Appetizers - Snacks P - Z

Parmesan Potato Sticks

1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
6 medium potatoes (about 2 pounds)
1/2 cup (1 stick) butter, melted

Preheat the oven to 400 degrees F. Coat a 9- by 13-inch baking dish with
nonstick cooking spray. In a small bowl, combine bread crumbs, Parmesan
cheese, garlic powder, salt, and pepper; mix well and set aside. Peel
potatoes and cut lengthwise into quarters; cut each quarter lengthwise
into 3 strips. Dip each strip in the melted butter, then in Parmesan
mixture, coating completely.

Place in a single layer in the baking dish. Pour any remaining melted
butter over potatoes. Bake for 30 to 35 minutes, or until potatoes are
tender, turning them over once or twice.
Serves: 5 to 6


Party Meatballs 1

3 lb Jar Grape Jelly
2 Jars Chili Sauce
1 Soup Size Can Tomato Paste
4 lb Hamburger
Chopped Onion
1 Tsp Salt

Pour jelly, chilli sauce and tomato paste into saucepan and heat until it can be
blended completely. Mix hamburger, onion and salt together and shape into small
balls. Brown meatballs in broiler. Turning as needed. Put meatballs and Jelly
sauce into a large crock-pot and keep on the low setting for 1 to 2 hours before
serving. The longer, the better the flavor.



Party Meatballs 2

1 1/2 pounds ground chuck
1/2 cup dry bread crumbs
1/2 cup milk
1 egg -- beaten
1/4 cup onion -- minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garli salt
2 cups Hunt's All-Purpose Sauce

Combine all ingredients except sauce. Shape into 4 dozen balls. Place in
shallow baking pan; brown in 350 oven for 30 minutes. Drain fat. Pour
sauce over meatballs; bake 30 more minutes. Serve on toothpicks.


Peanut Butter Puffs

3 Tablespoons peanut butter -- 3-4 Tbls
20 vanilla wafer cookies
80 miniature marshmallows

Spread about 1/2 teaspoon peanut butter on each wafer. Place
on a foil-lined baking sheet. Top each with four
marshmallows. Broil for 2-3 minutes or until the
marshmallows are lightly browned. Serve warm.



PEANUT PARTY MIX

1/4 c Butter or margarine
1/4 c Creamy peanut butter
1 1/2 t Worcestershire sauce
1/2 t Salt
1/4 t Garlic powder
2 2/3 c Corn Chex cereal
2 2/3 c Rice Chex cereal
2 2/3 c Wheat Chex cereal
2/3 c Salted cocktail peanuts
8 oz Candy coated chocolate piece

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter and
peanut butter in oven. Remove. Stir in Worcestershire, salt and
garlic powder: mix well. Gradually add cereal and nuts, stirring
until all pieces are evenly coated. Bake 1 hour, stirring every 15
minutes. Add candy, mixing well. Spread on absorbent paper to cool.
Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter and peanut butter on HIGH 1 minute.
Stir in Worcestershire, salt and garlic powder; mix well. Gradually
add cereal and nuts, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add
candy, mixing well. Spread on absorbent paper to cool. Store in air
tight container.
*A 650 watt microwave was used. For other wattage ovens, time may
need to be adjusted.
Makes 8 cups.



Peanut Popcorn Balls

5 cups popped corn
1/2 cup of white sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla

1 Keep popped corn crispy in 300 F oven.
2 Combine sugar and corn syrup in saucepan.
3 Cook stirring constantly, till mixture comes to a full rolling boil.
4 Remove from heat.
5 Stir in peanut butter and vanilla.
6 Immediately pour over warm popcorn; mix gently to coat.
7 With buttered hands, form into 10 popcorn balls.



Peanut Butter Popcorn

1/2 cup sugar
1/4 cup honey
1/4 cup white corn syrup
1/2 cup peanut butter (chunky or smooth)
4 quarts or more popped corn

Bring first 3 ingredients to a boil. Boil til sugar is dissolved
stirring constantly. Remove from heat and stir in peanut butter.
Pour about 1/3 of mixture over popped corn at a time and stir.
Repeat til all mixture is used. Can add nuts at this point if
desired. Enjoy warm or even the next day cold.


