 1 teaspoon dry mustard
• 1/2 to 3/4 teaspoon cayenne pepper
• 1 teaspoon Morton Nature's Seasoning or seasoned salt
• 1 loaf un-sliced French bread, cut into 1-inch cubes

Pour cheese mixture into a warm fondue pot. Keep fondue warm, but not bubbling hot, during the meal. Use fondue forks or bamboo skewers for spearing bread.

Serve with a basket of French bread cubes and a green salad. A bottle of dry, white wine will compliment the flavor of the cheese fondue.

VARIATIONS:

Substitute equal amount of cheddar cheese for the Swiss cheese.

Apple slices may also be served for dunking into the fondue sauce.

• 1 refrigerated pizza crust OR 1 package crescent rolls
• 2 tomatoes, peeled, chopped and well-drained
• 1 (10 ounce) package frozen, chopped broccoli, thawed and drained
• 2 tablespoons margarine or butter
• 1 medium (1/2 cup) finely diced onion
• 2 tablespoons biscuit baking mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup skim milk
• 4 hard boiled eggs, grated or coarsely chopped
• 2 ounces very thinly sliced, fully cooked ham
• 4 ounces (1 cup) grated cheddar cheese

Spread pizza crust or crescent rolls in bottom of 9x12 shallow, greased, metal pan, spreading crust up sides. Bake crust for 10 to 12 minutes or until crust is browned. Reduce oven temperature to 350 degrees.

Press paper towels over broccoli and tomatoes to remove any excess moisture. Heat margarine and onion in 2-quart saucepan until bubbly. Stir in baking mix, salt, and pepper until smooth. Slowly stir in milk and cook, stirring constantly until thickened. Remove from heat and gently stir in eggs, broccoli, ham and cheese. Spread mixture evenly over pizza crust. Sprinkle tomatoes on top.

Bake at 350 degrees for 20 to 25 minutes until egg mixture is set. Let set 5 minutes. Cut into small squares. Remove gently and place on serving plate.

VARIATIONS:

If you like spicy foods, add 1 teaspoon cayenne pepper.

Add 1/2 teaspoon basil when salt and pepper are added.
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Cut wings at each of the two (2) joints. Discard the tip of the wing and use the remaining 2 pieces of each wing (see page 40). Fry in hot deep fat about 5 to 8 minutes until they float to the top of the oil. Remove and place on paper towels to drain well.

Before serving, place wings and either version of Hot Wings Sauce (recipes follow) in air-tight bowl and shake well to cover each wing. Remove wings from sauce and place on serving plate. Place celery strips on side of plate and a small bowl of Blue Cheese Supreme dressing or Cucumber Dip in center of serving plate.

Wing Hot Sauce - Version 1

• 12 chicken wings
• 1/2 cup (1 stick) margarine
• 1 cup vinegar
• 1 teaspoon cayenne pepper (add more to taste)
• 2 teaspoon Texas Pete hot sauce
• 1 teaspoon worcestershire sauce
• 2 teaspoon prepared mustard
• 1/4 cup catsup
• 3 stalks celery, cut into 2-inch pieces

• 12 chicken wings
• 1/4 cup Texas Pete hot sauce
• 1/4 cup taco sauce, mild, medium or hot
• 1/4 Mustard-based barbecue sauce or SOUTHERN BBQ SAUCE by Fox Hunt Farms
• 1/4 cup French dressing
• 1 tablespoon soy sauce

VARIATION:

1. If either sauce is too hot for your taste, reduce the amount of Texas Pete hot sauce or cayenne pepper.
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• 2 (10 ounces each) packages frozen chopped broccoli, cooked and drained
• 1/2 cup grated onion
• 2 (4 ounces each) jars sliced mushrooms, drained
• 1/2 cup (1 stick) margarine or butter
• 1/4 teaspoon fresh minced garlic
• 1 (10-3/4 ounce) can cream of mushroom soup
• 6 ounces of processed cheddar cheese, at room temperature
• 1/8 teaspoon Texas Pete hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon worcestershire sauce
• 24 miniature pastry shells, baked OR 1 bag of jumbo corn chips

Pour into chafing dish and serve hot. Let guest serve themselves by spooning mixture into pastry shells or use corn chips for dipping.

