Festive Fruit Platter



2 pounds seedless green or red grapes, cut into small bunches

2 pints strawberries (4 cups)

1 honeydew melon, peeled and sliced

1 cantaloupe, peeled and sliced

6 medium apricots, pitted and cut in half

4 medium kiwifruit, peeled and sliced

2 cups sour cream

1/2 cup packed brown sugar

Fresh white currants, if desired



Arrange fruit on large platter.



Mix sour cream and brown sugar. Garnish with currants.



Serve with fruit.



SERVES 32

Moist and Tender Wings



25 whole chicken wings (about 5 pounds)

1 bottle (12 ounces) chili sauce

1/4 cup lemon juice

1/4 cup molasses

2 tbsp worcestershire sauce

6 garlic cloves, minced

1 tbsp chili powder

1 tbsp salsa

1 tsp garlic salt

3 drops hot pepper sauce



Cut the chicken wings into three sections. Discard the wing tips. ** Place the wings in a 5 quart slow cooker. In a bowl, combine the remaining ingredients. Pour over the chicken. Stir to coat. Cover and cook on low for 8 hours or until the chicken is tender.

Yield: about 4 dozen



** My husband LOVES Chicken wings so I had to cook all three sections of the wings.

Turn out very tasty - according to him !!



Taste of Home recipes - recipe submitted by Sharon Morcilio

Crab Rangoon



1 pkg. (8 oz.) cream cheese

8 oz. fresh crab meat or canned crab meat, drained and flaked

1 tsp. red onion, chopped

1/2 tsp. Worcestershire sauce

1/2 tsp. light soy sauce

Ground black pepper, to taste

1 green onion, finely sliced

1 large clove garlic, finely minced

1 pkg. won ton wrappers

1 small bowl water

Oil for deep frying

 

Combine the crab and the cream cheese. Mix in the remaining filling

ingredients one at a time.



On a flat surface, lay out a won ton wrapper in front of you so that it forms

a diamond shape. Wet

the edges of the won ton.



Add about 1 teaspoon of filling to the middle, and spread it out toward the

left and

right points of the diamond so that it forms a log or rectangular shape

(otherwise the

wrapper may break in the middle during deep frying).



Fold over the edges of the wrapper to make a triangle. Wet the edges with

water and press

together to seal.



Keep the completed Crab Rangoon covered with a damp towel or paper towel to

keep them

from drying out while preparing the remainder.



Heat wok and add oil for deep-frying. When oil is ready (the temperature

should be

between 360º - 375º), carefully slide in the Crab Rangoon, taking care not

to overcrowd the wok.



Deep fry until they are golden brown, about 3 minutes, turning once. Remove

with a slotted

spoon and drain on paper towels.



Yield: 48

Fried Won Tons



30 - 35 Won Tons



1 package wonton skins, about 30-35



Won Ton Filling:

3/4 pound ground pork*

2 tablespoons finely chopped ham or prosciutto

1 tablespoon dark soy sauce

1 1/2 tablespoons finely chopped scallions

2 teaspoons finely chopped ginger

1 teaspoon sesame oil

1 egg, lightly beaten

1/2 teaspoon cornstarch

1 teaspoon sugar

1 small bowl filled with water to moisten wrappers

2 cups oil for deep-frying



Combine all the filling ingredients in a bowl and stir to

mix together well.



Take one won ton wrapper and place it on a working surface

in a diamond shape - in other words with the corners up, down,

left and right. Place 1 teaspoon of filling in the middle of

the won ton skin. Press the skin around the filling to seal

it in.



Moisten your fingers and wet the bottom corner, then fold the

top corner over so that it meets the bottom corner. Press

down to seal. Then moisten the left corner and bring it over

to meet the right corner. Press to seal. Moisten the edges

and pinch them closed. A properly made won ton is commonly

described as resembling a nurse's cap.



Deep-frying: Heat the wok and add oil. Add the won tons, a

few at a time, sliding them in carefully. Deep-fry the won

tons in batches until they are golden brown, turning to make

sure they brown evenly. Drain on paper towels or a tempura

rack if you have one on the wok. As with egg rolls, won tons

should be served as soon as possible to ensure they remain

crispy. Serve with Sweet and Sour sauce.



Variations:



*You can substitute other meat, such as chicken or ground veal.

**For the filling, add a few fresh water chestnuts, peeled

and thinly sliced

Beef-Stuffed Mushrooms



Ingredients



1 (24-ounce) package large mushrooms (about 2 dozen)

2 tablespoons butter or margarine

2 large shallots, minced

1 garlic clove, minced

1 1/4 cups finely chopped cooked roast beef

1/2 teaspoon salt

3/4 teaspoon pepper

3/4 teaspoon chili powder

1/2 teaspoon anchovy paste

1 (14 1/2-ounce) can chicken broth

1/4 cup fine, dry breadcrumbs

Garnish: chopped fresh parsley

Preparation

Remove stems from mushrooms; chop stems. Set mushroom caps aside.



Melt butter in a large skillet over medium-high heat; add shallots and

garlic, and sauté 2 to 3 minutes. Add mushroom stems, and sauté 4

minutes or until tender. Remove from heat; stir in roast beef and next

4 ingredients.