Pillow Case Jerky

1 lg Boneless butt roast
Salt & pepper

Get as large a boneless butt as you can. Cut the individual
muscles out of the meat and cut off and discard all the fat and
connecting tissue. Cut the meat across the grain as thin as
possible. 1/8 inch is good. Salt and pepper the meat
generously on both sides, using more pepper than salt. Lay out
the meat strips on a cake or oven rack without overlapping them.
Set the rack in an insert fireplace (smoker) and cook on low heat
for 8 to 10 hours, turning every 3 to 4 hours, until dried. You
can do the same with a dehydrator or oven, but it won't turnout
as good. After it's done, store in a pillowcase. Don't STORE it
in plastic, as the meat has to be able to breathe, and a paper
sack will leave a paper taste.



Pillsbury Corn Dog Twists

8 Wooden sticks
8 Hot dogs
1 11.5 oz can Pillsbury-Cornbread Twists (16 ct)
1 tb Margarine, melted
1 tb Grated Parmesan cheese

Securely insert a wooden stick into each hot dog. Unroll dough into one
long sheet and seal center perforations. Separate dough into 8 long strips
(2 twists each). Wrap each long strip around a hot dog. Place on ungreased
cookie sheet with ends of dough tucked under hot dog. Brush dough with
margarine and sprinkle with Parmesan Cheese.

Bake at 375 for 12 to 16 minutes or until Cornbread Twists are light golden
brown. Makes 8 Corn Dog Twists.



PIZZA CUPS

1 lb Hot or mild pork sausage
1 Jar (14 ounces) pizza
-sauce
2 tb Ketchup
1/4 ts Garlic powder
2 cn (10 ounces each)
-refrigerated biscuits
-Shredded mozzarella
-cheese
-Grated Parmesan cheese

In a skillet, cook sausage over mediun heat; drain.
Stir in pizza sauce, ketch up and garlic powder; set
aside. Press biscuits into 20 well-greased muffin .
cups. Spoon 1 or 2 tablespoons of the meat sauce into
each biscuit; top with mozzarella cheese and sprinkle
with Parmesan cheese. Bake at 350! for 10-15 minutes
or until golden brown. (Refrigerate or freeze any
remairling meat sauce.)

Yield: 20 pizzas.



PIZZA SNACK

3 c Whole wheat flour
1 tb Sugar
1 1/2 ts Salt
1 t Oregano leaves
1 pk Dry yeast
1 c Very warm water (120ø-130øF)
2 tb Margarine, softened
Cornmeal
1 c Pizza sauce
1 c Shredded mozzarella cheese

In large bowl, mix 1 cup flour, sugar, salt, oregano
and yeast. Add warm water and margarine to dry
ingredients; beat 2 minutes at medium speed of mixer.
Add 3/4 cup flour; beat at high speed 2 minutes. Stir
in enough remaining flour to make stiff dough. Knead
8 to 10 minutes. Set in greased bowl; turn to grease
top. Cover; let rise until doubled, about 1 hour.
Punch dough down. Divide into 8 equal pieces; shape
into balls. Cover; let rest 10 minutes. Roll and
stretch each ball to a 5-inch circle. Place on greased
baking sheets sprinkled with cornmeal. Shape edges of
each circle into a standing rim of dough. Cover; let
rise until doubled, about 1 hour. Bake at 375øF for 8
to 10 minutes. Spread each round with 2 tablespoons
pizza sauce, sprinkle with cheese and your favorite
topping. Bake about 10 minutes more.



Popcorn Balls

3 1/2 c Popped Corn
1/2 c White Sugar
3 tb Water
3 tb Corn Syrup
1/2 ts Salt
2 tb Butter
1/2 ts Vanilla

Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over
medium heat until mixture is 250 degrees or until hard cracked stage. Remove
from heat; add vanilla. Pour candy in a thin stream over popped corn
tossing constantly. Shape into balls with buttered hands.


