How about some Holiday Appetizers?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Friday, October 30, 2009

Appetizers:

Iftar Raheb 3 oz. eggplants, washed 1 oz. tomatoes, washed, peeled and finely chopped 1 oz. green bell peppers, washed and finely chopped 1/2 cup onions, peeled, washed and finely chopped Some parsley, washed and chopped Some mint leaves, washed and chopped 1/2 clove of garlic, peeled, washed and chopped Dash of salt 1 Lemon, juice 1/2 cup olive oil Grill the eggplant until done. Chop it into small pieces and mix it with the remaining ingredients. Top with a dash of olive oil. Serve immediately.

Simple Babaganoush 4 medium eggplants 1 or 2 garlic cloves salt Fresh mint chopped Olive oil Tahini Cut the eggplants in half. Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have. If any dark liquid appears in the surface, rinse it, that's what tasted bitter). Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes). Let them cool, peel them off and put the eggplant in the blender, adding salt, garlic, and mint. Add only a little bit of olive oil. Add tahini, and then blend it, and accompany with pita bread.

Tomato, Basil and Cheese Bites 30 bite-size Fillo Cups extra-virgin olive oil 4 tablespoons basil pesto 15 cherry tomatoes cut in half salt and pepper to taste 1 teaspoon sugar 2 oz goat's cheese, halloumi or cream cheese Preheat oven to 350oF. Brush Bite-Size Fillo Cups all over with olive oil. Place 1 teaspoon of pesto in bottom of each Fillo Cup. Top with tomato slice. Sprinkle with a pinch of sugar and salt and generous amounts of freshly ground pepper. Place cheese of your choice on top. Bake for 8-12 minutes. Let cool 5 minutes before serving.

Hot Wings 2 sticks of butter 2 tablespoons or more of Texas Pete Buffalo Wing Sauce 5 pounds chicken wings 1 gallon of canola oil or vegetable oil Celery cut into pieces Bleu cheese dressing In a small saucepan, melt the butter over low heat. Add 2 tablespoons of wing sauce (more, if hotter wings are desired), and mix well. Heat the oil to 350 degrees in a deep fryer. Place 10 to 12 wings in the basket and slowly lower into the oil. After 1 minute, lift wings out of the oil and separate to keep the wings from sticking together. Lower the wings back in. After about 10 minutes, the wings should be floating in the oil. Cook to desired crispness and remove. Place wings on paper towels to remove some of the oil, then place in a large bowl. Make sure the wing sauce hasn't separated and pour on top of the wings. Put the celery, wings and bleu cheese dressing on a plate and serve.

Beer Fondue 1 (11 oz.) can cheddar cheese soup, undiluted 3/4 cup beer 2 cups shredded cheddar cheese 2 tsp. prepared mustard 1 tsp. Worcestershire sauce Add the soup and beer to a saucepan; bring mixture to a boil over medium heat; stir continuously. Gradually add shredded cheese, mustard, and Worcestershire sauce; stir continuously until cheese melts. Transfer to a fondue pot or chafing dish. Serve with chunks of crusty bread. Ready in 30 min

Best Tunisian Salad 3.5 oz. tuna packed in oil ½ lb. tomatoes ½ lb. green peppers 3.5 oz. onions 3.5 oz. feta cheese 2 oz. green olives 3 tbsp. mint leaves 1 cup olive oil 2 tbsp. lemon juice 1/2 tsp. salt 8-10 lettuce leaves 4 radishes 2-4 hard-boiled eggs 1 tomato Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all. Cut the mint into tiny pieces, add this to the mix, and then add the lemon juice. Mix it all up. Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard-boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them. Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil. Additional Tips: This calls for canned tuna, but I always wondered what it would be like with Sashimi?

Steak Tartar 4 oz. filet mignon 1 whole anchovy filet 1 tsp. chopped onion 1/2 tsp. chopped fresh garlic 1/4 tsp. capers 1 whole egg yolk 1 tbsp. Dijon mustard 1 tbsp. dry demi-glace 1 pinch each salt and pepper 2 tbsp. red wine vinegar Chopped parsley Toast point Finely chop the filet and anchovy. Incorporate the onion, garlic and capers with the meat and place in mixing bowl. Add egg yolk, Dijon, dry demi-glace, salt and pepper. Mix thoroughly. Last, add the vinegar. Roll mix, then place onto chilled salad plate. Shape into one round 5-oz. patty. Finish with chopped parsley and serve with toast points. Demi-Glace/Demi-Glaze 1/4 lb. finely chopped bacon 1 medium yellow onion, peeled and chopped 1 carrot, peeled and chopped 1/4 cup flour 2 Tbsp. tomato paste 10 sprigs parsley 2 bay leaves 2 sprigs thyme 2-1/2 quarts (10 cups) beef stock Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain. (Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.) Makes 2 cups

Mozzarella Spread 2 cups mayonnaise 1 cup sour cream 1 cup mozzarella cheese, shredded 2 tbsp. Parmesan cheese, grated 1 tbsp. dried onions, minced 1 tsp. sugar 1 dash garlic salt 1 dash seasoning salt In a bowl, combine all ingredients and mix well. Cover and chill for at least 1 hour. Serve with raw vegetables, tortilla chips or potato chips. Ready in 10 min

Artichoke Appetizer 3 oz. parmesan cheese 3/4 cup mayonnaise 1 can artichoke hearts (packed in water & salt) 1/3 cup red pepper sautéed in olive oil 2 egg whites 1/3 cup chopped onion sautéed in olive oil Thinly sliced French bread. 1. Drain artichoke, rinse and chop them thinly. 2. Combine mayonnaise, artichokes, parmesan cheese, red pepper and onion. 3. Beat egg whites until firm. 4. Fold egg whites into cheese mixture. 5. Spread mixture on bread. 6. Arrange the slices on aluminum foil. 7. Broil for few minutes; Watch carefully to prevent burning

No-Bones Chicken Wing Dip 1 8oz package Cream cheese, softened 1 6.5oz sour cream 1 cup blue cheese salad dressing 1/2 cup buffalo wing sauce 2 1/2 cups shredded cooked chicken (finely chopped) 1 8oz block of sharp provolone cheese shredded Blend cream cheese, sour cream, salad dressing, and buffalo wing sauce. Stir in chicken & provolone cheese. Transfer to greased 2 qt baking dish, cover, and bake 350 degrees for 25 - 30 minutes until hot and bubbly. Serve warm with carrots, celery, and crackers.

Mexican White Sauce: 1 cup "Miracle Whip" ½ cup "Milk" 1 ¼ teaspoon "Cumin" 1 ¼ teaspoon "Oregano" 1 ¼ teaspoon "Garlic Powder" 1 - 3 teaspoon "Crushed Red Peppers" (to taste) Mix/Stir all ingredients in large bowl. Chill for 1 hour before serving. The sauce will intensify the longer it stays refrigerated.

Kobe-Style Shrimp Sauce 1/2 quart Dukes Mayonnaise (can use "light") 1/2 teaspoon garlic powder 1/16 teaspoon Tabasco sauce 3/4 teaspoon paprika 1/4 teaspoon white pepper 6 1/2 ounces water dash of salt 1 1/2 tablespoons ketchup (I use Heinz) 1/4 teaspoon black pepper 6 teaspoons sugar Add ingredients in order given to food processor or blender. Process until smooth. Stores in refrigerator for up to two weeks.

Party Meatballs Big bag store-bought Italian meatballs 2 jars Heinz Chili Sauce 1 10oz Jar Grape Jelly 2 Heaping TBSP yellow mustard Mix sauce over low heat in saucepan, add to meatballs in crock pot, heat, stirring occasionally.

Ricotta-Stuffed Bacon-Wrapped Dates 1 pound (about 12 to 13 slices) bacon, preferably thick-cut 25 Medjool dates (about 3/4 pound) 1/3 cup ricotta cheese Special Equipment: toothpicks, a bamboo skewer for removing pits Preheat oven to 450 degrees F. Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates. Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese. Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.  Serves 6.

