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.

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.