Go Big Red Appetizers For Jan. 24

[Roxy]

Appetizers:

 

Hot Pepper Pecans

 

1 1/2 T. butter

2 cups pecans

1 tsp. salt

2 tsp.s soy sauce

1/8 tsp. hot pepper sauce

 

Melt 1 1/2 T. butter in baking pan. Add 2 cups pecans and toast in 300 degree oven for 30 minutes in a Jelly Roll pan, stirring occasionally. Remove and add seasonings. Toss to coat. Serve hot or cold.

 

Seafood Nachos

 

16 large tortilla chips

1 (8-oz.) pkg. Louis Kemp Crab Delights

1 (8-oz.) pkg. Louis Kemp Lobster Delights

1 pkg. frozen salad shrimp, thawed

Shredded Monterey Jack Cheese

 

Spread tortilla chips on 10-inch waxed paper-lined paper plate. Layer the crab, lobster and shrimp over the nachos. Sprinkle the shredded Monterey Jack Cheese on top. Microwave at mediumb power-50% power-until melted, 1 1/2 to 2 1/2 minutes. Serve with salsa or picante sauce.

*These can also be baked in the oven..

 

Pizza Rollups:

 

From Quick Cooking Magazine

 

1/2 pound ground beef

l can (8 oz) tomato sauce

l/2 cup shredded mozzarella cheese

l/2 tsp. dried oregano

2 tubes (8 oz each) refrigerated crescent rolls

 

In a skillet, cook beef over medium heat unti no longer pink;drain. Remove from heat. Add tomato sauce, mozzarella cheese & oregano, mix well. Separate crescent dough into 8 rectangles, pinching seams. together. Place about 3 tablespoon of meat mixture along one long side of each retangle. Roll up, jelly roll style, starting with a long side. Cut each roll into 3 pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 for 15 minutes or until golden brown. Yield:2 dozen.

 

Bacon Wrapped Smokies:

 

1 pound sliced bacon, cut into thirds

1 (14 ounce) package beef cocktail wieners

3/4 cup brown sugar, or to taste

 

DIRECTIONS

 

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

 

Sugar and Cinnamon Spiced Pecans

 

1 lb. pecan halves

1 egg white

1 tablespon water

1 cup sugar

1 teaspoon cinnamon

1/2 cup margarine or butter

 

 

1. Whip egg white until frothy.

2. Add water, sugar and cinnamon.

3. In a 13x9" cake pan, melt the margarine or butter.

4. Pour pecans in egg mixture, stir well, then pour into pan.

5. Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.

 

Madame Wu's Crab Puffs

 

1 cup cooked crab meat

1/4 t. salt

Dash of white pepper

1/2 cup cream cheese

20 won ton wrappers

1 egg white, lightly beaten

4 cups of oil

 

Sprinkle crab meat with salt & white pepper in a bowl and mix well. Add cream cheese & mix until smooth.

Brush edges of each won ton wrapper with pastry brush dipped in egg white. Place about 1/2 T. of crab mixture in center of each square and bring edges together to form triangle, carefylly sealing edges

Brush each corner of triangle with egg white. Bring 2 points along longest side together and bring up 3rd point to meet other 2, pinching to seal.

Heat oil in a skillet or wok to 375 degrees. Drop puffs into hot oil and cook 2 minutes, turning to brown evenly. Remove & drain on paper towels. Serve hot.

 

(Uncooked appetizers can be stored in freezer until ready to fry)

 

JALAPENO BOATS

 

6 Whole Jalapenos (Cut lengthwise) - Removing stem, membranes and seeds

½ Package Cream Cheese (8 oz. size)

½ Cup Grated Cheddar Cheese

2 Scallions diced

 

Mix by hand all the above ingredients, do not whip - use a fork.

 

Spoon a good amount of cream cheese filling on to each jalapeno slice from end to end. Best served chilled.

 

Cut in halves when you have many guests.

 

The more membrane and seeds you remove the less hot these will be. TIP: Wear rubber cloves. Filling should be cool, these are chilled prior to serving.

 

Golden Sausage Egg Rolls

 

1 pkg. Regular Flavor Jimmy Dean Hot Pork Sausage

2 bags (16 oz. each) cole slaw mix

3 tablespoons fresh ginger, finely chopped

3 tablespoons fresh garlic, finely chopped

1 tablespoon black pepper

1 teaspoon salt

1 pkg. (18-20 wrappers) egg roll wrappers

vegetable oil for frying

dipping sauce: spicy mustard, sweet and sour sauce or soy sauce

 

 

In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat; add cabbage, ginger, garlic, pepper and salt; mix well. Transfer mixture to colander to drain; cool 15 minutes before using. Assemble egg rolls according to directions on wrapper package, using 1/3 cup of mixture for each roll. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 3 minutes or until golden brown; drain on paper towels. Serve with your favorite dipping sauce..soy sauce works.

 

Makes 18-20 egg rolls

 

Toasted Crab Rolls

 

3 (6- 7”) French rolls

Melted butter

¾ lb. Crabmeat

1 c. Gruyere cheese; grated

2 green onions; sliced

¼ c. mayo

2 T. sour cream

Cayenne pepper, lemon juice and ground nutmeg to taste

 

Split rolls lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Flake crabmeat. In a bowl, gently blend crabmeat, cheese, onions, mayo and sour cream. Season to taste with cayenne pepper, lemon juice and ground nutmeg. Spoon crabmeat mixture onto split rolls and place rolls on baking sheets. Bake at 400 for 5 – 10 minutes or until hot and cheese is melted.

 

Crab Roll Ups:

 

This is from a very elite cater.

 

2 cans crabmeat

6 green onions

8(oz.) Velveeta cheese.

2 sticks butter (Not Margarine)

Red pepper to taste

2 loaves sandwich bread

1 stick butter, melted

Sesame seeds

 

Saute onions in 2 sticks melted butter. Add cheese. When melted, stir in crabmeat that has been drained and squeezed dry. Add pepper to taste. Trim bread and roll flat with rolling pin. Spread crab filling on each slice and roll up. Place in container close togeather. Freeze. When ready to use, cut each piece in three pieces. place close togeather on foil lined cookie sheet that has been sprayed with Pam. Brush with melted butter and sprinkle with sesame seeds. Bake at 400 degrees for 20 minutes.

 

Seafood Stuffed Mushrooms

 

8 oz. fresh mushrooms stems removed

2(8 oz.) packages cream cheese softened

2 green onions chopped

1/4 lb. crab meat

1/4 lb. small shrimp peeled and devined

2(1 oz.) packages dry green onion dip mix

1 dash garlic powder

salt and pepper to taste

 

In a medium bowl combine the cream cheese, green onions,crab,shrimp, dip mix mix and garlic powder, salt and pepper. Mix together and chill mixture for about 1 hour. spoon mixture into clean mushroom caps to stuff and serve.

 

CRAB STUFFED MUSHROOMS

 

3/4 lb. mushrooms

8 oz. cream cheese

1/2 c. finely crushed croutons

1/8 tsp. garlic powder

1/2 lb. crabmeat

2 tbsp. Parmesan cheese

Paprika

Clean mushrooms. Mix cream cheese with crushed croutons and garlic powder until fluffy. Pick over crabmeat, removing any cartilage. Stir into cream cheese mixture. Place a spoonful of mixture into mushroom caps. Sprinkle with Parmesan cheese and dust with paprika. Broil until hot (about 5 minutes).