WELCOME TO MY HOMEPAGE SERVING UP
 

ENJOY! These complimentary appetizer recipes are from this E-Cookbook.

BLT APPETIZERS

• bacon (fried until crispy and cut into 2" pieces)
• 1 fresh tomato (sliced thinly)
• ½ head of fresh romaine lettuce (cut into 2" squares)
• ¼ cup mayonnaise
• crackers

Spread a small amount of mayonnaise on each cracker.  Place a piece of romaine, a thin slice of tomato, and piece of bacon over the mayonnaise.  Top each with another cracker with mayonnaise.  Serve at room temperature.

BBQ PORK STRIPS

• 1 lb pork loin
MARINADE:
• 2 tbsp light soy sauce
• ¼ cup BBQ sauce
• 2 tbsp sugar
• 1 clove garlic (minced)
• wooden skewers (approx 4" long)

Cut the pork loin into 1" wide and 3" long strips. Prepare the marinade in a bowl and coat strips well.  Marinate for about one hour.  Thread two pork strips on each skewer.  Align skewers on a foil-lined cookie sheet and bake at 400°F for 25 minutes, until pork is fully cooked.  Leave strips of skewers and serve hot.

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BLACK BEAN NACHOS

• 2 cups canned black beans
• 2 fresh jalapeños (seeded and chopped)
• 2 garlic cloves (minced)
• salt and pepper to taste
• ¼ cup olive oil
• 1 cup each cheddar and mozzarella cheese (grated)
• 2 tbsp fresh cilantro (chopped)
• tortilla chips (store bought or homemade)

Preheat oven to 375°F.  In a food processor, lightly pulse beans until smooth (but do not purée, the beans should still be chunky).  Add in jalapeños, garlic, salt, pepper, and olive oil, and pulse a few more times until combined well.  Place tortilla chips evenly on a baking sheet (they can overlap a little), and spread bean mixture evenly over them.  Sprinkle with cheeses, completely covering chips.  Bake until cheese melts, about 15 minutes.  Place on a serving tray and sprinkle with cilantro.  Serve immediately.

CHICKEN & SHRIMP EGG ROLLS

• ½ lb chicken breasts (finely chopped)
• ½ pound shrimp (chopped)
• ½ cup green onions (minced)
• 1 tbsp peanut oil
• ¼ cup bean sprouts (chopped)
• ¼ cup water chestnuts (chopped)
• 1 tbsp ground ginger
• 1½ tablespoons soy sauce
• egg roll skins

Sauté chicken, shrimp and onion in a little oil for three minutes.  Add bean sprouts, water chestnuts, ginger and soy sauce.  Spread one tbsp of filling on each egg roll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little melted butter.  Fry in hot oil for about six minutes or until skin is light brown and crispy. Cut each roll in half and serve with soy sauce for dipping.

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CRABMEAT STUFFED MUSHROOMS

• large fresh mushrooms (cleaned)
• 3 cups fresh clump crab meat
• ½ cup cream cheese
• 3 tbsp plain dry bread crumbs
• 1 tbsp dried dill
• 1 tsp hot sauce
• 2 tbsp olive oil

Preheat oven to 350°F. Remove mushroom stems and clean caps. Combine crabmeat, cream cheese, bread crumbs, dill, hot sauce, olive oil, and salt and pepper. Set aside. Arrange mushroom caps on a greased cookie sheet and stuff each cap with a little of the crabmeat mixture, then brush with olive oil. Bake for about 15-20 minutes or until mushrooms are tender. Serve hot, garnish with a little fresh dill.

FETA CHEESE DIP

• 2 cups crumbled feta cheese
• ¼ cup olive oil
• ½ cup chopped black olives
• ¼ cup crushed tomatoes
• 3 tbsp fresh rosemary (chopped)
• 1 tsp red pepper flakes
• salt and pepper to taste

Blend together feta cheese, olive oil, rosemary, tomatoes, red pepper flakes and salt and pepper.  Spoon into a serving dish and top with chopped olives.  Serve chilled with pita chips for dipping.

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