CHAPTER 1

Appetizers

Whether you are preparing appetizers for two or two-hundred guests, youwill find the perfect recipes to start your get together, dinner party or cocktailparty. Many of these recipes can be doubled for ease in preparation for anyoccasion. The big decision in serving appetizers is to deciding on whetheryour gathering is conducive to serving hot appetizers or cold appetizers. It isperfectly acceptable to serve hot, cold or a combination of both appetizers.Special equipment is required for serving hot appetizers such as chafingdishes or warming plates. Some cold appetizers require to be maintained ata cold temperature that will require ice. Using the appropriate serving disheswill ensure that your food stays fresh and tasty throughout the get together.

I recently, prepared 800 appetizers for our holiday party of 175 guests. Idecided on a combination of hot and cold appetizers. The combination allowedour entire guest's taste to be covered. Several of the recipes can be prepared inadvance, frozen and thawed on the day of your gathering. Therefore, makingit an enjoyable evening by popping the appetizers into the oven and havingthe time to spend with your guests. Some of the favorite and most requestedappetizers are the Asparagus and Ham Squares, Sausage Balls and HolidayMeatballs. They are always the first to disappear!

When making appetizers prior to a meal, be sure to prepare what willcomplement your meal. Having heavy appetizers prior to a holiday dinner willdiscourage your family and/or guest(s) from enjoying your hard preparationof the main meal. Get started with these melt in your mouth, bite after biteappetizers.

Hot Appetizers

Hot Appetizer Pie
1 8-ounce package cream cheese
2 tablespoons milk
1 2½-ounce jar finely chopped dried beef
2 tablespoons finely chopped green peppers
2 tablespoons finely chopped onions
½ teaspoon black pepper
½ cup sour cream
¼ cup chopped walnuts

Soften the cream cheese and blend with milk. Mix in all other ingredientsexcept nuts. Pat into 8-inch pie plate, spread with nuts. Bake at 350° for 15minutes. Serve hot with crackers. Yields 12 servings.

Artichoke Fritters w/ Béarnaise Sauce

1 cup all purpose flour
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon olive oil
Salt and pepper to taste
4 cups peanut oil
3-9 frozen, thawed and halved artichoke hearts
Béarnaise Sauce (recipe in sauce chapter)

Combine the flour and baking powder in a bowl. In another bowl, whisk in themilk, egg and olive oil. Make a well in center of flour mixture. Pour in the liquidingredients and whisk together until smooth. Season the batter with salt andpepper to taste. Let stand 30 minutes before using. (Batter can be prepared afew hours ahead. Cover and chill). Heat 4 cups of oil in a deep fryer or heavylarge saucepan until thermometer registers 375°. Pat artichoke hearts dry.Season the artichokes with some salt and pepper. Dip the artichoke heartsinto the batter, allowing the excess to drip off. Add artichoke hearts to oil inbatches keeping space around the fritters. Fry until crisp and golden brownfor 3-4 minutes. Using a slotted spoon, remove the fritters and drain on papertowels. Serve with Béarnaise sauce. Yields 6 servings.

Asparagus Squares with Ham

2 8-ounce packages refrigerated crescent roll dough
3 tablespoons butter
1 Vidalia onion chopped
2 cloves minced garlic
1½ pounds fresh asparagus spears
¼ teaspoon pepper
½ teaspoon cayenne pepper
1½ cup shredded mozzarella cheese
1½ cups shredded Swiss cheese
1½ cups diced, fully cooked ham

Unroll the crescent rolls and lay on an un-greased 15 x 10-inch...