Would love to check out interesting appetizers, and what better time
than when New Years is coming up? Here's one that Crash and I
developed together.

* Exported from MasterCook *

Shrimp Rangoon

Recipe By :Carol Peterson and Crash
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers/Dips Fish/Seafood
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place scant teaspoon of filling in center of won ton wrapper. Bring
opposite points together above the filling. Do the same with the
remaining two points. Seal the edges thoroughly. Should look like a
square version of a Hershey's kiss.

Fry in deep fryer at 350°F until golden brown.

May be frozen until needed.

Cuisine:
"Pseudo-Asian"

- - - - - - - - - - - - - - - - -


Serving Ideas : Serve plain, or with seafood cocktail sauce.

On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...

> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.
>
> * Exported from MasterCook *
>
> Shrimp Rangoon
>
> Recipe By :Carol Peterson and Crash
> Serving Size : 60 Preparation Time :0:00
> Categories : Appetizers/Dips Fish/Seafood
> Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 16 ounces cream cheese -- softened
> 4 ounces canned shrimp -- drained and chopped
> 3 whole green onions -- chopped
> 1/8 teaspoon granulated garlic
> 1 teaspoon Worcestershire sauce
> 1 dash Tabasco sauce
> 1/2 teaspoon soy sauce
> 60 won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. Bring
> opposite points together above the filling. Do the same with the
> remaining two points. Seal the edges thoroughly. Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed.
>
> Cuisine:
> "Pseudo-Asian"
>
> - - - - - - - - - - - - - - - - -
>
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.
>

That's such a good one, Carol. Thanks for posting it again!!!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 3hrs 59mins
************************************************** **********************
Cats must jump on the kitchen counter and make off with the roast
chicken.
************************************************** **********************

On Dec 27, 8:00*pm, Damsel in dis Dress
> wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? *Here's one that Crash and I
> developed together.
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * Shrimp Rangoon
>
> Recipe By * * :Carol Peterson and Crash
> Serving Size *: 60 * *Preparation Time :0:00
> Categories * *: Appetizers/Dips * * * * * * * * Fish/Seafood
> * * * * * * * * Signature Dishes
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 16 * * * * * *ounces *cream cheese -- softened
> * 4 * * * * * * ounces *canned shrimp -- drained and chopped
> * 3 * * * * * * *whole *green onions -- chopped
> * * *1/8 * * *teaspoon *granulated garlic
> * 1 * * * * * teaspoon *Worcestershire sauce
> * 1 * * * * * * * dash *Tabasco sauce
> * * *1/2 * * *teaspoon *soy sauce
> * 60 * * * * * * * * * *won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. *Bring
> opposite points together above the filling. *Do the same with the
> remaining two points. *Seal the edges thoroughly. *Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed. *
>
> Cuisine:
> * "Pseudo-Asian"
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - -
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.

Carol
I took this to a party the week before Christmas. They snarfed it
up. If for some reason you have (gasp!) leftovers, it makes a great
sandwich spread. Cheap to make too!
Lynn in Fargo


Seven Seas Pate
From the Captain's Table in the Seven Seas Best Western in Mandan ND

1 lb braunschweiger at room temperature
12 oz chicken livers
2TB butter 2 TB olive oil
1/2 cup finely grated onion
Kosher salt
fresh ground pepper

Cook trimmed chicken livers in oil & butter but do not overcook and do
not drain. Puree in food processor or with stick blender in deep bowl.
Add braunschweiger (in chunks) and continue to process or beat with
electric mixer. Mix in onions and basil and season with salt and
pepper. Refrigerate till serving time. Suggest serving with cocktail
pumpernickel or caraway rye or crackers.

