Appetizers - Snacks F - O

FAKE JERKY STRIPS

MEAT
1 lb Ground beef
1 ts Garlic powder
1 ts Salt
1/4 ts Black Pepper
1 ts Liquid smoke
1 tb A-1 Sauce
1/2 c Quick Quaker Oats
1 Eggwhite

SAUCE
2 tb A-1 Sauce
2 tb Worchestershire Sauce
3 tb Ketchup
2 tb Vegetable Oil
1 ts Soy Sauce
1 ts Liquid Smoke
2 tb Water

1. Mix ground beef with all other ingredients, stir
until mixed. Put into a food processor with chopping
knife and chop for a good minute, until well-mixed
together and consistency of putty.

2. On a floured cutting board, take ball of meat
mixture and coat both sides lightly with flour so it
won't stick and roll out with floured rolling pin,
fold and roll until roughly 8" by 12" rectangle 1/8"
or less thick.

3. Using a pizza cutter, cut into 1" wide strips 8"
long and carefully transfer to a wire rack.

4.Heat oven to 300ø, place wire rack with meat in oven
on oven rack in center of oven, with second oven rack
one notch below. On lower rack, place cookie sheet
under meat to act as a drip pan.

5. Bake for 1 hour at 300ø.

6.Mix together sauce ingredients in shallow dish.
Remove rack of meat, roll each strip into sauce mix
and return to rack. When all coated, return to oven
and increase temp. to 450ø. Bake for 15 min.

7. Remove rack again and recoat strips and return to
oven for another 15 min. or until strips become almost
burnt around edges.

8. Remove from oven and coat one last time, then let
sit and cool to room temp.

9.Enjoy!

Makes 12 Strips



FINGER FOOD SAUSAGE

1/2 pound sausage, cooked and crumbled
1 cup grated cheese
1/3 cup milk
1-1/2 cups Bisquick

Mix and roll into small balls. Bake on a greased cookie sheet untill
browned, at 350-degree about 10 minutes.



Fried Cheese

2 cups biscuit baking mix
1/4 cup yellow cornmeal
3/4 cup club soda
2 eggs
1 pound cheese, cut into sticks or cubes
Vegetable oil for frying

In a large bowl, whisk together the biscuit baking mix, cornmeal, club
soda, and eggs until well combined. Dip the cheese pieces into the batter,
coating completely.
In a large skillet, heat 1 inch oil over high heat until hot but not
smoking. Fry the coated cheese pieces a few at a time for 1 to 2 minutes,
turning to brown on all sides. Drain on a paper towel-lined platter. Serve
hot.

NOTE: I like to use mozzarella or Cheddar cheese, but almost any type of
cheese can be used for this. Try pepper-jack cheese for a touch of
spiciness. And make sure whatever cheese you use is well chilled — that
way it won't ooze out of the batter when it's fried.

Yields: about 1 dozen


FRITO SANDWICH SPREAD

1 cup grated sharp cheddar
1 Tbsp. mustard
4 Tbsp. chopped onion
1/2 cup crushed Fritos
6 Tbsp. mayonnaise
5 buns

Mix and spread on buns. Toast till bubbly!



Granola

3/4 c brown sugar
1/3 c oil
1/3 c honey
5 c oatmeal
1/2 c dry milk
3/4 tsp cinnamon
pinch of salt

Mix sugar, oil and honey in sma sauce pan. Cook on med heat until sugar dissolves. Combine dry ingredients in large bowl. Pour sugar mixture over and mix well. Bake on a cookie sheet at 375º F for 10 mins.

Can substitute any kind of cereal for oatmeal- cup for cup
Can add dried fruit



HAM DELITES

4 pkgs. dinner rolls
1-1/2 lbs. ham
1 lb. Swiss cheese
1 small grated onion
3 Tbsp. mustard
3 Tbsp. poppy seed
2 Tbsp. Worcestershire sauce
1 stick margarine, softened

Slice rolls in half. Make a paste out of the onion, mustard, poppy seed,
Worcestershire sauce, and margarine. Spread on both halves of the rolls.
Add ham and cheese to the rolls. Wrap in foil and bake at 375 degrees for
20 minutes. Remove foil for last 5 minutes. Delicious!



