Italian Sausage in Tomato Sauce

Italian Sausage in Tomato Sauce

2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.

Crabmeat Appetizer

Crabmeat Appetizer

8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat

Spread cream cheese on serving plate.

Pour cocktail sauce over cream cheese; top with crab meat.

Serve with crackers or cocktail rye bread slices.

Creamy Pizza Fondue

Creamy Pizza Fondue

1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)

1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.

2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.

3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.

Crisp Sugared Walnuts

Crisp Sugared Walnuts

4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil

Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the
first entree. They make wonderful snacks or a perfect cocktail food.

PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.

Add walnuts, remove from heat and set aside for 3 minutes. Drain
walnuts and pat dry. While nuts are hot, toss evenly with sugar and
salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an hour or until
their surface is thoroughly dry. Bake, stirring occasionally, for 8 to
10 minutes or until golden brown. Remove and serve. Store in an
airtight container. They will keep for several weeks.

CRISPY WALNUTS

CRISPY WALNUTS

1 pound Walnuts, shelled, peeled -- &
1/4 teaspoon Salt
3 cups Sugar
1/2 cup Honey
5 cups Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put
walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return
walnuts to wok & cook about 15 minutes or until liquid begins to
thicken. When thickened, pour contents into large bowl & let them soak
24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil
in wok to 350 F & add walnuts. Stir occasionally until walnuts turn
golden brown. Remove from wok & spread out to cool. When cold, store in
airtight container or jar to maintain crispness. Delicious served as an
appetizer with drinks.

CURRIED EGGPLANT STRUDEL

CURRIED EGGPLANT STRUDEL

1 large eggplant -- peeled/diced
1/2 teaspoon salt
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove -- minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup chopped canned tomatoes
2 tablespoons sugar
1/4 teaspoon ground saffron
1/4 cup vinegar
1/2 cup roasted peanuts -- chopped
1 pound frozen phyllo dough (24 sheets) -- defrosted
3/4 pound unsalted butter -- clarified
1 cup plain yogurt

Toss the eggplant with the salt and set aside for 30
minutes. Wrap in a towel and squeeze out any excess
moisture. Set aside.

In a skillet, saute the onion in the olive oil over medium
heat until soft, about 2 minutes. Add the garlic, curry
powder, cumin and chili powder, and cook 2 more minutes.
Add the reserved eggplant, tomatoes and sugar. Mix the
saffron into the vinegar and add to mixture. Simmer for 15
minutes, until the eggplant is soft. Add a bit of water if
the mixture should become too dry.

Add the peanuts and cool completely.

Preheat the oven to 400 degrees.

Place a sheet of phyllo on a clean work surface and drizzle
lightly with clarified butter. Layer five more sheets,
drizzling a bit more butter atop each layer. Brush the top
layer with butter.

Place a quarter of the filling over the sheets, mounding
more of it along one of the longer sides. Roll the sheets
up jelly roll-style, starting at the edge with the mounded
filling. Place seam-side down on a greased sheet pan and
brush with more cla rified butter. Make three more strudels
using the rest of the phyllo and the remaining filling and
butter.

On sheet pans, bake in the preheated oven until golden
brown, about 25 to 30 minutes, moving the pans front to
back and top to bottom halfway through. Let rest for 10
minutes before serving.

Cut the strudel in 1-inch-thick slices and top with yogurt.

DIM SUM (STEAMED CHINESE APPETIZERS)

DIM SUM (STEAMED CHINESE APPETIZERS)

1 3/4 Ground meat (beef -- pork or
of two)
-----BASIC MIX-----
2 Eggs
3 tablespoons Soy sauce (light -- preferred)
3 tablespoons Sherry
1 teaspoon Grated fresh ginger
1/2 teaspoon White pepper
2 tablespoons Sesame oil
3 Chopped little green -- onions
2 tablespoons Corn starch
4 tablespoons Chopped water chestnut
3 Clove garlic -- minced
-----EXTRA CONDIMENTS-----
1 1/2 teaspoons Red chili sauce with -- garlic
2 teaspoons Spicy brown bean sauce
3 teaspoons Hosin sauce
1 teaspoon Grated orange peel
-----WRAPPER-----
1 package Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix
until smooth.

