Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

14 anchovies -- (2 tins)

3 garlic cloves -- chopped

1 1/8 teaspoon mustard powder

1 tablespoon chopped onions

2 tablespoon capers

1 cup olive oil

3 tablespoon Parmesan cheese -- grated

1 loaf Italian bread

1 sweet red pepper -- thinly sliced

Instructions:

With a mortar and pestle, mash anchovies, garlic, mustard, onions, and

capers.

Turn into a mixing bowl and vigorously beat in olive oil (or combine

these ingredients in food processor or blender and blend until

anchovies are mashed).

Slice loaf of Italian br ead lengthwise.

Spread anchovy mixture on top of one slice of bread.

Lay slices of red -epper over anchovy mixture.

Sprinkle with parmesan cheese.

Top with second slice of bre d.

Wrap in foil, place in preheated 400 oven for 10 minutes.

Slice and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe By : Taste Of Home's Annual Recipes 1998 Serving Size : 1

Preparation Time :0:00 Amount Measure Ingredient --

-------------------------------- ROAST BEEF: 4 ounces

cream cheese -- softened 1/4 cup minced fresh cilantro or

parsley 3 tablespoons minced banana peppers 1 clove

garlic -- minced 1/2 pound thinly sliced cooked roast beef

HAM AND TURKEY: 12 ounces cream cheese -- softened 1/2

cup shredded carrots 1/2 cup shredded zucchini 4

teaspoons dill weed 1/2 pound thinly sliced fully

cooked ham 1/2 pound thinly sliced fully cooked turkey In a

bowl, combine cream cheese, cilantro, peppers and garlic.

Spread about 2 tablespoons on each slice of beef.

Roll up tightly; wrap in plastic wrap.

In another bowl, combine cream cheese, carrot, zucchini, and dill.

Spread about 2 tablespoons on each slice of ham and turkey.

Roll up tightly; wrap in plastic wrap.

Refrigerate overnight.

Slice into 1 1/2 inch pieces.

YIELDS: 6-7 dozen From: Leigh's recipe collection

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse 1/4 cup plus 2 tablespoons

vegetable oil 1/4 cup flour 2 cups milk 1/2 cup grated Parmesan cheese

(about 2 ounces) 1/2 cup grated Monterey Jack cheese (about 2 ounces)

1 cup chopped onions 1 (10-ounce) bag of fresh spinach, stemmed,

rinsed and chopped 2 tablespoons chopped garlic 2 cans of artichoke

hearts, julienned Salt and cayenne 10-15 small corn tortillas, cut

into fourths Vegetable oil for frying Preheat the oven to 400 degrees

F.

Preheat the fryer.

Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over

medium heat.

Stir the mixture constantly for 5 to 6 minutes for a blond roux.

Whisk in the milk and bring the liquid up to a boil.

Season the liquid with salt and cayenne.

Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and

coats the back of a spoon.

Remove the sauce from the heat and stir in the cheeses.

Set the sauce aside.

In a sauté pan, heat the remaining vegetable oil.

When the oil is hot, add the onions and sauté for 2 minutes.

Stir in handfuls of spinach at a time, until all the spinach is

incorporated.

Add the garlic and artichoke and sauté for 2 minutes.

Season the vegetables with salt and cayenne.

Remove the vegetables from the heat and turn into a mixing bowl.

Fold the Bechamel sauce into the vegetables.

Turn the mixture into a baking pan.

Bake the dip for 10-15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or

until the chips are golden and crispy.

Remove from the oil and drain on a paper-lined plate.

Season with salt and pepper.

Serve the chips with the dip Yield: about 8 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :130 minutes

Origin :Elizabeth Powell

Ingredients:

1 garlic clove -- minced

1 tablespoon olive oil

1 8 oz can artichoke hearts -- mashed

1 egg -- beaten

1 1/4 cup Parmesan cheese

1 1/2 cup Italian bread crumbs

Instructions:

Saute garlic in oil.

Add egg and artichokes.

Cook over low heat for 5 minutes.

Rem ve from heat.

Add Parmesan cheese and 1/4 cup bread crumbs.

With a teaspoon, form into alls.

Roll in remaining bread crumbs.

Chill 2 hours or until ready to serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 batch 1 c Mayonnaise or sour cream 1 c Parmesan cheese;

grated 2 cn Artichoke hearts; -water-packed 1 ds Garlic powder 1 ds

Paprika Cut artichoke hearts into small pieces.

Mix all ingredients together except paprika.

Put into baking dish and sprinkle paprika on top for color.

Bake at 350 degrees F.

for 20 minutes or until bubbly.

Serve with crackers or baguette thins.

People usually rave about this one!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Categories: Dips Yield: 2 1/2 cups 1 1/2 oz Artichoke hearts;

drained 10 oz Bag spinach 3/4 c Mayonnaise 3 T Lemon juice 1/2 ts

Grated lemon rind Tabasco; to taste Salt & pepper Chop artichoke

hearts in food processor fitted with steel blade.

Set aside.

Wash spinach well.

Blanch in boiling water; drain; squeeze dry and chop in food

processor.

Add chopped artichoke hearts and remaining ingredients and process

just until blended.

Prepare a day in advance.

Serve with vegetable sticks.

Yield 2 1/2 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can (about 15 oz) artichoke hearts, drained and chopped 1 cup

mayonnaise 1 cup Parmesan cheese Mix all ingredients thoroughly.

I use my food processor to chop the artichoke hearts and grate the

cheese.

Spread on split miniature bagels.

Broil until browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup rice

1 pound ground beef

1 tablespoon onions -- minced

2 tablespoon green bell peppers -- finely chopped

1 1/2 teaspoon salt

1 1/2 teaspoon celery salt

1 clove garlic

2 cups tomato juice

4 cloves

1 1/2 teaspoon oregano

2 tablespoon Worcestershire sauce

Instructions:

Combine rice, ground meat, onion, green pepper, salt, celery salt and

garlic; form into balls about 1-1/2 inches in diameter.

Heat tomato juice, cloves, oregano and Worcestershire sauce in

skillet.

Add meatba ls.

Cover tightly and simmer for 50 minutes.

Remove cloves before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 48 Servings 1 10 oz.

can Pillsbury Refrig.

-All Ready Pizza Crust 6 Slices bacon 1 c Finely chopped red

onions 1 9 oz.

pkg.

Green Giant -Harvest Fresh Frozen -Spinach, cooked, drained 1/4 ts

Garlic powder 1/4 ts Dried marjoram leaves 4 oz (1 cup) shredded

Cheddar -cheese 4 oz (1 cup) shredded mozzarella -cheese Heat oven to

425øF.

Grease 15x10x1 inch baking pan.

Unroll dough in greased pan; starting at center, press out dough with

hands to cover bottom of pan.

Bake at 425øF for 10 minutes or until light golden brown.

(Crust may shrink slightly.

) Meanwhile, in medium skillet over medium heat cook bacon until

crisp.

Remove bacon from skillet; crumble.

Reserve 1 tablespoon drippings in skillet; add onions.

Cook and stir until crisp-tender.

Top partially baked crust with bacon, onions and remaining

ingredients.

Bake at 425F for 8 to 10 minutes or until crust is deep golden brown

and cheese is melted.

Cut into squares.

Serve warm.

Yield: 48 appetizers.

Typed in MMFormat by cjhartlin@msn.

com Source: Pillsbury Holiday Party Recipes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 50 Amount Measure Ingredient -- Preparation

Method -------- ------------ -------------------------------- 6

ounces cream cheese with chives 1 tablespoon milk 25

slices mixed grain sandwich bread 25 slices bacon

-- cut in halves Combine milk and cheese.

Stir to spreading consistency.

Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces.

Roll bread and wrap with bacon.

Place on broiler pan.

Bake at 350~ for 30 minutes or until bacon browns.

These freeze well.

Thaw before cooking.

Yields 50.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : 1001 Snacks For Instant Gratification {Gregg R.

Gillespie} Serving Size : 6 Amount Measure Ingredient --

Preparation Method -------- ------------

-------------------------------- 2 pounds jumbo shrimp --

peeled and deveined 3 tablespoons red wine vinegar 3

tablespoons canola oil 1 clove garlic -- mashed 1

teaspoon snipped fresh oregano 1/4 teaspoon garlic powder 1

tablespoon chopped fresh parsley 1 red

onion -- sliced Salt and pepper 18 slices bacon -- cut in

half 1.

In a large bowl, combine all of the ingredients except the bacon.

Cover and chill for 8 to 12 hours.

Remove the shrimp and set aside.

Pour the liquid into a small saucepan.

2.

Over medium-low heat, cook the liquid until reduced to about 1 cup.

3.

Position the broiler rack 6 inches from the heat and preheat the

broiler.

Lightly grease a broiler tray.

4.

Wrap each shrimp with 1/2 a strip of bacon and lay on the tray,

seasoning each with salt and pepper before rolling up.

Broil for 3 to 4 minutes or until the bacon is crisp.

To serve: Place the liquid in a dipping cup in the center of a plate

or tray, arrange a bed of lettuce leaves on the tray and place the

shrimp on the leaves with toothpicks on the side.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 TBS butter 1 large onion, chopped 2 TBS galic, minced 8 oz.

brie, rinds removed 8 oz.

cream cheese 3/4 C.

sour cream 2 teas.

lemon juice 2 teas.

brown sugar 1 teas.

Worchester sauce 18 oz.

Sourdough bread, top cut off and hollowed out Melt butter over medium

heat and saute onion and garlic until golden brown; about 10 minutes.

Meanwhile cut the brie and cream cheese into pieces and microwave 2

minutes.

Stir onion mixture into cheese; add sour cream and stir.

Mix lemon juice, brown sugar and worchester sauce together and add,

stirring until well blended.

Put this mixture into the hollowed bread, put the bread's top back

on, wrap with foil and bake at 400 degrees for one hour or until

cheese bubbles.

Sprinkle with paprika and serve with assorted crudite.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serve this appealing hors d'oeurve with cut-up fresh vegetables and

breadsticks.

1 1 1/2-pound unsliced round sheepherder's bread 2 8-ounce packages

cream cheese, room temperature 1 cup mayonnsaise 1 tablespoon prepared

white horseradish 3 6 1/2-ounce cans minced clams, drained 4 large

green onions, chopped Preheat oven to 350deg;F.

Slice top 2 inches off bread and reserve for lid.

Cut out insides of bread, leaving 1-inch-thick shell.

(Reserve cut-out bread for another use.

) Using electric mixer, beat cream cheese, mayonnaise, and horseradish

in large bowl until blended.

Mix in clams and green onions.

Season with salt and pepper.

Spoon filling into bread.

Place reserved lid on bread.

Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy

large baking sheet.

Bake until filling is very hot and bread is crusty, about 1 1/2 hours.

Unwrap bread.

Place on large tray.

Remove lid; lean lid against bread at angle.

Makes 12 to 14 servings.

Bon Appétit August 1996 Jan Rayfiel, Santa Monica CA

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 servings Ingredients: 8 oz Can minced clams, drained 3

sl Bread, crumbed 1/2 C Italian cheese grated 1 1/2 ts Parsley

chopped 1/4 ts Garlic salt 1/4 ts Black pepper 4 tb Olive oil

1 ts Freshly squeezed lemon juice 3 ts Fresh basil leaves,

minced x -( or 1 1/2 tsp.

dried) Preparation: Combine all ingredients in a bowl.

Toss lightly to mix.

Spoon into 9 clam shells or foil muffin cup pans.

Place shells or muffin cup pans on a cookie sheet and chill if made

ahead.

Just before serving, bake in a moderate (375 degree) oven for 15

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

2 dozen whole oysters

1 garlic cloves -- minced

1 tablespoon fresh parsley -- minced

1 1/2 cup butter -- melted

2 teaspoons Worcestershire sauce

2 tablespoon clam juice

2 tablespoon chili sauce

1 1/2 cup mushrooms -- finely chopped

2 tablespoon Parmesan cheese -- grated

2 tablespoon bread crumbs

salt

black pepper

Instructions:

Shuck oysters; drain and reserve half of the shells.

Combine parsley, garlic, Worcestershire sauce, clam juice and

chili sauce with 6 t blespoons melted butter.

Dip each oyster into this sauce and place in a shell on a baki g pan.

Spoon remaining sauce over oysters.

Sprinkle a teaspoon of chopped mushrooms on ach oyster.

Stir cheese and bread crumbs together and sprinkle over oysters.

Dribble with rem ining butter.

Bake at 400 degrees for 15 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

From the Kitchen of vegiemama Recipe Ingredients 1 cup finely

minced Worthington Skallops 3 Tbs water + 1/2 tsp kelp powder + 1/4

tsp salt (mix) 1 Tbs bakon bits, pulverized + 1 tsp margarine (mix) 2

Tbs margarine or butter 1-1/2 tbs garlic chopped 1/4 tsp white pepper

1 tsp oregano 3 Tbs flour 1 tbs parsley chopped 1 cup water + 1 tsp

kelp powder (mix) 1 tbs parsley chopped 2 cups bread crumbs, Italian

seasoned 12 clamshell-shaped ramekins (or muffin cups) paprika Parsley

(for garnish) Lemon wedges Recipe Directions Mix minced Skallops

with water/kelp/salt mixture.

Set aside.

Cook the bakon-margarine, butter or margarine, garlic, pepper, and

oregano together until garlic is softened but not browned.

Add the flour, stirring with a wooden spoon to make a roux.

Add the kelp-water, and bring to a boil, stirring constantly.

The mixture will become thick.

Make sure it cooks at full boil to cook all the flour.

Add the chopped Skallops and parsley, and cook briefly, about 1-2

minutes.

Add the bread crumbs.

The mixture should be slightly sticky.

Spoon mixture into ramekins or muffin cups, dividing the mix evenly

and rounding the tops.

Sprinkle with paprika to color.

Bake at 400 F.

for 15 minutes, or until the tops are crusty and lightly browned.

Serve with parsley and wedges of lemon.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can minced clams (6oz?) 1/4 cup bread crumbs 1 tsp powdered garlic

1 tsp diced onion 1 tsp fresh chopped parsley 1/8 tsp salt 2 Tbsp

olive oil Parmesan cheese clam shells Saute garlic, onions, parsley

and bread crumbs in oil about two minutes, Remove when they start to

brown, Add remainder and spoon into shells, Sprinkle with cheese and

bake in 370 oven for 25 to 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By: Fonds de Cuisine Serving Size: 12 Preparation Time: 30

minutes 6 chowder clams yielding: 1 cup clam liquor plus 1 cup

chopped clams 1 tbs bacon fat 2 tbs butter 1-1/2 tbs garlic chopped

1/4 tsp pepper white 1 tsp oregano 3 tbs flour 1 tbs parsley chopped 1

cup clam liquor 1 cup clams chopped 1 tbs parsley chopped 2 cups bread

crumbs Italian seasoned 12 each clamshells, boiled and cleaned paprika

Sit the clams on a pan in a preheated 400 F oven for 10 minutes.

Allow to cool enough to handle, and open them, separating the clams

from the liquor.

Strain the liquor to remove any shell or sand.

You should have 1 cup or a little more.

If not, add water.

Reserve Jullienne the lips of the clams, dice them fine along with the

adductor muscles.

Chop the bodies into medium fine dice.

Reserve Cook the bacon fat, butter, garlic, pepper, and the oregano

together to soften but not brown the garlic.

Add the flour, stirring with a wooden spoon to make a roux.

Add the clam liquor and bring to the boil with constant stirring.

The mixture will thicken considerably.

Make sure it gets a full boil to cook all the flour.

Add the chopped clams and parsley and cook briefly, just till the

clams change color, about 1-2 minutes.

Add the bread crumbs.

The mixture will be only slightly sticky.

Spoon mixture into clean clam shells, dividing the mix evenly and

rounding the tops.

Sprinkle with dry crumbs and shake some paprika on to color.

You can taste the mix at this point.

I doubt you will need any salt.