On Dec 28, 12:00*pm, Damsel in dis Dress
> wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? *Here's one that Crash and I
> developed together.
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * Shrimp Rangoon
>
> Recipe By * * :Carol Peterson and Crash
> Serving Size *: 60 * *Preparation Time :0:00
> Categories * *: Appetizers/Dips * * * * * * * * Fish/Seafood
> * * * * * * * * Signature Dishes
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 16 * * * * * *ounces *cream cheese -- softened
> * 4 * * * * * * ounces *canned shrimp -- drained and chopped
> * 3 * * * * * * *whole *green onions -- chopped
> * * *1/8 * * *teaspoon *granulated garlic
> * 1 * * * * * teaspoon *Worcestershire sauce
> * 1 * * * * * * * dash *Tabasco sauce
> * * *1/2 * * *teaspoon *soy sauce
> * 60 * * * * * * * * * *won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. *Bring
> opposite points together above the filling. *Do the same with the
> remaining two points. *Seal the edges thoroughly. *Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed. *
>
> Cuisine:
> * "Pseudo-Asian"
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - -
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.

Damsel, that looks wonderful, wish I had a deep fryer on the boat.

This one is easy and always seems to be popular.

Grated Sharp Cheddar Cheese
Sliced Black Olives
Chopped Scallions (Spring Onions)
Best Foods Mayonnaise
English Muffins

I don't know the exact amounts I use. Basically I just grate a bunch
of cheese, add one or two small cans of olives, toss in some chopped
up onions and add a glob of mayo, enough to keep it all together when
mixed up.

Spread the mixture over the English muffins and place them on a cookie
sheet then brown under a broiler till bubbly. Doesn't take too long.
When out of the oven let sit for a minute to cool, just enough so you
can cut each muffin into four pieces without the cheese melting off
the sides.

Serve warm.

Barb
s/y Arabella
www.sailinglinks.com

On Sat, 27 Dec 2008 19:37:57 -0800 (PST), Lynn from Fargo
> wrote:

>Seven Seas Pate
>From the Captain's Table in the Seven Seas Best Western in Mandan ND
>
>1 lb braunschweiger at room temperature
>12 oz chicken livers
>2TB butter 2 TB olive oil
>1/2 cup finely grated onion
>Kosher salt
>fresh ground pepper
>
>Cook trimmed chicken livers in oil & butter but do not overcook and do
>not drain. Puree in food processor or with stick blender in deep bowl.
>Add braunschweiger (in chunks) and continue to process or beat with
>electric mixer. Mix in onions and basil and season with salt and
>pepper. Refrigerate till serving time. Suggest serving with cocktail
>pumpernickel or caraway rye or crackers.

This sounds very good! And I get it all, because Crash won't touch
any form of liver.

Thanks,
Carol

--
Change JamesBond to his agent number to reply.

On Sat, 27 Dec 2008 20:48:03 -0800 (PST), ladysailor
> wrote:

>This one is easy and always seems to be popular.
>
>Grated Sharp Cheddar Cheese
>Sliced Black Olives
>Chopped Scallions (Spring Onions)
>Best Foods Mayonnaise
>English Muffins
>
>I don't know the exact amounts I use. Basically I just grate a bunch
>of cheese, add one or two small cans of olives, toss in some chopped
>up onions and add a glob of mayo, enough to keep it all together when
>mixed up.
>
>Spread the mixture over the English muffins and place them on a cookie
>sheet then brown under a broiler till bubbly. Doesn't take too long.
>When out of the oven let sit for a minute to cool, just enough so you
>can cut each muffin into four pieces without the cheese melting off
>the sides.
>
>Serve warm.

Thank you. Again, more for me. Crash won't eat olives. But this
looks fantastic! I can see myself gaining several pounds.

Carol

--
Change JamesBond to his agent number to reply.

On Dec 28, 3:06*pm, Damsel in dis Dress
> wrote:

> Thank you. *Again, more for me. *Crash won't eat olives. *But this
> looks fantastic! *I can see myself gaining several pounds.

You're welcome. It is good and that's why I only make it for parties
so I won't eat it all by myself!

Barb
s/y Arabella
www.sailinglinks.com

On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...

> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.

This one goes back decades and is really addictive...


