STORM's blog: "RECIPES--APPETIZERS"

WONTONS 40 wonton skins crab filling, pork and shrimp filling, ham-orange filling, or vegetable filling shortening or cooking oil for deep-fat frying sweet-sour sauce For each wonton, place one wonton skin on a flat surface with one corner towards you. Spoon a rounded teaspoonful of desired filling just below the center of the wonton skin. Fold the corner closest to you over the filling tucking the corner underneath the filling. Roll up, leaving 1 inch unrolledat the top. Moisten the right corner with water. Grasp the right and left cornersand bring them over the filling. Lapping the right corner over the left corner. Press firmly to seal. In a heavy saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 365 degrees. Fry the wontons an few at a time for 2 to 3 minutes or until golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying the remaining wontons. Serve warm with sweet-sour sauce. FILLINGS Crab filling In a skillet cook 1 cup chopped Chinese Cabbage or cabbage, 1/2 cup finely chopped pea pods, 1/4 cup chopped water chestnut, 2 tablespoons finely chopped onion, and 1 clove garlic, minced, in 1 tablespoon cooking oil for 2 to 3 minutes or until crisp-tender. Remove from heat. In a mixing bowl combine 1 6-ounce can of crab meat, drained, flaked and cartilage removed; 2 tablespoons Soy Sauce, 2 tablespoons Dry Sherry, 1/8 teaspoon pepper; and the cooked vegetable mixture. Toss to mix. Makes about 2 cups. (enough for 8 egg rolls or 40 won tons). Pork and Ham filling Thaw 1 6-ounce package frozen, peeled, cooked shrimp. Cut up shrimp. In a mixing bowl combine shrimp, 1/2 cup finely chopped cooked pork, 1/2 cup finely chopped bean sprouts, 1/2 cup finely chopped mushrooms, 1/4 cup sliced green onion, 2 tablespoons soy sauce, and 1 teaspoon grated gingerroot. Mix well. Makes about 2 cups. (enough for 8 egg rolls or 40 won tons). Ham-Orange filling In a bowl combine 3/4 cup finely chopped fully cooked ham, 1/2 cup chopped bamboo shoots, 1/2 finely chopped onion, 1/2 finely chopped broccoli, 1/2 finely grated orange peel, 2 tablespoons orange juice, and 1/8 teaspoon ground red pepper. Mix well. Makes about 2 cups. (enough for 8 egg rolls or 40 wontons). Vegetable filling In a steamer basket over boiling water place 1 cup chopped fresh spinach, 1 cup shredded carrot, 1 cup chopped fresh mushrooms, 1/2 cup shredded zucchini, and 1/4 cup finely chopped onion. Cover; steam for 4 minutes. Drain well. Transfer to a mixing bowl. Stir in 2 tablespoons soy sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, and 1/8 teaspoon garlic powder. Makes 2 cups (enough for 8 egg rolls or 40 won tons). Sweet-Sour Sauce 1/2 cup packed brown sugar 1 tablespoon cornstarch 1/3 cup red wine vinegar 1/3 cup unsweetened pineapple juice 1/4 cup finely chopped green pepper 2 tablespoons chopped pimiento 1 tablespoon soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger In a small saucepan combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimiento, soy sauce, garlic powder, and ginger. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Makes about 1 1/4 cup

Stuffed Mushrooms 24 large mushrooms, 1-2 inches diameter 1/4 cup sliced green onion (2) 1 clove garlic, minced 2/3 cups fine dry bread crumbs 1/2 cup shredded cheddar or smoked Gouda cheese or crumbled Blue cheese Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms in a 15x10x1-inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through.

INGREDIENTS: 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups dry bread stuffing mix 3 eggs, beaten 1/4 cup grated Parmesan cheese 1/2 onion, chopped 2 tablespoons melted butter 1/4 cup shredded Cheddar cheese -------------------------------------------------------------------------------- DIRECTIONS: In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes. Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour. When ready to bake, allow the balls to partially thaw, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

INGREDIENTS: 1 cup vegetable oil 1 (1 ounce) package dry Ranch-style dressing mix 1 teaspoon garlic salt 1 teaspoon ground cayenne pepper 1 (15 ounce) package mini twist pretzels -------------------------------------------------------------------------------- DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture. Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.

