2 1/2     cups      vanilla wafer crumbs
1           can       condensed milk, sweetened
1           pkg       mince meat -- crumbled
1           cup        nuts -- chopped
1/3        cup        candied cherries -- chopped
2           tblspns  cocoa
1/4        tspn       brandy flavoring (extract)
                           confectioner's sugar -- sprinkle

In large bowl, stir together all ingredients except confectioners' sugar until well
blended. Using about 1 teaspoon mixture, roll in balls; coat with confectioners'
sugar. Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
Store in refrigerator.
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Champagne Batter

      2      cups             chicken pieces -- see notes
1 1/3      cups             all-purpose flour
      1      teaspoon      salt
   1/4      teaspoon      pepper
      1      tablespoon   vegetable oil
      2                           egg yolks -- beaten
   3/4      cup               champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well.,
Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter
for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables
or fritters and deep fry as you would fritters.

NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp,
vegetables or fritters for deep frying.
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Devilish Eggs                      by: Chef Norm

6   large             hard boiled eggs
2   tablespoon   mayonnaise
2   tablespoon   Poupon mustard
1   tablespoon   Louisiana hot sauce
1   tablespoon   pimientos, mashed
3   tablespoon   dill relish
1   teaspoon      dried thyme
                          salt to taste
                          black pepper to taste

Cut the eggs in half. Remove yolks from whites and set whites aside. Mash yolks with a fork.
Add the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
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Deviled Egg Slices              by: Chef Norm

   6      large              hard cooked eggs
1/2      teaspoon       salt
1/4      teaspoon       dry mustard
1/2      teaspoon       white vinegar
1/2      teaspoon        onion juice
   2      tablespoons   mayonnaise
                                  Parsley sprigs
                                  Paprika

Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl.
Place rings of egg white on buttered round crackers.
Mash yolks with a fork.
Mix dry mustard with white vinegar. Add this to remaining ingredients and mix
with egg yolks.
Pile yolk mixture into centers of white rings.
Garnish with a sprinkle of paprika and a tiny sprig of parsley.
Makes about 30 slices.
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Artichoke Ham Bites

8 1/2        ounces  artichoke hearts -- canned, drained
   1/2        cup  Italian salad dressing
      6        ounces  ham -- sliced

Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at
least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the
red kind.) Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each
artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks
from browning, soak them in water for at least an hour before inserting into artichoke
biters). Bake in 425 degree oven for 10 minutes.
Sprinkle with paprika if you wish. Serve hot.
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Curried Meat Balls

1 1/2     teaspoons   curry powder
      1     cup              dry bread crumbs
                                 few grains pepper
      1      lg                egg -- beaten
   3/4      teaspoon     salt
      1      pound          minced steak

Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each.
Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks.
Makes about 6 1/2 dozen.
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Cucumber Rye Surprises

   1          loaf  slice rye bread
1/4          pound  butter -- softened
   2          cucumbers -- sliced 1/8" thick
               mayonnaise
               pimiento-stuffed olives -- sliced

Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with
butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive.
Yield: 28 appetizers
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Cucumber Rings

   1      lg                    cucumber
   3      lg                    eggs
   3      tablespoons    half and half
1/2      teaspoon         salt
1/2      teaspoon         white pepper
1/2      teaspoon         paprika
   2      tablespoons    butter or margarine
1/4      cup                  cooked ham -- chopped
   1      tablespoon      chopped parsley -- fresh

Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop
out some of the cucumber seed area with a rounded teaspoon, leaving the shells and
the others side intact. You are making a little hole in each slice. chop scooped part and
save. Drain the slices well on paper towels while you lightly beat the eggs together
with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika.
Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and
parsley. with a teaspoon, spoon the egg mixture into the holes in the cucumber slices.
Arrange on a serving plate. Yield: Serves about 4 for and appetizer.
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Fruit Kabobs

apple
pear
pineapple
grapes
strawberries
lemon juice
dressing
1 1/2          cups  vanilla yogurt
1 1/2     teaspoons  coconut
1 1/2     teaspoons  orange marmalade

Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and
strawberry on wooden skewer. Mix dressing ingredients.
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Fried Won Tongs or Won Tong Soup

1       package  won tongs
beef -- sliced paper-thin
pork -- sliced paper-thin
chicken -- sliced paper-thin
assorted raw vegetables -- chopped fine

Fry along or make filling from paper thin meat and raw chopped vegetables.
You can fold won tongs in half or you can put two together with filling on top of
one and place the other on top and seal.
Fry in deep fat or drop in won-tong soup mixture.
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Fried Tortilla Chips

8                corn tortillas
salad oil

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch .
salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is
hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and
stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and
drain on paper towels.
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Five-Spice Appetizer Meatballs

      1                               egg white -- slightly beaten
   3/4      cup                   soft bread crumbs
   1/4      teaspoon          five-spice powder
      1      pound               lean ground beef
1 1/2      cups                 orange juice
      3      tablespoons     honey
      4      teaspoons        cornstarch
   1/4      teaspoon          ground ginger
      1       medium           red sweet pepper -- cut in 1" pieces

In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt.
Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15x10x1-inch baking pan.
Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs.
Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce
and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Add sweet pepper and meatballs to saucepan; cook and stir until heated through.
Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
Makes 48 appetizer-size meatballs.

NOTES : Turn these miniature meatballs into a main dish by spooning several meatballs and sauce
over hot cooked rice or noodles.
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Festive Snack Mix

      4          cups  popped corn
      2          cups  bite-size pretzels
1 1/2          cups  holidays peanut chocolate
      1          cup    raisins
      2          cups  bite-size crispy corn cereal squares

Combine all ingredients. Store in tightly covered container Makes about 10 cups.
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Dolmas

   1   pound            ground lamb
   2   cups              onion -- minced in processor
1/3   cup                olive oil
1/2   cup                 long grain rice -- uncooked
   2   tablespoons   fresh parsley -- finely chopped
   2   tablespoons   fresh dill -- chopped
   2   tablespoons   fresh mint -- finely chopped
1/4   cup                 pine nuts -- roasted
   1   teaspoon        salt
1/4   teaspoon         pepper
   4   cups                low sodium chicken broth
   8   ounces            grape leaves
   1                           lemon

In food processor fitted with metal blade, chop onion then herbs. Saute onion in olive oil
until translucent. Put in large bowl with remaining ingredients (except grape leaves and
chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for
2 - 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and
roll. Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in pan.
Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock.
Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp.