Bake 15-20 minutes in a 400 F oven.

The top should crust and brown lightly.

Serve with a wedge of lemon and parsley.

Makes 12 stuffed clams, which is a handy number, seeing as you have

that many shells.

This method really makes a little clam go a long way, as this was a

'give away' starter item on the Shore Dinner.

We did them a tray at a time, and kept them warm under the heater.

Waiters or bus boys would pick them up as needed.

Notes: Do not confuse this item with Baked Clams Oreganato, where

cherrystone clams are opened and topped with a gratin of olive oil,

garlic, oregano and parsley and are baked briefly in a very hot oven

to just set the gratin.

© 1997, Steve K.

Holzinger.

All rights reserved.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Broker's Cookbook Serving Size : 1

Preparation Time :0:00 Amount Measure Ingredient --

Preparation Method -------- ------------

-------------------------------- 2 cups Swiss cheese --

finely shredded 2 cups Vidalia onions -- chopped 2

cups mayonnaise 2 tablespoons grated Parmesan cheese

Combine wiss cheese, onion and mayonnaise in a med.

bowl, stirring well.

Spoon mixture into a lightly greased, deep 1 quart baking dish;

sprinkle with Parmesan cheese.

Bake at 325 degrees for 40-45 min.

or until onion is tender and mixture is thoroughly heated.

Serve dip with an assortment of crackers and French bread cubes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

The New Zealand Radio and Television Cook Book

2 lb sausages

made mustard

8 ozs cheese, cut into fingers

1 lb bacon rashers

tomato sauce

bread rolls

Lightly cook sausages. Cool. Split lengthwise

without cutting completely through. Spread the

cut surface with mustard. Place a finger if cheese

in each sausage. Wrap a rasher of bacon around

each sausage and secure with toothpicks.

Grill or barbecue till bacon is browned and sausages

have heated through. Serve hot with tomato sauce and

toasted bread rolls.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups pinto beans -- * see note

1/4 cup mayonnaise

1 clove garlic -- minced

1 1/2 teaspoons red chiles; ground

1/4 teaspoon salt

pepper -- to taste

* Pinto beans can be home cooked or canned. Mix all ingredients.

Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups

of

dip.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

Instructions:

.serves 6-8

Rustle up this easy appetizer for a small group or a crowd. Thin

slices of

roast beef wrap around asparagus spears and a savory cream cheese

filling,

tied with a chive string.

8oz. package cream cheese, softened

2 tbsp prepared horseradish

1/4 cup cooked, finely crumbled bacon

2 tbsp finely chopped fresh parsley

2 pounds roasted beef tenderloin, in 24 thin slices

24 thin asparagus spears,cooked crisp-tender trimmed 3"

24 long chive stems, blanched and cooled

In a small bowl, mix together the cream cheese, horseradish, bacon,

and

parsley. Set aside. Lay the slices of beef tenderloin out on a waxed

paper

surface.

Spread each slice with a little of the cream cheese mixture.

Place an asparagus spear in the middle of each slice. Roll each slice

up

and tie together with a chive stem. 6. Chill, covered, until time to

serve.

"Pure Prarie:Farm Fresh and Wildly Delicious Foods From the Prarie"

by Judith

Fertig. "

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(THE LONGER IT SITS THE BETTER IT IS!)

2 lbs. sharp cheddar cheese, room temperature

2 cloves garlic

3 Tbl. worchestershire sauce

1 tsp. dry mustard

tabasco to taste

1/2 bottle beer, darker the better for us

1 tsp. salt

Cut the cheese into cubes and place them in a food processor or

electric

mixer.

Process until perfectly smooth. Add the garlic, worchestershire,

mustard, and

tobasco. Blend well. Add the beer, a little at a time, while

continuing to beat

the cheese, until the mixture is a good, firm spreading consistency.

Too much

beer will make the cheese too fluffy. Stir in the salt, and

refrigerate. This is a

superb keeper. Serve on small slices of rye or pumpernickel bread.

Delicious

with cold, cold beer. Serves 15 to 20.

party in October 2000.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 sweet onion; texas, vidalia

walla walla or maui

water

1 egg -- beaten

2 tablespoons flour

1 cup cracker crumbs

or coating mix

oil -- for deep frying

dip-

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup thousand island dressing

2 tablespoons horseradish -- grated

Select a well-rounded onion. Peel outer skin off. Leave root intact;

cut off any hanging roots. Using small, sharp fnife, divide onion

into

four sections by making 2 cuts crosswise, beginning at the top and

cutting toward root, stopping about 1/2 inch away. Cut each section

twice. Place onion in bowl of enough boiling water to cover it and

leave for 5 minutes. The sections, or "petals" will begin to open.

Remove onion from hot water and immerse into ice water, to help the

opening. Drain well by turning opside down on paper towel. Put flour

into paper bag, add onion and shake gently to coat with flour. Roll

floured onion in beaten egg to cover. Put cracker crumbs or coating

mix in paper bag, add onion and shake gently to coat. Refrigerate for

1 hour before deep frying in oil to golden brown, 3 to 5 minutes.

Cooked onion may be kept for a time in warm oven. The "Outback

Steakhouse" serves this with a delicious hot-hot sauce to dunk' in.

They also add hot spices to the flour !

and/or coating mix.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup mayonnaise

1/2 cup sour cream

1 Tbsp lemon juice

1 Tbsp white vinegar

1/2 cup blue cheese crumbled

2 Tbs minced onion

1 clove garlic minced

1/4 cup fresh chopped parsley or 1 Tbsp dried

salt and pepper to taste

Blend all well. Chill well. Yield about 2 cups. Serve as a dip for

fresh

vegetables, or as a salad dressing for spinach salad or with hot

wings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

--

1/2 cup walnut pieces

1/2 cup maytag, oregon

danish or bleu cheese

1/4 cup cream cheese

1 teaspoon cognac

1 teaspoon minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped,

using short pulses to avoid overprocessing. Add the blue cheese

and cream cheese, and process until they are thoroughly combined. Add

the cognac, process until well mixed, and then transfer the

mixture to one large or two small ramekins. Sprinkle with the minced

walnuts, and serve. Yield: 3/4 cup (8 to 10 appetizer servings) This

recipe is from the: Farmhouse Cookbook

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

4 ounces blue cheese -- softened

4 ounces cream cheese

2 tablespoon butter

2 tablespoon sherry

1 1/4 cup English walnuts -- chopped

Instructions:

Beat cheeses and butter together. Add sherry and walnuts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 (8 oz.) pkg. cream cheese, softened

2 tsp. dill weed

2 tsp. basil

2 tsp. caraway seeds

2 tsp. chives or green onion tops

2 cloves garlic,c rushed

lemon peper seasoning

In blender or mixing bowl, cream together the cheese, dill weed,

basil, caraway seed, chives and garlic. Shape into a ball and roll

in the lemon

pepper seasoning to coat. Chill several hours and serve with toast

rounds. (This can be made with light cream cheese and is easily

halved.)

Makes 1 pound.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound sharp cheese -- grated

1 3 oz pkg cream cheese

3 tablespoons brandy

2 tablespoons olive oil

1 teaspoon dry mustard

1 teaspoon garlic -- minced

1/2 teaspoon salt

Put the cheddar and cream cheese in a 2 quart glass microwave dish,

and zap at 50% for 3 - 5 minutes, stirring every minute till softened.

Stir in the rest of the ingredients and beat with an electric mixer

until soft and creamy. Pack in a crock or bowl with tight fitting

lid.

Refrigerate for at least a week. Serve at room temperature as a

spread or dip.

This stuff has a wonderful flavor, stays nice and creamy and keeps

well. It's one of those things your friends say, "Wow, what's in

this?"

Super recipe! Comments: This is a favorite of ours that MUST be made

ahead, great for parties or just to have in your refrigerator for a

fund taste treat on crackers, fresh veggies or on breadsticks! Carol

Rock

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

24 Oysters, On The Half 1 Tbls Parsley, Chopped

Fine

Shell - Salt

4 oz Butter - Pepper

3 Cloves Garlic

6 Green Onions

Place the oysters on the broiler tray.

Preheat the broiler.

Crush the garlic.

Chop the green onions very fine.

Combine the butter, salt to taste, pepper to taste, crushed garlic,

chopped

green onions and chopped parsley in a saucepan over low heat.

Cook, stirring frequently, until the butter is melted.

Spoon the mixture over the oysters.

Place the broiler tray in the broiler until the oysters have been

warmed

through (2-3 minutes).

Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Buffalo Style Stuffed Eggs

Serving Size : 12 P

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 eggs

1/4 cup blue cheese -- crumbled

2 tablespoons mayonnaise

1 1/2 teaspoons parsley -- minced

1/4 teaspoon Tabasco sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon celery salt

1 rib celery -- finely diced

Hard cook eggs. Cool, shell, then cut in half to make 12 shells. Mash

yellows

and mix well all other ingredients except diced celery. Spoon yellow

mixture

back into shells. Garnish with diced celery.Yield: 12 halves

Hot and spicy!!!!

California Egg Commission http://www.eggcom.com

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

11 ounce Cheese soup (one can of condensed soup)

4 ounces Green chilies, chopped(I use Old El Paso canned chilies)

1 medium Yellow onion, chopped

1 tablespoon Red pepper, crushed

2 tablespoons Chili powder

1 tablespoon Cumin

1 Garlic clove, crushed

1/4 teaspoon Hot sauce (Tabasco sauce or hot pepper sauce)

8 ounces Sour cream

Mix together all ingredients except the sour cream; heat to boiling at

low heat.

When blended, correct seasoning (usually needs more cumin and garlic.)

Add sour

cream and heat until it bubbles slightly. Serve with Tostitos or any

natural

Mexican-style corn chip.

A hot spicy party cheese dip -- Here it is, folks! By popular demand,

the

cheese dip known to make women faint, strong men cry, and small

children run for

their mommies. This started out as an attempt to replicate a Chili con

Queso

dip, but took off in its own direction. Yield: makes 18 oz of dip. *

This recipe

may be doubled, quadruped or even sextupled without problem. Go easy

on the red

pepper if your guests don't like hot food. The effect, if done

correctly,

should be an initial impression of cheese, cumin, sour cream and

garlic followed

a second later by a sinus-cleaning heat. As one partaker has put it

"You have to

keep eating because if you don't, you'll die." Guaranteed to increase

beer

consumption at parties. Good Luck!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Spicy stuffed clams that can be prepared in advance and frozen.

2/3 cup fresh minced onion

3 garlic cloves -- minced

1/3 cup minced green pepper

1/4 pound butter

2/3 cup minced celery

2 cans chopped clams (6.5 oz each)

2 tablespoons Worcestershire sauce

1 tablespoon Cajun seasoning

1 teaspoon onion powder

1 cup Italian bread crumbs

salt and pepper to taste

paprika

Melt butter on high heat in frying pan, add vegetables and saute

until soft and translucent, about 4 to 5 minutes. Stir

periodically with a wooden spoon.

Add clams, including the broth, and stir. Season with

worcestershire sauce, cajun seasoning, and onion powder. Taste and

adjust seasonings, adding salt and pepper as needed.

Bring to a boil, reduce heat and cook for 5 minutes. Then add

bread crumbs. Place in clam shells. Garnish with paprika. At this

point they may be frozen, tightly wrapped, defrosted in the

refrigerator, then cooked.

Broil for 5 minutes under broiler until browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Electric Bread Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Abm Posted

Spreads

Amount Measure Ingredient -- Preparation Method

--

1/3 cup blue cheese -- crumbled

3 ounces cream cheese

1/3 cup mayonnaise

1 1/2 teaspoons caraway seed

white pepper to taste

Blend together and store in refrigerator.

From: Bill Camarota

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 1/3 cups

2 cups cheddar cheese, shredded

1 pkg cream cheese (8 oz)

1/2 cup sour cream

1 tbl Dijon mustard

1/2 cup pecan halves

1/2 cup pecans, coarsely chopped

1/4 tsp onion powder

Bring cheddar cheese and cream cheese to room temperature. In medium

mixing bowl beat the cheeses, sour cream, mustard and onion powder

with

an electric mixture on medium speed until well combined. Cover bowl

with

plastic wrap and refrigerate for several hours or overnight. Shape the

cheese mixture into a ball and coat with chopped pecans. Transfer to

server and arrange pecan halves around the base.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients :

1 lb. (2 pt.) fresh mushrooms

2 tbsp. onion, chopped

2 tbsp. butter

1/4 c. soft bread cubes

1/4 c. crab, finely chopped

1/2 tsp. salt

2 tsp. lemon juice

1/4 tsp. Worcestershire sauce

1/2 c. white wine (or cooking sherry)

1/2 c. Cheddar cheese, shredded

Preparation :

Remove stems from mushrooms and set CAPS aside; chop STEMS. In

small skillet, saute onion and chopped stems in butter until tender.

Add bread cubes and crab; cook over medium heat, stirring

constantly until lightly brown. Add salt, lemon juice and

Worcestershire sauce. Fill mushroom caps with bread stuffing.

Place in 9 inch square or shallow baking dish. Pour wine around

caps. Bake at 400 degrees for 15 minutes. Top with cheese.

Continue baking 8 to 10 minutes until cheese melts. (To make ahead,

prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 stick margarine

8 oz. Cream cheese

2 oz. Blue cheese..(I know, but you forget it's there)

1 LB Velvetta cheese

1 tsp. garlic salt

pecan meal. (Finely chopped pecans)

Set all out to soften. ( Or warm cheeses up in microwave) Put all but

pecan

meal in a large bowl and mix thoroughly. Divide into 3 parts, put into

3

containers & cover. Refrigerate over night. Next day shape each part

into a

ball, rolling it into the meal. Wrap in heavy aluminum foil and

refrigerate.

Keeps well ..

I slice a small piece off the bottom before setting it on a plate..it

helps to

hold it in place..(And of course lets me sneak a taste..lol)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups cheddar cheese -- shredded

1 1/2 cup butter -- softened

1 1/4 teaspoon salt

1 cup flour

1 1/2 cup pecans -- ground

1 1/4 teaspoon cayenne

Instructions:

Combine cheese, butter, and salt in food processor. Blend until

smooth. Add flour

nd pecans and process until blended. Form dough into teaspoon-sized

balls and place on

reased baking sheets. Flatten with a fork, dipping fork in flour if

necessary to keep f

om sticking. Sprinkle crackers with cayenne. Bake at 400 degrees for

7-10 minutes, unti

just beginning to brown. Serve hot or cool to room temperature.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb American Cheese

1 teaspoon Cumin

1 teaspoon Garlic powder

1/2 teaspoon black pepper

1 (15 oz) can Rotel (canned tomatoes with chile peppers and onions)

2 oz of HOT water

Put ingredients into a blender.

Blend until liquified and no chunks are visible. Chill in refrigrator

for a

few hours until cool. Serve with tortilla chips!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :25 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound sharp cheddar cheese -- shredded

2 tablespoon butter

1 cup beer

1 egg -- beaten

1 teaspoon dry mustard

1 teaspoon paprika

Instructions:

Melt butter in top of double boiler and add cheese. Place over hot

water and stir until

cheese begins to melt. Add beer gradually, stirring constantly until

cheese is melted a

d mixture is smooth. Stir in egg, mustard, and paprika. Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :48

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

2 eggs -- *see note

6 tablespoon whole-grain wheat flour

1 1/2 cups cheddar cheese -- shredded

10 ounces frozen spinach -- thawed, drained

2 cups cottage cheese

1 pinch ground nutmeg

1 dash black pepper -- fresh ground

1 dash cayenne pepper

3 tablespoon wheat germ

Instructions:

* Use egg substitute for equally good taste.

1. In a large bowl, beat eggs (or egg substitute) with flour

until smooth.

2. Squeeze spinach to dry then add to egg mixture along with

cottage cheese, ched

ar cheese, pepper, cayenne, and nutmeg. Mix well.

