STORM's blog: "RECIPES--APPETIZERS"

FRIED CHEESE 8 ounces cheddar or Swiss cheese 3/4 cups cornflake crumbs 1/2 teaspoon fine herbs 2 beaten eggs shortening or oil for deep-fat frying taco sauce optional Cut the cheese into 2 1/2 x 1/2 x 1/2 inch sticks. Combine crumbs and fine herbes. Dip cheese sticks into eggs, then roll in crumb mixture, coating evenly. Dip cheese into egg and crumb mixture again. (be sure cheese is completely coated with crumbs). Chill 2 to 4 hours to set coating. In a heavy saucepan or a deep-fat fryer heat 2-inches of shortening or oil to 375 degrees. Fry the cheese sticks a few at a timefor 30 to 45 seconds or until golden braown. Drain on paper towels. Keep warm in a 300 degree oven while frying the remainder. Serve warm with taco sauce, if desired. Makes about 20.

EGG ROLLS 8 egg roll skins Crab filling, Pork and Shrimp filling, Ham-Orange filling or vegetable filling Shortening or cooking oil for deep-fat frying Sweet-Sour sauce Fir each egg roll, place one egg roll skin on a flat surface with one corner pointing to you. Spoon about 1/4 cup of desired fillig just below the center of the egg roll skin. Fold the corner pointing at you over the filling, tucking the corner under the filling. Fold side corners over the top, like an envelope. Roll up toward the remaing corner. Moisten the corner with water and 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 egg rolls a few at a time, for 2 or 3 minutes or until golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying the remainder. Serve warm egg rolls with Sweet-Sour sauce. Makes 8. 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 chestmuts, 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, falked 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 wontons). 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 ginger root. Mix well. Makes about 2 cups. (enough for 8 egg rolls or 40 wontons). 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 wontons). 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

Easy Appetizers Peppercorn-Cheese Melt---------------------------------------------- Remove and discard the top rind from a round of Cambozola, Camembert, or Brie cheese. Place in a shallow baking dish and sprinkle with coarsely ground mixed peppercorns and chopped, toasted walnuts or pecans. Bake in a 450 degree oven for 8 to 10 minutes or until the cheese is softened and just begins to melt. Serve with slices of coarse-grain bread, crusty bread slices, or an assortment of crackers. Roasted Garlic Spread-------------------------------------------------- Peel away the dry outer layers of skin from 1 head of garlic, leaving skins and cloves in tact. Cut off the pointed top portion (about 1/4 inch) leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a muffin cup or custard cup. Drizzle with a little olive oil. Cover with foil and bake in a 425 degree ovenfor 25 to 35 minutes or until cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out hte garlic paste from individual cloves. Spread on crusty bread, toasted baguette slices, or crackers. Pesto Roll-Ups----------------------------------------------------------- Separate 1 package of refrigerated crescent rolls into triangles and spread with purchased basil pesto. Cut each triangle in half, making 16 long triangles. Roll up triangles and place on an ungreased baking sheet. Bake in a 375 degree oven for 12 to 15 minutes or until golden.

Dill Dip 1 8-oz package cream cheese, softened 1 8-oz carton sour cream 2 tablespoons finely chopped green onion 2 tablespoons snipped fresh dill or 2 teaspoons dried dill 1/2 teaspoon seasoned salt or salt milk assorted vegetable dippers, crackers or chips In a medium mixing bowl beat cream cheese, sour cream, green onion, dill, and seasoned salt with an electric mixer on low speed until fluffy. Cover and chill for 1 to 24 hours. If dipthickens after chilling, stir in 1 to 2 tablespoons milk. Serve with vegetable dippers, crackers, or chips.

