hi all,

I'm having 20 people over tonight for a BBQ and I could use a few ideas on
what to serve as appetizers.
Got any suggestions?

Thanks

"Giggles" > wrote in
:

> hi all,
>
> I'm having 20 people over tonight for a BBQ and I could use a few
> ideas on what to serve as appetizers.
> Got any suggestions?
>
> Thanks



In the Better Be Quick category, your guest will enjoy these:

http://tinyurl.com/dngrp

On Sun, 22 May 2005 09:01:34 -0500, Andy > wrote:

>"Giggles" > wrote in
:
>
>> hi all,
>>
>> I'm having 20 people over tonight for a BBQ and I could use a few
>> ideas on what to serve as appetizers.
>> Got any suggestions?
>>
>> Thanks
>
>
>
>In the Better Be Quick category, your guest will enjoy these:
>
>http://tinyurl.com/dngrp

Thanks, Andy. That was hilarious.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Giggles" > wrote in message
...
> hi all,
>
> I'm having 20 people over tonight for a BBQ and I could use a few ideas on
> what to serve as appetizers.
> Got any suggestions?

Marinate and grill some shrimp. Grill some sausage and cut them up on a
platter with cheeses and crackers.

Giggles wrote:
> hi all,
>
> I'm having 20 people over tonight for a BBQ and I could use a few
> ideas on
> what to serve as appetizers.
> Got any suggestions?
>
> Thanks

ABT's

Slice jalapeño peppers lengthwise
remove seeds and memrane
stuff with a cheesy-spread and some cooked meat (or seafood)
wrap in bacon
cook on the (covered) grill at about 350 or so until the bacon is done

BOB

"Giggles" > wrote in message
...
> hi all,
>
> I'm having 20 people over tonight for a BBQ and I could use a few ideas on
> what to serve as appetizers.
> Got any suggestions?
>
> Thanks

Woops - a bit late!

',;~}~

I just saw the subject and thought of a kind of jalapeno poppers I made a
few times (I've used other than jalapeno too).

Roast some heads of garlic.

Cut the tops off the peppers, remove seeds and membrane stuff (I leave the
skins on mine - you could remove it first if you like) and dump into heavily
salted boiling water for a couple of minutes or so, just long enough soften
slightly and take the edge off the heat a little. Remove and set to drain
_thoroughly_.

In a bowl mix fresh chopped herbs (pref. - or dried mixed herbs if that's
what you have - herbs I tend to use are basil, oregano, thyme, sage - vary
amounts to your tastes of course) with enough smooth cream cheese to fill
all the peppers, plenty of fresh ground black pepper, and roasted mashed
garlic (I use about 1/8th the volume of garlic to cheese, but it's just a
taste matter like so much is with food of course).

Fill the peppers with the mixture and serve cold as and when you like, or
alternatively jar them in a wide topped jar, open end upwards, and cover
with oil and refrigerate- I like EVOO for this for the flavour. Will keep
for a decent while like that, but are best after about 4 or 5 days when the
oil has had a chance to work some magic!



Shaun aRe