* Exported from MasterCook *

Sun City Special

Recipe By :
Serving Size :
Categories : Appetizers Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bulk breakfast sausage (I use Bob Evans)
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 t Tobasco sauce
2 Loaves thin party rye

Brown sausage, beef and garlic. Drain well. Grate cheese and add to
meat along with seasonings. Stir until cheese is melted. Spread on
slices of party rye. Freeze on tray and store in bags. When ready to
serve, broil 3-5 minutes or until bubbly.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 1hrs 22mins
************************************************** **********************
Life is an experiment in which you are the experiment. --Ben Lichtenberg
************************************************** **********************

Wayne Boatwright wrote:
> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>
>> Would love to check out interesting appetizers, and what better time
>> than when New Years is coming up? Here's one that Crash and I
>> developed together.
>
> This one goes back decades and is really addictive...

>
> Sun City Special
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Bulk breakfast sausage (I use Bob Evans)
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on tray and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.
>
>

Someone brought these to a recent Christmas party. They were really
tasty. Thx for the recipe.
gloria p

On Sat 27 Dec 2008 10:59:51p, Gloria P told us...

> Wayne Boatwright wrote:
>> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>>
>>> Would love to check out interesting appetizers, and what better time
>>> than when New Years is coming up? Here's one that Crash and I
>>> developed together.
>>
>> This one goes back decades and is really addictive...
>
>>
>> Sun City Special
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>>
>>
>
> Someone brought these to a recent Christmas party. They were really
> tasty. Thx for the recipe.
> gloria p
>

You're welcome, Gloria. Enjoy!

I used to make up several batches of these around the holidays, since they
freeze so well. They were great to pull out for "drop ins".

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 1hrs
************************************************** **********************
'Dabbling in a bit of ironic foreshadowing, are we?' -Milo
************************************************** **********************

On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
> wrote:

> Sun City Special
>
>Recipe By :
>Serving Size :
>Categories : Appetizers Meats
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 lb Bulk breakfast sausage (I use Bob Evans)
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on tray and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.

The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
tastes pretty darned good!

Thanks,
Carol

--
Change JamesBond to his agent number to reply.

On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...

> On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
> > wrote:
>
>> Sun City Special
>>
>>Recipe By :
>>Serving Size :
>>Categories : Appetizers Meats
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>
> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
> tastes pretty darned good!
>
> Thanks,
> Carol
>

Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 52mins
************************************************** **********************
Mr. Worf! Eating Christmas Cookies, on my bridge?
************************************************** **********************

On Sun, 28 Dec 2008 06:09:43 GMT, Wayne Boatwright
> wrote:

>On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...
>
>> On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Sun City Special
>>>
>>>Recipe By :
>>>Serving Size :
>>>Categories : Appetizers Meats
>>>
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>>-------- ------------ --------------------------------
>>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>>> 1 lb Lean ground beef
>>> 1 Clove garlic, pressed
>>> 1 lb Velveeta cheese
>>> 1 tb Oregano
>>> 1 tb Worcestershire sauce
>>> 1 t Tobasco sauce
>>> 2 Loaves thin party rye
>>>
>>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>>> meat along with seasonings. Stir until cheese is melted. Spread on
>>> slices of party rye. Freeze on tray and store in bags. When ready to
>>> serve, broil 3-5 minutes or until bubbly.
>>
>> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
>> tastes pretty darned good!
>>
>> Thanks,
>> Carol
>
>Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.

I hate Velveeta. I won't even plant flowers that are that color. Gag!
But ... I have had it mixed with Hormel beanless canned chili and
served with Fritos. As you said, very addictive. I've had that two
or three times. Otherwise, I live a Velveeta-free existence.

Carol

On Sat 27 Dec 2008 11:20:43p, Damsel in dis Dress told us...

