snack help

Crab leg,
I recommend pre cooking some abts the night before. They can easily be warmed up and enjoyed the next day!
Paul

Crab leg,
I like to take a fresh bag of Tostitos, and then open that and place it in a glass bowl.[p]You can either serve it warm or at room temperaure, people love it.

Crab leg,
Rollups are great. Get thin flour tortillas and spread with anything your little heart desires. Suggestions: cream cheese and/or herb cheese, pesto, and chopped oil-cured sundried tomatoes (patted dry). Or roasted red pepper, shredded cheddar, and thinly sliced turkey. Or leftover pulled pork, dijon/horseradish, and cream cheese with a layer of thinly sliced red onions. Or turkey, cranberry chipotle, and baby spinach with a layer of cream cheese. Or, or, or....Anyway, you get the picture. Then you roll up the tortillas and fillings, wrap tightly to transport, and slice into about 1-inch spirals just before serving. They're pretty and you can get ultra creative.
Have fun!
Cheers,
Gretl

Crab leg,
Look for a 7 layer dip with and a bowl of chips. Can be made and prefered on thursday for friday.

Here's a pretty common hors d'ouvres here in the south. Prep is simple, but fun if you like to get your hands dirty![p]Sausage/Cheese Balls[p]1 lb. bulk hot sausage
1 lb. sharp (or not) cheddar cheese, grated
3 cups Bisquick[p]Place all ingredients in large bowl and mix with your hands until you form a ball that has picked up all the loose Bisquick. Make sure you work it in good so there are no pockets of pure Bisquick in there. It will take a little while to come together, but when it does, it happens quickly.[p]Once you have your big ball formed, pinch off enough to roll into ¾" or so balls and place on baking sheet.[p]Bake at 350° for 20 mins. or until the bottom of the s/c balls is nice and brown.[p]Enjoy![p]Happy Holidays,
Jim

Crab leg,
Very easy, delicious, and always a winner....

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Zucchini Artichoke Squares[p]2 small jars marinated artichoke hearts, minced
1 onion, minced
1 clove garlic, crushed
1 cup zucchini, grated
4 eggs
1/4 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp cayenne
1/2 lb sharp Cheddar cheese, grated
2 Tbsp minced parsley[p]Preheat oven to 325°F. [p]Drain oil from one jar of artichokes into frying pan.
Saute onions and garlic in artichoke oil over low heat for 5 minutes.
Add zucchini and cook 5 minutes more.
Add minced artichokes.
Beat eggs in a bowl. Add bread crumbs, salt, pepper, oregano, cayenne, Cheddar, parsley, and vegetable mixture.
Pour mixture into buttered 7 x 11 inch pan. Bake 30 minutes until set. Cut into squares. This may be made in advance and reheated. Serve warm.
(note: I have served them cold; they're still wonderful.)[p](from The Boston University Cookbook: Cooking by Degrees ©1981, CGI Publishing Co.)

Crab leg,
How about some smoked Salmon?
I plan on doing that for my event next week, and will put a call out for a bullet proof recipe.[p]David

Crab leg,[p]I have done this a couple of times now and it always disappears quickly. [p]

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Roasted Eggplant and Pepper Dip

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[p]The overnight chill made it go from okay to very good. So plan ahead if you want to make this for a party.[p]Roasted Pepper And Eggplant Dip With Pita Wedges
Makes about 2 cups[p]1 eggplant, about 3 pounds
3 large red bell peppers
4 tablesp.oon olive oil , plus more for the vegetables
4 large garlic cloves, very finely chopped
Juice of 1 large lemon
1 jalapeño chile, seeded and minced
pita loaves, cut into wedges, as an accompaniment[p]1. Heat egg to 350-400°F direct
2. Coat eggplant and bell peppers lightly with additional oil and arrange on a baking sheet
3. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred
4. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle
5. Peel and seed bell peppers and pat dry between paper towels
6. Peel eggplant and put flesh in a food processor
7. Add bell peppers, remaining 4 tablesthingys oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well (it took me quite a bit of salt and I used white pepper)
8. Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups
9. Cool dip and chill, covered, at least 1 day and up to 1 week Serve dip with pita wedges (the wait is important)

David from RI,
Hint: Do a shout out to Woodoggies. He does a terrific smoked salmon. He did one for the Jack Daniels that the team and guests all kept grazing on for a day...
Qfan