Recipes

Preparation:

* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
~------------------------------------------------------------------------ In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 ½ cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute ½ t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

Preparation:

Chopped nuts Confectioners' Sugar Glaze (below)

Heat oven to 350. Cut ½ C. butter into 1 C. flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart.

In medium saucepan, heat ½ C. butter & 1 C. water to rolling boil. Remove from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with nuts. 10 to 12 servings

CONFECTIONERS' SUGAR GLAZE

Mix 1 ½ C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 ½ tsp. almond extract or 1 ½ tsp. Vanilla & 1 to 2 tbsp. warm water until smooth.

**** And that is it.. **** Enjoy it!! V.O.

Preparation:

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.

Preparation:

Combine ingredients; mix well. Chill

Randy Rigg

Preparation:

Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once.

Note: For a first course, use whole slices of French bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

salt to taste cheese cloth

Chop garlic. Add to ¼ C of water in a small saucepan. Reduce to 2 tablespoons.

Beat cheeses together. Add garlic mixture and salt, if desired.

In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.

Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain.

Unwrap and serve!

Preparation:

Wrap thin slices of bacon around freshly shucked oysters, sprinkled with salt, pepper and paprika, and secure them with wooden picks. Put them on a rack in a shallow baking pan and brown them slowly in a moderate oven (350F), turning once, until the bacon is crisp. Serve hot, on parsley sprigs or watercress. Angels on horseback may also be browned under the broiler. They should be turned to crisp the bacon on all sides. Source:
Gourmet Cookbook, Volume 1

Preparation:

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.

Preparation:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Preparation:

Beat egg and add milk. Sift flour, measure and sift again with baking powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop by teaspoonfuls in shortening and fry until golden brown. Drain on paper towels. Serve with Kayro light corn syrup or sprinle with powdered sugar.

Preparation:

Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
Gently mound filling into artichoke bottoms.

Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Preparation:

Tortilla chips for dipping

In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips.

Preparation:

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350øF oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. Typed by Syd Bigger.

Preparation:

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly.

Makes 3 Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Preparation:

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 ½ cups. From: Syd's Cookbook.

Preparation:

Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325øF. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
MAKES 24 HORS D'OEUVRES.

Preparation:

Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.

Preparation:

Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool.

Peel and pit avacado; dice into a bowl. Add ½ teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.

Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol.

*** POTSTICKER CRISPS ***

One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.

Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.

Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.

Preparation:

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.

Bon Appetit, April, 1991.

Preparation:

* Remove crusts and flatten each slice.

Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up.
Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.-- at 350 degrees.

Preparation:

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1-2/3 cups of dip. From: Syd's Cookbook.

Preparation:

From "The Enchanted Broccoli Forest" By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.

Posted by Theresa Merkling.

Preparation:

LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 ½ cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama. From: Syd's Cookbook.

Preparation:

* Peeled and cut into ½" cubes (about 3 cups) ~------------------------------------------------------------------------- Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. Store sesame seeds in cool, dark place in refrigerator.

Preparation:

Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A.

Preparation:

Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread

Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-½ to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings.

From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat Stockett

Preparation:

Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 ½ cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
From: Syd's Cookbook.

Preparation:

Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt.
Fill egg white halves. Top with crumbled bacon.

From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo

Preparation:

1. Cut bacon strips in thirds.

2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.

3. In a medium skillet, heat oil, and add garlic.

4. Cook wrapped oysters in oil until bacon is crisp.

5. Remove from pan and drain on a paper towel to drain.

Serves 15

Preparation:

Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Drain artichoke hearts thoroughly and place one piece of articoke at one end of bacon. (If artichoke hearts are too large, they may be sliced in half before wrapping in bacon.) Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day.) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C

Preparation:

Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times.

Preparation:

Mix all ingredients. Toast bread on one side and cut in assorted shapes.
Spread mixture on untoasted side. Broil until brown or freeze until ready to use. Typed by Syd Bigger.

Preparation:

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 350øF for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50.

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving.

Makes about 1 cup of dip.

VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.

Preparation:

Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400øF oven for 15 minutes or until golden.
Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite.

Preparation:

From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet Cooking Echo by Sonya Whitaker-Quandt 1/92

"Your party will be the best one of the year when you serve this special dip baked inside a loaf of bread. It will be the centerpiece of the table and the centerpiece of the party, too."

drained and cut into quarters Garlic bread for serving

Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for another purpose, such as stuffing or bread crumbs.
In a skillet, saute' the scallions and garlic in the butter until scallions wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-½ to 1-¾ hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers.

Note: The best part of this dish is when the dip is gone and all you have left is the breadd, which is soaked in all those delicious ingredients.
Just break the bread up and pass it around!

Preparation:

Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately.

Preparation:

Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 ½ X 10 ½-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown.

NOTE:

The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst.

Preparation:

Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs and bake at 300oF for 45 minutes.

Preparation:

Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finely chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer.

Preparation:

ricotta cheese ½ pound imitation crabmeat, chopped ¼ teaspoon garlic powder ⅛ teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil

Preheat oven to 350~F.

In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once.

Variation: Use 1 ½ cup chopped shrimp in place of crab.

Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil.

Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg

Prep time 25 minutes Bake time: 25 minutes

Preparation:

Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.

pepper

In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana.
Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half.
Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

Preparation:

Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long!

Preparation:

Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.

Preparation:

* Fresh Oregano also may be used.
~------------------------------------------------------------------------- Remove the papery outer covering from whole garlic head, but do not separate the cloves or peel them. Place as many whole heads of garlic on a large square of aluminum foil as there are people to be served. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well.
Cook over hot coals for 45 minutes, turning the package occasionally with tongs.

Preparation:

Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in a single layer in a roasting pan.

Mix remaining ingredients in a bowl until thoroughly combined. Spoon approiximately ½ of the sauce over ribs and bake in preheated oven 30 minutes.

Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining sauce over ribs. Bake 50-60 minutes, basting and turning frequently until ribs are glazed and rich golden brown. Garnish with orange peel, if desired, and serve hot.

Preparation:

Mixing crepes by hand.

Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult.

Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions.

Add melted butter (and flavorings if indicated).

Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream.

From: You can do anything with crepes. 1993 Cooking Echo Picnic Cookbook exchange. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking

Preparation:

PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Preparation:

(Note: the above measurements are for *each* person.
Multiply by your number of guests.)

* Grated and mixed half and half. ** This is Swiss cherry firewater:
clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.

Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) .

Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.

Preparation:

Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes

Prep time: 15 minutes Cook time: 2 minutes.

Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince.
Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups.

RED HOT SALSA

Increase the garlic to 2 cloves, the lime juice to 1-½ tbsp, and add 1 tbsp chopped jalapeno pepper and ¼ tsp red pepper sauce. Proceed as directed.

