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.

Shanghai Shrimp Puffs with Orange-Mustard Dipping Sauce

Prep time: 10 minutes

Cook time: 2 minutes per batch

Makes: 20 puffs

For Shrimp Puffs

1 package (6-ounce) rice stick noodles (mai fun), China Sea®

1 pound medium shrimp, peeled and deveined

1/3 cup sliced water chestnuts, Dynasty®

1 teaspoon minced ginger, Christopher Ranch®

1 teaspoon crushed garlic, Christopher Ranch®

1 teaspoon Szechwan seasoning, Spice Islands®

¼ teaspoon dark sesame oil, Dynasty®

1 tablespoon ponzu sauce, Kikkoman®

1 egg white

1 tablespoon cornstarch

Peanut oil

For Orange-Mustard Dipping Sauce

½ cup orange marmalade, Knott's Berry Farm®

¼ cup pineapple juice, Dole®

1 tablespoon Chinese dry mustard, Sun Luck®

½ teaspoon minced ginger, Christopher Ranch®

1 teaspoon low-sodium soy sauce, Kikkoman®

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

Zesty Fried Meatballs With Red Pepper Sauce

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 40 meatballs

Nonstick cooking spray

1 pound lean ground beef

4 eggs, divided

¼ cup milk

3/4 cup shredded Parmesan cheese, Sargento®

1 cup Italian-seasoned bread crumbs, divided, Progresso®

1 teaspoon Italian seasoning, McCormick®

2 cups vegetable or other frying oil

For Red Pepper Sauce

1 jar (7.25-ounce) roasted red bell peppers, drained, Delallo®

½ cup Catalina salad dressing, Kraft®

1 teaspoon Italian seasoning, McCormick®

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

Tiered Cheese Balls

4 ounces blue cheese

2 packages (8 ounces each) cream cheese

1 ¼ cups finely chopped dried dates

Basil Leaves

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

'MINI' Black Pepper-Crusted Burgers

Cognac-Mustard Sauce

½ cup cognac, Hennessy® or apple cider

½ cup Dijon mustard, Grey Poupon®

2 teaspoons fresh tarragon

Burgers

1 ½ pounds ground sirloin

2 packages (2 ounces each) onion soup mix, Lipton®

¼ cup cognac, Hennessy®

½ cup cracked black pepper, McCormick®

King's Hawaiian mini rolls

Lettuce, tomato, red onion

1. For Cognac-Mustard Sauce, in a small saucepan over medium-high heat, bring cognac to a boil and reduce by half, about 4 to 5 minutes. Remove from heat and let cool. Once cognac reduction has cooled, add to small bowl along with mustard and tarragon. Stir to combine; set aside.

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.