New Year’s Eve appetizers ideas while on a budget?

Any ideas for quick, easy, and possibly not so expensive appetizers I can serve my family for New Year’s Eve? Kid friendly would be nice too, since I have a toddler at home. Thanks!

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12 Responses to “New Year’s Eve appetizers ideas while on a budget?”

  1. Common_Sense2 said:

    buffalo or bbq wings, homemade mini pizzas, taquitos, mini egg rolls, chips & dip, cheese & crackers, tuna & chicken salad on crackers, cocktail franks, meatballs, sandwich wraps, mini sub sandwiches, and taco salad. All of these things you can make at home in large quantities for a reasonable price. Go to http://www.recipezaar.com for recipes. The site is FREE!

  2. Bren said:

    Take 1 can of crescent rolls, roll them out and then cut them down the middle so you have 16 instead of 8. Then press or roll them out to make them bigger. Then take 1 lb of hamburger, add 1 pkg of onion soup to it, (do not add any other seasoning). Mix well. Then you make 1/2 inch balls and roll them up in the crescent rolls and fold closed. Place on ungreased cookie sheet and bake for 15 min. The hamburger is done and so are the rolls. Serve them hot and with any kind of sauce you want or just plain.
    Good Luck and Happy New Year!!

  3. Lynn B said:

    Okay, here’s the easiest appetizer ever for kids…and adults love them too. All you need is sliced salami, cream cheese and gerkins (the really small sweet pickles). Just spread some cream cheese on the slice of salami and after quartering the pickles lengthwise (so they’re really skinny) place one slice on the end of the salami and roll it up. You can just stick a toothpick in them and put them on a nice plate. However, for your toddler, they stick together without the toothpick fine. HAPPY NEW YEAR!

  4. nmd_elkie said:

    Veggie tray with dip, variety of chips, pretzles with dip,jello jigglers , chicken wings, pigs in a blanket, cheese and crackers, little sausages and much more. Also can add…mints and pickels.
    Check out “Taste of Home.com”. You will find loads of ideas there.
    Make samdwiches of lunch meat, tuna, and/or egg salad. Cut them into four triangles. arrange them on a tray or plate.
    Happy new year!

  5. buckeyefever7 said:

    we just decided we are going to do something too…..we are having Cheeseballs, taco salad, taco dip (1 lb hamburger 1 can armour chili no beans and lrg box of velvetta), pasta salad, chips and dip Then we are playing cards, board games etc. Have fun!

  6. hwmabire3 said:

    You can’t go wrong with an antipasto platter and some simple pannini sandwiches. Here’s the grocery list:

    1 bunch celery
    1 pound carrots
    1 package breadsticks(from the cracker aisle)
    1 large jar olives, or just buy a bunch of mixed olives
    Sausages (pepperoni, salami, summer sausage..you choose)
    3 different types of cheeses, your choice
    1-2 loaves french bread
    1 container sun-dried tomatoes
    1 jar artichoke hearts
    1 jar roasted red peppers
    1 15oz. can black olives

    For presentation, put the breadsticks upright in a drinking glass. Cut the carrots and celery into sticks and put them in another glass. Put the olives in a bowl and if they have pits, but an empty bowl next to them. Slice up the sausages and cheeses(if they aren’t sliced already) and just lay them out on a platter or just a huge cutting board. Put the sun dried tomatoes and artichoke hearts on the platter as well. Slice up the bread in order for people to make sandwiches. (You could also ask the person at the bakery counter in the store to slice it for you) Put the roasted red peppers into the blender and blend into a paste. Then put the paste in a bowl with a spoon for serving. Wash out the blender and then put the black olives in. Blend them into a paste and serve them in a bowl with a spoon as well. People can just much on the meats and cheeses as a little snack, or they can put the red pepper or olive paste on the bread slices and add their meats and cheeses. Either way, this is simple, affordable, and absolutely delicious! You can watch the Rachael Ray video below if you need more help. Good luck!

