Appetizers

TOASTED SESAME SEED WAFERS

4 to 4-1/2 dozen wafers 1/4 cup sesame seed 1-1/2 cups all-purpose flour 3/4 teaspoon salt 1/8 teaspoon paprika Dash garlic powder 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 3 or 4 drops hot red pepper sauce 3 to 4 tablespoons cold water 1 tablespoon milk Preheat oven to 375Ôæ∫F. Spread sesame seed in 8- x 8- x 2-inch baking pan. Bake for 6 to 10 minutes, or until golden brown. Transfer to small dish; set aside.In medium mixing bowl combine flour, salt, paprika and garlic powder. Cut in Butter Flavor Crisco to form coarse crumbs. Stir in 3 tablespoons toasted sesame seed. Add red pepper sauce to 4 tablespoons water. Add liquid, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball.Roll dough 1/8 inch thick on lightly floured board. Cut with 2- or 2-1/2-inch cookie cutter. Transfer cutouts to ungreased baking sheet. Brush with milk. Sprinkle lightly with remaining sesame seed. Bake at 375Ôæ∫F for 12 to 15 minutes, or until light golden brown. Cool. Store in covered...

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TWO CHEESE PECAN WAFERS

Makes 32 WafersPrep time: 20 minutesChill Time: overnightBake time: 10-12 minutes 1/2 cup pecans 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup shredded cheddar cheese, room temperature1/2 cup grated Parmesan cheese, room temperature1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powderPreheat oven to 350F. In a shallow baking pan, toast pecans until fragrant, about 10 minutes. Cool nuts completely; finely chop. In the bowl of an electric mixer at medium speed, combine Butter Flavor Crisco, cheddar and Parmesan Cheese. Beat until well combined, about 2 minutes. Add flour, salt, cayenne; and onion powder; beat until a dough forms, about 2 minutes. On a sheet of wax paper, roll dough into a 1-inch-diameter log about 12-inches long; using waxed paper as a guide, roll and press log in chopped pecans. Wrap tightly in wax paper and foil; chill overnight. (Note: Dough will keep, frozen, 2 months) Preheat oven to 350F. With a sharp knife cut log crosswise into 1/4-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake until golden and just firm to the touch, 10 to 12 minutes. (Wafers will spread) Cool on baking sheet. (Note: flavor improves with age, best made a day or two in advance. Wafers will keep in an airtight container at room temperature 4...

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VEGETABLE-POTATO LATKES

By Chef Karyn Anastasio (The Chefs Table- New York, NY) 2 large potatoes 2 large carrots 2 medium zucchini 1 large onion 3 eggs (beaten)1 teaspoon salt 1/2 teaspoon pepper CRISCO Vegetable Oil for frying3/4 cup matzo meal Peel the potatoes and carrots. Put the potatoes in cold water to prevent discoloring. Grate the zucchini, potatoes, onion, and carrots with a food processor or by hand with an aluminum grater.In a bowl, mix together grated vegetables, beaten eggs, salt, and pepper. Stir in the matzo meal. Shape the batter into pancakes, using 1 to 2 tablespoons mixture for each. Fry latkes, a few at a time, in 1 to 2 tablespoons hot oil for 1-1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve latkes hot with applesauce, sour cream, or...

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ZESTY ZUCCHINI SLICES

Makes 4 servings CRISCO Shortening for deep frying1/4 cup yellow cornmeal 1/4 cup all-purpose flour 1/4 teaspoon onion salt 1/8 teaspoon salt 2 tablespoons milk 1 egg, slightly beaten4 small (6 inches long) zucchini, cut in 1/3 inch slicesHeat 2 or 3 inches Crisco to 365Ôæ∫F in deep fryer or deep saucepan.Combine cornmeal, flour, onion salt and salt on waxed paper.Combine milk and egg in shallow dish or pie plate. Dip zucchini in mixture. Drain off excess. Coat with cornmeal mixture.Fry, a few at a time, in shortening heated to 365Ôæ∫F. Fry about 1 or 2 minutes or until golden brown. Turn as needed for even browning. Remove with slotted spoon. Drain on paper towels. Serve...

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ZIPPY MEATBALL APPETIZERS

Makes about 30 meatballs 1 egg, beaten3/4 cup soft bread crumbs (about 1 slice of bread)1/4 cup chili sauce 1/2 teaspoon salt 1/2 teaspoon instant minced onion 1/8 teaspoon garlic powder 3/4 pound ground beef 1/3 cup CRISCO Bottled barbecue sauce In a bowl, combine the egg, crumbs, chili sauce, salt, instant minced onion, and garlic powder. Add ground beef and mix thoroughly. Shape mixture into about 30 small meatballs. In large skillet, brown meatballs slowly on all sides in hot Crisco. Continue cooking till meatballs are done, shaking skillet to turn meatballs. Keep meatballs hot; serve on wooden picks and dip in warmed barbecue...

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ZUCCHINI STRIPS

4 servings 4 small zucchini 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg, slightly beaten1/2 cup bread or cracker crumbs1/2 cup CRISCO Oil 1 tablespoon lemon juice Wash and trim zucchini but do not pare. Cut them into 1/2″ wide strips. Combine flour, salt and pepper. Coat strips of zucchini with flour mixture, dip in beaten egg and then in crumbs. Fry in hot oil until golden brown. Sprinkle with lemon...

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