APPETIZERS
	Page 1	More Appetizer Recipes

INDEX

Bacon Roll-ups         by: Chef Norm

Servings: 5

  6 oz          Cream cheese w/chives
  1 teaspn    Garlic powder
  1 tblspn    Milk
25 ea          Mixed grain sandwich bread
25 ea          Bacon cut in halves

Combine milk, garlic powder and cheese.
Stir to spreading consistency.
Cut crust off of each slice of bread.
Spread about 2 teaspoons on one side of each slice of bread,
then cut into 2 pieces. Roll bread and wrap with bacon.
Place on broiler pan and bake at 350F for 30 minutes or until
bacon browns. These freeze well. thaw before cooking.
Yields 50.
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Baked Cheddar Olives          by: Chef Norm

Servings: 24

   1  cup         Sharp Cheddar Cheese; grated (white or yellow)
   2  tblspn     Butter - softened
   1  clove       Garlic - finely minced
1/2  cup         Flour
1/8  teaspn    Cayenne pepper
24  each        Pimiento-stuffed olives

Drain olives and pat dry with towels. Combine cheese, garlic and butter in a
bowl. Add flour and cayenne and blend until well mixed.
Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of
dough around an olive, covering it completely.
Bake the wrapped olives on a baking sheet in the middle of a
preheated 400f oven for 15 minutes or until golden. Serve warm.
Makes 24 olives.
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Buffalo Chicken Wings       by: Chef Norm

Servings: 4

2 1/2 lb            Chicken wings
   1/4 cup          Butter
  1/2  teaspn     Garlic Powder
      3 teaspn     Durkees hot sauce
      1 teaspn     Vinegar; optional
      1 x             Olive oil (not extra virgin)

Approx. Cook Time: :20

Note:
Chill celery and Blue Cheese dressing if you are preparing them with wings.

Preheat oven broiler or BBQ.
Trim off wing tips.
Separate wings into 2 sections (Wing & Drumette).
Slowly melt butter in large saucepan (do not burn).
Add hot sauce, garlic powder and vinegar and remove from heat.
Brush olive oil on both sides of wings and place on broiling rack or grill.
Cook until crispy (15- 20 minutes).
While still hot toss wings and sauce together and let sit about 5 minutes.
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Cheese Ball 3                        by: Chef Norm

Servings: 12

1/2 lb           Cheddar Cheese - grated
   1 pk          Cream cheese; small (4 oz)
   1 pinch     Dried thyme
   1 clove      Garlic - finely minced
   2 teaspn    Onion; grated
   2 teaspn    Ketchup or chili sauce
   1 teaspn    Worchestershire sauce
   1 dash       Tabasco sauce (to taste)
1/4 cup         Nuts; chopped, reserve some (your choice)

Have cheese at room temperature. Blend all ingredients together with
a mixer or in a food processor. Line small round bottom bowl with
plastic wrap and empty mixed ingredients in lined bowl (a round soup
bowl works well). Refrigeate overnight. When ready to use, unmold,
remove wrap and sprinkle with nuts. Serve with assorted crackers.
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Cheese Toasts                 by: Chef Norm

Servings: 6

   2 ea          Eggs
1/2 cup        Mayonnaise; bottled (Hellman's etc.)
   1 cup        Parmesan cheese
1/4 teaspn    Paprika
1/4 teaspn    Garlic Powder
1/8 teaspn    Cayenne pepper
   8 ea          Bread; thin slices

Approx. Cook Time: :15
Preheat oven to 400F. In shallow bowl, whisk together eggs, garlic
powder and mayonnaise. On plate combine grated cheese, paprika,
and cayenne. With cookie cutters cut out rounds or triangles from
bread (or cut into strips). Dip bread in egg mixture and coat all over
with cheese mixture, transferring to well buttered baking sheet.
Bake in 400F oven for 12 minutes or till tops are golden, turn and
bake for 3 minutes more. easy.
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Devilish Eggs

Servings: 8

6 ea Hard boiled eggs
2 T Mayonnaise
2 T Mustard; poupon
1 T Louisiana hot sauce
1 T Pimentos; mashed
3 T Dill relish

Cut the eggs in half. Remove yolk from white and set white aside.
Mash yolks with a fork and add the mayonnaise and the rest of
the ingredients. Spoon mixture back into egg whites and serve on
a bed of lettuce.
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Feta Stuffed Pasta Shells          by: Chef Norm

Servings: 1

 48 ea          Pasta shells; large
3/4 cup        Feta cheese; crumbled
3/4 cup        Red bell pepper; finely diced
 12 ea          Olives; black pitted and finely chopped
1/4 cup        Walnuts; finely chopped
   2 teaspn    Parsley; fresh chopped
1/2 teaspn    Basil, fresh chopped
1/2 teaspn    Oregano; dried

Approx. Cook Time: :05
In pot of boiling water, cook pasta shells as directed on package (till al dente).
Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish.
Set aside.
In bowl, combine feta, red pepper, olives, walnuts, parsley, basil and oregano.
Fill each pasta shells with about 1 tsp of feta cheese mixture.
Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through.
MAKES: 48 appetizers
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Ham Pinwheels 2

Servings: 1

1 ea Cream cheese, softened
1 ts Onion, gratred
1 ts Horseradish
1 ds Worcestershire sauce
100 ea Ham, slices

Blend cream cheese, onion, horseradish and Worcestershire
sauce until of spreading consistency. Separate meat slices. Lay
out five slices slightly overlapping on an 18" piece of aluminum
foil. Lay out two more rows to form a rectangle of meat. Spread
with cheese mixture. Roll up as jelly roll using foil to bring up
meat at beginning of roll. Use fingers to roll until complete. Chill.
Just before serving, slice into one inch slices. Can be used with
Corned Beef or Smoked Beef as well.
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Pickle Roll Ups

Servings: 1

1 ea Jars Pickles; dill
1 pk Cream cheese
3 pk Smoked meat, thin sliced

Roll pickle completely in cream cheese between hands. Wrap in
1 layer of meat. Chill for at least 1 hour. Then slice rolls into
wheels, the pickle will be surrounded by the cream cheese and
then the meat.
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Pita Crisps                    by: Chef Norm

Servings: 4

2 ea              Pita breads (6" diameter)
2 teaspns      Margarine
2 teaspns     Oregano
4 tblspns      Grated parmesan cheese
4 tblspns      Grated Romano cheese

Preheat broiler. Split pitas horizontally into 2 rounds. Spread
rough edges with margarine. Place on cookie sheet. In a small
bowl, toss together oregano and both cheeses. Sprinkle over
margarine. Cut each bread into bite sized wedges. Broil about 5" from
heating element until crisp, about 2 minutes. Watch carefully!

VARIATIONS: experiment with other herbs of your choice such
as chives and parsley; or, omit oregano and sprinkle with sesame
seeds. Serve alone or with dips or pates.
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Scotch Eggs

Servings: 8

8 ea Eggs; hard boiled & peeled
1/4 c Flour
1 lb Pork sausage
3/4 c Bread crumbs; dry
1/2 ts Sage
1/4 ts Salt
2 ea Eggs; beaten
1 x Oil; vegetable

Coat each hard cooked egg with flour.Divide sausage into 8 equal
parts.Pat one part sausage around each egg to cover.Mix bread
crumbs,sage and salt.Dip sausage coated eggs into beaten eggs.
Roll in bread crumb mixture.Heat oil (1 1/2 to 2") in a 3 quart
saucepan to 360 degrees. Fry eggs,4 at a time,turning occasionally,
5 to 6 minutes;drain. Serve hot or cold. Serves 8.
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Tomato Bruschetta, Lo Cal                    by: Chef Norm

Servings: 4

8 ea                 Bread slices; french or italian
2 ea                 Garlic cloves; halved
1 teaspn          Exta Virgin Olive Oil
2 tblspns        Onion; minced
1 ea                Roma Tomato; seeded, diced
1 pn                Oregano; dried
1 tblspn          Fresh Basil, course chopped
1 pn                Black Pepper
2 teaspns       Parmesan cheese; optional

Toast bread. Rub one side of hot toast with cut side of garlic.
Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender.
Add tomato, oregano, basil and black pepper, stir.
Spoon tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute.
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Aioli Platter

Servings: 12

   1 dbl batch      Aioli sauce
   6 sm                Artichokes, trimmed, boiled, chokes removed
   7 lb                  Cod, poached
   1 lb                  Carpaccio (thinly sliced and pounded raw beef tenderloin)
1/2 lb                  Snow peas, trimmed, blanced and refreshed in cold water
1/2 lb                  Green beans, same as above
   1 lb                  Carrots, cut into 2" pieces
   3 lb                  Cauliflower, in florets
   1 lb                  Chick peas, cooked
   3 lg                  Red or green peppers, sliced
   1 pt                  Cherry tomatoes
   1 lb                  Zucchini, sliced
   1 lb                  Small potatoes, cooked
   6 lg                  Eggs, sliced in half(cooked)
   4 tb                 Capers
1/2 cup               Fresh Chopped parsley

Spoon some of the aioli sauce into the center of each artichoke. Place an aioli-filled artichoke
in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around
it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.
Makes 12 servings

AIOLI SAUCE
8-10            garlic cloves, peeled
2                 egg yolks, room temp
                   salt and freshly ground pepper
                   juice of 1 lemon
1 teaspn     Dijon mustard
1 1/2 cup    oil (half olive, half peanut) at room temp

Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and
smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to
a smooth paste. With the machine still running, add the oil, very slowly, into the mixture in a constant,
steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce.
Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.
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Bread Triangles Fried in Anchovy Butter

Servings: 4

12 sl White bread
1/2 c Anchovy butter

Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with
anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as
many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook
them on the other side. Add more butter as needed. Serve warm.
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Corned Beef Cheese Ball                        by: Chef Norm

3    8 oz. pk           Cream cheese
2    3 oz. pk           Corned beef, chopped fine
3    tblspns            Worcestershire sauce
6                            Green onion tops, finely chopped
1   clove                Garlic, finely minsed
1   x                       Pecans, chopped

Mix  together well. Place plastic wrap in a round bottom soup bowl. Pour mixture into bowl.
Form a ball using the plastic wrap, refrigderate for 1hr. Unmold and roll in chopped pecans.
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Spinach Ball              by: Chef Norm

   3 oz                  Blue cheese (crumbled)
   3 oz                 Cream cheese, softened
   1 pk                 Frozen spinach thawed & Liquid squeezed out, 10 1/2 Oz. size
   2 tblspns         Mayonnaise
   1 tblspns         Worcestershire sauce
   1 teaspn          Tabasco sauce
1/4 cup               Red onion, finely chopped
   2 cloves          Garlic, finely chopped
   1 x                   Pecans or Walnuts, chopped

Combine the above ingredients until thoroughly mixed. Form into ball shape and roll in
pecan or walnut pieces. For best results store in the fridge overnight before serving.
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Savory Cheese Snacks

1/2 lb   Sharp cheddar cheese
1/2 lb   Bacon, fried, drained and Crumbled
   2 lg   Onions
   3 tb   Chili sauce
   1       Long french bread loaf

Put cheese, bacon, onions through food grinder. Add chili sauce;
blend. Cut bread in 1/4 inch slices. Spread slices, about 1 tablespoon
per slice. Broil until brown.
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Stuffed Grapevine Leaves

Yield: 60 servings

   3/4 cup         Olive oil
   1/2 sm          Onion; chopped
      8                Scallions; chopped fine
      2 lg            Garlic cloves; chopped
      1 cup         Raw long-grain rice
      1 bunch     Fresh dill; chopped
   1/2 bunch     Fresh parsley; chopped
1 1/2                Lemons (or more), juice only
                        Salt & freshly ground pepper
      1 cup         Hot water
      1 lb            Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes,
until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill,
parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the
hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile,
carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine
leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes
when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and
set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the stem end.

Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right
side of the leaf over the filling, then the left side, and roll tightly and back away from you and
toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan.
Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves
remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades,
then add enough water to cover the dolmades (about 1 to 1-1/2 cups).

Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for
1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if
necessary. Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons
of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of
dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow
them to cook at the same rate. They may be stored in the refrigerator for a week or so.
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Puffy Baked Fondue              by: Chef Norm

Servings: 2

      2 large     Eggs, separated
      1 cup       Skim Milk
      1 tblspn   Dry White Wine
      1 teaspn  Granulated Garlic
   1/4 teaspn  Salt
1 1/2 cup       Cubed French bread (1 inch cubes)
      2 oz         Sliced Swiss cheese

In a small mixer bowl, beat egg whites till stiff peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and salt till smooth. Fold into egg whites,
( being carefull not to deflate egg whites).
Spray two 12-oz individual casseroles with nonstick spray coating. Divide bread betweem
casseroles. Top with cheese and garlic; pour egg mixture over bread and cheese. Bake, uncovered,
in 350 deg F oven for 20-30 minutes or till golden.
Very tasty!

SUGGESTION:
Try using sourdough French bread also for a little different flavor.
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Batter-Dipped Fondue Meatballs              by: Chef Norm

Servings: 12

1 1/2 lb            Ground Chuck
      1 teaspn    Garlic powder
      1 pinch      Kosher Salt
      1 large       Egg
      2 cup          Salad Oil
   1/4 cup          Bread Crumbs; Dry (unflavored)
   1/2 cup          Butter; Do NOT Use Margarine,
      2 tblspn      Beer Or Apple Juice

-------------------------------FROTHY BATTER-------------------------------
      1 cup          Biscuit Baking Mix; Bisquick
      1 Large      Egg
      1 pinch       Kosher Salt
   1/2 cup          Beer Or Apple Juice

-------------------------------MUSTARD SAUCE-------------------------------
   1/2 cup         Mayonnaise Or Salad Dressing (I use Miracle Whip)
      1 tblspn    Onion - Finely Chopped
      1 clove     Garlic, finely chopped
      2 tblspn    Mustard; Prepared

-----------------------------HORSERADISH SAUCE-----------------------------
  1/2 cup          Dairy Sour Cream
  1/8 teaspn     Worcestershire Sauce
     1 tblspn      Ground Horseradish

NOTE: You can omit the butter and increase the salad oil to 2 1/2

Mix the meat, egg, bread crumbs, beer, garlic powder and salt.
Shape the mixture into 3/4-inch balls.
Prepare the frothy batter.
Heat the oil and butter in a metal fondue pot to 375 degrees F.
Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired
doneness, about 2 minutes.

Serve with both sauces.

NOTE: These meatballs can also be cooked without the batter.

FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.)

MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and
refrigerate until serving time.
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Bruchetta (Chef Norm)

Yield: 2 cups

  5              Tomatoes, ripe Italian plum
  1 md        Onion
  2 cloves  Garlic
10              Basil leaves, fresh
  2 tblspn   Basalmic vinegar
  2 tblspn   Olive oil, extra virgin
  1              Jalapeno pepper, minced
                  Salt & pepper
                  Oregano

Coarsely chop the tomatoes and onion. Mince the garlic and mix together in a medium bowl.
Add the finely minced Jalapeno and coarsely chopped fresh basil leaves. Mix in the vinegar
and olive oil. Add salt & pepper and oregano to taste. Best if made a few hours ahead and
allowed to 'brew'.
I usually just make this by 'eye' rather than by measuring, so it comes out slightly different
each time. You may want to add a pinch of sugar to the chopped tomatoes to cut the acidity
a bit. Traditionally served on thin sliced toasted bagette.
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QUESADILLA PIZZA             by: Chef Norm

Yield: 2 servings

   2                   Flour tortillas (6-7")
1/4 cup            Shredded Cheddar cheese
3-4 tblspns     Olive oil
   2 cloves       Roasted Garlic - mashed (See Recipe under Spices)
1/4 cup           CONTADINA Pizza Squeeze Pizza Sauce
1/4 teaspn      Ground cumin
   2 tblspn       Refried beans
   1 tblspn       Dried green chiles
   1 tblspn       Thinly sliced green onion
   1 tblspn       Sliced ripe olives
   1 tblspn       Shredded Monterey Jack cheese

Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Spread lightly with
mashed Garlic. Brush lightly with oil; place on baking sheet. Bake in preheated 450'F.
oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla.
Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack
cheese. Bake in preheated 450'F. oven for 3 minutes longer or until cheese is melted.
Cut into wedges.
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INDIVIDUAL PARTY PIZZAS

Yield: 6 servings

   8 oz           Fresh Italian sausage
   1 tblspn    Olive oil
   1 md         Onion, chopped
   1 clove     Garlic - minced
   1 can        Plum or whole tomatoes, broken up (16 oz)
   1 teaspn   Dried basil leaves, crushed
   1 teaspn   Dried oregano leaves, crushed
1/2 teaspn   Salt
1/2 teaspn   Dried rosemary leaves, crushed
   4 oz           Pepperoni, thinly sliced
   1 sm         Green or red bell pepper, cut into 1/2" pieces
   1 sm         Onion, coarsely chopped
1/4 lb           Fresh mushrooms, sliced
   1 can        Sliced ripe olives, drained
   1 can        Marinated, quartered artichoke hearts, drained and halved (6 oz)
                    Crushed dried red pepper
   3 cup        Shredded mozzarella cheese
1/4 cup        Grated Parmesan cheese

---------------------PIZZA CRUST DOUGH--------------------------
   3 cup           Flour, divided
   1 pk            Fast-rising dry yeast
   1 teaspn     Sugar
1/2 teaspn     Salt
   1 cup          Warm water (105'F.-115'F.)
   2 tblspn      Olive oil
                      Cornmeal

Prepare Pizza Crust Dough.
Remove and discard casing from sausage.
Heat small skillet over medium heat until hot.
Crumble sausage into skillet.
Cook, stirring to separate meat, until no pink remains.
Pour off drippings; set aside.
Heat oil in medium skillet over medium-high heat.
Add medium onion and garlic; cook and stir until onion is soft.
Add tomatoes, basil, oregano, salt and rosemary.
Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
Cool.
Preheat oven to 425'F.
Spread an equal amount of sauce over each prebaked crust.
Divide sausage and 1/2 of pepperoni over crusts.
Place green pepper, small onion, mushrooms, olives, artichoke hearts and
crushed red pepper evenly over crusts as desired.
Top with remaining pepperoni and cheeses.
Place pizzas on baking sheets; bake 12-14 minutes or until heated through.

PIZZA CRUST DOUGH:
Combine 2 1/2 cups flour, yeast, sugar and salt in large bowl.
Add water and oil; beat with electric mixer at low speed 1 minute.
Beat at high speed 3 minutes. Stir in enough of remaining 1/2 cup flour to form soft dough.
Turn out onto lightly floured surface.
Knead 8-10 minutes or until dough is elastic.
Place in lightly greased bowl; turn to coat.
Cover; let rise in warm place until double in bulk, about 45 minutes.
Punch down dough; divide into six pieces.
Cover; let rest 10 minutes.
Roll each piece of dough into a 7" circle; prick several times with fork.
Cover; let rest 10 minutes.
Preheat oven to 425'F.
Generously grease two baking sheets; sprinkle with cornmeal.
Place pizzas on baking sheet; bake 8-9 minutes or until golden brown.
Cool on wire racks.
Makes 6  7in. crusts.
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CHAVRIE & BASIL PIZZA BITES        by: Chef Norm

Yield: 12 slices

   1 pkg.            CHAVRIE goat cheese (5.3 oz)
   2 cloves         Garlic, minced finely
1/2 teaspn         Dried oregano leaves, crushed
1/2 teaspn         Dried parsley leaves, crushed
1/4 teaspn         Fresh ground pepper
   1 sm               French bread loaf
   2                     Plum tomatoes, thinly sliced
                          Olive oil
1/2 cup              Shredded fresh basil leaves

Preheat oven to 400'F. Combine Chavrie, garlic, oregano, parsley and pepper.
Mix well. Cut French bread into 12 slices.
Top each slice with slice of tomato and brush with olive oil.
Place 1 teaspoon of cheese mixture on top of each tomato slice; bake 8-10 minutes or until bread is toasted. Remove from oven and top with shredded basil.
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KONA COAST PIZZA              by: Chef Norm

Yield: 2 servings

   2 Tblspn            CONTIDINA Pizza Squeeze Pizza Sauce
1/4 teaspn            Hoisin sauce
   1                        English muffin, split and toasted
   1 Tblspn           Coarsely chopped water chestnuts
   1 Tblspn           Chopped red bell pepper
   2 Tblspn           Drained, crushed pineapple
   2 Tblspn           Thinly sliced ham, cut in strips
   1 Tblspn           Shredded mozzarella cheese
   1 Tblspn           Fresh Basil, chopped
   1 teaspn           Garlic Powder
   1 Tblspn           Thinly sliced green onion or Maui Sweet Onion

In small bowl, combine pizza sauce and hoisin sauce; spread on untoasted English muffin halves.
Top with water chestnuts, bell pepper, pineapple, ham, cheese, garlic powder and onion. Place on
baking sheet; bake in preheated 450'f. oven for 5 minutes.
Spinkle with chopped Basil before serving.
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New Delhi-Style Chick Pea Hummus

Yield: 2 cups

      1 cup                  Chick peas, soaked
      1 ea                    1/4" thick slice ginger
      1 sm                   Jalapeno pepper, seeded
      3 tblspn              Lime juice
   1/4 cup                  Roasted almond butter
1 1/2 tblspn             Almond oil
      2 tblspn             Cilantro, chopped
      8 ea                   Mint leaves, torn
                                Salt & pepper
  1/2 tblspn              Cumin seeds, toasted
                                Crudites -- bell peppers, carrots, snow peas & celery

Cook chick peas until very tender, up to 3 hours. Drain & cool.
Transfer to a food processor. Add ginger, pepper, lime juice, almond butter & oil & herbs.
Process until smooth.
Season with salt & pepper.
Place in a shallow serving dish, smoothing the top with a spatula. Sprinkle with cumin & serve with crudites.
Keeps for 3 days in the fridge.
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Bourbon Franks        by: Chef Norm

   1   14oz.           bottle Heinz ketchup
   1   cup              bourbon
   3   cloves         garlic, rough chopped
1/2 teaspn          dried thyme
   1   cup             dark brown sugar
   4   pkgs           (8 oz each) miniature cocktail franks or 2 1 lb. pkgs hot dogs, cut into 1 inch chunks

In large saucepan, mix all ingredients except franks. cover, simmer at least 2 hours, stirring occasionally.
Add franks, and simmer about 30 mins. keep warm.
Serve out of a crockpot, or a chafing dish.
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Grape Jelly Meatballs

Yield: 2 servings

  2           Chili sauce bottles
10 oz      Grape jelly
  3 lb       Lean Ground chuck

Make your favorite meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.).
Put chili sauce and jelly in pan; melt jelly well.
Put in meatballs and turn occasionally.
Simmer on low for 2 1/2 hours.
Place in a crockpot to serve.
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Vicki's Cream Cheese Balls

Yield: 3 balls

4 pkg            Cream cheese 8 oz each
1 jar              Armour Dried beef , in small pieces
1 bunch         Green onions sliced thin
3 teaspn        *Accent (or other flavor enhancer) (Optional)
                      Green olives diced
                      Black olives diced
                      Chopped nuts (optional)

*Be aware that Accent® is MSG

Soften cream cheese.
Mix with cut up meat and onions and accent.
Form all three into balls.
Seperate into thirds.
In one third, mix black olives.
In second third mix the green olives.
Leave the last third plain and roll in nuts if you wish.
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Ceamy Chicken Roll-Ups           by: Chef Norm

Yield: 16 servings

   3 oz          Cream cheese
   1 can        Chopped olives
1/2 teaspn   Garlic, finely chopped
   1 sm         Onion, finely chopped
   1 cup        Sharp Cheddar cheese (grated)
   4 oz          Sour cream (can use lowfat)
   4              Chicken Thighs(cooked/boned/cooled)
                   Butter (melted)
                   Parmesano Cheese, grated
                   Asiago Cheese, grated
   2 can       Crescent rolls

Mix everything together in food processor until well mixed and pasty.
Place in refridgerator.
Take crescent rolls, seperate & roll out thin.
Place 2 tablespoons in center of each roll and roll up.
Brush with melted butter.
Sprinkle with parmesano and asiago cheeses.
Bake at 350 for 25 min.
May use as appetizer or have several for "finger-food" dinner.
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Fast Goodies

Yield: 48 servings

   2 cup      Bisquick
1/2 cup      Melted butter
   8 oz        Sour cream
   1 tspn    Garlic powder
   1 tspn    Onion powder
1/2 cup     Grated cheese (Parmesano or Romano)

Mix everything together. Put into muffin tins.
Bake @ 450 for 10-12 minutes.
Good. Easy. Quick. Special.
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Crab Stuffed Avocado         by: Chef Norm

   3                   ripe avocados
   1 Lb              lump crabmeat
   1 ounce         pine nuts, chopped
   1 ounce         golden raisins
1/2 ounce         green olives, chopped
1/2 ounce         red olives, chopped
   1 ounce        shredded unsweetened coconut
   2 tspn           extra - virgin olive oil
   1 tspn           Garlic, finely chopped
   1 tspn           dijon mustard
   1 med.           juice of fresh lime (not bottled)
                        salt & pepper to taste

Cut avocados in half. Mix rest of ingredients, Tossing lightly, stuff into avocados,
mounting on the tops. Serve each on lettuce leaves as a luncheon entree.
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The Blooming Onion

      3 cups          cornstarch
1 1/2 cups          flour
      2 tspns        garlic salt
      2 tspns         paprika
      1 tspn          salt
      1 tspn          pepper
   24 ozs             beer
  4-6                   collosal onions 4" dia or larger
                          seasoned flour, as needed
     1 quart         Creamy chili sauce

Mix cornstarch, flour and seasonings until well blended; add beer, mix well.
Cut about 3/4" off top of onion, peel onion.
Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end].
Remove about 1" of "petals" from center of onion.
Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Gently place onion in fryer basket and deep fry at 375 - 400o for 1 1/2 minutes; turn over and fry a
1 - 1` 1/2 minutes longer or until golden brown.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer;
serve hot with sauce.

**Seasoned flour: combine 2 cups flour, 4 tsps paprike, 2 tsps +garlic power, 1/2 tsp pepper, and
1/4 tsp cayanne pepper; mix well.

**Creamy chili sauce: combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pepper.
Optionally add 1/4 C horseradish.
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KittyKit's Parmesan Pullaparts

   1 can                       of biscuits
1/4 cup                        butter
   2 tsp.                       dry parsley
1/4 tsp.                       dry onion( onion powder)
   1 tbsp                      parmesean cheese
1/2 puond                   motzarella cheese

Melt butter in a round pan low heat.
Cut biscuits into 4 (whith scisors or pizza cutter)
Add parsley and onion to butter.
Place biscuits into pan.
Top with cheese.
Bake at 425 d. 10-15 minutes.
Serve upside down on plate.

You can do one can of biscuits for two people if you like.
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Swedish Meatballs

      1 lb         ground chuck
   3/4 tspn     dill weed
   1/4 lb.        ground veal
   1/4 tspn     allspice
   1/4 lb         ground pork
   1/8 tspn     nutmeg
1-1/2 cup      bread crumbs
   1/8 tspn    cardamon (optional)
      1 cup      milk or cream
      3 tblsp    butter or margarine
      2 large   eggs
      1  10oz.  can beef broth
      1 med    onion finely chopped
   1/2 cup      light cream
1-3/4 tspn    salt

Soak bread crumbs in cream 5 min.
Add ground meats, eggs, onion, 1-1/2 tsp. salt, 1/4 tsp. dill weed, allspice, nutmeg and cardamon.
Mix well and refrigerate 1 hour.
Shape into 1 inch dynamiter balls and brown lightly in hot butter (or in oven).
Add beef broth, pepper, light cream, pan drippings, remaining 1/4 tsp. salt & 1/2 tsp. dill to crock pot.
Cover and cook on low for 4 to 6 hours. (High 1-1/2 to 2-1/2 hours)
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Sausage Rolls

2 sheets            puff pastry (Pepperidge Farms), thawed
1 lb.                   bulk sausage (use the leanest variety you can find)
1                        egg, beaten with 2 Tbsp. of water

Divide the sausage in half.
Form each half into a narrow roll the length of a sheet of puff pastry.
Lay the sausage along one side of the pastry, and roll to completely enclose the sausage in the pastry.
Repeat with second sheet of pastry, the remainder of the sausage.
Cut each roll into slices about 2 inches long.
Gash each slice 2 times to vent the pastry.
Place rolls on a oiled baking sheet (parchment lined is preferable if you have access to baking parchment), and brush with the egg-water mixture.
Bake the rolls in a pre-heated 350 degree oven until browned and the pastry is crisp.
Serve hot or at room temperature.
The unbaked sausage rolls freeze well.
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Samosas

Yield: 60 samosas

---------------------------PASTRY--------------------------------
   2 cup         Whole wheat flour
   3 tblspn     Vegetable oil
1/2 tspn        Salt
                     Vegetable oil to deep fry
--------------------------FILLING-------------------------------
      7 med         Boiled potatoes
    10 tblspn      Vegetable oil
   1/8 tspn         Asafetida
      1 tspn         Whole fennel seeds
      1 tspn         Whole cumin seeds
      1 tspn         Whole black mustard seeds
    12                 Whole fenugreek seeds
      3                 Whole dried red chilies
   1/2 tspn         Turmeric
1 1/2 tspn         Salt
      1 tblspn      Lemon juice

PASTRY:
Combine the 2 c of flour with 3 tb oil. Add salt & mix.
Add 1 c water a little at a time until you have a firm dough.
Knead the dough well for 10 minutes or until the dough is elasticy & smooth.
Form into a ball, brush with a little oil, cover with a damp towel & set aside.

FILLING:
Boil the potatoes & let them cool.
You may peel them if you like.
Dice them into bite-sized pieces.
In a wok or very large skillet, heat oil over medium heat.
When very hot, drop in the asafetida. 5 seconds later, add the fennel & cumin seeds.
A few seconds later add, in rapid succession, the mustard seeds & fenugreek.
As they begin to change colour & pop, add the chilies.
As soon as the chilies swell & darken, add the potatoes, turmeric & salt.
Fry gently, carefully turning the potatoes so as not to break them.
Fry for 15 to 20 minutes until the potatoes are unevenly browned.
Add lemon juice & mix well.
Check the salt.
Remove potatoes from the wok, place in a serving dish & crush coarsely with the back of a slotted spoon.
Divide the dough into 28 to 30 equal balls.
Flatten each ball & roll it out on a floured surface until it is approximately 4 inches in diameter.
Cut each round in half.
Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water.
Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch & hold it closed.
Fill samosa 3/4 full with stuffing.
Moisten the inside edges of the opening & press it shut.
Seal this end by pressing down on it with a fork as you would a pie crust.
Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are
ready to fry.
(I find that I save a lot of time & anguish by frying them as I go).
Heat the oil for deep frying in a wok.
When the oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd.
Fry until the samosas are brown on all sides, about 2 or 3 minutes.
Remove with a slotted spoon & drain on paper towels.
Repeat until you have 60 samosas.
The oil should be hot, but do not use a high heat otherwise they will burn.
Serve samosas hot with a sweet chutney or tamarind paste.
They can be frozen & re-heated in a 300F oven.
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Bagel Thins, Lo Cal, Lo Salt

Yield: 20 servings

1 ea Bagel
1 ts Oregano, dried
2 ts Soft margarine, melted

Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine.
Sprinkle with oregano. Bake in 350F oven for 12 minutes.
Let cool and store in airtight container for up to 1 week.
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Cheese-Stuffed Mushrooms           by: Chef Norm

Yield: 1 servings

   2 lb                  Large mushrooms (about 40)
1/2 cup               Grated Parmesan cheese
1/3 cup               Grated Asiago cheese
3/4 cup               Dry bread crumbs (non-flavored)
1/2 cup               Grated onion
   2 Cloves         Garlic, minced
1/2 tspn              Cayanne Pepper
   3 tblspn           Minced parsley
   1 tspn              Salt
1/2 tspn              Freshly ground black pepper
1/2 tspn              Oregano
3/4 cup               Olive oil

Lightly  wash mushrooms with a damp cloth, not under running water.
Do not peel mushrooms.
Remove stems and fine chop them.
Mix all ingredients except mushroom caps and oil.
Stuff mushroom caps.
Pour a little oil into baking pan and arrange mushrooms in pan.
Pour remaining oil over each one.
Bake at 350F for 25 minutes.
Serve.
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Stuffed Mushrooms 10        by: Chef Norm

Yield: 4 servings

    1 lb          Mushrooms
   5 slices    Panchetta
1/2 cup       Onion, minced
   8 oz         Cream cheese, softened
   2 tspn      Parsley, minced
                   Salt and pepper
1/2 tspn      Fresh basil, minced
   2 cloves  Garlic, minced

Preheat oven 425.
Remove and mince stems of mushrooms.
Fry bacon until crisp.
Remove with slotted spoon and crumble.
Saute onion in bacon fat.
Place cream cheese in bowl & combine with mushroom stems, bacon, onion, parsley, salt, pepper, basil, & garlic.
Stuff mushroom caps with mixture.
Place on greased cookie sheet.
Bake 8-10 mins.
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SPINACH & SAUSAGE STUFFED MUSHROOMS        by: Chef Norm

   2 lbs.                   fresh button mushrooms
   2 Tbsp.               butter
1/3 Cup                 onion, diced
   3 cloves             Garlic, finely minced
1/2 Cup                 mushroom stems, diced
   1 small               box of frozen spinach
1/2 lb.                    Monterey Jack cheese, grated
1/2 lb.                    Italian or Cajan Sausage

Clean mushrooms, breaking off and dicing up the stems.
Saute' onions and stems in butter, set aside.
Cook sausage and drain on paper towels.
Thaw the spinach and squeeze out the water with your hand.
Mix all ingredients together.
Stuff mushrooms, mounded.
Place in shallow greased oven safe pan.
Bake at 350 degrees for 15 minutes.
Then place under the Broiler until browned on top.
Do Not burn the Cheese.
I have made up the mixture and frozen it in bulk and then thawed the day I needed to stuff the mushrooms.
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CRAB-STUFFED MUCHROOMS           by: Chef Norm

   1 pkg.                 frozen crabmeat, thawed & drained on paper towels
                   Or
   2 cans                crabmeat, drain well
1/3 Cup                 mayonnaise
1/4 Cup                 grated Parmesan cheese
   1 Tbsp.               minced onion
   2 tsp.                  lemon juice
1/8 tspn                 hot pepper sauce
 18 medium-size    fresh button mushrooms, stems removed
1/2 Cup                 Kraft Italian salad dressing  (optional)

Place Italian salad dressing in a zip sandwich bag and add mushroom caps.
Marinate for no more than 10 minutes on the counter, turning every few minutes.
This step can be eliminated although it does add a whole different dimension to the flavor of the 'shrooms.

In small bowl combine crab, mayonnaise, Parmesan, onion, lemon juice and hot pepper sauce.
Fill mushroom caps with crab mixture.
Broil approximately 5 minutes or longer until lightly browned.
Makes 18 appetizers.
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Phylo Mushroom Pies

Yield: 42 servings

   1 pk          Phylo pastry sheets
3/4 lb           Flat mushrooms (w/o stalks)
1/2 lb           Onions
   7 oz          Feta cheese
   2 ts          Whole cumin
   2 ts          Coriander seeds toasted & lightly crushed
                   Butter or oil
   2 sm        Eggs

Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled.
Remove and reserve.
Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour.
Mix the two vegetables together and season with plenty of salt and pepper.
Stir in the cumin, coriander and grated cheese.
When cool bind with the beaten eggs.
Unwrap the pastry one sheet at a time.
Keep the rest covered with a damp cloth to prevent drying out.
Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter.
Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry
strip - about 1 inch from the bottom and slightly to the left-hand side.
Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle.
Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up.
To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp.
It is best to turn the pies over after the first 10 minutes and brush with more butter or oil.
For even crisper results the pies can be deep-fried.
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Bourbon Wieners

Yield: 2 servings

   1 pkg.      Ballpark brand wieners or any all beef wieners
   1 clove    Garlic, crushed
1/2 cup       Water
3/4 cup       Bourbon, Jack Daniels
1/2 tspn.     Dry mustard (or to taste)

Mix everything, except wieners.
Place in a small sauce pan and bring to a boil for a few minutes.
Place wieners in liquid and bring back to a boil.
Cook wieners for about 5 minutes as you would with any other boiled hotdog.
Serve on toasted hotdog buns with your favorite toppings.
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