Crab Rangoon 1/2 lb fresh crab meat, drained and chopped 1/2 lb cream cheese, room temp        1/2 tsp A-1 Sauce 2½-3 dozen won ton wrappers        1/4 tsp garlic powder 1 egg yolk, well beaten                   oil for deep frying Chinese mustard and/or red sauce Combine crab meat with cream cheese and seasonings in medium bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal. Heat oil in wok, deep fryer or electric skillet to 375°. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. Makes 2½-3 dozen. (Makes 2-3 dozen)

ABC Sandwich (Avocado, Bacon, Crab) [from Cooks.com] 1/2 c. mayonnaise 2 tbsp. dairy sour cream 1 tbsp. lemon juice 8 slices bacon, cooked, drained, crumbled 1/4 c. finely chopped celery 1/4 c. finely chopped radish 8 oz. imitation crab, squeezed out 1 avocado, peeled & chopped 1 loaf quick rye bread or 1 unsliced loaf round rye bread butter Lettuce leaves 6 cherry tomatoes Blend mayonnaise, sour cream and lemon juice. To half the mixture stir in bacon, celery and radish. To remaining mixture stir in crab meat, avocado and 1/4 teaspoon salt. Cut bread into slices (crosswise into 3 horizontal slices). Toast under broiler; spread with butter. Spread bottom slices with bacon mixture. Top with lettuce and middle slice of bread. Spread with crab mixture and lettuce. Top with remaining slice of bread. Insert skewers through tomatoes and into loaf from top to bottom. Cut into wedges. Yield: 6 servings.

Great Meatballs 2 jars of chili sauce 1 16oz. jar of jelly meatballs (homemade or store bought) Add chili sauce to the jar of jelly Add meatballs and simmer til complete. Tastes great!

Pickled Oysters (Domestic Receipt-Book, 1858) After taking out the oysters, to each quart of liquor put a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white wine, and four of vinegar, also a tablespoonful of salt. Simmer the oysters in this five minutes, then take them out and put in jars, then boil the pickle, skim it, and pour it over them. 1/2 pound sharp cheddar cheese, grated 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups all-purpose flour 1/2 tsp salt 4 Tbsps finely chopped fresh rosemary leaves 1 tsp fresh thyme Rosemary stems to use as presentational skewers, if desired In a food processor, combine all the ingredients except the rosemary and process until smooth. Stir in the rosemary. Form the dough into a ball, wrap in plastic and chill for 30 minutes. Divide the dough in half and roll out each half into a 1/4-inch thick rectangle. Using a cookie cutter with a hole in the middle, cut crisps and transfer to an ungreased baking sheet, leaving 1 inch between crisps. Scraps can be gathered together and rerolled, but if the dough begins to soften too much, chill it again until it is firm enough to handle easily. Cover baking sheet with plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees. Bake for 15 minutes, or until lightly browned. Cool on a rack. String several crisps on a rosemary skewer to serve. Makes about 2 1/2 to 3 dozen crisps. Store in airtight containers.

Pickled Oysters (Mrs. Lincoln's Boston Cook Book, 1884) Cook one quart of oysters in their liquor, till plump. Remove the oysters, and add to the liquor half a cup of good cider vinegar. Skim as it boils, and add one teaspoonful of salt, two blades of mace, ten cloves, ten peppercorns, ten allspice berries, and a few grains of cayenne pepper. Boil five minutes. Pour the liquor over the oysters, and when cold seal in glass jars, and put in a cool dark place. They will keep two weeks.

Rosemary Cheddar Crisps 1/2 pound sharp cheddar cheese, grated 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups all-purpose flour 1/2 tsp salt 4 Tbsps finely chopped fresh rosemary leaves 1 tsp fresh thyme Rosemary stems to use as presentational skewers, if desired In a food processor, combine all the ingredients except the rosemary and process until smooth. Stir in the rosemary. Form the dough into a ball, wrap in plastic and chill for 30 minutes. Divide the dough in half and roll out each half into a 1/4-inch thick rectangle. Using a cookie cutter with a hole in the middle, cut crisps and transfer to an ungreased baking sheet, leaving 1 inch between crisps. Scraps can be gathered together and rerolled, but if the dough begins to soften too much, chill it again until it is firm enough to handle easily. Cover baking sheet with plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees. Bake for 15 minutes, or until lightly browned. Cool on a rack. String several crisps on a rosemary skewer to serve. Makes about 2 1/2 to 3 dozen crisps. Store in airtight containers.

Jalapeno Pepper Jelly 3 green bell pepper, minced 2 (4 ounce) cans diced jalapeno peppers 1/2 teaspoon cayenne pepper 1 (6 fluid ounce) container liquid pectin 5 drops green food coloring 1 1/2 cups distilled white vinegar 6 1/2 cups white sugar In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat. Laddle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes. Enjoy this with crackers and soft cream cheese. Makes 6 small jars (12 servings).

Caviar with Sour Cream No Holiday party would be complete without caviar. Naturally, the type of caviar you serve is dependent on your budget, but even the inexpensive caviars found in almost every supermarket add a note of importance to any occasion. Simply serve the caviar in a small glass bowl or cup and accompany it with a small bowl of chilled sour cream and thinly sliced and toasted French bread.

Strawberries & Camembert nibbles 2 pints of strawberries 1 small round of camembert cheese toothpicks Wash strawberries, remove the leaves and cut them all in half (keep the matching halves together). Cut the cheese into small squares about 5mm thick (don't attempt this when the cheese is at room temperature because camembert goes very soft and is hard to cut so keep in fridge prior to cutting). Put a piece of cheese between 2 halves of a strawberry and hold together with a toothpick. These refrigerate quite well so can be made several hours in advance of serving. These look great with the contrasting red of the strawberries and the white cheese and if served on a green tray.

Greek Fried Cheese (Saganaki) 4 Tbs (60 ml) butter 1 egg, well beaten 1 tsp (5 ml) flour 1/2 lb (250 g) kasseri cheese*, sliced 1/2 inch (1 cm) thick 2 Tbs (30 ml) brandy Juice of 1/2 lemon *Available in finer supermarkets and Middle Eastern specialty shops. Parmesan or Romano cheese may be substituted. Heat the butter in a large heavy skillet over moderate heat. Beat the egg and flour together, and dip the slices of cheese slices in the mixture. Fry until well browned on both sides. Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread. Serves 6 to 8.

Greek Garlic Dip (Skordalia) 6 slices whole wheat or white bread, crusts removed 1/2 cup (125 ml) mashed potatoes 7 cloves garlic, peeled 1/2 cup (125 ml) chopped walnuts or almonds 1 cup (250 ml) extra virgin olive oil 1/2 cup (125 ml) lemon juice (or to taste) Salt and freshly ground pepper to taste Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic, and nuts in an electric food processor and process until it becomes a smooth paste.  With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with pita bread and/or raw vegetables for dipping. Makes about 3 cups (750 ml).

Cucumber, Feta, and Mint Salad 2 medium cucumbers 1+1/2 cups (375 ml) crumbled feta cheese 1/2 cup (125 ml) chopped fresh mint leaves 1/2 cup (125 ml) extra virgin olive oil 1/4 cup (60 ml) fresh lemon juice Salt and freshly ground pepper to taste Peel half the skin of the cucumbers in lengthwise strips and cut them into very thin slices. Arrange the slices on a serving platter or individual serving dishes. Sprinkle the feta cheese on top, followed by the mint. Whisk together the olive oil, lemon juice, salt, and pepper and pour over the salad, or allow diners to serve themselves at the table. Serves 4 to 6.

Pickled Beets and Eggs Serves 6 as an appetizer 6 hard boiled eggs, shelled 1 - 1 Lb. (16 oz.) can of cut beets, drained, reserving juice (I can't find cut beets around here, so I buy the small whole ones. The idea is to have chunks of beets, although sliced beets will do in a pinch.) 1 c sugar 1 c vinegar (I've always used white) 1 T mixed pickling spice Heat the beet juice with the sugar, vinegar and mixed pickling spice.   Remove from heat when boiling. Into a 1 1/2 qt. jar, put the eggs in first and then the beets on top. Pour the hot mixture over them, filling the jar completely. If you have extra liquid, set it aside for a few minutes, sometimes some of the liquid will be absorbed by the eggs and beets so the liquid level will go down in the jar. You can use this extra to top it off again. Once the jar is a little cooler, cap it and refrigerate. We usually don't eat them for at least a day. Except for the time it takes to boil the eggs and the fact that they must be prepared in advance, this is a quick, simple recipe. These are not the traditional "sour" pickled eggs that are popular in the south, hence all the sugar in the liquid. Mixed with the beet juice, the liquid which goes into the jar turns the eggs a wonderful shade of purple. The longer they sit in the juice, the more the inside of the egg turns purple. The flavor is sweet, but not too sweet. If you're making them a day or so ahead, remember to turn the jar upside down, occasionally, so the beets get evenly "pickled" too. When I serve them, I usually cut the eggs in half; they are easier to eat that way and look very nice presented with the beets in a clear glass dish.