3. Pour into 13 x 9 x 2-inch pan that has been sprayed with

non-stick cooking spr

y. Sprinkle with wheat germ and bake in preheated 350-degree oven for

about 45 minutes.

4. Let stand 10 minutes then cut into 1-1/2 inch squares.

Yield: 48 squares.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

List of Ingredients:

1 lb. lump crabmeat

1 (8 oz.) pkg. softened cream cheese

1/2 c. sour cream

2 Tbsp. Miracle Whip or mayonnaise

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. dry mustard

Pinch garlic salt

1 Tbsp. milk

1/2 c. grated Cheddar cheese

In large bowl, combine cream cheese, sour cream, mayonnaise or Miracle

Whip, lemon juice, Worcestershire sauce, mustard and garlic salt until

smooth. Add enough milk to make creamy. Stir in half of grated cheese.

Fold crabmeat into cheese mixture. Pour into 1 quart casserole. Top

with remaining cheese. Bake 325 degrees until mixture is bubbly and

browned, about 30 minutes. Serve with Sociables or other crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Brass Pineapple Bed & Breakfast

Charleston, West Virginia

1 cup dried sour cherries

1 cup water

2 8-oz. pkgs. cream cheese, softened

1/2 cup chopped toasted pecans

1 tablespoon fresh lime juice

1/2 teaspoons fresh thyme leaves

1/4 teaspoons freshly grated lime zest

In a small heavy saucepan simmer cherries in water until liquid is

reduced to about 1 tablespoon. Remove pan from heat

and cool mixture.

In a bowl whisk together cream cheese, pecans, lime juice, thyme,

zest,

and cherry mixture. A little salt may be added also

to enhance the flavor. Spread may be made 2 days ahead and kept

chilled,

covered.

Serve with scones or butter crackers. Makes about 3 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :24

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup butter

1 small onion -- chopped

1 clove garlic -- minced

1 1/4 cup diced celery

1 pound chicken livers

1 1/2 teaspoon salt

1 pinch cayenne pepper

1 1/2 teaspoon ground nutmeg

1 1/4 teaspoon ground cloves

2 tablespoon Cognac

Instructions:

Melt 1/4 cup butter in a skillet. Saute onions, garlic, and celery

until just soft

Add livers and cook until done. Drain liquid and cool.

In a blender or food processor, puree liver mixture. Add

seasonings and remaining

utter. Process until well combined. Pack into 1-1/2 pint terrine and

chill thoroughly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :20

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound chicken breasts -- minced

1 1/2 pound shrimp -- minced

8 green onions -- minced

1 tablespoon vegetable oil

1 cup bean sprouts -- chopped

1 1/2 cup Chinese waterchestnuts -- chopped

1 tablespoon fresh ginger root -- grated

1 1/2 tablespoon soy sauce

1 pound eggroll skins -- *see note

--- Sweet-Sour Sauce: ---

1 1/2 cup brown sugar

2 tablespoon cornstarch

1 1/2 cup cider vinegar

2 tablespoon soy sauce

1 1/2 cups pineapple juice

Instructions:

* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3

minutes. Add bean sp

outs, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy

sauce if you wish.

2. To make rolls, spread 1 tablespoon filling along one side of

each eggroll skin.

Fold over ends of skin and roll up like jelly roll, folding in the

ends. Seal with a li

tle water.

3. Fry in hot fat (about 375 degrees) for about 6 minutes or

until skin is crisp,

ubbly and browned. Cut each roll in half or leave whole. Serve as an

appetizer with swe

t-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan.

Cook over medium hea

for about 10 minutes or until sauce is thick and clear.

Yield: about 20 rolls

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 8 Servings

6 oz Monterey Jack, Chilled 1 Tbls Vegetable Oil

6 oz Longhorn Cheddar, 1/3 Cup Heavy Cream

Chilled - Tortilla or Corn Chips

1/2 Cup Salsa Pico de Gallo

Shred the two cheeses and combine.

Heat the oil in a (12"-14") skillet.

Saute the Salsa Pico de Gallo in the oil until the onions are

transparent.

Set the skillet over medium low heat.

Add shredded cheeses by the handfull, allowing each to melt before

adding the

next.

Stir in just enough of the cream to make a thick, smooth texture - DO

NOT LET

THE MIXTURE BOIL!

Transfer to a heated chafing or fondue dish.

Serve with tortilla chips or corn chips.

Stir the mixture from time to time in order to maintain the creamy

texture.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 Small cans Diced green chiles

5 Cups Sharp cheddar cheese, shredded

6 Eggs, beaten well

Dash Tabasco sauce

2 Small cans Diced green chiles

5 Cups Sharp cheddar cheese, shredded

6 Eggs, beaten well

Dash Tabasco sauce

Preheat oven to 3500. Spread the green chiles on the bottom of a

9x13" glass

baking dish. Sprinkle cheese on top. Add the Tabasco sauce to the

beaten

eggs, and pour over the chiles and cheese. Bake for 30-35 minutes.

Cool and

cut into squares.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Chili Dip

2 cans Chili with no beans, large

1 pound Cheddar cheese; shredded

1 cup Sour cream

1 cup Picante sauce

Yield: 1 servings Microwave chili until hot. Add shredded

cheddar cheese and mix until cheese is melted. Return to

microwave if needed. Add sour cream and picante sauce (I use

hot). Mix well. Serve with nacho chips or plain corn chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Penfield Faculty 1973

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces cream cheese

4 tablespoons milk

4 tablespoons green pepper -- grated

4 tablespoons onion -- grated

6 ounces dried chipped beef -- chopped

1 cup sour cream

1/2 cup walnuts (optional) -- chopped

Combine cream cheese and milk in saucepan over low heat, until cheese

melts.

Add green pepper, onion, chipped beef, and sour cream. Mix well. Put

into

small, greased casserole dish (about 1 1/2 quart size). Top with

nuts,

if

desired. Bake at 350 degrees for 20 minutes. Serve with Triscuits or

other

crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :25 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup chicken fat -- rendered

1 cup onions -- chopped

1 pound chicken livers

4 hard-boiled eggs

salt

black pepper

Instructions:

Cook onions in rendered fat for five minutes. Add chicken livers and

continue to c

ok until onions are tender and livers are cooked through, but still

pink inside.

Remove liver and onions to a bowl and allow to cool 10 minutes.

Chop finely. Chop

hree of the hard boiled eggs and blend into liver mixture with a fork.

(A blender may b

used, but will give a smoother consistency.) Season to taste with

salt and pepper. Fo

m liver mixture into a mound on a serving plate and chill.

When serving, garnish liver with sliced eggs.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

For a more colorful presentation of this down-home dip, we reserved

some

bacon, bell pepper, scallions, and basil for garnish.

Can be prepared in 45 minutes or less.

1/4 pound bacon (about 8 slices), chopped

two 6 1/2-ounce cans minced clams

8 ounces cream cheese, softened

1/4 cup sour cream

1/3 cup finely chopped red bell pepper

3 scallions, chopped fine

2 tablespoons finely chopped fresh basil leaves

1 teaspoon drained bottled horseradish

1 teaspoon fresh lemon juice, or to taste

3/4 teaspoon Worcestershire sauce

Tabasco to taste

Accompaniment: Pita Toasts or potato chips

In a skillet cook bacon over moderate heat, stirring, until golden and

crisp and transfer with a slotted spoon to paper towels to drain.

In a large sieve set over a bowl drain clams, reserving clam juice,

and in

another bowl whisk together cream cheese and sour cream. Whisk 2

tablespoons reserved clam juice into cream cheese mixture with clams,

bacon, and remaining ingredients. Dip may be made 1 day ahead and

chilled,

covered. Bring dip to room temperature before serving.

Serve dip with toasts or chips.

Makes 2 Cups.

Gourmet

June 1997

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Chunky Kidney Bean Dip

1 1/2 cup Kidney Beans; Cooked

1/4 cup Sour Cream

1 teaspoon Lemon Juice

1 tablespoon Cumin; Ground

1 teaspoon Hot Sauce

1 tablespoon Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden

spoon. Blend in the sour cream, mixing until smooth. Add

all the other ingredients and blend well. Cover and chill.

Makes about 1 3/4 cups of dip.

SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients :

1 lb. mushrooms, cleaned and stems

removed

1 can chopped clams

3/4 c. Pepperidge Farms stuffing cubes

1 garlic clove, crushed

1 tbs. parsley

3 slices American cheese, cut into

sm. pieces

1/2 tsp. oregano

1/4 c. oil

3 tbs. Parmesan cheese

Preparation :

Mix all ingredients. Fill mushroom caps. Bake at 350 degrees

for 15 - 20 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

32 cherrystone clams -- scrubbed

1 1/4 cup butter

1 teaspoon anchovy paste

fresh lemon juice

1 1/4 cup green peppers -- minced

1 1/4 cup pimientos -- chopped

4 bacon slices -- cut in tiny pieces

1 1/2 cup watercress sprigs -- chopped

Instructions:

Remove clams from shells, reserving shells, and discard the juice.

Cream butter an

anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into

each shell. Plac

a clam in each shell and sprinkle with lemon juice.

Mix pepper and pimiento and distribute among the clam shells. Top

with bacon bits.

Broil about 8-10 minutes, until tops brown. Sprinkle with watercress.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 slices of lean bacon, chopped fine

1/2 cup chopped onion

1 large garlic clove, minced

1 tablespoon olive oil

1/2 cup finely diced red bell pepper

1/2 cup finely diced green bell pepper

1/4 teaspoon dried orégano, crumbled

1 teaspoon wine vinegar

1 tablespoon freshly grated Parmesan

12 medium (2 1/2-inch) hard-shelled clams, shucked and the bottom

shells

reserved

coarse salt for filling the pan and platter

In a heavy skillet cook the bacon over moderate heat, stirring, until

it

begins to brown but is not crisp, transfer it with a slotted spoon to

paper towels to drain, and discard the fat from the skillet. In the

skillet, wiped clean, cook the onion and the garlic in the oil over

moderately low heat until they are softened, add the bell peppers and

the

orégano, and cook the mixture, stirring, until the bell peppers are

crisp-tender. Transfer the mixture to a small bowl and stir in the

bacon,

the vinegar, the Parmesan, and salt and black pepper to taste. The

bell

pepper mixture may be made 1 day in advance and kept covered and

chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled

with

some of the coarse salt (to balance the shells), divide the bell

pepper

mixture among them, and bake the clams in a preheated 400°F. oven for

12

to 15 minutes, or until they are just cooked through. Arrange the

clams on

a platter filled with more of the coarse salt.

Makes 12 baked clams.

Gourmet

December 1990

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 oz. Alaska Lox, Nova or Kippered smoked salmon

Herbed Cream Cheese

12 slices cocktail-size rye or pumpernickel bread*

1/2 cup thinly sliced red onion

3 tbsp. capers

lemon slices

fresh dill sprigs

Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on

medium-sized serving platter. Garnish with red onion, capers, lemon

slices

and dill.

Makes 6 servings.

Herbed Cream Cheese: Beat together until smooth 8 oz. softened cream

cheese,

2 tbsp. milk, 1 tsp. each lemon juice and dill weed, and 4 to 5 drops

bottled hot pepper sauce.

*Six mini-sized bagels, split can be substituted.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 servings

3/4 c Catsup 1 c Cream Cheese; Softened

1/8 ts Hot Sauce 1/8 ts Salt

1/2 c Crabmeat; Flaked, OR 2 tb Prepared Horseradish

6 oz Crabmeat; Flaked, Drain Well 3 tb White Onion; Diced

Combine the catsup, horseradish and hot sauce. Remove any remaining

filament from the crabmeat. Add the crabmeat to the catsup mixture

and

continue to blend. Add all other ingredients and blend till smooth.

Serve at room temperature.

Makes about 2 1/2 cups of dip.

SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell

Peppers,

Turnips

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Cocktail Wieners

6 Oz. jar mustard

10 Oz. jar (1 cup.) current jelly

1 lb frankfurters

Mix mustard and 1 current jelly in chafing dish or double boiler.

Diagonally

slice 8-10 frankfurters into bite size pieces. Add sauce and heat

through.

Keep warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : 1001 Snacks For Instant Gratification {Gregg R.

Gillespie}

Serving Size : 16 Preparation Time :0:00

-------- ------------ --------------------------------

1/2 cup Chili Dip -- recipe below

1/2 cup Hot Mustard Sauce -- recipe below

Shredded lettuce

1/4 pound sliced bologna

1/4 pound sliced Swiss cheese

1/4 pound sliced boiled ham

1/2 pound sliced Cheddar cheese

1/4 pound sliced pressed ham

1/4 pound sliced Colby cheese

1/4 pound sliced roast beef

1/4 pound sliced Havarti cheese

1/4 pound sliced salami

1/4 pound sliced chicken

1/4 pound sliced turkey

Cocktail bread or crackers -- for serving

1. Place the dip and sauce in small bowls and set in the center of a

large

square tray. Spread the shredded lettuce in a ring around the

circumference of

the tray.

2. Starting with the bologna, roll the remaining ingredients into

tight rolls

and place on the tray. Cover and chill for at least 1 hour. Serve with

the

breads or crackers.

CHILI DIP:

1 cup salsa or chili sauce

1 teaspoon prepared horseradish

1 large radish, chopped

Salt and pepper

In a small bowl, combine the ingredients, mixing until well blended.

Cover and

chill for at least 2 hours before serving.

HOT MUSTARD SAUCE:

1/3 cup red wine vinegar

1 teaspoon ketchup

1/4 teaspoon horseradish

1/3 cup canola oil

1 tablespoon hot dry mustard

2 cloves garlic, minced

Salt and pepper

In a small bowl using a wire whisk, beat the ingredients together.

Cover and

chill for at least 2 hours before serving.

Meg

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 oz. cream cheese

2 tbsp. Worcestershire sauce

2 tsp. mayonnaise

1 tbsp. lemon juice

6 oz. Old El Paso sauce

Fresh Crabmeat (no set amount)

Cream together cream cheese, Worcestershire sauce, mayonnaise and

lemon juice

and place in round pan for 1st layer. For second layer add Old El

Paso sauce

until covered. Third layer - crabmeat. Refrigerate overnight.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 pound fresh lump crabmeat -- shell pieces removed

1/3 cup low-fat sour cream

1/3 cup nonfat mayonnaise

3 tablespoons grated fresh Parmesan cheese

1 tablespoon lemon juice

1 1/2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

14 ounces artichoke hearts -- (1 can) drained

1 clove garlic -- minced

Combine all of the ingredients in a bowl, and stir well.

Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic

wrap, andvent Microwave at MEDIUM (50% power) for 6 to 7 minutes,

rotating the dish ahalf-turn after 3 minutes. Yield: 2-1/2 cups

(serving size: 1 tablespoon).

Serve warm with bagel or pita chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

1 container (16 ounces) sour cream

1/2 cup your favorite salsa

In medium bowl, combine all ingredients; chill at least 2 hours.

Serve with your favorite dippers.

Makes 2 1/2 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound jumbo lump crab meat

1/3 cup fine soft bread crumbs

2 tablespoons dry sherry

1 teaspoon chopped chives

1 teaspoon dry mustard

1/4 teaspoon salt

10 slices bacon, cut in thirds

4 tablespoons mayonnaise

Remove cartilage from crab meat. Combine all ingredients except bacon.

Mix

thoroughly. Chill for 30 minutes. Portion crab mixture with a

tablespoon.

Shape into small rolls. Wrap bacon around crab rolls and secure with a

toothpick. Place crab rolls on a broiler pan. Broil about 4 inches

from

source of heat for 8 to 10 minutes or until bacon is crisp. Turn

carefully.

Broil 4 to 5 minutes longer. Makes 30 hors d'oeuvres.

"This dish is not only easy, it's fun to serve. When the bacon is

cooked,

transfer to a serving platter and serve warm."

