Would love to check out interesting appetizers, and what better time
than when New Years is coming up? Here's one that Crash and I
developed together.

* Exported from MasterCook *

Shrimp Rangoon

Recipe By :Carol Peterson and Crash
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers/Dips Fish/Seafood
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place scant teaspoon of filling in center of won ton wrapper. Bring
opposite points together above the filling. Do the same with the
remaining two points. Seal the edges thoroughly. Should look like a
square version of a Hershey's kiss.

Fry in deep fryer at 350°F until golden brown.

May be frozen until needed.

Cuisine:
"Pseudo-Asian"

- - - - - - - - - - - - - - - - -


Serving Ideas : Serve plain, or with seafood cocktail sauce.

On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...

> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.
>
> * Exported from MasterCook *
>
> Shrimp Rangoon
>
> Recipe By :Carol Peterson and Crash
> Serving Size : 60 Preparation Time :0:00
> Categories : Appetizers/Dips Fish/Seafood
> Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 16 ounces cream cheese -- softened
> 4 ounces canned shrimp -- drained and chopped
> 3 whole green onions -- chopped
> 1/8 teaspoon granulated garlic
> 1 teaspoon Worcestershire sauce
> 1 dash Tabasco sauce
> 1/2 teaspoon soy sauce
> 60 won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. Bring
> opposite points together above the filling. Do the same with the
> remaining two points. Seal the edges thoroughly. Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed.
>
> Cuisine:
> "Pseudo-Asian"
>
> - - - - - - - - - - - - - - - - -
>
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.
>

That's such a good one, Carol. Thanks for posting it again!!!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 3hrs 59mins
************************************************** **********************
Cats must jump on the kitchen counter and make off with the roast
chicken.
************************************************** **********************

On Dec 27, 8:00*pm, Damsel in dis Dress
<carol-56JamesB...@charter.net> wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? *Here's one that Crash and I
> developed together.
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * Shrimp Rangoon
>
> Recipe By * * :Carol Peterson and Crash
> Serving Size *: 60 * *Preparation Time :0:00
> Categories * *: Appetizers/Dips * * * * * * * * Fish/Seafood
> * * * * * * * * Signature Dishes
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 16 * * * * * *ounces *cream cheese -- softened
> * 4 * * * * * * ounces *canned shrimp -- drained and chopped
> * 3 * * * * * * *whole *green onions -- chopped
> * * *1/8 * * *teaspoon *granulated garlic
> * 1 * * * * * teaspoon *Worcestershire sauce
> * 1 * * * * * * * dash *Tabasco sauce
> * * *1/2 * * *teaspoon *soy sauce
> * 60 * * * * * * * * * *won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. *Bring
> opposite points together above the filling. *Do the same with the
> remaining two points. *Seal the edges thoroughly. *Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed. *
>
> Cuisine:
> * "Pseudo-Asian"
>
> * * * * * * * * * * * * * * * * * * -- - - - - - - - - - - - - - - -
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.

Carol
I took this to a party the week before Christmas. They snarfed it
up. If for some reason you have (gasp!) leftovers, it makes a great
sandwich spread. Cheap to make too!
Lynn in Fargo


Seven Seas Pate
From the Captain's Table in the Seven Seas Best Western in Mandan ND

1 lb braunschweiger at room temperature
12 oz chicken livers
2TB butter 2 TB olive oil
1/2 cup finely grated onion
Kosher salt
fresh ground pepper

Cook trimmed chicken livers in oil & butter but do not overcook and do
not drain. Puree in food processor or with stick blender in deep bowl.
Add braunschweiger (in chunks) and continue to process or beat with
electric mixer. Mix in onions and basil and season with salt and
pepper. Refrigerate till serving time. Suggest serving with cocktail
pumpernickel or caraway rye or crackers.

On Dec 28, 12:00*pm, Damsel in dis Dress
<carol-56JamesB...@charter.net> wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? *Here's one that Crash and I
> developed together.
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * Shrimp Rangoon
>
> Recipe By * * :Carol Peterson and Crash
> Serving Size *: 60 * *Preparation Time :0:00
> Categories * *: Appetizers/Dips * * * * * * * * Fish/Seafood
> * * * * * * * * Signature Dishes
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 16 * * * * * *ounces *cream cheese -- softened
> * 4 * * * * * * ounces *canned shrimp -- drained and chopped
> * 3 * * * * * * *whole *green onions -- chopped
> * * *1/8 * * *teaspoon *granulated garlic
> * 1 * * * * * teaspoon *Worcestershire sauce
> * 1 * * * * * * * dash *Tabasco sauce
> * * *1/2 * * *teaspoon *soy sauce
> * 60 * * * * * * * * * *won-ton wrappers -- (12 ounce package)
>
> In medium bowl, combine all ingredients except won ton wrappers and
> mix until well blended.
>
> Using a pastry brush, moisten edges of won ton wrapper with water.
> Place scant teaspoon of filling in center of won ton wrapper. *Bring
> opposite points together above the filling. *Do the same with the
> remaining two points. *Seal the edges thoroughly. *Should look like a
> square version of a Hershey's kiss.
>
> Fry in deep fryer at 350°F until golden brown.
>
> May be frozen until needed. *
>
> Cuisine:
> * "Pseudo-Asian"
>
> * * * * * * * * * * * * * * * * * * -- - - - - - - - - - - - - - - -
>
> Serving Ideas : Serve plain, or with seafood cocktail sauce.

