APPETIZERS
	Page 3	more appetizer recipes

Deep Fried 5 Spice Chicken Wings

   1 pound            chicken wings
   2 teaspns         salt
1/8 teaspn           fresh cracked black pepper
   1 teaspn           honey
   1 pinch             5 spice powder
   1 tblspn           dark soy sauce
   2 ounces          rice flour
   1 pinch             salt
   2 large             egg whites

Chop the Chicken wings into 2 pieces at the joint.
Cut or slit at one end and push and scrap the meat to the opposite end with a knife to form a drumstick.
Season with salt, pepper, honey/sugar, 5 Spice powder, soy sauce.
Beat up the egg white with a fork.
Dip chicken wing in the egg white then coat with the rice flour.
Deep fry till golden brown in colour.
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Italian Mushroom Antipasto    by: Chef Norm

   1 tblspn            olive oil
   5 cups               sliced mushrooms
   2 tblspn             lemon juice
1/2 cup                chopped onion
   2 large             cloves garlic, minced
   1 sm                 bay leaf
   1 pinch             marjoram, dried
   1 pinch             thyme, dried
1/8 teaspn           fresh cracked black pepper
   1 pinch             cayenne pepper (more if you like it hot)
 19 oz can           chopped tomatoes
   2 tblspn            red wine vinegar
   1 pinch            granulated sugar
   2 tblspn           chopped fresh parsley
                           salt to taste

In skillet, heat oil over medium-high heat; cook mushrooms for 7 to 10 minutes or until liquid is released.
Drain, reserving liquid.
In bowl, toss mushrooms with lemon juice; set aside.
Add onion, garlic & 2 tbsp of mushroom liquid to skillet; cook over medium heat for 3-5 minutes or until softened.
Add bay leaf, marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute.
Stir in tomatoes, remaining mushroom liquid, vinegar and sugar; bring to boil.
Reduce heat to low; cover and simmer for 25 minutes.
Uncover and increase heat to medium-high; cook for 2 minutes or until liquid is reduced by half.
Discard bay leaf.
Add tomato mixture and parsley to mushrooms, stirring to mix well.
Season with salt to taste.
Refrigerate until chilled or for up to 5 days.
Serve at room temperature.
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Hot Antipasto        by: Chef Norm

   2 cans                Pillsbury cresent rolls
1/4 pound             Ham, sliced
1/4 pound             Pepperoni slices
1/4 pound             Salami slices
1/4 pound             Provolone cheese, sliced
1/4 pound             Swiss cheese slices
   3 large               whole eggs
1/4 cup                 Parmesan cheese, grated
   1 jar                   Roasted red peppers
   2 tblspns            water
   3 cloves             Garlic, finely chopped
   1 tblspn             Oregano, dried
   1 tblspn             Parsley, dried
   1 bunch             Fresh Parsley

Spray rectangle baking dish with nonstick spray and unroll 1 can of cresent rolls and lay on bottom of pan.
Layer all the meats and cheeses sprinkling a bit of garlic and herbs as you go, ending with all of the
roasted peppers on top.
Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving a 1/2 teaspn.
Unroll second can of cresent rolls and lay over layers.
Brush top layer with remaining egg mixture still in bowl.
Bake at 450 for 20 minutes or until golden brown.
Cool and cut into small squares.
Serve warm.
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Antipasta Aglio       by: Chef Norm

 30 cloves         garlic, crushed
   2 oz can         fillets of anchovies
   1 tblspn         fresh parsley, finely chopped
   1 teaspn        fresh oregano, finely chopped
   1 tblspn         butter, melted
   1 tblspn         Extra virgin olive oil
   1 dash           Tabasco sauce
1/4 cup             olive oil
   3 doz             slices baquette french bread, thinly sliced and toasted

Run garlic through garlic press to yield about 1 teaspoon.
Put garlic and 1 tblspn extra virgin olive oil in small bowl with anchovies.
Add parsley, oregano, butter, and Tabasco, mash to a  paste.
Cover tightly and refrigerate.
Heat 1/4 cup oil add garlic slices and saute' to a light brown.
Do not over fry!
Spread anchovy paste on toast.
Garnish with garlic slices.
Goes good with red wine.
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Armadillo Eggs

    1/2 lb                    Monterey Jack, mozzarella, cheddar, cream cheese, or combination
    1/2 lb                    Hot pork sausage
1  1/2 cups                Bisquick
15-20 sm to med      jalapeno peppers
       2  large             eggs, beaten
                                 box of Shake and Bake for pork

Mix first 3 ingredients.  Split peppers down one side, de-seed, then stuff with cheese, then close
pepper back.  Make a patty out of mixture, and wrap around peppers.
Make sure all peppers are seeded.
Roll in Shake and Bake.
Dip in eggs and roll again in Shake and Bake.
At this point, these may be frozen.
If not, bake at 325F for 20 to 25 minutes, until golden brown.
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Spinach and Artichoke baked French Bread        by: Chef Norm

      12 oz              bag fresh spinach, stems removed, cut in a wide chiffonade
14-16 oz can       artichoke hearts, drained, chopped
       2 cloves       garlic, finely minced
       1 sm             onion, finely minced
       2 tblspns      butter
       2 cups          mayonaise
       2 cups          grated parmesan cheese
       1 loaf           French Bread

Saute' the onion and garlic in butter until translucent.
Cut the artichoke into small pieces and add to the spinach.
Add the mayomaise, garlic, onion and cheese, and mix these with a spoon until well blended.
Cut the French bread diagonally into 1 inch slices and top with mixture.
Place on a cookie sheet and bake at 350 until slightly browned on top (10 to 15 minutes).
This also can be baked without the bread and served as a warm dip but is better on bread.
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CARCIOFI di GENNARO             by: Chef Norm

 12 small                    artichokes
   1 cup                       fresh parsley, chopped
   1 tblspn.                  dried oregano
   1 cup                       goat cheese or feta cheese
   1 clove                    garlic, finely minced
1/8 cup                       mild gorgonzola cheese
1/2 cup                       pine nuts
1/4 cup                       extra virgin olive oil
1/2 cup                       fresh lemon juice (not bottled)

Choose artichokes with a 2-3 inch stem if possible.
Remove all of the tough outer leaves, and cut in half.
Remove the chokes and strip outer tough skin off of stems down to meat.
Place the artichokes into a casserole just large enough to hold them.
Crumble the goat cheese and Gorgonzola and place over the artichokes.
Sprinkle the pine nuts over the cheese.
Then sprinkle the parsley, dried oregano and garlic over the pine nuts.
Whisk the olive oil and the lemon juice together.
Pour evenly over the dish, and add salt and pepper to taste.
Cover and place in a 350 degree oven.
Bake for 20 minutes, baste once and then cook another 15 minutes or until the artichokes are tender.
Serve warm as an appetizer or as a main course over pasta.
If doing the latter, reserve 1/2 cup of the pasta water to dilute the sauce from the artichokes.
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Artichoke Hearts and Prosciutto   by: Chef Norm

 14 ounce can          artichoke hearts, drained and cut in half
1/3 pound                 prosciutto de parma, sliced paper thin
1/4 cup                     extra-virgin olive oil
1/2 tspn                    garlic, finely minced
1/2 tspn                    dried thyme
1/2 tspn                    finely grated orange peel
                                 freshly ground pepper (to taste)

Wrap each artichoke heart in a slice of prosciutto and secure
with a toothpick. In a separate bowl, whisk together the olive oil, thyme, orange peel, garlic, and pepper.
Pour the dresing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.
Serve at room temperature.
12 to 16 roll-ups
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Roasted Pepper and Artichoke Puffs     by: Chef Norm

   1 Tblspn                     butter
   1 bunch                      scallions, finely chopped
   2 cloves                     garlic, minced
   1 can (13 3/4 oz)        artichoke hearts, drained & cut into 1/4-inch dice
   3 oz                            thinly sliced proscuitto, minced
   3 Tblspn                    finely shredded fresh basil
1/2 cup (2 oz)               grated Parmesan cheese
1/2 cup (2 oz)               grated Gruyere cheese
   1 Tblspn                    Fresh squeezed lemon juice
1/2  teaspn                   freshly ground pepper (or to taste)
                                     Salt to taste
   1  pinch                     dried oregano
   1  pinch                     dried thyme
1/2 cup                         mayonnaise
   3                                red bell peppers
   3                                green bell peppers
1/4 cup                         olive oil
   2 Tblspn                    balsammic vinegar
 

Melt butter in small skillet over med-high heat.
Add scallions and garlic.
Cook until softened, about 2 to 3 minutes. Cool slightly.
Transfer to mixing bowl.
In mixing bowl, add artichokes, proscuitto, basil, oregano, thyme and cheeses.
Sprinkle with lemon juice, toss to combine.
Bind mixture with mayo and refrigerate at least 1 hour.

Meanwhile, prepare the peppers. Preheat the oven to 400 degrees.
Cut peppers into chunks about 2 x 1 1/2 inches. (Large bite-sized pieces).
Place the peppers in a single layer on a cookie sheet with sides.
Drizzle with olive oil and vinegar. Sprinkle with salt and pepper.
Roast the peppers 15 minutes, stirring once halfway through the cooking time.
Remove from the oven and let cool.

When ready to serve the puffs, preheat broiler.
Mound 2 tspn of the artichoke mixture onto each pepper.
Arrange on cookie sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes.
Watch closely, they will burn.
Let cool a few minutes and then serve.

Note: These make a great first course at a sit down meal.
Cut the peppers in half, roast them, and then stuff the pepper halves.
Serve one pepper half per person.
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Artichoke Cheese Squares    by: Chef Norm

   2 tlspn.                       olive oil
1/3 cup                           minced onion
2-3 cloves                     garlic, finely minced
   4 lagre                       eggs
14 oz can                      artichoke hearts, drained, trimmed, and chopped
1/4 cup                          dry bread crumbs (unflavored) (I make my own)
1/2 lb                             Swiss or sharp Cheddar cheese
   2 tspn.                        dried parsley
   -------- OR --------
   2 tblspn.                      fresh minced parsley
1/4 tspn.                        dried oregano
   -------- OR --------
1/2 tblspn.                      fresh minced oregano
1/2 tspn                          salt
                                       Fresh Cracked Black Pepper (to taste)
1/4 tspn.                         cayanne pepper (or to taste) (I like more)

Heat oil in skillet, and saute' onion and garlic until soft and translucent but not brown.
Beat eggs in bowl; add chopped artichoke hearts.  Stir in rest of ingredients.
Pour into 7 x 11 baking dish.  Bake 25-30 min. at 325deg. F until set.
Let cool before cutting into squares.
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Cheesy Artichoke Heart Appetizers  by: Chef Norm

   2( 8-ounce) cans              refrigerated crescent dinner rolls
3/4 cup                                shredded Mozzarella cheese
1/2 cup                                grated Parmesano cheese
1/4 cup                                grated Asiago cheese
   2 cloves                           garlic, finely minced
   1 pinch                             dried thyme
1/2 cup                                miracle whip
   1 (14-ounce) can             artichoke hearts, drained, finely chopped
   1 (4-ounce) can               chopped green chiles (optional) (but not in my opinion)

Unroll dough into rectangles; press onto bottom and sides of 15x10x1" jelly roll pan to form crust.
Bake 375 degrees, 10 minutes.
Combine remaining ingredients; mix well.
Spread over crust.
Bake 375 degrees, 15 minutes, or until cheese is melted and a bit bubbly.
Let stand 5 minutes before serving. (The cheese will be molten hot.)
Cut in squares.
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Asparagus Rolls         by: Chef Norm

   2 sheets                 puff pastry (I use store bought)
 20 (1/4 inch thick)   asparagus spears
1/4 cup                     flour (for dusting)
1/4 cup                     grated Parmesano cheese
   2 cloves                garlic, finely minced
   1 small                  red onion, finely minced
   2 teaspns              deli-style mustard

Thaw a two sheets of puff pastry.
Gently steam some asparagus to blanch. Shock in ice water to set color and stop the cooking.
On a sheet of wax paper, flour the surface lightly, and roll out the puff pastry.
Cut pastry into desired sizes for this appetizer.
Completely dry the Asparagus. Place a couple of asparagus spears in each slice of pastry
so that each end sticks out of the pastry; add some grated cheese and a hint of mustard before wrapping
in pastry.
Use a bit of cold water to seal the edges.
Bake at 350 until the pastry is just brown, about 15-20 min.
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Avocado and Bacon Fingers

3 strips          thick cut bacon
1 ripe             avocado
1 tblspn          lemon juice
1 tblspn          sour cream
1 tsp (about)  sweet chilli sauce
                       chopped parsley
6 slices           wholemeal medium sliced bread

Grill bacon until crisp, chop finely.
Peel and and pit the avocado and mash flesh until smooth.
Add lemon juice, sour cream and chilli sauce.
Mix well to combine.
Remove crusts from the bread.
Cut each slice into three lengthwise.
Place bread fingers on a oven tray.
Grill until golden brown on both sides.
Spread avocado on the bread fingers.
Sprinkle chopped bacon on top and garnish with chopped parsley.
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AVOCADO TEMPURA           by: Chef Norm

      3 green    onions minced
      3 large     ripe avocados
   1/4 cup        fresh lemon juice
      2 cloves   garlic, finely chopped
      1 sm         onion, finely chopped
                       salt and pepper to taste
   1/2 tsp         ground corriander or to taste
      2 cups       cashews chopped
   1/3 lb            monterey jack cheese shredded
   1/2 cup         flour
1 1/2 cups       fine dry white bread crumbs
                        oil to deep fry

In bowl place minced onion, avocados, salt and pepper, corriander and lemon juice and mash
and mix with a fork. Stir in chopped nuts and shredded cheese.
Mixture should be firm enough to roll into a small balls.
Coat in flour and then in bread crumbs.
Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides.
Drain on absorbent paper and serve hot.
Quantity depends on the size of the balls ( walnut size is fine ).

Note: use any mild cheese or any kind of nut if desired.
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Garlic Bagel Chips

Cut stale bagels in half and slice them into small 1 in. x 1 in. pieces.
Put them in a single layer on a cookie sheet.
Melt butter with a good amount of garlic powder and brush each bagel piece with the garlic butter.
Broil in the oven until lightly brown.
These are great for dips.
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Chicken Wings in Coke         by: Chef Norm

  4 pounds                      chicken wings
10 ounces can               Coke
  1 cup                            brown sugar
  1 teaspn.                     garlic powder
  1 teaspn                      onion powder
  1 tblspn                       soy sauce

Place chicken in shallow casserole.
Sprinkle with garlic and onion powders.
Pour mixture of Coke, sugar and soy sauce over all.
Slow bake at 325 for 3-4 hours or until liquid has evaporated and become sticky.
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Baked Stuffed Avocado

   1                   onion
1/2 oz.             butter
   2 large         ripe avocado pears, halved and stones removed
   4 oz.             chopped Brazil nuts (or almonds)
   4 oz.             Gruyere cheese, diced
   4 tblspn        grated Parmesan
   2 tblspn        chopped parsley
   2 tblspn        sherry
                        salt and pepper to taste

Preheat oven to 400F.
Fry the onion in the butter for 10 min.
Meanwhile, scoop the fresh out of the avocado skins with a teaspoon, taking care not to damage the skins.
Dice the avocado flesh.
Add the fried onion to the avocado, together with the Brazil nuts, cheeses, parsley and sherry.
Season to taste with salt and pepper.
Pile the mixture back into the avocado shells, place them in a shallow ovenproof
dish and bake for 10-15 minutes (keep an eye on them).
Serve immediately.
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Brie with Roasted Garlic      by: Chef Norm

Serves 4 - 6

1 small              wheel of brie
2 heads            garlic, roasted (See recipe below)
1 loaf               French bread

Preheat oven to 350F.
Place wheel of brie on an oven proof plate and poke a few holes in the top of the rind.
Place the cloves of garlic on top of the rind and bake for about 20 minutes or until bubbly, crusty and
brown around the edges.
Serve with French bread.
If you are not a garlic affectionario then you can reduce the amount of garlic to 1 head.

Roasted Garlic

   2 heads        garlic
   4 tblspns      olive oil
   1 pinch         salt
1/2 tspn.         fresh cracked black pepper
                       Aluminum Foil

Leave garlic in a head.
With a sharp knife cut the top off just enough to expose a little of the cloves.
Place garlic heads in aluminum foil (standing on root end) and pour 2 tablespoons of oil over each.
Sprinkle each with a little salt and pepper and wrap tightly with foil.
Place in a 300deg. oven or over indirect heat on a grill and bake until soft.
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Baked Brie       by: Chef Norm

   1 (6 inch)  wheel brie
1/4 lb           seedless red grapes
1/4 cup        brown sugar
   1 loaf       crusty french bread

Cut the brie in half (butterfly it, so that you now have two wheels).
Line a baking sheet with parchment paper and place the brie, cut side up, on the baking sheet.
Cut enough red grapes in half length wise to lightly cover the 2 brie halves.
Place grapes go onto the brie cut side down.
Sprinkle generously with brown sugar.
Bake at 350, until the brie becomes soft and starts to melt.
Serve with french bread.
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Baked Brie 2       by: Chef Norm

1  (6 inch.) wheel of Brie cheese
1  sm         yellow onion, coarsely chopped
3  sheets   phyllo dough
3  tblspn    butter
2  tblspn    your favorite Jam or Jelly

Slowly brown (carmelize) the onion in 1 tblspn butter.
Slice the brie in half, like cake layers.
Stack the phyllo sheets one at a time on a baking sheet brushing with butter between each sheet.
Be sure each sheet is coated with butter but do not soak.
Put the bottom cheese layer on the buttered phyllo leaves cut side up.
Place the onions on that layer.
Put the other layer on that layer, cut side down over the onions.
Put on any type of jam or jelly.
Fold the phyllo into a nice package.
Bake in a 350 degree F oven for  10 or 15 minutes or until phyllo dough is lightly browned and puffy.
Remove from oven and let sit for 5 minutes.
Transfer to serving plate.
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BRANDY BAKED BRIE

1 1/2 cup        brown sugar
   1/2 cup        brandy
      2 cups      chopped walnuts
      2 pound    wheel of brie or camenbert

In a small mixing bowl, combine brown sugar and brandy.
Stir in walnuts.
Place brie on top of oven proof serving platter and spoon walnut mixture over top, covering completely.
Wrap platter in plastic and refrigerate for at least two hours.
Preheat oven to 400 degrees.
Remove brie from refrigerator, unwrap and bake for 10 to 15 minutes or until cheese begins to melt.
Cool slightly and serve with graham crackers or alone.
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Baked Brie 3     by: Chef Norm

   1 (6 inch)     wheel of Brie cheese
 12 whole        button mushrooms, cleaned
1/2 tspn          tarragon
   2 clove        garlic, chopped
1/4 cup           red or white wine (your preference)
   1 pkg.          puff pastry (store bought)
3-4 tblspns     butter
   1 loaf           french bread

Saute some chopped mushrooms with tarragon, garlic and a bit of wine in the butter
 until the mixture is almost dry.
Slice a wheel of brie in half, put the mushroom mix in the middle, and wrap it in puff pastry.
Put in the freezer for 20 minutes to firm everything up.

Bake it in a moderate oven (350°F - 360°F *) until the dough browns, approximately 20-25 minutes.
Let sit to cool a bit for 15-20 minutes before cutting.
Serve with a loaf of good french bread. Also good with toasted bread points.

* Note: Ovens differ in their heating range and correct temperature reading.
              So the temperatures shown could differ in your oven.
              Knowing your oven is an important thing when doing any baking.   Chef Norm
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Sourdough Baked Brie     by: Chef Norm

   1 round     loaf sourdough bread
   1 (8")       brie wheel
   2 cloves   roasted garlic (see recipe below)
1/4 cup        walnut pieces
1/4 cup        dried cranberries
1/4 cup        slivered almonds
   2 tblson    dried basil

Hollow out bread to hold brie wheel.
Reserve cut out bread.
Cut Brie wheel in half long ways.
Place roasted garlic between halves and place halves back together.
Place brie in the hollow of bread.
Arrange the walnuts, cranberries, almonds and basil around the top of the wheel.
Cut the reserved bread into cubes and set aside.
Bake cheese at 350 for 30 minutes until very soft to the touch and lightly browned.
Serve with cubed bread for dipping.

Roasted Garlic

   2 heads        garlic
   4 tblspns      olive oil
   1 pinch         salt
1/2 tspn.         fresh cracked black pepper
                       Aluminum Foil

Leave garlic in a head.
With a sharp knife cut the top off just enough to expose a little of the cloves.
Place garlic heads in aluminum foil (standing on root end) and pour 2 tablespoons of oil over each.
Sprinkle each with a little salt and pepper and wrap tightly with foil.
Place in a 300deg. oven or over indirect heat on a grill and bake until soft.
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Baked Gouda     by: Chef Norm

   2  sm       rounds Gouda *
   1  roll      Pillsbury Cresent rolls
               salt and pepper to taste
1/2 tspn  dried thyme

*  (you may find it in either the dairy section or by the deli).

Separate the dough into 4 squares (2 triangles each).
Remove wax covering from the cheese, sprinkle with salt, pepper and thyme, then wrap
two squares around each cheese round - one on the top and one on the bottom so that it
is entirely covered.
Put rounds on a baking sheet and follow the crescent roll instructions for baking temp and time.
When it comes out, let it cool slightly and then cut into pie shape wedges.
You'll probably want to make this just before the start of the party so that the cheese is still slightly warm.
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Barbecued Mini-Meatballs

      1 lb.                lean hamburger meat
      1 large           egg
   1/2 cup              soft bread crumbs (unflavored)
   1/4 cup              chopped onions
   1/4 cup              milk
      1 clove           garlic, minced
   1/2 tspn.            chili powder (optional)
      2 tblspn.         vegetable or canola oil
      8 oz bottle      mild taco sauce or 12-oz. jar chili sauce or ketchup
      1 jar               grape jelly (about 8 oz)
1 1/2 tblspn.         Dijon or prepared mustard

In large bowl, combine extra lean ground beef, egg, bread crumbs, onion, milk, garlic
and chili powder; mix well.  Shape into about 45 1-inch balls.
In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute.
Add meatballs.
Brown on all sides.
In small bowl, combine sauce ingredients.
Add to meatballs and stir gently to coat meatballs.
Bring to a boil.
Reduce heat to low.
Cook covered until meatballs are done through and through.
You can put them in a crockpot and cook on low until ready to serve.
Makes 11 to 15 servings (3 to 4 meatballs per serving)
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Spicy Barbeque Wings         by: Chef Norm

2 1/2 lbs              Chicken wings
Vegetable oil (enough to deep fry wings)

BBQ SAUCE:
   1/2 cup             Ketchup
   1/4 cup             Lemon Juice
   1/2 cup             Water
      1 tblspn         Brown sugar
      2 tblspn         Dijon mustard
      1 tspn            Salt
      2 tblspn         Worcestershire sauce
      2 tspn            Louisiana hot sauce
      2 tblspn         Vegetable oil
   1/4 tspn            Cumin
   1/2 tspn            Chili powder
      1 tsp              Black pepper
      2 cloves        Garlic - minced
      1 sm              Red onion - minced

In a large heavy saucepan, saute' onion and garlic until translucent.
Then mix together other BBQ sauce ingredients with onion and garlic.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.

In a frying pan or wok, heat vegetable oil to 375F (190 C).
Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes.
Drain fried wings on absorbent paper towels.
When all the wings are cooked, place them in the simmering BBQ sauce for 30 minutes.
Makes 2 to 4 servings.
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Barbecued Chicken Wings 4       by: Chef Norm

      4 lbs          chicken wings (20 wings or 40 pieces)
1 1/2 cup         catsup
   1/2 cup         chopped onion
     4 tblspn      water
     8 cloves     garlic, finely minced
     2 tblspn      white vinegar
     2 tblspn      brown sugar
     2 tblspn      Worcestershire sauce
     2 tspn         chili powder
     1 tspn         Hungarian hot paprika (can use mild)
     1 tspn         dry mustard
     1 tspn         dried oregano
     1 tspn         dried parsley
  1/2 tspn         dried thyme
     4 small       bay leaves
  1/2 tspn         Tabasco hot pepper sauce (or to taste)

Preheat oven to 350.
Rinse chicken and pat dry.
Cut at joints seperating wings from drumettes.
Cut off wing tips and discard.
Arrange on ungreased cake pan in a single layer.
Bake for 45 minutes; drain fat.
Meanwhile combine rest of ingredients in a saucepan.
Bring to a boil; reduce heat and simmer uncovered for 2 mins, stirring occasionally.
Remove bay leaves.
Pour 2/3 of the barbecue sauce over the chicken and bake 30 mins longer, stirring half-way through.
Pour reserved 1/3 of sauce over wings and serve.
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BEEF AND ASPARAGUS SADDLEBAGS    by: Chef Norm

Serves 6-8

   8 oz              cream cheese, softened
   2 tblspn        prepared horseradish
1/4 cup            cooked, finely crumbled bacon
   1 cloves       garlic, finely minced
   2 tblspn        finely chopped fresh parsley
   2 pounds      roasted beef tenderloin, in 24 thin slices
24 thin            asparagus spears, cooked crisp-tender trimmed 3"
24 long           chive stems, blanched and cooled

In a small bowl, mix together the cream cheese,  horseradish, bacon, garlic and parsley.
Set aside.
Lay the slices of beef tenderloin out on a waxed paper surface.
Spread each slice with a little of the cream cheese  mixture.
Place an asparagus spear in the middle of each slice.
Roll each slice up and tie together with a chive stem.
Chill, covered, until time to serve.

NOTE: This also works great with green onions instead of the asparagus.
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BEEF ROLLS

125g             cold cooked beef, thinly sliced
  50g             cream cheese
1/4 tsp          Tabasco sauce
   1 Tblspn    finely chopped red capsicum
                     Few stuffed olives and cocktail onions

Mix the cream cheese with the Tabasco and red capsicum.
Roll up and fasten with tooth picks.
Serve garnished with stuffed olives and cocktail onions.
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BEER BATTERED NUGGETS

Preparation of the Nuggets: A nugget is a bite-size morsel from the list of optional nugget ingredients.
You can use one ingredient alone or in combination with others ingredients.
(One pound of nuggets will yield 4-6 servings.)

raw shrimp (shelled and deveined)
chicken or turkey (skinned and deboned); cut into nugget sizes

peeled potatoes cut into 3/16 inch thick slices
peeled sweet potatoes cut into 3/16 inch thick slices
mushroom caps
bermuda onions cut and separated into rings
cauliflower florets
broccoli florets

Preheat cooking oil.
Add a few drops of sesame oil for flavor.
Use a good thermometer and bring the cooking oil to 370 degrees F.

Beer Batter

1 lb nuggets
1 c flour
1 t baking powder
1/2 t salt
1 whole beaten egg
1/2 c beer

Sift flour, baking powder and salt into a bowl.
Beat in egg and beer (Pilsner Urquell or Martiner are both good beers).
Dip nuggets in batter, coating them well.
Fry the nuggets in cooking oil until browned.
Drain on paper towels and keep warm.

Sweet-and-sour Pineapple Sauce

1 T cornstarch
1 T sugar
1 t salt
4 T vinegar
1/2 c pineapple juice
1 c pineapple chunks

Mix the cornstarch, sugar and salt with the vinegar.
Add pineapple juice.
Cook over low heat, stirring steadily, until thickened.
Arrange the batter fried nuggets and pineapple chunks on a dish and pour sauce over all.
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Cheese/Beer Biscuit Wrapped Cocktail Weiners  by: Chef Norm

1 package cocktail weiners

   2 cups      biscuit mix
1/2 cup        shredded cheddar cheese
2/3 cup        beer  (your favorite brand)
   1 pinch     salt
   1 pinch     black pepper

Combine buscuit mix with cheese, salt, pepper and beer.  (Dough will be sticky.)
Turn out on floured surface and knead 2-3 minutes.
Roll into square 1/2 inch thick.
Cut into squares.
Wrap dough around uncooked cocktail weiners.
Bake 400 for about 10 minutes.
Serve with Mustard Sauce.

MUSTARD SAUCE

   2 tblspns           carob syrup or white sugar (See Note)
   1 tblspn             dry mustard
   2 tblspns           cornstarch
1/2 tblspn             garlic powder
1/2 tblspn             onion powder
 12 ounces            beer (your favorite brand)
   1 tblspn             red wine vinegar

NOTE:  The carob syrup disolves better and faster.  Although the sugar works very well
just be sure it is desolved or sauce will have a grainy texture

Combine syrup or sugar, mustard, cornstarch, garlic powder, and onion powder in saucepan.
Cook on low heat until mixture combines about 1 minute, stirring constantly.
Add in beer and vinegar.
Cook over medium heat, stirring constantly, until thick and bubbly.
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Bell Pepper Rajas       by: Chef Norm

Yield: 6 servings

   1 med        green bell pepper
   1 med        red bell pepper
   1 med        yellow bell pepper
3/4 cup         Monterey Jack cheese, shredded
   2 tblspn     black ripe olives, pitted and chopped
1/4 tspn        red pepper flakes, Crushed
   2 cloves    garlic, crushed and chopped
   1 sm          red onion, finely minced

Cut tops off peppers. Then seed and devain peppers and cut into 6 to 8 strips each.
Cut bell pepper strips crosswise into halves.
Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
Sprinkle with cheese, olives, garlic, onion and red pepper.
Set oven control to broil.
Broil peppers 3 to 4 inches from heat until cheese is melted, about 3 minutes.
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Bleu Cheese Crisps         by: Chef Norm

1/4 cup        butter, softened
   1 tspn      grated onion
   1 tspn      garlic, finely minced
1/4 cup       fresh chives, finely chopped
3/4 cup       crumbled bleu cheese
1/2 cup       cheddar cheese,grated
3/4 cup       flour, sifted

Preheat oven 450 degrees.

Mix all ingredients well.
Shape into small balls and place on ungreased baking sheet.
Press with fork to form small wafers.
Chill 2 hours.
Bake in 450 degree oven for 10 minutes or until golden brown.
Yield 3 dozen
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Bread Rolls filled with Wild Mushrooms

Yield: 4 servings

4 round, good-quality white bread rolls
2 lg garlic cloves, peeled and halved
50 ml (2 fl oz) olive oil

200 g (7 oz) wild mushrooms
25 g (1 oz) unsalted butter
50 ml(2 fl oz) water mixed with 1 1/2 tsp lemon juice
salt
freshly ground black pepper
1 ts Fresh chervil, chopped
fresh tarragon leaves, blanched and chopped
1 ts chopped fresh parsley
50 ml (2 fl oz) whipping cream, whipped

Preheat the oven to 180'C / 350'F / gas 4. Take each bread roll and slice off the top about
one-third of the way down. Scoop out the soft insides. Rub the inside of the hollow and
the top inside of the "lid" with garlic, then brush the olive oil over the same surfaces.
Place in the preheated oven to dry out and crisp for 10 minutes. Saute the wild mushrooms in the
butter for 1 minute. Add the water and lemon juice and cook for a further minute with the kid on.
Taste, and season with salt and pepper, then reserve. Add the chopped herbs to the whipped cream,
then taste and season with salt and pepper. Just before serving whisk the whipped cream into
the mushrooms and their juices.
Divide the mushrooms between the hollows in each bread roll, and spoon the sauce on and around.
Top with the "lids" and serve.
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Famous Restaurant Chain Breadsticks

1 loaf frozen bread dough, thawed
oil spray
garlic powder
dry oregano leaf, crushed

When dough is soft enough to knead, spray your fingers with
Pam or oil and knead just until you can shape into cigar sized
pieces (about 8 to 10).Place these 3" apart on Pam-sprayed cookie
sheets. Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each
and then dust with garlic powder and oregano.  Bake at 375~ about
20 to 25 minutes or until golden brown. Cool in pan on rack to serve
within a day or two.
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Warm Brie with Baked Apples

   4 large          Granny Smith apples
   3 tblspn.        lemon juice
   2 tblspns.      unsalted butter
   1 medium      onion
1/4 cup             honey
1/4 cup             sugar
1/2 cup             raisins (optional)
1/2 cup             grapes sliced in half
1/3 cup             sliced almonds lightly toasted
   1 large           wheel brie (8 inch)
   1 loaf             crusty bread sliced

Peel, quarter and slice apples.
Sprinkle with lemon juice to prevent discoloring; set aside.
Melt butter over medium heat in a large saucepan.
Add onions and saute' until lightly brown and caramelized.
Remove from pan to a plate; set aside.
Add honey and sugar to pan and stir until it has liquified.
Add apples and continue stirring until apples are almost cooked.
Add grapes and raisins.
Continue cooking until sugar has caramelized.
Pour the apple mixture into a 2 qt. ceramic souffle dish or other ovenproof dish.
Sprinkle with the toasted almonds.
Cut brie into 1" chunks and spread evenly over the apple mixture.
Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden.
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Brie Topped with Cranberry Marmalade

12"                 wheel of brie
   3 cups          fresh cranberries
1/2-3/4 cup     brown sugar
1/3 cup           dried currants
1/3 cup           water
1/8 tsp           dry mustard
1/8 tsp           ground allspice
1/8 tsp           cardamom
1/8 tsp           cloves
1/8 tsp           ginger

Cook cranberries over medium heat until they pop.
Bring to room temperature.
Take skin off top of brie, but leave 1/4 inch around the edge.
Leave all skin on the sides.  Put cooled marmalade on top.
Bake at 350 until cheese melts...approximately 15 minutes.
Serve warm.
I usually serve it with apple and pear slices and crackers.
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BRIE EN CROUTE      by: Chef Norm

1 sheet            Pepperidge Farm frozen Puff Pastry
1 lb                  Brie Cheese (round)
1 pkg              Boursin Cheese
2 cloves          Garlic, finely minced
1 large            Egg
1 tspn.            Water

Beat the egg and water together in a small bowl.
Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.
Preheat oven to 400F degrees.
Slice Brie in half horizontally.
Spread Boursin cheese and garlic on one half.
Re-assemble Brie and place in the center of pastry.
Brush pastry edges with egg wash, and pull up sides to enclose Brie.
Place seam side down on ungreased baking sheet.
Decorate the top with pastry scraps cut into small triangles.
Brush with egg wash.
Bake for 20 minutes.
Let stand 10 minutes (at least) before serving.
Makes 12 servings.
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Brie en Croute 2

      3 oz pkg cream cheese, softened
   1/4 cup butter, softened
   3/4 cup flour
4-1/2 oz package Brie cheese
   1/2 tsp sesame seeds

In a medium bowl, cut cream cheese & butter into flour
with a pastry blender until particles resemble small peas.
Shape into a ball. Wrap in foil or plastic wrap; refrigerate at least 1 hour.
Divide dough into 2 pieces.
On a lightly floured surface roll out each piece about 1/8" thick.
Cut each into a 6" circle, reserving excess dough for trim.
Place one circle of dough on an ungreased baking sheet.
Place whole Brie cheese in center of dough; top with other circle.
Pinch pastry edges together to seal.
Preheat oven to 400 degrees.
Roll out excess dough.
Cut 1 decorative design with a cookie cutter & about 10 small designs with
hors d'oeuvre cutters.  Place large cut-out on top of croute & small cut-outs around the sides.
Sprinkle with sesame seeds.
Bake 15-20 minutes or until golden brown.
Let stand several minutes before cutting into small wedges.
Serve warm.  Makes 12 appetizer servings.
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