Separate mix into four equal parts. For each part, add one of the
EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will know
what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking). Be very careful not to let them touch each other or
else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and
reheated in microwave.

Dolmas

Dolmas

1 pound Ground Lamb
2 cups Onion, Minced in Processor --
1/3 cup Olive Oil
1/2 cup Long Grain Rice -- Uncooked
2 tablespoons Fresh Parsley -- Finely chopped
2 tablespoons Fresh Dill -- Chopped
2 tablespoons Fresh Mint -- Finely chopped
1/4 cup Pine nuts -- Roasted
1 teaspoon Salt
1/4 teaspoon Pepper
4 cups low sodium chicken broth
8 ounces Grape Leaves
1 each Lemon

In food processor fitted with metal blade, chop onion then herbs.

Saute onion in olive oil until translucent. Put in large bowl with
remaining ingredients (except grape leaves and chicken broth) and mix
thoroughly. Drain grape leaves and drop into boiling water for 2 - 4
minutes. Remove from water, separate and dry. Put 1 T. meat mixture on
each leaf and roll. Put any leftover leaves on bottom of skillet.

Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer
of leaves (if you have enough). Cover with chicken stock. Weigh down
with heatproof plate and cover. Simmer about 1-1/2 hours. Best served
at room temp.

East Indian Snack

East Indian Snack

5 ounces can crisp Chinese noodles
6 1/4 ounces package salted cashew nuts
2 cups Rice Chex®
1/8 cup toasted coconut
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter
1 tablespoon soy sauce

In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice
Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy
sauce. Toss until well mixed. Cover and cook in slow-cooking pot on
low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as
appetizer or snack.

EGG MOUSSE

EGG MOUSSE

6 Eggs -- hard-boiled
5 ounces Chicken stock
1 teaspoon Gelatine
1 C Cream -- whipped
1 tablespoon Worcestershire sauce
Paprika
2 teaspoons Anchovy essence
Salt

Finely chop the egg whites. Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves. Cool and
allow mixture to begin to set. Put stock and seasoning into whipped
cream. Fold in yolks and whites, place in dish and chill. Decorate and
serve.

Eggplant Caviar

Eggplant Caviar

3 Eggplants
3 Garlic cloves -- minced
1/3 cup Olive oil
1 tablespoon Minced parsley -- (or Onion, Basil or Anchovies)
1 Lemon -- juice only
Salt and pepper

This makes a dip that is delicious on raw vegetables or spread on
French bread, and is good as an appetizer, snack or light lunch.

HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
the flame. Broil for 50 minutes, turning once, until very soft. Scoop
out the flesh and discard the seed strips. Pass through the coarse
blade of a food mill or coarsely mash by hand. Add garlic to taste (be
careful, the taste becomes stronger with time). Beat in the olive oil.
Add the parsley, lemon juice, salt and pepper.

Eggplant Relish

Eggplant Relish

1 medium Eggplant
1 Egg -- hard-boiled
1 Green pepper
1 medium Onion
Oil
Vinegar
Garlic
Salt
Pepper
Sugar

Bake eggplant until soft. Grind together the baked eggplant, egg,
green pepper and onion. Add oil, vinegar and seasonings to taste.
Chill. Serve cold.

Appetizer Ribs

3 1/2 pounds spareribs -- cut into individual
salt and pepper
2 cups water
garlic salt
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs
with half the sauce. Broil until brown; turn, brush other side and
brown.

NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an
appetizer.

Appetizer Stuffing

1 lg onion -- finely diced
3 stalks celery -- finely diced
1 clove garlic -- minced
salt and pepper -- to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) -- Pepperidge Farm
1 egg -- slightly beaten
~~~~~~~
1/2 lb. sausage -- browned & drained
or
1/2 lb. shrimp or other seafood -- preboiled
or
1 can whole baby clams
1 can tiny shrimp
~~~~~~~~~~~~~
optional shredded cheddar cheese

Saute onion and celery and garlic. *This can be dry sauted in Pam.

