Recipe

Appetizers for entertaining

By DEB SNELLING

While the weather outside is frightful, gathering before a flickering fire with close friends and creative food is so delightful.

Entertaining doesn’t have to be elaborate to be memorable. Serving up appetizers will round off your evening. Keep it simple.

Choose recipes, whether old favorites or some new tempting ones, that don’t require a lot of work. Here are a few favorites I like to serve.

Five-Spice Meatballs

1 beaten egg

3/4 cup soft bread crumbs

3 tablespoons orange juice

2 tablespoons sliced green onion

1 tablespoon teriyaki sauce

1/2 teaspoon grated ginger root

1 clove garlic, minced

1/4 teaspoon five-spice powder (find in Asian food section of store)

1/8 teaspoon salt

1 pound lean ground beef

Pretzel sticks

Combine eggs, bread crumbs, orange juice, green onion, teriyaki sauce, ginger root, garlic and five-spice powder and salt in a mixing bowl.

Add beef, mix well. Shape meat mixture into 40-plus 1-inch balls; place on a 15-by-10-by 1-inch baking pan.

Bake in a 350 degree oven for 15 to 20 minutes or till no pink remains in the center of meatballs. Drain on paper towels. Spear each meatball with a pretzel stick for easier eating. Serve with a sweet and sour sauce if desired.

Makes 40-plus appetizers.

Crisp Chicken Fingers

3 cups cornflakes, cereal, lightly crushed

1/8 teaspoon garlic powder

1/8 teaspoon dry mustard

2 whole chicken breasts, skinned, halved, boned and cut crosswise into 1/2-inch pieces

1/2 cup margarine or butter, melted

Heat oven to 425 degrees. In shallow bowl, combine cornflakes, garlic powder and dry mustard. Dip chicken pieces in melted margarine; roll in crumb mixture, coating evenly. Place on ungreased 15-by-10 by 1-inch baking pan.

Bake at 425 degrees for 10 to 15 minutes or until chicken is fork tender and coating is crisp. Serve with a sweet and sour sauce.

Makes 30 appetizers.

Spicy Stuffed Mushrooms

1 pound medium to large fresh mushroom

1/3 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1/2 teaspoon oregano leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup finely chopped onion

1 garlic clove, minced

Heat oven to 350 degrees. Separate mushroom caps from stems; set aside caps. Finely chop mushroom stems. In medium bowl, combine mushroom stems with all remaining ingredients.

Press mixture firmly into mushroom caps, mounding on top. Place in ungreased 13-by-9-inch pan.

Bake at 350 degrees for 18 to 25 minutes or until thoroughly heated.

Makes 40 mushrooms.

Cheese and Spinach Pinwheels

1 1/2 cups sour cream

1 cup shredded cheddar cheese

1/2 cup chopped pitted ripe olives

1 (10-ounce) package frozen chopped spinach, thawed, well drained

1 (8-ounce) can of water chestnuts drained, chopped

1/4 teaspoon salt

1 tablespoon finely chopped onion

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon hot pepper sauce

6 (10-inch) flour tortillas

In medium bowl, stir together all ingredients except tortillas. On each tortilla, spread about 1/2 cup spinach mixture.

Roll up tortillas tightly; wrap in plastic wrap. Refrigerate at least two hours or until firm.

To serve, remove plastic wrap; cut each rolled tortilla into 10 slices.

Makes five dozen.

Seafood Dip

12 scallops

1 package (8-ounce) cream cheese, cut into chunks

1/4 cup mayonnaise

3 green onions chopped (white part only)

1 small pickle, finely chopped

2 teaspoons finely chopped fresh coriander or parsley

1/2 teaspoon chili sauce

salt and pepper

20 shrimp, shelled, deveined, cooked

Poach scallops until they are just opaque, being careful not to overcook. In food processor or blender, place cream cheese, mayonnaise, six scallops, green onion, pickle, coriander and chili sauce; blend.

Add salt and pepper and adjust other seasoning if necessary. Chop remaining scallops and all but a few shrimp.

Combine with cream cheese mixture. Spoon into serving containers, decorate with remaining shrimp. Store in refrigerator up to two days.

Makes 2 1/2 cups.

 

Deb Snelling lives in Claremont, teaches classes in herbal cooking and food and nutrition. She can be reached at [email protected]