Cocktails And Appetizers

Try one of these sensational cocktails or appetizers at your next function. You’ll be glad you did!

STRAWBERRY SPRITZERS

3 cups fresh strawberries, cut in half
¼ cup orange-flavored liqueur
1 bottle (750 ml) dry white wine, chilled
1 bottle (1 liter) sparkling water or mineral water, chilled
Whole strawberries, if desired
Mint leaves, if desired

In blender, place strawberry halves and liqueur. Cover; blend on high speed about 30 seconds or until smooth. Pour about 3 tablespoons strawberry mixture over ice in each of 8 glasses. Stir about 1/3 cup wine and ½ cup mineral water into each glass. Garnish side of glass with whole strawberry and mint leaves. YIELD: 8 Servings

(NOTE: You can substitute orange juice for the liqueur and nonalcoholic wine or white grape juice for the wine.)


BLOODY MARY SHRIMP COCKTAIL

1 ½ pounds (about 60) cooked peeled, deveined medium shrimp, thawed if frozen
½ cup tomato juice
¼ cup vodka, if desired
½ teaspoon red pepper sauce
½ teaspoon sugar
½ teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
¼ cup finely chopped green olives

Arrange shrimp in single layer in rectangular glass or plastic dish, 11X7X2 inches. Heat tomato juice, vodka and pepper sauce to boiling in 1 quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2-3 hours.

Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.