Popcorn Balls

2 qt Popped popcorn
1 c Sugar
1/2 c Light or dark corn syrup
1/3 c Water
1/4 c Butter/margarine
1/2 ts Salt
1 ts Vanilla

Keep popcorn warm in 200~ oven while preparing coating. In 2-quart
saucepan stir together sugar, corn syrup, water, butter and salt. Cook
over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until temperature reaches 270~ on a candy
thermometer or until a small amount dropped into very cold water separates
into threads which are hard but not brittle. Remove from heat. Add
vanilla; stir just enough to mix through hot syrup. Slowly pour over
popcorn, stirring to coat every kernel. Cool just enough to handle. With
greased hands, shape into balls.
Servings: 6


Popcorn Granola

3/4 c Honey
1/3 c Butter or margarine
1 ts Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed

1. In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in
oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food
processor until finely ground. When butter is melted, in about 5 minutes,
add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,
raisins, and sesame seed; mix well.

2. bake in a 350'F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room temperature up
to 3 weeks. Makes 11 cups.



Potato Skin Snack

2 Baking potatoes
2 T Oil-free Italian salad dressing
2 t Salt-free herbs and seasoning blend regular
or spicy

Bake potatoes at 400'F. for 1 hour or until done. Allow potatoes to
cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4" lining in shell. Cut shells into 5 strips. Place strips skin
side down on a baking sheet. Brush with dressing; sprinkle with
seasoning blend. Broil 6" from heat for 5 minutes or until browned.
Serve warm. 11 calories each.
Yield: 20 strips


Potato Skins

4 potatoes, washed
diced cooked bacon
shredded cheese
sour cream
2 tsp butter
pinch of salt

Take 4 washed baked potatoes place on cookie sheet and
bake at 400* for 40 minutes. Test with fork, fork should pierce
potatoe without resistance. remove and let cool for 2 minutes. cut
potatoes in half, scoop out 1/4 of the potatoe. sprinkle diced bacon
inside potatoe to taste. spread cheese over the inside of the
potatoe to the level of the skin. lightly salt and butter the
outside of the skin. place on cookie sheet in oven at 325* until
cheese is lightly melted. remove and serve with sourcream.

Number of Servings: 4-6




QUESADILLAS

4 (6" square) Flour tortillas
1/2 c Cheese, grated
1 tb Choice of: chopped black
Olives, onions, tomatoes,
Chilies or jalapeno peppers

Spray cooking surfaces with non-stick spray or brush
with margarine. Place 2 tortillas into sandwich maker.
Place 2 tablespoons of mixture into each triangular
pocket. Put 2 tortillas on top. Lower lid, latch and
cook 3-5 minutes or until done. Serve with sour
cream, salsa, or guacamole.
Serves 2


Ranch Party Mix

1 envelope Ranch salad dressing, (1 ounce)
2 tablespoons dried dill weed
6 cups cereal, corn and rice
1 package oyster crackers, (10 ounces)
1 package pretzel sticks, (6 ounce)
3/4 cup vegetable oil

Combine dressing mix and dillweed; add cereal, crackers, and
pretzels. Combine well. Drizzle mixture with oil; stir to coat
thoroughly. Place mixture in a large paper bag; let stand for
about 2 hours, shaking occasionally. Store in an airtight
container.
Makes about 16 cups.



Reindeer Snack
This delightful mixture of favorite snack foods has a spicy chili powder kick.

3 cups popped popcorn
3 cups Bugles® nacho cheese flavor corn snacks
2 cups pretzel sticks
1 cup Cheerios® cereal
1/3 cup butter or margarine, melted
1/2 teaspoon chili powder
1 garlic clove, very finely chopped, or 1/4 teaspoon garlic powder


1. Heat oven to 300ºF.
2. Mix popcorn, snacks, pretzels and cereal in large bowl. Mix remaining ingredients; drizzle over popcorn mixture, tossing until evenly coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2X1 inch.
3. Bake uncovered 15 minutes, stirring twice; cool. Store loosely covered at room temperature up to 2 weeks.