Serving Ideas: Serve with Minted Yogurt Sauce - See recipe

NOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and
wrap around cooked dolmas and seal tightly in ziplock plastic bag. Can be made several day
ahead. Reheat a few at a time in microwave before serving for best flavor.
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Dip For Sausage Balls

3/4           cup  chili sauce
1    tablespoon  horseradish -- (1 to 2)
2   tablespoons  worcestershire sauce
2   tablespoons  red wine -- (2 to 4)
1          dash  tabasco

Mix all ingredients well.
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Crispy Pecan Logs

2          cups  flour
2   tablespoons  vanilla
1/2      teaspoon  salt
1/4           cup  water
1/2           cup  dry milk
1           cup  pecans
1/3           cup  xxx sugar
1           cup  xxxx sugar
1/2           cup  oleo
1/2           cup  shortening

Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo,
vanilla and water, beat well. Stir in nuts. Shape dough into log about
1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll
logs in powdered sugar.
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Cranberry Coconut Fruit Balls

12        ounces  dried apricots
1 1/2          cups  pecans
2          cups  fresh cranberries -- rinsed and drained
grated orange peel -- from 1 orange
1/4           cup  butter
1         pound  confectioner's sugar
13 1/2        ounces  graham cracker crumbs
7        ounces  coconut flakes
red food coloring
green food coloring

Coarsely grind apricots with pecans and cranberries. Stir in orange
rind, butter, sugar and crumbs. wrap and chill for 2 hours.

shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut
red and green by using a =few drops of food coloring and rubbing each
color into coconut.

Store in refrigerator until ready to serve.

Yield: makes 100 = 3/4 inch balls.
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Crab-Papaya Appetizer

1         large  papaya
6 1/2        ounces  crabmeat -- drained
1/2           cup  mayonnaise
2   tablespoons  fresh lime juice
1    tablespoon  sugar
1      teaspoon  curry powder -- or to taste

Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya
quarter in left hand ... and using a sharp-edged teaspoon scoop up
sections of papaya and turn over ... leaving sections in shell. Place
pieces of crabmeat between sections. Repeat with remaining quarters.
Combine remaining ingredients. Spoon over papaya and crabmeat.
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Crab And Avocado Cocktail

1           cup  crab meat -- cooked
2                jalapeno chiles -- *
1/4           cup  lime juice
2   tablespoons  onion -- chopped
1         clove  garlic -- finely chopped
pepper -- dash of
lemon or lime wedges
2                avocados -- peeled & chopped
1/4           cup  tomato; chopped -- 1 small
2   tablespoons  olive or vegetable oil
2   tablespoons  cilantro; fresh -- snipped
3/4      teaspoon  salt
1 1/2          cups  lettuce -- finely chopped

* Jalapeno Chiles should be seeded and finely chopped. Mix all
ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on
each of 6 serving dishes. Divide the crabmeat mixture among the dishes.
Garnish with lime wedges.
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Corn 'n Bacon Sticks

2 1/2          cups  Bisquick baking mix
1/2         pound  bacon -- crisply fried and
-- crumbled
8        ounces  cream-style corn -- canned
1/4           cup  margarine or butter -- melted
1/4      teaspoon  garlic salt

Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft
dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board
well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6
inches. Cut dough lengthwise into halves with knife dipped in baking
mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly
roll pan. Mix margarine and garlic salt; brush strips with half of the
mixture. Bake until golden brown, about 12 minutes. Brush strips with
remaining margarine mixture. Serve hot. Makes 32 appetizers.
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Copenhagens

4        ounces  waterchestnuts -- canned, drained
48                tiny          shrimp
1/4           cup  mayonnaise
1    tablespoon  chopped parsley
1/2      teaspoon  lemon juice

With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp.
Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise
mixture on each chestnut round, secure a shrimp to the top with a
toothpick.

Yield: Serves 16
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Cocktail Beer Ball             by: Chef Norm

2   pounds         ground chuck
1   cup               catsup
1   cup                beer
4   tablespoons  worcestershire sauce
1   teaspoon       fresh chopped thyme
4   tablespoons  vinegar
3   tablespoons  sugar

Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain.
Combine all other ingredients to make sauce and bring to a boil.
Add meat balls to sauce, reduce heat and simmer two hours.
Serve hot in chafing dish or serve as a main dish over rice.
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Chili-Cheese Jubilee

1                onion,medium -- chopped
2   tablespoons  butter
1           can  tomato sauce(8oz)
1       package  chili seasoning mix
1/2           cup  water
2                eggs
1           cup  light cream
1       package  corn chips(6oz)
8        ounces  monterey jack cheese -- cubed
1           cup  dairy sour cream
1/2           cup  cheddar cheese -- grated

Saute onion in butter. Add tomato sauce, chili seasoning mix and water;
simmer, uncovered, 5 minutes. Mean while, beat eggs slightly; add cream,
mixing well. Remove tomato-chili mixture from heat; add egg-cream
mixture slowly, stirring constantly. Place half the package of corn
chips in the bottom of a 1 1/2-quart casserole; add half the Monterey
Jack cheese and cover with half the sauce. Repeat layers once. Top with
sour cream; sprinkle with grated Cheddar cheese. Bake, uncovered, in
preheated 325:F. oven 25 to 30 minutes.
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Chicken Salad Balls

1           cup  chopped chicken
1    tablespoon  chopped onion
2   tablespoons  pimentos -- chopped
1/2           cup  mayonnaise
1           cup  chopped pecans

Stir all together and mix well.  Chill 4 hours.  Shape into 1 inch ball.
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Chicken Puffs

4   tablespoons  butter
1/2           cup  water -- boiling
1/2           cup  flour
2                eggs
1/2           cup  cheese -- shredded
2          cups  chicken -- cooked
2   tablespoons  olives
2   tablespoons  wine
1/4           cup  mayonnaise

Melt butter in boiling water. Add flour; stir vigorously. Cook and stir
until mixture forms a ball that doesn't separate. Remove from heat and
cool slightly. Preheat oven to 400. Add egg; beat vigorously until
smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1
level teaspoon dough for each puff. Bake for 20 minutes. Remove from
oven; cool and split. Finely chop cooked chicken, pimiento, and olives.
Combine with remaining ingredients. Fill each puff with 2 teaspoons.
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Chicken Almond Dainties

bread
butter -- softened
1/2           cup  roasted blanched almonds -- slivered
1/2           cup  chopped celery
1           cup  cooked diced chicken
1    tablespoon  pimiento -- optional
2     teaspoons  lemon juice
salt -- to taste
1          dash  paprika

Cut bread in fingers, squares or crescents. Lightly spread with butter.
Combine remaining ingredients. Spread mixture on bread pieces.
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Cheese-Olive Balls

1/4      teaspoon  hot pepper sauce
1      teaspoon  paprika
1/2      teaspoon  salt
2          cups  sharp cheddar cheese -- grated
1/2           cup  butter
1           cup  flour -- sifted
olives

Mix ingredients except olives like a pie crust. Wrap each olive with
mixture. spread the little balls on a pan and freeze. Bake at 425
degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.
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Cheese Straws

1           cup  flour
1/2      teaspoon  salt
1/2      teaspoon  ginger -- powdered
1/3           cup  butter
4        ounces  sharp cheddar cheese
1/4           cup  sesame seed -- toasted
1/2      teaspoon  worcestershire
2 1/2   tablespoons  cold water

Place flour, ginger and salt in food processor. Cut butter into small
cubes and add to processor, blend until pastry resembles coarse meal.
Add finely shredded cheese and sesame seeds and process until just
blended. Add Worcestershire to water, sprinkle over flour mixture, and
process until dough is moistened holds together when pinched with
fingers. Gather dough into a ball on lightly floured board, and roll out
to 1/8" thick. Cut into strips 3" long and 1 1/2" wide. Freeze unbaked
on baking sheets. Do not thaw before baking. Bake on ungreased sheet at
400-degrees until lightly browned and crisp. Makes 72 appetizers.
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Cheese Chili Bites

