Mini Crab Cakes

Ingredients

• 1/3 cup finely chopped red bell pepper
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped scallions
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
• 1 pound lump crabmeat, shell pieces removed
• 2 tablespoons vegetable oil, plus more as needed
• Lemon wedges

Instructions

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.

Chicken Chili Cheese Cups

Ingredients

• 2 eggs
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked chicken, finely diced

• 1 (4-ounce) can diced green chilies
• 2 tablespoons finely chopped cilantro
• 1/2 cup shredded Monterey Jack
• 30 mini phyllo shells

Instructions

1. Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Nutritional Information:

Per serving (1 quiche):

Calories 46

Protein 3g (5% DV)

Carbohydrates 2g (1% DV)

Total Fat 3g (4% DV)

Saturated Fat 1g (7% DV)

Cholesterol 25mg (8% DV)

Sodium 69mg (3% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs

Appetizer Meatballs

Ingredients

2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper

Procedure

Heat oven to 375 degrees F. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. Shape into ¾ -inch balls (mixture will be fairly soft and balls will not be perfect). Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan. Bake for 20-30 minutes. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the suggestions below. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
Makes about 7 dozen meatballs.

Deviled Eggs

Ingredients:

• 6 hard-boiled eggs, peeled
• Mayonnaise or Miracle Whip, to taste
• Salt
• Pepper
• Paprika

Instructions:

Slice eggs in two. Take out the hard-boiled middles and put them in a bowl, setting aside empty egg whites. Add spoonfuls of mayo or Miracle Whip until mix has the consistency of oatmeal or very thick soup. Spoon into empty egg whites. Dash with colorful red paprika and season with salt and pepper to taste.

Yield: 1 dozen servings

Fried Green Tomatoes

• 3 green tomatoes
• 1 cup stone ground cornmeal
• 1 cup ll-purpose flour
• salt and pepper to taste
• 1 - 2 eggs
• 2 - 4 tbsp water

1. Thinly slice tomatoes. Put cornmeal on a plate and the flour and seasonings in a bowl. Beat egg and water and put in another bowl. Dip tomato slices in flour, then egg, then cornmeal, coating well. Heat a frypan with 3/4 inch of oil and fry tomatoes - brown on each side, turning once. Drain well on paper towels.

Festive Ham Ball

3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese

Lightly grease a 15 1/2″ x 10 1/2″ baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1″ balls. Place the balls about 2″ apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

Yule Cheese Ball

3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4″ ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.