amazing appetizers

8/8/2019 Amazing Appetizers

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Table Of ContentsAppetizer Recipes 1

"Buffalo" Style - Stuffed Eggs 7Appetizer Braid 8Appetizer Cream Puffs 9Apricot Pecan Pat 10Bacon-Wrapped Dates 11Baked Grits Wedges 12Barbecue Glazed Turkey Meatballs 13Beach Party Popcorn 14Black Olive Aioli 15Blue Cheese Dip 16Brioche Appetizer Bread 17Brioche Appetizer Wreath 18Cajun Corn 19Canadian Bacon and Eggplant Roll-Ups 20Caramel Popcorn and Peanuts 21Cheese-Topped Mushrooms 22Cheesy Popcorn Italiano 23Cheesy Sausage Bites 24Cherry Bruschetta 25Cherry Relish 26Cherry-Almond Popcorn Clusters 27Chili Corn 28Chili Hazelnuts 29Chinese Mustard Dipping Sauce 30Chinese Potstickers 31Chipotle Salsa 32Cocktail Pretzels 33Corn Relish 34Crab-Stuffed Mushrooms 35Cranberry Salsa 36Cranberry-Orange Hazelnut Dip 37Creamy Honey Sesame Dip for Vegetables 38Crunchy Chicken Bites 39Curried Hazelnuts 40Danish Pretzel 41


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Dijon Baby Back Ribs 42Dill Rye Bread 43Dill Wheat Bread 44Dipping Sauce: Barbecue 45Dipping Sauce: Fruit 46Dipping Sauce: Honey Mustard 47Dippity Do-Dads 48Dynamite Beef Bites 49Easy Cheesy Snack Bread 50Eight Layer Torte 51Fancy Ham-Wrapped Fruit 52Filo Prawn Fingers with Wasabi Soy Dip 53Fish Cutlet 54Franconian Onion Bread 55Fresh California Tomato-Pineapple Salsa 56Fresh Melon Salsa 57Fresh Tomato Mozzarella Toast 58Fried Plantain Sticks 59Fried Plantains 60Fruit Salsa 61Fruit Sauce 62Fruit-Flavored Popcorn 63Gingered Salsa 64Gourmet Pickled Alaska Halibut 65Granny Smith Stilton Relish 66Green Chile and Cheddar-Stuffed French Bread 67Grilled Salsa-Cheese Dip 68Grilled Zucchini 69Guacamole 70Halibut Pat 71Ham Pizza Snacks 72Ham Spirals 73Ham Tortilla Roll-Ups 74Ham-Wrapped Fruit 75Hawaiian Cocktail Sausages 76Hazelnut Cheddar Cheese Dip 77Hazelnut Fried Mushrooms 78Hazelnut Olive Cheese Ball 79


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Hazelnut Shrimp Cheese Puffs 80Hazelnut, Brie and Apple Appetizer 81Hazelnut-Orange Cheese Ball 82Herbed Pork Pat 83Holiday Honey Wings 84Honey Lime Butter 85Honey Mustard Mayonnaise 86Hot Shot Cherries 87Italian Snack Bread 88Japanese Sushi Eggs 89King Prawns with Four Dips 90Layered Southwestern Pasta Salad 91Lemon Blossom and Dill Salmon 92Lemon Blossom Cream Cheese 93Lemon Thyme Green Olives 94Lemon-Nut Twists 95Light Pasta Salad with Fresh Tuna Steak 96Mariachi Chicken 97Meat-Wrapped Fruits 98Mendenhall Crab Puffs 99Mexicali Pizza 100Mexicali Pizza Wheel 101Mexican Turkey Dip 102Mini Ham and Mushroom Souffls 103Miniature Ham-Wiches 104Mission Hill Bocaditos 105Mushroom and Red Pepper Crostini 106Nacho Pizza Snack 107Oat Date Nut Bread (1 1/2-Pound Recipe) 108Octopus Tidbits 109Oregon Hazelnut Appetizer 110Oregon Hazelnut Tortilla Dip 111Oriental Pork Pot Stickers 112Oriental Salmon Roll-Ups 113Papaya Pepper Relish 114Parmesan Popcorn and Peanuts 115Party Pretzel 116Pasta Salad with Pineapple-Mint Salsa 117


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Pepper Dip 118Perfectly Seasoned Popcorn 119Petite Brioches 120Picante Sour Cream 121Pimiento Cheese Swirls 122Pineapple Cucumber Salsa 123Pink Holiday Punch 124Pizza Crisps 125Pizzelle 126Pizzeria-Style Sausage Pizza 127Polenta with Tomato Basil Salsa 128Popcorn Salts 129Pork and Crab Dumplings 130Pork and Dried Cherry Empanadillas 131Pork Balls in Curry Sauce 132Pork-Apple Bites 133Potato Nachos 134Prawn Balls with Wasabi Paste Soy Dip 135Pre-Game Pork Rollups 136Pull-Apart Appetizer Ring 137Quarterback Quesadillas 138Quesa-Dilly Pita Poppers 139Red Pepper Salsa 140Rigatoni-Turkey Salad 141Roasted Garlic and Bean Dip 142Roasted Red Pepper Stuffed Mushrooms 143Salami-Wrapped Fruit 144Salmon Bagel Chip Dippers 145Salmon Turnovers/Puffs 146Salmon Vegetable Dip 147Salmon-Spinach Party Dip 148Salmon-Stuffed Mushrooms 149Salsa 150Salsa Cruda 151Salsa Steak Sticks 152Salt Cod Fritters with Wasabi Garlic Sauce 153Salty Glazed Hazelnuts 154Sassy South of the Border Popcorn 155


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Sausage Stuffed Mushrooms 156Savory Appetizer Pork Meatballs 157Seafood Pasta Salad 158Seasoned Toasted Hazelnuts 159Sensational Stuffed Mushrooms 160Sesame and Ginger Dip 161Sesame Pork Appetizers 162Sesame Pork Rolls 163Shrimp and Feta Cheese Salad 164Shrimp Cocktail 165Slingshot Pizza Sticks 166Smoked Salmon Cheeseball 167Smoky Salmon Spread 168Smooth and Spicy Bean Dip 169Soft Baked Pretzels 170Soft Herb Breadsticks 171Soft Pretzels 172Southwest Alaska Snow Crab Platter 173Spiced Dip 174Spiced Pecans 175Spiced Snack Mix 176Spicy Bean Pat 177Spicy Deviled Eggs 178Spicy Dipping Sauce 179Spicy Latin Rollups 180Spicy Pork Quesadillas 181Stash Flavored Iced Teas 182Stash Red Delicious Herbal Spiced Cider 183Sweet and Sour Pork Meatballs 184Sweet Apple Cinnamon Herbal Shake 185Sweetly Curried Dipping Sauce 186Teriyaki Rumaki 187Texas Ribbons 188Thai Ribbons 189Toaster Snack Bread 190Tomatillo and Chayote Salsa 191Tortilla Tidbits 192Triple Seed Snack Ring 193


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Tropical Fruit Salsa 194Turkey Nachos 195Turkey Nuggets 196Turkey Tartlets with Cranberry Salsa 197Veggie Dip 198Vineyard Punch 199Warm Cheddar and Bean Dip 200Wasabi Paste Dipping Sauce 201Wasabi Paste Dipping Sauce (2) 202Wasabi Paste Dipping Sauce (3) 203Wasabi Paste Dipping Sauce (4) 204Wasabi Paste Soy Dip 205When Pigs Fly Appetizers 206White Bean Dip 207White Bean Salsa 208Whole Wheat Soft Pretzels 209Wholesome Bran Pretzels 210Wild Black Currant Cream Cheese 211Wild Black Currant Escape 212Wild Raspberry Cream Cheese 213Wild Raspberry Dreams 214


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1

Appetizer Recipes"Buffalo" Style - Stuffed EggsAppetizer Braid

Appetizer Cream PuffsApricot Pecan PatBacon-Wrapped DatesBaked Grits WedgesBarbecue Glazed Turkey MeatballsBeach Party PopcornBlack Olive AioliBlue Cheese DipBrioche Appetizer BreadBrioche Appetizer Wreath

Cajun CornCanadian Bacon and Eggplant Roll-UpsCaramel Popcorn and PeanutsCheese-Topped MushroomsCheesy Popcorn ItalianoCheesy Sausage BitesCherry BruschettaCherry RelishCherry-Almond Popcorn ClustersChili CornChili HazelnutsChinese Mustard Dipping SauceChinese PotstickersChipotle SalsaCocktail PretzelsCorn RelishCrab-Stuffed MushroomsCranberry SalsaCranberry-Orange Hazelnut Dip

Creamy Honey Sesame Dip for VegetablesCrunchy Chicken BitesCurried HazelnutsDanish PretzelDijon Baby Back RibsDill Rye BreadDill Wheat Bread


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Dipping Sauce: BarbecueDipping Sauce: FruitDipping Sauce: Honey MustardDippity Do-DadsDynamite Beef BitesEasy Cheesy Snack BreadEight Layer TorteFancy Ham-Wrapped FruitFilo Prawn Fingers with Wasabi Soy DipFish CutletFranconian Onion BreadFresh California Tomato-Pineapple SalsaFresh Melon SalsaFresh Tomato Mozzarella Toast