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 pk cocktail wieners

1 pk medium bottle chili sauce

1 medium jar grape jelly

combine in crockpot and cook on low 6 to 8 hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Fondue sauce for little smokies or wieners

1 jar currant Jelly (8 oz size)

1 jar salad mustard (8 oz size)

Mix together in crockpot on low heat until smooth and add wieners.

Heat and serve with toothpicks.

Or use:

1 jar chili sauce

1 jar grape jelly

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

8 ounces pineapple chunks in juice

16 ounces cream cheese -- softened

8 ounces waterchestnuts, canned -- chopped

3 tablespoon chives

1 teaspoon seasoned salt

1 1/4 teaspoon pepper

1 cup pecans -- chopped

1 tablespoon fresh parsley -- chopped

Instructions:

Drain the pineapple, reserving 1 tablespoon juice (you can use the

sweetened varie

y or the type that is canned in its own juice). Combine all

ingredients except for pars

ey, stir in reserved juice, and mix well. Garnish with parsley. Cover

and chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Danish meatballs are the most common dish served in Denmark, the

Danish

name for them is frikadeller.

Ingredients for four hungry people, portion sizes can be scaled up or

down.

one lb (1/2 kg) of ground pork.

one lb (1/2 kg) of gound lamb or beef.

five oz (100 grams) of plain bread crumbs

one or two finely chopped onions

one teaspoon salt

one teaspoon black pepper

one cup of water

Combine all the ingredients in a bowl, mix it well. With a spoon, make

meatballs.

Heat up a pan with your favorite grease (margerine, shortening and oil

all works). Turn the heat to medium, and

place the meatballs in the pan. Turn them every five minutes or so.

Test

them with a fork to make sure they are

well done inside, they are not supposed to be pink in the center.

A lot of grease will end up in the bottom of the pan. When the

meatballs

are done, place them on a paper towell

to soak up the grease.

Can be served with boiled potatoes, baked potatoes, mashed potatoes or

rice. Denmark is a potato country,

traditionally frikadeller is only served with some sort of potato.

Leftover meatballs can be stored in a freezer, they taste just as good

reheated.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb. crabmeat

4 eggs (3 boiled and chopped,

1 raw, beaten)

1 cup cracker crumbs

1 Tbsp. vinegar

1 Tbsp. Worcestershire sauce

1 tsp. mustard

3 Tbsp. mayonnaise

1/4 cup butter

1/4 tsp. Tabasco sauce

salt to taste

crab shells

Mix all together. Stuff in shells. Bake at 350 degrees for 40

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(Eastern Shore)

3 Tbsp. butter or margarine

2 Tbsp. flour

1 cup milk

1 tsp. salt

2 slices soft white bread

1 tsp. dry mustard

1/8 tsp. cayenne (optional)

parsley to taste

1 lb. crabmeat

egg

bread crumbs

Make white sauce with butter or margarine, flour, milk and

salt. Add center of 2 slices of soft white bread (broken up).

Add remaining ingredients. Make into cakes, dip into egg and

crumbs; place in refrigerator until cold before frying.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon butter

1 onion -- thinly sliced

1 1/2 cup sweet red peppers -- thinly sliced

1 1/2 cup sweet green peppers -- thinly sliced

1 pound mushrooms

2 2/3 cup wine vinegar

2 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 dash Tabasco sauce

3 tablespoon brown sugar

3 tablespoon seedless raisins

Instructions:

Melt butter in large skillet. Add onions and peppers and saute over

low heat until

soft. Add mushrooms and saute until mushrooms begin to soften. Mix

remaining ingredient

together and add to skillet. Bring to a boil over moderately high

heat and cook, stirr

ng often, until mixture becomes thick and syrupy.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

12 LARGE Quahog Clams Cored, Seeded &

Minced

or 1 Tbls Onion, Minced Fine

25 smaller Clams 3 Tbls Dry White Wine

1/2 Cup Water 1/3 Cup Clam Juice

(Cooking

3/4 Cup Dried Bread Crumbs Liquid)

- Salt 2 Tbls Parsley, Chopped

- Black Pepper, Ground 2 Tbls Butter

2 Slices Bacon 1 Tbls Parsley, Chopped

1 Clove Garlic, Minced

1 Tbls Green Bell Pepper,

Preheat the oven to 450 degrees.

Bring the water to a boil.

Steam the clams in the water until they open (about 5 minutes).

Cool.

Reserve the liquid (see the ingredients).

Remove the clams from their shells (save the shells).

Chop the clams very finely.

Stir in the bread crumbs, salt and pepper.

Set aside.

Saute the bacon until it is crisp.

Drain.

Crumble.

Set aside.

Saute the garlic, green pepper and onion in the bacon fat until the

vegetables

are transparent.

Drain.

Combine the vegetables with the clam mixture.

Stir in the wine and just enough clam juice to moisten.

Stir in the first measure of parsley.

Stuff the mixture into the clam shells.

Topped with the crumbled bacon and the second measure of parsley.

Dot lightly with butter.

Bake until warmed through (3-5 minutes).

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 C. mayonnaise

1 C. Sour cream

2 T. minced onion

1 tsp. basil

1 T. Parsley

1 tsp. Celery Salt

2 Cloves garlic, minced

Pepper to taste

1 T. or more dried dill (I use a LOT more)

1 Corn rye bread

Mix everything, except bread, together and refrigerate for at least 1

hour.

Cut a 2" slice from top of bread and hollow out, saving insides. Pour

dip

into bread and serve with insides around the sides.

NOTE: I usually buy 2 loaves of bread, using both the insides of the

first

and the other one torn in pieces for extra dipping pieces.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 Cups

1 c Low-fat creamed cottage

-cheese

1/2 c Plain low-fat yogurt or

-light sour cream

1/2 c Light mayonnaise

1/3 c Finely chopped parsley

2 tb Finely chopped chives or

-minced green onions

1 tb Chopped fresh dill

(or 1 tsp. dried)

1 1/2 ts Dijon mustard

1 ts Red wine vinegar or lemon

-juice

Hot pepper sauce

In a food processor, puree cottage cheese, yogurt and mayonnaise until

very smooth and creamy.

Transfer to a bowl; stir in parsley, chives, dill, mustard, vinegar

and hot pepper sauce to taste. Cover and refrigerate. *Tip: This

dip makes a great dressing for pasta and potato salads. Store in a

covered container in the fridge for up to 1 week.

Yield: 2 cups.

Typed in MMFormat by cjhartlin@msn.com

Source: Quick & Easy Cooking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can (14 oz.) artichoke hearts - NOT marinated

1 4-oz. wedge of parmesan cheese, grated

1 c. mayonnaise

white pepper, cayenne pepper, Accent

Mix ingredients. Add white pepper, cayenne pepper, and Accent to

taste.

Put into oven, about 400 degrees for 10-15 minutes, until

slightly brown.

Serve with crackers or pita chips. (This is really delicious but

definitely not

for the calorie conscious. Dr. Powell served it at a Super Bowl

party and

got three marriage proposals!)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients :

1 (8 oz.) pkg. cream cheese

1 (7 oz.) can crabmeat (may use

thawed frozen crab)

1 bottle of cocktail sauce (the

spicy, tomato-base type)

Preparation :

Unwrap cream cheese and place on a serving platter. Drain and

flake crab. Mound crab on cream cheese. Cover with cocktail sauce.

Surround with crackers of your choice. Serve with cocktail knives

for spreading on crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 15 Appetizers

6 t olive oil

4 1/2 t sesame seed

8 oz Refrigerated Crescent Rolls

6 oz pitted ripe olives, drained

1 c finely chopped tomato

3/4 c grated Parmesan/Romano

Prep Time: 20 minutes (Ready in 40 minutes)

Heat oven to 375 F. Brush large cookie sheet with 1 teaspoon of the

oil;

sprinkle evenly with 2 teaspoons of the sesame seed. Unroll dough;

place over

sesame seed, firmly pressing perforations to seal. Press to form

15x12-inch

rectangle.

Brush dough with 2 teaspoons of the oil; sprinkle evenly with

remaining

sesame seed. Bake at 375 F. for 10 minutes.

Meanwhile, in food processor bowl with metal blade or blender

container,

combine olives and remaining 3 teaspoons olive oil. Process until

olives

are finely chopped.

Spread olive mixture over partially baked crust. Top with tomato and

cheese.

Bake an additional 5 to 7 minutes or until edges are golden brown.

Cut into rectangles. Serve warm.

15 appetizers

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

4 Hard-boiled eggs

3 1/2 oz Tuna, drained, flaked

1/2 c Mayonnaise

Salt to taste

Fresh ground pepper to taste

4 Cocktail gherkins, chopped

3 tb Half and half

2 ts Tomato paste

1 1/2 ts Curry Powder

Paprika

Fresh Italian parsley

-sprigs (opt)

Cut eggs in half lengthwise and carefully remove yolks.

Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt,

pepper and gherkins. Divide mixture evenly between egg white halves

and fill hollows. Smooth tops to form neat mounds.

In a bowl, mix remaining mayonnaise, half and half, tomato paste and

Curry Powder; season with salt. Mix until smooth. Spoon mixture over

prepared eggs to coat completely. Garnish with paprika and parsley

sprigs, if desired. Serve chilled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :25 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 pounds butter

8 clove fresh garlic -- chopped fine

48 snails -- with shells

2 tablespoon fresh parsley -- chopped

3 ounces chicken broth

1 1/4 cup Madeira

1 1/2 teaspoon salt

Instructions:

STEP ONE:

Place butter in saute pan and cook until it begins to turn brown. Add

chopped garlic an

saute until light brown. Add snails and saute for approximately 1

minute. Add parsley,

chicken broth, Madeira, and salt. Cook until liquid is reduced to

about one-quarter.

STEP TWO:

Place a little of the sauce in each shell, then add a snail. Reserve

the remaining sauc

. Place in a 425-degree oven long enough to get very hot. Pour

reserved sauce over snai

s and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 envelope Lipton Recipe Secrets Vegetable Soup Mix

1 container (8 ounces) regular or light sour cream

1 cup regular or light mayonnaise

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 can (8 ounces) water chestnuts, drained and chopped (optional)

In a medium bowl, combine all ingredients; chill at least 2 hours.

Serve with your favorite dippers.

Makes 3 cups dips.

Notes:

FIRE BALLS

Servings :4

Keywords :Appetizers a1 Pork

Oven Temp:

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

12 ounces jalapeno peppers, canned

1 cup buttermilk baking mix

6 ounces mozzarella cheese -- shredded

1 pound sausage

6 ounces seasoned bread crumbs

Instructions:

* Use a spicy breading mix made for pork or for less spicy dish use

unseasoned fine dry

bread crumbs. A mixture of pork breading crumbs and plain crumbs is

good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse

peppers to remove se

ds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese.

Make small patties f

om the mixture. Place a pepper in the center of each patty, then wrap

and seal the doug

around the pepper. Coat one or two balls at a time by shaking them in

a plastic bag wi

h the pork breading mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the

sausage is thoro

ghly cooked, turning several times.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Extra-Special Crockery Pot Recipes {Lou Seibert

Pappas}

Serving Size : 1

Frankfurters

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup ketchup

1/2 cup firmly packed brown sugar

1 tablespoon red wine vinegar

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1 clove garlic -- minced

1 pound beef or chicken frankfurters -- cut into 1"

pieces

Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in

the

crockery pot. Cover and cook on High until blended. Stir occasionally.

Add

frankfurters and stir to coat. Cook until thoroughly blended. Serve

with

toothpicks or wooden skewers to spear franks.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

8 Artichoke Hearts, - Salt

Boiled Until Tender - Pepper

- Flour - Lemon Wedges

12 oz Beer

1 Cup Flour

Preheat the deep fryer.

Cut the artichoke hearts into quarters.

Dredge in flour.

Whisk the beer, the measured amount of flour, the salt and the pepper

together.

Dip the flour covered pieces of artichoke heart into the batter.

Deep fry until golden brown.

Drain thoroughly.

Serve hot with lemon wedges.

Chef Albert Stockli

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour

1/4 cup cornstarch

1 tsp baking powder

1/4 tsp salt

1 cup ice water

1 egg yolk

2 Tbsp dill pickle juice

8 med dill pickles -- sliced 1/4" thick

OR

4 cup dill pickle slices -- drained

oil for frying

Stir flour, cornstarch, baking powder, and salt into a large bowl.

Make

a well

in center; add water, egg yolk, and pickle juice, all at once. Stir

with

wire

whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at

least 2 inches of oil in deep fryer or large saucepan to 375 degrees

F.

In

batches, dip pickle slices in the batter to coat evenly and lightly.

Fry

without crowding in hot oil until golden brown and crisp, 1 1/2 to 2

minutes.

Drain on paper towel and serve at once. Dip in a sauce if preferred.

Makes

about 8 servings as an appetizer or side dish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

10 ounces won-ton wrappers

1 pound ground beef

1 1/2 pound ground pork

1 1/2 cup carrots -- peeled and grated

1 head bok choy -- chopped

1 whole onion -- chopped

2 cups bean sprouts -- chopped

1 1/2 cup soy sauce

3 tablespoon brown sugar

3 tablespoon cornstarch

1 tablespoon rice wine

1 1/4 cup green onions -- chopped

black pepper -- to taste

Instructions:

In wok, combine ground beef and pork, carrots and onions. Cook over

medium heat. A

meat begins to brown, add remaining vegetables, soy sauce, and sugar.

Continue cooking

until vegetables are tender and liquid has mostly evaporated. Combine

cornstarch with r

ce, wine and 2 tablespoons cold water. Season meat with pepper and

green onions. Stir i

cornstarch mixture and cook 1-2 minutes.

Place one teaspoon of filling into center of a won-ton wrapper.

Moisten edges wit

water, fold four corners into center and seal. Place each won-ton as

it is finished on

a plate covered with damp towel to prevent drying. Continue filling

until all wrappers

re used. Fry in hot oil on each side until lightly browned. Drain and

serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

beware Very Hot)

Yield: 6 servings

12 Tomatillos; *

5 Jalapeno Peppers; **

1 1/2 ts Fresh Tarragon; Chopped, OR

1/2 ts Sugar

1/8 ts Black Pepper

2 tb Lime Juice

1/2 c Yellow Onion; Chopped

1 1/2 ts Garlic; Minced

1/2 ts Dried Tarragon; Crushed

1/2 ts Salt

3 tb Fresh Cilantro; Chopped

2 tb Olive Oil

* Tomatillos are Mexican green tomatoes in husks. Remove the stems

and husks.

** Carefully split each pepper and remove the seeds. Remember to

wear

gloves.

Coarsely chop the tomatillos and place in a bowl. Add all the other

ingredients and mix well. May be served at room temperature, or

chilled.

AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups

of

dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,

Monterey Jack Cheese, Cheddar Cheese

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

The dip for the sausages is more a matter of taste than specific

measurements. After you blend the sour cream, Miracle Whip and cumin,

the

rest is up to you to play with.

At least one good, husky, flavorful sausage per person (Bratwurst, hot

and

mild Italian, Kielbasa, for example)

Dip:

1/2 cup each sour cream and Miracle Whip

1 Tbsp ground cumin

drizzle of honey

several drops of Tabasco sauce (to taste)

salt and pepper to taste

squeeze of lemon juice

Roast the sausages in the oven at 400 F. for about 30 minutes until

well-browned, or grill on the barbecue. Cool a bit until you can

handle

them, then slice sausages into one-inch chunks on the diagonal. Pile

onto a

serving platter and serve with dip. To make dip, blend all ingredients

well

and pour into a small serving bowl.

