Appetizers Recipes

1 pound boneless skinless chicken breasts 1/3 cup hoisin sauce 1/3 cup plum sauce 2 tablespoons sliced green onions (with tops) 1 tablespoon grated gingerroot 2 tablespoons dry sherry 2 tablespoons white vinegar

Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.

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1 1/2 pounds ground chicken 1/2 cup finely chopped red bell pepper (about 1 small) 1/2 cup shredded green cabbage 1/3 cup chopped green onions (about 3 medium) 2 teaspoons chopped gingerroot 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 egg white 1 (10 ounce) package round wonton skins 2 cups chicken broth 4 teaspoons reduced-sodium soy sauce

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. 16 servings (3 pot stickers each)

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8 ea Salami -- casing removed 2 tb Lemon juice -- freshly Squeeze 8 ea Pepper, pickled, mild -- sm 1 tb Vinegar -- balsamic 2 ea Zucchini -- quarter Crosswise 1/4 ts Oregano -- dried 16 ea Olives, black -- pitted 1 ea Garlic, clove -- minced 16 ea Tomatoes, cherry -- washed 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground -- White 1/3 c Oil -- olive

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish.

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