sensational Appetizers

Host a laid-back party with no-fuss recipes and fun serving ideas.

Springtime is the perfect time to take your dining room outside. In fact, the cool night breezes, along with the twinkle of candles, delicious food, and great friends, will make you want to stay outside forever. And with neighbors stopping by to catch up on the latest, a menu of appetizers, most of which can be made ahead, becomes delectable porch fare.

Perfect Porch Appetizer Menu

SERVES 15 TO 20

Pickled Okra-Ham Rolls

Catfish Poppers With Spicy Dipping Sauce

Tomato Chutney Cheesecake

Cindy's Cheese Wafers

Chocolate Chess Tartlets

Streusel-Topped Lemon Shortbread Bars

Pickled Okra-Ham Rolls

MAKES 18 APPETIZER SERVINGS

(ABOUT 36 ROLLS)

PREP: 15 MIN., CHILL: 4 HRS.

1 (16-oz.) jar pickled okra

1 (8-oz.) container whipped cream cheese with chives

½ lb. thinly sliced Virginia ham

1. Drain pickled okra, and pat dry with paper towels.

2. Spread about 3 Tbsp. whipped cream cheese on 1 side of each ham slice, leaving a Winch border on all sides. Trim ends off pickled okra. Place 2 okra, end to end, across one short side of each ham slice; roll up, jelly-roll fashion. Cover and chill ham rolls at least 4 hours or up to 24 hours. Slice each ham roll into 1-inch pieces before serving.

FOOD FOR THOUGHT

THE JUNIOR LEAGUE OF BIRMINGHAM, ALABAMA

Catfish Poppers With Spicy Dipping Sauce

MAKES 15 APPETIZER SERVINGS

(ABOUT 45 POPPERS)

PREP: 10 MIN., FRY: 6 MIN. PER BATCH

½ tsp. salt

½ tsp. Cajun seasoning

[fraction two-third] cup all-purpose flour

1 large egg

¼ cup milk

1 ¾ lb. catfish fillets, cut into 1 ½-inch pieces

1 ½ cups Japanese breadcrumbs (panko)

Vegetable oil

Spicy Dipping Sauce

1. Combine first 3 ingredients; whisk together egg and milk. Dredge catfish pieces in flour mixture, and dip in egg mixture. Dredge in breadcrumbs.

2. Pour oil to a depth of ½ inch in a large skillet; heat to 375°. Fry catfish pieces, in batches, 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Spicy Dipping Sauce.

Spicy Dipping Sauce:

MAKES 1 CUP

PREP: 5 MIN.

¾ cup mayonnaise

¼ cup spicy cocktail sauce

2 tsp. fresh lemon juice

¼ tsp. ground red pepper

Old Bay seasoning (optional)

1. Stir together first 4 ingredients. Cover and chill until ready to serve. Sprinkle with Old Bay seasoning, if desired.

Tomato Chutney Cheesecake

MAKES 18 TO 20 APPETIZER SERVINGS

PREP: 15 MIN., CHILL: 8 HRS.

4 (8-oz.) packages cream cheese, softened and divided

2 cups shredded Cheddar cheese

½ tsp. ground red pepper

4 or 5 green onions, finely chopped

[fraction two-third] cup red tomato chutney

1 to 2 Tbsp. milk

Assorted raw vegetables

Cornbread crackers

Garnishes: chopped fresh chives or green onions, cherry tomato halves

1. Beat 3 packages cream cheese, Cheddar cheese, and red pepper at medium speed with an electric mixer until blended and smooth. Stir in green onions.

2. Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top with tomato chutney, leaving a ½-inch border of cream cheese around outside edge. Spread remaining cream cheese mixture over chutney and cream cheese border. Cover and chill at least 8 hours or up to 24 hours.

3. Invert cheesecake onto a serving platter; remove plastic wrap. Stir together 1 Tbsp. milk and remaining 1 package cream cheese, stirring until spreading consistency and adding additional milk, if needed. Frost top and sides of cheesecake. Serve with vegetables and crackers. Garnish, if desired.

MELANIE BACON

SHREVEPORT, LOUISIANA

Cindy's Cheese Wafers

MAKES ABOUT 6½ DOZEN

PREP: 15 MIN., CHILL: 8 HRS.,

BAKE: 16 MIN. PER BATCH

1 (10-oz.) block sharp Cheddar cheese, finely grated

½ cup butter, softened

1 tsp. ground red pepper

1 tsp. Worcestershire sauce

½ tsp. onion salt

1¾ cups all-purpose flour

Pecan halves

1. Beat cheese and butter at medium speed with an electric mixer in a large bowl until blended. Add red pepper, Worcestershire sauce, and onion salt, beating just until blended. Gradually add flour, beating until mixture is blended and smooth.

2. Shape dough into 2 (10-inch-long) logs. Wrap each log in plastic wrap; chill at least 8 hours or up to 24 hours.

3. Cut logs into VWnch-thick slices, and place on lightly greased baking sheets. Gently press 1 pecan half into center of each slice.

4. Bake at 350° for 14 to 16 minutes or until lightly browned. Remove to wire racks, and let cool completely.

Olive Cheese Bites: Omit pecan halves. Drain 1 (7½-oz.) jar pimiento-stuffed olives on paper towels. Prepare cheese wafer dough as directed. Pinch off a 1-inch piece of dough. Wrap dough around 1 olive; roll in hands to form a ball, covering entire olive with dough, and place on a lightly greased baking sheet. Repeat procedure with remaining dough and olives. Bake at 350° for 15 minutes or until lightly browned. Makes about 4 dozen. Prep: 15 min., Bake: 15 min. per batch.

CINDY BLEDSOE CROSBY

PLANO, TEXAS

Chocolate Chess Tartlets

MAKES ABOUT 6 DOZEN

PREP: 20 MIN., BAKE: 25 MIN.