Hamburger Jerky

1 lb Very lean ground beef
1 tb Worcestershire sauce
1 t Curing salt (optional
this contains nitrates
and sugar, or subsitute
an equal amount of seasoned salt
1 d Cayenne

Buy the leanest ground beef possible, or select a lean chuck roast and
grind it or have it ground. Combine meat with remaining ingredients,
mixing well. Cut a piece of plastic wrap the size of your drying
tray. Put seasoned bround beef on plastic wrap and, using a moistened
rolling pin, roll ground geef to 1/8" thick, spreading meat over entire area of
tray. A jerkey press can be used instead: Follow manufacturer's directions.

Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours.
Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper
towels over top with rolling pin to remove melted fat. Invert meat onto
another tray, plastic wrap-side up. Peel of wrap and discard. Return meat
to dehydrator and dry for another 4 to 6 hours. Top with paper towels and
roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips
before storing.

Package airtight and store in refrigerator or freezer if possible.
Use within 6 months.


Hanky Panky

1 lb ground chuck
1 lb hot sausage (I like Jimmy Dean)
1 lb velveeta cheese
1 Tbls worcestershire sauce
1 tsp oregano
1/2 tsp garlic powder
1 loaf of party rye

Brown meats and drain. Add diced cheese and stir until melted. Add
remaining ingredients and spread on party rye. Bake at 350 degrees until
lightly brown, approximately 20 minutes.



Hawaiian Crunch

3 cups Honey graham cereal
1 cup Salted peanuts
1 cup Raisins
1 cup Dried banana chips
2 tablespoons Margarine or butter
2 tablespoons Honey
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
4 cups Popped popcorn
1 cup Flaked coconut

Heat oven to 300~. Mix cereal, peanuts, raisins and banana chips in
jelly-roll pan. Heat margarine and honey in saucepan over low heat until
margarine melts.
Stir in cinnamon and salt. Pour over cereal mix. Toss until evenly coated.
Bake 10 minutes, stirring once.
Stir in popocrn and coconut. Sprinkle with additional salt if desired.
Store in airtight container.
Makes 10 cups.



Heavenly Hash Popcorn

1/4 cup butter
1 cup pecans, toasted
1 cup chocolate chips
6 cups popcorn, popped
4 cups miniature marshmallows

In a heavy saucepan, put the butter, chocolate and pecans.
Cook over a moderate heat until melted, stirring frequently to prevent burning.
Pour over the popped corn and marshmallows. Stir well.
Spread on a buttered cookie sheet and refrigerate to cool.

For variations, you may wish to substitute butterscotch morsels or use bitter
chocolate. White chocolate pieces in place of chips make a pretty white candy
which can be colored and molded into shaped cake pans.
1 serving


Holiday Cheese Ball

3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in a small
pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile,
in a small bowl, place the cream cheese, onions, mustard, red pepper
sauce, and garlic. With an electric mixer at moderate speed, beat
for 3 minutes or until well blended. Stir in the cheddar cheese.
Wrap the mixture in plastic wrap, shape into a 4-inch ball, and
chill for 15 minutes. On wax paper, toss the toasted pecans with the
parsley. Unwrap the cheese ball and carefully roll it in the parsley
mixture, coating it completely. Rewrap in plastic wrap and
refrigerate until time to serve. Place the ball on a serving platter
and surround with an assortment of crackers.
24 Servings


Holiday Nachos

sharp cheddar cheese or monterey jack cheese
chopped tomato
guacamole
jalapeño pepper
tortilla chips
Hillshire Farm Smoked Sausage (any variety)
black olives

1. Top tortilla chip with sharp Cheddar or Monterey Jack
cheese.
2. Place a hearty slice of Smoked Sausage on
each chip.
3. Broil or microwave (on high for 15 seconds)
until cheese melts and sausage is warm.
4. Garnish with jalapeno peppers and black olives.
5. Serve with guacamole and chopped tomato.