Makes about 1 cup.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

3 whole avocados

1 tablespoon onion -- minced

2 whole jalapeno peppers, canned -- seeded

1 whole fresh tomatoes -- chopped

1 tablespoon fresh coriander leaf -- chopped

1 1/2 teaspoon salt

1 pinch black pepper

1 tablespoon fresh lemon juice

1 dash Tabasco sauce

1 tablespoon sour cream

Instructions:

Peel avocados, cut them in halves and remove pits. Toss with lemon

juice in a cera

ic bowl. Mash with a fork until smooth. Add remaining ingredients,

blend well, and adju

t seasoning to taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

2 avocados -- mashed

1 tablespoon lemon juice

2 tomatoes -- peel and chop

1 cup onions -- chopped

1 teaspoon seasoned salt

1 1/2 teaspoon lemon pepper

2 tablespoon black olives -- chopped

1 tablespoon green chili peppers -- chopped

1 tablespoon fresh cilantro -- chopped

Instructions:

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain

the tomatoe

. Add along with remaining ingredients to the avocado mixture; blend.

Cover and chill.

Serve over chicken enchiladas or as a sauce over any

Mexican-style chicken, beef,

r cheese dish. Also serve with tortilla chips as a dip. Can be kept in

refrigerator up

o 24 hours if covered very tightly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :30

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups all-purpose flour

1 3/4 cups orange juice

2 tablespoon Dijon mustard

2 tablespoon baking powder

1 teaspoon salt

1 1/4 teaspoon black pepper

6 whole-wheat bread slices

1 1/2 pound ham

16 ounces pineapple chunks in juice -- canned

oil

Instructions:

* You will need 30 three or four-inch wooden picks for this recipe.

1. Fit the steel knife into the work bowl of a food processor.

Combine flour, oran

e juice, mustard, baking powder, salt and pepper in the bowl. Process

for 10 seconds, u

til well mixed. Pour batter into a deep bowl.

2. Cut bread and ham into 1/2-inch cubes. Place a cube of bread,

a cube of pineapp

e and a cube of ham on a wooden pick. Repeat to make 30 appetizers.

3. Pour oil into a large deep skillet to a depth of 2 inches.

Heat oil to 325 degr

es. Dip each appetizer into batter to coat completely. Carefully lower

wooden picks int

hot oil. Deep-fry for 5 minutes or until golden brown on all sides.

Use tongs to remov

and drain on paper towels. Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound cream cheese, softened

3/4 pound unsalted butter, softened

1 cup grated Asiago cheese

4 cloves garlic, minces

3/4 cup fresh basil, chopped

1/4 cup fresh rosemary, chopped

2 teaspoon Worcestershire sauce

3/4 cup toasted pine nuts

3/4 cup chopped parsley

salt and pepper

2 pounds Provolone cheese, thinly sliced

at least 30 johnny jump-up flowers

Cream together the cream cheese, Asiago and butter. Add garlic,

basil,

rosemary, Worcestershire sauce and salt and pepper and combine

thoroughly.

Add pine nuts and chopped parsley and mix well with hands.

Butter a bread or terrine pan. Line with waxed paper. Line bottom of

pan

with Provolone slices, then add a layer of cheese mixture and a

sprinkling

of johnny jump-ups. Continue alternating layers of cheese, cream

cheese,

and flowers. Try to get at least 5 layers.

Refrigerate overnight. Let stand at least 15 minutes out of the

refrigerator before turning out. Remove paper and garnish with more

johnny jump-ups and any other edible flowers you might have laying

around.

Johnny Jump-Up Flowers as Edible Garnishes

Sprinkle fresh pineapple and kiwi slices with kirsch and decorate with

johnny jump-ups. Also try bananas and tangerines.

Garnish cottage cheese and fruit salads with johnny jump-ups.

Garnish rice puddings and custards with johnny jump-ups.

Decorate a frosted cake with johnny jump-ups.

Surround scoops of orange, pineapple or lemon sherbet wtih johnny

jump-ups

and mint leaves.

Circle pale-coloured dips or spreads (tuna, avocado, cream cheese)

with

johnny jump-up flowers.

Garnish plates of smoked or poached salmon with johnny jump-up

flowers.

Garnish marinated vegetable salads, devilled eggs or potato salads

with johnny jump-ups.

Add johnny jump-ups along with mandarin orange slices to any green

salad.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

8 ounces feta cheese

8 ounces cream cheese

2 tablespoon sour cream

1 clove garlic

fresh chives -- cut in 3" pieces

fresh basil leaves -- chopped

fresh parsley -- chopped

fresh thyme -- chopped

fresh dill weed -- chopped (optional)

Instructions:

Crumble feta cheese into bowl of food processor with chopping blade

intact. Mash g

rlic clove with flat edge of knife or in garlic press and add to

processor bowl. Add he

bs, with chives snipped into 3 inch pieces. No quantities are given

for fresh herbs bec

use they should be added according to individual taste. To substitute

dried herbs, star

with approximately 1/2 teaspoon basil, 1 tablespoon each of chives

and parsley, and 1/

teaspoon each thyme and dill. Add more of any herb, if you wish.

Process just until he

bs are chopped. Add cream cheese and sour cream. Process until desired

consistency, add

ng more sour cream for a softer spread. Makes about one pint.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 10 Appetizers

1 7 oz. can Pillsbury Refrig.

-Buttermilk Biscuits

5 Slices bacon, cooked, cut

-into fourths

10 Green Giant Whole Mushrooms

(from 4.5 oz. jar),drained

Heat oven to 450øF. Grease cookie sheets. Press or

roll each biscuit into a 3 inch circle. Place 1 piece

bacon on each biscuit; top with 1 mushroom and 1

additional bacon piece. Wrap each biscuit to enclose;

pinch edges to seal. Place, seam side down, on

greased cookie sheet.

Bake at 450øF for 7 to 10 minutes or until golden

brown. Let stand 5 minutes before serving. Serve

warm with barbecue sauce or mustard as dipping sauce;

if desired. Yield: 10 appetizers Typed in MMFormat

by cjhartlin@msn.com Source: Pillsbury Holiday Party

Recipes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Tabasco Cookbook

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup spicy brown mustard

3 tablespoons honey

2 tablespoons ketchup

1 clove garlic -- minced

1/2 teaspoon TABASCO pepper sauce

1 pound boneless skinless chicken breasts -- cut into 1"

pieces

In a medium bowl, mix the mustard, honey, ketchup, garlic, and TABASCO

sauce. Set aside 1/4 cup of the mixture; add the chicken to the rest

and stir

to coat. Cover and refrigerate at least 1 hour, stirring occasionally.

Preheat the broiler. Arrange the chicken pieces on a rack in the

broiler

pan and broil, turning once and brushing with marinade, until the

chicken is

tender, about 10 minutes. Serve with reserved sauce as a dip.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Hot Bacon Spread'n Dip for 50

2 1/4 lb.. cream cheese

3/4 cups milk

3/4 cup chopped onion

3 lb. Bacon, fried and crumbled

1 Tbsp. horseradish

Blend cream cheese and milk well, Add onion, bacon, horseradish. Stir

well.

Place in small ovenproof containers. Bake at 375* F until hot and

bubbly, about

15 mins. Serve hot. Garnish with crumbled fried bacon. Serve with

assorted raw

vegetables and crackers. Can be assembled ahead of time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can refried beans

1 pkg. taco seasoning

5 scallions, chopped

2 cups shredded monterey jack cheese

1 can chopped chiles

20 drops tabasco sauce

1 8 oz. pkg. cream cheese

1 cup shredded cheddar cheese

Soften cream cheese. Mix together all ingredients in a microwave-safe

serving dish. Microwave for 7-8 minutes, or until heated through.

Mix well

before serving.

Serve with dip-sized corn chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 oz pkg. cream cheese

2 Tbsp milk

1/2 cup sour cream

1/2 tsp garlic salt

3/4 Tbsp horseradish

1 pkg. chipped beef, cut fine

dash of pepper

cup pecans, chopped (optional)

Mix all ingredients and place in casserole. Bake at 350

degrees F. for 20 minutes. Serve with stout chips like large

Fritos.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 1/2 oz. pkg.. chipped beef, finely cut

3 scallions, chopped with some green

2 tbsp.. chopped parsley

8 0z. pkg.. cream cheese, softened

2 oz.. softened blue cheese

4 tbsp.. yogurt or sour cream

Rinse beef to remove salt. Combine all ingredients in a shallow Pyrex

or

oven-proof dish. Bake for 20 minutes in a 325 degree oven.

Serve with toasted pieces of pita bread or crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 cans minced clams, undrained

1 tsp. lemon juice

1 medium onion, chopped

1 clove garlic, minced

1/2 tsp. pepper

1/2 stick butter

1 T. parsley

1 tsp. oregano

1/2 can plain bread crumbs

Mozzarella cheese

Parmesan cheese

Paprika

Simmer clams in own juice with lemon for 15 minutes. Add onion,

garlic,

pepper, butter, parsley and oregano. Simmer 5 minutes. Remove from

heat and

mix with bread crumbs. Put 1/2 mixture in Corningware dish and top

with

slices of mozzarella cheese. Add remaining clam mixture and sprinkle

with

parmesan cheese and paprika. Bake 350 degrees for 20 to 30 minutes.

Serve

with crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound corned beef sliced very thin

1/2 cup Thousand Island salad dressing

1 cup sauerkraut, well drained

1/2 pound Swiss cheese, grated

Crumble corned beef into a well greased 12x8 glass baking dish. Spread

salad

dressing over meat. Top with sauerkraut. Cover with cheese. Bake 350:

until hot

and bubbly. Serve with party rye bread.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 8 ounce package cream cheese, softened

2 Tbsp milk

3/4 cup chopped corned beef

2 Tbsp minced onion

2 Tbsp minced green pepper (optional)

1/8 tsp. freshly ground pepper

1/2 cup sour cream

Combine all ingredients. Pour into a baking dish (one that the dip can

be

served from). Bake at 350: for 20 minutes until center is firm. Makes

2 cups.

Good served on rye or pumpernickel party bread.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 (10 oz.) jar currant jelly

1 (6 oz.) jar French mustard

1 lb. hot dogs

Heat together on stove until smooth. Add hot dogs, cut

into small pieces. Simmer as long as you want. It takes about

20 minutes to 1/2 hour for the sauce to cook into the hot dogs.

Hot dogs will start to turn dark when sauce has saturated them.

Can be reheated in fondue pan when ready to use. Can be made

in fondue pan or on the stove and served in fondue pan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 envelope Lipton Recipe Secrets Onion Soup Mix

1 container (16 ounces) sour cream

2 cups shredded swiss cheese (about 8 ounces)

1/4 cup mayonnaise

Preheat oven to 375ºF. In 1 quart casserole, combine soup mix, sour

cream, 1

3/4 cups swiss cheese and mayonnaise.

Bake uncovered 20 minutes or until heated through. Sprinkle with

remaining

1/4 cup cheese.

Serve, if desired, with sliced french bread or your favorite dippers.

Makes 2 cups dip.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

1 can (14 ounces) artichoke hearts, drained and chopped

1 cup mayonnaise

1 container (8 ounces) sour cream

1 cup shredded swiss or mozzarella cheese (about 4 ounces)

1. Preheat oven to 350ºF. In 1 quart casserole, combine all

ingredients.

2. Bake uncovered 30 minutes or until heated through.

3. Serve with your favorite dippers.

Makes 3 cups dip.

Variation: For a cold artichoke dip, omit swiss cheese. Stir in, if

desried, 1/4 cup grated parmesan cheese. Do not bake.

Lipton Roasted Red Pepper and Onion Dip

1 envelope Lipton Recipe Secrets Onion Soup Mix

1 container (16 ounces) regular or light sour cream

1 jar (7 ounces) roasted red peppers, drained and chopped

1. In small bowl, combine all ingredients; chill at least 2 hours.

2. Serve with your favorite dippers.

Makes 2 cups dip.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

1 tablespoon sesame oil

1 small onion -- chopped

1 clove garlic -- minced

1 can garbanzo beans -- drained

2 tablespoon sesame seeds -- toasted lightly

1 1/2 cup sesame butter

1 1/4 cup fresh lemon juice

1 1/2 teaspoon turmeric

1 1/4 teaspoon salt

Instructions:

Saute onions and garlic in sesame oil until just tender. Puree beans

in food proce

sor. Add onions, garlic, and remaining ingredients and blend until

desired consistency.

More sesame oil may be added if mixture is too thick. Garnish with

parsley and addition

l toasted sesame seeds, if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

It took me five years to figure out how to get my hummus dip as creamy

as the

hummus at my favorite middle eastern restaraunt, the Mediterranean

Cruise in

Eagan, Minnesota. Actually, I got so bummed out that I stopped even

trying for

about two years, since it always came out chewy and pithy.

However, while blending up some pesto last week I came to a jarring

realization.

In order to unlock the secret of truly creamy , succulent hummus:

USE A BLENDER! Annihilator setting!

A blender will yield perfect hummus, everytime. Just remember to add

the

ingredients in the correct order and use a spatula to ensure that all

the

garbanzos get crushed.

1/4 cup tahini

1/3 cup lemon juice

1/3 to 1/2 cup warm water

1 clove garlic

1 can garbanzos, drained and rinsed

salt and pepper

Put tahini, water, lemon juice and garlic in food processor. . Add a

little salt

and pepper. Start BLENDER and let it run, adding a few beans at a

time. Mixture

will start to emulsify. Continue until all beans are used. Put hummus

in fridge

to chill, overnight ideally. You can use a food processor, but the

hummus won't

be quite a creamy. No matter how hard you try.

If you can't find tahini in the local grocer's or health food store,

you can try

to wag it yourself. I never have, but here is a recipe should work.

Tahini

4 cups sesame seeds

1/4 to 1/2 cup vegetable oil

Preheat oven to 350 degrees

spread out seeds on cooking pan, and bake 8 to 10 minutes, turning

frequently.

Process in blender, or food processor, adding oil slowly until it

forms a smooth

paste.

WARNING: I got an e-mail informing me that this stuff is prone to

catching on

fire in the oven, so beware!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 10 Servings

2 Lb Italian Sausage 1 tsp Oregano

2 Cups Tomato Sauce 1 Lb Mushrooms, Sliced

1 Cup Chablis

2 Tbls Olive Oil

Saute the sausage in the olive oil in a skillet just long enough to

seal it

and firm it up.

Remove using a slotted spoon.

Set aside to cool.

Cut into bite size pieces

Combine the rest of ingredients in the skillet.

Bring to a boil.

Add the sausage.

Cook for 1 hour over low heat.

Serve as a hot appetizer.

Chester Foster

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

- Jim Bardsley (jbards@unixsrv1.lsumc.edu)

5 lbs chicken wings 3 large bottles Crystal sauce (no

substitutskis!) 1 bulb garlic 2 large lemons 1/2 cup

honey, 1/2 cup seasme oil

Take rind off lemons and grate. Slice lemons. Combine all of mixtures

andpour over chicken. Marinate at least 3-4 hours in fridge. Barbecue

overslow open fire- a little mesquite or hickory for additional flavor

helps.Get best local beer available. Enjoy....

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Makes 8 servings

Prep time: 15 minutes Ingredients:

o2 cups finely chopped lettuce o1 can (16 ounces) Bush's Barbecue

Baked Beans

o2 medium plum tomatoes, chopped (about 1 cup) o4 ounces shredded

sharp

Cheddar cheese (1 cup) o1/2 cup sour cream o1/2 cup peppercorn ranch

salad

dressing o5 slices bacon, cooked until crisp, crumbled o1/4 cup sliced

green

onion obagel chips or tortilla chips for dipping

Preparation:

In an 8 to 9-inch shallow pie plate, layer lettuce, beans, tomatoes

and

cheese. Combine sour cream and salad dressing. Spoon over cheese.

Sprinkle

with bacon and green onion. Serve immediately or store covered in

refrigerator up to 2 hours. Serve with bagel chips or tortilla chips.

Note: Recipe can be doubled. Arrange in 13 x 9-inch shallow baking

dish.