Mix in croutons and egg. Add a bit of stock or water as needed to
moisten.


If desired, add the sausage or seafood. Use this stuffing for squid or
mushroom caps.

If stuffing squid, bake, broil or saute the squid till it is just done.
Do not over cook or it will become tough.

If stuffing mushrooms, remove the stems, fill cavity with stuffing, put
the stem back in the stuffing as garnish, or mince and add to the
stuffing. Bake or broil till they are tender.

Appetizer Surprise

14 ounces Can artichoke hearts
1 cup Parmesan cheese
1/2 cup Mayonnaise
1/2 cup Sour cream
8 ounces Cream cheese
Garlic salt -- to taste
Dill weed -- to taste
Paprika

Drain and chop artichoke hearts finely and set aside. Mix remaining
ingredients until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with nonstick
spray. Sprinkle with paprika. Bake at 375 F. for approximately
20-25 minutes, or until bubbly and brown.

Serve with Ritz crackers, or dipping cracker of your choice. Keep warm
while serving.

APPETIZERS - HAM BISCUITS

3 packages Pepperidge farm party rolls
1 pound Chopped ham
1 Margarine -- softened
1 small Onion -- chopped
3 Prepared mustard
3 Poppy seeds

Mix margarine, onion, mustard and poppy seeds together.
spread mixture on top side of rolls. Cover bottom halves with ham,
assemble and bake 10 minutes at 400 degrees

Artichoke Dip Appetizer

8 ounces cream cheese
12 ounces mozzarella cheese -- shredded
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread

The following appetizer is sure to be a crowd pleaser. I have never
taken it anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.

Cut up pita bread into chip size triangles, separate and bake on a
cookie sheet until crispy (approx 5 minutes).

Combine all other ingredients and mash (a Kitchen Aid mixer works
great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.

Serve hot out of the oven and scoop up dip with pita bread.

Oyster/Sausage Appetizer

Oyster/Sausage Appetizer

2 pounds smoked sausage
2 cups white wine
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of one lemon
1 quart oysters -- drained

Slice sausage into bite-size pieces and cook in skillet in 1 cup of
wine and all the seasonings until most of the liquid is absorbed. Add
1/2 to 1 cup of remaining wine and the drained oysters. Simmer until
oyster edges curl. garnish with parsley and green onion and serve from
chafing dish with toothpicks.

ORIENTAL MEAT FILLED PANCAKES

ORIENTAL MEAT FILLED PANCAKES

-----PANCAKES-----
4 Eggs
1/2 cup Water
3 tablespoons Cornstarch
2 teaspoons Soy sauce
1/2 teaspoon Sugar
3 teaspoons Peanut or Veg. oil -- divided

-----MEAT FILLING-----
6 Oriental pancakes
1 tablespoon Cornstarch
3 tablespoons Soy sauce
1 tablespoon Dry sherry
3/4 pound Ground beef
1/2 pound Ground pork
2/3 cup Chopped green onions & tops
1 teaspoon Minced fresh ginger root
1 Garlic clove -- pressed

Beat eggs in large bowl with wire whisk. Combine water, cornstarch,
soy sauce and sugar, pour into eggs and beat well.

Heat 8 inch omelet or crepe pan over medium heat.

Brush bottom of pan with 1/2 teaspoon oil, reduce heat to low. Beat
egg mixture, pour 1/4 cup of egg mixture into skillet, lifting and
tipping pan from side to side to form a thin round pancake. Cook about
1 to 1 1/2 minutes, or until firm. Carefully lift with spatula and
transfer to a sheet of waxed paper.

Continue procedure adding 1/2 teaspoon oil to pan for each pancake.
Place wax paper between each pancake so they will not stick together.
Makes 6 pancakes (24 appetizers)

MEAT MIXTURE Prepare pancakes.

Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
raw pork, green onions, ginger and garlic; mix until thoroughly
combined. Spread 1/2 cup meat mixture evenly over each pancake, leaving
about 1/2 inch border on one side. Starting with opposite side, roll
up pancake jelly roll fashion. Place rolls, seam side down in single
layer on heatproof plate; place plate on steamer rack. Set rack in
large pot or wok of boiling water. Cover and steam 15 minutes. (For
best results, steam all rolls at the same time) Just before serving,
cut rolls diagonally into quarters. Arrange on serving platter and
serve hot.

Nadine's Fiesta Flautas

Nadine's Fiesta Flautas

Avocado mashed
cottage cheese, can smooth in a blender -- if desired
lemon juice
green chiles/roasted/skinned/stems/seeds --
removed/chop
(or use frozen)
oregano leaves -- crushed
onion powder
garlic powder
corn tortillas

Sprinkle avocado with lemon juice to preserve color. Mix three parts
avocado to one part cottage cheese and blend. Add green chiles,
oregano, onion powder, and garlic powder to taste. Fry tortillas in
shallow hot shortening till softened and drain on paper towels. On
heated griddle, roll up tortillas with a few tablespoons of avocado
filling. Heat through. Serve immediately.

Mushrooms Trifalati

Mushrooms Trifalati

4 1/2 inch thick white bread
Slices -- crusts removed
4 Lg garlic cloves minced
1/2 cup Olive oil
1 pound Mushrooms thin sliced
1/4 cup Dry white wine
Salt and pepper
2 Lemons
3 tablespoons Chopped parsley

Use a good quality bread not that store bought sandwich white bread.
Fry bread in butter until golden or toast bread and then butter. Cook
garlic in microwave with onion on high power for 1 minute. Add
mushrooms and cook 2 minutes on high stirring after 1 minute. Add juice
from 2 lemons, parsley, wine and salt and pepper. Cook 2 more minutes
on high. Stir and cover and let set 3 minutes. Mushrooms should appear
wilted, Serve mushrooms over the toast with some of the liquid. You can
add more garlic to taste.

MOCK FRENCH PATE

MOCK FRENCH PATE

1/4 cup Unsalted butter -- * see note
1 pound Fresh mushrooms
1/3 cup Onions -- minced
1/3 cup Celery -- chopped
2 Eggs
3 ounces Cream cheese
3/4 cup Fine bread crumbs
1 teaspoon Salt
1/2 teaspoon Basil -- crushed
1/4 teaspoon Rosemary -- crushed
1/4 teaspoon Oregano -- crushed
1/8 teaspoon Black pepper -- freshly ground

* plus butter for greasing the pan

Butter a 7-by-4-inch loaf pan. Line with wax paper,
leaving an overhang of about 1 1/2 inches all around to assist in
lifting out the pate later.

Preheat the oven to 400 F.

Rinse, dry and finely chop the mushrooms. You should have about 5
cups. In a large saucepan melt the butter, and saute the onions and
celery until tender, about 5 minutes.

In a large bowl beat the eggs and cream cheese until smooth. Add the
bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the
onion mixture and the mushrooms. Blend well.

Spoon the mixture into the loaf pan. Cover the top with foil, and bake
until firm, about 1 1/2 hours.

Cool in the pan until lukewarm. Remove from the pan, using the paper
overhang as an aid. Serve at room temperature with crackers as an
appetizer.

Serves 12 to 14.

Mini-Quiches

Mini-Quiches

8 ounces cottage cheese
-small curd
1/4 cup sour cream
4 ounces sharp cheddar cheese -- shred
1/2 cup buttermilk baking mix
1/4 cup butter -- melted
3 eggs

They are just as good reheated from frozen as they are fresh
from the oven! Do at LEAST double the recipe (you'll need a
mini-muffin pan too). Preheat oven to 350 degrees. Mix all
ingredients with electric mixer. Grease mini-muffin tins or use Teflon
ones. Fill 3/4 full. Bake for 15-20 minutes or until brown. Hints:
Add onion, bacon, mushrooms,etc. May be frozen. Reheat at 300
degrees or microwave for 3 minutes on high. Note: These are great! Be
sure to add cooked bacon and some diced onion. This recipe only makes
about 1 1/2 dozen so be sure to at least double! Great make-ahead
appetizer!

