Appetizers & Beverages

BAKED BRIE WITH PESTO AND SUN-DRIED TOMATOES

1 (8 oz.) wheel Brie cheese
2 Tbsp. pesto (from a jar)
2 Tbsp. sun-dried tomatoes
(packed in oil), drained and
minced
1 Tbsp. olive oil 1 Tbsp. pine nuts, chopped 1 clove garlic, minced Fresh cracked black pepper Sourdough bread bowl Assorted crackers

Preheat oven to 350°F. Using a sharp knife, cut the middle from a round loaf of sourdough bread. Keeping the “lid” intact. Trim the white rind off top of the Brie (top part only, leaving the sides and bottom intact). Cut the Brie in half. Place bottom half of Brie into a carved out sourdough bread bowl.
Mix pesto seasoning with olive oil, pine nuts, and garlic. Spread mixture evenly over the bottom half of the Brie round. Sprinkle with black pepper to taste. Put top half of Brie over pesto layer. Spread sun-dried tomatoes over top layer of Brie. Place bread “lid” over Brie. Wrap entire bread bowl in aluminum foil. Place on cookie sheet. Bake 25 to 30 minutes. Serve immediately; surround with assorted crackers.

ARTICHOKE SPINACH CRAB DIP

1 (10 oz.) pkg. frozen, chopped spinach, thawed, drained, and squeezed dry

1 (14 oz.) can marinated artichoke hearts, drained and chopped

3 cloves garlic, minced

Dash of cayenne pepper ‘/2 c. mayonnaise

2 (8 oz.) pkg. low fat cream cheese, softened

1 Tbsp. lemon juice

1 c. grated Parmesan cheese

1/4 c. chopped red bell pepper (optional)

1/2 c. chopped crabmeat (optional)

Preheat oven to 375°F Lightly grease a 7×11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve with Fritos Scoops, toasted baguette slices, or tortilla chips.

BAKED BRIE WRAPPED IN PASTRY

3/4 c. all-purpose flour
1/4 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) round Brie cheese (triangular shaped) 1 egg
1 tsp. water
1 to 2 apples, sliced Crackers
In large mixing bowl, combine flour, butter, and cream cheese. Beat at low speed until dough mixture forms (2 to 3 minutes); shape into ball. Wrap tightly in plastic and refrigerate 30 to 60 minutes.
Heat oven to 400°. Divide pastry in 1/2. Flour surface and roll out each half of dough. Cut shape from each half. Place Brie cheese on center of pastry and top with other pastry half. Pinch edges to seal. Flute edges as desired. Decorate top with small pastry cut outs. In small bowl beat egg with water; brush over top of sides of pastry. Bake for 15 to 20 minutes on cookie sheet or until golden brown. Remove from cookie sheet and let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with crackers and apple slices.

AVOCADO SALSA

1 medium onion, chopped 4 to 5 ripe avocados
1 tomato, seeded and diced 1/2 bunch cilantro, chopped
Peel and dice avocados; mix with rest tortilla chips. 1 jalapeno, chopped Juice of 1 lime
Salt and pepper to taste of ingredients in a bowl. Serve with tortilla chips.

ARTICHOKE-SPINACH DIP RESTAURANT STYLE

1 (61/4 oz.) jar marinated
artichokes, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained very well
1/2 tsp. minced garlic
1/3 c. freshly grated Romano cheese 1/4 c. freshly grated Parmesan cheese
1 c. shredded Mozzarella cheese
1/3 c. cream or half Er half
1/2 c. sour cream

In food processor, blend artichokes, Romano cheese, garlic, and Parmesan cheese. Artichokes and cheeses should be minced, but should not be pasty. In a mixing bowl, add drained spinach, cream, sour cream, and Mozzarella; stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 to 25 minutes at 350°. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream, and salsa and enjoy.