Reduced fat ingredients may be used.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

--LAYER 1:--

2 avocados

1/8 tsp. garlic powder

1/8 tsp. garlic salt

1 tbsp. lemon juice

2 tbsp. mayonnaise

--LAYER 2:--

8 oz. sour cream

--LAYER 3:--

2 (16 oz.) jars picante sauce, drained

--LAYERS 4 & 5:--

3/4 c. black olives, chopped

3 tomatoes, chopped

6 to 8 oz. Cheddar cheese, shredded

Spread avocado mixture in the bottom of 12 x 8 x 2 inch casserole.

Top with

sour cream. Top with drained picante sauce. Alternate olives,

tomatoes and

cheese using each ingredient twice to form layers 4 and 5. Serve with

tortilla chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound ground beef

3 tablespoon lemon juice

1 teaspoon salt

1 cup cheddar cheese -- grated

12 olives -- minced

1 1/4 green bell pepper -- chopped fine

1 cup soft bread crumbs

1 1/2 cup milk

1 egg -- beaten

12 bacon slices -- *see note

Instructions:

Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12 balls. Wrap a

bacon slice around e

ch ball; fasten with a toothpick. Arrange in baking dish. Bake in

preheated 350-degree

ven for about 40 minutes, turning once or twice.

Makes 12 meatballs, to be used as appetizers or for main dish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

2 c Raw peanuts

1/2 c (yes cup) Tabasco or other

-hot pepper sauce

Peanut oil

Salt to taste

Combine the peanuts with the Tabasco in a small bowl. Let the nuts

sit in the sauce for about 30 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 F

to 220 F.

Select a smokeproof dish that will hold the peanuts in a single layer.

Thickly coat the dish with the oil. Add the peanuts, stir them, and

sprinkle with salt.

Place the peanuts in the smoker and cook until the peanuts are well

browned and dry, 50 to 60 minutes. Check the nuts toward the end of

the cooking time to avoid burning.

Transfer the peanuts to absorbent paper to cool. Serve immediately or

keep in a covered jar for several days.

From: Smoke and Spice Shared By: Pat Stockett

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter or margarine

3 cups Spanish onions -- chopped

1 pound chicken livers

2 hard-boiled eggs

1 1/4 cup fresh parsley -- chopped

1 1/4 cup mayonnaise

1 teaspoon salt

1 1/4 teaspoon pepper

1 teaspoon Worcestershire sauce

2 tablespoon fresh parsley -- chopped

Instructions:

Melt butter in large heavy skillet. Add onions and chicken livers and

saute, stirri

g until livers are lightly browned.

Cool slightly, and drain off any juices. Combine liver and onions

with eggs and par

ley in a food processor. Blend until smooth. Mix in mayonnaise, salt,

pepper, and Worce

tershire sauce. Pour pate mixture into bowl. Chill overnight. Garnish

with additional p

rsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound mushrooms

6 tablespoon grated Parmesan cheese -- * see note

4 tablespoon Italian bread crumbs

1 tablespoon fresh parsley -- chopped

garlic salt -- to taste

black pepper -- to taste

Instructions:

* Use Romano cheese instead of Parmesan if preferred, or use a

combination of both.

1. Remove stems from mushrooms and reserve. Wash mushrooms and

leave moist.

2. Combine half the cheese with the crumbs. Add garlic salt and

black pepper to yo

r preference. Roll the moist mushrooms in the cheese mixture; place

cup side up on shal

ow non-stick baking pan sprayed with cooking spray.

3. Dry the stems and chop; add parsley and the remaining cheese.

Spoon this mixtur

into the caps. Bake in preheated 475-degree oven 8-10 minutes or

until browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>From ``The All New Diabetic Cookbook.''

1 (15 1/2-ounce) can black beans, drained

1 (15 1/2-ounce) can red beans, drained

1 teaspoon canola oil

2 cloves garlic, minced

1/2 cup chopped onion

1/2 cup diced tomato

1/2 cup mild picante sauce

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 tablespoon diced jalapeno pepper

1/4 cup low-fat Monterey Jack cheese, coarsely grated

1 tablespoon fresh lime juice

Low-fat tortilla chips

Place beans in a bowl; partially mash with a potato masher or wooden

spoon until

chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4

minutes over

medium heat. Add beans, tomato, picante sauce, cumin, chili powder and

pepper.

Cook for 5 minutes or until thick, stirring constantly. Remove from

heat and

stir in the cheese and lime juice. Stir until well blended and cheese

has

melted. Serve warm with tortilla chips.

Makes 40 (1-tablespoon) servings.

Calories 19 Fat 0.2 g Carbs 3.6 g Sodium 107 mg Fiber 1.2 g.

Exchange value per tablespoon: 1/4 starch.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :16

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds mushrooms

2 cans artichoke hearts -- drained

3 3/4 cup water

1 1/4 cup olive oil

1 clove garlic -- chopped

1 1/4 teaspoon peppercorns

1 1/4 teaspoon ground thyme

1 1/4 cup cider vinegar

2 tablespoon salt

1 1/4 teaspoon dried basil

1 tablespoon bay leaf

1 1/4 cup fresh lemon juice

Instructions:

Slice mushrooms in half through stems. Quarter artichoke hearts.

Combine artichoke

hearts and mushrooms.

Combine remaining ingredients and heat, but do not boil. Pour

over mushrooms and a

tichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf

before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds fresh shrimp -- cooked & peeled

2 jars artichoke hearts -- drained

2 jars button mushrooms

1 small can black olives -- pitted and drained

1 whole green pepper -- minced

1 tablespoon grated onions

1 clove garlic -- minced

3 tablespoon fresh parsley -- minced

1 pint Italian salad dressing

1 1/2 teaspoon salt

1 1/4 teaspoon black pepper

Instructions:

Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a

deep ceramic o

glass bowl. Mix remaining ingredients thoroughly and pour over shrimp

mixture. Cover a

d marinate in refrigerator for 24 hours before serving, stirring

occasionally.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb ground beef

1 can refried beans (your choice as to chilies, fat free, etc)

1 jar of salsa (as much as you like and as hot as you like)

1 large or medium (depending on how much cheese you like) package

Velveeta

2 packages Taco seasoning mix

I large container of Sour Cream

1 bag shredded Mexican cheese

Preheat oven to 350

In a large skillet brown ground beef, add the taco seasoning mix,

salsa,

refried beans and the Velveeta (which you have cut into cubes for

melting

purposes). Mix all together until cheese has melted. Season as you

like.

Pour into a casserole or large souffle dish, spoon sour cream on top,

then put shredded cheese on top. Bake in oven till bubbly and serve.

I haven't done this in a crock pot, but I'm sure you could adapt the

recipe to it.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pkg. Large flour tortillas

8 oz. Cream cheese, softened

4 oz.can Chopped black olives

4 oz. jar Chopped red pimientos

4 oz. can Chopped green chiles

3 Tbs. Chopped green onions

Mix all ingredients together. Spread mixture on tortillas and roll

up. Store

in refrigerator until ready to serve. Slice =-inch slices and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 48 Appetizers

16 oz Refrigerated Crescent Rolls

16 oz Refried Beans

1 c sour cream

2 T Taco Seasoning mix

1 1/2 c shredded Cheddar cheese

1/2 c sliced green onions

1/2 c chopped green bell pepper

1 c seeded, chopped tomatoes

1/2 c sliced ripe olives

Heat oven to 375 F. Separate dough into 4 long rectangles. Place

crosswise

in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up

sides

to form crust. Firmly press perforations to seal. Bake at 375 F. for

14 to 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2 inch of edges. In small bowl,

combine sour cream and taco seasoning mix; mix well. Spread sour cream

mixture over beans. Sprinkle cheese, onions, bell pepper, tomatoes and

olives evenly over sour cream mixture. Cover; refrigerate 1 hour. Cut

into

squares. Serve with salsa, if desired.

48 appetizers

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 medium onion, chopped

1 10 oz package chopped spinach, thawed and drained

1 14 oz can plum tomatoes, chopped and drained

1 4 oz can green chiles, chopped and drained

8 oz cream cheese, at room temperature and cut into chunks

(I've used both the low-fat and non-fat for this and it has

turned out fine.)

1 cup half/half

10 oz grated monterey jack (cheddar is good too)

1 TB red wine vinegar

salt and pepper

- Saute onion in skillet over medium heat (it called

for oil, but I just use the spray stuff.) until

softened, about 4 minutes.

- Add tomatoes and chilies, cook about 2 minutes.

- Transfer to large bowl and stir in spinach, cheese,

cream cheese, half and half, and vinegar. Season with

salt and pepper.

- Spoon mixture into shallow baking dish (I use a quiche

dish or pie plate.)

- Bake in 400 degree oven until dip is bubbly and

top is light brown, about 35 minutes.

- Serve with tortilla chips.

Note: Dip can be made ahead. Refrigerate before

baking and then bring to room temperature.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 2 Servings

3 Slices Bacon 12 Medium Mushroom Caps

1/3 Cup Sharp Cheddar Shreds 1/4 Cup Bacon Grease (See

1/2 tsp Green Onions, Chopped Instructions)

1/8 tsp Salt

Preheat the broiler.

Fry the bacon.

Drain.

Crumble.

Dip the mushroom caps in the bacon grease.

Place, top down, on the broiler pan.

Combine the crumbled bacon and shredded Cheddar.

Fill the mushroom caps with the bacon and cheese combination.

Place the mushroom caps 4 inches from the source of heat.

Broil 6 to 8 minutes.

Serve immediately.

Randy Rigg

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup fresh lemon juice

1 1/2 cup olive oil

2 cloves garlic -- halved

1 teaspoon sugar

1 teaspoon salt

1 teaspoon basil

1 bay leaf

1 1/4 teaspoon black pepper

1 14 oz can artichoke hearts

1 whole onion -- sliced

1 pound mushrooms

Instructions:

Bring first 8 ingredients to a boil and cook for 10 minutes. Pour over

artichokes

earts, onions and mushrooms. Cover, refrigerate overnight, stirring

several times. Remo

e garlic and bay leaf before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 teaspoons fresh lemon juice

1/4 cup olive oil

salt and pepper

1 cup cooked shrimp, chopped

2 tablespoons minced onion

1 small tomato, cubed

1 avocado, cubed

lettuce leaves

2 tablespoons chopped nasturtium leaves

nasturtium flowers

Whisk together the lemon juice and oil. Season with salt and pepper.

Add the onion and shrimp and mix. Let stand 15 minutes.

Add the tomato, avocado and chopped nasturtium leaves. Mound on

lettuce leaves and surround with fresh whole nasturtium flouwers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Olive Cheese Nuggets

1/4 lb Sharp cheddar cheese

1/4 cup Soft butter or margarine

3/4 cup Flour

1/8 tsp Salt

1/2 tsp Paprika

24-30 medium stuffed olives

Shred cheese, blend with butter. Sift flour, salt and paprika into

mixture.

Form dough. Shape around olive, using about 1t. Bake at 400F on

ungreased

sheet. If desired, cover with foil and refrigerate 4-5 hours before

baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup mayonnaise

9 slices white bread, crusts trimmed

1 1/2 cups shredded cheddar cheese

1 can crab meat

1/2 cup chopped green onion

1 tbsp. lemon juice

1/4 tsp. hot pepper sauce

Using about 2 tbsps. mayonnaise, lightly brush insides of 36 small

muffin

cups. Cut each bread slice into 4 squares; lightly press into muffin

cups. Combine remaining mayonnaise with remaining ingredients and

spoon

into bread cups. Bake in 350 oven for 15-20 minutes until lightly

browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 35 Appetizers

1 lb extra-lean ground beef

16 oz Refrigerated Crescent Rolls

1/2 c purchased pesto

1/4 c sour cream

2 plum tomatoes, slice thin

1/2 c sliced ripe olives

1/2 c chopped yellow bell pepper

Prep Time: 50 minutes

Heat oven to 375 F. Unroll dough into 4 long rectangles. Place

crosswise in

ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up

sides to

form crust.

Bake at 375 F. for 14 to 19 minutes or until golden brown. Cool 25

minutes

or until completely cooled.

In small bowl, combine pesto and sour cream; blend well. Spread over

cooled crust.

Top with tomato slices, olives and bell pepper.

Serve immediately or refrigerate until serving time. To serve, cut

into

small squares.

35 appetizers

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup sugar

1 tablespoon ground cinnamon

1 1/2 teaspoon salt

1 egg whites

1 pound pecan halves

Instructions:

Combine sugar, cinnamon and salt in a small bowl; set aside. In a

large mixing bow

, lightly beat egg white. Add pecans and stir until coated. Sprinkle

sugar mixture over

pecans; mix well.

Spread in a single layer on a baking sheet. Bake at 300 degrees

for 20 minutes. Re

ove nuts from baking sheet while warm to cool on waxed paper.

Yield: About 6 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Cups

1 16 oz. container sour cream

1/2 ts Dried dill weed

1/4 ts Salt, if desired

6 oz (1 1/2 cups) shredded sharp

-Cheddar cheese

1 (16 oz.) container French

-onion dip

1 c Sliced green onions

1/2 To 1 cup sliced or chopped

-ripe olives

1 Egg, hard-cooked, chopped

Paprika

Parsley, if desired

In medium bowl, combine sour cream, dill and salt; mix

well. On a 12 to 16 inch serving platter, spread sour

cream mixture to 1/4 inch thickness; sprinkle evenly

with cheese. Spoon and spread onion dip over cheese.

Top with onions and egg; sprinkle with paprika.

Garnish with parsley. Cover; refrigerate up to 24

hours before serving. Serve with crackers or cut-up

fresh vegetables. Yield: 6 cups Typed in MMFormat by

cjhartlin@msn.com Source: Pillsbury Holiday Party

Recipes

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 medium yellow onions -- chopped

1 small bell pepper, chopped

2 garlic cloves, minced

1 pint heavy cream

1 cup green onions, chopped

1/2 cup parsley, chopped

1 teaspoon dried basil

1 teaspoon dried thyme

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon ground white pepper

5 shots tabasco sauce -- (5 to 6)

1 pound fresh white crab meat

Melt the butter in a medium saucepan over medium heat. Add the

onions, bell pepper, and garlic and saute for 10-15 minutes, until

wilted.

Stir in the cream and bring to a simmer. Stir in the cream and bring

to a simmer. Stir in the green onions, parsley, herbs, and seasonings

and continue to simmer until the cream has reduced by about a quarter

and the sauce is thick. Stir in the crab meat, return to a simmer, and

let cook 2-3 minutes more. Pour into a chafing dish and serve as an

hors d'oeuvre or as part of a buffet with crackers or Melba toast.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>From the kitchen of Kay Wellbaum, Waco, TX

Dip:

8 oz cream cheese

1/2 cup sour cream

2 tablespoons milk

1/2 cup finely chopped bell pepper

2 tablespoons dehydrated minced onion

1 teaspoon garlic salt

1/4 teaspoon black pepper

3-4 oz package thin-sliced beef, finely chopped

Topping:

1/2 cup chopped pecans

1/2 teaspoon salt

2 tablespoons butter or margarine, softened

Cream the cream cheese, sour cream and milk together until

smooth. Add the other ingredients and stir until well mixed.

Pour into a baking dish. Mix the pecans, salt and butter

together and spread on top of the dip. Bake at 350 for about

20 minutes.

Serve warm with crackers, chips and fresh vegetables.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 large mushrooms

2 Tbsp. butter

1 medium onion, chopped

2 oz. pepperoni, diced (about 1/2 cup)

1/4 cup chopped green bell pepper

1 small clove garlic, minced

1/2 cup finely crushed Ritz crackers (I suppose Saltines would work in

a

pinch)

1 Tbsp. dried parsley

2 Tbsp. grated parmesan cheese

1/2 cup grated mozzarella cheese

1/2 tsp. dried oregano

dash pepper

1/4 cup chicken broth

2 Tbsp. tomato sauce

Clean mushrooms; remove stems and finely chop them. In a skillet,

melt

butter; add onion, pepperoni, bell pepper, garlic, and chopped

mushroom

stems. Cook until tender but not brown. Add cracker crumbs, cheeses,

parsley, oregano, and pepper. Mix well. Stir in chicken broth and

tomato

sauce. Spoon stuffing mixture into mushroom caps. Heap slightly.