> On Sun, 28 Dec 2008 06:09:43 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...
>>
>>> On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Sun City Special
>>>>
>>>>Recipe By :
>>>>Serving Size :
>>>>Categories : Appetizers Meats
>>>>
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>>-------- ------------ --------------------------------
>>>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>>>> 1 lb Lean ground beef
>>>> 1 Clove garlic, pressed
>>>> 1 lb Velveeta cheese
>>>> 1 tb Oregano
>>>> 1 tb Worcestershire sauce
>>>> 1 t Tobasco sauce
>>>> 2 Loaves thin party rye
>>>>
>>>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>>>> meat along with seasonings. Stir until cheese is melted. Spread on
>>>> slices of party rye. Freeze on tray and store in bags. When ready
to
>>>> serve, broil 3-5 minutes or until bubbly.
>>>
>>> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
>>> tastes pretty darned good!
>>>
>>> Thanks,
>>> Carol
>>
>>Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.
>
> I hate Velveeta. I won't even plant flowers that are that color. Gag!
> But ... I have had it mixed with Hormel beanless canned chili and
> served with Fritos. As you said, very addictive. I've had that two
> or three times. Otherwise, I live a Velveeta-free existence.
>
> Carol
>

I generally don't buy Velveeta unless I have plans to use it *in*
something, like the above.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 26mins
************************************************** **********************
Life grows on the side of the mountain, not the top.
************************************************** **********************

Damsel in dis Dress wrote:

> Would love to check out interesting appetizers, and what better time than
> when New Years is coming up? Here's one that Crash and I developed
> together.

I'm sticking with tradition: surfers.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark
> wrote:

>Damsel in dis Dress wrote:
>
>> Would love to check out interesting appetizers, and what better time than
>> when New Years is coming up?
>
>I'm sticking with tradition: surfers.

"OH, my God!" <rolls eyes and groans>

Damsel in dis Dress wrote:

> On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark >
> wrote:
>
>>Damsel in dis Dress wrote:
>>
>>> Would love to check out interesting appetizers, and what better time
>>> than when New Years is coming up?
>>
>>I'm sticking with tradition: surfers.
>
> "OH, my God!" <rolls eyes and groans>

You'e so predictable.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Damsel in dis Dress wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.
>
> * Exported from MasterCook *
>
> Shrimp Rangoon

<snipped> Thanks for posting! We'll be having the famous (or infamous
depending on your view) cocktail meatballs, bbq bacon wrapped shrimp,
cheese sticks, veg tray, potato salad and apple turnovers. And cheese.

Shrimp Léjon!

Large shrimp butterflied and lightly stuffed with horseradish, then wrapped
around with 1/2 slice of bacon, baked "standing up" at 375° F. until done.
(10 minutes) Serve with Dijon mustanrd.

TIP #1: First nuke or pan fry bacon to almost done before wrapping (and
toothpicking) around shrimps since it won't take long for shrimp to cook.

TIP #2: Invite Andy!

Rose Bowl... WILL BRING BEER!!!

Go State!!!

Andy
P.S. Don't forget the parade!!!

Andy said...

> Shrimp Léjon!
>
> Large shrimp butterflied and lightly stuffed with horseradish, then
> wrapped around with 1/2 slice of bacon, baked "standing up" at 375° F.
> until done. (10 minutes) Serve with Dijon mustanrd.
>
> TIP #1: First nuke or pan fry bacon to almost done before wrapping (and
> toothpicking) around shrimps since it won't take long for shrimp to
> cook.
>
> TIP #2: Invite Andy!
>
> Rose Bowl... WILL BRING BEER!!!
>
> Go State!!!
>
> Andy
> P.S. Don't forget the parade!!!


BTW, At Penn State, it's NOT an education, it's a PARTY!

Voted the #1 party school in the country! Woo Hoo!!! "KEG me baby!"

And what the heck, have an ice cream cone! http://www.creamery.psu.edu

Andy & his Evil "Party BUM!!!" Twin

In article 0>,
Wayne Boatwright > wrote:

> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>
> > Would love to check out interesting appetizers, and what better time
> > than when New Years is coming up? Here's one that Crash and I
> > developed together.
>
> This one goes back decades and is really addictive...
>
>
> * Exported from MasterCook *
>
> Sun City Special
>
> Recipe By :
> Serving Size :
> Categories : Appetizers Meats
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Bulk breakfast sausage (I use Bob Evans)
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on tray and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.