Mozzarella Rolls 1 lb FRESH mozzarella (the packaged commercial kind will NOT work) 6-8 thin slices of a good prosciutto  (Prosciutto de Parma is the best) 1 bunch fresh basil freshly ground black pepper Mesclun salad or field greens, or crostini (optional) Place the fresh mozzarella in a bowl of very hot water for a minute or so and then start to kneed it like you would bread dough (you may want to wear gloves to avoid burning your hands). When it softens sufficiently, use a rolling pin or even your hands to roll or stretch it into a rectangle about 1/8" in thickness the way you would do with a pizza dough. Don't worry about small holes, just patch them up with a bit of cheese from the ends .... When finished it should be about 8 x 12" Work quickly, as the cheese cools quickly and won't cooperate when it gets too cool. On top of the cheese, put a good grind of fresh black pepper, a layer of prosciutto, and a layer of fresh basil leaves (no stems). Roll this up like a jelly roll, starting from the long side, wrap tightly in plastic wrap and chill for an hour or two or better yet, overnight.  When completely chilled, slice with a sharp or serrated knife into 1/2" rounds and serve atop a salad of field greens dressed with a nice vinaigrette or into 1/4" slices and place on top of crostini to serve as an appetizer. If you wish, just before placing the slices on the crostini, spread the bread with a thin layer of creamy Italian dressing, and if desired (mostly for eye appeal) you might want to add a little of the salad greens poking out from underneath the cheese. You can also top with a sprinkle of fresh chopped parsley for a little added color.

Cold Chili Sauce 1 pk tomatoes (8 qt basket) 12 large onions Peel and chop both. Add 1 cup salt and let stand overnight. Drain the next morning. Add: 3 hot peppers (chop in grinder) 3 heads of celery (chop in grinder also) 8 cups white sugar (3 cups less than 5 lbs) 1 qt vinegar *** see note 1 Tbs. cinnamon 1 tsp. cloves Put all in a crockery for 3 days stirring each day. Can, bottle or freeze... the choice is yours... it will last for years if frozen. ***Watch the amount of vinegar... use more or less according to the sweetness of the tomatoes.

Sauce Vinaigrette 1 Tbs (15 ml) finely chopped shallot or onion 1 tsp (5 ml) Dijon-style mustard 1/4 cup (60 ml) red wine vinegar Salt and freshly ground pepper to taste 3/4 cup (180 ml) extra virgin olive oil Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

Pineapple Cheese Ball 2- 8 oz. pkgs cream cheese softened 1/2 jar of pineapple ice cream topping 1/4 to 1/2 cup chopped white raisins 1/4 to 1/2 cup chopped dates 1 to 2 cups chopped pecans Form into a ball and roll until covered in chopped pecans.

Mariachi Chicken Wings 1 1/4 cup crushed plain tortilla chips 1 package (1.25 oz) taco seasoning mix 10-12 chicken wings Salsa Cut tips of the wings and separate them at the joint. Preheat oven to 350 F. In a large plastic bag, combine tortilla chips with taco seasoning mix. Dampen chicken wings with water and shake off excess.  Place a few pieces at a time in the plastic bag; shake thoroughly to coat with chips. Arrange chicken in a greased shallow baking pan; bake uncovered 30 minutes or until chicken is crispy. Serve with salsa for dipping. Make about 20. Can easily be doubled or more.

Jam and Cheese Loaf 1 pkg dry yeast 1/2 cup warm water (105 to 115) 2 1/2 cups biscuit mix 1 tablespoon sugar 1 egg, beaten 1 (8-ounce) pkg cream cheese 1/3 cup sugar 1 tablespoon lemon juice 1/4 cup strawberry preserves Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 Tbs sugar, and egg, stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours. Punch dough down, and turn out onto a lightly greased baking sheet; roll into a14- x 9-inch rectangle. Combine cream cheese, 1/3 cup sugar, and lemon juice; beat at med speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3 inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Bake at 350 for 20 minutes. Remove from oven, spoon preserves down center. Return to oven an additional 5 min. Remove from oven and let stand 10 minutes before serving. Makes on 14-inch loaf

Creamy Horseradish Beef Dip 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container sour cream 1(2.25 oz.) jar or package DRIED beef, chopped 1/2 cup chopped green onion 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1 Tablespoon prepared creamy horseradish 1 teaspoon lemon juice In large bowl, beat cream cheese until fluffy; beat in sour cream. Stir in remaining ingredients; blend well. Cover, refrigerate at least 1-2 hours to blend flavors. Makes 2 1/2 cups

Cheese Ball 2 - 8 oz. packages of Cream Cheese 4 oz. blue cheese crumbled 12 oz. sharp cheddar cheese --grated 1/2 cup soft butter 1 small onion --minced or chopped very fine Blend cream cheese and butter, stir in onion and other cheeses. Chill slightly for easier shaping. Form into a ball. Keep chilled until ready to serve. Serve with assorted crackers and/or veggies. Notes: If you don't like blue cheese (like me), you can cut the amount down to 2 oz. Also, you can use different kinds of cheddar mixed together.

Holiday Hors d'oeuvre 1 lb. chicken livers Butter 24 walnut or pecan halves 24 prunes, seeded 24 slices of bacon Salt & pepper to taste Saute the chicken livers in butter, then cut into 3/4" cubes. Salt and pepper to taste. Stuff each prune with a slice of chicken liver and a walnut half. Wrap each prune with a bacon slice and secure with a toothpick. Grill 5 minutes or until bacon is crisp. Serve hot.  Makes 24.

Cranberry-Jalapeno Chutney 1 can (12 oz.) whole-berry cranberry sauce 2 tbs. finely chopped white onion 1 jalapeno, seeded and finely chopped 1 Tbs. lime juice 2 tsp. sugar tsp. salt 1/8 tsp. black pepper In a medium bowl combine cranberry sauce, onion, jalapeno, lime juice, sugar, salt and black pepper well. Refrigerate, covered. Serve cold or at room temperature. Makes about 1 cup. (Also wonderful on leftover turkey, etc., sandwiches)

Green Pepper and Cream Cheese Spread 1 8 ounce package cream cheese (can substitute light cream cheese) 1 6 ounce jar pepper jelly Bring cream cheese to room temperature. Pour pepper jelly over cream cheese. Serve on crackers. Serves 6

White Chocolate Party Mix 1 pkg. (10 oz.) mini pretzel 5 c. cheerios 5 c. corn chex 2 c. salted peanuts 1 lb. M&M's.(I like to use the holiday M&M's) 2 pkgs. (12 oz. each) white chocolate chips 3 T. oil In a large bowl, combine first 5 ings.; set aside In micro-safe bowl, heat chips & oil for 2 min., stirring once. Microwave on high for 10 seconds; stir until smooth. Be careful not to heat to long as it will ruin the chocolate. Stir it really well. It helps the chips to melt.  Pour over cereal mixture & mix well. Spread onto wax paper. Cool: break apart Store in airtight container Yield: 5 qt.

Holiday Cheese Ball this is a double recipe and makes approx. 4-5 medium size balls 24 oz. of cream cheese 12 oz. of Old English Kraft yellow cheese spread 8 oz. of Roquefort cheese (I have used Danish Blue Cheese when cost is an issue) 1 teaspoon of onion juice (use a fork and scrape center of an onion, Voila!) 1 teaspoon of Worcestershire sauce 1 cup chopped walnuts (I prefer slivered almonds) 1 cup parsley flakes Use an electric mixer and make sure all cheeses are soft and at room temperature -makes it a lot easier!  Blend together well the cream cheese, yellow cheese and then the Roquefort until creamy. Add the Worcestershire and onion juice and blend together. place in a small bowl, cover and refrigerate for several hours (overnight or longer) Mix together nuts and parsley on a plate. Roll balls and thickly coat the balls with the nut/parsley mixture. Wrap balls in cellophane and then foil and place in refrigerator until ready to use. Best when served at room temperature with crackers, bread.

Cranberries with Jalapeno Peppers 12 oz. fresh or frozen cranberries 1 cup water 1 cup granulated sugar 2 small Jalapeno peppers, seeded and finely diced 1 Tbs. fresh lemon juice 1/2 cup Sherry of your choice Rinse cranberries in cold water; drain. In a sauce pan, add water and sugar and stir to dissolve; bring to boil. Add cranberries, Jalapeno peppers, lemon juice and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Add Sherry and stir well.  Remove from heat and let cool completely at room temperature.   Refrigerate in a glass container with a cover. Serve with turkey or chicken. Tip: Caution when handling the Jalapeno peppers. Wear plastic gloves when handling or wash hands thoroughly after handling and before you touch any parts of your body. Use white vinegar or diluted bleach to remove all pepper heat. You may prefer to make the sauce a bit more spicy hot, just add more Jalapeno peppers during cooking.

