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Appetizer Meatballs in Red Wine Sauce

 

 

  • 1/2 cup fine dry bread crumbs, plain
  • 1 pound lean ground beef (chuck or round)
  • 1/4 cup finely chopped onion
  • 3/4 teaspoon cornstarch
  • dash ground allspice
  • 1 egg, beaten
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chili sauce
  • 1/2 cup evaporated milk
  • 1 teaspoon salt
  • .
  • Sauce:
  • 2 tablespoons + 1 teaspoon cornstarch
  • 1 cup water
  • 2 beef bouillon cubes or equivalent base or granules
  • 3/4 cup dry red wine
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.

 

Bacon Puffs

  • 12 slices Bacon, about 8 ounces
  • 8 slices thin-sliced bread
  • 2 cups shredded Cheddar cheese
Cut crusts from bread then cut each slice in half. For each puff, place 2 bread halves, end to end, on a strip of bacon. Sprinkle with 3 tablespoons shredded cheese. Roll up and fasten with picks. Stand rolls on edge on a rack in a shallow baking pan. Bake at 400° 20 minutes, or until lightly browned. Serve hot.
Makes 12 appetizer puffs.



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Cinnamon Pork

2 whole 1 lb. pork tenderloins
Pork Tenderloin Marinade:
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
2 teaspoons red food coloring, optional*

*Note: Adding red food coloring to the marinade gives the mixture that distinctive Chinese red color. It bleeds slightly into the meat for an unusual, red-ringed look.

Fine-chop the garlic and green onions. Combine the honey, brown sugar, and wine in a large bowl. Add the chopped onions and garlic. Stir in the cinnamon and then the soy sauce.

Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning occasionally. (May be left in the refrigerator overnight.)

Preheat the oven to 350°. Remove the meat from the marinade and place them on a broiler pan. Reserve the marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool.

Cut the roasted tenderloins into 1/4" slices and transfer to a serving platter.

 

Broiled Barbecued Chicken Wings

  • 16 to 20 chicken wings
  • 2 tablespoons prepared mustard
  • 1/4 cup cider vinegar
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 2 tablespoons vegetable oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Tabasco sauce
Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan. Combine remaining ingredients; blending well. Remove about 1/3 cup of the sauce and refrigerate until serving time. Set aside remaining sauce for basting. Broil chicken wings about 6 inches from heat for 15 minutes, turning frequently to keep them from burning. Brush wings with sauce; turn and brush the other side. Continue broiling and basting for 10 to 15 minutes longer, removing smaller, flatter pieces earlier as needed.

 

Spicy Pecan Nibbles

3 cups pecan halves
3 tablespoons melted butter or margarine
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce, or to taste
2 teaspoons chili powder
1 teaspoon curry powder
1/2 teaspoon salt

Heat oven to 300°. In a mixing bowl, combine melted butter, Worcestershire sauce, hot pepper sauce, chili powder, curry powder and salt. Add pecans and mix until thoroughly coated. Spread pecans onto a baking sheet. Bake for 30 minutes, stirring occasionally, until crisp and lightly toasted. Serve warm. (The Spicy Pecans may be reheated in the oven or microwave.) Makes 3 cups.

 

Basic Deviled Eggs

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. Makes 24 appetizers.

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Oysters Rockefeller

  • 1 pound butter
  • 1 rib celery, finely chopped
  • 2 bunches green onions, finely chopped, about 2 cups
  • 1 bunch parsley, fine chopped
  • 3 tablespoons Worcestershire sauce
  • 1/2 to 1 teaspoon Tabasco sauce
  • 1/2 cup Pernod, Anisette, or Herbsaint
  • 1 1/4 cups seasoned bread crumbs
  • 4 dozen oysters in their shells
  • rock salt
Melt the butter in a large skillet and add the celery, scallions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl.

