4 c. grated cheddar cheese
4 eggs, beaten
1 tsp. minced onion
4 jalapeno peppers, seeded and chopped
Combine all ingredients; mix well. Spread in an ungreased 8 inch square pan. Bake at 350 degrees for 30 minutes. Cut into 1 inch squares. Yield: 64 squares.
Chicken breast
Buttermilk
Egg
Flour
Salt
Pepper
Wash chicken breast; debone and cut into 1 to 2 inch strips, following the grain while cutting the meat. Marinate in buttermilk overnight ot a few hours. Beat egg until fluffy (can add a few drops of water). Dip each strip of meat in egg mixture, then shake each one in a small paper bag containing the flour, salt and pepper. Deep fat fry at 250-300 degrees until golden brown, or skillet with oil. Drain on paper towel.
1 lb. chicken livers
3 tbsp. Dijon mustard
10 to 12 slices bacon, cut in halves
1/2 c. cracker crumbs
Dip chicken livers lightly in mustard. Wrap a half slice of bacon around each, and secure with a wooden pick. Coat liver with crumbs. Place in an 8 inch square baking dish; bake at 425 degrees for 25 minutes. Yield: 6 to 8 appetizer servings.