Pork Dumplings 1 lb. ground pork 1/2 c. finely chopped water chestnuts 1/4 c. finely chopped green onions (with tops) 1 egg white 2 Tbs. cornstarch 2 teas. salt 2 teas. soy sauce 1/2 teas. sesame oil 1/4 teas. white pepper 40 won ton skins (preferably the small ones, but if all that is available are the larger ones, cut each in half diagonally) 1/4 c. soy sauce 1/8 teas. sesame oil 1/8 teas. dried ginger hot oil Mix pork, water chestnuts, onions, egg white, cornstarch, salt, 2 teas. soy sauce, 1/2 teas. sesame oil, and pepper. Put a scant 1 teas. of the pork mixture in the center of the won ton skin. Brush edges with water. Fold and seal tightly. If you have one, use one of those dumpling makers - you will have to trim a little off the edges, but it's a great time saver. If you don't have one, BUY ONE! Place dumplings in a single layer on rack in steamer. I recommend you spray the rack with non-stick cooking spray to eliminate any sticking. Cover and steam for 10 minutes. Repeat until all the won tons or pork mixture is gone. Leftovers can be frozen. Mix the remaining soy sauce, sesame oil, ginger, and one or two drops of the hot oil (the oil, of course, is optional) and let sit until ready to serve as a dipping sauce for the dumplings.

Sausage Balls 1 lb. sausage (my family likes the hot sausage) 1 8oz. package cream cheese 1 cup Bisquick 1 cup shredded cheddar cheese Mix all ingredients together, roll into balls and bake at 400 degrees for approximately 20 to 25 minutes until browned.  approximately 25 to 30 appetizers.

Cheese Pit 8 slices buttered bread - torn About 1 pound Ham Cubed or cooked Sausage or what every you want ( veggies work well also) 2 lbs. Cheddar Cheese - Shredded - or mix in some Colby or Jack. (My mom used sharp Cheddar, I use med. or mild) Layer bread, meat and cheese in 13X9 cake or lasagna pan. Pour in egg mixture: Mix together: 5 large eggs 3 cups Half and Half or milk 1 tablespoon Worcestershire sauce 1 tablespoon Dry mustard Salt and Pepper to taste Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.

Gelatin Salad with Cherries 1 - 3 oz (85 g) package raspberry-flavored gelatin 1 cup (250 ml) hot water 1 - 8 oz (225 g) can crushed pineapple, drained and juice reserved 1 - 15 oz (425 g) can Bing cherries, drained and juice reserved 1 banana, peeled and cut into 1/2 inch (1 cm) dice 1 cup (250 ml) sour cream Sour cream for garnish Combine the gelatin and the hot water in a bowl and stir until the gelatin is dissolved. Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir. Chill until slightly firm. Fold in the bananas and sour cream. Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set. Top each serving with a dollop of sour cream. Serves 4 to 6.

Party Mix Pour one box CHEX brand cereal in a large brown paper bag. Melt 1 stick of butter, 12 ounce package chocolate chips, and 3/4 cup peanut butter. Pour over cereal and "SHAKE" good. Add 1 box powered sugar and "SHAKE" really good again. Store tightly in air tight container, if you have enough to keep after tasting it. Place in decorative jars and give as gifts.

Sweet Potato Balls 2 Cups mashed sweet potatoes (the canned sweet potatoes work great) 12 to 14 large marshmallows 3/4 Cup roughly crushed Corn Flakes 1/2 Cup packed brown sugar 2 TBSP milk 1/4 Cup butter (no substitutes) Mold a spoonful of the sweet potatoes around each marshmallow and roll in Corn Flake crumbs. Place in a shallow 1 1/2 quart baking dish that has been sprayed with non-stick spray. In a saucepan, bring brown sugar, milk and butter to a boil; pour over the sweet potato balls.  Bake uncovered at 350 degrees for 12-15 minutes.

CRANBERRY SALAD MOLD CRANBERRY LAYER 1 envelope unflavored gelatin 1/2 cup water 3 1/3 cups fresh cranberries 1/2 cup water 1 cup sugar 1 cup unpared apple -- chopped 1 tablespoon lemon juice COTTAGE CHEESE LAYER 1 package raspberry gelatin powder 1 cup boiling water 1/2 cup orange juice 1 1/4 cups cottage cheese 1 teaspoon orange rind -- grated 1/2 cup orange sections -- cut up 1/4 cup nuts -- chopped CRANBERRY LAYER: Soften gelatin in 1/2 cup water. Cook cranberries in 1/2 cup water until skins are popped, crushing berries against sides of pan with wooden spoon. Add sugar and return to boil. Add gelatin, stir to dissolve. Chill until partially set. Toss apple with lemon juice. Add to cranberry mixture. Turn into a 6 1/2 to 7 cup mold. Chill until set but not firm. COTTAGE CHEESE LAYER: Pour boiling water over gelatin. Stir to dissolve. Add orange juice. Chill until partially set. Add cottage cheese, orange rind, sections and nuts. Spoon onto first layer. Chill until firm. Serving Size : 10

Corn Salad 2 15 oz.cans whole kernel corn (drained) 1 15 oz. can white shoe peg corn (drained) 1 small red belpepper 1 small green bell pepper 1/2 medium purple onion 2-3 yellow squash or zucchini 1 12 oz.pkg cubed Monterey jack & cheddar cheese 1 8 oz. bottle French dressing Chop, slice and/or dice all of the veggies (what ever mood you are in!). Mix all other ingredients together and refrigerate.

Mock Waldorf Salad 1 quart cranberries 1 cup sugar 2 cups water 1 package lemon jello (3 oz size) 2 cups miniature marshmallows or 15 regular size 1 cup chopped pecans 1 cup chopped apple 1 cup chopped celery Run cranberries through food chopper. Add water and sugar and boil 5 minutes. Remove from fire. Dissolve jello and marshmallows in the hot liquid. When cool add nuts, celery and apples. Mold. Serve on lettuce leaves.

Pizza Buon Natalie (Christmas Pizza) 1 loaf French or Italian bread 1/2 c olive oil 1/2 c flour 1 c milk, more or less (skimmed is fine) 1 c Parmesan cheese 1-2 tsp Italian spices (oregano and basil) salt to taste 8 oz sliced mushrooms (fresh or canned) 1 small onion 1/2 lb mozzarella cheese, sliced 1/8" thick 2 bunches fresh spinach 1 tomato (sliced very thin) Cut bread in half crosswise, then lengthwise. Heat olive oil in pan; add flour and blend. Stir in milk to create a very thick white sauce.  Add Parmesan cheese, spices and salt to taste; stir to blend and melt.  Spread sauce on bread quarters. Slice mushrooms and onion thinly; layer on sauce. Layer cheese on top of mushrooms and onions. Rinse spinach and steam briefly in own moisture only til wilted; squeeze out excess moisture, then slice bundle into 1/4" strips. Layer spinach on top of cheese. Layer tomatoes on top of spinach. Heat in 350 degree oven for 10 minutes, or until cheese is melted, but before bread becomes crisp/dry. Remove and cool briefly, to avoid burning roof of your mouth (which could interfere with the congratulatory/complimentary kisses you are likely to receive).  It is important to layer the ingredients in the order suggested, so as to end up with a "holiday" green/red appearance.

Bohemian Ring 2 pkgs. dry yeast 1/2 C warm water 1 1/2 C scalded milk, cooled to lukewarm 1/2 C sugar 2 tsp salt 2 eggs, slightly beaten 1/2 C soft butter or margarine 2 tsp grated lemon rind 1/4 tsp mace 1 C raisins 1 C chopped pecans 7 to 7 1/2 C sifted all-purpose flour 2 T cold water 1 egg yolk Candied fruit to decorate Soften yeast in warm water. Add next nine ingredients and half the flour. Mix well with spoon. Add enough remaining flour to handle easily, mixing with hand. Turn onto floured board and knead 5 minutes or until smooth and elastic. Round up in greased bowl, bringing greased side up. Cover with damp cloth, let rise in warm place until double, about 1 1/2 hours. Punch down, let rise again till almost double, about 30 min. Punch down again, cut off 1/3 of dough and reserve. Divide the rest into 3 equal 26" strands.Put on lightly greased baking sheet. Braid loosely, fastening strands at end, then tucking under. Divide reserved portion in 3 parts and shape into 3 strands 24" long. Make another braid and arrange on top of large braid. Cover and let rise until double, 46 to 60 minutes. Brush with water and egg yolk mixture.Bake at 350* 30 to 40 minutes. When cool decorate with candied fruit and a drizzle of light sugar graze.

