Make New Year's More Appetizing

Dec. 28, 2007 — -- Don't fret about what to serve at your New Year's Eve party. Sandra Lee's festive and easy to make appetizers are sure to be a hit. Try out the recipes below.

Prep time: 10 minutes
Cook time: 2 minutes per batch
Makes: 20 puffs

1. Coarsely chop rice stick noodles to between ¼ inch and ½ inch in length. Combine remaining shrimp puff ingredients, except peanut oil, in a food processor. Pulse until mixture is finely chopped, but not pureed. Form mixture into 1 tablespoon-size balls and roll in chopped rice sticks. Heat 1 inch of peanut oil in a medium saucepan to 380 degrees F. Working in batches, fry shrimp balls for 2 to 3 minutes.

2. To make the sauce, stir all dipping sauce ingredients together in a medium bowl.

*Courtesy Sandra Lee Semi-Homemade: Gatherings

Prep time: 20 minutes
Cook time: 20 minutes
Makes: 40 meatballs

1. Preheat oven to 425 degrees F. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Using a wooden spoon or clean hands, mix thoroughly and shape mixture into 1-inch meatballs.

2. In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash. In another small bowl, add remaining bread crumbs. Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.

3. Heat frying oil in a heavy-bottom saucepan over high heat. Using a slotted spoon, carefully add meatballs to frying oil. Fry until golden brown, working in batches. Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes. For red pepper sauce, combine all ingredients in a blender and puree until smooth.

SERVING IDEA Serve meatballs hot with sauce on the side for dipping.
*Courtesy Sandra Lee Semi-Homemade: Cooking 3

In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth. Transfer to an airtight container and chill in refrigerator for at least four hours. Once chilled, form cheese mixture into 6 even balls. Roll each ball into chopped dates. Arrange cheese balls on tiered platter. Garnish with fresh basil leaves. Makes 6 cheese balls.Courtesy Sandra Lee Semi-Homemade: Gatherings

2. Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

3. For burgers, in a mixing bowl, stir to combine ground sirloin, onion soup mix, and cognac. Wet your hands to prevent sticking and form into patties slightly larger than the mini rolls; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper; set aside, covered in plastic wrap, and refrigerate if not cooking immediately.

4. Place burgers on hot oiled grill and cook 4 to 5 minutes per side for medium.

5. Serve hot on King's Hawaiin mini roll with lettuce, tomato, onion, and a spoonful of sauce.

Makes 8 servings.

Indoor method: Preheat oven to 400 degrees F. Prepare burgers as directed. Place burgers on wire rack over foil-lined baking sheet. Roast in preheated oven for 19 to 20 minutes or until internal temperature reaches 145 degrees F.
*Recipe excerpted from Sandra Lee Semi-Homemade Gatherings.