  7. [email protected] said:

    i watched food network live paula deen’s recipes for appetizers. this was on tv 12/29/06. look up her internet for recipes. one was made with crackers, cheese and bacon wrapped around these looked good and easy to make. they was called bacon crisp.

  8. cc said:

    Chicken strips,tiny cheese burgers,loaded french fries,fruit dip,mini tomatoes with creamcheese filling, I did this pizza dip from cambles that was So good. Good luck

  9. irishgirl said:

    Get a box of Ritz crackers and two or three flavors of philadelphia cream cheeses and smear the cream cheese on the crakcers and put out on a tray for guest.You can also get Hillshire Farms little smokies and a four pack of cheap biscuits and wrap one little smokie up in one half of a biscuit do a whole tray and cook in the over until the biscuit is done I make this all the time and they are a big hit! You could also get a few packs of english muffins and put pizza toppings on them and cook in the oven until done, another party favorite! Have a great New Year!

  10. Think About It said:

    You can check out the info on this site. They have some good recipe links and stuff.

  11. amandadaniel26 said:

    These are SOO good! I made them for a party & they didnt last very long! heres a link to the recipe

    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34886,00.html?rsrc=search

  12. scrappykins said:

    Channa

    Makes enough to last about 2 minutes for 8 people

    From Trinidad, Mon, these appetizer/snacks are really tasty and ridiculously easy and quick

    1 can (16 ounces) chick peas, drained, rinsed
    Salt
    Cayenne pepper to taste

    Heat broiler.

    Place drained chick peas on a cookie sheet. Sprinkle lightly with salt and cayenne(careful, this stuff is dangerous).

    Broil about 3 or 4 minutes until golden brown and crunchy. That’s it.

    Clicke Here for More World Recipes

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    Zucchini-Lemon Chips
    Serves 4 to 6

    You’ll find this easiest if you have a deep-fryer but a deep sauce pan will work, too. And your oil should be fresh since the zukes have such a mild flavor-you don’t want them to taste like last week’s fried oysters.

    4 cups canola or olive oil
    1 cup flour
    Kosher salt and freshly ground pepper
    1 lb firm large zucchini, sliced into paper-thin rounds
    1 lemon, sliced into paper-thin rounds
    2 Tbsp finely chopped flat-leaf parsley
    1 garlic clove, minced
    15 large basil leaves

    In a deep-fryer or a large, heavy saucepan, heat the pure olive oil to 350F. Set a wire rack over a large baking sheet and cover it with paper towels. Put the flour in a large resealable plastic bag , add salt and pepper and shake it up.

    Now add about a third of the zucchini and lemon slices to the bag and shake to coat them with flour; shake off any excess and pop them into the floured to the oil. Cook until deep golden on both sides, about 2 minutes. Transfer to the paper towels to drain.

    Fry the remaining zucchini and lemon slices in 2 more batches, adjusting the heat as necessary to keep the oil temperature constant.

    Sprinkle the zucchini and lemon slices with the parsley and garlic.

    Fry the basil in the hot oil until crisp, 10 to 15 seconds. Transfer to paper towels to drain. Gently toss the fried basil with the zucchini and lemon slices

    Serve to your guests knowing they’ve never had this one before and that they will want your recipe.

    Click Here for More Easy Vegetable Recipes

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    Raisin-Walnut-Goat Cheese Wontons
    Makes 20

    These pack 3 great-tasting items into a neat little package.

    WONTONS ½ cup raisins
    1/2 cup walnuts, chopped
    5 oz fresh goat cheese
    20 prepared wonton-wrappers
    Olive oil; for frying
    DIPPINGSAUCE 3 Tbsp Dijon mustard
    3 Tbsp honey
    1 Tbsp red wine vinegar
    1 Tbsp chopped fresh Italian parsley

    For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set-aside in refrigerator.

    In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping :tsp of raisin mixture in center of each.

