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Tasty tidbits to wet your appetites; from simple to fancy for your special event!


Raspberry Chicken Wings

3/4 cup seedless raspberry jam
1/4 cup cider vinegar
1/4 cup soy sauce
3 garlic cloves, minced
1 tsp. pepper
16 whole chicken wings (about 3 1/2 lbs)

In sauce pan combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil, boil 1 minute. Cut wings; discard tips, place wings in a large bowl; add raspberry mixture, toss to coat. Cover and refrigerate for at least 4 hours.

Line a 15x10x1 baking pan with foil and heavily spray with nonstick cooking spray. Using a slotted spoon and reserving the marinade, place wings in pan.

Bake in a 375 degree oven for 30 minutes, turning once. Meanwhile, in a sauce pan bring marinade to a rolling boil; boil 1 minute. Reduce heat; simmer uncovered 10-15 minutes or until thickened. Brush over wings; bake 20-25 minutes longer, turning and basting once.

I personally buy the frozen 5 lb. bag of wing portions and double the receipe so I have plenty of marinade left to serve as a dipping sauce with the wings.


Peach Salsa

6 large fresh peaches - peeled, pitted and chopped
2/3 cup orange marmalade
1/4 cup sliced green onions
3 tablespoons cider vinegar
1 ounce crystallized ginger
2 teaspoons white sugar

In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.


Mango Bruschetta

1 (1 pound) loaf French bread, cut into 1/2 inch pieces
1 mango - peeled, seeded and diced
1 tablespoon fresh basil, minced
1 cup grated Romano cheese

Preheat the broiler.
Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.

In a medium bowl, mix mango and fresh basil.

Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.

Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.


Cheesy Pull Apart Party Sticks

1-11oz can refrigerated soft breadsticks
1 1/2 cups shredded cheese such as mozzerella
1/2 tsp dried basil or oregano
2 cups warmed ready prepared marinara sauce

  Heat oven to 375F.  Remove breadsticks from can and arrange in a single layer lengthwise on a baking sheet lined with parchment paper.  Do not seperate breadsticks.  you should have a rectangle about 13" long and 6" wide.  Sprinkle cheese and basil down center of dough, leaving a border of about 1/2".  Bake for 10-11 minutes or until cheese is slightly browned.  Remove from oven and transfer to a board or platter.  Let cool 3-4 minutes.  To serve, pull apart breadsticks.  Serve with warm marinara sauce.


Prosciutto and Cheese Toasts

8 1/2" slices Italian bread
8oz fotina or mozerella (sliced)
4 slices prosciutto or ham
1/4 tsp pepper
32 fresh basil leaves or just sprinkle dry
1/3 cup olive oil, plus a little if necessary
1 large clove garlic peeled and crushed.

  Cover half or bread with 1/2 of cheese.  Top with meat folding to fit.  Sprinkle with pepper.  Arrange overlaping layer of basil over meat dividing evenly.  Cover with remaining cheese.  Top with second bread.  In a large pan, heat 2 tbsp of oil with garlic over medium-low heat.  Don't let garlic get too brown.  Cook sandwiches in batches for 6 minutes, adding oil if needed.  Cook until golden brown.


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