Hot and Tasty Bites

1 pound ground beef
1 pound fresh, ground spicy pork sausage
16 ounce Velveta cheese
1 tablespoon dried oregano
32 ounces cocktail rye bread

Preheat the oven to 350 degrees. In a large skillet, brown the ground
beef and the sausage together. Drain all the fat.
Over low heat, add the cheese and the oregano into the meat in the
skillet. When the cheese is melted and all is mixed well, spread the
mixture on slices of the party rye. Arrange the pieces on cookie sheets.
Bake at 350 degrees for 5 to 10 minutes, until just browned.



Hot Chocolate Bananas

Take a banana and cut one side, but not all the way thru.
Place some small pieces of chocolate inside
and close the banana up.
Wrap the banana in foil and place in an
empty, dry milk carton (or similar).
Light the carton and when it burns and falls over,
carefully remove the banana from the foil.
You now have Hot Chocolate Banana



Hot Dippity Dogs

4 Hot dogs
2 oz Velveeta cheese
toothpicks

Melt cheese.
Slice hot dogs into bite size pieces.
Put one piece of hot dog on each toothpick.
Let children dip hot dogs in cheese.
HOT DIPPITY DOG!



HOT PIZZA DIP

8 ozs. cream cheese, softened
1 tsp. Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup Parmesan cheese
8 oz. can pizza sauce

Combine cream cheese and Italian seasoning and mix well. Spread in botton
of microwave safe bowl. Combine cheeses. Sprinkle half of cheese mixture
over cream cheese. Spread pizza sauce over the cheeses. Top with remaining
cheese. Microwave on High for 2-3 minutes. Turn. Microwave another 2-3
minutes or until mixture is bubbly around edges. Serve with bread sticks,
chiips, or bread chunks.



Ice Cream Sandwich Snacks

3 1/2 ounces instant pudding (vanilla)
1 1/4 milk
8 ounces whipping cream or cool whip
whole graham crackers -- up to 18
decorative sprinkles

Mix pudding w/milk. Chill 5 minutes. Whip cream and fold into pudding.
Spread about 1/3 c. on a cracker and top w/another cracker.
Add sprinkles to sides of "sandwich". Wrap in plastic wrap and freeze.
Some hints: **Put sprinkles on before adding top cracker...
it is easier and less mess.
**Also, I flash freeze these before wrapping...again, less mess.
**4 wrapped sandwiches will fit in a quart sized ziploc bag.



Irish Egg Rolls


INGREDIENTS

* 4 ounces chopped corned beef
* 1 cup shredded steamed cabbage
* 1 cup diced cooked potatoes
* 1 cup shredded carrot
* 1/2 cup thinly sliced onion
* salt and pepper, to taste
* 8 (7 inch square) egg roll wrappers
* 1 1/2 quarts oil for deep frying

DIRECTIONS

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.




1. I quadruple the recipe and it yields 36 egg rolls. 2. I use a large Ziploc freezer bag and place each ingredient in the bag in layers, then shake vigorously to blend. (It makes it easy to scoop out portions with a measuring cup.) 3. Have a wet paper towel ready to use as the "sealer" when you're about to close up the egg roll. I also forego the deep-fry method and do the spray-with-Pam-and-bake-at-400ºF method. My favorite "dipping" sauce is a horseradish mustard; my kids seem to prefer just mustard.

Thousand Island Dressing is an excellent dipping sauce.

I used the pre-packaged slaw mix~~about 2.5 -3 cups~~instead of the cabbage and carrots. I also used the corned beef available at the deli counter.
Baked 400 degrees for 18 minutes.




