Fire Balls

Fire Balls

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse
peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make
small patties from the mixture. Place a pepper in the center of each
patty, then wrap and seal the dough around the pepper. Coat one or two
balls at a time by shaking them in a plastic bag with the pork breading
mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the
sausage is thoroughly cooked, turning several times.

FRESH FRUIT DELIGHT

FRESH FRUIT DELIGHT

Fresh Fruit in Season
Cocktail toothpicks
Cream Cheese
Marshmallow Cream

Combine fresh fruits in season. Use cocktail toothpicks to dip in
equal parts of cream cheese and marshmallow cream mixed together. A
delicious appetizer.

Fried Pasta Crisps

Fried Pasta Crisps

1/2 pound Any small filled pasta
Oil for frying
1/3 cup Parmesan
1 teaspoon Dried basil
1/8 teaspoon Cayenne
Garlic salt

If pasta doesn't feel moist and supple, cover with boiling water and
let stand until softened, 5 minutes.

Drain. Spread soaked pasta on a 10x15" baking pan lined with paper
towels. Blot pasta gently and let dry 5 minutes. If pasta feels moist,
omit soaking and drying step. Meanwhile, place 1/3 of the pasta in a
skillet with heated oil. Cook, turning occasionally, until golden and
crisp, 2-3 minutes. Remove with slotted spoon and drain. Serve or keep
warm in a 200~ oven up to 30 minutes while frying remaining pasta. In a
bag, mix cheese, basil, cayenne, and garlic salt to taste. Add warm
pasta and shake to coat. Pour into bowl. Offer pasta with cocktail
sauce for dipping.

Makes 60-80 appetizers, 10-12 servings.

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.