| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
30 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 3/4 |
c |
Orange juice |
| 2 |
T |
Dijon mustard |
| 2 |
T |
Baking powder |
| 1 |
t |
Salt |
| 1/4 |
t |
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.
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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