Lemon Marmalade 3 lbs (1.5 Kg) lemons 8 to 10 cups (2 - 2.5 L) granulated sugar Slice the lemons as thin as possible and discard the ends. Remove all the seeds and tie them in a square of doubled cheesecloth. Place in a non-reactive bowl with enough water to cover and let stand overnight.  Measure the lemons and water into a wide, shallow, non-reactive pan.  Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F (105C), about ½ hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.  Makes about 4 pints (2 L).

RATATOUILLE TART 10 sheets phyllo 10 tsp. Parmesan cheese 1 Tbs. Parmesan cheese vegetable oil 2 small eggplant 2 small zucchini 6 plum tomatoes ½ pound Provolone cheese 1 tsp. thyme garlic onion 1 small can tomato paste Peel and cube eggplant. Saute in oil with onion & garlic. Add thyme and tomato paste. Simmer till eggplant is soft.  Prepare 10" tart pan by layering with phyllo sheets. After each sheet is placed in greased pan, brush on oil and 1 tsp. Parmesan cheese.  Trim around edge of tart pan so phyllo is up sides of pan, but not over the edge. After pan is prepared with the phyllo, spread eggplant mixture on bottom of pan. Top with Provolone cheese. Cut plum tomatoes and zucchini into thin slices and place slices in concentric circles over top of Provolone cheese. Sprinkle with 1 Tbs. Parmesan cheese.   Bake at 350 degrees for 1 hour. Can be served at room temp.

Cranberry Salad 1 small package Strawberry jello 1/2 cup crushed cranberries sugar 1 cup chopped apple 1/2 - 1 cup walnut pieces Mix jello according to package directions and set aside. Crush cranberries and sweeten to taste (takes a lot if you like the tartness gone!) Chop apples (mom left the peel on for color, I generally take it off) and break up walnuts - add cranberries, apples and walnuts to jello. Refrigerate. This takes a while to set up so we usually make it the night before.

Escargots au Roquefort 3 to 4 dozen snails* with shells 1/3 cup (80 ml) butter 1/3 cup (80 ml) crumbled Roquefort or other good quality bleu cheese 2 egg yolks A grating of fresh nutmeg Chopped parsley for garnish * Canned snails are available in finer supermarkets Cream the butter and the cheese together. Add the egg yolks and nutmeg and mix well. Using a small spoon, place a little of the mixture in the empty snail shells. Add a snail, and press on more of the cheese mixture. Bake in a preheated 400F (200C) oven for 5 to 8 minutes, until the butter is melted and bubbling. Sprinkle with the chopped parsley and serve immediately. Serves 6 to 8.

Cheese Log 8 oz sharp Cheddar cheese, soft 2 large pkg. cream cheese 1 tbs mayonnaise 3 tbs Worcestershire sauce 4 tbs horseradish Salt to taste 1 cup ground nuts 2 tbs chili powder. Mix together first 6 ingredients until well blended. Chill 1 hour.  Make a large log and roll in nut and chili powder mixture. Option: Make 4 logs from this by placing nut mix on saran wrap, placing 1/4 mixture of nuts and rolling to a log about 6 inches long. Can be frozen.

Rumaki 1 pkg. bacon, either 12 oz. or 16 oz. 1 can whole water chestnuts 1/3 Cup ketchup 1/2 Cup sugar Preheat oven to 300 degrees F. Cut each water chestnut in half. Cut bacon slices into 1/3rds. and wrap around the cut chestnuts. Secure with toothpicks. Bake in oven for 1 hour.  Drain off excess bacon grease and prepare glaze by mixing the sugar and ketchup. Pour glaze over the bacon wrapped chestnuts and return to oven for another hour. Serve warm.

Ham and Cheese Log 1 cup shredded cheddar cheese (med. or sharp to your taste) 1 (8 oz.) pkg of cream cheese 1 can (4-1/4oz.) Deviled Ham 1/2 cup finely chopped ripe olives 1/2 cup finely chopped nuts Mix the first 4 ingredients, shape into a roll . Roll in the chopped nuts. Wrap in waxed paper and chill until firm. Cut in thin slices and serve with snack crackers or party rye bread. This can also be made into a ball instead of a log if desired.

Prosciutto with Fruit Prosciutto or Virginia Smithfield ham, very thinly sliced A selection of any of the following: Bite-size pieces of fresh pineapple, pear, peach, or plum Melon balls Fresh cherries, pitted Fresh figs Wrap the individual pieces of fruit in a small piece of ham and spear with toothpicks. Arrange attractively on a serving platter.

Holiday Cheese Ball 10 ounces mild cheddar cheese, softened 12 ounces cream cheese, softened 6 ounces blue cheese, softened 2 Tbs. grated onion 1 tsp. Worcestershire sauce 1 cup ground pecans, divided 1/2 cup chopped fresh parsley, divided In a food processor process Cheddar until crumbled. Add cream cheese, blue cheese, onion and Worcestershire sauce; blend until smooth. Add 1/2 cup pecans and 1/4 cup parsley; process just until blended. Place in a bowl lined with plastic wrap. Cover and refrigerate 4 hours or overnight. In a shallow dish combine remaining pecans and parsley.   Shape cheese into ball and roll in pecans and parsley. Serve with crackers. Makes 3 cups.

Moroccan Carrot Dip 1-1 1/4 pounds carrots pinch of cayenne pepper 1-2 teaspoons cumin 1 teaspoon paprika 3 tablespoons red wine vinegar 4 tablespoons olive oil 2 garlic cloves, minced 1/4-1/2 teaspoon ground ginger salt and pepper to taste green or black olives Peel carrots and boil in salted water until very soft. Drain and mash or puree in blender. Combine with carrots the remaining ingredients except for olives. Refrigerate until chilled. Prior to serving garnish with sliced olives. Can be served with various breads, raw vegetables or tortilla chips.

Winter Weenies 1 pound or so cocktail franks 1 12-oz jar red currant jelly* 1 small jar mustard* 1 14-oz or so can chunk pineapple (in natural juice) or equivalent in fresh pineapple chunks Mix all together until jelly and mustard are blended; keep warm in fondue-pot or equivalent ( I use a "petite" crockpot).  *I experiment with jams/jellies and the type of mustard; this is a "to your own taste" recipe so there is a lot of latitude in what one does with it.

Shrimp Dip 1 can small or tiny shrimp 1 package cream cheese tad of Worcestershire sauce (turn the bottle up and down quickly..what comes out is a tad:) one stalk of green onion chopped fine Cocktail sauce 3/4 cup of ketchup 1/4 cup of prepared horseradish..or to your taste. Mix together well. Prepare your dish that you are going to put the dip on with lettuce.   Drain the shrimp. Mix the shrimp, cream cheese, green onion, and tad of Worcestershire sauce. With your CLEAN hand, form into a loaf or a ball and place on the lettuce. Sit in fridge for about an hour or 2 before serving. Pour the cocktail sauce down the middle of your loaf shortly before serving. Hint..if you serve with crackers don't put the crackers around the dip until it is time to be served. They have a tendency to get soggy.

Party Chicken Wings For one kilo of chicken wings to which you have removed the tip and chopped into two pieces 1 tabs honey 1 tabs hoisin sauce (Chinese barbecue sauce) 1 tabs oil 2 tabs soy sauce 1/4 tsp five spice powder 1/4 cup dry white wine 2 garlic cloves crushed Mix all the of the sauce ingredients together (heating in a microwave helps to dissolve the honey) and pour over the wings. Bake in a hot oven for about 45 minutes - checking that the sauce doesn't burn - add water if necessary. The wings should be brown and served warm.