Fried Plantain SticksFried PlantainsFruit SalsaFruit SauceFruit-Flavored PopcornGingered SalsaGourmet Pickled Alaska HalibutGranny Smith Stilton RelishGreen Chile and Cheddar-Stuffed French BreadGrilled Salsa-Cheese Dip

Grilled ZucchiniGuacamoleHalibut PatHam Pizza SnacksHam SpiralsHam Tortilla Roll-UpsHam-Wrapped FruitHawaiian Cocktail SausagesHazelnut Cheddar Cheese DipHazelnut Fried MushroomsHazelnut Olive Cheese BallHazelnut Shrimp Cheese PuffsHazelnut, Brie and Apple AppetizerHazelnut-Orange Cheese BallHerbed Pork PatHoliday Honey WingsHoney Lime Butter


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Honey Mustard MayonnaiseHot Shot CherriesItalian Snack BreadJapanese Sushi EggsKing Prawns with Four DipsLayered Southwestern Pasta SaladLemon Blossom and Dill SalmonLemon Blossom Cream CheeseLemon Thyme Green OlivesLemon-Nut TwistsLight Pasta Salad with Fresh Tuna Steak Mariachi ChickenMeat-Wrapped FruitsMendenhall Crab Puffs

Mexicali PizzaMexicali Pizza WheelMexican Turkey DipMini Ham and Mushroom SoufflsMiniature Ham-WichesMission Hill BocaditosMushroom and Red Pepper CrostiniNacho Pizza Snack Oat Date Nut Bread (1 1/2-Pound Recipe)Octopus Tidbits

Oregon Hazelnut AppetizerOregon Hazelnut Tortilla DipOriental Pork Pot StickersOriental Salmon Roll-UpsPapaya Pepper RelishParmesan Popcorn and PeanutsParty PretzelPasta Salad with Pineapple-Mint SalsaPepper DipPerfectly Seasoned PopcornPetite BriochesPicante Sour CreamPimiento Cheese SwirlsPineapple Cucumber SalsaPink Holiday PunchPizza CrispsPizzelle


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Pizzeria-Style Sausage PizzaPolenta with Tomato Basil SalsaPopcorn SaltsPork and Crab DumplingsPork and Dried Cherry EmpanadillasPork Balls in Curry SaucePork-Apple BitesPotato NachosPrawn Balls with Wasabi Paste Soy DipPre-Game Pork RollupsPull-Apart Appetizer RingQuarterback QuesadillasQuesa-Dilly Pita PoppersRed Pepper Salsa

Rigatoni-Turkey SaladRoasted Garlic and Bean DipRoasted Red Pepper Stuffed MushroomsSalami-Wrapped FruitSalmon Bagel Chip DippersSalmon Turnovers/PuffsSalmon Vegetable DipSalmon-Spinach Party DipSalmon-Stuffed MushroomsSalsa

Salsa CrudaSalsa Steak SticksSalt Cod Fritters with Wasabi Garlic SauceSalty Glazed HazelnutsSassy South of the Border PopcornSausage Stuffed MushroomsSavory Appetizer Pork MeatballsSeafood Pasta SaladSeasoned Toasted HazelnutsSensational Stuffed MushroomsSesame and Ginger DipSesame Pork AppetizersSesame Pork RollsShrimp and Feta Cheese SaladShrimp CocktailSlingshot Pizza SticksSmoked Salmon Cheeseball


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Smoky Salmon SpreadSmooth and Spicy Bean DipSoft Baked PretzelsSoft Herb BreadsticksSoft PretzelsSouthwest Alaska Snow Crab PlatterSpiced DipSpiced PecansSpiced Snack MixSpicy Bean PatSpicy Deviled EggsSpicy Dipping SauceSpicy Latin RollupsSpicy Pork Quesadillas

Stash Flavored Iced TeasStash Red Delicious Herbal Spiced CiderSweet and Sour Pork MeatballsSweet Apple Cinnamon Herbal ShakeSweetly Curried Dipping SauceTeriyaki RumakiTexas RibbonsThai RibbonsToaster Snack BreadTomatillo and Chayote Salsa

Tortilla TidbitsTriple Seed Snack RingTropical Fruit SalsaTurkey NachosTurkey NuggetsTurkey Tartlets with Cranberry SalsaVeggie DipVineyard PunchWarm Cheddar and Bean DipWasabi Paste Dipping SauceWasabi Paste Dipping Sauce (2)Wasabi Paste Dipping Sauce (3)Wasabi Paste Dipping Sauce (4)Wasabi Paste Soy DipWhen Pigs Fly AppetizersWhite Bean DipWhite Bean Salsa


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Whole Wheat Soft PretzelsWholesome Bran PretzelsWild Black Currant Cream CheeseWild Black Currant EscapeWild Raspberry Cream CheeseWild Raspberry Dreams


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"Buffalo" Style - Stuffed EggsHot and spicy!!!!

12 California Fresh Eggs1/2 cup blue cheese, crumbled1/4 cup mayonnaise1 Tbs parsley, minced1/2 tsp Tabasco sauce1/2 tsp salt1/4 tsp pepper1/2 tsp celery salt2 ribs celery, finely diced

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mixwell all other Ingredients except diced celery. Spoon yellow mixture back into shells.Garnish with diced celery.Serves 24


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Appetizer BraidDOUGH2 cups bread flour (2 to 2 1/4 cups)1 package Fleischmann's Rapid Rise Yeast2 tsp Italian herb seasoning3/4 tsp salt2/3 cup very warm water (120 to 130F)1 Tbs olive or vegetable oilFILLING1 6-ounce jar marinated artichoke hearts, drained andchopped1/3 cup sliced ripe olives1/3 cup sundried tomatoes (packed in oil) or 1/3 cup sundriedtomatoes (packed in oil)1 cup (4 ounces) shredded Provolone cheese

To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herbseasoning and salt; stir in water and oil. Stir in enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.Cover; let rest 10 minutes.Roll dough to 12 8-inch rectangle. Place on greased baking sheet. Layer fillingingredients lengthwise over center third of dough. With sharp knife, cut sides of doughinto 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling,alternating sides and overlapping ends. Cover; let rise in warm, draft-free place untildoubled in size, about 20 to 40 minutes.Bake at 400F 20 to 25 minutes or until done. Remove from pan; cool slightly on wire

rack. Serve warm.Serves 12


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Appetizer Cream Puffs1/2 cup butter or margarine1 cup water, boiling1 cup all-purpose flour1/4 tsp salt4 eggs

In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir untilmixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs,one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inchesapart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack. Cut off the topthird of each puff. Remove any soft dough from inside.Yield: 35 to 40 puffs.Serves 40


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Apricot Pecan Pat18 oz canned apricots, pure2 cups water1/2 cup sugar1 Tbs cornstarch3 Tbs Cointreau1 lb pecans, chopped

Drain and pure apricots. In heavy saucepan, bring apricot pure, water, and sugar to aboil for 5 minutes.Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.

Serves 10


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Bacon-Wrapped Dates12 slices bacon24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up eachdate in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until baconis crisp.Serves 24Cooking time: 5 minutesReady in: 10 minutes


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Baked Grits Wedges3 cups boiling water3/4 cup grits1/2 tsp salt1/2 cup shredded sharp Cheddar cheese (2 ounces)2 Tbs chopped green onion1/2 tsp prepared mustard

In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally.Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pourgrits into 9- to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill untilfirm.Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking oil spray. Broil8-10 minutes or until golden brown.

Serves 8Ready in: 15 minutes


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Barbecue Glazed Turkey Meatballs1 1 1/4 pound package Butterball Fresh Ground Turkey1 cup sauerkraut, drained and chopped fine1/4 cup original flavored barbecue sauce *1/2 cup currant jelly3 Tbs original flavored barbecue sauce

Heat oven to 375F. To make meatballs, combine turkey, sauerkraut and the 1/4 cupbarbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 10-1/2 1-inch jelly-roll pan sprayed with cookingspray. Bake 12 to 15 minutes or until no longer pink in the center.Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heatinguntil meatballs are hot and glazed.Makes 40 to 50 small meatballs.



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Beach Party Popcorn1/3 cup melted butter1 tsp soy sauce1 drop hot pepper sauce, or to taste2 quarts popped popcorn*2 cups seasoned assorted snacks1/2 oz (1/2 package) bacon-onion dip mix

Add soy sauce and hot pepper sauce to 1/3 cup melted butter.Put popped popcorn and seasoned assorted snacks in a large bowl. Pour butter/soymixture over popped popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; tossagain.Spread mixture on a jelly roll pan (15 1/2 10 1/2 1-inch) and bake in a 350-degreeFahrenheit oven for 8-10 minutes, stirring once.

Serves 10


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Black Olive Aioli1 cup mayonnaise1/4 cup black olives, ground2 cloves garlic, minced2 tsp lemon juice1/4 cup parsley, choppedSalt and pepper, to taste

Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley. Add salt andpepper to taste.Serves 12


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Blue Cheese Dip1/2 pint sour cream1/4 cup milk 1/3 cup blue cheese, crumbled2 Tbs red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled.Serves 4


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Brioche Appetizer Bread1/2 cup warm water (105 to 115F)2 packages Fleischmann's Active Dry Yeast, *see notes3 Tbs sugar3/4 tsp salt1/2 cup butter or margarine, melted3 eggs, at room temperature3 1/2 cups all-purpose flour (3 1/2 to 4 cups)1 egg yolk beaten with 1 tablespoon water

Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir insugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additionalflour to make soft dough. Knead on lightly floured surface until smooth and elastic, about5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-freeplace until doubled in bulk, about 45 minutes.

Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours.Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divideremaining dough into 2 equal portions. Roll each to 36-inch rope, tapering ends. Placeropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7-inch diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrapdough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15minutes.Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch rope; coilends in opposite directions to make "S" shape; reserve.Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spacedintervals. Cover; let rise in warm, draft-free place for 5 minutes.Brush with remaining egg mixture. Bake at 350F oven for 25 minutes or until done.Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses,dips or spreads. ____________________Alternate Shapes Swirl - Roll dough to 30-inchrope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal(1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, placebowls of dips or spreads in the center of each coil.Wreath - Divide dough into 3 equalportions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameterinverted oven-proof greased bowl on large, greased baking sheet; wrap braid aroundbowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size,about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bowwith colored ribbon around wreath.

Serves 12


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Brioche Appetizer Wreath1 cup warm water (105 to 115F)3 packages Fleischmann's Fast Rising Active Dry Yeast*,*see notes1/3 cup sugar2 tsp salt1 cup butter or margarine, melted6 1/2 cups all-purpose flour (6 1/2 to 7 cups)4 eggs2 egg yolks1 egg white1 Tbs waterPoppy seeds

Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add sugar,

salt, butter and 3 cups flour. Beat until smooth. Add 4 eggs and 2 egg yolks, beat untilsmooth. Stir in enough additional flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning togrease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24 hours.Turn dough out onto lightly floured surface; divide in half. Divide each half into 3 equalparts. Shape each into 30-inch rope. Braid together. Place braid around 5 to 6-inchdiameter inverted oven-proof greased bowl or round metal pan and place on large,greased baking sheet. Pinch ends to seal. Cover; let rise in warm, draft-free place untildoubled in bulk, about 45 minutes.Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at 350F (180

C) oven for 25 minutes or until done. Remove from pan; cool on wire racks. Serve withcheese, dip or spread in center.

Serves 16


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Cajun Corn2 1/2 quarts popped popcorn1/4 cup butter, melted1 tsp paprika1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp cayenne pepper1 tsp lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle overpopcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn.Serves 10


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Canadian Bacon and Eggplant Roll-Ups10 slices Canadian bacon, about 1/8-inch thick (about 10 oz.)1 large eggplant, about 1 1/2 pounds3 Tbs vegetable oil2 Tbs flour1 1/2 cups milk dash ground pepperdash nutmeg1 cup part-skim Ricotta cheese2 Tbs chopped parsley2 Tbs grated Parmesan cheese

Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thinslices. Brush slices lightly with oil and saut a few at a time in a 10-inch fry pan untiltender. Set aside.

Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook and stir untilmixture boils and thickens. Season with pepper and nutmeg. Combine Ricotta cheese andparsley. Lay one slice of bacon on each eggplant slice. Lap one small eggplant slice overa larger slice.Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese andplace seam-side-down in an 11 7-inch baking dish. Pour sauce over eggplant roll-ups.Sprinkle with cheese. Bake in a 375F oven for 30 minutes or until heated through.

Serves 10Cooking time: 30 minutesReady in: 25 minutes


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Caramel Popcorn and Peanuts5 quarts popped popcorn2 cups roasted shelled Virginia-type peanuts1 cup butter or margarine (1/2 pound)2 cups light brown sugar, firmly packed1/2 cup light corn syrup1 tsp salt1/2 tsp baking soda

Place popped corn and peanuts in a large shallow 18 12 2-inch baking pan; keepwarm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, andsalt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil andcook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stirin baking soda. Remove popped corn and peanuts from oven; immediately pour a steadystream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes,

stirring every 15 minutes. Cool and store in an airtight container.Serves 20


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Cheese-Topped Mushrooms1 lb bulk pork sausage1 lb fresh mushrooms1 clove garlic, minced2 Tbs chopped parsley1 1/2 cups shredded Cheddar cheese (6 ounces)Chopped pimiento (optional)Fresh snipped parsley (optional)

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage,garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirringoften. Drain pan drippings. Stir in cheese, mixing well.Fill mushroom caps with sausage mixture. Place in a 13 9 2-inch baking dish. Bake at350F for 20 minutes. Garnish with pimiento and snipped parsley, if desired.



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Cheesy Popcorn Italiano2 Tbs garlic-flavored olive oil3 quarts warm popped popcorn1/3 cup grated Parmesan cheese2 Tbs butter or margarine, melted1 1/2 tsp dried basil1/2 tsp crushed hot red pepper flakes1/4 tsp salt (optional)

Pop popcorn using garlic-flavored olive oil. Drizzle butter over warm popcorn. Combinecheese, basil, hot pepper flakes, and salt; sprinkle over popcorn, tossing well.Serves 8


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Cheesy Sausage Bites8 eggs1/2 cup flour1 tsp baking powder3/4 tsp salt3 cups Mozzarella cheese1 1/2 cups cottage cheese3/4 lb spicy pork sausage, cooked and crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold inremaining ingredients. Turn into a greased 9 9 2-inch baking dish. Bake in a 350Foven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares;serve warm or at room temperature.Serves 36Cooking time: 40 minutes

Ready in: 10 minutes


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Cherry BruschettaAn appetite teaser or light lunch.

1 21-ounce can cherry filling and topping1/2 cup finely chopped red onion1/2 tsp dried basil1/2 tsp dried oregano2 garlic cloves, minced1/4 cup olive oil1 16-ounce loaf French bread, cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook,stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavorsare blended. Let cool to room temperature.In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with

oil mixture; place on an ungreased baking sheet. Broil, 4 to 5 inches from the heat, 1 to 2minutes per side, or until golden brown.Top each slice of bread with a generous tablespoon of cherry mixture. Serve immediatelyas an appetizer or first course.Serving size: 2 slices of bread

Serves 8


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Cherry RelishFlavorful cherry combination adds zip to sandwiches.

1 1/2 cups dried tart cherries1/2 cup red wine vinegar1/4 cup balsamic vinegar2 Tbs olive oil1 cup chopped yellow Spanish Sweet onion2 Tbs granulated sugarSalt and pepper to taste

In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes.Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is soft. Add sugar;mix well. Add cherries with soaking liquid; stir to thoroughly combine ingredients. Cook,uncovered, over medium heat 10 to 12 minutes, or until almost all the liquid is

evaporated. Season with salt and pepper. Serve at room temperature.Makes about 2 cups;12 servings as a relish on sandwiches.

Serves 12


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Cherry-Almond Popcorn Clusters5 quarts popped popcorn, unsalted2 cups sugar1 1/2 cups water1/2 cup light corn syrup1 tsp vinegar1/2 tsp salt1 tsp almond extract1 cup red glac cherries, cut in quarters1/2 cup toasted blanched whole almonds

Keep popcorn warm in a 300-degree Fahrenheit oven.In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt.Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees (hard ballstage).

Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrupover all; toss lightly to coat evenly.Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

Serves 24


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Chili Corn4 quarts popped popcorn3 small dried red chilies1 6 3/4-ounce package peanuts6 Tbs margarine1 3 1/4-ounce package roasting pepitas (little peppers)3/4 tsp garlic salt

Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine overlow heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season withgarlic salt.Serves 16


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Chili Hazelnuts2 cups Oregon hazelnuts1/8 cup butter or margarine3/4 tsp chili powderdash salt

Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turn into shallow bakingpan. Bake in a 275 oven for 20 minutes.Serves 4


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Chinese Mustard Dipping Sauce4 tsp dry mustard6 Tbs soy sauce4 Tbs cider vinegar2 tsp sesame oil1 tsp sugarWater

Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar, and a little waterto taste.Serves 8


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Chinese Potstickers1 3/8 lbs California Fresh Eggs or 12 large California FreshEggs6 oz water chestnuts, canned, minced1 cup green onions, minced2 tsp salt2 slices ginger, finely chopped1 3/4 oz California Fresh Eggs or 1 large California FreshEggs48 potsticker wrappersDIPPING SAUCE1 cup soy sauce1 cup vinegar1 green onion, chopped

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt andginger.Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product.Refrigerate.Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.Add 1/4 cup water to pot and cover. Steam 2 minutes.Serve with dipping sauce.DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

Serves 8


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Chipotle Salsa1 chipotle pepper, finely chopped1 20-ounce can pineapple tidbits, drained1 medium diced cucumber, seeded and peeled1 Tbs lime juice1 Tbs brown sugar

In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes.Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper).In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 mediumpeeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brownsugar. Cover and refrigerate 4-24 hours.



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Cocktail Pretzels4 cups all-purpose flour (4 to 4 1/2 cups)1 package Fleischmann's Active Dry Yeast, * see notes2 Tbs sugarSalt2 Tbs vegetable oil1 cup milk Water2 eggs, lightly beaten with1 Tbs waterCoarse saltPoppy seeds or sesame seedsGrated Parmesan cheeseMustards for dipping (optional)

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2teaspoons salt.Heat milk, 1/2 cup water and oil to 120 to 130F. Add to dry ingredients and beat 2minutes at medium speed. Increase speed to high; beat additional 2 minutes. Stir inenough additional flour to make a soft dough. Knead dough on floured surface untilsmooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover;let rise in warm, draft-free place 30 to 40 minutes or until doubled in size.Punch dough down. Divide dough into 48 portions. Roll each piece into a 12-inch rope.To shape into pretzel curve ends of rope to make a circle, crossing ends at top. Twist endonce and lay down over bottom of circle. Cover shaped pretzels; let rest 5 to 10 minutesor until risen slightly.

Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce heat to simmering.Place 4 to 5 pretzels in boiling water, cook 20 seconds, turning once to cook both sides.Remove and drain on wire rack. Repeat with remaining pretzels.Place pretzels on greased baking sheets. Brush with beaten egg and sprinkle with coarsesalt, poppy or sesame seeds. Bake at 350F for 35 to 45 minutes or until done. Coolpretzels on wire rack. Serve with a selection of mustards.____________________VariationsHERB PRETZELS: Add to dry ingredients:3/4 teaspoon each: thyme leaves, marjoram and oregano. Sprinkle with dill seeds beforebaking.CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese beforebaking.BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes.Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for 35 to 40minutes.GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels.Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Shape into a pretzelof 12-inch diameter. Let rest for 15 minutes. Brush with beaten egg and sprinkle with saltor seeds. Bake at 375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giantpretzel. Serve with mustard selection. Giant pretzel can also be sliced for serving.

Serves 14


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Corn Relish1 cup corn kernels1 cup leeks, chopped1/2 red bell pepper

In medium bowl, stir together corn kernels, leeks, and red bell pepper.Serves 12


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Crab-Stuffed Mushrooms1 cup cooked flaked crab8 oz cream cheese, softened1 tsp lemon juice2 dashes Worcestershire sauce1/4 tsp basil1/4 tsp garlic powder2 green onions, minced1/8 tsp lemon pepper24 large mushrooms1/2 cup Cheddar cheese, grated2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 themushroom stems. (Use the remainder in another recipe or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlicpowder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and placein a large, lightly greased baking dish. Top with the grated Cheddar and Parmesancheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)Bake at 450F for 15-20 minutes and serve warm.

Serves 24Cooking time: 20 minutes

Recipe SourceAuthor: Barbara, Kodiak, Alaska


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Cranberry Salsa2 cups fresh or frozen whole cranberries1 orange, peeled and chopped1 Tbs grated orange peel1 Tbs minced fresh gingerroot1 Tbs chopped fresh parsley1 Tbs chopped fresh cilantro1 jalapeo pepper, seeded and chopped1/3 cup honey2 Tbs frozen orange juice concentrate, thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley,cilantro and jalapeo pepper; process 30 to 40 seconds or until mixture is coarselychopped. Add honey and orange juice concentrate; process about 5 seconds more. Servewith turkey or other poultry.

Serves 6


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Cranberry-Orange Hazelnut Dip1 8-ounce carton lemon or orange low-fat yogurt1/2 cup cranberry-orange relish1/4 tsp ground nutmeg1/4 tsp ground ginger1/2 cup roasted and chopped Oregon hazelnuts

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices(dipped into lemon juice) or pineapple chunks.Serves 16


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Creamy Honey Sesame Dip for Vegetables3/4 cup nonfat mayonnaise1/4 cup rice vinegar1/4 cup honey3 Tbs toasted sesame seeds1 Tbs grated fresh gingerroot (1 to 2 tablespoons)1 small clove garlic, minced3/4 tsp Oriental sesame oil1/8 tsp crushed red pepper flakesSalt, to taste

Whisk together mayonnaise, vinegar and honey in small bowl. Add remainingingredients; mix thoroughly. Dip may be stored tightly covered in refrigerator up to 1week. Serve with assorted fresh vegetables.Serves 6


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Crunchy Chicken Bites1/4 cup cornstarch1 tsp salt1/2 tsp sugar2 Tbs dry sherry2 egg whites1 whole chicken breast, cut into 1-inch pieces3/4 cup roasted and chopped Oregon hazelnutsOil for fryingMUSTARD SAUCE1/4 cup dairy sour cream1/4 cup mayonnaise or 1/4 cup mayonnaise1 Tbs dry mustard1/4 tsp sugar

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir incornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken.Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.For Mustard Sauce: Blend all ingredients together and serve.

Serves 20


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40

Curried Hazelnuts2 cups Oregon hazelnuts1/8 cup butter or margarine1/2 tsp curry powder1/2 tsp salt

Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn into shallowbaking pan. Bake in a 275 oven for 20 minutes.Serves 10


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Danish PretzelDOUGH5 1/2 cups all-purpose flour (5 1/2 to 6 cups)2 Tbs sugar1 tsp salt2 tsp grated lemon peel2 packages Fleischmann's Active Dry Yeast*1/2 cup milk 1/2 cup water1/2 cup butter or margarine2 eggs, at room temperatureFILLING1/2 cup chopped blanched almonds, toasted2/3 cup sugar2 Tbs butter or margarineGLAZE AND TOPPING1 egg beaten with 1 tablespoon water2 Tbs chopped blanched almonds, toasted

Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel andundissolved yeast.Heat milk, water and butter to 120 to 130F; add to dry ingredients. Beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour,beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flourto make soft dough.Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in

greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubledin size, about 30 minutes.While dough rises, prepare filling: In small bowl combine almonds and cup sugar. Usingpastry blender or 2 knives, cut in butter until well blended; reserve.Punch dough down; turn out onto lightly floured surface. Divide into 2 equal pieces. Rollone piece to 28 6-inch strip. Sprinkle 1/2 filling down center length of strip. Fold 1/3 of dough, lengthwise, over filling and press to seal. Bring other 1/3 of dough over and seal,forming a long rope. Pinch ends to seal.On greased baking sheet, form rope into pretzel: curve ends to form circle; cross ends attop. Cross ends again and lay ends under bottom of circle. Repeat with remaining doughand filling. Cover; let rise in warm, draft-free place until doubled in size, about 30minutes.Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels. Sprinkle withalmonds. Bake at 400F for 20 minutes or until done. Remove from baking sheets andcool on wire racks.



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42

Dijon Baby Back RibsSweet and tender ribs can't get any easier or more tasty than these!

4 lbs baby back pork ribs1 12-ounce bottle Lawry's Dijon and Honey Marinade withLemon Juice

If needed, cut ribs in lengths to fit in resealable plastic bag. Place ribs in bag and add 3/4cup Lawry's Dijon and Honey Marinade; seal and marinate in refrigerator overnight.Discard used marinade and place ribs on broiler pan that has been sprayed with nonstick vegetable spray. Bake in 300F oven for about 2 hours. Grill, basting often withadditional marinade, until glazed.Serves 4


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43

Dill Rye Bread3 cups bread flour (3 to 3 1/2 cups)1/4 cup dry milk powder2 tsp salt1 Tbs sugar2 tsp dill weed2 tsp caraway seed1 package Fleischmann's Rapid Rise Yeast1 1/2 cups water2 Tbs honey1 Tbs butter or margarine2 cups medium rye flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed,caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120

to 130F); stir into dry ingredients. Stir in rye flour and enough remaining bread flour tomake soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Cover; let rest on floured surface 10 minutes.Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm,draft-free place until doubled in size, 40 to 50 minutes.With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.Bake at 425F for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40minutes or until done. Remove from sheet and let cool on wire rack.

Serves 12


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44

Dill Wheat Bread2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)1/4 cup dry milk powder2 tsp salt1 Tbs sugar2 tsp dill weed2 tsp caraway seed1 package Fleischmann's Rapid Rise Yeast1 1/2 cups water2 Tbs honey1 Tbs butter or margarine2 cups whole wheat flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed,caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120

to 130F); stir into dry ingredients. Stir in wheat flour and enough remaining bread flourto make soft dough.Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; letrest on floured surface 10 minutes.Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm,draft-free place until doubled in size, 40 to 50 minutes.With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.Bake at 425F for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40minutes or until done. Remove from sheet and let cool on wire rack.

Serves 12


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Dipping Sauce: Barbecue1/4 cup barbecue sauce1 Tbs Italian salad dressing

Stir together.Serves 4


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Dipping Sauce: Fruit1/4 cup fruit preserves1 Tbs fruit of your choice, minced



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47

Dipping Sauce: Honey Mustard1/4 cup mustard2 Tbs honey



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Dippity Do-Dads1 ham and cheese sandwichPlastic toothpicksDipping Sauce: Honey Mustard, see recipe

Cut sandwich into bite-sized squares. Thread squares onto plastic toothpicks. Dunk toothpicks into dipping sauce and enjoy.Serves 2Ready in: 5 minutes


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Dynamite Beef Bites1 1/2 lbs beef flank steak 1/2 cup Salsa Picante12 whole jalapeo peppers, halved lengthwise, seeded1/4 cup herbed cream cheeseToothpicks

Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle.Marinate beef strips in Salsa Picante for one hour.Fill each jalapeo half with 1/2 teaspoon cream cheese.Wrap filled jalapeos with one steak strip, covering cream cheese as you wrap. Fastensteak ends with toothpick.Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.

