Appetizer Egg Rolls

1/2 pound Pork; Boneless -- Cut Julienne
1 each Onion; Small -- Sliced
1 cup Cabbage -- Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms -- Sliced
1/4 cup Sprouts -- Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds -- Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry -- Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers -- Abt 6" Sq
-- Oil For Deep Fat Fry
-----GINGER APRICOT SAUCE-----
1/4 cup Apricots -- Dried (Abt. 10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
* Cabbage should be shredded.

++++++++++++++++++

Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute,
stirring for 1 minute. Dissolve the cornstarch in 2 T water, and
combine with sherry, soy sauce, and ginger; add to the pork mixture and
bring to a boil, stirring.

Remove from heat and cool. Stack the egg roll wrappers and cut in half
to form rectangles.

Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5
at a time, until golden brown and crisp on all sides. Frying will take
about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep
warm while frying the remaining rolls.

Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

Appetizer Cheese Ball

8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped
-----DIPPERS-----
Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand
at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.

FETA STUFFED PASTA SHELLS

FETA STUFFED PASTA SHELLS

Serving Size : 1 Preparation Time :0:00

Amount/Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 Pasta shells -- large
3/4 cup Feta cheese -- crumbled
3/4 cup Red pepper -- finely diced
12 Olives -- black pitted and fi
1/4 cup Walnuts -- finely chopped
2 teaspoons Parsley -- fresh chopped
1/2 teaspoon Oregano -- dried

In pot of boiling water, cook pasta shells as directed on package (till
al dente). Rinse until cold water. Drain well, arrange shells on large
microwave safe serving dish. Set aside. In bowl, combine feta, red
pepper, olives, walnuts, parsley and oregano. Fill each pasta shells
with about 1 tsp of feta cheese mixture. Use toothpick to skewer each
shell.

Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till
heated through. MAKES: 48 appetizers

GALLOPING HORSES (THAI APPETIZER)

GALLOPING HORSES (THAI APPETIZER)

1 teaspoon Oil
1 pound Ground pork
4 -to
8 Garlic cloves -- - finely chopped
3 Green onions -- white part
chopped
3/4 cup Roasted salted peanuts
1 Fresh pineapple -- -OR-
5 -Tangerines -- -OR-
4 -Oranges
1/3 cup Sugar
1/2 teaspoon Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilis

Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add
sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then
remove from heat.

Cool to room temperature.

Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and
outer skin, as thinly as possible, from top down. Look at the "eye"
pattern, as it forms a spiral down the pineapple. Cut the spirals with
a sharp knife held at about a 45 degree angle. Cut off bottom. Cut
pineapple into about 5 or 6 wedges and then cut each of those into 1/4
inch slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.

Crisp Sugared Walnuts

Crisp Sugared Walnuts

4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil

Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the
first entree. They make wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.

Add walnuts, remove from heat and set aside for 3 minutes. Drain
walnuts and pat dry. While nuts are hot, toss evenly with sugar and
salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an hour or until
their surface is thoroughly dry. Bake, stirring occasionally, for 8 to
10 minutes or until golden brown. Remove and serve. Store in an
airtight container. They will keep for several weeks.

CRISPY WALNUTS

CRISPY WALNUTS

1 pound Walnuts, shelled, peeled -- &
1/4 teaspoon Salt
3 cups Sugar
1/2 cup Honey
5 cups Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put
walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return
walnuts to wok & cook about 15 minutes or until liquid begins to
thicken. When thickened, pour contents into large bowl & let them soak
24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil
in wok to 350 F & add walnuts. Stir occasionally until walnuts turn
golden brown. Remove from wok & spread out to cool. When cold, store in
airtight container or jar to maintain crispness. Delicious served as an
appetizer with drinks.

All-American Snack

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.