Makes 2-1/3 cups. **Wash hands after handling the pepper**

///\oo/\\\ From the hearth in Sandee's Kitchen...

Preparation:

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped.

Stir the cumin into the lime and orange juices and pour over the scallops.
Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime.

From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0

Preparation:

Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.

Shared By: Pat Stockett

Preparation:

Mix and bake at 350 degrees for 30 minutes. Good as dip with tortilla chips or veggies. Would make a great burrito.

Preparation:

Combine all ingredients except the last 2 in saucepan; heat to boiling.
Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper.

Preparation:

This tid-bit of the old time trappers will be tasted by few of the younger generation. Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. Then roast or boil until tender. This is considered very strengthening food (use only young beaver).
For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste.

Preparation:

BEEF CHEESE BALL

Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef.

Preparation:

Select a ½ inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a ¼ to ½ inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175ø to 200øF) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Preparation:

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. FROM: KAZ GLOVER DATE: 06-24-93

Preparation:

In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1-½" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack.
Cook at 150øF for 8 to 10 hours.

Preparation:

In a 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.

Preparation:

In deep fat fryer, heat oil to 375øF. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Suggested Veggies 'N' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups Veggies 'N' Things.

Preparation:

COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out). Fill with a spoonful of caviar and sour cream. Pull the edges of the crepes up to form small purses and tie with a chive. Serve warm or at room temperature, lightly brushed with butter.
These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort.

This elegant recipe comes from Katherine Alford, chief instructor at the New York Cooking School. Katherine used to be the chef at the Quilted Giraffe in New York. These crepes are a signature dish of that restaurant.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Preparation:

* Use either the fresh leaves or the dried leaves for this recipe.
~------------------------------------------------------------------------- Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 ¾ cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons

Preparation:

Most of us tend to think of olives as a salty-fatty food. But it's possible to buy low salt black olives, featured in the Mediterranean style sauce, that have all the good flavor without all of the salt. Yes, the capers that lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand that ranks salt further down, and thus in lesser concentration-on the ingredients list,and then draining and rinsing the capers well before adding them. Serve with medium to large strands, ribbons, or shapes.

broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double concentrate tomato paste 2 tsp sugar ½ tbsp dried oregano

In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, 5-7 minutes. Serve over cooked pasta. Serves 4.

Preparation:

(Buckwheat Yeast Pancakes With Three Caviars) from 1989

a ¼-ounce package (2 ½ teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe

In a large bowl proof the yeast with ½ tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.

Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden.
Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe platter, covered with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.

Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.
Serves 18 with blini to spare.

Source: Gourmet magazine, January 1991 - favorite recipes from old issues

Preparation:

Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan.
When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil.

Preparation:

Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry.
Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I'm ready to bake.
Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little.

Preparation:

Mix blue cheese and cream cheese in small mixer bowl; stir in wine gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the Worcestershire sauce and garlic powder.¶
Cover and refrigerate until ready to serve. Garnish with 2 tablespoons parsley.¶

Preparation:

Blue Cheese Souffle

A wonderful dip.

Soften gelatin in cool water, then gently stir over low heat to dissolve.
Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables.

Preparation:

Mix dry ingredients and add to the wet ingredients. Let stand ½ hour.
Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc.

Preparation:

Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown.

Preparation:

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-02-93 (08:30) Number: 1962 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking

Preparation:

Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill.
Dissolve gelatin in cold water. Heat beef broth and combine with gelatin.
When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups.

Preparation:

Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1-¼ cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine.

Preparation:

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.¶ 2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.¶
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.¶
NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.

Preparation:

BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM.
JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED.
GARNISH WITH CHOPPED PARSELY IF DESIRED.

Preparation:

Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash.
Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350øF about 30 minutes or until golden brown.

Preparation:

Preheat oven to 400øF for 10 minutes. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until well mixed. Stir in broccoli. Set aside.
Place prepared pie crust in 9" quiche dish. Pour filling into crust. Bake 30 minutes.

Preparation:

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2-½ cups.

Preparation:

In bowl, combine garlic, Dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.

Preparation:

Toast bread on one side; trim off crusts and cut bread in half. Butter un toasted sides; cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the canapes are heated through. Makes 12 canapes.

Preparation:

Red salsa (optional)

Prepare elbow macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers.

Preparation:

hot pepper sauce to taste

Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks

These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty of ice-cold beer.

1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

2. In large frying pan or deep-fat fryer, heat 1" of oil to 375ø. Fry wings in batches w/o crowding until golden brown, 12 ½ minutes. Drain on paper towels.

3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.

BLUE CHEESE DIPPING SAUCE

In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time.

Preparation:

1. Melt butter in a small saucepan. Add hot sauce and remove from heat.

2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes.
Drain on paper towels.

3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Sauce:

In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

From: 365 Ways to Cook Chicken

Preparation:

Butter Dips

~ Remove from oven when melted. While melting make the following:

2 ¼ cups flour 1 Tbls sugar 3 tsp baking powder 1 ½ tsp salt (I cut this to ½ tsp as I am cutting down on salt) 1 cup milk

Blend dry ingredients, add milk, turn onto well floured board, knead lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half lengthwise, then cut crosswise into 16 (or so ¾") strips. Dip each strip in melted butter, turn and dip again and lay in pan. To do this I put the pan at an angle, dip and put strips at top.

Bake 15-20 min at 450.

Variations:

1. Add ½ cup grated cheese to mixture.

2. Sprinkle paprike, celery salt or garlic powder over dips before baking.

3. Add ¼ cxup minced chives or parsley to mixture.

Preparation:

* Use Gorgonzola cheese if available otherwise any blue-veined cheese will do.
~------------------------------------------------------------------------- Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers

Preparation:

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well.
Cover and chill. Makes about 1-¾ cups of dip. SUGGESTED DIPPERS:
Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas.

Preparation:

* You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces.
~------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
In large skillet, heat ½-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil.
Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above. Makes about 5 dozen nuggets.

Preparation:

pepper to taste

Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 ½ cups dip.

Preparation:

Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet.
Bake at 225 F for 1 hour. Stir occasionally.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot.

Serve apple chunks, marshmallow, or other fruits as dippers. Roll in chopped nuts after dipping.

Source: My recipe Box

Courtesy of: Joann Pierce

Preparation:

Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.

Preparation:

Cut bread into ¼" thick slices, then cut diagonally into triangles.
Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking.
Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day.

In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside.

Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about ¼" thick. Dice remaining papaya; set fruit aside.

Cut avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about ¼" thick.
Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies.

On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut.
Serve with toasted bread.

Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams cholesterol.

