Saturday, December 5, 2015

Recipe Advent Calendar - December 4th and 5th - Appetizers

Oh dear!  I spent the whole day at the Temple yesterday and then went to bed at 9 pm, thinking I would just take a nap and then get up, but it didn't work that way.  So, today, I'm going to post two Appetizer recipes.

The first one is Crab Meat Rangoons.  We got this recipe from Bob's brother Ken Stull when he returned from his mission in the Philippines.  It's easy and delicious and these disappear as fast as we can make them.

1/4 lb. crab meat or large can of fancy crab meat
8 oz. cream cheese, softened
1 green onion, chopped
1 pkg wonton wrappers
1 egg, beaten (water works too, but not as well)
oil for deep frying

Mix the crab, cream cheese and the green onion by hand - don't use a mixer.  Place a tablespoonful of the mixture in the center of a wonton wrapper.  Wet the edges of the wrapper with the beaten egg and fold in half, pressing down on the edges to seal.  Deep fry in the heated oil until a light brown.

That's it! Super simple and super delicious.

The second one is Scotch Eggs.  Another fried one, sorry. I remember my Dad making these for us when we were younger.  I kept thinking it was after he went to Scotland, but I never actually saw these in Scotland and I think it was just from a cooking class he and my mom took.  I never saw them again until I went to the Renaissance Festival here in Maryland, where they sell them at one of the stalls.  The key to keeping the sausage on the egg is to dry the egg with a paper towel prior to wrapping it.  It's a problem! I have been highly frustrated many times by trying to keep the sausage layer from falling off.  LOL This recipe only makes 4 and you'll definitely need more than that, so just multiply it as many times as you need.

1/2 lb. of bulk pork sausage, like Bob Evans or Jimmy Dean's
4 large eggs, hard boiled and peeled
seasoned flour (flour, salt, pepper and anything else you want to add. Paprika works well, so does a little sage.
1 large egg, beaten
Bread crumbs in a wide bowl
Oil for deep frying

Divide the sausage into 4 equal portions.  On a floured board, roll each portion into a circle.  Peel and dry the hard boiled eggs.  Roll the peeled, hard boiled eggs in the seasoned flour, just lightly.  Place an egg on each circle of sausage and wrap the sausage around the egg, covering it completely.  Dip it into the beaten egg, then roll in the bread crumbs until coated.  Repeat if desired for a more crunchy coating.  Deep fry in 350 degree hot oil for 6-8 minutes or until lightly browned and crisp.  Drain well on paper towels.  Serve either hot or cold.

So, there you go... a couple of non-diet appetizers for today.  Enjoy!

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