Bring broth to a boil in a Dutch oven; reduce heat. Add mushroom caps

in batches, and simmer each batch 3 minutes. Drain well. Spoon beef

mixture evenly into caps. Sprinkle with breadcrumbs, and place on a

lightly greased rack in a broiler pan.



Broil stuffed mushrooms 5 1/2 inches from heat for 3 minutes. Garnish,

if desired.



Yield



Makes 24 appetizer servings

Southern Living, NOVEMBER 2000

HOT DIP

1 lb. sausage (hot)

1 lb. hamburger (lean)

1 lb. Velveeta cheese

1 lb. hot Velveeta

1 can cream of mushroom soup

1 (16 oz.) can tomatoes

1 can chilies and green peppers

1 onion, chopped fine

Brown sausage and hamburger until crumbled; drain excess grease. In

crock-pot, melt

cheeses.Add meat, soup, tomatoes,green chilies and onions; mix well.

Makes a large amount and can be frozen.Serve with chips. Serves many.

Easy RITZ Hot Wings

Makes: 20 servings, about 1 chicken wing each

1 sleeve RITZ Crackers (38 crackers), finely crushed

1 tsp. dried oregano leaves

1/2 tsp. garlic powder

1/2 tsp. paprika

1/8 tsp. coarsely ground black pepper

2 lb. chicken wings, separated at joints, tips discarded

1/2 cup hot pepper sauce

PREHEAT oven to 350°F. Mix cracker crumbs and seasonings in shallow

dish.COAT chicken with hot pepper sauce, then dip in crumb mixture,

turning to evenly coat both sides of each wing piece. Place in single

layer on greased baking sheet.BAKE 35 to 40 min. or until golden brown

and cooked through, turning pieces over after 20 min. Serve warm.

Black-Eyed Pea Cakes



Ingredients



1 small onion, chopped

1 tablespoon olive oil

2 (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided

1 (8-ounce) container chive-and-onion-<WBR>flavored cream cheese, softened

1 large egg

1/2 teaspoon salt

1 teaspoon hot sauce

1 (8-ounce) package hush puppy mix with onion

Olive oil

Toppings: sour cream and green tomato relish

Preparation

Sauté onion in 1 tablespoon hot oil in a large skillet over

medium-high heat until tender.



Process onion, 1 can of peas, and next 4 ingredients in a blender or

food processor until mixture is smooth, stopping to scrape down sides.

Stir in hush puppy mix, and gently fold in remaining can of peas.



Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a

wax paper-lined baking sheet. Cover and chill 1 hour.



Cook patties, in batches, in 3 tablespoons hot oil, adding oil as

needed, in a large skillet over medium heat for 1 1/2 minutes on each

side or until patties are golden brown. Drain patties on paper towels,

and keep them warm. Serve with desired toppings.

Yield



30 appetizer servings

Southern Living, FEBRUARY 2001

Mini Chicken Turnovers



3 tablespoons chopped onion

3 tablespoons butter

1 3/4 cups shredded, cooked chicken

3 tablespoons chicken broth

1/4 teaspoon garlic salt

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1 (3 ounce) package cream cheese, cubed

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 cup cold butter, cubed

4 tablespoons cold water



In a large skillet, saute onion in butter until tender. Stir in

chicken, broth, seasonings and cream cheese; set aside.

In a large bowl, combine flour, salt and paprika; cut in butter until

mixture resembles coarse crumbs. Gradually add water, tossing with a

fork until a ball forms.

On a floured surface, roll out pastry to 1/16-in. thickness. Cut with

a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles.

Mound a heaping teaspoon of filling on half of each circle. Moisten

edges with water; fold pastry over filling and press edges with a

fork to seal.

Place on ungreased baking sheets. Repeat with remaining pastry and

filling. Prick tops with a fork. Bake at 375 degrees F for 15-20

minutes or until golden brown.



Yield: 15 servings



Recipe Provided By: Taste of Home

CREAMY MEDITERRANEAN DIP

2 cans 15 oz each garbanzo beans (chickpeas), rinsed and drained
1 lemon juiced
1 clove garlic, peeled
1/2 cup olive oil
1/3 cup chopped pimiento stuffed olives

In bowl of food processor, puree beans, 3 tbs lemon juice and garlic 1 min. or until smooth. Pour in oil in steady stream. Stir in olives. Transfer to serving bowl. Serve dip with assorted vegetables, like green beans, tomatoes, cucumbers and red bell peppers, if desired. Garnish with chopped olives, if desired. MAKES 12 SERVINGS.*

Easy Country Deviled Eggs



Makes 2 dozen or 24 servings, one topped deviled egg each

Prep Time: 15 min

Total Time: 15 min

Ingredients



12 - hard-cooked eggs

4 - ounce (1/2 of 8-oz. pkg.) Cream Cheese, softened

3 - Tablespoon Light Mayonnaise

2 - teaspoon Dijon Mustard

2 - teaspoon white vinegar

1 - teaspoon sugar

1/8 - teaspoon paprika

10 slices bacon, cooked and crumbled

1/4 cup green onions, finely chopped

Directions



Cut eggs in half lengthwise.<WBR>

Remove yolks; place in medium bowl.&nbsp;

Add cream cheese, mayo, mustard, vinegar and sugar; mix until well blended.

Spoon mixture into large resealable plastic bag.&nbsp;

Cut small corner from bag and pipe filling into egg white halves.

Sprinkle with paprika.

Top with bacon and green onions.