Appetizer Egg Rolls

1/2 pound Pork; Boneless -- Cut Julienne
1 each Onion; Small -- Sliced
1 cup Cabbage -- Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms -- Sliced
1/4 cup Sprouts -- Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds -- Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry -- Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers -- Abt 6" Sq
-- Oil For Deep Fat Fry
-----GINGER APRICOT SAUCE-----
1/4 cup Apricots -- Dried (Abt. 10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
* Cabbage should be shredded.

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Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute,
stirring for 1 minute. Dissolve the cornstarch in 2 T water, and
combine with sherry, soy sauce, and ginger; add to the pork mixture and
bring to a boil, stirring.

Remove from heat and cool. Stack the egg roll wrappers and cut in half
to form rectangles.

Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5
at a time, until golden brown and crisp on all sides. Frying will take
about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep
warm while frying the remaining rolls.

Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

Appetizer Cheese Ball

8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped
-----DIPPERS-----
Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand
at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.

Escargots Bourguignonne

Escargots Bourguignonne

2 pounds butter
8 cloves fresh garlic -- chopped fine
48 snails -- with shells
2 tablespoons fresh parsley -- chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt

STEP ONE:
Place butter in saute pan and cook until it begins to turn brown. Add
chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt.
Cook until liquid is reduced to about one-quarter.

STEP TWO:
Place a little of the sauce in each shell, then add a snail. Reserve
the remaining sauce. Place in a 425-degree oven long enough to get very
hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Ellen's Boursin

Ellen's Boursin

8 ounces Cream cheese
2 Garlic cloves -- peeled
1 tablespoon Each fresh basil -- dill and
6 Black olives -- pitted

Blend cream cheese, garlic and herbs in a food processor until smooth.
Chop in olives. Transfer to a small bowl and keep refrigerated until
ready to serve.

Boursin is generally served as an appetizer spread on crackers, or
stuffed into cherry tomatoes