Sausage  Quiche  Squares

 

 

 

 

INGREDIENTS:

1 pound bulk pork sausage

  1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1/2 cup finely chopped onion

1 can (4 ounces) chopped green chilies

  1 tablespoon minced jalapeno pepper (optional)

10 eggs

1 teaspoon chili powder

1 teaspoon ground cumin

  1 teaspoon salt

1/2 teaspoon garlic powder

  1/2 teaspoon pepper

 


 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

In a large skillet, cook sausage until no longer pink; drain.

 

Place in a greased 13 inch x 9 inch baking dish.

Layer with cheeses, onion, chilies and jalapeno if desired.

 

In a bowl, beat eggs and seasonings.

Pour over cheese.

 

Bake, uncovered, for 18 to 22 minutes or until a knife inserted near

the center comes out clean.

 

Cool for 10 minutes.

 

Cut into 1 inch squares.

 

 

Serves 8 dozen appertizers

 

 

 

 

 

Chili  Chicken  Strips

 

 

 

 

INGREDIENTS:

3/4 cup crushed corn chips

2 tablespoons dry bread crumbs

1 tablespoon all-purpose flour

1 to 1 1/2 teaspoons chili powder

1/2 teaspoon seasoned salt

1/2 teaspoon poultry seasoning

1/4 teaspoon pepper

1/4 teaspoon paprika

1 egg

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips

4 tablespoons butter, divided

 

 

 

DIRECTIONS:

 

In a shallow bowl, combine the first eight ingredients.

 

In another shallow bowl, beat egg.

 

Dip chicken in egg, then roll in corn chip mixture.

 

In a large skillet, cook half of the chicken in 2 tablespoons butter

for 8 to 10 minutes or until the meat is no longer pink.

Repeat with remaining chicken and butter.

 

 

Serves 6

 

 

 

 

 

Crab  Stuffed  Mushrooms

 

 

 

 

INGREDIENTS:
 

1 medium tomato, seeded and diced

1/2 cup soft bread crumbs

2 tablespoons mayonnaise

1 tablespoon minced fresh parsley

1 garlic clove, minced

1/4 teaspoon salt

dash cayenne pepper

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

30 medium fresh mushrooms

1 tablespoon olive oil

1/4 cup shredded Parmesan cheese

 

 

 

DIRECTIONS:

 

Preheat oven to 400 degrees.

 

In a large bowl, combine the first seven ingredients.

Fold in crabmeat; set aside.

 

Remove and discard mushroom stems.

Brush inside of mushroom caps with oil.

 

Spoon 1 to 2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.

 

Place in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray.

 

Bake for 15 to 20 minutes or until mushrooms are tender and filling is lightly browned.

 

Serve warm.

 

 

Serves 2 1/2 dozen appetizers

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond