There’s no hard and fast rule that dictates when appetizers should be served.
They are commonly served prior to the main courses, as guests mix and mingle or wait for the entree to be served. Or the entire meal could be made up of a variety of appetizers.
This week’s recipes offer ideas for some appetizing appetizers.
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Hot Crab Dip
8 oz. cream cheese, very soft
1 lb. fresh or imitation crab meat
1 clove garlic, minced
1/4 cup mayonnaise
1 tsp. onion juice
1 tsp. mustard
1 tsp. icing sugar
2 tbsps. worcestershire sauce
Mix top seven ingredients together. Add the worcestershire sauce and mix well. Bake at 300 degrees F until mixture bubbles. Place in a small crockpot to keep mixture hot. Serve with crackers or bread sticks.
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Chicken Drummies
3 lbs. frozen chicken wings, thawed
1 cup honey
2 tbsps. curry powder
1 tsp. ginger
1 tsp. pepper
Arrange wings in a single layer on an ungreased baking sheet. Bake at 400 degrees F for 10 minutes.
In a mixing bowl combine remaining ingredients until well blended. Spoon half of mixture over the wings then bake an additional 10 minutes.
Turn wings and spoon remaining honey mixture over wings. Bake another 10 minutes. Let cool slightly before serving. Serves 8.
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Pretzel Bites
1-16 oz. pkg. large pretzels
1 pkg. dry ranch salad dressing mix
3/4 cup vegetable oil
1 1/2 tsps. garlic powder
1 1/2 tsps. dried dill weed
Break pretzels into bite-sized pieces and place in a large mixing bowl.
In a separate bowl combine remaining ingredients and pour over pretzels. Toss to coat. Pour onto an ungreased cookie sheet. Bake at 200 degrees F for one hour. Stir every 15 minutes. Makes enough for about 16 guests.
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Sugared Pecans
1 egg white
2 cups chopped pecans
1/4 cup sugar
1 tbsp. cinnamon
Combine egg white and pecans until coated and sticky.
In a separate bowl combine sugar and cinnamon. Sprinkle over pecans, stirring until they are evenly coated.
Spread on an ungreased cookie sheet. Bake at 350 degrees F for 30 minutes. Remove from oven and cool for 5 minutes. Break apart and store in an air-tight container.
Joyce Walter can be reached at ronjoy@sasktel.net
