Appetizer Stuffing
1 lg onion — finely diced
3 stalks celery — finely diced
1 clove garlic — minced
salt and pepper — to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) — Pepperidge Farm
1 egg — slightly beaten
1/2 lb. sausage — browned & drained
or
1/2 lb. shrimp or other seafood — preboiled
or
1 can whole baby clams
1 can tiny shrimp
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optional shredded cheddar cheese
Saute onion and celery and garlic. *This can be dry sauted in Pam. Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood. Use this stuffing for squid or mushroom caps. If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough. If stuffing mushroomrlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil.
Appetizer Ribs
3 1/2 pounds spareribs — cut into individual
salt and pepper
2 cups water
garlic salt
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown.
NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a
more convenient size to handle as an appetizer.
