Seasoned Butter
Nut Butter
Herbed Garlic Butter
Artichoke and Fresh Asparagus Quiche
Cheese Straws
Appetizer Puffs
Spinach Bites
Bacon Wrapped Water Chestnuts
Bourbon Chicken Wings
Coated Pecans


Request From: The Magnificent ******* >
I am hosting a small, upscale cocktail party in my home this coming
Saturday. I am leaning towards having the food catered in, but am
considering making a few hors d'oeuvres myself so that it seems a little
more personal.




All of these flavored butters are delicious over fresh vegetables.

Seasoned Butter

1/2 cup (1 stick) butter
4 Tbsp fresh bread crumbs
1/2 tsp. dry mustard
2 Tbsp fresh chopped parsley
Grated rind of 1 lemon
1 tsp. herbs (oregano, chervil, thyme, etc.), if desired

Melt butter, add bread crumbs and dry mustard. Brown well. Add parsley,
lemon rind and herb seasoning of your choice. Pour over or toss with any
green vegetable. Refrigerate leftovers.

Makes 1/2 cup.

-- "The Cotton Country Collection Cookbook
Posted by: Linda_inTennessee




Nut Butter

1/4 cup (1/2 stick) butter or margarine
1 tsp. grated onion
1 tsp. lemon juice
1/2 tsp. grated lemon peel
1/4 cup chopped pecans or almonds


Melt butter. Add remaining ingredients. Mix well and pour over cooked
vegetables of your choice. Store covered in the refrigerator, and
refrigerate leftovers. Makes about 1/3 cup.

Note: Recipe can easily be doubled.

-- "The Cotton Country Collection Cookbook"
Posted by: Linda_inTennessee



Herbed Garlic Butter

Posted by: Linda_

Herbed Garlic Butter

1/2 cup (1 stick) butter or margarine, at room temperature
1 tsp. dried basil
1/4 tsp. thyme
1/2 tsp. dried tarragon leaves
Pinch of red pepper flakes
1 Tbsp. chopped fresh parsley 1 green onion, chopped
1 clove garlic, finely minced
About 1/2 tsp. finely grated lemon zest Pinch of salt
Pinch of freshly ground black pepper

In small bowl, add all seasonings to butter. Stir until blended well.
Store covered in a small container in the refrigerator. Top freshly cooked
vegetables with a spoonful of the herbed butter. Makes about 3/4 cup.



Artichoke and Fresh Asparagus Quiche

1 pie shell, baked
8 oz. pkg cream cheese
1 cup milk or cream if you dare
4 eggs
1 1/2 cups grated Monterey Jack
1 cup fresh asparagus, stalks and tips, broken
into 1 1/2" pieces
1 cup cut-up artichoke hearts
Blanched asparagus stalks, for garnish

Bake pie shell until slightly brown. Mix the next 6 ingredients, and pour
into pie shell. Bake at 350 degrees for approximately 20-30 minutes until
firm and golden brown. Garnish with asparagus spears.

Makes 4-5 servings.
Posted by: Linda_inTennessee





Cheese Straws

I have always loved these

1 1/2 cups sifted all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon dry mustard
1/2 cup shortening
3 to 4 tablespoons water
1 cup shredded Cheddar cheese
1 tablespoon paprika

Sift together the flour, salt, and dry mustard. Cut in shortening until
mixture resembles meal. Sprinkle 3 tablespoons of water over and stir with
a fork until flour is moistened and forms a ball. Add more water, a small
amount at a time, if necessary. Turn dough out onto a floured surface;
roll into a rectangle 1/4-inch thick. Sprinkle half of the dough surface
with 1/3 cup of shredded cheese and 1 teaspoon paprika. Fold plain half
over the covered half and pinch edges to seal. Roll out to a rectangle
again and sprinkle half with another 1/3 cup shredded cheese and 1
teaspoon paprika. Repeat rolling and sprinkling one more time. Roll into a
rectangle 1/4-inch thick and cut into 3-inch strips. Place cheese straws
on ungreased baking sheet and bake at 425 for 10 to 12 minutes, until
puffed and golden brown.




Appetizer Puffs

1 1/2 cups flour
1 teaspoon salt
1 cup margarine
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped green onions
2 tablespoons chopped mushrooms
2 tablespoons chopped ripe olives

Mix flour and salt; cut margarine in until mixture begins to form a ball.
Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill
several hours. Heat oven to 350 degrees. On floured board, roll each
section into a 12 x 6-inch rectangle. Sprinkle one-half each rectangle
with either cheese, onion, mushrooms or olives. Fold dough over to make a
6-inch square. Cut the 6-inch square into 2-inch squares, pressing edges.
Continue until all dough is prepared. Bake on ungreased cookie sheet at
350 degrees for 20 to 25 minutes. May be prepared in advance and
refrigerated, then baked for 30 minutes.

Makes 36 appetizers.



Spinach Bites

2 packages (10 oz each) frozen chopped spinach, thawed and well drained
3 cups herb stuffing mix
1 large onion, finely chopped
6 eggs, well beaten
3/4 cup melted butter
1/2 cup grated Parmesan cheese
1 tablespoon pepper
1 1/2 teaspoon garlic salt
1/2 teaspoon thyme

Combine all ingredients; mix well and shape into balls about 1/2- to
3/4-inch in diameter. Place on a baking sheet lightly sprayed with
vegetable cooking spray. Bake in a preheated 325 degree oven for 20 to 25
minutes.

Makes 6 to 8 dozen.



Bacon Wrapped Water Chestnuts

2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon seasoned salt
2 cans (5 ounces each) water chestnuts, drained
8 slices bacon, cut in half

In a bowl, combine the lemon juice, Worcestershire sauce, and seasoned
salt. Add water chestnuts and let marinate for 15 minutes. Drain and wrap
a half slice of bacon around each water chestnut, securing with
toothpicks. Arrange on rack in broiler pan and broil about 4 inches from
heat for 2 minutes on each side. Bacon should be crisp.



Bourbon Chicken Wings

24 chicken wings
3 tablespoons bourbon
3 tablespoons olive oil
1 tablespoon finely grated lemon peel
Juice of 1 lemon (about 2 to 3 tablespoons)
1 cup fine, dry, unseasoned bread crumbs
1 tablespoon sweet Hungarian paprika
salt and freshly ground black pepper to taste

Cut chicken wings at joints; discard tips or reserve for broth or stock.
Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice
in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or
overnight. Mix the bread crumbs, paprika, salt, and pepper in a plastic
bag. Drain the wing joints and toss with the bread crumb mixture. Place
the wings on a baking sheet and place about 4 to 5 inches from heat source
under preheated broiler. Broil until crisp and golden, about 5 minutes on
each side. Chicken wings serves 4 to 6.

and finally:



Coated Pecans

1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups pecans -- or more

Whip egg white and slowly add the brown sugar mixed with flour. Add salt
and vanilla flavoring, then fold in pecans. Lay on greased pan and bake at
250 degrees for 45 minutes or less.

Linda

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