The Jailhouse

[salmonslayer]

Here is some grub for your christmas party hahahahaaaaaaaaa!!!!
Crispy Cheese Morsels

Makes 3 dozen

1 cup shortening
1/2 pound sharp Cheddar cheese, finely shredded (2 cups)
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups crisp rice cereal
Pecan halves (optional)

Preheat oven to 350ºF.
Put shortening into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.

Miniature Monte Cristos

Prep time: 25 minutes
Chill time: 30 minutes
Cook time: 1-2 minutes
Makes: 2 dozen

6 slices soft white bread, trimmed
Mustard
6 very thin slices fully cooked ham
6 very thin slices fully cooked turkey
6 very thin slices Swiss cheese
1 cup buttermilk baking mix
2 eggs
1 can (5 ounces) Pet® Evaporated Milk
1/4 teaspoon salt
1/8 teaspoon ground cinnamon


Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with one slice ham and one slice turkey and one Swiss cheese slice. Starting with opposite edge, roll tightly, using the plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure an even log shape. Chill for 30 minutes.
For batter, in medium bowl beat together baking mix and eggs. Blend in evaporated milk, salt and cinnamon. In deep-fat fryer or deep saucepan heat 1-1/2 inches oil to 375ºF.
Unwrap each roll and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces (each secured with wooden pick).
Dip each piece in batter, allowing some batter to be absorbed. Fry a few at a time in hot oil for 1 to 2 minutes, or until deep golden brown, turning frequently. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Hot Mustard Sauce, if desired.

Tip: To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for 8 to 10 minutes.


Olive Bites

Prep time: 20 minutes
Bake time: 10-15 minutes
Makes 18 pieces


1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
1 cup finely shredded Colby cheese
1/4 cup Shortening, melted
1 tablespoon milk
2 drops Tabasco
18 pitted ripe olives or pimiento-stuffed green olives, drained and dried on paper towels

Preheat oven to 400ºF.
Combine flour, salt, and mustard in a bowl. Stir in cheese. Combine melted shortening, milk, and Tabasco; add to bowl and stir until dry ingredients are moistened and a dough is formed.
Shape rounded teaspoonfuls of dough into balls. Wrap each ball around an olive. Place on an ungreased cookie sheet.
Bake at 400ºF for 10 to 20 minutes or until lightly browned. Serve hot.



Italian Pepperoni Puffs

2 dozen puffs

2-1/2 to 2-3/4 cups unsifted all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
3/4 cup very warm water (120 to 130F)
2 tablespoons Oil
1 egg
1/2 cup grated Parmesan cheese
1/4 cup finely chopped pepperoni
Oil for frying

Mix 1-1/2 cups flour, yeast, sugar, garlic salt, Italian seasoning and onion powder in large mixing bowl. Add warm water, Oil and egg. Beat at low speed of electric mixer until ingredients are moistened, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in Parmesan cheese and enough remaining flour to make a slightly stiff dough.
Knead dough on lightly floured surface 5 to 8 minutes, or until smooth and elastic, adding additional flour as necessary. Place in lightly-oiled medium mixing bowl. Turn dough over to coat both sides with Oil. Cover; let rise in warm place 40 to 50 minutes, or until doubled.
Punch down dough. Place on lightly-floured surface. Divide dough in half. Roll each half to 1/8-inch thickness. Cut into 2-inch rounds. Place 1/2 teaspoon chopped pepperoni in center of half of rounds. Brush edges with water. Top with remaining rounds. Press edges together with fork to seal. Cover; let rise in warm place about 30 minutes, or until doubled.
Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 365ºF. Fry 3 to 4 puffs at a time, 3 to 4 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle with grated Parmesan cheese, if desired. Serve warm




If you any Questions or comments you can email me at:[e-mail]
Thank You Salmon Slayer/Sue
Capt_Nemos Wife hahaahahahaahaahahahahhahhaaaaaaaaaaaaaaaaaaaa!!!!!!!!!!!!!!!!!!