1           cup  all-purpose flour
1/4      teaspoon  salt
1/2      teaspoon  dry mustard
1/2      teaspoon  hot chili powder
1            lg  pinch cayenne pepper
1/4           cup  butter or margarine
1/2           cup  cheddar cheese -- finely grate
1                egg -- beaten
1    tablespoon  water -- cold
1    tablespoon  sesame seeds
1    tablespoon  poppy seeds

Preheat oven to 400:. 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. Brush 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.
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Pork Meatball With Sweet-Sour Sauce

1         pound  ground pork
1/2           cup  Bisquick baking mix
1                egg
1/2      teaspoon  garlic powder
1/4      teaspoon  garlic salt
sweet-sour sauce -- see recipe

Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce
until well mixed. Shape into about sixty 1" balls (for ease in shaping
meatballs, wet hands slightly). Bake in ungreased jelly roll pan until
brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs
Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To
serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and
cook over medium heat, stirring occasionally, until meatballs are hot,
about 20 minutes.
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Orange Coconut Balls

6   tablespoons  frozen orange juice concentrate -- thawed
2   tablespoons  butter
2   tablespoons  water
1           cup  confectioner's sugar
2 2/3          cups  coconut flakes
2          cups  graham cracker crumbs
1/2           cup  chopped pecans

Blend orange juice, butter and water into sugar in a bowl. Stir in 1 1/2
cups of the coconut, the crumbs and nuts. Shape into 1 inch balls and
roll in remaining coconut. Chill for several hours.

Makes about 3 dozen confections.
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Mushroom Individuals

1         pound  button mushrooms
1    tablespoon  butter
1                garlic clove -- crushed
1      teaspoon  dill weed
1/2      teaspoon  salt
1/4      teaspoon  pepper
1    tablespoon  lemon juice
1    tablespoon  sherry
1           cup  sour cream

Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the
mushrooms to the butter, at the same time adding dill weed, salt,
pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms
are cooked through. Pour small amount of mushroom liquid into sour cream
and blend. Then pour sour cream over mushrooms and mix to thoroughly
coat mushrooms. Refrigerate 8 hours or overnight to permit marinating
process. When ready to serve, place in chafing dish and heat. Stick
toothpick, plain or decorated into each mushroom for individual
appetizer serving.
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Mexican-Meatball Tidbits

1                egg
1/2           cup  water
1/2      teaspoon  salt
1      envelope  Chile mix -- 1 3/4 ounces
1/2           cup  cornmeal -- or fine dry
breadcrumb
1 1/2        pounds  ground beef
2          cups  tomato juice
1    tablespoon  lemon juice

Combine egg, water, salt and 2 tablespoons from package of chili
seasoning; mix lightly. Add cornmeal and ground beef. Shape into small
meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree
oven 10 to 15 minutes, until done. Combine in large skillet or chafing
dish remaining chili mix, tomato juice, and lemon juice. Add meatballs;
heat to simmering. Keep warm. Serve with wooden picks.
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Italian Roasted Vegetables

2                yellow peppers -- cut into chunks
2                red bell peppers -- cut into chunks
2                green peppers -- cut into chunks
3                zucchini -- sliced lengthwise
2       bunches  green onions -- trimmed
2                japanese eggplant -- sliced
24         whole  asparagus spears -- trimmed
1         pound  baby new potatoes -- sliced thin
8        ounces  mushrooms -- halved or whole
1         bunch  fresh rosemary -- chopped
12        cloves  garlic -- chopped
1/4           cup  extra virgin olive oil
Salt and pepper -- to taste

Preheat oven to 500:. Put veggies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

NOTES : Serve hot or at room temp. with fresh Italian bread, not
toasted.
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Impossible Cheddar And Broccoli Appetizers

10        ounces  Frozen chopped broccoli*
8        ounces  whole-kernal corn -- drained
1/4           cup  Onion -- chopped
1/2           cup  Walnuts -- coarsely chopped
1/2           cup  Milk
1/4           cup  Butter -- melted
2                Eggs
1/2           cup  Bisquick. baking mix
1/4      teaspoon  Garlic salt
1           cup  Cheddar cheese -- shredded

*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.
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Hors d' Oeuveres

Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve
hot.

Balls of softened cream cheese on toothpicks, rooled in minced olives,
parsley, dried beer or grated carrots.

Roll cocktail size shrimp in half slices of bacon, broil until crisp.
Serve hot.

Spread 4 squares ham slices with softened cream cheese seasoned onion,
olives, mustard. Place slices together like a layer cake. Spread cheese
over top and sides. Decorate with diced olives. Chill. cut into wedges.

Cur crusts from sliced bread. Mix mayonnaise and minced onions. Spread
on bread. roll around canned asparagus spears. chill and slice into
rounds before serving.
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Yellow And Red Bell Peppers Filled With Tuna

10                yellow bell peppers -- cut
lengthwise into thirds
10                red bell peppers -- cut
lengthwise into thirds
1           cup  plus
2   tablespoons  olive oil
5   tablespoons  fresh lemon juice
5                garlic cloves -- pressed
salt and freshly
ground pepper
3          cans  albacore tuna packed in
water -- drained
1/2           cup  chopped fresh parsley
5   tablespoons  drained capers
fresh parsley sprigs
imported black olives
(such as kalamata or
nicoise)

Arrange pepper skin side up in broiler pan (in batches if necessary) and
broil until blackened. Wrap in paper bag and let stand 10 minutes to
steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large
bowl. Season with salt and pepper. Add peppers and marinate at least 30
minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
room temperature before continuing.) Drain peppers, reserving marinade.
Combine tuna, chopped parsley and capers in another bowl, breaking up
tuna with a fork. Mix in enough reserved marinade to season to taste.
Season with salt and pepper. Place 1 tablespoon tuna mixture on inside
of each piece of pepper at one end. Roll up. Arrange seam side down on
serving platter. Pour remaining marinade over rolls. (Can be prepared 6
hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and
olives before serving. 16 appetizer servings.
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Tuna Logs

6 1/2        ounces  tuna can -- packed in water
3                eggs, hard-cooked -- chopped
3   tablespoons  mayonnaise -- more if needed
1/2      teaspoon  mustard
1                celery stalk -- chopped (may
-- use 2)
1/2                onion, chopped -- if desired
lettuce leaves cut into 3" -- wide strips
decorative toothpicks

Mix all ingredients together as in tuna salad. Place one or two
tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce
with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in
place of tuna. Makes 2 dozen or more.
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Tuna Appetizers

1           can  tuna  or salmon
8        ounces  cream cheese -- softened
4   tablespoons  salsa
1      teaspoon  dried cilantro
1/4      teaspoon  ground cumin
8                flour tortillas

Drain tuna, in a small bowl combine tuna,cream cheese,salsa,parsley and
cilantro. Spread about two tablespoons of tuna mixture over each
tortilla. Roll each tortillas up tightly and wrap individually with
plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces
and serve.
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Toasted ID Bits

1/4           cup  butter -- melted
1      teaspoon  worcestershire sauce
1/2      teaspoon  celery salt
1/4      teaspoon  tabasco sauce
1/8      teaspoon  garlic powder
2          cups  bite-size oat cereal rings
1           cup  pretzel sticks
1           cup  shelled peanuts
2          cups  bite-size shredded wheat

Mix first five ingredients. Pour this mixture over other ingredients in
large bowl. Stir gently to coat all pieces. Bake in large shallow baking
pan at 300 degrees for 1 hour. Stir every 10 minutes.