    Darnpen edges of wontons with a little water and fold diagonally, corner to: corner; over filling; Carefully and firmly seal edges together. Repeat for remaining filling and: wontons.

    Heat 2 inches of olive oil in deep fryer or wok over medium heat .to 320F. Fry prepared wantons in batches of 5 until golden, turning once. Drain on paper : towels, Arrange on serving tray and serve immediately with sauce: for dipping.

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    Parmesan Puffs
    Serves 8 – 16

    This should serve 16 if you’re offering another quick & easy delight as well, but you’ll be lucky to feed 8 otherwise – they’re that good.

    16 slices Italian bread, cut 1/2 inch thick
    2 Tbsp olive oil
    l & 1/2 cups mayonnaise
    3/4 cup grated Parmesan cheese(about 3 oz)
    1 tsp Worcestershire sauce

    Preheat oven to 350°.

    With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.

    While it’s toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.

    Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve ’em hot.

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    Little Chicken Burgers
    Serves 8

    No, not “Chicken Little” burgers – how could we eat Chicken Little? And, no, I don’t mean just a little chicken.

    These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.

    1/2 cup bread crumbs
    2 lb ground chicken
    3 garlic cloves, minced
    1/2 cup minced Italian parsley
    1/2 tsp dried oregano
    1/2 tsp dried basil
    2 Tbsp lemon juice
    Salt & freshly ground black pepper
    1 to 2 Tbsp extra-virgin olive oil

    Place the bread crumbs in a small shallow dish. Set aside.

    In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.

    Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.

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    Chicken Almond Puffs
    Serves a bunch (depending on size of spoonfulls)

    For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.

    1 cup finely chopped, cooked chicken meat
    3 Tbsp + 2 tsp toasted and chopped almonds
    2/3 cup chicken broth
    1/3 cup canola oil
    1/4 tsp Worcestershire sauce
    3/4 tsp seasoning salt
    3/4 tsp celery seed
    1/8 tsp cayenne pepper
    2/3 cup all-purpose flour
    2 tsp dried parsley
    3 eggs

    Preheat oven to 450F.

    Combine chicken and almonds and set aside.

    In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.

    Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.

    Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.

    Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

    Onion-Dip-Not-From-Soup-Mix
    Serves 4

    Yes, you can make onion dip that doesn’t utilize Lipton Onion Soup Mix. Here’s the real thing, and just as easy.

    1 cup low fat sour cream
    1/4 cup finely chopped scallions/green onions
    2 tsp lemon juice

    Blend sour cream and lemon juice and add scallions and stir. Just rovide each person with 1/2 cup of blanched vegetables for dipping and smile proudly.

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    Mozzarella in Carrozza
    Makes 8

    Carroza is Italian meaning “in a carriage”. I suppose the coating is the “carriage” but it seems to me there must be a better phrase. Anyway it’s an easy appetizer that’s not really like any other and that’s good, isn’t it?

    1 8 oz package part-skim mozzarella cheese slices
    8 slices thin, firm white bread, crusts removed
    2 large eggs, well beaten
    ¼ cup milk
    ¼ cup all-purpose flour
    ½ tsp salt
    ¼ tsp ground black pepper
    ½ cup plain dried bread crumbs
    3 Tbsp vegetable oil
    4 Tbsp butter or margarine
    8 anchovy fillets, drained
    1 Tbsp chopped fresh parsley
    1 tsp capers, drained
    1 tsp fresh lemon juice

    Preheat oven to 200F.

    Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.

    Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.

    Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.

    In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches & cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).

    Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.

    In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.

    I think they’re gonna love these.

    Crab Dip with a Kick
    Serves 4-6

    There’s crab dip and then there’s CRAB DIP, and that’s what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.

    8 oz whipped cream cheese with chives
    2 Tbsp whipping cream
    3 Tbsp minced Bermuda or sweet onion (optional)
    2 tsp bottled horseradish
    1/2 to 1 tsp Old Bay Seasoning
    3 Tbsp shredded sharp Cheddar cheese
    1 lb fresh lump crabmeat,undrained

    Preheat the oven to 400°F.

