Go Big Red Appetizers For Jan. 28th

[Roxy]

Devil Wings:

 

12 oz.s of Red Devil or Frank's Hot Sauce

1-8 oz. bottle Italian Salad Dressing

5 lbs. chicken wings or drummettes, rinsed

1-2 gallon-resealable freezer bag

Sliced Jalapeno Peppers

 

In a freezer bag, mix hot sauce with salad dressing. Keep 1 cup for basting & dipping. Add chicken wings or drummettes to bag; seal & refrigerate at least 2 hour, turning bag several times. Grill wings over low heat or bake at 350 for 45 minutes or until done, basting with reserved sauce. Garnish with Jalapeno Peppers.

 

Southwestern Roll-Ups:

 

Flour tortillas

1-(16-oz.) container sour cream

1-(15-oz.) Onion Soup & Dip Mix

1/4 cup prepared salsa

2 jalapeno peppers, chopped

 

In medium bowl, combine all ingredients & mix well. Cover & chill 2 hours. Stir.

 

Spread 1/3 to 1/2 cup chilled dip on flour tortillas; roll up. Cover & chill 2 hours; cut into 1-inch slices before serving.

 

Salsa Roll-Ups:

 

Mix 4 oz.s (1/2 of 8-oz. pkg.) softened Philadelphia Neufchatel Cheese, 1/3 cream cheese, 3 T. thick-n-chunky salsa. Spread evenly onto 4 flour tortillas, top with 1/2 cup Kraft-Mexican (4 cheese) Style. Sprinkle lightly with chili powder. Roll up each tortilla tightly. Cut each crosswise into 5 slices. Arrange cut-down (side) on serving platter. Makes 10 servings; 2 roll-ups each.

 

Hot & Spicy Chex Party Mix:

 

1/4 cup margarine or butter

1 T. Worcestershire Sauce

2 to 3 tsp.s Tobasco Pepper Sauce

1-1/4 tsp.s Lawry's Seasoned Salt

2-2/3 cups Corn Chex

2-2/3 cups Rice Chex

2-2/3 cups Wheat Chex

1 cup mixed nuts

1 cup pretzels

1 cup bite-size cheese crackers

 

1. Melt margarine in open roasting pan in preheated 250 F. oven. Stir in seasonings

 

2. Gradually add cereals, nuts, pretzels and cheese crackers; stir to coat evenly.

 

3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in an airtight container.

 

Jimmy Deen Sausage Balls:

 

2 lbs. Jimmy Dean Regular Sausage

1-1/2 cups all-purpose baking/bisuit mic

4 cups shredded sharp cheddar cheese

1/2 cup finely chopped celery

1/2 tsp. garlic powder

 

Preheat oven to 375. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown.

 

Makes about 6 dozen.

 

*Sausage Cheeseballs can be frozen uncooked.

 

Mexican Roll-Ups:

 

1-1 oz. pkg. Hidden Valley Ranch Dip Mix

1-8 oz. pkg. cream cheese, softened

1-4.25 oz. can chopped black olives-drained

1-4-oz. can green chili peppers-drained & minced

1/4 cup green pepper-minced

Flour tortillas

 

Combine all ingredients (except tortillas) in a bowl. Spread mixture, about 1/8" thick, onto tortillas. Roll up tortillas. Slice into 1" sections. Refrigerate before serving.

 

BBQ Little Smokies:

 

1-(16 oz). pkg. little smokies

1(-18 oz). jar grape jelly

1-((18-oz.) jar chili sauce

 

Mix the grape jelly and the chili sauce in a crockpt. Add little smokies; stir well. Cook on low for 1-1/2 to 1 hours or until heated through.

 

BBQ Little Smokies:

 

1 pkg. little smokies

1 cup Cookies BBQ Sauce

2 T. grape jelly

 

Put BBQ sauce & grape jelly in a crockpot & stir well. Add smokies-stir and cook on low for 1-1/2 to 2 hours.

 

Ultimate Nachos:

 

1 lb. hamburger

3/4 cup water

1 pkg. Taco Seasoning

1 can refried beans

5 cups tortilla chips

2 cups salsa

1 cup shredded Cheddar Cheese (4 oz.)

1/3 cup nacho sliced jalapeno peppers

 

Cook hamburger in medium skillet over medium high heat until browned, stirring to seperate meat. Pout off fat.

 

Add water & taco seasoing. Heat to a boil. Cover over low heat for 5 minutes; stirring occasionally.

 

Heat refried beans.

 

Place tortilla chips on a large platter. Layer beef, beans, salsa, cheese & peppers over the tortilla chips.

 

Grilled Shrimp Scampi:

 

1/4 cup olive oil

1/4 cup lemon juice

3 T. fresh parsley-chopped

1/4 cup minced garlic

Ground black pepper

1/4 tsp. crushed red pepper flakes

1-1/2 lbs. shrimp

 

1. In a medium non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper & crused red pepper.

 

2. Set aside.

 

3. Thread thawed shrimp onto skeweres and cover with marinade for 30 minutes.

 

4, Preheat grill for high heat.

 

5. Grill for about 2 to 3 minutes on eah side, or until done & brush with remaining marinade left over in the pan.

 

4 Minute Spicy Garlic Shrimp:

 

12 shrimp (Jumbo Sized-peeled, deveined & tails intact)

2 T. olive oil

2 garlic cloves-crushed with the side of a knife

1/4 tsp. red pepper flakes

1 tsp. McCormick Steak Seasoning or Nebraska Steak Seasoning-can buy Ne. Steak Seasoning At Albertson's

1 tsp. lemon zest

1 T. fresh parsley (chopped)

2 tsp.s lemon juice

 

Heat a large skillet over medium-high heat. Add olive oil, garlic, red pepper flaskes & shrimp.

 

Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or just until pink.

 

Toss with lemon zest, juice and chopped parsley.

 

Remove shrimp to a serving platter leaving garlic cloves in the pan.

 

Yummy Chicken Wings:

 

12-18 chicken wings

1/3 cup soy sauce

1 tsp. ginger

2 garlic cloves, minced

1 T. honey

2 tsp. oil

 

Combine all ingredients in a crockpot. Cook on low for 6-8 hours.

 

Louisiana Hot & Spicy Shrimp:

 

Ingredients:

 

1 cup Lawry's Louisiana Red Pepper Marinade With Lemon Juice

1-1/2 lbs. uncooked medium shrimp, peeled & deveined

 

Directions:

 

In a large resealable bag, pour 3/4 cup Lawry's Louisisana Red Pepper Marinade With Lemon Juice over shrimp, turn to coat. Close bag & marinade in refrigerator for 30 minutes.

 

Remove shirmp from marinade, discading marinade. On skewers, thread shrimp. Grill or broil shrimp, turning once & brushing with remainning 1/4 cup marinade, until shrimp turn pink.

 

Cook Time: 6 minutes