Hearty Party Wings 5 to 8 Lb. Chicken Wing Sections 2 12 oz. Jars Apricot Preserves 2 bottles Wishbone Red Russian Salad Dressing 1 packet Lipton Noodle Soup Mix 1 packet Lipton Onion Soup Mix Combine Apricot Preserves, Salad Dressing and Soup Mixes thoroughly in a large mixing bowl and set aside. I buy frozen wings that are already divided into sections, or you can buy whole wings and trim into sections and discard tips. Thaw if frozen, trim any excess skin or fat from wings. Arrange the wings, tightly packed, in a single layer in shallow, ungreased baking pans. (I buy disposable aluminum party trays to bake and serve them in. Bend the rim of the tray up to keep sauce from spilling over while baking.) Pour the salad dressing mixture over the arranged wing sections. Bake in a 350 degree oven  (DO NOT PREHEAT) for 90 minutes. Carefully remove from oven; sauce will be very "runny". Cool, then cover and place in refrigerator to chill as long as possible. This thickens the sauce so it sticks to the wings, making it a perfect party finger food! May be made up to 2 days ahead and kept in refrigerator. May be served cold, but best if allowed to come to room temperature.

Crispy Honey Barbecue Chicken Wings 3 pounds of Chicken Wings Flour for breading Seasoning salt Black pepper Paprika Garlic powder Cooking oil Sauce Bottle of your favorite barbecue sauce 1 cup of brown sugar 1/2 cup of sugar 1/4 cup of honey 1 tablespoon of lemon juice 1/2 teaspoon cinnamon Wash chicken wings and drain excess water. Sprinkle seasoning salt, pepper, garlic powder and paprika over chicken. (Season with all seasons to your taste.) Toss chicken with seasonings until well blended and evenly coated. Heat oil in large pot. While oil is heating, bread chicken in the flour. Oil should be hot enough that when you drip a little of the flour in the pot in begins to sizzle.  Place as much of the chicken in the pot as you can without the pieces to close together. Once you have filled the pot, place a lid on the pot to seal in moisture. Fry chicken until done. Chicken should be a golden brown. Repeat this process with the remaining chicken pieces.  Sauce In a smaller pot, combine sauce, sugars, honey, lemon juice, and cinnamon. Heat all items until well blended, do not let boil. After you have cooked all of your chicken and your sauce is finished, dip chicken into sauce and place on a platter. After you have dipped all of your chicken, pour remaining sauce over the chicken. Serve hot. Serves 3-4 people.

Smoked Salmon Rolls Smoked salmon Cream cheese Chopped fresh chives or parsley Sweet pickles or gherkins, cut into small pieces Cut the salmon into strips about 1/2 inch (1.5 cm) wide and 2 inches (5 cm) long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a toothpick.

Broiled Tomatoes with Smoked Mozzarella 1 to 2 large ripe tomatoes Salt and freshly ground black pepper to taste 1 tsp (5 ml) balsamic vinegar 8 to 12 - 1/4 inch (5 mm) thick slices of smoked mozzarella (regular mozzarella may be used) Cut the tomatoes into 1/2 inch (1 cm) slices, season with salt and pepper, and place on a baking sheet. Add a few drops of balsamic vinegar to each slice, and top with a slice of mozzarella. Place under the broiler and cook until the cheese is melted. Alternately, bake in a preheated 350F (180C) oven for 5 to 8 minutes, until the cheese is melted. Serves 4 to 6.

Spicy Stuffed Mushrooms 1-1/2 lbs medium mushrooms, cleaned (30 or more) 3/4 lb ground pork hot sausage (loose) 3/4 cup shredded mozzarella 1/2 cup seasoned bread crumbs 1) remove the stems from mushrooms. chop the mushroom stems. set mushrooms and stems aside. 2) in large skillet over medium heat, thoroughly brown sausage. With slotted spoon, place sausage on a plate lined with paper towels to drain. Spoon off all but 4 tbs of sausage drippings from skillet. 3) Cook mushroom stems in drippings over medium heat (about 10 minutes). Remove skillet from heat, and stir in the sausage, cheese, and bread crumbs. 4) Preheat oven to 450 degrees. Fill caps with sausage mixture. Place stuffed mushrooms in jelly roll pan and bake 15 minutes.

Crab Dip w/ Cocktail Sauce 2lb of crab meat 2 1b bricks of Cream Cheese 1 Tbs of Garlic Powder 1/4 of a cup of minced onion Cocktail Sauce 1/2 cup of ketchup 1/4 of a cup of Horseradish (or to taste, I like it hot) 1 lemon wedge tsp of garlic powder Take Ketchup, Garlic power, Horse radish and combine them in a bowl. add lemon to taste. (If you are going to make the night before DO NOT make this with the lemon, it will turn it into a gel like substance) Make this first as it will need to sit a bit to get all the flavors to blend right. Leave cream cheese out to soften for about 30 min, do not let it get warm. In a bowl, take all remaining ingredients with the exception of just about a 1/4 of the crab meat and blend together using a fork (do not use a mixer it will get too creamy, you want it to be stiff). After through blending, scrape the sides of the bowl and make pile in middle of the bowl. Swish the bowl around until the mixture becomes a ball. Refrigerate for 30 min or until it gets a little more stiff ( I prefer making this the night before because all of the flavors are blended better the next day). Now remove the ball from the bowl and put on to a dish. With a spoon push down on the ball to make a hollow spot in the middle. Pour Cocktail Sauce in the hole as well as over the sides some. Sprinkle with remaining crab meat and serve with crackers.

Grilled Kippered Herring 4 to 8 kippers* (smoked herring) 2 Tbs (30 ml) butter Freshly ground pepper to taste Lemon juice Place the kippers skin side down on a hot grill or griddle and dot with butter. Cook 4 to 5 minutes, without turning, until very hot.  Season with pepper and lemon juice. Serve with scrambled eggs.  Serves 3 to 4. * If using canned kippers, which are too fragile to be cooked in this manner, bake in a 350F (180C) oven for 10 minutes, following the same procedure.

Gougeres Gougeres (pronounced goo-ZHAIR) can be served hot or at room temperature, as a snack, an hors d'oeuvre, or as an accompaniment to a first course. They will keep for days in the refrigerator. Makes about 3 dozen. 5 T butter 1 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg 1 C flour 1 C gruyere or Swiss cheese, diced or grated 5 large eggs Preheat oven to 425 F.  Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium-high heat. When butter melts, reduce heat to low.  Add flour to butter mixture all at once and cook over low heat, beating with wooden spoon, for 1 minute, until mixture pulls away from sides of pan. Remove from heat.   Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter until thoroughly absorbed. Continue beating until batter is smooth, shiny, and firm.  Drop batter in small spoonfuls onto a lightly greased cookie sheet to form Gougeres. Beat remaining egg with 1/2 tablespoon of water, then brush tops of uncooked Gougeres with egg wash.  Bake in upper third of oven for 15-20 minutes or until Gougeres are golden and double in size. Remove from oven and serve hot, or allow to cool to room temperature.   Serving suggestion: I have served these as is from the oven or cooled but also have served cooled and filled with tuna or crab salad. The ingredients in the salad should be finely diced. To fill, gently pry away natural break that forms in these little bit-sized morsels and fill with a small amount of salad. Replace cutaway cap. If filled, these should be served quickly before filling makes the puff pastry soggy.

Reuben Dip 8 oz cream cheese 2 cups shredded Swiss cheese 1 cup 1000 island dressing about 1/3 lb corned beef, chopped (I buy at deli, can freeze) about one cup sauerkraut Mix together cream cheese, one cup of the Swiss, corned beef, dressing,and half of the sauerkraut and spread in pie plate. Then top with rest of sauerkraut, then rest of cheese. Bake for about 15-20 minutes in 400 degree oven. I like to serve this with the cocktail rye bread, but I have used gourmet crackers or cut up regular rye. I also make this lower-fat by using fat free cream cheese and reduced fat on the other ingredients.

Pepe Noodle Fruit Salad 1 c. uncooked Acini Pepe noodles* 1 large can chunk pineapple 20 oz. 1 large can mashed pineapple 20 oz. 1 can Mandarin Oranges 1 container coolwhip ( I use Non fat) 8 oz size or whipped cream 2 cups may be substituted 2 cups mini marshmallows plain or flavored 1 cup sugar 1 Tbs lemon extract 2 Tbs Flour 1 egg beaten Optional--- 3 Bananas sliced 1/2 cup Blueberries 1 -2 cups sliced strawberries Chopped nuts Candied Cherries Cook noodles 8-10 minutes- rinse and drain well set aside.  Drain pineapple - reserve juices- drain mandarin oranges Take the reserved pineapple juice , put into a sauce pan, add sugar, flour, lemon extract and beaten egg- Cook until thick, pour over noodles, pineapple and mandarin oranges. Lightly mix- cover and place into refrigerator overnight. Then mix in cool whip, marshmallows and the fresh fruit you have chosen to add to it.. sprinkle chopped nuts over top if you wish and decorate with candied cherries.. Enjoy.  * Acini Pepe *44 is a pasta product made by Ronzoni and found in the past section of grocery stores.