VARIATION:

Substitute 6 ounces of grated Swiss Cheese for the cheddar cheese.
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• 1/2 cup (1 stick) margarine or butter
• 2 teaspoons low-calorie mayonnaise
• 1/4 teaspoon garlic salt
• 1 jar Kraft Olde English sharp cheese or cold pack sharp cheese
• 1 cup fresh crab meat or 1 (6-1/2 ounce) can crab meat, drained
• 5 English muffins, separated into 10 halves

Broil muffins until slightly browned on top. Serve hot. These may be frozen, uncooked, and broiled just before serving.

TO FREEZE: Place muffins on cookie sheet. Cut into quarters, cover and freeze up to 3 months. When ready to serve, remove from freezer. Broil frozen, until hot and lightly browned.

VARIATIONS: An equal quantity of tuna, salmon or ground ham may be substituted for the crab.
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• 2 pounds boneless, skinless chicken breasts
• 1 jar fajita sauce
• 1/2 teaspoon fresh minced garlic
• 1/2 cup water
• 2 teaspoons sugar
• 2 tablespoons olive oil

In frying pan, heat olive oil on medium-high. Add a little chicken at a time and stir-fry about 2 minutes. Remove and place in large bowl. Repeat process with remaining chicken. When all chicken has been browned, reduce heat and return chicken to frying pan. Add 1 cup of reserved marinate. Cover and cook on simmer about 20 to 30 minutes until tender. Drain.

Place in bowl and serve with toothpicks or spear each cube of chicken with a toothpick and place on tray, with toothpick in vertical position. 

• 1 loaf un-sliced bread, French or Italian
• 1 (3 ounces) package cream cheese
• 4 ounces ( 1 cup) grated sharp cheddar cheese
• 1/2 cup (1 stick) margarine or butter
• 2 egg whites, stiffly beaten

Trim crust from bread, and cut into 1-inch cubes. In a double boiler, melt cream cheese, cheddar cheese and margarine. Heat until well blended, stirring frequently. Remove from heat and stir in whipped egg whites.

Dip bread into cheese mixture until well-coated. Place each cube on prepared pan. Do not let them touch each other. Cover with plastic wrap and refrigerate overnight. The puffs may be frozen at this point.

Uncover and bake for 12 to 15 minutes until hot and slightly golden brown. Keep a close watch, as they will burn quickly once they begin to brown.

TO FREEZE: Freeze unbaked puffs on cookie sheet. When solidly frozen, remove puffs and place in sealable freezer bag. Immediately return to freezer. When ready to cook, place on cookie sheet and bake as directed above, adding 1 to 2 minute to cooking time.
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• 1 (8 ounce) package cream cheese
• 1 tablespoon milk
• 2 tablespoons chopped onion
• 1/2 to 1 teaspoon cream-style prepared horseradish
• 1/4 teaspoon salt
• 1 (6-1/2 ounce) can crab meat, drained
• 1/3 cup sliced almonds, toasted

In medium-sized bowl, mix cream cheese, milk, onion, horseradish and salt. Stir in crabmeat. Pour mixture into casserole dish. Sprinkle almonds on top and pat gently to press almonds lightly into top of mixture.

Bake about 15 to 20 minutes until the top becomes lightly browned.

Serve hot with crackers and a spreading knife.

VARIATION: Substitute one (6-1/2 ounce) can of small shrimp or tuna fish, drained, for the crab meat.
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• 2 cups catsup
• 1 cup grape jelly
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 1/2 to 1 teaspoon hickory flavored liquid smoke
• 2 teaspoons soy sauce
• double meatball recipe (see Spicy Meatballs in Sauce)

To serve, fill electric (or sterno) fondue pot or chafing dish with hot meatballs. Keep warm on low setting. Have a container of toothpicks available for retrieving meatballs from the sauce.
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• 1 egg
• 1 medium onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon chopped dried chives
• 1/8 teaspoon seasoned pepper
• 1/2 teaspoon cream-style prepared horseradish
• 2 ounces (1/2 cup) grated cheddar cheese
• 1 (4 ounce) package cream cheese
• 1 box of onion melba rounds
• 4 teaspoons caraway seeds

Spread mixture on melba rounds to 1/8-inch thickness. Sprinkle with caraway seeds. Place melba rounds on cookie sheet.

Broil about 4 inches from broiler for 3 to 5 minutes or until lightly browned on top. Serve hot.