Chill in the refrigerator for 1 hour, until cold but not firmly set. Shuck oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in baking pans lined with about 1 inch of rock salt. Arrange several pans in advance, if desired. Place 1 oyster in each shell. Heat oven to 375°. Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster, then bake in a 375° oven for 5 to 8 minutes. Allow about 6 oysters for each guest. If possible, bake these in batches of 6 in oven-safe pans, so each person can be served a pan of hot Oysters Rockefeller right out of the oven.

 

Beer Batter Onion Rings

2 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 eggs
1 12-ounce beer (1 1/2 cups)
3-4 large onions (2 1/2 to 3 pounds)
Oil for deep frying
Salt to taste

Mix the flour, salt, pepper, oil and eggs together in a medium-large size bowl. Pour in the beer and whisk until thoroughly combined and lump-free.

Slice the onions about 3/8" thick and separate the rings.

Dip the rings in the batter, shaking off any excess, and fry in batches in hot oil (375°) until golden brown, about 2-3 minutes. Turn and continue frying for another 1-2 minutes, until both sides are golden brown.

Remove and drain on paper towels. Salt, if desired.

Nacho Chip Dip

1/2 lb. ground beef
1/2 c. onion
1 (8 oz.) can tomato sauce
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (8 oz.) can pork and beans (mash up beans)
1/2 c. coarsely grated cheese d
1/4 c. chopped ripe black olives
Nacho chips

Put beef and 1/4 cup of onion on to brown. Stir in tomato sauce, chili powder, and salt and bring to simmer. Stir in mashed beans and simmer 3 to 4 minutes. Put all above in crock pot and sprinkle with cheese, olives and remaining 1/4 cup onion. Serve with nacho chips.

Green Onion Dip

1 large cottage cheese
1 bunch green onions (chopped)
1 tbs butter
Salt and pepper

In blender put 1/2 of cottage cheese and butter. Blend till smooth then add in green onions and remaining cottage cheese. Blend well. Salt and pepper to taste. Dip will look slightly lumpy. Serve with bread sticks or melba toast.

Pesto Dip

1/4 cup olive oil
1 cup fresh basil leaves
1/2 cup parsley
1/2 cup (2 oz) Kraft grated Parmesan cheese
1/3 cup pine nuts or walnuts
2 garlic cloves, quartered
1 tsp grated lemon rind
1/4 tsp pepper
1 cup Miracle Whip Light reduced calorie salad dressing
2 tsp lemon juice
1/2 tsp salt

In food processor work bowl or blender container, place oil, basil, parsley, Parmesan cheese, pine nuts, garlic, rind and pepper. Cover; process 30 seconds or until smooth.

Combine remaining ingredients; stir into basil mixture. Chill several hours or overnight.

Serve at room temperature with fresh vegetable dippers.

Makes 2 Cups

Smooth and Spicy Tomato Salsa

2 cloves garlic, peeled
1 small red onion, peeled and quartered
1 jalapeno, seeded and quartered
8 plum tomatoes, quartered
1 cup cilantro leaves, washed and dried
Juice of one lime
2 tablespoons olive oil
Salt and pepper

Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.

Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.

Fresh Tomato Salad

5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
Salt and pepper to taste
2 tablespoons white wine vinegar
In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

Caramel Popcorn

  • 3 quarts popped popcorn
  • 3 cups dry roasted mixed nuts, unsalted
  • 1 cup brown sugar, firmly packed
  • 1/2 cup light or dark corn syrup
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze. In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container.
Makes 4 quarts.

Mandarin Almond Salad

1 head romaine lettuce- rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
1/2 cup sliced almonds
2 tablespoons white sugar
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
Ground black pepper to taste

In a large bowl, combine the romaine, oranges and green onions.

Heat 2 tbsp sugar and almonds in saucepan over medium heat until sugar starts to melt and coats almonds. Stir quickly until coated almonds are slightly brown. Turn onto a plate and cool for 10 minutes.

Combine red wine vinegar, olive oil, 1 tbsp sugar, red pepper flakes and black pepper in jar with tight fitting. Shake vigorously until sugar is dissolved.

Before serving, pour salad dressing over lettuce mixture, tossing to coat well. Turn into decorative bowl; sprinkle with sugared almonds.

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