Big Game Appetizers

In looking for appetizer recipes which are relatively easy and typically received well by guests, I picked three things which may help you prepare for your party this Sunday...

Sausage-cheese balls

1 pkg. pork or turkey breakfast sausage (I use Bob Evans brand)
1 egg
2 T. dry Cream of Wheat cereal (or you can use bread crumbs, if they're more handy)
1/2 c. Parmesan
1/4 c. milk

1. Heat oven to 400˚
2. Mix all ingredients well, and form into 1-inch meatballs.
3. Place on baking sheet—not touching—and bake for 20 to 25 minutes until golden brown.

Another option is to make these in a mini muffin pan, which works just as well, and it is somewhat easier to portion the meatballs equally.


Easy Crab Rangoon

1 can (6 oz.) crab meat
4 oz. cream cheese
3 T. sour cream
dash of onion powder
dash of salt
12 wonton wrappers

1. Heat oven to 350˚.
2. DO NOT spray or otherwise grease pan—wontons will become soggy if you do!
3. Mix crab, cream cheese, sour cream, and seasonings.
4. Carefully place a wonton wrapper in min muffin pan well; fill with 1 teaspoon of crab mixture. Fold up ends to cover filling. Repeat to fill muffin pan.
5. Bake 18 to 20 minutes. Watch for edges of wonton wrappers to become slightly browned.
6. Serve warm with sweet & sour sauce or soy sauce.
   

Bacon Cheddar Spread

1 (8 oz.) pkg. cream cheese, softened
2 T. milk
1 c. finely shredded sharp cheddar*
4 slices bacon, cooked crisp and crumbled
2 T. sun-dried tomatoes in oil, well-drained and chopped
1 green onion, thinly sliced
1/4 t. hot pepper sauce or more to taste
assorted bagel crisps or pita chips

1. Combine cream cheese and milk in a medium bowl; mix well.
2. Stir in cheddar, bacon, sun-dried tomatoes, green onion and hot pepper sauce; mix well.
3. Transfer to serving dish. Serve with bagel crisps or pita chips.
   

*Smoked or plain gouda, Swiss, or muenster may be substituted for cheddar, if desired.

Recipe request — chili

People ask me for this recipe often; although, to me it is just very basic. I'm not a fan of food that sets your mouth on fire, so I put a generous hunk of brown sugar in my chili, and I think that may be what people enjoy most about it. You can adjust the seasoning to suit your taste, but please don't leave the brown sugar out! LOL!

Goldie's Chili

2 lbs. ground turkey
–OR- 4 chicken breasts, chopped into 1/4" chunks
1 very large sweet onion, chopped
4 cloves garlic, minced (I use a garlic press)
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 cans (15 oz.) navy or great northern beans*
1 c. carrots, shredded
2 beef bouillon cubes
1 T. chili powder
2 t. cumin
1 t. paprika
1 t. marjoram
1/2 t. oregano
dash of celery salt, to taste
dash of black pepper, to taste
3 T. brown sugar

1. Brown meat in large frying pan, using a splash of olive oil. Remove from pan.
2. Sautee onions in same pan; cook until opaque and beginning to brown.
3. Into large stock pot or Dutch oven, add meat and onions, plus all other ingredients; mix very well. Add water, a little at a time, if consistency is too thick. (I like a thicker chili, myself)
4. Simmer over medium heat, tasting and adjusting seasonings as you prefer, until carrots are soft and tender.
5. Serve with Tabasco on the side, for those who want a hotter chili.
   

* a mix of different beans can change the recipe visually, without really tampering with the flavor—sometimes I use a can of black beans with a can of black-eyed peas. Or you could go with traditional red kidney beans and add a can of butter beans for a different texture.