Preparation:

Spread 1/3 salsa on the bottom of a 9" x 13" pan. Spinkle with ½ cup shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese, onion and black olives. Pour nacho cheese over all and bake at 350 deg F> for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped tomatoes, onions, shredded cheese, black olives and sour cream dollops.
Serve with nacho chips.

Don Marsh, Indianapolis, Indiana

Preparation:

Clean calamari and cut tubes crosswise into ½" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread.

Preparation:

Serves 2

Slice cucumber into ¼-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about ½ teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts.

From: Military Lifestyle magazine, Feb 90. Posted by: Bill McGimpsey

Preparation:

Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water.
Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream.
Surround with parsley and accompany with toast rounds.

(C) 1992 The Los Angeles Times

Preparation:

Combine all ingredients and refrigerate until ready to serve.

Preparation:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 ½ cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Pepper Strips.

Preparation:

Blend all of the ingredients together until smooth. Cover and chill. Makes about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers

Preparation:

Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture.
Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 ½ inches in diameter. Wrap well and refrigerate for at least 1 hour.

Line baking sheets with parchment paper. With a sharp knife, cut the logs into ¼-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container.

Makes 6 dozen.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Preparation:

Mix all ingredients in a large bowl or jar for a snack mix.

4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium.

Exchanges: 2 starch/bread, ½ fruit, 1 fat Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c.1990

My note: a dieter would not be able to have 1 cup of this at a time because it would use up too many exchanges of the daily meal plan. For comparison 3 c air-popped popcorn is 1 starch/bread exchange.

Preparation:

In a medium bowl place the sea bass and the lime juice. Gently toss them together. Cover the bowl and refrigerate it for 12 hours.

Place the marinated fish in a colander and let it drain for 1 hour.

In another medium bowl place the remainder of the ingredients and mix them together.

Add the fish and gently mix it in.

Chill the ceviche for 2 hours.

Source: Sausalito South - Manhattan Beach, California : Southern California Beach Recipe - ISBN: 0-9622807-3-9 Typos courtesy of Karen Mintzias

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

Preparation:

*Thaw and drain the broccoli. Heat oven to 375.

Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.

Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Preparation:

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
Mix breadcrumbs and ¼ cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 ¼ hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan.
Cool to room temperature before serving. (Bon Appetit, July 1983)

Preparation:

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

Preparation:

All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

Preparation:

Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight.

To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves.

Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias

Preparation:

Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time of year.

This is my firts time on this echo. Merry Christmas to all.

Preparation:

chopped walnuts

Mix together chedder cheese, cream cheese, mayonnaise, Worchetershire sauce and onion powder. Roll in chopped walnuts. Let chill for 2 hours. Serve with crackers.

Preparation:

Mix all ingredients well. Mold in small balls (dime size). Bake at 350øF for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

Preparation:

Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce.

Preparation:

* Cut the cilantro stems into ½-inch pieces.
~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape for stems. Sprinkle with paprika. Cover and refrigerate until serving time.

Preparation:

Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.

Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
Cut in half lengthwise and transfer to a baking sheet.

Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack.
Store in an airtight container up to 2 weeks.

Preparation:

Mix all together in a bowl. Original directions suggested shaping into a roll 1 ½ inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired.

By rolling very thin, this amount of dough will make small crackers about ½ inch apart to cover 1 ½ small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife.

Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers.

Bake 5 minutes at 425 F or until browned.

Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth Rodier 5/93

Preparation:

In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten.

Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold.

Preparation:

Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450øF) about 6 minutes.
Serve hot or cool. Makes about 4 dozen

Preparation:

Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.¶
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
Heat over low heat just until bubbles rise to surface (wine must not boil).
Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.¶ Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.¶ NOTE: The Swiss cheese should be aged at least 6 months.¶

Preparation:

Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

Preparation:

Cream grated cheese and shortening; work in flour and salt. Knead on board until smooth. Roll into long thin roll (size of a 25 cent piece) and chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8 minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres.

Preparation:

Grate cheese and mix together with remaining ingredients. Form mixture into a long log shaped roll. Chill a little and divide into thirds. Roll in paprika. Can be frozen.

Preparation:

Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350øF for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375øF for 5 minutes. Makes 8 dozen.

Preparation:

** %%%%% CHEESE PRETZELS %%%%% **

Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min.

poppy or sesame seeds

In bowl, cream butter until fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.

Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon Stevens.

Preparation:

May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350øF for 30 minutes covered, then 30 minutes uncovered until top is golden and puffy.

Preparation:

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours.

Heat oven to 375 degrees F. Cut roll into ¼ inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers.

From: The recipe files of General Mills Inc. (1981) Shared 7/93

Preparation:

Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350øF oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. From:
Syd's Cookbook.

Preparation:

1. Roll out puff pastry dough into a rectangle 20 by 24 inches.
Sprinkle half of the Parmesan evenly over the dough and gently press cheese into the dough with the rolling pin.
2. Fold the dough in half crosswise, roll it out again to 20 by 24 inches, and sprinkle on remaining cheese.
3. Using a sharp thin knife, cut the dough into 1/3-inch strips. Take each strip by its end and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent untwisting.
4. Set the baking sheet in the middle of a preheated 350F oven and bake until the straws are crisp, puffed brown, 15 to 20 minutes.
5. Remove from the oven, cool for 5 minutes, then cut apart with a sharp knife. Finish cooling the straws on a rtack, then store them in an airtight tin or plastic bag until serving time. They will stay fresh for about 1 week. About 20 straws. Arrange a basketful on the bar when entertaining and watch them disappear! Source: The Silver Palate Cookbook

Preparation:

Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-½ cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Shared by: June Hoffman, 8/93

Preparation:

Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350øF until pastry is golden, about 15 to 20 minutes.
(C) 1992 The Los Angeles Times

Preparation:

In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Devide the mixture in half and roll into 2 rolls about 12 inces long. Chill overnight.
Cut the rolls into slices about ¼-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues.
Serves 6 to 8.

Source: Aunt Bee's Mayberry Cookbook. Contributor: Cordelia Kelly-Greensboro, NC

Preparation:

In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture.

Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper.

Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot.

Preparation:

sour cream, jalapenos, and picante sauce optional

Preheat oven to 400F.

Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving ¼- to ⅛- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce.

Yield: 1 dozen small servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

Preparation:

In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1-½ cups. Variations: - substitute shredded Cheddar for the farmer cheese. - mayonnaise may be substituted for the yogurt. - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes. - serve as accompaniment to soups or salads. - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days.

Preparation:

Chesapeake Bay Crab Cakes

Parsley, lemon wedges, tartar sauce as desired

Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.

Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.

