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

Finger Drumsticks

Finger Drumsticks

1 1/2 pounds chicken wings - 12 to 15
salt and pepper
1 cup chicken bouillon
1 tablespoon cornstarch
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
3 tablespoons lemon juice
2 tablespoons soy sauce
1/8 teaspoon garlic salt

Cut off and discard wing tips; divide each wing in half by cutting
through joint with a sharp knife. Sprinkle wings with salt and pepper.
Place in slow-cooking pot. Pour bouillon over chicken. Cover and cook
on low for 4 to 5 hours or until tender. Drain; place on broiler pan.
Meanwhile, in small saucepan, combine cornstarch with sugar, salt,
ginger, pepper, lemon juice, soy sauce and garlic salt. Simmer,
stirring constantly, until mixture thickens. Brush some sauce on
chicken; brown under broiler. Turn; brush sauce on chicken and brown
other side. Makes about 25 to 30 appetizers. Recipe may be doubled
for a party. Keep appetizers hot and serve from slow-cooking pot.

FETA STUFFED PASTA SHELLS

FETA STUFFED PASTA SHELLS

Serving Size : 1 Preparation Time :0:00

Amount/Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 Pasta shells -- large
3/4 cup Feta cheese -- crumbled
3/4 cup Red pepper -- finely diced
12 Olives -- black pitted and fi
1/4 cup Walnuts -- finely chopped
2 teaspoons Parsley -- fresh chopped
1/2 teaspoon Oregano -- dried

In pot of boiling water, cook pasta shells as directed on package (till
al dente). Rinse until cold water. Drain well, arrange shells on large
microwave safe serving dish. Set aside. In bowl, combine feta, red
pepper, olives, walnuts, parsley and oregano. Fill each pasta shells
with about 1 tsp of feta cheese mixture. Use toothpick to skewer each
shell.

Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till
heated through. MAKES: 48 appetizers

Fire Balls

Fire Balls

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse
peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make
small patties from the mixture. Place a pepper in the center of each
patty, then wrap and seal the dough around the pepper. Coat one or two
balls at a time by shaking them in a plastic bag with the pork breading
mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the
sausage is thoroughly cooked, turning several times.