Chinese Deep-Fried Shrimp Balls

1 pound medium-sized shrimp in shells
3 ounces ground pork

Marinade:
¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons minced ginger
2 tablespoons cornstarch
1 tablespoon dry sherry
1 tablespoon lemon juice
1 egg white

¼ cup flour
3 cups cooking oil for deep-frying

Honey mustard sauce:
2 teaspoons mustard powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons plum sauce
¼ cup honey

To Prepare Ahead;

• Shell, devein, and rinse shrimp. Drain thoroughly.

• Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl.

• Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook:

• Heat 3 cups oil in a wok to 375 °F.

• Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels.

• Deep-fry the remaining shrimp balls and serve with honey mustard sauce.

Brownies

4 squares unsweetened chocolate
2 sticks butter
2 cups sugar
1 cup flour
4 eggs
⅛ tsp. salt
1 tsp. vanilla
1 cup chopped pecans
1 8 oz. package chocolate chips plus 2 oz. for top
1 cup chopped pecans

Melt the chocolate and butter in a pan. Cool. Combine sugar, flour, eggs, salt, vanilla and 8 oz. chocolate chips. Mix well and beat in cooled chocolate mixture. Stir in nuts. Pour into a 9”x 9” greased pan. Sprinkle additional chocolate chips evenly over the top.

Bake 350º approximately 40 minutes. These brownies are soft, cake-like. Cut into 16 squares when cool.

Taco Dip

avocados-4 ripe
picante sauce (Pace medium), to taste
lemon juice, to taste
garlic powder, to taste
salt, to taste

sour cream-1 pint
Lawry’s Taco Seasoning Mix (powder form)

sharp cheddar cheese—1 ½ cups grated

medium tomatoes- 4 chopped

black olives-chopped; 4 oz. can

Do not use food processor for this dip; mix by hand.

1. Mash avocados and blend with picante sauce, lemon juice, garlic powder and salt, to taste. Spread on the bottom of a shallow serving pan.
   
2. Combine sour cream and Lawry’s Mix; spread on top of the avocado mixture.
   
3. Add grated cheese as the next layer.

4. Add chopped tomatoes.
   
5. Add black olives as the top ingredient.

Use an oval ceramic dish measuring about 8 inches in length.
Serve with chips.

Cremini Mushrooms Stuffed with Prosciutto

20 large cremini mushrooms

1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
½ teaspoon fresh sage, minced
1 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
3 Tablespoons crème fraiche or sour cream
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

1 Tablespoon vermouth or white wine

3 Tablespoons Parmigiano-Reggiano cheese, grated

Preheat oven to 400° F.

Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.

Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.

Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.

Bake, uncovered, about 30 minutes. Serve warm or at room temperature.

Hot & Sweet Sausage with Roasted Peppers & Fried Onions

• 3 pounds of hot sausage
  
• 3 pounds of sweet sausage
  
• 2 red bell peppers
  
• 2 green bell peppers
  
• 1 large onion
  
• Dash of olive oil
  
• Cacias rolls
  
• Sharp provolone

Be sure the sausage casings are not to tough. the trick is not to cute the links or pierce them with a fork - cook them over the grill till done. This could be measured by two glasses of the Wig Mob's fine homemade red wine and that will be kept in the family. Turn your sausage every 5 minutes for a total of 20 minutes. Pre-cook the peppers and onions at home and then finish them off in a pan with some good olive oil. Once the sausage is cooked, mix it in with the peppers and onions then serve on a Cacias roll and add sharp provolone.