Melt butter together with 2 Tbs of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately.

Makes 4 main-course servings, 8 appetizers

From: Captain's Galley, Main St., Chrisfield, Md.

Cheryl

Preparation:

Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread.

"Entertaining with Cranks"

Preparation:

1. In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro.

2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set.

3. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set.

From: 365 Ways to Cook Chicken

Preparation:

Mix contents, keep chilled. Just before serving, spread on butter crackers.

Preparation:

1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl.

2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until serving time.

Preparation:

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling.

(Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time.)

With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add ½ cup broth. Cover and cook 3 minutes, until broth evaporates.

For sauce, blend marmalade, vinegar and remaining broth.

6 servings - about 1 cup sauce

Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium.

From McCall's, July 1991 - Grandma Sheila (Exner)

Preparation:

* Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.

Chicken and Vegetable Tray: Cut chicken into ¾ inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.

Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

Garlic Sauce:

(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.)

* ½ cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * ¼ cup of chopped fresh parsley.

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce:

* 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * ¼ tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Preparation:

1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well.

2. Add flour mixture to chicken and mix well.

3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping.

Honey mustard directions

1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.

2. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often.

From: 365 Ways to Cook Chicken

Preparation:

Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas

From: Paul Kimball Cooking Capers Shared By: Pat Stockett

Preparation:

1. In a large frying pan, melt 2 T of the butter over moderately low heat.
Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender.

2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater.
Cover and refrigerate until cool, several hours or overnight.

From: 365 Ways to Cook Chicken.

Preparation:

Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
Serve with Melba toast rounds or unsalted crackers. Yield: 1 ¾ cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.

Preparation:

Melt butter in ¼ cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400øF for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, ½ t salt and dash of pepper. Fill each puff with 2 teaspoons.

Preparation:

Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one.

Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.

Preparation:

1. Preheat oven to 350ø. In a medium size bowl, combine chicken, mayonnaise & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well.

2. Spread chicken mixture over English muffin ½'s, dividing evenly.
Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet & bake about 10 minutes until browned on top.

3. Cut muffins into ¼'s & serve hot.

Preparation:

If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter?
Add some more chilies!

Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse dice. Add remaining ingredients and let sit while fish cooks. May be made the day before. Serve cold or at room temperature.

Makes 1 cup.

Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g om-3/0 mg chol./63 mg sdm.

Preparation:

Beat egg, milk and ¼ c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes.

Preparation:

** %%%%% CHILI CHEESE ROLL %%%%% **

Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty ¼ inch thick slices.

Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens.

Preparation:

* 2 T of fresh parsley can be used in place of the dried.
~------------------------------------------------------------------------- Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread

Preparation:

* Tomato should be peeled, seeded, and chopped. ** Chili Peppers should be canned, diced, green chili peppers.
~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 ½ to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.

Preparation:

Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes.

Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.

Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.

Preparation:

"This funky little cafe is a regular hangout for Queen's university students. Lucky students." this recipe comes from the owner, Ann Marie Rousseau. Combine all ingredients in food processor until very smooth and creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches.

MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the Toronto Star posted by Anne MacLellan

Preparation:

* Garlic Clove should be finely chopped. ** You can use the following ** You can use the French Onion or Regular Onion soup mixes in this recipe.
*** For best taste use the imported soy sauce. **** Country style spareribs can be used, but baby back ribs are the best.
~------------------------------------------------------------------------- Preheat oven to 375øF. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile, in a large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or until spareribs are done. Makes 6 main servings.

Preparation:

In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, ¼-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle.

Spoon ¼ cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature.

Preparation:

Preheat the oven to 375F.

Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.

Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.

Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.

Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.

Serves 8.

[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.

Preparation:

Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside.

Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked.

In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve.

Source: Eric Maurer, family secret

Preparation:

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 ¾ cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

Preparation:

1. melt butter, add next two ingredients, saute until onion is tender and bacon is golden.

2. drain well. arrange tomato over toast, top with bacon and onion and slice of cheese.

3. place under hot grill until cheese has melted and becomes golden brown.
serve hot.

Preparation:

Rub garlic heads with olive oil. Wrap individually in aluminum foil and roast in 375 degree oven for about 45 minutes.

Remove roasted garlic from oven and squeeze the cooked garlic from from each clove. Puree softened cloves in food processor.

Whip cream until soft peaks form. Fold whipped cream into garlic puree.
Season to taste with salt and white pepper. Add chives if desired.

Recipe from Cindy Black's Restaurant, La Jolla, California

Preparation:

Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches, let me recommend them. Soften a package of cream cheese, add small can chopped olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy eaters add turkey.

Preparation:

Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot.

From: The Clam Lovers Cook Book Shared By: Pat Stockett

Preparation:

Preheat oven to 450f. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each clam and bake for 10 minutes.

Preparation:

Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.

Preparation:

In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast.

Preparation:

Blend all of the ingredients, together until smooth. Cover and chill.
Makes about 1 ¼ cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.

Preparation:

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 ½ cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips.

Preparation:

Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about ½ teaspoon. Flatten balls out on cookie sheet. Bake in a 350øF oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From: Syd's Cookbook.

Preparation:

*Note: Peanuts should not be salted or dry roast.

Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water.

When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.

Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed by Karen Mintzias

Preparation:

Remove heads and body shells from shrimp but leave on tail shells.

Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish.

Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.

VARIATION: Add small slices avacado to shrimp mixture.

Preparation:

Seasoning mix: Cayenne pepper 1Tbls. Salt 2 ¼tsps. Sweet paprika 1 ½tsps. Black pepper 1 ½tsps. Garlic powder 1 ¼tsps. Onion powder ¾tsps. Dried thyme ¾tsps. Dried oragano ¾tsps.
_____________________________________________ Vegetable oil for deep frying. ** Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1 ¼ cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1 ½ tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place the shrimp on a baking sheet.

Heat deep fryer to 350 degrees. Drop each shrimp into the hot oil and cook until golden brown, about ½ to 1 minute on each side. Do not crowd the fryer!

Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve. (Six main dish or twelve appetizer servings.)

Preparation:

Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time:
Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins

Preparation:

Blend all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.

