| 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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