APPLE NUT DIP



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APPLE NUT DIP 9

APPLE KNOCKER SAUSAGE BALLS 10

ASPARAGUS AND SWISS TARTS 11

BACON WATER CHESTNUT ROLLUPS 12

BAKED BEEF EMPANADAS 13

BAKED ONION CHEESE DIP 14

BEAN DIP WITH BROWNED GARLIC 15

BENEDICTINE SPREAD 16

BISTRO STYLE GARLIC AND HERB CHICKEN BUNDLES 17

BITE-SIZED BACON QUICHES 18

BLT DIP 19

BRAUNSCHWEIGER SPREAD 20

BRIE PECAN QUESADILLAS 21

BROCCOLI AND CHEESE FRITTERS 22

CANLIS SHRIMP 23

CARMELIZED ONION AND GORGONZOLA PIZZA 24

CHEDDAR AND CHIVE ROUNDS 25

CHEESE AND SALMON STUFFED CUCUMBER SLICES 26

CHEESE AND SAUSAGE BALLS 27

CHEESE AND SAUSAGE BITES 28

CHEESE BALL 29

CHEESE SQUARES 30

CHERRY CHEESE SPREAD 31

CHICKEN CAESAR TOASTS 32

CHICKEN FINGERS PARMESAN 33

CHICKEN MINI STICKS 34

CHICKEN PINWHEELS 35

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE 36

CHICKEN STRIPS 37

CHICKEN WING DINGS 38

CHILI SHRIMP DIP 39

CHINESE CHICKEN STICKS 40

COCKTAIL FRANKS IN PEANUT-CHUTNEY SAUCE 41

CRAB DIP 42

CRABMEAT DIP 43

CRANBERRY GLAZED APPETIZER MEATBALLS 44

CREAM CHEESE BALL 45

CREAMY ARTICHOKES AND SHRIMP 46

CRISPY BITES 47

CRISPY CHICKEN NUGGETS 48

CRISPY CHICKEN NUGGETS 49

CRISPY SHRIMPS WITH ORANGE MUSTARD DIP 50

CRUSTLESS SMOKED SALMON QUICHE WITH DILL 51

DELLA’S BATTERED CAULIFLOWER 52

DEVILED EGG PITA SNACK 53

EASY MEXICAN PIZZAS 54

EGG ROLL APPETIZERS 55

ENGLISH MUFFIN SHRIMP SQUARES 56

FIESTA SHRIMP APPETIZER 57

FIVE SPICE MEATBALL ‘BOBS 58

FRIED LOBSTER 59

FRIED WONTON CHIPS WITH 60

FRUIT AND CHEESE BALL 61

GARLIC CHICKEN STICKS 62

GARLICKY BAKED SHRIMP 63

GARLICKY MUSHROOM CROSTINI 64

GINGER AND SHRIMP FILLED WONTON ROLLS 65

GINGER GARLIC DRUMETTES 66

GRUYERE CHICKEN TRIANGLES 67

GULF COAST SHRIMP SPREAD 68

GUSSIE’S SHRIMP IN PHYLLO CUPS 69

HAM AND CHEESE LOAF 70

HAM AND ONION BITES 71

HANKY PANKYS 72

HONEY GLAZED APPETIZERS 72

HOSAFINAS 74

HOT ARTICHOKE HEART-SPINACH DIP 75

HOT ARTICHOKE DIP 76

HOT CHICKEN CHEESE BALLS 77

HOT CRAB DIP 78

HOT MUSHROOM DIP 79

HOT MUSHROOM TURNOVERS 80

ITALIAN SAUSAGE EMPANADAS 81

JAPANESE SHRIMP AND PORK BALLS 82

KO’S CHICKEN VELVET 83

KOREAN BARBECUED BEEF 84

LAYERED PATE 85

LIGHT HOLIDAY CHEESE LOG 86

LIPTAUER APPETIZERS 87

LOBSTER OR CRAB DIP 88

LOBSTER SPREAD 89

LOUISIANA WHIPPED CHILI DIP FOR SEAFOOD 90

MANDARIN BEEF BUNS 91

MANHATTAN CLAM DIP 92

MAPLED BRIE AND APPLES 93

MEDITERRANEAN MEATBALLS 94

MEXICAN CONFETTI SQUARES 95

MINI BALLS OF FIRE 96

MINI CORN QUICHE 97

MINI SANDWICHES 98

MUSHROOM BRUSCHETTA 99

MUSHROOM PATE 100

MUSHROOM TARTS 101

OR JUST PLAIN AND CRUNCHY 101

OVEN FRIED CHICKEN FINGERS 103

PAN-FRIED SCALLOP DUMPLINGS 104

PARMESAN CHIPS 105

PARTY CHEESE SOUFFLE SQUARES 106

PETITE STUFFED PIZZA SNACKS 107

PHYLLO WRAPPED BRIE WITH CARMLIZED ONIONS 108

PINECONE CHEESE BALL 109

PINWHEELS 110

PISTACHIO SALMON NUGGETS 111

PITA STARS 112

PLUM BLOSSOMS 113

PORK EMPANADAS 114

PORK SATAY APPETIZERS 115

POTATO NESTS 116

POTTED SHRIMP CANAPES 117

QUICK HUMMUS 118

RIBBON SANDWICHES 119

ROASTED GARLIC AND HERB SPREAD 120

ROASTED GARLIC AND WHITE BEAN SPREAD 121

ROASTED SWEET ONION DIP 122

ROKA BLUE WALNUT DIP 123

ROLL-UPS 124

SALMON AND CREAM CHEESE PATE 125

SALMON CANAPES WITH DILLED HONEY MUSTARD 126

SALMON MOUSSE 127

SALMON ROLL-UPS 128

SALMON TARTARE WITH SWEET ONION CREAM 129

SESAME GINGER PORK PLATTER 130

SESAME-PLUM DIPPING SAUCE 130

SHRIMP AND BACON NAPOLEONS 132

SHRIMP MARIONGA 133

SHRIMP STUFFED MUSHROOMS 134

SHRIMP TOAST 135

SHRIMP-CHEESE CANAPES 136

SHRIMP-STUFFED CHICKEN ROLLS 137

SMOKED SALMON CANAPES 138

SMOKED SALMON DILL CANAPES 139

SMOKED SALMON PATE 140

SPICE APRICOT CHICKEN WINGS 141

SPICE HONEY CHICKEN DRUMETTES 142

SPICY MINIATURE MEAT BALLS 143

SPICY RANCH SAUCE 144

SPINACH AND ASIAGO CHEESE FRITTATA 145

SPINACH DIP 146

STUFFED MUSHROOMS 147

STUFFED PORTOBELLINIS 148

STUFFED PORTOBELLO ENCROUTE 149

SWEET AND SOUR BALLS 150

SWEET ONION DIP 151

TEA SANDWICHES 152

TEQUILA MARINATED SHRIMP 153

THAI CHICKEN ROULADES WITH PEANUT SAUCE 154

THREADED PORK WITH ROSEMARY 155

TORTILLA ROLL UPS 156

TWINKLE WALNUT SHRIMP 157

TWO MINUTE ELEGANT PATE 158

TWO STEPS AND TOP-LIKE-CRAZY DIP 159

WARM BRIE CHEESE WITH BLUBERRY CHUTNEY 160

WHITE BEAN AND TOMATO DIP 161

WILD MUSHROOM STUFFED PHYLLO BUNDLES 162

WILD MUSHROOM TORTA 163

WONTON DIPPERS 164

APPLE NUT DIP

1 cup sour cream

1 8 oz pkg cream cheese, softened

¼ tsp ground cinnamon

1 apple shredded

½ cup chopped nuts

2 Tbls brown sugar

Beat sour cream, cream cheese, and cinnamon in medium bowl. Stir in remaining ingredients and chill. Serve with fruit dippers, pound cake or angel food cake cubes.

APPLE KNOCKER SAUSAGE BALLS

4 slices bacon, frozen (easier to chop)

1 tsp ground thyme

½ tsp each ground sage, mace and dry mustard

¼ tsp salt

1 tsp white pepper

2 cloves garlic, minced

1 lb lean ground pork

2 cups apple juice

In food processor using steel blade, process bacon until finely chopped. Add spices, salt and pepper, garlic, pork and carefully mix using pulse button (do not let it become mushy). Form mixture into golf ball sized balls and place in large skillet. Cover sausage balls with apple juice. Bring to boil and cook over medium heat, uncovered, 25 to 30 minutes, or until glazed and lightly browned.

ASPARAGUS AND SWISS TARTS

15 oz Pillsbury refrigerated pie crusts

¼ cup mayonnaise

2 Tbls dijon mustard

¼ tsp salt

1/8 tsp garlic powder

9 oz pkg Green Giant Harvest frozen asparagus cuts, cooked, drained

½ cup roasted red bell peppers, chopped, jarred

4 oz (l cup) shredded swiss cheese

Allow crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 425.

Unfold each pie crust. Peel off top plastic sheets. Press out fold lines. Cut crust into 6 equal wedges. Cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges (see diagram). Repeat with second crust.

For each tart sheet, fold each side of wedge over ¼”. Flute edges. Place on ungreased cookie sheet. Prick bottom of tart sheets with fork.

Bake at 425 for 7 to 9 minutes or until light golden brown.

Meanwhile, in small bowl, combine mayonnaise, mustard, salt and garlic powder and mix well.

Remove tart shells from oven. Spoon and spread mayonnaise mixture on insides of shells, top with asparagus, bell peppers and cheese. Bake at 425 for an additional 6 to 8 minutes or until filling is hot and cheese is melted.

BACON WATER CHESTNUT ROLLUPS

Wrap chestnuts with bacon slices and bake at 350 for 45 minutes. Drain grease.

Combine ½ cup mayonnaise, ½ cup chili sauce and 1 cup brown sugar. Pour over chestnuts and return to oven.

Bake at 350 for about 25 minutes.

BAKED BEEF EMPANADAS

1 cup finely chopped red potato

1 cup finely chopped onion

1 cup beef broth

¼ tsp salt

¼ tsp ground cumin

¼ tsp ground allspice

¼ tsp black pepper

½ lb boneless beef top sirloin trimmed and diced

1 garlic clove, minced

1 TBLS finely chopped cilantro

1 TBLS cornstarch

1 TBLS cold water

Cooking spray

Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.

Preheat oven to 400. Place 2 baking sheets in oven for about 10 minutes.

Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in food processor and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.

Working with one won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying), spoon 1 TBLS beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.

Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400 for 8 minutes or until golden, turning once.

BAKED ONION CHEESE DIP

2 cups vidalia onions

2 cups shredded swiss cheese

1 cup mayonnaise

Saute onions in butter and drain. Mix onions with remaining ingredients and bake at 350 for ½ hour.

Serve with bagel chips.

BEAN DIP WITH BROWNED GARLIC

1 Tbls olive oil

4 garlic cloves, minced

2 Tbls fresh lemon juice

1 Tbls tahini (sesame seed paste)

1 Tbls water

1 tsp minced rosemary

¼ tsp salt

¼ tsp pepper

1 (19 oz) can cannellini beans or other white beans, drained

Heat oil in small skillet over medium heat. Add garlic and saute 1 minute or until lightly browned. Place garlic mixture, lemon juice, and remaining ingredients in a blender and process until smooth. Serve with toasted pita wedges or carrot sticks.

BENEDICTINE SPREAD

1 cucumber, peeled, seeded and grated

8 ozs fat free cream cheese

3 Tbls finely minced onion

1 Tbls fat free mayonnaise

½ tsp salt

½ tsp hot pepper sauce

1 cucumber plus extra for garnish

Gently squeeze grated cucumber to remove excess moisture. In small bowl, combine grated cucumber, cream cheese, onion, mayonnaise, salt and hot pepper sauce, and stir until smooth. Adjust consistency with a little more mayonnaise if desired.

Cover and refrigerate to allow flavors to blend, about 2 hours. Place 1 Tbls of mixture on each cucumber slice, garnish and serve. Crackers can also be used instead of cucumber slices.

BISTRO STYLE GARLIC AND HERB CHICKEN BUNDLES

Olive oil cooking spray

4 skinless, boneless chicken breast halves

2 cloves garlic, minced

1 Tbls dijon style or coarse grain brown mustard

½ tsp dried thyme, crushed

¼ tsp dried rosemary, crushed

6 sheets frozen phyllo dough, thawed

4 tsps plain fine dry bread crumbs

Spray large skillet with cooking spray. Heat over medium heat. Add chicken and garlic. Cook 3 to 4 minutes per side or till chicken is evenly browned on both sides. (chicken will finish cooking while baking) Set aside. Combine mustard, thyme, and rosemary in small bowl. Spread about 1 tsp of the mixture over each chicken breast. Spray a baking sheet with cooking spray. Place one phyllo sheet on work surface. Spray lightly with cooking spray. Top with 2 more phyllo sheets, spraying each layer with cooking spray. Cut the stack of phyllo sheets in half lengthwise to form two 6½ x 17” stacks. Place 1 tsp bread crumbs along one short edge of each stack. Place one chicken breast half crosswise atop bread crumbs. Fold long sides over chicken and begin to roll up, starting from the end with the chicken. Transfer package to prepared baking sheet. Spray package with nonstick coating. Repeat with remaining phyllo and chicken. Bake in oven at 375 for 15 to 20 minutes or till golden brown.

BITE-SIZED BACON QUICHES

1 (10 to 11 oz) pkg piecrust mix

1 TBLS butter or margarine, melted

1 (8-oz) pkg sliced bacon, diced

3 eggs

1 cup half and half

¼ tsp salt

¼ lb Swiss cheese, shredded (1 cup)

Grease and flour 35 1¾” muffin pan cups. Prepare piecrust mix as label directs.

On lightly floured surface, with floured rolling pin, roll dough about 1/8” thick. Using 3” round fluted cookie cutter, cut dough into 36 circles, rerolling trimmings.

Line muffin-pan cups with pastry circles; brush pastry lightly with melted butter or margarine; cover and refrigerate.

Cook diced bacon until crisp and brown. Drain and cool. Wrap in plastic wrap and refrigerate.

About 35 minutes before serving, preheat oven to 400. In small bowl, with wire whisk or fork beat eggs, half and half, and salt. Into each pastry cup, sprinkle some diced bacon and some shredded cheese. Spoon about 1 TBLS egg mixture into each cup. Bake 20 to 25 minutes, until knife inserted in center comes out clean. Remove quiches from pan and serve immediately.

BLT DIP

1 cup fat free sour cream

1 cup fat free mayonnaise

1 lb. bacon, fried and drained

chopped tomatoes

1 large loaf french bread, broken into pieces for dipping

Mix all ingredients together and refrigerate for at least 1 hour. Serve as a dip with the french bread.

BRAUNSCHWEIGER SPREAD

1 pkg braunschweiger

1 finely chopped onion

sweet pickle juice to taste

1 (8 oz) pkg fat free cream cheese, softened

2 tsp mayonnaise

couple drops tabasco sauce

Combine first 3 ingredients. Form into mound and refrigerate.

Mix cream cheese, mayonnaise and tabasco together and spread over Braunschweiger mound. Refrigerate several hours before serving.

Serve with crackers.

BRIE PECAN QUESADILLAS

3 oz brie cheese, chopped (about ¼ cup)

2 flour tortillas 8 to 9”

2 Tbls toasted chopped pecans or walnuts

2 Tbls snipped fresh italian parsley

¼ cup fat free sour cream

Sprinkle cheese over half of each tortilla. Top with nuts and parsley. Fold tortillas in half, pressing gently.

In lightly greased 10” skillet cook quesadillas over medium heat for 2 to 3 minutes or till lightly browned, turning once.

Cut quesadillas into wedges. Serve with sour cream and garnish with parsley sprigs if desired.

BROCCOLI AND CHEESE FRITTERS

2 cups flour

3 eggs

1 cup milk

1 Tbls baking powder

1½ tsps salt

½ tsp worcestershire sauce

2 drops tabasco sauce

2 cups broccoli florets (cooked, cooled and drained well)

1 cup coarsely grated sharp low fat cheddar cheese

Sweet and sour sauce for dipping

Mix together flour, eggs, milk, baking powder, salt, worcestershire sauce and tabasco. Gently fold in broccoli and cheese

Heat enough oil to cover bottom of skillet and drop batter by spoonsful into oil. Turn once, cooking until golden brown.

Serve with sweet and sour sauce.

Serve as appetizer or go-with for dinner

CANLIS SHRIMP

2 lbs large prawns, shelled

1 oz butter

1 oz olive oil

¼ tsp fresh ground black pepper

¼ tsp salt

2 oz dry vermouth

Juice of 2 lemons

1 small whole garlic clove crushed

Place olive oil in large skillet. When simmering add scampi and allow to cook until golden brown. Reduce heat and add butter, garlic, salt and pepper. When you think you have too much salt, add more. This is one dish where you cannot over salt. When well blended, raise heat to very hot. Add lemon juice and vermouth and cook for about 1 minute, stirring constantly. Serve as appetizer or entree.

CARMELIZED ONION AND GORGONZOLA PIZZA

¼ cup unsalted butter

4 cups thinly sliced sweet onion

½ tsp sugar

Salt

Cracked black pepper

1 cup crumbled Gorgonzola cheese (4 oz)

1 cup chopped Macadamia nuts

1 unbaked 12” pizza crust, or frozen bread dough crust

Melt butter in a large skillet. Add onion slices and cook over low heat, covered for 5 to 10 minutes or till tender. Sprinkle onions with sugar. Cook, uncovered 15 minutes or till golden and carmelized, stirring occasionally to cook evenly. Season to taste with salt and pepper.

Spread carmelized onions evenly over an unbaked 12” pizza crust. Sprinkle with Gorgonzola cheese and macadamia nuts. Bake as directed or till heated through and nuts are toasted.

CHEDDAR AND CHIVE ROUNDS

6 oz finely grated extra sharp Cheddar (1½ cups)

½ cup mayonnaise

6 TBLS finely chopped sweet onion

32 thin slices firm white sandwich bread

¾ stick (6 TBLS) unsalted butter, softened

2 bunches fresh chives, very thinly sliced (3/4 cup)

Stir together Cheddar, mayonnaise, onion, and salt and pepper to taste. Cut out a round from each bread slice with a 2” cookie cutter. Arrange 8 bread rounds on a work surface and divide half of Cheddar mayonnaise among them, spreading evenly to edges. Top each with a plain round. Cover sandwiches with plastic wrap and make more in the same manner.

Spread a thin layer of butter around cut edges of rounds and roll in chives, pressing with your fingertips.

CHEESE AND SALMON STUFFED CUCUMBER SLICES

3 medium cucumbers

1. 4 oz container whipped cream cheese with smoked salmon

¼ cup finely chopped red sweet pepper

½ tsp snipped fresh dill or 1/8 tsp dried dillweed

½ cup shredded Havarti cheese (2 oz)

¼ cup flaked, cooked or drained canned salmon

Fresh dill sprigs for garnish (optional)

Peel cucumbers, if desired. Cut cucumbers into ½” thick slices. With a melon ball scoop or a small spoon, hollow out most of the seeds from the cucumber slices, going to but not through the other side. Place upside down on paper towels and drain for 5 minutes.

Combine cream cheese, sweet pepper and dill. Gently stir in Havarti cheese and salmon.

Spoon filling into the indentation in each cucumber slice. Cover with plastic wrap and chill up to 24 hours.

CHEESE AND SAUSAGE BALLS

1 Heaping cup low fat sharp cheddar cheese

1 lb. hot sausage

2 cups Bisquick

Tabasco to taste

Preheat oven to 350. Have all ingredients at room temperature. Combine ingredients and shape into 1” balls. Bake at 350 for about 20 minutes.

These may be frozen before baking.

CHEESE AND SAUSAGE BITES

½ lb pork sausage, cooked and drained well

½ cup chopped onion

1 ½ cups shredded sharp cheddar cheese

2 TBLS flour

1 unbaked single pie crust

2 eggs, beaten

6 oz. evaporated milk

2 tsps parsley flakes

Heat oven to 375. Combine sausage, onion, cheese and flour. Spread into the pie crust. Beat eggs, evaporated milk and parsley flakes. Slowly pour mixture over sausage mixture in pie crust. Place on cookie sheet and bake 35 to 40 minutes, or until filling is set. Cut into rectangles and serve warm

CHEESE BALL

2 (8 oz) pkgs fat free cream cheese

1 (8½ oz) can crushed pineapple, drained

2 cups crushed pecans

1½ cups green pepper, finely chopped onion

1 Tbls finely chopped onion

1 tsp salt

Beat cream cheese until smooth and add 1 cup nuts. Mix all ingredients together and roll into remaining nuts.

Refrigerate several hours before serving.

Serve with crackers.

CHEESE SQUARES

1 lb colby cheese, grated

¾ lb margarine

2 eggs

½ tsp garlic salt

½ tsp onion salt

small dash worcestershire sauce

1 lg. Loaf Pepperidge Farm white bread, crusts removed

With electric mixer, blend cheese and margarine thoroughly. Blend in eggs one at a time, then add seasonings. Spread cheese mixture between two slices bread. Cut into 4 squares. Frost squares on top and sides with cheese mixture. Freeze on cookie sheets and store in freezer bags.

Bake on foil lined cookie sheet at 375 for about 10 to 15 minutes or until slightly browned.

CHERRY CHEESE SPREAD

3 cups shredded swiss cheese

¼ cup margarine or butter

½ cup dried tart red cherries

½ cup fat free mayonnaise or salad dressing

2 tsps Dijon style mustard

½ cup finely chopped green onion

assorted crackers

Bring cheese and margarine or butter to room temperature. Meanwhile, pour boiling water over cherries to cover and let stand 10 minutes. Drain well. Pat with paper towels and set aside.

Place cheese, margarine or butter, mayonnaise and mustard in a food processor bowl and process until combined. Stir in cherries and onion. Serve with crackers.

CHICKEN CAESAR TOASTS

1 Cup finely diced or shredded cooked chicken

½ cup drained canned artichoke halves, chopped (optional)

1 toasted red pepper, cut into thin strips

¼ cup minced green onion

¼ cup caesar salad dressing, fat free bottled or homemade

1 Tbls shredded fresh basil leaves

½ tsp freshly ground pepper

32 garlic melba toasts

2/3 cup shredded parmesan cheese

additional fresh basil leaves

Combine first 7 ingredients, cover and refrigerate until serving time. To serve, spoon 1 Tbls mixture on each melba toast, place on baking sheet, sprinkle with 1 tsp cheese and bake at 400 for 6 to 8 minutes.

CHICKEN FINGERS PARMESAN

1/3 cup buttermilk

1 large clove garlic, finely chopped

¾ tsp hot pepper sauce

4 boneless, skinless chicken breast halves cut into ¼” wide strips

¾ cup no fat saltine cracker crumbs

1 tsp paprika

½ tsp salt

2 Tbls fat free parmesan cheese

Combine buttermilk, garlic, pepper sauce and chicken in large bowl. Cover and refrigerate for 30 minutes.

Combine crumbs, paprika, salt and 1 Tbls parmesan in pie plate. Line baking sheet with foil. Coat with cooking spray. Drain chicken, coat with crumb mixture. Arrange on baking sheet. Sprinkle with remaining parmesan. (to freeze up to 1 month, place baking sheet with chicken in freezer. When frozen, transfer to freezer bag)

To serve, bake chicken at 450 for 8 to 10 minutes until no longer pink in center. If chicken is frozen, bake for 12 minutes.

CHICKEN MINI STICKS

3 lbs chicken wings

½ cup flour

½ cup parmesan cheese

1 tsp salt

1 tsp paprika

1/8 tsp pepper

½ tsp oregano

¾ cup buttermilk

cooking oil

In shallow dish blend dry ingredients. Dip chicken in buttermilk and roll in flour mixture. Cook in oil until brown.

CHICKEN PINWHEELS

4 flour tortillas (8 or 10”)

1 (8 oz) pkg cream cheese with garden vegetables

1 whole chicken breast, cooked and shredded

½ tsp seasoning salt

1 ½ cups coleslaw mix

¼ cup chopped green pepper

Lightly spread each tortilla with cream cheese to within ½” from the edge. Divide chicken between tortillas and sprinkle with the seasoning salt. Distribute coleslaw mix and green peppers among tortillas. Press to flatten. Roll up tightly and wrap individually in plastic wrap. Refrigerate 1 hour. To serve, cut each roll in 4 to 6 pieces and secure with a toothpick.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

1 lb ground chicken breast

1 small Golden Delicious or Granny Smith apple, peeled, cored and shredded (about ¾ cup)

2TBLS finely chopped fresh sage

¼ tsp ground allspice

1 tsp salt

¼ tsp black pepper

1 large egg, lightly beaten

Prepare grill for cooking.

Stir together all ingredients in a large bowl until combined well.

Form rounded 1/8 cups of sausage mixture into 2” diameter patties using moistened hands. Grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

Note: Patties can be grilled 1 day ahead and reheated in a 350 oven for 15 minutes. You can use a lightly oiled well-seasoned ridged grill pan to cook the patties.

CHICKEN STRIPS

½ cup buttermilk

¼ cup soy sauce

¼ tsp crushed red pepper

4 skinless boneless chicken breasts cut lengthwise in ¼” long strips

1 cup flour

2 eggs beaten with 2 TBLS water

3 cups fresh coarse english muffin bread crumbs (about 3 muffins)

Vegetable oil

Combine buttermilk, soy sauce and pepper in baggie. Add chicken and marinate for 30 minutes. In another bag combine flour and a few strips of chicken at a time and shake until coated. Dip chicken in egg mixture and then coat with bread crumbs. Fill large skillet halfway with oil. Heat to 350. Fry chicken in hot oil for about 4 minutes on each side or until done. Drain on paper towels. Serve with dipping sauces.

CHICKEN WING DINGS

2 cups sugar

2 cups water

2 cups soy sauce

½ cup cooking oil

½ cup unsweetened pineapple juice

2 tsp garlic powder

Combine all ingredients. Place wings in 9 x 12 pan and pour on sauce. Cover and refrigerate at least 3 hours or overnight. Bake in a single layer uncovered 50 to 60 minutes at 350.

CHILI SHRIMP DIP

1 can cream shrimp soup

1 pkg (8 oz) fat free cream cheese, softened

¼ cup chopped celery

2 Tbls chili sauce

1 Tbls chopped onion

Dash worcestershire sauce

With electric mixer, gradually blend soup into cream cheese. Beat until smooth. Stir in remaining ingredients.

Chill 4 hours or more.

CHINESE CHICKEN STICKS

2 Tbls soy sauce

1 Tbls honey

1 Tbls rice vinegar

2 tsp sesame oil

2 tsp minced gingerroot

2 tsp minced garlic

2 tsp sesame seeds

1½ lbs. boneless, skinless chicken breasts cut into 1x2” strips

6 bamboo skewers, soaked in water

hoisin sauce

Combine soy sauce, honey, vinegar, oil, gingerroot, garlic and sesame seeds. Add chicken. Toss to coat. Let stand for 10 minutes.

Thread chicken onto skewers. Grill, turning once, until chicken is well browned and cooked through, 10 to 12 minutes. Serve with hoisin sauce.

COCKTAIL FRANKS IN PEANUT-CHUTNEY SAUCE

½ cup smooth peanut butter

¼ cup major gray chutney

1 cup chicken stock

2 Tbls white corn syrup

1 clove garlic, crushed

1 lb cocktail size franks

In saucepan put peanut butter, chutney, chicken stock, corn syrup and garlic. Cook gently, stirring often, until the sauce is thick and smooth, about 4 minutes. Add franks and cook until they are well heated and nicely coated with the sauce, about 5minutes more.

Serve in a chafing dish or shallow heatproof bowl set on a warmer. Provide cocktail picks for spearing.

CRAB DIP

1 cup fat free cream cheese, softened

1 cup mayonnaise

1 cup chopped green onions

½ tsp garlic powder

1 tsp hot sauce

1 lb lump crabmeat, drained

Combine first 5 ingredients in medium bowl, stirring to blend. Fold in crabmeat. Cover and chill.

Note: Clams can be used in place of crab

CRABMEAT DIP

1 (3 oz) and 1 (8 oz) pkgs fat free cream cheese

1 medium onion, grated

1 dash garlic salt

1 dash worcestershire

3 Tbls mayonnaise

½ tsp lemon juice

½ jar chili sauce

1 pkg. Crabmeat, drained

Mix first 6 ingredients in blender or food processor. Mix until smooth. Spread mixture on platter. Put ½ jar chili sauce over cream cheese. Spread flaked crabmeat over top.

Serve with crackers.

CRANBERRY GLAZED APPETIZER MEATBALLS

MEATBALLS:

1½ lb ground beef

½ cup finely chopped onion

½ cup Progresso plain bread crumbs

½ tsp salt

1/8 tsp pepper

2 eggs slightly beaten

SAUCE:

1 (12 oz) bottle (1½ cups) chili sauce

1 (8 oz) can (about 1 cup) jellied cranberry sauce

Heat oven to 375. In large bowl, combine all meatball ingredients and blend well. Shape into 1” balls. Place in ungreased 15x10x1” baking pan. Bake at 375 for 25 to 30 minutes until meatballs are browned and no longer pink in center.

Meanwhile in large saucepan, combine sauce ingredients and blend well. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes, stirring occasionally.

Add meatballs to sauce and stir to coat. Cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally.

CREAM CHEESE BALL

1 (8 oz) pkg fat free cream cheese

2 Tbls mayonnaise

1 tsp horseradish

½ medium onion chopped fine

5 oz dried beef

Form first 4 ingredients into ball and roll in beef.

CREAMY ARTICHOKES AND SHRIMP

8 oz cooked shrimp, peeled and deveined

1 can (13 to 15 oz) water packed artichoke hearts, drained

1 cup mayonnaise

1 cup grated parmesan cheese

¼ tsp freshly ground pepper

salt to taste

1/8 tsp grated lemon rind

2 drops tabasco

Preheat oven to 400. Chop shrimp and artichoke hearts fine. In a medium bowl, mix them with the mayonnaise, parmesan cheese, pepper, salt, lemon rind and tabasco. Pour into shallow 1 quart baking dish (9” glass pie plate works well). Bake at 400 for 10 minutes, or until the mixture is heated through and bubbly.

Serve hot, either in chafing dish or over a warmer with crusty french bread, melba toast or crackers.

CRISPY BITES

CREAMY MUSHROOM PILLOWS

Cook 1 minced shallot in 2 TBLS of unsalted butter until wilted. Add 10 ounces of diced porcini or other mushrooms (a combination of wild mushrooms would be fine). Season with salt and pepper and cook for 5 minutes over moderately high heat, until all the liquid in the pan has evaporated. Pour in ½ cup of heavy cream and bring to a boil; cook until the sauce reduces. Stir in 1 tsp of truffle paste and let cool. Roll out 1 lb of thawed puff pastry into a rectangle on a lightly floured counter. Brush with 1 beaten egg. Using a pastry wheel, cut out 40 squares measuring 2” per side. Place a heaping spoonful of the mushrooms on 20 of the squares. Cut diagonal slits in the remaining squares and place on top of the mushrooms. Seal the edges with your fingers and bake in a preheated 400 oven for 15 minutes, or until crisp and golden.

ORANGE SCAMPI FRITTERS

Grind together 5 slices of white bread with the zest of 1 large orange and 12 sprigs of italian parsley in a food processor. Dredge 20 shelled scampi tails in the seasoned bread crumbs, pressing well to make the breading adhere. Deep fry in hot extra-virgin oil until golden on both sides, turning once. Blot dry on paper towels and sprinkle with salt. Place 1 fritter on each of 20 slices of toasted, warm bread, and serve.

