Recipes

Almond Mushroom Pate

Servings: 6

Ingredients:

2 tablespoon Margarine
1 small Onion, Chopped
Clove Garlic, Minced
1 ½ cub Sliced Mushrooms
½ teaspoon Tarragon
1 cub Blanched Whole Almonds
1 tablespoon Lemon Juice
2 teaspoon Soy Sauce
1 dash White Pepper
2 tablespoon Cream Cheese, Optional *

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.

Almond Puff

Servings: 6

Ingredients:

½ cub Butter (or margarine),softened
1 cub Gold Medal flour
2 tablespoon Water
½ cub Butter (or margarine)
1 cub Water
1 teaspoon Almond extract
1 cub Gold Medal flour
3 Eggs

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.

Almond Stuffed Dates with Bacon

Servings: 6

Ingredients:

1 package (4-oz) blanched wholealmonds
1 pound Pitted dates
1 ½ pound Lean thinly sliced bacon cutinto thirds

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.

Anchovy Olive Dip

Servings: 6

Ingredients:

1 cub Dairy sour cream
½ cub Finely chopped stuffed greenolives
1 ½ tablespoon Anchovy paste
½ teaspoon Grated onion

Preparation:

Combine ingredients; mix well. Chill

Randy Rigg

Anchoyade

Servings: 6

Ingredients:

Jim Vorheis
4 ounce Flat anchovy fillets
2 medium Cloves garlic, finelychopped
1 teaspoon Tomato paste
1 tablespoon To 1 ½ tb olive oil
2 teaspoon Lemon juice (or red winevinegar)
Freshly ground black pepper
8 To 10 slices French bread,½-inch thick, cut into
Strips
1 teaspoon Finely chopped fresh parsley

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

Angel of Death Cheese Spread

Servings: 6

Ingredients:

1 pound Gorganzola or Bleu Cheese
1 pound Ricotta cheese
2 Cloves chopped garlic
1 cub Chopped walnuts
4 Fresh sage leaves

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!

Angels on Horseback

Servings: 1

Ingredients:

Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpicks

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

Antipasto

Servings: 10

Ingredients:

2 Green Peppers
1 Medium Onion
2 Stalks Of Celery
3 Carrots
1 Garlic Clove
½ pound Sliced Mushrooms
1 Flowerets Of Med Cauliflower
2 tablespoon Oil
1 cub Tuna Fish Drained
1 Juice Of One Lemon
1 teaspoon Granulated Sugar
13 ounce Bottle Of Catsup

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.

Appetizer Cheese Ball

Servings: 12

Ingredients:

8 ounce Cream Cheese, Room Temp.
4 ounce Blue Cheese, Crumbled
4 ounce Cheddar Cheese, Shredded
2 teaspoon Mustard, Dijon Style
1 teaspoon Worcestershire Sauce
⅛ teaspoon Garlic Powder
¼ teaspoon Salt
½ cub Pecans, Finely Chopped
2/3 cub Currants
¾ cub Parsley, Chopped

DIPPERS:
Assorted Crackers
Apple Wedges

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.

Apple Fritters

Servings: 12

Ingredients:

1 Egg
1/3 cub Milk
1 cub Flour, all purpose
1 ½ teaspoon Baking powder
3 tablespoon Sugar
¼ teaspoon Salt
1 cub Apples, diced

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.

Artichoke Bottoms with Bay Scallops

Servings: 8

Ingredients:

¾ pound Scallops, bay, washed
1 cub Bread crumbs, fresh, fine
3 tablespoon Parsley, fresh, minced
½ teaspoon Tarragon, dried
¼ cub Celery, minced
2 Garlic, cloves, minced
28 ounce Artichoke bottoms, drained
ounce cans)
Oil, canola, for brushing
On grill rack

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.

Artichoke Chili Dip

Servings: 6

Ingredients:

1 can (14-oz) artichoke heartsdrained and chopped
1 cub Grated parmesan cheese
1 can (4-oz) green chili pepperschopped
1 cub Mayonnaise

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.

Artichoke Dip #1

Servings: 4

Ingredients:

1 cub Parmesan Cheese
1 cub Mayonnaise
1 ½ cub Artichoke Hearts
Garlic Powder

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.

Artichoke Dip #2

Servings: 6

Ingredients:

10 ounce Frozen artichoke hearts
1 cub Sour cream
1 cub Mayonnaise
½ cub Grated Parmesan cheese

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

Artichoke Spinach Dip

Servings: 1

Ingredients:

1 ½ ounce Jar Artichokes Drained
10 ounce Bag Spinach
¾ cub Mayonnaise
3 tablespoon Lemon Juice
½ teaspoon Grated Lemon Rind
1 Tabasco To Taste
1 Salt And Pepper To Taste

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.

Artichoke Squares #1

Servings: 24

Ingredients:

12 ounce Canned Artichokes
1 Small Onion, Minced
4 Large Eggs
8 ounce Mozzarella Cheese
¼ cub Dried Bread Crumbs
2 tablespoon Chopped Parsley
¼ teaspoon Salt
¼ teaspoon Pepper
Non-Toxic Flowers To Garnish

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.

Artichoke Squares #2

Servings: 1

Ingredients:

1 large Onion
1 Garlic clove, minced
4 Eggs (beaten)
¼ cub Bread crumbs
2 Jars of artichoke hearts,
Chopped (not liquid)
1 ½ teaspoon Oregano
Salt, pepper to taste
dash Tabasco
2 cub Shredded cheddar cheese

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.

Asian Guacamole

Servings: 6

Ingredients:

1 tablespoon Black or white sesame seed
1 large Firm-ripe avacado
1 tablespoon Shredded pickled ginger
3 tablespoon Seasoned rice vinegarOR
3 tablespoon Cider vinegar,mixed with
1 teaspoon Sugar
½ teaspoon Wasabi powder orprepared horseradish

POTSTICKER CRISPS:
12 Round potsticker skins

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.

Asparagus and Crabmeat Salad

Servings: 4

Ingredients:

1 cub Mayonnaise
1 tablespoon Lemon juice - fresh
1 ½ teaspoon Tomato paste
1 ½ teaspoon Shallot - minced
½ teaspoon Dijon mustard
¼ teaspoon Pepper
1 pound Asparagus - trimmed
8 ounce Crabmeat - cooked
4 large Boston lettuce leaves - orbutter lettuce leaves

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.

Asparagus Roll Ups

Servings: 12

Ingredients:

1 Can Asparagus
1 Loaf Bread *
4 ounce Bleu Cheese
1 teaspoon Worcestershire Sauce
1 Beaten Egg
8 ounce Cream Cheese
Garlic Powder To Taste
Pepper To Taste

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.

Avocado and Raisin Dip

Servings: 4

Ingredients:

2 Avocados, Peeled & Chopped
½ cub Raisins
½ cub Vegetable Oil
¼ cub Lime Juice
1 tablespoon Sugar
1 tablespoon Salt
¼ tablespoon Freshly Ground Pepper

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.

Avocado-Tofu-Egg Dip

Servings: 6

Ingredients:

10 Min to prepare
Yield 1 ½ c
3 tablespoon Cider vinegar
3 tablespoon Cold water
1 Cake (¼ lb) tofu
1 medium (4" long) ripe avocado
2 Hard cooked eggs
½ teaspoon Dijon mustard
½ teaspoon Prepared horseradish
½ cub Very finely minced red onion

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.

Aztec Pyramid Avocado Dip

Servings: 8

Ingredients:

3 Avocado *
1 cub Cream Cheese, Softened
2 cub Sour Cream
1 1/3 ounce Taco Seasoning Mix, 1 Pkg
2 cub Cheddar, Sharp, Shredded
3 cub Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
½ cub Black Olives, Sliced
2 tablespoon Lemon Juice

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.

Baba Ghannouj

Servings: 6

Ingredients:

Med Eggplant *
¼ cub Tahini
1 tablespoon Lemon Juice
Clove Garlic
¼ teaspoon Black Pepper
1 dash Ground Cumin
2 tablespoon Sesame Seeds
2 tablespoon Finely Chopped Fresh Parsley

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.

Baba Ghannuj (Eggplant Appetizer)

Servings: 1

Ingredients:

1 Large eggplant
1 Clove garlic; crushed
1 teaspoon Salt
¼ cub Tahini; Sesame Seed Paste
2 tablespoon Water
¼ cub Lemon juice
Lemon wedges
Parsley
Olive oil

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.

Baby Pear Tomatoes and Brie

Servings: 4

Ingredients:

4 ½ ounce Round Brie cheese
Coarsely cracked blackpepper
7 ounce Baby pear tomatoes (red andyellow)
1 To 2 Tbsp. snipped freshherbs (choose from basil,oregano, marjoram,

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

Baby Shrimp and Tarragon Mustard

Servings: 4

Ingredients:

2 teaspoon Dijon Mustard
1 teaspoon Lemon Juice
1 ½ teaspoon White Wine Vinegar
2 teaspoon Fresh Tarragon, Chopped
2 teaspoon Dried Tarragon, Crushed
1 cub Mayonnaise
¾ cub Baby Shrimp
½ cub Sour Cream

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.

Bacon and Cheese Eggs

Servings: 6

Ingredients:

6 Hard cooked eggs
3 tablespoon Mayonnaise
2 slice Crisp bacon
2 teaspoon Vinegar
¼ cub Grated cheddar
⅛ teaspoon Salt

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

Bacon and Smoked Oysters

Servings: 15

Ingredients:

2 can Smoked oysters
¼ cub Light vegetable oil
½ pound Bacon strips
40 Round wooden toothpicks
3 tablespoon Garlic, minced

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

Bacon Artichoke Bundles

Servings: 30

Ingredients:

1 pound Bacon
3 Jars marinated artichokehearts; drained
1 Jar spicy brown mustard

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

Bacon Horseradish Dip

Servings: 1

Ingredients:

½ cub Miracle Whip
1 cub Sour Cream
¼ cub Real Bacon Bits
¼ cub Prepared Horseradish

Preparation:

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

Bacon Olive Hot Appetizer

Servings: 4

Ingredients:

6 Slices Bacon Crumbled
1 cub Ripe Olives, Chopped
½ cub Green Onion Tops, Chopped
1 ½ cub Shredded Cheddar Cheese
1 teaspoon Curry
½ cub Mayonnaise

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.

Bacon Roll Ups

Servings: 50

Ingredients:

6 ounce Cream Cheese With Chives
1 tablespoon Milk
25 Mixed Grain Sandwich Bread
25 Bacon Cut In Halves

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.

Bacon-Flavored Dip Mix

Servings: 1

Ingredients:

2 tablespoon Instant Bacon Bits
1 teaspoon Instant Beef Bouillon
1 tablespoon Instant Minced Onion
⅛ teaspoon Minced Garlic

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.

Baked Cheddar Olives

Servings: 24

Ingredients:

1 cub Cheddar Cheese, Grated
2 tablespoon Unsalted Butter, Softened
½ cub Flour
⅛ teaspoon Cayenne Pepper
24 Pimiento-Stuffed Olives

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.

Baked Party Dip

Servings: 6

Ingredients:

1 large Round loaf dark bread (about2 pounds, unsliced)
1 bunch Scallions, chopped
6 Garlic cloves, finely minced
2 tablespoon Butter or margarine
1 package (8 ounces) cream cheese, cutinto small chunks andsoftened
2 cub (16 ounces) sour cream
3 cub (12 ounces) grated mild ormedium cheddar cheese
1 can (14 ounces) artichoke hearts(water packed, notmarinated),

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!

Baked Potato Chips

Servings: 6

Ingredients:

3 ½ pound Red Boiling Potatoes -
Or white boiling potaotes,
Cut crosswise into
⅛-inch thick slices
6 tablespoon Butter - melted (¾ stick)
Salt and freshly ground
Pepper

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.

Baked Potato Spears

Servings: 4

Ingredients:

3 large Baking Potatoes
¼ cub Miracle Whip Salad Dressing
;Onion Salt
;Pepper

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.

Baked Spinach

Servings: 6

Ingredients:

½ cub Butter
8 ounce Cream Cheese
2 package Frozen Spinach
1 package Lipton Onion Soup Mix
Breadcrumbs

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.

Baked Sweet Red & Yellow Pepper Wedges

Servings: 6

Ingredients:

2 medium Size sweet red peppers
2 medium Size sweet yellow pepper
1 medium Size onion fine chopped
1 can (28-oz) crushed tomatoeswell drained
¼ cub Chopped fresh parsley
¼ cub + 2 tablespoon olive oil
3 tablespoon Pine nuts
4 Clove garlic fine chopped
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Fresh bread crumbs

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.

Baked Vegetable and Seafood Won Tons

Servings: 6

Ingredients:

1 Envelope vegetable soup mix15 ounces

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

Banana Curry Dip

Servings: 2

Ingredients:

1 tablespoon Butter
1 Onion, finely chopped
1 Banana
1 tablespoon Curry powder
½ cub Water
1 tablespoon Apricot jam
½ cub Sour cream
½ cub Mayonnaise
½ teaspoon Salt

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

Bar Cheeze a la Win Shooter's *** (Fbpm0

Servings: 12

Ingredients:

1 pound Velveeta cheese; (no substit
½ pound Unsalted butter at room t
8 ounce Pkg cream cheese; softened
5 ounce Bottle prepared horseradi
¼ Melted and strained bacon gr
2 pint Onion juice
⅛ pint Tabasco hot red pepper sauce
1 Few drops of red and yell

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!

Barbecue Bits

Servings: 10

Ingredients:

1 pound Franks, ½ " rounds
¼ cub Vinegar
3 tablespoon Brown Sugar
1 tablespoon Worcestershire
1 Garlic Clove, minced
¼ teaspoon Pepper
1 ½ cub Tomato Sauce
1 Onion, small, minced
1 tablespoon Mustard
½ teaspoon Curry Powder
1 teaspoon Salt
Picks

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.

Barbecued Garlic

Servings: 8

Ingredients:

8 Heads Garlic
4 tablespoon Butter
Springs Of Fresh Rosemary *

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.

Barbecued Spareribs

Servings: 4

Ingredients:

2 pound Pork spareribs
2 tablespoon Dark soy sauce
1 tablespoon Tomato paste
2 pinch Five Spice Powder
3 tablespoon Honey
1 Garlic clove, crushed
1 Piece ginger root, peeled,grated (½")
½ cub Unsweetened orange juice
¼ teaspoon Mustard powder
Orange peel (opt)

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.

Basic Crepe Recipe

Servings: 4

Ingredients:

1 ½ cub Flour
1 teaspoon Sugar
⅛ teaspoon Salt
3 Eggs
1 ½ cub Milk
2 tablespoon Butter or oil; melted/cooled

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

Basic Fish Mousse

Servings: 6

Ingredients:

½ pound Whitefish fillets
½ pound Cooked lobster
2 tablespoon Finely diced onion
½ teaspoon Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
½ cub Egg whites
¾ cub Whipping cream

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

Basic Fondue (Fondue Neuchateloise)

Servings: 1

Ingredients:

2 ½ fluid ounce Dry white wine
Clove garlic
5 ½ ounce Emmental and Gruyere cheese*
1 teaspoon Cornstarch
½ fluid ounce Kirsch**
Shake pepper
Grind fresh nutmeg
6 ounce White bread, cubed

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.

Basic Salsa

Servings: 2

Ingredients:

1 Whole clove garlic
1 pound Ripe plum tomatoes, coredand finely diced but notpeeled
½ small Red onion, finely chopped
¼ cub Minced fresh coriander OR
¼ cub Minced flat leaf parsley,plus ½ tsp groundcoriander
1 tablespoon Lime juice
¼ teaspoon Salt

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...

Bay Scallop Seviche

Servings: 6

Ingredients:

1 ½ teaspoon Ground cumin
1 cub Fresh lime juice
½ cub Fresh orange juice
2 pound Bay scallops
1 Hot red chili pepper *
¼ cub Red onion, finely chopped
3 Ripe plum tomatoes **
1 Red pepper; seeded & chopped
3 Scallions; chopped
1 cub Cilantro, chopped
1 Lime; sliced, for garnish

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

Beacon Hill Clam Dip

Servings: 6

Ingredients:

1 can Gorton's Clams
2 teaspoon Prepared horseradish
1 3 ounce pkg. cream cheese
1 teaspoon Lemon juice

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

Bean Dip

Servings: 6

Ingredients:

29 ounce Can refried beans
1 4 ounce can chopped ripe olives
½ cub Chopped onion
¼ cub Taco sauce
1 teaspoon Garlic
1 ¼ cub Grated cheese

Preparation:

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

Bean Dip a la Dr. Pepper

Servings: 2

Ingredients:

1 Can Red Kidney Beans, Drain
3 tablespoon Tomato Paste
2 tablespoon Oil
1 teaspoon Salt
¼ teaspoon Black Pepper
1 Clove Garlic, Minced
½ cub Dr. Pepper
4 ounce Can Green Chilies, Drained
1 teaspoon Worcestershire Sauce
1 cub Sharp Cheddar, Shredded
Crisp Chopped Bacon

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.

Beaver Tails

Servings: 1

Ingredients:

Beaver Tail

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.

Beef Cheese Ball

Servings: 6

Ingredients:

8 ounce Cream cheese, (yogurt cheesewould be just fine) 2 tsp.horseradish, 1

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.

Beef Jerkey

Servings: 30

Ingredients:

1 ½ pound Flank Steak

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.

Beef Jerky

Servings: 1

Ingredients:

½ cub Soy Sauce
½ cub Worcestershire Sauce
2 tablespoon Ketchup
½ teaspoon Pepper (MORE FOR HOT)
½ teaspoon Garlic Powder
½ teaspoon Onion Salt
1 pound Beef Roast

Preparation:

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

Beef Sausage - Nella

Servings: 8

Ingredients:

5 pound Lean Ground Beef
5 teaspoon Morton Tender Quick Salt
2 ½ teaspoon Garlic Salt
2 ½ teaspoon Coarse Ground Pepper
1 teaspoon Hickory Smoke Salt

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.

Beef Yakitori

Servings: 4

Ingredients:

½ cub Soy Sauce
2 tablespoon Lemon Juice
2 tablespoon Sugar
1 Garlic Clove (Crushed)
½ teaspoon Ginger (Ground)
2 tablespoon Vegetable Oil
1 teaspoon Sesame Seeds
1 pound Beef Sirloin (Fine Chopped)
2 Green Onions (Fine Chopped)

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.

Beer Batter Fried Veggies 'n' Things

Servings: 4

Ingredients:

Oil
1 Env. Golden Onion Soup Mix
1 cub Unbleached All-Purpose Flour
1 teaspoon Baking Powder
2 Large Eggs
½ cub Beer, Any Regular Beer
1 tablespoon Prepared Mustard
Veggies 'N' Things

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.

Beggars' Purses

Servings: 6

Ingredients:

CREPES:
1 ½ cub Milk
4 Eggs
3 ¾ ounce Pastry flour -=OR=-
3 ounce - All-purpose flour -AND-
¾ ounce - Cake flour
1 pinch Salt
½ ounce Melted butter

FILLING:
Chives; blanched
Caviar
Sour cream(or creme fraiche)
Butter; melted

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

Black Bean Dip

Servings: 4

Ingredients:

1 ½ cub Black Beans, Cooked
1/3 cub Celery, Minced
½ teaspoon Coriander, Ground
¼ teaspoon Salt
1 teaspoon Dried Cilantro, Crushed, *
1/3 cub Carrot, Minced
1 teaspoon Oregano, Dried
1 teaspoon Cumin, Ground
½ cub Sour Cream

GARNISH:
Fresh Cilantro, OR
Parsley, Chopped
1 tablespoon Garlic, Minced
1 tablespoon Fresh Cilantro, Chopped

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

Black Olives with Tomatoes and Capers

Servings: 4

Ingredients:

1 tablespoon Olive oil
3 medium Garlic cloves, chopped fine
1 small (3oz) onion, coarselychopped
16 ounce Can salt free whole tomatoes
1 cub (about 48) medium sizedcanned, low salt, pittedblack olives,drained and

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.

Blini with Three Caviars

Servings: 18

Ingredients:

2 ½ tablespoon Sugar
2 cub Milk
2 tablespoon Unsalted butter, melted,
Plus additional for brushingthe griddle
1 cub Buckwheat flour (availableat natural foods stores and
Specialty foods shops)
1 cub All-purpose flour
1 teaspoon Salt
2 large Eggs, separated
¾ cub Well-chilled heavy cream

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

Blintz Batter - (Mama Leah Cookbook)

Servings: 16

Ingredients:

4 Eggs
1 tablespoon Corn oil
1 cub Milk or water
1 cub Flour
1 pinch Pinch salt

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.

Blue Cheese & Walnuts

Servings: 6

Ingredients:

1 cub Walnuts
1 cub Crumbled blue cheese
1 Egg beaten with 1 tb water

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.

Blue Cheese Dip

Servings: 8

Ingredients:

1 package Blue cheese(4oz)
1 package Cream cheese,softened(8oz)
1/3 cub Sweet white wine
1 tablespoon Snipped parsley
1 teaspoon Worcestershire sauce
1 dash Garlic powder
2 tablespoon Snipped parsley

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.¶

Blue Cheese Souffle

Servings: 6

Ingredients:

1 Envelope unflavored gelatin
2 tablespoon Cool water
4 tablespoon Sweet butter
4 ounce Cream cheese
4 ounce Blue cheese--softened
1 Egg--seperated
1 teaspoon Dijon mustard
½ cub Heavy cream--whipped

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.

Blue Cornmeal Crepes

Servings: 6

Ingredients:

¼ cub All-purpose flour
1 teaspoon Salt
¼ cub Blue corn meal
4 Eggs
1 cub Milk
2 ounce Clarified butter

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.

Bluegill Dip

Servings: 6
Worcestershire saucegarlic powder
Liquid smokelemon juice
Salt and peppermayonnaise
Steamed fish fillets,boneless

Bob Hope's Favorite Lemon Pie

Servings: 6

Ingredients:

1 cub Sugar
2 tablespoon Sugar
1 cub Water, boiling
2 tablespoon Butter
1 Salt
1 Pie shell, baked
2 tablespoon Sugar
4 tablespoon Lemon juice
4 Egg yolks
1 Grated rind of lemon
3 Egg whites

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.

Boboli Aka Focaccia Bread

Servings: 8

Ingredients:

1 package Yeast
¼ cub Water
2 ¼ cub Warm water
6 tablespoon Olive oil,+ extra for pans
5 ½ cub To 6 cups flour
1 teaspoon Salt (optional)
1 Pkg yeast. ¼ C water, 2 ¼ C warm water, 6 T. olive oil, plus some
extra for pans, 5 ½ to 6 C flour, 1 t. salt (optional). Mix together and
let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Place on top the following
mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped
rosemary and thyme. If herbs are dried, soak them in water for 10 minutes
and then pat dry on paper towels.
Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip
in olive oil. Happy Charring

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

Bourbon Pate

Servings: 6

Ingredients:

Jim Vorheis
10 ½ ounce Beef broth
4 ounce Can Sell's or other goodquality pate
3 ounce Cream cheese
2 teaspoon Unflavored gelatin
½ cub Cold water
½ cub Bourbon

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

Brandied Cheddar Spread

Servings: 5

Ingredients:

1 pound Sharp Cheddar Cheese
1/3 cub Brandy
3 tablespoon Butter, Room Temperature
2 tablespoon Heavy Cream
1 dash Nutmeg
1 dash Cayenne Pepper

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.

Brandied Gorgonzola Dip

Servings: 2

Ingredients:

½ cub Gorgonzola Cheese
¾ cub Sour Cream
¼ teaspoon White Pepper
¾ teaspoon Brandy

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.

Brandied Tomato Gravy

Servings: 12

Ingredients:

1 can Tomatoes(8oz)
4 tablespoon Butter or margarine
2 tablespoon Flour,all-purpose
1 can Beef broth(14oz)
1 tablespoon Brandy
½ teaspoon Meat-extract paste
¼ teaspoon Salt

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.

Brandy Cheese Ball

Servings: 10

Ingredients:

4 ounce BLUE CHEESE,SOFT,CRUMBLED
8 ounce CREAM CHEESE,SOFTENED
2 tablespoon PARSLEY,FRESH,CHOPPED
2 tablespoon BRANDY OR COGNAC
1 GARLIC CLOVE,FINELY CHOPPED
1/3 cub SESAME SEED, TOASTED

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.

Brie En Croate

Servings: 5

Ingredients:

1 Brie Round
1 Pasrty Dough
1 Egg
2 tablespoon Milk

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.

Broccoli and Blue Cheese in Prepared Puff

Servings: 8

Ingredients:

Prepared Pie Pastry
4 Eggs
1 pound Ricotta Cheese
½ pound Crumbled Bleu Cheese
4 cub Cooked Broccoli Florets

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.

Broccoli and Mushroom Dip

Servings: 1

Ingredients:

2 cub Broccoli, Chopped
1 tablespoon Vegetable Oil
1 Garlic Clove
½ Onion, Chopped
¼ pound Mushrooms, Chopped
¾ cub Cottage Cheese, Low Fat
¼ cub Yogurt, Low Fat Plain
1 pinch Salt And Pepper To Taste

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.

Broiled Deviled Tomatoes

Servings: 4

Ingredients:

4 Garlic Cloves Mashed
1 tablespoon Dijon Mustard
½ teaspoon Dry Mustard
1 Salt And Pepper To Taste
2 tablespoon Virgin Olive Oil
4 Small Tomatoes, Halved

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.

Broiled Seafood Canapes

Servings: 12

Ingredients:

1 cub Cooked seafood, flaked
6 slice White bread
¼ cub Butter
¼ cub Cheddar or 1/3 cup ketchupor chili sauce
American cheese, grated

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.

Brunch Quiche

Servings: 6

Ingredients:

1 (7-oz) or ½ lb pkg elbowmacaroni - 2 cup uncooked
6 slice To 8 sl bacon chopped
2 cub Shredded american cheese
2 cub Shredded monterey jackcheese
2 cub Soft bread cubes
1 medium Onion finely chopped
1 small Green bell pepper finelychopped
4 Egg separated
2 cub Milk
1 teaspoon Salt
6 To 8 drop bottled hot peppersauce

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.

Buffalo Chicken Wings W/ Blue Cheese Dipping Sauce

Servings: 6

Ingredients:

6 tablespoon Butter or margarine
¼ cub Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed,tips discarded
Dipping Sauce:
¼ pound Blue cheese, Roquefort orGorgonzola
½ cub Mayonnaise
½ cub Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar

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.

Buffalo Chicken Wings with Blue Cheese Dipping Sauce

Servings: 36

Ingredients:

10 Minutes preparation time
35 Minutes cook time

CHICKEN WINGS:
6 tablespoon Butter
¼ cub Hot pepper sauce
Vegetable oil; for frying
18 Chicken wings (about 3lb)disjointed with tips discrd

BLUE CHEESE DIPPING SAUCE:
¼ pound Blue cheese; roquefort orgorgonzola
½ cub Mayonnaise
½ cub Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
dash Hot pepper sauce

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

Butter Dips

Servings: 6

Ingredients:

1/3 cub Butter(or margarine) put injelly roll pan in 450degree oven and melt

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.

Bye Bye Birdy Curry Dip

Servings: 4

Ingredients:

2 cub Water
1 ½ teaspoon Lemon Juice
1 Medium Granny Smith Apple
1 cub Mayonnaise
1 cub Celery, Finely Diced
¾ cub Fresh Pineapple, Crushed, OR
8 ¼ ounce Pineapple, Crushed, Drained
2 teaspoon Curry Powder
½ teaspoon Salt
¼ teaspoon Black Pepper
½ cub Cashews, Chopped
¼ cub Blue Cheese, Crumbled *

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

Caesar Mayo Dip

Servings: 4

Ingredients:

2 Anchovy Fillets
1 ½ cub Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
¼ teaspoon Black Pepper
2 tablespoon Parmesan Cheese
1 tablespoon Lemon Juice

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.

Cajun Style Chicken Nuggets

Servings: 12

Ingredients:

1 Env. Onion Soup Mix *
½ cub Plain Dry Bread Crumbs
1 ½ teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Thyme Leaves
¼ teaspoon Red Pepper
2 pound Boneless Chicken Breasts **
Oil

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.

Calavo Guacamole Dip

Servings: 1

Ingredients:

1 small Chili pepper
1 medium Onion
1 small Garlic clove
1 small Tomato, peeled
2 medium Ripe Calavo avocados
1 tablespoon Fresh lemon or lime juice
¾ teaspoon Salt
1 dash Seasoned salt
1 dash Dry mustard

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.

Candied Pecans

Servings: 6

Ingredients:

Jim Vorheis
1 teaspoon Cold water
1 Egg white
1 pound Large pecan halves
1 cub Sugar
1 teaspoon Ground cinnamon
1 teaspoon Salt

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

Caramel Fondue

Servings: 6

Ingredients:

14 ounce Pack of caramels
1/3 cub Water

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

Caramelized Onion Dip

Servings: 6

Ingredients:

1 tablespoon Unsalted Butter
1 tablespoon Peanut Oil
1 large Red Onion, Sliced
½ cub Sour Cream
½ cub Mayonnaise
¼ teaspoon Salt
¼ teaspoon Cayenne Pepper
1 teaspoon Red Pepper Flakes
⅛ teaspoon Tabasco Sauce
Crackers Or Chips

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.

Caribbean Guacamole

Servings: 8

Ingredients:

½ pound Sweet bread,Hawaiian orPortugese
2 tablespoon Coconut,sweetened,flaked,dried
1 small Firm-ripe papaya
1 large Firm-ripe avacado
2 tablespoon Lime juice
1 teaspoon Sugar
¼ teaspoon Crushed dried redhot chilies

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.

Castle Nacho Grande

Servings: 6

Ingredients:

10 White Castle hamburgers
1 large Can nacho cheese
1 Head lettuce, chopped
2 Chopped tomatoes
1 medium Chopped onion
1 large Jar salsa
1 large Bag nacho chips
8 ounce Sour cream
25 Chopped black olives
1 large Bag shredded chedder cheese

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

Catalan Saute of Calamari (Squid) in Onion Marmalade

Servings: 4

Ingredients:

1 ¼ pound Calamari And Tenacles, Clean
3 tablespoon Olive Oil, Virgin
1 Dry Red Chile Pepper, Broken
3 large Onions
Salt & Pepper To Taste

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.

Caviar Kisses

Servings: 2

Ingredients:

1 small Cucumber, scrubbed andtrimmed
1/3 cub Sour Cream
1 teaspoon Dried dill weed
Freshly ground black pepperto taste
1 Jar red salmon caviar
Fresh dill sprigs
8 Thin slices whole-wheatbread
Butter or margarine

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

Caviar Mold

Servings: 10

Ingredients:

1 Envelope unflavored gelatin
¼ cub Water
Sour cream
2 tablespoon Mayonnaise
2 tablespoon Lemon juice
2 teaspoon Grated onion
¼ teaspoon Sugar
1 dash Hot pepper sauce
4 ounce Caviar(lumpfish or white fish)
Salt, white pepper
Parsley sprigs
Toast roundsor unsalted crackers

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

Caviar Mousse

Servings: 1

Ingredients:

7 Hard-Boiled Eggs
2 tablespoon Lemon Juice
2 tablespoon Water
1 small Package Unflavored Gelatin
6 Anchovy Fillets
1 teaspoon Worcestershire Sauce
1 cub Mayonnaise
1 pinch Onion Powder
Pepper To Taste
3 ½ ounce Caviar

Preparation:

Combine all ingredients and refrigerate until ready to serve.

Caviar, Dill and Purple Onion Dip

Servings: 4

Ingredients:

½ cub Cream Cheese, Softened
¾ cub Sour Cream
3 ounce Red Or Black Caviar
1 teaspoon Lemon Juice
1 teaspoon Dried Dill, Crushed
2 teaspoon Purple Onion, Diced

GARNISH:
1 Egg, Large, Hard Boiled
1 tablespoon Fresh Dill, Chopped

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.

Cayenne Mayonnaise Dip

Servings: 4

Ingredients:

1 ½ cub Mayonnaise
½ cub Sour Cream
Cayenne Pepper, To Taste

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

Cayenne Pepper Wafers

Servings: 72

Ingredients:

½ pound Gruyere cheese, grated
1 cub Unsalted butter, at room
Temperature
1 teaspoon Cayenne pepper
1 teaspoon Salt
2 ½ cub Sifted all-purpose flour
1 cub Chopped walnuts or pecans.

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.

Cereal Crunch

Servings: 4

Ingredients:

1 cub Unsalted pretzel twists
1 ½ cub Cheerios
1 ½ cub Crispix cereal
1/3 cub Raisins
¼ cub Unsalted dry-roasted peanuts

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.

Ceviche

Servings: 4

Ingredients:

Karen Mintzias
1 pound Sea bass; diced in ¼" pcs.
¾ cub Lime juice, freshly squeezed
2 Tomatoes peeled, seeded and diced
¼ Onion; chopped
2 Serrano chiles; seeded,diced
⅛ teaspoon Ground oregano
1 tablespoon Olive oil
1 cub Clam juice
Salt & white pepper to taste

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

Chalupa Dip

Servings: 4

Ingredients:

3 Avocados
2 teaspoon Lemon Juice
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Sour Cream
½ cub Mayonnaise
1 package Taco Seasoning Mix
½ cub Green Onion (Chopped)
3 Tomatoes (Chopped/Drained)
8 ounce Cheddar Cheese (Grated)

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.

Cheddar and Broccoli Appetizers

Servings: 30

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

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

Cheddar Chili Cheesecake

Servings: 12

Ingredients:

1 ½ tablespoon Butter (for pan)
¼ cub Fine breadcrumbs, toasted
¼ cub Finely grated ched. cheese
6 ounce Thinly sliced ham
1 ½ pound Cream cheese, room temp.
¾ pound Sharp cheddar, grated
1 cub Cottage cheese
¾ cub Chopped green onion
4 Eggs
3 tablespoon Jalapeno pepper*
2 tablespoon Milk
1 Garlic clove, halved

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)

Cheddar Harvest Fondue

Servings: 4

Ingredients:

¾ cub Milk
1 tablespoon Dijon-style mustard
2 teaspoon Onion powder
¼ teaspoon Salt
1 dash Ground black pepper
¾ cub Apple juice
¼ cub All-purpose flour
6 ounce (1 ½ cups) shredded sharpcheddar cheese
4 cub Italian bread cut in 1-inchcubes
4 cub Assorted blanchedvegatables, cut inbite-size
Pieces

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

Cheddar Spread

Servings: 4

Ingredients:

1 pound Butter
8 ounce Cheddar, Sharp, Grated
4 ounce Romano Cheese, Grated
1 teaspoon Worcestershire Sauce
¼ teaspoon Garlic Powder
½ teaspoon Paprika, Sweet Or Hot

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.

Cheddar, Sage, and Walnut Torta

Servings: 1

Ingredients:

½ pound Cream cheese; softened
3 tablespoon Fresh sage leaves, chopped
Whole sage leaves
½ pound Sharp cheddar cheese(such as Vermont Cabot) shredded
1 cub Walnuts, chopped
Whole walnut halves

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

Cheese and Sausage Snacks

Servings: 6

Ingredients:

3 cub TEABISK (BISQUIK)
1 ROLL SAUSAGE MEAT
1 pound GRATED CHEDDAR CHEESE(ORANGE)
1 SPANISH ONION FINELY CHOPPED
¾ cub MILK

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.

Cheese Ball

Servings: 6

Ingredients:

3 cub Shredded chedder cheese,packed
8 ounce Package cream cheese,softened
2 Heaping tablespoonsmayonnaise
2 tablespoon Worcestershire sauce
1 ½ teaspoon Onion powder

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.

Cheese Balls #1

Servings: 20

Ingredients:

1 Stick Butter, Melted
1 cub Plain Flour
⅛ teaspoon Cayenne Pepper
1 cub Grated Sharp Cheddar Cheese
1 cub Rice Krispies
1 dash Tabasco Sauce

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.

Cheese Balls #2

Servings: 10

Ingredients:

½ pound Grated cheese
4 Egg yolk
1 ounce Seasoned flour
Oil for frying
1 cub Tomato sauce, as a dip

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.

Cheese Chiles

Servings: 12

Ingredients:

1 cub Cheddar Cheese, Shredded
1 cub Colby Cheese, Shredded
1 teaspoon Red Chiles, Ground
1 Cilantro Stems, Bunch *
Paprika

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.

Cheese Chili Bites

Servings: 20

Ingredients:

1 cub All-purpose flour
¼ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Hot chili powder
1 large Pinch cayenne pepper
¼ cub Butter or margarine
½ cub Finely grated Cheddar cheese
1 Egg, beaten
1 tablespoon Cold water
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds

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.

Cheese Crackers

Servings: 1

Ingredients:

½ cub Grated sharp cheddar cheese
½ cub Flour, part for rolling
2 tablespoon Margarine or butter
¼ teaspoon Salt
pinch Paprika
pinch Cayenne pepper
2 tablespoon Water

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

Cheese Crisps

Servings: 30

Ingredients:

1 cub Grated sharp cheddar cheese
¼ cub Unsalted butter
¼ teaspoon Salt
½ cub Whole whaet flour

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.

Cheese Diablo Wafers - Hot

Servings: 10

Ingredients:

1 cub Unbleached Flour
½ pound Sharp Cheddar Cheese, Grated
½ cub Softened Butter Or Margarine
1 teaspoon Cayenne Pepper

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

Cheese Fondue #1

Servings: 4

Ingredients:

8 ounce Natural Swiss cheese,diced
8 ounce Gruyere cheese,diced
2 tablespoon Flour
1 Clove garlic,halved
2 cub Dry white wine
1 tablespoon Lemon juice
3 tablespoon Kirsch
French bread,1" cubes

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.¶

Cheese Fondue #2

Servings: 6

Ingredients:

1 cub Water
2 cub Dry white such as sauterne
1 teaspoon Season salt
1 tablespoon Butter

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

Cheese Hoosies

Servings: 6

Ingredients:

¼ pound Butter or margarine
¼ pound "rat" cheese (American)
2 teaspoon Salt
2 cub Sifted flour
1 dash Cayenne

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.

Cheese Log

Servings: 10

Ingredients:

½ pound New York Sharp Cheese
½ pound Pimento Cheese
½ pound Cream Cheese
2 Garlic Cloves
2 teaspoon Worcestershire Sauce
¼ teaspoon Red Pepper
2 tablespoon Mayonnaise
¼ teaspoon Salt

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.

Cheese Onion Morsels

Servings: 96

Ingredients:

1 pound Cheddar Cheese (Grated)
½ cub Soft Butter
1 Egg
¼ cub Water
2 cub All-Purpose Flour
1 teaspoon Salt
2 teaspoon Sugar
½ teaspoon Baking Powder
½ teaspoon Paprika
½ cub Onions (Finely Chopped)
¼ cub Parsley (Chopped) Or Flakes

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.

Cheese Pretzels

Servings: 2

Ingredients:

½ cub Unsalted butter, softened
2 ½ cub Shredded aged cheddar cheese
2 tablespoon Dijon mustard
1 ¼ cub Flour
½ teaspoon Salt
¼ teaspoon Cayenne pepper
1 Egg white

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.

Cheese Puffs

Servings: 4

Ingredients:

8 Slices White Bread
2 cub Milk
8 ounce Old English Cheese Slices
½ teaspoon Pepper
¾ teaspoon Dry Mustard
¼ cub Butter, Melted
1 teaspoon Salt
3 Eggs

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.

Cheese Snack Rounds

Servings: 6

Ingredients:

1 Jar (5oz) Sharp pasteurizedprocess cheese spread
½ cub Bisquick baking mix
2 tablespoon Toasted sesame seed

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

Cheese Snacks

Servings: 1

Ingredients:

1 ½ cub Flour
¼ teaspoon Salt
¼ teaspoon Cayenne Pepper
¼ pound Butter
1 cub Grated Cheese

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.

Cheese Straws

Servings: 20

Ingredients:

1 pound Puff pastry
¾ cub Parmesan; grated

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

Cheese Stuffed Pineapple

Servings: 2

Ingredients:

1 Pineapple, ripe
1 package Cream cheese (8-oz)
½ cub Well-aged Cheddar, grated
1 tablespoon Chives, minced
¼ teaspoon Dry mustard
1 tablespoon White rum
¼ teaspoon Salt (optional)

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

Cheese Triangles

Servings: 20

Ingredients:

1 cub Shredded Jack Cheese, Or:
Cottage Cheese
2 Eggs, Well Beaten
½ cub Chopped Parsley
1 teaspoon Salt
10 Sheets Phyllo Pastry
1 cub Unsalted Butter, Melted

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

Cheesy F. B. I. Man Safe Crackers

Servings: 6

Ingredients:

½ cub Butter
2 tablespoon Tomato juice
2 cub Grated cheddar cheese
1 cub Sifted all-purpose flour
¾ cub Chopped pecans
¼ teaspoon Red pepper
½ teaspoon Salt

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

Cheesy Mushroom Canapes

Servings: 4

Ingredients:

2 tablespoon Butter
4 ounce Mushrooms, coarsely chopped
4 teaspoon All-purpose flour
2 cub Shredded cheddar cheese
1 teaspoon Mustard powder
1 teaspoon Worcestershire sauce
Fresh ground pepper to taste
8 Slices French bread (¾")
2 tablespoon Chopped fresh parsley
Paprika
Fresh parsley sprigs (opt)

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.

Cheesy Potato Skins

Servings: 6

Ingredients:

3 medium Baking potatoes
Vegetable oil
Seasoned salt
1 cub Shredded cheddar cheese
6 slice Bacon, cooked and crumbled

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

Cheesy Vegetable Spread

Servings: 6

Ingredients:

4 ounce Shredded Farmer Cheese
3 tablespoon Plain Yogurt
1 teaspoon Lemon Juice
1 teaspoon Soy Sauce
¼ cub Chopped Apple
¼ cub Chopped Carrot
2 tablespoon Finely Chopped Celery
2 tablespoon Chopped Pecans
2 tablespoon Currants
1 tablespoon Toasted Wheat Germ
½ teaspoon Curry Powder

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.

Chesapeake Bay Crab Cakes

Servings: 4

Ingredients:

1 teaspoon Sharp prepared mustard
1 tablespoon Freshly squeezed lemon juice
6 tablespoon Olive oil, divided
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
1 pound Lump crabmeat, picked clean
½ cub Dry, unflavored bread crumbs
1 pinch Of cayenne pepper
4 tablespoon Butter

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

Chick Pea & Tahini Dip

Servings: 6

Ingredients:

8 ounce Soaked chick peas
2 each Lemons, juiced
2 each Crushed garlic cloves
5 tablespoon Olive oil
2 tablespoon Tahini
Salt & pepper
Water
Paprika & parsley

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"

Chicken and Ham Mousse

Servings: 8

Ingredients:

10 -minutes preparation time
3 -minutes cooking time
2 -hours chill time

INGREDIENTS:
1 tablespoon Butter
4 Scallions; chopped
2 cub Chicken stock
1 package Unflavored gelatin
1 cub Chicken; chopped cooked
1 cub Ham; chopped, cooked
1 tablespoon Madeira
1 cub Heavy cream

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

Chicken Canapes

Servings: 1

Ingredients:

8 ounce Philadelphia cream cheese
4 ounce Sour cream
2 can Underwood chunky chicken
Chopped pecans

Preparation:

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

Chicken Deviled Eggs

Servings: 6

Ingredients:

6 Hard cooked eggs
½ cub Finely chopped cookedchicken
3 tablespoon Mayonnaise
1 tablespoon Grated onion
1 teaspoon Dijon mustard
½ teaspoon Dry mustard
¾ teaspoon Hot pepper sauce, to taste
1 tablespoon Minced parsely
Paprika, for garnish

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.

Chicken Dumplings with Orange Dipping Sauce

Servings: 6

Ingredients:

2 cub Shredded Nappa cabbage
¼ cub Minced shiitake mushrooms
½ pound Ground chicken
1 Green onion, minced
1 teaspoon Ginger root, minced
3 tablespoon Water
½ teaspoon Salt
30 Round wonton wrappers-3 ½"
Nonstick cooking spray
1 ¼ cub Chicken broth
1/3 cub Orange marmalade
3 tablespoon Rice vinegar

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)

Chicken Fondue in Ginger Broth

Servings: 6

Ingredients:

4 cub Of chicken stock
2/3 cub White wine or ¼ cup (50ml) cider of 150 ml of ricevinegar
2 Lemon slices
2 large Cloves garlic, minced
2 tablespoon Minced gingerroot
2 teaspoon Granulated sugar
* Chicken and VegetableTray:
1 pound Boneless, skinless chickenbreasts
½ bunch Broccoli
1 small Yellow summer squash orzucchini
2 cub Torn Swiss chard or romainelettuce
1 Sweet recd pepper or greenpepper
¼ pound Mushrooms
Hot Chili Sauce (recipefollows)
Garlic Sauce (recipefollows)

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.

Chicken Fritters

Servings: 6

Ingredients:

20 -minutes preparation time
10 -minutes cooking time

INGREDIENTS:
2 cub Chicken; finely choppedcooked
1 teaspoon Salt
2 teaspoon Mincd fresh parsley
1 tablespoon Lemon juice
1 ¼ cub Flour
2 teaspoon Baking powder
1 Egg; beaten
2/3 cub Milk
Oil; for frying

HONEY MUSTARD:
1 cub Dry mustard
1 cub White wine vinegar
2 Egg; beaten
¾ cub Honey
¼ teaspoon Salt

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

Chicken Liver and Anchovy Savory

Servings: 3

Ingredients:

4 tablespoon Butter
6 Chicken livers
½ teaspoon Pepper
2 Anchovy fillets
½ cub Stock
3 slice Buttered toast (edged,trimmed and cut in ½)
2 tablespoon Bread crumbs
2 tablespoon Gratd Parmesan cheese

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

Chicken Liver Pate

Servings: 8

Ingredients:

10 -minutes preparation time
10 -minutes cooking time
3 -hours chill time

INGREDIENTS:
6 tablespoon Butter
2 medium Onions; finely chopped
1 Garlic clove; crushed
1 pound Chicken livers, trimmedhalved
½ teaspoon Salt
¼ teaspoon Thyme
¼ teaspoon Tarragon
⅛ teaspoon Pepper; freshly ground
2 tablespoon Cognac; or brandy

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.

Chicken Pate

Servings: 6

Ingredients:

1 ½ cub Minced Chicken Breast
8 ounce Neufchatel Cheese, Softened
3 tablespoon Chopped Onion
2 tablespoon Dry Sherry
2 tablespoon Mayonnaise (Diet)
2 teaspoon Lemon Juice
¼ teaspoon Hot Sauce
⅛ teaspoon Ground Nutmeg
1 dash Paprika

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.

Chicken Puffs

Servings: 4

Ingredients:

2 tablespoon Butter
¼ cub Flour
1 Egg
¼ cub Swiss Chesse (Shredded)
2 cub Chicken (Cooked, Fine Chop)
¼ cub Celery (Finely Chopped)
2 tablespoon Pimento (Chopped)
2 tablespoon Dry White Wine
¼ cub Mayonnaise

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.

Chicken Puffs Amandine

Servings: 6

Ingredients:

½ cub Canned chicken broth
¼ teaspoon Almond extract
1 can Devil chicken spread
3 tablespoon Diced toasted almondoptional
2 Eggs
⅛ teaspoon Salt
½ cub Sifted flour
¼ cub Butter

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.

Chicken-Cheese Canapes

Servings: 6

Ingredients:

2 cub Chopped cooked chicken
¾ cub Mayonnaise
2 Scallions, minced
½ teaspoon Dried basil
¼ teaspoon Dried thyme
¼ teaspoon Freshly ground pepper
½ cub Grated Swiss cheese
½ cub Grated Parmesan cheese
4 English muffins, split

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.

