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Spicy Appetizers for Holiday Celebrations

© Judy Howle

It's Christmastime again! Holiday parties, family get-togethers, football games... Here's a collection of spicy appetizers sure to liven up any party. Have a great Christmas and be sure to try some of these recipes at your next soiree!

JUDY'S SPICED PECANS

• 1/2 stick butter -- (1/4 cup)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 4 cups pecan halves
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Melt butter in a large saucepan; stir in Worcestershire sauce, cumin and red pepper, and cook 1 minute. Remove from heat; add pecans, sugar, and salt, stirring to coat.

Spread pecans in a single layer in a (15- x 10-inch) jellyroll pan. Bake at 300° for 20 minutes, stirring occasionally. Cool and store in an airtight container. Makes 4 cups.

BLACK-EYED PEA AND TOMATO SALSA

• Vegetable cooking spray
• 1 cup chopped onion
• 1/2 cup chopped, lean Canadian-style bacon
• 2 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground pepper
• 1 (15 oz.) can black-eyed peas, drained
• 1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
• 1/3 cup minced fresh cilantro
• 1 tbsp. finely chopped fresh jalapeno pepper

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, Canadian bacon and garlic; saute 5 minutes. Stir in cumin, pepper, black-eyed peas, and tomatoes; bring to a boil. Remove from heat; stir in cilantro and jalapeno pepper. Spoon into a bowl; cover and chill 1 to 8 hours.

Serve at room temperature with Italian bread or tortilla chips.

SOUTHWESTERN AVOCADO ANGELS

• 3/4 pound chorizo sausage or hot ground pork sausage
• 4 large ripe avocados -- peeled and mashed
• 3 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons mayonnaise
• 1 cup Mexican style shredded cheese -- (4 ounces)
• 60 small wonton wrappers
• Vegetable oil

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool. Stir together avocado and next 3 ingredients; stir in sausage and cheese.

Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 350°. Fry wontons, 3 or 4 at a time, 11/2 minutes on each side or until golden; drain. Makes 5 dozen.
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