Serves 24


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50

Easy Cheesy Snack Bread4 cups all-purpose flour (4 to 4 1/2 cups)2 packages Fleischmann's Active Dry or Rapid Rise Yeast2 tsp Italian herb seasoning1 1/2 tsp salt1 clove garlic, minced or pressed1 1/2 cups very warm water (120 to 130F)2 eggs1 8-ounce package shredded mild sharp Cheddar cheese1 4-ounce can diced green chilis, drained1 2-ounce jar sliced pimientos, drained

In large bowl, combine 2 cups flour, undissolved yeast, Italian herb seasoning, salt andgarlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electricmixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high

speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enoughadditional flour to make soft dough. Cover; let rest 20 minutes (10 minutes for RapidRise).Stir dough. With back of large metal spoon or lightly oiled hands, spread dough ingreased 10- 15-inch jelly-roll pan. Sprinkle with remaining cheese. Top with chilis andpimientos. Cover; let rise in warm, draft-free place until light and puffy, about 20minutes.Bake at 400F for 20 to 25 minutes or until done. Makes 1 (10- 15-inch) snack bread.Serve warm, cut into strips or squares.

Serves 12


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51

Eight Layer TorteThis tasty, layered recipe makes a beautiful appetizer or special light meal!

1 1-ounce package Lawry's Taco Spices and Seasonings,divided1 cup sour cream1 16-ounce can refried beans1 15-ounce can black beans, minced or pressed, drained1 medium tomato, chopped1 2 1/4-ounce can sliced ripe olives, drained1 cup shredded Cheddar cheese (4 oz.)1 large avocado, peeled, seeded and chopped1/4 cup green onion (including tops), thinly sliced6 flour tortillas (burrito size) or 4 large flour tortillas (burritosize)Salsa, optional garnishFresh cilantro sprigs, optional garnish

In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; setaside. In medium bowl, mix together remaining Taco Spices & Seasonings with refriedbeans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quartersfor layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes,olives, cheese, avocado, sour cream and green onion (arrange toppings towards theoutside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting withanother tortilla and ending with a tortilla. On another plate, prepare a second layered tortethe same as the first. Wrap both with plastic wrap and refrigerate until ready to serve ortake to picnic. When ready to serve, slice with serrated blade knife into wedges. Topwedges with spoonful of salsa and a sprig of fresh cilantro.Makes 4 servings OR 12appetizer servingsServes 6


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Fancy Ham-Wrapped Fruit1 3-ounce package cream cheese, softened1 Tbs orange marmalade1/3 lb thinly sliced fully-cooked ham, cut into 1 4" strips2 papaya, peeled and cut into eights2 kiwi fruit, peeled and sliced1 orange, (optional)

In a small bowl combine cream cheese and orange marmalade; mix well. Spread creamcheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip andwrap ham around fruit. Cover and chill.To make orange peel garnish, peel orange in a long continuous strip about 1-inch wide.Roll into flower shape. Reserve orange for another use.



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53

Filo Prawn Fingers with Wasabi Soy Dip2 spring onions, chopped fine3 sheets filo pastry1 Tbs chopped fresh coriander (cilantro)2 Tbs olive oil1 garlic clove, crushed12 large prawns, shelled and de-veined1 tsp grated fresh gingerrootvegetable oil for deep frying1 small fresh red chili, seeded and choppedWasabi Paste Soy Dip, see recipe1 tsp tamarind paste or lemon juice1 Tbs tomato pure

Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon

juice and tomato pure in a blender and blend to a smooth paste.Cut each sheet of pastry lengthwise into 4 strips 8 3 inches.Take one strip and brush with a little of the oil.Spread 1/2 teaspoon of the paste along one narrow end.Place a prawn over the top, with only the tail extending beyond the edge of the pastry.Roll up to enclose the prawn, twisting the ends together to seal.Cover with a clean tea towel and repeat to make 12 fingers.Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350F or until acube of bread browns in 30 seconds.Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and

golden.Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

Serves 4


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54

Fish Cutlet1 lb freshwater fish (with bones removed)1 tsp ginger paste1 Tbs lemon juice1 medium green chile1 egg white2 Tbs corn flour1 Tbs coriander leaves, chopped1 tsp cumin1 tsp coriander seed powder1 pinch cinnamon stick powder1 tsp garlic paste1 medium onion, chopped finelySalt, to tasteCooking oil, for deep-frying

Make diagonal slits on the fish and then steam it for ten minutes. Remove from heat andgently mash it along with the remaining ingredients. Make dough into walnut-sized ballsand flatten slightly.In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.Let fry for two minutes and then turn upside down. Both sides must be golden brown. Donot fry for too long as the taste can become slightly bitter. Serve hot. It is a goodappetizer.


Ready in: 30 minutes


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Franconian Onion Bread1/4 lb bacon, diced2 lbs onions, sliced2 eggs, slightly beaten1/4 cup sour cream2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)1 package Fleischmann's Rapid Rise Yeast1 Tbs sugar1 tsp salt1/2 cup milk 1/4 cup water1/4 cup butter or margarine1 tsp caraway seeds, optional

Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring

occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1egg and sour cream; reserve.Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk,water and butter to 125 to 130F. Stir into dry mixture. Add 1 egg. Stir in enoughremaining flour to make a soft dough. On lightly floured surface, knead until smooth andelastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Roll dough to 11 16-inch rectangle. Place in jelly-roll pan, pushing dough up aroundedges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if desired.Bake at 400F for 30 to 35 minutes, until center is set and edges of dough are lightlybrowned. Cut into 2-inch squares. Serve warm.

Serves 40


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56

Fresh California Tomato-Pineapple Salsa9 cups fresh California tomatoes, diced3 cups finely diced pineapple2 cups sliced green onions3 whole fresh or canned jalapeo chilies, seeded and choppedfinely1/2 cup chopped fresh cilantro1/2 cup fresh lemon juice6 cloves garlic, chopped finely

Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2cup salsa per serving with grilled or broiled fish or chicken.Serves 24


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Fresh Melon Salsa3 cups diced melon6 Tbs lime juice1/4 cup honey1/4 cup diced red bell pepper1 1/2 Tbs finely chopped cilantro1 Tbs seeded minced jalapeo pepper1/2 tsp salt

Combine all ingredients in large bowl; mix well. Refrigerate overnight to allow flavors toblend. Serve over grilled fish or chicken.Serves 4


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58

Fresh Tomato Mozzarella Toast2 lbs fresh Florida tomatoes1/4 cup olive oil, divided1/3 cup chopped parsley or 1/3 cup chopped parsley1 tsp minced garlic1/2 tsp salt1/8 tsp ground black pepper2 (8-inch long) Italian rolls8 baked ham (about 4 ounces) or 8 thin slices baked ham(about 4 ounces)1 cup shredded Mozzarella cheese (8 ounces)

Preheat broiler. Use tomatoes held at room temperature until fully ripe. Core tomatoes;chop (makes about 5 cups).In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the basil, garlic, salt and

black pepper; let stand at least 30 minutes.Slice rolls in half horizontally, then vertically. Brush cut sides of bread with theremaining 2 tablespoons olive oil; place on a shallow pan; broil until golden. Reserveabout 1/3 cup of the tomato mixture; spoon remaining tomato mixture on rolls, dividingevenly. Top each with 2 slices of prosciutto, 1/4 cup Mozzarella and an equal amount of the reserved tomato mixture. Broil until cheese is just melted, about 3 minutes. Serveimmediately.

Serves 4


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59

Fried Plantain Sticks3 ripe plantains (yellow skin with black spots)2 eggs, beaten with the water1/4 cup water2 cups flaked coconut1/2 cup bread crumbs (plain)Flour, for dredgingOil, for fryingDuck sauce, for dipping

Peel and cut plantains in half crosswise then again in half lengthwise, then cut eachsection into four (4) sticks. Dredge in flour, shake off excess flour. Dip in beaten eggsand water mixture. Roll in coconut flakes mixed with bread crumbs and fry on low heatuntil golden. Serve with duck sauce.Serves 4


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60

Fried PlantainsFRIED RIPE PLANTAINSOil, for fryingRipe plantainFRIED GREEN PLANTAINSOil, for fryingGreen plantains

Fried Ripe Plantains: Heat one inch of oil on medium high heat. Peel a ripe plantain(black) and cut slices on an angle about 1" thick. Fry on both sides until brown. Enjoythem hot. Fried Green Plantains: Heat one inch of oil on medium high heat. Peel greenplantain and slice into 1/2" thick slices. Fry on both sides about 3 minutes. Dry on papertowel. Flatten fried plantains. Place in hot oil again and fry both sides until brown. Dryon paper towel and sprinkle with salt.


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61

Fruit Salsa2 lbs fresh diced pineapple1 papaya, diced1 mango, diced1 red onion, diced6 Tbs orange juice2 tsp Jamaican jerk spice blend

In large bowl, combine fresh diced pineapple, diced papaya, diced mango, diced redonion, orange juice and Jamaican jerk spice blend. Cover and refrigerate up to six hours.Serves 8


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62

Fruit Sauce1/2 cup dried apricots, minced1 cup dried apples, diced1/4 cup brandy3 Tbs butter1/2 cup onion, minced1 clove garlic, minced1/4 cup Marsala wine2 cups pork stock Zest from an orange

In a large saucepan, bring to a boil minced dried apricots, diced dried apples, brandy,butter, minced onion, minced garlic clove, Marsala, pork stock and the zest from oneorange.Boil gently, stirring occasionally; reduce by half. Thicken with arrowroot if desired.

