Thursday, February 19, 2009

Favorite Appetizers Recipe Swap, Part 1

Today, I received the first out of two sets of recipes for the Favorite Appetizer Recipe Swap. This came from Jenny N from Ohio. She also sent a whole bunch of goodies: two tea bags, a dish towel, and a doily (which is a wash cloth). What a nice surprise!

Goodies from Jenny N

Sausage Quiches

Makes 24 appetizers (use small mini muffin pans)

1/2 cup margarine or butter, softened
3 oz cream cheese, softened
1 cup all purpose flour
1/2 lb Bob Evans Italian Roll Sausage
1 cup shredded Swiss cheese
1 tbsp snipped fresh chives
2 eggs
1 cup half-and-half
1/4 tsp salt
dash cayenne pepper

Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll into 24 (1-inch) balls; and press each into mini muffin cups.

Preheat oven to 375. To prepare filling, crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin cups, sprinkle with Swiss cheese and chives. Whisk eggs, half-and-half, salt and cayenne until blended. Pour over sausage in pastry shells. Bake 20 to 30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.

Chicken Livers (Rumaki (Susan Few))

Chicken livers, cut in half
Water chestnuts, cut into 3 pieces
Bacon, cut in half
Brown sugar
Teriyaki Sauce (below)

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour teriyaki sauce over chicken livers and water chestnuts in bowl. Refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with wooden pick; roll in brown sugar. Set oven at "broil" or 550. Broil 3-4 inches from heat 10 minutes or until bacon is crisp. Turn occasionally.

Teriyaki Sauce

1/4 cup salad oil
1/4 cup soy sauce
2 tablespoons catsup
1 tbsp vinegar
1/4 tsp pepper
2 cloves garlic crushed

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