Labor Day Appetizer Recipes

I know that tapas originated in Spain, but the U.S.A. is such an interesting mixture of people from all points on the globe that tapas or appetizers can be anything that tastes good in one or two bites. Right? And because there are no rules when it comes to preparing and eating; all things end up being equal. In other words, we can make a meal out of appetizers and forget the main course. Grazing is way more fun and not as belt busting as a huge meal.

So, do we make the appetizers lite and healthy or do we get down and dirty and make them full of calories? Like I said, there are no rules....everything is fair game. AND because I feel that the chinese do appetizers really well, I'm starting there.

FRIED WONTONS: 1/4 lb. shrimp; 1 carrot, grated; 1 Tbsp. soy sauce; 1/4 lb. ground pork; 5 whole water chestnuts, minced; 1/2 tsp. rice wine; 1 egg white; 1/8 tsp. salt: 1/8 tsp. pepper; 20 wonton skins; 1 egg yolk; 6 oz. mushrooms; 1 tsp. ginger. Mix shrimp and pork into a paste. Place in a small bowl with water chestnuts, rice wine, 1/4 egg white, salt and pepper. Chop remaining ingredients, EXCEPT wonton skins and mix with meat mixture. Place 1/2 teaspoon of mixture on bottom corner of wonton skin. Fold corner over mixture. Use the egg white as glue in the folding operation. Cook in 350 degree oil for 1 minute on each side or until wonton is golden.

In the U.S. of A. we like our sports and whenever sports is on in our house this next appetizer is being made. We also love it on New Year's Eve which is one of our biggest appetizer nights. COCKTAIL WIENERS APPETIZERS: 1 (6 oz.) jar prepared yellow mustard; 1 (10 oz.) jar currant jelly; and one package cocktail wieners. Heat the mustard and jelly mixture over hot water (or even just a low heat or in the microwave...whatever suits your fancy.) When the mixture is heated up add the cocktail wieners and cook until warmed through. If you like you can also do this in a slow cooker and just have it available. Another variation is to put velveeta cheese and salsa (again to your taste) into a slow cooker and melt together and use as a dip for cocktail wieners or even with tortilla chips.

NUTTY SHRIMP SPREAD: 1 c. cooked shrimp; 1/3 cup chopped ripe olives; 1/3 cup chopped walnuts; 4 Tbsp. mayonnaise, 1 Tbsp. lemon juice; 1/3 tsp. thyme; 1/2 tsp. pepper. Combine all ingredients and blen thoroughly. Refrigerate at least 4 hours. Serve with crisp crackers, melba rounds, even fresh veggies.

BUFFALO WINGS: 24 chicken wings; 2 (1 oz.) envelopes ranch dressing mix; 1/3 cup margarine, melted; 1/4 cup hot pepper sauce; 3 Tbsp. vinegar; 1/2 tsp. paprika. In plastic bag dredge wings in salad dressing mix. Mix rest of ingredients and pour over wings. Bake at 400 degrees for 25 to 30 minutes. Turn and bake for another 20 to 25 minutes. (Whoa, these are some hot wings)

CHEESE ROLLUPS: 8 oz. pkg. cream cheese; 1 cup shredded cheddar cheese; salsa or picante sauce to taste; 1 pkg. 8" flour tortillas. Mix first three ingredients and spread on tortillas. Roll tortillas up and slice about 1" wide. Spear with toothpicks. (Another good thing to mix in with this is devilled ham.)

COCKTAIL MEATBALLS: 2 lbs. ground beef: 1 Tbsp horseradish (or leave it out); 2 cups bread crumbs mixed with 3 Tbsp. milk. Shape and bake meat balls at 350 degrees for 15 minutes. Set aside in crockpot and make sauce. SAUCE: 1 jTbsp. each---salt, celery salt, and chili powder; 1/2 cup brown sugar; 1/2 cup vinegar; 1 cup ketchup or catsup; 1 cup chopped onions; 1 Tbsp. lemon juice; 3/4 cup water; 2 Tbsp. worcestershire sauce. Boil sauce for 15 minutes then pour over meatballs in crockpot. Serve. Go ahead, have fun! Labor day is over before you know it then Halloween will arrive!