Dippers Delight

Lynnda Cloutier


There's something for everyone with this delicious appetizer. from a very old cookbook


★★★★★ 1 vote



  • ·
    3/4 cup flour
  • ·
    1 tbsp. salt
  • ·
    1 tbsp. paprika
  • ·
    1/4 tsp. pepper
  • ·
    2 dozen chicken wings, tips removed and broken at joint
  • ·
    1/2 cup butter or margarine
  • ·
    2 lbs. ground beef
  • ·
    1 1/2 cups soft bread crumbs, about 3 slices
  • ·
    1/2 cup milk
  • ·
    1/4 cup finely chopped onion
  • ·
    2 eggs
  • ·
    1 1/2 tsp. salt
  • ·
    24 jumbo shrimp cooked, shelled and deveined
  • ·
    spicy barbecue dip, recipe follows

How to Make Dippers Delight


  1. Make chicken wings: Mix flour, the 1 Tbsp. salt, paprika and pepper in plastic bag. Add 2 or 3 wings at a time and shake to coat. Melt butter in jelly roll pan. Put wings in pan, turning once to butter surface. Bake at 375 for 1 hour. Makes 4 dozen.
  2. Meanwhile, make meatballs: mix ground beef, bread crumbs, milk, onion, eggs, and the 1 1/2 tsp. salt. Mix lightly but thoroughly. Shape into 4 dozen small balls, about 1 inch in diameter. Put in jelly roll baking pan. Brown in 375 oven for 25 to 30 minutes. Makes 4 dozen.
  3. Serve meatballs, chicken wings, and shrimp with Spicy barbecue dip.
  4. Spicy Barbecue dip:
    In pan, mix 2 cups catsup, one 8 oz. can whole cranberry sauce, 2 Tbsp. prepared horseradish, 2 tsp. Worcestershire sauce and 1/3 cup lemon juice. Bring to boil. Serve warm. Makes 1 1/2 cups sauce

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