Chili and Corn Relish

Servings: 1

Ingredients:

2 Anaheim and yellow chilipeppers
1/3 cub Canned corn, drained
1/3 cub Chopped red onion
⅛ teaspoon Ground coriander
1 teaspoon Lime juice

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.

Chili Cheese Cornsticks

Servings: 6

Ingredients:

1 ¼ cub Yellow cornmeal
1 large Egg
½ cub Flour
1 cub Milk
2 tablespoon Sugar
½ cub Shredded Cheddar
1 tablespoon Baking powder
2 tablespoon Chopped green chilies

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.

Chili Cheese Roll

Servings: 14

Ingredients:

1 8 ounce package Americancheese, grated
1 3 ounce package cream cheese
⅛ teaspoon Garlic powder
¼ cub Chopped pecans
2 tablespoon Chili powder

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.

Chili Con Carrot

Servings: 6

Ingredients:

½ cub Carrot, Diced
2 cub Sour Cream
½ cub Yellow Onion, Diced
1 teaspoon Cumin, Ground
2 teaspoon Dried Parsley, Crushed *
1 tablespoon Dijon Mustard
1 tablespoon Chili Powder

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

Chili Con Queso

Servings: 2

Ingredients:

¼ cub Chopped Onion
1 teaspoon Butter Or Margarine
½ cub American Cheese Spread
1 medium Tomato *
2 tablespoon Chili Peppers **
Dash Hot Pepper Sauce
Tortilla Or Corn Chips

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.

Chilied Red Bean Dip

Servings: 6

Ingredients:

2 tablespoon Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded,finely chopped
1 teaspoon Hot chili powder
1 can Red kidney beans (15 oz)
½ cub Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red andgreen chilies
Fresh parsley sprig (opt)
Tortilla chips

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.

Chinese Laundry Cafe's Feta and Garlic Pate

Servings: 1

Ingredients:

2 Garlic cloves; minced
4 Anchovy fillets; minced
6 tablespoon Butter; softened
10 ounce Cream cheese; 300 g.
6 ounce Feta cheese; 175 g.
¼ cub Sour cream
1 tablespoon Chives, fresh; chopped -OR-
1 tablespoon -Green onions
Tabasco sauce; few drops
1 pinch -Pepper; freshly ground

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

Chinese Style Spareribs

Servings: 12

Ingredients:

½ cub Butter Or Margarine
1 medium Clove Garlic *
1 Envelope Soup Mix **
16 ounce Tomato Puree
½ cub Brown Sugar
¼ cub Imported Soy Sauce ***
¼ cub White Vinegar
¼ cub Chili Sauce
5 pound Spareribs ****

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.

Chorizo & Rice Wrapped in Cabbage Leaves

Servings: 8

Ingredients:

1/3 cub Rice, uncooked (not
Converted)
1 cub Water
¼ teaspoon Salt
4 Cabbage leaves, large
¼ pound Chorizo, dry or pepperoni
1 Onions, green, (bunch)
1 Cucumber, medium
3 tablespoon Oil, olive
1 tablespoon Parsley, minced
1 teaspoon Garlic, minced
¼ teaspoon Pepper sauce, hot
Salt

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.

Christmas Crab Quesadillas

Servings: 8

Ingredients:

¼ pound Butter or margarine,
Divided
1 Whole shallot (or 2 or 3
Green onion), finely
Minced
1 teaspoon Chopped fresh chives
½ pound Lump crab meat, picked over
To remove shells
2 tablespoon Sour cream
1 teaspoon Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 10-inch flour tortillas at
Room temperature
¾ cub Grated Monteray Jack cheese

GARNISHES:
½ cub (each) finely chopped red
And green bell peppers
Radicchio leaves, 3 per
Plate
Salsa
Quacamole
Sour cream

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.

Chunky Chopped Chicken Liver

Servings: 8

Ingredients:

2 pound Chicken liver
4 pound Onions (3 giant); sliced andquartered
2 Cloves garlic; minced
3 tablespoon Butter
6 tablespoon Vegetable oil
¼ cub Water
4 Eggs; boiled

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

Chunky Kidney Bean Dip

Servings: 2

Ingredients:

1 ½ cub Kidney Beans, Cooked
¼ cub Sour Cream
1 teaspoon Lemon Juice
1 teaspoon Hot Sauce
1 tablespoon Cumin, Ground
1 tablespoon Coriander, Ground

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

Chutney Cheese Toasts

Servings: 6

Ingredients:

1 teaspoon Butter
4 Rashers bacon, cut in half,rind removed
1 Onion, sliced
1 Tomato thinly sliced
4 slice Cheese
4 Pieces toast, buttered 1side and spread with fruitchutney

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.

Cindy Black's Garlic Mousse

Servings: 6

Ingredients:

4 Heads garlic
1 tablespoon Olive oil
2 cub Whipping cream
Salt
White pepper to taste
2 tablespoon Chives, chopped (optional)

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

Clam and Olive Dip

Servings: 6

Ingredients:

1 can Black olives, drained
1 can Chopped or minced clams,drained
1 pint Sour cream
Salt
Powdered garlic
Cayenne pepper

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.

Clam Stuffed Mushroom Caps

Servings: 6

Ingredients:

½ cub Butter
2 pound Mushrooms, 1-½" to 2" indiameter
1 cub Minced clams, with liquid
1 Clove garlic, minced
½ cub Dried bread crumbs
1/3 cub Parsley, chopped
¾ teaspoon Salt
¼ teaspoon Ground black pepper
Lemon juice

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

Clams Casino

Servings: 6

Ingredients:

24 Cherrystone clams
1 large Garlic clove, minced
4 tablespoon Green pepper, chopped
8 tablespoon Butter
1 tablespoon Lemon juice
6 tablespoon Seasoned bread crumbs

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.

Classic Cream Cheese-Salsa Spread

Servings: 1

Ingredients:

1 package Regular or light creamcheese (8 oz)
Pace Thick & Chunky Salsa
Chopped fresh cilantro (opt)

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.

Classic Pace Con Queso Dip

Servings: 1

Ingredients:

8 ounce Pace Picante SauceOR
8 ounce Pace Thick & Chunky Salsa
1 pound Velveeta cheese food, cubed

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.

Classy Mustard Garlic Mayonnaise Dip

Servings: 4

Ingredients:

1 teaspoon Dijon Mustard
½ teaspoon Garlic Powder
1 cub Mayonnaise
1 teaspoon Capers
1 teaspoon Fresh Tarragon, Chopped, OR
1 teaspoon Dried Tarragon, Crushed
1 teaspoon Fresh Parsley, Chopped, OR
1 teaspoon Dried Parsley, Crushed

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.

Cocktail Crab Dip

Servings: 4

Ingredients:

¾ cub Catsup
⅛ teaspoon Hot Sauce
½ cub Crabmeat, Flaked, OR
6 ounce Crabmeat, Flaked, Drain Well
1 cub Cream Cheese, Softened
⅛ teaspoon Salt
2 tablespoon Prepared Horseradish
3 tablespoon White Onion, Diced

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.

Cocktail Crisps

Servings: 1

Ingredients:

¼ pound Butter
1 cub Flour
1 cub Grated Cheddar Cheese
1 cub Rice Krispies

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.

Cocktail Crunch

Servings: 1

Ingredients:

3 ounce Rye flakes
3 ounce Jumbo oat flakes
3 ounce Barley flakes
3 ounce Wheat flakes
3 ounce Peanut kernals *see note
2 ounce Flaked almonds
2 ounce Sunflower seeds
1 teaspoon (heaped) coriander seeds
1 teaspoon (heaped) cumin seeds
1 tablespoon Garam marsala
1 teaspoon Tumeric
3 tablespoon Sesame oil
3 tablespoon Peanut oil
1 tablespoon Soy sauce
5 tablespoon Water

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

Cocktail Kebabs

Servings: 8

Ingredients:

8 large Shrimp, cooked
2 Green onions, trimmed
½ Red bell pepper, seeded, cutin thin strips anddecorative shapes
8 small Ripe or green olives
1 Garlic clove, crushed
2 tablespoon Lemon juice
2 tablespoon Olive oil
1 teaspoon Sugar
1 teaspoon Coarsely ground mustard
¼ teaspoon Creamed horseradish

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.

Coconut Beer Batter Shrimp

Servings: 6

Ingredients:

2 Eggs
1 ¾ cub All-purpose flour
¾ cub Beer (6 oz.)
1 tablespoon Baking powder
4 Dozen medium shrimp, peeledand deveined (leave tailson),
About two pounds.
3 cub Grated coconut, about 6 oz.

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.)

Codfish Balls

Servings: 4

Ingredients:

2 cub Cod, cooked and flaked
1 Egg, beaten
1 dash Pepper
1 tablespoon Butter, melted
1 ½ cub Potatoes, mashed
½ teaspoon Salt
½ tablespoon Onion juice
Hot deep Canola oil

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

Cold Clam Dip

Servings: 4

Ingredients:

10 ounce Clams
6 ounce Philadelphia Cream Cheese
1 teaspoon Lemon Juice
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Worcestershire Sauce
1 Garlic Clove (Pressed)
Tabasco Sauce

Preparation:

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

Cold Crabmeat Nacho

Servings: 1

Ingredients:

24 ounce Cream cheese
2 tablespoon Mayonnaise; the real thing
dash Tabasco
¼ cub Green onions; minced
¼ cub Celery; coarsely chopped
dash Paprika
Salt and pepper, to taste
1 can Black olives; finelychopped (16 oz. can)
½ pound Crabmeat; flaked
1 Nacho cheese flavor doritos

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

Cold Glazed Salmon

Servings: 6

Ingredients:

¾ cub Dry White Wine
8 Basil Leaves
3 Tarragon (Plus Garnish)
3 Shallots, Minced
2 Rosemary
2 Lemon Slices
3 Celery Leaves
7 pound Whole Salmon, Cleaned, Rinse
8 cub Fish Aspic (See Recipe)
1 Turnip
1 Egg Yolk, Hard Cooked, Mash
1 teaspoon Unsalted Butter

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.

Cold Spinach Dip

Servings: 4

Ingredients:

1 package Spinach *
1 cub Water Chestnuts **
1 package Knorr Vegetable Soup Mix
1 cub Mayonnaise
8 ounce Sour Cream

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.

Colorado Pate

Servings: 6

Ingredients:

Jim Vorheis
¼ pound Butter
1 pound Chicken livers
1 medium Onion, chopped
3 Shallots, chopped
½ teaspoon Thyme
½ teaspoon Rosemary
1 Bay leaf
12 large Fresh mushrooms, chopped
¼ cub Brandy
½ teaspoon Salt
⅛ teaspoon Pepper

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

Contemplating Cape Cod Clam Dip

Servings: 4

Ingredients:

½ cub Clams, Minced, OR
6 ½ ounce Clams, Minced, Well Drained
1 cub Cream Cheese, Softened
⅛ teaspoon Hot Sauce
1 teaspoon Lemon Juice
¼ teaspoon Worcestershire Sauce
2 tablespoon Clam Juice
1 tablespoon Chili Sauce
1 tablespoon Onion Juice

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.

Continental Mushroom Caviar

Servings: 6

Ingredients:

1 small Onion, sliced and minced
2 tablespoon Olive oil
½ pound Mushrooms, chopped fine
Salt and pepper
1 tablespoon Lemon juice
Wild chives, chopped
1 tablespoon Sour cream

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

Corn and Marigold Fritters

Servings: 4

Ingredients:

8 ounce Sweetcorn kernals
4 tablespoon Double (heavy) cream
1 tablespoon Flour
½ teaspoon Baking powder (or soda)
Sea salt
White pepper
1 tablespoon Marigold petals *
1 tablespoon Sunflower oil, or more

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

Corn and Walnut Dip

Servings: 8

Ingredients:

16 ounce Cream Cheese, Softened
¼ cub Vegetable Oil
¼ cub Lime Juice
1 tablespoon Red Chiles, Ground
1 tablespoon Cumin, Ground
½ teaspoon Salt
1 dash Pepper
8 ¾ ounce Corn, Whole Kernel, Drained
1 cub Walnuts, Chopped
¼ cub Onion, Chopped

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.

Corn Fritters

Servings: 1

Ingredients:

2 Eggs
1 2/3 cub Corn, whole kernal style
1 ¼ cub Flour, all purpose
1 teaspoon Baking powder
1 ½ teaspoon Salt

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.

Cottage Cheese Dip

Servings: 4

Ingredients:

¼ cub Cucumber, Diced
¼ cub Green Onion, Diced, Use All
¼ cub Radish, Diced
½ cub Cottage Cheese
½ cub Sour Cream
½ teaspoon Celery Salt
¼ teaspoon Black Pepper

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.

Country Club Sour Cream and Dill Dip

Servings: 6

Ingredients:

3 teaspoon Fresh dill, chopped, OR
1 teaspoon Dried Dill, Crushed
1 teaspoon Lemon Juice
1 cub Sour Cream
1 teaspoon Salt
½ teaspoon White Pepper
2 teaspoon White Onion, Grated
1 cub Mayonnaise

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

Country Honey Mustard Dip

Servings: 1

Ingredients:

½ cub Salad dressing
½ cub Sour cream
2 tablespoon Country Dijon mustard
2 tablespoon Honey

Preparation:

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

Country Pate

Servings: 3

Ingredients:

1 ½ pound Boneless pork, ground finetwice
1 pound Boneless veal, ground finetwice
¾ cub Dry white wine
2 tablespoon Brandy
2 tablespoon Oil
Salt
Freshly ground black pepper
2 large Onions, sliced thin
2 small Cloves garlic, halved
1 pound Fresh pork fatback, slicedthin
1 Cornichon pickle for garnish

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

Country Pate' with Pistachios

Servings: 8

Ingredients:

1 tablespoon Butter
½ cub Shallots; coarsely chopped
½ pound Pork liver; or veal liver,
¼ teaspoon Thyme; dry
½ Bay leaf; crumbled
¾ pound Veal; lean, cut into 1-inch
1 pound Pork; lean, cut into 1-inch
½ pound Ham; cooked, cut into ½-i
½ cub Pistachios; shelled, toaste
⅛ Allspice
⅛ teaspoon Ground cloves
¼ teaspoon Ground cloves
¼ teaspoon Nutmeg; fresly grated
⅛ teaspoon Ground cumin
1 pinch Ground cinnamon
1 pinch Cayenne pepper
½ cub Dry white wine
1 Salt to taste if desired
1 Freshly ground pepper to tas
2 Sl Bacon; lean

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.

Cowboy Caviar

Servings: 12

Ingredients:

15 ounce Black Beans, Rinse & Drain *
4 ounce Ripe Olives, Chop,Drained *
¼ cub Onion, Finely Chopped,
1 Clove Garlic, Finely Chopped
2 tablespoon Vegetable Oil
2 tablespoon Lime Juice
¼ teaspoon Salt
¼ teaspoon Red Pepper, Crushed
¼ teaspoon Cumin, Ground
⅛ teaspoon Pepper
8 ounce Cream Cheese, Softened
2 large Eggs, Hard Cooked, **
1 Green Onion W/Top, Sliced

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.

Crab & Avocado Fritters

Servings: 4

Ingredients:

2 pound Crabmeat
Salt
1 cub Diced green onions
¼ cub Dry breadcrumbs
1 medium Avocado, peeled and cut into¼-inch pieces
Corn Oil For Deep-Frying
All-Purpose Flour
Thinly slivered greenonion(Optional)
2 Eggs
½ cub Hot chili salsa

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

Crab and Asparagus Dijonnaise

Servings: 6

Ingredients:

½ teaspoon Vegetable oil
½ teaspoon Fresh lemon juice
1 teaspoon Fresh minced tarragon or ¼teaspoon dried tarragon
9/16 teaspoon Minced shallots
¼ teaspoon Salt
½ pound Fresh crabmeat, cooked andshredded
2 To 3 heads Belgian Endive,carefully separated, rinsedand chilled
12 Or more asparagus spears,steamed, chilled and splitlengthwise

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

Crab and Corn Cakes

Servings: 1

Ingredients:

1 cub Corn
2 Cloves garlic,chopped
1 teaspoon Dijon mustard
1 Egg
1 teaspoon Worcestershire sauce
½ cub Crab
½ cub Flour
2 Green onions, chopped

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

Crab and Cream Cheese Hors D'oeuvres

Servings: 1

Ingredients:

8 ounce Cream Cheese, Softened
8 ounce Backfin Crabmeat
1 tablespoon Milk
2 tablespoon Chopped Onion
½ teaspoon Horseradish
2 ounce Slivered Almonds
Salt
Pepper

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.

Crab Claw Marinade

Servings: 6

Ingredients:

1 cub Olive Oil
½ cub Vinegar
¼ cub Lemon Juice
1 teaspoon Tarragon
¾ teaspoon Black Pepper
¾ teaspoon Salt
¾ teaspoon Sugar

FOOD PROCESSOR:
1 cub Parsley
1 cub Celery
1 cub Scallions
4 Cloves Of Garlic (4-10)

Preparation:

Mix all together, pour over claws and serve.

Crab Dip #1

Servings: 12

Ingredients:

½ cub Mayonaise
½ cub Sour Cream
Celery
Green Onion
¾ pound Mock Crab, Flaked
Dill

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!!

Crab Dip #2

Servings: 8

Ingredients:

1 pound Crabmeat
½ cub Mayonnaise Or Salad Dressing
Garlic Salt, To Taste
2 tablespoon Onion, Grated
2 teaspoon Prepared Mustard
2 teaspoon Powdered Sugar
2/3 cub White Wine

Preparation:

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

Crab Fritters

Servings: 24

Ingredients:

1 ¾ cub All-purpose flour
1 ½ cub Warm water
2 tablespoon Vegetable oil
2 teaspoon Baking powder
⅛ teaspoon Salt
1 pound Crabmeat
¾ cub Fresh white breadcrums
4 large Egg whites, divided
3 tablespoon Chopped fresh parsley
Salt and pepper, to taste
All-purpose flour, for
Dredging
Vegetable oil,for deep
Frying

CURRY SAUCE:
1 ½ tablespoon Olive oil
1 small Garlic clove, minced
1 teaspoon Curry powder
½ cub Mayonnaise
½ cub Sour cream
2 tablespoon Orange Juice
1 tablespoon Sugar
1 tablespoon Fresh lemon juice
1 tablespoon Chutney

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.

Crab Melt Canapes

Servings: 1

Ingredients:

½ pound Crab Meat
¼ pound Jarlsberg Or Swiss Cheese
¼ cub Mayonnaise Or Whipped Salad
¼ teaspoon Dry Mustard
30 Melba Toast Rounds
½ cub Sliced Pitted Ripe Olives
Rosemary Or Watercress

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.

Crab Mousse

Servings: 6

Ingredients:

2 tablespoon Unflavored gelatin
½ cub Cold water
1 cub Boiling water
1 cub Mayonnaise
1 cub Whipping cream
2 cub Flaked crabmeat
2 ½ tablespoon Pimiento
6 Stuffed olives, stuffed
½ Green peper, diced
Salt and pepper to taste

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.

Crab Muffins

Servings: 24

Ingredients:

½ pound Crabmeat (7 oz. can)
1 Stick margarine
1 Jar Old English Cheese
½ teaspoon Garlic salt
2 tablespoon Mayonnaise
½ teaspoon Season salt
6 English Muffins

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.

Crab Rangoon #1

Servings: 6

Ingredients:

1 package Frozen won-ton skins
8 ounce Cream cheese, softened
1 can Or small package frozencrabmeat, or fresh!
Sour cream
White garlic powderto taste

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!

Crab Rangoon #2

Servings: 48

Ingredients:

1 package (8oz) cream cheese
1 can (6oz) crab meat, drained andflaked 2 green onions

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.

Crab Roll Hors D'oeuvres

Servings: 1

Ingredients:

1 pound Backfin Crabmeat
8 ounce Cream Cheese, Softened

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.

Crab Souffle Roll

Servings: 7

Ingredients:

½ cub Butter
½ cub Flour
2 cub Milk
4 Egg Yolks
½ teaspoon Salt
1 Dash Of Red Pepper
2 teaspoon Snipped Chives
4 Egg Whites
¼ teaspoon Cream Of Tartar
1/3 cub Parmesean Cheese

CRABMEAT FILLING:
4 Scllaions (Finely Chopped)
2 tablespoon Butter
2 package (6 Oz. Each) Crabmeat
3 ounce Cream Cheese
1/3 cub Half And Half
2 teaspoon Snipped Parsley
1 dash Tabasco
1 Salt And Pepper To Taste

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.

Crab Stuffed Jalapenos

Servings: 30

Ingredients:

1 pound Flaked crabmeat
1 can Jalapeno peppers(1 lb, 11oz)
2 tablespoon Green pepper; finely chopped
2 tablespoon Onions; finely chopped
¼ cub Cracker meal
1 Egg; beaten
¼ teaspoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
1 Clove garlic; minced
¼ cub Milk

BREADING MIXTURE:
2 cub Cracker meal
1 cub Milk
2 Eggs
¼ teaspoon Salt
¼ teaspoon Pepper

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.

Crab Stuffed Mushrooms

Servings: 10

Ingredients:

20 large Mushrooms
Italian Dressing
8 ounce Crabmeat, Well Picked
¾ cub Fresh Breadcrumbs
2 Eggs, Beaten
¼ cub Mayonnaise
¼ cub Onion, Minced
1 teaspoon Lemon Juice

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.

Crab Tarts

Servings: 6

Ingredients:

3 large Eggs, beaten
1 ½ cub Skim milk
¾ cub Swiss cheese, grated
2 tablespoon Cream cheese, softened
1 tablespoon Onion, minced
¼ cub Parsley, chopped
½ cub Carrots, shredded
1 pound Regular crabmeat
½ teaspoon Nutmeg
¼ teaspoon White pepper
1 pinch Salt

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.

Crabmeat Appetizer

Servings: 6

Ingredients:

12 ounce Cream cheese
2 teaspoon Worcestershire sauce
1 tablespoon Lemon juice
2 tablespoon Mayonnaise
½ cub Finely chopped onion
Garlic salt to taste
12 ounce Chili relish

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.

Crabmeat Dip

Servings: 6

Ingredients:

1 8 ounce pkg cream cheese
1 Stick butter
1 pound White crabmeat
1 Sm. onion, finely chopped
1 dash Tabasco sauce
⅛ teaspoon Garlic powder
1 dash White pepper

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

Crabmeat Mousse

Servings: 6

Ingredients:

Jim Vorheis
1 tablespoon Unflavored gelatin
¼ cub Cold water
1 cub Undiluted mushroom soup
8 ounce Cream cheese, softened
1 cub Mayonnaise
¾ cub Finely chopped celery
6 ½ ounce Can Alaskan king crab meat,drained
1 tablespoon Grated onion
1 ½ teaspoon Worcestershire sauce

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

Crabmeat Ravigote

Servings: 2

Ingredients:

1 tablespoon Green pepper - minced
1 tablespoon Green onion - minced
1 tablespoon Pimiento - minced
1 teaspoon Lemon juice - fresh
1 teaspoon Freshly ground black pepper
1 pinch Cayenne
6 ounce Crabmeat - lump, cartilageremoved

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.

Crabs Carribbean-Style

Servings: 8

Ingredients:

8 tablespoon Butter
4 Scallions chopped
1 teaspoon To 2 ts chopped garlic
1 Hot green chili, finelychopped and seeded
(or use dried red pepperflakes)
1 tablespoon Curry powder
¾ To 1 lb crab meat, shredded
2 tablespoon Chopped fresh corianderleaves, if possible
2 tablespoon Finely chopped parsley
Salt nd freshly groundpepper
6 tablespoon To 8 tb crab liquid or clambroth
2 cub Bread crumbs

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...

Crab-Stuffed Mushrooms

Servings: 6

Ingredients:

¼ cub Minced scallions
2 teaspoon Reduced-calorie tubmargarine
4 ounce Drained canned crabmeat,cartilage removed
2 tablespoon Minced fresh parsley
1 tablespoon Drained white horseradish
2 Cloves garlic, minced(pressed)
2 Drops hot red pepper sauce
2 ¼ cub small mushrooms, stemsremoved* (24)

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.

Cream Cheese in Sour Dough

Servings: 8

Ingredients:

8 ounce Cream Cheese
8 ounce Sour Cream
1 Jar Armour Dry Beef (Chop)
4 ounce Grated Chedder Cheese
1 dash Lea & Perrins Sauce
1 Garlic To Taste
1 Tabasco To Taste
3 Chopped Green Onions
1 Round Sour Dough Bread Loft

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.

Cream Cheese Salsa Spread

Servings: 1

Ingredients:

1 package Regular or light creamcheese (8 oz)
PACE Picante Sauce
Chopped fresh cilantro (opt)

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.

Cream Cheese-Deviled Ham Dip

Servings: 10

Ingredients:

1 package Cream cheese,softened(8oz)
1 can Deviled ham(4 ½oz)
¼ cub Dry red wine
3 tablespoon Finely chopped dill pickle
1 teaspoon Instant minced onion
1 teaspoon Worcestershire sauce
¼ teaspoon Instant minced garlic
¼ teaspoon Dry mustard

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.¶

Creamed Herring

Servings: 4

Ingredients:

4 ounce Pickled Herring *
½ cub Apple, Tart, Finely Diced
1 cub Sour Cream
1 tablespoon White Onion, Finely Diced

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

Creamed Lobster and Clams

Servings: 6

Ingredients:

2 Green onions, sliced
3 tablespoon Butter
3 tablespoon Flour
½ teaspoon Salt
⅛ teaspoon Cayenne
1 ½ cub Half and half (Cream & milk)
3 tablespoon Dry white wine
½ cub Cooked lobster
½ cub Cooked clams, minced
Pastry shells
1 can Mushrooms (4 ½oz) drained

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.

Creamed Sweetbreads

Servings: 12

Ingredients:

1 Pair of sweetbreads
1 cub Milk
1 cub White sauce
3 Eggs (hard cooked)
2 tablespoon Butter
Patty or tart 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.

Creamy Avocado with Bacon Dip

Servings: 4

Ingredients:

1 Ripe Avocado
1 teaspoon Lemon Juice
½ cub Sour Cream
¼ teaspoon Onion Powder
¼ teaspoon Hot Sauce
2 tablespoon Bacon, Crumbled, 2 strips,OR
2 tablespoon Imitation Bacon Bits
2 tablespoon Cucumber, Finely Diced

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.

Creamy Cheese Fondue

Servings: 6

Ingredients:

4 cub AMERICAN CHEESE,SHEDDED 16OZ
1 tablespoon ALL-PURPOSE FLOUR
2 tablespoon GREEN PEPPER,FINELY CHOPPED
1 tablespoon BUTTER
1 ¼ cub DRY WHITE WINE
6 ounce CREAM CHEESE WITH CHIVES
1 teaspoon PREPARED MUSTARD
1 package BREADSTICKS/FRENCH BREAD

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.

Creamy Dijon Topped Potatoes

Servings: 36

Ingredients:

1 package Cream cheese (8 oz);softened
¼ cub Dijon Mustard
1 teaspoon Dried basil
1/3 cub Black olives; finely chopped
¼ cub Scallions; finely chopped
¼ cub Red Pepper; finely chopped
18 small Red skin potatoes; roastedand cut in half lengthwise
Scallion tips for garnish

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

Creamy Pepper Dip

Servings: 1

Ingredients:

8 ounce Cream Cheese, Softened
1/3 cub Hot Pepper Rings, Chopped
1 tablespoon Liquid From Hot Pepper Rings
2 tablespoon Fine Chopped Onions
2 tablespoon Jelly, Apple or Orange *
2 tablespoon Celery, Finely Chopped
2 tablespoon Sweet Pepper, Chopped Fine
¼ cub Hot Pepper Rings (Garnish)

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.

Creamy Purple Onion and Basil Dip

Servings: 6

Ingredients:

1 cub Cream Cheese, Softened
¼ cub Fresh Basil, Chopped, OR
4 teaspoon Dried Basil, Crushed
1 cub Sour Cream
¼ cub Carrot, Shredded
¼ cub Purple Onion, Chopped
¼ teaspoon Salt
¼ teaspoon Black Pepper

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.

Creamy Shrimp Spread

Servings: 8

Ingredients:

1 Gelatine, unflavored (envel)
½ cub Milk, skim
8 ounce Yogurt, plain
½ cub Mayonnaise
1 pound Shrimp, cleaned, cooked and
Coarsely chopped
1 Celery, chopped
¼ cub Cheese, Parmesan, grated
1 tablespoon Mustard, Dijon, prepared
2 tablespoon Dill, fresh, snipped
½ teaspoon Salt
¼ teaspoon Pepper
Mixed salad greens (optional

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.

Creamy Smoked Salmon and Dill Tart

Servings: 6

Ingredients:

5 Sheet phyllo - thawed
3 tablespoon Unsalted butter - melted
4 large Egg yolks
1 tablespoon Dijon mustard - PLUS 1teaspoon
3 large Eggs
1 cub Half and half
1 cub Whipping cream
6 ounce Smoked salmon - chopped
4 Green onions - chopped
¼ cub Dill - fresh, chopped OR 1T. dried dillweed
Dill sprigs

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.

Creamy Tarragon Dip

Servings: 10

Ingredients:

1 package Cream cheese,softened(8oz)
½ cub Mayonnaise
¼ cub Milk
4 teaspoon Tarragon vinegar
1 teaspoon Sugar
¾ teaspoon Tarragon
¾ teaspoon Salt
⅛ teaspoon Pepper
Carrot sticks
Chinese pea pods
Romaine lettuce leaves
Cauliflowerets
Zucchini slices

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.

Crispy Chicken Nuggets

Servings: 48

Ingredients:

INGREDIENTS:
Vegetable oil for frying
½ cub Milk
¼ cub Flour
¼ cub Grated Parmesan cheese
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Dry mustard
2 ½ pound Chicken breasts, skinlessboneless, 1 inch pieces

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

Croutes Au Fromage

Servings: 46

Ingredients:

1 ½ cub Flour
½ teaspoon Salt
⅛ teaspoon Cayenne Pepper
6 tablespoon Unsalted Butter *
1 cub Sharp Cheddar Cheese, Coarse
3 tablespoon Heavy Cream
1 large Egg, Beaten Lightly
1 ½ cub Swiss Cheese, Fine Shredded
3 tablespoon Butter, Softened

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.

Croutes Au Fromage (Cheese Pastries)

Servings: 46

Ingredients:

1 ½ cub All-purpose flour
½ teaspoon Salt
⅛ teaspoon Cayenne
¾ Stick (6 tablespoons) coldunsalted butter, cut intobits,
Plus 3 tablespoons, softened
1 cub Coarsely grated sharpCheddar
3 tablespoon Heavy cream
1 large Egg, beaten lightly
1 ½ cub Finely shredded Swiss cheese

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

Crunchy Hot Crab Bites

Servings: 16

Ingredients:

1 ½ cub Crab mead, drained, all bitsof shell removed
1 tablespoon Fresh lime or lemon muice
½ teaspoon Grated lime peel
1 Green onion, minced
2 tablespoon Minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon Hot prepared mustard (or totaste)
Several dashes of liquidhot-pepper sauce (or totaste)
2 tablespoon Unsalted butter, melted
16 Melba toast rounds
½ cub Grated Swiss or sharpCheddar cheese

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

Crunchy Stuffed Eggs

Servings: 6

Ingredients:

6 Eggs, hard-cooked
¼ cub Commercial sour cream
¼ teaspoon Salt
⅛ teaspoon Pepper, coarsely ground
1 teaspoon Parsley flakes
2 Bacon slices, cooked andcrumbled
Paprika
6 Pimiento-stuffed olives,halved

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

Crustless Quiche

Servings: 6

Ingredients:

¼ pound Butter
½ cub Flour
6 Eggs
3 ounce Cream cheese, softened
1 cub Milk
2 cub Cottage cheese
1 pound Monterey jack cheese, cubed
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Sugar

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)

Crustless Spinach Mushroom Quiche

Servings: 16

Ingredients:

6 ounce Mushrooms; sliced
10 ounce Spinach; fresh, washed andstems removed
2 Eggs
1 carton Cholesterol-free egg replacement; liquid (8 oz.)
½ cub Parmesan cheese; grated
½ cub Skim milk
1 teaspoon Tarragon; fresh (or ½ tspdried)
½ teaspoon Black pepper; freshlyground
¼ teaspoon Salt

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.

Cucumber Dill Dip #1

Servings: 4

Ingredients:

1 medium Cucumber
¼ teaspoon White Pepper
1 ½ cub Mayonnaise
¾ cub Sour Cream
¼ cub Green Bell Pepper, Diced
2 tablespoon Fresh Dill, Chopped, OR
2 teaspoon Dried Dill, Crushed

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.

Cucumber Dill Dip #2

Servings: 1

Ingredients:

8 ounce Cream Cheese, Softened
1 cub Miracle Whip
2 medium Cucumbers *
2 tablespoon Sliced Green Onion
1 tablespoon Lemon Juice
2 teaspoon Snipped Fresh Dill Or
½ teaspoon Dried Dill Weed
½ teaspoon Tabasco Sauce

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.

Cucumber Dip with Pita Crisps

Servings: 2

Ingredients:

3 (6 ot 7 inch) whole wheatpocket (pita) breads
¾ cub Lowfat plain yogurt
2 tablespoon Light sour cream
1 Garlic clove, minced
1 Cucumber, peeled andshredded (about 2 cups)
1 tablespoon Chopped fresh mint leaves
2 teaspoon Chopped fresh cilantro(Chinese parsley or freshcoriander)

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.

Cucumber Ring with Chicken Filling

Servings: 6

Ingredients:

2 Cucumbers, peeled and finelygrated
1 Small onion, finely grated
4 tablespoon Lemon juice
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh tarragon, chopped or 1½ tsp dried
3 tablespoon Mediu,-dry sherry
2 tablespoon Plus 1 tsp gelatin
2 cub Chicken stock
Salt and pepper
Filling:
1 ¼ cub Shredded chicken
1 cub Chopped celery
1 Finely chopped scallion
2 tablespoon Lemon juice
3 tablespoon Mayonnaise

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.

Cucumber Stuffed with Roquefort and Hazelnuts

Servings: 6

Ingredients:

1 Cucumber cut in halfcrosswise
¼ pound Roquefort cheese
1 tablespoon Cream
1 teaspoon Lime juice
½ teaspoon Ground white pepper
½ teaspoon Caraway seeds
15 Hazelnuts, peeled and finelychopped
12 Hazelnuts, peeled andhalved.

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

Cucumber Tea Sandwiches with Mint Mayonnaise

Servings: 32

Ingredients:

2 large Egg yolks
½ teaspoon Dijon mustard
2 tablespoon Fresh lemon juice
¾ cub Fresh mint leaves, looselypacked
1 cub Vegetable oil
Salt and pepper
16 Thin slices homemade whitebread, crusts removed
1 Cucumber, peeled and thinlysliced

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.

Cucumbers in Yogurt

Servings: 6

Ingredients:

1 Hothouse cucumber
Salt
16 ounce Plain yogurt
3 tablespoon Minced fresh basil
2 tablespoon Minced fresh mint
1 tablespoon Minced green onion
1 small Clove minced garlic
Salt
Freshly ground pepper

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.)

Curried Almonds

Servings: 4

Ingredients:

8 ounce Blanched almonds
2 tablespoon Mango chutney
1 teaspoon Turmeric
1 teaspoon Curry powder

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"

Curried Chicken Liver Pate

Servings: 6

Ingredients:

¾ cub Butter
1 Onion, finely chopped
1 Garlic clove, chopped
8 ounce Chicken livers
2 teaspoon Curry powder
½ cub Chicken stock
2 Hard-boiled eggs, shelled
Salt to taste
Fresh ground pepper to taste
2 pinch Cayenne pepper
Fresh bay leaves (opt)
Lemon slices (opt)
Crusty bread

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.

Curried Chutney Spread

Servings: 6

Ingredients:

Jim Vorheis
16 ounce Cream cheese
½ cub Major Grey's chutney
½ cub Chopped almonds, toasted
1 teaspoon Curry powder
½ teaspoon Dry mustard

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

Curried Egg Dip for Shrimp

Servings: 1

Ingredients:

1 cub Mayonnaise
1 Hard Cooked Egg *
1 teaspoon Ground Ginger
1 Clove Garlic
½ teaspoon Salt
2 tablespoon Chopped Green Onion & Tops
1 teaspoon Curry Powder
1 teaspoon Lemon Juice
Cooked Shrimp

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.

Curried Garlic Dip

Servings: 4

Ingredients:

1 cub Plain Yogurt
1 cub Sour Cream
1 teaspoon Dry Mustard
2 teaspoon Curry Powder
2 teaspoon Garlic Powder

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.

Curried Lentil Pate

Servings: 6

Ingredients:

2 tablespoon Safflower or peanut oil
1 medium Onion, chopped
2 Cloves garlic, minced or putthrough press
2 teaspoon Curry powder
¼ teaspoon Turmeric
¼ teaspoon Chili powder
½ teaspoon Cumin seeds
1 cub Dried lentils, washed andpicked over
2 To 2 ½ cups water
1 teaspoon Sea salt
2 Eggs
¼ cub Milk
¼ teaspoon Ground ginger

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.

Curried Peanuts

Servings: 6

Ingredients:

Jim Vorheis
1 cub Roasted, salted, blanchedpeanuts
1 teaspoon Curry powder
½ teaspoon Seasoned salt
⅛ teaspoon Garlic powder

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

Curried Shrimp Phyllo Bundles

Servings: 24

Ingredients:

1/3 cub Plain yogurt
¼ cub Coconut
¼ cub Finely chopped unsaltedpeanuts
2 tablespoon Chopped chutney
1 teaspoon Curry powder
½ teaspoon Grated gingerroot or ¼ tspground ginger
4 ounce Can tiny shrimp, drained
6 Sheets frozen phyllo dough(16 x 12 inches), thawed
½ cub Margarine or butter, melted

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

Curried Vegetable Dip

Servings: 6

Ingredients:

2 cub Mayonnaise
3 tablespoon Catsup
3 tablespoon Honey
3 tablespoon Grated onion
1 teaspoon Lemon juice
8 Drops Tabasco sauce
1 ½ teaspoon Curry powder

Preparation:

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

Curried Yogurt Dip

Servings: 4

Ingredients:

¾ cub Plain Yogurt
2 teaspoon Curry Powder
1 teaspoon Lemon Juice
½ teaspoon Honey
¼ teaspoon Black Pepper
⅛ teaspoon Hot Pepper Sauce

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.

Curry Cream Mussels

Servings: 4

Ingredients:

2 pound Mussels, cleaned
2/3 cub Water
2/3 cub Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 tablespoon Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 tablespoon Curry Powder
1 tablespoon All-purpose flour
¼ cub Half-and-half
¼ cub Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread

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.

Curry Dip #1

Servings: 6

Ingredients:

1 cub Hellman's Mayo
1 teaspoon Curry powder
1 teaspoon Garlic salt
2 teaspoon Fresh grated onion
1 teaspoon Horseradish
1 teaspoon Tarragon vinegar

Preparation:

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

Good with cauliflower, carrots, celery, etc.

Curry Dip #2

Servings: 4

Ingredients:

1 quart Mayonnaise (No Dressing)
1 dash Worcestershire Sauce
3 Green Onions (Chopped)
Crazy Salt
Black Pepper
1 tablespoon Curry Powder
Seasonings

Preparation:

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

Curry Lime Dip

Servings: 4

Ingredients:

4 tablespoon Lime Juice
2 tablespoon Dijon Mustard
1 teaspoon Garlic, Minced
1 cub Mayonnaise
Cayenne Pepper To Taste
1 tablespoon Curry Powder

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.

Curry Puffs

Servings: 3

Ingredients:

1 Recipe for two-crust pastry
2 cub Finely chopped cooked lamb
1 tablespoon Curry powder
1 tablespoon Syrup from chutney
1 teaspoon Season all
¼ cub Condensed cream of mushroomsoup, undiluted

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

Dallas Cowboy Tacos

Servings: 3

Ingredients:

1 Sausage (Medium Roll)
1 cub Velveeta Cheese
½ cub Onion (Chopped)
2 can Crescent Rolls

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.

Date Fried Won Ton

Servings: 6

Ingredients:

1 pound Pitted dates, cut fine
½ cub Walnut meats, cut fine
Won Ton Wrappers

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.

Daube Glace

Servings: 6

Ingredients:

Jim Vorheis
21 ½ ounce Consomme
½ can Water
½ Lemon, cut in half
1 tablespoon Vinegar
½ teaspoon Cayenne pepper
¾ teaspoon Worcestershire sauce
2 Stalks celery, cut ineighths
1 Onion, cut in quarters
½ Green pepper, cut in half
1 ½ teaspoon Salt
½ teaspoon Tabasco sauce
1 Clove garlic
2 package Unflavored gelatin
½ cub Water
1 pound Left-over pot roast
Mayonnaise for garnish

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

Deep Fried Squid Rings

Servings: 6

Ingredients:

2 pound Squid
½ cub Flour
1 teaspoon Salt
⅛ teaspoon Pepper
2 Eggs
1 cub Milk
1 ½ cub Italian bread crumbs

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

Deluxe Salmon Spread

Servings: 4

Ingredients:

1 pound Cooked Canned Salmon
1 cub Mayonnaise
2 tablespoon Green Pepper (Diced)
2 tablespoon Pimento Diced
2 teaspoon Lemon Juice
1 teaspoon Tarragon Vinegar
1 teaspoon Horseradish
1 teaspoon Chopped Dried Dill

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.

Desperation Diet Dip

Servings: 6

Ingredients:

1 pint Low-cal cottage cheese
3 large Cloves of fresh garlic,minced
1 ½ tablespoon Finely chopped parsley
1 tablespoon Mayonnaise
1 tablespoon Wine vinegar

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.

Deviled Crab Quiche

Servings: 8

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
½ teaspoon Chili seasoning
¼ cub Cold margarine, diced
¼ cub Lard, diced
½ cub Finely grated Cheddar cheese
3 tablespoon Cold water
6 slice Bacon, chopped
2 Onion, chopped
4 ounce Crabmeat, flaked
3 Eggs
2/3 cub Half-and-half
½ teaspoon Mustard powder
¼ teaspoon Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

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.

Deviled Eggs

Servings: 4

Ingredients:

3 large Hard Cooked Eggs
2 tablespoon Mayo Or Salad Dressing
½ teaspoon Prepared Mustard
1 dash Pepper

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.

Deviled Ham Puffs

Servings: 6

Ingredients:

30 Bread croutes 5 cm
Deviled ham paste
1 Onion, finely chopped
2 teaspoon Butter
125 g Cream cheese
1 cub Grated cheese
1 Egg yolk
2 teaspoon Chives

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.

Deviled Rock Lobster or Crab

Servings: 6

Ingredients:

¼ pound Butter
1 Med. onion, grated
2 teaspoon Dried mustard
1 Dash Tabasco sauce
1 Juice of 1 lemon
8 Lobster tails OR;
1 pound Lump crabmeat
4 tablespoon Flour, heaping
2 cub Milk
2 teaspoon Salt
¼ cub Sherry
2 tablespoon Parmesan cheese

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.

Deviled Smelt

Servings: 4

Ingredients:

12 ounce Smelt, thawed if frozen
¼ cub All-purpose flour
¼ teaspoon Salt
1 teaspoon Dry mustard
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tablespoon Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

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.

Deviled Tomatoes

Servings: 4

Ingredients:

4 Firm tomatoes
2 tablespoon Butter
1 small Garlic clove, crushed
½ cub Fresh white bread crumbs
1 tablespoon Chopped fresh parsley
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
¼ teaspoon Dry mustard
1 tablespoon Grated Parmesan cheese
Salt to taste
Fresh parsley sprigs

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.

Devilishly Delicious Eggs

Servings: 6

Ingredients:

6 Hard-cooked eggs
1/3 cub Pace Picante SauceOR
1/3 cub Pace Thick & Chunky Salsa
2 Crisply cooked bacon slices,crumbled
1 tablespoon Mayonnaise

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.

Devilled Crabs

Servings: 6

Ingredients:

12 large Crabs
1 cub Cream
2 tablespoon Flour
¼ teaspoon Mace
1 tablespoon Butter
1 teaspoon Parsley, Minced
1 teaspoon Worcestershire Sauce
4 Eggs, Hard Boiled, Mashed
Salt & Pepper
Bread Crumbs

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.

Dijon Drambuie Dip

Servings: 1

Ingredients:

¾ cub Mayonnaise
¼ cub Dijon mustard
¼ cub Drambuie Liqueur

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.

Dill Dip

Servings: 6

Ingredients:

1 cub Sour cream
1 cub Mayonnaise
1 teaspoon Celery seed
1 teaspoon Dill weed
1 tablespoon Chopped parsley
2 teaspoon Seasoned salt

Preparation:

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

Dill Dip in Rye Bread

Servings: 20

Ingredients:

1 cub Mayonnaise
1 cub Sour Cream
2 tablespoon Dill weed
2 tablespoon Onion Flakes
2 tablespoon Parsley Flakes

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.

Dill Vegie Dip

Servings: 6

Ingredients:

½ cub Sour cream
½ cub Mayonnaise
2 tablespoon Finely chopped dill weed

Preparation:

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

Dip in Sour Dough

Servings: 8

Ingredients:

1 package Leek or vegetable soupmix
1 package Chopped spinach, frozen
2 cub Sour cream
1 cub Mayonnaise
1 large Garlic clove, minced
1 can Water chestnuts, chopped
1 large Sour dough loaf, round

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.

Dippy Snacks

Servings: 6

Ingredients:

1 Stick (½ cup) butter ormargarine, softened
1 cub Cottage cheese

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.

Domestic Boursin Cheese

Servings: 6

Ingredients:

Jim Vorheis
3 ounce Cream cheese
4 tablespoon Butter
¼ teaspoon Garlic powder
2 tablespoon Freshly grated Parmesancheese
1 tablespoon Dry white wine
1 tablespoon Minced parsley
1 pinch Of thyme
1 pinch Of marjoram

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

Domesticated Chick Pea Dip

Servings: 6

Ingredients:

6 Garlic Cloves
¼ teaspoon Black Pepper
1 cub Olive Oil
½ cub Lemon Juice
3 cub Chick-Peas, Cooked

GARNISH:
Parsley, Chopped
1 tablespoon Salt

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

Double Cheese Wheel

Servings: 24

Ingredients:

1 pound Cheese *
3 ounce Cream Cheese, Softened
¼ cub Marinated Artichoke Hearts**
¼ cub Pine Nuts, Toasted, 1 Oz
1 ½ teaspoon Fresh Basil Leaves, OR ***
½ teaspoon Basil Leaves, Dried ***

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.

Down and Dirty Apple Chutney Dip

Servings: 2

Ingredients:

1 cub Unsweetened Applesauce
¼ cub Honey
¼ cub Raisins
4 teaspoon Lemon Juice
1 ¼ teaspoon Curry Powder
1 teaspoon Celery Salt
1 tablespoon Tarragon Vinegar
2 tablespoon Dark Brown Sugar

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.

Dr. Pepper Glazed Pecans

Servings: 6

Ingredients:

½ tablespoon Butter or margarine
½ cub Of Dr. Pepper
1 cub Pecan halves
Melt butter in small saucepan and add Dr. Pepper,bring
To simmering point. Addpecans and simmer for 15minutes
Or until Dr. Pepperevaporates stirringfrequently. Pour
Pecans over cookie sheet andbake in 275 degree oven for
40 Minutes or until crisp orturning at least every 10

Preparation:

minutes while baking.