Snausages Serves 10 - 12 as an appetizer 1 pkg. of Kielbasa (you can use the "lite" version if desired) 2 jars apricot preserves 1 jar currant preserves 2 Tbs lemon juice (you may wish to adjust this to you own preferences) 2 Tbs dry mustard 2 Tbs cooking sherry Boil the Kielbasa for 15 minutes. Slice the Kielbasa into bite size pieces. In a large pot combine the jams and cook over a low heat until the have achieved a more liquid form. Add the remaining ingredients and adjust the seasoning to taste. Add the sausage and serve in a chaffing dish over a low heat. This dish can be made up to a month in advance and frozen.

Tuna Dip on the Ritz 2 cans tuna (water packed, of course, drained.) 8 oz. cream cheese (low fat is good) 1 T. of dried parsley or 3 T. fresh chopped finely 2 T. dried chives or 6 T fresh Use your mixer to blend until smooth.  May add sour cream if too thick.   Refrigerate. May make ahead. Serve with Ritz Crackers This is also great with wheat sprouts on top!

Quick Quiches Yield: 48-50 tarts 8 eggs 16 Ritz crackers crushed 1 can mushrooms drained 1 - 7 oz can ham, or chicken chopped fine 1 onion chopped 1 green pepper chopped 8 oz shredded cheddar cheese salt and pepper Saute onion, green pepper. Shred cheese. Beat eggs, add cracker crumbs, cheese, mushrooms, meat, salt and pepper. Spray small muffins tins very well with cooking spray. Fill tins to top. Bake at 350'F for 25 minutes.

Zalmsla 1 lb cooked salmon, fresh or canned 2 lb cooked, diced potatoes 1 lb cooked, diced beets, fresh or canned * 1/2 cup dill pickles, diced 1/2 cup sweet gherkins, diced 6 hard boiled eggs, 4 chopped, 2 sliced 1/2 cup mayonnaise salt and pepper melba toast, crackers, flat bread Reserve gherkins, capers, green onion leaves, lettuce leaves, olives, pickled pearl onions, and the sliced eggs for decoration. *Use a bit of the juice from the canned beets, or cooking water for fresh, to color the mayonnaise a light pink. Gently combine the picked over salmon, potatoes, beets, pickles and chopped eggs. Mix in about half of the mayonnaise. Salt and pepper to taste. Mold into your desired shape on a serving plate. Cover thinly with the remaining mayonnaise and then decorate as you wish.   Surround with lettuce leaves. Chill. Serve with an assortment of crackers, its very good with melba toast. If kept chilled, it will be good for three to four days. Serves 6-8

Cranberry Meatballs Meatballs 1 pound of lean ground hamburger 1/2 pound of ground beef 2-3 cloves of garlic finely minced or put thru press 1/2 cup quick oatmeal or fine crumbs if you prefer pepper to taste Mix all ingredients well, and shape into small meatballs. Brown the meatballs in a fry pan and drain off the fat as it accumulates. Place balls in a roast pan or a disposable container, set aside. Oops a little aside here, you may use any combination of ground meat you choose I have successfully made these with ground turkey, and just ground beef. Sauce 1 285 ml bottle of chili sauce 1 14 oz can of jellied cranberry sauce Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. bake at 350 for 1/2 hour. Serve alone as an appetizer at gatherings or with rice as a meal at home.

Deviled puffs 1 cup water 1/2 cup butter 1 cup flour 4 eggs 3 cans ( 4 1/2 oz. each) deviled ham 1 Tablespoon horseradish 3/4 teaspoon pepper 3/4 teaspoon onion salt 1/3 cup dairy sour cream Heat oven to 400 . In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. remove from heat. Beat in eggs, all at once, until smooth and glossy.  Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry.  Remove puffs to wire rack: cool away from draft.  Mix deviled ham, horseradish, pepper, onion salt, and sour cream: chill. Cut off tops of puffs: remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful ham mixture. 6 dozen appetizers.

Bruschetta 1 9 inch focaccia split into 2 rounds rubbed with oil & toasted 1 teaspoon rosemary needles divided olive oil 7 Roma tomato (any kind will do) seeded and chopped coarsely 2 cloves garlic minced 2 green onion tops cut into thin rings 8 large basil leaves cut into strips 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 cup mozzarella cheese shreded Rub cut side of focaccia with olive oil and sprinkle with a few rosemary needles then place in a 425 degree oven or under the broiler to toast it so it will be firm enough to support the tomato mixture and not go limp in the hand while holding. (I buy the Mediterranean Magic Focaccia by Parmalat it comes in a foil package and lasts for ever on the shelf, it's 9" in diam). Mix tomatoes, garlic, onions, basil, salt and sugar with a tbs. olive oil. Spread the mixture onto the toasted bread sprinkled with a decorating amount of cheese then replace it under a hot broiler to melt the cheese and retoast the edges. Remove to a cutting board and cut with a large knife or pizza cutter into wedges or squares, serve.  Serving Size: 8  Preparation Time: 0:45

Party Dip 1 1/2 cup sour cream 1/2 cup mayonnaise (light is fine) 2 teaspoons Dill Weed (a spice) 2 teaspoons Seasoning Salt (spice) 2 teaspoons Minced Onion (spice) Season to taste, put ingredients together then add more of whichever spice you think it needs more of. The above is usually good as is but sometimes I add a little more Dill Weed. The longer you chill the better! Makes 2 cups

Tomato-Cheese Torte (Best made 1 day ahead) 1/2 cup (or slightly more) dried tomatoes in oil, drained and chopped 1 1/2 cups freshly grated Parmesan cheese, divided 1 (8oz.) package cream cheese, softened 4 ounces goat cheese, crumbled 2 tablespoons butter, softened 2 to 3 garlic cloves, minced 3/4 cup fresh parsley leaves, chopped 2 teaspoons dried basil 1 teaspoon pepper Line a 3 cup mold with plastic wrap, allowing 5 to 6 inches to overhang edges; coat wrap with cooking spray. Sprinkle tomato into mold.  Beat 1 cup Parmesan cheese, cream cheese, and next 3 ingredients until smooth. Reserve 1 cup mixture and spread remaining mixture over tomato. Beat reserved 1 cup cheese mixture, remaining 1/2 cup Parmesan cheese, parsley, basil and pepper until smooth; spread over cheese mixture in mold. Fold plastic wrap over torte, and chill at least 4 hours.  Unmold; serve with toasted French baguette slices. Yield: 20 appetizer servings

Cranberry Chutney 2 cups fresh cranberries 3/4 cup brown sugar (I prefer the dark kind) 1/2 cup cider vinegar 1/3 cup water 1/2 teaspoon freshly ground nutmeg 2 teaspoons finely grated fresh ginger 1/4 teaspoon dry mustard 1 large Granny Smith apple, chopped (I don't peel it - you may prefer to) The zest of 2 large limes The juice of 2 large limes The zest of 1 large orange 1 large orange, cut into thin slices (peel removed) Combine all the ingredients into a sauce pan and mix together. Bring to a quick boil, stirring constantly, and then reduce the heat so it barely simmers. Let simmer for about an hour or until it thickens. Stir every 10 minutes or so. As soon as it is done, pour it into a clean jar with a metal spoon in it. Remove the spoon and let it cool. You can store it for several days, but it's hard to make it last that long. Serve it warm with dark turkey meat. It's rather tart, so you might want to have a regular cranberry sauce available for those who prefer it.

Tomato and Basil Crostini 4 plum tomatoes, seeded and chopped 12 to 16 slices French bread (baguette type) 1 large clove of garlic, peeled 2 Tbs (30 ml) olive oil 1/4 cup (60 ml) chopped fresh basil Zest of 1 lemon Salt and freshly ground pepper to taste Allow the tomatoes to drain in a colander for 30 minutes. Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately. Serves 4 to 6.

Baked Pineapple 1/2 cup butter 1 #2 can crushed pineapple ( 20 oz.) 1 cup sugar 6 pieces white bread, torn into small, bite size pieces 4 eggs Cream butter and sugar. Add eggs. Beat well, Add pineapple, with juice, and stir in bread. Bake in greased, 1 & 1/2 quart casserole dish, uncovered. Bake at 350 degrees for one (1) hour or until lightly golden.