MEXICALLI PUFF APPETIZERS

MEXICALLI PUFF APPETIZERS

1 cup Flour -- All-Purpose
3/4 cup Cornmeal -- Yellow
3/4 teaspoon Chili Powder
1/2 teaspoon Salt
Vegetable Oil

Mix flour, cornmeal, chili powder and salt in bowl.

Add 1/2 cup water gradually; mixing until flour mixture is moistened.

Turn dough onto floured cloth-covered board. Knead until smooth. Divide
dough into 12 balls; cover with plastic wrap and set aside for 30
minutes. Heat oil (2-3 inches) in deep fryer or dutch oven to 400
degrees. Roll each ball into paper-thin rounds. Fry until golden brown,
turning once, about 1 1/2 minute on each side. Drain well.

Good served with Beer and Cheese soup.

MATT'S QUESO

MATT'S QUESO

1 teaspoon Vegetable oil
1 teaspoon Chopped Jalapeno
1 tablespoon (heaping) chopt Bell Pepper
1 tablespoon (heaping) chopt onion
1 teaspoon (heaping) chopt celery
1/4 teaspoon Granulated garlic
1 cup Chicken broth (Lo/No Salt)
1/2 pound Sausage links (thinly slice)
3/4 pound (approx) Kraft American -- Cheese, grated NOT Velveeta!
1/4 cup Chopped tomato

Heat oil in a large skillet over medium heat; add peppers, onions and
celery and cook until tender. Add garlic and chicken broth. In a
separate skillet, cook and drain sliced sausage. Add sausage to
vegetable mixture.

Start sprinkling in cheese, stirring to melt. Add cheese until queso is
the desired thickness. Stir in chopped tomato.

Serve queso with chips as an appetizer, or, over smoked potatoes, baked
potatoes, sauteed spinich, broccoli, fried potatoes or noodles.

Lemon-Olive Meatball Appetizers

Lemon-Olive Meatball Appetizers

1 pound ground beef
3 tablespoons lemon juice
1 teaspoon salt
1 cup cheddar cheese -- grated
12 olives -- minced
1/4 green bell pepper -- chopped fine
1 cup soft bread crumbs
1/2 cup milk
1 egg -- beaten
12 bacon slices --

Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12 balls. Wrap a bacon
slice around each ball; fasten with a toothpick. Arrange in baking
dish. Bake in preheated 350-degree oven for about 40 minutes, turning
once or twice.

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies -- minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And -- cut into 1" pieces
1/2 Teaspoon Coarse Salt -- or to taste
1 Teaspoon Roasted Cumin Seeds -- crushed
2 Tablespoons Chopped Fresh Corianer -- for garnish

1. Measure the spices and place them right next to the stove in
separate piles. Heat the oil in a kadhai, wok, or large frying pan
over medium-high heat for 3 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.

2. Add the tumeric, mushrooms, and salt. Cook, turning them, until
all the moisture evaporates and the mushrooms begin to fry (about 15
minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the mushrooms absorb the
lemon juice and look fried (about 5 minutes). Turn off the heat and
serve warm, at room temperature, or cold, sprinkled with chopped
fresh coriander

COLD LEMON CHICKEN WITH "FRAGRANT GREEN"

1 medium Onion
1 pound (whole) chicken beast
6 Celery leaves
4 tablespoons Chinese lemon sauce
1 1/2 tablespoons Dark soy sauce
Lettuce leaves
4 tablespoons Cilantro leaves and stem Finely chopped
1 Lemon's juice

In a saucepan, put the onion, chicken breast, and celery leaves with
just enough water to cover. Bring to a slow boil; cover and simmer
over medium heat for 10 minutes. Remove from the heat and allow the
chicken to cool in the liquid. When it is cool, skin and boned the
chicken and slice it. Marinate the chicken slices and a mixture of
lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange
the chicken slices on a bed of lettuce leaves; sprinkle with the
chopped cilantro. Sprinkle the lemon juice over the chicken slices.
Your guests can put some of the sliced chicken in the middle of a
lettuce leaf and roll it up like an egg roll before eating. Makes 8 to
10 appetizer servings.