Dried Split Pea Dip

Servings: 12

Ingredients:

1 Onion; chopped
3 tablespoon Oil
3 ½ cub Water
8 ounce Green split peas
¼ cub Finely chopped green chiles
2 Garlic cloves; minced
1 Lemon; juiced
2 Tomatoes; peeled, seeded and chopped
2 tablespoon Chopped fresh cilantro
½ teaspoon Ground cumin
Chinese chili oil
Salt
6 Pita breads (6-inch)

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

Drunken Tuna Dip

Servings: 6

Ingredients:

1 ½ teaspoon Brandy
1 cub Cream Cheese, Softened
¼ cub Sour Cream
¼ cub Mayonnaise
¾ cub Fresh Tuna, Flaked, Or
6 ½ ounce Tuna, Drained And Flaked
2 teaspoon Green Onion, Minced
1 teaspoon Lemon Juice
⅛ teaspoon Hot Sauce
⅛ teaspoon Salt

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.

Dubliner Dip with Rustic Vegetables

Servings: 2

Ingredients:

1 cub Mayonnaise
3 cub Mixed fresh greens, such asspinach, parsley,watercress, or
Fresh dill, washed andpatted dry
¼ cub Chopped green onion
1 Clove Garlic, minced
1 cub Sour Cream or yogurt
1 dash Hot pepper sauce

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

Duck Liver Moose

Servings: 6

Ingredients:

1 pound Duck livers, cleaned
1 tablespoon Kosher salt
3 large Shallots, chopped
1 ounce Brandy
1 tablespoon Fresh pepper
1 ounce Hazelnut liqueur
1 tablespoon Nutmeg
3 cub Heavy cream

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.

Duck Liver Mousse

Servings: 6

Ingredients:

1 pound Duck livers, cleaned
1 tablespoon Kosher salt
2 To 3 large shallots, chopped
1 ounce Brandy
1 tablespoon Fresh pepper
1 ounce Hazelnut liqueur
1 tablespoon Nutmeg
3 cub Heavy cream

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.

Easy Cheese and Shrimp Gyozas (East/west)

Servings: 4

Ingredients:

½ pound Medium shrimp (41 to 40 perpound) shelled and deveined
1 ½ teaspoon Salt
1 teaspoon Finely minced ginger orginger juice
2 teaspoon Dry sherry or rice wine
1 teaspoon Cornstarch
5 Fresh water chestnuts,finely chopped
2 Green onions, chopped
1 ½ tablespoon Chopped fresh coriander
2 Chinese sausages, finelychopped
1 ¼ cub Grated Monterey Jack cheese(about 5 ounces)
1 package Round siu mai wrappers orwon ton wrappers
LIME CREAM SAUCE
(see note)
1 tablespoon Oil
2/3 cub Chicken stock
1 ½ cub Heavy cream
1 tablespoon Lime juice

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.

Easy Cheesy Artichoke Dip

Servings: 1

Ingredients:

1 can Artichoke hearts (14 oz)
½ cub Pace Picante SauceOR
½ cub Pace Thick & Chunky Salsa
¾ cub Mayonnaise (light or reg)
1 cub Freshly grated Parmesan

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.

Easy Cheesy Salsa Dip

Servings: 1

Ingredients:

1 can Pasteurized process cheesespread (8 oz)
½ cub Pace Thick & Chunky Salsa
¼ cub Dairy sour cream

OPTIONAL TOPPINGS:
Sliced green onion tops
Chopped cilantro
Diced red bell peppers

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.

Easy Mexican Chicken and Rice

Servings: 6

Ingredients:

1 cub Converted rice
1 2/3 cub Water
1 medium Onion (chopped)
4 Skinless, chicken breasthalves
1 cub Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes

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.

Eels in Piquant Sauce ( All I Pebre)

Servings: 10

Ingredients:

4 pound Eel
1 tablespoon Olive oil
1 tablespoon Paprika
2 cub Hot water
3 Garlic cloves; chopped
14 Blanched almonds
2 tablespoon Chopped fresh parsley
¼ teaspoon Saffron
1 tablespoon Olive oil
Salt to taste

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

Egg Pancake Rolls with Pork Filling

Servings: 8

Ingredients:

4 Eggs
1 tablespoon Dry sherry
Carrots, finely chopped
(for garnish)

FILLING:
1 cub (about ½ lb) ground pork,
Uncooked
2 medium Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 teaspoon Cornstarch, dissolved in
2 tablespoon Water, cold
½ tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 teaspoon Salt
1 tablespoon Peanut oil

SAUCE:
2 tablespoon Oyster sauce
1 tablespoon Light soy sauce
1 tablespoon Plum sauce
Dash hot chili oil or
Tabasco
Sauce

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

Egg Plant Fritters

Servings: 1

Ingredients:

1 large Egg plant
2 teaspoon Butter
1 Egg, beaten
1 teaspoon Salt
¼ teaspoon Pepper
Flour

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.

Eggplant Caviar Dip

Servings: 6

Ingredients:

1 medium Eggplant, About 1 Lb.
2 Cloves Garlic
½ teaspoon Soy Sauce
1 cub Fresh Tomato, Chopped
1 teaspoon Dried Basil, Crushed
2 tablespoon Olive Oil
1 tablespoon Lemon Juice
2 tablespoon Green Onion, Diced, Use All
2 tablespoon Fresh Parsley, Minced
1 tablespoon Fresh Basil, Chopped

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.

Eggplant Imam Bayildi

Servings: 6

Ingredients:

2 medium Eggplants
Olive oil
1 medium Tomato, chopped
Salt & Pepper
¼ teaspoon Allspice
½ teaspoon Parsley
1 tablespoon Currants, soaked in coldwater 30 minutes
1 Clove garlic
1 Bay Leaf

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.

Elegant Crabmeat Balls

Servings: 4

Ingredients:

2 can Crabmeat (6-7 Oz Cans)
1 cub Bread Crumbs (Fresh)
3 tablespoon Sherry Cooking Wine
1 tablespoon Lemon Juice
1 tablespoon Onion (Grated)
1 teaspoon Dry Mustard
½ teaspoon Salt
Pepper
1 package Bacon (Cut Into Halves)
Parsley

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.

Empanadas

Servings: 4

Ingredients:

¼ pound Unsalted butter
2 cub All purpose flour
1 teaspoon Baking powder
½ teaspoon Salt (or to taste)
2 Yolks of large eggs
¼ cub Chilled water
½ pound Ground lean beef
½ cub Chopped white onions
2 tablespoon Seedless raisins
2 tablespoon Chopped black or greenolives
½ teaspoon Ground red pepper (Cayenne)
½ teaspoon Oregano
½ teaspoon Salt

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

Empanadas - S. American

Servings: 1

Ingredients:

DOUGH:
2 cub Flour, all purpose
2/3 cub Shortening or lard
½ teaspoon Salt
6 tablespoon Water

DESSERT FRUIT:
2 ½ cub Fruit
1 teaspoon Cinnamon
1 cub Sugar
½ teaspoon Nutmeg

CARNE ( ANY MEAT:
1 Onion
1 tablespoon Olive oil
4 ounce Water
Sal and Pepper to taste
1 Pepper, green
8 ounce Tomato paste
1 tablespoon Vinegar
1 pound Beef, sliced thinly

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.

Empanadas (Brazilian Meat Pies)

Servings: 50

Ingredients:

4 cub Flour
1 tablespoon Butter
1 cub Shortening
2 Whole eggs
1 Egg yolk
2 teaspoon Salt
1 ½ cub Cold water
For the filling:
1 tablespoon Oil
1 small Onion, finely chopped (about¼ cup)
1 Clove garlic, minced
3 Chicken legs
1 Bay leaf
2 tablespoon Tomato paste
Salt & pepper
Water, as needed
3 tablespoon Flour
¼ cub Cooked peas
8 Pitted green olives, chopped
Cayenne pepper
1 Egg beaten with a pinch ofsalt for glaze

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

Endive with Bleu Cheese

Servings: 2

Ingredients:

3 ounce Cream cheese
3 ounce Bleu cheese
3 tablespoon Unsalted butter
¼ cub Whipping cream
2 large Bunch Belgian endive

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.

Endive with Tomato Rosettes

Servings: 36

Ingredients:

6 medium Heads Belgiam Endive
8 ounce Cream Cheese
3 tablespoon Milk
2 ounce Dried Tomatoes, Chopped
Basil Leaves Or Watercress
Flower For Garnish

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.

Escargot En Croute

Servings: 6

Ingredients:

BUTTER MIXTURE:
1 cub Butter
¼ cub Finely chopped parsley
8 Garlic cloves; minced
1 Shallot
2 tablespoon Dry white wine
1 ½ teaspoon Worcestershire sauce
1 teaspoon Fresh lemon juice
1 teaspoon Pernod
2 Anchovy fillets; minced
¼ teaspoon Hot pepper sauce
Salt & freshly ground pepper

-:
2 tablespoon Butter
36 Snails; washed
¼ cub Diced onion
6 tablespoon Dry white wine
6 Puff pastry dough sheets*
1 Egg
2 tablespoon Water

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.

Escargots

Servings: 6

Ingredients:

1 cub Butter; softened
2 tablespoon Chopped shallots
2 tablespoon Chopped garlic
2 tablespoon Champagne or white wine
1 tablespoon Worcestershire Sauce
1 tablespoon Chopped fresh parsley
1 teaspoon Brandy
1 teaspoon Lemon juice
½ teaspoon Salt
1 pinch Pepper
36 Snails and shells

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.

Escargots En Cercueils ( Snails in Puff Pastry Shells )

Servings: 6

Ingredients:

36 Snails; undrained
½ cub Chardonnay or dry white wine
1 Medium onion; minced
1 Shallot; minced
2 Garlic cloves; minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 pound Puff pastry, pref. homemade
1 Egg yolk (blended w/ milk)
3 tablespoon Milk (to blend with yolk)
¾ cub Butter; well-chilled*
1/3 cub Chopped toasted hazelnuts
3 tablespoon Minced fresh parsley

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.

Fake Guacamole

Servings: 1

Ingredients:

1 16 ounce bag of frozen peas,
Thawed
1 small Can medium hot green chilis
¼ cub Chopped onion
¾ teaspoon Garlic powder
1 tablespoon Red chili powder
4 tablespoon Your favorite salsa (or
Chopped
Tomatoes)
1 tablespoon "Imo"
Cumin to taste
Salt and pepper to taste
Any other spices you enjoy
In guacamole

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.

Far East Peanut Dipping Sauce

Servings: 2

Ingredients:

1 teaspoon Soy Sauce
4 teaspoon Water
2 teaspoon Rice Wine Vinegar
1 cub Peanut Butter, Chunky
1 teaspoon Sesame Oil
1 teaspoon Chili Paste With Garlic
⅛ teaspoon Cayenne Pepper
¼ cub Mayonnaise

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

Faux Stuffed Eggs

Servings: 28

Ingredients:

14 medium Hard Cooked Eggs
15 ounce Garbanzo Beans, Drained
¼ cub Plain Lowfat Yogurt
1 tablespoon Dijon Mustard
1 cl Garlic, Minced
1 tablespoon Red Caviar, Optional

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.

Fennel Seed Onion Dip

Servings: 4

Ingredients:

½ teaspoon Fennel Seeds
1 cub Cream Cheese, Softened
1 cub Sour Cream
¼ cub White Onion, Minced
½ teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Paprika

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.

Feta Stuffed Pasta Shells

Servings: 1

Ingredients:

48 large Pasta shells
¾ cub Feta cheese, crumbled
¾ cub Red pepper, finely diced
12 Olives, black pitted
¼ cub Walnuts, finely chopped
2 tablespoon Parsley, fresh chopped
½ teaspoon Oregano, dried

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

Fiesta Onion Dip

Servings: 6

Ingredients:

1 Jumbo Vidalia onion, chopped(with green tops if inseason) OR
2 medium Vidalia onion, chopped (withgreen tops if in season)
3 tablespoon Sliced black olives
3 tablespoon Chopped green chili peppers
1 large Tomato, peeled or chopped OR
2 medium Tomatoes, peeled or chopped
3 tablespoon Olive oil
1 ½ teaspoon Wine vinegar
⅛ teaspoon Cumin
1 dash Worchestershire sauce
1 dash Tabasco sauce
Salt and pepper to taste

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

Fiesta Shrimp Dip

Servings: 1

Ingredients:

9 ounce Shrimp, Rinsed And Drained Or 10 Ounces Frozen, Cooked, Shelled, Thawed
3 ounce Cream Cheese, Softened
½ cub Thousand Island Dressing
¼ cub Mayonnaise
1/3 cub Pace Picante Sauce
2 tablespoon Grated Onion
1 teaspoon Horseradish
2 tablespoon Thinly Sliced Green Onion Tops

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.

Fig Appetizers

Servings: 1
Ripe fresh purple figs with rosy centers and luscious fresh green figs
can make perfect cocktail fare. Allow 1 fig, quartered, for each guest.
For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap
a half slice around each fig quarter so that it looks like a rose. To
serve, sprinkle with fresh lime juice and freshly ground black pepper.
Garnish with fresh mint sprigs.
Another favorite: Slice each fig lengthwise into halves, 1 fig per
person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see
below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE ½ cup
shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a
food processor fitted with a steel blade. 2. Add softened cream cheese and
process until smooth. Scrape out with a rubber spatula, cover, and
refrigerate until ready to use. Makes 1 cup.

Filled Tortillas

Servings: 1

Ingredients:

6 Flour tortillasSalsa (optional)
16 ounce Cream cheese (softened)
1 ½ tablespoon Chopped black olives
4 Jalapenos chopped fine
¼ -½ tsp chili powder
¾ teaspoon Seasoning salt

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

Fish En Escabeche

Servings: 12

Ingredients:

1 pound Firm White Fish Fillets *
1/3 cub Lemon Juice
1/3 cub Lime Juice
¼ cub Olive Or Vegetable Oil
1 tablespoon Cilantro, Fresh, Snipped **
1 teaspoon Oregano, Fresh, Snipped ***
¾ teaspoon Salt
¼ teaspoon Pepper
12 Stuffed Green Olives ****
2 Jalapenos Chiles *****
1 small Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
1 cub Tomato, Seeded And Chopped
1 Avocado, Peeled And Chopped

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.

Five Cheese Pizza

Servings: 1

Ingredients:

Whole wheat pizza dough (recipe) or basic crust
2 tablespoon Pine nuts
2 tablespoon Olive oil; plus additionalfor pan
Cornmeal for pan (optional)
1 teaspoon White wine vinegar
½ teaspoon Garlic; minced
1 small Zucchini; thinly sliced (about ¾ cup)
1/3 cub Red onion; very thinly sliced
¾ cub Provolone cheese; grated
Coarse salt
Fresh ground pepper
½ cub Mozzarella cheese; grated
1/3 cub Bel paese cheese; slivered(get at italian groc.)
¼ cub Gorgonzola cheese; crumbled
6 tablespoon Parmesan; freshly grated (imported is best)
1 tablespoon Parsley; fresh, chopped

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.

Flaky Beef Turnovers

Servings: 6

Ingredients:

6 ounce Boneless beef top round orrib-eye steak
2 small Potatoes, peeled, diced

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

Flash Un Kas

Servings: 1

Ingredients:

2 cub Flour
½ pound Butter
½ pound Cream Cheese

FILLINGS:
2 ounce Goose Liver Paste
1 teaspoon Worcestershire Sauce
1 teaspoon Steak Sauce
Or:
2 ounce Ground Ham
1 teaspoon Steak Sauce
1 teaspoon Catsup
Or:
Anchovy Paste
Or:
Caviar

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.

Flavorings for Main Course Crepes

Servings: 1

Ingredients:

1 tablespoon Brandy
1 tablespoon Fresh herbs
1 teaspoon Dried herbs
1 teaspoon Grated lemon rind

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

For the Elegant Set (Menu & Recipes)

Servings: 6

Ingredients:

1 teaspoon Onion juice
Juice from ½ lemon
8 ounce Pacakge softened creamcheese
Toast rounds
1 small Jar of caviar

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 <=-

Freezer Log

Servings: 6

Ingredients:

½ pound Sharp Cheddar cheese
8 slice Cooked bacon
½ teaspoon Worcestershire sauce
1 teaspoon Dry mustard
2 teaspoon Mayonnaise

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,

French Onion Dip

Servings: 1

Ingredients:

½ cub Miracle Whip
2 cub Sour Cream
1 package French Onion Soup Mix

Preparation:

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

French Onion Rings

Servings: 6

Ingredients:

2 large White onions
1 cub Beer
¼ teaspoon Salt
1 teaspoon Baking powder
1 ¼ cub Flour
1 tablespoon Oil
1 Beaten egg

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.

French Style Herbed Cheese

Servings: 6

Ingredients:

8 ounce Pkg softened cream cheese
2 tablespoon Milk
¼ teaspoon Crushed dried oregano leaves
⅛ teaspoon Garlic powder
⅛ teaspoon Onion powder
⅛ teaspoon Pepper

Preparation:

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

Fresh Corn and Sausage Fritters

Servings: 24

Ingredients:

1 cub All-purpose Flour, sifted
1 teaspoon Baking Powder
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
1 cub Sausage, cooked and crumbled
1 cub Fresh Corn off the cob
2 Egg Yolks, beaten
2 tablespoon Milk
2 Egg Whites, beaten stiff
Oil, for frying

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

Fresh Fruit Dip

Servings: 6

Ingredients:

1 Egg (beaten)
½ cub Sugar
1 tablespoon Grated orange peel
2 teaspoon Grated lemon peel
2 tablespoon Lemon juice
1 pint Whipping cream (whipped)

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

Fresh Vegetable Pizza

Servings: 60

Ingredients:

2 cub Pillsbury Crescent Rolls
8 ounce Sour cream
1 ½ tablespoon Prepared horseradish
¼ teaspoon Salt
⅛ teaspoon Pepper
2 cub Fresh mushrooms, chopped
1 cub Chopped, seeded tomatoes
1 cub Small broccoli florets
½ cub Chopped green peppers
½ cub Chopped green onions

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.

Fried Catfish Batter

Servings: 6

Ingredients:

1 teaspoon Salt
½ teaspoon Black pepper
1 cub Cornmeal
1 tablespoon Sherry or brandy (optional)
1 Jar prepared mustard

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*

Fried Deviled Camembert

Servings: 4

Ingredients:

4 Pieces fairly firm Camembertcheese (1.5 oz)
2 teaspoon All-purpose flour
½ teaspoon Dry mustard
½ teaspoon Dried mixed herbs
Fresh ground pepper to taste
1 Egg, beaten
¼ cub Dry bread crumbs
½ teaspoon Hot chili powder
4 pinch Cayenne pepper
Vegetable oil for frying
Fresh sage sprigs (opt)
Fresh rosemary sprigs (opt)
Fresh thyme sprigs (opt)

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.

Fried Fish Balls

Servings: 6

Ingredients:

3 pound Freshwater trout fillets,cooked and flaked
½ cub Finely chopped onion
½ cub Finely chopped green pepper
1 tablespoon Chopped fresh parsley
¼ cub Lemon juice
¾ cub Fine, dry breadcrumbs
2 Eggs, beaten
½ cub Milk
2 teaspoon Spicy brown mustard
2 teaspoon Salt
¼ teaspoon Pepper

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

Fried Leeks with Tarragon

Servings: 4

Ingredients:

4 Leeks, about 1-in thick,white parts only
1 Egg
Salt & freshly ground pepper
1 teaspoon Finely chopped parsley
1 teaspoon Tarragon
Flour; for dredging
Oil for fryingcanola, lt. olive or peanut
Tarragon vinegar

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

Fried Shrimp Dip

Servings: 4

Ingredients:

Sugar
Water
Sweet Peppers
Salt
Vinegar
Pineapple Juice
Cornstarch
Paprika

Preparation:

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

Fried Yam Puffs - Epok-Epok Keladi

Servings: 6

Ingredients:

1 ½ pound Yam cut into small pieces
1 teaspoon Salt
1 teaspoon Msg
2 tablespoon Sugar (gula melakapreferred)
2 tablespoon Softened butter
2 tablespoon Tapioca flour
Stuffing Ingredients
4 ounce Prawns
4 ounce Meat, minced
3 small Onions chopped
2 ounce Frozen green peas
1 Spring onion chopped
2 Mushrooms diced
½ teaspoon Salt
½ teaspoon Msg
1 teaspoon Sugar
½ teaspoon Soy sauce
½ teaspoon Oyster sauce
½ tablespoon Cornflour in 3 T water
2 tablespoon Cooking oil

Preparation:

Puff Ingredients

1. Steam yam until cooked. Remove and mash. Leave to cool.

2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.

3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.

4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide into 20-25 portions.

5. Roll each portion into a ball and flatten.

6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and seal.

7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve Hot.

Fritto Misto

Servings: 6

Ingredients:

2 cub Sifted flour
1 ½ teaspoon Salt
¼ teaspoon Freshly ground pepper
4 Eggs seperated
12 ounce Beer
4 tablespoon Melted butter

Preparation:

Fritto Misto

Pieces of vegetables, fish, seafood, cheese Oil for deep frying

Sift together the flour, salt and pepper. Beat the egg yolks until light.
Add the beer and mix into the dry ingredients, stirring only until well-blended. Stir in the butter. Let stand at room temperature for 1 ½ hours. Beat the egg whites until stiff, then fold into the batter. Heat the fat to 375 F. Dip pieces of vegetables, fish, seafood and cheese into the batter and fry until golden borwn for 2 or 3 minutes.

VARIATIONS...

Almost any vegetable, fish or seafood wil do in one form or another for a mixed fry.

Especially recommended...

ONIONS/cut into ¼ inch rings and coat with flour before dipping into the batter.

EGGPLANT/Slice without peeling into half moons or rectangular fingers about ½ inch thick. Coat with flour before dipping into batter.

CAULIFLOWER/break into flowerets.

BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.

TOMATOS/Do not peel. Cut into ½-inch slices. Discard the seeds and coat w/flour before dipping into batter.

CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and ½ inch thick.

SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail intact. Wash and dry with paper toweling. Dip n flour before dipping into batter.

CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping into batter.

OYSTERS/Use whole. Dust w.flour before dipping into batter.

LOBSTER or ROCK LOBSTER TAIL/Cut meat into ½ inch medallions. Dust w/flour before dipping into batter.

FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before dipping into batter.

Frosted Liver Pat‚

Servings: 1

Ingredients:

1 pound Braunschweiger
½ cub Mayonnaise or salad dressing
¼ cub Finely chopped onion
1 Garlic clove, crushed
½ teaspoon Basil leaves
8 ounce Package cream cheese, softened
1 Garlic clove crushed
3 Drops hot pepper sauce
1 teaspoon Mayonnaise or salad dressing
Pimiento
Parsley

Preparation:

In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours.

In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time. Just before serving, garnish with pimiento and parsley.
Serve with dark rye snack bread or scrackers.

Makes 3-½ cups.

PER TABLESPOON: 60 calories.

SOURCE: Summertime Favorite Recipes, by Pillsbury.

Shared by Cate Vanicek.

Frozen Guacamole

Servings: 4

Ingredients:

1 ½ pound Avocados (2)
¼ cub Onion, finely chopped
1 tablespoon Canned chilli peppers chopped
1 medium Tomato, peeled and chopped
1 ½ tablespoon White vinegar
1 teaspoon Salt

Preparation:

Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well.

Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips.

Note: excellent fresh and good after frozen.

Fruit Dip

Servings: 5

Ingredients:

Jar Of Marshmellow Cream
8 ounce Cream Cheese

Preparation:

Mix cream cheese and marshmellow cream together and put back in jar. Use with blueberries, bananas, strawberries.

Fruited Cheese Log

Servings: 1

Ingredients:

½ cub Dried Apricots
1 teaspoon Poppy Seed (Optional)
1 pound Monterey Jack Cheese, Shred
½ teaspoon Seasoned Salt
1/3 cub Golden Raisins
8 ounce Cream Cheese, Softened
1/3 cub Dates, Chopped
1/3 cub Dry Sherry
Walnuts, Chopped
Cherries, Grapes For Garnish

Preparation:

Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish.

Gado Gado

Servings: 6

Ingredients:

8 ounce White cabbage
¼ cub Sesame oil
1 large Onion, cut in fourths,thinly sliced
1 Green bell pepper, seeded,thinly sliced
6 ounce Fresh bean sprouts
1 Fresh green chili, seeded,finely chopped
1 Garlic clove, crushed
2 Shallots, finely chopped
½ teaspoon Ground cumin
1/3 cub Smooth peanut butter
3 tablespoon Lemon juice
3 drop Hot-pepper sauce
1/3 cub Water
Red bell pepper strips (opt)

Preparation:

Finely shred cabbage, discarding stalk.

Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool.

To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.

Gado-Gado

Servings: 6

Ingredients:

1 cub Chopped onion
2 medium Cloves crushed garlic
1 cub Peanut butter
1 tablespoon Honey
¼ teaspoon Cayenne pepper
Juice of 1 lemon
1 teaspoon To 2 ts freshly-gratedginger root
1 Bay leaf
1 Tablespoons cider vinegar
3 cub Water
½ To 1 tsp salt
1 dash Of dark soy sauce

Preparation:

In a saucepan, cook the onions, garlic, bay leaf and ginger in a little butter. When onion becomes translucent add remaining ingredients. Mix thoroughly. Simmer on lowest possible heat 30 minutes, stirring occasionally.

Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)

Servings: 4

Ingredients:

24 Shrimp, deveined
2 tablespoon Tomato paste
1 Lemon, juice of
2 ounce Brandy
Salt & pepper
4 ounce Heavy cream
2 Drop Tabasco sauce
2 Drop Worcestershire sauce
1 Apple, cored and finelychopped
1 pinch Chopped parsley
½ Head lettuce, shredded
Lemon wedges

Preparation:

Servings: 4 Notes: "Everyone loves this recipe of mine so much that I decided to give it my own name. I hope you will love it too."

DIRECTIONS: Cook the shrimp, and allow to cool.

Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream until it is stiff and fold into the mixture in the bowl. Add the next 4 ingredients and mix gently.

Place some shredded lettuce in the bottom of large cocktail glasses and stand the shrimp up around the sides. Spoon the sauce into the middle and serve with lemon wedges.

Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9

From: Sallie Austin

Garlic Buttered Shrimp

Servings: 15

Ingredients:

1 pound Fresh peeled and deveinedshrimp
¼ cub Margarine or butter
1 Clove garlic, minced
1 tablespoon Snipped fresh parsley
1 dash Red pepper
3 tablespoon Dry white wine

Preparation:

1. For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through.
Set aside.

2. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce.

4 main-dish servings, or 15-18 appetizer servings.

Garlic Clam Dip

Servings: 8

Ingredients:

8 ounce Cream Cheese
½ teaspoon Salt
½ tablespoon Garlic
1 dash Fresh Ground Pepper
7 ounce Clams, Drained And Minced
¼ cub Clam Broth
1 ½ teaspoon Worcestershire
2 teaspoon Lemon Juice

Preparation:

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.

Garlic Coeurs a la Creme

Servings: 8

Ingredients:

1 pound Low-Fat Cottage Cheese
1 pound Cheese *
1 Garlic Puree **
2 cub Plain Yogurt

Preparation:

* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic.
~------------------------------------------------------------------------- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coeurs a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion.

Garlic Mayonnaise Dip

Servings: 4

Ingredients:

1 teaspoon Garlic, Minced
¼ cub Green Onion, Finely Chopped
¼ cub Olive Oil
2 cub Mayonnaise

Preparation:

Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2-½ cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey.

Garlic Olives

Servings: 2

Ingredients:

2 cub Canned green olives; drained
2 Garlic cloves; slivered
3 slice Lemon (thin slices)
1 teaspoon Black peppercorns
3 Bay leaves
Whole sprigs dried thymeOR- Basil -OR- oregano(optional)
¼ cub Sherry or vinegar
Olive oil

Preparation:

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors.

Makes 2 cups

(C) 1992 The Los Angeles Times

Garlic Stuffed Mushrooms

Servings: 4

Ingredients:

12 medium Mushrooms
3 tablespoon Unsalted Butter
2 Scallions, Sliced
1 ½ tablespoon Coarsely Ground Pecans
1 ½ tablespoon Fresh Parmesan Cheese *
1 ½ tablespoon Bread Crumbs
¼ cub Garlic Bechemel
Salt (To Taste)
Freshly Ground White Pepper
Cayenne Pepper
4 tablespoon Unsalted Butter
4 tablespoon Unbleached All-Purpose Flour

Preparation:

* Grate the Fresh Parmesan Cheese for this recipe.
~------------------------------------------------------------------------- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away.
Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bred crumbs, parmesan cheese, and remaining Tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2-½ Cups scalded milk (More or less, depending on the thickness) 1 X salt and freshly ground white pepper to taste, 1 each large egg at room temperature. 1 X garlic puree from 3 large heads of roasted garlic melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.

Garlic, Cheese, and Nut Dip

Servings: 4

Ingredients:

2 Garlic Cloves
½ cub Cream Cheese, Softened
½ cub Sour Cream
¼ cub White Onion, Diced
1 ½ teaspoon Paprika
1 ½ teaspoon Curry Powder
1 ½ teaspoon Chili Powder
1 teaspoon Dried Dill, Crushed
1 cub Cheddar, Sharp, Shredded
1/3 cub Walnuts, Chopped
1 tablespoon Fresh Dill, Chopped

Preparation:

Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2-½ cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans.

Garlicky Clam Dip

Servings: 8

Ingredients:

8 ounce Cream Cheese
½ teaspoon Salt
½ tablespoon Garlic
1 dash Fresh Ground Pepper
7 ounce Clams, Drained And Minced
¼ cub Clam Broth
1 ½ teaspoon Worcestershire
2 teaspoon Lemon Juice

Preparation:

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.

Garlicky Garbanzo Bean Dip

Servings: 6

Ingredients:

3 cub Garbanzo Beans, Cooked
¼ cub Water
½ cub Tahini, Sesame Paste
1/3 cub Lemon Juice
1 teaspoon Cumin, Ground

GARNISHES:
Lemon Slices
Parsley, Chopped
Paprika
1 ½ tablespoon Garlic, Chopped
1 tablespoon Salt
2 tablespoon Olive Oil

Preparation:

Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 ~¼ cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese.

Ginger Dip

Servings: 6

Ingredients:

1 cub Mayonnaise chilled
1 cub Dairy sour cream
¼ cub Fine chopped onion
¼ cub Minced parsley
¼ cub Fine chopped canned waterchestnuts
1 tablespoon To 2 tb fine chopped candiedginger
2 Minced cloves garlic
1 tablespoon Soy sauce

Preparation:

Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips.

Ginger Lime Dip

Servings: 1

Ingredients:

½ cub Miracle Whip
½ cub Sour Cream
2 teaspoon Grated Lime Peel
1 tablespoon Lime Juice
1 tablespoon Honey
½ teaspoon Ground Ginger

Preparation:

Combine all ingredients and mix until well blended. Cover and chill until serving time. Makes 1 cup. From: Los Angeles Times.

Gingered Shrimp Appetizer

Servings: 4

Ingredients:

2 tablespoon Teriyaki sauce
1 ½ teaspoon Chopped pared ginger root
2 tablespoon Rice vinegar
1 teaspoon Dry sherry
½ teaspoon Granulated sugar
1 dash Salt
8 ounce Shelled, deveined cookedlarge shrimp
½ medium Cucumber, pared, cut intosticks

Preparation:

In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber.

Makes 4 servings

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Glazed Almond Brie

Servings: 16

Ingredients:

1 Wheel imported Brie cheese * well chilled
2 tablespoon Confectioners' sugar
½ cub Sliced unblanched almonds
Red & green seedless grapes in clusters, for garnish

Preparation:

* The original recipe calls for "1 ¾-oz Wheel imported Brie". I think this might be an error, it could possibly be "One ¾ LB wheel of Brie, but I don't know for sure. -km-

WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place.
The cheese can be prepared to this point as many as 2 days in advance.
Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes.

Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985).

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Golden Citrus Raisin Dip

Servings: 6

Ingredients:

1 medium Orange *
1 cub Pecans, Chopped
2 cub Golden Raisins
½ cub Mayonnaise
½ cub Plain Yogurt

Preparation:

* Remove seeds and quarter the orange but DO NOT peel.
~------------------------------------------------------------------------- Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 ½ cups of dip.
SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery.

Gourmandise W/ Pine Nuts

Servings: 6

Ingredients:

¼ cub Butter
2 cub Shelled pine nut
8 Wedges gourmandise cheese

Preparation:

Melt butter in large skillet over medium-high heat. Add pine nuts and saute until golden. Remove from heat.

Arrange cheese on individual plates and top with sauteed pine nuts.

Grant's Fry Batter

Servings: 6

Ingredients:

2 cub Buttermilk
3 Eggs, lightly beaten
Several dashes of TabascoSauce
3 Shakes Worchestershire Sauce
¼ teaspoon Garlic salt
1 teaspoon Salt
Lots of pepper (to taste)
Self-rising flour

Preparation:

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

Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn. Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.
*Collection of Clarence Fontish*

Grape Jelly Meatballs

Servings: 2

Ingredients:

2 Bottles Chili Sauce
10 ounce Grape Jelly
3 pound Ground Beef

Preparation:

Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2-½ hours.

Gratineed Oysters with Diced Apples in a Calvados Sabayon

Servings: 4

Ingredients:

1 cub Heavy cream
3 Egg yolks, lightly beaten
2 tablespoon Calvados
16 Oysters in the half shell
2 Apples; peeled and finely diced (reserve in cold water with the juice of
1 Lemon

Preparation:

In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped. Add the egg yolks and the Calvados, and whisk them in.

In each oyster half shell place the diced apple. Place the oyster meat on top. Cover it with the cream mixture.

Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden.

Source: Antoine - Newport Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-622807-3-9

Green Chili Salsa Dip - Beware Very Hot

Servings: 6

Ingredients:

12 Tomatillos, *
½ cub Yellow Onion, Chopped
5 Jalapeno Peppers **
1 ½ teaspoon Garlic, Minced
1 ½ teaspoon Fresh Tarragon, Chopped, OR
½ teaspoon Dried Tarragon, Crushed
½ teaspoon Sugar
½ teaspoon Salt
⅛ teaspoon Black Pepper
3 tablespoon Fresh Cilantro, Chopped
2 tablespoon Lime Juice
2 tablespoon Olive Oil

Preparation:

* Tomatillos are Mexican green tomatoes in husks. Remove stems and seeds.
** Carefully split each pepper and remove the seeds. Wear eye protection.
~------------------------------------------------------------------------- Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT Makes about 3-½ cups of dip.
SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese.

Green Oaks Cheese Spread

Servings: 6

Ingredients:

Jim Vorheis
16 ounce Cream cheese
1 pound Jar sharp Cheddar cheese
¼ pound Soft butter
¼ cub Dry sherry
2 tablespoon Dry vermouth
½ teaspoon Dry mustard
½ teaspoon Worcestershire sauce
2 drop To 3 dr Tabasco sauce
½ teaspoon Seasoned salt
½ teaspoon Celery salt
¼ teaspoon Oregano

Preparation:

Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers.

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

Green Onion Dip

Servings: 1

Ingredients:

1 cub Miracle Whip
1 cub Sour Cream
½ cub Sliced Green Onion
½ cub Parsley Sprigs
1 teaspoon Prepared Mustard
1 Clove Crushed Garlic

Preparation:

Place all ingredients in a blender bowl and process until almost smooth.
Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times.

Grilled Garden Pizza

Servings: 4

Ingredients:

2/3 cub Warm Water
1 package Active Dry Yeast
1 tablespoon Olive Oil
2 teaspoon Sugar
1 1/3 cub All-Purpose Flour
¾ cub Quick Or Old-Fashioned Oats
¼ cub Romano Cheese
½ cub Green Pepper, Sliced
½ cub Red Onion, Thinly Sliced
2 Cloves Garlic
¼ cub Chopped Fresh Basil Or
4 teaspoon Dried Basil
2 cub Plum Tomatoes, Thinly Sliced
1 ½ cub Shredded Part-Skim Mozarella

Preparation:

Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed.
Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees.
Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, ½ of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.

Grilled Sausage Tapas

Servings: 6

Ingredients:

½ pound Fully cooked Smoked Sausage,cut into 1-½ inch pieces
½ pound Fully cooked Bratwurst, cutinto 1-½ inch pieces
½ pound Fully cooked Thuringer orSummer Sausage, cut into1-½ inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cutinto wedges
1 Summer Squash/Zucchini, cutinto 1 inch pieces
2 small Onions, parboiled, cut intowedges
4 Firm Plum or CherryTomatoes, halved
4 medium To 6 md Whole Mushrooms
1 Small Green and Red BellPepper, cut into 1-½ inchsquares
Lemon Pepper Marinade/Sauce
¾ cub Olive Oil
3 tablespoon Red Wine Vinegar
1/3 cub Fresh Lemon Juice
2 teaspoon Grated Lemon Rind
1 Clove Garlic, minced
2 tablespoon Sugar
½ teaspoon Thyme
¼ teaspoon Fresh ground Pepper
½ teaspoon Salt

Preparation:

In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-½ C marinade

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92

Grilled Seafood Kabobs

Servings: 4

Ingredients:

1 pound Large Shrimp (Deveined)
1 pound Fresh Sea Scallops
1 pound Large Mushrooms
17 ounce Bottled Barbecue Sauce
¼ cub Honey
4 tablespoon Stone Ground Dijon Mustard
8 Wooden Skewers
2 pound Fresh Fruit (As Garnish)

Preparation:

Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or overnight) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent burning. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit.

Grilled Shrimp

Servings: 6

Ingredients:

48 large Raw Cleaned Shrimp
Water Soaked Bamboo Skewers
2 tablespoon Olive Oil
1 teaspoon Salt
2 tablespoon Lemon Juice
¼ teaspoon Cayenne Pepper
2 tablespoon Chopped Fresh Parsley
¼ teaspoon Black Pepper
1 tablespoon Grated Ginger
½ teaspoon Dried Thyme
2 teaspoon Ground Coriander Seeds

Preparation:

Soak the bamboo skewers 1 hour before using. Devein shrimp using scissors, leaving the shell intact. Mix all ingredients except shrimp until blended.
Add the shrimp to the marinade and marinate for 30 minutes at room temperature or overnight in the refrigerator. Drain and discard the marinade. Thread the shrimp onto parallel skewers. Cook 1-½ to 2 minutes per side. 150 calories per main dish serving. Makes 6 main dish servings or 10 appetizers.

Guacamole #1

Servings: 5

Ingredients:

1 Yellow Onion Quartered
1 Juice Of ½ A Lemon
1/3 cub Mayonnaise
½ teaspoon Crushed Chili Peppers
½ teaspoon Salt
2 Ripe Avocados, Halved Pitted

Preparation:

Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese).

Guacamole #2

Servings: 8

Ingredients:

4 Avocados
½ cub Green Chilis, Chopped
½ Medium Tomato, Chopped
2 teaspoon Onion, Finely Chopped
2 teaspoon Mayonnaise
½ teaspoon Salt
2 tablespoon Lemon Juice
¼ teaspoon Garlic Salt
½ teaspoon White Pepper
½ teaspoon Worcestershire Sauce

Preparation:

Peel and seed the avocados. Add all ingredients and mash until smooth. The lemon juice will keep it from turning dark.

Guacamole Dip #1

Servings: 6

Ingredients:

1 Avocado, peeled and seeded
1 tablespoon Lemon juice
2 tablespoon Chopped canned green chiles
½ cub Chopped tomato
2 tablespoon Mayonnaise
1 teaspoon Salt
⅛ teaspoon Garlic powder
4 Drops hot pepper sauce

Preparation:

Cooked artichokes, chilled (optional)

Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired.

Guacamole Dip #2

Servings: 1

Ingredients:

2 large Ripe Avocados
1 tablespoon Grated Onion
1 tablespoon Lemon Juice
½ teaspoon Salt
¼ teaspoon Chili Powder
1/3 cub Miracle Whip

Preparation:

Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips. From: Syd's Cookbook.

Guacamole Dip #3

Servings: 1

Ingredients:

½ cub Miracle Whip
1 large Avocado, Peeled And Mashed
1 small Chopped Tomato
¼ cub Minced Onion
¼ cub Diced Green Chilies, Drained
1 tablespoon Lemon Juice
½ teaspoon Salt

Preparation:

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

Hacienda Dip

Servings: 6

Ingredients:

1 package Cream cheese, softened
1 Jar (250 ml) salsa

Preparation:

Cream together cream cheese and alsa. Chill for ½ hour. Serve with Nacho or Tortilla chips.

Origin: Back of coupon for salsa Shared by: Sharon Stevens.

Ham and Cheese Appetizers

Servings: 6

Ingredients:

2 cub Bisquick baking mix
¾ cub Cooked smoked ham, (finelychopped)
1 cub Shredded Swiss or Cheddarcheese
½ cub Chopped onion (fine)
½ cub Grated parmesan cheese
¼ cub Sour cream
2 tablespoon Smipped parsley
½ teaspoon Salt
2 Clv garlic, crushed (cloves)
2/3 cub Milk
1 Egg

Preparation:

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

Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 ½ inches. 36 appetizers.

NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 ¾ cups add ¼ cup all purpose flour.

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

Ham and Cheese Ball

Servings: 6

Ingredients:

1 cub Ground ham
1 teaspoon Worcestershire sauce
8 ounce Cream cheese
½ teaspoon Lemon juice
8 ounce Shredded cheddar
Onion powder to taste
1 teaspoon Tabasco sauce

Preparation:

Mix all ingredients and chill.

Ham Pate

Servings: 4

Ingredients:

10 ounce Piece Virginia ham
2 tablespoon Mayonnaise
2 teaspoon Mustard
1 teaspoon Prepared horseradish
2 teaspoon Dry sherry

Preparation:

A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches.

salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts

Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired.
Serves 4 as an appetizer.

Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.

Ham Pinwheels

Servings: 6

Ingredients:

1 package 8 oz cream cheese, softened
1 teaspoon Horseradish
1 package 4oz thin ham or beef slices
1 tablespoon Grated onion
1 dash Worchestershire sauce

Preparation:

Blend cream cheese, onion, horseradish and Worchestershire sauce until of spreading consistency. Seperate meat slices. Lay our five slices, slightly overlapping on an 18" piece of aluninum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at begining of roll. Use fingers to roll until complete. Chill until very firm. Just before serving, slice into one inch slices.

Ham Rolls

Servings: 16

Ingredients:

12 ounce Softened Cream Cheese
24 Chopped Stuffed Olives
2 teaspoon Prepared Horseradish
4 tablespoon Cream
Salt And Pepper To Taste
2 pound Rectangular Ham Slices

Preparation:

Combine the cheese, olives, horseradish, cream and seasonings; mix well.
Spread the cheese mixture on the ham slices. Roll each slice and fasten with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a serving tray. Serve with crackers. From: Syd's Cookbook.

Harlequin Dip

Servings: 1

Ingredients:

½ cub Sour cream
½ cub Mayonnaise
½ cub Chopped, ripe olives
1 teaspoon Worcestershire sauce
½ teaspoon Prepared mustard
½ teaspoon Curry powder

Preparation:

Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 ½ cups Crisp carrot and celery sticks are the perfect go-withs for this dip.

Hawaiian Pate

Servings: 6

Ingredients:

Jim Vorheis
1 ½ cub Butter
1 Onion, chopped
1 ½ pound Chicken livers, cut up
¾ cub Chicken broth
2 tablespoon Dry sherry
½ teaspoon Paprika
½ teaspoon Curry powder
½ teaspoon Salt
⅛ teaspoon Pepper
2 Cloves garlic, crushed
1/3 cub Brandy
1 cub Chopped walnuts, toasted
2 tablespoon Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top

Preparation:

In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and ½ cup broth. Cook 5 minutes. Puree mixture in blender. Add ¼ cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.

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

Herbed Cheese Spread

Servings: 4

Ingredients:

1 pound Ricotta cheese or other softfresh white cheese, such asfromage blanc
Or goat cheese
½ cub Snipped fresh chives
¼ cub Chopped fresh parsley
3 tablespoon Finely chopped shallots
2 tablespoon Chopped fresh chervil oradditional parsley
¾ cub Whipping cream, beaten tosoft peaks
¼ cub Olive oil
1 ½ tablespoon White wine vinegar
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

A deliciously seasoned soft spread served as part of the cheese course at the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread.

Makes 4 cups.

Thinly sliced french or walnut bread

Using electric mixer, beat cheese with chives, parsley, shallots and chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Serve chilled with sliced bread.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens

Herbed Cheese Tarts

Servings: 24

Ingredients:

1/3 cub Fine dry bread crumbs orfinely crushed zwieback
8 ounce Pkg cream cheese, softened
¾ cub Cream-style cottage cheese
½ cub Shredded Swiss cheese
1 tablespoon All-purpose flour
¼ teaspoon Dried basil, crushed
⅛ teaspoon Garlic powder
2 Eggs

Preparation:

nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional)

For crust, spray twenty-four 1 ¾ inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside.

In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat.

Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture.
Bake in a 375 degree F oven for 15 minutes or till centers appear set.
(Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.

To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts.

TO REFRIGERATE:

Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours.
Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed.

TO FREEZE:

Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm.
Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed.

* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives.

From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92

Herbed Chicken Pate

Servings: 6

Ingredients:

2 pound Skinned/boned breast chicken
2/3 cub White part only leek
¼ cub Shallots
¾ cub Unsalted butter
3 Eggs whites only
1 ½ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅛ teaspoon Freshly grated nutmeg
2 ¼ cub Well-chilled whipping cream
½ cub Chicken broth
2 cub Tight-packed leaves spinach
2 cub Tight-packed leaves basil
¾ cub Well-chilled whipping cream

Preparation:

(See also: Tomato & Garlic Sauce.) Cut chicken into ½-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.

Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.

Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl.
Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.

Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining ¾ cup cream until smooth. Blend in ¼ of chicken mixture.

Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 ¼ hours. Cool. Weight pate with heavy object and refrigerate overnight.

Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.

Herbed Garlic Croutons

Servings: 4

Ingredients:

4 tablespoon Margarine, Unsalted
2 Cloves Garlic, Minced
½ teaspoon Basil
½ teaspoon Oregano
2 cub Whole Wheat Bread Cubes

Preparation:

In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, chili powder, or thyme. To bake, toss bread slices in melted margarine or oil; then cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350øF oven for 5 minutes.

Herbed Shrimp in Beer

Servings: 6

Ingredients:

2 pound Peeled raw shrimp
1 ½ cub Great western beer
2 Cl Garlic, minced
2 tablespoon Chives, snipped
2 tablespoon Parsley, snipped
1 ½ teaspoon Salt
½ teaspoon Pepper
Shredded lettuce
2 Green onions, finely chopped

Preparation:

1. Combine all ingredients except lettuce and green onions in a bowl.
Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve marinade. 2. Broil shrimp 4 inches from heat until cooked and tender.
(about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough. Brush occasionally with marinade. 3. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. (marinade may be heated and served for dipping, if desired) Makes 6 servings

Herbed Stuffed Eggs #1

Servings: 6

Ingredients:

1 1/3 cub Fresh bread crumbs
8 medium Hard-cooked eggs
3 tablespoon Butter
¼ cub Minced fresh herbs *
Salt
Freshly ground pepper
2/3 cub Grated Parmesan cheese
2/3 cub All purpose flour
2 Eggs beaten to blend

Preparation:

vegetable oil for deep frying

Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry.

Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute.
Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites.

Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly.
Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.)

Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels.
Sprinkle with salt and serve.

*Combine parsley with sage, rosemary or basil.

Herbed Stuffed Eggs #2

Servings: 24

Ingredients:

12 Eggs; hard boiled
2 tablespoon Pimentos; finely chopped
½ cub Garlic & Herb cheese spread
¼ cub Dijon mustard
¼ cub Mayonnaise
Scallions; sliced for garnish
¼ cub Scallions; finely chopped

Preparation:

Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions, pimentos and mustard until smooth.

Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve.

Source: Readers Digest, April 1993 Typed by .\\ichele

Hickory Smoked Cheese Dip

Servings: 2

Ingredients:

1 cub Cottage Cheese
½ cub Sour Cream
¼ teaspoon Garlic, Minced
½ teaspoon Salt, Hickory Smoked
1 tablespoon Green Onion, Minced, Use All

Preparation:

Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 ½ cups of dip.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas

Hidden Valley Ranch - Oyster Crackers

Servings: 20

Ingredients:

1 package Hidden Valley Ranch (R)
Salad dressing mix
½ teaspoon Dill
¾ cub Salad oil
5 cub Plain oyster crackers

Preparation:

1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.

Hidden Valley Ranch (R) Oyster Crackers

Servings: 20

Ingredients:

1 package Hidden Valley Ranch (R)
Salad dressing mix
½ teaspoon Dill
¾ cub Salad oil
5 cub Plain oyster crackers

Preparation:

1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.

Holiday Spinach & Artichoke Party Dip

Servings: 12

Ingredients:

1 carton (2 c.) sourcream, lite or regular
1 (1.0oz)envelope HIDDENVALLEY RANCH Original RanchParty Dip Mix
1 can artichoke hearts,rinsed, drained, chopped
1 (10oz) pkg. frozen choppedspinach, thawed, welldrained
1 (2 oz) jar diced pimientos,rinsed, drained
1 large Round loaf bread, sourdoughor any variety
1 large Round loaf bread, sourdoughor any variety, cut into

Preparation:

cubes for dipping Assorted vegetables for dipping

Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving 1" shell. Reserve bread pieces for dipping.
Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in browning too quickly. Serve with bread cubes and/or fresh veggies. Serves about 12.

Homemade Chips, Lo Cal

Servings: 4

Ingredients:

1 Unpeeled Baking Potato
2 tablespoon Fat Free Italian Dressing

Preparation:

Preheat oven to 500øF. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potato slices with dressing until evenly coated. Arrange potatos in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min.

Hommous - Chick Pea Dip

Servings: 1

Ingredients:

2 cub Cooked or canned chick-peas;
2/3 cub Tahini (sesame paste)
¾ cub Lemon juice (to taste)
2 Cloves garlic
1 Parsley sprigs

Preparation:

Place all ingredients but parsley in food processor or blender. Blend to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges.
Shared by Rita Taule, Prodigy ID# BTVC62A.

Honey Roasted Nuts

Servings: 6

Ingredients:

3 cub Nuts
2 tablespoon Margarine
½ teaspoon Cinnamon
½ cub Honey
½ teaspoon Grated orange peel

Preparation:

Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring halfway through cooking time. Spread nuts on foil to cool.

Hoppel Poppel Tart

Servings: 8

Ingredients:

1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
¼ pound Bulk breakfast sausage
2 tablespoon Safflower oil
4 cub Red Bliss potatoes, cut in½-inch cubes
(1 ¼ pounds)
1 ½ cub Coarsely chopped onions
½ teaspoon Salt
¼ teaspoon Ground black pepper
¼ cub Chopped fresh dill
¼ cub Mayonnaise or creamy saladdressing
1 tablespoon Chopped parsley

Preparation:

Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with alumnum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces. Add potatoes, onion, salt, and pepper. Cook until potatoes are fork tender, stirring frequently, about 20 minutes. Cool to room temperature. Reduce oven temperature to 350 F. Stir dill and mayonnaise into potato mixture; spoon into tart shell.
Bake 30 minutes or until heated through. Cool 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

Horseradish Cheese Spread

Servings: 2

Ingredients:

1 pound Processed cheese, cut intocubes
1 cub Mayonnaise
½ cub Horseradish

Preparation:

assorted crackers

Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2-½ cups.

Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon Stevens

Hot Artichoke Dip

Servings: 1

Ingredients:

½ cub Miracle Whip
½ cub Sour Cream
14 ounce Artichoke Hearts *
1/3 cub Grated Parmesan Cheese
⅛ teaspoon Tabasco Sauce

Preparation:

* Artichoke hearts should be drained and chopped.
~------------------------------------------------------------------------- Combine all ingredients and mix until blended. Spoon into a small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly. Makes 2 cups. From: Los Angeles Times.

Hot Bean Dip

Servings: 8

Ingredients:

8 ounce Cream Cheese
¾ pound Cheddar cheese, shredded
¾ cub Monterey Jack cheese, shredd
8 ounce Sour cream
10 ½ ounce Bean dip
½ package Taco Saesoning
1 cub Green onion, chopped
20 Drops Tabasco (tm)

Preparation:

1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with tortilla chips

Hot Brie with Toasted Almonds

Servings: 20

Ingredients:

1 cub Slivered Blanched Almonds
1 (8-in.) Wheel Brie
Sesame Crackers (Optional)

Preparation:

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350øF until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired.
Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times

Hot Cheddar Bean Dip

Servings: 1

Ingredients:

½ cub Miracle Whip
16 ounce Pinto Beans, Drain, Mashed
1 cub Shredded Cheddar Cheese
4 ounce Diced Green Chilies
¼ teaspoon Tabasco Sauce

Preparation:

Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly. Makes 2-½ cups.
From: Los Angeles Times.

Hot Crab Dip #1

Servings: 8

Ingredients:

1 pound Crabmeat
8 ounce Cream Cheese, Softened
1 medium Onion, Finely Diced
2 teaspoon Horseradish
1 tablespoon Milk
2 tablespoon Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced

Preparation:

Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350øF until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.

Hot Crab Dip #2

Servings: 1

Ingredients:

3 ounce Cream Cheese
½ cub Miracle Whip
6 ounce Drained Crabmeat
¼ cub Minced Onion
1 tablespoon Lemon Juice
⅛ teaspoon Tabasco Sauce

Preparation:

Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into a small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly.
Makes 1 cup. From: Los Angeles Times.

Hot Crab Dip #3

Servings: 5

Ingredients:

8 ounce Cream cheese
1 tablespoon Milk
½ teaspoon Horseradish
Pepper
1 package Crabmeat
2 tablespoon Onions chopped
¼ teaspoon Salt

Preparation:

Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips.

Hot Crab Fondue

Servings: 1

Ingredients:

1 Jar sharp cheese (5 oz.)
1 Cream cheese (8 oz. package)
¼ cub White dry wine
1 can Crab, drained and flaked
8 ½ oz. size
½ teaspoon Worcestershire sauce
¼ teaspoon Garlic salt
½ teaspoon Cayenne pepper
French bread, cut in cubes

Preparation:

In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 ½ cups.

Hot Crabmeat Spread

Servings: 6

Ingredients:

8 ounce Cream cheese
1 can Crabmeat
1 dash Worcestershire sauce
1 dash Lemon juice

Preparation:

Soften cream cheese. Drain crabmeat and break into small pieces. Mix all ingredients together. Bake at 350 degrees (F) until cream cheese is "goey", about 20 to 25 minutes. Serve hot with crackers.

Hot 'n Spicy Artichoke Shrimp Dip

Servings: 1

Ingredients:

14 ounce Artichoke Hearts
4 ¼ ounce Shrimp, Rinsed And Drained
3 ounce Cream Cheese, Softened
½ cub Mayonnaise
½ cub Pace Picante Sauce
¼ cub Grated Parmesan Cheese
Finely Julienned Red Pepper Strips
Thinly Sliced Green Onion Tops

Preparation:

Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes or until heated through. Garnish with red pepper and green onion. Serve with chips and assorted vegetable dippers. Makes about 2-½ cups dip.

Microwave Oven Directions: Cook in microwave oven at high for about 3 minutes or until hot, stirring after each minute of cooking.

From: Pace booklet.

Hotter Than Heck Horseradish Dip

Servings: 6

Ingredients:

4 teaspoon Horseradish, Prepared
1 teaspoon Garlic Powder
2 cub Sour Cream
1 teaspoon White Pepper

Preparation:

Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2-¼ cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas.

Hummous Bi Tahini

Servings: 6

Ingredients:

2 can Chick-peas (about 4 cups)
4 large Garlic cloves
2/3 cub Olive oil
½ cub Tahini paste
1 teaspoon Ground cumin
1 ½ teaspoon Salt; pepper to taste
2 Lemons (juiced,pits removed)
¼ teaspoon Vitamin C crystals

Preparation:

Drain and rinse chick-peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C.
Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olives and parsley. Lemon juice may be replaced with ½ t. citric acid dissolved in 6 oz. hot water.

From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!

Hummus #1

Servings: 6

Ingredients:

1 tablespoon Safflower Oil
2 tablespoon Chopped Onion
Clove garlic, Minced
¼ cub Minced Fresh Parsley
1 teaspoon Basil
¼ teaspoon Ground Coriander
¼ teaspoon Oregano
¼ teaspoon Black Pepper
15 ounce Can Drained Chick Peas
3 tablespoon Lemon Juice
2 tablespoon Toasted Sesame Seeds
1 dash Cumin

Preparation:

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened.
Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. 2. Replace chick peas with ½ lb firm tofu (1 cup) and ½ cup tahini; use only 1 T lemon juice and add 1 T soy sauce.

Hummus #2

Servings: 6

Ingredients:

31 ounce Chick Peas
1 Liquid *
6 tablespoon Tahini **
1/3 cub Lemon Juice or To Taste
3 large Cloves Garlic
Salt & Fresh Ground Pepper

GARINISHES:
Olive Oil
1 Paprika
Chopped Fresh Parsley

Preparation:

* Liquid shoud be ¼ of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods.

Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables.

Hummus #3

Servings: 1

Ingredients:

2 cub Dry chick peas
1 pound Jar tahini
3 Garlic cloves
¼ cub Soy sauce, natural (tamari)
1 Lemon
Onion
Water from cooked beans
2 teaspoon Cumin, powdered (optional)
Paprika for garnish
Parsley for garnish

Preparation:

Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery.

VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend.

/\/\ara kent

Hungarian Spiced Cheese Dip

Servings: 2

Ingredients:

1 cub Cottage Cheese
2 teaspoon Hungarian Paprika
1 teaspoon Caraway Seeds
1 teaspoon Capers, Mashed
½ teaspoon Mustard, Dry
½ cub Sour Cream
2 tablespoon Green Onion, Chopped,Use All

Preparation:

Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion.
Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 ¾ cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers

Impossible Cheddar and Broccoli Appetizers

Servings: 30

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

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 Lawrence Kellie Conf: (1010) F-COOKING

Indian Chicken Balls

Servings: 36

Ingredients:

½ pound Cream cheese
2 tablespoon Mayonnaise
1 cub Chopped cooked chicken
1 cub Blanched almonds or pecans,chopped
1 tablespoon Chopped chutney
½ teaspoon Salt
1 tablespoon Curry powder
½ cub Of grated coconut

Preparation:

Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut.
Chill. Makes 36 balls.

Randy Rigg

Italian Marinated Mushrooms

Servings: 6

Ingredients:

1 pound Fresh mushrooms
¼ cub Lemon juice
½ cub Olive oil (vegetable oil maybe substituted) <shudder>
2 Green onions with tops,thinly sliced
¼ cub Chopped fresh parsley
1 Clove garlic, finely chopped
¾ teaspoon Salt
¼ teaspoon Freshly ground pepper

Preparation:

In propitiation, may I offer Italian Marinated Mushrooms (not too original, I'm still fighting off the cobbies to locate Grandma's secret kitchen diary):

Paprika Parsley sprigs Bread sticks (optional)

Cut mushrooms into ⅛-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, ¼ cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired.

Italian Pepper Dip

Servings: 2

Ingredients:

12 ounce Italian Creamy Dressing
½ cub Sweet Red Pepper
¼ cub Chopped Fresh Parsley

Preparation:

In a small bowl, combine all ingredients. Cover and refrigerate until serving time, about 2 hours. Serve with cold shrimp, crackers or fresh vegetables for dipping.

Jalapenos Stuffed with Chorizo and Cream Cheese

Servings: 6

Ingredients:

1 tablespoon Vegetable oil
1 tablespoon Finely minced onion
1 Clove garlic, finely minced
3 ounce Chorizo (Mexican sausage)
2 ounce Cream cheese, softened
1 tablespoon Sour cream
Salt to taste
12 Jalapenos, seeded, halvedand deribbed

Preparation:

Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.
When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve.

Source: Houston Chronicle

Jalepeno Cheese Crackers

Servings: 1

Ingredients:

3 ounce Cheddar cheese; ½" cubesabout ½ cup
1 tablespoon Jalapeno pepperseeded & minced or to taste
1/3 cub Butter; cold,cut in ½" cubes
¾ cub Flour; all purpose
¼ cub Cornmeal
½ teaspoon Salt
¼ teaspoon Chili powder
¼ teaspoon Mustard; dry
4 tablespoon -Water; ice

Preparation:

Preheat oven to 400F. Process cheese and jalapeno in food processor till chopped in ¼" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to ¼" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers. Source: The Toronto Star

Jamaican Beef Patties

Servings: 24

Ingredients:

4 cub All purpose flour
1 teaspoon Salt
1 ¼ cub Shortening
6 To 8 Tbsp ice water
Filling:
1 large Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded,stemmed, and minced
3 tablespoon Vegetable oil
¾ pound Ground beef
2 teaspoon Each ground coriander,cumin, and tumeric
1 teaspoon Each ground allspice andcinnamon
1 Green bell pepper, stemmed,seeded, and finely chopped
4 Tomatoes minced
1 bunch Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten

Preparation:

Servings: 24 patties

Pastry:

Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky.
If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature.

To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 ½ inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a ¼ inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg.

Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately.

Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda Davis

Jerky

Servings: 1

Ingredients:

Meat;(beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tablespoon Coarsely ground black pepper
2 tablespoon Garlic powder
2 tablespoon Lawry's Seasoned Salt
2 tablespoon Gebhardt Chili powder

Preparation:

Cut meat into 1 ½ by ¼ by 5 inch strips.

Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.

Pat dry.

Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!)

Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture.

Dry at 140 to 180 degrees for 5 to 8 hours.

Keep in open container at room temperature. Do NOT refrigerate. From:
Wesley Pitts From Anne MacClellan disk 7/24/93

Ketchup

Servings: 6

Ingredients:

4 Gallons Ripe Tomatoes
2 Onions
5 Stalks Celery
2 Green Peppers
3 cub Granulated Sugar
2 cub Apple Cider Vinegar
¼ teaspoon Ground Cloves
½ teaspoon Allspice
½ teaspoon Cinnamon
3 tablespoon Salt

Preparation:

Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.

Lamb Tartare

Servings: 6

Ingredients:

18 ounce Well-trimmed lamb from loinchop
12 teaspoon Medium ground cracked wheat*
12 teaspoon Water
¼ cub Minced green onion
¼ cub Minced fresh parsley
2 tablespoon Minced fresh basil
1 tablespoon Minced fresh oregano
1 tablespoon Minced fresh marjoram
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 pinch Red pepper flake

Preparation:

garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil

Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving.

Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast.

*Available at natural foods stores.

Larry Dunlap's World Famous Stuffed Mushrooms

Servings: 6

Ingredients:

40 large Capped Fresh Mushrooms
½ cub Progresso ItalianBreadcrumbs
¼ pound Bacon

Preparation:

Wash mushrooms and carefully remove the stems from the center of the caps.
Place the caps into a suitable flat baking pan with hole from the stem up.
Fry the bacon until it is crunchy. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chopped stems, ½ cup breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill each cap until heaped with the stuffing mixture. Heat in microwave or oven until hot.

Layered Fiesta Dip

Servings: 6

Ingredients:

1 package (250 gram) spreadable creamcheese
1 can (454 gram) refried beans
1 Jar (250 gram) salsa
1 cub EACH.. grated Cheddar andMonterey Jack cheese
¼ cub (50 ml) EACH.. choppedjalapeno peppers, choppedblack olives

Preparation:

On a large dinner plate or platter, spread a thin layer of each ingredient in the order listed above. Serve with Nacho's or Tortilla Chips.

Origin: Back of coupon for salsa Shared by: Sharon Stevens.

Lemon Tarragon Dip

Servings: 4

Ingredients:

4 teaspoon Fresh Tarragon, Chopped, Or
4 teaspoon Dried Tarragon, Crushed
1 teaspoon Lemon Juice
1 cub Mayonnaise
2 teaspoon Capers

Preparation:

Mix all the ingredients, blending well. Cover and chill. Makes about 1-¼ cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots.

Lemon-Basil Carrot Bundles

Servings: 20

Ingredients:

6 medium Carrots Scraped
¼ cub Water
1 tablespoon Lemon Juice
1 teaspoon Sugar
1 cl Garlic Minced
1 teaspoon Dried Whole Basil
¼ teaspoon Grated Lemon Rind
1 tablespoon Olive Oil
6 Green Onions
3 Lemons Thinly Sliced

Preparation:

Cut Carrots Into 80 (2 /¼ Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover.
Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
Fat 0.3. Chol. 0.

Lemon-Orzo Pilaf

Servings: 4

Ingredients:

14 ¾ can Chicken broth,reduced-sodium
1 cub Water
1 cub Orzo pasta
1 teaspoon Dried leaf basil,crumbled
1 teaspoon Grated lemon rind

Preparation:

Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve.

Light Spinach Dip

Servings: 6

Ingredients:

4 small Bunches fresh spinach (2lbs), well washed, stemsremoved and

Preparation:

Makes about 6 cups Dip

LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.

chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk ½ tsp onion powder ½ tsp sugar ¼ tsp turmeric ½ tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 ½ cups light sour cream 1 cup reduced-calorie mayonnaise

If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well. If using frozen, simply squeeze out the excess moisture but do not cook. In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a medium-size bowl, combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round, if desired.

Makes about 6 cups. ¼ cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg.

Light-Style Fiesta Shrimp Dip

Servings: 1

Ingredients:

10 ounce Frozen cooked shrimp,thawed, rinsed and drained
1 package Light cream cheese, softened(8 oz)
¼ cub Light mayonnaise
1/3 cub Thinly sliced green onionswith tops
2/3 cub Pace Picante Sauce
2 teaspoon Horseradish, as desired
¾ teaspoon Ground cumin

Preparation:

Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
Serve with assorted vegetable dippers.

Makes about 2 cups.

Linda's Potato Skins

Servings: 6

Ingredients:

6 medium Baking potatoes
¾ cub Cheddar cheese, shredded
1/3 cub Butter
6 slice Bacon, fried and crumbled
1/3 cub Green onion, thinly sliced
Salt & Pepper
*-*-*
1/3 cub Milk | You can add theseingredients to the
¼ cub Butter | mashed potatocenters for mashed

Preparation:

Salt & Pepper | potatoes, if desired. *-*-*

Scrubb potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving ⅛" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins.

If desired, add the 1/3 cup milk, ¼ cup butter, salt & pepper to use potato centers as mashed potatoes.

When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.

Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.

You may want to double this recipe if you are serving several people, especially if they are hungry!

From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6

Liptauer Cheese #1

Servings: 1

Ingredients:

6 ounce Cream Cheese, Softened
¼ cub Butter, Softened
1 teaspoon Sweet Paprika
1 teaspoon Capers, Drained
2 fluid ounce Anchovy Fillets *
1 Shallot, Minced
½ teaspoon Caraway Seeds
Crackers Or Toast Points

Preparation:

* Anchovies should be drained and dried.
~------------------------------------------------------------------------- In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. From: Lipto, Hungary. A 1947 Gourmet Magazine favorite.

Liptauer Cheese #2

Servings: 6

Ingredients:

Jim Vorheis
½ pound Butter
1 pound Cream cheese
1 ½ teaspoon Caraway seeds
1 tablespoon Grated onion
2 teaspoon Chopped parsley
2 teaspoon Chopped capers
1 ½ teaspoon Prepared mustard

Preparation:

Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers.

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

Little Pigs in Blankets

Servings: 1

Ingredients:

Oyster
slice Bacon

Preparation:

Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Little Wieners and Orange Sauce

Servings: 5

Ingredients:

2 package Hot Dogs (Cut Into Bites)
½ cub Sugar
3 tablespoon Cornstarch
1 ½ cub Orange Juice
8 Cloves Whole
¼ teaspoon Cinnamon
¼ cub Vinegar

Preparation:

Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through.

Liver Loaf

Servings: 4

Ingredients:

½ pound Veal or pork stew meat
¾ pound Liver
½ pound Bacon; diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
¼ teaspoon Freshly ground black pepper
½ cub Dry white wine

Preparation:

Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread.

COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 ¼ hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Lobster Fondue Dip

Servings: 1

Ingredients:

2 tablespoon Butter or margarine
2 cub Shredded sharp CheddarCheese
¼ teaspoon Red pepper sauce
1/3 cub Dry white wine
5 ounce Lobster cut into smallpieces (you can use cannedbut drain well)

Preparation:

Serve this hot cheese dip and offer crisp cracker dippers.

Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 ½ cups.

Lobster Pate

Servings: 6

Ingredients:

Jim Vorheis
8 ounce Cream cheese, softened
¼ cub Dry white wine
½ teaspoon Onion salt
½ teaspoon Seasoned salt
⅛ teaspoon Dill weed
1 ½ cub Lobster meat, finely chopped

Preparation:

Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers.

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

Lobster Spread

Servings: 6

Ingredients:

½ pound Finely chopped cookedlobster meat
½ cub Mayonnaise

Preparation:

chopped green onion freshly ground pepper

Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers.

Longhorn Quick Chili Dip

Servings: 4

Ingredients:

1 cub Cottage Cheese
15 ounce Chili With Beans
1 ½ teaspoon Cumin, Ground
¾ cub Cheddar, Sharp, Shredded
1 tablespoon Hot Sauce
1 tablespoon Lemon Juice

Preparation:

Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 ¾ cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots

Louis Dressing

Servings: 1

Ingredients:

1 cub Mayonnaise, use the realthing, like Hellmann's
½ cub Chili sauce
1 tablespoon Parsley, fresh, minced
1 teaspoon Lemon juice, fresh, notbottled
1 teaspoon Horseradish, prepared
½ teaspoon Onion, grated
⅛ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Stir ingredients together. Cover and chill. Makes 1-½ cups. Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise.

Low Calorie Clam Dip for Vegetables

Servings: 1

Ingredients:

1 can Gorton's Clams, drained
1 teaspoon Chopped chives
1 cub Cottage cheese
¼ teaspoon Salt
⅛ teaspoon Thyme

Preparation:

Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.

Shared By: Pat Stockett

Lower East Side Lox

Servings: 4

Ingredients:

1 cub Cream Cheese, Softened
½ cub Sour Cream
½ cub Lox Or Smoked Salmon, Cubed
¼ cub Fresh Chives, Chopped, OR
4 teaspoon Dried Chives, Crushed
⅛ teaspoon White Pepper
1 teaspoon Whipping Cream
2 tablespoon Onion, White, Chopped

Preparation:

Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 ½ cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.

Madras Dip

Servings: 4

Ingredients:

2 Hard-Boiled Eggs
2 cub Sour Cream
2 cub Curry Powder
1 teaspoon Onion (Grated)
2 tablespoon Green Pepper (Grated)
2 tablespoon Celery (Grated)
Seasonings

Preparation:

Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.

Marinated Beef Roll

Servings: 8

Ingredients:

½ cub Pimento, diced
¼ cub Olives, green, Spanish
¼ cub Eggplant, chopped, pickled
¼ cub Onions, sliced, green
2 tablespoon Parsley, chopped
2 Eggs, hard cooked, quartered
Salt
Pepper
6 Roast beef, deli, thin slice

MARINADE:
½ cub Oil, olive, fruity
½ cub Parsley, minced
¼ cub Lemon juice, fresh
2 teaspoon Capers, minced
¾ teaspoon Garlic, minced
½ teaspoon Basil leaves, dried
½ teaspoon Thyme leaves, dried
1 Bay leaf
Salt
Pepper

Preparation:

In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately ¼ cup egg mixture evenly over each slice of roast beef, leaving ½-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish.

MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 ½-inch pieces, spooning marinade over beef rolls.

Marinated Broccoli Chunks

Servings: 8

Ingredients:

1 tablespoon Rice Vinegar
1 tablespoon Olive Oil
¼ teaspoon Dried Dillweed
1 cl Garlic Minced
2 pound Fresh Broccoli
Red Cabbage Leaves
Fresh Dill Sprig (Opt)
Pimiento Strips

Preparation:

Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks & Discard. Wash Remaining Stalks & Cut Diagonally Into ½ Inch Slices. Add 2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill & Pimiento. (Fat 1.8. Chol. 0.)

Marinated Mushrooms #1

Servings: 8

Ingredients:

1 pound Mushrooms
¼ cub White wine
2 tablespoon Lemon juice
2 tablespoon White wine vinegar
2 tablespoon Olive oil
¼ cub Minced shallots or onions
1 tablespoon Minced garlic
½ teaspoon Ground coriander
Salt; to taste
White pepper; to taste

Preparation:

RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Marinated Mushrooms #2

Servings: 6

Ingredients:

1 pound Fresh mushrooms
¼ cub Soy sauce
½ cub Red wine vinegar
6 tablespoon Sherry
4 tablespoon Sugar
1 cub Finely minced onions

Preparation:

Mix all ingredients but the mushrooms in a saucepan and bring to a boil.
Pour over mushrooms that have been cleaned and halved or quartered depending on size. Marinate and chill fo 24 hours before serving. Small button mushrooms can be used whole.

Marinated Prawns

Servings: 8

Ingredients:

3 pound Prawns, Cooked And Cleaned
1 Onion, Sliced
4 Cloves Garlic
1 pinch Oregano
6 Whole Chilis
1 cub Oil
2 cub White Vinegar
2 Carrots, Parboiled, Sliced
Salt And Pepper To Taste
1 can Stuffed Green Olives & Juice

Preparation:

Saute ½ onion and 2 cloves garlic in oil. Remove and discard. Add vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil, allow to cool. Add prawns and boil. Leave in refrigerator for 2 days.

Marinated Shrimp Kabobs

Servings: 1

Ingredients:

Shrimp
8 ounce Pace Picante Sauce
8 ounce Bottled Italian dressing

Preparation:

Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally.
In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve.

Marinated Spiced Olives

Servings: 6

Ingredients:

¾ cub Pitted ripe olives
¾ cub Pimiento-stuffed greenolives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 teaspoon Mustard seeds
1 teaspoon Black peppercorns
3 Allspice berries
1 ¾ cub Olive oil

Preparation:

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed.

Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place.

NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired.

Marmaliga

Servings: 6

Ingredients:

2 cub Water
2 cub Milk
1 teaspoon Salt
1 cub Yellow cornmeal
¼ cub Butter/margerine

Preparation:

Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese (Optional)

In a saucepan combine first 5 ingredients. Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes. Serve topped with a spoonful of cottage cheese and sour cream. (Marmaliga can also be served plain or sprinkled with grated Parmesan Cheese.) Serves 6.

Martha's Rye Spread (Bon Appetit/july 1983)

Servings: 1

Ingredients:

1 ½ cub Sour cream
1 ½ cub Mayonnaise
6 ounce Chopped corned beef
2 tablespoon Minced onion
2 tablespoon Minced fresh parsley
2 teaspoon Dill seed
1 To 2 ts Beau Monde seasoning
1 Small rye loaf
Cocktail rye slicews

Preparation:

Combine first seven ingredients in large bowl and mix thoroughly. Cover and refrigerate overnight. Spoon dip into hollowed loaf and serve with cocktail rye slices.

Maryland Crab Cakes

Servings: 6

Ingredients:

6 slice White bread
¾ cub Olive oil
3 Eggs--seperated
¼ teaspoon Dry mustard
½ teaspoon Salt
2 teaspoon Worcestershire Sauce
1 ½ pound Crab meat
Paprika
3 tablespoon Butter

Preparation:

Maryland Crab Cakes

Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saute in heated butter until golden on both sides.

Maryland Style Crab Cakes

Servings: 6

Ingredients:

1 pound Crab meat
¼ cub Mayonnaise (preferably homemade)
2 tablespoon Minced parsley
½ teaspoon Salt
½ cub Soft bread crumbs
2 large Eggs; beaten
8 tablespoon Butter

Preparation:

GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Maui Onion Rings

Servings: 4

Ingredients:

1 ¼ cub Flour
1 tablespoon Cornstarch
Salt, cracked black pepper
12 ounce Killian's red or other ale
3 Maui onions
Oil for deep frying

Preparation:

Combine flour, cornstarch and salt and pepper to taste in large bowl.

Whisk in ale until smooth. Cut onions into ¼- to 1/3-inch-thick slices.
Heat oil in deep fryer to 400F. Coat onion rings with batter.

Gently add to hot oil without crowding pan and cook until golden brown.

Remove with slotted spoon and drain on paper towels.

Makes 4 to 6 servings

Created by: Michael's, Santa Monica

(C) 1992 The Los Angeles Times

Mexi-Cali Layered Dip

Servings: 1

Ingredients:

1 Ripe Avocado, Peeled Seeded And Mashed
1 cub Pace Picante Sauce
1 teaspoon Lemon Juice
¼ teaspoon Salt
½ medium Tomato, Chopped
½ cub Thinly Sliced Ripe Olives
¾ cub Sour Cream
½ cub Shredded Cheddar Or Monterey Jack Cheese

Preparation:

Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt; mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1-quart clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream.. Spoon remaining Pace Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla chips or corn chips. Makes about 3-½ cups dip.

From: Pace booklet.

Mexican Appetizer

Servings: 1

Ingredients:

1 (8 oz) package creamcheese, softened
½ Jar thick and chunkypicante sauce
½ Jar dried beef, chopped
8 -10 flour tortilla shells
1 cub Cheese, gratedPaprika

Preparation:

Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.

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

Mexican Bean Dip

Servings: 1

Ingredients:

4 Slices Bacon, Small Pieces
31 ounce Pork & Beans In Tomato Sauce
½ cub Shredded Sharp Cheddar
1 teaspoon Garlic Salt
1 teaspoon Chili Powder
½ teaspoon Salt
2 teaspoon Vinegar
2 teaspoon Worcestershire Sauce
Cayenne Pepper

Preparation:

Place bacon pieces in a 1-½ quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces.

Mexican Cheese Dip

Servings: 2

Ingredients:

2 tablespoon Butter
1 Onion, small
1 Garlic Clove, minced
2 tablespoon Jalapeno or Chili Pepper
2 tablespoon All Purpose Flour
1 cub Milk
1 Tomato, medium, chopped
1 cub Cheddar Cheese, shredded

Preparation:

Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.
Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies. Makes 2 cups.

Mexican Chicken Wings

Servings: 12

Ingredients:

15 Minutes preparation time
45 Minutes cook time

INGREDIENTS:
½ cub Corn oil
¼ cub Chili powder
1 teaspoon Oregano
1 teaspoon Ground cumin
12 ounce Tortilla corn chips
1 pound Chicken wings; disjointedand tips discarded

Preparation:

1. Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.

2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl.

3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot.

From: 365 Ways to Cook Chicken

Mexican Dairy Dip

Servings: 10

Ingredients:

1 package Cream cheese spread
1 can (14oz) refried beans
2 teaspoon Chili powder
½ teaspoon EACH of cumin, salt, hotpepper sauce

Preparation:

LAYER #1

Blend all ingredients. Spread in bottom of springform pan. Chill one hour.

LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon juice ½ tsp salt

In food processor or blender, blend first two ingredient until smooth. Add remaining ingredients, blend well. Spread over first layer. Chill one hour.

LAYER #3 2 cups sour cream 1 tomato, chopped ½ cup EACH of chopped green onions and sliced black olives

Spread sour cream over layer two. Sprinkle with remaining ingredients.
Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10.

**NOTE** In the picture, they show thin slices of avocado around the outside edge with a whole black olive at each end. Red pimento is crossed in the center, and green onions are sprinkled over top of that.... Served on a bed of fancy leaf lettuce with the tips of taco chips underneath the mold all the way around...

Origin: Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon Stevens

Mexican Dip

Servings: 12

Ingredients:

FIRST LAYER:
2 can Jalapeno Bean Dip

SECOND LAYER:
2 Large Avocados (Mashed)
8 ounce Taco Sauce

THIRD LAYER:
1 pint Sour Cream
1 package Taco Mix

TOP:
1 cub Chedder Cheese (Shred)
Chopped Tomatoes
Green Chiles
Black Olives
Green Onions

Preparation:

Layer ingredients as listed and serve with corn chips.

Microwave Cauliflower Pick-Ups

Servings: 6

Ingredients:

1 small Head cauliflower
1/3 cub Butter or margarine
¼ cub Dry bread crumbs
¼ cub Grated Parmesan cheese
1 teaspoon Tarragon leaves, crushed
1 teaspoon Paprika
½ teaspoon Salt
1 dash Pepper

Preparation:

Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8" glass baking dish. Microwave, covered, with a paper towel on high for 4-½ to 5-½ minutes.

Mini Monte Cristo Sandwiches

Servings: 4

Ingredients:

2 tablespoon Butter, Softened
2 tablespoon Prepared Mustard
8 Slices White Bread
4 ounce Swiss Or Fontina *
4 ounce Cooked Ham
3 large Eggs
½ cub Milk
1 Env. Golden Onion Soup Mix
¼ cub Butter

Preparation:

* Use either type of cheese, but not both.
~------------------------------------------------------------------------- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt ¼ C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches.

Mini Pizza

Servings: 1

Ingredients:

1 pound Ground beef
1 pound Sausage
1 pound Velveeta cheese
1 dash Oregano
2 tablespoon Catsup
4 drop Worchestershire sauce

Preparation:

Brown meat, then add the other ingredients. Put a spoonful on mini French bread and freeze for later use. Bake at 350 degrees for 8 to 10 minutes.

Mini Sausage Rubens

Servings: 44

Ingredients:

½ pound Smoked Sausage
1 Loaf Party Rye Bread
4 tablespoon Butter
1 cub Thousand Island Dressing
16 ounce Saurkraut
10 Slices Of Swiss Cheese

Preparation:

Slice sausage into ¼ inch pieces. Drain the saurkraut. Cut cheese slices into ½" x 2-½" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly.

Miniature Puff Appetizers and Fillings

Servings: 6

Ingredients:

1 cub Water
½ cub Butter/margarine
1 cub Flour
4 Eggs
CORN BEEF FILLING
1 can (12-oz) corned beef
2 tablespoon Dried french onion soup mix1 ¼ cup sour cream
DEVILED HAM FILLING:
1 can (2 ½-oz) deviled ham
1 package (3-oz) soften cream cheese
1 tablespoon Chili sauce
½ teaspoon Prepared mustard
SPINACH FILLING:
1 Box (10 ½-oz) frozenchopped thawed and drainedwell spinach
1 ½ cub Sour cream
½ cub Salad dressing
1 package Vegetable dry soup mix
1 cub Chopped water chestnuts/almonds

Preparation:

Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.

Mini-Quiches

Servings: 6

Ingredients:

8 ounce Cottage cheese-small curd
¼ cub Sour cream
4 ounce Shredded sharp cheddarcheese
½ cub Bisquick (I used RecipEase)
¼ cub Melted butter
3 Eggs
Preheat oven to 350 degrees.Mix all ingredients with
Electric mixer. Greasemini-muffin tins or useTeflon ones.
Fill ¾ full. Bake for15-20 minutes or untilbrown.
Hints: Add onion, bacon,mushrooms,etc. May befrozen.
Reheat at 300 degrees ormicrowave for 3 minutes onhigh.
Note: These are great! Besure to add cooked baconand
Some diced onion. Thisrecipe only makes about
1 ½ Dozen so be sure to at leastdouble! Great

Preparation:

make-ahead appetizer! - Debbie Carlson

Posted by: Kathryn Nicholson (WMPX17A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

Minted Veggie Dip

Servings: 8

Ingredients:

1 ¼ cub Plain Non-Fat Yogurt
¾ cub Light Sour Cream
3 Cloves Garlic, Minced
1 Cucumber *
1 tablespoon Fresh Mint, Chopped
Salt And Pepper To Taste
8 cub Assorted Raw Veggies **

Preparation:

* Cucumber should be peeled, seeded and chopped. ** Raw veggies can be jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into sticks or florettes.
~------------------------------------------------------------------------- Put all ingredients into a food processor or blender and process until well combined. Chill. Serve with raw vegetables such as carrot or celery sticks, radishes, jicama etc.

Mixed Italian Olives

Servings: 6

Ingredients:

½ pound Green olives
½ pound Black olives
¼ cub Vinegar
¼ cub Olive oil
3 Stalks celery, chopped
1 Green pepper, chopped
1 Red pepper, chopped
1 Garlic clove, crushed

Preparation:

Mixed Italian Olives

Freshly ground pepper to taste Oregano to taste

Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars.

Mock Caviar

Servings: 6

Ingredients:

2 small Cans chopped ripe olives or
1 ½ cub Ripe olives finely chopped
1 tablespoon Chopped anchovies
1 teaspoon Salad oil
2 teaspoon Lemon juice
Small lettuce leaves
1/3 cub Dairy sour cream
1 tablespoon Thinly slice green onions
2 Finely chopped hard boiledeggs

Preparation:

Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and eggs.

Cover and chill. When ready to serve, line chilled serving dish with lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and sprinkle with

Moms Dill Dip

Servings: 1

Ingredients:

1/3 cub Sour cream
1 tablespoon Dry parsley
½ teaspoon Accent
1 teaspoon Dill weed
1 teaspoon Worcestershire sauce
2/3 cub Hellmanns mayonnaise
1 tablespoon Onion flakes
2 drop Tabasco sauce
1 teaspoon Seasoned salt

Preparation:

Mix all ingredients together. Delicious dip with carrot sticks or celery!

Mom's Sweet and Sour Meatballs

Servings: 6

Ingredients:

2 pound Ground Beef
1 Egg
Bread Crumbs

Preparation:

Mix together and form little meat balls, using enough bread crumbs to hold

Dice 1 onion into a frying pan. Drop balls in to brown all over.

In a pot, put 2 cans whole cranberry sauce, 2 cans strained cranberry sauce, and 2 cans tomato paste. Let it all dissolve and cook or simmer on low light. Wash cans out with very little water into pot.

As meatballs brown, drop into sauce mixture with a slotted spoon. When all meatballs are in sauce, let simmer without lit till it cooks down. Don't let bottom scorch. Serve over rice or challah.

From: Sally Austin's Mom

Mom's Tidbits

Servings: 1

Ingredients:

2 cub Shreddies cereal
2 cub Cheerios cereal
2 cub Thin pretzel sticks
2 cub Salted peanuts or almonds
1/3 cub Vegetable oil
2 teaspoon Worcestershire sauce
1 teaspoon Celery salt
½ teaspoon Garlic salt
½ teaspoon Dill weed (opt. added my Mum

Preparation:

In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min, for about 1 hour or until toasted. Cool and store in airtight container or plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups.

Source: From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93

Monday Night Snack Cake or Howard Cosell Beer

Servings: 10

Ingredients:

LISA CRAWLEY TSPN00B:
-A BIG MOUTHFUL
1 pound Ham; diced; cooked
1 pound Brick Cheese; diced
1 pound Bacon; raw, diced
1 bunch Green onions; chop;inc tops
1 teaspoon Salt
12 Eggs
2 ½ cub Flour

Preparation:

Dice and chop first four ingred.; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 ½ hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer.
The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack.
NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves.

Monkfish Kebob with Vegetables

Servings: 4

Ingredients:

1 pound Monkfish filets, cut intocubes
Onions
Green peppers
Cherry tomatos
Zucchini
Corn on the cob
8 Kebob sticks
Marinade:
1 Clove garlic, minced
2 cub Oil
1 cub White wine
1 tablespoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Thyme
¼ teaspoon Dill
¼ teaspoon Oregano
¼ teaspoon Paprika

Preparation:

Monkfish Kebob with Vegetables

Marinate monkfish cubes for at least an hour. Cut vegetables into chunks.
Place monkfish cubes and vegetables on kebob skewers. Marinate skewers in large casserole or baking sidh, covered and refrigerated for three hours.
Broil in oven, lightly basting and turning often for approximately 8-10 minutes. Serves 4, 2 kebobs each.

Mu Shu Pork

Servings: 6

Ingredients:

1/3 cub Dry lily flower*
½ cub Tree ears*
2 tablespoon Peanut oil; or more
½ cub Pork; uncooked, shredded
2 Eggs; well beaten
2 cub Chinese cabbage; shredded
1/3 cub Water chestnuts; chopped
1 teaspoon Garlic; minced
2 teaspoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 Green onions; cut into 1-in
Pao bin: (thin pancakes)
2 cub Flour
¾ cub Boiling water (actually ¾
Additional flour
2 tablespoon Sesame oil

Preparation:

* Dry lily flower and tree ears are available in Oriental markets.

MU SHU PORK:

Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop.

Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl.

Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork.

Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning.

Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious.

PAO BIN (THIN PANCAKES):

If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes.

If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes.

Cut dough in half. Place on lightly floured surface and roll each about ¼-inch thick. Cut into 2- to 2-½-inch circles. Knead scraps together, roll out and repeat to cut more circles.

Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible.

Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve.

About 6 servings.

Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 1982.

Multilayered Mexican Dip

Servings: 1

Ingredients:

1 can Refried beans; 14 oz
1 ¼ cub Sour cream
¼ teaspoon Cumin; ground
Hot pepper sauce
1/3 cub Onion; finely chopped
1 teaspoon Lime juice
¼ teaspoon Hot pepper flakes
1/3 cub Green onions
½ cub Olives; black sliced
2 Tomatoes; chopped
2 cub Cheddar; shredded

Preparation:

In bowl, blend together beans, ¼ cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 ½" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. Source: Canadian Living magazine posted by Anne MacLellan

Mushroom Almond Pate

Servings: 6

Ingredients:

1 cub Slivered almonds
¼ cub Butter
1 small Onion, chopped
1 Clove garlic, minced orpressed
¾ pound Mushrooms, sliced
¾ teaspoon Salt
½ teaspoon Thyme
⅛ teaspoon Pepper
2 tablespoon Oil

Preparation:

Mushroom Almond Pate

Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned

Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated.

In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy.

Add mushroom mixture and whirl until pate is smooth.

Chill until set.

I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Yum.
Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip.
. .) and a dip I make for veggies that is yummy, but not for the faint of heart.

Spicy Yogurt Dip

1 c nonfat yogurt 1 ½ Tbsp apricot honey (or 1 Tbsp honey plus ½ Tbsp apricot preserves) 1 tsp curry powder ½ tsp cayenne pepper

Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late.

Mushroom Appetizer

Servings: 6

Ingredients:

2 pound Fresh mushrooms
¼ pound Butter
1 package Garlic or Italian "GoodSeasons" mix

Preparation:

Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package of "Good Seasons" dressing mix. Simmer covered, do not boil, for 1 ½ hrs.
Serve with toothpicks. They go fast.

Mushroom Caps with Pesto

Servings: 24

Ingredients:

24 Mushrooms fresh
½ cub Walnuts or Pine Nuts chopped
2 cub Basil Snipped, fresh
½ cub Parmesan Cheese grated
4 Garlic cloves peeled
¼ cub Olive Oil
1 Pepper to taste

Preparation:

Servings: 24

Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste.

Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each.

Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm..

Mushroom Cups

Servings: 32

Ingredients:

1 cub Chopped Onions
2 cub Chopped Mushrooms
3 tablespoon Margarine
½ cub Chopped Parsley
2 Egg Yolks
¾ cub Grated Mozzarella Cheese
½ cub Grated Parmasean Cheese
1 teaspoon Salt
8 Sliced White Bread
½ cub Melted Butter

Preparation:

Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.

Mushroom Pate #1

Servings: 12

Ingredients:

1/3 cub Butter
½ cub Fresh mushrooms (any type)
½ cub Finely chopped onion
2 tablespoon Dry sherry or vermouth
3 ounce Cream cheese; softened
¼ cub Minced fresh parsley

Preparation:

In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook until mushrooms are browned (10-15 min.), stirring often. Mix in sherry.
Remove from heat,set aside. In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture. Blend. (If you want the pieces of mushroom, just stir. I like to Cuisinart in, so it's the same consistency as pate.) Refrigerate, and serve with breads or crackers.

Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B)

Mushroom Pate #2

Servings: 6

Ingredients:

1/3 cub Coarsely chopped pecans
¼ cub Butter
¾ cub Finely chopped onion
2 Cloves garlic, minced
1 pound Mushrooms, finely chopped
2 tablespoon Dry vermouth
¼ teaspoon Salt
Pepper
2 tablespoon Parmesan cheese
2 tablespoon Sour cream
1 tablespoon Finely chopped fresh parsley

Preparation:

Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 ½ cups.

Origin: Canadian Living, December 1988. Shared by: Sharon Stevens

Mushroom Pate #3

Servings: 5

Ingredients:

1 pound Fresh mushrooms
¼ cub Butter or margarine
1/3 cub Minced onion
1/3 cub Finely chopped celery
2 Eggs
3 ounce Cream cheese, softened
¾ cub Fine dry bread crumbs
1 teaspoon Salt
½ teaspoon Basil leaves, crushed
¼ teaspoon Rosemary leaves, crushed
¼ teaspoon Oregano leaves
⅛ teaspoon Ground black pepper

Preparation:

Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth.
Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-½ inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-½ hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions.

Mushroom Side Dish

Servings: 12

Ingredients:

1 cub Biscuit mix
1 cub Mushrooms, fresh, chopped
1 tablespoon Onion, green, slice
1 tablespoon Pimiento
¼ teaspoon Salt
¼ teaspoon Celery seed
1 Egg yolk, beaten
¼ cub Sour cream
1 Egg white
Oil

Preparation:

In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep-fat fryer heat oil to 375. Drop batter by tablespoon into hot oil.
Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot.

Mushroom Souffle

Servings: 6

Ingredients:

1 tablespoon Butter
250 g Small mushrooms, sliced
1 Shallot, finely chopped
1 teaspoon Mixed herbs
1 teaspoon Chopped parsley
1 ½ tablespoon Butter
3 tablespoon Flour
1 ½ cub Milk
½ teaspoon Salt
¼ teaspoon Pepper
4 Egg yolks
3 tablespoon Grated parmesan cheese
2 tablespoon Cream
¼ teaspoon Ground mace
½ teaspoon Salt
¼ teaspoon Pepper
4 Egg whites
1 tablespoon Grated parmesan cheese

Preparation:

1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
remove from pan. melt butter, add flour, cook 1-2 minutes.

2. remove from heat, gradually add milk, salt and pepper.

3. return to heat and stir constantly till mixture boils and thickens.

4. simmer over low heat 5-7 minutes.

5. add next six ingredients and mix well, beat egg whites till stiff, fold into sauce mixture.

6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over half the mushroom mixture. repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese.

7. bake at 190 degrees c for 30-35 minutes.

8. serve immediately.

Mushroom Strudel

Servings: 16

Ingredients:

3 tablespoon Butter
1 large Onion, Chopped
1/3 cub Diced Sweet Red Pepper
2 Cloves Garlic Minced
7 cub Sliced Mushrooms
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme
2 teaspoon Lemon Juice
½ cub Diced Black Forest Ham
½ cub Shredded Mozzarella Cheese
¼ cub Minced Fresh Parsley
2 tablespoon Fine Bread Crumbs
8 Sheets Phyllo Pastry
1/3 cub Melted Clarified Butter
2 teaspoon Dijon Mustard
¼ cub Grated Parmesan Cheese

Preparation:

In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.

