Southwestern Starters

Celebrate Cinco de Mayo with these flavorful nibbles.

Serving appetizers with a Southwest flair is a hit at any gathering. However, when preparing for a get-together, you want to limit the amount of time you spend in the kitchen. Taking this into consideration, we've assembled reader recipes with bold, tried-and-true flavors, as well as make-ahead ease. With extra time to spare, you, too, can relax and enjoy these delicious treats. SCOTT JONES

MEATY EMPANADAS

MAKES 12 APPETIZER SERVINGS

PREP: 30 MIN., COOK: 35 MIN., CHILL: 1 HR.

¾ pound ground beef

¼ pound sweet Italian sausage

1 large sweet onion, diced

1 ½ cups sliced fresh mushrooms

1 (8-ounce) can tomato sauce

1 ½ tablespoons Cajun seasoning

½ cup (2 ounces) shredded Monterey Jack cheese

3 (7.5-ounce) cans refrigerated biscuits

1 large egg, lightly beaten

Vegetable oil

Toppings: salsa and sour cream

COOK ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. Drain and set aside, reserving 2 tablespoons drippings in skillet.

SAUTÉ onion in hot drippings 5 minutes or until tender. Add mushrooms; sauté 2 minutes.

RETURN beef mixture to skillet; stir in tomato sauce and Cajun seasoning. Simmer, stirring occasionally, 8 minutes or until liquid evaporates. Cool completely. Stir in cheese. Cover and chill thoroughly.

ROLL biscuits into 4-inch circles on a lightly floured surface. Spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. Fold edges over, pressing with a fork to seal. Place on baking sheets, and cover with a damp cloth. Chill up to 2 hours, if desired.

POUR oil to a depth of ½ inch into a Dutch oven. Fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. Drain on paper towels; serve with desired toppings. VIVIAN WATERS

THOMASVILLE, GEORGIA

ARMADILLO EGGS

MAKES 10 APPETIZER SERVINGS

PREP: 45 MIN., BAKE: 30 MIN.

Unbaked Armadillo Eggs may be frozen up to 1 month. Remove from freezer, and bake at 375° for 30 to 35 minutes or until golden.

20 canned, whole jalapeno peppers*

3 cups (12 ounces) shredded sharp Cheddar cheese, divided

2 cups (8 ounces) shredded Monterey Jack cheese

1 pound ground mild pork sausage

2 cups all-purpose baking mix

2 large eggs, lightly beaten

1 (6-ounce) package seasoned coating mix for pork

CUT a slit lengthwise on one side of peppers, leaving other side intact; remove seeds. Stuff each pepper with about 2 teaspoons sharp Cheddar cheese. Pinch edges to close; set aside.

COMBINE remaining 2 cups sharp Cheddar cheese, Monterey Jack cheese, sausage, and baking mix.

PINCH off about 2 rounded tablespoons of dough; shape into a ¼-inch-thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix. Place on a lightly greased 15- x 10-inch jelly-roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.

BAKE at 375° for 30 minutes or until golden. MARIE JACKSON

PEARL, MISSISSIPPI

*Whole pepperoncini peppers may be substituted for jalapeno peppers.

NOTE: For testing purposes only, we used Shake 'N Bake Seasoned Coating Mix for Pork for seasoned coating mix and Bisquick for all-purpose baking mix.

CINCO DE MAYO SHRIMP COCKTAIL

MAKES 6 SERVINGS

PREP: 35 MIN., COOK: 5 MIN.

4 plum tomatoes, coarsely chopped

½ red onion, sliced

¼ cup chopped fresh cilantro

1 jalapeñ, seeded

2 garlic cloves

¼sh lime juice

2 teaspoons sugar

½n salt (optional)

¼oon chill powder

¼oon pepper

6 cups water

30 unpeeled, large fresh shrimp

1 large avocado, diced

Garnish: lime slices

Lime-flavored tortilla chips

PROCESS first 10 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill sauce up to 1 week.

BRING 6 cups water to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours, if desired.

PEEL shrimp, leaving tails on; devein, if desired.

STIR avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around edge of each glass; garnish, if desired. Serve with lime-flavored tortilla chips. SUSAN GEORGIADIS

ORLANDO, FLORIDA

Copyright Southern Progress Corporation May 2005
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