Appetizer Menu for Super Bowl

Chicken Kabobs: I like to serve these with different sauces. Soak your skewers in water now so they are ready when you are.

Marinade: 1 c. soy sauce, 1/4 c. brown sugar, 1 tbl oil, 1/2 tsp garlic powder and ginger. Mix together and pour into a plastic bag reserving 1/3 of marinade. Cut 4 chicken breast into 1" cubes, marinate them for 2 hours. Par boil 1 red potato per skewer in salted water about 7 minutes, drain. Clean 1 mushroom per skewer. Put whole mushrooms in with potatoes and toss with 3 tbl olive oil. Start the skewer with a piece of chicken then potato, chicken, mushroom then chicken. Place on broiler rack. Broil 5 " from heat turning and basting with reserved marinade. Broil 3 minutes on each side or until chicken is done. Serve with a hoison sauce.

Appetizer Salad Cups: These salads have edible cups. They are really easy to make and can be filled with any salad you like. This is how I serve them. 1 lb cooked bay shrimp, 1 c. diced, seeded tomatoes, 1/2 c. diced green onion, 1/2 c. raisins, 2 c. torn greens, 1/3 c. lemon juice, 1/4 c. dijon mustard, 3 tbl olive oil, 1 tsp dried basil, 1 tsp each salt and pepper. Whisk together the lemon juice, mustard, oil, basil, salt and pepper. In a medium bowl combine shrimp, tomatoes, green onion, raisins and greens. Pour dressing over shrimp and combine. Scoop into bread cups.

Appetizer Bread Cups: 24 thin slices of any bread such as pumpernickel or white with crust removed. In center of each side of bread make a 1/2" cut. This will make it easier to fit in the muffin pan. Press bread gently into muffins cups making sure they form sides and a bottom. Whisk together 1/4 c. olive oil, 3 tbl worcestershire sauce and 1/2 tsp sea salt and garlic powder. Brush it on edges of the bread. Bake in 350 degree oven for 10-12 minutes until crisp and golden brown. Cool in pan completely. Remove from pan and fill with shrimp salad.