CHINA SAM'S CHICKEN WINGS

1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman

Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning
(from Calaphon). Place on middle rack of preheated oven to broil. As
wings start to cook, begin making dipping sauce. Place Teriyaki,
Oriental BBQ, Soy and brown sugar together, whisk. When wings start to
color good, 10 minutes or so, remove from oven and turn over, season
slightly, return to oven. When wings are Golden brown on this side,
remove. Dip and shake of excess sauce. After all have been dipped
return to broiler pan and return to oven. Let broil until a bit
crusted, not more than a few minutes. Great as an appetizer or side
dish with fried rice. Try with a glass of plum wine.

Chimichangas De Papas

1 lb potatoes, mashed -- coarsely (4 large)
5 oz queso fresco
2/3 cup sour cream
5 green onions -- sliced
1 or 2 jalapeno peppers, roasted -- peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, -- and salsa to garnish

Mix coarsely mashed potatoes, cheese, sour cream, green onions,
jalapenos to taste, and salt and pepper to taste.

Fill tortillas fold into a package.

Fry in hot oil (one inch in a skillet.)

Drain, garnish and serve hot.

Chicken-Shrimp Egg Rolls

1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
- -- Sweet-Sour Sauce: --
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.
(Use low-sodium soy sauce if you wish.)

2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll,folding in the ends. Seal with a little water.

3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

Yield: about 20 rolls

CHICKEN SZECHUAN-STYLE WITH SESAME PASTE

2 Whole chicken beasts Skinned and boned
2 tablespoons Szechuan peppercorns
4 tablespoons Sesame paste
3 tablespoons Green tea
2 tablespoons Wine vinegar
2 1/2 teaspoons Soy sauce
3 tablespoons Peanut oil
2 teaspoons Crushed red pepper *
3 Slices fresh ginger -- minced
1 Scallion (white part only)Chopped
10 milliliters Garlic -- minced fine
1 1/2 tablespoons Dry sherry or Shaoshing wine
1/2 teaspoon Cayenne pepper
Lettuce leaves
* or you substitute 2 whole chili peppers, crushed.

In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.

In a dry frying pan, toast the Szechuan peppercorns over moderate heat,
then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green
tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar
and soy sauce; blend well. Add the peanut oil, red pepper, ginger,
scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well. Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the chicken and the
lettuce leaves separately, and let each guest place a small portion of
the chicken in the middle of a lettuce leaf and roll it up like an egg
roll to eat using fingers. Makes 6 appetizer servings.

CHICKEN AND SHRIMP PAR EXCELLANCE

Wondra flour
8 Med Shrimp--cleaned -- shelled
1 tablespoon Dijon mustard
1 tablespoon Aunt penny's hollandaise sauce
1 tablespoon Ranch style dressing
2 Slices Swiss cheese
Salt and pepper
2 tablespoons Oil
2 tablespoons Margarine or butter

Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts
and lightly salt and pepper then lightly flour both sides. Heat a very
small amount of oil in a fry pan until hot, swirl oil to coat pan
and brown chicken breasts for exactly 45 seconds per side. Set aside.
Mix together the mustard, dressing and Hollandaise sauce. Place oil
and margarine in pan and heat until margarine is melted in oven while
it is preheating.

Place chicken breasts in pan, top with sauce mixture (fairly thick) and
cook exactly 12 minutes. Remove from oven and place shrimp on top(all
in one direction.)Continue cooking for exactly 5 minutes. Top with
swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with
any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit
salad with a drizzled and sweetened ranch dressing. Use only butter
lettuce for the salad.