SHRIMP MOUSSE PUFFS

Saute 1 minced shallot in 1 TBLS of unsalted butter until wilted. Stir in ½ lb of shelled, deveined shrimp and, after 3 minutes, deglaze with 3 TBLS of dry white wine and 1 TBLS of cognac. Add ½ cup of heavy cream, season with salt and pepper, and cook until the cream reduces. Cool. Process to a smooth, creamy paste with 7 oz of unsalted butter at room temperature. Refrigerate until solid. Pipe through a pastry bag fitted with a fluted tip into 24 bit-size cream puffs. Garnish each with finely diced carrot and snipped fresh chives and serve.

CRISPY CHICKEN NUGGETS

NUGGETS: 2/3 cup corn flake crumbs

½ tsp ground cumin

1 tsp dried italian herb seasoning

1 whole boneless chicken breast cut into 1” pieces

¼ cup skim milk

DIPS: Honey, barbecue sauce, dijon style mustard or ketchup

Heat oven to 425. In small bowl stir together corn flake crumbs, cumin and italian herb seasoning. Dip chicken pieces into milk and coat with crumb mixture. Place ½” apart on 15x10x1” jelly roll pan. Bake for 10 to 15 minutes or until crisp and fork tender.

Makes approximately 30 nuggets

CRISPY CHICKEN NUGGETS

1 lb boneless, skinless chicken breasts

¼ cup flour

1 tsp dried parsley flakes

½ tsp poultry seasoning

1 egg slightly beaten

2 TBLS milk

30 whole wheat or regular rich round crackers, finely crushed (1 ¼ cups)

Cut chicken into 1 ½” pieces. Combine flour, parsley, poultry seasoning 1/8 tsp salt and dash pepper in a plastic bag. Add chicken pieces a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.

Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, ¼ at a time, into the egg-and-milk mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake at 425 for 10 to 12 minutes or till chicken is no longer pink.

CRISPY SHRIMPS WITH ORANGE MUSTARD DIP

OR JUST PLAIN AND CRUNCHY

1 pkg (10 oz) frozen cooked shrimp

1 cup flour, approximately

Oil for frying

Orange mustard dip

Thaw shrimp as directed on package and dry thoroughly on paper towels. Put flour on a piece of wax paper or plastic bag. Heat oil in large skillet. Toss shrimp with flour. Shake off any excess. When oil is very hot and making wavy lines, toss in some of the shrimp. Cook them in small batches. Keep tossing shrimp over high heat until golden and crispy, about 1 minute. Drain on paper towels and then heap on a warm serving plate and serve immediately with toothpicks for spearing.

ORANGE MUSTARD DIP: 1 cup orange marmalade

6 Tbls bottled horseradish

3 tsps dijon mustard

3 tsps yellow mustard

4 tsps fresh lime juice

4 tsps port wine (or sherry or cognac)

½ tsp salt

¼ tsp white pepper

2 tsps paprika

Into blender or food processor, put marmalade, horseradish, mustards, lime juice, port wine, salt, pepper and paprika. Blend or process until smooth, no more than 5 to 8 seconds. Pour into serving bowl. Serve as a dip with the shrimp or chicken or any other food you want. Like basic black, it goes with just about everything.

CRUSTLESS SMOKED SALMON QUICHE WITH DILL

1¼ cups fat-free evaporated milk

¼ cup fat-free sour cream

1 tsp Dijon mustard

4 large egg whites

1 large egg

½ cup (2 oz) shredded Gouda cheese

½ cup thinly sliced green onions

¼ cup thinly sliced smoked salmon, chopped (about 2 oz)

2TBLS chopped fresh dill

½ tsp black pepper

Cooking spray

Preheat oven to 350. Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill and pepper. Pour egg mixture into a 9” pie plate coated with cooking spray. Bake at 350 for 35 minutes. Let stand 15 minutes.

DELLA’S BATTERED CAULIFLOWER

1 lg head cauliflower

Olive oil

1 cup flour

¾ to 1 cup milk

1 tsp dried basil

½ tsp dried oregano

Coarse kosher salt

Freshly ground pepper to taste

Separate cauliflower florets, halve and cut into ½” thick slices. Steam cauliflower until fork-tender. Rinse with cold water to cool. Drain.

Pour ¼” olive oil into large frying pan. Heat on medium high. Mix remaining ingredients to pancake batter consistency. Dip sliced cauliflower into batter and then carefully place in hot oil. Fry on both sides until golden brown. Remove with slotted spoon, drain on paper towels for a few minutes and transfer to 9x13"”pan. Keep slices warm in 250 oven while cooking remaining cauliflower.

Can also be served as a side with pasta or meat.

DEVILED EGG PITA SNACK

4 hard cooked eggs, finely chopped

1 cup chopped, seeded cucumber

½ cup fat free sour cream

1 Tbls finely chopped onion

1 Tbls tarragon vinegar or white vinegar

1 Tbls dijon mustard

¼ tsp dried tarragon

¾ tsp sugar

½ tsp salt

1/8 tsp pepper

6 (6”) whole wheat pita breads, cut in half

In medium bowl, stir together all ingredients except cucumbers. Cover and refrigerate until serving time.

Just before serving, stir in cucumber. Spoon egg mixture into each pita half.

EASY MEXICAN PIZZAS

1 pkg super size flour tortillas, divided

2 cups (8 oz) Mexican Blend shredded cheese, divided

1 TBLS vegetable oil

1 lb boneless, skinless chicken breasts cut into small pieces

1 pkg Ortega taco seasoning mix,divided

1 can (1 lb) refried beans

Ortega thick 7 smooth taco sauce

Chopped tomato

Sliced green onions

Preheat oven to 375. Place 5 tortillas on greased baking sheets. Sprinkle each with ¼ cup of cheese. Place remaining tortillas on top of cheese.

Heat vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 TBLS seasoning mix and 1 TBLS water; mix well and remove from heat.

Combine refried beans, remaining seasoning mix and 1 TBLS of water in small bowl.

Spread about ¼ cup bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.

Bake for 5 to 8 minutes or until cheese is melted.

EGG ROLL APPETIZERS

2 Tbls margarine

2 Tbls green onions, minced

1 cup celery, minced

2 Tbls soy sauce

1 Tbls sherry

1 can (4 oz) shrimp, chopped

1 Tbls cornstarch

1 can (1 lb) bean sprouts, rinsed and drained

¼ cup chopped spinach, cooked and drained

6 water chestnuts, chopped

Saute onion and celery in margarine. Add bean sprouts, soy sauce, sherry, shrimp, spinach and water chestnuts. Mix cornstarch with 2 Tbls water and blend in. Cook until mixture thickens. Cool.

Spoon onto crepe. Fold and tuck. Fry in 1” of oil open end down, until crepe becomes browned. Turn and brown second side.

ENGLISH MUFFIN SHRIMP SQUARES

1 stick margarine

1 jar sharp or kraft cheddar cheese

Small can of shrimp

2 Tbls mayonnaise

English muffins

Put ingredients into blender or mixer and blend thoroughly. Spread mixture onto English muffins. Cut into quarters. Place on cookie sheet and broil until brown.

Serve hot.

NOTE: Can be frozen and broiled right out of freezer

FIESTA SHRIMP APPETIZER

2 lbs fresh or frozen large shrimp in shells

2 cloves garlic, minced

½ tsp finely shredded lime peel

¼ cup lime juice

2 Tbls olive oil

2 Tbls finely chopped green onion

¼ cup chopped anaheim pepper

1 to 2 Tbls snipped cilantro or parsley

½ tsp sugar

½ tsp salt

¼ tsp pepper

Lettuce leaves (optional)

1 medium papaya or mango, peeled, seeded and sliced (optional)

Thaw shrimp if frozen. Peel and devein shrimp. Bring 4 cups water to boiling in a medium saucepan. Add shrimp and simmer uncovered for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Rinse under cold water, drain and set aside. Combine garlic, lime peel, lime juice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt and pepper in a heavy plastic bag set into a medium bowl. Place cooked shrimp in bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally. To serve, drain shrimp, discarding the marinade. If desired, line a serving plate with lettuce, arrange papaya or mango slices around edge of plate. Place shrimp in center.

FIVE SPICE MEATBALL ‘BOBS

1 beaten egg

¾ cup soft bread crumbs (1 slice bread)

3 Tbls orange juice

2 Tbls sliced green onion

1 Tbls teriyaki sauce

½ tsp grated gingerroot

1 clove garlic, minced

¼ tsp five spice powder

1/8 tsp salt

1 lb lean ground beef

Bottled sweet and sour sauce (optional)

Pretzel sticks (optional)

Combine egg, bread crumbs, orange juice, green onion, teriyaki sauce, gingerroot, garlic, five spice powder and salt in mixing bowl. Add beef and mix well. Shape meat mixture into 48 1” balls. Place in a 15x10x1” baking pan. Bake in oven at 350 for 15 to 20 minutes. Drain on paper towels.

If desired, serve with heated sweet and sour sauce and bowl of pretzel sticks to spear meatballs.

FRIED LOBSTER

Lobster meat

Lemon juice

½ cup fine bread crumbs

1 egg beaten

Salt and paprika

Cut lobster meat into chunks. Season with salt, paprika and lemon juice. Dip in bread crumbs, egg and crumbs again. Chill. Fry in deep hot oil 3 minutes.

Serve with sweet and sour sauce, BBQ sauce or tartar sauce.

FRIED WONTON CHIPS WITH

FRUIT AND CHEESE BALL

9½ oz fat free softened cream cheese

½ cup pear, cored and chopped

½ cup apple, cored and chopped

1 Tbls chopped fresh chives

¼ tsp ground nutmeg

¼ cup chopped fresh parsley

Put cream cheese in small bowl. Stir together all remaining ingredients except parsley in another small bowl. Combine cheese and fruit mixture. Shape into ball. Roll cheese ball in parsley and wrap in plastic food wrap. Refrigerate at least 1 hour.

Serve with assorted crackers.

GARLIC CHICKEN STICKS

4 oz margarine (1½ cup), room temperature

1 green onion, minced

1 tsp crushed garlic

1 tsp lemon juice

1 tsp oregano

¼ tsp freshly ground pepper

¼ tsp paprika

pinch salt

1 whole chicken breast, boned and skinned

salt and pepper for seasoning chicken

toothpicks for skewering

Melt margarine in small saucepan. Add green onion, garlic, lemon juice, oregano, pepper, paprika and salt. Set aside.

Cut chicken into ½” cubes. Shake a little salt and pepper over the cubes and toss to coat lightly. Thread 3 or 4 cubes on each toothpick. Roll the chicken sticks in margarine mixture, coating them well. Broil or grill for about 5 minutes. Turn and cook another 5 minutes or until done.

Heat the remaining garlic butter and pour into small serving dish. Transfer chicken sticks to platter and serve hot with garlic butter for dipping.

GARLICKY BAKED SHRIMP

Vegetable spray

1¼ lbs shrimp, peeled and deveined

½ cup bread crumbs

3 Tbls finely chopped fresh parsley

1 tsp grated lemon rind

¼ tsp salt

3 minced garlic cloves

2 Tbls lemon juice

4 tsp olive oil

Coat 4 individual gratin dishes with cooking spray. Divide shrimp evenly among dishes and set aside. Combine bread crumbs, parsley, lemon rind, salt and garlic in bowl. Stir in lemon juice and oil. Sprinkle the bread crumb mixture evenly over shrimp. Place dishes on baking sheet and bake at 400 for 13 minutes or until shrimp are done and bread crumbs are lightly browned.

GARLICKY MUSHROOM CROSTINI

3 Tbls roasted garlic oil, divided

6 Cups sliced mushrooms, (about 1 lb.)

½ cup minced fresh onion

1 garlic clove, minced

¼ cup dry white wine

2 Tbls chopped fresh parsley

½ tsp salt

¼ tsp pepper

32 (1/2” thick) diagonally cut french baguette slices, toasted

Heat 1 Tbls oil in large skillet over high heat. Add mushrooms, onion, and garlic. Saute 5 minutes. Add wine, parsley, salt and pepper and saute 3 minutes or until liquid evaporates. Let cool slightly. Finely chop mushroom mixture. Combine mushroom mixture and remaining oil in a bowl and toss well. Spread 1 Tbls mushroom mixture over each baguette slice.

GINGER AND SHRIMP FILLED WONTON ROLLS

1 6oz pkg frozen, peeled cooked shrimp

½ cup shredded carrot

2 TBLS thinly sliced green onion

1 tsp grated gingerroot

2 tsps cooking oil

2 TBLS hoisin sauce

25 wonton wrappers

Cooking oil for frying

Bottled sweet and sour sauce

For filling, thaw shrimp and chop. Cook shrimp, carrot, green onion and gingerroot in the 2 tsps oil in a medium skillet about 3 minutes or till vegetables are tender. Remove from heat and stir in Hoisin sauce.

Spoon 1 slightly rounded tsp of filling onto a wonton wrapper just off center (near one point). Carefully bring closest point over, covering the filling. Fold the side points over filling forming an envelope shape. Roll toward the remaining point. Moisten the top flap and press firmly to seal. Repeat with remaining filling and wrappers.

Heat 1 ½ to 2” oil in large saucepan to 365 and fry rolls a few at a time, about 1 minute or until golden, turning once. Drain on paper towels. Keep warm in a 300 oven while frying remaining rolls. Serve warm with sweet and sour sauce.

GINGER GARLIC DRUMETTES

¼ cup soy sauce

1/3 cup chicken broth

¼ cup minced fresh ginger

4 small cloves garlic, minced

1½ Tbls toasted sesame seeds

1½ Tbls dark sesame oil

¾ tsp balsamic or white vinegar

2 lbs chicken drumettes

Combine all ingredients except drumettes in an 11x7” baking dish. Add drumettes, turning to coat. Cover and refrigerate 2 hours, turning occasionally. Remove from marinade. Place drumettes on lightly greased rack and place in broiler pan and broil 7 minutes on each side oru ntil done, turning once.

GRUYERE CHICKEN TRIANGLES

1 cup finely chopped cooked chicken

1 cup chopped cooked broccoli

4 oz (1 cup) shredded gruyere cheese

¼ cup chopped purchased roasted red bell peppers

½ tsp dried fines herbes

20 (17x12”) sheets frozen phyllo pastry, thawed

cooking spray

paprika

Heat oven to 375. In medium bowl, combine chicken, broccoli, cheese, bell peppers and fines herbes and mix well.

Unroll phyllo sheets and cover with plastic wrap or cloth towel. Place 1 phyllo sheet on work surface and spray with nonstick cooking spray. Top with second phyllo sheet and spray again. With sharp knife, cut phyllo into six 12” long strips.

For each appetizer, place 1 rounded tsp chicken mixture at end of 1 strip. Fold 1 corner of strip diagonally over filling. Continue folding to end of strip into a triangular bundle, as if folding a flag (see diagram). Place on ungreased cookie sheet and sprinkle with paprika. Repeat with remaining phyllo sheets. Bake at 375 for 15 to 20 minutes or until golden brown. Serve warm.

GULF COAST SHRIMP SPREAD

1¼ lbs unpeeled shrimp

1 large shallot, peeled and quartered

1¼ cups fat free sour cream

½ tsp salt

½ tsp pepper

½ tsp grated lemon rind

1 Tbls fresh lemon juice

¼ tsp hot sauce

Bring 2 quarts water to boil, add shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water and let cool. Peel and devein shrimp, set aside. With food processor on, drop shallot through food chute and process until finely chopped. Add shrimp to processor. Pulse 10 times or until shrimp is finely chopped. Combine shrimp mixture and remaining ingredients in bowl and stir well. Cover and chill. Serve with bread or crackers.

GUSSIE’S SHRIMP IN PHYLLO CUPS

2 small cans shrimp, drained

1 8oz pkg cream cheese

1 heaping TBLS finely chopped onion

1 heaping TBLS finely chopped celery

1 heaping TBLS finely chopped green pepper (optional)

2 tsps fresh lemon juice

½ tsp lemon rind

¼ tsp salt

¼ tsp worcestershire

dash pepper

scant ¾ cup mayonnaise

Mix all ingredients together with fork until well blended. Bake phyllo cups according to directions and let cool. Fill with shrimp spread and serve either warm or cold. Spread can also be used as a dip with crackers.