Preparation:

The best way to prepare this recipe in a food processor, because it chops the ingredients finely enough and blends them together for you. But if a food processor is not handy, you can use a blender and a chef's kniofe. It will still come out great, no matter how you do it!
First, mix the cream cheese to a pasty consistency. It has to be soft and pliable. THen, in a large mixing bowl, whip together the cheese and the mayonnaise until the mixture is smooth. Toss in the Tabasco at this point and blend it in, too. Next, add the minced onions, the celery, the seasonings, the finely chopped black olives, and the crabmeat. Just put them all together -- it's not necessary to add them one at a time. But is *is* necessary to blend them all *gently*. If you get rough, you'll smash the ingredients and you'll lose the crispness.
When you're ready to serve, lay out the *whole* bag of Doritos on a pizza pan and stuff each one, heaping on the crabmeat mixture and sprinkling the tops with paprika. To increase the flavor, put the stuffed chips in the refrigerator for an hour or two. Author's note: ...While crabmeat is used in the original dish, you can also substitute chopped shrimp or crawfish for the crabmeat, and the basic mix is also excellent for stuffing avocados, tomatoes, celery stalks, and just about anyting your taste dictates. Note from me: I don't care for Nacho Cheese Flavor Doritos but instead these are great with the unsalted style chips you get with salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook

Preparation:

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 T. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375øF oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner.
Chill the fish, covered, overnight. Peel turnip and cut into thin slices.
Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. A 1964 Gourmet Magazine Favorite.

Preparation:

* Spinach should be cooked, chopped and drained. ** Water chestnuts should be chopped and drained.
~------------------------------------------------------------------------- Mix all ingredients and place in a sealed container. Refrigerate for 2 days. Serve on crackers.

Preparation:

In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
Serve with melba toast rounds.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Blend the clams, clam juice, and cream cheese to a smooth consistency. Add all of the other ingredients and blend well. Cover and chill. Makes about 1 ¾ cups of dip. SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers.

Preparation:

Continental Mushroom Caviar

Fry the onion in the oil until soft and limp. Add mushrooms and cook until just barely soft. Add seasoning and other ingredients. Chill well before serving time. This is nice served with thin tomato slices or spread on crackers. ******************** Recipe from Cooking Alaskan, page 281

Preparation:

*NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes).

This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter.

Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals.

Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges.

Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot.

Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than:
Karen Mintzias

Preparation:

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.

Preparation:

Beat eggs and stir in corn. Sift flour, measure and sift again with baking powder and salt. Combine beaten eggs and corn with flour mixture. Drop by teaspoonfuls into deep fryer and fry until golden brown. Drain on paper towel. Serve with butter, syrup or jelly.

Preparation:

Mix the cucumber, green onion, and radishes together, then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 ¾ cups of dip.
SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy.

Preparation:

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2-¼ cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

Preparation:

In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 ½ cups.

Preparation:

Servings: Makes about 3 lbs From: Sallie Krebs

DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours.

Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper.
(Pork is unsafe to eat uncooked; do not taste the meats raw.)

Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 ½ x 3 ½ x 2 ½ inch loaf pan with the fatback.
Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil.

Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold.
Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done.

Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within ½ inch of one end.
Spread the slices into a fan, and garnish the pate with it.

Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life

Preparation:

Servings: 8

1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan.
Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings.
Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.

Preparation:

* 1 can of each black beans and ripe olives. Drain and rinse the beans.
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
~------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.

Preparation:

Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 ½ inch balls. Place on prepared sheet.
Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking.)

Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From

Bon Appetit, Nov '86.

Makes 4 dozen

Preparation:

Dijon Sauce (recipe below)

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard ½ teaspoon sugar ¼ teaspoon slat 1 Dash of white pepper ½ cup vegetable oil ½ cup Creme Fraiche

Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

From California Heritage Continues -a cookbook by The Junior League of Pasadena

Shared by Sylvia Mease

Preparation:

Blend ½ c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

Source: Modified from Health Smart Gourmet Cooking

Typed by: Sharon Verrall

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350øF until slightly browned on top. Serve hot on crackers. Makes 2 cups.

Preparation:

Mix all together, pour over claws and serve.

Preparation:

Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving. Serve on crackers.
Great dip!!

Preparation:

Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat.
Serve warm with crackers.

Preparation:

Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess.
Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter.

Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce.

Makes 24 fritters.

NOTES:
Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time.
Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash.
Turn the fritters frequently as they fry, making sure that all sides are browned.

Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute.
Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl.

[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.

Preparation:

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and ¼ t coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with ½ teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts.
Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 ½ dozen canapes.

Preparation:

Soften gelatin in cold water. Dissolve in boiling water, then chill. Fold in mayonnaise, whipped cream, crabmeat, pimiento, olives and green pepper.
Turn into a cold, wet 6 cup mold and chill until set.

Preparation:

Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve.

Preparation:

Add a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot!

Preparation:

CRAB RANGOON

including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire sauce ½ tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers.

Preparation:

Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers.

Preparation:

Grease 15 ½ x 10 ½ x 1" pan. Line with waxed paper, grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350øF.
Beat in whites with cream of tartar, sitff not dry. Fold in ¼ whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat until hot.

Preparation:

Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.
In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.

Preparation:

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375øF for 15 minutes.
Yields 20 appetizers or 4 main course servings.

Preparation:

pastry for 2 crust pie

Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling ½ inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.

Preparation:

small can crabmeat

Mix all ingredients (except chili relish and crabmeat). Spread mixture on pie plate, cover and chill overnight. Before serving, cover cheese mixture with chili relish, then drained crabmeat. Serve on Melba rounds.

Preparation:

In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

Preparation:

Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Calories per serving: 78.4 Number of Servings: 2 Fat grams per serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7 Marks:

*DIRECTIONS*

Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much.

NOTE: This is a delightful summer salad or appetizer.

VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt.

"Louisiana Light" by Roy F. Guste, Jr.

Preparation:

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course.

///\/\\\ From the hearth in Sandee's Kitchen...

Preparation:

From: WWM May '91 ; Valerie Whittle Serves: 4

Ground red pepper to garnish

1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce.
Stir well.

2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper.

Each serving (6 mushrooms) provides: ¼ FA, 1 P, 1 ¼V. Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.

*Reserve stems to use in soup.

Preparation:

Combine all ingredients and mix until well blended. Hollow out center of the Sour Dough round and place cheese mixture in the hollowed out cavity.
Wrap the round in foil and bake at 350øF for 45 minutes. Tear sour dough removed from round into pieces and use for dipping.

Preparation:

Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese.
Garnish with cilantro, if desired.

Serve with vegetable dippers, crackers or chips.

Preparation:

Beat cream cheese, deviled ham and wine in small mixer bowl until creamy.
Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread.¶

Preparation:

* Pickled herring in sour cream.
~------------------------------------------------------------------------- Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:.
Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini

Preparation:

In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.

Preparation:

Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe....season it with 1 ts Worcestershire sauce 2 ts lemon juice ½ ts Salt ⅛ ts Pepper
pn Cayenne

Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter. Bring to boiling point and serve in patty shells or tart shells.

Preparation:

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1-¼ cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers.

Preparation:

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.

Preparation:

In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper.

To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve.

