Bacon Roll-ups Bacon Wrapped Shrimp Chive Stuffed Chinese
Pea Pods Crisp Chicken Fingers Holiday Stuffed Celery Bites
Mexican Roll-Ups Sweet Sour Franks
* Exported from MasterCook *
Bacon Roll-ups
Recipe By :Elaine Radis Serving Size : 50 Preparation Time
:0:35 Categories : Appetizers
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 6 ounces
cream cheese with chives 1 tablespoon milk 25 slices wheat
bread -- or mixed grain 25 bacon slices -- cut in halves
Combine milk and cream cheese. Stir to spreading
consistency. Spread about 2 teaspoons on each side of bread,
then cut in 2 pieces. Roll bread and wrap with bacon. Place
on broiler pan.
Bake at 350°F for 30 minutes or until bacon browns.
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Per Serving (excluding unknown items): 62 Calories; 3g Fat
(45.1% calories from fat); 2g Protein; 6g Carbohydrate; 1g
Dietary Fiber; 6mg Cholesterol; 129mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other
Carbohydrates.
NOTES : This freezes well.
Nutr. Assoc. : 5731 0 0 0
* Exported from MasterCook *
Bacon Wrapped Shrimp
Recipe By : Serving Size : 40 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 16 ounce
package bacon 40 large shrimp -- peeled and deveined 1 10
ounce bottle teriyaki sauce
Cut bacon slices in half; wrap bacon around shrimp and
secure with wooden picks; place in a 9x13" baking dish; pour
teriyaki sauce over, covering well. Cover and refrigerate
for at least 1 hour. Bake, uncovered, at 400°F for 20-25
minutes or until bacon is crisp.
S(Posted): "Chuck Ozburn"
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Per Serving (excluding unknown items): 78 Calories; 6g Fat
(66.9% calories from fat); 5g Protein; 1g Carbohydrate;
trace Dietary Fiber; 19mg Cholesterol; 462mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fat.
* Exported from MasterCook *
Chive Stuffed Chinese Pea Pods
Recipe By :Tig Means Serving Size : 24 Preparation Time
:0:00 Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 24 snow pea
pods, fresh -- trimmed 3 ounces cream cheese -- softened 2
tablespoons whipping cream 2 tablespoons chives -- chopped
Blanch the pea pods in boiling, salted water for 30 seconds.
Drain well and refresh in cold water, draining well again.
Carefully slit open one side of each pea pod.
In a small bowl, mix together cream cheese, whipping cream,
and chopped chives. Stuff the pea pods and serve.
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Per Serving (excluding unknown items): 18 Calories; 2g Fat
(82.9% calories from fat); trace Protein; trace
Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 11mg
Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 1/2 Fat.
* Exported from MasterCook *
Crisp Chicken Fingers
Recipe By :Sue Klapper Serving Size : 30 Preparation Time
:0:15 Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 cups corn
flakes -- lightly crushed
1/8 teaspoon garlic powder
2/8 teaspoon dry mustard 4 boneless skinless chicken
breast halves -- cut in strips
3/2 cup margarine -- melted
Heat oven to 425°F. In shallow bowl, combine cornflakes,
garlic powder, and dry mustard. Dip chicken pieces in melted
margarine; roll in cereal mixture, coating evenly. Place in
ungreased 10x15" baking pan. Bake for 10-15 minutes or until
chicken is no longer pink and coating is crisp. Serve warm.
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Per Serving (excluding unknown items): 55 Calories; 3g Fat
(53.6% calories from fat); 4g Protein; 2g Carbohydrate;
trace Dietary Fiber; 9mg Cholesterol; 76mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.
Serving Ideas : Serve with honey mustard, BBQ, sweet &
sour sauces.
* Exported from MasterCook *
Holiday Stuffed Celery Bites
Recipe By : Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Snacks
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 bunch
celery 1 8 ounce package cream cheese -- softened 2
tablespoons sour cream
1/4 cup finely chopped walnuts 30 pimento stuffed green
olives -- chopped
2/2 teaspoon Tabasco sauce
Separate and wash celery stalks; dry well. Cut stalks into
1-1 1/2" lengths. Mix the cream cheese and sour cream
together. Stir in the walnuts, chopped olives and Tabasco
sauce. Spread filling onto the celery pieces. Place on a
serving dish, cover and chill well before serving.
Yield: "2 1/2 dozen"
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Per Serving (excluding unknown items): 34 Calories; 3g Fat
(86.0% calories from fat); 1g Protein; 1g Carbohydrate;
trace Dietary Fiber; 9mg Cholesterol; 63mg Sodium.
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat
Milk; 1/2 Fat.
* Exported from MasterCook *
Mexican Roll-Ups
Recipe By : Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 6 large
flour tortillas 8 ounces cream cheese -- at room
temperature 8 ounces sour cream 8 green onions -- chopped
16 ounces salsa
Mix cream cheese with sour cream and chopped green onions.
Spread on flour tortillas evenly, avoiding the edges. Roll
up and refrigerate in large gallon size ziptop plastic bags
for at least 2 hours (may store overnight).
Slice half of the tortilla roll-ups into 1" circles. Arrange
on platter. When your supply runs low slice the remaining
tortilla roll-ups and serve. It's best not to cut up the roll-
ups too far in advance, as they may dry out if left on the
serving table for over 2 hours.
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Per Serving (excluding unknown items): 142 Calories; 8g Fat
(49.6% calories from fat); 3g Protein; 15g Carbohydrate; 1g
Dietary Fiber; 17mg Cholesterol; 242mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;
1 1/2 Fat.
* Exported from MasterCook *
Sweet Sour Franks
Recipe By :Marge Nemeth Serving Size : 20 Preparation Time
:0:00 Categories : Appetizers Crockpot Pork
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 cup chili
sauce 1 cup currant jelly -- or grape 3 tablespoons lemon
juice 1 tablespoon mustard 2 pounds hot dogs 32 ounces
pineapple chunks in juice -- drained
Combine chili sauce, jelly, lemon juice, and mustard in
crockpot; mix well to break up jelly chunks. Cover and cook
on HIGH for 15-20 minutes to soften jelly and blend sauce
ingredients, Cut hot dogs in bite-size pieces and add to
crockpot along with pineapple. Cover and cook on HIGH for 2
hours or on LOW for 4 hours. Leave control on LOW to control
temperature during serving.
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Per Serving (excluding unknown items): 217 Calories; 13g Fat
(54.2% calories from fat); 5g Protein; 20g Carbohydrate; 1g
Dietary Fiber; 23mg Cholesterol; 527mg Sodium. Exchanges:
1/2 Lean Meat; 1/2 Fruit; 2 Fat;
1/2 Other Carbohydrates.
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