ARTICHOKE DIP

2 (10 oz.) canned artichoke 13/4 c. mayonnaise
hearts, drained and 2 c. grated Parmesan cheese chopped
2 bunches green onions,
chopped
Mix in bowl. Pour into 9×7 inch pan. Bake at 375° for 20 to 30 minutes or until brown and bubbly

BAKED CRAB DIP

1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) can crabmeat
2 Tbsp, grated onion
1 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce 1 Tbsp. finely sliced green onions for garnish

In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika. Bake at 375° for about 15 minutes, or until thoroughly heated. Sprinkle with sliced green onion.

BRUSCHETTA WITH TOMATO AND BASIL

1/2 baguette or crusty long
loaf bread, sliced (12
pieces)
2 large cloves garlic, cracked away from skin
Extra virgin olive oil for drizzling 3 small plum tomatoes,
halved and seeded
20 fresh basil leaves
Dash of balsamic vinegar Coarse salt
Fresh cracked black pepper
Preheat broiler to high (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler; keep an eye on it! Rub toasts with cracked garlic and drizzle with oil.
Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt and freshly cracked black pepper to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping.

BUFFALO WINGS

4′/2 to 5 lb. chicken wings, cut into drumettes and flappers
2 c. whole wheat flour
1 c. all-purpose flour
21/2 tsp. salt
1 tsp. paprika
1/4 tsp. cayenne pepper
3 sticks butter, softened

1/2 c. plus 2 Tbsp. Tabasco sauce
3 Tbsp. brown sugar
3/4 tsp. paprika
3/4 tsp. salt
1 Tbsp. balsamic vinegar 3/s tsp. cayenne pepper
2 Tbsp. chili sauce

In large mixing bowl, mix flours, salt, paprika, and cayenne pepper together; blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture; refrigerate chicken wings for 90 minutes.
When ready to deep-fry chicken wings, heat oil to 375°. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil, and drain. When all wings have been fried, place in a large bowl. Meanwhile, combine all hot sauce ingredients together in a saucepan. Simmer for 15 minutes until well blended. Pour hot sauce mixture over fried wings. Toss gently to cover completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with cold crisp celery sticks and tangy creamy Blue cheese dressing.

CANDIED KIELBASA

3/4 c. packed brown sugar 2 lb. Kielbasa sausage, sliced
1/2 c. ketchup thin
1/4 c. prepared horseradish
In a slow cooker, combine the sugar, ketchup, and horseradish. Add the sausage and mix well. Cook on HIGH until it starts to boil. Reduce heat to LOW and cook until sauce thickens, about 45 minutes to 1 hour.

CHILI SALSA

3 whole cloves garlic
3 fresh red, skinny chili peppers
6 medium tomatoes 11/2 stalks green onions
3 stalks cilantro
1/2 tsp. sugar
1/4 tsp. black pepper Salt to taste
Pinch of cumin powder

Wash and boil fresh red chili and garlic in small amount of water. When chili and garlic soften, blend it to a paste. Chop/dice tomatoes (peeled of skin), green onions, and cilantro. Mix all ingredients together. Voila! Cost salsa!

CHIP DIP

1 (soup size) can refried Grated cheese
beans Chips 8 oz. green chili sauce
Mix together, heat, and serve warm with chips.

CRAB “CEVICHE” TOSTADAS

2 packs imitation crab 4 to 6 limes
3 Roman tomatoes 1/2 to 1 bunch fresh cilantro
1/3 red onion 1 to 2 jalapenos in vinegar
2 green onions Salt and pepper to taste
1 cucumber 1 chopped avocado
4 tsp. ketsup (or cocktail (optional) ketsup)
Shred your imitation crab and place in bowl with pepper and the juice of about 4 limes. Let marinate for 1 to 2 hours. In another bowl, get the juice of 2 limes and finely chop red onions (this is so onions not so strong). What you chop up next doesn’t matter; everything goes finely chopped. Mix all ingredients together – done.
Note: You can substitute the crab for shrimp. Good as main dish or use as appetizer with chips. Great for hot summer days … no stove ..

