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.

ISLAND TERIYAKI

ISLAND TERIYAKI

1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch
wide.

Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.

Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook
and baste over charcoal). Serve hot as an appetizer.

Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.

ITALIAN APPETIZER

ITALIAN APPETIZER

4 1/2 cups Zucchini -- - about 6 med Size
Sliced or grated
1/2 cup Onion -- minced
1 Hand full parsley -- chopped
10 milliliters Garlic -- - minced
1 1/2 cups Bisquick
3/4 cup Oil -- Salt to taste or
1 1/2 teaspoons Seasoning salt
3/4 cup Grated Parmesan cheese
6 Eggs -- - slightly beaten

Preheat oven to 350~F; combine all ingredients in a large bowl in the
order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking
dish; bake 35 to 40 minutes or until lightly browned; cool on a wire
rack and cut into small squares; can be served warm or cold.

Note: If served as a cold appetizer, cut into smaller pieces.