HAM AND CHEESE LOAF

1 can Pillsbury French bread loaf

1 lb bacon, diced

Chopped green onion (enough to cover)

1½ cups shredded swiss cheese

6 to 12 slices ham (thin sliced)

Cooking spray

Preheat oven to 350. Cook bacon and drain well; set aside. Chop green onions and set aside. Spray cookie sheet with cooking spray. Unroll bread on cutting board. Place ham slices on bread, overlapping the slices. Put crumbled bacon over ham. Cover bacon with chopped green onion. Sprinkle cheese over top of green onion. Roll up from long end of bread. Pinch ends together. Place seam side down on sprayed cookie sheet. Bake 25 to 35 minutes or until bread is nicely browned. Cool before slicing.

HAM AND ONION BITES

2 cups finely chopped celery

4 green onions, finely chopped (1/4 cup)

¼ cup water

½ cup (3 oz) finely chopped fully cooked ham

1/3 cup fine dry seasoned bread crumbs

¼ tsp ground nutmeg

1 slightly beaten egg

Cream puff pastry *

1/8 tsp pepper

1/3 cup grated parmesan cheese

Line baking sheets with foil. Grease foil and set aside.

For filling, combine celery, onion, and water in small saucepan. Bring mixture to boiling. Reduce heat, cover and simmer for 6 to 8 minutes or until vegetables are tender. Drain well. Stir in ham, bread crumbs and nutmeg. Slightly cool filling mixture.

Stir egg into filling mixture. Drop filling from rounded tsp 2” apart on prepared baking sheets, mounding the filling slightly. Set aside.

Prepare cream puff pastry as directed, except omit salt. Add the pepper to the pastry dough with the flour. After beating eggs into the pastry dough, stir in parmesan cheese.

Spoon dough into a decorating bag fitted with large star tip (about 3/8” opening). Pipe dough around the filling mounds in concentric circles, starting at base and working toward top, leaving the tops of the filling mounds uncovered.

Bake at 400 for 18 to 20 minutes or until golden brown. Remove from the baking sheets and cool slightly on wire racks. Serve warm

*SEE BREADS AND ROLLS

HANKY PANKYS

1 lb ground round

1 lb Bob Evans hot sausage

1 lb velveeta cheese, diced

1 Tbls worcestershire sauce

1 tsp oregano

½ tsp garlic salt

½ tsp salt

Dash pepper

Party rye bread

Brown meat and sausage and drain well. Return meat to pan and add cheese. Stir until melted.

Add worcestershire sauce, oregano, garlic salt, salt and pepper to meat and cheese mixture, combining thoroughly.

Spread mixture on party rye. Place on cookie sheets and freeze. When frozen transfer to freezer bags and store.

Bake at 350 approximately 15 minutes or until brown.

NOTE: Can be placed under broiler but must be watched closely.

HONEY GLAZED APPETIZERS

½ cup Teriyaki Baste HONEY GLAZED APPETIZERS and Glaze

3 TBLS honey

1-16 oz pkg Hillshire Farm Lil Smokies

Blend Baste and Glaze and honey. Lightly brown smokies in large skillet and stir in sauce. Cover and simmer until thoroughly heated.

HOSAFINAS

1 cup margarine

1 cup fat free mayonnaise

2 small cans mild green chiles

8 to 12 oz fat free monterey jack cheese

minced garlic

chopped onion

chives

Loaf of day old french bread

Mix all ingredients. Cut bread into slices and spread mixture on slices. Bake at 375 until bread warms, then broil for a few minutes.

HOT ARTICHOKE HEART-SPINACH DIP

2 cups creamed spinach

1 jar (8 ½ oz) artichoke hearts, drained and chopped

1 pkg (8 oz) fat free cream cheese, cubed

1/3 cup chopped green onion (white parts only) plus extra for garnish

1 cup blended parmesan and romano cheeses

Crisp pita triangles, crackers or sliced baguettes

Vegetable sticks

Preheat oven to 350. In medium bowl, mix together creamed spinach, artichoke hearts and liquid, cream cheese and green onions until thoroughly combined. Stir in cheese blends. (Dip may be prepared 1 day ahead of time up to this point)

Spoon spinach dip into greased 1½ qt casserole dish. Bake 25 to 30 minutes, until hot. Cover tightly with foil. Before serving, stir dip and garnish with additional onion. Serve hot, with either pita triangles or an assortment of vegetables.

Serving suggestion: Serve dip in a hollowed out bread loaf. Fill bread with cold spinach dip. Bake covered 30 minutes until hot.

HOT ARTICHOKE DIP

½ Cup fat free mayonnaise

½ Cup fat free sour cream

14 oz jar artichoke hearts, in water, drained and chopped

7 Tbls grated parmesan cheese

¼ tsp tabasco sauce

1 garlic clove, minced

Stir all ingredients until well mixed. Spoon into a small ovenproof dish. Bake at 350 for about 30 minutes or until bubbly. Serve with crackers or thinly sliced french or sourdough baguette.

HOT CHICKEN CHEESE BALLS

1 cup cooked chicken, shredded or chopped fine

1/3 cup chredded gruyere cheese

¼ cup celery, chopped fine

3 Tbls mayonnaise

1 Tbls chopped parsley

1/8 tsp hot pepper sauce (or to taste)

¼ tsp dried tarragon

Salt and pepper to taste

Preheat oven to 350. In small bowl combine chicken and remaining ingredients. If you have time, chill for 5 minutes in the freezer to make mixture easier to work with. If not, just continue. Roll mixture into 1” balls and place them on lightly greased baking sheet. Bake at 350 for 8 minutes or until lightly browned. Serve hot on a paper doily lined platter.

HOT CRAB DIP

¾ cup fat free sour cream

2 Tbls fresh lemon juice

1 Tbls grated fresh onion

1 tsp worcestershire sauce

¾ tsp dry mustard

¼ tsp garlic powder

1 (8 oz) pkg fat free cream cheese, softened

½ cup shredded fat free sharp cheddar cheese

1 lb lump crabmeat

cooking spray

paprika

Combine first 7 ingredients in bowl, stirring well with whisk. Stir in cheddar cheese and crabmeat. Spoon crabmeat mixture into 1½ qt casserole coated with cooking spray and sprinkle with paprika.

Bake at 325 for 30 minutes or until thoroughly heated.

Serve warm with plain crackers.

HOT MUSHROOM DIP

1 large and 1 small pkg fat free cream cheese

1 large onion chopped

¼ green pepper chopped

8 oz fresh mushrooms, chopped

½ lb bacon, chopped

Saute onions and green peppers. Fry bacon separately. Mix cream cheese and add onions, green pepper and bacon.

Add mushrooms and bake at 350 for 30 minutes.

HOT MUSHROOM TURNOVERS

1 pkg won-ton wrappers

3 TBLS butter

2 TBLS flour

½ lb mushrooms, minced

1 large onion, minced

¼ cup sour cream

1 tsp salt

¼ tsp thyme leaves

1 egg, beaten

In 10” skillet over medium heat, in 3 TBLS hot butter, cook mushrooms and onion until tender. Stir in sour cream, salt, thyme and 2TBLS flour.

On one half of each won-ton wrapper place a tsp of mushroom mixture. Brush edges of wrappers with some egg; fold over filling. With fork, firmly press edges together to seal. Prick tops; brush with remaining egg. Place on ungreased cookie sheet, about 1” apart. If not serving right away, cover with foil and refrigerate.

About 25 minutes before serving, preheat oven to 450. Bake 12 to 14 minutes, until golden.

To freeze and use up to 1 month later, place unbaked in jelly-roll pan; cover and freeze until firm. With pancake turner, remove from pan and place in freezer container with waxed paper between each layer; seal and freeze. Remove from freezer about 25 minutes before serving. Preheat oven to 450 and bake 15 to 20 minutes, until golden.

ITALIAN SAUSAGE EMPANADAS

½ lb bulk italian sausage

1 (14.5 oz) can pizza sauce

1 (10 oz) can Hungry Jack refrigerated flaky biscuits

4 oz mozzarella cheese, cut into ¼” cubes

1 egg, beaten

In large skillet over medium heat, brown sausage and drain. Stir in 3 Tbls of the pizza sauce. (Reserve remaining pizza sauce)

Heat oven to 375. Separate dough into 10 biscuits. Divide each in half horizontally forming 20 rounds. Press or roll each round into 4” circle.

Place 1 Tbls meat mixture in center of each circle and top each with cheese. Press lightly. Fold dough over filling to form half circle, stretching to fit. Press edges together on ungreased cookie sheet and brush with beaten egg.

Bake at 375 for 9 to 14 minutes or until golden brown.

Meanwhile heat remaining pizza sauce in small saucepan over low heat until hot. Serve warm empanadas with pizza sauce for dipping.

JAPANESE SHRIMP AND PORK BALLS

1 lb raw shrimp, shelled, deveined and minced

½ to 1 lb ground pork

2 eggs

2 green onions, minced

½ tsp salt

1/8 tsp pepper

1 Tbls sugar

1 Tbls white wine

2 Tbls cornstarch

1 Tbls soy sauce

Combine all ingredients. Mix well. Form into small patties. Fry in small amount of hot oil over medium heat 5 to 8 minutes or until meat is done.

KO’S CHICKEN VELVET

Chicken broth

1 large skinless and boneless chicken breast, cubed

3 egg whites

¼ tsp salt or to taste

3 Tbls cornstarch

1 thick slice gingerroot

2 green onions, chopped

2 tsps asian sesame oil

Place chicken breast cubes, egg whites, salt, cornstarch and 1/3 cup stock in food processor and puree until a thick paste is formed. Place 3 cups stock in skillet, add ginger and bring to simmer. Drop chicken paste by rounded tablespoons into stock. When chicken lumps are cooked solid and white, about 2½ minutes, transfer with slotted spoon to large saucepan containing 1½ cups simmering stock to continue cooking thoroughly, about 5 minutes. To serve, place chicken in shallow dish, garnish with green onion and drizzle sesame oil on top.

KOREAN BARBECUED BEEF

2 Tbls toasted sesame seed

1/3 cup soy sauce

2 Tbls sake or dry vermouth

1 Tbls molasses

1 tsp toasted sesame oil

¼ tsp pepper

1½ lbs boneless beef sirloin steak cut into 1” cubes

4 to 6” skewers

Toasted sesame seed

White radish relish*

Blend the 2 Tbls sesame seed in food processor until ground. Transfer to small bowl. Stir in soy sauce, sake or vermouth, molasses, sesame oil, and pepper.

Place beef cubes in heavy plastic bag and add marinade. Seal bag and turn to coat. Chill for 2 to 4 hours, turning bag occasionally.

Meanwhile, soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread 2 meat cubes onto each skewer. Place skewers on rack of broiler pan. Broil 3 to 4” from the heat for 12 to 14 minutes or until done, turning once and brushing with reserved marinade.

Arrange skewers on serving plate. Sprinkle with toasted sesame seed. Serve with white radish relish.

*See “Spreads” for White Radish Relish recipe

LAYERED PATE

1/3 to ½ lb braunschweiger

½ cup chopped pecans

2TBLS brandy

1/3 to ½ lb cream cheese, room temperature

½ cup finely chopped red onion

¼ cup minced fresh chives

In a bowl, mash liver pate until soft. Stir in pecans and brandy. In another bowl, mix cream cheese and red onion until well blended. Spread ½ of the liver pate mixture level in the bottom of a clear, straight sided bowl (about 3-cup size). Spoon ½ the cream cheese mixture onto pate mixture, and gently spread level. Repeat layers with remaining pate mixture, then cream cheese mixture, gently spreading each level. Sprinkle with chives.

LIGHT HOLIDAY CHEESE LOG

8 oz low fat sharp cheddar cheese

1 garlic clove, minced

2 oz blue cheese

8 oz fat free cream cheese

Walnut or pecan halves for garnish (optional)

Grate cheddar cheese using a smaller grate size and set aside. In blender or food processor, combine, garlic, blue cheese and cream cheese until smooth. Add cheddar cheese and process until smooth and creamy. Cover and chill for 3 hours. Divide in half and shape into two balls or logs. Wrap tightly in plastic wrap and refrigerate. When ready to serve, garnish each ball or log with a few walnut or pecan halves, if desired.

LIPTAUER APPETIZERS

In a bowl, beat 1 pkg (8 oz) cream cheese to blend with 2 TBLS low fat milk, 2 tsps anchovy paste and 1 tsp paprika. Grate 1 TBLS onion and rub through a fine strainer into cheese mixture. Stir to blend. Put cheese mixture in a pastry bag with a star tip.

Cut ¼ lb thin-sliced firm-textured, dense pumpernickel, rye or other dark bread into 48 equal pieces. Arrange on a platter.

Twist bag top tightly down to filling, fold top down against bag and grasp bag in one hand to hold top in place. Squeeze to press about 1 tsp of the cheese mixture onto each square of bread, holding bread with the other hand. Release pressure on bag slightly and lift straight up to detach bag from cheese. Sprinkle appetizers lightly with caraway seed. Dot each with a drained caper and sprinkle with chopped fresh chives.

LOBSTER OR CRAB DIP

1 can lobster or crab meat

½ cup chopped celery

¼ cup chopped scallion

1 clove garlic

3 Tbls olive oil

1 tsp salt

¼ tsp each, black pepper, oregano and coriander

1½ Tbls lemon or lime juice

½ tsp each sugar and curry

Combine celery, scallion and lobster or crab. Salt lightly. Mash garlic to liquid and add salt, sugar, curry, pepper, oregano and coriander. Blend oil and lemon or lime juice. Let lobster or crab chunks marinate in sauce in refrigerator for several hours.

LOBSTER SPREAD

2 envelopes unflavored gelatin

½ cup water

2 Tbls lemon juice

1 pint (16 oz) fat free sour cream

1 (12 oz) bottle chili sauce

2 Tbls horseradish

1½ cups finely chopped lobster or shrimp

In medium saucepan sprinkle gelatin over water and lemon juice. Let stand for 1 minute. Stir over low heat until gelatin is dissolved, about 15 minutes. With wire whisk blend in sour cream, chili sauce and horseradish. Fold in lobster, put into mold and chill until firm.

LOUISIANA WHIPPED CHILI DIP FOR SEAFOOD

1 cup whipping cream

1 cup fat free mayonnaise

1 cup chili sauce

6 Tbls sugar

few shakes of salt

few shakes tabasco

In medium bowl whip the cream until stiff. Fold in mayonnaise, chili sauce, sugar, salt and tabasco to taste. Pour in serving bowl.

Serve cold as dip.

MANDARIN BEEF BUNS

1 TBLS cooking oil

2 cups shredded cooked beef or pork

¼ tsp crushed red pepper

1 cup chopped bok choy, napa cabbage or green cabbage

2 TBLS grated gingerroot

1 tsp shredded orange peel

1/3 cup thinly bias-sliced green onion

¼ cup hoisin sauce

1-16 oz pkg hot roll mix

1 beaten egg

Sesame seed

For filling, heat oil in large skillet over medium heat. Add beef or pork and red pepper; cook and stir for 3 minutes. Add bok choy or cabbage, gingerroot and orange peel; cook for 2 to 3 minutes or till bok choy or cabbage is wilted. Stir in green onion and hoisin sauce. Remove from heat; cool.

Prepare hot-roll mix according to package directions. Divide dough into 24 portions. Roll each portion into a ball. Roll or pat each ball on a lightly floured surface into a circle 3 ½” in diameter.

Place about 1 TBLS of filling in center of each circle. Moisten edges of dough with water and bring up around filling, pinching edges together to seal.

Arrange filled buns, seam sides down on two lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed.

Bake in 375 oven about 15 minutes or till golden.

To make ahead, bake buns as directed; let cool, then wrap individually in heavy foil. Freeze up to 1 month. To reheat, bake buns in their foil wrap in a 325 oven about 40 or until heated through.

MANHATTAN CLAM DIP

1 (3 oz) pkg fat free cream cheese, softened

¼ cup mayonnaise

1 (8 oz) container fat free sour cream

½ cup cocktail sauce

2 (6½ oz) cans clams, drained

2 Tbls chopped green onions

1 tsp lemon juice

In small bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining ingredients and chill.