Sun City Specials? ExCUSE me? EVERYone knows those are called
Barfburgers! EVERYone. Not because of effect, but because of their
appearance when you get it mixed together. Jeez, Wayne. . . . '-)
LOL!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

On Sun 28 Dec 2008 11:28:43a, Melba's Jammin' told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>>
>> > Would love to check out interesting appetizers, and what better time
>> > than when New Years is coming up? Here's one that Crash and I
>> > developed together.
>>
>> This one goes back decades and is really addictive...
>>
>>
>> * Exported from MasterCook *
>>
>> Sun City Special
>>
>> Recipe By :
>> Serving Size :
>> Categories : Appetizers Meats
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>
>
> Sun City Specials? ExCUSE me? EVERYone knows those are called
> Barfburgers! EVERYone. Not because of effect, but because of their
> appearance when you get it mixed together. Jeez, Wayne. . . . '-)
> LOL!

I have to admit you give an apt description. :-) But when I was given the
recipe decades ago, it was called Sun City Special. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
2dys 12hrs 27mins
************************************************** **********************
Laws expand in proportion to the resources available for their
enforcement.
************************************************** **********************

Damsel in dis Dress wrote:


> I hate Velveeta. I won't even plant flowers that are that color. Gag!
> But ... I have had it mixed with Hormel beanless canned chili and
> served with Fritos. As you said, very addictive. I've had that two
> or three times. Otherwise, I live a Velveeta-free existence.

I only use it to make queso dip. Velveeta and Rotel tomatoes mixed
together and nuked. For some unholy reason, people at super bowl parties
scarf it up along with bags of Doritos.

There is a purpose to everything under Heaven, even Velveeta.


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

Damsel in dis Dress wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.

These are so easy to make and so tasty. You can broil them in the
toaster oven with excellent results.


* Exported from MasterCook *

Five-Spice Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese Five-spice powder
1 1/2 teaspoons soy sauce
3 Pounds chicken wings -- about 16

Preheat broiler and oil rack of a broiler pan. In a small bowl, mix the
garlic, five-spice powder and soy sauce

Cut off and discard tips from chicken wings with a kitchen shears or a
large, heavy knife, then halve the wings at joint. Pat dry and add to
spice mixture, tossing to coat.

Broil, turning once, until done.

Cuisine:
"Chinese"

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

On Sun, 28 Dec 2008 13:07:32 -0600, Janet Wilder
> wrote:

>These are so easy to make and so tasty. You can broil them in the
>toaster oven with excellent results.
>
>
>* Exported from MasterCook *
>
> Five-Spice Chicken Wings
>
>Recipe By :
>Serving Size : 4 Preparation Time :0:00
>Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons Chinese Five-spice powder
> 1 1/2 teaspoons soy sauce
> 3 Pounds chicken wings -- about 16
>
>Preheat broiler and oil rack of a broiler pan. In a small bowl, mix the
>garlic, five-spice powder and soy sauce
>
>Cut off and discard tips from chicken wings with a kitchen shears or a
>large, heavy knife, then halve the wings at joint. Pat dry and add to
>spice mixture, tossing to coat.
>
>Broil, turning once, until done.
>
>Cuisine:
> "Chinese"

In the immortal words of David Cassidy, "I think I love you!"

Carol

Janet Wilder wrote:

> These are so easy to make and so tasty. You can broil them in the
> toaster oven with excellent results.
>
>
> * Exported from MasterCook *
>
> Five-Spice Chicken Wings
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons Chinese Five-spice powder
> 1 1/2 teaspoons soy sauce
> 3 Pounds chicken wings -- about 16
>
> Preheat broiler and oil rack of a broiler pan. In a small bowl, mix the
> garlic, five-spice powder and soy sauce
>
> Cut off and discard tips from chicken wings with a kitchen shears or a
> large, heavy knife, then halve the wings at joint. Pat dry and add to
> spice mixture, tossing to coat.
>
> Broil, turning once, until done.
>
> Cuisine:
> "Chinese"
>


Thanks for the recipe.