CHICKEN AND FRUIT KABOBS WITH MUSTARD-LEEK SAUCE

1 pound Chicken breast -- boneless and skinless
2 Bananas -- small
3 Peaches, medium -- pitted
3 Plums, medium -- pitted
Vegetable cooking spray
Curry powder
-----MUSTARD-LEEK SAUCE-----
1 cup Leeks -- chopped
green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons Distilled white vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water -- cold
2 tablespoons NutraSweet

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chicken and fruit onto 16 small wood or metal skewers; spray
with cooking spray and sprinkle lightly with curry powder.

Grill kabobs over medium coals, or broil 6 inches from heat source,
until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on
serving plates; spoon Mustard-Leek Sauce over.

MUSTARD-LEEK SAUCE:
Saute leeks in oil until tender in a small saucepan. Stir in chicken
broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
Mix cornstarch and water; stir into boiling mixture. Boil, stirring
constantly, until thickened, about 1 minute. Remove from heat; let
stand 2 to 3 minutes. Stir in NutraSweet.

Makes about 1 1/2 cups.

CHICKEN & BANANA EGG ROLL APPETIZER

1 large Whole chicken breast
2 large Firm bananas
2 teaspoons Sesame oil
2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour
2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick -- paste
4 Egg roll wrappers
3 cups Oil for deep-frying

Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally. Repeat with other half. Use rolling pin to roll
breast meat pieces into very thin slices. Brush lightly with sesame
oil. Peel and cut bananas in half to yield two round sections about
length of chicken breasts. Beat eggs with milk.

Wrap thin piece of chicken around section of banana; dredge with flour;
dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour paste. At
this point, you can cover and chill or freeze them until ready to deepfry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain.

After rolls have cooled slightly, slice into 1" sections. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice
and serve.

Cheese-Spinach Appetizers

2 eggs -- *see note
6 tablespoons whole-grain wheat flour
1 1/2 cups cheddar cheese -- shredded
10 ounces frozen spinach -- thawed, drained
2 cups cottage cheese
1 pinch ground nutmeg
1 dash black pepper -- fresh ground
1 dash cayenne pepper
3 tablespoons wheat germ
* Use egg substitute for equally good taste.

1. In a large bowl, beat eggs (or egg substitute) with flour
until smooth.

2. Squeeze spinach to dry then add to egg mixture along with
cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well.

3. Pour into 13 x 9 x 2-inch pan that has been sprayed with
non-stick cooking spray. Sprinkle with wheat germ and bake in preheated
350-degree oven for about 45 minutes.

4. Let stand 10 minutes then cut into 1-1/2 inch squares.

Yield: 48 squares.

Cheese Straws

1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Ginger -- powdered
1/3 cup Butter
4 ounces Sharp cheddar cheese
1/4 cup Sesame seed -- toasted
1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water

Place flour, ginger and salt in food processor. Cut butter into small
cubes and add to processor, blend until pastry resembles coarse meal.

Add finely shredded cheese and sesame seeds and process until just blanded. Add Worcestershire to water,sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and
1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking.

Bake on ungreased sheet at 400-degrees until lightly browned and crisp.

Makes 72 appetizers.

Cheese Hooies

1/4 lb strong cheese -- (we use cheddar)
1/4 lb butter
1 teaspoon seasoned salt
1 Dash cayenne -- (red) pepper
1 cup sifted flour
Powdered sugar -- optional

Grate the cheese into the butter and cream well. Add salt and cayenne
pepper. Work the flour in until blended, then knead on a board until
smooth. Roll into a long thin roll. Chill. Slice thinly. Bake on a
cookie sheet at 350 degrees F until beginning to brown (8 minutes or
more). Dust with powdered sugar. Normally we leave the powdered sugar
out of the recipe, but give it a try, if you like. Double the recipe
for a party. appetizers, depending on how thin your roll is.