CRAB RANGOONS

1 (8 oz.} pkg. cream cheese 1/a tsp. minced garlic
12 oz. real or imitation 2 egg whites
crabmeat 1 pkg. won ton wrappers
1 Tbsp. minced onion 1 c. vegetable oil
In mixing bowl, mix cream cheese, crabmeat, onion, and garlic. Put egg whites into a small bowl; set aside. Cut won ton wrappers into four pieces. Put 1 teaspoon filling into each wrapper. Brush egg white onto edge of wrapper and pinch edges together to seal. Deep-fry won tons in peanut oil until golden brown. Drain on paper towel.

CRAB CAKES WITH DIPPING SAUCE

1 c. mayonnaise
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice 1/2 c. parsley, chopped 1/2 c. chives, chopped 11/2 lb. crabmeat
21/2 c. bread crumbs
1/4 c. chopped fresh parsley 1/4 c. mayonnaise
1 egg, beaten
2 tsp. Old Bay seasoning 1/2 c. olive oil

Whisk 1 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup parsley, and chives together in a bowl, cover, and refrigerate.
Combine crabmeat, 1 cup of bread crumbs, parsley, mustard, mayonnaise, egg, and Old Bay seasoning in a bowl. On a sheet of waxed paper, spread the remaining bread crumbs. Using a large melon bailer or ice cream scoop, form crab mixture into small balls about 24 total). Flatten balls and carefully dredge in bread crumbs. Heat olive oil in a large skillet and fry crab cakes in batches until brown. Place two crab cakes on a plate, drizzle with sauce or serve sauce on the side for dipping.

CRAB AND BROCCOLI FRITTATA

6 eggs, well beaten 11/2 c. broccoli flowerettes,
1/3 c. Miracle Whip steamed and drained well
11/2 c. Cheddar cheese, 11/2 c. crabmeat
grated Dash of pepper
Combine eggs and Miracle Whip; mix well. Mix in all remaining ingredients. Pour into baking dish. Bake for 25 to 30 minutes until set. Cool to room temperature. Cut into bite-size squares.

CRAB SCRAPE

1 (8 oz.) pkg. cream cheese, Crackers softened
1/2 bottle red cocktail sauce
1 pkg. imitation crabmeat,
chopped fine and
squeezed dry
Smear cream cheese on large platter until 1/8 inch thick. Spread cocktail sauce over all of cream cheese. Sprinkle crabmeat over top. Refrigerate until ready to serve. Arrange crackers around edge of platter and instruct guests to scrape all the way down to the platter with crackers to get a serving.

CREAMED SPINACH

1/4 c. butter
2 c. fresh bread crumbs (made from white bread) 6 (10 oz.) pkg. frozen
chopped spinach, thawed and squeezed dry
4 c. sour cream 2 c. whole milk
2 c. (8 oz.) grated extra sharp Cheddar cheese
1 c. chopped onion
1/4 tsp. ground nutmeg
2 large eggs, beaten

Preheat oven to 350°. Melt butter in large nonstick skillet over medium heat. Add bread crumbs; saute until golden, about 2 minutes. Set aside. Butter 2 8×8 inch glass baking dishes. Mix spinach, sour cream, milk, cheese, onion, and nutmeg in large bowl. Season with salt and pepper. Mix in eggs. Divide spinach between dishes (can be made 6 hours ahead – cover and chill). Top with bread crumbs. Bake until set, about 30 minutes. Serves 18.
Note: This recipe may be cut in 1/2.

DOG FOOD DIP

2 lb. lean ground beef
1 onion, chopped
1 can cream of mushroom soup
1 lb. processed cheese food, cubed
1 tsp. onion powder 1 tsp. garlic powder
1 tsp. Worcestershire sauce 1/4 jar (12 oz.) sliced jalapeno
peppers, drained and diced 1 c. rice, cooked

Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low. Pour in condensed cream of mushroom soup. Mix in processed cheese food, rice, spices, and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about ‘10 minutes. Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight. Reheat the mixture in a slow cooker, mixing in about ‘I to 4 tablespoons of water to thin as necessary, before serving. Serve with large scooping corn chips for dipping.