Becca

On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark
> wrote:

>Damsel in dis Dress wrote:
>
>> Would love to check out interesting appetizers, and what better time than
>> when New Years is coming up? Here's one that Crash and I developed
>> together.
>
>I'm sticking with tradition: surfers.

Traditional black or have you branched out into colors?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark >
> wrote:
>
>>Damsel in dis Dress wrote:
>>
>>> Would love to check out interesting appetizers, and what better time
>>> than when New Years is coming up? Here's one that Crash and I
>>> developed together.
>>
>>I'm sticking with tradition: surfers.
>
> Traditional black or have you branched out into colors?

I don't have a racist bone in my body.

I don't have *any* bones in my body.

(I know, I know -- you were referring to wet suits. But I can't ignore
a setup like that, however unintentional. <g>)


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Damsel in dis Dress wrote:
> On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
> > wrote:
>
>> Sun City Special
>>
>> Recipe By :
>> Serving Size :
>> Categories : Appetizers Meats
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>
> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
> tastes pretty darned good!
>
> Thanks,
> Carol
>


The Cheese Police won't have a hissy if you use cheddar instead, but it
might not melt as smoothly.

gloria p

On Sun, 28 Dec 2008 13:56:24 -0800, Blinky the Shark
> wrote:

>sf wrote:
>
>> On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark >
>> wrote:
>>
>>>Damsel in dis Dress wrote:
>>>
>>>> Would love to check out interesting appetizers, and what better time
>>>> than when New Years is coming up? Here's one that Crash and I
>>>> developed together.
>>>
>>>I'm sticking with tradition: surfers.
>>
>> Traditional black or have you branched out into colors?
>
>I don't have a racist bone in my body.
>
>I don't have *any* bones in my body.
>
>(I know, I know -- you were referring to wet suits. But I can't ignore
>a setup like that, however unintentional. <g>)

The reason why I put "traditional" in front of black was to stop it
from a set up line, but you couldn't resist.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Damsel in dis Dress wrote:


> Would love to check out interesting appetizers, and what better time than
> when New Years is coming up?

Some of the best I've ever had were at a NYE party many years ago.
We all brought stuff to share including some of the best steak tartare
I've ever eaten, made by a local minister.

The hostess brought out tray after tray of mushroom caps from the oven
stuffed with a mixture of cream cheese, herbs, (onion, too, I guess)
and crabmeat. OMG they were delicious, and I don't particularly like crab.

I'm not sure if he was already half in the bag or the lighting was
poor enough to affect his vision, but when I asked my husband the next
morning what he had thought of them, he said "I thought they were
stuffed with coconut so I didn't even try them." :-(

Another item that was really tasty but I wouldn't make again because it
is the epitome of heart-attack-on-a-plate:

Grind together 1 lb. raw bacon, 12 oz, cheddar cheese, and a medium
onion (You can use a food processor and puree it if you don't have a
grinder.)

Chill until ready to use. Spread the mixture (not too thickly) on the
slices from two loaves of party rye or pumpernickel. Broil until brown
and bubbly. Serve hot.

gloria p

Gloria P wrote:

> Another item that was really tasty but I wouldn't make again because it
> is the epitome of heart-attack-on-a-plate:
>
> Grind together 1 lb. raw bacon, 12 oz, cheddar cheese, and a medium
> onion (You can use a food processor and puree it if you don't have a
> grinder.)
>
> Chill until ready to use. Spread the mixture (not too thickly) on the
> slices from two loaves of party rye or pumpernickel. Broil until brown
> and bubbly. Serve hot.
>
> gloria p

That is a recipe I want to try, at least once.

Here are the appetizers we may have this year. The Bacon-Cheese Ring is
in the freezer, so we are having that one, for sure.