Place in

a shallow baking dish with a small amount of water on the bottom of

the pan.

Bake, uncovered, at 325 degrees for 25 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :15 minutes

Origin :Jo Merrill

Ingredients:

1 1/2 cups white vinegar

1 teaspoon pickling spice

1 garlic clove -- peel and bruise

1 fresh bay leaves

6 hard-boiled eggs -- peeled

juice from pickled beets -- * optional

Instructions:

* Use about 2 tablespoons of the juice from pickled beets if desired;

gives a pink colo

and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool

slightly, add garlic and

ay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover

and cool to room te

perature. Refrigerate 7-10 days before serving, longer for stronger

flavor.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb Velveta cheese at room temperature

1/4 lb butter

1 6 oz can tomato paste

1 cup minced parsley

1 cup minced green onion

1 Tbs oregano

1/2 tsp basil

1/2 tsp anise seed

French or cocktail rye bread

Mix thoroughly all the ingredients except bread. Spread on thinly

bread.

Place on a cookie sheet and bake at 425 degrees for about 6 minutes,

until

the cheese melts and browns slightly.

Serve to your guests and take a bow!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 48 Appetizers

3 oz Cream Cheese at Room 1 Tbls Watercress, Minced

Temperature 1/2 tsp. Worcestershire Sauce

2 oz Anchovy Paste 4 Tbls Light Cream

1/4 Lb Prosciutto, Chopped 1 Lb 1" Mushrooms,

Stemmed

Fine & Peeled

1 Tbls Capers

1 Tbls Parsley, Minced

Mix the cream cheese, anchovy paste, prosciutto, capers, parsley,

watercress

and Worcestershire Sauce together.

Add enough cream to give the mixture the consistency of pate.

Stuff the mushroom caps with the mixture, heaping it in the center.

Cover.

Refrigerate for at least 1/2 hour before serving.

Bring to room temperature before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound lean ground beef

1 1/4 cup minced onions

2 tablespoon raisins -- chopped

2 tablespoon green olives -- chopped

1 1/4 teaspoon salt

1 1/8 teaspoon black pepper

1 1/4 cup cottage cheese

1 hard-boiled eggs -- chopped

1 large egg -- separated

1 teaspoon water

1 batch pastry dough

2 teaspoons milk

Instructions:

* Enough pastry to equal about a 10-inch double crust pie.

1. Saute ground beef in large skillet until browned. Drain, and

to the beef add th

onions, raisins, olives, salt and pepper. Cover and cook over low

heat for 5 minutes.

2. Stir in cottage cheese and chopped hard cooked egg. Set aside.

3. Prepare pastry according to directions on container or make

your own recipe. Ro

l out the dough in two large circles (for easier handling). Cut about

12 circles total,

each about 3-1/2 inches in diameter. Onto each circle place 2

teaspoons of filling. Bru

h edge of dough with 1 egg white mixed with 1 teaspoon of water. Fold

edges over to mak

half-moon shape and seal with fork dipped in flour.

4. Place Empanaditas on ungreased cookie sheet. Blend the egg

yolk with the milk a

d brush this mixture on the tops of the Empanaditas. Bake in preheated

375-degree oven

ntil golden brown, about 15-18 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 c. cheddar cheese grated

1 medium onion, chopped fine

1 T. horseradish (or a little more)

1/4 tsp. salt

1/4 c. beer

garlic salt to taste.

Mix all and refrigerate.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound Colby cheese, grated

1 small onion, grated

2 T. horseradish

1 pint mayonnaise

dash of garlic salt

Blend all and refrigerate.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 20 ounces ca refried beans

1 cup shredded cheddar cheese

1/2 cup green onions -- chopped

1/4 teaspoon salt

2 tablespoons bottled taco sauce

Tortilla chips

In slow-cooking pot, combine beans with cheese, onions, salt, and taco

sauce.

Cover and cook on low for 2 to 2 1/2 hours. Serve hot from the pot.

Dip

tortilla chips into mixture.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 36 Corncakes

3/4 c Salsa

11 oz White Corn, drained

8 1/2 oz corn muffin mix

1 c sour cream

1 egg, slightly beaten

1/4 c pine nuts or shelled

---sunflower seeds, toasted*

Prep Time: 30 minutes

In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn;

mix

well. Set aside.

In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream,

egg,

remaining 1/4 cup salsa and remaining corn; mix well.

Spray large nonstick skillet or griddle with nonstick cooking spray.

Heat

over medium heat until hot. Drop batter by scant tablespoonfuls into

skillet.

Cook 1 1/2 to 2 minutes on each side or until golden brown.**

To serve, place corn cakes on serving platter. Top each with spoonful

of

remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts.

Serve

immediately.

36 corn cakes; 12 servings

TIPS: * To toast pine nuts, spread on cookie sheet; bake at 350 F.

for 3 to

6 minutes or until light golden brown, stirring occasionally.

** Corn cakes can be kept warm in 200 F. oven until serving time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

6 Chicken Livers, 8 Water Chestnuts,

Each

Quartered Cut Into 3 Thin

3/4 Cup Soju (Soy Sauce) Slivers

1/4 Cup Sake 3/4 Cup Light Brown Sugar

1/2 Clove Garlic, Peeled & 1/2 Lb Bacon,Each Strip

Cut

Crushed In Half Crossways

2 1/2" Gingerroot Cubes,

Peeled & Crushed

Combine the soy sauce, sake, garlic and ginger in a bowl.

Add the chicken livers.

Marinate in the refrigerator for at least 12 hours.

Make a slit in the center of each piece of liver.

Insert a sliver of water chestnut into each slit.

Roll the livers in brown sugar.

Wrap each with a piece of bacon.

Secure the bacon in place with a toothpick.

Place the rumaki in a pie pan.

Add the marinade.

Cover.

Marinate for 2 to 3 more hours in the refrigerator, turning

occasionally.

Preheat the oven to 400 degrees.

Drain the marinade from the rumaki.

Reserve the marinade.

Roast the rumaki, uncovered, pouring off the drippings as they form,

and

basting frequently with the marinade, until nicely glazed and brown

(15-45

minutes).

Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 Rye bread uncut (round or oblong both work fine)

1c. mayo

1 pint sour cream

1t. dill weed

1t. baumond (seasoning in the spice aisle) -hard to find but essential

2T. dried onion

1 jar dried beef (also called chipped beef) rinsed and diced

Hollow out the rye and cut the middle into 1" squares -set aside.

Combine

remaining ingredients. Add more dill weed and baumond according to

taste.

Serve with bread squares to dip. I usually get an extra loaf of rye

to cut up

becouse there seems to always be so much more dip than bread. Also,

when the

dip is gone, don't forget to eat the bowl!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/3 cup Sour Cream

2 tsp Beau Monda spice

2 Tbps Onion Flakes

2 pkgs Dried Beef

1 1/2 Cup Mayonnaise

2 tsp Dill Weed

2 Tbsp Parsley Flakes

Mix together, and serve either hot or cold in a hollowed rye loaf

using

the 'hollowed' portion of the bread loaf as 'dippers'.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

I like it because I usually have all the ingredients on

hand and can whip it together on the spur of the moment. Without time

to

chill, it works fine mounded in a bowl and served as a spread.

1 16-oz. can salmon

1 8-oz. package cream cheese

2 teaspoons minced green onion

1 teaspoon horseradish

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon liquid smoke

1/2 cup chopped walnuts

3 tablespoons chopped parsley

Drain and flake salmon. (Discard bones) Combine next 6 ingredients.

Mix

thoroughly and chill. Combine walnuts and parsley. Shape salmon

mixture into 8 x

2-inch log. Roll in nuts and parsley. Wrap in plastic and chill. Serve

with

crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :48

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

15 ounces salmon, canned -- flaked

8 ounces cream cheese -- softened

4 tablespoon salsa -- mild or medium

2 tablespoon fresh parsley

1 teaspoon cilantro

1 1/4 teaspoon ground cumin -- optional

8 flour tortillas -- 8 inch

Instructions:

Drain salmon and remove any bones. In a small bowl combine salmon,

cream cheese, s

lsa, parsley and cilantro. Add cumin if desired. Spread about 2

tablespoons mixture ove

each tortilla.

Roll each tortilla up tightly and wrap individually with plastic

wrap. Refrigerate

2-3 hours; slice each tortilla into bite-size pieces.

Yield: About 48 appetizers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8-oz. pkg. Philly free cream cheese

1/2 c. Pace picante sauce

Mix cream cheese & salsa with electric mixer until well

blended. Serve with veggies and/or low fat chips. 20

calories per Tbsp. 0 g fat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound Italian sausage links

1 1/2 cups Monterey jack cheese -- shredded

1 1/2 cups red peppers -- minced

2 tablespoon black olives -- sliced

1 cup ranch salad dressing -- bottled

1 package won-ton wrappers

Instructions:

* Use mild or a combination of mild and hot Italian sausage.

Brown sausage until very done and drain thoroughly. Combine with

remaining ingredi

nts except won ton wrappers. Grease mini-muffin tins and place won ton

wrappers inside,

pressing with fingers to form the shape of muffin cups. Brush wrappers

lightly with oil

using sesame and vegetable oil combined if desired.

Bake wrappers in preheated 350-degree oven for 5 minutes. Fill

the muffin cups wit

sausage mixture and bake 5-6 minutes longer until cheese is melted.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

6 ounces sole fillet

12 large sea scallops

8 whole jumbo shrimp

1 1/2 cup white wine

2 tablespoon seasoned bread crumbs

2 tablespoon fresh parsley -- chopped

2 tablespoon butter

Instructions:

Cut sole into four slices and place a slice in each of four buttered

scallop shel

s. Arrange shrimp and scallops around sole, pour wine over fish.

Sprinkle top with brea

crumbs and chopped parsley, and dot with butter. Bake 400 degrees for

15 minutes or un

il fish is flaky.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1-15oz. can sockeye salmon, drained and deboned

8 oz pkg. cream cheese

2T lemon juice

1T. grated onion

1 t. prepared horseradish

In food processor combine ingredients and blend till smooth. Chill.

May

be shaped into a ball and rolled in parsley.

Serve with crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 9 inch pie crust -- * see note

2 tablespoon olive oil

1 1/2 cup chopped onions

1 1/2 cup green bell peppers -- chopped

1 garlic clove -- minced

2 pounds tomatoes

1 1/2 teaspoon basil

1 1/2 teaspoon oregano

1 1/2 teaspoon salt

3 tablespoon tomato paste

3 tablespoon fresh parsley -- chopped

1 1/8 teaspoon black pepper

4 large eggs -- ** see note

12 black olives -- sliced

1 1/3 cup grated Parmesan cheese

8 anchovies -- optional

Instructions:

* Pie crust should be partially baked. Use same oven temperature as

for cooking quiche,

350 degrees, and time it so crust will bake about 4-7 minutes and let

cool only about 5

minutes before filling with mixture to continue baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in

a heavy skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add

the basil, oregano,

salt, green pepper and parsley. Cover and cook over low heat for 5

minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let

mixture scorch. Re

ove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl

and mix well. Com

ine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using

them.

6. Bake about 30 minutes or until firm and golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 oz. cream cheese softened

4-8 green onions, snipped with scissors (tops and all)

1 heaping T. horseradish sauce (or 4 of those packets from Roast Beef

Carry

Our Places)

1 package (3 oz) dried beef (snipped into very fine pieces with

scissors)

Mix all and refrigerate overnight. Makes a really nice spread for the

holidays if you have a potluck at work.

Notes:

SHRIMP DIP

Servings :0

Keywords :appetizer shrimp a1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

1 hard boiled egg yolk

1 clove garlic, finely minced

1 lb. cooked shrimp, shelled, and chopped

2 tsp. prepared mustard

1/4 C. mayonnaise

1 tsp. (heaping) paprika

2 tsp. prepared horseradish, drained

2 tsp. Worcestershire sauce

1 Tbl vinegar

2 heaping Tbs. minced fresh parsley

Salt and pepper to taste

Dash of hot sauce

Combine yolk and garlic and mash together. Add remaining ingredients

and

blend. Chill in refrigerator for at least 12 hours. When ready to

serve, if

dip is too thick, it can be thinned with a bit of mayonnaise.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounce cream cheese

1 tablespoon Worcestershire sauce

dash of garlic salt

1 tablespoon lemon juice

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup cheddar cheese, grated

1 pound backfin crab meat

Mix all ingredients until well blended. Gently stir in crab meat.

Spread in baking dish and sprinkle with grated cheese. Bake for 30

minutes

at 350 degrees.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 large cucumber 2 tsp finely chopped fresh dill

Salt for sprinkling 2 tbsp whipping cream

4 oz Seabright smoked salmon Squeeze of lemon juice

6 oz curd cheese Salt and pepper

2 tsp finely chopped fresh chives

1 head of iceberg lettuce

1/4 pint natural yogurt

Red pepper, to garnish

Cut the cucumber in half lengthways and scoop out the seeds. Sprinkle

the surface with salt and leave to stand for 1

hour.

Work the Seabright smoked salmon and the cheese in a blender until

smooth. Stir in the chives.

Mix the yogurt, cream and dill together, adding lemon juice and

seasoning to taste.

Rinse the cucumber thoroughly and pat as dry as possible. Using a

pastry

bag, fitted with a 1/2 inch plain nozzle,

pipe the smoked salmon mixture into the hollow left in the cucumber,

sandwich the two halves together firmly, wrap

tightly in plastic wrap and chill for a least 1 hour.

Arrange the lettuce leaves on a serving plates. Unwrap the cucumber,

trim away the ends and slice carefully into 1/4

inch slices. Arrange these on top of the lettuce. Spoon a little of

the

yogurt mixture over, and garnish with a little

redpepper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 (15-1/2 oz) can Alaska salmon

2 (8 oz ) packages cream cheese, softened

1-1/2 Tbsp. lemon juice

2 tsp. horseradish

2-3 drops liquid smoke

1/2 cup green onions, thinly sliced

Drain salmon, reserve 2 Tbsp. salmon liquid; flake and set aside.

Combine and blend cream cheese, salmon liquid, lemon juice,

horseradish and

liquid smoke.

Fold in salmon and green onions.

Refrigerate until chilled to allow flavors to meld.

Makes about 3 cups.

(Put on crackers, sliced cucumbers, celery, red pepper slices etc.)

* I add more liquid smoke and more horseradish than called for. This

recipe should be done to "taste".

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12-oz. low fat or fat free cottage cheese

10-oz. pkg. frozen chopped spinach, thawed & drained well

1/2 c. low fat or fat free sour cream

1/4 c. dry vegetable soup mix

2 tsp. fresh grated onion

1 tsp. lemon juice

8-oz. can water chestnuts, drained & chopped

Dash salt (optional)

In large bowl with mixer at low speed, blend cottage

cheese until smooth & creamy, scraping sides of bowl as

necessary. Set aside. Press spinach between paper

towels until barely moist. Add spinach & rest of

ingredients to cheese mixture & stir well. Cover &

refrigerate for 3 hours. Serve with unsalted crackers,

brown bread, bread sticks or raw veggies. Makes 3 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(MAKES 60 APPETIZERS- FREEZES WELL.)

2 10 oz packages frozen chopped spinach

1/4 cup butter

5 eggs

1 cup milk

1 cup flour

1 teaspoon salt

1 tablespoon baking powder

1 tablespoon minced onion

1 pound grated sharp cheddar cheese

Cook spinach. Drain, cool and squeeze dry. Melt butter in 13" X 9"

glass or

metal baking pan.

Beat eggs and mix in milk, flour, salt, and baking powder. Mix well.

Stir in

minced onion, grated sharp cheddar cheese and the spinach. Pour into

the

buttered pan. Bake 45 minutes at 350 F. Chill and cut into 1 inch

squares.

Serve warm- reheat in oven or microwave.