ITALIAN NACHOS

1 (10-ounce) container refrigerated four cheese or Alfredo sauce, warmed
1/4 teaspoon red pepper flakes
8 ounces white corn tortilla chips
4 ounces hot Italian sausage, cooked
4 ounces (1 cup) Mozzarella Cheese, shredded
1/2 cup chopped tomato
1/4 cup sliced green onions
1 (2 1/4-ounce) can pitted ripe olive slices

Heat oven to 450°. In small bowl combine cheese sauce and red pepper flakes.
On ovenproof platter spread half of tortilla chips; top with half cheese sauce,
half Italian sausage and half Mozzarella cheese. Repeat with remaining chips,
cheese sauce, sausage and cheese.
Bake for 5 minutes or until cheese is melted. Top with remaining ingredients.
Serve immediately.



LITTLE DEVILS

2 c Raw peanuts
1/2 c (yes cup) Tabasco or other
-hot pepper sauce
Peanut oil
Salt to taste

Combine the peanuts with the Tabasco in a small bowl.
Let the nuts sit in the sauce for about 30 minutes.

Prepare the smoker for barbecuing, bringing the
temperature to 200 F to 220 F.

Select a smokeproof dish that will hold the peanuts in
a single layer. Thickly coat the dish with the oil.
Add the peanuts, stir them, and sprinkle with salt.

Place the peanuts in the smoker and cook until the
peanuts are well browned and dry, 50 to 60 minutes.
Check the nuts toward the end of the cooking time to
avoid burning.

Transfer the peanuts to absorbent paper to cool. Serve
immediately or keep in a covered jar for several days.



Make-Ahead Italian Meatballs

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/3 cup dry bread crumbs
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) spaghetti sauce
1 teaspoon mustard

1. Heat oven to 400°.
2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape
mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2
inches.
3. Bake uncovered about 15 minutes or until no longer pink in center and juice
is clear. (To serve immediately, continue as directed in To Serve--except
decrease simmering time to 15 minutes.)
4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes
or until firm. Place partially frozen meatballs in heavy plastic bag or freezer
container. Seal, label and freeze no longer than 3 months.
To Serve: About 25 minutes before serving, mix chili sauce, water, spaghetti
sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs
are hot.



Mexicali Crunch

4 cups Corn flakes
2 quarts Popped popcorn
3 cups Corn chips
1 cup Raosted peanuts
1/2 cup Margarine
1/2 cup Dark corn syrup
1/4 cup Brown sugar -- packed
1 package Taco seasoning mix

Preheat oven to 250~. In large roasting pan, combine corn flakes, popcorn,
corn chips and peanuts. In medium saucepan, combine margarine, corn syrup,
sugar and taco seasoning. Bring to a boil over medium heat, stiriing
constantly. Pour over corn flake mix; toss to coat well. Bake 55-60
minutes, stirring every 15 minutes. Cool, stirring frequently. Store in
airtight container. Makes about 4 quarts.



Mexicali Popcorn Bowl

1/3 cup Butter
1 tablespoon Dry taco seasoning mix
1 tablespoon Dry chopped chives
4 quarts Popped popcorn

In small saucepan, melt butter over low heat. Add taco seasoning and
chives. Blend. Pour over popcorn in large serving bowl and toss lightly.
Serve at once.
Makes 4 qts.


NEZZIES

Large size package of Large Marshmallows
2 Large packags of semi sweet Chocolate Chips
2 Cans Condensed Milk
1 ½ Quarts of finely Chopped Pecans or Walnuts

Melt Chocolate Chips and Condensed Milk in top of a double boiler. Do not
allow water to boil, just simmer. Cook until thickened. Drop marshmallows
into chocolate mixture, one at a time. Coat completely, remove and roll
in nuts. Place on waxepater to dry.

If chocolate becomes too thick before you finish dipping, stir in a little cream,
mixing well. Keep chocolate as hot as possible while coating the marshmallows.