Microwave Directions: Place butter, chili powder and garlic in 3-quart microwavable casserole or bowl. Microwave uncovered on High about 1 minute or until butter is melted; stir. Stir in popcorn, snacks, pretzels and cereal. Toss until well coated. Microwave uncovered 6 to 8 minutes, stirring every 2 minutes, until toasted; cool.




Rice Trail Mix

2 c Crispy rice & corn squares (bite-size)
2 c Puffed rice
2 c Crispy rice squares (bite-size)
1 c Dried banana chips
1 c Dry roasted peanuts
1 c Chocolate candies
1 c Seedless raisins

Combine all ingredients. Store in tightly covered container.
Makes 10 cups


SALMON BALL

1 tablespoon finely chopped onion
1 teaspoon horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
8 ounce package cream cheese, softened
1 pound canned salmon, drained and flaked

Chopped parsley or chopped nuts
Combine all ingredients except salmon and parsley (or nuts) and mix well.
Add salmon and distribute evenly.
Roll in parsley or nuts.
Wrap in plastic wrap and refrigerate till ready to use.



SALMON PARTY LOG

1 (16oz) can (2cups) salmon,
1 (8oz) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon with next
6 ingredients; mix thoroughly. Chill several hours. Combine pecans and
parsley. Shape salmon mixture in 8x2-inch log; roll in nut mixture; chill
well. Serve with wheat thins.



Salmon Pate

8 ounces canned salmon -- drained, bones removed
2 teaspoons lemon juice
1 teaspoon dill weed
1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Combine all ingredients in a food processor. With a steel blade,
process until smooth. Spoon into a bowl. Chill several hours or
overnight.



Santa's Sausage Balls

1 lb. Hot Sausage
10 oz. Grated Cheddar Cheese
3 cups Bisquick

Mix all ingredients by hand in a large bowl.
KNEAD WELL! Shape into small balls.
Bake at 350° for 30 minutes.



Sausage Balls

1 lb. pork
1 lb. beef
1 egg beaten
1/2 cup pancake mix
4 oz. grated cheddar cheese

Mix together all ingredients and roll into bite size balls.
Place on cookie sheet.
Bake at 350degrees for 30 minutes or until brown.



EASY SAUSAGE BISCUIT BITES

1 lb. hot sausage
2 cups grated sharp cheddar cheese
3 cups Bisquick mix

Sausage should be at room temperature.
Mix all ingredients with hands.
Shape into 1 inch balls.
Bake on cookie sheet at 375 degrees, approximately 20 minutes.
After first 10 minutes, turn (if you think about it),
and continue cooking until done. You can freeze this recipe
and reheat. Just wrap in foil and place in slow oven (300 degrees)
for 30 minutes.


Sausage Cheese Balls

2 lb. Jimmy Dean regular sausage
1 1/2 cup Bisquik
4 cups sharp shredded cheese
1/2 cup finely chopped onion or dry onion
1/2 cup finely chopped celery
1/2 teas. garlic powder

form into 1 inch balls (I made 90 w/this recipe)
Bake at 350 for 15 min.
These are great to freeze uncooked and have later,
don't need to be thawed out!




Sesame Turkey Cubes

The Great Turkey Cookbook
1/2 cup sesame seeds
1 cup dry bread crumbs
2 pounds smoked or oven-roasted turkey breast -- cut in 3/4"
cubes
5 eggs -- lightly beaten
3 cups oil -- for frying

Mix sesame seeds and bread crumbs together. Dip turkey in egg,
then roll in bread crumb mixture. Heat oil to 375 degrees.
Deep fry turkey until golden brown, about 2 minutes. Serve
with Honey Mustard.
Makes 60.

Honey Mustard:
Combine 3/4 cup Dijon-style mustard with 1/3 cup honey.



Shrimp Balls

1 pound shrimp, peeled, deveined, finely chopped
1 egg, slightly beaten
1 tablespoon dry sherry
1 teaspoon baking powder
1/2 slice bacon, finely chopped
4 or 5 water chestnuts, finely chopped
3 tablespoons finely chopped green onions
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon ground ginger
oil for deep frying

Combine chopped shrimp, bacon, water chestnuts, and green
onion. In a separate mixing bowl, combine egg, sherry, baking
powder, cornstarch, salt, pepper, sugar, and ginger. Stir in
chopped mixture. Shape mixture into small balls about
3/4-inch.
Heat oil to 360 degrees. Drop in a few at a time and fry until
just golden. Drain on paper towels. Serve warm with cocktail
sauce of your choice.
Makes about 36.
To freeze, cool the balls after frying. Freeze on a flat
surface, such as a cookie sheet, then pack into a freezer
container and return to the freezer.


Sloppy Hot Dogs
1 tablespoon vegetable oil
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1/2 cup barbecue sauce
1 can (8 ounces) tomato sauce
1 pound hot dogs , cut into 1/4-inch slices
8 hot dog or hamburger buns, split
1. Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
2. Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture.


SNACK PIZZAS

9 1/2 oz Refrigerator biscuits, flaky
1/4 c Tomato paste
1 t Oregano
1/4 c Onion -- chopped
1/3 c Canned mushrooms, chopped
1/2 c Natural sharp Cheddar cheese
-- (shredded)

Preheat oven to 400 F (hot).

Grease baking sheets.

Pat each biscuit round into a 4-inch circle on baking
sheets.

Mix tomato paste and oregano.  Brush on each biscuit
round.  Mix onion and mushrooms.  Sprinkle over tomato
paste mixture.  Top with shredded cheese.

Bake until crust is lightly browned (about 8 minutes).


Soda Crackers

4 c flour
1 tsp baking powder
3/4 c butter, Crisco, or oleo
1 1/3 c milk or water

Mix flour, baking powder and shortening as for a pie crust.  Add
liquid and cut in with a knife.  Form a ball of dough and cut into
four pieces.  Roll 1/4 out very thin.  Cut with biscuit or cookie
cutter (2" diameter) and place on cookie sheet.  Prick with a fork
4-5 times and sprinkle with salt (to your own taste.) Bake at 375
degrees until golden.  May be turned once.  Watch carefully.
Yield: 4 servings


Soda Crackers

2 Cups Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup Butter
1/2 Cup Sour Milk
1 Large Egg

Sift the flour, salt and baking soda into a bowl.  Cut in the butter
until very fine.  Add the milk and egg and mix to make a stiff dough.
Kenad thoroughly and then roll the dough very thin.  Cut into squares or
rounds and place on lightly buttered cookie sheets.  Prick the crackers
with a fork and then bake in a 400 degree oven for 10 minutes or until
very lightly browned.  If desired, crackers may be sprinkled with coarse
salt.

Super Sour Cream Meatballs

2lbs. hamburger
1c. oatmeal
onion
Worcestershire sauce
1can mushroom soup
8oz. sour cream
1can tomato soup

Mix the hamburger, 1c. oatmeal, little onion, 2T. Worcestershire sauce, and 1
can tomato soup together and make meatballs.
Bake for 30 min. at 350.
In bowl mix, 1 can mushroom soup, 80z. sour cream, and 1T. Worcestershire sauce.
After done baking for 30 min. Drain grease, and pour sauce mixture over the top
and bake for 1hr.


Spiced Nuts

2 Tbsp.  melted margarine
3/4 tsp.  garlic powder
3/4 tsp.  chili powder
3/4 tsp.  ground cumin
1/2 tsp.  ground cinnamon
1/4 tsp.  cayenne pepper
2 cups cashews

Preheat oven to 325°F.  On jelly-roll pan,
combine melted margarine and spices; toss
with nuts.  Bake 15 minutes or until golden brown.


Spiced Pecans

1 tbsp.  unsalted butter
1 cup pecan halves
1/2 tsp.  celery salt
1/4 tsp.  garlic powder
1/4 tsp.  cayenne pepper
1/2 tsp.  Worcestershire sauce
1 1/2 tsp.  honey

1 Melt butter in a sauté pan over medium heat.  Add pecans and
cook until lightly toasted, about 2 minutes.

2 Melt butter in a sauté, pan over medium heat.  Add pecans and
cook until lightly toasted, about 2 minutes.

3 Stir in celery salt, garlic powder, and cayenne; cook 1
minute.  Stir in Worcestershire sauce and honey; cook 30
seconds.