Damsel, that looks wonderful, wish I had a deep fryer on the boat.

This one is easy and always seems to be popular.

Grated Sharp Cheddar Cheese
Sliced Black Olives
Chopped Scallions (Spring Onions)
Best Foods Mayonnaise
English Muffins

I don't know the exact amounts I use. Basically I just grate a bunch
of cheese, add one or two small cans of olives, toss in some chopped
up onions and add a glob of mayo, enough to keep it all together when
mixed up.

Spread the mixture over the English muffins and place them on a cookie
sheet then brown under a broiler till bubbly. Doesn't take too long.
When out of the oven let sit for a minute to cool, just enough so you
can cut each muffin into four pieces without the cheese melting off
the sides.

Serve warm.

Barb
s/y Arabella
www.sailinglinks.com

On Sat, 27 Dec 2008 1957 -0800 (PST), Lynn from Fargo
<lynngiff@i29.net> wrote:

>Seven Seas Pate
>From the Captain's Table in the Seven Seas Best Western in Mandan ND
>
>1 lb braunschweiger at room temperature
>12 oz chicken livers
>2TB butter 2 TB olive oil
>1/2 cup finely grated onion
>Kosher salt
>fresh ground pepper
>
>Cook trimmed chicken livers in oil & butter but do not overcook and do
>not drain. Puree in food processor or with stick blender in deep bowl.
>Add braunschweiger (in chunks) and continue to process or beat with
>electric mixer. Mix in onions and basil and season with salt and
>pepper. Refrigerate till serving time. Suggest serving with cocktail
>pumpernickel or caraway rye or crackers.

This sounds very good! And I get it all, because Crash won't touch
any form of liver.

Thanks,
Carol

--
Change JamesBond to his agent number to reply.

On Sat, 27 Dec 2008 2003 -0800 (PST), ladysailor
<ladysailor@sailinglinks.com> wrote:

>This one is easy and always seems to be popular.
>
>Grated Sharp Cheddar Cheese
>Sliced Black Olives
>Chopped Scallions (Spring Onions)
>Best Foods Mayonnaise
>English Muffins
>
>I don't know the exact amounts I use. Basically I just grate a bunch
>of cheese, add one or two small cans of olives, toss in some chopped
>up onions and add a glob of mayo, enough to keep it all together when
>mixed up.
>
>Spread the mixture over the English muffins and place them on a cookie
>sheet then brown under a broiler till bubbly. Doesn't take too long.
>When out of the oven let sit for a minute to cool, just enough so you
>can cut each muffin into four pieces without the cheese melting off
>the sides.
>
>Serve warm.

Thank you. Again, more for me. Crash won't eat olives. But this
looks fantastic! I can see myself gaining several pounds.

Carol

--
Change JamesBond to his agent number to reply.

On Dec 28, 3:06*pm, Damsel in dis Dress
<carol-56JamesB...@charter.net> wrote:

> Thank you. *Again, more for me. *Crash won't eat olives. *But this
> looks fantastic! *I can see myself gaining several pounds.

You're welcome. It is good and that's why I only make it for parties
so I won't eat it all by myself!

Barb
s/y Arabella
www.sailinglinks.com

On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...

> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.

This one goes back decades and is really addictive...


* Exported from MasterCook *

Sun City Special

Recipe By :
Serving Size :
Categories : Appetizers Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bulk breakfast sausage (I use Bob Evans)
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 t Tobasco sauce
2 Loaves thin party rye

Brown sausage, beef and garlic. Drain well. Grate cheese and add to
meat along with seasonings. Stir until cheese is melted. Spread on
slices of party rye. Freeze on tray and store in bags. When ready to
serve, broil 3-5 minutes or until bubbly.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 1hrs 22mins
************************************************** **********************
Life is an experiment in which you are the experiment. --Ben Lichtenberg
************************************************** **********************

On Sun, 28 Dec 2008 0559 GMT, Wayne Boatwright
<wayneboatwright@geemail.com> wrote:

> Sun City Special
>
>Recipe By :
>Serving Size :
>Categories : Appetizers Meats
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 lb Bulk breakfast sausage (I use Bob Evans)
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on tray and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.

The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
tastes pretty darned good!

Thanks,
Carol

--
Change JamesBond to his agent number to reply.

On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...

> On Sun, 28 Dec 2008 0559 GMT, Wayne Boatwright
> <wayneboatwright@geemail.com> wrote:
>
>> Sun City Special
>>
>>Recipe By :
>>Serving Size :
>>Categories : Appetizers Meats
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>
> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
> tastes pretty darned good!
>
> Thanks,
> Carol
>

Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 52mins
************************************************** **********************
Mr. Worf! Eating Christmas Cookies, on my bridge?
************************************************** **********************