MAPLED BRIE AND APPLES

1 8 oz round Brie cheese

3 TBLS brown sugar

3 TBLS maple syrup

3 TBLS brandy or rum

¼ cup chopped, toasted walnuts

Cinnamon crostini

2 apples, cored and thinly sliced

Place Brie on an ovenproof platter; bake in a 350 oven about 15 minutes or till warm and soft but not runny. (Or place in microwave on high about 40 seconds).

Stir together brown sugar, maple syrup, and brandy or rum in a small saucepan. Bring to boiling, stirring to dissolve sugar. Reduce heat and simmer, uncovered, about 5 minutes or till slightly thickened. Stir in walnuts. Pour over softened Brie. Serve immediately with Cinnamon Crostini and apple slices.

CINNAMON CROSTINI

Cut 20 ½” thick diagonal slices from an 8-oz French bread baguette. Brush one side of slices with 3 TBLS melted butter. Sprinkle with cinnamon sugar or maple sugar. Arrange on an ungreased baking sheet and bake in a 425 oven for 6 to 8 minutes or till crisp and light brown.

MEDITERRANEAN MEATBALLS

2 Tbls minced fresh mint

3 Tbls white wine vinegar

1½ Tbls water

1 Tbls olive oil

½ tsp sugar

1 large minced garlic clove

½ lb ultra lean ground beef

3 Tbls regular oats

1½ tsp finely chopped onion

1 Tbls skim milk

½ tsp ground coriander

½ tsp pepper

¼ tsp salt

1/8 tsp ground cinnamon

Mint Sauce: Combine first 6 ingredients (mint through garlic) in a bowl and stir well.

Meatballs: Combine beef and remaining ingredients in a bowl and mix. Shape into meatballs. Thread onto skewers and grill or cook in frying pan basting with mint sauce.

MEXICAN CONFETTI SQUARES

8 oz softened fat free cream cheese

½ cup fat free sour cream

1 cup fat free shredded mozzarella cheese

1 (2 oz) jar diced pimentos, drained

2 Tbls sliced green onions

2 Tbls chopped mild green chilies, drained

2 Tbls chopped ripe olives. Drained

10 (8”) flour tortillas

Paprika or chili powder

In small mixer bowl, combine cream cheese and sour cream. Beat at medium speed until smooth. By hand stir in cheese, pimentos, green onions, chilies and olives. Spread about 1/3 cup cream cheese mixture over one tortilla. Top with another tortilla. Spread with about 1/3 cup cream cheese mixture. Repeat layering 2 more times ending with tortilla. Wrap in plastic food wrap. Repeat with remaining tortillas and cheese mixture. Refrigerate at least 2 hours or overnight.

Cut into 1” squares. Sprinkle tops with paprika or chili powder.

MINI BALLS OF FIRE

1 beaten egg

¼ cup fine dry bread crumbs

¼ cup milk

2 Tbls snipped fresh cilantro

1½ tsp finely chopped habanero chili pepper

½ tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground black pepper

1/8 tsp ground cloves

1 lb ground lamb or beef

1 cup chutney

Stir together egg, bread crumbs, milk, cilantro, chili pepper, salt, cinnamon, ginger, nutmeg, black pepper, and cloves in large mixing bowl. Add lamb or beef and mix well.

Shape meat mixture into 1” meatballs. Place in 15x10x1” baking pan. Bake at 350 for 15 to 20 minutes or until no longer pink. Drain on paper towels. Serve warm with chutney.

MINI CORN QUICHE

1 pkg Stouffer frozen corn souffle, defrosted*

Pastry for double crust 9” pie, rolled to 1/8” thickness

¾ cup (3 oz) shredded swiss cheese, divided

1/3 cup diced ham

¼ cup sour cream

1 egg lightly beaten

2 Tbls chopped green onion

1 Tbls flour

pinch of ground black pepper

Sliced green onion and diced red pepper (optional)

Cut pie crusts into 36 (2”) squares. Press each square into well greased mini muffin pan cups, forming a square bottom crust.

Combine corn souffle, ½ cup cheese, ham, sour cream, egg, green onions, flour and pepper in medium bowl. Spoon mixture into shells, filling ¾ full. Sprinkle remaining swiss cheese on top of mini quiches.

Bake in preheated 375 oven for 30 to 35 minutes or until pie crust and filling are golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onion and diced red pepper before serving.

*Defrost corn souffle in microwave on 50% power for 6 to 7 minutes.

MINI SANDWICHES

1 cup fat free mayonnaise

2 tsp worcestershire sauce

½ tsp Good Seasons italian dressing

¼ ts paprika

2 cups shredded fat free cheddar cheese (8 oz pkg)

8 slices bacon, fried and crumbled

½ cup chopped peanuts

4 green onions sliced

Mix all ingredients together and spread on party rye bread. Bake at 400 for approximately 10 minutes.

Note: To freeze and store, place on cookie sheets and put in freezer. When frozen store in freezer bags.

MUSHROOM BRUSCHETTA

8 oz white mushrooms, coarsely chopped

2 shallots, coarsely chopped

2 garlic cloves, chopped

2 TBLS unsalted butter

2 cups water

Saute white mushrooms, shallots and garlic in butter in a 12” skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Season with salt and pepper. Add water, then simmer briskly, stirring occasionally, 10 minutes. Pour mixture through a sieve into a bowl, pressing on solids. Discard solids and return liquid to skillet. Boil until liquid is syrupy and measures about 1/3 cup, 6 to 8 minutes.

FOR BRUSCHETTA

6 slices ½ to ¾” thin from round loaf sourdough or country bread

3 to 4 TBLS extra-virgin olive oil

3 garlic cloves, 1 halved and 2 minced

1 lb mixed fresh shiitake, cremini and chanterelles, trimmed and chopped

(discard shiitake stems)

2 shallots, minced

1/3 cup chopped fresh flat leaf parsley

2 to 3 tsps finely chopped tarragon

2 tsps finely grated fresh lemon zest

Prepare grill for cooking or preheat broiler. Brush bread on both sides with 1 to 2 TBLS oil. Grill or broil, turning occasionally, until golden. Rub both sides with cut sides of garlic clove. Saute mixed mushrooms, shallots and minced garlic in remaining 2 TBLS oil in a large skillet over moderately high heat, stirring occasionally, until mushrooms begin to brown, 8 to 10 minutes. Stir in parsley, tarragon, zest and salt and pepper to taste. Spoon mushroom mixture onto toasts and drizzle mushroom syrup on top.

MUSHROOM PATE

2 Tbls finely chopped onion

2 Tbls margarine or butter

2 Tbls flour

3 Tbls dry sherry

¼ tsp salt

1/8 tsp pepper

1/8 tsp ground nutmeg

1½ cups mushrooms, finely chopped

1 Tbls snipped fresh chives

Apple slices

Belgian endive leaves

Assorted crackers

Combine the onion and margarine or butter in 1 quart microwave safe casserole. Microwave, covered on high power for 2 minutes. Stir in flour till smooth. Stir in sherry, salt, pepper, nutmeg and mushrooms. Cook covered on high for 4 to 5 minutes or till vegetables are tender, stirring once. Cool slightly. Transfer ½ cup of the mushroom mixture to a blender container or food processor. Set remaining mushroom mixture aside. Blend or process till smooth. Combine blended mushroom mixture, reserved mushroom mixture, walnuts and chives in a serving bowl. Cover and chill up to 3 days. Serve with apple slices, Belgian endive leaves or crackers.

MUSHROOM TARTS

24 slices firm texture white bread

3 TBLS chopped shallot or onion

¼ cup margarine or butter

8 oz fresh mushrooms, finely chopped

2 TBLS flour

1 cup whipping cream

2 TBLS snipped fresh chives

1 TBLS snipped fresh parsley

½ tsp lemon juice

¼ tsp salt

1/8 tsp ground red pepper

Dash ground black pepper

2 TBLS grated parmesan cheese

Sour cream (optional)

Snipped fresh chives (optional)

Cut a 2 ½” round from the center of each bread slice. Carefully press each round into a lightly greased 2 ½” muffin cup. Bake in a 400 oven for 10 minutes or till golden.

Meanwhile, for filling, cook shallot or onion in hot margarine or butter in a medium saucepan for 4 minutes. Stir in mushrooms; cook, uncovered, about 15 minutes or till most of the liquid has evaporated. Stir in flour. Add whipping cream all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Remove from heat and stir in the 2 TBLS chives, parsley, lemon juice, salt, red pepper and black pepper.

Place bread cups in a shallow baking pan; spoon filling into bread cups. Sprinkle with parmesan cheese. Bake, uncovered in a 350 oven for 15 minutes. If desired, top with sour cream and chives.

Bread cups can be prepared ahead, cooled, wrapped and frozen until needed.

OR JUST PLAIN AND CRUNCHY

1 pkg (10 oz) frozen cooked shrimp

1 cup flour, approximately

Oil for frying

Orange mustard dip

Thaw shrimp as directed on package and dry thoroughly on paper towels. Put flour on a piece of wax paper or plastic bag. Heat oil in large skillet. Toss shrimp with flour. Shake off any excess. When oil is very hot and making wavy lines, toss in some of the shrimp. Cook them in small batches. Keep tossing shrimp over high heat until golden and crispy, about 1 minute. Drain on paper towels and then heap on a warm serving plate and serve immediately with toothpicks for spearing.

ORANGE MUSTARD DIP: 1 cup orange marmalade

6 Tbls bottled horseradish

3 tsps dijon mustard

3 tsps yellow mustard

4 tsps fresh lime juice

4 tsps port wine (or sherry or cognac)

½ tsp salt

¼ tsp white pepper

2 tsps paprika

Into blender or food processor, put marmalade, horseradish, mustards, lime juice, port wine, salt, pepper and paprika. Blend or process until smooth, no more than 5 to 8 seconds. Pour into serving bowl. Serve as a dip with the shrimp or chicken or any other food you want. Like basic black, it goes with just about everything.

OVEN FRIED CHICKEN FINGERS

2½ lbs chicken breast cut in strips

¼ cup flour

2 eggs

¼ tsp salt

1 Tbls paprika

½ tsp onion salt

1 Tbls lemon juice

1 Tbls honey

¼ cup margarine

1 cup italian seasoned bread crumbs

Shake the chicken strips in a bag with the flour and set aside. In small bowl, beat together the eggs, salt, paprika, onion salt, lemon juice and honey and set aside. Melt margarine in small saucepan. Dip the floured chicken, 1 piece at a time, in the egg mixture and then in bread crumbs, turning to coat evenly, and then in the margarine. Arrange chicken in a 9x13” baking dish. Bake for 45 minutes or until fork tender. Turn once during baking.

PAN-FRIED SCALLOP DUMPLINGS

½ lb scallops, minced

¼ cup minced fresh onion

2 TBLS soy sauce

1 TBLS minced peeled fresh ginger

½ tsp chili oil

4 garlic cloves, minced

36 round gyoza skins

2 tsps vegetable oil, divided

½ cup water, divided

¾ cup soy-sesame dipping sauce

Sliced green onions

Combine first 6 ingredients in a bowl. Spoon about 1½ tsp of scallop mixture into center of each gyoza skin, working with 1 skin at a time (cover remaining skins to keep them from drying). Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings on a baking sheet; cover loosely with a towel to keep them from drying.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in skillet; cover and cook 5 minutes or until lightly browned. Add ¼ cup water; reduce heat to medium-low. Cover and simmer 5 minutes. Remove dumplings, and keep warm. Repeat procedure with remaining dumplings, 1 tsp vegetable oil and ¼ cup water. Serve with soy-sesame dipping sauce. Garnish with green onions if desired.

SOY-SESAME DIPPING SAUCE

½ cup soy sauce

¼ cup rice vinegar

2 TBLS minced fresh green onions

2 TBLS fresh lemon juice

2 TBLS dark sesame oil

4 lg minced garlic cloves

Combine all ingredients; stir well with a whisk. Cover and let stand at least 15 minutes before serving.

PARMESAN CHIPS

Preheat oven to 400. Line a baking sheet with parchment paper, brush lightly with olive oil, and dust with flour, shaking off excess. Grate 8 oz parmigiano-reggiano on the medium holes of a box grater into thin strands. For each crisp, spread ½ cup of the parmigiano-reggiano into a 6” circle on prepared parchment, and bake until golden, 7-10 minutes. Remove baking sheet from oven, slide parchment onto a wire rack and set crisps aside to cool; then carefully peel crisps of parchment. Repeat process with remaining parmigiano-reggiano.

Can be served alone or with a salad.

PARTY CHEESE SOUFFLE SQUARES

3 Tbls low fat milk

3 Tbls flour

1¼ cups low fat milk

¼ tsp salt

1/8 tsp ground black pepper

1/8 tsp ground nutmeg

1 egg

½ cup fat free egg substitute

4 ounces low fat swiss or Jarlsburg cheese, grated

3 Tbls coarsely chopped fresh parsley or basil

In saucepan, blend 3 Tbls milk with flour to form a paste. Whisk in 1¼ cups milk and bring to boil, stirring constantly with whisk. Continue to boil about 30 seconds, whisking constantly. Remove from heat, then add salt, pepper and nutmeg.

In separate bowl, blend egg and egg substitute. When the white sauce has cooled slightly, blend in the grated cheese. Then add the egg mixture and parsley or basil, mixing well. Generously coat a 9x9” baking dish with cooking spray. Pour the mixture into the dish. Bake at 400 for 20 to 25 minutes or until slightly puffed and browned.

Makes 16 appetizer squares.

PETITE STUFFED PIZZA SNACKS

1 (10.6-oz) pkg. Pillsbury Refrigerated Parmesan or Garlic breadsticks

2 TBLS Parmesan cheese

¼ tsp dried oregano leaves

1 egg

25 slices pepperoni (about 1 ½ oz)

2 oz (1/2 cup) shredded Swiss cheese

¼ cup spaghetti sauce, heated

Heat oven to 350. Unroll dough, divide into 2 sections along center perforation. Press each to form 8” square. Place 1 square on ungreased cookie sheet.

Combine Parmesan cheese, oregano and egg; beat well. Spoon over square on cookie sheet; carefully spread to within ½” of edge. Top with pepperoni and Swiss cheese. Top with remaining dough square; press edges to seal. Spread Parmesan spread from container over dough.

Bake 15 to 20 minutes or until golden brown. With a serrated knife, cut into 4 strips, cut 7 diagonal strips to form diamond-shaped pieces. (A few outer pieces will not be diamond shaped.) Serve snacks with spaghetti sauce.

PHYLLO WRAPPED BRIE WITH CARMLIZED ONIONS

1 Tbls margarine or butter

4 medium onions, cut into thin wedges (about 2 cups)

2 tsp sugar

¼ cup chopped toasted hazelnuts or walnuts

8 sheets (17 x 12) frozen phyllo dough, thawed

¼ cup butter, melted

2-4½ oz rounds brie or camembert cheese

¼ cup apricot spreadable fruit

Baguette style french bread slices, pear and/or apple wedges, or assorted crackers

Melt the 1 Tbls margarine or butter in large saucepan. Add onion. Cover and cook over medium low heat about 15 minutes or till onion is tender and golden, stirring occasionally. Sprinkle sugar over onion. Cook, covered for 10 to 15 minutes more or till browned, stirring occasionally. Stir in nuts. Cool. Work with one sheet of phyllo at a time keeping remaining sheets covered with plastic wrap till needed. Lightly brush one sheet of phyllo dough with some of the 1/4 cup melted butter. Place another sheet of phyllo dough on top of the first sheet and brush with butter. Repeat with 2 more sheets of phyllo, brushing with butter. Cut a 12”circle from the stack and discard trimmings. Slice one round of brie in half horizontally. Place bottom half in center of phyllo. Spread with 1 Tbls of apricot spreadable fruit, top with ¼ of the carmelized onion/nut mixture. Top with other half of brie, 1 Tbls spreadable fruit and another ¼ onion/nut mixture. Wrap phyllo up and over filling, pleating phyllo as needed to cover and slightly twisting phyllo on top. Brush phyllo with butter. Repeat with remaining phyllo, butter, brie, spreadable fruit, and onion/nut mixture. Place two wrapped brie rounds in a l3x9x2” baking pan. Cover and chill up to 24 hours. Bake in oven at 400 about 20 minutes or till golden. Let stand 5 to 10 minutes. Serve with bread, fruit wedges or crackers.