Makes 3 dozen appetizers

Source: Reader's Digest, April 1993

Preparation:

* Orange Marmalade
~------------------------------------------------------------------------- In a medium bowl, stir in cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours.
Garnish with pepper rings. Serve with fresh vegetables or crackers for dipping.

Preparation:

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 ½ cups of dip. SUGGESTED DIPPERS:
Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats.

Preparation:

In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes.

In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread.

Preparation:

Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Generously butter 9-½-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by ½-inch.
Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by ½-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool.
Garnish with dill sprigs and serve slightly warm or at room temperature.

NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Recipe from Bon Appetit, April, 1991.

Preparation:

1. In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate.¶
2. To serve, line a large basket with a deep dish or foil. Arrange vegetables and bowl of dip in basket. If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency.

Preparation:

1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.

2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.

3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.

From: 365 Ways to Cook Chicken

Preparation:

* Butter should be cut into small bits.
~------------------------------------------------------------------------- Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-½-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450øF oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450øF oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. A Gourmet Magazine 1969 Favorite.

Preparation:

from 1969

Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 ½ inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container.

In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes.

Source: Gourmet magazine, January 1991 - favorite recipes from old issues

Preparation:

Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.

Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-½ tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers.

Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4

Preparation:

Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth.
Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.

Shared by: June Hoffman, 8/93

Preparation:

Melt butter in small saucepan, add flour and cook until smooth. Beat eggs, add milk, cheeses, baking powder, salt, sugar and butter-flour mixture.
Stir until well blended. Pour into well greased 9x13x2" pan. Bake, uncovered, at 350 degrees for 45 minutes. (From "Holiday Falderah" cookbook, by Jackie Olden)

Preparation:

1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, ½ vegetable.

Preparation:

Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.

Preparation:

* Cucumbers should be peeled, seeded and chopped.
~------------------------------------------------------------------------- Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-½ cups. From: Los Angeles Times.

Preparation:

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993

Nutrition Information: 1/12 of recipe

Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds. Cut each round into eighths to make 48 triangles. Place rough side up on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or until crisp. Cool completely.

Meanwhile, in small bowl combine all remaining ingredients and mix well.
Serve with pita crisps.

Makes 2 cups of dip.

Preparation:

salt and pepper

In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread.

Serves 6 - 8

This refreshing dish even tastes as if it is good for you. A most appropriate starter (or even a light lunch dish, served with a salad), for Pisces, the most fluid of all the water signs, who will naturally respond to the rhythmic curves suggested by this shimmering form.

Preparation:

Hollow out the seeds and about a ¾ inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and

Preparation:

From Cooking with Herbs by Emelie Tolley and Chris Mead.

MINT MAYONNAISE

In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.

Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving.
Makes 32 tea sandwiches.

Preparation:

Cut cucumber into ⅛-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes.

Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.)

Preparation:

Heat oven to 350F.

Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool.

Store almonds in covered containers & add them to salads or serve with drinks.

Gail Duff, "A Book of Herbs & Spices"

Preparation:

Melt ½ of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly.

Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree.

Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread.

VARIATION: Add curry powder to taste to melted butter topping.

Preparation:

Bring cream cheese to room temperature. Mix all ingredients together well.
Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

* Very finely chopped.
~------------------------------------------------------------------------- Mix together thoroughly the mayonnaise, chopped egg and ginger. Peel garlic and crush thoroughly with the salt (or mash garlic and mix with salt, or add separately). Add garlic and salt, onion, curry powder and lemon juice, blend well. Put in small bowl surrounded by critters. Also good with crackers.

Preparation:

Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes.

Preparation:

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman

OR ½ teaspoon grated fresh ginger Freshly ground black pepper, to taste

1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary

2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain.

3. Preheat oven to 400F.

4. Puree lentils in blender or food processor with remaining ingredients.
Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen.

Makes 6 servings.

Posted by Mimi Taylor.

Preparation:

Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 F for 5 minutes.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp.

Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter.

Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly.

Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet.

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles.

To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden.

From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
Karin Brewer, Cooking Echo, 6/92

Preparation:

Mix all ingredients together and refrigerate 24 hours before serving. Serve with fresh vegetables.

Preparation:

GARNISH: Finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps.

Preparation:

Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve.
Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates.

Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.

Preparation:

Mix in order given. Chill several hours or overnight. The flavor will get better.

Good with cauliflower, carrots, celery, etc.

Preparation:

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.

Preparation:

Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth.
Cover and chill. Makes about 1-½ cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower.

Preparation:

Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled "Samosas" in India.

fat for deep fat frying

Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen.

Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens

Preparation:

Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375øF for 10 to 12 minutes.

Preparation:

1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin.

Preparation:

In a large covered pot, simmer consomme, ½ can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 ½ hours. Melt the gelatin in ½ cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise.

Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Cut 2 the cleaned squid body sacks into ½" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-½ Cups Italian Bread Crumbs.

Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce.

NEW JERSEY SEAFOOD ADVISORY

Preparation:

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.

Preparation:

Another of my recipes. This one goes well when you're feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker.

« tsp Italian seasoning Salt and pepper to taste

Mix all the ingredients together (you can even beat this mixture until smooth if you're going to be dipping things like cauliflower in it).
Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color.

Preparation:

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

Preparation:

Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill the eggs with yolk mixture, heaping it up lightly.

Preparation:

1. spread each croute with ham paste

2. saute onions in butter for 2 minutes, allow to cool.

3. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste.

4. bake at 200 degrees c for 10 minutes or until golden brown and heated.
serve immediately.

TO MAKE CROUTES

1. cut bread circles from sliced bread with a 5 cm scone cutter.

2. brush both sides of each croute with melted butter and place on scone tray.

3. bake at 200 degrees c for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container.

Preparation:

Deviled Rock Lobster or Crab

Servings: 6

This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells.
This will serve six.

"Talk About Good" Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.

Preparation:

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds.

Place ½ of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.

Preparation:

Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato.

Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well.

Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.

Preparation:

Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray.

Preparation:

Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Preparation:

Makes about 1 ¼ cups.

In a small bowl, whisk together all ingredients until smooth. Serve with large, cooked, icy cold shrimp; assorted bite sized vegetables and bread sticks.

Posted by Sue Paddock, Prodigy ID# HXVJ03B.

Preparation:

Mix, chill, and serve with bite-size vegetables of your choice.

Preparation:

Start the day before, or atleast early in the day to serve in the evening.
The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the sauce.

When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat.

We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain 'store bought' rye, the round loaves and with my own home made rye.

Preparation:

Refrigerate for several hours, serve with fresh vegetables for dipping.