Deluxe Cheeseball 1/2 to 1 pound soft cheddar cheese(found in dairy stores), or cheddar cold pack, room temperature 1/2 pound cream cheese, room temperature 3 ozs. pimiento cream cheese, room temperature 6 to 8 ozs. crumbled blue cheese for salads, room temperature 2 tablespoons freshly grated or dried minced onion 1 teaspoon Worcestershire sauce Chopped nuts or paprika for garnish Combine all ingredients except nuts or paprika in a large bowl; mix thoroughly with a heavy-duty mixer. Mixture is very thick, so lighter mixers may not be powerful enough unless all cheeses have been at room temperature for quite a few hours. Refrigerate until firm enough to shape into a ball, apple, or even banana shape. Garnish with paprika or nuts; decorate accordingly. Re wrap in plastic wrap; refrigerate until served. yields 12 servings

Crunchy Party Mix 5 cups pretzel sticks 4 cups round toasted oat cereal 4 cups bite-size wheat or bran square cereal 4 cups bite-size rice or corn square cereal, or bite-size shredded wheat biscuits 3 cups mixed nuts 1 cup butter or margarine 3 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder several drops bottled hot pepper sauce In a large roasting pan combine pretzels, oat cereal, wheat cereal, rice cereal, and mixed nuts; set aside. In a small saucepan heat and stir butter, Worcestershire sauce, garlic powder, and hot pepper sauce until butter melts. Drizzle butter over cereal mixture; stir gently to coat. Bake in a 300 degree oven for 45 minutes, stirring every 15 minutes, Spread on a large piece of foil to cool. Store in an airtight container.

1 can (7 1/2 ozs.) king crab meat, drained, flaked 1 teaspoon prepared horseradish 1/2 teaspoon seasoned salt 1/4 teaspoon lemon juice Dash of white pepper 1/2 cup plain yogurt Combine crab meat, horseradish, salt, lemon juice, and white pepper. Fold in yogurt. Cover; chill. Use to spread on crackers as canapes, or use as a dip. Yields about 1 1/4 cups.

Crab Dip 1/2 cup mayonnaise or salad dressing 1/2 cup sour cream 1 cup cooked crab meat or one 6 1/2 ounce can crab meat, drained,flaked, and cartilage removed 2 tablespoons finely chopped red onion or green onion 1 tablespoon fresh snipped dill or 1 teaspoon dried dill 1 teaspoon finely shredded lemon or lime peel 1 teaspoon lemon or lime juice several dashes bottled hot pepper sauce dash ground red pepper (optional) assorted vegetable dippers or crackers In a bowl combine, mayonnaise, sour cream, 2/3 cups crabmeat, onion,dill,lemon peel, lemon juice, hot pepper sauce, and, if desired, red pepper. Season to taste with salt and pepper. Transfer to serving dish; sprinkle with remaining crabmeat. Cover and chill for 2 to 24 hours, Serve with crackers.

Cowboy Caviar 1 15-ounce can black-eyed peas, rinsed and drained 1/4 cup thinly sliced green onion (2) 1/4 cup finely chopped red sweet pepper 2 tablespoons cooking oil 2 tablespoons cider vinegar 1 to 2 fresh jalapeno chili peppers, seeded and chopped 1/4 teaspoon cracked black pepper dash of salt 2 cloves garlic, minced assorted crackers or tortilla chips In a bowl combine black-eyed peas, green onions, sweet pepper, oil, vinegar, jalapeno pepper, salt, and garlic. Cover and chill overnight. Serve the mixture with crackers or tortilla chips.

Clamdigger Dip 1 can (7 1/2 - 8 ozs) minced clams 1 package ( 8ozs) cream cheese, softened 1 tablespoon lemon juice 1 tablespoon grated onion 1 teaspoon chopped parsley 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon liquid hot pepper sauce Assorted chips, crackers, or raw vegetables Drain clams; reserving juice Cream the cheese. Add seasonings and clams; mix thoroughly. Chill at least 1 hour to blend flavors. If necessary to thin dip, add clam juice gradually. Serve with chips, crackers, or raw vegetables. Yields 1 1/3 cups.