| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 30 | Servings | |||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 3/4 | c | Orange juice |
| 2 | tb | Dijon mustard |
| 2 | tb | Baking powder |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 6 | Whole-wheat bread slices | |
| 1/2 | lb | Ham |
| 16 | oz | Pineapple chunks in juice — |
| Canned | ||
| Oil |
INSTRUCTIONS
* You will need 30 three or four-inch wooden picks for this recipe. 1. Fit the steel knife into the work bowl of a food processor. Combine flour, orange juice, mustard, baking powder, salt and pepper in the bowl. Process for 10 seconds, until well mixed. Pour batter into a deep bowl. 2. Cut bread and ham into 1/2-inch cubes. Place a cube of bread, a cube of pineapple and a cube of ham on a wooden pick. Repeat to make 30 appetizers. 3. Pour oil into a large deep skillet to a depth of 2 inches. Heat oil to 325 degrees. Dip each appetizer into batter to coat completely. Carefully lower wooden picks into hot oil. Deep-fry for 5 minutes or until golden brown on all sides. Use tongs to remove and drain on paper towels. Serve warm. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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