Preparation:

Combine all ingredients, except bread, together. Carefully scoop out a large hollow through the top of the sourdough and fill with the dip mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours.
Cube the bread taken from the centre of the loaf and serve with the dip.

Preparation:

With carrots, celery, green pepper strips, cucumber slices, cherry tomatoes, cauliflower pieces or crackers, try any of the following:

CHEESE SPREAD

garlic powder

Blend shortening with cottage cheese. A blender or baby food grinder will give you a smoother consistency than whipping with a fork. Add garlic powder to taste. Refrigerate in a covered container.

DIP IT AGAIN

1 (8 oz) container of plain yogurt 1 cup sour cream 1 pkg onion soup mix

Combine and chill before serving.

BETTER-WITH-BUTTERMILK DIP

1 cup buttermilk 2 cups mayonnaise 1 cup sour cream or yogurt 1 envelope Ranch style dressing mix

Stir together and chill. For use as salad dressing, substitute a second cup of buttermilk for the sour cream or yogurt.

Hint: Use cucumber "coins" instead of crackers.

OTHER QUICK DIPPIES that make up in small quantities:

* Blend 1/3 to ½ of a mashed banana with 2 or 3 tsps of mayonnaise.

* Whipe together 1 tsp of smooth peanut butter with 1 tsp of mayonnaise. If still too thick, add a few drops of milk.

* Mix ½ tsp of lemon juice and ½ tsp of honey or sugar to 1 or 2 tsp of mayonnaise.

CUTTING UP WITH KIDS

Have your children help you cut up green onions, parsley, lettuce, cheese slices, fruit, etc., using a scissors instead of a knife. Using a scissors helps coordination (YES!) and keeps them busy for a _long_ time!

CHERRY BALLS

Stuff whole (or half) cherry tomatoes with cream cheese, a cheese spread, egg salad or tuna salad.

Actually thinking of snacks as hors d'oeuvres - rather than desserts - will open up a whole new way of looking at this category.

Preparation:

Cream all ingredients thoroughly or use food processor with steel blade.
Chill for at least four hours. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preparation:

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped. If preparing by hand, finely dice and mash the garlic, then mix with the other ingredients. Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. May be served at room temperature or chilled. Makes about 4-½ cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage

Preparation:

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke hearts should be drained and chopped. *** Fresh basil leaves should be snipped or dried basil leaves should be crushed.
~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a ½-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.

Preparation:

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1-¾ cups of dip. SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons.

Preparation:

minutes while baking.

Preparation:

Saute the onion in 2 tablespoons of the oil in a 1-½ to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes.

Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency.

Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well.

Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown.

Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.

Makes about 3 cups.

From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias

Preparation:

Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2-½ cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks.

Preparation:

Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces.

Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 ½ cups.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

Preparation:

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

Preparation:

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch.

Serve as an appetizer or fist course with toasted French Bread slices.

Preparation:

Salt and white pepper to taste Sprigs of fresh coriander

Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes.
Rinse thoroughly, drain and pat dry.

Finely chop shrimp and put them in a mixing bowl.

Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly.

If you are using won ton wrappers, trim the corner to make a circle.

Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal.

Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers.

To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat.

Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer.

Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.

Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice.

Season with salt and pepper.

To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
Garnish with fresh coriander springs.

Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning.

Makes 4 dozen gyozas. Serves 16.

Preparation:

Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers.

Preparation:

Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups.

Preparation:

In a large pan, combine the water and bullion cubes, and bring to a boil.
Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350o), and cook for 1 hr. Serve.

Preparation:

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa.

Clean and skin eels and cut into 1- to 1 ½-inch pieces. Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot.

Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia.

From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
0-8092-4877-8

Preparation:

In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll.
Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant.
Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings.

Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981

Preparation:

Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.

Preparation:

Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400øF for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin.
Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 ½ cups of dip. SUGGESTED DIPPERS:
Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers.

Preparation:

Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.

Preparation:

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen.

Preparation:

1. Cut the butter into ¼ inch cubves.

2. Place the flour, baking powder, salt, and butter in a mixing bowl.
Combine the ingredients with a pastry cutter (or with the steel blade in a food processor).

3. Beat the egg yolks. Mix half of them into the flour mixture. Reserve the remainder for step 12.

4. Incorporate the water slowly into the flour mixture until the dough becomes a cohesive and semifirm mass.

5. Shape the sough into two balls. Wrap them in plastic wrap and refrigerate them for 15 minutes.

6. Preheat the oven to 375 degrees F.

7. Heat the oil in a large saute pan or skillet over moderate heat. Saute the meat for 3 minutes, stirring frequently. Transfer the meat with a slotted spoon to a warm bowl.

8. Add the onions to the pan and saute them over low to moderate heat for 3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons of oil if necessary).

9. Return the meat to the pan and add the remaining ingredients. Cook the mixture for 1 minute, stirring constantly. Reserve it for step 11.

10. Roll each ball of dough on a lightly floured board into a ⅛-inch thick sheet. Using a cookie cutter with a 4- to 5-inch diameter, cut out rounds. Collect the scraps and repeat step 10 until the dough is used up.

11. Place one tablespoon of the meat mixture in the center of each dough round. Lightly moisten the exposed dough with cold tap water. Fold each round in half, creating a half-moon shape. Crimp the two edges of dough together, so that the stuffing cannot ooze out during the baking step.

12. Brush the tops of the uncooked empanadas with the remaining egg yolk.

13. Place the uncooked empanadas on an ungreased baking sheet. Bake them in the middle of the oven until the tops become light golden brown (roughly 20 minutes). Serve the empanadas fresh from the oven.

Serves 4.

From: GREAT PEASANT DDISHES OF THE WORLD by Howard Hillmann ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92

Preparation:

DOUGH:
In a medium mixing bowl, combine flour and salt. Cut in the shortening or lard till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about ⅛ thick and cut into 4" circles. Flour lightly both side of circles and then stack up for later use.

DESSERT FILLING: Just about any kind of fruit or melon may be used.
Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. Pumpkins is very good!!

CARNE: Just about any kind of meat may be used, depending on availability.
The sauce seems to be the only fairly consistent thing. Saute the onion and green pepper in olive oil. Add remaining ingredients and cook for 20 minutes. ( In S.A. this is continually cooked and prepared on the back burner, often being used and added to for several months at a time. It developes a flavor all its own...) Add meat and coat thoroughly with the sauce.

COOKING: Add a large spoonfull of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by reeding the edges with a fork. These may then be baked, at around 350 degrees F until brown, deep fat fried, fried, cooked or heated on a barbecue. They may also be wrapped in banana husks, well moistened corn husks, etc. The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together.

