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.

++++++++++++++++++

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.

Italian Roasted Vegetables

Italian Roasted Vegetables

2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

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.

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.