Jennifer's Best Recipes

THE MISSING APPETIZER RECIPES



I can still hear Mama saying..."your appetizer sets the stage, if they're no good, it won't matter about the meal."





BEEF JERKY
Carla Coffman
 If you're going to make this don't waste your time on only one batch, do 2 or 3 but no more than 4 pounds of flank steak as a normal oven cannot dry more than this at a time. Double or triple the marinade for each flank used.
  • 1 flank steak (1 1/2 lb.)

  • 1/4 cup worchestershire sauce

  • 1/4 cup soy sauce

  • 1 tsp. liquid smoke

  • 1/2 tsp. garlic powder

  • 1/2 tsp. black pepper, or 3/4 tsp. coarse ground pepper

  • 1 tsp. Accent

  • 1 tsp. onion powder

  • 1 tsp. salt


Trim off all fat possible. Semi- freeze the meat and slice it with the grain into 1/8 inch slices. Place slices of meat in a large ziplock bag. Mix all ingredients together and pour over meat. Zip closed and turn seval times to cover all the meat well. Marinate 24 hours turning every few hours to keep it moist. Lay strips of meat in single layer on oven racks. Be sure not to overlap. Place foil on bottom of oven to catch drippings. Heat oven to lowest possible temperature, (125-135�) Oven door must remain ajar to allow moisture to escape, a wooden spoon works well. After 3-4 hours, start checking for dryness. Drying can take up to 4-6 hours depending on the thickness of the slices and the oven temperature. Allow Jerky to cool on paper towel before storing in a brown paper bag. Some fat may accumulate on the surface of the Jerky after a days storage. Lay out on paper towel, pat dry, and return to paper bag. Refrigerate if desired, but not necessary.





BEEF ROLL-UPS
Jennifer Snyder
 These are so simple and make a nice addition to a party platter.
  • 1-2 jars sliced dried beef

  • 1 8oz. package cream cheese, softened

  • 2 tbls. horseradish

  • 1 small minced onion

  • 1/4 cup minced green olives

  • 1/2 tsp. red or black pepper



Combine minced onions and green olives, horseradish, and pepper and add to softened cream cheese. Spread mixture on a beef slice, about 1/8 inch thin and roll up, securing with a toothpick. Good served with assorted pickles and olives, among other things.







CHEESE BALLS
  • 8 Oz. Cream cheese -- softened
  • 2 Oz. Bleu cheese or Feta
  • 3 Tbls. finely Chopped celery
  • 1/4 Cup finely Chopped onion
  • 1 tbls. horseradish
  • Chopped pecans or walnuts-for rolling
  • salt and pepper to taste
Mix all ingredients; form into marble sized balls. Roll in chopped pecans or walnuts; chill. Makes about 30 balls.
VARIATION
You can really play with these ingredients, I've added chopped olives, chopped bacon, and hot peppers.





RUMAKI
Jene DuBois
  • 1 tub chicken livers
  • 1 can sliced water chestnut
  • 1/2 lb. bacon
  • 5 oz. soy sauce
  • 1 tbls. brown sugar
  • ground ginger
  • toothpicks
Cut bacon in half. Clean livers and cut into chunks. Skewer bacon piece on toothpick about 1 1/2 inch from end of bacon strip. Skewer a water chestnut and then a liver onto toothpick. Then wrap the bacon around and up and skewer it and wrap the 1 1/2 inch up and over and secure it also. Place on baking dish. When finished making all of them, sprinkle brown sugar and ginger over it and pour soy sauce on. Allow to marinate a couple hours, turning at least once. Place on middle rack in oven and broil until done. Depending on the size you cut the livers (3-4 pieces per liver), you should yeild about 25-30.

VARIATION

You can make without the liver but it isn't as good. You can also add a pineapple tidbit to each rumaki.





SAUSAGE BALLS
  • 1 LB. good sausage, hot or mild
  • 2 cups sharp cheddar cheese, grated
  • 3 cups Bisquick
  • salt and pepper to taste
Combine all ingredients and shape into marble sized balls.bake on cookie sheet at 350� for 15 minutes. Makes about 100 balls. May be frozen before or after baking, just defrost and bake or reheat.





SCRAMBLE
Carla Coffman
  • 1 lb. salted peanuts

  • 10 oz. Rice Chex

  • 16 oz. Wheat Chex

  • 5 oz. Cheerios

  • 9 oz. pretzels

  • 2-2 1/2 cups salad oil

  • 2-4 tbls. worchestershire sauce

  • 1-2 tbls. garlic salt


Bake in 2-9x13" pans at 250� for about 2 hours, stirring every 15 minutes. Store in a covered container.





SHRIMP PLATTER
Carla Coffman
  • 1 8oz. tub soft cream cheese, softened

  • 1 bottle HEINZ seafood cocktail sauce

  • 1 lb. shrimp, uncooked, peeled and deveined

  • 1 cup mozzerella cheese

  • 1 tomatoe, diced

  • 1/2 cup green onion, chopped

  • 1/2 cup green pepper, minced

  • 1/4 cup parsley, chopped fine

  • 1 large bag white corn TOSTIDOS

  • 1 package ZATARAINS crab and fish boil


Cook shrimp in fish boil approximately 10 minutes. Rinse and chill, chop into 1/2 inch pieces. Spread cream cheese directly onto a 12 inch plate or serving platter. Spread cocktail sauce on top of cream cheese. Then begin layering with the shrimp, then mozzerella cheese, tomatoe, green onion, green pepper, and parsley. Scoop up with Tostidos.







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