2/3 cup all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6 1/2 ounces)
3 tablespoons milk
1/3 cup diced onion
Oil for deep-fat frying
Tartar sauce and/or
In a bowl, combine flour, baking powder, salt
Drain clams, reserving 2 tablespoons juice; set
In a small bowl, beat the egg, milk and reserved
Stir into dry ingredients just until moistened.
Add the clams and onion.
In an electric skillet or deep-fat fryer, heat
oil to 375°.
Drop batter by tablespoonfuls into oil.
Fry for 2 to 3 minutes, turning occasionally,
until golden brown.
Drain on paper towels.
Serve fritters with tartar sauce and/or lemon
wedges if desired.
Serves 14 - 16 appertizers
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup all-purpose flour
• 4 eggs
• 1 1/4 cups shredded Gruyere or Swiss cheese
• 1 tablespoon Dijon mustard
• 1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees.
In a large saucepan, bring the water, butter,
salt and cayenne to a boil.
Add flour all at once and stir until a smooth
Remove from the heat;
let stand for 5 minutes.
Add eggs, one at a time, beating well after each
Continue beating until mixture is smooth and
Stir in Gruyere and mustard.
Drop by rounded teaspoonfuls 2 inches apart onto
greased baking sheets.
Sprinkle with Parmesan cheese.
Bake for 15 to 20 minutes or until golden brown.
Serve warm or cold.
Serves 4 dozen appetizers
Sesame Chicken Bites
• 1/2 cup dry bread crumbs
1/4 cup sesame seeds
2 teaspoons minced fresh
1/2 cup mayonnaise
1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper
1 pound boneless
skinless chicken breasts, cut into 1 inch cubes
2 to 4 tablespoons
HONEY MUSTARD SAUCE
3/4 cup mayonnaise
4 1/2 teaspoons honey
• 1 1/2 teaspoons Dijon mustard
In a large resealable plastic bag, combine the
bread crumbs, sesame seeds and parsley;
In a small bowl, combine the mayonnaise, onion
powder, mustard and pepper.
Coat chicken in mayonnaise mixture, then add to
crumb mixture, a few pieces at a time; shake to
In a large skillet, saute chicken in oil in
no longer pink,
adding additional oil as needed.
In a small bowl, combine sauce ingredients.
Serve with chicken.
Serves 8 - 10