Cevapcici (Cevaps for Short)

1 pound Lean ground beef
1/2 pound Ground lamb
1/2 pound Ground pork
4 Garlic cloves -- finely choppe
1 teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Freshly ground black pepper
1 teaspoon Cayenne pepper -- or more
Seasoned pepper and garlic p
1 Egg white -- beaten

Recipe by: NDooley@president-po.president.uiowa.edu Mix all, altogether.
You may wish to combine the seasonings or grind them together before
adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.
Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed). The
smaller size works great for an appetizer (on a toothpick).

Caponata (Eggplant Appetizer)

1 1/2 pounds Unpeeled eggplant -- cut in 3/4 cubes.
1 tablespoon Kosher salt
1/2 cup Olive oil
1 cup Coarsely diced onion
4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.)
1 cup Celery -- coarse dice
8 Med. ripe Italian tomatoes>>
Pureed to make 2 c. puree.
1/4 cup Red wine vinegar
2 tablespoons Sugar
1/2 teaspoon Minced garlic
1/4 cup Pitted,sliced -- black olives
3 tablespoons Capers (smallest available)
Salt and ground black pepper

Sprinkle the eggplant with the coarse salt and toss the cubes. Let them
drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.

In the skillet (if it's ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake 15
min. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the 'fridge, or 6 mos. frozen.

CAN'T GET ENOUGH CHICKEN WINGS

12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter --
Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce --
Opt'l
To taste

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup
mix and cayenne pepper sauce. Add more or less cayenne pepper to match
your 'hot & spicy tolerance level.' Add chicken wings; toss until
coated. Serve over greens with cut-up celery, if desired.

Caliente Cheese And Egg Brunch Dish

8 eggs
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups Monterey jack cheese -- shredded
1 1/2 cups cheddar cheese -- shredded
1/3 cup green bell peppers -- minced
2 tablespoons black olives -- sliced
2 tablespoons green chiles -- chopped

* This will make 36 appetizers or about 8 brunch-sized servings.

1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.

2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed
on mixer to beat until light and fluffy, about 5 minutes.

3. Add flour, baking powder and salt. Mix well then stir in
cheeses, green pepper, olives and green chiles.

4. Pour into prepared pan and bake 20-25 minutes. Let stand 5
minutes before serving. Cut into 36 pieces for appetizer or into larger
portions for serving with a spicy tomato sauce or salsa.

BUFFALO WINGS 2

12 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter -- melted
2 tablespoons Bottled hot pepper sauce
1 teaspoon Paprika
Salt
Pepper
Blue cheese dip
Celery sticks

Preheat broiler. Meanwhile, rinse chicken wings and pat dry with
paper towels. Cut off and discard tips of chicken wings. Cut wings
at joints to form 24 pieces. Place chicken pieces in a shallow, nonmetal
or butter, pepper sauce, and paprika. Pour over chicken wings,
stirring to coat. Cover chicken and let stand at room temperature for
30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if
desired. Brush with some of the reserved sauce. Broil chicken 4 to 5
inches from heat about 10 minutes or until light brown. Turn the
chicken pieces; brush again with the reserved sauce. Broil for 10 to
15 minutes more or until the chicken is tender and no longer pink.
Serve with Blue Cheese Dip

BARBEQUED CHICKEN APPETIZERS

1 large Boneles Chicken breast
1 Green Pepper -- cut in strips
1 medium Onion -- cut in thick strips
1/2 cup Catsup
1 tablespoon Mustard
1 tablespoon Brown Sugar
1 tablespoon Vinegar
1/4 teaspoon Garlic powder
2 dashes Hot Pepper Sauce

1. Cut chickenbreast into 16 chunks and place in a microwave dish.

2. Scatter pepper and onion strips on top of chicken.

3. Combine remaining ingridients in a small bowl and pour over the
chicken and vegetables.

4. Cover and microwave on 70 %power for 7 minutes or until chicken is
white and tender.

5. Serve with toothpicks.

All-American Snack

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.