Blue Cheese Spread

1/2 cup Walnut pieces
1/2 cup Maytag, Oregon
Danish or bleu cheese
1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely
chopped, using short pulses to avoid overprocessing. Add the blue
cheese and cream cheese, and process until they are thoroughly
combined. Add the cognac, process until well mixed, and then transfer
the mixture to one large or two small ramekins. Sprinkle with the
minced walnuts, and serve.

Beef With Caper Sauce

4 pounds Beef Eye Of Round Roast
1/2 cup Cooking Oil
1/2 cup Tomato Paste
1/4 cup Imported Soy Sauce
1/4 cup Red Wine Vinegar
2 tablespoons Crushed Rosemary
2 teaspoons Salt
Pepper To Taste
-----GARNISHES-----
Caper sauce
Paprika
Tomato roses
Green Onions
Parsley
Rye Bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate
in the refrigerator for 2 hours or overnight. Remove roast from
marinade; wipe with absorbent paper. Place roast, fat side up, on rack
in open roasting pan.

Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or
to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice.

Arrange slices of cold roast beef in an overlapping pattern on a
serving platter; spoon caper sauce down center. Sprinkle with paprika
and garnish with tomato roses, green onions and parsley. Serve with rye
bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes
and serve on small wooden picks inserted in cabbage head or fruit. Dip
beef cubes in Caper Sauce.

Blue Cornmeal Chicken Wings

1/4 cup Lime Juice
1/4 cup Vegetable Oil
1/2 cup Crushed Red Pepper Flakes
Or To Taste
10 Chicken Wings (About 2 Lbs)
2 tablespoons Butter Or Margarine
1/2 cup Blue Or Yellow Cornmeal
2 tablespoons Unbleached All Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1/8 teaspoon Pepper
Blue Cornmeal Chicken Wings Mix

Combine lime juice, oil and red pepper flakes in a large glass bowl.
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off
discard excess skin. Place wings in oil mixture; stir to coat. Cover
and refrigerate at least 3 hours, stirring occasionally; drain. Heat
oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2", in
oven until melted. Shake remaining ingredients in plastic bag, or mix
in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake
uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes
longer. Makes 20 appetizers. Flakes are not the same as red pepper and
it can be as hot as you want it by adding more.

BRUSCHETTA TURNOVERS

3 medium Tomatoes -- seed and chop
1 Garlic clove -- minced
1 Green onion -- chopped
1 tablespoon Dried basil leaves
1/4 teaspoon Salt
1 1/3 cups Mozzarella cheese -- shredded
4 Tortillas
1 tablespoon Olive oil

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about
1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal
edges with toothpicks. Brush both sided with oil. Barbecue over medium
coals or broil under preheated broiler for 4 to 5 minutes on each side
or until golden brown and cheese melts. Cut each tortilla in half for
lunch entree or in 4 triangles each for appetizers.