    In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.

    Place in a medium ovenproof dish, such as a 9-inch pie plate, and bake about 10 minutes until bubbly. Serve it hot.

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    Nachos with Chorizo & Black Beans
    Makes 36

    Not your basic Cineplex nachos, uh, uh. If they made them like this no one would buy their popcorn

    36 unbroken large tortilla chips
    3 large ripe plum tomatoes, cut into 1/4-inch pieces
    1/3 cup chopped fresh cilantro
    1/4 tsp salt
    1 Tbsp vegetable oil
    1 fully cooked chorizo sausage (3 oz), finely chopped
    1 medium onion, finely chopped
    1 garlic clove, finely chopped
    1/2 tsp ground cumin
    1 can (15 to 19 ounces) black beans, rinsed and drained
    1 cup (4 oz) Monterey Jack cheese, shredded
    2 pickled jalapeno chiles, very thinly sliced

    Preheat oven to 400¡F. Arrange as many tortilla chips as will fit in single layer on two ungreased large jelly-roll pans. Combine tomatoes, cilantro, and salt In a small bowl, set aside.

    Heat oil In 10-inch skillet over medium heat. Add chorizo, onion, garlic, and cumin; cook, stirring, until onion is tender, about 5 minutes. Stir in beans and heat through.

    Place 1 Tbsp bean mixture on each tortilla chip then sprinkle cheese over beans and top each nacho with 1 skinny little slice of jalapeno. Bake until cheese begins to melt, about 5 minutes. Remove from oven & spoon about 1 tsp of the tomato/cilantro mix on each nacho. Transfer nachos to platter. Repeat with any remaining chips, bean mixture, cheese, and tomato mixture. Serve warm. .

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    Cucumber Sandwiches on Pumpernickel
    Makes 20

    Here’s a classic that you will find to be an easy appetizer and a darned good one, too.

    1 package whipped cream cheese
    1 package Italian salad dressing mix
    Cucumber for slicing
    1 package pumpernickel bread, party sandwich size

    Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.

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    Crab Toast with a Kick
    Makes 40 Small Toasts

    For the toast here I suggest that sort of solid, sort of square loaf of Pepperidge Farms or Brownberry Oven white bread.

    10 slices white bread
    1 8 oz can crabmeat
    2/3 cup mayonnaise
    1 tsp lemon juice
    1 tsp sherry or white wine
    Salt and pepper to taste
    Cayenne pepper(Oh, so little)

    Preheat oven to 450 degrees. Mix crabmeat, mayo, lemon juice, wine, salt and pepper and spread this tasty mixture on bread slices. Add a tiny sprinkle of cayenne.

    Cut slices into quarters, place them on cookie sheets and bake for about 10 minutes, or until toast is just browned. Serve ‘em hot.

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    Cheddar Straws
    Makes too many to count

    Please try not to eat all of these treasures before your guests or family arrive.

    2 cups all-purpose flour
    2 cups shredded sharp Cheddar cheese
    3/4 cup butter ( or “other”, if you must)
    1 teaspoon baking powder
    1/4 teaspoon cayenne pepper
    1/2 teaspoon salt
    1/2 cup water

    Preheat oven to 400 degrees F. Grease or line a baking sheet with parchment paper.

    Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter (or “other”) in a bowl and mix until well combined. Add just enough water to make a very stiff dough.

    Roll pieces of the dough into pencil-width sticks on a lightly floured surface & cut them into 4 to 5 inch lengths. Arrange the pieces on the baking sheet and bake at 400 degrees F for 5 minutes or until browned.

    Avacodo Salsa
    Makes About 1 cup

    Break out of that red salsa habit. Here’s a green one one with a hint of guacamole and a real kick!