Coconut may be substituted for pecans.


Nibble Sticks

2 Cups Of All-Purpose Flour
2 Teaspoons Of Baking Powder
1/2 Teaspoon Of Salt
1/2 Cup Of Shortening
2/3 Cups Of Shredded Cheddar Cheese
1/2 Cup Of Finely Chopped Salami, Bologna Or Fully Cooked Ham
About 3/4 Cup Of Milk

heat the oven to 450*.
Mix flour, baking powder and salt in medium bowl. Cut in shortening, using
pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in
cheese and salami. Stir in just enough milk so a soft dough forms.
Sprinkle a surface lightly with flour. Turn the dough onto the floured surface.
Knead gently 10 times. Place on an ungreased cookie sheet. Pat dough into an
8-inch square; cut square in half. Cut each half crosswise into 1-inch strips.
Bake strips until golden, 12 to 15 minutes. Serve warm or cool with ketchup,
mustard or cheese dip if you like.
Makes 16 sticks.



nutty vermont granola

2 1/2 c. old fashioned oats
3/4 c. sliced almonds
1/2 c. pecan pieces
1/4 c. coconut
1 tsp cinnamon
2. c. whole grain cereal I use Total Cereal
1/4 c. toasted wheat bran I use All Bran Cereal
1/4 c. brown sugar
1/4 c. light molasses
1 T. vegetable oil
2 T. maple syrup
1 c. raisins
1 c. dried cranberries

Preheat oven to 325. Combine oats, nuts, coconut, and cinnamon, cereals. In separate bowl whisk vegetable oil, molasses, maple syrup, vanilla, and brown sugar. Pour mixture over oat mixture, mix thoroughly and then pour into large roasting pan. Bake granola uncovered until toasted stirring every 5 minutes for a total of 25 minutes. Then mix in raisins and cranberries and bake for 10 minutes, stirring every 5 minutes. Cool granola and then transfer to an airtight container. Makes 8 cups.


Onion Cheese Bake

6 large onions, cut into thin wedges
1/2 cup water
3 cups (12 ounces) shredded Cheddar cheese
10 scallions, chopped
1 cup all-purpose flour
1 garlic clove, minced
3/4 cup grated Parmesan cheese, divided
1/4 cup plain bread crumbs

Preheat the oven to 350 degrees F. Coat a 7- by 11-inch baking dish with
nonstick cooking spray. In a large saucepan, combine the onions and water
and bring to a boil over medium-high heat. Reduce the heat to low, cover,
and cook for 18 to 20 minutes, or until the onions are tender; drain and
place in a large bowl. Add the Cheddar cheese, scallions, flour, garlic,
and 1/2 cup Parmesan cheese; mix well and spoon into the baking dish. In a
small bowl, combine the bread crumbs with the remaining 1/4 cup Parmesan
cheese and sprinkle over the onion mixture. Bake for 30 to 35 minutes, or
until golden brown and heated through. Serve immediately.
Adapted from a recipe courtesy of Sargento Cheese
Serves: 6 to 8


ONION RING BATTER

1 1/2 cups Flour
3 tablespoons Cornmeal
3 tablespoons Onion powder
2 teaspoons Salt
1 1/2 cups Milk
1 each Egg
1/2 cup Water

Blend all ingredients.



Onion Rings

Servings: 2

2 lg Yellow onions
1 qt Buttermilk
2 c Unsalted cracker meal
2 c All-purpose flour
Oil for deep-frying

Slice the onions and make rings approx. 1/2 inch in width.
Dip into buttermilk, then coat with the flour. Dip into buttermilk again,
then coat with the unsalted cracker meal.
(works best if you use the "wet hand, dry hand" method)
Place rings onto wax paper. Separate layers with additional sheets of wax
paper.
Best if allowed to refrigerate overnight to allow batter to "set".
Deep fry until golden-brown. Salt if desired at serving time.