Mushroom Turnovers

Servings: 8

Ingredients:

PASTRY INGREDIENTS:
1 cub Butter (Slightly Softened)
1 package Cream Cheese (Softened)
½ teaspoon Salt
2 cub Flour
1 Egg
2 teaspoon Milk

MUSHROOM FILLING:
2 can Stems And Pieces (4 oz)
½ cub Onions (Minced)
½ teaspoon Salt
⅛ teaspoon White Pepper
1 teaspoon Lemon Juice
2 teaspoon Flour
½ cub Light Cream

Preparation:

Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to ⅛ inch thick.
Cut into 2 ½ inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 T sherry or dry vermouth before chilling, if desired.

Mushrooms Barcelona

Servings: 6

Ingredients:

2 tablespoon Butter/margarine
1 tablespoon Vegetable oil
8 Oz(3 cup) fresh mushrooms
½ cub Chopped toasted walnuts
2 tablespoon Dry sherry
1 tablespoon Lemon juice
1 teaspoon Grated orange/lemon peel
2 tablespoon Chopped parsley

Preparation:

Salt to taste

Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute.
Sprinkle with parsley; season with salt.

Mushrooms Montreal

Servings: 4

Ingredients:

4 Scallions or spring onions
½ cub Light or single cream
2 tablespoon Lemon juice
2 tablespoon Parsley, fresh chopped
1 pound Mushrooms, peeled, stemtrimmed, thinly sliced
Salt and black pepper

Preparation:

Chop the scallions finely crosswise. Whisk together the cream, lemon juice, and parsley. Lightly but thoroughly mix in the mushrooms and scallions. Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing.

Serves 4 to 6

This is an easy-to-prepare dish for the quicksilver Gemini that combines the foods of Mercury (parsley and mushrooms) with a creamy coating. Because of their association with death, mushrooms are an appropriate food for the god whose duty was to conduct the souls of the dead to the under- world.
Rich in minerals and vitamins, parsley helps relieve nervous conditions (often a Gemini complaint) and soothes the stomach. Serve this delicious starter with a very chilled white wine and thin slices of whole wheat bread and butter.

Mushrooms Stuffed with Escargot

Servings: 6

Ingredients:

½ cub Soft butter
1 teaspoon Minced shallots
1 Clove garlic (large),crushed
1 tablespoon Minced parsley
1 tablespoon Finely minced celery
¼ teaspoon Salt
Freshly ground black pepperto taste
12 large Mushrooms
12 large Canned snails, drained

Preparation:

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

Mushrooms Stuffed with Whole Clams

Servings: 6

Ingredients:

24 Mushrooms, 2" in diameter
3 tablespoon Butter, melted
24 Littleneck clams, shucked
5 tablespoon Horseradish
8 tablespoon Mayonnaise
1 teaspoon Worcestershire sauce
6 Drops Tabasco

Preparation:

Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown.

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

Mussels Mariniere

Servings: 4

Ingredients:

4 pound Mussels; prefer New Zealand-"Green Lipped" mussels. *
1 large Onion
2 Celery stalks
1 Garlic clove
½ Bottle of white wine

Preparation:

Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming. Serves 4.

Nacho Popcorn

Servings: 2

Ingredients:

3 quart Popcorn
2 cub Corn chips
¼ cub Butter or margarine
1 ½ teaspoon Mexican Seasoning
¾ cub Cheese, taco, shredded

Preparation:

Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning.
Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 ½ quarts. Just right for two!!!

Nero Wolfe's Bread Triangles Fried in Anchovy Butter

Servings: 4

Ingredients:

12 slice White bread
½ cub Anchovy butter

Preparation:

Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook them on the other side. Add more butter as needed. Serve warm. (Serves 4 or 1 Archie) (If Death Ever Slept) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert

Never Fail Batter

Servings: 6

Ingredients:

1 cub All-purpose flour
1 teaspoon Baking powder
½ cub Cornstarch
1 cub Water
2 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Oil

Preparation:

Mix all of the ingredients together and blend until there are no lumps.
Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking.

Dry the fish or the vegetables with a paper towel and dip into the batter.
Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly).

Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. This is very good to use for zucchini, broccoli, peppers, green beans, onion rings and any other firm vegetable.

New Orleans Crab Canape

Servings: 50

Ingredients:

2 tablespoon Butter
1 White onion, small, orshallot
1 tablespoon Flour
½ cub Broth, water, or white wine
¾ cub Cooked (or 6-½ oz can)crabmeat, drained
And flaked
CHEESE TOPPING:
2 tablespoon Butter
2 tablespoon Flour
4 ounce Parmesan cheese (1 cup),grated
4 ounce Swiss or Gruyere cheese,grated
1 Loaf white bread
Butter for sauteing

Preparation:

FORCEMEAT:

Melt butter, add onion, and cook over moderate heat until onion is soft.
Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.

Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls.

Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly.

Makes about 50.

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

Shared by: June Hoffman, 7/93

No-Crust Spinach Pie

Servings: 4

Ingredients:

1 cub Mushrooms
1 cub Red peppers
1 pound Ricotta cheese
1 package Spinace, frozen, drained
4 Eggs
2 tablespoon Oil
Salt and pepper

Preparation:

Saute the mushrooms and red peppers. Cool. Blend all ingredients together. Pour into a buttered 13x9 pan. Bake at 350F for 40 minutes.
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:43) Number: 1944 From: LAWRENCE KELLIE Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (52) Cooking

Northfork Crab Meat

Servings: 1

Ingredients:

1 pound Crab Meat
4 tablespoon Butter
1 tablespoon Tarrigan Wine Vinegar
Cocktail Sauce
Lemon Wedges

Preparation:

Heat Butter over low heat. Saute crab meat, stirring for 2 minutes.
Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve with cocktail sauce and lemon wedges. Cam be made with shrimps.

Source: "The Yankee Kitchen" 03-29-93 (#4) [Gail]

Norwegian Sardine Pate

Servings: 8

Ingredients:

8 ounce Cream cheese
½ teaspoon Salt
1 ½ tablespoon Lemon or lime juice
¼ teaspoon Freshly ground black pepper
2 can 3 ¼ oz boneless skinless
Sardines, drained
1 tablespoon Chopped parsley
⅛ teaspoon Hot pepper sauce
Capers
Additional chopped parsley

Preparation:

Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape.
Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups.

Not Miss Lily's Olives Dip

Servings: 4

Ingredients:

1 cub Cream Cheese, Softened
1 cub Sour Cream
¼ cub Black Olives, Chopped
½ teaspoon Garlic Powder
1 teaspoon Dried Parsley, Crushed
2 tablespoon Worcestershire Sauce
1 tablespoon Paprika
1 tablespoon Fresh Parsley, Chopped

Preparation:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2-¼ cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage.

Nuts About Cheese

Servings: 6

Ingredients:

2 cub Pecans or walnuts (about ½lb)
4 ounce Cream cheese
4 ounce Stilton or Danish bluecheese
1 tablespoon Mayonnaise
½ teaspoon Worcestershire sauce

Preparation:

Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese.

Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended.
Refrigerate until firm. Sandwich about ½ tsp cheese mixture between 2 nut halves. Refrigerate until serving.

Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.

Nuts and Bolts

Servings: 5

Ingredients:

½ cub Margarine
¼ cub Salad oil
¼ cub Bacon fat
½ cub Worcestershire sauce
2 teaspoon Garlic salt
4 teaspoon Celery salt
4 cub Unblanched almonds (or mixednuts)
4 cub Wheat chex or other smallshredded wheat squares
4 cub Rice chex
2 cub Cheerios
2 cub Thin pretzels
1 8-10 ounce package cheeseflings or similar crackersnack

Preparation:

Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts.

Origin: A Taste of Oregon Shared by: Sharon Stevens.

Nutty Cheese Ball

Servings: 1

Ingredients:

¼ pound Bleu Cheese
¼ pound Grated Cheddar
3 ounce Cream Cheese
1 small Grated Onion
1 teaspoon Worcestershire Sauce
⅛ pound Chopped Walnuts Or Pecans
⅛ pound Chopped Walnuts Or Pecans

Preparation:

Blend together well the cheese, onion and Worcestershire sauce. Add ⅛ pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving.
Roll in ⅛ pound of chopped nuts. Serve with crackers or corn chips.
From: Syd's Cookbook.

Nutty Cheese Brulee

Servings: 2

Ingredients:

4 ounce Brie Cheese, Rind Removed Or
5 ½ ounce Camembert Cheese Remove Rind
1 tablespoon Ice Cream Topping *
2 tablespoon Broken Pecans Or Walnuts

DIPPERS:
Flat Bread
Unsalted Crackers
Apple Or Pear Slices

Preparation:

* Ice cream toppings can be one of the following: Strawberry, Chocolate etc.
~------------------------------------------------------------------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or until the cheese begins to melt and lose its shape.
Serve immediately with flat spread or unsalted crackers and apple or pear slices.

Obatzda (Cheese Spread)

Servings: 6

Ingredients:

9 ounce (500 gram) ripe Camembertcheese
4 ½ ounce (250 gram) cream cheese
2 ½ tablespoon (80 gram) butter
2 small Onions, finely chopped

Preparation:

OBATZDA (Cheese Spread)

beer salt, pepper, caraway

With A fork, crush and blend cheese with butter. Add chopped onions and salt, pepper, caraway. Gradually blend in just enough beer to create a spreadable mixture. Refrigerate until ready to serve.

Old English Sherry Cheese Puffs

Servings: 6

Ingredients:

½ cub Water
¼ teaspoon Salt
¼ cub Margarine or Butter
1 tablespoon Sherry
½ cub All-Purpose Flour
2 Eggs
5 oz. Jar Old English*

FILLING:
1 package 3-oz. Cream Cheese, Softened
1 tablespoon Chopped Stuffed Green Olives
2 teaspoon Sherry

Preparation:

*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened.

Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in ¼ cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely.

In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough.
Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs.

A wonderful holiday appetizer including a rich cheese puff pastry.

I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar

Olive Cheese Balls

Servings: 1

Ingredients:

1 package Cheddar cheese (8 oz.)
1 ¼ cub Flour
½ cub Margarine, melted
36 Pimento stuffed olives

Preparation:

Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can make ahead and refrigerate or freeze.

Olive Dip

Servings: 4

Ingredients:

1 cub Cream Cheese, Softened
1 cub Sour Cream
¼ cub Black Olives, Chopped
½ teaspoon Garlic Powder
1 teaspoon Dried Parsley, Crushed
2 tablespoon Worcestershire Sauce
1 tablespoon Paprika
1 tablespoon Fresh Parsley, Chopped

Preparation:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 ¼ cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage

Olive Tapenade

Servings: 4

Ingredients:

2 Anchovy Fillets
1 cub Black Olives, Chopped
4 teaspoon Worcestershire Sauce
½ cub Mayonnaise
¼ cub Fresh Parsley, Chopped, OR
4 teaspoon Dried Parsley, Crushed
½ teaspoon Salt
1 tablespoon Garlic, Minced
3 tablespoon Fresh Basil, Chopped, OR
1 tablespoon Dried Basil, Crushed

Preparation:

Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood

Onion "Caviar"

Servings: 4

Ingredients:

1 cub Chopped sweet onions
1 cub Black-eyed peas, cooked
¼ cub Pimento, diced
1 cub Green bell pepper, diced
½ cub Green onion, chopped
2 tablespoon Fresh garlic, chopped
¼ cub Italian dressing
Salt & pepper

Preparation:

Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish.

Hamilton Spectator, May 26, 1993

Onion Cake

Servings: 6

Ingredients:

3 Strips bacon, diced
4 medium Onions, finely chopped
3 tablespoon Butter
½ cub Sour cream
1 tablespoon Flour
½ teaspoon Salt
3 Eggs, beaten
8 ounce Tube refrigerated crescentrolls

Preparation:

In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool.
In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal.
Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.

Yields: 16 servings From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo

Onion Patties

Servings: 6

Ingredients:

¾ cub Flour
1 tablespoon Baking powder
¾ cub Milk
1 tablespoon Pepper sauce
1 cub Finely chopped onions
1 teaspoon Salt
2 tablespoon Cornmeal
1 teaspoon Pepper
1 tablespoon Sugar
1 teaspoon Parsley

Preparation:

Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two minutes. Drain on paper towel

Source: Rock Springs Sweet Onion Festival Cook Book 1992

Onion Rings

Servings: 8

Ingredients:

8 large Onions
1 ½ cub All-Purpose Flour
4 tablespoon Corn Meal
4 tablespoon Onion Powder
2 teaspoon Salt
1 ½ cub Milk
1 large Egg
½ cub Water
1 tablespoon Orange Food Color

Preparation:

Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about ½"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown.
Drain on paper towels and serve. Great with Barbecue!

Onion Sandwich

Servings: 6

Ingredients:

24 slice Firm-textured egg bread,thin such as challah or brioche
6 tablespoon Mayonnaise
12 slice Onion, wafer thin
Salt; to taste
Freshly ground black pepper to taste
1 cub Minced parsley

Preparation:

USING A 1 ¾-INCH COOKIE CUTTER, cut out rounds for the centers of the bread slices. Spread mayonnaise on each of the bread rounds with a small spatula. The diameter of the onion slices should approximate that of the bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on each half of the rounds. Cover each one with another bread round, mayonnaise side down, on top of the onion. Using the spatula, spread the outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll the rim of each sandwich in parsley to coat.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Onion Tart

Servings: 8

Ingredients:

PASTRY:
200 g Plain flour
130 g Unsalted butter, softened
3 tablespoon Water
1 Egg
1 dash Salt

FILLING:
400 g Onions
30 g Bacon, cut into thin strips
50 g Unsalted butter
3 ½ dl Cream
3 ½ dl Milk
4 Eggs
1 dash Gratted nutmeg
1 tablespoon Chopped parsley
Salt and pepper

Preparation:

Pastry

Make the flour into a 'well' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out.

Filling

Peel the onions. Cut them into fine rings and weigh out 300 g.

Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender.

In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste.

When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley.

Preparation

Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts.

Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured.

Fill the shell with the onion mixture. Put the tart back into the oven.
Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre.

Serve warm, in small slices !

(From: Fredy Girardet, Cuisine spontanee)

Onion-Cheese Dip Mix

Servings: 1

Ingredients:

1 tablespoon Instant Minced Onion
½ teaspoon Instant Beef Bouillon
1 tablespoon Grated Parmesan Cheese
¼ teaspoon Garlic Salt

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. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months.

Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix.

Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving.

Makes about 1 cup of dip.

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

Open Face Mushroom Brie Sandwiches

Servings: 4

Ingredients:

2 tablespoon Olive oil
1 ½ cub Trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel and cultivated
1 teaspoon Minced garlic
½ cub Finely diced onion
1 tablespoon Red wine vinegar
1 tablespoon Water
Salt and pepper; as desired
2 tablespoon Finely chopped parsley
4 slice Country bread
4 slice Brie cheese

Preparation:

HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Open Sesame Ginger Dip

Servings: 4

Ingredients:

3 teaspoon Dijon Mustard
½ teaspoon Ginger, Ground
2 teaspoon Soy Sauce
1 teaspoon Sesame Oil
½ teaspoon Sesame Seeds
¼ teaspoon Black Pepper
3 teaspoon Green Onion, Chopped
1 cub Sour Cream

Preparation:

Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 ¼ cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy.

Orange Appetizers

Servings: 6

Ingredients:

6 Oranges, peeled and slicedcrosswise
1 Red Onion, Thinly Sliced
Olive oil
Chopped Cilantro
Juice Of 1 Lime
Cayenne Pepper
Fresh Parsley

Preparation:

For each appetizer you will need one whole orange. Once it is sliced,place one slice on plate, then slice of red onion, sprinkle of parsley,another slice of orange, onion, parsley, until you have rebuilt the orange. Top with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive oil over the top.

Origin: The Urban Peasant TV Cooking Show Shared by: Sharon Stevens

Orange Ginger Dip #1

Servings: 4

Ingredients:

1 ½ teaspoon Ginger, Dried
½ cub Cream Cheese, Softened
½ cub Sour Cream
¼ cub Orange Juice
½ teaspoon Orange Zest

Preparation:

Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well.
Cover and chill. Makes about 1-¼ cups of dip. SUGGESTED DIPPERS:
Apricots, Chicken, Pound Cake Cubes

Orange Ginger Dip #2

Servings: 6

Ingredients:

1 cub Light/cholesterol freereduced calorie mayonnaise
¼ cub Orange juice
2 tablespoon Honey
½ teaspoon Grated orange peel
¼ teaspoon Ground ginger

Preparation:

Combine all ingredients. Cover; chill. Serve with fresh fruit.

Oriental Stuffed Mushrooms

Servings: 24

Ingredients:

2 tablespoon Fresh lemon juice
24 large Mushroom stemmed *
3 slice Lean bacon
¼ cub Minced onion
4 teaspoon Minced garlic
2 tablespoon Soy sauce
1 tablespoon Sesame seeds, toastedlightly
½ cub Fine fresh bread crumbs
1 tablespoon Bread crumbs for garnish
Pepper to taste
1 Scallion, sliced thin, forgarnish

Preparation:

* Chop stems and leave caps whole In a large saucepan, combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.) In a skillet, cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1-½ tbsp of the fat from the skillet, in the remaining fat cook the onion, the garlic, and the mushroom stems over moderately low heat,stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, ½ cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325 F oven for 7 minutes, or until the filling is heated through. To make the filling crisper, the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion. Makes 24 stuffed mushrooms.

Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.

Original Chex Party Mix

Servings: 6

Ingredients:

¼ cub Butter or margarine
1 ¼ teaspoon Seasoned salt
4 ½ teaspoon Worcestershire sauce
8 cub Chex cereals (mixed)
1 cub Mixed nuts
1 cub Pretzels

Preparation:

1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2 gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until pieces are evenly coated. 3>. Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container.

Oven Cheese and Spinach Fondue

Servings: 4

Ingredients:

10 slice White bread
6 Egg
3 cub Milk
1 teaspoon Dry mustard
1 teaspoon Salt
2 cub American cheese;shredded 8oz
3 tablespoon Onion
1 package Spinach; frozen, drained

Preparation:

Heat ove to 325F. Remove crusts from bread and cut into cubes. Beat eggs, milk and seasons. Stir in bread cubes, cheese, onion and spinach. Pour into lightly greased baking dish. Bake uncovered for 1 hour or until center is set. Serve immediately. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52) Cooking

Overstuffed Mushrooms

Servings: 6

Ingredients:

2 pound Medium-sized fresh mushrooms
1 package (8 oz.) cream cheese,softened
1 can (4-½ oz.) deviled ham
2 tablespoon Finely chopped stuffedolives
1 tablespoon Prepared mustard
2 teaspoon Onion powder
¼ teaspoon Ground turmeric
1 pinch Ground black pepper

Preparation:

Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett

Diced pimiento

Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps.
Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-½ cups filling)

Oyster Croquettes

Servings: 24

Ingredients:

¼ cub Butter
¼ cub All purpose flour
1 cub Milk
Salt
Freshly ground pepper
3 tablespoon Butter
4 Minced shallot
1 pound Minced mushroom
24 Shucked & patted dry oyster
(for deep frying)vegetable oil
3 Egg
All purpose flour
4 cub Fresh bread crumbs
Watercress
Wedges lemon

Preparation:

(Makes 24.) Melt ¼ cup butter in heavy medium saucepan over low heat.
Whisk in ¼ cup flour and stir 3 minutes. Whisk in milk and bring to boil.
Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes.
Add mushrooms, increase heat and cook until all liquid evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom mixture into sauce. Cool.

Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool.

Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to blend with 1 tablespoon vegetable oil. Pack sauce around each oyster, forming cigar shape. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4 minutes. Remove using slotted spoon and drain on paper towels. Arrange croquettes on platter. Garnish with watercress and lemon.

Oysters Bingo (Fried Oysters)

Servings: 6

Ingredients:

1 ounce Butter or Vegetable oil
6 Fresh Oysters
1 cub Flour ( seasoned with saltand pepper)
1 tablespoon Oyster Juice
1 tablespoon White Wine
1 tablespoon Shallots
1 tablespoon Real Lemon Juice

Preparation:

Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia

Lightly bread 6 oysters and saute on one side until golden brown, then saute the other side until same color appears. Remove oysters from pan.
Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sauted in. This will make a creamy sauce to pour over the oysters.

Oysters in Champagne Sauce

Servings: 4

Ingredients:

24 Raw oysters - in shell

CHAMPAGNE SAUCE:
1 ½ tablespoon Unsalted butter
1 ½ tablespoon Flour
½ cub Oyster juice - from above
½ cub Champagne - or other drysparkling wine
¼ teaspoon Celery seed - ground
Freshly ground white pepper
2 cub Rock salt - or coarse saltfor the broiler pan

Preparation:

* 2 cups rock salt - or coarse salt for the broiler pan

*DIRECTIONS*

PREPARATION: Open the oysters as instructed in previous recipe ("Opening Oysters in the Microwave"). Measure ½ cup of the strained cooking liquid and reserve.

CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes. Stir in ½ cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened. Recipe can be made to this point a few hours ahead.

COOKING AND SERVING: Heat the broiler with rack set at its highest level.
Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.
Nestle reserved shells into salt. Put each oyster in a shell and thoroughly coat the tops with sauce. Put under preheated broiler until just golden, about 2 minutes.

Makes 4 first-course servings.

NOTE: This is a simple and elegant classic. You can prepare the oysters and sauce ahead in the microwave, and then broil for a minute or two just before serving. The obvious wine to serve is Champagne. If you choose another dry sparkling wine to drink instead, use the same one in the sauce.

Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.

Oysters Poached in White Wine

Servings: 4

Ingredients:

16 Freshly shucked oysters
6 ounce Dry white wine
2 ounce Olive oil
2 ounce Fresh lemon juice
¼ teaspoon Salt
¼ teaspoon White pepper
¼ teaspoon Dried thyme
¼ teaspoon Dried chervil
1 teaspoon Chopped fresh parsley
1 Garlic clove, crushed

Preparation:

Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving.

Serves four as a first course, two as a light entree.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices.

Oysters Rockefeller

Servings: 6

Ingredients:

36 Oysters
1 pound Spinach, fresh
1 cub Scallions, finely chopped
½ cub Celery, finely chopped
½ cub Parsley, finely chopped
1 Clove garlic, finely minced
1 can Anchovies, (2 ounce)
8 tablespoon Butter
1 tablespoon Flour
½ cub Heavy cream
Tobasco
1 tablespoon To 2 tb Pernod (or otheranise flavored liqeur)
1. Preheat oven to dg450.
2 Open the oysters, leavingthem on the half shell and

Preparation:

Oysters Rockefeller

serves 6 (or more)

reserving the oyster liquor.

3. Pick over spinach and remove any tough stems and blemished leaves.
Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food mill. There should be about 2 cups.

4. Put the scallions, celery, and parsley into the container of an electric blender and blend. There should be about 1 cup finely blended.

5. Chop the anchovies and garlic together finely.

6. Heat 4 tablespoons of butter in a skillet and add the scallion and celery mixture. Stir about 1 minute and add the anchovie mixture.
Cook, stirring, about 1 minute, and add the spinach. Stir to blend.

7. Heat remaining 4 tablespoons of butter in a saucepan and add the flour. Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk. Stir in the cream. Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool.

8. Spoon equal portions of the mixture on top of the oysters and smooth over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or until piping hot.

Note: The same spinach topping is equally as good, (some think better), with clams on the half-shell. (Clams Rockefeller)

**

Oysters Rockefeller (Gourmet Mag.)

Servings: 36

Ingredients:

1 Boston lettuce, washed, drie, & chopped fine
½ pound Fresh spinach, washed, dried & chopped fine
1 cub Scallion, minced
2 ¾ cub Dry bread crumbs, fine
½ cub Fresh parsley, minced
¼ cub Celery, minced
3 Garlic cloves, minced
1 cub Unsalted butter
2 tablespoon Pernod
1 tablespoon Anchovy paste
⅛ teaspoon Cayenne pepper
12 slice Bacon, lean
36 large Oysters in shells
Coarse salt for platters
Lemon wedges

Preparation:

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, ½ cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

Oysters Rockefeller - Gourmet Magazine

Servings: 36

Ingredients:

1 Boston Lettuce, Wash, Dried
½ pound Fresh Spinach, Wash, Dried
1 cub Scallion, Minced
2 ¾ cub Dry Bread Crumbs, Fine
½ cub Fresh Parsley, Minced
¼ cub Celery, Minced
3 Garlic Cloves, Minced
1 cub Unsalted Butter
2 tablespoon Pernod
1 tablespoon Anchovy Paste
⅛ teaspoon Cayenne Pepper
12 Slices Lean Bacon
36 large Oysters In Shells
Coarse Salt For Platters
Lemon Wedges

Preparation:

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, ½ cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450øF oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

Oysters Thomas

Servings: 4

Ingredients:

16 large Oysters, fresh
Rock salt
Bearnaise Sauce
1 pound Lump crab meat
Cream Sauce
¼ cub Dry bread crumbs
Paprika
Lemon quarters
Parsley sprigs

Preparation:

Oysters Thomas

serves 4

Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. **

Pace Con Queso Dip

Servings: 1

Ingredients:

1 pound Velveta Process Cheese Spread, Cubed
½ cub Pace Picante Sauce

Preparation:

Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes 2-½ cups.

Microwave Directions: Combine ingredients in 1-quart microwave safe bowl.
Cook at high for 3 to 4 minutes or until cheese spread is melted, stirring after each 1-½ minutes.

From: Pace booklet.

Pace Cream Cheese Dip

Servings: 1

Ingredients:

8 ounce Cream Cheese
4 tablespoon Pace Picante Sauce

Preparation:

Soften cream cheese in a bowl. Stir in Pace Picante Sauce. Add lemon juice, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more Pace Picante Sauce for a hotter taste.

From: Pace booklet.

Pace Guacamole

Servings: 1

Ingredients:

2 large Ripe Avocados, Peeled, Seeded And Mashed
¼ cub Pace Picante Sauce
2 teaspoon Lemon Juice
¼ teaspoon Salt

Preparation:

Combine all ingredients; mix well. Serve as a dip or as a topping for Mexican foods, sandwiches and snacks. Makes about 2 cups.

From: Pace booklet.

Pancakes with Mushrooms

Servings: 7

Ingredients:

BATTER:
1 cub Milk
2 Eggs
1 cub Flour
½ cub Water
½ teaspoon Salt
3 tablespoon Salad Oil

STUFFING:
2 tablespoon Butter
1 Onion, Sliced
10 ounce Mushrooms, Sliced
2 tablespoon Water
2 Slices White Bread
Salt And Pepper
3 tablespoon Bread Crumbs
2 tablespoon Butter

Preparation:

Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes.

Panzerotti Master Recipe

Servings: 6

Ingredients:

40 To 45 3-inch panzerotti.

Preparation:

Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti. Any of the other yeast doughs will yield approximately

Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Semolina, Herb, or Pepper-Lard Dough

Six Fillings followed by General Instructions Filling #1 1/3 cup tomato sauce ½ cup mozzarella or scamorza, coarsely shredded 1 garlic clove, peeled and minced 2 fresh basil leaves, finely minced, or ¼ tsp dried thyme, oregano, or marjoram Freshly ground black pepper to taste

Filling #2 1/3 cup tomato sauce ½ cup mozzarella, coarsely shredded 1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced fresh parsley leaves Freshly ground black pepper to taste

Filling #3 ½ cup cooked spinach, squeezed dry and finely chopped ½ cup ricotta 2 Tbsp freshly grated Parmesan cheese ½ cup finely minced prosciutto Freshly ground black pepper to taste

Filling #4 ½ cup cooked spinach, squeezed dry and finely chopped 1 -2 oz can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp ricotta Freshly ground black pepper to taste

Filling #5 ½ cup shredded Fontina cheese ½ cup finely chopped onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or 1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely chopped Freshly ground black pepper to taste

Filling #6 ½ cup ricotta ¼ cup finely chopped salami ½ cup smoked mozzarella, coarsely shredded

General Instructions for Panzerotti

1. Preheat the oven to 450 degrees for 30 minutes.

2. Roll the dough of your choice out to an even ⅛ inch thickness with a rolling pin. If necessary, use dustings of flour to prevent the dough from sticking.

3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.

4. Combine all of the ingredients together in a bowl for any of the 6 filling suggestions.

5. Put a scant teaspoon of filling on one half of each of the circles of dough. (There will be leftover filling if using Roman Pepper Pastry Dough; use it in an omelet.)

6. Fold the dough over into little crescent shapes, pressing down to seal the edges with your fingers. Place each one on an oiled baking sheet.

7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2 inches of vegetable oil until golden. Panzerotti are best served piping hot.

Freezing Panzerotti

Freeze the raw panzerotti in one layer on a baking sheet. Once they are frozen solid, they can be transferred to plastic bags. The can be frozen up to 4 months.

Reheating Panzerotti

To reheat Panzerotti,simply put them on a baking sheet and warm them up in a 350 degree oven for 10 to 15 minutes.

To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil.
Bake for 15 minutes. Then remove the foil and continue baking until turnovers are golden brown.

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

Papadakis Stuffed Grape Leaves

Servings: 8

Ingredients:

1 ½ pound Ground lamb
1 large Yellow onion; chopped fine
1 bunch Parsley; chopped
1 bunch Fresh mint; chopped
1 cub Pine nuts
½ cub Fresh lemon juice
½ cub Olive oil
½ teaspoon Oregano
½ teaspoon Salt
½ teaspoon Pepper
1 Jar grape leaves *Water (as needed)

Preparation:

*Note: Grape leaves should be washed and stems removed.

In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour.

Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9

Papaya Cucumber Salsa

Servings: 6

Ingredients:

2 cub Finely diced Englishcucumber, unpeeled
2 cub Diced peeled papaya or mango
2 tablespoon Chopped fresh dill
2 tablespoon White wine vinegar or limejuice

Preparation:

pepper

In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving.

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

Parmesan Pine Cone

Servings: 8

Ingredients:

1 cub Sliced Almonds
12 ounce Cream Cheese, Softened
½ cub Grated Parmesan Cheese
¼ cub Mayonnaise
1 ½ teaspoon Fresh Oregano, Chopped Or:
½ teaspoon Dried Oregano
1 small Crushed Garlic Clove
Crackers

Preparation:

1. Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes. Cool. >>>

2. In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic. Blend until well mixed.
Refrigerate until firm but still pliable, about 1 hour.

3. Place cheese mixture on a serving board or platter and form into shape of a pine cone. Stud top with toasted slivered almonds to complete illusion. Serve with crackers.

Party Cheese Log

Servings: 6

Ingredients:

2 (8 oz) pkgs cream cheese,softened
1 (10 oz) pkg sharp cheddarcheese, shredded
1 tablespoon Chopped red pepper orpimento
1 tablespoon Finely chopped onion
2 teaspoon Worcestershire sauce
4 teaspoon Lemon juice
1 dash Of ground red pepper
1 dash Of salt

Preparation:

Chopped pecans Chopped parsley

In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups.

Prep time: 15 minutes plus chilling

Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes.

Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef.
Shape into football with pimento strip lacing.

From: Kraft advertisement Posted by: Bill McGimpsey

Party Crab Special

Servings: 6

Ingredients:

1 ½ tablespoon Knox gelatin
¼ cub Cold water
1 can Cream of mushroom soup
1 cub Mayonnaise
2 cans crab meat
1 cub Celery, finely chopped
1 tablespoon Worcestershire sauce
1 small Onion, minced
½ teaspoon Salt
1 (8 oz.) pkg cream cheese

Preparation:

juice from one lemon

Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire sauce, onion and cream cheese in double boiler until cheese is melted. Add gelatin and salt. Stir until dissolved. Chill until partly set. Fold in crab meat and celery. Turn into ½ quart mold and chill until firm. Serve with crackers.

Party Fodder

Servings: 6

Ingredients:

12 ounce Box wheat chex
10 ounce Box cheerios
6 ounce Bite size rice chex
5 ounce Slim pretzel sticks
1 Or 2 cans mixed nuts
1 pound Oleo or butter, melted
2 tablespoon Worcestershire sauce
2 tablespoon Garlic salt
1 Scant tbsp garlic powder

Preparation:

PARTY FODDER

Combine last four ingredients in large roasting pan. Add cereal and pretzels.

Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts during the last 15 minutes of baking.

The size of cereal may vary, use your own judgment.

Party Meatballs

Servings: 6

Ingredients:

1 pound Ground lamb
1 Egg; slightly beaten
1 tablespoon Garlic powder
½ cub Italian bread crumbs
1 tablespoon Vegetable oil

Preparation:

Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often, about 12 minutes, till browned through. Serve warm and provide sauces for dipping : salsa (your favorite), catsup, horseradish (see below), kinky peanut sauce (see below)

Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some ground pepper and a squeeze of lemon.

Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey.

Party Mix #1

Servings: 2

Ingredients:

½ cub Butter
1 tablespoon Barbeque sauce
2 teaspoon Bon appetit
¼ teaspoon Garlic powder
2 tablespoon Sesame seed, toasted
2 cub Rice cereal, bite sized
2 cub Corn cereal, bite sized
1 cub Wheat cereal, bite sized
1 cub Thin pretzel sticks
2 cub Mixed nuts

Preparation:

Melt butter in small saucepan; stir in seasonings and toasted sesame seed.
(Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 ½ x 10 ½ x ¼ inch baking pan and bake in 250 oven for 1 hour, stirring occasionally. Makes 2 quarts.

(I am assuming that when they talk about bite sized cereal, they mean Chex??)

** VARIATION ** CURRIED NIBBLERS: substitute ½ tsp curry powder, ½ tsp cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above seasonings.

Party Mix #2

Servings: 6

Ingredients:

7 cub Of your favorite corn, wheatand/or rice cereals
1 cub Pretzel sticks
¾ cub Salted nuts
Combine:
6 tablespoon Melted butter or margarine
4 teaspoon Lea & Perrins OriginalWorcestershire Sauce
1 teaspoon Lawry's Seasoned Salt

Preparation:

Mix together:

Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.

Party Pick-Up Chicken Livers

Servings: 24

Ingredients:

10 -minutes preparation time
15 -minutes cooking time

INGREDIENTS:
2/3 cub Bread crumbs; dry fine
1 pound Chicken livers; trimmedhalved
4 tablespoon Butter; melted
¼ cub Ketchup
2 tablespoon Brown sugar
2 tablespoon Dijon mustart
1 ½ tablespoon Worcestershire sauce

Preparation:

1. Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken livers in melted butter, then in bread crumbs to coat. Place on a lightly greased baking sheet.

2. Bake livers for 15 to 20 minutes, until they are cooked through and ctispy on the outside.

3. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard, and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar.
Serve the warm livers with the hot sauce for dipping.

From: 365 Ways to Cook Chicken

Party Pleaser Meatballs

Servings: 12

Ingredients:

1 Recipe Of Basic Meatballs
½ cub Coconut, Flaked
¼ cub Currant Or Grape Jelly
¼ cub Chutney Or Chutney Sauce *
¼ cub Dry Red Wine OR Orange Juice
2 teaspoon Mustard, Dry

Preparation:

* Use a chopped chutney or chutney sauce.
~------------------------------------------------------------------------- Prepare the basic meatballs except; add coconut before mixing the ingredients. Shape the mixture into ¾-inch meatballs and bake at 400øF for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks.

Pasta Di Pina

Servings: 4

Ingredients:

3 tablespoon Olive Oil
4 medium Cloves Garlic *
2 tablespoon Fresh Bread Crumbs
⅛ teaspoon Pepper
1 Env. Golden Onion Soup Mix
3 ½ cub Water
6 ounce Uncooked Fine Egg Noodles
2 tablespoon Finely Chopped Parsley
Grated Parmesan Cheese

Preparation:

* Garlic cloves should be finely chopped.
~------------------------------------------------------------------------- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings.

Pate De Chateau Blanc

Servings: 12

Ingredients:

12 White Castle hamburgers
4 Eggs
2 cub Milk
Cream cheese

Preparation:

Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and ½ cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices.

Pate Sucree

Servings: 1

Ingredients:

1 1/3 cub Flour
2 tablespoon Sugar
¼ teaspoon Salt
½ cub Unsalted Butter, Cold *
1 large Egg Yolk, Beaten With
1 ½ tablespoon Ice Water

Preparation:

* Unsalted butter should be cold and cut into pieces.
~------------------------------------------------------------------------- In a bowl, stir together flour, sugar, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add the yolk mixture. Toss until liquid is incorporated. Form the dough into a ball. Dust with flour and chill it, wrapped in plastic wrap for 1 hour.

Peanut Butter Dip

Servings: 6

Ingredients:

5 cub Peanut Butter
2 cub Jam (flavour is at themaker's discretion)
2 cub Molasses
1 cub Vinegar
1 ½ cub Sesame Seeds

Preparation:

Mix all ingredients, save the seeds, together until as smooth of a consistency possible is achieved. Add the seeds and stir in until well-blended.

This recipe is best served with Bretton crackers, I find, but any dipable cracker/chip will suffice.

Peanut Chili Dip

Servings: 4

Ingredients:

1/3 cub Peanut Butter (Any Variety)
3 tablespoon Water
2 tablespoon Soy Sauce
2 tablespoon Lemon Juice
2 teaspoon Honey
2 Cloves Garlic, Finely Minced
1 tablespoon Chili Powder
1 dash Crushed Dried Red Pepper

Preparation:

GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm.

Pear Avocado Mousse

Servings: 6

Ingredients:

2 Very ripe pears, peeled andchopped
1 Very ripe avocado, peeled,seeded and chopped
2 tablespoon Lemon juice
2 tablespoon Grated orange rind
2 tablespoon Spiced or plain dark rum
½ cub Chopped peanuts or macadamianuts
1 dash Allspice

Preparation:

mint sprigs for garnish

Combine all ingredients in a blender or food processor and puree for approximately 1 minute. Pour the pureed mixture into a glass dessert dish or parfait glasses and chill in the refrigerator for at least an hour.
Garnish with mint sprigs and serve cold.

Pecan Cheese Crisps

Servings: 7

Ingredients:

⅞ cub All-purpose flour
½ teaspoon Baking powder
½ teaspoon Dry mustard
Pn cayenne pepper
½ cub Margarine
2 cub Shredded strong cheddarcheese
½ cub Chopped pecans

Preparation:

Servings: 7 dozen crackers

Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended.
Divide dough in half, make rolls 1 ½" in diameter, wrap in foil, chill.
Slice each roll into very thin slices. Arrange on greased cookie sheets.
Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by Linda Davis

Pecos Steaks on Olive Toast

Servings: 4

Ingredients:

4 Tender steaks (loin or rib)
2 tablespoon Minced garlic
1 teaspoon Bottled red chile flakes
½ teaspoon Black pepper
1 French bread loaf
2 tablespoon Butter or margarine
2 tablespoon Chopped California ripeolives
1 tablespoon Minced cilantro

Preparation:

Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks.

Cooking time: 7-10 minutes.

Total preparation time: 15 minutes.

Peppered Cheddar Dip

Servings: 2

Ingredients:

1 ½ cub Sour cream
1 cub Shredded Cheddar cheese
¼ cub Finely chopped onions
3 tablespoon Minced green pepper
¼ teaspoon Salt
⅛ teaspoon Red pepper sauce
1 tablespoon Milk

Preparation:

Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips.

Peppered Seafood Sausage

Servings: 1

Ingredients:

1 pound Fish Fillets
Such As Sole, Flounder,
Salmon Or Whitefish
All One Kind Or Mixed
½ pound Shrimp And/Or Scallops,
Raw, Cleaned
½ cub Packed Cilantro Leaves
4 large Egg Whites
1 tablespoon Fresh Lemon Juice
2 teaspoon Ground Cumin
2 teaspoon Salt
¼ teaspoon Ground Black Pepper
5 Feet Hog Casing
In A Continuous Length,
Soaked In Cold Water For
A Few Minutes *

Preparation:

*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info.
~------------------------------------------------------------------------- Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place ½ cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed.
Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0

Pepperoni Onion Quiche

Servings: 6

Ingredients:

6 cub Minced sweet onions
1 teaspoon Salt
2 tablespoon Olive oil
⅛ teaspoon Fresh ground pepper
1 tablespoon Butter
⅛ teaspoon Ground nutmeg
1 ½ tablespoon Flour
½ cub Grated Swiss cheese
3 Eggs
18 Thin slices pepperoni
½ cub Half and half
8 In prebaked pastry shell
1/3 cub Yogurt

Preparation:

Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese.
Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

Peppy Cocktail Nuts

Servings: 6

Ingredients:

Jim Vorheis
4 tablespoon Butter or margarine
1 tablespoon Worcestershire sauce
2 teaspoon Tabasco sauce
1 tablespoon Salad seasoning
1 teaspoon Salt
½ teaspoon Garlic salt
¼ teaspoon Pepper
1 pound Walnut or pecan halves

Preparation:

In a large pan melt butter and add remaining ingredients except nuts. Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container.

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

Permesan Chicken Wings Oreganata

Servings: 12

Ingredients:

15 Minutes preparation time
45 Minutes cook time

INGREDIENTS:
1 cub Grated parmesan cheese (4oz)
2 tablespoon Chopped parsley
2 teaspoon Paprika
1 teaspoon Dried oregano
½ teaspoon Dried basil
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ cub Butter; melted
1 pound Chicken wings; disjointedand tips removed.

Preparation:

1. Preheat oven to 350F. In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter ina a shallow bowl.

2. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve hot.

From: 365 Ways to Cook Chicken

Pesto Dip

Servings: 1

Ingredients:

1 cub Miracle Whip
1 cub Sour Cream
10 ounce Frozen Chopped Spinach *
1/3 cub Grated Parmesan Cheese
¼ cub Walnut Pieces
1 teaspoon Dried Basil
¼ teaspoon Salt
1 Clove Crushed Garlic

Preparation:

* Frozen chopped spinach should be thawed and well drained.
~------------------------------------------------------------------------- Place all ingredients in a blender bowl and process until almost smooth.
Cover and chill until serving time. Makes 2 cups. From: Los Angeles Times.

Phyllo, Eating Well's Low-Fat Method

Servings: 1

Ingredients:

For appetizers with a lot of style but little fat, phyllo pastries are a
natural. The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways. In typical phyllo recipes,
however, the layers of dough are freely brushed with melted butter; when
baked, the butter keeps the thin sheets separate, producing a flaky--and
fat-saturated--result. We developed a technique in which the leaves of
phyllo are lightly coated with a blend of egg white and olive oil. During
baking, the egg whites become crisp while the oil keeps the leaves
separate. The low-fat technique has an unexpected and welcome benefit: the
pastries turn out crisper and less oily than those made with pure fat, and
filled pastires don't become soggy.

Preparation:

Frozen phyllo (or filo or fillo) is available in most supermarkets; it is also sold fresh in some Greek and Middle Eastern specialty shops. One pound of dough averages 25 large sheets of pastry. Our recipes were devloped for full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These appetizers work beautifully for entertaining because they can be prepared in advance and refrigerated or frozen.

TIPS:

Phyllo Dough is easy and fun to work with as long as it doesn't get soggy or dried out. To avoid these potential hazards:

Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together.

Remove phyllo from refrigerator, and leave unopened at room temperature for 1 to 2 hours.

Clear a large work surface before removing phyllo from the box.

Carefully unroll sheets onto a dry surface.

Keep sheets of phyllo covered with plastic wrap or wax paper while you work; if the dough is left uncovered for even a short period of time, it dries out and breaks into flakes.

Work quickly and with a gentle hand.

From Eating Well, May/June 1993.

Pickled Eggs #1

Servings: 12

Ingredients:

12 Eggs
1 tablespoon Salt
2 cub White Vinegar
1 cub Cold Water
1 tablespoon Mixed Whole Spices (In Bag)

Preparation:

Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs.

Pickled Eggs #2

Servings: 6

Ingredients:

6 Hardcooked eggs
1 cub Cider vinegar
1 cub Beet liquid
1/3 cub Sugar
½ teaspoon Salt
¼ cub Onion, chopped
4 Whole cloves

Preparation:

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days.
Slice eggs. 6 servings, 145 calories per serving

Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93

Pickled Mushrooms

Servings: 4

Ingredients:

4 pound Small Mushrooms
4 cub Boiling Water
1 ½ tablespoon Salt

MARINADE:
1 ¾ cub Water
15 Peppercorns
2 Bay Leaves
2 ½ tablespoon Salt
¾ cub Sugar
¾ cub Vinegar

Preparation:

Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar.
Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated.
Use for canapes and salads, or as appetizers.

Pickled Shrimp

Servings: 8

Ingredients:

¼ cub Crab Boil, Tied In Bag
2 ½ pound Shrimp, Peeled & Deveined
¾ cub White Vinegar
5 teaspoon Celery Seeds
2 teaspoon Salt
1 cub Olive Oil
1 large Onion, Sliced Thin
3 Bay Leaves

Preparation:

In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.

Pimiento Cheese

Servings: 4

Ingredients:

1 Egg Beaten
1/3 cub Sugar
¼ cub Vinegar
1 tablespoon Water
2 cub Cheddar Cheese (Grated)
¼ cub Pimientos (Chopped)

Preparation:

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.

Pimiento Cheese Spread

Servings: 6

Ingredients:

1 pound Velveta (softened or melted)
1 medium Size can Pimentos (mashed)
1 teaspoon Sugar

Preparation:

sprinkle of Black Pepper

Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about ½ c), adding more sugar for taste.

I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion.

Pink Pickled Onions

Servings: 4

Ingredients:

1 Medium-size red onion
¼ cub White wine vinegar
2 tablespoon Sugar
1/3 cub Water

Preparation:

Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water.
Cover and chill for 30 minutes to 1 hour; drain.

Piquant Popcorn

Servings: 8

Ingredients:

2 tablespoon Corn oil
2 Garlic cloves, crushed
1 piece ginger root,peeled, chopped
1 cub Popping corn
¼ cub Butter
2 teaspoon Hot chili sauce
2 tablespoon Chopped fresh parsley
Salt to taste

Preparation:

Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well.

Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce.

Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.

VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, ½ teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.

Piquant Salmon Rolls

Servings: 4

Ingredients:

4 ounce Cream cheese
¼ cub Walnuts, chopped
1 tablespoon Chopped fresh chives
1 Stalk celery, chopped
3 teaspoon Lemon juice
3 pinch Cayenne pepper
¼ teaspoon Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole-wheatbread
Butter
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (opt)
Chives (opt)

Preparation:

In a bowl, soften cream cheese and stir in walnuts, chives and celery.

Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls.

Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired.

NOTE: Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, and better freshly made. Once assembled, serve within 30 minutes.

Pisang Goreng

Servings: 4

Ingredients:

1 cub All-Purpose Flour
1 cub Water
1 teaspoon Baking Powder
1 Egg Beaten
pinch Salt
4 Ripe Bananas Peeled Halved
½ cub 10% Cream
1 cub Brown Sugar
1 tablespoon Butter
2 tablespoon Dark Rum

Preparation:

Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325øF for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain.
Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot.

Pita Crisps

Servings: 4

Ingredients:

2 Pita Breads (6" diameter)
2 teaspoon Margarine
2 teaspoon Oregano
4 tablespoon Grated Parmesan Cheese

Preparation:

Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes.
Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates.

Plum Tomato Tart

Servings: 40

Ingredients:

1 large Egg white
3 tablespoon Olive oil
6 Phyllo dough sheets (14x18")
5 teaspoon Breadcrumbs; dry
1/3 cub Dijon mustard
¼ cub Parmesan cheese; freshlygrated
1 pound Plum tomatoes (about 8)
2 tablespoon Parsley; fresh (chopped)
1 teaspoon Thyme; fresh, or ½ t drie

Preparation:

Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil.
Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started.
With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point.
Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices.
Serve warm or at room temperature.

32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol.