    2 ripe avocado
    4 tomatillos, husks removed
    1/4 cup cilantro leaves
    1/2 cup green onion
    1 tablespoon lemon juice
    1/2 jalapeno, fresh, seeded
    1 teaspoon salt
    1 large garlic cloves
    1/2 of a small onion

    Scoop seeds from the avocado.. Remove tomatillos from husk and cut into quarters.. Chop green onions coarsely.

    Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Serve with tortilla chips.

    Crabby Stuffed Mushrooms
    Serves 6

    When people get stuffed they’re kinda mellow, but apparently mushrooms get “crabby”.

    1 lb fresh mushrooms – big ones
    7 oz crabmeat(fresh,canned or faux-ney)
    5 green onions, thinly sliced
    1/4 tsp dried thyme
    1/4 tsp dried

    oregano
    1/4 tsp ground savory
    ground black pepper to taste
    1/4 cup grated Parmesan cheese
    1/3 cup mayonnaise
    3 Tbsp grated Parmesan cheese
    1/4 tsp paprika
    Preheat the oven to 350 degrees

    In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.

    Wipe the mushrooms clean with a damp towel (Unless you’re making ‘shroom soup DO NOT clean them under water.) Remove stems and fill the caps with rounded teaspoonfuls of the yummy filling.

    Place them in an ungreased shallow baking dish and sprinkle with Parmesan and paprika. Bake for 15 minutes and serve ’em hot.

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    Prosciutto Roulades
    Makes 12

    These rolled-up easy appetizers are just that – easy. Won’t take but a few minutes to make and they’ll be gone in seconds when served.

    2 oz. ricotta cheese (J/4 cup)
    2 oz. Stilton cheese, crumbled
    1 tablespoon dairy sour cream
    12 very thin slices prosciutto (at a double-digit price-per-pound they better be thin)
    1 pear
    Lemon juice

    Garnish with lime slices and dill sprigs, if desired

    In a small bowl, thoroughly blend ricotta cheese, Stilton cheese and sour cream. Spread evenly on prosciutto spreading almost to the edges.

    Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush slices lightly with lemon juice to prevent darkening. Place a pear slice on each cheese-topped prosciutto slice and roll’em. Keep them cool in the fridge until ready to serve.

    Garnish with lime slice and dill sprig, if you want to add eye-appeal to taste-appeal.

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    Salami Crescents
    Makes 32(Reduce everything by half for a smaller party)

    Try not to eat them all yourself while waiting for the guests or family to arrive.

    1 17 oz pkg. (2 sheets) frozen puff pastry, thawed
    2 Tbsp dairy sour cream
    1 tsp prepared hot mustard
    16 slices Italian salami
    8 slices Swiss cheese, room temperature
    1 egg, beaten

    Unfold pastry sheets. On a lightly floured board, roll out each sheet of pastry to a 14-inch square. Cut each square in quarters, making a total of eight 7-inch squares.

    Preheat oven to 400F.

    In a small bowl, mix sour cream and mustard. Spread evenly over pastry squares, spreading almost to edges of pastry. Cut salami and cheese slices to roughly fit the squares.

    Arrange salami and cheese on the pastry.

    NOTE: When you follow the instructions below don’t pull the knife across; rather use a chef’s knife or cleaver to cut straight down. This way you won’t find yourself picking up little pieces of salami & cheese and trying to replace them on the pastry.

    Cut each pastry square in half (corner-to-corner) to make 2 triangles, then cut into quarters.

    Starting from wide side of the triangle, roll ’em up and arrange on baking sheets, points underneath; bend pastries gently into crescent shapes. Brush with egg. Bake 10 to 12 minutes until golden.

    Hummus Just Like Grandma’s (If you’re Middle Eastern)
    Makes 2 Cups

    Compare the cost of 2 cups of store-bought hummus (not humus-that’s garden stuff-decayed leaves and vegetable matter) with the cost of the beans, tahini, et al and you’ll feel even better about this easy appetizer recipe for a delicious dip.

