Recipe: Make Ahead Appetizers - Vidalia Onion Dip, Texas Caviar, Tortilla Pinwheels, Marinated Mushrooms, Chicken Chunks, Ham Nuggets, Cantonese Shrimp Toast for Vanessa!

MAKE AHEAD APPETIZERS
Vidalia Onion Dip
Texas Caviar
Tortilla Pinwheels
Marinated Mushrooms
Chicken Chunks
Ham Nuggets
Cantonese Shrimp Toast

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Vidalia Onion Dip

3 cups finely chopped onions (mild and sweet if possible)
2 cups mayonnaise
2 cups grated Swiss cheese
1/4 to 1/2 tsp Tabasco sauce
1 cup grated parmesan cheese
paprika

Preheat oven to 350F.

Mix onions, mayonnaise, Swiss cheese and Tabasco. Spread into 9x13-inch baking dish. Top with Parmesan cheese and sprinkle with paprika to taste.

Bake in preheated oven at 350 for 30 min. serve just warm with crackers.

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Texas Caviar

1 can black-eyed peas, drained
1 can white hominy, drained
1 can black olives, small, sliced, drained
2 each tomatoes, chopped
4 each green onions, finely chopped
1 each green pepper, finely chopped
1/3 cup cilantro, finely chopped
1 small jar Pace mild picante sauce
1 teaspoon garlic powder

Mix all ingredients in a large air tight container and chill for at least 4 hours.

This salad or dip is great eaten alone or with tortilla chips on the side. It can be easily doubled.

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Tortilla Pinwheels

1 cup sour cream
8 ounces cream cheese
1(4oz) can diced green chilies, drained
1 (4oz) can chopped black olives, drained
1 cup shredded Cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 (10 inch) flour tortillas

Combine first 8 ingredients in bowl; mix well. Spread mixture on tortillas. Roll to enclose filling.

Chill, wrapped tightly in plastic wrap for several hours.

Cut tortilla rolls into 1/2 inch slices. Arrange on platter. Serve with salsa if desired.

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Marinated Mushrooms

2 large bottles balsamic vinaigrette Wishbone
2 good tablespoons Dijon mustard
1 cup red wine or Marsala wine
1/4 cup Worcestershire sauce
3 tablespoons of pressed garlic
1 tablespoon dried parsley
1 tablespoon dries basil
pepper to taste
2 pounds button mushrooms

Combine all ingredients - except mushrooms - well with a whisk. Place mushrooms in a glass bowl or jar and pour your prepared vinaigrette onto mushrooms and cover. Place in the fridge and stir once a day. Make 2-3 days ahead for best flavor.

Serve with water crackers.

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Chicken Chunks
Makes 72, recipe is easy to increase and freezes ahead.

6 chicken breasts
1 cup cracker crumbs
1/2 cup freshly grated parmesan
1/3 cup finely chopped walnuts
1 tsp. dried thyme
1/2 tsp. dried tarragon
1/2 tsp. salt
1 clove garlic minced
1/2 cup butter melted

Cut chicken into 1 in. cubes. In a small bowl, combine rest of the ingredients except butter. Dip cubes into melted butter, then into crumb mixture.

On foil-lined baking sheet arrange pieces 1/2 inch apart. Cover and refrigerate (or freeze in single layer, then package in airtight containers. No need to thaw before baking).

Bake uncovered 400F for 15-20 minutes until golden brown and cooked through. Serve hot

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Ham Nuggets

1 cup cheddar cheese grated
1/4 cup butter
1 tablespoon Worcestershire sauce
3/4 cup flour
1/2 teaspoon paprika
24 cooked ham cubes about 1" square

Blend well the cheddar, butter and Worcestershire sauce. Add the flour and paprika, mixing well until a dough is formed.

Mold 2-3 teaspoons of dough around each ham cube to enclose entirely. Chill until firm or freeze at this point.

When ready to serve, bring to room temperature, and bake at 400 f. for 10-15 minutes, serve hot.

These can be made up to 2 days ahead and put in fridge before baking, or can be frozen and then baked.

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Cantonese Shrimp Toast
Makes 12 dozen

3 lb shrimp, raw, peeled, minced
2 tbsp. peanut oil
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
6 eggs, beaten
2 tbsp. salt
2 tbsp. grated ginger root
1 tbsp. cilantro, chopped
Use Vegetable oil as needed

Combine in a bowl. Toast 36 bread slices, quarter. Spread the toast quarters with the shrimp mixture.

Fry in 350F oil, shrimp side down, for 2 minutes. Turn over. Fry 1 minute more.

These toasts can be prepared well ahead of time and frozen. Reheat in oven. Serve warm.