Appetizers

CRUNCHY CHICKEN FINGERS WITH ROASTED RED PEPPER DIPPING SAUCE

Preparation Time: 15 minutesTotal Time: 30 minutes4 servings 1 1/2 pounds boneless, skinless chicken breast tenders3/4 teaspoon salt, divided1/2 teaspoon freshly ground black pepper, divided1/2 cup all-purpose flour 3 eggs 1/4 cup milk 1 cup bread crumbs 1 cup CRISCO Oil Rinse chicken. Pat dry. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place four on sheet of plastic wrap or wax paper. Beat eggs with milk. Place bread crumbs on another sheet of plastic wrap or wax paper. Dip chicken pieces in flour. Shake to remove any excess. Dip in egg mixture. Roll in bread crumbs. Refrigerate 10 minutes. Heat 1 cup Crisco Oil in 10 or 12-inch skillet to 375°. Add chicken pieces. Do not crowd skillet. Fry 6 to 8 minutes or until chicken is no longer pink in center, turning occasionally. Remove from pan. Drain on paper towel. Serve immediately with Roasted Red Pepper Dipping...

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FRIED MUSHROOMS PARMESAN

8 servings CRISCO Shortening for deep frying1 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/2 teaspoon salt Dash garlic powder 1 cup cold water 2 tablespoons CRISCO Shortening, melted1 egg, slightly beaten2 cups (about 8 ounces) fresh mushrooms, sliced 1/4 inch thickHeat 2 or 3 inches Crisco to 365° in deep fryer or deep saucepan.Combine flour, cheese, salt and garlic powder in medium bowl. Stir in water, 2 tablespoons melted shortening and egg. Beat until smoothDip mushrooms in batter. Drain off excess. Fry, a few at a time, in shortening heated to 365°. Fry about 3 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Salt lightly. Serve...

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MINIATURE QUESADILLAS

Preparation time: about 5 to 10 minutesTotal time: 20 minutes4 servings 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dried oregano leaves1 cup shredded Cheddar cheese 1/2 cup shredded Montery Jack cheese (about 2 ounces)CRISCO Oil 6 6-7 inch flour tortillas Salsa, sour cream (optional)Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese. Shake to coat cheese.Heat 1/2 tablespoon Crisco Oil in medium skillet. Place one tortilla in pan and top with ÔæΩ cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer. Repeat with additional Crisco Oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour...

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SHRIMP TEASERS

Makes 6 dozen 1 medium onion, grated1 medium raw potato, pared and grated1-1/2 pounds raw shrimp, shelled, deveined, and finely chopped1/2 cup all-purpose flour 1 egg, slightly beaten1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon curry powder (optional)CRISCO Shortening for deep fryingCombine onion, potato, and shrimp in a large bowl.Stir in flour, egg, salt, pepper, and if desired, curry powder.Heat Crisco to 365° in a deep saucepan or deep fryer.Drop batter by rounded measuring teaspoonfuls into hot Crisco. Fry 6 at a time for 3 minutes or until golden brown.Drain on paper towels. Serve hot with cocktail...

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CRUNCHY CLAM FRITTERS

6 Servings CRISCO Shortening for deep frying2 egg yolks, well beaten1/2 cup milk 1/2 teaspoon instant minced onion 2 cans (7-1/2 ounces each) minced clams, drained1 cup fine dry unseasoned bread crumbs 1 tablespoon snipped fresh parsley 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried thyme leaves, crushed2 egg whites, stiffly beatenOrange or lemon slices for garnish, if desiredHeat 1/2 to 1 inch Crisco to 365° in electric skillet or on medium-high in large heavy skillet.Combine egg yolks, milk and onion in large bowl. Let stand 5 minutes.Stir in clams, bread crumbs, parsley, salt, pepper and thyme. Fold in egg whites.Drop by tablespoonfuls, a few at a time, into shortening heated to 365°. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Garnish with orange or lemon slices, if desired. Serve...

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FRIED SHRIMP DELUXE

4 servings 1 pound small fresh shrimp in the shell (about 50)3/4 cup fine corn flake crumbs 2-1/2 tablespoons dry onion soup mix (half of one 1-3/8-ounce envelope)2 tablespoons snipped parsley 2 tablespoons grated Parmesan cheese 1 to 2 eggs, beaten1/3 cup CRISCO Shortening Shell shrimp leaving on tail; devein. Rinse and pat dry.Combine crumbs, soup mix, parsley, and cheese.Dip shrimp into egg; drain well. Using a small amount of crumbs at a time and adding more as needed, coat each shrimp lightly with crumbs.Melt Crisco in a large heavy skillet over medium heat. Fry shrimp in a single layer for 3 minutes per side or until browned. Drain on paper...

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