PINECONE CHEESE BALL

1 (8 oz) container vegetable cream cheese

1 (8 oz) container roasted garlic cream cheese

1 cup (4 oz) shredded sharp cheddar cheese

3 green onions, chopped

2. cups pecan halves, toasted

Fresh rosemary sprigs

Stir together first 4 ingredients. Shape into an oval and chill 2 hours. Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers.

LAYERED BEAN DIP

1 (16 oz) can fat free refried beans

1 (15 oz) can black beans, rinsed and drained

½ cup reduced fat sour cream

1 cup bottled salsa

1 cup (4 oz) preshredded Mexican blend or cheddar cheese

Chopped cilantro (optional)

Preheat oven to 375. Combine beans; spread in an 8” square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375 for 20 minutes. Uncover; bake 10 minutes more or until bubbly. Garnish with cilantro, if desired.

PINWHEELS

2 (8 oz pkgs) fat free cream cheese, softened

1 pkg buttermilk dressing mix

1 can minced black olives

1 red pepper, finely chopped

small bunch of chives, finely chopped

2 stalks celery, finely chopped

4 soft flour tortilla shells

Mix together cream cheese and ranch dressing. Spread over tortilla shells. Sprinkle on chopped celery, chives, red pepper and olives. Roll up tightly and refrigerate for 2 hours.

Slice and serve

PISTACHIO SALMON NUGGETS

1 lb fresh or frozen skinless salmon fillets, cut 1” thick

2 TBLS water

2 TBLS soy sauce

1 TBLS grated fresh ginger or 1 tsp ground ginger

2 tsps toasted sesame oil or cooking oil

1 TBLS cooking oil

1 TBLS finely chopped pistachio nuts

Thaw fish if frozen, rinse and pat dry with paper towels. Cut into 1” chunks. Place fish in a plastic bag set in a shallow dish. For marinade, in a small bowl combine water, soy sauce, ginger and sesame oil. Pour over salmon chunks. Close bag. Marinate at room temperature for 30 minutes, turning bag occasionally.

In a large nonstick skillet or wok heat the 1 TBLS cooking oil over medium-high heat. Drain salmon, discarding marinade. Cook and gently stir half of the salmon chunks for 3 to 5 minutes or until fish flakes easily with fork; remove from skillet. Cook and stir remaining fish; remove and drain on paper towel. Sprinkle with pistachio nuts. Serve warm.

PITA STARS

2 cups mayonnaise

1 cup parmesan cheese

1 TBLS worcestershire sauce

¼ cup dry minced onion

3 pkgs small plain pita bread

Cut bread open and spread mixture on inside of each slice. Put back together and cut in triangle shapes with scissors. Bake on cookie sheet at 300 until brown and bubbly. Cool on tray. Will keep for several weeks when stored in tightly sealed container or plastic freezer bag. Keep in refrigerator.

PLUM BLOSSOMS

4 slices Pepperidge Farm white bread

1 cup fresh crab meat or 1 can (7 oz) crab meat

2 Tbls water chestnuts, chopped fine

1 Tbls soy sauce

½ tsp ground ginger

½ tsp sesame oil

1 Tbls duck sauce (sometimes called Plum Sauce)

1 tsp brown sugar

Salt to taste

½ cup mayonnaise

Remove crusts from bread, toast lightly and cut each slice in 6 pieces (cut 3 strips, then halve each across the middle).

In small bowl, mix crab, water chestnuts, soy sauce, gingerroot, sesame oil, duck sauce, brown sugar, salt and about ¼ cup mayonnaise (enough to hold mixture together nicely). Heap crab mixture on toast squares, covering surface completely so the toast edges won’t burn. Spread the top of each with a thin layer of mayonnaise.

Place the canapes on baking sheet and run them under the broiler, 4 to 5” from the heat, until bubbly and golden. This takes only a minute, so don’t leave them. Transfer to a platter and serve hot.

TIP: When in a hurry, leave the bread whole, top it with crab mixture, broil and then cut in pieces.

PORK EMPANADAS

1 pkg (8 oz) fat free cream cheese, room temperature

1 cup (2 sticks) butter, room temp, plus 1 Tbls butter, melted

2 tsp chili powder

2 cups flour

6 oz spicy pork sausage

¾ cup chopped pitted black olives

1 tsp minced fresh or pickled jalapeno pepper

¼ cup chopped green onions

1 tsp minced garlic

½ tsp ground cumin

1 cup (4 oz) shredded cheddar cheese.

With electric mixer, beat cream cheese, 1 cup butter and chili powder until smooth. Stir in flour until well blended. Form dough into a ball and flatten to a 1” thick round. Wrap and refrigerate about 2 hours until firm enough to roll out. Meanwhile, crumble sausage into large skillet. Cook until no longer pink and drain. In large bowl, combine sausage, olives, pepper, green onions, garlic, cumin and cheese. Refrigerate about 30 minutes until cold. Preheat oven to 375. On lightly floured surface with floured rolling pin, roll out half the dough to 1/8” thickness. (Keep remaining dough refrigerated.) Cut into 4” circles, using a saucer as a guide. Place a heaping Tbls of filling in the center of each circle. Fold dough in half over filling. Place on cookie sheet. Press edge with tines of fork to seal. (Chill and reroll pastry scraps to make remaining empanadas.) Brush empanadas lightly with melted butter. Bake 15 to 20 minutes, rotating pan from top to middle rack halfway through baking, until golden. Serve immediately, or let cool completely and freeze. To reheat, arrange frozen empanadas on baking sheets and bake in preheated 350 oven 10 to 12 minutes, until heated through.

PORK SATAY APPETIZERS

2 lbs boneless pork loin

4 minced garlic cloves

1 cup soy sauce

12 oz dijon mustard

½ cup honey

Slice pork into thin strips. Mix together remaining ingredients and divide. Marinate pork strips in ½ of the sauce for 30 minutes. Remove strips from marinade and discard.

Weave pork onto bamboo skewers and grill 3-4 minutes. Serve with remaining sauce.

POTATO NESTS

Cooking spray

2 lg baking potatoes

½ cup low-fat sour cream

1 TBLS prepared white horseradish

1 TBLS chopped fresh dill

½ tsp salt

1/8 tsp ground black pepper

smoked salmon for topping

Preheat oven to 425. Spray 32 mini muffin pan cups with cooking spray. In 3-qt saucepan, place unpeeled potatoes and enough water to cover; Heat to boiling over high heat. Reduce heat to low, cover and simmer 20 minutes or until potatoes are just cooked through. Drain potatoes; refrigerate about 1 hour or until chilled.

In small bowl, mix sour cream, horseradish and dill until blended. Cover and refrigerate until ready to serve.

Peel and coarsely grate potatoes. In medium bowl, gently toss grated potatoes with salt and pepper. Place about 1 heaping measuring TBLS potato mixture in each muffin cup; press mixture against bottom and up sides of cups, allowing some mixture to extend slightly above rim.

Bake potato nests 25 minutes or until edges are golden brown. (Cover pans loosely with foil if nests brown too quickly.) Cool nests in pans on wire racks 10 minutes. Carefully remove potato nests to jelly-roll pan or cookie sheet lined with paper towels. Let stand at room temperature up to 4 hours before serving.

To serve, preheat oven to 375. Place nests on large cookie sheet (without paper towels) and bake 6 to 8 minutes, until heated through and crisp. Transfer nests to platter. Spoon about 1 tsp sour cream mixture into each nest and top each with chunk of salmon.

Makes 32 nests.

POTTED SHRIMP CANAPES

1 quart water

¼ cup dry white wine

1/8 tsp plus ¼ tsp salt

Freshly ground black pepper

1 bay leaf

1 lb small shrimp, uncooked

1 clove garlic, finely minced

¼ cup unsalted butter, softened

¼ tsp ground mace

1/8 tsp freshly ground white pepper

1/8 tsp ground cayenne pepper

1/8 tsp ground allspice

2 Tbls light cream

1 thin loaf french bread or 24 melba toast rounds

In large saucepan over medium heat combine water, wine, 1/8 tsp salt, black pepper and bay leaf and bring to boil. Reduce heat to low and add shrimp. Simmer, stirring occasionally until shrimp curl and turn pink and opaque throughout, about 3 minutes. Drain, peel and devein shrimp. Place half of shrimp, garlic, butter, mace, ¼ tsp salt, white pepper, cayenne and allspice in food processor and pulse until smooth. Add enough cream to make spreadable consistency. Refrigerate until ready to use.

Meanwhile, slice french bread into rounds. If desired, toast by placing rounds on baking sheet and place in oven on broil temperature. Place 1 Tbls of mixture on each round and top with a shrimp.

QUICK HUMMUS

1 to 2 cloves garlic

1 (15 oz) can garbanzo beans, drained

*1/2 cup tahini (a thick paste made of ground sesame seeds)

2 Tbls lemon juice

2 Tbls water

¼ tsp salt

Place garlic in food processor, pulse until chopped. Add remaining ingredients and process for 1½ minutes or until smooth,

Serve with raw vegetables.

*Tahini is available already prepared

RIBBON SANDWICHES

½ cup butter or margarine (1 stick) softened

3 TBLS minced parsley

2 (5 to 6 ¾-oz) cans chunk chicken

1/3 cup mayonnaise

1 TBLS lemon juice

¼ tsp salt

1 (1-lb) loaf unsliced white bread (about 8” long)

In small bowl, mix softened butter or margarine and parsley. In another small bowl, mix chicken, mayonnaise, lemon juice and salt.

With long serrated knife, cut crusts from bread (reserve for making bread crumbs another day). Cut loaf horizontally into six ½” thick slices.

On first bread slice, evenly spread ¼ of the parsley butter. Place second bread slice on first; spread with half of chicken mixture. Spread third slice with ¼ of parsley butter; place, butter side down, on second slice. Wrap in plastic wrap. Repeat with remaining bread slices, parsley butter and chicken mixture; wrap in plastic wrap. Refrigerate both loaves until well chilled, about 3 hours.

To serve, unwrap loaves. With sharp knife, cut each loaf into ½” thick slices; cut each slice crosswise in half.

ROASTED GARLIC AND HERB SPREAD

3 large garlic cloves

8 oz fat free cream cheese

2 tsp parsley flakes

2 Tbls chopped fresh chives

2 Tbls finely chopped fresh basil leaves

½ tsp dried thyme leaves

2 tsp lemon juice

Freshly ground black pepper to taste

Salt to taste

Spray a pie pan with no-stick cooking spray. Cut each garlic clove lengthwise into about 4 slices. Lay cloves in the pan. Spray tops of cloves lightly with cooking spray. Broil 3 to 5 minutes, watching carefully, until nicely brown. Put garlic, cream cheese and remaining ingredients in food processor. Mix until thoroughly combined. Add salt and pepper to taste.

Serve with crackers, a sliced baguette, bagels or with vegetables.

ROASTED GARLIC AND WHITE BEAN SPREAD

2 Medium heads garlic

1 can (16 oz) white kidney beans, drained

2 Tbls olive oil

¼ tsp salt

1/8 tsp crushed red pepper

Preheat oven to 300. Remove any loose papery skins from garlic. Put whole heads, root side down, in small, shallow baking dish. Roast about 1¾ hours, until very soft. Hold root end of garlic in palm and squeeze soft garlic into food processor or blender. Discard skins. Add beans, oil, salt and red pepper and process until smooth. Spoon into jar and refrigerate until ready to serve.

Dip will keep in refrigerator for 3 weeks.

ROASTED SWEET ONION DIP

2 large Vidalia onion, peeled and quartered

1 TBLS olive oil

1 tsp salt, divided

1 whole garlic head

1/3 cup low-fat sour cream

¼ cup chopped fresh parsley

1 TBLS fresh lemon juice

Preheat oven to 425. Place onion in a large bowl, drizzle with oil. Sprinkle with ½ tsp salt, toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425 for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

Combine onion, garlic, ½ tsp salt, sour cream and remaining ingredients in a large bowl. Cover and chill 1 hour.

Serve with pita chips or carrot sticks.

ROKA BLUE WALNUT DIP

1 tsp fat free mayonnaise

1 (12 oz) pkg fat free cream cheese

1 jar roka blue cheese spread

1 cup walnuts, chopped

Milk to soften

Mix all ingredients together and refrigerate. Serve with crackers.

ROLL-UPS

2-8oz pkgs cream cheese

1 small pkg dry ranch dressing

½ cup minced red pepper

½ cup minced celery

¼ cup chopped black olives

¼ cup minced onions

tortilla shells

Beat cream cheese and ranch dressing until smooth. Add rest of ingredients and mix. Spread mixture on tortilla shells and roll up. Refrigerate before slicing. If freezing, wrap in plastic wrap and put in freezer bag. Let thaw before slicing.

NOTE: Make sure that minced ingredients are very dry before adding to cream cheese. Drain in small sieve and dry on paper towels.

SALMON AND CREAM CHEESE PATE

1 (14½ oz) can red salmon, drained, skin and bones removed, flaked

1 (8 oz) container fat free cream cheese with chives and onion

2 tsps lemon juice

¼ cup finely chopped red bell pepper

½ tsp dried dill weed

Line small bowl or decorative mold with plastic wrap or cheesecloth. In medium bowl, combine all ingredients and mix well. Spoon into lined bowl and press gently. Cover and refrigerate 1 to 2 hours to blend flavors.

To serve, unmold pate onto serving plate. Remove plastic wrap. Garnish as desired.

Serve with mini bagel chips, crackers or cocktail bread.

SALMON CANAPES WITH DILLED HONEY MUSTARD

1 Tbls finely chopped red onion

3 Tbls dijon mustard

1 Tbls honey

2 tsps chopped fresh dill weed

12 slices cocktail pumpernickel or rye bread

2 to 3 Tbls soft fat free cream cheese

¼ lb. smoked salmon, broken into 24 pieces

24 sprigs fresh dill weed

In small bowl, combine onion, mustard, honey and chopped dill weed and mix well.

Spread each bread slice with cream cheese and top with mustard mixture. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill sprigs.

SALMON MOUSSE

1 envelope unflavored gelatin

2 Tbls lemon juice

1 small sliced onion

½ cup boiling water

½ cup mayonnaise

1 tsp dill

¼ tsp paprika

1 (1 lb) can drained salmon

1 cup heavy cream

Process in food processor at high speed for 40 seconds first 4 ingredients (gelatin through water). Add and blend at high speed mayonnaise, dill, paprika and salmon. Add 1 cup heavy cream slowly and blend 30 seconds. Pour into 4 cup mold and chill.

Serve with sour cream, lemon and dill and any kind of crackers.

SALMON ROLL-UPS

1 – 7¾ oz can salmon, drained and flaked

1 beaten egg

1 tsp dried parsley flakes

1 tsp instant minced onion

½ tsp dried dillweed

1 – 8 oz pkg refrigerated crescent rolls (8 rolls)

2 TBLS butter or margarine

2 TBLS flour

½ tsp salt

Dash pepper

1 cup milk

2 oz sharp process American cheese, shredded (1/2 cup)

2 beaten egg yolks

1 TBLS lemon juice

Combine salmon, egg, parsley, onion and dillweed. Separate crescent rolls and spread each with about 1 TBLS of the salmon mixture. Roll up, from wide end. Bake on baking sheet at 375 for 12 to 15 minutes.

Serve with Cheese Sauce: Melt butter; blend in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Stir in cheese, egg yolks and lemon juice; heat till cheese melts.

SALMON TARTARE WITH SWEET ONION CREAM

½ lb salmon, skin removed and finely chopped

2 Tbls olive oil

1 tsp minced chives plus sprigs for garnish

½ tsp minced shallots

Salt to taste

½ cup creme fraiche

¼ cup red onion, finely chopped

Freshly ground black pepper

Toast points for serving

Combine salmon, olive oil, chives, shallots and salt to taste. Cover and chill.

