Appetizers

CRAB NEWBURG

8 servings 1/3 cup Butter Flavor CRISCO Shortening or 1/3 cup Butter Flavor CRISCO Stick 1/3 cup chopped green pepper 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon paprika 3 cups half-and-half 3 egg yolks, slightly beaten2 cans (6 ounces each) crab meat, rinsed and drained2 tablespoons chopped pimiento In 2-quart saucepan melt Butter Flavor Crisco. Add green pepper. Cook and stir over medium heat until tender. Stir in flour, salt and paprika. Blend in half-and-half. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to hot mixture, stirring to combine. Add crab meat and pimiento. Cook and stir over low heat until heated through. Serve in patty shells or over toast...

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DEVILED HAM PASTRIES

Makes 60 Filling:1 can (4-1/2 ounces) deviled ham 1/4 cup catsup 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper 1/2 teaspoon chili powder 1/8 teaspoon garlic powder Pastry:4 cups Homemade Crisco Pie Crust Mix 1 cup shredded Cheddar cheese 5 tablespoons cold water For filling: combine all ingredients. Cover and chill.For pastry, combine Crisco mix and cheese in a bowl. Add water, 1 tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.Preheat oven to 400°.Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets. Spoon a scant measuring teaspoon of Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with a fork to seal. Prick top of each pastry with fork.Bake at 400° for 12 to 15 minutes or until lightly...

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HAWAIIAN CHICKEN WINGS

Serves 3 to 4 1/2 cup cornstarch 1/4 cup all-purpose flour 1/4 cup soy sauce 1/4 cup sugar 2 eggs, lightly beaten2 green onions, chopped2 garlic cloves, crushed1 tablespoon sesame seeds 1 -1/2 pounds chicken wings separated at joints, tips discardedCRISCO Oil Comine cornstarch, flour, soy sauce, sugar, eggs, green onions, garlic and sesame seeds in resealable plastic food storage bag or plastic bowl with tight-fitting lid. Mix thoroughly.Rinse chicken; pat dry. Add to cornstarch mixture. Toss to coat. Marinate overnight.Heat 2 inches oil to 365° in deep fryer or in deep skillet.Fry chicken pieces, a few at a time, for 8 to 10 minutes or until golden brown and no longer pink in center, turning to brown evenly. Drain on paper...

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SALMON CROQUETTES

4 servings 1 can (15-1/2 ounces) salmon, drained, cleaned and flaked1 egg 1 cup corn flake crumbs, divided2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/3 cup chopped celery 1/4 cup chopped onion 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk Butter Flavor CRISCO Shortening or Butter Flavor CRISCO Stick for fryingIn medium bowl combine salmon, egg and 1/2 cup corn flake crumbs. Mix well. Set aside.In 1-quart saucepan melt Butter Flavor Crisco. Add celery and onion. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Blend in milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat. Blend into salmon mixture. Shape by scant 1/3-cupfuls into cone shapes. Roll in remaining corn flake crumbs to coat.In deep-fat fryer or deep saucepan heat 1-1/2 to 2 inches Butter Flavor Crisco to 350°. Fry a few pieces at a time in hot oil for 2-1/2 to 3 minutes, or until deep golden brown, turning once or twice. Drain on paper towels. Serve inmmediately or keep warm in 175° oven. Serve with Lemon Dill Sauce, if desired. Tuna Croquettes: Follow the recipe above, substituting 1 can (12-1/2 ounces) tuna for...

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TEMPURA ONION STRAWS

4 to 6 Servings 1 large onion (3/4 pound)Packaged tempura batter mix Butter Flavor CRISCO for fryingSalt Slice onion in half lengthwise, then crosswise into 1/4-inch slices. Prepare enough tempura mix according to package directions to yield about 1-1/2 cups. Refrigerate for at least 30 minutes.In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375°. Dip onion pieces in tempura batter, letting excess drip back into bowl. Fry a few at a time in hot oil for 2 to 3 minutes, or until golden brown, turning two or three times. Drain on paper towels. Sprinkle with salt. Serve immediately or keep warm in 175°...

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CREAM PUFF APPETIZERS

Makes 2 dozen 1/2 cup water 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/2 cup all-purpose flour 1/8 teaspoon salt 2 eggs Filling Variations:Shrimp:1 package (3 ounces) cream cheese, softened1/3 cup dairy sour cream 4 teaspoons cocktail sauce 1/4 teaspoon dried tarragon leaves 1/8 teaspoon pepper Dash garlic powder 2 cans (6-1/4 ounces each) tiny shrimp, rinsed, drained and chopped1 can (8 ounces) water chestnuts, drained and finely chopped2 tablespoons finely chopped scallions Salt to tasteChicken:2 cups finely chopped cooked chicken 2/3 cup mayonnaise or salad dressing1/2 cup finely chopped celery 1/3 cup finely chopped almonds 1 hard cooked egg, finely chopped1-1/2 teaspoons lemon juice 3/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 400°. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400° for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace...

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