DEEP-FRIED SHRIMP CAKE

1/2 lb. raw shrimp without shells
2 oz. pork fat
1 egg white, mixed with shrimp
1/2 tsp. ginger juice
Yz tsp. salt
1/2 Tbsp. wine
1 Tbsp. cornstarch
6 slices white bread
1 tsp. black sesame seeds 1 Tbsp. ham, chopped 5 lettuce leaves
7 c. oil
1 tsp. flavored peppercorn salt

Clean and chop the shrimp and pork very fine; put in a bowl. Add salt, wine, and ginger juice; mix well. Add egg white and cornstarch. Mix thoroughly. Remove the crust from the sliced bread, cut each slice into 4 pieces (or 4 round). Put about’ 1/2 tablespoon shrimp mixture on each piece bread and spread evenly to edges. Sprinkle some black sesame seeds and chopped ham on top for decoration. (Chinese parsley may be used.) Heat oil in pan and deep-fry shrimp cake; face the shrimp side down first. Fry one minute, turn over, and fry another minute. Decorate the plate with lettuce leaves, lay the fried shrimp cake attractively on the lettuce, and serve.

EMPANADA PASTRY

Pastry:
2 slightly beaten yolks 1/3 c. sugar
3/4 c. water 1 tsp. salt
Mix together. Add:
4 c. sifted flour
Mix to a stiff dough. Knead until a fine texture is obtained. Toss on floured board and roll very thin almost like paper. Powder with sifted cornstarch to keep from sticking, stretching dough gradually while rolling. Take end of dough, brush surface with melted. From this end, roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is about 1/2 inch thick. Cut into 1 inch thick portions. Flatten each, cut side up, and roll portion into rounds. Place a tablespoon or more of meat filling on each; brush each pieces with cold water, halfway round, close to edge. Fold and press edges together or trim with fluted pastry cutter. 1-leat plenty of fat in a deep pan. When it browns a piece of bread in 60 seconds, drop each empanada and fry until golden brown. Drain on paper before serving.

FIRECRACKERS

1 (26 oz.) can whole
jalapenos, sliced in half by
length and seeds removed 1 (8 oz.) pkg. cream cheese,
softened 2 Tbsp. chives, minced
1 Tbsp. minced pimiento peppers
1/4 c. mayonnaise

When cream cheese reaches room temperature is softened whip the cream cheese; add mayonnaise, chives, and pimentos. Blend together until smooth and fluffy. Fill jalapenos and enjoy. Cover and store in refrigerator.

FILIPINO LUMPIA

1 Tbsp. vegetable oil
1 lb. ground pork
2 cloves garlic, crushed 1/2 c. chopped onion 1/2 c. minced carrots
1/2 c. chopped green onions 1/2 c. thinly sliced green
cabbage

1 tsp. ground black pepper 1 tsp. salt
1 tsp. garlic powder
1 tsp. soy sauce
30 lumpia wrappers
2 c. vegetable oil for frying

Place a wok or large skillet over high heat and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 11/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

FRESH SALMON SPREAD

Fresh salmon, chopped fine
Scallions, chopped fine
Chipolte peppers, chopped fine

Capers
Salt
Mustard
Olive oil

Combine in desired quantities. Serve chilled with crackers.

