Appetizer Recipes from TeeterKat's Kitchen

"Whether therefore ye eat,

or drink, or whatsoever ye do,

do all to the glory of God." 

1 Corinthians 1:31

Deep Fried Asparagus with Lemon Dip

"I first tried these in the 'Country Kitchen'

located on the Gulf Freeway near Houston, Texas.

This is not their recipe,

but one I found on the Internet after searching for days.

They are delicious."

Ingredients

1/2 cup cornstarch

3/4 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon celery salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 egg whites

2/3 cup cold flat beer

3 pounds (2 cups) raw, whole asparagus,

cleaned and cut above white end

Instructions

Mix all ingredients except asparagus in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.

Yield: About 4 servings

Lemon Chive Dip

Serve this dip hot with asparagus.

INGREDIENTS

1/3 cup butter

2 tablespoons finely chopped chives

1 tablespoon lemon juice

1 teaspoon finely grated lemon peel

1/2 teaspoon salt

dash ground black pepper

PREPARATION

Melt butter over low heat in a small saucepan.

Add remaining ingredients and heat through.

Cheese Squares

TEXAS FUDGE

courtesy of my friend Sarah Hudson

Ingredients

1 lb grated cheddar cheese

1/2 lb grated Swiss cheese

1/2 lb grated mozzarella cheese

1 jar salsa 16oz.

1 can chopped green chilies

6 eggs, beaten

Directions

Spray 11x16 inch jelly roll pan with oil.

First, spread cheddar cheese on bottom. 

Pour salsa over cheddar and spread green chilies over salsa.

In a bowl mix the two white cheeses and spread on top of the mixture in pan.

Beat eggs and pour over all ingredients.

Cook in pre-heated oven 350 degrees for 25 minutes, until firm, but not overcooked.

Let cool for about 20 minutes.

Cut into squares and serve on crackers or tostados.

Chicken with Chili Powder & Cilantro Cream

Source: Better Homes and Gardens

 

Makes 12 servings

 

Ingredients

6-inch wooden skewers

1/4 cup cornflake crumbs 

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 pound boneless, skinless chicken tenders

2 tablespoons margarine or butter, melted

1 8-ounce carton dairy sour cream

3 tablespoons snipped fresh cilantro

Directions

1. Soak skewers in water for 30 minutes. Combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.

2. Cut chicken into strips; thread onto skewers

by twisting, going in and out three times. Brush chicken strips with melted margarine or butter.

Roll in crumb mixture.

3. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree F oven for 10 to 15 minutes or until tender and

no longer pink, turning skewers once.

4. Meanwhile, stir together sour cream and cilantro in a small mixing bowl. Serve with chicken. Makes 12 servings.

Fried Deviled Brie

Makes 8

Ingredients

1 8-ounce round Brie cheese, chilled

2 tablespoons all-purpose flour

2 teaspoons dry mustard

1 egg

2 tablespoons milk

1/2 cup fine dry bread crumbs

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

Oil for deep-fat frying

Fresh herbs

1/2 cup jalapeno pepper jelly, warmed

Directions

Cut cheese into 8 wedges. Set aside.

On a paper plate stir together flour and mustard.  On another paper plate stir together bread crumbs, red pepper and black pepper. In

a small mixing bowl stir together egg and milk.

Coat each piece of cheese in flour mixture.

Dip into egg mixture; coat with bread crumb mixture.

Dip again into egg mixture; and then into

bread crumb mixture.

Deep-fry coated cheese wedges in hot oil

(365 degrees F.) for 30 to 60 seconds

or until golden brown. Drain on paper towels.

Garnish with fresh herbs and serve warm with warm jelly.

Makes 8 appetizer servings.

Ham Balls

"These Ham Balls are delicious

and are a change from ground beef

Meat Balls."

Pre-heat oven to 350 degrees F.

Yield: 50 balls.

Ingredients

1-1/2 pounds smoked ham, ground

1 cup fine breadcrumbs

1 beaten large egg

1/2 cup chopped onions

1/2 teaspoon cinnamon

1/2 cup milk

1 cup firmly packed brown sugar

1/2 cup water

1/2 cup pineapple juice

1/2 cup vinegar

1 teaspoon dry mustard

Directions

Mix first 6 ingredients together. Form into small balls.

Place in 9x13-inch ovenproof dish.

Combine remaining ingredients and pour over balls.

Bake for 1 hour. Cook covered first 1/2 hour, then uncover.

Serve warm.

Crab Tartlets

Courtesy of my friend Velma,

Charleston, West Virginia

"Every time I serve these tiny tasty tarts,

I'm asked for the recipe.

Holiday guests of all ages gobble them up!

I've found that finely chopped leftover

ham makes a handy substitute for the crab."

INGREDIENTS

3 (2.1 ounce) packages frozen

miniature phyllo tart shells

1/2 cup shredded Swiss cheese

2 eggs

1/3 cup mayonnaise

1/4 cup half-and-half cream

1 green onion, finely chopped

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 (6 ounce) can crabmeat -

drained, flaked and cartilage removed

DIRECTIONS

1.Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell.

In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned.

Serve warm.

Goat Cheese Spread

Courtesy of my friend Billie Jo Riddle

Aikin, SC

Serves 12-16 appetizer servings

Ingredients

2 (8 ounce) packages cream cheese, softened

8 ounces goat cheese

2 garlic cloves, minced

1-1/4 teas. dried oregano

1/8 teas. ground pepper

1/4 cup basil pesto

1/2 cup dried tomatoes, in oil, drained and chopped

Directions

Process first 5 ingredients in a food processor until smooth.  Spread 1/3 of cheese mixture in bottom of plastic wrap-lined 8 X 4" loaf pan.  Top with pesto; spread 1/3 cheese mixture over pesto.  Sprinkle with dried tomatoes; top with remaining cheese mixture.  Cover and chill 8 hours.

Invert spread onto a serving plate, discarding plastic wrap.  Garnish, if desired with decorative pattern of the dried tomato & oregano sprigs.  Serve with French bread slices or crackers.

Fried Ravioli

Courtesy of Giada De Laurentis

Food Network TV

Yield: 4 to 6 servings

Ingredients

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-bought cheese ravioli

(about 24 ravioli)

1/4 cup freshly grated Parmesan

1 jar store bought marinara sauce,

heated, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk

to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet

and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.

Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Hawaiian Spice Macadamia Nuts

Ingredients:

2 cups Mauna Loa Dry Roasted Macadamia Nuts

1 egg white

1 Tbs. water

3 packets sugar substitute

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. cayenne pepper

1/4 tsp. ground cumin

1/4 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

Directions:

Heat oven to 275 F. Line a baking sheet with aluminum foil, spray with nonstick cooking spray.In a large bowl, mix all ingredients except nuts. Add nuts; mix until evenly coated.Spread nuts in a single layer on prepared baking sheet. Bake 25-30 minutes until golden brown. Store in airtight container.

Serving Size: Makes 8 Servings

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by Penny Parker

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courtesy of TeeterKat's Kitchen.

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TOMATO CHEDDAR SPREAD

Courtesy of my friend Sue Pryce,

South Charleston, WV

                       

Ingredients

1 (10 oz.) can Rotel Original diced tomatoes & green chilies, drained

1 cup Mayonnaise

1 tsp. Worcestershire sauce

2 (8 oz.) blocks sharp Cheddar cheese, shredded*

1 (4 oz.) jar chopped pimento, drained

Directions

Stir together first 3 ingredients in a large bowl.  Stir in cheese and pimento.  Mix well.  Serve with crackers.

*NOTE:  Pre-shredded cheese is not recommended for this recipe.