Appetizers

Banana Fritters

A light and fluffy snack that is always a crowd pleaser. Use this dish as a wonderful appetizers or side dish with your favorite casual meals.

Ingredients

8 bananas, sliced
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
pinch of salt
1 egg
1/2 cup milk

Directions

Make a batter with the flour, baking powder, sugar, salt, egg, and milk. Beat well and then dip thick slices of banana into the batter. Drop a teaspoon of banana and batter into deep fat and fry until golden brown and fluffy.

Southern Boiled Peanuts

An old Southern favorite that will leave your lips smacking for more. However, be warned that boiled peanuts are highly addictive and I've never seen a Southerner (or Yankee) eat just one.

Ingredients

1/2 pound salt (or salt to taste)
4-6 quarts of green raw peanuts

Directions

In a 16 quart pot (this can be either slightly larger or smaller) fill half full with water and add salt. Add peanuts and bring to a boil. Cover peanuts, reduce heat to a slow boil and boil for 4 to 5 hours. Add water as needed to keep the pot half full. Turn off heat and allow peanuts to soak in brine overnight (I usually boil peanuts 4 to 5 hours before going to bed and will leave peanuts in the pot on the stove over night.). The next morning boil peanuts another 4 to 5 hours or until desired tenderness. Peanuts can be stored in the refrigerator or freezer in a small amount of brine.

Crab-Stuffed Mushrooms

Ingredients:

1 cup cooked flaked crab
8 ounces cream cheese, softened
1 teaspoon lemon juice
2 dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions -- minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 tablespoons freshly grated Parmesan cheese

Directions

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. Bake at 450:F for 15-20 minutes and serve warm

Spinach-Artichoke Dip

Ingredients

2 packages cream cheese
3/4 cup parmesan cheese
1 cup mozzarella cheese -- shredded
4 tablespoons mayonnaise
1/4 cup skim milk
3 packages frozen spinach -- chopped, thawed, dry
1 can artichoke hearts, plain -- cut in 1" pieces

Directions

Preheat oven to 350°. Place first 5 ingredients in a microwave- and ovenproof dish with lid (such as a corningware). Heat in microwave for one minute increments until all ingredients are easily incorporated. Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture. Bake 50 minutes covered, then 10 minutes uncovered. Best served with a good, mild sourdough.

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