FRUIT SALSA AND CINNAMON CHIPS

2 kiwis, peeled and diced 2 Golden Delicious apples,
peeled, cored, and diced 8 oz. raspberries
1 lb. strawberries
1/2 tsp. white sugar

1/2 tsp. brown sugar
3 Tbsp. fruit preserves (any flavor)
10 (10 inch) flour tortillas Butter flavored cooking spray
2 c. sugar with 1/2 tsp. cinnamon

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350°. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

GARDEN VEGGIE PIZZA SQUARES

1 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 pkg. (1 oz.) dry Ranch-style dressing mix
1/2 c. chopped carrots
1/2 c. chopped red bell peppers
1/2 c. chopped black olives 1/2 c. fresh broccoli, chopped 1/2 c. chopped green onions

Preheat oven to 375°. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the Ranch dressing mix. Adjust the amount of dressing mix to taste (be careful, it can get salty). Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli, and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-sized squares to serve.

GARDEN VEGETABLE SPREAD

1 pkg. light cream cheese 1/4 c. ketchup
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. white pepper
1/2 c. finely grated carrot

1/2 c. finely chopped celery 1/4 c. finely chopped green pepper
1/4 c. finely chopped onion (red or yellow)

In small bowl, combine cream cheese, ketchup, lemon juice, salt, and pepper. Can use black pepper if white not available. Stir in remaining ingredients. Cover and chill. Can be made day ahead and refrigerated until serving.
Serving Suggestion: Serve with vegetables or crackers.

GARLIC SHRIMP

2 lb. (medium to large sized)
cooked shrimp (tail on) 2 bottles garlic herb
marinade

1/2 c. coarsely grated/ chopped garlic
1/4 to 1/2 c. white wine 2 to 3 hot pepper pods

Place shrimp in a zip locked storage bag. Add the rest of the remaining and seal. Place in second bag. Store for 12 to 16 hours. Flipping the bag over every 4 to 5 hours so that all the shrimp get a good soaking. Bring to room temperature to serve. Enjoy!

GOTTA POP ‘EM

2 pkg. oyster crackers 1 pkg. dry Ranch dressing
1/2 tsp. garlic powder mix
1/2 tsp. onion powder 1/2 c. vegetable oil 1/2 tsp. dill weed
Combine all ingredients except crackers. Pour over crackers; mix well. Spread crackers on a cookie sheet and bake at 350° for 20 to 25 minutes, stirring occasionally. Pour out onto paper towels to drain any excess oil. Store in an airtight container.

GREEN CHILE AND CHEESE HALF MOONS

1 c. finely shredded Monterey Jack cheese
2 Tbsp. green onions, chopped fine
2 Tbsp. fresh cilantro, chopped fine Pinch of salt
1 (5 oz.) can green chiles,
drained and chopped
1 can refrigerator biscuits

Preheat oven to 375°. In small bowl, combine cheese, onions, salt, green chilies, and cilantro; mix well. Spray large cookie sheet with nonstick cooking spray.
Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 31/2 inch round. Place 1 tablespoon cheese mixture in center of each round. Fold dough over filling; press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet. Bake at 375°F. for 11 to 16 minutes or until golden brown. With toothpick, make face to resemble moon on each crescent. Cool 5 minutes. Serve warm.

HEIDI’S STUFFED “SHROOMS”

12 large fresh mushrooms, stems removed
1 (6 oz.) pkg. chicken
flavored dry stuffing mix 1/4 c. chopped onion
6 strips bacon, fried and crumbled
1/2 c. Parmesan cheese, grated
1 (3 oz.) pkg. cream cheese, softened 2 Tbsp. butter
1 Tbsp. Worcestershire sauce
2 cloves garlic, peeled and minced
Salt and pepper to taste 1/2 tsp. garlic powder 1/2 tsp. onion powder Ground cayenne pepper to
taste

Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350°F. in a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together remaining ingredients. When garlic and butter are no longer hot, stir in remaining ingredients. Using a small spoon, fill mushroom caps with a generous amount of stuffing. Arrange caps on cookie sheet. Bake 20 to 30 minutes or until hot and liquid starts to form under caps.

