Kids will love these

What kid doesn’t love cheeseburgers and chicken nuggets?  Surprise them with these bacon cheeseburger balls and chicken dippers for supper tonight, or make them for your next football party. – Pat


Sweet-sour chicken dippers

1 can (8 oz) crushed pineapple, drained

1-½ cup sugar

1 can (14 ½ oz) diced tomatoes, undrained

½ cup vinegar

½ cup chopped onion

½ cup chopped green pepper

1 tablespoon soy sauce

¼ teaspoon ground ginger

1 tablespoon cornstarch


1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons sugar

1 1/3 cup cold water

oil for deep-fat frying

1½ pounds boneless skinless chicken breasts cut into chunks

Drain pineapple, reserving juice. In a saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. In a bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Remove from the heat; set aside. In a bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. in a deep-fat fryer, heat oil to 375 degrees. Dip chicken pieces in batter; drop into oil and fry until golden brown and juices run clear, about 5 minutes. Serve immediately with sweet-sour sauce.  Yield: 4 dozen appetizers.


Bacon cheeseburger balls

1 egg

1 envelope onion soup mix

1 pound ground beef

2 tablespoons all-purpose flour

2 tablespoons milk

1 cup (4-oz) finely shredded cheddar cheese

4 bacon strips, cooked and crumbled


2 eggs

1 cup crushed saltines (about 30 crackers)

5 tablespoons vegetable oil

In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat the eggs, place cracker crumbs in another bowl, dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.


Taco appetizer platter

1 ½ pounds ground beef

½ cup water

1 envelope taco seasoning

2 packages (8 oz each) cream cheese, softened

¼ cup milk

1 can (4 oz) chopped green chilies, drained

2 medium tomatoes, seeded and chopped

1 cup chopped green onions

1 ½ cup  chopped lettuce

½ to ¾ cup honey barbecue sauce

1 to 1 ½ cups shredded cheddar cheese

large corn chips

In a skillet, cook the beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer for 5 minutes. In a bowl, combine the cream cheese and milk; spread on a 14-in serving platter or pizza pan. Top with the meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with the corn chips. Yield: 8-10 servings.



• Chicken is easier to cut into strips or chunks if it’s semi-frozen.

• When grating cheese, spray your grater with cooking spray. The clean up is easier.

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