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Published: Monday, February 18, 2013, 12:01 a.m.

Get the goods for impromptu party

Some time ago now, an Arlington Forum helper-out sent us a plump packet of recipes, suggesting I save them to haul out some dark, dreary, drizzly, cold and miserable day.
Just in the appetizer and snack category, no less, four great possibilities caught my eye. Obviously, none will get dinner to the table tonight, but when a party or get-together rolls around, we'll be ready.
So let's start considering, picking and choosing:
Smoked almonds
1/2 teaspoon liquid smoke
2 teaspoons water
1 1/2 cup almonds
2 teaspoons butter
1/2 teaspoon salt, more if needed
Mix liquid smoke and water and pour over almonds, stirring well to cover all nuts. Cover and let stand overnight. Next day, place in shallow pan and put in 300-degree oven until warm. Add butter and toss to coat almonds. Roast for 40 to 45 minutes, stirring often. Sprinkle with salt to taste. Cool and store in covered container.
Makes 1 1/2 cups.
Nuts and bolts
2 cup Cheerios
1 1/2 cup Rice Chex
1 1/2 cups Wheat Chex
1 cup pretzel sticks
2 cups mixed nuts
1/2 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon cayenne pepper (optional)
1 tablespoon Worcestershire
1/2 teaspoon celery salt
Turn cereals, pretzel sticks and nuts into a large bowl. In a separate bowl, combine the butter, garlic and onion salt, cayenne pepper, Worcestershire and celery salt. Mix together well. Turn mixture into sheet pan and bake at 275 degrees for 45 minutes, stirring occasionally. If desired, croutons or oyster crackers can be substituted for one of the cereals.
Crab and macadamia nut balls
1 package (8 ounces) cream cheese, softened
2 teaspoons chopped green onions
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon mayonnaise
1 teaspoon lemon juice
8 ounces fresh crab meat
1 cup chopped macadamia nuts
Blend cheese, onion, garlic salt, salt, mayonnaise and lemon juice. Fold in crab meat. Shape into 1-inch balls and roll in nuts. Chill. Insert cocktail picks to serve.
Salmon pecan spread
1 package (8 ounces) cream cheese, softened
7 1/2 ounces smoked salmon, drained and flaked
2 tablespoons green pepper, chopped
1 teaspoon lemon juice
1/2 cup liquid smoke
2 teaspoons chopped onion
3 tablespoons chopped parsley
2 tablespoons chopped red pepper
1 teaspoon horseradish
1/2 cup chopped pecans
Crackers
In medium bowl, combine all ingredients except nuts and crackers. Blend well. Cover and refrigerate for 24 hours. Garnish with nuts and serve with crackers.
The next Forum will appear in Wednesday's Good Life section.
Story tags » FoodCooking

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