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Party Appetizer Recipes ? So Easy And So Affordable!
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.
Note: Both party appetizer recipes yield 8 servings.
8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish
Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.
VARIATION: Add small slices avocado to shrimp mixture.
3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
8 Chopped Water Chestnuts
1 lb Wonton Skins
1/4 cup Chopped Green Onions & Tops
Vegetable Oil For Frying
1 tbsp Soy Sauce
1/2 tsp Salt
1 tsp Cornstarch
Sweet & Sour Sauce
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
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Paella, The Most Famous Spanish Dish
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"It is just sensible."exclaimed my friend. She was referring to the large plates sitting in front of us loaded with everything imaginable. As though, it was sensible ingesting a mountain of lettuces, sliced boiled eggs, chunks of ham, shredded cheeses, tomatoes,avocado's and bacon rinds smothered in a creamy salad dressing. To another friend, a salad and a soup was a lunch of supreme importance. Somehow, salads were a part of our meals and also our lives. From the simple varations of salad greens tossed with a classic vinaigrette to the more complex salad ingredients served with various blended or whisked salad dressings, salads are a compliment to any meal.
Farm To Market Days
Summer may begin in June but, for many parts of the country, gardens don't reach their peak until August. Modern grocery stores manage to keep us satisfied with produce year round, but there is nothing like the flavor of farm fresh tomatoes, peaches, or sweet corn. And there is nothing like the experience of buying from local growers who are proud of their wares. The first farmers' markets started over a century before the Declaration of Independence. Since then, it has become an American tradition to buy fresh produce, flowers, eggs and cheese from markets and roadside stands. In the beginning, farmers would brave muddy roads in their horse-drawn wagons. As time went on, farmers made the weekly trek to town in pick-ups, where they'd pile bushels of fruit and vegetables high on the tailgate of their trucks. Today, many lucky city dwellers visit markets that are open every day. My favorite though, is our county farmers' market held on the courthouse grounds. It's open only on Saturday mornings, and only June - October. It may sound inconvenient but, for my family, it's a summer ritual. We wake early and arrive disheveled, rarely taking the time to comb through our hair. For breakfast, we buy scones from our favorite bread stand and snatch up the best looking fruit we see. My son is an expert at choosing "chin dripping" peaches, always looking for the most fragrant and the heaviest peach that can sit in the palm of his small hand. My husband lounges on the grass and watches the people go by as I scribble a list of what is available, anticipating the culinary treats that only summer brings. There is nothing like fresh corn on the cob, cold gazpacho with homegrown tomatoes, or homemade fruit sorbet. We always have a batch of sorbet on hand, each week a different flavor. Sometimes we experiment by combining fruit with fresh herbs, but most of the time we simple puree 2 cups of fruit with a little citrus juice and a bit of honey, and then freeze it in an ice cream maker. My boys and their friends think it's a decadent treat. Summer vacation is about to end, and our weekly ritual will soon give way to soccer games and birthday parties. Lucky for me, the farmers will be back next year with their trucks piled high, just as they've done for generations. MARKET FRESH FRUIT DIP This makes a terrific afternoon snack on a warm summer's day. When entertaining, serve in a honeydew melon half and decorate the rim with fresh blueberries and mint sprigs. Ingredients 1 Pint Strawberries 2 Teaspoons Lemon Juice 3 Tablespoons Honey 4 oz Cream Cheese, Room Temperature 1 Cup Plain Yogurt Assorted Fruit Slices Directions 1. Wash the strawberries and remove the green tops. 2. Place strawberries in a blender or food processor with lemon juice, honey, cream cheese, and yogurt. Puree until smooth. 3. To make a honeydew melon bowl, cut the melon in half and scoop out the seeds. Slice a 3 inch diameter circle off the rounded bottom of the rind so your bowl will sit flat. 4. Serve with slices of your favorite summer fruit. Peaches, plums, apples, and melons all work well and make a colorful presentation. Copyright 2004 Nine Twenty Press http://www.togetherparenting.com You have permission to reprint this article electronically or in print, free of charge, provided that each article is: 1. Printed in its full form with no changes 2. Includes an active link 3. A courtesy copy of your publication is sent to the above contact 4. And the following byline appears at the bottom of each article: About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
Weight Loss Recipe: Fish In Orange Sauce
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