HOLIDAY CHEESE SPREAD

3 (8 oz.) pkg. cream cheese, softened
2 (4.5 oz.) cans deviled ham spread
1 lb. Colby cheese, shredded 1/4 c. chopped green olives
2 Tbsp. prepared mustard
1/2 tsp. dry mustard
11/2 tsp. chopped fresh chives 1/2 tsp. celery salt
1/2 tsp. cayenne pepper Dash of Worcestershire sauce
1/2 tsp. garlic salt

In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives, and prepared mustard. Season with dry mustard, chopped fresh chives, celery salt, cayenne pepper, Worcestershire sauce, and garlic salt. Cover and refrigerate until serving.

HOLIDAY POTATOES

8 oz. softened cream cheese 1 c. sour cream
8 to 10 potatoes, cooked and drained
5 to 6 tsp. butter
Garlic salt to taste
May add up to 1/2 c. milk for desired consistency (optional)
1 can French fried onions

Beat cream cheese and sour cream together with mixer. Add hot potatoes gradually and beat until light and fluffy. Add butter; beat slowly until melted in. Add garlic salt to taste. Place into 3 quart casserole/souffle dish. Bake about 30 minutes, covered. Add onions during last few minutes of baking time to top of casserole.

HOT JEZEBEL

1 (12 oz.) jar apricot preserves
2 tsp. prepared horseradish 2 Tbsp. Dijon-style prepared mustard

Fresh ground pepper to taste 1 (8 oz.) pkg. cream cheese, softened

In a medium-size bowl, combine apricot preserves, horseradish, mustard, and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight. When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.

HUMMUS

2 c. (approx. 21/2 cans) garbanzo beans, drained 1/2 c. tahini
1/3 c. warm water
1/3 c. olive oil
Juice of 2 to 3 lemons (5 Tbsp.) 5 medium-large garlic cloves 11/2 tsp. salt
1 tsp. ground cumin seed Freshly ground black pepper to taste
Combine chickpeas (garbanzos), tahini, water, olive oil, and juice of one lemon in bowl of food processor fitted with steel blade. Process until smooth and creamy, pausing to scrape down sides of base with spatula. Add garlic, salt, cumin seed, and pepper to taste and process and blend. Taste and correct seasoning to taste. Scrape into large container, cover, and refrigerate.

INSTANT APPETIZER

1 (8 oz.) pkg. cream cheese Crackers 1 c. raspberry chipolte BBQ
sauce
Place entire chunk of cream cheese on plate. Pour sauce over top. Serve with crackers and a knife for spreading. If you can’t find sauce in grocery store it is available at http://www.jelly.corn

ITALIAN QUESADILLAS

4 plum tomatoes, finely diced
1/2 c. fresh basil leaves, cut into thin strips
1/4 c. olive oil
Balsamic vinegar
Salt and pepper
1 lb. freshly grated
Mozzarella cheese (part
skim or whole milk)
1/2 c. Ricotta cheese (part
skim or whole milk)

4 trimmed thinly sliced green onions
1 c. finely chopped
marinated artichoke hearts
(optional)
Crushed red pepper flakes to
taste
8 flour tortillas Vegetable oil to cook the quesadillas (optional)
1/4 c. toasted pine nuts (optional)

In a mixing bowl, combine the tomatoes, basil, and olive oil, and season to taste with balsamic vinegar, salt, and pepper. In a mixing bowl, combine the Mozzarella cheese, Ricotta, green onions, and artichoke hearts; season with salt and crushed red pepper flakes. Spread some mixture on one half of each tortilla, leaving about 1/4 inch between the filling and the edge of the tortilla. Fold each tortilla in half. Fry the tortillas in a little bit of vegetable oil for about a minute on each side until golden and the cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes, basil, and pine nuts.

JODIE’S CRANBERRY PUNCH

1 c. lemon juice 4 c. orange juice 11/2 c. sugar 12 c. cranberry juice 2 liters ginger ale
1 pt. raspberry sherbet
Combine juices and sugar. Chill. Carefully mix in sherbet. Slowly add ginger ale. Serve chilled.