4 Drain pecans on paper towels.


SPICED VANILLA PECANS

DAY 1
1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar
3 tablespoons unsalted butter -- melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract

DAY 2
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg -- freshly grated
1/4 teaspoon ground allspice
1/8 teaspoon pepper -- freshly ground

DAY 1: In a large saucepan, boil the pecans in the water for 1 minute.  Drain
well.  While they're still hot, toss them in a large bowl with the sugar,
melted butter, corn syrup and vanilla extract.  Mix well and let the nuts sit,
covered, for at least 12 hours, up to 24.

DAY 2: Preheat the oven to 325 degrees F.  Put the nuts on a rimmed cookie
sheet.  Bake them for 30 minutes, stirring them every 5 minutes.  The nuts
should be well browned and crisp-looking.  (They won't be really crisp until
they're cool.) Meanwhile, combine all the spices in a large bowl.  The instant
the nuts are done, add them to the spices and toss until they're well coated.

Pat the nuts back down on the cookie sheet in a single layer, so that they can
cool without clumping.  Cool them thoroughly and store airtight.

Makes 1 pound.


Spicy Oven Fries

1-1/2 Tbsp nutritional yeast
3 tsp garlic powder
1/4 - 1/2 tsp cayenne
1/2 - 1 tsp salt
1 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp sugar

Shake cut-up potatoes in bag with spices. Then place on a Pam-sprayed baking
sheet. Bake for 40 minutes at 400 degrees.


STUFFED CELERY

1 (1 pound) package celery
1 tablespoon butter
1 tablespoon Roquefort cheese
1 (3oz) package cream cheese, softened
Dash of salt
1 teaspoon dill seed or celery seed

Cut the tender inner stalks of celery into 3-inch lengths.  Combine all
other ingredients.  Fill inner cavities of cut stalks with cream cheese
mixture.  If desired, sprinkle tops with paprika.


SUGARED PECANS

1/4 cup Evaporated milk (NOT condensed!)
1 cup sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 teaspoon vanilla
3 cups pecans

Mix all ingredients except pecans.  Heat in a large frying pan over medium heat
until sugar dissolves, and mixture is smooth.  Add nuts and stir over medium
heat until the syrup is gone.  It can burn easily once the sugar has
recrystallized.  Spread on wax paper to cool.


Super Nacho Appetizer

1/2 pound ground beef
1/2 pound chorizo (Mexican Sausage)
1 can (31 ounces) refried beans
1 can (4 ounces) diced green chilies, drained
3 cups (12 ounces) shredded cheddar cheese
3/4 cup bottled taco sauce
1 cup (8 ounces) sour cream
1 medium tomato, chopped
1/2 cup pimiento-stuffed green olives, sliced

Guacamole:
3 large ripe avocados
1 tablespoon fresh lemon juice
1/4 tablespoon garlic salt

Brown meats together, drain well.  Layer the meat
mixture, beans, chilies, cheese, and taco sauce in 13-in.  X 9-in.
x 2-in greased baking pan.  Bake at 400 degrees for 20 minutes.  For
guacamole, peel and pit avocados and mash with lemon juice and
garlic salt.  Remove nacho mixture from oven; let cool about 5
minutes.  Top with layers of guacamole, sour cream, tomato, olives
and cheese.  Serve with tortilla chips.
30 Appetizer servings.


Sweet and Hot Onion Rings

2 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 cup sugar
3 tablespoons baking powder
1 tablespoon ground red pepper
2 teaspoons salt
2 cups club soda Vegetable oil for frying
2 large sweet yellow onions, cut into 3/8 inch thick slices and separated into rings



In a large bowl, combine the flour, cornstarch, sugar, baking powder, ground red pepper, and salt; whisk in the club soda.  In a large saucepan, heat 2 inches of oil over medium heat until hot but not smoking.  Dip each onion ring into the batter, allowing the excess to drip back into the bowl.  Fry a few rings at a time for 5 to 6 minutes, or until golden.  Drain on a paper towel lined platter before serving.