To make sweet onion cream, place creme fraiche in mixing bowl and whip to soft peaks. Fold in onion and season with salt and pepper to taste. To serve, spoon salmon tartare onto toast points. Top with dollop of sweet onion cream. Garnish with chive sprig, if desired.

Note: If creme fraiche is not available, mix 1 tsp buttermilk or 2 tsps sour cream with 1 cup heavy cream in a jar. Shake and allow to stand at room temperature for 24 hours. Refrigerate after use.

SESAME GINGER PORK PLATTER

½ cup soy sauce

¼ cup packed brown sugar

2 Tbls cooking oil

1 Tbls toasted sesame seed

1½ tsp grated fresh gingerroot

6 cloves garlic, minced

2 (12 to 16 oz) pork tenderloins

Lettuce leaves

Green onion strips

Baguette slices

Red and green grapes

For marinade, combine soy sauce, brown sugar, oil, sesame seed, gingerroot, and garlic. Place pork in heavy plastic bag set in shallow dish. Pour marinade over pork. Seal bag and turn to coat meat. Refrigerate overnight turning bag occasionally. Drain pork, reserving marinade. Cover and chill marinade. Place pork on rack in roasting pan. Cover with foil and bake in 425 oven for 20 minutes. Remove foil and roast 10 to 15 minutes more. Cool slightly. Bias slice into ¼” slices. Cover and chill up to 24 hours.

To serve, arrange pork slices on lettuce lined platter. Heat marinade to boiling, serve in small bowl for dipping and sprinkle with green onion strips.

Serve with baguette slices and red and green grapes.

SESAME-PLUM DIPPING SAUCE

Oil for frying or cooking spray

20 wonton wrappers, halved diagonally

½ cup bottled plum sauce

¼ cup soy sauce

2 TBLS white wine vinegar or rice vinegar

½ tsp toasted sesame oil

1 tsp sesame seed, toasted

Green onion strips (optional)

To fry wonton wrappers, heat 1 ½ to 2” cooking oil in a deep saucepan to 365. Fry wonton triangles a few at a time, about 1 minute or till golden brown, turning once. Remove wontons from oil and drain on paper towels. If desired, keep warm in oven while preparing dip.

To bake wonton wrappers, lightly spray one side of each wonton triangle with nonstick coating. Spray 15x10x1” baking pan with cooking spray. Arrange wontons, sprayed sides up in a single layer in the pan. Bake in a 400 oven for 5 to 7 minutes or until golden brown and crisp. (Watch carefully; wontons will brown quickly.

For dipping sauce, combine plum sauce, soy sauce, vinegar and sesame oil in a small saucepan. Heat to boiling. Reduce heat and simmer, uncovered 5 minutes. Stir in toasted sesame seeds. If desired, garnish with green onion strips. Serve at room temperature with wonton chips.

SHRIMP AND BACON NAPOLEONS

1 (17¼ oz) pkg (2 sheets) frozen puff pastry, thawed

2 (3 oz) pkgs fat free cream cheese, softened

1 Tbls dijon style mustard

1 Tbls white wine

Worcestershire sauce

1 Tbls thinly sliced green onion or snipped chives

2½ cups chopped, cooked, peeled and deveined shrimp

1/3 cup shredded carrot

1/3 cup crumbled crisp cooked bacon (about 4 slices)

Line 2 large baking sheets with parchment paper or clean brown paper. Unfold one sheet of puff pastry. Using a pastry wheel or sharp knife, cut sheet into 9 squares (about 3x3). Cut each square in half to make 18 rectangles. Place about 1” apart on prepared baking sheets. Bake at 425 for 12 to 15 minutes or until golden. Carefully remove pastries from baking sheet and cool on wire rack. Repeat with remaining sheet of puff pastry (can be baked ahead and stored, tightly covered, in refrigerator up to 3 days).

For filling, combine cream cheese, mustard, worcestershire sauce and green onion or chives. Fold in cooked shrimp, carrot and bacon.

To assemble, use the tines of a fork to separate each pastry horizontally in half. Spread a rounded Tbls of filling on the bottom portion of each pastry. Replace top layer.

SHRIMP MARIONGA

8 jumbo shrimp, peeled, cooked, deveined and sliced down the back

1/8 lb unsalted butter

2 cloves fresh garlic

1 tsp chives

Juice of ½ fresh lemon

1 oz dry white wine

½ cup croutons

Sprinkle of fresh ground pepper

Melt butter, press garlic and saute well. Add chives and juice of lemon. Add shrimp, pour wine over shrimp and sprinkle with pepper. Saute shrimp until they begin to curl. Add croutons and blend.

Serve in individual shell dishes.

SHRIMP STUFFED MUSHROOMS

3 lbs large fresh mushrooms

10 Tbls margarine

1½ cups chopped onions

3 Tbls flour

2 cups half & half

1 Tbls parsley flakes

2½ tsp prepared white horseradish

1 tsp salt

1 lb cooked, peeled and deveined shrimp

2/3 cups bread crumbs

2 cups tomato sauce

Preheat oven to 375. Rinse mushrooms and pat dry. Remove stems and chop to make 2 cups. Place caps, cavity side down on a greased cookie sheet. Brush caps with 2 Tbls margarine. Bake for 10 minutes. In medium skillet melt 4 Tbls margarine.

Add onions and chopped stems and saute until tender, about 5 minutes. Mix in flour, half & half. Cook and stir until thickened, about 3 minutes. Remove from heat and add parsley, 1½ tsp horseradish, salt and shrimp and mix well. Remove mushrooms from oven, turn cavity side up. Fill with shrimp mixture. Mix bread crumbs with remaining 4 Tbls margarine. Sprinkle over stuffed mushrooms. Return to oven and bake until heated through, about 5 minutes. In small saucepan mix tomato sauce with remaining horseradish, heat and serve with mushrooms.

SHRIMP TOAST

1 (12 oz) pkg frozen, shelled, cooked small shrimp

1 egg white

2 TBLS dry sherry

1 tsp cornstarch

1 tsp salt

1 tsp minced green onion

1/8 tsp ground ginger

6 very thin slices white bread

Parsley eaves

Salad oil

If using frozen shrimp, drain very well. In blender at medium speed or in food processor with knife blade attached, blend shrimp until finely chopped. In medium bowl, mix shrimp with next 6 ingredients; set aside.

Cut crusts from bread slices; cut each slice into 4 triangles. Spread 1 heaping tsp shrimp mixture evenly on each triangle with small spatula; scrape edge so filling will be neat. Gently press a parsley leaf on each

In 12” skillet over medium heat, heat about 1” salad oil to 325 on deep-fat thermometer or in electric skillet at 325.

Carefully place 5 or 6 triangles, shrimp side down in hot oil; cook until lightly browned, about 3 minutes. Turn and cook 1 minute longer or until bread is golden. Remove to paper towels to drain; keep warm. Repeat with remaining triangles. Serve hot.

SHRIMP-CHEESE CANAPES

10 slices white bread

2 TBLS butter or margarine (1/4 stick)

½ tsp thyme leaves

8 oz pkg frozen, cooked, shelled shrimp, minced

2 oz shredded Swiss cheese (1/2 cup)

1/3 cup mayonnaise

Preheat broiler if manufacturer directs. Cut crusts from bread slices and reserve. With 2” round cookie cutter, cut circles from bread slices to make 20 cutouts in all. In blender or food processor with knife blade attached, blend trimmings to make ½ cup crumbs.

In 1-qt saucepan, melt butter with thyme. Brush cutouts with butter mixture; place on cookie sheet; broil 2 minutes or until golden.

Mix shrimp, bread crumbs, cheese, and mayonnaise; spread some on each cutout. If not serving immediately, cover and refrigerate.

About 20 minutes before serving, in preheated broiler, 7 to 9” from heat (or at 450 in oven), broil or bake canapes 10 minutes or until hot.

SHRIMP-STUFFED CHICKEN ROLLS

¾ lb shrimp, shelled and deveined

3 whole large chicken breasts, cut in half

¾ cup butter or margarine (1 ½ sticks), softened

¼ cup chopped green onions

Salt

Salad oil

1 cup flour

¾ cup water

1¼ tsps baking powder

Cook and dice shrimp; set aside. With meat mallet pound each chicken breast half to ¼” thickness.

In bowl, mix shrimp, butter or margarine, green onions and 1 tsp salt. Spoon mixture onto centers of breasts, leaving ½” edge all around each. From a narrow end, roll each breast, jelly-roll fashion; fasten with toothpicks. Cover and refrigerate 15 minutes.

Meanwhile, in 5-qt Dutch oven or saucepot over medium-high heat, heat 1” salad oil to 370 on deep-fat thermometer. (Or heat oil in deep-fat fryer or electric skillet set at 370.) In medium-sized bowl, mix flour, water, baking powder and 1 tsp salt.

With tongs, dip 3 chicken rolls, one at a time, in flour mixture to coat, then lower into hot salad oil. Fry rolls, turning occasionally, until golden, about 10 to 15 minutes. Drain rolls on paper towels; keep warm. Repeat with remaining 3 rolls. Discard toothpicks.

SMOKED SALMON CANAPES

¼ cup finely chopped green onions

¼ tsp dried whole dillweed

1/8 tsp ground white pepper

¼ cup cream cheese, softened

1 tsp skim milk

16 slices party pumpernickel bread, toasted

1 (4 oz) pkg thinly sliced smoked salmon

Combine first 5 ingredients (onions through milk) in small bowl and stir well.

Spread 1 tsp cream cheese mixture on each slice bread. Top with salmon.

SMOKED SALMON DILL CANAPES

1/3 cup fat free cream cheese

2 Tbls minced dill

2 Tbls minced red onion

2 tsp horseradish

½ to 1 tsp fresh lemon juice

¼ tsp cracked black pepper

Dash salt

8 thin slices pepperidge farm white bread

¼ lb thinly sliced smoked salmon, cut into 24 small pieces

24 dill sprigs

Combine cream cheese, dill, onion, horseradish, ½ tsp lemon juice, pepper and salt in small dish. Mix well. Add remaining lemon juice if needed. Cover and chill 2 hours. Lightly toast bread and cut into 24 rounds with 1½” diameter cookie cutter. Spread about 1 tsp cream cheese mixture on each. Arrange salmon on top and garnish with dill sprigs.

Cream cheese mixture can be made a day ahead and refrigerated.

SMOKED SALMON PATE

4 oz thinly sliced smoked salmon (lox style) cut up

8 oz pkg fat free cream cheese, softened

1 Tbls snipped fresh chives

1 Tbls snipped fresh parsley

1 Tbls dijon style mustard

1 Tbls capers (optional)

Capers for garnish (optional)

Fresh chives (optional)

Lox style smoked salmon (optional)

Assorted crackers

Combine 4 oz salmon, cream cheese, chives, parsley, mustard and 1 Tbls capers, if using, in a blender or food processor. Cover and blend or process until smooth. Pack into a crock or bowl. Cover and refrigerate till well chilled. Garnish with capers, fresh chives and lox style smoked salmon, if desired.

Serve with assorted crackers.

SPICE APRICOT CHICKEN WINGS

2 lbs chicken wings

1 cup apricot preserves

2 Tbls cider vinegar

1 to 2 Tbls hot pepper sauce

1 Tsp chili powder

1 garlic clove, minced

Place chicken wings in zip loc bag and set aside. Combine preserves, vinegar, pepper sauce, chili powder and garlic. Pour ½ cup of sauce in zip loc bag with chicken to marinate, seal bag and refrigerate 1 hour or overnight. Refrigerate remaining sauce.

Place chicken wings on preheated grill or in oven at 350. Cook for 25 to 30 minutes, brushing wings with additional marinade during the last 5 minutes of cooking. Serve chicken with reserved sauce for dipping.

NOTE: Sauce also works well with 1 lb cooked bit size meatballs or cooked large shrimp. Follow same instructions for marinating and cooking.

SPICE HONEY CHICKEN DRUMETTES

¼ cup honey

¼ cup soy sauce

¼ cup chili sauce

½ tsp hot pepper sauce

¼ tsp ginger

¼ tsp dry mustard

12 chicken drumettes

In 12x8” (2 qt) baking dish, combine honey, soy sauce, chili sauce, hot pepper sauce, ginger and dry mustard and mix well. Add drumettes and turn to coat. Cover and refrigerate 1 hour to marinate.

Heat oven to 375. Uncover dish and bake chicken in marinade at 375 for 45 to 60 minutes or until chicken is tender and no longer pink next to bone, brushing with marinade occasionally.

SPICY MINIATURE MEAT BALLS

2 lbs ground beef

1½ tsp salt

1/8 tsp pepper

1 egg slightly beaten

2 small onions, chopped

½ cup water

½ cup chili sauce

½ cup currant or grape jelly

1 tsp prepared mustard

2 tsp cornstarch

2 Tbls water

Preheat oven to 325. Mix ground beef, salt, pepper, egg and half the onion. Shape into balls and place in a roasting or jelly roll pan. Bake 20 minutes or until done. While balls are cooking, add remaining onion to ½ cup water and cook 5 minutes. Stir in chili sauce, jelly, mustard and cornstarch blended with 2 Tbls water. Cook 5 minutes stirring frequently. Drain meat balls on paper towels and stir into sauce.

Serve hot.

SPICY RANCH SAUCE

¼ cup Ranch salad dressing

1 TBLS Tobasco Green Pepper Sauce

Combine salad dressing and Tobasco sauce and mix well. Serve with jalapeno poppers.

Makes ¼ cup

SPINACH AND ASIAGO CHEESE FRITTATA

1 leek thinly sliced

2 cloves garlic, minced

2 Tbls olive oil

4 cups torn fresh spinach

1 yellow or red sweet pepper, roasted and cut into thin strips

¾ cup shredded asiago cheese (3 oz)

¼ tsp dried thyme, crushed

¼ tsp salt

6 eggs, slightly beaten

Cook leek and garlic in hot oil in 10” ovenproof skillet over medium heat about 2 minutes till tender, stirring frequently. Add spinach, cook and stir about 1 minute more or till spinach is limp. Remove from heat. Stir in pepper strips, ½ cup of the asiago cheese, thyme, salt and 1/8 tsp pepper. Add eggs, stirring to mix well.

Bake in oven at 350 for 13 to 15 minutes or till knife inserted near the center comes out clean. Loosen edges and bottom of the frittata, if necessary with a knife or spatula. Transfer frittata to a serving plate. Sprinkle remaining asiago cheese over top of the frittata. Cut into wedges.

NOTE: To roast sweet pepper, quarter the pepper and remove the stem, seeds and membranes. Place, cut side down on foil lined baking sheet. Bake in oven at 425 for 20 to 25 minutes or till skins are blistered and dark. Remove from baking sheet. Immediately place in a clean paper bag. Close bag and let stand for 30 minutes to steam. Remove skin from peppers, using a knife to pull skin off in strips. Discard skin.

SPINACH DIP

1 pint fat free sour cream

½ cup mayonnaise

1 pkg frozen spinach, thawed and drained

1 can diced water chestnuts

5 green onions, diced

1 large round rye bread

Mix first 5 ingredients (sour cream through onions) together. Cut out and hollow bread. Put the dip inside. Use the hollowed out bread pieces and crackers with the dip.

STUFFED MUSHROOMS

1 lb large fresh mushrooms

1 egg yolk

2 (3 oz) pkgs fat free cream cheese

1 Tbls grated onion

2 tsp minced parsley

2 tsp worcestershire sauce

Salt and pepper to taste

Clean and remove stems from mushrooms. Beat egg yolk until lemon colored. Mix remaining ingredients into egg yolk and whip until fluffy. Stuff mushrooms and bake at 350 for 10 minutes or until tender.

