Ranch  Sausage  Wonton  Cups

 

 

 

 

INGREDIENTS:

32 wonton wrappers

  1/2 pound bulk Italian sausage

1/2 pound ground beef

3 cups (12 ounces) shredded Colby-Monterey Jack cheese

1 cup mayonnaise

1/2 cup sour cream

1/2 cup milk

2 to 3 teaspoons ranch salad dressing mix

1 can (2 1/4 ounces) sliced ripe black olives, drained

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Press wonton wrappers into muffin cups.

Bake for 5 minutes or until lightly browned.

 

In a large skillet, cook sausage and beef over medium heat until no longer pink; drain.

 

In a large bowl, combine the cheese, mayonnaise, sour cream, milk,

salad dressing mix and meat mixture.

 

Spoon 2 tablespoonfuls into each wonton cup; top with olives.

Bake for 5 to 7 minutes or until heated through.

 

Serve warm.

 

Refrigerate leftovers.


 

Serves 32 appetizers

 

 

 

 

 

Crab  Stuffed  Snow  Peas

 

 

 

 

INGREDIENTS:

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

2 tablespoons mayonnaise

1 tablespoon chili sauce or seafood cocktail sauce

1/8 teaspoon salt

3 drops hot pepper sauce

dash pepper

16 fresh snow peas

 

 

 

DIRECTIONS:

 

In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper.

 

Place snow peas in a steamer basket; place in a small saucepan over 1 inch of water.

Bring to a boil; cover and steam for 30 seconds for until softened.

Drain and immediately place snow peas in ice water.

Drain and pat dry.

 

With a sharp knife, split pea pods along the curved edges.

Spoon 1 tablespoon of crab mixture into each.

 

Refrigerate until serving.

 

 

Serves 16 appetizers

 

 

 

 

 

Creamy  Deviled  Eggs

 

 

 

 

INGREDIENTS:
 

2 hard-cooked eggs

1 tablespoon softened cream cheese

4 teaspoons mayonnaise

1 teaspoon sweet pickle relish

1/2 teaspoon Dijon mustard

dash salt

dash pepper

paprika

 

 

 

DIRECTIONS:

 

Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.

 

In a bowl, combine the yolks, cream cheese, mayonnaise, pickle relish,

mustard, salt and pepper; mix well.

 

Stuff or pipe into egg whites.

 

Sprinkle with paprika.

 

Refrigerate until serving.

 

 

Serves 2

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond