These tangy sweet and sour meatballs will be a hit at the buffet table.
Ingredients
2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup onion, finely chopped
2 teaspoons salt
2 pounds ground beef
4 cloves garlic, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the eggs and milk. Add the bread crumbs, onion and salt. Crumble the beef over the mixture and mix well. Shape into 1-inch balls.
3. Place on greased racks in shallow baking pans. Bake, uncovered for 12 to 15 minutes or until the meat is no longer pink.
4. In a large saucepan, sauté garlic in the butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Drain the meatballs and add to the sauce.
5. Carefully stir to coat evenly. Cook for 5 to 10 minutes.
Makes 66 meatballs.
=> Smoked Salmon New Potatoes
Whip up these savory potatoes in a jiffy.Ingredients
36 small red potatoes
1 (8 oz.) pkg. cream cheese, cubed
2 (3 oz.) pkgs. cooked smoked salmon
2 tablespoons green onion, chopped
2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs
Directions
1. In a large saucepan, cover potatoes and bring to a boil. Reduce heat and simmer, uncovered, for 20 to 22 minutes or until tender.
2. In a food processor or blender, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
3. Drain potatoes and immediately place them in ice water.
4. Drain from ice water and pat dry with paper towels.
5. Cut a thin slice off of the bottom of each potato so that it will sit straight on a flat surface. Use a melon baller to scoop out a small amount of the potato (use discarded potato for another use). 6. Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs.
Makes 36 servings.
=> Coconut Shrimp
Yes, you can make restaurant quality shrimp appetizers at home, and it's easy!
1-1/4 cups all purpose flour
1/4 teaspoon seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 (14 oz.) pkg. flaked coconut
1 pound large shrimp, peeled and deveined
Oil for frying
Sweet and sour sauce, plum sauce or Dijon mustard, optional
Directions
1. In a bowl, combine the flour, seasoning, egg and pineapple juice; stir until smooth. Place the coconut in a shallow bowl. Dip the shrimp batter, then coat with coconut.
2. Heat up oil to 375 degrees in an electric skillet or deep fat fryer. Fry shrimp, a few at a time, for 1-1/2 minutes or until golden brown. Turn occasionally while cooking. Drain shrimp on paper towels. Serve with dipping sauce or mustard.
Makes 18 shrimp.
=> Tomato Spinach Spread
This festive looking appetizer has a spicy zip to it that will have folks coming back for more.
Ingredients
1 (8 oz.) pkg. cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped
Pita Triangles
1. In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion.
2. Spoon into an ungreased microwave safe 9-inch pie plate. Microwave, uncovered, on high for 5 minutes or until heated through; stirring once.
Pita Triangles
Ingredients
1 tablespoon butter, melted
1 tablespoon olive oil
6 whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon pepper seasoning
Directions
1. Combine the butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets.
2. In a small bowl, combine the cumin and lemon pepper; sprinkle over both sides of pita wedges. Broil 4-inches from the heat for 2 to 3 minutes on each side or until lightly browned. Serve with spread.
Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here => http://www.best-salad-recipes.com
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