recipelink.com Chat Room Recipe Swap
05-29 to 6-03-2000 – 3 Appetizer Recipes

julie,s.c. (09:39:36) : SWINGING WINGS

10 chicken wings
1/2 cup margarine, melted
1 small box parmesan cheese
1 tsp. garlic powder

Dip wings in margarine and then in combined mixture of cheese and garlic powder. place in casserole dish and bake at 350 degrees for 1 hour. Serves 4

recipelink.com (08:30:15) : Fire Balls
Recipe By : Jo Anne Merrill

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese, shredded
1 pound sausage
6 ounces seasoned bread crumbs*

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.

Kelly~WA (12:33:27) : WONDERFUL SURPRISE CHEESE PUFFS
(a personal favorite)

Yield: 50 servings

1/2 cup Butter
2 cup Grated sharp cheese
1/2 ts Salt
1 tsp Paprika
1 dash Cayenne or red pepper
1 cup Sifted flour
50 small Stuffed green olives.

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold
1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until
firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.

I have even made these in half batches. I've filled some with stuffed green olives, some with small black olives. Both are "to die for."

Eaten hot the cheddar cheese is the predominant flavor. And, when hot it is VERY difficult to stop eating these.

When cooled to room temperature the flavor of the olives inside became more pronounced. They are still wonderful. They did not get soggy as they sat at room temperature.

And, you can fill your cookie sheet when baking these puffs. They retain their shape (do not flatten) and puff only slightly.