    15 oz. can garbanzo beans, drained
    1/4 cup fresh or frozen lemon juice
    1/4 Cup sesame or tahini paste
    4 cloves garlic, minced (optional)
    1 tsp. salt
    1/4 tsp.pepper
    2 Tbaps. olive oil
    2 Tbsp fresh parsley, finely chopped
    1 tsp paprika
    Pita bread, sliced pie-style into 8 triangles per pita

    In food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic (if used), olive oil, salt, and pepper. Process until smooth.

    Transfer to serving bowl. Sprinkle loosely with parsley and paprika.

    After that five minutes of labor just serve it with little triangles of pita bread and veggies, if you like. Toasting the pita pieces makses them extra good.

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    Crostini – Easy Appetizer Style
    Makes 12

    These “little toasts” can be topped with many more combinations than this one. So, when the people you last served them to return, they won’t think you only know how to make one easy appetizer.

    12 slices Italian bread (the long skinny kind), 1/2 inch thick
    1/4 cup olive or vegetable oil
    1 Cup chopped tomato
    3 Tbsps. chopped fresh basil leaves
    1 Tbsp. capers or chopped ripe olives
    1/2 tsp. each salt & pepper 12 slices mozzarella cheese

    Heat oven to 375 degrees

    Place bread slices on ungreased cookie sheets and drizzle 1 tsp. oil over each slice.

    Mix tomato, basil, capers, salt and pepper and spread half of the tomato mixture over bread slices; top each with a cheese slice and spread remaining tomato mixture over cheese.

    Bake about 8 minutes or until cheese is melted. Serve hot.

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    Cheddar Mini-Quiche
    Makes 4 to 5 Dozen

    Sized for a crowd you can freeze some for your next bash. Five minutes to prepare and 25 or 30 to bake. You’ll knock their socks off with this easy appetizer.

    3 eggs
    1 lb. small curd cottage cheese
    3 Tbsp. sour cream or sour 1/2 and 1/2
    4 oz.sharp Cheddar, (pre-shredded in a bag)
    1/2 Cup Bisquick
    1/4 tsp. salt
    Black pepper to taste
    4 Tbsps. melted butter

    In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full.

    Bake in preheated 375° oven 25 to 30 minutes.

    OK, it’s not the easiest easy appetizer but the result is worth the little extra effort.

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    Mushrooms Marsala
    Serves 4

    Quick! The guests are due in ten minutes! You really want to present an appetizer-you can do it!.

    1 lb. mushrooms (buy clean ones to save time)
    2 Tbsps. butter
    Juice of 1/2 lemon
    1/4 cup dry Marsala wine
    Salt and freshly ground pepper
    1 Tbsp. minced fresh parsley

    Break off the stems (save them for soup) and leave the mushroom caps whole.

    Heat butter in a skillet (call it a “saute pan” this becomes “gourmet”) and sauté the mushrooms, gently stirring until lightly browned but still firm. Add lemon juice, Marsala, salt and pepper to taste, and minced parsley. Cook and stir 2 minutes longer and serve hot.

    Now that’s an easy appetizer. See, I said you’d be ready in 10 minutes.

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    Gourmet Fried Cheese
    Makes approx. 30 pieces

    Why “gourmet”? Expensive cheese, not mozzarella. Be sure the cheese is cold when you make these so it will cut easily.

    8 oz. Brie or Camembert cheese
    1/2 cup all-purpose flour
    1 egg
    1/2 cup milk
    1 cup fine breadcrumbs
    Oil for deep frying

    Cut the cheese into bite-sized pieces. Spread the flour on a square of waxed paper.

    Beat the egg with a fork and mix well with the milk in a shallow bowl. Spread the breadcrumbs on another square of waxed paper.

    Heat oil in a deep-fat fryer or wok to 325 degrees and dip the pieces of cheese in flour, shaking off excess. Dip in the egg-and-milk mixture and roll in breadcrumbs. Deep fry for 10 to 15 seconds, or until golden brown.

    Serve immediately – but be careful, the cheese is hot.




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