Christine Dabney wrote:
> Heya all,
>
> Well..I have been at work at my new permanent place of employment for
> a bit over a week now. And I am already planning a get together for
> the nurses with whom I work. A cocktail party, to be exact.....
>
> This idea all started last January, before I left there as a traveling
> nurse.. One of the nurses and I were talking about planning a
> cocktail party..and we had to let it sort of slide..as I left about
> that time...
>
> However, now I am back, and planning is in full force. Everyone at
> the unit where I work is working a lot of overtime... The unit is
> crazy busy right now, with sick babies being admitted every night.
> Morale is suffering... My idea of a cocktail party is taking off
> like wildfire, partly due to all of this. Everyone is wildly
> enthusiastic about the idea.
>
> Sooo.... I am so far planning on making Kay's Margaritas, and maybe
> Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
> work wants to make mojitos. I might make sidecars and Delilahs
> too.... There will also be wine available....maybe champagne, and
> then I could make Kir Royales for any that want them.
>
> I want to have lots and lots of appetizers to absorb all this liqour.
> I plan on making a selection myself, and ask the other nurses to
> bring some as well. They will also be bring cocktail ingredients, as
> well as some of the booze.
>
> Most of these nurses (and maybe doctors too) are not foodies such as
> all of us. However, I want to make some really great appetizers. One
> such is the date and chorizo one that Koko makes. I have that on my
> list already. Probably some spiced nuts and some sort of olive
> mixture too... I am also thinking of making my Parmesan cheese
> balls..which go really well with gin drinks. I have more ideas I
> would love to try as well...and I might give them a shot.
>
> So, I know you all have some great appetizers that partner well with
> cocktails. I am wanting your tried and true things, not just
> something you clipped from the paper or saw online. I want the
> things that are lapped up early on...that are gone an hour or so into
> a party.
>
> If you have cocktail ideas too, they are also welcome. I know I can
> make the Mai Tais in a large amount: I think Kay had a punchbowl of it
> at Tammy's cook-in. And I made a pitcher of the Margaritas at the
> cook-in I hosted last year. They went fast. I will need to double
> the amount I make this time..at least!!
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>

This recipe makes 12 potstickers, but it's easily doubled. You can make
them ahead and do the frying and steaming later.


* Exported from MasterCook *

crab pot stickers with sesame-ginger dipping sauce

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh ginger root
2 1/2 teaspoons water

for potstickers
1 scallion -- chopped
6 ounces lump crab meat -- jumbo
2 tablespoons water chestnuts -- chopped fine
1 large egg white
1 teaspoon grated ginger root -- peeled
12 won-ton wrapper -- thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Make dipping sauce:
In a small bowl whisk together all dipping sauce ingredients.

Chop scallion and pick over crab meat to remove any bits of shell and
cartilage. Break up larger pieces of crab.

In a dry small heavy skillet toast sesame seeds with salt to taste over
moderate heat, stirring frequently, until golden, about 2 minutes.
Transfer seeds to a medium bowl and cool slightly. Add egg white and
ginger root to seeds and lightly beat. Gently stir in crab and scallion
and season with salt and pepper. Put 6 won ton wrappers on a dry
surface, keeping remaining wrappers in package, and lightly brush edges
with water. Mound about 1 tablespoon filling in center of each wrapper.
Gather edge of each wrapper up and around filling and form a waist with
wrapper (filling should be exposed and level with top of wrapper).
Lightly dust a plate with cornstarch and arrange pot stickers in one
layer. Make 6 more pot stickers in same manner.

In a large nonstick skillet heat vegetable oil over moderately high heat
until hot but not smoking and fry pot stickers, flat sides down, until
undersides are golden, about 1 minute. Add 1/4 cup water down side of
skillet. Cover skillet and steam pot stickers over moderately low heat
until cooked through, about 2 minutes. Remove lid and cook pot stickers
until any water is evaporated.

Serve pot stickers with dipping sauce.

Cuisine:
"Chinese"
Source:
"Gourmet | July 1999"-

NOTES : This recipe can be prepared in 45 minutes or less.






--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life