Oyster/Sausage Appetizer

   2      pounds        smoked sausage
   2      cups          white wine
   1      teaspoon      Tabasco sauce
     1/2  teaspoon      garlic powder
     1/2  teaspoon      salt
                        juice of one lemon
   1      quart         oysters -- drained

Slice sausage into bite-size pieces and cook in skillet in 1 cup of wine and all the seasonings until most of the liquid is absorbed. Add 1/2 to 1 cup of remaining wine and the drained oysters.  Simmer until oyster edges curl.  garnish with parsley and green onion and serve from chafing dish with toothpicks.

PALACE OUTBACK RESTAURANT'S RATTLESNAKE APPETIZER

   5      ounces        Vinaigrette (recipe)
   4      tablespoons   Mustar -- dijon
   3                    Garlic cloves -- minced
   4                    Thyme sprigs
   4                    Parsley sprigs -- chopped
     1/4  cup           Oil -- olive
     1/8  cup           Vinegar -- malt
   2      tablespoons   Seasoning -- Cajun

Desired portion amount of rattlesnake, meat, chicken or seafood Flour for dredging Vegetable oil for deep-frying  Cut meat of choice into 1-inch pieces. Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour. Remove meat from marinade and toss in flour, shaking off excess coating. Deep fry in 375^F oil until golden. Serve with lemon and chopped parsley garnish. A cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.

PARCHMENT WRAPPED CHICKEN

   2                    Whole chicken breasts
                        Skinned and boned
   3      tablespoons   Dark soy sauce
   1      teaspoon      Ginger juice*
     1/4  teaspoon      Sugar
                        Boiling Water
     1/2  pound         Fresh bean sprouts
   6                    Green onions with tops -- cut
                        Into 2 inch lengths and
                        Slivered
     1/3  cup           Chopped walnuts
   8                    8 inch squares of parchment
                        Paper

PAPER  Cut eight 8 inch squares of parchment paper.

INGREDIENTS  Cut chicken into thin, narrow strips, about 3 inches long. 
Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes.

Meanwhile, pour boiling water over bean sprouts; let stand one minute.
Drain; cool under cold water and drain well.

Thoroughly toss chicken mixture with bean sprouts, green onions and
walnuts.

Place about 1/2 cupful of chicken mixture in center of each parchment
square.  Fold bottom point of parchment over filling; crease just below
filling and fold point over and under filling.  Fold side points over
filling, overlapping slightly.  Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides.  Crease paper to hold folds. Repeat with remaining parchment squares. (Ends up looking like small envelope, with flap tucked under bundle)  Place bundles seam side down, in single layer on steamer rack.  Set rack in large pot or wok of boiling water.  (Do not let water level reach the bundles)  Cover and steam about 7 minutes or until chicken is tender. Serve immediately  *Peel fresh ginger root, then squeeze through garlic press.