**"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer." ~-From Eating Well, May/June 1993.

Poached Lobster Delights and Garden Vegetables

Servings: 4

Ingredients:

1 cub Chicken broth
¼ teaspoon Garlic powder
¼ teaspoon Dried basil
¼ teaspoon Thyme
¼ teaspoon Oregano leaves
1 tablespoon Cornstarch
1 cub Quartered fresh mushrooms
1 package Louis Kemp Lobster Delightschunks (8 oz)
3 cub Fresh vegetables (broccoliflowerets, carrot andzucchini slices)OR
1 package Frozen mixed vegetables,thawed (16 oz)
1 tablespoon Lime juice
1 teaspoon Margarine

Preparation:

Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine.

111 calories per serving.

Pokey's Beef Dip or Appetizer

Servings: 6

Ingredients:

8 ounce Cream cheese
2 tablespoon Milk
2 tablespoon Green pepper, chopped finely
⅛ teaspoon Black pepper
2 tablespoon Minced, finely, onion
½ cub Sour cream
4 Or 5 tsp Kraft's horseradishsauce
¼ cub Nuts plus about ⅛ c forlater use
1 Or 2 pkg dried beef, cut upor clipped into fine pieces

Preparation:

Parmesan cheese (optional)

Blend softened cream cheese and milk. Stir in finely snipped beef, onion, green pepper, and black pepper. Mix well; add ¼ cup nuts, sour cream, and horseradish. Spoon into baking dish. Sprinkle remaining ⅛ nuts on top. Bake at 350 degrees for 10 minutes. After cooled, sprinkle with Parmesan cheese, if desired. Serve on crackers, breadsticks, vegetables, etc. Scrumptious!!!

From Judith Murphy

Polenta Triangles

Servings: 30

Ingredients:

3 cub Cold water
1 cub Coarse yellow cornmeal
1 Env onion soup mix
4 ounce Mild chopped green chilies,drained (1 can)
½ cub Whole kernel corn
½ cub Red pepper, roasted andfinely chopped
½ cub Sharp Cheddar cheese,shredded

Preparation:

Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut into about 30 triangles. Serve at room temperature or heat in a 350 F oven for 5 minutes or until warm.

MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above.

Makes about 30 appetizers.

[The Baltimore Sun; Dec 8, 1991]

Posted by Fred Peters.

Polynesian Kabobs

Servings: 1

Ingredients:

20 ounce Pineapple Chunks In Syrup
6 tablespoon Soy Sauce
3 tablespoon Honey
1 tablespoon Dry Sherry
1 teaspoon Grated Orange Peel
⅛ teaspoon Garlic Powder
2 pound Cooked Ham, Cut Into 25Cubes (1 Inch)
1 pound Thick Sliced Bacon
25 large Stuffed Olives
25 Cherry Tomatoes

Preparation:

Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp. Typed by Syd Bigger.

Popcorn Italiano

Servings: 8

Ingredients:

2 tablespoon Butter or margarine
1 small Clove garlic,minced
½ teaspoon Dried oregano leaves,crushed
8 cub Hot popcorn
2 tablespoon Grated Parmesan cheese

Preparation:

In 1 ½ quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.

Poppy & Sesame Seed Straws

Servings: 60

Ingredients:

2 tablespoon Poppy seeds
2 tablespoon Sesame seeds
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
6 Phyllo dough sheets (14x18"

Preparation:

Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool. In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface with a short side toward you.
With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with ¼ tsp. seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with ¼ tsp. seeds and fold the upper half over.
Finally, brush the top with the egg-white mixture and sprinkle with ¼ tsp. seeds. Cut into 10 short strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the baking sheet, placing them about ½ inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool.
The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months.
Makes about 5 dozen straws.

19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol.

From Eating Well, May/June 1993.

Pork U Pine Meatballs

Servings: 6

Ingredients:

3 pound Ground beef
1 ½ cub Of rice
1 Very large onion, chopped
2 can Tomato sauce

Preparation:

Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and pour tomato sauce over. Bake at 350 degrees for 1 hour.

Randy Rigg

Potato Cakes

Servings: 6

Ingredients:

2 cub Mashed Potatoes
1 Egg White, Slightly Beaten
2 tablespoon Chopped Onion
2 tablespoon All-Purpose Flour
⅛ teaspoon Salt
1 Pepper To Taste
1 teaspoon Oil

Preparation:

In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet.
Cook until well browned, then turn with a spatula and cook other side until brown. Continue making cakes, keeping first ones warm. Cal: 74, Fat: 1 g.

Potato Puffs

Servings: 6

Ingredients:

2 Eggs
1 cub Mashed potatoes
½ cub Flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
Oil for deep-fat frying

Preparation:

In a mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder and salt; stir into potato mixture. In a large saucepan or kettle, heat about 1" of oil to 375 degrees. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes, turning once, or until golden brown. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

Yields: 1 ½ to 2 dozen From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo

Potsticker Crisps

Servings: 12

Ingredients:

12 Round potsticker skins

Preparation:

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.

Potstickers

Servings: 24

Ingredients:

1 pound Ground pork
2 Green onions; chopped
1 tablespoon Soy sauce
2 teaspoon Dry sherry
1 teaspoon Sesame oil
½ teaspoon Fresh ginger; grated
Clove garlic; crushed
1 large Egg
1 tablespoon Cornstarch
¼ teaspoon Salt
¼ teaspoon Pepper
1 package Wonton wrappers

Preparation:

Mix all ingredients together, by hand, in large bowl.

Fill wonton wrappers with approximately 1 - 1 ½ teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons.
Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

Enjoy!

Prawn Pate

Servings: 6

Ingredients:

1 pound Prawns, shelled and deveined
3 tablespoon Butter
3 tablespoon Cream cheese
1 tablespoon Sour cream
2 Drops of tabasco
½ teaspoon Nutmeg
1 Crushed clove of garlic
1 tablespoon Lemon juice
1 dash Of salt and pepper

Preparation:

Mince prawns and beat together with all other ingredients until smooth.
Garnish with a whole prawn. Serve with hot toast triangles.

Price Chopper Winning Barbecue Dip

Servings: 6

Ingredients:

2 cub Price Chopper Sour Cream
1 cub Price Chopper Mayonnaise
½ cub Price Chopper Barbecue Saucewith Onions
¼ cub Green Onions, chopped fine

Preparation:

Mix all ingredients together until well blended. Refrigerate and serve with tortilla chips.

SHARED BY:Jim Bodle 9/92

Provolone-Ham Celery Stuffing

Servings: 15

Ingredients:

*Ingredients:*
1 cub Provolone cheese, grated orshredded
2 tablespoon Butter, softened
¼ cub Ham, minced
Worcestershire sauce, dash

Preparation:

*Directions:*

Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery.

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

Shared by: June Hoffman, 7/93

Quacker Jacks - Gloria Pitzer

Servings: 6

Ingredients:

1 cub Peanuts
½ pound Butter
5 cub Popped Corn,
2 cub Brown Sugar
½ cub Light Corn Syrup,
½ teaspoon Baking Soda.

Preparation:

Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix.

From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

Quiche Nicoise

Servings: 6

Ingredients:

¼ cub Onion
2 tablespoon Olive oil
2 pound Tomatoes peeled, seeded and diced
2 Garlic cloves; minced
Herbes de Provence: (Equal parts marjoram, oregano, thyme)
3 Eggs
8 Anchovy filets, minced
3 tablespoon Olive oil
3 tablespoon Tomato paste
3 tablespoon Minced parsley
1 teaspoon Paprika
1 pinch Cayenne pepper
Prepared tart shell
Nicoise olives, pitted
Grated Parmesan cheese
Olive oil

Preparation:

SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, ½ teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Quick Bacon Spinach Dip

Servings: 6

Ingredients:

10 ounce Frozen Chopped Spinach *
½ cub Imitation Bacon Bits OR
½ cub Crisp Bacon, Crumbled **
1 cub Mayonnaise
2 ¼ teaspoon Fresh Dill, Chopped, OR
¾ teaspoon Dried Dill, Crushed
½ teaspoon Garlic Powder
⅛ teaspoon Cayenne Pepper

Preparation:

* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this.
~------------------------------------------------------------------------- Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 ¾ cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears

Quick Beef Sausage - Nella

Servings: 4

Ingredients:

4 pound Lean Ground Beef
¼ cub Morton Tender Quick Salt
2 teaspoon Pepper
2 teaspoon Liquid Smooke
1 teaspoon Garlic Powder

Preparation:

In a large bowl combine ground beef and quick salt. Mix and leave overnight in the refrigerator. Next day add pepper, liquid smoke and garlic powder. Mix well, divide into 3 rolls. Bake at 225øF for 4 hours on broiler pan on lower rack in oven. Wrap in paper towels to absorb grease. Refrigerate or freeze.

Quick Pate with Onion-Fruit Marmalade

Servings: 8

Ingredients:

½ pound Liver sausage
2 tablespoon Onion, green, finely chopped
2 tablespoon Parsley, minced
2 tablespoon Walnuts or pine nuts,
Coarsely chopped
4 teaspoon Brandy
4 teaspoon Worcestershire sauce
½ teaspoon Thyme leaves, dried
¼ teaspoon Pepper, freshly ground
¼ teaspoon Nutmeg, ground
24 Bread, French, thin slices,
Toasted
Parsley, minced

ONION-FRUIT MARMALADE:
1 ½ teaspoon Oil, olive
3 tablespoon Onion, finely chopped
¼ cub Apricots, dried, chopped
¼ cub Orange juice, fresh
2 tablespoon Raisins, chopped
2 tablespoon Sherry, sweet
2 teaspoon Lemon juice, fresh
1 teaspoon Lemon rind, grated
1 teaspoon Orange rind, grated
1/3 cub Preserves, blackberry or
Other berry
Salt
Pepper

Preparation:

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour.

In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldn't brown).
Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool.

Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

Raclette/style Cheese

Servings: 6

Ingredients:

1 ½ cub Shredded process Gruyere orprocess Swiss cheese (6oz.)*
1 cub Shredded Gouda Cheese (4oz.)
1 tablespoon Snipped fresh basil ororegano (or 1 tsp. driedbasil or
Oregano, crushed)
2 teaspoon Dijon-style mustard
1 teaspoon White wine
Worcestershire sauce
Tabasco sauce to taste
Pimiento slices (optional)
Fresh thyme, rosemary,and/or savory sprigs (opt)
Blanched cauliflower and/orbroccoli flowerets, boiled
Halved tiny new potatoes
Pita bread wedges**

Preparation:

In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball.
Shape into a 4-½ inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight.

Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers.

*It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture.

**If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes.

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

Raisin Cream Cheese Spread

Servings: 4

Ingredients:

8 ounce Cream Cheese, Room Temp.
1/3 cub Raisins Or Currants
½ teaspoon Ginger
¼ teaspoon Salt
2 tablespoon Chutney, Chopped
4 tablespoon Sherry, Medium Dry

Preparation:

Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency.

Randy Red Salsa Dip

Servings: 4

Ingredients:

2 cub Fresh Tomatoes, Diced
¼ cub Onion, Coarsely Chopped
1 ½ teaspoon Garlic, Minced
⅛ teaspoon Salt
¼ teaspoon Oregano, Dried
¾ teaspoon Lime Juice
1 tablespoon Jalapeno Pepper, Coarse Chop
1 tablespoon Fresh Cilantro, Chopped

Preparation:

Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 ¼ cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps

Ravioli Filled W/pumpkin

Servings: 6

Ingredients:

2 cub All purpose flour
1 cub Semolina flour
½ teaspoon Salt
4 Room temperature egg
2 tablespoon Olive oil
2 tablespoon Warm water
10 ounce Solid pack pumpkin
½ cub Freshly grated Parmesancheese
6 Single amaretto
2 Egg
½ teaspoon Salt
¼ teaspoon Freshly ground white pepper
¼ teaspoon Fresh grated nutmeg
2 tablespoon Olive oil
¾ cub Clarified unsalted butter

Preparation:

For pasta: Combine flours and ½ teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

For filling: Blend next 7 ingredients in processor. Set mixture aside.

To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving ½-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.)

Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Raw Mushroom Appetizers

Servings: 8

Ingredients:

2 pound Very Fresh Mushrooms
8 ounce Softened Cream Cheese
4 ½ ounce Can Deviled Ham
2 tablespoon Chopped Stuffed Olives
Onion Salt
Garlic Salt
Dry Mustard
Pepper
Pimento

Preparation:

Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From:
Syd's Cookbook.

Raw Mushroom Dip

Servings: 8

Ingredients:

6 ounce Cream Cheese
1 tablespoon Minced Onion
1 cub Fresh Mushrooms, Fine Chop
½ teaspoon Salt
MSG (Optional)
Minced Parsley

Preparation:

Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as a spread for tiny open faced sandwiches, garnished with parsley.

Red Bean Paste Cakes

Servings: 6

Ingredients:

2 cub Or 1 ½ lbs. of red beanpaste
24 'skins'
Oil

Preparation:

ball in center of thin 'skin' circle. pull dough up around paste. roll into ball. flatten with hand and then use rolling pin to make a three inch shape. Let stand for 10 minutes. Deepfry in low heat for six minutes.
then fry on high heat for one more minute or til golden.

Red Bell Pepper and Cheddar Cheese Spread

Servings: 1

Ingredients:

½ small Onion, Quartered
3 large Cloves Garlic, Peeled
2 teaspoon Olive Oil
2 Red Bell Peppers
1 ½ cub Tillamook Cheddar Cheese, Or
Other Sharp Cheddar,
Grated And Packed To Measure
dash Cayenne Pepper
2 tablespoon Chives, Fresh, Chopped

Preparation:

Preheat oven to 375øF. Place onion and garlic in small baking dish.
Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-½ cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993.
Source: Bon Appetit - March, 1993

Red Cheese Ball

Servings: 3

Ingredients:

½ pound Chedder cheese, finelygrated
3 ounce Package cream cheese,softened
3 tablespoon Sherry
¼ cub Coarsely chopped, pittedripe olives
½ teaspoon Worcestersire sauce
1 dash Onion salt
1 dash Garlic salt
1 dash Celery salt
½ cub Coarsely snipped dried beef

Preparation:

Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape mixture into a ball, wrap in foil, then refirgerate until needed.

About 30 minutes before serving, remove foil from cheese ball. Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated. Makes about a 3-inch ball.

Red Devil Eggs

Servings: 6

Ingredients:

6 Eggs, hard cooked
2 tablespoon Mayonaisse
1 teaspoon Grated onion
1 teaspoon Mustard
½ teaspoon Worcestshire sauce
1 ½ ounce Deviled ham

Preparation:

Salt and pepper to taste

Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving.

Red Sockeye Salmon Special

Servings: 4

Ingredients:

¾ cub Fresh Salmon, Flaked, OR
8 ounce Salmon, Canned, Well Drained
½ teaspoon White Onion, Finely Diced
1 ½ teaspoon Fresh Dill, Chopped, OR
½ teaspoon Dried Dill, Crushed
½ cub Mayonnaise
¼ cub Whipping Cream
1 tablespoon Lemon Juice

Preparation:

Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 ½ cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.

Refried Bean Dip

Servings: 8

Ingredients:

1 can Refried Beans
3 dash Tabasco Sauce
3 tablespoon Sour Cream
½ teaspoon Chili Powder
2 tablespoon Chopped Onion
Salt And Pepper To Taste

Preparation:

Combine all ingredients and serve with tortilla chips.

Rice Stuffed Artichokes

Servings: 2

Ingredients:

2 medium Artichokes
2 teaspoon Lemon Juice
¼ cub Water
½ cub Shredded Carrot
¼ cub Sliced Green Onion
2 tablespoon Butter Or Margarine
¼ teaspoon Dried Sage, Crushed
1 cub Cooked Rice
½ cub Chicken Broth
1 teaspoon Lemon Juice
¾ teaspoon Cornstarch
dash White Pepper
1 large Beaten Egg Yolk

Preparation:

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 ½ to 3 ½ minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes.
Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds.
Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes.

Rice Stuffed Mushrooms

Servings: 12

Ingredients:

24 large Fresh Mushrooms
1 tablespoon Chili Sauce
3 tablespoon Minced Onion
1 tablespoon Lemon Juice
1 tablespoon Butter or Margarine
1 teaspoon Salt
1 cub Cooked Extra Long Grain Rice
¼ teaspoon Ground Black Pepper
½ cub Finely Chopped Nut Meats
¼ cub Melted Butter

Preparation:

Remove stems, wash and dry mushrooms. In small skillet, cook onion in butter until tender, but not brown. Add remaining ingredients except for melted butter. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms (2 per person).

Rip & Dip

Servings: 6

Ingredients:

1 Bread; round, hollowed out,
2 package Spinach; frozen, chopped
2 package Cream cheese - 8 oz
1/3 cub Water chestnuts, chopped
3 tablespoon Milk
1 teaspoon Lemon juice
¼ teaspoon Nutmeg; ground
⅛ teaspoon Cayenne; ground

Preparation:

Servings: 6

Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at least 2" of bread on the bottom and 1" on the sides. Cut remaining bread into cubes.

Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till defrosted. Drain spinach, pressing to remove excess moisture. In medium bowl, microwave the cream cheese at 50% (medium) or till softened. Mix in the spinach and remaining ingredients. Spoon spinach mixture into hollowed out bread loaf. Serve dip with reserved bread cubes, carrot and celery sticks.

Variation: can add following ingredients Parmesan cheese, cooked crumbled bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine nuts.

Roasted Garlic

Servings: 1

Ingredients:

Whole Heads Of Garlic
Toasted Rounds French Bread
Softened Sweet Butter

Preparation:

Preheat oven to 375øF. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil.

Roasted Red and Green Pepper Dip

Servings: 6

Ingredients:

1 Red Bell Pepper
1 Green Bell Pepper
1 ½ cub Mayonnaise
½ cub Sour Cream
1 teaspoon Dried Parsley, Crushed

GARNISHES:
Fresh Parsley, Chopped, OR
Dried Parsley, Crushed
Paprika
2 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, Chopped

Preparation:

Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool.
Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks.

Roasted Red Pepper Cheese Toasts

Servings: 4

Ingredients:

4 Whole-grain bread slices
1/3 cub Mozzarella cheese,shredded
1 teaspoon Olive oil
½ teaspoon Balsamic vinegar
¼ teaspoon Dried basil,crumbled
¼ teaspoon Dried oregano,crumbled
3 ½ ounce Roasted red peppers,sliced
1 tablespoon Parmesan cheese,grated

Preparation:

1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan.¶
2. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted.

Roquefort & Cream Cheese Chicken Spread

Servings: 1

Ingredients:

1 ¼ ounce Roquefort cheese
3 ounce Cream cheese
¼ cub Sour cream
1 dash Cayenne
¼ teaspoon Salt
3 dash Tabasco
3 ½ ounce Finely chopped cookedchicken

Preparation:

Mix the cheese, sour cream, and seasonings together until thoroughly blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup.

Roquefort Cheesecake (Bon Appetit/july 1983)

Servings: 12

Ingredients:

1 ½ tablespoon Butter (for pan)
½ cub Breadcrumbs, toasted
¼ cub Freshly grated Parmesan
½ pound Sliced bacon
1 Medium onion, minced
1 ¾ pound Cream cheese, room temp.
½ pound Roquefort cheese
4 Eggs
1/3 cub Whipping cream
½ teaspoon Salt
2 To 3 drops hot pepper sauce

Preparation:

Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving.

Roquefort Mousse

Servings: 6

Ingredients:

Jim Vorheis
½ pound Roquefort cheese
4 tablespoon Butter
4 ounce Cream cheese
1 Egg, separated
1 tablespoon Unflavored gelatin
½ teaspoon Dijon mustard
½ cub Whipping cream

Preparation:

Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. Add Roquefort and beat until smooth. Add cream cheese and butter and beat until smooth. Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved. Add gelatin and mustard to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into greased mold. Chill. Serve with crackers or fruit.

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

Royal Camembert Mousse

Servings: 6

Ingredients:

Jim Vorheis
¼ cub Cold water
1 tablespoon Unflavored gelatin
2 ½ ounce Camembert cheese
3 ¾ ounce Roquefort cheese
1 teaspoon Worcestershire sauce
1 Egg separated
½ cub Whipping cream, whipped
Parsley for garnish

Preparation:

Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture.
Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with parsley

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

Rum Tum Tiddy

Servings: 6

Ingredients:

1 tablespoon Butter/margerine
¼ cub Finely chopped onion
¼ cub Chopped green pepper
1 can Condensed tomato soup
¾ cub Milk
3 cub (¾ lb) cheddarcheese--shredded
½ teaspoon Worcestershire sauce
1 Egg--slightly beaten
¼ cub Dry sherry

Preparation:

Toast or crackers

Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend ½ cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers.

Rumaki #1

Servings: 12

Ingredients:

1 pound Chicken Livers
8 ounce Water Chestnuts, Drained
12 Bacon Strips
¼ cub Soy Sauce
½ teaspoon Ginger, Powdered
½ teaspoon Chinese 5-Spice Powder, OR
½ teaspoon Curry Powder

Preparation:

Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about ½ hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.

Rumaki #2

Servings: 16

Ingredients:

INGREDIENTS:
3 tablespoon Soy sauce
1 tablespoon Dry sherry; optional
1 teaspoon Sugar
⅛ teaspoon Ginger; ground
4 Chicken livers (about ¼lb)cut into 1" pieces
8 Water chestnuts; cut in half
2 Scallions; green part onlycut int 2" lengths
8 slice Bacon; cut in half

Preparation:

1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperater, or up to 4 hours in the refrigerator.

2. Remove livers from marinade, and drain. Press a piece of liver around a piece of water chestnut. Wrap with a piece of scallion and bacon and secure with a wooden toothpick.

3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes.

From: 365 Ways to Cook Chicken

Rumaki Hors D'oeuvres

Servings: 24

Ingredients:

8 Sliced Side Bacon
8 Water Chestnuts
8 Chunks Of Pineapple
8 Bay Scallops
24 Toothpicks
2 tablespoon Vegetable Oil
4 tablespoon Bottled Teriyaki Sauce
2 tablespoon Liquid Honey

Preparation:

Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres.

Rumaki Hors D'oeuvres Restaurant

Servings: 24

Ingredients:

8 Sliced side bacon
8 Chunks of pineapple
24 Toothpicks
4 tablespoon Bottled teriyaki sauce
8 Water chestnuts
8 Bay scallops
2 tablespoon Vegetable oil
2 tablespoon Liquid honey

Preparation:

Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres.

Salmon Ball

Servings: 1

Ingredients:

2 cub Salmon (drained)
1 package Cream cheese (8 oz.)
1 tablespoon Chopped onion
½ teaspoon Salt
1 tablespoon Lemon juice
1 teaspoon Horseradish mustard

Preparation:

Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush ½ cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.

Salmon Balls

Servings: 1

Ingredients:

14 ounce Salmon, drained and flaked
½ teaspoon Liquid BBQ Sauce
8 ounce Cream Cheese
1 tablespoon Onion, grated
1 tablespoon Lemon Juice
2 teaspoon Horseradish
¼ teaspoon Salt
1 cub Walnuts or Pecans, chopped
¼ cub Fresh Parsley, chopped

Preparation:

Combine all except nuts and parsley. Shape into a log and roll in the nut mixture. Serve with crackers.

Source: "The Yankee Kitchen" 03-30-93 (#4) [Evelyn]

Salmon Cheese Ball

Servings: 6

Ingredients:

4 cub Smoked salmon
8 ounce Package cream cheese
1 cub Sour cream
1 teaspoon Salt
1 teaspoon Pepper
1 pinch Tarragon
¼ cub Chopped onion
1 tablespoon Lemon juice

Preparation:

Salmon Cheese Ball xxxxxx xxxxxx xxxx

Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.

Roll in chopped nuts or parsley if desired. Serve with crackers.

This salmon ball freezes beautifully.

Salmon Dip

Servings: 4

Ingredients:

1 can Red Sockeye Salmon
1 ½ tablespoon Onion (Chopped)
6 ounce Cream Cheese
½ Juice From A Lime

Preparation:

Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving.

Salmon Dip, Ball

Servings: 6

Ingredients:

3 Hard-boiled eggs, mashed
1 cub Smoked salmon, flaked
1 teaspoon Vinegar
2 tablespoon Mayonnaise
3 tablespoon Pimiento, chopped

Preparation:

From: Al Martin

salt and pepper to taste

Mix all ingredients until well blended and chill. Serve with your favorite fresh vegetables, chips or crackers.

Salmon Cheese Ball

4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t.
salt 1 t. pepper 1 pinch tarragon ¼ cup chopped onion 1 T. lemon juice

Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.

Roll in chopped nuts or parsley if desired. Serve with crackers.

This salmon ball freezes beautifully.

Salmon Log - Tom Adams

Servings: 1

Ingredients:

16 ounce Can salmon (drained)
8 ounce Pkg cream cheese
1 tablespoon Lemon juice
2 teaspoon Grated onion
1 teaspoon Horseradish
¼ teaspoon Salt
¼ teaspoon Liquid smoke
½ cub Pecans
3 tablespoon Snipped parsley

Preparation:

Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers.

Salmon Pate #1

Servings: 4

Ingredients:

8 ounce Cream Cheese
1 teaspoon Horseradish
1 tablespoon Lemon Juice
1 cub Cooked Salmon
2 teaspoon Minced Onion
2 tablespoon Chopped Fresh Parsley
¼ teaspoon Liquid Smoke *

Preparation:

* omit if smoked salmon is used.
~------------------------------------------------------------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.

From: Care-Alot Cookbook United States Senate Slate Gordon - Washington State

Salmon Pate #2

Servings: 16

Ingredients:

1 slice White bread
1 tablespoon Unsalted butter
½ cub Diced onion
½ cub Dry white wine
4 Eggs
3 Egg whites
½ pound Whitefish
2 ¼ pound Salmon
1 teaspoon Salt
1 teaspoon Ground white pepper
1 teaspoon Ground coriander
¼ teaspoon Ground nutmeg
½ cub Whipping cream

Preparation:

PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice.
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute.
Turn out onto a plate. Serve with toast or crackers.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Salmon Rollups

Servings: 5

Ingredients:

7 ¾ ounce Salmon (Drained, Flaked)
1 Egg (Beaten)
1 teaspoon Parsley (Dried)
1 teaspoon Instant Minced Onions
½ teaspoon Dill Weed
1 cub Cresent Rolls
Cayenne Pepper

Preparation:

Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350øF for 12 to 15 minutes. Serve with a cheese sauce topping.

Salmon with Leek Foudue

Servings: 6

Ingredients:

6 Leeks
½ pound Butter
1 cub Light cream
Salt and pepper
2 Shallots
½ cub White wine
1 cub Vegetable bouillon
5 To 6 ea sprigs of saffron
½ Side of salmon (cut in 6 ozservings)

Preparation:

Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or 3 minutes. When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened. Set aside.

Chop shallots and saute them with 1 tsp butter. De glaze with white wine and reduce to dry. Add vegetable bouillon, saffron and reduce by half.

Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens. Blend on high speed for 30 seconds. Set aside.

Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes.
Remove from oven and allow to rest. Reheat leeks and the sauce and place 2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin side up, and pour sauce around. Serves 6.

From Robert Henry's voted best Overall.

Salsa Bandera

Servings: 8

Ingredients:

1 Onion Large Finely Chopped
1 Cucumber Finely Chopped
3 Tomatoes Finely Chopped
3 Radishes Finely Chopped
1 Bunch Green Onions(tops,to)
½ Bunch Cilantro (no stems)
¼ cub Vinegar
¼ cub Oil
1 Juice from squeezed Lemon
1 dash Salt
1 dash Pepper

Preparation:

Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno peppers without seeds.

Salsa Con Queso Dip

Servings: 1

Ingredients:

1 pound Velveeta Process CheeseSpread, cubed
½ cub Pace Thick & Chunky Salsa

Preparation:

Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups.

MICROWAVE OVEN DIRECTIONS:

Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-½ minutes.

Salsa De Linda

Servings: 15

Ingredients:

2 can Whole Tomatoes (16oz) 2 lbs.
1 can Green Chiles (small) chopped
1 package Green Onions
1 Green Chile, Fresh
1 Jalapeno pepper,Fresh*
1 Tomato,Fresh
1 tablespoon Vinegar
1 teaspoon Sugar
Salt & Pepper, to taste
1 teaspoon Garlic powder
1 teaspoon Oregano
1 teaspoon Cayenne pepper
1 teaspoon Cumin
Tortilla Chips, crispy

Preparation:

Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse sauce; this is the base of the salsa. Empty blender container into a large serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies. Add remainder of ingredients. Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish.

* For milder salsa, the jalapeno may be omitted.

Salsa Dip

Servings: 4

Ingredients:

4 Tomatoes, chopped
2 package Green onions, chopped
1 cub Black olives, chopped
1 cub Green chilies, chopped
1 tablespoon Olive oil
1 tablespoon Vinegar
1 tablespoon Garlic salt

Preparation:

Servings: 4

Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips.

Salsa Gruda (Fresh Tomato Salsa)

Servings: 6

Ingredients:

4 Med. Tomatoes, peeled,seeded and chopped
½ cub Onions, finely chopped
½ cub Celery, finely chopped
¼ cub Green Pepper, finely chopped
¼ cub Olive oil or vegetable oil
2 To 3 tbls. Green Chiles,(canned) finely chopped
2 tablespoon Red Wine vinegar
1 teaspoon Salt
1 teaspoon Coriander seeds, crushed
1 teaspoon Mustard seeds
1 dash Of Pepper

Preparation:

Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish.

Yields: 3 ½ cups

Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes")

Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
Would appreciate any of them available. Thanks in advance. Charles

Samoosas - Fish Filling

Servings: 30

Ingredients:

500 g Firm fresh fish
2 Onions; finely chopped
2 Green chillies finely chopped
5 ml Salt
30 ml Lemon juice
60 ml Chopped coriander leaves(dhunia)

Preparation:

Boil fish until tender, then drain and flake. Add onions,chillies,salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas.

Fills about 30 samoosas.

The Cape Malay Cookbook.

Courtesy of Jim Jamieson

Samoosas - Mince Filling

Servings: 80

Ingredients:

500 g Steak or mutton mince
5 ml Salt
5 ml Ground jeera (cumin)
5 ml Crushed dried chillies=OR=- Chili powder
5 ml Garlic; crushed
5 ml Fresh root ginger; grated
2 ½ ml Borrie (tumeric)
½ bunch Dhunia (coriander) leaves chopped
2 Onions; chopped
30 ml Freshly chopped mint (opt.)

Preparation:

Wash and drain mince. Braise in a heavy-based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves.
Add onions and braise until well blended and mixture is fairly dry. Add mint,if using and mix well. Remove and let cool before filling samoosas

Fills about 80 samoosas.

From the Cape Malay Cookbook.

Courtesy of Jim Jamieson

Samoosas - Mixed Vegetable Filling

Servings: 36

Ingredients:

30 ml Cooking oil
5 Curry leaves
1 large Onion; finely chopped
1 Green chili; finely chopped
5 ml Crushed garlic
5 ml Ground jeera (cumin)
2 ½ ml Borrie (tumeric)
Salt to taste
500 ml Frozen mixed vegetables
30 ml Chopped dhunia leaves (coriander)
10 ml Chopped chives

Preparation:

Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes.

Mix in dhunia leaves and chopped chives when mixture has cooled.

fills 36 samoosas.

The Cape Malay Cookbook.

Courtesy of Jim Jamieson

Samoosas - Potato Filling

Servings: 50

Ingredients:

500 g Potatoes; peeled and diced
15 ml Cooking oil
15 ml Butter
2 ½ ml Mustard seeds
1 medium Onion, chopped
2 ½ ml Borrie (tumeric)
2 ½ ml Chili powder
2 ½ ml Salt

Preparation:

Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the liquid has evaporated. allow to cool before filling samoosas.

Fills about 50 samoosas.

The Cape Malay Cookbook.

Courtesy of Jim Jamieson

Samoosas - the Pastry

Servings: 48

Ingredients:

PUR (PASTRY:
750 ml Cake flour
1 pinch Borrie (turmeric)
2 ½ ml Salt
250 ml Cold water
5 ml White vinegar
75 ml Cooking oil for spreading

Preparation:

Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl.
Combine water and vinegar and mix with flour to a fairly stiff mixture,The consistency of bread dough. Divide into 12 balls. Working with four balls of dough at a time, roll each into a round the size of a large saucer (15 cm in diameter). Using your fingers, spread a little oil on each round,covering it well so that it does not stick during cooking. Sprinkle lightly with flour and place one round on top of the other, oily sides together. You will now have two rounds, each made up of a double layer of dough. oil and flour the tops in the same way as before. Sandwich these together to form a single pile of four rounds. Each layer of which has been oiled and dusted with flour. Repeat with remaining balls of dough.

Gently roll out piles of rounds on a lightly floured board to a 25 cm diameter circle or oval. Turn the pastry from time to time. Place the rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or until the pastry has puffed up slightly. Remove from oven and cut into strips 6 cm wide and 25-30 cm long. Then separate into thin layers before the pastry cools down. Cover with a damp cloth to prevent the pastry from drying out.

Now hopefully I don't confuse you on this next part! My diagram is supposed to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner over # 2, Then fold the # 2 triangle over # 3 this will have created a pocket where the filling goes into.

________________________________
/\ /\ 3 /\ 1
/ \ / \ / \ _/________\/________\/___2____\_

Fill the pocket with one of the samoosas filling recipes. You then continue folding the triangles to seal off the opening. Seal off the small remaining edge with a paste of flour and water, Then lightly pinch two bottom edges together to puff it up before you fry it.

Once the filling and folding has taken place, You deep-fry the samoosas in hot oil over medium heat, turning once or twice to ensure that they are evenly cooked. When golden brown, remove with a slotted spoon and drain on paper towel.

Makes 48 samoosas.

From the Cape Malay Cookbook. By Faldela Williams

Courtesy of Jim Jamieson

Samoosas Chicken Filling

Servings: 36

Ingredients:

500 g Chicken breasts
10 ml Crushed garlic
5 ml Grated fresh root ginger
1 Green chili; finely chopped
2 ½ ml Borrie (tumeric)
10 ml Garam masala
30 ml Chopped dhunia leaves (coriander)
1 small Onion; grated
Salt; to taste

Preparation:

Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub into chicken fillets. steam for about 15 minutes over medium heat, flake and combine with rest of ingredients. allow to cool before filling samoosas.

Fills 36 samoosas.

The Cape Malay Cookbook.

Courtesy of Jim Jamieson

San Antonio Seafood Cocktail

Servings: 1

Ingredients:

8 ounce Pace Picante SauceOR
8 ounce Pace Thick & Chunky Salsa
8 ounce Ketchup
1 Squeeze of fresh lemon juice

Preparation:

Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill. To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three. Serve with cocktail picks.

Sassy Onion Dip

Servings: 24

Ingredients:

1 package (8 oz) cream cheese, soft
1 package (8 oz) Borden or Meadow Gold
Sour cream
½ cub Bennett's Chili Sauce
1 package (1.5 oz) Mrs. Grass Onion
Recipe, Soup & Dip Mix

Preparation:

In small mixer bowl, beat cheese until fluffy. Add remaining ingredients; mix well. Cover; chill. Stir before serving. Serve with fresh vegetables or Krunchers Potato Chips. Refrigerate leftovers.

Saucy Sardine

Servings: 4

Ingredients:

8 Sardine Fillets,Boned & Skin
1 cub Sour Cream
¼ teaspoon Lemon Juice
2 tablespoon Mayonnaise
1 tablespoon Green Onion, Chopped *
1 tablespoon Fresh Parsley, Chopped

Preparation:

* Use both the green and white parts of the green onion when you chop it.
~------------------------------------------------------------------------- Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 ½ cups of dip. SUGGESTED DIPPERS:
Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers

Sauerkraut Balls Tom Brown

Servings: 75

Ingredients:

1 Onion, Chopped Fine
3 tablespoon Unsalted Butter
1 cub Cooked Ham, Finely Chopped
1 cub Corned Beef, Finely Chopped
½ Garlic Clove, Mince & Mash
6 tablespoon Flour
2 cub Sauerkraut, Drain & Chop
1 tablespoon Fresh Parsley, Fine Chop
½ cub Beef Broth
1 large Egg
2 cub Milk
2 ½ cub Flour
4 cub Dry Bread Crumbs, Fine
Vegetable Oil For Frying

Preparation:

From Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2 ½ cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375øF on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut balls. a Gourmet Mag 1958 favorite.

Sausage and Mushroom Phyllo Twists

Servings: 6

Ingredients:

½ pound Pork sausage meat crumbled
1 Minced small onion
1 Minced garlic clove
1 tablespoon Unsalted butter
½ pound Mushroom chopped fine
½ teaspoon Ground cumin
1 pinch Of allspice
½ teaspoon Dried crumbled mint
¼ cub Minced fresh parsley leaves
2 ounce Cream cheese softened
16 12 inch sheets phyllostacked between 2 sheets ofwax
Paper and covered with dampdish towel
¼ cub Clarified butter
2 tablespoon Fine fresh bread crumbs

Preparation:

In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned.

Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.

Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter.

Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes,or until phyllo is golden brown.

Sausage Balls #1

Servings: 10

Ingredients:

1 pound Bulk Sausage (Hot Or Mild)
2 cub Sharp Chedder Cheese Grated
3 cub Bisquick
1/3 cub Water

Preparation:

Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350øF for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350øF.

Sausage Balls #2

Servings: 6

Ingredients:

1 pound Sausage meat
2 cub Bisquick powder
2 cub Cheddar cheese

Preparation:

Grate the cheese and allow it to come to room temperature (or grate it at room temperature). Mix (by hand, or with a fork or spoon) with the Bisquick powder and the sausage meat (crumbled). Form into bite-sized balls, around ¾" in diameter. Cook on foil or a baking pan at 325 F for about 20 minutes.

I think I was also told that these store very well, but I'm not positive about that.

Saute Chicken Livers with Onions & Mushrooms

Servings: 4

Ingredients:

1 pound Chicken livers
½ cub Pancake flour (more or less)
½ teaspoon Salt
2 teaspoon Garlic powder
½ teaspoon Pepper or dried basil
1 large Onion; coarsely chopped
1 cub Mushrooms; chopped
½ cub Margarine OR
3 tablespoon Olive oil (give or take)

Preparation:

* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.

Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate.

Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside.

In a clean pan, heat ¼ cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.

Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.

Source: Sheri Maurer - Mom's only dish! Typed by .\\ichele

Sauted Chicken Livers with Onions & Mushrooms

Servings: 4

Ingredients:

1 pound Chicken livers
½ cub Pancake flour (more or less)
½ teaspoon Salt
2 teaspoon Garlic powder
½ teaspoon Pepper or dried basil
1 large Onion; coarsely chopped
1 cub Mushrooms; chopped
½ cub Margarine OR
3 tablespoon Olive oil (give or take)

Preparation:

* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.

Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate.

Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside.

In a clean pan, heat ¼ cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding small amounts around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.

Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.

Source: Sheri Maurer - Mom's only dish!

Sauteed Mushrooms

Servings: 6

Ingredients:

½ cub Olive oil; extra-virgin
24 medium Mushrooms; white or cremini, stems removed, or 6
Portobello mushrooms, stemsremoved and caps
Quartered
9 Cl Garlic; thinly sliced
¼ teaspoon Salt
Freshly ground pepper
12 cub French bread; or italian bread, 1-inch cubes
(medium-textured bread, whichever type you choose)

Preparation:

1. In a large heavy skillet, heat the oil over moderate heat until hot but not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity of each mushroom. Season with the salt and pepper to taste and cook until juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at once.

Recipe from Food & Wine, February, 1992.

Savoury Salmon Bread Cases

Servings: 6

Ingredients:

1 ½ tablespoon Butter
3 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Pepper
¾ cub Milk
¼ cub Salmon liquid
¼ cub Chopped gherkins
1 cub Flaked salmon
2 tablespoon Mayonnaise
1 tablespoon Lemon juice
1 Loaf sliced bread, crustsremoved
Melted butter

Preparation:

1. melt butter, add flour and seasoning. cook 2 minutes.

2. remove from heat, gradually add combined milk and salmon liquid.

3. return to heat and stir constantly till mixture boils and thickens.

4. add remaining ingredients and mix through. place hot filling into heated bread cases and serve.

Bread Cases:-

1. brush both sides of bread with melted butter.

2. press diagonal corners into deep base patty tins. bake at 200 degrees c for approximately 10-15 minutes till crisp and golden.

Scallops with Mushrooms in Shells

Servings: 6

Ingredients:

½ cub Butter,at room temperature
1 pound Fresh bay scallops
½ cub Soft bread crumbs
1 cub Thinly sliced mushrooms
½ cub Finely chopped fresh parsley
3 tablespoon Finely chopped shallots
Salt and pepper
1 tablespoon Finely chopped garlic

Preparation:

Preheat the oven to 450 degrees.Melt ¼ cup of the butter in a small skillet and add the mushrooms.Cook,stirring often,until the mushrooms are wilted and give up their liquid.Add the shallots and garlic and cook briefly.

Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2 tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt and pepper to taste.Blend well.

Use the mixture to fill 6 seafood shells.Arrange the filled shells on a baking dish or cookie sheet.Melt the rest of the butter and pour over the mixture in the shells.Place in the oven and bake 10 minutes.

Run the scallops under the broiler until nicely browned on top,about 1 minute.

Makes 6 servings.

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

Seafood Glace'

Servings: 2

Ingredients:

2 Envelopes unflavored gelatin
½ cub Cold water
10 ounce Cans consomme'
1 tablespoon Lemon juice
2 tablespoon Finely chopped green onion
2 tablespoon Finely chopped curly
Parsley
½ teaspoon Tabasco
3 Dz boiled shrimp orcrawfish,
Or ½ lb fresh crabmeat
2 To 3 dz crackers
Mayonnaise
Curly parlsey sprigs

Preparation:

Recipe 1 Pour gelatin in ½ cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.

Seafood Pancakes (Cancer)

Servings: 10

Ingredients:

1 cub Flour
1 Pinch salt
1 Egg, lightly beaten
4 teaspoon Oil
1 ½ cub Milk plus 1 Tbsp
½ pound Monkfish
6 Scallops
¾ cub Milk
2 Garlic cloves, chopped
½ pound Shrimp, shelled
2 tablespoon Butter
3 tablespoon Flour
¼ cub Light cream
1 cub Gruyere Cheese
2 tablespoon Parsley, fresh, chopped
1 Salt and pepper
1 ½ tablespoon Oil for frying

Preparation:

Servings: 10

Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk.

Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour ¾ cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp.
Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well.

Preheat oven to 350 degrees F.

Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately.

These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell.
These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.

From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner)

Seafood Sausage

Servings: 4

Ingredients:

½ pound Whitefish, skinned, boned
¼ pound Salmon, skinned and boned
¼ pound Shrimps, peeled
2 tablespoon Finely minced onion
1 bunch Parsley; stems removed
½ teaspoon Salt
¼ teaspoon Cayenne pepper
½ cub Egg whites
4 Feet sausage casings

Preparation:

CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 5 minutes, drain and let cool.
If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.

Makes 8 Sausages, or 4 Servings

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Seared Scallops with Cucumber-Pepper Relish

Servings: 4

Ingredients:

1 pound Scallops
1 Salt
1 Pepper, white
2 tablespoon Olive oil
*RELISH*
1 Lemon grass stalk
½ cub Rice vinegar
¼ cub Sugar
½ teaspoon Red pepper flakes
2 Cucumber, med
1 Banana pepper; devein/minced
1 Serrano, red; deveined/mince
2 teaspoon Cilantro; minced
2 teaspoon Basil, fresh; minced
2 teaspoon Mint, fresh; minced
1/3 cub Lime juice
1 Salt
1 Pepper, white

Preparation:

Servings: 4

Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise.

Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and ½ cup water to boil in a saucepan; simmer until reduced to ½ cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients.

Sprinkle scallops with ½ teaspoon salt and ¼ teaspoon white pepper.
Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared.

Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.

~-- COOK's Magazine

Secret Ingredient Dip

Servings: 6

Ingredients:

1 Prepared sea cucumber
1 cub Heavy cream, whipped
1 package Cream cheese

Preparation:

Catch a sea cucumber, the flavour is well worth the effort. Rip it open and remove the long, thin white muscles that run lengthwise down the middle, and discard the rest. Cook muscles for a few minutes until they look done, then mince, grind or whip them in a blender. Drain and use as follows.

Salt, pepper and grated onion to taste Combine all ingredients. Chill.

Serve in a bowl surrounded by potato chips or crackers. If you don't tell what the secret ingredient is, they'll rave for more!!

Sesame Baked Mushrooms

Servings: 6

Ingredients:

1 pound Medium to large freshmushrooms
1 Egg
¾ teaspoon Salt
⅛ teaspoon Ground black pepper
½ cub Sesame seed or
¼ cub Each sesame seed and drybread crumbs

Preparation:

Sesame Baked Mushrooms From: American Mushroom Institute Shared By: Pat Stockett

Preheat oven to 350. Rinse, pat dry and trim stems of fresh mushrooms (halve if large). In a small bowl, lightly beat egg with salt and black pepper. Place sesame seed (or mix) in a small bowl. Pierce mushrooms with fork. Dip first into egg mixture, then into sesame seed. Place on a lightly greased jelly-roll pan. Bake until golden, 15 to 20 minutes. Serve hot. Yield: About 25 hors d'oeuvres

Sesame Chicken Fingers

Servings: 20

Ingredients:

HONEY-MUSTARD SAUCE:
2 tablespoon Mustard, whole grain
6 tablespoon Honey

CHICKEN FINGERS:
½ cub Sesame seeds
¼ cub Parmesan cheese
1 pound Chicken Breast,skined,boned
Sliced into 2x½" strips
2 tablespoon Olive oil
Red leaf lettuce
Strips orange rind

Preparation:

No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces.

In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.

To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind.
Serve with honey mustard sauce

From an article in Modern Maturity Magazine Jun-July 1992

Sesame Chicken Fingers with Plum Sauce

Servings: 36

Ingredients:

20 -minutes preparation time
1 -hour marinating time
35 -minutes cooking time

INGREDIENTS:
3 pound Chicken breasts, skinlessboneless
1 ½ cub Buttermilk
2 tablespoon Lemon juice
2 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Paprika
1 teaspoon Pepper; freshly ground
1 Garlic clove; minced
4 cub Seasoned bread crumbs
½ cub Sesame seeds
4 tablespoon Butter; melted
12 ounce Plum perserves
1 ½ tablespoon Dry mustard
1 ½ tablespoon Prepared white horseradish

Preparation:

1. If the breasts are whole, split them. Cut each chicken breast half crosswise into ½-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight.

2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl, toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes.

3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth.

4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the side.

From: 365 Ways to Cook Chicken

Sesame Chicken Wings

Servings: 8

Ingredients:

36 Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1 Inch fresh ginger, peeled
1 Onion, quartered
1 teaspoon Red pepper flakes
2 teaspoon Salt
2 teaspoon Ground coriander
3 tablespoon Soy sauce
3 tablespoon Fresh lemon juice
2 tablespoon Sesame oil
2 tablespoon Sugar
½ cub Sesame seeds (approx)

Preparation:

Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot.

Makes 6 to 8 servings as hors d'oeuvres.

From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.

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

Sesame Chicken with Honey Dip

Servings: 12

Ingredients:

30 -minutes preparation time
10 -minutes cooking time

INGREDIENTS:
1 ½ cub Mayonnaise
1 teaspoon Dry mustard
1 tablespoon Onion; minced
1 pound Chicken breasts; skinlessboneless, poached and cutcrosswise into ½inch strp
½ cub Seasoned bread crumbs
¼ cub Sesame seeds
2 tablespoon Honey
1 tablespoon Dijon mustard

Preparation:

1. Preheat oven to 425F. In a mdeium-size bowl, combine ½ cup of the mayonnaise, dry mustard, and onion; mix to blend will. Add chicken and toss to coat.

