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.