TO FREEZE: After spreading mixture on rounds and placing on cookie sheet, these may be frozen and then baked as needed. Do not thaw before broiling; however, the broiling time may need to be increased by a minute or two.

VARIATION: For a spicier taste, add 1/8 teaspoon cayenne pepper.
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• 1 package crescent rolls
• 1 pound hot bulk sausage, at room temperature

About 1 hour before baking, remove from freezer and let slightly thaw, about 20 minutes. Slice into thin rounds, about 8 to 10 slices per roll, and place on an un-greased cookie sheet.

Turn oven to broil. Broil 3 to 4 inches from heat, until browned. Using a spatula, turn and brown on other side. Watch these carefully while broiling, as they will burn easily once browned. Remove from oven and drain on paper towels.

Serve warm with a bowl of mustard sauce for dipping.

VARIATIONS: Use 1/4 cup prepared mustard. Spread on rectangles before spreading sausage. Continue as directed above.
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Meatballs

• 1 pound ground beef, round or chuck
• 1/2 cup finely chopped onion
• 2 tablespoons finely chopped green pepper
• 1 egg, slightly beaten
• 2 tablespoons skim milk
• 1/2 cup bread crumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• Spicy Sauce (recipe follows, or SOUTHERN RIB SAUCE by Fox Hunt Farms)

Place meatballs in a single layer in a 9x12x2-inch glass microwave proof dish. Microwave, uncovered, on about 70% power for 3 to 5 minutes. Remove from microwave, and gently stir to rearrange, moving the meatballs on the outside of the dish into the center of the dish. Return to microwave and continue to cook on 70% power for 2 to 3 additional minutes until almost done. Cover with foil and let stand 5 to 10 minutes. (Some meatballs may still be slightly pink, but they will finish cooking upon standing). Remove meatballs. Discard any juices in dish. Return meatballs to dish.

After Spicy Sauce has been cooked, pour the sauce over the meatballs. Microwave on 70% power for 3 to 5 minutes, stirring once.

Pour into a chafing dish and serve hot. Place a holder of toothpicks near to use for spearing meatballs.

Spicy Sauce

• 1-1/2 cups catsup
• 1 tablespoon prepared mustard
• 2 tablespoons vinegar
• 1 tablespoon worcestershire sauce
• 2 to 3 teaspoons hickory flavored liquid smoke

• 30 chicken wing drumettes
• 1/4 cup grape jelly
• 3 tablespoons worcestershire
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 1 envelope dry onion soup mix
• 3 tablespoons dark corn syrup
• 1 tablespoon prepared mustard

Mix worcestershire sauce, soy sauce, soup mix, grape jelly, vinegar, ginger, corn syrup, and mustard. Stir until well blended. Place drumettes in a large casserole dish. Pour sauce over drumettes.

Cover with aluminum foil and bake for 30 minutes. Remove casserole from oven and drain sauce from pan, reserving sauce for basting. Increase oven temperature to 400 degrees.

Leaving casserole uncovered, bake another 20 minutes, basting with reserved sauce, until chicken drumettes are browned. Turn each piece over and cook an additional 10 minutes. If you like these really browned and crispy, place under broiler for 1 to 2 minutes before serving.

VARIATION: For a meal, this may be prepared with any meaty chicken pieces, such as, breasts, thighs or drumsticks. Increase cooking time to make sure chicken is done. If needed, double sauce ingredients for the larger quantity of chicken.
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• 1 cup catsup
• 1 cup grape jelly
• 3 tablespoons lemon juice
• 3 tablespoons prepared mustard
• 1 (20 ounce) can pineapple chunks, drained
• 2 (16 ounce each) packages of franks (hot dogs), cut into one-inch pieces

Transfer the franks, pineapple and sauce to a fondue pot or chafing dish. Keep warm and serve with cocktail picks or toothpicks. Replenish the fondue pot as needed during the party.

TO FREEZE: Any franks, pineapple or sauce which have not been put in the fondue pot can be frozen for later use. To serve, thaw, reheat, and serve as suggested above.

VARIATIONS:

Add 1 teaspoon hickory flavored liquid smoke.

Substitute 4 (7 ounces each) packages cocktail franks for regular franks.

Substitute 24 to 32 cooked meatballs for franks.