2. In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken cubes in bread crumbs to coat. Place ina single layer on a baking sheet and bake for 10 minutes, until lightly borwned and crisped.

3. Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a dipping sauce with chicken

From: 365 Ways to Cook Chicken

Sesame Shrimp Toasts

Servings: 4

Ingredients:

6 ounce Cooked peeled medium-sizeshrimp, thawed if frozen
1 Piece ginger root, peeled,grated (¾")
1 Garlic clove, crushed
2 teaspoon Cornstarch
1 Egg white
3 pinch Five Spice Powder
Salt to taste
Fresh ground pepper to taste
4 Thin slices white bread,crusts removed
3 tablespoon Sesame seeds
Vegetable oil for shallowfrying
Green onion daisies

Preparation:

Drain shrimp well on paper towels.

Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well.

Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat ¾" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies.

Sesame-Cheese Dip Mix

Servings: 1

Ingredients:

1 tablespoon Grated Parmesan Cheese
½ teaspoon Salt
Dash Pepper
2 teaspoon Toasted Sesame Seeds
½ teaspoon Celery Seed
⅛ teaspoon Garlic Powder

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. Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months.

Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages. Sesame-Cheese 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.

VARIATION: Substitute 1 cup yogurt for sour cream.

Sherried Cheddar Cheese Dip

Servings: 4

Ingredients:

1 ½ cub Cheddar, Sharp, Shredded
½ cub Sour Cream
½ teaspoon Hot Sauce
¼ teaspoon Garlic Powder
1 tablespoon Sherry
1 tablespoon Jalapeno Pepper, Chopped

Preparation:

Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon

Shrimp and Leek Pizza

Servings: 2

Ingredients:

3 tablespoon Olive oil
1 cub Chopped leeks (white and green parts)
Salt & freshly ground pepper
4 ounce Goat cheese
1 Garlic clove; minced
1 ½ tablespoon Assorted minced fresh herbs(parsley, chives, thyme, oregano, basil, etc.)
Dough for:
2 :9-in pizzas
2 Ripe plum tomatoes
Thinly sliced and seeded
¼ pound Fresh med-sized shrimp peeled and deveined

Preparation:

PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese, garlic and 1 tablespoon of the herbs together with a fork. Brush the rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks over the dough. Sprinkle with the goat cheese and top with a layer of tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and continue baking the final 7-to-8 minutes. To serve: dribble with remaining olive oil.

Makes 2 9-Inch Pizzas

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Shrimp Ceviche with Creme Fraiche

Servings: 8

Ingredients:

¾ cub Lime juice, fresh
3 tablespoon Green onion, minced
Salt & freshly ground pepper
2 pound Shrimp, small or medium *
2/3 cub Creme fraiche
3 tablespoon Capers
Lettuce leaves
Lime slices, thin
1 tablespoon Green onion tops, minced

CREME FRAICHE:
1 cub Whipping cream
4 ½ teaspoon Buttermilk

Preparation:

*Note: Shrimp should be shelled and deveined.

Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.)

Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp.
Garnish with lime slices and 1 tablespoon green onion. Serve immediately.

CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator.

Source: Elizabeth Riely in Bon Appetit, September 1985

Shrimp Cheese Pate

Servings: 34

Ingredients:

1 Jar tiny Danish shrimp(4-oz), drained
4 ounce Soft or semi soft cheeselike Philadelpia Cream
Cheese, Creme Danica, orCamembert (1/3 cup)
Black pepper, freshlyground, few grains
1 teaspoon Sherry, Medeira, or cognac

Preparation:

Combine all ingredients, beat until very smooth. Serve on toast rounds or cucumber slices, or stuff radishes or celery with the mixture. Makes about ¾ cup.

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

Shared by: June Hoffman, 8/93

Shrimp Cheese Roll

Servings: 28

Ingredients:

1 ½ cub Muenster Cheese (Shredded)
1 cub Cooked Shrimp
¼ cub Green Onion (Slice Thin)
2 Eggs
½ teaspoon Salt
⅛ teaspoon Pepper
1 package Cresent Rolls
1 tablespoon Butter (Melted)
1 Egg Yolk W/1 tb Water (Opt.)

Preparation:

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400øF for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in ½ inch slices. Makes 28.

Shrimp Dip #1

Servings: 4

Ingredients:

¼ cub Milk
1 cub Mayonnaise
3 drop Tabasco Sauce
1 tablespoon Worcestershire Sauce
¼ teaspoon Garlic Salt
1 Onion (Chopped)
8 ounce Cheddar Cheese (Cubed)
5 ounce Shrimp (Drained)

Preparation:

Place all ingredients in blender and blend until smooth. Served chilled.

Shrimp Dip #2

Servings: 6

Ingredients:

8 ounce Cream cheese
1 can Cream of shrimp soup
4 ounce Tiny shrimp
¼ teaspoon Lemon juice
1 pinch Of garlic salt or powder

Preparation:

Beat softened cream cheese, cream of shrimp soup, lemon juice and garlic salt (don't overbeat). Add shrimp and mix well. Refrigerate overnight.

Shrimp Dunk

Servings: 1

Ingredients:

12 ounce Great western beer
1 small Onion, sliced
1 Celery, top and leaves,sliced
1 tablespoon Salt
3 Peppercorns
1 Bay leaf
1 Cl Garlic
1 pound Very large shelled shrimp, raw

Preparation:

Fat grams per serving: Approx. Cook Time: 2 hrs 1. Combine all ingredients except shrimp in a large saucepan. Cover; heat to boiling.
Boil 10 minutes. 2. Add shrimp. Cover and boil 5 minutes, or just until shrimp turn pink. Remove from heat; chill in cooking liquid. 3. Serve cold with dunking bowls of cold beer. Serve as appetizer or as a summertime main entree. Makes 25 to 30 shrimp

Shrimp Hors D'oeuvres

Servings: 6

Ingredients:

½ pound Cooked Cocktail Shrimp
Worcestershire Sauce

Preparation:

Make sure shrimp are clean and deveined. Pat dry on paper towels. Place shrimp in a small bowl and cover with Worcestershire Sauce to marinate.
Allow to marinate covered in the refrigerator for 4 hours. Drain from marinade. Skewer shrimp with toothpicks and serve on platter.

Shrimp Lejon

Servings: 2

Ingredients:

6 large Shrimp, deveined andbutterflied
3 ounce Horseradish, squeezed dry
6 slice Bacon
Sauce Remoulade

Preparation:

Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place on a warmed platter and serve with Sauce Remoulade.

Serves 2 as an appetizer.

SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 ½ Tbl fresh chives, chopped 1 ½ Tbl fresh chervil, chopped 1 ½ Tbl fresh tarragon, chopped ½ Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco

Combine all of the ingredients and mix well.

Guy Reibold, Executive Chef of Stouffer Harborplace Hotel.

[The Baltimore Sun; Dec 11, 1991]

Posted by Fred Peters.

Shrimp Louis Dip

Servings: 1

Ingredients:

1 cub Miracle Whip
1 cub Sour Cream
1/3 cub Chopped Green Pepper
¼ cub Chili Sauce
1 tablespoon Prepared Horseradish
¼ teaspoon Salt
⅛ teaspoon Fresh Ground Pepper
2 cub Chopped Cooked Shrimp

Preparation:

Combine all ingredients and mix until well blended. Cover and chill until serving time. Makes 3 cups. From: Los Angeles Times.

Shrimp Ono Nui

Servings: 8

Ingredients:

24 Raw jumbo shrimp; peeled
½ cub Flour
Salt
2 Eggs; beaten
1 ½ cub Shredded coconut
Oil; for deep frying
1 cub Bottled cocktail sauce
¼ cub Crushed pineapple

Preparation:

This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated with shredded coconut before being deep-fried and served with a pineapple cocktail sauce. Ono nui means "very good" in Hawaiian and this dish definitely lives up to its name.

Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side.

Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6

Shrimp or Oysters Brochette

Servings: 8

Ingredients:

large Shrimp
large Oysters
1 Stick Of Butter
2 Cloves Of Garlic
1 Juice Of Lemon
½ Bacon For Each Shrimp

Preparation:

Heat lemon juice, butter and garlic to boiling. Put ½ slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once.

Shrimp Paste

Servings: 6

Ingredients:

1 pound Shrimp, cooked and peeled
½ pound Butter
½ teaspoon Salt
⅛ teaspoon Celery salt
⅛ teaspoon Cayenne Pepper
½ teaspoon Nutmeg

Preparation:

Toast crumbs

Grind the shrimp very fine. Cream the butter until soft and add the ground shrimp, mixing well. Then add the seasonings and combine thoroughly. Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool and place in the refrigerator until time to serve (for several hours at least.)

This paste is not as firm as the preceding one, and it has a much more buttery flavor. The nutmeg is quite noticeable, although it blends well with the shrimp. --Mrs. Walter Pringle

From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

Shrimp Pate

Servings: 6

Ingredients:

Jim Vorheis
30 ounce Canned shrimp
½ cub Butter, melted
1/3 cub Mayonnaise
1 small Onion, minced
2 tablespoon Fresh lemon juice
1 dash Tabasco sauce
Sauce:
1 cub Catsup
2 tablespoon Horseradish
2 teaspoon Fresh lemon juice

Preparation:

Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold.
Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with crackers.

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

Shrimp Rolls

Servings: 1

Ingredients:

1 cub Shrimp, chopped fine
2/3 cub Celery, chopped
2 teaspoon Onion, chopped
2 teaspoon Capers, chopped
½ teaspoon Curry powder
2 teaspoon Lemon juice
4 tablespoon Mayonnaise
1 Loaf of thin sliced bread

Preparation:

Trim crust and roll bread with a rolling pin. Brush on side with melted butter. Turn over and on unbuttered side place spoonful of shrimp mix.
Roll up. Place seam down on cookie sheet. Bake at 375 degrees for 10 minutes. If you make ahead of time and freeze, it would be best to let them thaw a few minutes, then cook at 375 degrees for 10 minutes.

Shrimp Rolls (Cuon Tom)

Servings: 4

Ingredients:

1 pound Medium shrimp, unpeeled
2 cub Bean sprouts
10 Or 9" rice papers, cut intohalves or quarters
1 large Head Boston, Bibb or leaflettuce, leaves separated
And trimmed
½ Fresh pineapple, peeled,eyes removed, halved, cored

Preparation:

Servings: 4 as main course, or 8 as an appetizer Notes: This is a version of the shrimp rolls we ate in the Delta. You can omit the rice papers and simply wrap the filling in lettuce leaves. The rolls can be assembled ahead of time and served as an appetizer. Or the wrappers can be placed on the table (with bowls of warm water for softening) with a platter of fillings, so that guests can make a meal of them. One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, ½ cup fresh cilantro leaves, coarsely chopped, ½ cup fresh mint leaves, coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS:
Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in their shells and let diners peel them at the table. Blanch bean sprouts in boiling water for 1 minute. Drain and refresh with cold water.

To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or until softened. Place a lettuce leaf inside each piece of softened rice paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham.

213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173 g cholesterol

Source: Eating Well, April 1991

From: Sallie Austin

Shrimp Spread #1

Servings: 1

Ingredients:

3 ounce Cream Cheese, Softened
2 teaspoon Mayonnaise
4 ¼ ounce Can Shrimp Pieces, Drained
2 tablespoon Mayonnaise
1 tablespoon Lemon Juice
¼ teaspoon Dill Weed
Sprig Parsley, Stem Removed

Preparation:

Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: ¾ Cup.

Shrimp Spread #2

Servings: 2

Ingredients:

16 ounce (2 Pk) Softened Cream Cheese
½ pound Cooked Shrimp Chopped
1 tablespoon Prepared Horseradish
¼ teaspoon Pepper
¼ cub Lemon Juice
Finely Chopped Green Onions*
1 tablespoon Worcestershire Sauce
⅛ teaspoon Garlic Powder

Preparation:

* Green onions should be to taste. 1 to 2 Tablespoons.
~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs.

Shrimp Stuffed Mushrooms

Servings: 24

Ingredients:

24 large Mushroom Caps Stems Removed
1 cub Finely Chopped Cooked Shrimp
1 tablespoon Cracker Crumbs
1 tablespoon Minced Onion
1 tablespoon Minced Parsley
1 tablespoon Soft Butter
1 teaspoon Minced Tarragon
Salt
1 large Egg
Buttered Bread Crumbs

Preparation:

Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and egg together. Fill the mushroom caps with the mixture, sprinkle with buttered crumbs and bake in a 350øF oven for 15 to 20 minutes.

Shrimp Teriyaki

Servings: 10

Ingredients:

½ cub Soy Sauce
2 tablespoon Sugar
1 tablespoon Vegetable Oil
1 ½ teaspoon Cornstarch
1 Clove Garlic, Crushed
1 teaspoon Minced Fresh Ginger Root
2 tablespoon Water
2 pound Medium Sized Raw Shrimp,Peeled And Deveined

Preparation:

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Coat shrimp with sauce; drain off excess. Place on rack of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked. Serve immediately with wooden picks. Typed by Syd Bigger.

Shrimp Toast

Servings: 8

Ingredients:

½ pound Medium Size Fresh Shrimp
Unpeeled
2 (⅛ Inch) Thick Gingerroot
Slices Peeled
1 Green Onion Cut Into 1 in.
Pieces
1 tablespoon Minced Fresh Mint
1 Egg White
¼ teaspoon Salt
⅛ teaspoon Pepper
1 (4 Inch Long) French Bread
Banquette

Preparation:

Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp, Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut Banquette Into 16 (¼ Inch Thick) Slices. Spread 1 T. Shrimp Mixture On Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3 Min. OR Until Lightly Browned. Serve Warm.

Shrimp with Spicy Black Bean Spread

Servings: 1

Ingredients:

11 ounce Black bean soup/dip
1 tablespoon Lime juice
1 teaspoon Mustard, dijon
⅛ teaspoon Lime peel, grated
60 Crackers
2 tablespoon Oil
1 tablespoon Jalapeno, chopped
1 Garlic clove, minced
30 medium (1 lb)
60 Cilantro leaves

Preparation:

Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source:
GOURMET.ZIP file - recipes from Donna Endreson

Silky Apricot Cheese Dip

Servings: 6

Ingredients:

¾ cub Apricot Preserves
1 cub Cream Cheese, Softened
1 cub Sour Cream
1 teaspoon Almond Extract
¼ cub Almonds, Blanched, Slivered
2 tablespoon Brandy

Preparation:

In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot brandy mixture and blend well. Fold in the almonds. Cover and chill.
Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.

Simple Pate

Servings: 6

Ingredients:

2 cub Chicken livers, cleaned
¼ teaspoon Marjoram
¾ cub Sweet butter, roomtemperature
1 tablespoon Brandy
2 tablespoon Dry sherry
2 tablespoon Chopped truffles (optional)

Preparation:

Simple Pate xxxxxxxxxxx

salt and pepper to taste

Cover chicken livers with water, salt lightly and birng to boil. Draim immediately and rise livers in cold water until chilled thoroughly. Drain.
Add marjoram. Puree livers with suitable machine or pass through a fine wire sieve. Add remaining ingredients and blend well. Taste and adjust salt. Serve well-chilled.

Simple Sausage Balls

Servings: 6

Ingredients:

1 pound Skinless sausage (Owen's Hotworks well)
1 pound Grated Colby or Mild ChedarCheese
2 cub Pioneer or Bisquick

Preparation:

**

Mix together (someone suggested using a zip-lock bag for mixing. Roll into about 1" balls. Place on a shalow baking pan (sides required to catch the grease) and bake at 350 deg F until done. Both cooked and uncooked balls may be frozen.

Skewered Mozzarella with Canadian Bacon

Servings: 4

Ingredients:

28 Sliced Canadian Bacon
12 ounce Mozzarella Cheese
12 Slices French Bread
12 Slices Raw Tomato
1/3 cub Salad Oil
2 Cans Tomato Sauce
1 ½ cub Grated Parmesan Cheese
1 Paprika
1 Salad Oil Again

Preparation:

Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into ½ inch slices.
The raw tomato is also cut into ½ inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about ¼ in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon wrapped around the mozzarella, bread and tomato. Begin and end with the bacon.
Place each skewer in a shallow baking pan or shallow earthenware casserole.
Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly with paprika and additional salad oil. Preheat the oven 400øF. Bake the skewers until brown on top. Serve immediately while very hot.

Smoked Fish Spread

Servings: 6

Ingredients:

1 ½ pound Smoked fish
2 teaspoon Minced onion
2 teaspoon Finely chopped celery
1 Clove garlic, crushed
2 tablespoon Finely chopped sweet pickle
1 ¼ cub Mayonnaise
1 tablespoon Prepared mustard
1 dash Of Worcestershire sauce
2 tablespoon Chopped fresh parsley

Preparation:

Remove skins and bones from fish. Flake fish well. Combine with remaining ingredients and chill. Serve with assorted crackers or party breads.
Yield: 3-½ cups.

From: Southern Living, The Quick & Easy Cookbook Shared By: Pat Stockett

Smoked Salmon Canapes

Servings: 36

Ingredients:

½ (8 Oz.) Pkg. Neufchatel
Cheese Softened
½ teaspoon Grated Lime Rind
¼ teaspoon Onion Powder
1 ½ pound Jicama, Unpeeled
½ teaspoon Worcestershire Sauce
1 tablespoon Ground Black Pepper
2 ounce Smoked Salmon Cut Into
36 Thin Strips.
3 Lime Wedges

Preparation:

Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into ¼ in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip.
(Fat 0.8. Chol. 3.)

Smoked Salmon Quesadillas

Servings: 4

Ingredients:

4 ounce Soft fresh goat cheese(montrachet)
2 tablespoon Grated fresh horseradish or1 tbsp prepared horseradish2 tbsp sour
Cream
2 teaspoon Chopped fresh dill
8 Inch flour tortillas
4 ounce Thinly sliced smoked salmon

Preparation:

A signature starter from Vincent Guerithault on Camelback in Phoenix,Arizona.

Makes 4 first course servings

Additional chopped fresh dill fresh dill sprigs

Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture to taste with salt and pepper.
Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Transfer to work surface. Spread 1 tbsp cheese mixture over tortilla. Top with ¼ of smoked salmon and sprinkle with additional chopped dill. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish with dill sprigs and serve,passing remaining cheese mixture separately.

Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon Stevens

Smoked Salmon Spread

Servings: 1

Ingredients:

12 ounce Philly Free
8 ounce Philly Lite
1 large Can Salmon In Water, Drained
Finely Chopped Green Onions
Liquid Smoke To Taste
Pepper To Taste

Preparation:

Combine all ingredients and mix well. Refrigerate until ready to serve.
Typed by Syd Bigger.

Smoked Stuffed Artichoke

Servings: 4

Ingredients:

4 Artichokes, fresh oneshave tight leaves
2 Green onions, finelychopped
6 tablespoon Olive oil
1 cub Mushrooms, finely chopped
½ cub Bread crumbs
¼ cub Grated Parmesan cheese
3 tablespoon White wine
3 tablespoon Lemon juice
Salt and pepper
½ teaspoon Garlic powder
½ cub Ham, cooked, finely chopped
1 tablespoon Parsley, chopped

Preparation:

Trim tops and leaves of artichokes with scissors and cut stalks level with base. (I would cut off the top third of the artichoke and cut off the tips of the leaves remaining to remove "spikes".) Put artichokes into a kettle of boiling salted water and simmer about 35 to 40 minutes or until a leaf can be pulled out easily. Drain, refresh under cold running water, and let stand upside down until cool.
To make the dressing: Saute green onions slowly in 2 tablespoons of the oil, until just tender. Stir in mushrooms and cook 2-3 minutes; then stir in bread crumbs and cheese. Transfer mixture to a bowl and let stand until cool. Stir in wine, lemon juice and remaining oil. Season well with garlic salt, salt and pepper, then add ham.
Prepare each artichoke by pulling out some of the center leaves until the choke can be reached. (I'd just cut off about the top third of the artichoke and the choke would be reachable.) With a teaspoon, scrape out all the hairy choke. Fill each artichoke with dressing and top with parsley. Wrap each artichoke in foil, leaving the top open. Place on smoker grid and smoke for 1 to 1-½ hours.

Smoked Trout Tartlets

Servings: 48

Ingredients:

PHYLLO TART SHELLS:
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
8 Phyllo dough sheets (14x18"

SMOKED TROUT FILLING:
2 package Cream cheese, low-fat (8 oz)
½ pound Trout fillets; smoked, skinand pin bones removed
1/3 cub Scallions; chopped (2 scall
4 teaspoon Horseradish; well drained
1 cub Cucumber; shredded

Preparation:

To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved.) Brush with the egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.)

To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth. Add scallions and horseradish and pulse until just combined. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl.) (The smoked filling may be made ahead and refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol.

**"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell." ~-From Eating Well, May/June 1993.

Smoked Tuna Pate

Servings: 6

Ingredients:

1 pound Smoked tuna or smokedmackerel skin removed
6 ounce Cream cheese, softened
3 tablespoon To 4 Tb mayonnaise
Juice of ½ large lemon(about 2 Tb)
Salt and freshly groundblack pepper
2 tablespoon Very finely diced red onion

Preparation:

From: Bill Birner

Any number of smoked fish can be used in this simple recipe. Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread.

Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor. Process until smooth and season to taste with salt and pepper. Transfer the mixture to a serving bowl and fold in the red onion. Cover and chill the pate until ready to serve.

MAKES 6 SERVINGS.

Smoked Turkey Calzones

Servings: 4

Ingredients:

2 cub Frozen chopped spinach
½ cub Part-skim ricotta cheese
1 tablespoon Parmesan cheese, grated
¼ teaspoon Garlic powder
4 ounce Refrigerated Pizza dough
6 ounce Smoked turkey, thin slice
1 Tomato, med.,8 slices

Preparation:

Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray.
Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad.) Spread spinach mix to within ¼" of edges of each circle. Place 1 ½ oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. Per each:
201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner - January 1992

Smokey Brie Spread

Servings: 1

Ingredients:

4 Slices Bacon, Fried Crisp
8 ounce Cream Cheese, Softened
4 ½ ounce Brie Cheese, Room Temp.
2 tablespoon Milk
1 tablespoon Lemon Juice

Preparation:

Place bacon in food processor or blender and process until finely chopped.
Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 ½ cups

Smoky Mushroom Tart

Servings: 8

Ingredients:

1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
2 tablespoon Butter
10 ounce Fresh mushrooms (1 package),sliced
7 ounce Shitake mushrooms (1package), stems discarded
And mushrooms sliced
1 tablespoon Minced fresh garlic
2 teaspoon Dried oregano, crushed
⅛ teaspoon Ground black pepper
½ pound Smoked mozzarella cheese,thinly sliced
2 tablespoon Grates asiago or Parmesancheese
1/3 cub Walnut pieces
1 tablespoon Chopped flat-leaf (Italian)parsley

Preparation:

Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium-low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

Smoky Salmon

Servings: 6

Ingredients:

1 7-¾ ounce can of salmon
1 tablespoon Lemon juice
2 teaspoon Grated onion
2 teaspoon Horseradish
¼ teaspoon Liquid smoke
Salt and pepper to taste
1 8 ounce package cream cheese,softened
¼ cub Chopped pecans
2 tablespoon Snipped parsley

Preparation:

Smoky Salmon xxxxxxxxxxxx

Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and peppe4 r with cream cheese. Blend together well.
Shape into a ball or log on wax paper. Wrap and chill for several hours.

Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If desired, just before serving shape into fish shape and garnish with additional

Smooth and Spicy Boursin Cheese Dip

Servings: 4

Ingredients:

½ cub Butter, Softened
1 cub Cream Cheese, Softened
1 Garlic Clove, Crushed
2 teaspoon White Onion, Finely Minced
1 teaspoon Italian Seasoning
2 tablespoon Milk
2 tablespoon Walnuts, Minced

Preparation:

Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 ¾ cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit

Snails Bourguignonne / Escargots a la Bourguignonne

Servings: 6

Ingredients:

24 Large Paris mushrooms
Salt and pepper
½ cub Oil
100 Canned Burgundy snails
½ cub Snail butter

Preparation:

Preparation 15 minutes. Cooking 15 minutes. About 100 snails.

Remove the stalks from the mushrooms.

Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one.
Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.

Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.

[From "Larousse Traditional French Cooking."]

Soft Pretzels

Servings: 1

Ingredients:

1 Envelope yeast
1 ¼ cub Warm water
1 teaspoon Sugar
2 teaspoon Salt
4 cub Flour (plus extra)
Butter as needed
4 teaspoon Soda
Coarse salt for sprinkling

Preparation:

Dissolve the yeast in ¼ c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or until the dough is elastic. Place in a bowl and spread it with butter.
Cover it and let it rise for 45 min or until double in size. Shape the dough into sticks or twists. Make it ½ the thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a time. Boil them for 1 minute or until they float. Remove and drain them, and place them on buttered cookie sheets. Sprinkle them with coarse salt.
Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by Elizabeth Rodier from library book 5/93

Sorrel Frittata

Servings: 6

Ingredients:

3 cub Stems removed & torn sorrel
½ cub Boiling salted water
6 Eggs
2 tablespoon Sour cream
1 pinch Cayenne pepper
Seasoned salt
Freshly ground pepper
1 medium Boiled until tender redpotato
2 tablespoon Butter
¼ cub Minced shallot
3 tablespoon Sour cream

Preparation:

paprika garnish leaves sorrel

Cook sorrel* in boiling salted water in large saucepan until tender, about 1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in medium bowl. Mix in cooked sorrel.

Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch broiler proof skillet over low heat. Add shallot and cook until tender, stirring frequently, about 6 minutes. Increase heat to medium. Add potato and stir until coated with butter. Add egg mixture. Reduce heat to low and cook until bottom of frittata is set and only top surface is runny, about 10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with paprika. Broil until top is light brown, watching carefully. Transfer to platter. Surround with sorrel leaves. Cut into small slices. Serve hot or at room temperature.

*Can substitute torn spinach leaves.

Souffleed Crepes

Servings: 28

Ingredients:

3 Eggs; separated
1 cub Milk
¾ cub Flour
½ teaspoon Sugar
¼ teaspoon Salt
2 tablespoon Butter; melted, cooled

Preparation:

These proportions make an eggier-tasting crepe. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well. Add remaining milk gradually, then melted butter. Beat egg whites stiff. Fold into crepe mixture. They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375F oven for about 25 to 30 minutes. This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top. It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla.

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 (23:21) Number: 1778 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking

Sour Cream Brittlebread

Servings: 6

Ingredients:

1 1/3 cub Flour
2 tablespoon Sugar
¼ teaspoon Salt (optional, see note*)
¼ teaspoon Baking soda
¼ cub Butter
½ cub Sour cream or soured milk**
1 tablespoon Seasoned salt (optional)
Kosher salt for sprinkling

Preparation:

* Leave out the first salt if using seasoned salt ** (My note) works OK with ½ tb lemon juice in milk thickened with extra milk powder to make ½ cup. Sprinkled salt did not stick very well, suggest mixing in the desired amount of regular salt. Spices may mix more evenly if combined first with the flour.

Preheat oven to 400 F. Sift together the flour, sugar, salt and baking soda into a bowl or food processor. Cut in the butter. Add the sour ceam and salt or seasoning. Mix to a soft dough.

Roll out PAPER-THIN on a floured board. Cut in 1 ½" squares or shapes and sprinkle with salt (see note). Bake on ungreased baking sheet about 5 min. Remove the thin pieces that brown first if necessary and give the other pieces a bit longer to brown. Turn off heat and crisp in the oven.
Makes about 3 small cookie sheets of "crackers" almost touching or may be cooked in larger sheets to break up after cooking. May be rolled between sheets of wax paper ¼ to ½ of the dough at a time.

Keep for snacking in an air tight jar. Suggestion - divide the dough and the spices in thirds. Mix and bake the first pan and taste so that seasoning or salt can be adjusted. OR make some spicy and some just salted and cut them different shapes so you know which are which.

Source: New Southern Cooking by Nathalie Dupree Creole seasoning may be used for the seasoned salt.

Shared by Elizabeth Rodier 4/93

Sour Cream Taco Dip

Servings: 6

Ingredients:

2 cub Sour cream
1 package Taco seasoning
½ cub Grated monterey jack or mildcheddar cheese
½ cub Salsa (mild, med, or hot)
1 Tomato, finely chopped
¾ cub Chredded lettuce
2 Green onions, finely chopped
400 g Bag of tortilla chips,(taco, or nacho chips

Preparation:

Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips.

Origin: Back of coupon for salsa Shared by: Sharon Stevens.

Soured Cream Clam Dip

Servings: 6

Ingredients:

1 can Gorton's clams, drained
⅛ teaspoon Pepper
1 cub Soured cream
½ teaspoon Celery salt
2 teaspoon Lemon juice
2 tablespoon Minced onion
½ teaspoon Salt

Preparation:

Gently fold clams into sour cream. Add other ingredients and stir gently until blended. Serve with chips.

Shared By: Pat Stockett

Southwest Guacamole

Servings: 6

Ingredients:

5 Avocados, Ripe, Peel & Pit
4 Cloves Garlic, Fine Chopped
1 cub Tomato, Chopped
¼ cub Lime Juice
½ teaspoon Salt

Preparation:

Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip.

Southwest Ham and Cheese

Servings: 4

Ingredients:

6 Cooked Smoked Ham Slices
6 Flour Tortillas, 7" Diameter
3 Cheddar Cheese, Mild
6 tablespoon Vegetable Oil

Preparation:

Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches.

Speedy Crabmeat Imperial

Servings: 6

Ingredients:

2 tablespoon Butter
¼ cub Chopped Onion
¼ cub Chopped Green Pepper
2 ounce Jar Pimento
3 tablespoon All-Purpose Flour
2 teaspoon Dry Mustard
¼ teaspoon Salt
¼ teaspoon White Pepper
dash Tabasco
1 cub Milk
3 tablespoon Chablis
1 pound Fresh Lump Crabmeat

Preparation:

Combine first three ingredients in a 1 ½ qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well.
Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells.
Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips.

Spiced Bake Sweet Potatoes

Servings: 4

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
1 teaspoon Curry powder
¼ teaspoon Turmeric
¼ teaspoon Cumin
¼ teaspoon Ginger powder
½ teaspoon Salt

Preparation:

Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut the into sticks & set aside.

Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking.

VT October, 1991

Spiced Lamb Triangles

Servings: 24

Ingredients:

LAMB FILLING:
½ cub Raisins; golden (chopped)
2 tablespoon Pine nuts
2 teaspoon Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
½ pound Ground lamb; lean
2 teaspoon Cumin; ground
1 teaspoon Cinnamon; ground
¾ teaspoon Allspice; ground
¼ cub Chicken stock (defatted, w/reduced sodium)
¼ cub Parsley; chopped fresh
1 ½ tablespoon Lemon juice; fresh
Salt and pepper, to taste

PHYLLO PASTRY:
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
8 Phyllo dough sheets (14x18"
1 teaspoon Poppy or sesame seeds or acombination

Preparation:

To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.
Set a large nonstick skillet over low heat and add the pine nuts.
Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with sal and pepper.
Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)

To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper. In a small bowl, whist together egg white, oil, and salt.
Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling.
Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden.
Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.)

95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium; 7 mg cholesterol.

**"Savory lamb and sweet golden raisins fill these delicious morsels." ~-From Eating Well, May/June 1993.

Spiced Melon Cocktail

Servings: 4

Ingredients:

1 Ripe honeydew melon, cut inhalf, seeded
1 ½ cub Whipping cream
1 ½ cub Mayonnaise
2 teaspoon Lemon juice
1 teaspoon Paprika
½ teaspoon Hot pepper sauce
½ teaspoon Worcestershire sauce
2 tablespoon Tomato paste
8 ounce White crabmeat, flaked
8 Radicchio leaves (opt)
Lemon and lime slices (opt)
Fresh mint leaves (opt)

Preparation:

Scoop melon in balls.

To make dressing, whip cream until soft peaks form. Mix in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste.

Stir crabmeat into dressing. Lightly mix in melon and toss ingredients gently until coated. Arrange shredded radicchio on 4 individual serving dishes. Spoon melon and crab mixture on radicchio. Chill lightly. To serve, garnish with citrus slices and mint sprigs, if desired.

Spiced Nuts

Servings: 6

Ingredients:

Jim Vorheis
½ cub Sunflower nuts
½ cub Spanish peanuts
½ cub Toasted corn nuts
1 teaspoon Chili powder
¼ teaspoon Cumin
⅛ teaspoon Garlic powder
⅛ teaspoon Cayenne pepper

Preparation:

Heat all ingredients in a skillet for about 5 minutes. Stir frequently.

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

Spiced Ricotta Spread

Servings: 1

Ingredients:

1 ½ cub Part skim ricotta cheese
2 tablespoon Sugar
1 ½ tablespoon Finely grated orange peel
⅛ teaspoon Ground nutmeg

Preparation:

1. In a bowl, mix together cheese, sugar, 1 tablespoon peel, and nutmeg.¶ 2. Spoon mixture into a small bowl and sprinkle with remaining peel. If made ahead, cover and chill up to 2 days. Makes 1 ½ cups.

Spiced Sweet Potatoes

Servings: 4

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
½ teaspoon Coriander
½ teaspoon Garlic powder
¼ teaspoon Ginger powder
1 tablespoon Soy sauce

Preparation:

Wash & scrub potatoes. Cut into sticks & set aside.

Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking.

VT October, 1991

Spicy Artichoke Dip

Servings: 2

Ingredients:

1 cub Grated Parmesan cheese
1 cub Mayonnaise
1 can (14-oz.) artichoke hearts,drained, chopped
1 can (4-oz.) chopped greenchilies, drained
1 Garlic clove, minced
2 tablespoon Green onion slices
2 tablespoon Chopped tomatoes

Preparation:

Preheat oven to 350 F. Mix all ingredients except onions and tomatoes.
Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or pita bread triangles.

Makes 2 cups.

From: Steve Herrick Source: [Kraft]

Spicy Beef Lettuce Cups

Servings: 4

Ingredients:

12 ounce Boneless sirloin, trimmed
2 tablespoon Light soy sauce
1 tablespoon Dry sherry
1 Piece ginger root, peeled,grated (½")
1 Garlic clove, crushed
2 pinch Five Spice Powder
1 teaspoon Chili sauce
2 tablespoon Corn oil
6 Green onions, sliceddiagonally
1 small Red bell pepper, seeded,diced
½ teaspoon Cornstarch
1 teaspoon Water
8 Crisp lettuce cups, chilled
Fresh parsley sprigs (opt)

Preparation:

Cut steak in very thin slivers and place in a bowl.

Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute.

Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired.

Spicy Dip for Vegetables

Servings: 4

Ingredients:

¼ cub Seedless Raisins
1 cub Cottage Cheese, Cream Style
2 tablespoon Vinegar
½ small Onion, Cut Up
1 teaspoon Chili Powder
½ teaspoon Curry Powder, To Taste
¾ teaspoon Salt
⅛ teaspoon Black Pepper, Freshly Ground

DIPPING VEGETABLES:
Your Choice Of Veggies

Preparation:

Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins.
Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses.
broccoli, celery stick, zucchini sticks, or cooked artichokes.

Spicy Jalapeno Spread

Servings: 1

Ingredients:

4 cub Cheddar cheese; grated
1 Medium onion; finely chopped
2 Cloves garlic; minced
6 Jalapeno peppers, chopped
1 cub Mayonnaise
½ cub Green onion; chopped
1 teaspoon Garlic salt

Preparation:

In a large mixing bowl, combine all ingredients. Stir until well blended.
Refrigerate overnight to allow flavors to blend before serving.

Shared by Rita Taule, Prodigy ID# BTVC62A.

Spicy Orange Nuts

Servings: 6

Ingredients:

1 ½ cub Unsifted powdered sugar
2 tablespoon Cornstarch
1 teaspoon Cinnamon
¾ teaspoon Cloves
¼ teaspoon Allspice
⅛ teaspoon Salt
2 tablespoon Freshly grated orange peel.
2 Egg whites, slightly beaten
3 tablespoon Freshley squeezed orangejuice
2 cub Walnut or pecan halves

Preparation:

From: Arizona Cookbook

Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with orange juice; stir in nuts, coating each half completely. Drain thoroughly. Then roll in sugar mixture to coat well.
Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to 25 minutes (or until dry). Cool before storing in container.

This sounds like a recipe that would make a good Christmas gift!

Spicy Peanut Yogurt Dip

Servings: 2

Ingredients:

¼ cub Peanut Butter
1 cub Plain Yogurt
1 teaspoon Coriander, Ground
1 ¼ teaspoon Cayenne Pepper
⅛ teaspoon Pepper

Preparation:

Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 ¼ cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines

Spicy Rice Balls

Servings: 6

Ingredients:

¾ cub Extra Long Grain Rice
½ teaspoon Salt
1 pound Ground Beef or Bulk Sausage*
½ teaspoon Pepper
1 small Onion; chopped
½ teaspoon Garlic Powder
¼ cub Chopped Green Pepper
¼ cub Prepared Horse Radish
¼ cub Chopped Celery
1 tablespoon Worcestershire Sauce
¼ cub Chopped Green Onions
1 can Tomato Soup
Egg
1 can Water
1 teaspoon Dry Mustard
1 teaspoon Hot Sauce **

Preparation:

Servings: 6

* Raw ** More or less to taste Combine all ingredients except tomato soup, water and hot sauce. Mix together well. Make balls about 1 inch in diameter. Place in baking dish. Combine tomato soup, water and hot sauce and pour over meatballs. Bake, covered, in 350 * oven for 1 hour. Makes 30-36 small meatballs. Serve with toothpicks as hor d'oeuvres.

Spicy-Sweet Treats

Servings: 1

Ingredients:

8 ounce Pace Picante Sauce
8 ounce Honey
Cubed chicken breast
Cubed turkey breast
Cooked shrimp
Smoked sausage slices (¼")

Preparation:

Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage slices. Heat through and serve in a chafing dish or a shallow dish with wooden picks.

Spinach Balls

Servings: 8

Ingredients:

20 package CHOPPED SPINACH; COOKED AND
2 cub PEPPRIDGE FARM HERB STUFFING
2 ONIONS; CHOPPED FINE
6 EGGS; BEATEN
¾ cub MELTED BUTTER
½ cub PARMESAN CHEESE
1 teaspoon GARLIC
½ teaspoon THYNE

Preparation:

MIX ALL TOGETHER ROLL INTO SMALL BALL AND COOK ON GREASE COOKIE SHEET IN 350 DEG OVEN FOR 20 MINUTES. THIS CAN BE FROZEN BEFORE COOKING OR AFTER.
SERVE HOT!! THIS IS REALLY GOOD I DON'T EAT SPINACH BUT I LOVE THESE, IT REALLY TASTE LIKE DRESSING. HOPE YOU WILL TRY THIS . LET ME KNOW HOW YOUR OPEN HOUSE GOES. I LIKE THINGS LIKE THAT. I PLAN ON HAVING AN OLD FASHION TAFFY PULL.

Spinach Cheese Puffs

Servings: 1

Ingredients:

10 ounce Frozen Chopped Spinach
1 cub Milk
½ cub Margarine Or Butter
1 teaspoon Salt
1 cub All-Purpose Flour
4 large Eggs
¼ pound Swiss Cheese Shredded
½ cub Grated Parmesan Cheese
Parsley, Beet Or Salad Green

Preparation:

Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375øF. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 ½ inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.

Spinach Dip

Servings: 12

Ingredients:

1 pound Fresh spinach
1 cub Dairy sour cream
½ cub Plain yogurt
½ cub Finely chopped fresh parsley
¼ cub Chopped green onions
1 teaspoon Salt
Fresh ground pepper to taste

Preparation:

1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors.

Spinach Dip in Pumpernickel

Servings: 6

Ingredients:

10 ounce Package frozen, choppedspinach, drained
1 package Knorr's Swiss Vegetable Soup
1 cub Mayonnaise
2 cub Sour cream
8 ounce Can water chestnuts, chopped
1 small Onion, chopped
1 Round pumpernickel loaf,hollowed

Preparation:

In a bowl, mix all ingredients except bread. Chill 6 hours before serving.
May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping.

Yield: 5 cups

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

Spinach Onion Dip

Servings: 2

Ingredients:

1 Pkg.(10 oz) spinach
1 cub Low-fat cottage cheese
1 tablespoon Lemon juice
½ cub Low-fat plain yogurt
½ cub Chopped fresh parsley
¼ cub Chopped green onion
1 teaspoon Salt

Preparation:

Trim stems and coarse leaves from spinach. Rinse well; cook, covered,over medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until wilted. Drain, squeeze out excess moisture and chop coarsely.

In blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed. Cover and refrigerate for at least 4 hours or overnight to blend flavors. Makes 2 ¼ cups.

Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g protein and 1 g carbohydrate.

Source: Canadian Living Magazine, March 1988.

Spinach Squares

Servings: 12

Ingredients:

1 cub Milk
1 cub Flour
3 Beaten Eggs
½ teaspoon Baking Powder
1 Crushed Garlic Clove
1 pound Pepper Jack Cheese, Shredded
20 ounce Chopped Frozen SpinachThawed And Drained
¼ cub Butter
¼ Stick Pepperoni, Chopped
14 ounce Black Olives

Preparation:

Combine milk,flour, eggs , baking powder and garlic--mix well-add spinach,cheese, olives and pepperoni. Melt butter in bottom of 9 x 12 pan.
Pour spinach mixture into pan.. pat down.. Bake at 350 of 30 minutes or til edges are brown.>>> these can be eaten hot or warm..they cut easier the cooler they are...

Spinach Vegetable Dip

Servings: 20

Ingredients:

1 package Frozen Chopped Leaf Spinach
1 pint Helman's Mayonaise
1 cub Sour Cream
½ cub Chopped Onions

Preparation:

Thaw and drain spinaach well. Thoroughly mix all ingredients together.
Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe.

Spinach-Feta Rolls

Servings: 36

Ingredients:

SPINACH-FETA FILLING:
1 ¼ pound Spinach; fresh, stemmed andwashed
1 tablespoon Olive oil
3 bunch Scallions, trimmed andchopped (1-½ c)
¼ cub Feta cheese; crumbled
2 tablespoon Parmesan cheese, freshlygrated
2 tablespoon Dill; fresh, chopped
1 tablespoon Lemon juice
Salt & pepper, to taste
2 large Egg whites

PHYLLO PASTRY:
8 Phyllo dough sheets (14x18")
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
1 teaspoon Poppy or sesame seeds, or acombination

Preparation:

To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture.

To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet.
Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol.

**"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd."
--From Eating Well, May/June 1993.

Spinach-Parmesan Balls

Servings: 40

Ingredients:

10 ounce Packages frozen choppedspinach, thawed andsqueezed dry
1 ½ cub Dry breadcrumbs
1 cub Grated Parmesan cheese
½ cub (1 stick) butter, roomtemperature
2 Eggs, beaten to blend
3 Garlic cloves, minced

Preparation:

Makes about 40

Salt and freshly ground pepper

Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl.

Season with salt and pepper. Form into 2-inch balls and place on baking sheet. Bake until just brown, about 45 minutes. Serve immediately.

Spring Rolls (Chinese)

Servings: 8

Ingredients:

½ pound Lean pork, chopped
1 ½ cub Bean sprouts, chopped
1 ½ cub Cabbage, chopped
½ cub Bamboo shoots, thinly sliced
½ cub Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 teaspoon Soy sauce
1 teaspoon Suar
1 tablespoon Sesame oil
Dash pepper
8 Egg roll wrappers

Preparation:

Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use.

Posted by: Grandma Sheila Exner - August 1991

Steak Tartare

Servings: 1

Ingredients:

¼ pound Fresh, Raw Sirloin Or
¼ pound Tenderloin Beef, Cubed
½ teaspoon Capers
¼ teaspoon Worcestershire Sauce
¼ teaspoon Dijon Mustard
1-Inch Piece Onion

Preparation:

Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup

Steamed Oysters with Black Beans

Servings: 6

Ingredients:

12 Oysters, freshly shucked onthe half shell
2 teaspoon Fermented black beans,rinsed and drained *
1 tablespoon Soy sauce, low-sodium
1 tablespoon Shao-hsing wine, * or drysherry
1 ½ teaspoon Sugar
1 tablespoon White vinegar, distilled
2 tablespoon Chicken stock, or cannedlow-sodium broth
2 teaspoon Oriental sesame oil
1 tablespoon Peanut oil
pinch Freshly ground white pepper
1 tablespoon Red bell pepper, minced
1 small Scallion, green part only,thinly sliced

Preparation:

* available at asian markets

1. Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster. 2. In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and white pepper. Distribute the mixture over each oyster. 3. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and 157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989.

Steamed Pearl Balls

Servings: 16

Ingredients:

¾ cub Uncooked Short Grain Rice
1 ½ cub Water
4 Dried Shiitake Mushrooms
½ cub Hot Water
1 pound Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
¼ cub Chopped Water Chestnuts
1 teaspoon Cornstarch
1 teaspoon Minced Gingerrot
¼ teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Low Sodium Soy Sauce

Preparation:

Combine Uncooked Rice & 1 ½ C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry.Combine Mushrooms & ½ C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium & Steam 20 Min. Serve Immediately.

Steamed Stuffed Clams

Servings: 6

Ingredients:

18 Cherrystone clams, cleaned
½ teaspoon Salt
½ pound Pork, finely ground
¼ cub Fresh mushrooms, finelydiced
1 tablespoon Soy sauce
1 tablespoon Chablis
1 tablespoon Cornstarch
1 tablespoon Scallion, minced
1 tablespoon Ginger root, peeled andminced
½ teaspoon Sesame oil
½ teaspoon Salt

Preparation:

Place the clams into a large pot together with the salt and ½ cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open.

Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells.

In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it.

With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes.

From: The Clam Lovers Cookbook Shared By: Pat Stockett

Steamy Smoked Oyster Dip

Servings: 4

Ingredients:

1 tablespoon Butter Or Regular Margarine
½ cub Almonds, Sliced
1 cub Cream Cheese, Softened
1 tablespoon Milk
Black Pepper To Taste
1 ½ teaspoon Horseradish, Prepared
2 tablespoon White Onion, Chopped
7 ounce Smoked Oysters *

Preparation:

* Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed ~------------------------------------------------------------------------- Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 ¼ cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini

Stuffed Cantaloupe

Servings: 1

Ingredients:

1 Cantaloupe, medium
White or rose wine
¼ pound Blue cheese, crumbled
½ pound Ricotta or farmer's cheese
¼ cub Sour cream or heavy sweetcream
Salt and freshly groundpepper

Preparation:

Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge." To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer. Makes about 1 cup cheese mixture and about 20 melon balls.

Shared by: June Hoffman, 8/93

Stuffed Jalapenos

Servings: 6

Ingredients:

10 large Pickled jalapenos
10 Pieces Cheddar cheese
2 Egg whites, beaten
3 tablespoon Cornmeal
3 tablespoon Flour

Preparation:

oil for deep-frying

Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.

Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.

You can also use a crabmeat or shrimp salad stuffing for these.

Stuffed Mushroom Caps

Servings: 35

Ingredients:

35 Mushrooms
Saute stems with
¼ pound Butter
1 large Onion
Add
½ package Prepared stuffing mix
1 cub Chicken bouillon (made with1 cube)
Salt and pepper to taste
Garlic salt to taste
Stuff caps with mixture. Ina 10 x 15 inch pan melt
¼ pound Butter

Preparation:

Clean and remove stems from

Place mushrooms in pan. Bake at 350 degrees F for 10 minutes. Cool. Cover with foil. Freeze. To serve, bake unthawed at 350 degrees F for 15 minutes, covered. Remove foil, broil 3 to 5 minutes.