Bacon-Cheese Ring
Serves 50-60

2 1/2 lbs. sharp cheddar cheese, grated
12 ozs. lean bacon, fried and crumbled
1/2 bunch green onion tops, finely chopped
1 cup Hellmann's mayonnaise
1 1/2 tsps. cayenne pepper (or to taste)
1 cup chopped roasted pecans
2/3 cup raspberry chipotle sauce

Allow cheese to soften and combine all ingredients, except chipotle
sauce; blend well. Press cheese mixture firmly into a lightly sprayed
six-cup ring mold. Refrigerate until firm. Unmold onto serving tray and
garnish with fresh fruit. Place a small bowl in center of mold and spoon
in chipotle sauce. Serve with assorted crackers. Note: This recipe can
be broken up into smaller molds. Serve one and freeze the others.


Artichoke Toast
About 40 pieces

6-oz. jar marinated artichoke hearts, chopped
1 cup mayonnaise
6 ozs. grated fresh Parmesan cheese
1/2 cup green onion tops, chopped
Dash hot sauce, to taste
Cayenne pepper, to taste
1 pkg. cocktail-size sour dough bread or baguette slices

Mix all ingredients together, blending well. Spread liberally on bread
rounds. (Can be placed on cookie sheets and frozen at this point.) Place
desired amount of toasts on cookie sheet and bake in 375-degree oven for
10-15 minutes, until bread is crisp and topping is hot and bubbly.


Crawfish (or Shrimp) and Gouda in Pastry Shells
Makes 36-40 shells

1/2 stick butter
1 lb. crawfish tails (or substitute with shrimp)
1/2 cup chopped green onion tops
1/2 cup chopped, fresh parsley
2 Tbsps. minced garlic
1/2 cup dry vermouth
1-2 Tbsps. Creole seasoning
1/2 cup half-and-half
3-4 Tbsps. Parmesan cheese
1/2 lb. Gouda cheese, cut in small pieces
Pastry shells

Melt butter in large skillet; add next four ingredients and sauté about
5 minutes. Stir in vermouth and Creole seasoning. Simmer about 2 minutes
and add cream and Parmesan cheese. Cook until almost all liquid is
consumed; fold in cut-up Gouda cheese and let cool. Serve hot in a
chafer, alongside a bowl of pastry shells.

Becca

On Sun, 28 Dec 2008 15:24:06 -0700, Gloria P >
wrote:

>Chill until ready to use. Spread the mixture (not too thickly) on the
>slices from two loaves of party rye or pumpernickel. Broil until brown
>and bubbly. Serve hot.

Oh, that reminds me of a simple hot appetizer my SIL used to make. It
was just mayonnaise, parmesan and a little chopped green onion mixed
together. Spread on lightly toasted party rye. Pop under the broiler
until puffy and golden.

She hasn't made that in years! Maybe I'll surprise her with it New
Years Day when we go over to her place.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 28 Dec 2008 15:03:47 -0700, Gloria P >
wrote:

>Damsel in dis Dress wrote:
>> On Sun, 28 Dec 2008 05:41:59 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Sun City Special
>>>
>>> Recipe By :
>>> Serving Size :
>>> Categories : Appetizers Meats
>>>
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>>> 1 lb Lean ground beef
>>> 1 Clove garlic, pressed
>>> 1 lb Velveeta cheese
>>> 1 tb Oregano
>>> 1 tb Worcestershire sauce
>>> 1 t Tobasco sauce
>>> 2 Loaves thin party rye
>>>
>>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>>> meat along with seasonings. Stir until cheese is melted. Spread on
>>> slices of party rye. Freeze on tray and store in bags. When ready to
>>> serve, broil 3-5 minutes or until bubbly.
>>
>> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
>> tastes pretty darned good!
>
>The Cheese Police won't have a hissy if you use cheddar instead, but it
>might not melt as smoothly.

I'm not askeered of them! But Velveeta does melt much more smoothly
than actual cheese. I'll give ya that. I won't use it to make any
kind of a sandwich, though. I'll go hungry first ,,, and have.

