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Appetizers
Crab Rangoon
Deviled Eggs
Soft Pretzels
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Crab Rangoon
Allrecipes.com
Ingredients
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
1 teaspoon minced garlic
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying
Directions
Heat oil in a large heavy skillet or deep
fryer to 360 degrees F (180 degrees C).
In a small bowl, mix together cream cheese,
soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
Place 1/2 to 1 teaspoon of the cream cheese
mixture into the center of each wonton wrapper. Fold the won
ton wrapper over the stuffing to make a triangle or a half
moon, depending on the shape of the won ton wrappers you
have purchased. Moisten the edges with a little water, and
seal. Place prepared won tons under a slightly moist paper
towel until ready for frying.
Add 3 or 4 wontons to the hot oil, and cook
until golden brown, turning once. Set aside on paper towels
to drain. Repeat until all wontons have been fried. Serve
hot.
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Deviled Eggs
Recipe by Dawn Albrecht
Makes two dozen
Ingredients
hard-boiled eggs
2 teaspoons Dijon mustard or mustard powder
1/4 to 1/2 cup mayonnaise
1 teaspoon vinegar
Paprika or black pepper
Directions
Have the kids peel the eggs. Then have an
adult slice each one in half.
The kids can scoop out the yokes with a small
spoon and place them in a quart-size plastic bag with a zip
closure. Add the mustard, mayonnaise and vinegar.
Give the bag to the kids to squish the
ingredients together. Make sure that none of the kids dig
into the bag with their fingernails.
Cut the corner of the plastic bag
approximately ¼ inch from the corner. Let the kids fill the
egg-white halves with the yolk mixture using the plastic bag
as if it were a pastry bag.
Sprinkle with paprika or fresh ground black
pepper.
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Crab Stuffed Deviled Eggs
Cooks.com
Ingredients
6 hard cooked eggs, peeled
3 1/3 tbsp. mayonnaise or salad dressing
1 1/3 tbsp. finely chopped celery
2 tsp. Dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6 oz) salad crab meat, drained
Directions
Cut eggs in half lengthwise. Remove yolks.
With fork, mash yolks; add mayonnaise, celery, mustard,
oregano, onion powder, Worcestershire sauce, salt and
pepper.
Add crab meat, mix well. Refill whites with
yolk mixture and garnish as desired.
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Spinach Bacon Deviled
Eggs
Cooks.com
Ingredients
1 dozen eggs, hard
cooked and peeled
1/2 cup frozen chopped spinach,
thawed and drained, squeezed dry.
1/4 cup mayo
1/4 cup bacon bits
2 1/2 tbsp cider vinegar
1 tbsp sugar
2 tsp black pepper
1/4 tsp salt
Directions
Cut eggs in half lengthwise, scoop out yolk
and mash with a fork. Add remaining ingredients and mix
well. Spoon yolk mixture into egg halves. Chill until ready
to serve (should chill 2 hours to overnight to let the
flavors blend.)
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Soft Pretzels
Family Fun
Ingredients
1 pkg. dry active yeast
1 1/2 cups lukewarm water
3/4 tsp. salt
1 1/2 tsp. sugar
2 tbsp. butter, melted (or 2 tbsp. vegetable
oil)
4 cups plus 1 tbsp. flour
egg, beaten
Course salt
Directions
In a large bowl, soften yeast in water for 10
minutes. Add salt, sugar and butter. Mix in flour until a
dough forms. Knead the dough for 5 minutes and set aside for
1 hour.
Preheat oven to 450 degrees. With a knife,
cut dough into small pieces. Roll each piece into
pencil-thin ropes and shape into pretzels. Cover a cookie
sheet with foil and sprinkle 1 tablespoon flour.
Place pretzels onto floured cookie sheet.
Brush with egg mixture and sprinkle coarse salt on top. Bake
for 12 minutes.
Alternatives:
After brushing with egg, sprinkle with one of
the following: salt, cinnamon and sugar or sesame seeds,
onion or garlic salt.
Pretzel dips could include: blueberry yogurt,
ranch dressing or dip, or peanut butter dip (1/2 cup peanut
butter mixed with ½ cup plain yogurt)
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