Recipe(tried): A few more recipes...

With all the great recipes from Kelly, you probably have enough but I love appetizers and will share a couple of my favorites. Not sure how formal your party will be, but we entertain very informally. One of my favorite recipes is called Chafing-Dish Meatballs which I won't show since it is along the lines of Kelly's Sweet & Sour Meatballs. My recipe probably makes a little more sauce since it calls for a 12-oz bottle of chili sauce, a 10-oz jar of grape jelly and the juice of one lemon. But here's why I wanted to mention it. I have an electric fondue pot and it's perfect for keeping those meatballs warm. (And not a soul misses a fancy chafing dish!) I warm them up on the stovetop before a party and then switch them to the fondue pot. (I imagine a crock-pot would work too.) An electric fondue pot is also great for this easy appetizer:

Kielbasa in Beer

1 lb. (or more) Kielbasa
1 12-oz. bottle beer

Slice kielbasa in -inch thick diagonal slices. Place in a saucepan with the beer. Simmer slowly 10-15 minutes. Cool, then refrigerate in the beer overnight.

Before serving, discard congealed fat and reheat the beer and sausage to a simmer. A fondue pot again is a good way to keep the kielbasa warm during your party (the longer it simmers, the better it is - sauce almost "thickens"). You can serve a simple mustard sauce on the side for those who want something to dip the kielbasa in before eating.

Baby Quiches

I just posted this on the chat room message board (subject: recipes that start with "B" and I decided this qualified!) It does require reheating in the oven but they can be made way in advance and frozen. Always a favorite at any party.

Shells:
cup butter or margarine
1 3-oz. package cream cheese
1 cup flour

Cream the butter and cream cheese together, then work in the flour. Chill the dough if too soft. Roll into 24 balls and press each one into a miniature muffin tin, making a shell.

Filling:
1 large egg, slightly beaten
cup milk
teaspoon salt
1 cup grated Swiss cheese

Combine the egg, milk and salt. Divide the cheese among the little shells. Spoon the egg mixture in and bake at 350 degrees for about 30 minutes. (A tablespoon from my flatware set divides the egg mixture just about equally among the 24 shells - it's the rounded kind, not elongated). Cool, then carefully remove from muffin tins onto paper toweling (sometimes I carefully ease a thin knife around the edges of each quiche to insure easy removal).

When I freeze, I put all 24 on a cookie sheet and place in freezer for about 20-30 minutes. This helps them not stick together when you package in a zip-lock freezer bag. SET TIMER (can you tell that one time I forgot) so you won't forget to remove and package in the baggies to store until party. To reheat, take directly from freezer, place on cookie sheet and bake between 5 to 15 minutes, depending on oven temperature (I usually have the oven on for other things and adjust time to whatever the temperature is). I also have an old electric tray that is great for putting these on to keep them warm. But I wouldn't worry - they won't last long.

Crab Meltaways

A good, easy appetizer that makes a lot and can be done ahead. You just take them from freezer to broiler.

1 package English Muffins (pkg of 6)
1 6-1/2 oz. can Jumbo Lump Crab Meat*, drained
1 to 1-1/2 tablespoons soft butter
1 5-oz jar Old English sharp cheddar cheese spread
1 tablespoon mayonnaise
teaspoon seasoned salt

Break the muffins in half and then cut each half into quarters. Arrange on 2 cookie sheets. Place under broiler to just lightly toast muffins. In mixing bowl, combine the butter, cheese and mayonnaise; add the crab and seasoned salt; mix well. Spread on muffins - cover entire surface of muffin or they will burn when broiling finished product. Freeze 30 minutes (minimum). SET TIMER. When they are partially frozen, place in several zip-lock freezer bags. To serve, take directly from the freezer, place on a cookie sheet and broil until bubbly and golden brown.

Notes: Although it is more expensive buy canned jumbo lump crab meat, please do so (still inexpensive next to fresh and considering how many appetizers this makes). I've been making this recipe for years - found in a local cookbook. At the time the Kraft jar of Old English cheese spread was 7 ounces, the crabmeat came in a 7-ounce can (current may only be 6). I used to use every piece of English Muffin - now I have maybe the equivalent of one muffin left over. You want a generous amount of the spread on the muffin pieces. I recently saw this recipe on the Kraft website and their recipe called for 24 slices of cocktail pumpernickel bread, toasted, and they added tsp. garlic powder. I like garlic but it doesn't like me and frankly I don't remember if the original recipe called for it or not.

Oh, this is way too long and I didn't get to include Parmesan Onion Canapes (an old Hellman's Mayonnaise recipe that also needs to be broiled (and you couldn't freeze ahead) or a most delicious Horseradish Crab Cheese Ball which is a little pricey if you use the called-for fresh crabmeat but it's quite good using the canned jumbo lump. I can post separately if you'd like.