Makes 35 appetizers.

From: FREEZE WITH EASE by Marian Burros and Lois Levine, Collier Books, New York. 1965. LCCC Number 65-21466. Shared by: Karin Brewer, Cooking Echo, 8/93

Stuffed Mushrooms #1

Servings: 12

Ingredients:

24 medium Mushrooms
2 tablespoon Margarine Or Butter
¼ cub Onion, Chopped
2 tablespoon White Wine, Dry
¼ cub Bread Crumbs, Dry
¼ cub Cooked Smoked Ham, Fine Chop
2 tablespoon Parsley, Snipped
1 tablespoon Lime Juice
1 Clove Garlic, Finely Chopped
1 teaspoon Oregano Leaves, Dried
dash Pepper
½ cub Cheese, Finely Shredded *

Preparation:

* Use Montery Jack Cheese in this recipe.
~------------------------------------------------------------------------- Cut stems from mushrooms; finely chop enough stems to measure ¼ cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place one in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat until cheese is melted, about 3 minutes.

Stuffed Mushrooms #2

Servings: 5

Ingredients:

25 Fresh Mushrooms
1 tablespoon Milk
2 tablespoon Onions (minced)
Bread crumbs
Salt
1 package Cream Cheese (8 oz)
1 can Crabmeat (6 ½ oz)
½ teaspoon Horseradish
Worcestershire (1 dash)

Preparation:

Blend all ingredients except mushrooms. Clean mushrooms and remove stems.
Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly.

Stuffed Mushrooms #3

Servings: 6

Ingredients:

24 Extra Large Fancy Mushrooms
2 tablespoon Minced Onion
2 tablespoon Minced Green Pepper
¼ cub Bread Crumbs
½ cub Sour Cream

GARNISH:
Sliced Ripe Olives

Preparation:

Preheat oven to 325øF. Remove the stems from the mushrooms and reserve them for another recipe. If you want you can mince some of the stems and include them with the stuffing mix. Combine the bread crumbs with the sour cream and mix until well blended. Add onion and green peppers. Mix well.
Fill each mushroom cap with the stuffing mix and place on a cookie sheet.
Bake for 20 - 30 minutes or until hot. Remove from oven. Garnish with sliced olives and serve as a great appetizer. CAUTION: Since mushrooms contain a large amount of water it is necessary for these little beauties to cool a little before eating. The very hot water in them can cause burns to the mouth and then your guests can't enjoy the entree‚. From: Syd's Cookbook.

Stuffed Mushrooms #4

Servings: 6

Ingredients:

1 Whole chicken breast
24 medium Mushrooms
½ Lemon; juiced
2 tablespoon Butter or margarine
1 Garlic clove; crushed
1 teaspoon Chopped parsley
Salt, pepper
1 Egg yolk; lightly beaten
Fine dry bread crumbs

Preparation:

Cook chicken in boiling salted water until tender. Drain, reserving broth.
Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
Season to taste with salt and pepper. Add chicken and egg yolk and mix.
Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.

Created by: Robaire's, Los Angeles

(C) 1992 The Los Angeles Times

Stuffed Mushrooms #5

Servings: 1

Ingredients:

3 tablespoon Butter
¼ cub Finely chopped onion
½ cub Finely chopped green pepper
¼ cub Finely chopped celery
1 package (3-oz) cream cheese, soft
1/3 cub Dry bread crumbs
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Lemon juice
1 teaspoon Worchestershire Sauce
16 Mushroom caps
Paprika

Preparation:

Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks.

Stuffed Mushrooms with Crabmeat

Servings: 4

Ingredients:

12 large Mushrooms
1 Env. Vegetable Soup Mix
6 ounce Frozen Crab Meat *
½ cub Sour Cream Or Plain Yogurt
3 tablespoon Plain Dry Bread Crumbs
1 tablespoon Snipped Fresh Dill **
3 dash Hot Pepper Sauce
⅛ teaspoon Pepper
2 tablespoon Butter Or Margarine, Melted

Preparation:

* Crabmeat should be thawed and separated. ** Substitution: 1 t dried dill weed.
~------------------------------------------------------------------------- Preheat oven to 350øF. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above.

Stuffed Quahogs

Servings: 6

Ingredients:

12 Quahogs
1 cub Onion, chopped
4 ounce Can mushrooms, drained
¼ cub Butter, melted
3 tablespoon Flour
1 teaspoon Salt
Black pepper
2 tablespoon Butter, melted
½ cub Dry bread crumbs

Preparation:

Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes.

Stuffed Zucchini Boats

Servings: 4

Ingredients:

4 Zucchini, ½ lb. each
½ pound Mushrooms
4 tablespoon Butter
1 cub Onion, finely chopped
2 teaspoon Garlic, finely minced
2 teaspoon Lemon juice
¼ teaspoon Thyme (the dried type)
Salt & freshly ground pepper to taste
1 cub Bread crumbs, fresh, fine
2 tablespoon Bread crumbs, fresh, fine
1/3 cub Parsley, finely chopped
4 tablespoon Parmesan, fresh grated
1 Egg yolk
3 tablespoon Olive oil (extra virgin is best)

Preparation:

Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least ¼-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-½ cups. Pour enough water to cover the shells into a saucepan and boil.
Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 cups. Heat butter in heavy skillet and add onions and garlic. Cook briefly, stirring, and add mushrooms and lemon juice. Stir and cook one minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.
Spoon and scrape the mixture into a mixing bowl and let cool slightly.
Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly. Stir in the egg yolk.
With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil.
Place the dish in the oven and bake 25 minutes. Serve immediately.
NOTE FROM ME: I cut the finished zucchini in half to serve more people before "saucing". Recipe from Pierre Franey's column, "The 60 Minute Gourmet".

Sugar Puffs

Servings: 1

Ingredients:

1 Egg
⅛ teaspoon Salt
1 tablespoon Milk
1 cub Flour, all purpose

Preparation:

Beat together egg, salt and milk. Add enough flour to make a stiff dough.
Stir until blended. Turn out on slightly floured board and roll until as thin as paperl Cover with clean towel adn leave for a half hour to dry.
Cut in one and one-half inch squares. Fry in deep fryer until a delicate brown. Drain on paper towels. While hot, sprinkle with confectioners sugar or cinnamon.

Sugared Pecans

Servings: 6

Ingredients:

1 tablespoon Butter or margarine
1 tablespoon Packed brown sugar
½ cub Pecan halves or pieces

Preparation:

Melt butter in a small saucepan over low heat. Stir in brown sugar just until melted. Add pecan halves or pieces. Stir until pecans are coated with the syrup. (Can be used as a garnish for Pecan Pie)

Origin: Hearth and Home Companion Shared by: Sharon Stevens

Sun Dried Tomato Dip

Servings: 1

Ingredients:

½ pound Sun-Dried Tomatoes, Dry
(Not In Oil)
2 cub Water
10 medium Cloves Garlic, Peeled
1 ½ teaspoon Oregano, Dried
1 ½ teaspoon Thyme, Dried
1 ¼ cub Olive Oil
¼ cub Vegetable Oil

Preparation:

MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well.
Re-cover and cook for 8 minutes longer. Prick plastic to release steam.
Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1-½-quart souffle dish. Pour ¾ cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity.
STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes.
Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow ¼ cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD:
FOR ¼ POUND DRIED TOMATOES: With 1 cup water in a 2-½ quart souffle dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR ½ POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes.
STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka

Sun-Dried Tomato Cheese Ball

Servings: 6

Ingredients:

*INGREDIENTS*
3 ounce Sun-dried tomatoes -blanched*
8 ounce Cream cheese
8 ounce Unsalted butter - ORmargarine
1 cub Parmesan - freshly grated
2 tablespoon Olive oil
2 cub Basil leaves - fresh,lightly packed
Crackers (your favorite)

Preparation:

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips.

In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers.

Makes 2-½ cups.

Recipe from Melissa's brand Sun-dried Tomatoes.

This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff.

Sur Le Gril Chopped Liver

Servings: 4

Ingredients:

1 pound Fresh Calves' Liver
2 tablespoon Salad Oil
3 tablespoon Butter
1 large Spanish Onion, Chopped
1 Egg, Hard-Cooked, Mashed
Salt
Freshly Ground Pepper

Preparation:

With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside.
Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread. By Sur Le Gril's chef Claude Dubourg. From The Gazette, 91/02/06.

Surprise Cheese Puffs

Servings: 50

Ingredients:

½ cub Butter
2 cub Grated sharp cheese
½ teaspoon Salt
1 teaspoon Paprika
1 dash Cayenne or red pepper
1 cub Sifted flour
50 small Stuffed green olives.

Preparation:

Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm.
Bake in 400 oven for 15 minutes. Serve hot. Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.

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

Swedish Meatballs

Servings: 6

Ingredients:

1 pound Ground chuck
¾ teaspoon Dill weed
¼ pound Ground veal
¼ teaspoon Allspice
¼ pound Ground pork
⅛ teaspoon Nutmeg
1 ½ cub Bread crumbs
⅛ teaspoon Cardamon (optional)
1 cub Milk or cream
3 tablespoon Butter or margarine
2 Eggs
10 ounce Can beef broth
1 medium Onion finely chopped
½ cub Light Cream
1 ¾ teaspoon Salt.

Preparation:

Soak bread crumbs in cream 5 minutes. Add ground meats, eggs, onion, 1 ½ tsp. salt, ¼ tsp dill weed, allspice, nutmeg and cardamon. Mix well and refrigerate 1 hour. Shape into 1 inch diameter balls and brown lightly in hot butter (or in oven). Add beef broth, pepper, light cream, pan drippings, remaining ¼ tsp. salt & ½ tsp. dill to crock pot. Cover and cook on low for 4 - 6 hours (High 1-½ - 2-½ hours.)

From: Rival Crockpot Recipes Shared By: Pat Stockett

Sweet and Sour Meatballs

Servings: 6

Ingredients:

1 Bread - slice
2 pound Ground beef
1 Egg
2 teaspoon Salt
1 dash Pepper
1 dash Garlic Salt
10 ¾ ounce Beef bouillon
20 ounce Pineapple chunks
2 Green Peppers, chopped
¼ cub Vinegar
1 ¼ cub Sugar
2 tablespoon Soy sauce
½ teaspoon Salt
2 tablespoon Cornstarch
½ cub Milk

Preparation:

Tear bread into crumbs. Mix bread, milk and meat together. Add egg, salt, pepper and garlic salt. Mix and form into tiny balls. Brown lightly. Heat bouillon, pineapple, green peppers, vinegar, sugar, soy sauce and cornstarch. Cook until it thickens. Add meatballs. Serve in chafing dish.
May be made earlier; refrigerate and rewarm.

Source: Pink Parsley - a cookbook comprised of recipes from local folks, compiled by the Rockford Memorial Hospital Auxiliary.

Sweet Onion Quiche

Servings: 6

Ingredients:

1 Pie crust, unbaked
¼ cub Evaporated milk
¾ cub Onions, chopped
3 Eggs
½ cub Ham, diced
½ cub Sour cream
3 tablespoon Butter
½ cub Crumbled bacon
1 ½ cub Mild American cheese, grated
1 cub Swiss cheese, grated
1 cub Caraway seed cheese, grated

Preparation:

Melt butter in skillet; saute onions and ham until done. Place in bottom of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with crumbled bacon.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

Sweet Onion Shrimp Balls

Servings: 6

Ingredients:

1 medium Sweet onion
1 Egg
1 medium Potato
Salt and pepper to taste
1 ½ pound Shrimp

Preparation:

oil for frying

Grind onions, potatoes and shrimp. Stir in eggs, salt, and pepper. Batter must be thick. Drop by teaspoons into hot oil and fry until brown.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

Sweet Pea Guacamole

Servings: 6

Ingredients:

2 tablespoon Virgin olive oil
2 tablespoon Fresh lime juice
¼ bunch Cilantro trimmed of long stems
1 Jalapeno pepper; seeded, -OR
2 -Serrano peppers, seeded
1 pound Frozen peas; defrosted
¼ teaspoon Ground cumin
¾ teaspoon Salt
¼ medium Red onion; finely diced

Preparation:

COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed. Add peas, cumin and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Swiss Chalet Dip

Servings: 4

Ingredients:

1 cub Dry White Wine
2 cub Swiss Cheese, Shredded
1 tablespoon Unbleached Flour
1 tablespoon Brandy
1 Garlic Clove, Crushed
1 tablespoon White Onion, Finely Diced
Black Pepper, To Taste
¼ cub Smoked Ham, Finely Diced

GARNISH:
Nutmeg

Preparation:

Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 ¼ cups of dip.
SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami

Swiss Fondue #1

Servings: 4

Ingredients:

½ Garlic Clove
1 2/3 cub Dry White Wine
1 pound Gruyere Cheese, Grated
2 teaspoon Cornstarch
¼ cub Kirsch (Or More)
Nutmeg To Taste, Grated
2 French Bread, In 1" Cubes

Preparation:

Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and ¼ cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin.
Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite.

Swiss Fondue #2

Servings: 6

Ingredients:

4 cub (1 lb) shredded aged SwissCheese
¼ cub All purpose flour
1 Clove garlic, halved
2 cub Sauterne
½ teaspoon Salt
½ teaspoon Worcestershire sauce
1 dash Of ground nutmeg

Preparation:

From: Arizona Cookbook

Toss together cheese and flour. Rub inside of saucepan with garlic. Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, ½ cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread.

Szechwan Beef

Servings: 4

Ingredients:

½ pound Sirloin Steak 1" Cubes
2 tablespoon Clarified Butter
2 Cloves Garlic Finely Chopped
4 Shallots, Finely Chopped
1 teaspoon Ginger
¼ teaspoon Chili Pepper
½ teaspoon Chili Paste Oriental
16 Snow Peas Julienned
1 Red Sweet Pepper Julienned
4 Green Onions, Sliced

Preparation:

Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings.

Taffy Apple Dip

Servings: 1

Ingredients:

LISA CRAWLEY TSPN00B:
¾ cub Brown sugar
⅛ teaspoon Powder sugar
8 ounce Cream cheese; softened
1 teaspoon Vanilla

Preparation:

Process cream cheese with sugars til smooth. Add vanilla and mix in well.
Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note:
Made for bridge---success! Used Winesaps.

Tangy Blue Cheese Dip

Servings: 4

Ingredients:

½ cub Blue Cheese, Crumbled
1 ½ cub Sour Cream
1 teaspoon Garlic, Minced
2 teaspoon Dried Chives, Crumbled *
⅛ teaspoon Hot Sauce
2 tablespoon Fresh Chives, Finely Chopped

Preparation:

* Use the dried chives if the fresh is not available, otherwise omit.
~------------------------------------------------------------------------- Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks

Tangy Meatballs

Servings: 6

Ingredients:

2 Eggs
2 cub Quick-cooking or rolled oats
12 ounce Can evaporated milk
1 cub Chopped onion
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Garlic powder
3 pound Lean ground beef
Sauce:
2 cub Ketchup
1 ½ cub Brown sugar
½ cub Chopped onion
1 teaspoon Liquid smoke
½ teaspoon Garlic powder

Preparation:

In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix well. Shape into 1 ½" balls. Place in two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes.
Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.

Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson - Cooking Echo

Tangy Potted Cheese

Servings: 6

Ingredients:

4 ounce Cheddar cheese
¼ cub Butter, softened
1 tablespoon Port or sherry
4 Green onions, finely chopped
½ teaspoon Caraway seeds
1 teaspoon Coarsely ground mustard
¼ teaspoon Worcestershire sauce
¼ cub Walnuts, coarsely chopped
Crackers or melba toast
Fresh parsley sprigs (opt)

Preparation:

Finely grate cheese into a bowl. Add butter and mix well.

Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined.

Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired.

VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste.

NOTE: This spread will keep in a refrigerator for up to 5 days.

Taramosalata (Greek Pate)

Servings: 6

Ingredients:

2 Slices whole wheat bread,crust removed
2 tablespoon Milk
½ pound Smoked cod roe
6 tablespoon Olive oil
2 tablespoon Lemon juice
1 Garlic clove, peeled andpressed
½ cub Heavy cream PLUS
2 tablespoon Heavy cream
2 tablespoon Parsley, fresh, chopped

Preparation:

Pepper to taste Paprika, black olive for garnish

Place the bread in a shallow dish, sprinkle the milk over and leave to soak. Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley until well mixed. Season with black pepper. Turn into a serving dish and garnish with paprika and a few black olives. Serve with hot pita bread.

Serves 6

Tarragon Mustard Dip

Servings: 4

Ingredients:

1 tablespoon Fresh Tarragon, Chopped, OR
1 teaspoon Dried Tarragon, Crushed
1 tablespoon White Wine Vinegar
1 tablespoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 cub Mayonnaise
½ cub Sour Cream

Preparation:

Mix the tarragon and vinegar together and blend in the mustard. Mix in the salt and pepper, blending well. Blend in the mayonnaise and then the sour cream. Cover and chill. Makes about 1 ½ Cups of dip. SUGGESTED DIPPERS:
Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers

Tater-Stuffed Mushrooms

Servings: 30

Ingredients:

1 pound Large mushrooms (about 30)
¾ cub Mashed potatoes, made withskim milk
¼ cub Low-fat cottage cheese
2 tablespoon Dehydrated onion soup mix
½ tablespoon Diet margarine

Preparation:

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

Tea Eggs

Servings: 8

Ingredients:

1 Piece tangerine peel
Water
4 Eggs
3 tablespoon Tea, preferably black (or
If using another tea, such
As jasmine or lychee,
Increase soy sauce quantity
By 2 tablespoons)
1 Whole star anise
1 tablespoon Salt
¼ cub Soy sauce
1 Stick cinnamon *
Plum sauce, for dipping

Preparation:

* or you may substitute ¼ teaspoon ground cinnamon.

In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before.

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

Texas Pecan Cheese Balls

Servings: 6

Ingredients:

½ pound Grated cheddar cheese
⅛ teaspoon Salt
¼ cub Butter, melted
¾ cub Of all purpose flour
½ teaspoon Paprika
1 cub Pecan halves

Preparation:

Mix all ingredients well except the pecans, kneading with hands if necessary, that's right get those hands in there. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet and bake at 375 degrees for 12 to 15 minutes until lightly browned. Serve hot!

Randy Rigg

The Bee Cheese

Servings: 6

Ingredients:

Jim Vorheis
10 ounce Sharp cheese, grated
10 ounce Butter, softened
2 tablespoon Sherry
1 tablespoon Horseradish
½ teaspoon Garlic salt

Preparation:

Blend all ingredients well and pack in a crock. Serve with crackers. This is better if it is made several days before serving.

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

The Ubiquitous Crab

Servings: 6

Ingredients:

2 ounce Packages cream cheese
¾ cub Mayonnaise
½ pound Sharp cheddar cheese, grated
1 To 2 cups crab meat
1 Onion, minced
2 Hard-boiled eggs, peeled andchopped fine
¼ teaspoon Dry mustard
½ teaspoon Paprika

Preparation:

Freshly ground pepper

Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate.

Serving suggestions: Serve as an appetizer with assorted crackers; heat in a chafing dish as a hot spread; add a little milk and some cooked rice or pasta to make a hot casserole; spread on buttered toast rounds or English muffins and grill until piping hot; or use as a filling in rolled filet of sole; baked with lemon and butter brushed on the rolls. Substitute lobster for crab if desired.

From: Steve Herrick Source: [Yankee Magazine - June 1981]

Three-Layer Deck-The-Halls Dip

Servings: 1

Ingredients:

8 ounce Guacamole
8 ounce Sour cream
8 ounce Pace Picante SauceOR
8 ounce Pace Thick & Chunky Salsa

Preparation:

In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers.

Three-Way Cheese Ball

Servings: 3

Ingredients:

8 ounce Package cream cheese
4 cub Shredded cheddar cheese
2 tablespoon Milk
2 tablespoon Grated onion
2 tablespoon Worcestershire sauce
½ cub Crumbled blue cheese
¾ teaspoon Garlic powder
¼ cub Snipped parsley
2 tablespoon Chopped pecans
2 teaspoon Cracked black pepper

Preparation:

Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls.

From: The Avon International Cookbook Posted by: Sonya Whitaker

Time To Wind Down (Menu & Recipes)

Servings: 6

Ingredients:

3 quart Water
3 pound White onions, 1 inch indiameter & unpeeled
1 ½ cub Sherry syrup vinegar OR ½cup brand & 1 cup red winevinegar 9
Tbsp olive oil
6 tablespoon Brown sugar
1 teaspoon Salt
½ teaspoon Freshly ground pepper

Preparation:

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

Food for people who've accomplished great things. The Scene: the crew has accomplished projects like cleaning out the gargage, layhing the tile floor in the kitchen, freezing 12 bushels of peaches. Now theydeserve a long soak and a special treat. You have just the righ combination of food and ricnk to revive them as they enjoy the hot water.

~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato juice (purchased)

~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in advance)

Boil water. Add onions. Boil rapidly one minute. Remove the onions from the heat and drain in a colander. Rinse in cold water. When they are cool, trim the stem and root ends and slip off the outer skins.

Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover and cook over medium low heat about 25 minutes until the onions are tender. Cool in liquid. If there is too much liquid remaining after the onions have cooled, remove the cover and boil again until the liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to mellow and blend the flavors. Turn onions in the syrup 2 3 times per day. Serve either hot or at room temperature with toothpicks in each onion

~=> Beer Cheese Dip 8 oz cream cheese ½ cup + ¼ cup beer ¼ tsp garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed

Blend the cream cheese with the ½ cup beer on high speed in a blender for 7 seconds. Add garlic powder, the ¼ cup beer and dill pickle. Blend 10 seconds more. Add the chedar cheese and blend another 10 seconds.
Refrigerate until ready to use.

~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 oz softened unsalted butter OR cream cheese ½ small grated or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp Hungarian paprika 1 tsp dry mustard

Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese. Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it into a roll decorated with chopped parsley. Serve chilled.

~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce ½ tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving

Mix the liverwurst, cream cheese , mayonnaise and cream. Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper.
Store the pate well covered with plastic wrap or aluminum foil. Refrigerate until ready to serve. Spread on thin slices of black rye bread or crips bread.

[ Food for Wet Fingers, Sharon R. Hines. 1⅛1. ]

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

Toasted Mushroom Rolls

Servings: 10

Ingredients:

½ pound Mushrooms
¼ cub Butter
3 tablespoon Flour
½ teaspoon Salt
pinch Garlic
½ teaspoon Marjoram
1 cub Light Cream
2 teaspoon Chives Minced
1 ½ teaspoon Lemon Juice
1 package White Bread

Preparation:

Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and roll up. Cut each roll in 3 sections. Place on baking sheet; toast both sides in 400øF oven for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving.

Tomato Aspic

Servings: 16

Ingredients:

3 cub Tomato juice (heat)
3 package Lemon gelatin
½ cub Vinegar
1 cub Finely chopped celery
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
Salt and pepper
Mix above and let cool
Add:
1 Finely chopped onion
1 Finely chopped green pepper
1 Finely chopped amount ofcelery equal to greenpepper
1 can Tiny Monarch or Richeliuestring beans

Preparation:

Pour into molds. Makes 16 molds.

Randy Rigg

Tomato Verde Con Questo (Green Tomatoes with Cheese)

Servings: 6

Ingredients:

2 tablespoon Butter
1 medium Onion, very finely chopped
1 Clove garlic, finely chopped
1 10 ounce can Mexican greentomatoes, drained
1 cub Green chilies, chopped andpeeled
12 Sprigs of fresh coriander,chopped
Salt
Freshly ground pepper
½ pound Cream cheese
¾ cub Heavy cream

Preparation:

Heat the butter in a skillet, add the onions and garlic, and saute' until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through.

From: The Complete book of Mexican Cooking Shared By: Pat Stockett

Tourte Milanese

Servings: 8

Ingredients:

1 pound Puff pastry
1 tablespoon Oil
1 tablespoon Butter
1 pound Fresh spinach*
2 Garlic cloves; minced
¼ teaspoon Nutmeg (or more)
Salt & freshly ground pepper
2 Lg red peppers*

OMELETS:
5 Eggs
2 teaspoon Chopped chives
2 teaspoon Chopped parsley
1 teaspoon Chopped fresh tarragon*
Salt
2 tablespoon Butter
8 ounce Swiss cheese, thinly sliced
8 ounce Ham, thinly sliced
1 Egg; beaten

Preparation:

*Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched.

Lightly grease 8-inch springform pan. Roll out ¾ pastry ¼" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside.

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in ½ egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture.

To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, ½ spinach, ½ cheese, ½ ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry ¼" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm, slicing with sharp, thin knife.

From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles, Calif.

Traditional Chex Party Mix

Servings: 6

Ingredients:

½ cub Margarine or butter
1 ¼ teaspoon Seasoned salt
4 ½ teaspoon Worcestershire sauce
8 cub Chex cereal
1 cub Salted mixed nuts
1 cub Pretzel sticks

Preparation:

Traditional Chex Party Mix

Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.

Gradually add cereal, nuts, and pretzels. Stir to coat evenly. Bake one hour, stirring every 15 minutes. Spread on absorbent paper to cool.

Tulip, Crab, and Asparagus Appetizers

Servings: 25

Ingredients:

3 ounce Cream cheese; softened
2 teaspoon Lemon juice
1 tablespoon Minced chives
1 teaspoon Minced fresh dill or mint(Optional)
1 dash Pepper or cayenne
1 cub Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals

Preparation:

In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab.

Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many ¼-inch rounds as you have tulip petals. Save extra ends for salads.

Fill each tulip petal with about ½ a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).

Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias

Tuna Mounds with Curry Mushroom Sauce

Servings: 6

Ingredients:

1 small Onion, minced
¼ cub Butter, melted or margarine
½ cub Milk
2 7 ounce cans Tuna flakes
3 cub Bread crumbs, soft
2 Eggs, slightly beaten
¼ teaspoon Poultry seasoning
¼ cub Parsley flakes
½ teaspoon Salt
¼ teaspoon Pepper
1 can Mushroom soup, 10 oz
½ teaspoon Curry powder
3 Olives, stuffed and sliced

Preparation:

Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika.
Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.

Tuna Pate

Servings: 6

Ingredients:

10 ounce Canned white albacore tuna,packed in oil, drained*
1 cub Butter, softened
2 To 3 drops lemon juice
2 To 3 drops Tabasco sauce
10 medium Shrimp, cooked, shelled andminced
3 tablespoon Coarsely chopped pimiento
2 tablespoon Drained tiny capers

Preparation:

An inspired and inexpensive seafood hors d'oeuvre.

salt and freshly ground pepper to taste

Combine tuna, butter, lemon juice and Tabasco in a food processor or blender, process until mixture is smooth. Transfer to a bowl, add shrimp, pimiento and capers, mix well. Season with salt and pepper, taste and adjust seasoning (pate must be highly seasoned).

Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let stand 30 minutes at room temperature, unmold on a plate. Garnish with parsley or watercress sprigs and sliced stuffed olives. Serve with buttered toast rounds.

*Do not substitute water-packed tuna

10 servings

Tuna Toasties

Servings: 6

Ingredients:

1 220 g can of tuna or skinnedsalmon
½ cub Mayonnaise
1 Small, finely chopped onion
1 teaspoon Curry powder
1 Loaf white sliced bread,crusts removed
½ cub Butter, melted

Preparation:

1. combine the first 4 ingredients, mix well.

2. brush both sides of slices of the bread with melted butter.

3. spread tuna filling, roll up diagonally, secure with a toothpick, sprinkle with paprika. bake at 200 degrees c for 10-15 minutes.

TO MAKE COCONUT MILK

soak 1 cup desiccated coconut in 1¬ cup warm water for 15 minutes. drain and squeeze all liquid from coconut. use light liquid, discard coconut yields about 1 cup.

Gerry

Tuna-Broccoli Potatoes

Servings: 4

Ingredients:

4 large Baking potatoes
Vegetable oil
5 cub Broccoli florets (1 bunch)
1 can Tuna (7 oz drained, chunk)
¼ cub Celery, diced
¼ cub Green onions, chopped
½ cub Mayonnaise
½ cub Sour cream
1 teaspoon Mustard (Dijon)
2 tablespoon Butter, melted
1 pinch Cayenne pepper
Salt and black pepper

Preparation:

Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or until tender-crisp. Drain and rinse under cold water; drain well and chop coursely. Place in a large bowl. Coursely flake tuna; add to broccoli along with celery and onions. Stir together mayonnaise, sour cream and Dijon mustard; set aside. Cut each potato in half lengthwise; carefully scoop out pulp leaving a ¼ inch (5 mm) thick shell. Brush skins with butter; place on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli mixture and ¾ cup (175 ml) of the mayonnaise mixture. Stir in the cayenne, salt and pepper to taste. Stuff into the potato skins, mounding the tops. Return to the oven and bake for 15 minutes or until steaming hot.
Can also be microwaved. Serve with remaining mayonnaise mixture spooned over each potato.

* I have not included times for the microwaves as they all vary with the wattage which affects cooking time.

Canadian Living Cooking Collection

Turkey Salad Stuffed Eggs

Servings: 4

Ingredients:

8 Eggs
2 Celery stalks
2 Green onions
½ Sweet red pepper
¾ pound Leftover cooked turkey
3 tablespoon Mayonnaise
2 tablespoon Dijon mustard
1 tablespoon Cider vinegar
1 teaspoon Sugar
¼ teaspoon Salt

Preparation:

1>. Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.

Twin Cheese Dip

Servings: 3

Ingredients:

¾ pound Sharp cheddar cheese, grated
4 ounce Roquefort cheese, crumbled
1 Clove garlic, pressed
¾ cub COCA-COLA CLASSIC
2 tablespoon Soft margarine
1 tablespoon Onion, grated
1 ½ teaspoon Worcestershire sauce
1 teaspoon Mustard, dry
¼ teaspoon Salt
⅛ teaspoon Tabasco sauce

Preparation:

In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, ½ cup of the Coca-Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca-Cola, then beat on high speed until the mixture is fairly smooth, light and fluffy. Pack into a covered container. Chill. Refrigerate overnight. Keeps very well for a week or more. Makes about 3 cups.

Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991

Two-Cheese Picante Smoked Turkey Dip

Servings: 1

Ingredients:

1 package Cream cheese (8 oz)
¾ cub Pace Picante SauceOR
¾ cub Pace Thick & Chunky Salsa
¾ cub Smoked turkey, very finelychopped (from the deli)
½ cub Sliced green onions w/tops
¼ cub Grated Parmesan cheese

Preparation:

Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently.
Transfer to a serving dish and sprinkle with additional green onion slices.
Serve warm with vegetable dippers, thin breadsticks or unsalted chips.

Makes 2-½ cups.

Tzatziki

Servings: 2

Ingredients:

2 cub Plain Yogurt
2 large Cucumbers
Salt To Taste
2 large Cloves Garlic, Minced
1 ½ tablespoon White Wine Vinegar
1 tablespoon Olive Oil
dash Fresh Ground Pepper

Preparation:

Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise.
Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for ½ hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining.
Squeeze the drained cucumbers as dry as possible and blot on paper towels.
Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.

Tzatziki Sauce

Servings: 2

Ingredients:

Same as in Tzatziki

Preparation:

Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint.

Unstuffed Mushroom Dip

Servings: 4

Ingredients:

1 pound White Button Mushrooms *
1 cub Monterey Jack, Shredded
¼ cub Bacon, Finley Crumbled, OR
¼ cub Imitation Bacon Bits
½ cub Sour Cream
1 teaspoon Worcestershire Sauce
4 drop Hot Sauce

GARNISH:
Seasoned Bread Crumbs

Preparation:

* The mushrooms should be Whole White Button Mushrooms that have been diced.
~------------------------------------------------------------------------- Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs.
Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 ½ cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks

Vegetable Dip Mix

Servings: 1

Ingredients:

1 tablespoon Dried Chives
1 teaspoon Garlic Salt
½ teaspoon Dill Weed
½ teaspoon Paprika

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. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving.

Makes about 2 cups of dip.

Vegetable Guacamole

Servings: 6

Ingredients:

2 Ripe avocados
Juice of one grapefruit
Juice of one lime
½ small Shallot or 1 green onion
3 Sprigs parsley, coarselychopped
3 Sprigs cilantro
¼ Hear red or green cabbage,coarsely chopped
1 cub Broccoli florets, brokeninto small pieces
3 Ribs of celery, chopped
1 Large, tomato coarselychopped
5 Tomatillos, coarselychopped, optional
1 tablespoon Fresh minced basil
1 tablespoon Fresh minced thyme

Preparation:

Peel and quarter avocados, reserving pits. Coarsely mash avocado with a fork in a nonmetallic bowl. Set aside any that might be too hard to mash easily.

Pour grapefrit and lime juice into blender. Add shallot and 2 sprigs each of parsley and cilantro. Blen on high until liquified. Add blende mixture to mashed avocado, mix gently. Add remaining vegetables,basil and thyme.
Stir well. Garnish with reserved cilantro and parsley. If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate.
The avocado pits keep the mixture from turning brown.

Source: Women's Day, Meals in Minutes, August 1990.

Vegetable Latkes

Servings: 36

Ingredients:

2 large Idaho potatoes
2 medium Carrots
2 medium Zucchini
1 large Yellow onion, finely chopped
2 Eggs
2 Egg whites
¼ teaspoon Pepper
1 ½ teaspoon Salt
¼ cub Flour
Oil for frying

Preparation:

1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.

Vidalia Onion Dip

Servings: 1

Ingredients:

3 large Chopped Vidalia Sweet Onions
2 cub Water
½ cub Sugar
½ cub Vinegar
1/3 cub To ½ cup Mayonnaise
1 teaspoon Celery Seed

Preparation:

Soak onions overnight in sugar, water and vinegar. Drain well. Add mayonnaise and celery seed to spreading consistency. Serve on crackers.

Typed by Syd Bigger.

Vidalia Onion Tart

Servings: 6

Ingredients:

Filling
2 pound Vidalia sweet onions
2 Egg yolks
6 tablespoon Heavy cream
½ cub Water
¼ pound Bacon; cut in strips
1 teaspoon Flour
1 teaspoon Salt
¼ cub Peanut oil
Pie pastry; see below
Pie pastry
2 cub All-purpose flour
½ cub Unsalted butter
2 Egg yolks
1 teaspoon Salt
6 tablespoon Cold water

Preparation:

FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of salt to them and set aside to draw out the water for at least 30 minutes.
Add ¼ cup of oil and ½ cup of water. Steam onions until transparent and water is cooked out. Meanwhile, place sliced bacon in a small amount of water in a shallow pan and blanch to remove excess fat. Bacon should be limp. Pour off liquid and coarsely chop. When water is cooked out of onions, add 1 teaspoon of flour and stir to dissolve.

Remove from heat and add 2 egg yolks and cream with the onions. Stir constantly.

PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a large well in the center. Pound butter to soften slightly or have at room temperature. Place butter, egg yolks, salt and smaller amount of water in the well and work together with the fingertips of one hand until partly mixed. Gradually work in flour, pulling dough into large crumbs using the fingertips of both hands. If the crumbs are dry, sprinkle over a tablespoon of more water. Press dough firmly together - it should be soft, but not sticky. Work on a lightly floured board, pushing dough away with the heel of the hand and gathering it up with a dough scraper until smooth and pliable. Press dough into a ball. Wrap in foil or plastic wrap and chill for 30 minutes. It can be stored tightly wrapped in the refrigerator for up to 3 days.

DIRECTIONS: Roll pastry to about ½ inch thickness in a rectangular shape.
Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
Beat an egg yolk with a pinch of salt and brush over the entire pastry.
This is called "egg glazing" and helps the filling adhere to the pastry.
Pierce pastry with a fork in several places to prevent bubbles from forming while baking. Spread onion mixture over the pastry and sprinkle the chopped bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day ahead and reheated. Wait to cut until after heating if made ahead. May be baked in individual tartlet pans or a pie plate. From "Sweet Vidalia Onions" Blue Ribbon Recipes Published by Howell Printing Company Aiken, South Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number 86-090484 If unable to obtain, write the author directly - Evelyn Rogers P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia Onions

Wagonwheel Layered Dip

Servings: 1

Ingredients:

21 ounce Bean Dip
1 cub Pace Picante Sauce
6 Finely Chopped Green Onions
1 cub Mayonnaise
1 cub Sour Cream
4 ½ ounce Drained Sliced Olives
4 ounce Shredded Monterey Jack Cheese

Preparation:

Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip.
Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream. Spread over onions. Top with cheese and Pace Picante Sauce.
Sprinkle sliced olives over cheese. Makes 2-½ cups dip.

From: Pace booklet.

Waikiki Appetizers

Servings: 6

Ingredients:

1 ½ pound Bulk Pork Sausage
20 ounce Pineapple Chinks In Syrup
½ cub Packed Brown Sugar
¼ cub Lemon Juice
2 tablespoon Cornstarch
2 tablespoon Soy Sauce
½ cub Chopped Green Pepper
½ cub Drained Maraschino Cherries

Preparation:

Shape sausage into ½ to ¾ inch balls. Place in single layer in baking pan. Bake in 400øF oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.

Walnut Phyllo Rounds

Servings: 6

Ingredients:

1 pound Phyllo pastry
1 cub Butter, melted
FILLING
1 ½ cub Walnut pieces
½ cub Pistachios or sliveredalmonds
¼ cub Chopped candied orange peel
¼ cub Granulated sugar
1 tablespoon Orange blossom water, or 1tsp almond extract
½ teaspoon Each, ground cinnamon andcloves
SYRUP
1 Lemon
2 cub Granulated sugar
1 ½ cub Water

Preparation:

FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped.

Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter.
Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo.

Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into ¾ inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets.

SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain.
Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes.
Spoon remaining syrup over top; let cool completely. Makes about 42.

Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens

West Indies Salad

Servings: 4

Ingredients:

1 pound Crabmeat
3 tablespoon Chopped Onion
Salt And Pepper
4 ounce Olive Oil
4 ounce Vinegar
4 ounce Ice Water

Preparation:

Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving.

White Castle Vidalia Dip

Servings: 14

Ingredients:

14 White Castle hamburgers,
Chopped fine; buns set aside
2 ½ cub Chopped Vidalia onions
1 ¾ cub Hellmann's (R) mayonaise
2 cub Shredded Swiss cheese
½ cub Crumbled bacon
Crushed crackers (topping)

Preparation:

Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open buns under broiler until toasted. Serve dip on buns or crackers.

Karen Walkup, Norcross, Georgia.

Wine Fruit Cup

Servings: 6

Ingredients:

1 ½ cub White Wine, Dry
½ cub Sugar
1 tablespoon Lemon Juice
1 ½ teaspoon Anise Seed
¼ teaspoon Salt
1 small Cinnamon Stick
½ cub Raisins, Golden Seedless
4 Purple Plums, Sliced
2 Nectarines, Sliced

Preparation:

In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off heat and cool to room temperature. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Cover and refrigerate for several hours, stirring occasionally. NOTE: This fruit cup can be served as a dessert also.

Wonderfully Weird Dip

Servings: 6

Ingredients:

1 large Container sour cream
1 cub Walnuts, coarsely chopped
1 Jar chutney

Preparation:

Mix together; chill. Best served with "Chippers".

Yogurt Dip

Servings: 1

Ingredients:

8 ounce Plain Yogurt
½ cub Shredded Cucumber, Drained
1/3 teaspoon Dill Weed

Preparation:

Combine all ingredients; mix well. Serve with vegetables dippers. 1 ¼ cup.

Yogurt Herb Eggplant Spread

Servings: 6

Ingredients:

½ cub Plain yogurt
1 Garlic clove; minced
1 teaspoon Finely chopped oregano; -OR-
¼ teaspoon -Dried oregano
½ teaspoon Chopped thyme leaves; -=OR=-
1 pinch -Dried Thyme
Freshly ground pepper

THE EGGPLANT:
½ pound Japanese eggplants; -=OR=-
1 medium -Firm shiny eggplant
1 large Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available
1 tablespoon Extra-virgin olive oil or more to taste
Lemon juice=OR=- Red Wine Vinegar
Salt
Coarsely ground pepper
Fresh herbs for garnish

Preparation:

PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 ½ hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Yogurt Mint Dip & Pineapple Relish

Servings: 8

Ingredients:

1 cub Fresh Pineapple Chunks
½ cub Fresh Mint Leaves
1 tablespoon Coarse-Grained Mustard
½ cub Plain Low Fat Yogurt
2 tablespoon Fresh Chopped Mint
1 tablespoon Honey
1 teaspoon Grated Orange Rind
Fresh Mint Sprigs

Preparation:

Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)

Yule Log

Servings: 1

Ingredients:

8 ounce Cream Cheese, Softened
5 ounce Bleu Cheese Spread
3 tablespoon Chopped Sweet Pickle Relish
2 tablespoon Instant Minced Onion
½ cub Pecans, Finely Chopped

Preparation:

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers.

Zesty Cilantro, Chili, Pea Dip

Servings: 6

Ingredients:

¼ cub Cilantro, chopped
1 4oz. can green ortegachilis, diced, drained
2 cub Frozen petite peas, thawed
1 10.5 oz. pkg Mori-NuSilken Tofu (Firm), drained
1 tablespoon Lemon juice
1 ½ teaspoon Ground cumin
¼ teaspoon Freshly ground pepper

Preparation:

Zesty Cilantro, Chili, Pea Dip

Salt to taste (optional)

In a food processor or blender, combine all ingredients until smooth. Whirl approximately 30 seconds on high. Refrigerate 1 hour. Mound over overlapping tomato slices. Rim with fresh cilantro.

Zesty French Dressing

Servings: 1

Ingredients:

1 cub Corn oi
¼ cub Vinegar
⅛ teaspoon Pepper
1 teaspoon Salt
¼ teaspoon Paprika
1 dash Celery salt
1 teaspoon Sugar
⅛ cub Ketchup
3 teaspoon Lemon juice
1 teaspoon Worcestershire sauce
1 Garlic clove

Preparation:

Measure ingredients into a jar with a tight seal. Shake well. Chill for several hours. Remove garlic. Shake before serving.

Adapted from Hamilton Spectator June 9, 1993

Zesty Italian Zucchini Dip

Servings: 8

Ingredients:

3 cub Zucchini, Shredded
1 cub Cream Cheese, Softened
2 large Eggs
¼ cub Romano Cheese, Grated
¼ cub Parmesan Cheese, Grated
½ cub Yellow Onion
½ teaspoon Salt
½ teaspoon Oregano, Dried
2 tablespoon Milk
2 tablespoon Fresh Parsley, Minced, OR
2 teaspoon Dried Parsley, Crushed

Preparation:

Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 ½-quart casserole. Bake at 350øF for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage

Zesty Red Dip

Servings: 6

Ingredients:

1 cub Ketchup
2/3 cub Brown sugar, packed
2 teaspoon Dry mustard
2 teaspoon Horseradish
½ teaspoon Ground allspice
½ teaspoon Ground cloves

Preparation:

Place all ingredients in a small microwavable bowl and mix well. Place bowl in center of microwave. Heat on HIGH (100% power) for 1 ½ to 2 minutes or until warm, stirring half way through heating time. Or, you many heat in a small saucepan over low heat until warm.

Zippy Kidney Bean Dip

Servings: 6

Ingredients:

1 ½ cub Red Kidney Beans, Cooked
2 teaspoon Jalapeno Pepper, Chopped
½ cub Cheddar; Sharp, Chopped
¼ teaspoon Chili Powder
¾ cub Yogurt, Plain
½ teaspoon Onion Powder
¼ teaspoon Garlic Powder
½ teaspoon Hot Sauce

Preparation:

In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 ¾ cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese

Zucchini & Onion Dip

Servings: 14

Ingredients:

2 tablespoon Margarine
2 Medium zucchini,sliced
1 Medium onion,sliced
1 package Unflavored gelatin
¼ cub Cold water
1 cub Skim milk,heated to boiling
¾ cub Lite sour cream
1/3 cub Grated parmesan cheese
1 teaspoon Dried dill weed
1 teaspoon Salt
1 dash Red pepper

Preparation:

In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside. In blender, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk smooth.

Zucchini and Basil Filo

Servings: 6

Ingredients:

½ package Frozen filo pastry
6 medium Zucchini
½ teaspoon Salt
¾ cub Pine nuts
2 tablespoon Virgin olive oil
1 small Red onion diced into ¼-inch pieces
Pepper
2 Garlic clove; minced
½ cub Chopped basil (loosely packed)
3 tablespoon Parsley, minced
¼ cub White wine or water
2 Eggs
2/3 cub Parmesan, grated
3 ounce Feta cheese, crumbled
8 tablespoon Unsalted butter; melted (or a mixture of butter and olive oil)

Preparation:

PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to room temperature while you prepare the filling. Unfold the dough, and cut the stack of sheets in two. If you are making just one recipe, refold half the dough, and wrap it in plastic. It can either be refrozen or kept for a few days in the refrigerator. Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle. Grate the zucchini on the large holes of a hand grater or in a food processor. Toss with the salt and set aside for 30 minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the onion until it begins to soften, about 2 minutes. Add the zucchini, season with freshly ground black pepper, and cook another 4 minutes; then add the garlic, basil, parsley and white wine or water. Cover for 3 to 4 minutes, and remove from heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay a sheet of filo pastry with butter, or mixture of butter and olive oil, and continue buttering and layering, until you have used half the sheets.
Scatter half of the chopped pine nuts between several of the layers. Brush the top layer with butter and spread the filling over it. Continue layering the rest of the pastry sheets. If the butter begins to congeal, reheat it so it spreads easily. Cut the assembled pastry into 3-inch squares, then into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking right away. Bake in a preheated 400F oven for 40 to 50 minutes, or until browned. Serve the pastries warm from the oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo pastry.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Zucchini Cheese Biscuit Roll-Ups

Servings: 6

Ingredients:

1 cub Shredded zucchini
¼ cub Chopped onions
1 tablespoon Margarine
½ teaspoon Dried dill weed
½ teaspoon Basil
1 cub Shredded sharp cheddarcheese
Bisquick baking mix (recipefollows)
½ cub Cold water
Bisquick Baking Mix
2 ¼ cub Flour
2 tablespoon Baking powder
¼ cub Dry milk powder
1 Stick margarine
¼ cub Oil

Preparation:

Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine until tender. Stir in dill weed and basil: reserve.

Mix baking mix and water until soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 ¼-inch slices. Place slices, cut sides down, on greased cookie sheet.
Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate any remaining biscuits. 1 dozen biscuits.

Zucchini Crispies

Servings: 24

Ingredients:

2 medium Zucchini, Cut Into
½ Inch Slices
2 tablespoon Low Cal. Mayonnaise
2 tablespoon Minced Green Onions
1 tablespoon Dijon Mustard
¼ teaspoon Dried Marjoram
¼ teaspoon Dried Thyme
¾ cub Soft Breadcrumbs
½ teaspoon Paprika
1 tablespoon Oleo Melted

Preparation:

Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread ½ t.
Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika & Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450 For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
0.)

Zucchini Fritters #1

Servings: 8

Ingredients:

5 tablespoon Bisquick
½ cub Parmesan Cheese
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Eggs, Beaten
2 tablespoon Butter
2 cub Zucchini, Grated

Preparation:

Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters.

Zucchini Fritters #2

Servings: 6

Ingredients:

½ cub Milk
1 Egg, lightly beaten
1 cub All-purpose flour
1 ½ teaspoon Baking powder
½ ounce packageranch-style dip mix
2 cub (8 ounces) shredded zucchini
Vegetable oil

Preparation:

Fill a deep-fat fryer of skillet with oil to a 2-in. depth. Heat to 375 degrees. Meanwhile, combine milk and egg in a mixing bowl.

Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once . Drain thoroughly on paper towels.

Yield: 1-½ to 2 dozen.