Quick Pizza Bread sticks 1 10-ounce package refrigerated pizza dough 2 tablespoons butter or margarine, melted 1/2 cup grated Parmesan or Romano cheese 2 teaspoons dried Italian seasoning, crushed 1/4 teaspoon garlic powder 1/8 teaspoon ground red pepper 1 8-ounce can pizza sauce, warmed Lightly grease a large baking sheet. Unroll pizza dough and transfer to prepared baking sheet. Using your hands, press dough into a 12x9 inch rectangle.Brush the dough with the melted butter. In a small bowl combine Parmesan cheese, Italian seasoning, garlic powder, and red pepper; sprinkle over dough.Using a sharp knife, cut dough crosswise into 12 1-inch strips; cut in half lengthwise to make 24 strips. Bake in a 425 degree oven for 10 to 13 minutes or until golden brown. Serve with pizza sauce.

POTATO SKINS 12 medium baking potatoes 1/2 cup butter or margarine 2 cups shredded cheddar cheese Garlic or seasoned salt (optional) Salsa Sliced green onion Prick potatoes with a fork. Bake in a 425 degree oven for 40 to 50 minutes or until tender. Cut into quarters. Scoop out the insides (reserve for another use), leaving 1/2 thick shells. Brush both side of potato skins with butter. Place, cut side up, on a large baking sheet. Bake in a 425 degree oven, for 10 to 15 minutes or until crisp. Sprinkle with cheese, and if desired, salt. Bake about 2 minutes more or until cheese melts. Serve with salsa and green onion. Makes 48.

Pineapple Chicken Bites 1 (20- oz) can pineapple tidbits, drained, save juice 2 (3- oz) packages cream cheese, softened 1 (6 3/4 oz) can white chunk chicken, drained and flaked 1/4 cup chopped green onions 1/4 teaspoon white pepper 2 (10-oz) cans "flaky" biscuits cooking spray Combine cream cheese and 2 tablespoons pineapple juice until smooth. Add pineapple, chicken, green onions, and pepper. Separate biscuits in half. Press each half into miniature muffin tins that have been coated with cooking spray. Place teaspoon of mixture into each biscuit half. Bake at 375 degrees for about 15 minutes or until brown.

PEPPERONI BITES 1 cup shredded mozzarella cheese 1/2 cup chopped pepperoni 1/2 cup pizza sauce 2 packages (10 each) refrigerated biscuits 1 tablespoon milk 1/4 cup grated Parmesan cheese For filling, in a bowl combine mozzarella cheese, pepperoni, and pizza sauce. Set aside. Separate biscuits. Flatten biscuits to 3-inch circles. Place about 1 rounded tablespoon of the filling in the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese. Bake in a 350 degree oven for 12 to 15 minutes or until golden brown. Serve warm. Makes 20.

OLIVE-CHEESE SPREAD 1/4 medium onion 1/4 clove of garlic (optional) 1 (3-oz.) package cream cheese with chives 2 hot peppers 1 (8-oz) package of cream cheese 6-8 oz. Salad olives (bits & pieces, pimiento stuffed) In a food processor, chop onion, garlic and hot peppers to a medium-fine consistency. Add cream cheeses and run nonstop until well blended (20 seconds). Uncover; scrape down sides. Add olives and coarsely chop with on/off control. Serve with crackers or chips.

Mexican Eight-Layer Dip 2 to 3 cups shredded lettuce 1 9-oz can bean dip 1/4 cup picante or taco sauce 1 6-oz container frozen avocado dip, thawed 1 8-oz carton sour cream 1 cup shredded chrddar or taco cheese 1/4 cup sliced green onion (2) 2 tablespoons sliced pitted ripe olives 2/3 cup chopped, seeded tomato (1 Med) 16 cups tortilla chips or crackers Arrange lettuce on a serving platter. Combine bean dip and picante sauce; spread over lettuce, making a layer 1/4 inch thick. Next layer avocado dip and sour cream. Top with cheese. green onion, and olives. Cover and chill for 4 to 24 hours. Before serving sprinkle with chopped tomato. Serve with tortilla chips or crackers.