STUFFED PORTOBELLINIS

1¼ cups fat-free, less sodium chicken broth, divided

½ cup balsamic vinegar

1 garlic clove, minced

6 (3”) portobellini or portobello mushrooms

1 (1½ oz) slice French bread or other firm white bread

1 tsp olive oil

1 TBLS chopped fresh chives

1 TBLS chopped fresh sage

¼ tsp salt

1/8 tsp black pepper

Cooking spray

Sage leaves (optional)

Preheat oven to 350. Combine ¾ cup broth, vinegar and garlic in a small bowl, let stand 15 minutes. Strain through a sieve over a small saucepan; reserve garlic. Bring vinegar mixture to a boil, and cook until reduced to 6 TBLS (about 6 minutes). Keep warm.

Remove the brown gills from undersides of mushrooms using a spoon; discard gills. Remove stems from mushrooms, finely chop the stems and set aside. Place the bread in a food processor, and pulse 10 times or until fine crumbs form to measure 1 cup. Heat the oil in a large nonstick skillet over medium-high heat. Add breadcrumbs, cook for 4 minutes or until lightly browned, stirring frequently. Stir in the reserved garlic, chopped mushroom stems, chives, chopped sage, salt and pepper; cook for 2 minutes. Remove from heat; stir in ½ cup broth. Keep warm.

Place mushroom caps, stem sides up, on baking sheet coated with cooking spray. Bake at 350 for 10 minutes or until tender. Divide breadcrumb mixture evenly among mushroom caps and drizzle 1 TBLS vinegar mixture over each serving. Garnish with sage leaves, if desired.

STUFFED PORTOBELLO ENCROUTE

2 large whole portobello mushroom caps brushed clean

2 Tbls hoisin sauce

2 4x4” pieces puff pastry

4 oz roquefort or other crumbly blue cheese

1 cup cooked chopped spinach

2 Tbls thinly sliced scallion

1 egg beaten

Brush underside of portobello caps with hoisin sauce. Roll out the puff pastry with rolling pin to about 6x6”. Crumble cheese in middle of each puff pastry.

Cover cheese with portobello cap, gill side facing up. Cover gills with spinach and scallion. Fold in the 4 corners of the puff pastry so they overlap to enclose the whole cap and stuffing. Turn the cap over, score lightly with knife in a decorative pattern and brush on some of the beaten egg. Bake for 6 to 8 minutes in preheated 425 oven or until crust is golden brown.

SWEET AND SOUR BALLS

2 lbs sausage

1¼ cups ketchup

¼ cup dark brown sugar

1 Tbls soy sauce

1 Tbls lemon juice

1 (15 oz) can pineapple chunks, drained

¼ cup water

Shape sausage into balls and brown. Drain skillet of grease and add all ingredients except pineapple. Add balls, cover and simmer for 10 minutes. Add pineapple and heat through.

SWEET ONION DIP

½ cup vidalia or sweet onion, finely chopped

½ cup fat free sour cream

½ cup fat free mayonnaise

½ cup fat free shredded swiss cheese

1/8 tsp dried rosemary

¼ tsp coarsely ground pepper

In small bowl stir together all ingredients. Spray 9” pie plate with cooking spray. Spoon onion mixture into prepared pan and microwave on high until heated through and cheese is melted (2 to 3 minutes).

Serve with vegetables or crackers.

TEA SANDWICHES

Prepare sandwich fillings, below. For each filling, trim crusts from 16 very thin slices white or whole-wheat bread. Lightly spread 1 side of each bread slice with butter or margarine. Spread filling on 8 buttered slices; top with remaining bread, butter side down. Cut each sandwich diagonally into quarters.

Line 15½ by 10½” jelly-roll pan with damp paper towels. Place tea sandwiches in jelly-roll pan; cover with damp paper towels to keep bread from drying out. Cover pan tightly with plastic wrap and refrigerate until ready to serve.

Chicken: In 10” skillet over high heat, heat 2 whole medium-sized chicken breasts and 1” water to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until chicken is tender. Drain. In food processor with knife blade attached, finely chop chicken. In medium-sized bowl, mix chopped chicken, ½ cup mayonnaise, 3 TBLS milk, ¾ tsp salt and 1/8 tsp pepper until blended.

Cucumber: Peel 1 medium-sized cucumber (about 8 oz); cut lengthwise in half and remove seeds. Cut cucumber halves crosswise into paper-thin slices; place in medium-sized bowl. Sprinkle cucumber slices with ½ tsp salt; stir to mix well. Cover and refrigerate 30 minutes, stirring occasionally. Tipping bowl over sink, press cucumber with hand to drain excess liquid.

Egg and Bacon: Hard-cook 4 eggs; peel and finely chop. Meanwhile, in 12” skillet over medium-low heat, cook one 8-oz package sliced bacon until crisp; drain and crumble. In medium-sized bowl, mix chopped eggs, bacon and 1/3 cup mayonnaise until blended.

Shrimp: Thaw one 12-oz package cooked, shelled shrimp. In food processor with knife blade attached, finely chop shrimp. Place chopped shrimp in medium-sized bowl; stir in ½ cup mayonnaise, ½ tsp salt and ½ tsp lemon juice until blended.

TEQUILA MARINATED SHRIMP

3 Tbls finely chopped onion

5 cloves garlic, minced

¼ cup olive oil

2 lbs medium fresh shrimp, peeled and deveined

¼ cup tequila

¼ cup lime juice

1/8 tsp salt

2 Tbls chopped cilantro

Cook onion and garlic in olive oil in a large skillet over medium heat about 3 minutes or till tender. Add shrimp and tequila and bring to boiling. Boil gently uncovered, 3 to 5 minutes or till shrimp turn pink, stirring occasionally.

Transfer shrimp mixture to a bowl. Add lime juice, salt and cilantro. Toss to mix. Cover and refrigerate for 2 to 24 hours, stirring occasionally. Drain before serving.

THAI CHICKEN ROULADES WITH PEANUT SAUCE

4 cups coleslaw mix

½ cup thinly sliced green onions

3 TBLS soy sauce

1 ½ tsp finely chopped fresh gingerroot

¼ tsp coarsely ground pepper

4 (4 oz each) boneless, skinless chicken breasts

1 TBLS butter

¼ cup water

Cilantro leaves

Pound chicken breasts to ¼” thick between sheets of waxed paper. In medium bowl stir together 2 cups coleslaw mix, green onions, 2 TBLS soy sauce, garlic, gingerroot and pepper. Place ¾ cup coleslaw mixture on each flattened chicken breast. Roll up chicken; secure with toothpicks. In a 10” skillet melt butter until sizzling; add chicken. Cook over medium-high heat until golden brown on all sides (7 to 9 minutes). In small bowl stir together remaining soy sauce and water; pour over chicken. Reduce heat to medium. Cover and cook until chicken is no longer pink (7 to 9 minutes). Meanwhile, in small bowl stir together all peanut sauce ingredients. Stir in 1 to 3 tsps water, if necessary. To serve, remove toothpicks and cut into bite size slices. Top with peanut sauce.

PEANUT SAUCE

¼ cup unsalted dry roasted peanuts, chopped

¼ cup sugar

¼ soy sauce

2TBLS white vinegar

¼ to ½ tsp crushed red pepper

THREADED PORK WITH ROSEMARY

2/3 cup chicken broth

½ tsp finely shredded lemon peel

4 tsps lemon juice

2 tsps honey

¼ tsp dried rosemary, crushed

1/8 tsp salt

1/8 to ¼ tsp pepper

12 (6”) rosemary sticks or bamboo skewers

1 lb lean boneless pork

For lemon marinade, stir together chicken broth, lemon peel, lemon juice, honey, rosemary, salt and pepper in a small mixing bowl. Cut pork into ¾” cubes. Place meat in a plastic bag set into a large bowl. Pour marinade over meat. Seal bag and turn to coat meat well. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.

Place rosemary sticks or bamboo skewers in water and soak for 30 minutes. Remove pork from bag, reserving marinade. Thread 4 pork cubes on each skewer. Brush with reserved marinade. Grill about 10 minutes or till pork is tender, turning once halfway through grilling.

To Broil: place skewers on the unheated rack of broiler pan. Broil 5 to 6 “ from heat about 8 minutes or till pork is done, turning and brushing with reserved marinade halfway through broiling time.

TORTILLA ROLL UPS

8 oz fat free cream cheese

8 oz fat free sour cream

5 green onions with tops, chopped

1 can (7 oz) chopped green chilies

2 Tbls chopped black olives

1 cup (4 oz) grated fat free cheddar cheese

12 flour tortillas (6” each)

In food processor, blend cream cheese, sour cream, green onions, chilies, olives and cheddar cheese.

Spread mixture on tortillas and roll up. Roll tortillas in damp paper towels and place in zip-loc bags and chill.

To serve, cut into 1” pieces.

TWINKLE WALNUT SHRIMP

1 cup vegetable oil

1 lb fresh or frozen raw shrimp, shelled and deveined

2 TBLS cornstarch mixed with 12 TBLS egg white

2/3 cup mayonnaise

1 TBLS whipping cream

Juice from 1 lemon

Heat oil in a 12” wok or skillet over high heat until very hot. Meanwhile, toss shrimp with cornstarch mixed with egg white until evenly coated. Add shrimp to hot oil in 2 batches and stir-fry 1 to 2 minutes or until shrimp turn pink and are cooked through. Remove from wok to a plate lined with paper towels. Carefully rinse shrimp with cold water if desired. Dry on paper towels. Place in a bowl. In a medium bowl, mix mayonnaise, cream and juice from lemon until smooth. Add cooked shrimp and toss to coat. Sprinkle top with carmelized walnuts.

CARMELIZED WALNUTS

1 cup walnut halves

3 TBLS sugar

2TBLS vegetable oil

In a 2 or 4 cup microwavable glass, cover walnut halves and pieces with water. Cover with plastic wrap and heat in microwave oven on high power 1 ½ to 2 minutes; drain off water, rinse and drain again. In an 8” skillet, combine walnuts with ¼ cup water and 3 TBLS sugar. Cook over medium-high heat until almost all liquid has evaporated, being careful not to burn. Remove walnuts. Clean skillet and add 2 TBLS vegetable oil to same skillet and heat until very hot. Add walnuts and stir-fry until golden; do not burn or allow to get dark brown. Remove to waxed paper lined plate to cool.

TWO MINUTE ELEGANT PATE

1 cup margarine, slightly softened

1 can (4 oz) liver pate

2 to 3 grinds of black pepper

2 Tbls brandy

With electric mixer, or in food processor, cream margarine until fluffy. Beat in pate, pepper and brandy. Chill if you have time. If not just put in a bowl and serve with french or italian bread or with melba toast.

TWO STEPS AND TOP-LIKE-CRAZY DIP

1 lb ground beef

1 envelope (1¼ oz) taco seasoning mix

¾ cup water

2 cans (16 oz) fat free refried beans

1½ cups shredded lettuce

6 oz (1½ cups) shredded cheese

1 jar (16 oz) thick and chunky salsa (Pace is the best)

Pickled jalapeno slices, sour cream and ripe olive slices

In large skillet, brown ground beef and drain. Stir in taco seasoning and water. Cook and stir over medium heat 10-15 minutes.

Spread beans on bottom of extra large platter. Arrange layers of seasoned beef, lettuce, cheese and salsa over beans. Top with jalapenos, sour cream and olives as desired.

Serve with tortilla chips

WARM BRIE CHEESE WITH BLUBERRY CHUTNEY

BLUBERRY CHUTNEY:

1 cup fresh or frozen blueberries

2 Tbls chopped onion

1½ tsp grated gingerroot

¼ cup firmly packed brown sugar

2 Tbls cider vinegar

1½ tsps cornstarch

1/8 tsp salt

1 (3”) cinnamon stick

CHEESE:

1 (8 to 12 oz) pkg brie cheese

In large saucepan, combine all chutney ingredients and mix well. Bring to a boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon stick and cool slightly. Cover and refrigerate 30 to 45 minutes or until completely cooled. Heat oven to 350 and place cheese on ungreased cookie sheet. Bake at 350 for 10 to 12 minutes or until softened.

Place cheese on serving plate. Top with chutney. Serve with assorted crackers.

WHITE BEAN AND TOMATO DIP

1 can (14 oz) great northern beans, drained and rinsed

¼ cup lemon juice

2 Tbls dried bread crumbs

2 Tbls toasted chopped almonds

1 garlic clove

½ tsp dried basil

1/8 tsp ground red pepper

6 sun dried tomato halves, chopped

Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in food processor until smooth.

Stir in tomatoes. Cover and chill until ready to serve.

Serve with tortilla chips or pita bread wedges.

WILD MUSHROOM STUFFED PHYLLO BUNDLES

1 Tbls butter or margarine

½ cup finely chopped red bell pepper

1 clove garlic, minced

1½ cups chopped fresh wild mushrooms (shiitake, portabello or crimini)

¼ cup chopped fresh chives

¼ tsp salt

¼ tsp dried marjoram leaves

¼ tsp dried sage leaves

1/8 tsp pepper

6 (17x12”) sheets frozen phyllo pastry, thawed

cooking spray

2 Tbls shredded fresh parmesan cheese

Melt butter or margarine in medium skillet over medium heat. Add bell pepper and garlic. Cook and stir 1 to 2 minutes or until tender. Add mushrooms and cook 2 to 3 minutes or until tender. Remove from heat. Stir in chives, salt, marjoram, sage and pepper and mix well.

Heat oven to 350. Unroll phyllo sheets and cover with plastic wrap or towel. Place 1 phyllo sheet on work area and spray with nonstick cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo sheets to make 12 squares.

Place heaping tsp mushroom mixture in center of each square and sprinkle each with cheese. Bring up edges of pastry, twist together with circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets, mushroom mixture and cheese.

Bake at 350 for 18 to 20 minutes or until golden brown. Serve warm.

WILD MUSHROOM TORTA

6 cups sliced wild mushrooms (oyster, shiitake, cremini, portabello, etc)

1 tsp minced garlic

2 Tbls butter

Salt to taste

Black pepper to taste

1 pkg (11 oz) refrigerated french bread dough

¼ cup prepared pesto

3 oz white cheddar cheese, crumbled

In large skillet, saute mushrooms and garlic with butter until tender. Season with salt and pepper. Preheat oven to 350. Shape dough into a round. Press onto bottom and sides of buttered 10” quiche dish. Spread with pesto. Sprinkle with half the cheese, top with mushrooms and remaining cheese. Bake about 35 to 40 minutes, until browned.

WONTON DIPPERS

1 cup dried shiitake mushrooms

4 oz fresh or frozen crabmeat, thawed and flaked

2 TBLS finely chopped carrot

2 TBLS chopped green onion

2 TBLS finely chopped water chestnuts or celery

2 tsps grated gingerroot

2 TBLS snipped fresh cilantro

1 TBLS soy sauce

1 tsp toasted sesame oil

½ tsp oriental chili paste

1 beaten egg white

¼ tsp salt

¼ tsp pepper

32 wonton wrappers

Cooking oil for frying

Hoisin dressing

Soak mushrooms in warm water in a small bowl for 30 minutes; drain and finely chop. Combine mushrooms, crabmeat, carrot, green onion, water chestnuts or celery, gingerroot, cilantro soy sauce, sesame oil, chili paste, egg white, salt and pepper in a medium bowl. Place 1 tsp of filling slightly off-center on each wonton wrapper. Fold each wonton in half to enclose filling and release any trapped air; moisten edges with water and press to seal. Place finished wontons in a single layer on a baking sheet lined with waxed paper. Cover lightly with plastic wrap while filling and sealing the remaining wonton wrappers.

To serve, heat 1 ½ to 2” of cooking oil in a 3-qt saucepan or wok over medium-high heat to 365. Fry wontons a few at a time, in the hot oil about 1 minute or till crisp and golden, turning once. Drain on paper towels. Serve with Hoisin Dressing.

To make Hoisin Dressing, stir together 1/3 cup hoisin sauce, ¼ cup rice wine vinegar or red wine vinegar, 1 TBLS soy sauce, 1 TBLS prepared Dijon-style mustard, 1 TBLS grated gingerroot, 1 tsp sugar, ½ tsp pepper and 2 cloves minced garlic. Dressing can be stored in an airtight container in the refrigerator up to 3 days. Wontons can be frozen unfried in an airtight container for up to 2 months. Thaw overnight in the refrigerator and dry as directed.

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