Sweet and Sour Meatballs

1 LB Hamburger
1 egg
15 Ritz crackers crushed
3 Tbsp milk
salt and pepper
1/4 cup diced onion
1/4 cup diced green pepper

Sauce
1 cup catsup
1 cup sugar
1 cup vinegar
1 tsp worchestshire sauce

Heat up sauce ingredients, set aside - Mix meat mixture well and
shape into small balls, and brown and drain, then pour sauce
mixture over the meatballs and cook in a small pan or crock pot
till done.


Sweet Potato Chips

1 pound sweet potatoes, peeled -- thinly
cooking oil for deep-fat frying
salt -- to taste

Soak potatoes in 2 quarts of ice water for 1 hour; drain and
pat dry.  Heat oil to 375 degrees in an electric skillet or deep-fat fryer.
Fry potatoes, seven or eight slices at a time, until golden brown.  1-2
minutes, turning once.  Drain on paper towels; sprinkle with salt.  Cool.
Serves 4

SWEET & SOUR MEATBALLS


1 lb ground beef
1/2 lb ground pork
1 egg1
1 c bread crumbs
1 c milk
Make into tiny meatballs.
Fry in  oil and drain well.
can be frozen at this time.

At time of serving, defrost and heat in sauce.

Sauce:
12 oz. chili sauce
10 oz. currant or grape jelly



Sweet Potato Chips (Baked)

Heat oven to 350.  Peel sweet potato (works with yams too) and slice
thin, as if for a thick potato chip.  Cover a cookie sheet or baking
pan with foil, sprayed lightly with vegetable spray.  Lay sweet potato
chips on the foil, rubbing each one slightly in the veggie spray.  Then
lightly spray the tops with veggie spray, sprinkly with your favorite
spice (I use garlic salt or something called crazy salt).  Bake for 20
minutes, turn, sprinkle that side, and bake for another 10 minutes.



TACO SALAD

MAKE IN SEVEN LAYERS:
1. 2 CANS BEAN DIP
2. 2 CANS FROZEN AVOCADO DIP
3. 1 CUP MAYONNAISE AND 1 CUP SOUR CREAM BLENDED WITH 1 ENVELOPE TACO MIX
4. 2 CUT UP TOMATOS, LET SOME JUICE DRAIN FIRST
5. CHOPPED SCALLIONS
6. 1 CAN OLIVES, SLICED
7. SHREDDED CHEDDAR CHEESE

SERVE WITH TACO CHIPS- PLAIN TOSTITOS ARE BEST



Chili Tailgate Nachos

1 can (15 ounces) chili
1/4 cup cream cheese
1 bag (16 ounces) tortilla chips

Optional Toppings:
Sharp cheddar cheese, shredded
Green chili peppers rinsed, seeded and chopped
Black olives
Sour Cream
Guacamole

In microwave or stovetop, heat and stir chili with cream
cheese until warmed through. On deep plate, layer chili
mixture and chips. Sprinkle with your favorite toppings.
Servings: 16



Texas Caviar

16 ounces canned black eyed peas
8 ounces hominy
2 cups tomatoes -- chopped
1 whole green pepper -- chopped
4 whole scallions -- chopped
1 teaspoon garlic -- minced
1 tablespoon fresh parsley
1/2 bottle Italian dressing
corn chips

Mix all ingredients together and marinate for 2 hours.
Serve with corn chips.



Tex-Mex Munch

12 cups Popped popcorn
1/4 cup Butter or margarine
1/2 teaspoon Chili powder
6 ounces Cheddar cheese -- shredded

Spread popcorn in jelly-roll pan; set aside.
In 1 quart saucepan, melt butter.
Remove from heat; stir in chili powder.
Drizzle over popcorn; stir to mix.
Sprinkle popcorn with cheese.
Place oven rack in top position; heat broiler.
Broil for 1-2 minutes or until cheese melts.
Toss immediately.


