June Appetizers...

Last night was our second recipe exchange activity and it was another success!  I know summer can be a busy time but we still had a good turn out with great food and lots of fun conversation.  We were also treated with the spotlights of Heather Rigby and Shannon Kinghorn.  So here goes another round of recipes!  I know I've already used this blog as a resource to find some of the recipes we've been able to sample.  This time around, we're including the name of the person the recipe came from, that way if you have any questions you can direct them to the right person.  Can't wait to try some of these out myself!!

Let's start with appetizers...

Grilled or Sauteed Shrimp
 - Donna Maughan

Thaw:
12 oz. pkg frozen shrimp - deveined, peeled, cooked

Saute for a few minutes or microwave
4 Tbs. butter
1/2 small onion, minced
2 medium cloves garlic, minced
1 tsp. Tony Chachere's Creole Seasoning

Mix shrimp with ingredients above and salt and pepper to taste. Marinate an hour if possible. Either saute 3 or 4 minutes per side or grill on aluminum foil folding up edges to catch juices.

Bean Salad/Dip
 - Wynette Butikofer

1 green pepper
1 red pepper
1 yellow pepper
1 Anaheim pepper
1 white onion

Chop the above vegetables and put in a bowl.
Add 4 cans of black eyed peas (drained).
Add about 3 Tbs. of garlic (I use the kind that comes in bottle).
Add about 1 Tbs. of basil (I use the kind that comes in a bottle).
Stir until well blended.
Add Wish-Bone Italian Dressing until saturated.
I serve mine with "scoops" tortilla chips.

Bacon Wraps
 - Leah Stallings

1 lb. bacon cut into thirds
2 cans whole water chestnuts

Combine all of the following ingredients for the sauce-
1/2 cup ketchup
1/4 tsp. salt
1/2 tsp. dry mustard
1/4 cup pineapple juice
1/2 cup brown sugar
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Wrap bacon around chestnuts and secure with a toothpick. Dip in sauce. Bake at 350 degrees for 45 min. on foil lined cookie sheet.