Preparation:

Servings: Makes 50 ½-inch empanadas

Notes: Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas. Belita's are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. "The secret to making good dough," says Belita, "is to massage it, not knead it." It may look as if she's making mud pies, but the results are truly superb.

For the dough:

To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling.

Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth.

When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite.

Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust.

Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen.

Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve.

Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author.

From: Sallie Austin

Preparation:

paprika

(Makes about 2 dozen appetizers.)

Combine cheeses, butter and ¼ cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary.

Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.

Preparation:

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve.

Preparation:

* Note: Puff pastry sheets should be cut slightly larger than escargot dish.

For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients with salt and pepper to taste, and mix well. Set aside.

Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and saute' until liquid evaporates. Set aside and let cool.

Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish. Trim dough and seal around edge of dish. Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes.

Preheat oven to 375 degrees. Bake until pastry rises and is golden, about 20 to 30 minutes. Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed.

Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.

Preparation:

Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.
Source: The Sun Dial, Atlanta Georgia. Bon Appetit RSVP column.

Preparation:

*Note: Butter should be cut into 12 pieces.

Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of ¼". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle ¾-inch from edge; do not cut through dough.
Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees.

Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to ½ cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately.

Bon Appetit magazine, Dec. '84.

Preparation:

Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor.
Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 ½ cups.

Preparation:

Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature.
Makes 1-¼ cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas

Preparation:

Slice eggs in half lengthwise; carefully remove and discard yolks. Position knife blade in food processor bowl; add beans and next 3 ingredients.
Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.

Preparation:

Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips.

Preparation:

In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers posted by Anne MacLellan

Preparation:

Combine the above ingredients and chill well. Serve with corn chips.

SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93

Preparation:

Finely chop shrimp, reserving a few whole shrimp for garnish. Combine chopped shrimp with remaining ingredients except green onions; mix well.
Spoon into serving bowl; garnish with green onion and reserved shrimp.
Chill. Serve with assorted crackers, chips or vegetable dippers. Makes about 2-½ cups dip.

Note: If frozen shrimp are used in place of canned, add ¼ teaspoon salt before chilling.

From: Pace booklet.

Preparation:

Mix softened (can be done in the microwave) cream cheese, olives, jalipinos, chili powder, and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately. (Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold). Cut into ½" slices before serving. Can be dipped into salsa.

From: Stephanie Da Silva Date: 07-19-93

Preparation:

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into ½" strips ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use ¼ t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped.
~------------------------------------------------------------------------- Heat ¾-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 days, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

Preparation:

1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a ¾-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes.
Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?
Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each.
In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets:
Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans:
Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan:
Generously brush pan with olive oil. Pizza Stone:
Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack.

Preparation:

Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2 TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. package)

"It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown."

Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than ½ inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about ¼ cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers.

[Mable Hoffman's Finger Foods, page 65; HP Books, 1989.]

From Charlie Baden

Preparation:

Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400øF until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Preparation:

Add these with the melted and cooled butter.

From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:20) Number: 1776 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking

Preparation:

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)

Food fit for the most exquisite of palates! Build your reputation as a hostess. Don't be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culinary skill. The recipes that follow will bring you compliments and you won't have to spend hours in the kitchen to bring it off.

~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso coffee (no recipe) Light California champagne (no recipe)

~=> Serving Suggestion Starched blue linen, crystal serving dishes, white porcelain and sterling champagne glasses all bring a touch of elegance to an intimate deck-side gathering. Arched candelabra with tall white tapes would be perfect for illuminating the fondue dish. Each guest could be handed a porcelain salad size plate with blue linen napkin folded on top and frosted sliver champagne glass. Remember to preheat your best demitasse cups for the expresso.

~=> Red Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a crown of this mixture on rounds of toast. From the jar of caviar, take a dab to fill each center. Decorate the edges with chopped chives.

~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the strawberries are exposed.
Place them in a plastic container and sprinkle the powdered sugar over them. Add the rum, vodka and Triple Sec and gently tumble until well mixed.
Refrigerate covered for at least 2 days occasionally tumbling. Gently remove strawberries from marinade and serve cold in pre-chilled crystal bowl. Sip the marinade!!!

~=> Fondue Bourguignonne 1 ½ lbs beef tenderloin (cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour oil into your fondue dish or chafing dish until it is at least 3 inches deep. Heat the oil t about 360~ or until it will cokk a test chunk of meat in three minutes.
Each guest spears a chunk of beef with a fondue fork and cooks it to taste in the hot oil. (It's nice to mark the forks with a colored dot on a piece of tape so they will be recognized). After the pieces of meat are cooked, each guest dips the choice morsel into one of the variety of elegant sauces.

~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry mustard. Whirl in a blender for 1 minute.

~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix thoroughly.

~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely minced garlic.

~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic powder, dash oflemon juice and 1 10-oz can of beef gravy.

~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-½ Tbsp dry musgard, 2 tsp tarragon vinegar and a little salt.

~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice in a prechilled tall silver or crystal stemmed water glass. Garnish with a slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet Fingers, Sharon R. Hines, 1⅛1 ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

Preparation:

Combine in food processor - ½ lb. sharp yellow cheese, 8 slices bacon, ½ tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise.
Blend until bacon is minced. Form into a log shaped like party rye bread.
Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on rye bread,

Preparation:

Combine all ingredients until well mixed. Cover and chill until serving time. Makes 2-½ cups. From: Los Angeles Times.

Preparation:

Slice onions into ¼ inch slices. Separate into rings. In a large bowl combine flour, baking powder, salt, egg, beer and oil. Blend until smooth.
Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. Drain on paper towels.

Preparation:

Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers.

Preparation:

Sift flour, baking powder, and spices together in a mixing bowl. Add sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 - 365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on paper towels.

Makes about 24 fritters

SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker SHARED BY:Jim Bodle 8/92

Preparation:

Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc.

Randy Rigg

Preparation:

1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.

Preparation:

*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC

Catfish (Steaks, fillets or whole) Oil for frying.

Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack.

Try fresh or canned potatoes fried with the same batter. Tastes good.
*Collection of Clarence Fontish*

Preparation:

Wrap and freeze cheese 1 hour.

On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands.

Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once.

Preparation:

vegetable oil Cocktail sauce

Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.)

Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-½ dozen.

Note: This makes a delicious appetizer and may be made with any cooked fish.

From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett

Preparation:

TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. Beat the egg on a plate and season with salt and pepper. Add the parsley and half the tarragon. Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat. Heat enough oil in a heavy pan to cover the bottom generously. When it is hot enough to sizzle a drop of water, add the leeks.
Fry them, turning them frequently until they're nicely browned all over.
Set them on a towel to drain briefly. Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Preparation:

Blend above ingredients to desired taste and serve with fried shrimp.