The Original Chex® Party Mix

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular size
bagel chips, broken into 1-inch pieces

Melt butter in large microwavable bowl uncovered on High. Stir
in seasonings. Gradually stir in remaining ingredients until
evenly coated. Microwave uncovered on High 5 to 6 minutes,
thoroughly stirring every 2 minutes. Spread on paper towels to
cool. Store in airtight container.

Important: Because microwaves cook differently, time is
approximate



The Outback Bloomin' Onion

1/3 C Cornstarch -- more if needed
1 1/2 C Flour
2 Ts Garlic -- mince
2 Ts Paprika
1 T Salt
1 T Pepper
24 Oz Beer
4 Sweet Vidalia Onions
2 C Flour
4 Ts Paprika
2 Ts Garlic powder
1/2 Ts Pepper
1/4 Ts Cayenne Creamy chili sauce
1 Pt Mayonnaise
1 Pt Sour cream
1/2 C Tomato chili sauce
1/2 Ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals to coat thoroughly
with batter. Gently place in fryer basket and deep-fry at 375F to 400F
1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden
brown. Drain on paper towels. Place onion upright in shallow bowl and
remove center core with circular cutter or apple corer. Serve hot
with Creamy Chili Sauce.

SEASONED FLOUR
Combine flour, paprika, garlic powder, pepper and cayenne and mix well.

CREAMY CHILI SAUCE
Combine mayo, sour cream, chili sauce and cayenne and mix well.



Tortilla Pinwheels

1/4 Cup Cream Cheese -- Softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortilla -- 6-inch

In a small bowl, stir together the cream cheese and cheddar
cheese with a fork until the cheeser is incorporated. Stir
in the salsa, green onion, and chili powder. Spread the
mixture evenly on he tortillas. Roll up and chill. Slice
into rounds.



Train Wreck

8 ounces cream cheese -- softened
6 ounces cocktail shrimp -- chilled
cocktail sauce -- small bottle
1 box Wheat Thin crackers -- or others

Place the cream cheese in a block on a chilled plate. Drain and
rinse the cocktail shrimp and place on top of the cream cheese.
Pour a liberal amount of the cocktail sauce over the cream cheese
and shrimp. Use the crackers to chip away at the block.



TUNA PATE

A small bowl can be your mold for this savory tuna spread

1 (8oz) package cream cheee, softened
2 tablespoon chili sauce
2 tablespoons snipped parsley
1 teaspoon instant minced onion
1/2 teaspoon bottled hot pepper sauce (Tabasco)
2 (7oz each) cans tuna, drained

Blend cream cheese, chili sauce, parsley, onion and hot pepper sauce;
gradually stir in the drained tuna. Beat till mixture is thoroughly
blended. Pack in a 4-cup mold or small bowl; chill thoroughly at least 3
hours. At serving time, unmold on serving plate. If disired, garnish
with sliced stuffed green olives. Serve with assorted crackers.



White Chocolate Popcorn

One bag of popped micro popcorn
2 cups of nestle white chocolate chips
(or substitute Almond Bark)
M&Ms (appropriate color for the season)

Put the popped popcorn in a bowl & melt your chocolate & drizzle it over the popped popcorn.
Use a bowl w/ a cover & cover it & shake it up ( to evenly cover the popcorn). Then lay it out onto a sheet of wax paper to dry.
After its dry break it up & mix in M&Ms & put it in cello bags.

.......OR.............

I use one bag of cooked microwave popcorn, 1 lb. white chocolate almond bark from the grocery store or Wal Mart and 1 cup baked pecans. I melt the almond bark in the microwave.

If I am making this for a holiday I add food coloring to make the chocolate popcorn the color I want. I mix all ingredients in a large bowl using a wood spoon and then spread it out on wax paper. You should also be very careful to not get any uncooked popcorn kernals in your mixture



White Trash

1 large box golden graham cereal
1 large can salted cocktail peanuts
1 large bag pretzel sticks
2 packages white almond bark

Mix cereal, pretzels and peanuts together. Melt
Almond bark in microwave and pour into cereal mix. Stir together quickly and spread out on wax paper to cool.
break into bite size pieces to serve