Makes about 6 cups.
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Sweet-Sour Meatballs

2        pounds  bulk sausage -- rolled into 1 1/2"-- balls
40        ounces  canned pineapple chunks -- drained, reserving-- 1 cup liquid
1           cup  ReaLemon reconstituted lemon juice
1/3           cup  firmly packed light brown sugar
2   tablespoons  soy sauce
1      teaspoon  ground ginger
2   tablespoons  cornstarch
2        medium  green peppers -- cut in pieces

In large skillet, brown meatballs; drain. Meanwhile, combine reserved
pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small
cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining
lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add
pineapple and green peppers; heat. Gradually stir in cornstarch mixture;
boil and stir 1 minutes. Turn into serving dish; place over warmer.
Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen
appetizers.
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Sweet and Sour Party Meat Balls

1         pound  ground round
1         pound  ground pork
2          cups  soft bread crumbs
2   tablespoons  finely chopped onion
2                eggs -- beaten
1      teaspoon  salt
1/4      teaspoon  pepper
1    tablespoon  cornstarch
1           cup  vinegar
3/4           cup  sugar
3         drops  hot sauce
1    tablespoon  worcestershire sauce
1                green pepper -- diced
20        ounces  pineapple chunks in syrup -- drained
8        ounces  tomato sauce

Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in
butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking
dish. Combine cornstarch, vinegar and sugar in a medium saucepan. Cook
over low heat, stirring constantly until clear and thickened. Stir in
remaining ingredients. Pour over meatballs. Bake at 300 degree for 40
minutes. Yield about 6 dozen meatballs.
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Swedish Meat Ball Appetizers

2   tablespoons  cooking oil
1         pound  ground beef
1                egg
1           cup  soft bread crumbs
1      teaspoon  brown sugar
1/2      teaspoon  salt
1/4      teaspoon  pepper
1/4      teaspoon  ginger
1/4      teaspoon  ground cloves
1/4      teaspoon  nutmeg
1/4      teaspoon  cinnamon
2/3           cup  milk
1           cup  sour cream
1/2      teaspoon  salt

Heat cooking oil in fry pan. Mix together all remaining ingredients,
except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls
(about 1" in diameter). Brown in cooking oil on all sides until fully
cooked. Remove from pan, and drain on paper towels. Pour off excess
grease and cool pan slightly. Add small amount of sour cream to beat
brownings and stir. Then add remaining sour cream and 1/2 tsp. salt,
stirring to blend. Add browned meat balls to sour cream, tossing to coat
with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes
50 appetizer size meat balls.
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Stuffed Ripe Olives

6        ounces  jumbo ripe olives -- canned, pitted
1/4           cup  Italian dressing
1         bunch  green onions

Drain olives and marinate at room temperature in dressing for one hour
or more, turning to coat on all sides. Cut green onions into one-inch
pieces. Slash one end of each piece to make a fringe.

Soak onions in ice water while olives are marinating., Drain onions and
olives. Stuff each olive with an onion, fringed end sticking out.

Yield: Serves 10 to 12
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Stuffed Mushrooms

24                mushrooms; medium
2   tablespoons  margarine
1/4           cup  onion; chopped, 1 medium
2   tablespoons  white wine; dry
1/4           cup  bread crumbs; dry
1/4           cup  cooked smoked ham; fine chop
2   tablespoons  parsley; snipped
1    tablespoon  lime juice
1         clove  garlic; finely chopped
1      teaspoon  oregano leaves; dried
1          dash  pepper
1/2           cup  monterey jack cheese,shredded

Cut stems from mushrooms; finely chop enough stems to measure 1/4 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 1
in each mushroom cap. Sprinkle with cheese. Set oven control to broil.
Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4
inches from heat until cheese is melted, about 3 minutes.
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Stuffed Holiday Cheese

2                red waxed-covered gouda or edam cheese -- 7 ounces each
1/2           cup  sour cream
1/4           cup  crumbled blue cheese
3   tablespoons  prepared mustard
paprika

Cut thin slice off top of each cheese. Using grapefruit knife or metal
spoon, scoop out center of cheese, leaving red wax-covered shell about
1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese
and mustard; beat until well blended. Spoon into cheese shell; sprinkle
with paprika. Serve with assorted crackers. Makes 2 cheese balls.
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Spinach Balls

2      packages        frozen chopped spinach -- thawed and drained
1      medium          onion -- chopped
6      large               eggs -- beaten
1      teaspoon        Accent® (a flavor enhancer, MSG) (Optional)
3/4   cup                 melted butter
2      cups               Pepperidge Farm Herb Stuffing mix
1/2   cup                 parmesan cheese
1      teaspoon        pepper
1/2   teaspoon        thyme
2      teaspoons      garlic salt

Mix all ingredients and shape into small balls. Place on a cookie
sheet and bake at 350 degrees for approximately 25 minutes.
Yield 60 balls or 100 if using a teaspoon for each ball.
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Spicy Chafing Dish Franks And Apples

1       package  holly farms chicken franks
1    tablespoon  vegetable oil
2/3           cup  apple jelly
1           cup  hot chili sauce
2   tablespoons  cider vinegar
2   tablespoons  worcestershire sauce
2                green-skinned apples -- unpeeled and cut in 1" chunks
toothpicks

Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute
the frankfurters for about 4 minutes, turning to cook each side evenly.
In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar
and worcestershire sauce. Heat gently, stirring often, until hot and the
jelly is melted and smooth. At serving time, add the cooked frankfurters
and the apple pieces to the sauce. Heat about 5 minutes until the apples
and frankfurters are thoroughly warmed. Serve hot with toothpicks for
spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre
servings.
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Southwestern Chicken Filo Triangles

2         whole  skinless boneless chicken breast -- cooked, shredded and chopped
1/2           cup  monterey jack cheese -- grated
1                red bell pepper -- seeded, finely chopped
4                roma tomato -- peeled, seeded and chopped
4        ounces  chopped green chilies, canned
1    tablespoon  fresh cilantro -- finely minced
16        ounces  phyllo dough -- thawed in refrigerator
1           cup  butter -- or as needed, melted

-------relish-----
2   tablespoons  olive oil
4           ear  corn -- kernels scraped off
6                roma tomatoes -- finely chopped
1         large  onion -- finely chopped
1    tablespoon  fresh cilantro -- minced
salt -- to taste
black pepper -- to taste

Cut dough crosswise into 5 equal sections. If you want to serve it as an
entree, then cut the filo dough into 4 sections so that the triangles
will be larger. Make 4 or 5 of them per serving.

In a medium bowl place the chicken, cheese, red bell peppers, Roma
tomatoes, green chile peppers, and cilantro. Mix the ingredients
together well.

Preheat the oven to 400:.

For each section of the filo dough (cover the other sections with a
slightly damp cloth and keep them in the refrigerator), separate the
pieces and lay them out flat on a large surface (work quickly). Brush
all the pieces with the melted butter. Turn them over and brush the
other side.

Place a teaspoon of the chicken mixture at one end of each piece of
dough. Fold the bottom left corner over the filling so that the bottom
edge lines up with the side edge. Continue to fold the dough up in this
manner (as you would fold a flag,) so that a multi-folded triangle is
formed. Keep the completed triangles under a damp cloth.

On an oiled baking sheet, place the filo triangles and bake them for 20
minutes, or until they are a golden brown.

Serve the triangles with the Corn Relish and Guacamole on the side.

RELISH: In a medium large saute pan place the olive oil and heat in on
medium until it is hot. Add the remainder of the ingredients and saute
them for 10 minutes, or until the corn is done. Makes approximately 4
cups.

Serving Ideas: Serve with Corn Relish and Guacamole
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Snack Sandwiches

Lemon-Dill spread -- see recipe
24        slices  rye bread
24        slices  cucumber -- thinly sliced

Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top
with cucumber. Makes 24 party sandwiches.
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Smoked Tomatoes

3 1/2        ounces  smoked oysters -- canned
1          pint  cherry tomato, whole
parsley -- or salad greens

Spear a smoked oyster with a toothpick; add a cherry tomato. Repeat
until all tomatoes and oysters have been used. Serve on a bed of parsley
or salad greens such as romaine.

Yield: Serves 10.
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Smoked Salmon Rolls

8        ounces  cream cheese -- softened
3   tablespoons  sour cream -- or yogurt
1/2         pound  smoked salmon -- thinly sliced
2        ounces  red caviar

Blend softened cream cheese with sour cream. Gently fold in caviar and
spread salmon slices with the mixture. Roll up and cut into 1 1/2 inch
lengths. Served chilled.

Yield; Serves 10
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Shrimp And Scallops A La Leo

2        ounces  butter
1         clove  garlic -- finely chopped
1/2           cup  chopped scallions
1         pound  raw medium-size shrimp -- peeled & deveined
1         pound  raw bay scallops
1         pound  white mushrooms -- washed with lemon
-- and water
1                lemon -- juice of
4        ounces  dry vermouth
1/2      teaspoon  dill weed
1/8      teaspoon  cayenne pepper
1 1/2        ounces  brandy

Melt butter in large skillet; add garlic, scallions, shrimp and
scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes.
Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy
and serve with French bread.
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Shirlie's Cheese Ball

1         pound  cheese spread
1         pound  cheddar cheese
8        ounces  cream cheese
4        cloves  garlic -- minced
1/2           cup  chopped pecans -- or walnuts
minced nuts
paprika

Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll
into ball and roll in minced nuts, sprinkle with Paprika.
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Sausage Balls

2          cups  bisquick. baking mix
1         pound  hot sausage
1         pound  sharp cheddar cheese

Grade cheese, set aside. Break up sausage and set aside for 30 minutes
with cheese.

Mix with Bisquick very good. Make little balls on cookie sheet. Bake for
20 to 25 minutes or until done at 350 degrees.

Makes about 250 balls using 1/2 teaspoon full per ball.

Or bake 15 minutes and freeze and then 10 minutes just before serving.
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Sardine Appetizer

1/2           cup  mashed sardines
1    tablespoon  minced pimento
3   tablespoons  chopped olives
1 1/2   tablespoons  mayonnaise
1/2    tablespoon  lemon juice
1       squares  toasted bread
1         slice  stuffed olives

Add lemon juice to the mayonnaise and mix with the mashed sardines,
pimento and chopped olives. Spread on the toasted bread and garnish each
square with a slice of stuffed olive.
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Rumaki

16        ounces  waterchestnuts, canned -- drained
soy sauce
1         pound  bacon
brown sugar

Place waterchestnuts in a tightly covered jar with a generous amount of
soy sauce. Refrigerate and marinate, shaking occasionally, for at least
four hours. Drain off soy sauce. (save in refrigerator and use in
another recipe, if desired.)

Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap
in bacon and secure with toothpick. Place on broiler pan and broil close
to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve
hot. May be reheated in a 350 degree oven for about 5 minutes.

Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.

NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped
in bacon. Unfortunately, lots of people don't like chicken livers. so
here's a recipe the eliminates them.
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Rice Krispies Balls

3   tablespoons  oleo
1           cup  sugar
2                eggs
1         pound  cut dates
1           cup  chopped nuts
1      teaspoon  vanilla
3          cups  rice krispies
flake coconut

Stir oleo, sugar, eggs and dates together in iron skillet over low heat,
cook 20 minutes, stir constantly, take off fire. Stir in vanilla,
chopped nuts and rice Krispies. Shape into balls and roll in coconut.
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Rhode Island Clam Cakes

4          cups  flour
8     teaspoons  baking powder
3     teaspoons  salt
1      teaspoon  pepper
4                eggs
2          cups  milk
1          pint  clams, canned with liquid
2          cups  lard, or more -- for deep frying

Mix all of above (except lard). Deep fry at 375 by dropping from oiled
spoon. Salt and pepper after cooking.
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Buffalo-Style Crab Claws

1/4           cup  butter -- melted
1 1/2     teaspoons  hot pepper sauce
1      teaspoon  barbecue sauce
1      teaspoon  lemon juice
1/4      teaspoon  chili powder
1/4      teaspoon  lemon-pepper
1/4      teaspoon  celery salt
16                Alaska snow crab or blue -- crab cocktail claws
blue cheese dipping sauce
3   tablespoons  mayo
2   tablespoons  nonfat plain yogurt
1    tablespoon  blue cheese -- crumbled
1      teaspoon  parsley -- chopped
1  small  clove  garlic -- minced
3/4      teaspoon  lemon juice

Whisk together all ingredients in a small bowl except claws and dipping
sauce. Arrange claws on a broiling pan and brush both sides of each claw
with butter mixture. Broil 5-6" from heat for 3-4 minutes, or just until
crab is hot. Remove from oven and brush with remaining butter mixture.
Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients
together.
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Black and Blue Olives

6        ounces  jumbo ripe olives -- canned, pitted
3        ounces  blue cheese
3        ounces  cream cheese -- softened
2     teaspoons  minced parsley
2   tablespoons  dry sherry

Drain olives. Using a fork, combine blue cheese, cream cheese, parsley
and sherry into a smooth paste. Using a pastry bag or the tip of a small
knife, fill the olives with the cheese mixture. Chill.

Serves 10 to 12
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Bacon-Cheese Rollups

6        ounces  cream cheese with chives
1    tablespoon  milk
25        slices  mixed grain sandwich bread
25        slices  bacon -- cut in halves

Combine milk and cheese. Stir to spreading consistency. Spread about 2
teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and
wrap with bacon. Place on broiler pan. Bake at 350: for 30 minutes or
until bacon browns. These freeze well. Thaw before cooking. Yields 50.
Yield: "50 Rollups"
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Ginger-Date Wontons

24                won-ton wrappers
oil -- for frying
FILLING
1/3           cup  chopped walnuts
6                medjool dates -- pitted, coarsely chopped
3   tablespoons  crystallized ginger -- chopped
1    tablespoon  grated lemon rind
2     teaspoons  butter -- softened

Combine filling ingredients and mix well. To make each wonton, place 1
tsp filling in center of each wrapper; keep remaining wrappers covered.

Brush edges of wrapper with water and fold wrapper in half to form a
triangle. Pinch edges to seal.

Pull the corners of the folded side together, moisten one corner, press
to seal. Keep finished wontons covered.

Heat oil to 360 at med-high heat. Deep fry until golden, turning
occasionally, 2-3 min. Drain. Serve hot or cold.
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Barbecued Garlic

8         heads  Garlic
4   tablespoons  Butter
Springs of Fresh Rosemary -- (Fresh oregano also
may be used)

Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet
of heavy-duty foil. Top with butter (4 tablespoons per 8 Heads) and a
few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable,
substitute dried (2 teaspoons of dried herbs for 8 heads of garlic).
Fold the foil over the garlic and seal the package well. Cook over hot
coals for about 45 minutes, turning the package occasionally with tongs.
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Pineapple Chicken Satay

1 1/4        pounds  boneless skinless chicken breasts -- trimmed and cut into
1/2                fresh pineapple (about 50 pieces) -- peeled and cut into
1           cup  unsweetened coconut milk
2   tablespoons  sesame oil
1/4           cup  soy sauce
1    tablespoon  fresh ginger -- minced
1    tablespoon  brown sugar
1         bunch  scallions -- cut into thin sticks
DIPPING SAUCE
2/3           cup  creamy peanut butter
1/4           cup  unsweetened coconut milk
1/2           cup  pineapple juice
1/4           cup  soy sauce
1    tablespoon  brown sugar
1    tablespoon  fresh ginger -- chopped
2        cloves  garlic -- chopped
3   tablespoons  scallions -- minced
1/8      teaspoon  hot pepper sauce

In medium bowl, whisk together all ingredients except chicken, pineapple
and scallions. Stir in chicken pieces and marinate in refrigerator for
at least 1 hour and up to 12 hours. Prepare grill to heat coals or
preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for
at least 10 minutes.

Stir pineapple into marinade. Thread skewers with alternating chicken
and pineapple chunks, using 2 pieces of chicken and 2 pieces of
pineapple per skewer. Grill for 5 minutes, turning once; or arrange on
baking sheet and bake for 8 minutes, or until just cooked through.

To serve, arrange skewers on platter and garnish with scallion. Pass
with dipping sauce. To make Dipping Sauce: In blender or food processor,
blend all ingredients until smooth. Set aside at room temperature until
needed. Serve with chicken satay.

DIPPING SAUCE: In blender or food processor, blend all ingredients until
smooth. Set aside at room temperature until needed. Serve with chicken
satay.
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Asian Beef Kabobs

4                main course
1         pound  beef top sirloin steak
6                green onions -- cut into 1 1/2-inch
1/4           cup  packed brown sugar
3   tablespoons  dry sherry
3   tablespoons  soy sauce
2     teaspoons  dark sesame oil
2        cloves  garlic -- crushed
1/2      teaspoon  ground ginger
16                bamboo skewers

Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
Make marinade by combining brown sugar, sherry, soy sauce, sesame oil,
garlic and ginger. Place beef and half of the marinade mixture in
sealable plastic bag, turning to coat. Close securely and marinade in
refrigerator 20 minutes. Reserve remaining marinade.

Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes. Remove beef
from marinade and discard marinade. Alternately thread beef (weaving
back and forth) and green onion onto skewers. Place kabobs on rack in
broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6
minutes, turning once. Brush kabobs with reserved marinade during last 2
minutes.
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Bruschetta with Portobellos

10        ounces  portabella mushrooms
1/4           cup  olive oil
1      teaspoon  garlic -- minced
1          loaf  Italian bread -- cut diagonally in 12
1           cup  coarsely chopped plum tomatoes
2   tablespoons  capers
1/2      teaspoon  Italian seasonings
6        ounces  goat cheese -- cut in 12 slices

Preheat outdoor grill, or broiler until hot. Trim portabella stems, if
attached, slice mushrooms. In a small bowl, combine olive oil and
garlic, brush on both sides of mushroom slices and the bread.

In a small bowl, stir together tomatoes, capers and Italian seasoning.
To assemble: Place one slice goat cheese on each slice of toasted bread.
Top with grilled portobellos and tomato-caper mixture, dividing evenly.

Arrange mushrooms and bread in a single layer on a vegetable grilling
rack or a rack in a broiler pan; grill or broil until lightly browned,
about 3 minutes on each side brushing with any remaining garlic-olive
oil; set aside.
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Mushrooms Filled with Feta Cheese and Pine Nuts

1         pound  small fresh white mushrooms
3   tablespoons  olive oil -- divided
1/3           cup  chopped onion
2     teaspoons  finely chopped garlic
1/3           cup  pine nuts -- toasted
1/2      teaspoon  oregano leaves -- crushed
1/8      teaspoon  ground black pepper
4        ounces  crumbled Feta (plain or flavored) or goat
cheese -- about 3/4 cup

Heat oven to 400:F. Remove mushroom stems. Chop stems (makes about 1 cup);
reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil.
On a shallow baking pan, arrange mushroom caps, cavity side down; bake
until tender, about 10 minutes. In a small skillet, over medium heat, heat
remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom
stems; cook and stir until stems are tender and liquid evaporates, about 5
minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir
in Feta until mixture is well blended. Turn mushrooms over; stuff with
cheese mixture. Bake until heated through, about 15 minutes; serve hot.
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Spinach, Mushroom, and Mozzarella Wrap

1    tablespoon  olive oil
8        ounces  fresh white mushrooms -- sliced (2-1/2 cups)
1      teaspoon  minced garlic
2                (10-inch) flour tortillas
OR
2                mountain bread*
1/2         pound  fresh spinach -- trimmed, steamed
OR
1/2         pound  arugula -- trimmed, steamed
1                plum tomato -- diced
1/2           cup  shredded part-skim mozzarella cheese (2 ou

Preheat oven to 350:F. In a large skillet over medium-high heat, heat
oil. Add mushrooms and garlic; cook and stir until the mushroom liquid
has evaporated, about 5 minutes.

On each tortilla arrange layers of spinach, tomato, mozzarella and
cooked mushrooms. Roll up and place seam-side down in a lightly oiled
baking dish. Bake uncovered until hot and cheese is melted, about 10
minutes. Cut each tortilla crosswise into quarters.

Serve hot or at room temperature with a mixed green salad, if desired.
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Pot Stickers

1           cup  whole-wheat flour pastry
1           cup  unbleached white flour
1/2           cup  plus 1 tablespoon warm water
1/3           cup  Cooking Sherry
1/2           cup  Onion -- minced
1/2           cup  Cabbage -- green, thin sliced
2                Garlic Cloves -- minced
1    tablespoon  Ginger Root -- grated fresh
1/2           cup  Celery -- minced
3   tablespoons  Green Onion -- minced
3   tablespoons  Cilantro -- minced
5         large  Mushrooms -- coarsely chopped
2   tablespoons  Low Sodium Soy Sauce
1 1/2   tablespoons  Salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes. Heat sherry in a wok over
medium heat. Stir-fry onion and cabbage until limp. Add remaining pot
sticker ingredients. Cook, stirring, for 2 minutes. Remove mixture from
heat and place in colander to drain excess moisture. Divide dough into
24 small balls. On a lightly floured board, flatten each ball of dough
into a 3-4" circle. Fill each circle with about 1 tablespoon filling.
Fold circle into half-moon shape; pinch edges to seal. Lightly coat two
large nonstick skillets (or work in batches with one skillet) with
vegetable coating spray. Set over medium heat. When hot, add pot
stickers seam side up, flattening slightly on the bottom. When bottom of
pot stickers are golden brown, add 1/2 cup water per pan. Cover and
steam for 20 minutes.
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Potstickers

2/3         pound  ground pork
1           cup  chinese cabbage -- minced
2                green onions -- minced
1                egg
1    tablespoon  light soy sauce
1/2      teaspoon  salt
1/2      teaspoon  orange peel -- grated
1/2      teaspoon  hot chili oil
cornstarch
40                won-ton wrappers -- cut into circles
1/2           cup  peanut oil
1           cup  water

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or
parchment paper with cornstarch. Set 1 rounded teaspoon filling in
center of won tom skin, pressing lightly so filling forms narrow band
across middle. Moisten rim of skin. Bring opposite sides together to
form semicircle. Pinch together around outer edge. Transfer to
cornstarch dusted paper. Cover with dry kitchen towel. Repeat with
remaining won ton and filling. Place two heavy 12" skillets over low
heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows,
fitting closely together. Increase heat to medium-high and cook
uncovered until bottoms are deeply golden, about 2 minutes, checking
occasionally. Add 1/2 cup water to each pan and cover immediately. Let
steam until skins are translucent, about 3 minutes. Remove cover and
continue cooking over medium to medium-high heat until bottoms are very
crisp and well browned. Drain off excess oil if necessary. Loosen
dumplings with spatula and transfer to serving dish. Serve immediately.

Serving Ideas: Mix hot chili oil, rice vinegar and soy sauce to taste
for dipping.
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Rosemary Chicken Wings

2   tablespoons  olive oil
2   tablespoons  butter
2   tablespoons  finely chopped shallots
2     teaspoons  dried rosemary
1/2           cup  lemonade
1      teaspoon  black pepper
1      teaspoon  salt
12                chicken wings

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter
over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add
lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or
until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken
wings into three pieces, discarding wing-tip joint. Place wings in
shallow pan and coat well with sauce. Bake in oven until skin is golden
brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20
to 24 pieces.
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Portabella Aram

1         large  tortilla wrap (any flavor)
3/4           cup  Gorgonzola (enough to cover entire tortilla)
12                washed and dried spinach leaves
6   thin slices  sauteed egg plant
1         large  portabella mushroom -- sliced thinly and sauteed
1/4                red pepper -- cut into strips and sauteed
1    tablespoon  olive oil

Put the gorgonzola on the wrap and warm it until the cheese can be
easily spread over the entire wrap. Place the spinach leaves flat on the
cheese, covering the whole wrap.

Do the same with the eggplant slices. Add the portabella and red peppers
and then roll very tightly. For sharing, slice into rounds.
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Elegant Vegetarian Pate

1/2         small  onion -- quartered
1   small clove  garlic
1/2         pound  fresh mushrooms -- halved
2   tablespoons  butter
1/4    tablespoon  salt
1/4      teaspoon  tarragon -- crushed
1          dash  white pepper
1  (10 ounce) p  whole toasted almonds
1    tablespoon  dry sherry
1    tablespoon  heavy cream

In food processor with metal blade, process onion and garlic with on-off
bursts until coarsely chopped; set aside. Process mushrooms with on-off
bursts until coarsely chopped. Melt butter in medium skillet; add onion,
garlic, mushrooms, salt tarragon and pepper.

Cook, stirring occasionally, until most liquid has evaporated. Reserve
2/3 cup almonds for garnish. Process remaining almonds until coarsely
chopped. Reserve 2 tablespoons. Process remaining almonds to form a
paste. Add mushroom mixture, sherry and cream; process until smooth.

Add reserved 2 tablespoons chopped almonds; process with on-off bursts.
Cover and chill... Mound pate on serving plate. Garnish with remaining
2/3 cup almonds. Makes about 1-1/2 cups.

BLENDER INSTRUCTIONS: Follow instructions above, using electric blender
to chop and grind almonds.

Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop
onion, garlic and mushrooms; cook as directed. Add mushroom mixture and
cream to blender; puree. Blend thoroughly into almond mixture. Stir in
reserved, chopped almonds. Finish as recipe directs.
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Chilled Avocado Soup

2          cups  buttermilk
2          cups  avocado pulp -- about 2 ripe avocado
1                cucumber -- peeled and chopped
2   tablespoons  white onion -- diced
1                lime -- zest and juice
1      teaspoon  salt
1      teaspoon  white pepper
2          cups  milk
1           cup  water
2   tablespoons  jalapeno sauce*
sour cream -- for garnish

Blend buttermilk and avocados in blender then add cucumber, onion, lime
juice (reserving the zest), salt and pepper.  With blender running, add
milk, water and hot sauce.  Chill soup.  Serve garnished with a dollop of sour
cream and a little lime zest.
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Baked Whole Garlic with French Bread

4         bulbs  garlic -- left whole
2   tablespoons  olive oil
OR
2   tablespoons  clarified butter
1/8      teaspoon  salt
1/8      teaspoon  black pepper
1                French bread loaf -- sliced and heated
6        ounces  cream cheese or soft cheese (optional)
OR
1/2           cup  butter -- softened

Heat the oven to 350:F. Trim the tops of the garlic heads, leaving them
whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads
with a little of the butter or oil and put in a very small baking dish or
crock the size of the four heads. Drizzle with the rest of the oil or
butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275:F
and bake for 20 minutes. Remove cover and bake for about 1 hour and 15
minutes. Slice and heat the French bread (optional) in the last 10 minutes
of the baking garlic.

To serve: Spread French bread with soft creamy cheese (optional) or butter
and squeeze clove by clove onto the bread and spread it.
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Ants on a Log

5        stalks  celery
1/2           cup  peanut butter
1/4           cup  raisins

1 Cut the celery stalks in half. Spread with peanut butter. Sprinkle with
raisins.
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Fruit Salsa Dip

1                tomato
1                orange -- peeled and
segmented
2                kiwis -- peeled and sliced
1                red onion -- coarsely chopped
1                avocado -- peeled and pitted
1         bunch  cilantro
2                jalapeno chile peppers
garlic salt to taste

In a food processor, place tomato, orange, kiwis, red onion, avocado,
cilantro, and jalapeno chile peppers. Process using pulse setting until
finely chopped but not quite smooth. Transfer to a medium bowl, and
garnish with desired amount of garlic salt. Serve with tortilla chips or
crackers.
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Wild Mushroom Torta

6          cups  sliced wild mushrooms (Oyster, Shiitake)
1      teaspoon  minced garlic
2   tablespoons  butter
Salt & pepper
1  (11-ounce) p  refrigerated French bread
1/4           cup  pesto sauce
3        ounces  white Cheddar cheese -- crumbled

Saute mushrooms and garlic with butter in large skillet until tender;
season with salt and pepper. Shape dough into a round; press onto bottom
and side of buttered 10-inch quiche dish and spread with pesto.

Sprinkle with half the cheese, top with mushrooms and add remaining
cheese. Bake at 350 degrees F until browned, 35-40 minutes.
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Hazelnut, Brie, and Apple Appetizer

1           cup  roasted and chopped Oregon hazelnuts
4        ounces  cream cheese -- room temperature
8        ounces  Brie cheese (rind trimmed) -- room temperature
1                tart apple -- grated

Blend well the cream cheese with the Brie cheese. Add the hazelnuts and
apple; blend. Spread on melba toast or crackers.
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Spinach in Phyllo

2            lb  Spinach -- fresh
2             c  Onion -- minced
2            tb  Olive oil
5                Garlic cloves -- crushed
1            pn  Nutmeg
1            pn  Fennel
1            pn  Salt -- pepper
1            pk  Phyllo -- whole wheat
1/4             c  Corn oil or soy margarine
melted

Preheat oven to 375.
Boil 2 quarts of salted water. Place spinach in the boiling water for 2
to 3 seconds and remove. Place in colander, rinse under cold water and
squeeze out excess water. Saute onions in olive oil until soft, about 6
to 8 minutes. Add garlic and cook for 2 to 3 minutes. Set aside. When
onions and garlic have cooled, mix them with spinach and add seasonings.
Set aside. Place a phyllo sheet on a dry work surface. Using a pastry
brush, lightly coat it with corn oil.

Place a second sheet over the first and brush with oil Fold the phyllo
into thirds vertically, making a strip about 4" wide. Place 2/3 cup of
spinach filling on bottom left corn of phyllo. Encase it by folding the
left-hand, bottom corner over the filling, forming a triangle with two
equal sides. Continue folding at a right angle to the end of the strip.
Repeat with remaining phyllo sheets until all filling is used. Bake for
12 to 15 minutes until golden brown. Serve immediately or store up to
one week in refrigerator or freeze.
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Gado-Gado

1           Cup  Almond Butter
4   Tablespoons  Chopped Onion
1    Tablespoon  Honey
1                Lemon -- juiced
1    Tablespoon  Grated Ginger Root
1    Tablespoon  Tamari Soy Sauce
1    Tablespoon  Sesame Oil
1/2      Teaspoon  Cayenne Pepper
1/2           Cup  Water

Place all ingredients in blender, add enough water to allow blender to
run. Blend until thoroughly pureed. It should the consistency of a
smooth, thick soup. Taste and adjust seasonings. Your first taste of raw
almond butter may seem a bit disappointing - its flavor is more subtle
than peanut butter. However, you will find that your palate quickly gets
used to it
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Antipasti

6          cups  mixed greens, such as mesclun, gourmet, It
1           cup  artichoke heart quarters -- drained
1           cup  roasted red peppers -- drained
1/2           cup  julienned sun-dried tomatoes in olive oil -- drained
1/2           cup  ripe olives
1/2           cup  dry bread crumbs
1      teaspoon  Italian seasoning
1/4      teaspoon  salt
1                egg -- beaten
1    tablespoon  olive oil
8        ounces  smoked mozzarella cheese -- cut into 3/4 cubes
2   tablespoons  balsamic vinegar -- optional
1/4           cup  julienned fresh basil leaves
OR
1    tablespoon  dried basil -- optional

Place greens on large serving platter. Arrange artichoke hearts,
peppers, sun-dried tomatoes and olives over greens.

Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip
cheese cubes in egg, then bread crumb mixture, turning to coat all sides
thoroughly. Repeat process, coating cheese in egg then bread crumb
mixture again.

Heat oil in large skillet over medium-high heat. Place cheese cubes in
skillet; cook 2 to 3 minutes until golden brown, turning frequently to
cook all sides. Place cheese on antipasto platter; drizzle with vinegar
and sprinkle with basil, if desired. Serve immediately.

NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and
thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for
smoked mozzarella, if desired
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Cheesy Wontons With Sweet and Sour Dip

12        ounces  (3 to 4 cups) Jalapeno Jack cheese -- cut into 3/4
24        square  wonton wrappers
3          cups  (3 to 4) vegetable oil
1  (8 ounce) pa  cream cheese -- softened
1/3           cup  bottled sweet-sour sauce

Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form
a triangle, sealing edges with water. Fold remaining 2 edges together
and seal. Repeat with remaining cheese and wrappers.

Heat oil in deep skillet to 375F.

Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain
on paper towel.

For dip, combine cream cheese and sweet-sour sauce in small bowl until
smooth. Serve wontons with sauce for dipping.
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Fresh Gazpacho

2          Cups  Tomatoes -- chopped
1/4           Cup  Red Onion -- chopped
1           Cup  Cucumber -- peeled, seeded, &
chopped
1         Clove  Garlic -- halved
1/2           Cup  Green Pepper -- chopped
1 1/2          Cups  Tomato Juice
OR
Vegetable Juice
1/2           Cup  Bell Pepper -- minced
1/4           Cup  Red Onion -- minced
1           Cup  Cucumber -- peel, seed, slice
1 1/2          Cups  Filtered Water
1      Teaspoon  Basil
or
Dill
1/4           Cup  Green Onions -- minced (garnish)
1          Dash  Cayenne
OR
Paprika

Put first 5 ingredients into a food processor and puree. Transfer to a
large bowl. Stir in remaining ingredients and chill for several hours
before serving.
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Blue Cheese Stuffed Mushrooms

20         large  fresh mushrooms
2   tablespoons  butter or margarine
1/4           cup  finely chopped red pepper
1/2           cup  heavy cream
1/3           cup  crumbled blue cheese
1 1/2          cups  cooked rice
1    tablespoon  minced fresh basil
1/8      teaspoon  ground white pepper
Fresh basil -- chopped, for garnish

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red
pepper in skillet.
Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.
Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels.
Garnish stuffed mushrooms with basil.
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Strawberry Brie Bites

4                Bays English Muffins -- split
1/2           cup  strawberry preserves
1 1/2          cups  strawberries -- sliced
1/2         ounce  Brie cheese -- rind removed
1/2           cup  sliced almonds -- toasted

Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.  Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.  Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.
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