Chicken wings covered in sauce and garnished with chopped herbs are arranged on a piece of parchment paper with a lime wedge. A corner of a partially visible snack bag is seen to the side.

Easy, breezy hors d’oeuvres


By Paula Dream (AKA Kale Haygood)

Well readers, Paula just returned from a “triangle†bar tour. Longview, Dallas, and Austin. What an eye opening experience. It makes you appreciate our drink prices. It was also an eye opener of how much more advanced our sister cities are. And the boys — oh my, oh my! H O T! Also, a greater appreciation of food.

For time’s sake I am giving you recipes for quick hors d’oeuvres for a get together that won’t heat up your kitchen or your temper.

Hope you are having a good summer. Our advertisers do thank you for your support, which helps bring this publication to you.

CHERRY BBQ SAUSAGE

1 cup finely chopped onion

2/3 cup cherry preserves

1/4 cup no-salt tomato paste

1/4 cup cider vinegar

1 teaspoon ground chipotle pepper

2 pounds lightly cooked polish sausage, or sausage of your choice, cut into 1/2 inch pieces

In a slow cooker, combine the first five ingredients, through chipotle pepper. Add sausage and toss to coat. Cover and cook on low four hours. Serve warm.

MARINATED PARTY MUSHROOMS

2 pounds assorted mushrooms, like stemmed shiitakes, crimini, button mushrooms

8 to 9 ounce package frozen artichoke hearts

14.5 ounces low sodium beef broth

1 cup dry red wine

2 tablespoons butter, cut up

1 tablespoon packed brown sugar

1 tablespoon Worcestershire sauce

2 minced cloves of garlic

1 teaspoon dried dill

In a five to six quart slow cooker add mushrooms and artichokes and combine. Add the remaining ingredients. Cover and cook on low for eight to ten hours or on high four to five hours. Serve warm or chill and serve cold.

CHICKEN WINGS WITH PEANUT SAUCE

24 or about 2-1/2 pounds chicken drummettes

1/4 cup water

1 tablespoon lime juice

1/4 teaspoon ground ginger

1 recipe of peanut sauce

In a four-quart slow cooker, combine the first four ingredients through ginger. Cover and cook on low five to six hours on low or two and one-half to three hours on high. Using a slotted spoon, remove chicken from cooker. Discard cooking liquid. Toss chicken with half of peanut sauce. If desired, return chicken to cooker immediately. Keep warm, covered. Serve with remaining peanut sauce. If sauce looks separated, whisk for a bit.

PEANUT SAUCE

In a small saucepan stir together one-half cup creamy peanut butter, one-half cup water, two tablespoons reduced sodium soy sauce, two minced garlic cloves, one-half teaspoon ground ginger and one-quarter teaspoon crushed red pepper. Cook and stir over medium-low heat until smooth. Store in refrigerator up to one week. Makes about one cup.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

 

 

 

 

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