Serves 12


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Fruit-Flavored Popcorn3 quarts popped popcorn1 package (makes 1 quart) fruit-flavored unsweetened softdrink mix1 cup sugar3/4 cup water

Keep popped corn warm in a 250 degree oven. Combine sugar, soft drink mix, and waterin a heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to aboil and cook to soft-crack stage (270 degrees on candy thermometer). Remove popcornfrom oven. Pour syrup in a steady stream over popped corn; toss to mix thoroughly.Return to oven for 10 minutes. Cool and store in an airtight container.Serves 12


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64

Gingered Salsa1 1/2 cups tomatoes, seeded, peeled, chopped1/3 cup green onion, chopped1 Tbs ginger root, grated1/3 cup cilantro, chopped2 cloves garlic, minced2 Tbs red chili oil2 tsp sesame oil3 Tbs red wine vinegar1 Tbs salad oil2 Tbs sugar1 tsp salt

In large bowl, stir together chopped tomatoes, chopped green onions, grated ginger root,chopped cilantro, minced garlic cloves, red chile oil, sesame oil, red wine vinegar, salad

oil, sugar and salt. Cover and refrigerate for 24 hours to let flavors marry before using.Serves 8


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65

Gourmet Pickled Alaska Halibut2 lbs Alaska halibut, thawed if necessary1 cup water1 cup white vinegar1/3 cup white wine1/4 cup sugar1 Tbs olive oil2 tsp salt10 peppercorns4 whole cloves2 bay leaves1 medium onion, thinly sliced1 lemon, thinly slicedChopped fresh parsley, for garnishLemon slices, for garnish

Remove skin and bones from halibut; cut into 1 inch pieces.In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings. Bring to boil;simmer, covered, 15 minutes. Return to full boil; add halibut. Simmer gently 3 to 5minutes or until halibut barely flakes when tested with a fork. Layer halibut, onion andthinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate, covered,overnight. Before serving, drain; garnish with parsley and lemon slices.

Serves 20


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Granny Smith Stilton Relish4 whole Granny Smith apples, diced1/3 cup red onion, diced1/2 cup parsley, minced1 cup Stilton, crumbledLemon juice

Dice Granny Smith apples; sprinkle with lemon juice; stir together with diced red onion,minced parsley and crumbled Stilton (or other blue-veined cheese).Serves 12


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67

Green Chile and Cheddar-Stuffed French BreadDOUGH2 cups all-purpose flour (2 to 2 1/2 cups)1 package Fleischmann's Rapid Rise Yeast3/4 tsp salt3/4 cup very warm water (120 to 130F)1 Tbs olive or vegetable oilFILLING1 1/2 cups 1-pint canning jars1 4-ounce can diced green chiles, well drained1/4 cup chopped ripe olives, drained1/4 cup chopped green onionsTOPPING1 egg white, lightly beaten

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir inwater and oil. Stir in enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.To shape and fill: Roll dough to 14 10-inch rectangle. Evenly sprinkle with fillingingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll uptightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf,seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled insize, about 15 to 20 minutes.Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down centerof loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at

400F for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5minutes before removing from pan. Serve warm.

Serves 12


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68

Grilled Salsa-Cheese Dip1/2 lb mild cheese (such as Edam, Gouda or Jack)1/2 cup bottled salsaRaw vegetable dippers, if desiredTortilla chips

Shred cheese; place in small heat-proof ceramic or metal dish or skillet. Stir in salsa.Place over medium-hot coals; let cheese melt, stirring frequently to make sure cheesedoesn't scorch on bottom of dish. Scoop melted cheese mixture with fresh raw vegetablesor tortilla chips, if desired.Serves 8


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Grilled Zucchini1 lb zucchini2 Tbs olive oil1 tsp oregano, driedPepper, to taste2 Tbs lime juiceSalt, to taste

Slice zucchini in half lengthwise. Rub with olive oil. Sprinkle with pepper. Let rest forabout 30 minutes.Preheat broiler. Place zucchini on baking pan, cut sides up. Broil close to the heat untilwell browned. Remove from heat. Sprinkle with lime juice. Season to taste.

Serves 4


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Guacamole2 ripe avocadosJuice of one lemon1/2 small red onion, diced1 tomato, seeded and dicedSalt to tasteHot pepper sauce, to taste

Mash the avocados, add the other ingredients, and mix.Serves 4


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Halibut Pat12 oz poached Alaska halibut*1 8-ounce package cream cheese, softened2 Tbs lemon juice2 tsp grated onion1 tsp Worcestershire sauce1/2 tsp salt1/4 tsp garlic salt1/4 tsp dill weed, crusheddash bottled hot pepper sauceParsley sprigsAssorted snack crackers

Flake halibut; combine with cream cheese. Add lemon juice, onion and seasonings. Blendthoroughly in food processor or electric mixer.

Press mixture into bowl or mold lined with plastic wrap. Refrigerate several hours orovernight. Unmold onto serving platter; garnish with parsley. Serve with snack crackers.

Serves 8


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Ham Pizza Snacks1 7 1/2 ounce package refrigerated biscuit dough1/4 cup pizza sauce2/3 cup diced ham2/3 cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookiesheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce oneach biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shreddedcheese. Bake in 400F oven for 8-10 minutes or until biscuits are light brown and cheeseis melted.Serves 10Cooking time: 10 minutesReady in: 10 minutes


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Ham SpiralsCherries and pecans add crunch to filling.

1 3-ounce package cream cheese, softened1/4 cup finely chopped dried tart cherries3 Tbs finely chopped pecans2 Tbs mayonnaise1/2 tsp honey mustard or spicy brown mustard4 thin slices cooked ham

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard;mix well.Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with woodenpicks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into1/4-inch slices; serve on crackers.Serving size: 2 piecesMakes about 40 (1/4 inch pieces)

Serves 20


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74

Ham Tortilla Roll-Ups1 small (6-inch) flour tortilla2 tsp reduced-fat cream cheese*1 oz thinly sliced ham2 Tbs shredded lettuce2 Tbs shredded carrot

Spread tortilla evenly with cream cheese. Top with ham, lettuce and carrots. Roll uptortilla and enjoy.Serves 1Ready in: 5 minutes


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Ham-Wrapped Fruit1/4 cup light cream cheese1 Tbs orange marmalade2 oz thinly sliced fully-cooked ham, cut into 1 4-inch strips1/4 medium cantaloupe or honeydew melon, cut into thinwedges and peeled2 kiwi fruit, peeled and sliced

In small bowl combine cream cheese and orange marmalade; mix well. Spread creamcheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip andwrap around fruit. Cover and chill.Serves 2


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Hawaiian Cocktail SausagesSay "Aloha!" to this island treat!

1 1/2 packages heat & serve sausages1 Tbs cornstarch1/4 cup white vinegar1/2 cup pineapple juice1/4 cup water1/2 cup green pepper, cut into small pieces1 cup pineapple chunks1/2 cup maraschino cherries1/2 cup Big Chief brown sugar

Brown sausages and cut into pieces. Boil the cornstarch, Big Chief brown sugar, vinegar,pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks,cherries, and sausages.This can be made ahead and frozen or refrigerated before use.Serves 20


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77

Hazelnut Cheddar Cheese Dip2 cups finely grated sharp Cheddar cheese1 cup sour cream or 1 cup sour cream1/2 cup roasted and finely chopped Oregon hazelnuts1 1/2 tsp dry mustard

Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetablesticks.Serves 12


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Hazelnut Fried Mushrooms2 eggs1/2 tsp salt1/8 tsp pepper1/8 tsp nutmeg1/3 cup ground hazelnuts (1 1/2 ounce)1/2 cup fine dry bread crumbs1 lb mushrooms, washed and driedSolid all-vegetable shortening for frying

In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mixtogether Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coatwith Oregon hazelnut mixture. Heat shortening to 365 in deep pan and fry mushrooms, afew at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel andsprinkle with additional salt, if desired.Makes 4 to 6 servings.

Serves 6


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Hazelnut Olive Cheese Ball1 8-ounce package cream cheese, softened8 oz sharp Cheddar cheese (2 cups), shredded, roomtemperature1/2 cup chopped stuffed green olives2 Tbs minced parsley1 Tbs minced green onion1/4 tsp hot pepper sauce1/2 cup finely chopped roasted Oregon hazelnuts

In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, greenonion and hot pepper sauce until well mixed. Shape into a ball and roll in the choppedhazelnuts. Cover and chill 1 to 24 hours. Serve with crackers.Serves 12


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Hazelnut Shrimp Cheese Puffs1 8 1/4-ounce can pineapple, well-drained1/2 cup shredded carrot1/2 lb Ricotta cheese1/2 cup plain yogurt1 tsp lemon juice2 4 1/2-ounce cans small shrimp, drained2 hard cooked eggs, chopped1/2 cup roasted and chopped Oregon hazelnutsAppetizer Cream Puffs, (see recipe)

Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just beforeserving, spoon a rounded tablespoon of filling into each cream puff.Yield: 35 to 40 puffs.Serves 35


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Hazelnut, Brie and Apple Appetizer1 cup roasted and chopped Oregon hazelnuts4 oz cream cheese, room temperature8 oz Brie cheese (rind trimmed), room temperature1 tart apple, grated

Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend.Spread on melba toast or crackers.Serves 20


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Hazelnut-Orange Cheese Ball1 8-ounce package cream cheese, softened1/4 cup butter or margarine, softened1 Tbs grated onion1 1/2 cups roasted and chopped Oregon hazelnuts3/4 tsp grated orange peel

In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cuphazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plasticwrap, and chill until firm. Best if allowed to season overnight. Serve with crackers.Serves 12


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Herbed Pork Pat1/2 lb boneless pork loin1/2 lb sliced bacon2 cups water3/4 tsp dried thyme, crushed3/4 tsp dried rosemary, crushed1 bay leaf 1/4 tsp red pepper2 Tbs Cognac or other brandyMelba rounds or assorted crackers

Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water,thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer,uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirringoccasionally.

Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to foodprocessor bowl or meat grinder; add cognac. Process till mixture is consistency of coarsecornmeal, scraping sides of bowl occasionally.Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Servewith melba rounds or assorted crackers.



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Holiday Honey Wings3/4 cup honey3/4 cup diced red sweet peppers1/3 cup rice wine vinegar1/3 cup pineapple juice1/2 tsp garlic salt1/2 tsp bottled hot pepper sauce1 1/2 lbs baked chicken wings or 1 1/2 pounds baked chickenwings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mixwell. Cook and stir until mixture begins to thicken. Pour over chicken wings in bakingdish. Bake at 350F. 12 to 15 minutes or until wings are glazed with sauce.Serves 6


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Honey Lime Butter4 Tbs butter, softened1 Tbs honey1/4 tsp black pepper2 tsp fresh lime juice

In small bowl, stir together all ingredients until blended. Cover and refrigerate untilserving.Serves 4


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Honey Mustard Mayonnaise3/4 cup mayonnaise1/4 cup honey2 Tbs Dijon-style mustard1 tsp prepared horseradish

Combine all ingredients; mix thoroughly.Serves 8


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Hot Shot CherriesPecans and cherries pack a punch!

2 cups pecan halves1 cup dried tart cherries2 Tbs Worcestershire sauce1/2 tsp cayenne pepper, or to taste (1/2 to 1 teaspoon)1/2 tsp garlic powder1/2 tsp seasoned salt, or to taste (1/2 to 1 teaspoon)1/2 tsp ground cumin1/8 tsp dried oregano2 Tbs vegetable oil

In a medium bowl, combine pecans and cherries. In a small bowl, combineWorcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mixwell. Pour over pecan mixture; stir to coat.Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirringconstantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spreadpecans on waxed paper to cool. Store in a tightly covered container.Serving size: 1/4 cup

Serves 12


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Italian Snack Bread2 3/4 cups all-purpose flour1 package Fleischmann's Rapid Rise Yeast1 tsp oregano or 2 1/2 teaspoons oregano1/2 tsp salt1 cup water1/4 cup plus 2 tablespoons olive oil1 egg, at room temperature1/2 cup grated Parmesan cheese1/4 cup chopped walnuts

Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast,rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125 to 130F; stirinto dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; letrest 10 minutes.

With lightly oiled hands, spread dough in oiled 13- 9-inch pan. Make small indents insurface of dough with finger or end of wooden spoon; drizzle with remaining oil. Topwith cheese and walnuts; press nuts into dough.Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy,about 20 minutes. Bake at 400F for 25 minutes. Cool in pan on wire rack. Serve warm orcool, cut into squares.



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Japanese Sushi Eggs5 cups sushi rice6 cups waterSEASONING1 cup rice vinegar2 Tbs salt48 large California Fresh Eggs, Hard cooked3 sheets nori, chopped2 avocados, thinly slicedWasabi (optional)Pickled ginger slices (optional)

Wash rice thoroughly. Drain and rinse until water is clear.Drain; add 6 cups water; cover and let sit 30 minutes.Bring to a boil; reduce heat and cook for 10 minutes.

Turn off heat, let stand for 10 minutes.Cool rice; mix with sushi seasoning.Separate egg whites and yolks.Chop yolk and set aside.Fill whites with rice; garnish with nori, chopped yolk and avocado.Serve with wasabi and ginger (optional).Makes: 48 pieces. 2 pieces per serving

Serves 24


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King Prawns with Four Dips24 King PrawnsLemon Wedges, to garnishPepper Dip, see recipeSpiced Dip, see recipeSesame and Ginger Dip, see recipeWasabi Paste Dipping Sauce, see recipe

Wash and dry the King prawns.Bring a large pan of water to a rolling boil, plunge in the King prawns, return to the boil,and boil for 3 minutes.Drain, cool briefly under cold running water, and leave to go cold.Serve the King Prawns on a large platter with the four dips. Garnish and serve with crustyfresh bread.

Serves 4


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Layered Southwestern Pasta Salad8 oz Medium Shells, Elbow Macaroni, or other medium pastashape, uncooked2 tsp vegetable oil1/2 tsp ground cuminSalt, to taste1 15-ounce can black beans, rinsed and drained1 11-ounce can whole kernel corn, drained1 red bell pepper, seeds and ribs removed, cut into strips3/4 cup sliced green onions1 2 1/4-ounce can sliced black olives, drained3/4 cup non-fat mayonnaise1/2 cup non-fat sour cream1/4 cup plus 2 tablespoons hot or mild salsa2 Tbs minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drainagain. Toss with oil and sprinkle with cumin. Salt to taste.Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well.Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.Cover bowl tightly and chill overnight.

Serves 6


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Lemon Blossom and Dill Salmon1 3/4 cups salmon, skinned and boned2/3 cup butter, softened2 Stash Lemon Blossom tea bags1 Tbs water2 tsp chopped fresh dillSalt and pepper, to taste

Flake the salmon into a bowl together with butter, lemon blossom herb mix, water anddill. Blend with mixer or food processor until very smooth.Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables.

Serves 4


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Lemon Blossom Cream Cheese5 Stash Lemon Blossom tea bags1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Lemon Blossom tea bags with the 8 ounces of cream cheese. Mix well.Serves 16


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Lemon Thyme Green Olives2 7-ounce jars unpitted green olives1 lemon, thinly sliced2 Tbs fresh thyme1/2 cup olive oil

Crush or cut slits in olives. Place in a jar or bowl with sliced lemon. Place thyme overolives and pour over olive oil. Let stand at room temperature for 24 hours.Serves 20


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Lemon-Nut TwistsDOUGH4 1/2 cups all-purpose flour1/3 cup sugar2 packages Fleischmann's Rapid Rise Yeast1 tsp salt3/4 cup milk 1/2 cup water1/3 cup margarine2 eggsLEMON-NUT FILLING1 cup chopped walnuts, toasted2/3 cup firmly packed light brown sugar1 1/2 Tbs grated lemon peel1/4 cup margarine, meltedLemon IcingLEMON ICING1 cup confectioners' sugar1 Tbs lemon juice

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt.Heat milk, water and margarine until warm (105 to 115F). Stir into dry ingredients. Stirin eggs and remaining flour to make stiff batter; grease top. Cover tightly with plasticwrap; refrigerate 2 hours or up to 3 days.Meanwhile, combine walnuts, brown sugar and lemon peel; reserve.Punch dough down. On lightly floured surface, divide dough in half. Roll each to 21 8-

inch rectangle. Brush middle third of one rectangle, covering 8 7-inch portion, with 1tablespoon melted margarine; sprinkle with 1/4 of walnut filling. Fold one of theremaining dough thirds over filling. Brush folded dough with 1 tablespoon margarine.Sprinkle with 1/4 filling. Fold remaining dough third over filling; pinch edges to seal. Cutinto 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place ongreased baking sheet. Repeat with remaining rectangle.Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.Bake at 375F for 15 minutes or until done. Cool on wire racks. Drizzle with LemonIcing.____________________Lemon Icing: Combine 1 cup confectioner's sugar and 1 to2 tablespoons lemon juice. Beat until smooth.

Serves 16


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Light Pasta Salad with Fresh Tuna Steak16 oz Rotini, Twists, or Spirals, uncooked12 oz fresh tuna steak, cooked3 Tbs vegetable oil or 3 tablespoons vegetable oil4 Tbs Dijon-style mustard6 Tbs rice wine vinegarGrated rind of 3 limes, finely chopped6 fresh parsley sprigs, chopped2 Tbs low-sodium soy sauce3 garlic cloves, minced1 tsp dried dill weed1 cup chopped red bell pepper1 cup green beans, julienne, blanched2/3 cup red onion, pared, thinly sliced

Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with coldwater. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans,onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors toblend. Serve cold.Serves 4


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Mariachi ChickenA crispy chicken dish everyone loves!

