The holidays bring all kinds of
opportunities for munching. Whether you are entertaining a crowd or simply
looking for some fun recipes to please your family on Game Day, these recipes
will do the trick. They can also be put into containers and taken with you
for potlucks or visiting.
Chinese Chicken Wings
1 1/2 pounds chicken wings
1/2 cup red plum jam
3 tablespoons soy sauce
3-4 drops hot pepper sauce
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Disjoint the wings and discard the wingtips (save for soup stock). Preheat
oven to 425 degrees. Place wings in a single layer on a baking sheet. Combine
remaining ingredients and brush over the wings. Bake 15-20 minutes, basting
frequently. Serve with Chinese hot mustard.
Preheat over to 400 degrees. Prick potatoes and rub with oil. Bake 1 hour
or until done. Cool slightly. Cut potatoes in half lengthwise. Leaving a
1/4 inch shell, scoop out pulp (save for another use). Cut skins in half
lengthwise again, then cut in half crosswise. Place skins on baking sheet
and brush with oil. Bake 5 minutes. Combine remaining ingredients. Remove
skins from oven and top with cheese mixture. Drizzle with more oil. Broil
2-3 minutes or until cheese is bubbly. Makes 24 skins.
Black-eyed Pea Dip
1 can (16 ounces) black-eyed peas, drained
3 green onions, chopped with tops
1/2 cup sour cream
1 tsp. garlic salt
1/2 cup salsa
4 slices bacon, cooked and crumbled
Reserving 1/3 cup, place peas in a blender. Process until smooth. Blend in
onions, sour cream and garlic salt. Transfer to a bowl and stir in reserved
peas and bacon. Serve with tortilla chips, bagel chips or corn chips.
Sausage Stuffed Mushrooms
24-32 large mushrooms, wiped clean
1 pound Italian sausage, hot or mild
1 small onion, minced
1/2 cup parmesan cheese
1/4 cup seasoned bread crumbs
1 tsp. minced fresh garlic
1 tsp. fresh chopped parsley
Preheat oven to 350 degrees. With a tsp. hollow out mushrooms, carefully
scraping out the inside. Be careful not to break the mushrooms. Reserve
scrapings. In a medium skillet, brown sausage, onion and mushroom scrapings.
Drain, and return to skillet. Add cheese, crumbs, garlic and parsley to pan
and mix well. Remove from heat. Stuff mushrooms with mixture, mounding slightly.
Place on sheet pan and bake about 15 minutes. Sprinkle with extra parmesan
cheese.
About the Author:
Brenda Hyde is a mom to three, a
freelance writer and editor. For more recipes visit her at
http://www.seedsofknowledge.com
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