Amazing Appetizer Recipes Make Parties Memorable!

Marinated Chicken Wings
1 cup dry sherry
1/2 cup soy sauce
1/4 teaspoon garlic powder
1 teaspoon ground ginger
48 chicken wings
In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. Repeat with remaining pieces as needed. Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated.Serving Size: 12 Colorado Potato Supremes
4 russet potatoes
8 teaspoons whole seed or grainy mustard
6 ounces brie cheese
2 tablespoons finely chopped chives or green onion tops
Preheat oven to 400F. Prick potatoes in 5 or 6 places with he tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm.Makes 16 appetizers.Crisp-Fried Pasta Nibbles
Pasta -- in desired shapes
Oil for deep frying
Garlic salt *
*Note: Another seasoned salt may be used instead of garlic salt.Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep Sauté pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 appetizers.Meatballs with Mint Dipping Sauce
2 pounds lean ground beef, lamb, or beef/sausage combination
3 beaten eggs
1 1/2 cups finely chopped onion
1 1/2 cups bread crumbs
2 tablespoons chopped fresh mint
2 teaspoons minced garlic
2 teaspoons salt
3 tablespoons lemon juice
Oil for frying
Mint Dipping Sauce:
1 cup plain yogurt
1/4 cup fresh mint, chopped
1/4 cup finely chopped green onions
1/2 teaspoon garlic, minced, or 1/4 teaspoon dry
2 teaspoons minced fresh ginger
Prepare the Mint Dipping Sauce and refrigerate. Combine the yogurt, mint, green onions, garlic and ginger; cover and chill until ready to use. Mix all the meatball ingredients together by hand until well combined. Form the mixture into approximately 1½ ounce balls either by hand or with a meat baller. Pour just enough oil into a non-stick frying pan to cover the bottom and heat. Add the meatballs, in batches if necessary, and cook through, browning them on all sides. Drain them on paper towels. The meatballs can be cooked a day or two ahead of time, or cooked and frozen weeks ahead of time, and reheated in the oven or microwave. Serve hot with chilled Mint Dipping Sauce. Makes about 40 appetizers.