Carol

--
Change JamesBond to his agent number to reply.

Janet replied to Damsel:

>> I hate Velveeta. I won't even plant flowers that are that color. Gag!
>> But ... I have had it mixed with Hormel beanless canned chili and
>> served with Fritos. As you said, very addictive. I've had that two
>> or three times. Otherwise, I live a Velveeta-free existence.
>
> I only use it to make queso dip. Velveeta and Rotel tomatoes mixed
> together and nuked. For some unholy reason, people at super bowl parties
> scarf it up along with bags of Doritos.
>
> There is a purpose to everything under Heaven, even Velveeta.

I use it for tuna melts. No other cheese seems right. I've also been known
to use it for Philly cheese steak sandwiches. (Okay, I may buy Velveeta, but
I draw the line at Cheese Whiz.)

Bob

Becca wrote:

> Bacon-Cheese Ring
>
> Artichoke Toast
>
> Crawfish (or Shrimp) and Gouda in Pastry Shells

Wow! Those all look terrific; thanks!

Bob

Bob Terwilliger wrote:
> Janet replied to Damsel:
>
>>> I hate Velveeta. I won't even plant flowers that are that color. Gag!
>>> But ... I have had it mixed with Hormel beanless canned chili and
>>> served with Fritos. As you said, very addictive. I've had that two
>>> or three times. Otherwise, I live a Velveeta-free existence.
>> I only use it to make queso dip. Velveeta and Rotel tomatoes mixed
>> together and nuked. For some unholy reason, people at super bowl parties
>> scarf it up along with bags of Doritos.
>>
>> There is a purpose to everything under Heaven, even Velveeta.
>
> I use it for tuna melts. No other cheese seems right. I've also been known
> to use it for Philly cheese steak sandwiches. (Okay, I may buy Velveeta, but
> I draw the line at Cheese Whiz.)

Isn't Cheez Whiz traditional on a real Philly cheese steak?

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

On Sun, 28 Dec 2008 13:28:57 +0000 (UTC), Andy > fired up random
neurons and synapses to opine:

>TIP #2: Invite Andy!
>
>Rose Bowl... WILL BRING BEER!!!
>
>Go State!!!

Andy, don't forget to bring the crow...

Terry "Squeaks" Pulliam Burd...striding quickly from the room

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sun 28 Dec 2008 06:22:30p, Terry Pulliam Burd told us...

> On Sun, 28 Dec 2008 13:28:57 +0000 (UTC), Andy > fired up random
> neurons and synapses to opine:
>
>>TIP #2: Invite Andy!
>>
>>Rose Bowl... WILL BRING BEER!!!
>>
>>Go State!!!
>
> Andy, don't forget to bring the crow...
>

Are you going to cook it for him, Terry, or must he eat it feathers and
all?


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
2dys 5hrs 23mins
************************************************** **********************
If truth is stranger than fiction, you must be truth!
************************************************** **********************

sf wrote:

> On Sun, 28 Dec 2008 13:56:24 -0800, Blinky the Shark
> > wrote:
>
>>sf wrote:
>>
>>> On Sat, 27 Dec 2008 23:18:09 -0800, Blinky the Shark
>>> > wrote:
>>>
>>>>Damsel in dis Dress wrote:
>>>>
>>>>> Would love to check out interesting appetizers, and what
>>>>> better time than when New Years is coming up? Here's one
>>>>> that Crash and I developed together.
>>>>
>>>>I'm sticking with tradition: surfers.
>>>
>>> Traditional black or have you branched out into colors?
>>
>>I don't have a racist bone in my body.
>>
>>I don't have *any* bones in my body.
>>
>>(I know, I know -- you were referring to wet suits. But I can't
>>ignore a setup like that, however unintentional. <g>)
>
> The reason why I put "traditional" in front of black was to stop
> it from a set up line, but you couldn't resist.
>
>

Blacks have traditionally been discriminated against. So using
"traditional" was not the escape you thought it would be.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net