1 1/4 cups crushed tortilla chips1 1-ounce package Lawry's Taco Spices and Seasonings1 lb chicken drumettes or 24 chicken drumettesSalsa, optionalSour cream, optional

In large plastic bag, combine chips and Taco Spices and Seasoning; shake. Dampenchicken with water, shake off excess. Put chicken in bag and shake to coat with chips.Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350F oven 40 to45 minutes. Serve with salsa and sour cream, if desired.Makes 4 servings or 24 appetizersServes 4


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Meat-Wrapped Fruits1 cantaloupe or honeydew melon, peeled and thinly wedged1/2 lb wafer-thin-sliced prosciutto2 apples, cored and cut into wedges2 pears, cored and cut into wedgesFresh lime wedges1/2 lb very thinly sliced spiced deli sausage, (like hard salami)

Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedgeswith fresh lime juice; wrap in sausage. Arrange on serving tray.Serves 48


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Mendenhall Crab Puffs1 cup water1/2 cup butter or margarine1 cup sifted flour4 eggsCRAB FILLING2 cups crab, drained1/4 cup minced celery3 Tbs grated onionPepper to taste3 Tbs Miracle Whip salad dressing

Bring water and butter or margarine to a rolling boil in saucepan over medium heat. Stirin flour at once. Stir vigorously over low heat, about 1 minute or until mixture leaves thepan and forms a ball. Remove from heat. Beat eggs in thoroughly, one at a time.

Beat till mixture is smooth and velvety. Drop by spoon onto ungreased baking sheet, intoabout the size of a walnut. Bake at 400 for 30 to 35 minutes or until golden brown anddry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments of softdough. Fill with crab filling. Replace tops. Serve immediately or refrigerate, covered.Filling: Combine all ingredients.Makes 18-20 puffs.


Recipe SourceAuthor: Judy, Auke Bay, Alaska


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Mexicali Pizza6 English muffins, split and toasted1 14-ounce jar Rag Pizza Quick Sauce1 8 3/4-ounce can red kidney beans, drained1 cup chopped onion1 Tbs finely chopped jalapeo pepper (1 to 2 tablespoons)12 tortilla chips2 cups shredded Monterey Jack cheese (8 oz.)1 Tbs chili powder

Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each toastedmuffin half. Evenly top with beans, onion, jalapeo pepper, tortilla chips and cheese.Sprinkle with chili powder. Bake 12-15 minutes or until heated through.Serves 12


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Mexicali Pizza WheelMEXICALI FILLING1 lb ground beef, browned and drained1 8 3/4-ounce can kidney beans, drained1 8-ounce can tomato sauce2 tsp chili powder1 4-ounce jar diced pimientos1 cup grated cheese2 Tbs chopped mild green chilesDOUGH2 3/4 cups all-purpose flour1/2 cup cornmeal1 package Fleischmann's Rapid Rise Yeast1 Tbs sugar1 tsp salt1 cup very warm water (125 to 130F)2 Tbs butter or margarine, softened

Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans,tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in dicedpimientos, grated cheese, and chopped mild green chiles. Set aside.Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter;beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes.Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of

dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edgeof dough. Pull cut points of dough over filling, tuck under rim and press to seal.Bake at 425F on lowest oven rack for 15 to 20 minutes or until done.

Serves 12


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Mexican Turkey Dip1 lb ground turkey1 package taco seasoning mix1 cup salsa1 cup sour cream1 cup grated Cheddar cheese1/2 cup chopped green onion1/4 cup chopped black olivesTaco chips

In a large non-stick skillet, over medium-high heat, saut turkey 6-8 minutes or until meatis no longer pink. Stir in seasoning mix and remove from heat.Spread turkey mixture in a 9-inch dish. Sprinkle 1/2 the green onions over turkey and topwith salsa. Spread sour cream over salsa and sprinkle cheese over top. Garnish with greenonions and olives. Serve with Taco chips.

Serves 46


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Mini Ham and Mushroom Souffls6 Tbs butter or margarine1 cup sliced fresh mushrooms6 Tbs all-purpose flour1/4 tsp salt1/8 tsp pepper1 1/2 cups milk 1 cup shredded Cheddar cheese (4 ounces)1 cup diced fully-cooked ham6 eggs, separated3/4 tsp cream of tartar

In a medium saucepan melt butter. Add mushrooms and saut till tender. Removemushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings tillsmooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly,

stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushroomsand ham.Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form.Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes.Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently.Spoon mixture into 6 ungreased 1 1/2-cup souffl dishes. Bake in a 300F oven for 45-50minutes or till a knife inserted near center comes out clean. Serve immediately.TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart souffldish. Bake in a 300 degree oven for 50-60 minutes.



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Miniature Ham-Wiches32 slices party rye breadDijon-style mustard, as neededHorseradish sauce, as needed3 oz thinly sliced fully-cooked ham2 1-ounce slices Swiss cheese2 1-ounce slices American cheese4 pimiento-stuffed olives4 cherry tomatoes

Spread mustard on one side of half the bread (16 slices). Spread horseradish on one sideof the remaining slices.Cut ham into 8 pieces and each slice of cheese into fourths. Place one slice Swiss cheeseon 8 slices of bread spread with mustard. Top with bread spread with horseradish, thenham slice. Top with bread spread with mustard, then American cheese. Place remaining

bread atop cheese. Secure with wooden picks; place olives and cherry tomatoes on picks.Serves 8Ready in: 10 minutes


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Mission Hill Bocaditos2 lbs boneless pork loin, cut into 3/4" cubes3/4 cup apple juice3/4 cup cider vinegar1 Tbs hot pepper sauce2 Tbs chili powder2 tsp oregano1 tsp cumin2 garlic cloves, crushed

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag andmarinate in the refrigerator 8-12 hours or overnight. Heat oven to 350F. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubesin a single layer, not touching, in a shallow baking pan and bake at 350F for 25-30minutes, until pork is just tender and lightly browned. Remove to serving platter or

chafing dish and serve hot as an appetizer.Serves 16Cooking time: 30 minutesReady in: 10 minutes


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Mushroom and Red Pepper Crostini1/3 cup olive oil1 tsp Italian seasoning1/4 tsp salt1/8 tsp black pepper1 8-ounce loaf Italian bread, sliced diagonally into about 16(3/4-inch) slices8 oz fresh white mushrooms, sliced (about 3 cups)1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1cup)1 large mild red onion, cut in 1/2-inch pieces (about 1 cup)1 1/2 cups shredded mozzarella cheese, divided

Preheat charcoal grill or broiler.In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both

sides of each bread slice with oil mixture; set aside.To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coatthoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches fromheat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally;remove and keep warm.Place bread slices on the grill rack or under the broiler until lightly browned, about 30seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly;heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cupmozzarella.

Serves 8


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Nacho Pizza Snack1 cup warm water (105 to 115F)1 package Fleischmann's Active Dry Yeast3/4 cup cornmeal1/4 cup olive or vegetable oil1 tsp salt1/2 tsp garlic powder2 1/2 cups all-purpose flour (2 1/2 to 3 cups)3 cups grated American cheese (3/4 pound)1 4-ounce jar sliced pimientos, drained1/2 cup chopped mild or hot green chilies, drained2 Tbs sliced green onion

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir incornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to

make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Cover; let rest on floured surface 20 minutes.Roll and stretch dough to 11- 16-inch rectangle. Place in greased 10- 15-inch bakingpan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough.Bake at 375F on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cutinto 12 squares.

Serves 12


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Oat Date Nut Bread (1 1/2-Pound Recipe)1 cup plus 2 tablespoons water1 1/2 Tbs butter or margarine2 Tbs instant dry milk powder2 Tbs sugar1 1/4 tsp salt1 tsp ground cinnamon, optional3 cups bread flour1/2 cup old-fashioned rolled oats1/2 cup pitted dates or chopped dates, snipped1/3 cup chopped walnuts or pecans2 tsp Fleischmann's Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine.Measure all ingredients into bread machine pan in the order that the bread machine

manufacturer suggests. Select lightest crust setting.Process in basic, delay or rapid bake cycle. Remove baked bread from pan and cool onwire rack.

Serves 16


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Octopus Tidbits2 cups octopus meat2 eggs2 tsp dill weed2 Tbs finely chopped onion1/2 cup breadcrumbs1/4 cup butter or margarine, melted

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will "slip"off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as youwould hamburger. Once is sufficient. No further tenderizing is necessary.Mix ingredients together. Form into balls no larger than 1" in diameter. Roll in breadcrumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon,lime, tomatoes or lettuce.

Serves 4

Recipe SourceAuthor: Pat, Kodiak, Alaska


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Oregon Hazelnut Appetizer10 strips sliced bacon3/4 cup chopped Oregon hazelnuts1 cup grated Cheddar cheese1 Tbs parsley, snipped1 tsp grated onion1/2 cup mayonnaise1/4 tsp Worcestershire saucedash cayenne pepper12 slices thin wheat bread

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remainingingredients, except bread. Remove crusts from bread, cut into quarters and spreadmixture on top of squares. Place on cookie sheet and bake at 350 for 10 minutes. Servehot.

Serves 48


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Oregon Hazelnut Tortilla Dip2 ripe avocados, peeled, pitted and diced1 8-ounce package cream cheese, room temperature2 green onions, finely sliced1 1/2 tsp lemon juice1 clove garlic, minced1/2 tsp chili powder1/4 tsp salt1 tomato, seeded and dicedChopped parsley1/3 cup roasted and chopped Oregon hazelnuts

Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder andsalt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remainingnuts and parsley. Chill to improve flavor. Serve with tortilla chips.

Serves 12


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Oriental Pork Pot S

amazing appetizers

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