Ginny Holmy-Willcox

willcox@jimmy.harvard.edu

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 Pkg. Chopped spinach

2 cup Pepperidge Farm herb stuffing

6 Beaten eggs

2 Onions, chopped

3/4 Tbsp Pepper

1/2 tsp Thyme

1 Tbsp Garlic Powder

1/2 cup Parmesan cheese

3/4 cup Melted butter

Cook and drain spinach Add remaining ingredients. Shape into balls

Bake at 350F

for 20 minutes

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

10-Oz. Pkg frozen chopped spinach, thawed and squeezed thoroughly dry

1 cup Mayonnaise

1/2 cup Thin-sliced scallions or green onions

1/2 cup Minced fresh parsley

1/4 cup Plain yogurt

1/4 tsp Salt

1/8 tsp Pepper

1 lb. Unsliced round or oval loaf rye or pumpernickel bread

Radish and radish slices

In medium-sized bowl, mix spinach, mayonnaise, scallions, parsley,

yogurt, salt

and pepper. Cover and chill. Cut a 3/4" thick slice off top of loaf.

Carefully cut and scoop out most of the soft inside, leaving a 1/4"

shell.

Break insides and top slice into bite-size chunks; store in a plastic

bag. Fill

loaf with spinach dip and decorate with radish slices. Cover and

refrigerate

until serving time, up to 24 hours. Serve loaf with bread chunks and

radishes

for dipping. When dip is finished, break up and eat loaf. Serves 8,

or more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

16 cherry tomatoes

1 can (3 1/4 oz) low-sodium tuna in water, drained

and flaked

2 Tbs plain low-fat yogurt

2 tsp finely chopped green onion

2 tsp low-sodium chili sauce

1/4 tsp prepared horseradish

1/8 tsp ground black pepper

Slice the tops off the tomatoes and scoop out the

pulp and seeds with a small spoon. Drain upside

down on paper towels. Combine remaining

ingredients in a small bowl and spoon equal

amounts into each tomato. Refrigerate for 1 hour

before serving. Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

24 Cherrystone clams

3/4 c Dry white wine

1/4 c Water

1/2 ts Salt

3 tb Olive oil

1/2 c Chopped onion

1/2 c Long grain rice

1/4 ts Pepper

1/2 ts Allspice

1/4 ts Cinnamon

3 tb Currants

3 tb Pine nuts

2 tb Chopped parsley

Wash and scrub clams well discarding any that are

open. Place clams in a large pot with wine, water,

and salt. Cover and steam for 10 minutes, until

shells open; drain and discard any that have not

opened. Cool and remove clams from shells.

Reserve shells; strain pan juices and reserve.

Sauté onion in oil until golden. Add rice and 1

cup strained juice; bring to a boil. Cover and

reduce heat to low, cook for 15 minutes. Add

peppers, spices, currants, pine nuts and parsley

to saucepan; simmer 5 minutes. Remove from heat

and let cool. Dice the clams and add to rice

mixture. Stuff shells with mixture. Refrigerate

until well chilled; then serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 24 Appetizers

24 Medium Mushrooms 1/2 tsp. Salt

2 Green Onions, Chopped 1/2 tsp. Italian Seasoning

Fine 1/4 tsp. Garlic Powder

1/2 Cup Cheddar, Shredded 1/8 tsp. Pepper

1/3 Cup Dry Bread Crumbs 1/2 tsp. Worcestershire

Sauce

1/4 Cup Butter, Melted

Cooking times presume the use of a standard (575-700 watt) microwave

oven and

quantities for 24 appetizers, adjust cooking times for differences.

Remove the stems from the mushrooms.

Chop fine.

Set the mushroom caps aside.

Combine ALL the chopped items with the cheese.

Blend thoroughly.

Add the bread crumbs, melted butter, seasonings and Worcestershire

sauce.

Blend thoroughly.

Spoon the mixture into the mushroom caps, mounding slightly in the

center.

Arrange on a 10" round microwave safe plate.

Microwave on HIGH for 4 minutes.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

8 ounces mushrooms

1 cup bread crumbs -- Italian-style

1 1/4 cup Worcestershire Sauce

1 egg -- beaten

4 ounces pepperoni slices

8 ounces mozzarella cheese -- shredded

1 1/2 cup chopped onions

Instructions:

1. Remove stems from mushroom caps; chop stems into small pieces and

put into a la

ge bowl. Add remaining ingredients and mix together with your hands so

that the mixture

sticks together. If mixture is too dry, add another beaten egg.

2. Place mushroom caps in heavy baking pan and fill each cap with

a mound of mushr

om mixture. Use leftover mixture to cover mushrooms already stuffed.

3. Cover pan and bake at 350 for about 30 minutes or until cheese

is bubbling. Ser

e immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :20

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pint cherry tomatoes

1 1/4 pound mozzarella cheese, part skim milk -- dic

1 1/4 cup olive oil

1 garlic clove -- minced

2 tablespoon fresh basil leaf -- minced

1 1/4 cup sun-dried tomatoes, oil-packed

black pepper

Instructions:

* If using oil-packed tomatoes, drain well and pat dry. Mince. If

using dehydrated, soa

in water for a few minutes according to directions on package. Dry,

then mince.

Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves

finely. Mince garlic c

ove; use more garlic if preferred.

Combine the cheese, basil, garlic, sun-dried tomatoes and black

pepper in small bo

l. Add the olive oil and blend well. Cover and refrigerate 1 hour to

blend flavors.

Just before serving, prepare cherry tomatoes by removing the stem

end, cutting a t

in slice from bottom of tomato to keep it setting straight and

removing center from tom

toes with melon baller or small spoon. Sprinkle inside of tomatoes

very lightly with sa

t and invert on paper towels to drain briefly.

Stuff the tomatoes with the cheese mixture, garnish with small

basil leaves and se

ve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 16 Servings

10 oz Refrigerated Pizza Crust

1/4 c Caesar salad dressing

3 T finely chopped oil-packed

---sun-dried tomatoes, drained

3 T sliced ripe olives

3 T sliced green olives w/ pimiento

2 t chopped fresh basil or

---1/2 teaspoon dried basil

3/4 c Salsa

Fresh basil sprigs

Prep Time: 15 minutes (Ready in 30 minutes)

Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place

on

greased cookie sheet. Starting at center, press out dough with hands

to form

11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad

dressing.

With fingers or handle of wooden spoon, make indentations in dough

every 3 inches.

In small bowl, combine tomatoes, ripe and green olives, chopped basil

and

remaining salad dressing; mix well. Spoon mixture over crust; spread

evenly.

Bake at 425 F. for 8 to 12 minutes or until edges are golden brown.

Cut into

rectangles. Arrange on serving platter around bowl of salsa; garnish

with

basil sprigs.

16 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Mr. Food

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pint (16 oz) Sour Cream

1 1/3 cups Mayonaise

2 tablespoons Dried dill

2 tablespoons Dried parsley flakes

2 tablespoons Dried minced onion

2 1/4 ounces 1 jar sliced dried beef

Chopped (about 3/4 cup)

2 Round pumpernickel breads

About 1 pound each -- unsliced

In a medium sized bowl, mix all the ingredients together

except the breads. Cover and refrigerate for at least 1

hour. using a serrated knife, cut a hole in the top of one

of the breads. Hollow out the bread, leaving 1 inch of bread

around the sides, creating a bowl. Pour the dip mixture into

the hollowed-out bread shell. Cut the second bread and the

top and insides of the first one into 1 inch chunks and use

for dipping. NOTE: If you want to give your dippers a dark

and light look use 1 pumpernickel and 1 rye bread. From

"Help Mr. Food! Company's Coming!" From the database of Beth

Lane.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/3 cup honey

1/4 cup each white wine vinegar and dry white wine

2 tablespoons vegetable oil

1 tablespoon each soy sauce and sesame oil

1 clove garlic, minced

1 small green onion, chopped

1 teaspoon grated fresh ginger root

1/2 teaspoon grated orange peel

1/4 teaspoon cayenne pepper

1 pound fresh small button mushrooms

Garnish: parsley sprigs and orange wedges

Combine all ingredients except mushrooms and garnish in saucepan.

Cook and

stir over low heat until mixture is well-blended. Place mushrooms in

heat-

proof bowl; pour hot marinade over mushrooms. Cover and marinate 2

hours at

room temperature, stirring occasionally. Arrange mushrooms in serving

dish,

garnish and serve. Makes 4 to 6 side-dish servings.

Nutritional Analysis Per Serving: 221 Cal., 2.8 g pro., 10.2 g fat

(41% Cal.

from fat), 30.7 g carb., 0 mg chol., 1.6 g fiber and 262 mg sodium.

Preparation Time (not including marinating time): About 15 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Combine 8 oz of each of the following: small curd cottage cheese,

sour cream, cream cheese, and your favorite salsa. Set aside.

Brown one pound of ground beef (or ground turkey/chicken) and drain.

Add 8 oz salsa, or pre-packaged taco seasoning mix according to

package directions.

Spread sour cream mixture on bottom of pizza pan. Sprinkle beef on

top of it. (At this point you could sprinkle on some additional salsa

if you wanted more spice.) Cover with chopped lettuce and tomatoes to

your liking then finally sprinkle with grated chedder cheese as

desired.

Serve chilled with taco chips - Tostitos Lime N Chile chips are

wonderful with it. Just scoop up the mixture with the chip and enjoy.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 16 Servings

1 Refrigerated Pie Crust

---softened

1 1/2 c shredded colby-Monterey Jack

1/2 c roasted red bell peppers

---drained, chopped

1/2 c mayonnaise

4 1/2 oz Chopped Green Chiles

1/4 c chopped cilantro or parsley

Prep Time: 10 minutes (Ready in 55 minutes)

Heat oven to 375 F. Remove crust from pouch. Place crust on ungreased

cookie sheet; press out fold lines.

In medium bowl, combine cheese, roasted bell peppers, mayonnaise and

chiles; mix well. Spread over crust to within 1 inch of edges. Fold

crust

edges over filling to form 1-inch border; flute.

Bake at 375 F. for 25 to 35 minutes or until crust is golden brown.

Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve

warm.

16 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 Med. Ripe avocados

2 Tbsp Lemon juice

1/2 tsp Salt

1/2 tsp Pepper

8 Oz Sour cream

1/2 cup Mayonnaise

1 Pkg. Taco seasoning mix

2 Cans plain or Jalapeno flavored bean dip

1 Lge. Bunch scallions, chopped

3 Med. tomatoes, cored-chopped

2 Cans (3-1/2 Oz. each) black olives

8 Oz. Sharp Cheddar cheese (shredded)

Peel, pit and smash avocados with lemon juice, S&P. In separate bowl,

mix Taco

mix, sour cream and mayonnaise. On large platter, spread Jalapeno

bean dip, on

top of that avocado, then sour cream mixture. Sprinkle with

scallions,

tomatoes, olives and cheese.

This is a time consuming recipe but it's a great hit.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

[Makes 5 cups]

2 cans (15 to 16 ounces each) black-eye peas, drained

1 medium jalapeno chili, minced

1/4 of a small white onion, minced

1/2 of a green bell pepper, chopped

1/3 cup Italian dressing

2 tablespoons chili powder

2 tablespoons ground cumin

Seasoned salt to taste

1/4 teaspoon ground red pepper

Combine black-eye peas with remaining ingredients. Serve chilled

with corn chips.

[Posted on Internet's alt.food.recipes discussion area by Rebecca

Radnor]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 24 Appetizers

4 1/2 oz Deviled Ham Spread

3 oz cream cheese, softened

1 c pepper Jack cheese, shred

3 T chopped fresh parsley

4 flour tortillas(8-10 inch)

Prep Time: 1 hour 15 minutes

In small bowl, combine all ingredients except tortillas; mix well.

Spread 1/3 cup ham mixture on each tortilla, covering entire surface.

Gently

roll up each tortilla, jelly-roll fashion. Wrap each roll tightly with

plastic

wrap; refrigerate 1 hour or until thoroughly chilled.

To serve, cut each roll into 6 slices. Garnish as desired.

24 appetizers

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :36

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons double-acting baking powder

1 teaspoon onion salt

1 1/2 teaspoon curry powder

1 dash cayenne pepper

1 1/4 cup margarine

1 1/2 cup milk

7 ounces canned tuna -- drained

1 cup cheddar cheese, shredded

1 tablespoon green bell peppers -- finely minced

1 tablespoon black olives -- chopped

Instructions:

1. In large mixing bowl, combine flour, baking powder, onion salt,

curry powder an

cayenne pepper.

2. Cut in margarine until mixture is size of small peas.

3. Add milk all at once and stir until well blended.

4. Add drained and flaked tuna, cheese, green pepper and olives;

blend well. Drop

y teaspoonfuls onto lightly greased cookie sheets.

5. Bake in preheated 450-degree oven for 10-12 minutes until

golden brown.

Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 tablespoons butter

1/3 pound bacon -- diced

1 cup onion -- chopped

1 pound turkey or veal -- cubed

3/4 teaspoon Hungarian paprika -- sweet

1/4 pound mushroom -- quartered

1/3 pound chicken liver

1/4 teaspoon salt

In skillet, melt butter. Add bacon and fry 5 minutes. Reduce heat.

Add

onions and cook 10 minutes, stirring often. Add turkey or veal,

paprika and

salt; cover and cook slowly 45 minutes. Add mushrooms and chicken

livers;

cover and cook 15 minutes or til chicken livers are completely cooked.

Cool

slightly and chop in food processor, using steel knife to puree.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By: Lauren Roberts

Serving Size: 1

Preparation Time: 0:00

Amount Measure Ingredient -- Preparation Method

----- ------- --------------------------------

4 large Granny Smith apples

Lemon juice

2 tablespoons unsalted butter

1 medium onion

1/4 cup honey

1/4 cup sugar

1/2 cup raisins

1/2 cup grapes sliced in half

1/3 cup sliced almonds lightly

-toasted

1 large wheel brie

1 loaf crusty bread sliced

Peel, quarter and slice apples. Sprinkle with lemon juice to prevent

discoloring; set aside.

Melt butter over medium heat in a large saucepan. Add onions and

saute

until lightly brown and caramelized. Remove from pan to a plate; set

aside. Add honey and sugar to pan and stir until it has liquified.

Add

apples and continue stirring until apples are almost cooked. Add

grapes

and raisins. Continue cooking until sugar has caramelized.

Pour the apple mixture into a 2 qt. ceramic souffle dish or other

ovenproof dish. Sprinkle with the toasted almonds.

Cut brie into 1" chunks and spread evenly over the apple mixture.

Bake

uncovered at 400 degrees for 12-15 minutes or until cheese has melted

and

turned lightly golden.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

1 container (16 ounces) sour cream

1 package (10 ounces) frozen chopped broccoli or spinach, thawed and

squeezed

dry

1 cup shredded cheddar cheese (about 4 ounces)

Preheat oven to 350ºF. In 1 quart casserole, combine soup mix, sour

cream,

broccoli and 3/4 cup cheese. Sprinkle with remaining 1/4 cup cheese.

Bake uncovered 30 minutes or until heated through.

Serve with your favorite dippers.

Makes 3 cups dip.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 48 Appetizers

1 Cup Bisquick 1/8 tsp White Pepper

1/2 Cup Onion, Chopped Fine 1 Clove Garlic, Minced

1/2 Cup Parmesan, Grated 1/4 Cup Vegetable Oil

2 Tbls Fresh Parsley, Chop'd 4 Medium Eggs, Well Beaten

1/2 tsp Salt 3 Cups Zucchini, Sliced

Thin

1/2 tsp Oregano, Ground

Preheat the oven to 350 degrees.

Combine all the ingredients but the zucchini.

Mix thoroughly. Stir in the zucchini.

Lightly grease a (13"x9"x2") baking pan.

Spread the mixture in the prepared pan.

Bake for 30 minutes. Cut into 1 1/2" squares.

Serve warm.

Notes: