A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This issue is late in getting out to you due to my working 2 extra unexpected shifts on my days off. I hope you will find it worth the wait.

The current Monthly Theme topic is Picnic Perfection. We are receiving recipes befitting the name and you will be delighted when it posts on August 5th. I have room for yours, so please join in the fun by sharing with others here. Please visit the Monthly Theme - Recipe Submissions section to read more about it (and for the email link you should use). I thank you in advance.

This is the last half of the very successful Monthly Theme topic of Finger Foods. This was indeed a great topic and the following folks helped make it possible:

Treva, Knoxville, TN
Jim, WA State
Mary S., Nashville, TN
Mary Jane, Stockton, CA
Marilyn, Canton, OH
Nancy F., Sacramento, CA
Luanne, FL
Brenda, AL
Donna, WI
Shirley, Washington State
Judy, LaPorte, IN
Carol, Tupper Lake, NY
Janice W., PA
Larry Holmes, Toronto, Canada
Leasa, IA
Linda H., Carmel, NY
Jean, OH
Robyn, Auckland, New Zealand
Rita, Niceville, FL
Jean, Syracuse, NY

We'll see you here again on Wednesday, God willing.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape. I hope to see you there!

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and to endure the betrayal of false friends; to appreciate beauty; to find the best in others; to leave the world a bit better whether by a healthy child, a garden patch or a redeemed social condition; to know even one life has breathed easier because you have lived. This is to have succeeded.
~ Ralph Waldo Emerson

Shared by Treva, Knoxville, TN

Small Towns

Shared by Jim, WA State

Those who grew up in small towns will laugh when they read this; those who didn't will be in disbelief. 

1) You can name everyone you graduated with. 

2) You know what 4-H means. 

3) You went to parties at a pasture, barn, gravel pit, or in the middle of a dirt road. On Monday you could always tell who was at the party because of the scratches on their legs from running through the woods when the party was busted. 

4) You used to 'drag' Main 

5) You said the 'F' word and your parents knew within the hour. (Are you kidding - we never said it ! ) 

6) You scheduled parties around the schedules of different police officers, because you knew which ones would bust you and which ones wouldn't. 

7) You could never buy cigarettes because all the store clerks knew how old you were (and if you were old enough, they'd tell your parents anyhow.) 

8) When you did find somebody old enough and brave enough to buy cigarettes you still had to go out into the country and drive on Back roads to smoke them. 

9) You knew in which section of the ditch you would find the beer your buyer dropped off. 

10) It was cool to date somebody from the neighboring town. 

11) The whole school went to the same party after graduation. 

12) You didn't give directions by street names but rather by references. (Turn by Nelson's house, go 2 blocks to Anderson 's, and it's four Houses left of the track field. ) 

13)You couldn't help but date a friend's ex-boyfriend/girlfriend. 

14) Your car stayed filthy because of the dirt roads. 

15) The town next to you was considered 'trashy' or 'snooty,' but was actually just like your town. 

16) You referred to anyone with a house newer then 1955 as the 'rich people' 

17) The people in the 'big city' dressed funny, and then you picked up the trend 2 years later. 

18) Anyone you wanted could be found at the local gas station or the town bar. 

19) You saw at least one friend a week driving a tractor through town or one of your friends driving a grain truck to school occasionally. 

20) The gym teacher suggested you haul hay for the summer to get stronger. 

21) Directions were given using THE stop sign as a reference. 

22) When you decided to walk somewhere for exercise, 5 people would pull over and ask if you wanted a ride. 

23) Your teachers called you by your older siblings' names. 

24) Your teachers remembered when they taught your parents. 

25) You could charge at any local store or write checks without any ID. 

26) The closest McDonalds was 65 miles away (or more). 

27) The closest mall was over an hour away. 

28) It was normal to see an old man riding through town on a riding lawnmower. 

29) You've pee'd in a corn field. 

30) Most people went by a nickname. 

31) You laughed your butt off reading this because you know it is true, and you sent it to everyone who may have lived in a small town. I would not have wanted to been raised any other way! 

Tough times don't last... Tough people do.....

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

ENTERTAINING

Managing the Numbers

Probably the biggest worry for any hostess is running out of food or drink. Here is a basic guide to help you make comfortable calculations for your party guests.

One general rule is this: Prepare more food if you are having a buffet rather than a sit-down meal; guests tend to eat more from buffets. However, the more selections available, the less people will take of any one item because they want to taste everything.

If you want to serve appetizers before the buffet, calculate three to five servings per person (have less if you want to be sure people will be hungry for the buffet!).

For a buffet serving 25-30 people, a good basic menu includes two casseroles in 9"x13" dishes (or one casserole plus meat?turkey, ham, beef), two salads (about three heads of lettuce per salad), rolls (one per person), and two to three desserts.

Meat amounts can be tricky, but here is a general guide: for 25-30 people, have a fifteen- to eighteen- pound turkey, OR a six- to seven-pound boneless ham, OR a twelve-pound roast beef.

For serving pasta, calculate about two ounces per person if it's being served as a side dish or as one selection on a buffet table, about four if a main course.

When planning beverages, know your crowd; in general, though, calculate about one drink per hour for each guest. For a party where guests will be standing/moving around a good deal, plan on four to five drinking cups per person. For ice, you'll need about one pound for every four to six guests.


Other Tips

Avoid food that requires a knife for eating.

If you serve a salad, provide tongs for serving rather than a spoon?easier for guests to manage with plates in their hands.

Make sure you have enough oven and refrigerator space for preparations; if not, ask a neighbor if you may borrow some space.

Arrange all the dishes you plan to use (including plates, utensils, etc.) on the table ahead of time to make sure there's enough room for everything.

Of course, you can always rely on a few close friends to supplement your table with their own creations?so if anyone asks "Can I bring anything?," take her up on it!

Source: HomemadeSimple.com

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?AtoZ? to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan 
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
31st Phyllis W. in Georgetown, Kentucky

These came from a cookbook called Dining On A Dime by Tawra Kellam & Jill Cooper.

Shared by Mary, Nashville, TN

If you fatten up everyone else around, you will look thinner.

It would be easier to loose weight if replacement parts weren't so handy in the refrigerator.

If swimming is so good for your figure, then why do whales look the way they do?

If you have melted chocolate all over your hands, you're eating it too slowly.

If at first you don't succeed, destroy all evidence that you ever tried.

It's not a slow metabolism that makes us put on weight, but a fast food.

Better to remain silent and be thought a fool than to open your mouth and remove all doubt.

When your house looks like a bomb hit it and company calls from a block away, set your vacuum by the front door and say "Come on in! I was just cleaning."

An antique store sign: Come in and buy what your grandmother threw away.

Above all, if it's not dirty ~ don't clean it.

An optimist sees the glass as half full. The pessimist sees it as half empty. A realist see it as just one more thing to wash.

America is the only country where a housewife hires a cleaning lady so she can volunteer at the day care center where the cleaning lady leaves her child.

A psychiatrist is a person who gives you expensive answers which your wife will give you for free.

Face powder may catch a man, but baking powder will keep him!

Be careful how you live. You may be the only Bible some people read.

Never be discouraged. Remember, Noah was an amateur. The experts built the Titanic.

One reason computers do so much work, they don't have to stop and answer the phone.

An optimist is a person who expects the ketchup to come out in 3 shakes.

Tact is the ability to close your mouth before someone else wants you to.

Life is too short to stuff cherry tomatoes.

Sometimes an unanswered prayer is a blessing.

If you would like your house to be clean, invite someone over to dinner.

It must have taken a lot of courage to discover that frog legs are edible.

The problem ~ how to get 2 pounds of chocolate home from the store in a hot car. The solution ~ eat it in the parking lot.

Just about the time you make ends meet, someone moves the end.

If you want to see a cup runneth over, let a child pour his own soda.

The best sellers in many bookstores are cookbooks and diet books. One tells you how to prepare the food, the other tells you how not to eat.

Formal education will make you a living. Self-education will make you a fortune.

Man can not live by bread alone ~ he needs peanut butter and jelly to go with it.

There are two theories to arguing with women - neither ones works.



World's Shortest Fairytale

Shared by Mary Jane, Stockton, CA

Once upon a time, a guy asked a girl, "Will you marry me?" The girl said "No" and she lived happily ever after and went shopping, drank martinis with friends, always had a clean house, never had to cook, had a closet full of shoes and handbags, stayed skinny and was never farted on.

The End

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

KOOL-AID PICKLES

~Shared by Marilyn, Canton, OH

This was in our local paper yesterday and I found it very interesting and amusing. To read the entire article: http://www.cantonrep.com/archive/index.php?ID=363231&Category=8

Below is one of the recipes in the article.... Use it if you think readers would be interested! Sure you will enjoy the article though. 

Start to finish: 2 days, 30 minutes active time. 

46-ounce (1 quart 14 ounces) jar whole dill pickles 
1 cup sugar 
2 cups water 
2 packets red Kool-Aid (such as cherry flavored) 

Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. 

In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours. 

Makes one 46-ounce jar of pickles.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

MUFFIN WIENERS

~Submitted by Nancy F., Sacramento, CA

I don't remember when and where I got this recipe. I have had it for along time, I fixed when my children were little over 50 years ago. It must have come from one of the magazines I bought at the grocery store.

Ingredients:

1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/3 cups cornmeal
1 cup flour
2 eggs
1-1/4 cups milk
1/3 cup melted butter
3/4 cup thin sliced hot dogs 

Instructions:

Preheat the oven to 425 degrees F. In a medium bowl, mix together the sugar, baking powder, salt, cornmeal and flour. 

Beat the eggs, milk and melted butter together; make a well in the center of the cornmeal mixture and pour the egg mixture into the well. Stir until moistened, then stir in the hot dogs. Spoon the mixture into greased muffin tins until 2/3 full. Bake for 8 to 10 minutes or until golden brown.

Serves 12.

Tip:
You can also use corn muffin mix and just add thinly sliced wieners to the mixture.


BACON AND CREAM CHEESE STUFFED MUSHROOMS

~Submitted by Luanne, FL

I love mushrooms any way they are done. They make any meat or vegetable dish taste more luxurious.

8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped

Saute onion and mushroom stems in bacon fat until tender. drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. 

Stuff each mushroom and bake at 350 * for 10-15 minutes. Finish under the broiler just until tops are golden.


CRUNCHY CHEDDAR BITES 

~Submitted by Brenda, AL

I got this from the Land O Lakes site. These crunchy bites of Cheddar cheese and cereal are good for snacking or alongside a bowl of soup.

Preparation time: 20 min
Baking time: 10 min 
Yield: 3 dozen bites

1 cup all-purpose flour
1/2 cup LAND O LAKES? Butter, very soft
4 ounces (1 cup) LAND O LAKES? Cheddar Cheese, shredded
1 cup toasted rice cereal

Heat oven to 400?F. Combine flour, butter and cheese in large bowl; mix until dough forms. Stir in cereal until combined. 

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased baking sheet. Bake for 10 to 15 minutes or until golden brown. 

Recipe Tip 
If the dough is difficult to mix with a spoon, mix ingredients together with your hands. 

Recipe Tip
Use ruler to double-check the size of the unbaked balls as you form them. 

Ingredient Substitution Index

Nutrition Facts (1 bite): Calories: 50, Fat: 3.5g, Cholesterol: 10mg, Sodium: 45mg, Carbohydrates: 3g, Dietary Fiber: 0g, Protein: 1g 


PILLOW DOGS

~Submitted by Brenda, AL

I just saw Sandra Lee make these and they sound so good.

1 pack miniature beef cocktail wieners 
1 (16-ounce) container buttermilk biscuit dough 
1 cup shredded sharp Cheddar Mustard, optional topping 

Preheat oven to 375 degrees F. In a grill pan on medium heat, cook cocktail wieners until plump, about 5 minutes. Cook in 2 batches. Set aside. On a clean surface, cut 4 large biscuits into sixths. Dump cheese into bowl and roll each slice of dough in the cheese to make little cheese balls. Gently stretch each ball to fit a mini hot dog. Wrap the dough around the mini dogs. Arrange pillow dogs on a sheet pan lined with parchment paper. Leave about 1-inch space between each roll. Bake for 10 minutes. Garnish with mustard, or desired topping. Serve warm. 

Difficulty: Easy 
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Yield: 48 pillow dogs


OLIVE GARDEN'S FRIED MOZZARELLA

~Submitted by Brenda, AL

I love this stuff.

Description You can't go wrong with this one. It is also very inexpensive to make. You can easily match the taste of the restaurant.

Ingredients 

16 oz Package of Mozzarella Cheese 
2 Eggs Beaten 
1/4 C. Water 
1 1/2 C. Italian Bread Crumbs 
1/2 tsp. Garlic Salt 
1 tsp. Italian Seasonings 
2/3 C. Flour 
1/3 C. Corn Starch 

Methods/steps 
If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain . Serve with you favorite Italian Spaghetti Sauce and enjoy.


PINWHEEL ITALIAN CALZONES

~Submitted by Donna, WI

"Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!"

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings 

INGREDIENTS:
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni 
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce 

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). 

2. In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside. 

3. Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet. 

4. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping. 

Source: AllRecipes


DIPLOMAT CANAP?S
(sardines and egg) 

~Submitted by Shirley, WA State

Drain oil from a 3 1/4 oz. can small sardines ( I use kipper smacks) Mash fish to a paste with 1 tsp. lemon juice. Spread on toast rounds or crisp crackers. First spread with Lemon Butter. Lay a slice of hard-cooked egg on top. Have cream cheese blended with enough beet juice (drained from canned beets) or use red food coloring to give an attractive tint of pink. Pipe with a pastry bag around the egg edges. Stick a tiny crisp parsley leaf in center. 

Lemon Butter

1/2 c. butter 
1 tbl. or more of fresh lemon juice 
a few gratings of lemon rind 

Mix together and store covered in fridge. 

Source: from my own note book.


FRIED CHEESE STICKS

~Submitted by Shirley, WA State

Cheese such as mozzarella, or cheddar cut into 1/2 in. sticks 
2 egg whites 
Flour Bread crumbs dried made of white bread 
Shortening or oil for frying 

Beat egg whites until stiff. Coat cheese with flour and roll in in the egg whites and then crumbs. Fry at 375 degrees till golden brown. Watch close as you do not want them to melt. Drain on wire crack cover with paper towel. Good with a Bloody Mary. 

Source: from my own note book.


ANTIPASTO PLATE

~Submitted by Shirley, WA State

On a luncheon plate place a 3oz. block of cream cheese. Cover with boughten Pesto Place Greek Olives around outside of cheese and small slices of salami or pepperoni. Serve with the center cuts of french bread in a pretty basket. Set in the center of each table. 

Note this Bucks favorite and a great starter for any party. 

Source: from my own note book.


BAGEL DIP

~Submitted by Shirley, WA State

2 c. sour ream 
2 tbl. flaked parsley 
2 tsp. Accent 
2 [2 1/2 oz] pkg Budding corned beef , chopped 
1 1/2 c. Miracle Whip 
2 tsp. dill weed spice 
1 medium chopped fine onion 

Mix and chill. Serve with sliced bagels or use snack cracker or melba toast points. 

Source: Leasa Christmas cook book 


MY TORTILLA ROLLUPS

~Submitted by Shirley, WA State

10" tortillas 
Leaf lettuce thin 
slices of dills or sweet pickles 
thin slices of tomato 
soft cream cheese in tubs 
deli, ham, beef or turkey 
Pickled Asparagus spears, drained well 

Over lap 2 10 inch tortillas. Spread them with the cream cheese spread and top with lettuce leaves that have been rinsed and dried. Top with the meat, tomato, pickle or asparagus and roll up tightly. Wrap in plastic wrap and refrigerate till ready to serve.... Cut off both end and dispose of them. Cut in 1 inch rolls and place on platter to serve. Aprox. 8 servings. 

Source: Leasa Christmas cook book 


SHRIMP BOIL

~Submitted by Shirley, WA State

4 bottles of beer. 12 oz each 
1 tbl. salt 
3 lbs of fresh or frozen shrimp in shell 
Cocktail sauce of your choice 

In large kettle , heat beer and salt to boiling. Add shrimp. Simmer 3-5 min . Drain. Enjoy! 


WON TON TURNOVERS

~Submitted by Shirley, WA State

1 lb. bulk sausage, cooked , drained and chopped fine. 
1 1/2 c. sharp cheddar cheese 
1 1/2 c. Jack cheese 
1 c. ranch dressing 
1 can sliced ripe (black) olives 
1/2 c. chopped sweet red bell pepper 
1 pkg. won ton skins from grocery store 

Preheat oven 350 degrees. Combine the cooked sausage, cheeses, ranch dressing, olives, and red pepper. Lay out the wrapper and place a tablespoon of filling in center. Wet edges with some clear water . fold over to seal. Bake till golden. Watch close as it varies with oven. About 5-6 min. 


TOMATO BREAD

~Submitted by Judy, LaPorte, IN

1 loaf Italian bread sliced 1/2" thick
olive oil
12 roma tomatoes, sliced 1/16" thick
Grated Mozzarella cheese
1 tsp. finely chopped fresh basil

Brush each side of bread with oil and place on a baking sheet. Place under broiler until just golden. Add a slice of tomato and sprinkle with mozzarella cheese and basil; broil just until it begins to turn brown.


SEVEN LAYER MEXICAN DIP

~Submitted by Carol, Tupper Lake, NY

1 8-oz pkg cream cheese, softened
1 tbs taco seasoning mix
1 cup guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded sharp cheddar cheese
1/2 cup chopped scallions
2 tbs sliced ripe olives

Mix cream cheese and seasoning mix. Spread on the bottom of a 9-inch pie plate or quiche dish. Layer remaining ingredients over the cream cheese, in the order listed. Refrigerate. Serve with Tortilla Chips. 


LOW(ER)-SALT CHEX MIX

~Submitted by Carol, Tupper Lake, NY

1 box Rice Chex
1 box Kix
1 box Cheerios
1 lb dry roasted peanuts
2 bags Goldfish Crackers
1 bag mini pretzels or pretzel sticks
3 sticks margarine
1 tbs Worcestershire Sauce
1 Tbs salt
1 tbs garlic powder 

Melt Margarine and butter. Add Worcestershire Sauce, salt, garlic powder and stir until dissolved. Combine cereals, nuts, crackers and pretzels in large roasting pan. Pour butter mixture over all, stir to combine. Bake at 250? for 2 1/2 hours, stirring every 30 minutes. 

I substituted 1 3/4 tbs of Garlic Garni for the salt and garlic powder. I used Tony Chachere's Cajun seasoning for the other 1/4 tbs of seasoning. It gave it a mild but definite bite to the mix. If Low salt is not a consideration, use one package of Cheese flavored Goldfish. This makes a large quantity, but that just means you can be more generous with it!


SALMON SPREAD
(For those of us who don't have salmon dying to come home with us!)

~Submitted by Carol, Tupper Lake, NY

1 16-oz can salmon, bones and kin removed.
2 8-oz pkgs of cream cheese, softened
1 tbs lemon juice
2 drops (or more) Liquid Smoke flavoring

Combine ingredients. Chill overnight. Serve with a variety of crackers. 


HOT CHEESE CRACKERS

~Submitted by Carol, Tupper Lake, NY

These are great for a late night snack...they won't feed a crowd, as you will never be able to cook them fast enough!

Triscuits
Monterey Jack Cheese
Tabasco Sauce

Place Triscuits in a single layer on a microwave safe plate. Put a 1/4 slice of cheese on each Triscuit. Put a drop, or two, of Tabasco Sauce on each cheese slice. Microwave on high to approx 30 seconds until the cheese is melted! Serve immediately. 


JENNIFER'S GUACAMOLE DIP

~Submitted by Carol, Tupper Lake, NY

The first time Jen made this it was for a Candle Party or some such purpose....I never saw or tasted it...I did find the empty bowl later, and was able to rub my finger around the inside to get a taste! It is that kind of good!

2 medium rip avocados, mashed
1 heaping tbs sour cream
1 small tomato, chopped
1/4 c. minced onion
1/4 c. drained, chopped green chilies (optional)
1 tbs lemon juice
1/2 tsp garlic salt

Mix together. Serve immediately with tortilla chips. Watch it disappear!! 

If you are not serving immediately, put one of the avocado pits back in the guacamole, to keep it from turning brown.


WALNUT CHICKEN SPREAD

~Submitted by Janice W., PA

1 3/4 cups finely chopped, cooked chicken 
1 cup finely chopped walnuts 
2/3 cup mayonnaise or salad dressing 
1 celery rib, finely chopped 
1 small onion, finely chopped 
1 teaspoon salt 
1/2 teaspoon garlic powder Assorted crackers 

In a bowl, combine the chicken, walnuts, mayonnaise, celery, onion, salt and garlic powder. Serve with crackers. Refrigerate any leftovers. Yield 2 1/2 cups. I think it?s delicious. Can use as a sandwich spread for tea parties. 


HAM ROLLUPS

~Submitted by Janice W., PA

Thin sliced domestic ham 
Cream cheese, softened 
Green onions 
Assorted crackers 

Take each piece of ham and cover with a layer of cream cheese, place green onion at edge and roll up ham slices, slice in thirds or fourths, depending on how big you want them. Secure each roll with a toothpick if needed. Serve with or on a cracker if desired. 


PINEAPPLE HAM PINWHEELS

~Submitted by Janice W., PA

1 package of flat bread or large tortillas 
1 container cream cheese with pineapple 
1 pound shaved ham 
1 can roasted red peppers 

Spread a thin layer of cream cheese on bread. Place a layer of ham over this. Pat dry peppers on paper towel. Place them on the ham, scattered, don't cover the entire piece of ham. Roll up bread and wrap in plastic wrap over night. Just before serving, slice into 1 inch slices. 


PIZZA-STYLE KABOBS

~Shared by Larry Holmes, Toronto, Canada

Thread your favorite pizza ingredients on skewers. The tried-and-true flavor combination is sure to please.

16 6-inch skewers
4 brown-and-serve rolls
1/4 cup butter or margarine, melted
1 1/4 teaspoons dried Italian seasoning, crushed
1/4 teaspoon fennel seed, crushed
1/8 teaspoon garlic powder
1 3.5-ounce package thinly sliced pepperoni (3-inch diameter)
1/2 or a 4 1/2-ounce jar whole mushrooms, drained
1 8-ounce can pizza sauce
2 to 3 ounces mozzarella cheese, cut into 1/2-inch cubes

If using wooden picks or or bamboo skewers, soak in water for 30 minutes. Cut each roll into eight pieces. Combine melted butter, Italian seasoning, fennel seed, and garlic powder; brush lightly over each piece of bread.

Thread a bread piece on each pick or skewer. Pat pepperoni slices with paper toweling to absorb fat. Fold pepperoni slices into quarters and add to skewers; add another piece of bead, and then a mushroom. Place on a foil-lined baking sheet; bake in 400-degree oven for 8 minutes or until bread is lightly browned.

Meanwhile, heat pizza sauce in a small saucepan. Cut cheese into 1/2 ?inch cubes. Remove kabobs from oven; immediately thread a cheese cube on the end of each kabob. Serve with pizza sauce for dipping.

Makes 16


MARINATED SHRIMP AND ARTICHOKES KABOB

~Shared by Larry Holmes, Toronto, Canada

Be careful not to overcook the shrimp or they?ll be tough.

1 pound fresh or frozen, peeled and deveined shrimp (30- to 32)
1 8- to 9-ounce package frozen artichoke hearts
1/3 cup cooking oil
1/3 cup lime juice
2 jalape?o or Serrano chili peppers, seeded and chopped
2 tablespoons snipped fresh cilantro or parsley
1 tablespoons finely chopped onion
2 cloves garlic, minced
1/4 teaspoon salt
cherry tomatoes, halved or cut into wedges
lettuce leaves
short skewers or wooden appetizer picks

Rinse shrimp under cold running water. Bring 4 cups water and 1 teaspoon salt to boiling in a saucepan. Add shrimp and simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink. Rinse under cold running water; drain.

Cook artichoke hearts according to package directions. Drain and cut into halves of quarters. Combine shrimp and artichoke hearts in a plastic bag; set the bag into a deep bowl. Combine oil, lime juice, chili pepper, cilantro or parsley, onion, garlic and salt in a screw-top jar. Cover and shake well. Pour over shrimp mixture. Close bag tightly, then turn to coat all ingredients. Marinate in the refrigerator for 2 to 12 hours, turning bag occasionally.

To serve: drain mixture. Thread a shrimp, an artichoke and a cherry tomato half or wedge on a short skewer or wooden appetizer pick. Serve on a lettuce-line plate, if desired. 

Makes 30.


THREADED PORK WITH ROSEMARY

~Shared by Larry Holmes, Toronto, Canada

Rosemary sticks are sturdy enough to cook on and add extra flavor. If you can?t find them, bamboo skewers will do.

2/3 cup chicken broth
1/2 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
2 teaspoons honey
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried, crushed
1/8 teaspoon salt
1/8 to 1/4 teaspoon pepper
12 6-inch rosemary sticks or bamboo skewers
1 pound lean boneless pork

For lemon marinade: Stir together chicken broth, lemon peel, lemon juice, honey, rosemary, salt and pepper in a small mixing bowl. Cut pork into 3/4-inch cubes. Place 
meat in a plastic bag set in a large bowl. Pour marinade over meat. Seal bag and turn to coat meat well. Marinade in refrigerator for 1 to 2 hours, turning bag occasionally.

Place rosemary sticks or bamboo skewers in water; soak for 30 minutes. Remove pork from bag, reserving marinade. Thread four pork cubes on each rosemary tick or bamboo skewer. Brush with reserved marinade. Grill on the rack of an uncovered grill directly over medium coals about 10 minutes or until pork is tender and juices run clear, turning once halfway through grilling.

Or, to broil: Place kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 8 minutes or until pork is done, turning and brushing with reserved marinade halfway through broiling time.

Makes 12.


SPINACH AND ASIAGO CHEESE FRITTATA

~Shared by Larry Holmes, Toronto, Canada

1 leek, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 cups torn fresh spinach
1 yellow or red sweet pepper, roasted and cut into thin strips
3/4 cup shredded Asiago cheese (3 ounces)
1 1/2 teaspoon snipped fresh thyme, or ? teaspoon dried thyme, crushed
1/4 teaspoon salt + pepper
6 eggs, slightly beaten

Cook leek and garlic in hot oil in a 10-inch ovenproof skillet over medium heat about 2 minutes or until tender, stirring frequently... Add spinach; cook and stir about one minute more or until spinach is limp. Remove from heat. Stir in pepper strips, 1/2 cup of the Asiago cheese, the thyme, salt and 1/8 teaspoon pepper. Add eggs, stirring to mix well.

Bake in a 350-degree oven for 13 to 15 minutes or until a knife inserted near the center comes out clean. Loosen edges and bottom of the frittata, if necessary, with a knife or spatula. Transfer frittata to a serving plate. Sprinkle remaining Asiago cheese over the top of the frittata . Cut into wedges. 

Makes12 servings.


PARMIGIANO CHEESE PASTRIES WITH EGGPLANT RELISH*

~Shared by Larry Holmes, Toronto, Canada

1/2 of a medium eggplant
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 8-ounce can stewed tomatoes, cut up
2 tablespoons dry red wine
1 tablespoon red wine vinegar
1/4 cup Greek black olives, pitted and chopped
1 tablespoon pine nuts
1 tablespoons capers, drained (optional)
1 cup all-purpose flour
1/2 teaspoon dried basil, oregano or Italian seasoning crushed
1/3 cup shortening
1/4 cup finely shredded Parmigiano Reggiano or Pecorino Romano cheese (1 ounce)
2 to 3 tablespoons water
Parmigiano Reggiano or Pecorino Romano cheese shavings
fresh basil or oregano sprigs

*To lighten the load of last-minute party pressures, make, bake and freeze these cheese pastries up to three months ahead.

For filling, peel eggplant, if desired, and cut into 1/4-ionch cubes (you should have 2 1/2 cups). Heat olive oiil in a large skillet; add eggplant, onion and garlic. Cook, uncovered, over medium-high heat about 5 minutes or until tender, stirring occasionally. Carefully stir in undrained tomatoes, red wine, red wine vinegar, 1/8teaspoon salt and 1/teaspoon pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 5 minutes or until liquid is evaporated. Remove from heat. Stir in olives, pine nuts, and capers, if desired. Cool and serve at room temperature. (Or stir in olives and capers. Cool; cover and chill for 2 to 24 hours. Before serving, let stand at room temperature 445 minutes. Stir in pine nuts.)

For pastry shells: Combine flour and herb in a medium mixing bowl. Cut in shortening with pastry blender or two knives till the pieces are the size of small peas. Stir in shredded cheese. Sprinkle 1 tablespoon water over part of the mixture and toss with az fork. Puch to the side of the bowl. Repeat adding enough remaining water until all is moistened. Form dough into a ball; divide in half.

Roll each half to about 1/8-inch thickness on a lightly floured board. Cut into circles using a 2 1/2-inch round cutter, dipping into flour between cuts. Re-roll dough as necessary to make 20 rounds. Generously grease or spray 2 1/2 ?inch muffin cups with nonstick spray coating. Fit circles into prepared muffin cups, pressing dough to fit.

Bake in a 400-degree oven for 8 to 10 minutes or until golden brown. Remove pastries from pan. Cool on wire rack.

To serve: Arrange pastry shells on a plate and spoon about 1 tablespoon filling into each. Garnish each with cheese shavings and basil or oregano sprigs. 

Makes 20 servings.


CRUSTLESS CARROT QUICHES

~Shared by Larry Holmes, Toronto, Canada

1/4 cup sliced green onions
1 cloche garlic, minced
1 tablespoon margarine
1 1/2 cup shredded carrot
3 lightly beaten eggs 
1 1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese, shaved
3 tablespoon yellow cornmeal
1/2 teaspoon dried basil, crushed
1/4 teaspoon nutmeg
nonstick spray coating

Cook green onion and garlic in margarine in a medium skillet until onion is tender but no brown.

Add carrot,; cook about 2 minutes more until crisp-tender. Remove from heat. Stir together eggs, cheese, cornmeal, basil and nutmeg in a large bowl. Stir in carrot mixture. Spray 24 1 3/4-inch muffin cups with nonstick coating. Bake for 20 to 25 minutes or unil set. Let stand 10 minutes. 

Serve hot. Makes 24.


SHRIMP-STUFFED MUSHROOMS

~Shared by Larry Holmes, Toronto, Canada

nonstick spray coating
24 medium mushrooms
2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
1/3 cup chopped tiny shrimp
1/3 cup snipped fresh parsley
2/3 cup soft whole wheat bread
2 tablespoons dry red wine or sherry
1 teaspoon dried basil crushed
1/4 teaspoon pepper

Line a 13x9x2-inch baking pan with foil; spray with nonstick coating. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem side up, in prepared pan.

Heat olive oils in a medium skillet. Cook chopped mushroom stems, onion and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with foil.

Bake in 350-degree oven for 10 minutes or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot.

Makes 24.


TURKEY MEATBALLS WITH TOMATO SAUCE

~Shared by Larry Holmes, Toronto, Canada

nonstick spray coating
1 slightly beaten egg white
1/4 cup fine dry bread crumbs
2 tablespoons plain nonfat yogurt
2 tablespoons snipped fresh basil OR
2 teaspoons dried basil, crushed
1/4 teaspoon pepper
12 ounces ground raw turkey*
1 16-oounce can low-sodium tomatoes
3 tablespoons low-sodium tomato paste
1/2 teaspoon sugar
1/8 teaspoon salt

*ground raw chicken may be substituted for the turkey.

Spray a shallow baking pan with the nonstick coating; set aside. Combine egg white, bread crumbs, yogurt, half of the basil, and pepper. Add ground turkey; mix well. Shape into thirty-six 1-inch meatballs. Place in prepared pan. Bake in a 400-degree oven about 20 minutes or until no pink remains.

Meanwhile, for sauce, combine undrained tomatoes, tomato paste, remaining basil, sugar and salt in a blender container or a food processor bowl. Cover and blend just until mixed and tomatoes are still slightly chunky. Transfer mixture to a medium saucepan. Bring to boiling. Reduce heat; simmer for 10 to 15 minutes or until desired consistency. Serve meatballs on wooden picks with tomato sauce for dipping 

Makes 18 (two-meatball) servings.


CREAM PUFF PASTRY
(Required for the following two recipes)

~Shared by Larry Holmes, Toronto, Canada

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Combine butter, wetter and salt in a medium saucepan. Bring mixture to a boil, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball and doesn?t separate. Remove from heat and cool for 109 minutes.

Add eggs, one at a time, to the butter mixture, beating with a wooden spoon after each addition about 1 minutes or until smooth. Use as directed in the recipes.


SWISS-DILL PUFFS

~Shared by Larry Holmes, Toronto, Canada

cream puff recipe
1/2 cup shredded Swiss cheese (2 ounces)
1/2 to 1 teaspoon dried dill weed

Grease a baking dish; set aside. Prepare cream puff pastry as directed, except reduce butter to 1/3 cup. After beating eggs, stir in cheese and dill weed.

Drop dough by heaping tablespoons into 10 mounds about 1/2 inch apart in the shape of a ring on the prepared baking sheet. Or, spoon dough into a decorating bag with a large plain round tip (about 1/2-inch opening) and pipe into 10 mounds,, form a ring shape. Bake in 400-degree oven for 30 to 35 minutes or until golden brown and puffy. Remove from baking sheet; cool slightly on a wire rack. Serve warm.

Makes 10 servings.


HAM-ONION BITES

~Shared by Larry Holmes, Toronto, Canada

2 cups finely chopped celery
4 green onions, finely chopped (1/4 cup)
1/4 cup water
1/2 cup (3 ounces) finely chopped fully cooked ham
1/3 cup fine dry seasoned bread crumbs
1/4 teaspoon ground nutmeg
1 slightly beaten egg
cream puff pastry
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Line baking sheets with foil; grease foil. Set baking sheets aside.

For filling: combine celery, onion, and water in a small saucepan. Bring mixture to boil. Reduce heat, cover, and simmer for 6 to 8 minutes or until vegetables are tender. Drain well. Stir in ham, bread crumbs, and nutmeg. Slightly cool filling mixture.

Stir egg into filling mixture. Drop filling from a rounded teaspoon 2 inches apart on the prepared baking sheets, mounding the filling slightly. Set aside.

Make the cream puff pastry as directed, except omit salt. Add the pepper to the pastry dough with flour. After beating eggs into the pastry dough, stir in Parmesan cheese.

Spoon dough into decorating bag with a large star tip (about 3/8 inch opening). Pipe dough around the filling mounds in concentric circles., starting at base and working toward the top, leaving the tops of the filling mounds uncovered.

Bake in a 400-degree oven for 18 to 20 minutes or until golden brown. Remove from the baking sheets and cool slightly on a wire rack. Serve warm.

Makes 35 to 40 bites.


GOAT CHEESE AND WATERCRESS SANDWICHES

~Submitted by Leasa, IA

I just love goat cheese and anything that calls for it, I try! Adapted from a recipe from Epicurious

1/2 C chpd watercress leaves
2 (5 1/2 oz) logs soft goat cheese at room temp
kosher salt
chpd green onion tops (about 1/4 C or less)
16 thin slices sourdough bread or whole wheat sandwich bread, crusts removed
5 T unsalted butter, at room temp
3/4 C toasted walnuts, finely chpd
Fresh watercress springs or parsley to garnish

In a med bowl, fold chpd watercress leaves and green onion into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut in half to make 16 triangles.

Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange on a platter and garnish with watercress or parsley.

Can be made up for 4 hrs ahead. Cover with plastic and chill.


MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE

~Submitted by Leasa, IA

1 C mayo (not Miracle Whip)
2 T sour cream
1 T freshly grated lemon zest
2 t coarse grain mustard
2 t fresh lemon juice
24 very thin slices homemade-type white bread
1 C fresh mint leaves
16 radishes, trimmed and sliced as thin as possible

In a small bowl stir together mayo, sour cream, zest, mustard, lemon juice, salt and pepper to taste.

Spread bread generously with lemon mayo. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap and chilled.

24 sandwiches

Source: Gourmet, May 1994

(I bet this mayo would be great on fish!)


EASY EGG ROLLS

~Submitted by Linda H., Carmel, NY

Thaw the frozen egg roll wrappers at room temperature; microwave does not work well for this.

1 teaspoon cornstarch
4 teaspoons soy sauce
1/2 teaspoon sesame oil
1 tablespoon oil
4 cups bagged coleslaw blend
1 cup fresh bean sprouts
2 tablespoons sliced green onions
1/2 teaspoon grated ginger root
1/2 shredded cooked chicken
Oil for deep frying
8 egg roll wrappers (from 1-pound package)

In a small bowl, combine cornstarch, soy sauce, and sesame oil; blend well. Set aside.

Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, green onions and ginger root; cook and stir 3 to 4 minutes or until tender. Add Chicken and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet, cool to room temperature.

In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375'F.

Meanwhile, place 1 egg roll wrapper on work surface with one corner facing you. Cover remaining wrappers with damp paper towel to prevent drying out.

Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll wrapper closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet remaining corner with water; gently roll egg roll toward remaining corner and press to seal. Cover filled egg roll with damp paper towel to prevent drying out. Repeat with remaining egg roll wrappers and coleslaw mixture.

**Fry egg rolls, a few at a time, in hot oil (375'F) for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. 

**To prepare in oven, (instead of deep fry) preheat oven to 400'F. Spray cookie sheet with nonstick cooking spray. Place uncooked egg rolls, seam side down, on sprayed cookie sheet. Lightly spray top and sides of egg rolls, with cooking spray. Bake at 400'F for 15 to 20 minutes or until golden brown.

Source: Pillsbury Appetizers 


CRABMEAT DEVILED EGGS

~Submitted by Linda H., Carmel, NY

Rich crabmeat turns the simple egg into a gourmet treat. Whenever you use crabmeat, its a good idea to gently run your fingers through the meat to check for bits of shell.

8 eggs
1 (6-0z.) can crabmeat, drained, flaked
1/4 cup mayonnaise
1/3 teaspoon dry mustard
1/4 teaspoon ground cayenne pepper 
16 sprigs parsley

Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain. rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

Peel eggs, cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.

Add crabmeat, mayonnaise, dry mustard and ground cayenne pepper to yolks to bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each egg. Cover; refrigerate at least 1 hour or until serving time. Place in covered container dish; refrigerate up to 24 hours. Garnish just before serving.

Source: Pillsbury Appetizers


PUFF PASTRY WITH CRANBERRY TURKEY SALAD

~Submitted by Linda H., Carmel, NY

1 sheet frozen ready-to-bake puff pastry, from a 17-1/4 packaged, thawed
1 cup chopped cooked turkey
1/4 cup chopped green onions
1/4 cup mayonnaise
2 tablespoons jellied cranberry sauce
1/4 teaspoon grated fresh ginger
1/4 teaspoon dry mustard

GARNISH
1 to 2 teaspoons jellied cranberry sauce

Heat oven to 375'F. Place pastry sheet on lightly floured surface. Cut 12 (2-inch) rounds from pastry; place into ungreased cookie sheet. Bake at 375'F for 20 to 25 minutes or until puffed and golden brown.

Remove warm pastry round from cookie sheets; place on wire rack. While still warm, split each round into 2 layers to form 24 rounds. Cool completely.

Meanwhile, in small bowl, combine turkey, green onions, mayonnaise, 2 tablespoons cranberry sauce, ginger and dry mustard; mix well. Refrigerate until serving time.

Source: Pillsbury Appetizers


TOMATO-BASIL BRUSCHETTA

~Submitted by Linda H., Carmel, NY

8 (1/2-inch-thick) slices Italian or French bread
2 cloves garlic, peeled, halved
4 teaspoons olive oil
1 teaspoon cracked black pepper
2 small tomatoes. thinly sliced
2 tablespoons chopped fresh basil

Grill, broil or toast bread slices on both sides until light golden brown. While hot, rub cut side of garlic over one side of each slice; sprinkle bread slice.

Just before serving, brush 1/2 teaspoon oil over garlic side of each slice; sprinkle with salt and pepper. Top each with tomato slices. Sprinkle with basil.

Source: Pillsbury Appetizers


COUNTRY PATE'

~Submitted by Jean, OH

Using processor, mince fine:
2 small onions
1 large garlic clove
1/3 cup packed parsley

Add 1/2 pound bacon, chopped fine and then blend into onion mix. Blend until smooth.

Add:
1/4 cup dry white wine
1 tsp fines herbes
2 tsp salt Or to suit bacon saltiness
1/2 tsp coarse black pepper

Blend well.

Transfer to bowl and add:
1 # ground veal
1 & 1/2 # ground pork

Line a 5x9 inch pan with slices of bacon across the width of the pan so the bacon extends up and over the sides. 

Pack pate' mix firmly into pan and fold bacon back over the top.

Cover with double layer of foil.

Set in hot water in 375* oven. bake 1 hour 45min or until juices are clear.

Cool pate', drain fat and weight top with about 2 pound weight (canned fruit).

Keeps well, covered and chilled, for up to 2 weeks. 

Turn out and slice to serve.

Thin slices, cut to fit chosen crackers, or on plate, to serve with Artisan breads.

This is very good.


JELL-O PUDDING CUT-OUTS

~Submitted by Jean, OH

This is an old one and especially for kids!

2 6 oz. packages Jell-O Cherry, Raspberry or Orange
2 1/2 cups boiling water

Dissolve Jell-O thoroughly

Whisk 1 cup cold milk with:
I package 6 oz. instant vanilla pudding

Add to Jell-O and stir well. Pour into oiled 9x13 pan. Chill til set.

Cut in shapes to suit. Xmas trees Hearts Pumpkins Etc. For pumpkins use orange Jell-O and butterscotch pudding.

These are really " Jigglers "


CHICKEN CAESAR ON BABY COS LEAVES

~Submitted by Robyn, Auckland, New Zealand 

Makes 24 

2 slices day-old white bread, crusts removed
2 slices prosciutto (30g)
1 cup (160g) shredded barbecued chicken
1/3 cup (80ml) caesar dressing
? cup (40g) flaked parmesan
2 baby cos lettuce (360g) 

Preset grill. 

Cut bread into 1cm squares, place on oven tray, toast until browned lightly all over. 

Place prosciutto on oven tray, grill until crisp. Drain on absorbent paper, chop coarsely. 

Place croutons and prosciutto in medium bowl with chicken, dressing and 1/3 cup of the cheese, toss gently to combine. 

Trim end from each lettuce, separate leaves (you need 24 small leaves). Place one level tablespoon of the caesar mixture on each leaf, sprinkle each with remaining cheese.


HONEY AND ORANGE PRAWNS

~Submitted by Robyn, Auckland, New Zealand 

24 uncooked medium king prawns (1kg)
2 teaspoons olive oil
1 teaspoon finely grated orange rind
2 tablespoons orange juice
2 tablespoons honey 

Soy ginger dip:
1/3 cup (80ml) soy sauce
2 teaspoons white sugar
1cm piece fresh ginger (5g), grated 

Shell and devein prawns, leaving tails intact. Combine oil, rind, juice and half of the honey in medium bowl, add prawns, toss to coat in marinade. Cover, refrigerate 1 hour. 

Combine ingredients for soy ginger dip in small saucepan, stir over low heat until sugar dissolves. 

Cook drained prawns in batches, on heated oiled grill plate (or grill or barbeque), brushing with remaining honey, until just changed in colour. 

Serve prawns with warm dip.


DEEP FRIED OLIVE, TOMATO AND SALAMI SKEWERS

~Submitted by Robyn, Auckland, New Zealand 

1 egg, beaten lightly
2 tablespoons milk
? cup (50g) packaged breadcrumbs
? cup (20g) finely grated parmesan cheese
24 fetta-stuffed large green olives (230g) or any variety of large stuffed green olives can be substituted
24 fresh basil leaves
2/3 cup (100g) drained semi-dried tomatoes
6 slices hot salami (80g), quartered
vegetable oil, for deep-frying 

Whisk egg and milk in small bowl, combine breadcrumbs and cheese in another small bowl. 

Dip olives, one at a time, in egg mixture then in breadcrumb mixture. Repeat process to double-coat olives, place on a baking-paper-lined oven tray. Cover, refrigerate 15 minutes. 

Thread one basil leaf, one semi-dried tomato and one salami quarter onto each skewer. 

Heat oil in wok, deep-fry olives in batches until golden brown. Drain on absorbent paper before threading one onto each skewer. 


CHICKEN AND OLIVE EMPANADAS

~Submitted by Robyn, Auckland, New Zealand 

Makes 24 

2 cups (500ml) chicken stock
1 bay leaf
3 chicken thigh fillets (330g)
1 tablespoon olive oil
1 small brown onion (80g), chopped finely
2 cloves garlic, crushed
2 teaspoons ground cumin
? cup (80g) sultanas
? cup (40g) seeded green olives, chopped coarsely
5 sheets ready-rolled shortcrust pastry
1 egg, beaten lightly 

Place stock and bay leaf in medium frying pan, bring to a boil. Add chicken, reduce heat, poach chicken, covered about 10 minutes or until cooked through. Cool chicken in liquid 10 minutes, shred chicken finely. Reserve 1 cup of the poaching liquid, discard remainder. 

Heat oil in large frying pan, cook onion, stirring, until softened. Add garlic and cumin, cook, stirring until fragrant. Add sultanas and reserved poaching liquid, bring to a boil. Reduce heat, simmer, uncovered about 15 minutes or until liquid is almost evaporated. Stir in chicken and olives.

Preheat oven to moderately hot (200?C/180?C fan-forced). Oil two oven trays. 

Using 9cm cutter, cut 24 rounds from pastry sheets. Place 1 level tablespoon of the filling in centre of each round; fold round in half to enclose filling, pinching edges to seal. Using tines of fork, press around edges of empanadas to make pattern. 

Place empanadas on prepared oven trays, brush tops with egg. Bake, uncovered, about 25 minutes or until browned lightly. Serve with yogurt, if desired.


FANCY HAM-WRAPPED FRUIT

~Submitted by Mary S., Nashville, TN

1 (3-ounce) package cream cheese, softened
1 tablespoon orange marmalade
1/3 pound thinly sliced fully-cooked ham, cut into 1 x 4-inch strips
2 kiwi fruit, peeled and sliced 
In a small bowl stir together cream cheese and orange marmalade. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap around fruit. Tropical fruits like papaya, mango and kiwi marry nicely with mild ham. Make up to 4 hours ahead, cover and chill.

Makes about 32.


TORTILLA ROLL-UPS

~Submitted by Mary S., Nashville, TN

1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mixed fresh herbs
1 bunch green onions, finely chopped
1/2 pound thinly sliced honey ham
1 (2 1/4-ounce) can chopped olives
4 (12-inch) flour tortillas 

Place cream cheese and butter in a bowl and beat well. Add mixed herbs. Spread mixture evenly over tortillas. Place ham and chopped olives on top of spread mixture. Sprinkle with chopped green onions. 

Starting at the edge of the tortilla, slowly and tightly roll the tortilla up. Cut into 1-inch slices. Cover until ready to serve.

Serves 4 to 8.


GREEK-STYLE SAUSAGE ROLL

~Submitted by Mary S., Nashville, TN

1 pound bulk sausage
1/4 cup finely chopped onion 
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 pound feta cheese, crumbled
1/4 cup finely chopped parsley
1/8 teaspoon ground white pepper
1 large egg, beaten
10 sheets frozen phyllo dough (17 x 13-inch rectangles), thawed
1/2 cup butter OR margarine, melted 

In a large skillet cook sausage and onion over medium-high heat till sausage is done and onion is tender, stirring occasionally. Drain. Stir in spinach, feta cheese, parsley, white pepper and egg. Set aside. Unfold the phyllo dough. Spread 1 sheet flat; top with another sheet of phyllo. Gently brush with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with butter. Reserve 1 tablespoon butter for top of pastry. Spread sausage-spinach mixture lengthwise over bottom third of layered phyllo dough to within 2-inches of ends. Fold ends over. Carefully roll up the phyllo. Place the roll, seam side down, on a lightly greased baking sheet; brush with the 1 tablespoon butter. Bake in a 350 degree oven for 30 to 35 minutes or until golden. 


CHEESE 'N CHUTNEY APPETIZER PASTRY WRAP

~Submitted by Mary S., Nashville, TN

8-ounces Havarti cheese 
2 tablespoons mango chutney 
2 tablespoons dried cranberries 
1 (8-ounce) can refrigerated crescent dinner rolls 
1 large egg, slightly beaten 
1 tablespoon water 
2 teaspoons finely chopped pecans 

Heat oven to 350?F. Cut cheese in half to make 2 rectangles. Trim to round off top 4 corners. Reserve trimmed-off cheese. Combine reserved cheese, chutney and cranberries in small bowl. Set aside. 

Separate dough into 4 rectangles; firmly press perforations to seal. Press each rectangle to 5 1/2 x 5-inches. 

Place 1 rectangle of dough onto ungreased baking sheet; top with 1 piece cheese. Spoon half of chutney mixture onto cheese. Place 1 remaining rectangle of dough over chutney. Press edges of dough together to seal. Fold top edges of dough over bottom edges of dough. Pinch together well to seal edges. Repeat with remaining dough and cheese. Beat egg and water in small bowl with fork. Brush over dough; sprinkle with pecans. Bake for 18 to 22 minutes or until golden brown. Cool 10 minutes before serving. Makes 12 servings.


BLOODY MARY BITES

~Submitted by Mary S., Nashville, TN

1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight.

Serve with a small dish of salt for dipping. (Save the leftover vodka as it is flavored with tomatoes and tastes great.) Try using hot pepper vodka for a spicy variation!


WAGON WHEELS

~Submitted by Mary S., Nashville, TN

10 (6-inch) flour tortillas
16 ounces cream cheese, softened
9 ounces Monterey jack cheese, shredded
2 cups homemade or bottled salsa
5 to 6 scallions, chopped
1 (16 ounce) can black olives, drained and chopped
1 ripe avocado, peeled, pitted and sliced thin

Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.

To serve, slice into 1-inch rounds.


TOMATO AND BASIL CROSTINI

~Submitted by Mary S., Nashville, TN

4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly ground pepper, to taste

Allow the tomatoes to drain in a colander for 30 minutes.

Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.

Serves 4 to 6.


BACON ROLL UPS

~Submitted by Rita, Niceville, FL

? cup butter or margarine
? cup water (add more if too dry)
A package Stove Top Chicken Flavor Stuffing Mix including vegetable seasoning packet
1 egg, slightly beaten
1 pound bacon
1 pound hot pork sausage (can use mild or half mild, half hot)

Melt butter in water. Remove from heat and stir in stuffing and seasoning packet. Add egg and sausage. Blend thoroughly. Chill for easier handling. Shape into oblongs the size of pecans.

Cut bacon into thirds. Place dressing at one end; roll and fasten with toothpick. Place on rack in shallow pan. Bake at 375 degrees for 30 minutes. Turn at halfway point in baking. May be made early and refrigerated until time to bake. Freezes well before baking, let thaw completely and bake at 375 degrees for 10 minutes. 


REUBEN APPETIZER

~Submitted by Rita, Niceville, FL

1 cup shredded Swiss cheese
1 cup shredded American cheese
8 oz. Deli corned beef ? chopped
1 cup mayonnaise
16 oz. Can sauerkraut- drained and chopped

Combine in a large bowl and mix.

Put in an 8 x 12 baking dish and bake in 350 degree oven until heated through and cheese is melted. About 30 minutes.

Serve with Rye Party Bread


VEGGIE SQUARES

~Submitted by Rita, Niceville, FL

2 pkg. crescent roll tubes 
16 oz. softened cream cheese 
1 c. mayonnaise 
1 pkg. dry ranch dressing mix 
? c. shredded cheddar cheese

Fresh: shredded or chopped fine broccoli, cauliflower, carrots & green onions (I use the food processor to chop)

Preheat oven - 350 Degrees

Press 2 pkg. crescent rolls on cookie sheet. Bake for 10-12 minutes until golden brown. Let cool. Mix cream cheese, mayo and dressing mix until lumps are gone. Spread cream mixture on cool dough. Spread chopped vegetables and cheese in layers. Press down lightly. Refrigerate. Cut in squares and serve. 


MARSHA?S CHICKEN APPETIZER

~Submitted by Rita, Niceville, FL

(This tastes sort of like Buffalo wings)

2 large packages cream cheese
1 cup chunky blue cheese salad dressing
? cup Louisiana Hot Sauce
3 pkgs. Louis Rich Chicken Breasts already prepared or boil your own (7 breasts) and chop in small bite size pieces

Mix together the cream cheese, blue cheese dressing and hot sauce with your mixer. Add the chicken and bake uncovered at 350 degrees in a greased pan until bubbly. 

Serve with Frito scoops (at least 2 bags) and some celery sticks for your diet conscious guests.

Enjoy and get ready for the compliments!!!


EASY CHEESE AND GARLIC SCONES

~Submitted by Treva, Knoxville, TN

This is a favorite, very simple, recipe for savory scones. They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. 

It's important not to over handle these scones, as they will be heavy and tough. 

Makes: 8 scones. 

Prep Time: 20 Minutes 
Cook Time: 20 Minutes 
Ready In: 40 Minutes 

2 cups self-rising flour 
2 Tbsp butter 
1 pinch salt 
1/2 cup shredded Cheddar cheese 
1 clove garlic, minced 
1 cup milk 

Preheat oven to 425? F (220? C). Lightly grease a baking sheet. In a large bowl, sift flour and salt. Rub in butter lightly with finger tips until mix resembles coarse breadcrumbs; stir in cheese and garlic. Make a well in center of mix; pour in milk, reserving 1 tsp for a glazing scones. Gently mix, JUST until combined. Turn out onto a lightly floured board; knead briefly and lightly. ((Be careful NOT to overwork the dough!!)). Press out dough to form a 1" thick round. Cut into 8 wedges. Place on prepared sheet and brush with reserved milk. Bake for 10 - 20 min, or until light brown. Serve hot or let cool on a wire rack. 

Nutrition Info per Serving 
Calories: 180, 
Total Fat: 6.1g 
Cholesterol: 18mg, 
Sodium: 534mg 
Total Carbs: 24.9g, 
Dietary Fiber: 0.9g 
Protein: 5.9g


PARTY STUFFED PINWHEEL

~Submitted by Treva, Knoxville, TN

1 pkg. onion soup mix
1 pkg. cream cheese softened
1 CUP. shredded Mozzarella
1 TBSP. Parmesan cheese
2 TBSP. milk
2 pkg. refrigerated pizza crust

Preheat oven to 425. In medium bowl, combine all ingredients except pizza crust, set aside. Unroll pizza crust, then top evenly with filling. Roll, starting at longest side, jelly roll style. Cut into 32 rounds. Spray baking sheet with nonstick cooking spray, arrange rounds cut side down. Baked uncovered 13 minutes or until golden brown.


ROAST BEEF PINWHEELS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

4 large slices medium-rare roast beef
? cup cream cheese
2 tablespoons prepared horseradish

Whip the cream cheese with a fork until soft. Stir in the horseradish. Spread the cream cheese mixture evenly over the slices of roast beef. Starting at a narrow end, roll each slice tightly and wrap individually in plastic wrap. Refrigerate for at least 2 hours.

To finish the Roast Beef Pinwheels, unwrap the rolls and slice into ?" slices. Arrange them on a serving platter. Makes 36 to 48 appetizers. 

Note: 1. Using horseradish sauce in the Roast Beef Pinwheels recipe, rather than straight prepared horseradish, cuts the zippiness and flavor of the recipe. 2. Smaller slices of roast beef can be used in a pinch; just make more "rolls" and slice them a little thicker.


SPICY PECAN NIBBLES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

3 cups pecan halves
3 tablespoons melted butter or margarine
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce, or to taste
2 teaspoons chili powder
1 teaspoon curry powder
? teaspoon salt

Heat oven to 300?. In a mixing bowl, combine melted butter, Worcestershire sauce, hot pepper sauce, chili powder, curry powder and salt. Add pecans and mix until thoroughly coated. Spread pecans onto a baking sheet. Bake for 30 minutes, stirring occasionally, until crisp and lightly toasted. Serve warm. (The Spicy Pecans may be reheated in the oven or microwave.) Makes 3 cups


SALMON RISSOLES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 6 servings 

"Fried seasoned salmon balls make a great easy entree, or serve them as an appetizer."

INGREDIENTS:
2 (14.75 ounce) cans salmon, drained and flaked
2 cups crushed cornflakes cereal
1 onion, diced
2 eggs, beaten 
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 quart oil for frying 

DIRECTIONS:
1. In a medium bowl, mix salmon, crushed cornflakes, and onion. Blend in the eggs. Season with basil, oregano, and thyme. Form the mixture into 1 inch balls. Roll in flour to lightly coat. 

2. Heat oil in a large, heavy skillet or deep fryer to approximately 375 degrees F (190 degrees C). In batches, fry the salmon balls for about 15 minutes, until golden brown. Drain on paper towels.

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ARTICHOKE PUFFS

16 to 20 slices small party rye bread 
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted
1 can (14 ounces) artichoke hearts (smaller size artichokes), drained
2 egg whites 
1/8 teaspoon salt 
1/4 cup grated Parmesan cheese 
2 tablespoons shredded sharp Cheddar cheese 
Dash ground red pepper 
Paprika 

Preheat oven to 400?F.

Brush bread slices with melted Crisco and place on an ungreased cookie sheet.

Cut artichoke hearts in half; drain on paper towels.

Place an artichoke piece cut-side-down on each bread slice.

Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.

Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.

Bake at 400?F for 10 to 12 minutes or until golden brown. Serve immediately.

Source: Crisco


CHICKEN TORTILLA SPIRALS

8 oz cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 oz), chopped and drained
8 sun-dried tomatoes, thinly slivered
6 oz Monterey Jack cheese, shredded
2 chicken breast halves, cooked and diced
3 TB chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas

Beat the cream cheese until smooth. Beat in all remaining ingredients, except tortillas. (If you prefer a more smooth filling, you can do the above step in a food processor, but add the chicken last so it isn't too finely diced.) 

Spread 1 tortilla with a generous 2 tablespoons of the mixture. 

Top with a second tortilla and spread 2 more tablespoons of the mixtures. 

Roll up the two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. 

Refrigerate at least two hours and up to one week. (I often double this recipe for big parties and make them the week before.) 

Preheat oven to 400 degrees. 

Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet (don't put them on foil - they stick! Believe me, I know...) Brush the top of each with a little oil from the sun-dried tomatoes (or olive oil). Bake in the oven until lightly browned, about 12 to 15 minutes.


"EAT THE BOWL" DIP

Ingredients
2 C. shredded cheddar cheese, (8 oz) 
1 package cream cheese, softened, (8 oz) 
1 1/2 C. sour cream 
1/2 C. chopped cooked ham 
1/3 C. chopped green chiles 
1/3 C. chopped green onions 
1/8 tsp. Worcestershire sauce 
1 (1-lb) round loaf French bread

Directions
Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips. 

Makes about 4 C. of dip. 


BRUSCHETTA

Ingredients
1 loaf Italian bread, sliced lengthwise 
4 Roma or plum tomatoes, chopped 
1 Tbs. fresh basil, chopped 
1/4 C. fresh parsley, chopped 
1/4 C. extra virgin olive oil 
2 garlic cloves, minced 
Salt & pepper to taste 
1 8 oz. jar marinated artichoke hearts, quartered 
1/2 C. black olives, sliced 
4 oz. Feta cheese, crumbled

Directions
Place bread under broiler and toast until brown. Remove from oven. Combine tomatoes, basil, parsley, olive oil, garlic, salt, and pepper and mix well. Spread mixture over bread. Add artichoke hearts, black olives and Feta cheese, return to the oven for several more minutes, and be careful not to burn. Remove from oven and allow to cool for several minutes before slicing and serving. 


BAKED HOISIN SAUCE CHICKEN WINGS

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion (green onion, spring onion), finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees.

Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Source: The Vietnamese Cookbook by Diana My-Tran.


SPINACH AND ARTICHOKE PINWHEELS

Ingredients
1 10 oz. Package Frozen Chopped Spinach, Thawed 
1 14 oz. Can Artichoke Hearts, Chopped (Not Marinated) 
2/3 C. Parmesan Cheese, Grated 
1/2 C. Sour Cream 
1 Tbs. Onion, Minced 
1 Garlic Clove, Minced 
Dash of Salt And Pepper 
1 17 oz. Package Puff Pastry, Thawed

Directions
Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into 1/2" pieces. Place on a non-stick baking sheet and bake at 400 degrees for about 20 minutes.

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