Deviled Eggs 2 doz. gently boiled eggs (no green coating) cut in half 1/2 cup good mayonnaise (or more to make a smooth consistency) 2-3 tablespoons yellow mustard salt and pepper to taste paprika Remove egg yolks gently from whites and put them in a somewhat deep bowl. Add other ingredients (except paprika) and whip with a mixer until smooth. Using a pastry bag or a heavy duty plastic bag that you have cut one corner from, fill the egg white halves.   Sprinkle with paprika.

Seafood Spread/Dip 1 can of cream of mushroom soup 1 envelope of gelatin 1 c. miracle whip salad dressing (or mayonnaise, if you cannot obtain miracle whip in your locale) 6 oz. brick of cream cheese 1/2 c. celery chopped in small bits (1 cm cubes will do) 1/4 c. grated Spanish onion 1 can shrimp (7 oz.) drained 1 can crab meat (7 oz.) drained - remove any bones Heat the soup and gelatin in a large microwave safe bowl on medium heat for 3-5 min, stirring after each minute so the gelatin can melt and the soup will be smoother. You could also perform this step on the range top - use a saucepan instead of the bowl.   Next step, stir in the remaining ingredients (salad dressing, cream cheese, celery, onion, shrimp and crab meat). Blend mixture briefly with electric mixer until all ingredients are incorporated.  Spray a copper mold with non-stick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight. To serve, Unmold the dip onto a platter, surround your creation with crackers, raw veggies, or light tasting chips of some sort (e.g. - white or blue corn nacho chips, shrimp chips, etc.)

Stuffed Mushrooms 1 LB large mushrooms with stems 1 C (stick) of real butter Italian bread crumbs Parmesan Cheese Garlic salt Break the stems from mushrooms and clean both the button and the stem.  Chop (I usually use a food processor, although it is not mandatory).  Melt the butter in a med/large frying pan and saute the mushroom stems, add enough bread crumbs and parmesan cheese to absorb all the butter and sprinkle generously with garlic salt. (I think the more garlic the better, but you choose). Place the mushroom caps on a baking sheet and stuff with the stem mixture. Cook at 350 for about 20 minutes.

Hawaiian Fruit Salad 1 cup (250 ml) fresh pineapple, cut into bite-size pieces 1 papaya, peeled, seeded, and cut into bite-size pieces 1 cup (250 ml) fresh strawberries, sliced 2 kiwi fruits (Chinese gooseberries), peeled and sliced Juice of 1 lime Combine all ingredients in a serving bowl and serve chilled. Serves 4 to 6.

Tomatoes Stuffed with Tuna 6 ripe tomatoes Salt 2 - 7 oz (195 g) cans tuna packed in olive oil, drained 1/2 cup (125 ml) plus 2 Tbs (30 ml) mayonnaise 2 Tbs (30 ml) capers 1 Tbs (15 ml) lemon juice 2 tsp (10 ml) Dijon-style mustard Salt and freshly ground pepper to taste Parsley leaves for garnish Slice the tops off the tomatoes and scoop out the seeds and most of the dividing walls inside. Sprinkle the insides of the tomatoes lightly with salt and invert on paper towels for 1/2 hour to drain the excess moisture. Mix together the tuna, 1/2 cup (125 ml) of the mayonnaise, capers, lemon juice, mustard, salt, and pepper, and fill the tomatoes with the tuna mixture. Spread the remaining mayonnaise on top, and garnish with parsley leaves. Serve chilled or at room temperature. Serves 6.

Tomato Frittata 2 Tbs (30 ml) olive oil 2 medium onions, thinly sliced 1 - 15 oz (420 g) can of Italian tomatoes, drained and coarsely chopped 6 eggs, beaten Salt and freshly ground pepper to taste 3 Tbs (45 ml) freshly grated Parmesan cheese 1/2 cup (125 ml) roughly chopped fresh basil Heat the olive oil in a large, heavy skillet over moderate heat and saute the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently. Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny. Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom. Serves 4.

Grilled Portobello Mushroom Sandwiches 3 Tbs (45 ml) olive oil 1 medium onion, sliced 1 Tbs (15 ml) balsamic vinegar 4 Portobello mushrooms, stems removed Salt and freshly ground pepper to taste 4 Kaiser rolls or hamburger buns, toasted Try to choose mushrooms and rolls that are about the same diameter. Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion until tender and slightly brown, about 20 minutes. Combine the remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar and brush the mushrooms on both sides with this mixture. Season the mushrooms with salt and pepper and cook on a hot grill or skillet for 2 to 3 minutes per side. Place a mushroom on each roll or bun and top with sauteed onions. Serves 4.

Country-Style Pate 1 lb (450 g) fresh pork fat, ground 1+1/2 lbs (675 g) lean pork, ground 1+1/2 lbs (675 g) calf's or beef liver, ground 1/2 lb (225 g) lean veal or beef, ground 6 Tbs (90 ml) butter 1/2 cup finely chopped shallots 1 clove garlic, finely chopped 1/2 lb (225 g) chicken livers, cut into 3 or 4 pieces 1/4 cup (60 ml) Cognac 1/4 cup (60 ml) heavy cream 2 Tbs (30 ml) lemon juice 2 Tbs (30 ml) flour 1 egg, lightly beaten 1/2 tsp (2 ml) ground allspice 1/2 tsp (2 ml) dried thyme 1/4 tsp (1 ml) ground nutmeg Salt and freshly ground pepper to taste 1/4 lb (100 g) cooked ham, cut in 1/4 inch (5 mm) cubes 8 to 12 slices bacon Combine the ground pork fat, pork, liver, and veal or beef in a large bowl. Melt half the butter in a large skillet over moderate heat and saute the shallots and garlic until soft but not brown. Scrape the contents of the skillet into the bowl with the meats. Melt the remaining butter in the same skillet and saute the chicken livers for 3 to 4 minutes, until they are firm but still pink in the center.  Remove the livers to a plate using a slotted spoon. Add the Cognac to the skillet and bring to a boil, scraping the pan to dissolve the brown bits. Pour the Cognac over the meats. Add the cream, lemon juice, flour, egg, allspice, thyme, nutmeg, salt, and pepper to the meat mixture and knead with both hands until the mixture is well blended. Continue to beat with a wooden spoon until the mixture is light and fluffy. Fold in the ham cubes. Since this dish contains raw pork, saute a small amount to taste for seasoning. Line a deep, rectangular, 2 quart (2 L) terrine, or metal or glass baking pan with a lid, with the slices of bacon. The slices should overlap slightly and completely cover the bottom and sides of the pan.  If they are long enough to hang over the edge of the pan they can be folded over the top of the terrine once it is filled. Otherwise, use additional slices of bacon to cover the top. Spoon half the meat mixture into the terrine, pressing it down firmly and smoothing it with a spatula or the back of a spoon. Lay the chicken livers in a row down the middle of the terrine, and spoon the remaining meat mixture on top. Smooth the top of the meat mixture and fold the bacon strips over the top, or use additional strips of bacon to cover the top. Enclose the top of the terrine with aluminum foil and cover tightly. Place the terrine in a large baking pan in the middle of a preheated 350F (180C) oven and fill the baking pan with enough boiling water to reach halfway up the side of the terrine. Bake for 2 hours. Remove the terrine from the oven and remove the lid and foil. Loosely cover with fresh foil and weight the terrine by placing a heavy pan, cutting board, or canned goods weighing several pounds on top. Allow the terrine to cool to room temperature, then place it in the refrigerator with the weights in place until thoroughly chilled. To serve, remove the weights and the foil and serve directly from the terrine it was baked in. Serves 10 to 12.

Baked Brie This makes an elegant addition to the buffet table, or may be served as an hors d'oeuvre before you serve dinner. Simply wrap a round of brie in packaged puff pastry or several buttered sheets of filo dough, and bake in a 350F (180C) oven until the pastry is golden brown. It is not necessary to trim the crust off the brie, although some cooks prefer to do so. You may also top the brie with browned onions, sauteed mushrooms, chutney, or fruit preserves prior to wrapping it in the dough. Serves 6 to 8.

Baked Brie in Puffed Pastry 1 round of brie cheese 1 cup of mango chutney Puffed pastry from your grocer's freezer 1 loaf of Italian bread. Thaw puffed pastry and lay out one sheet. Place Brie on pastry and cover with mango chutney. Put second sheet of pastry on top and cut around the brie to give it a round shape. Pinch sides closed. Bake for 15 - 20 minutes in a 350 degree oven.  Slice bread and serve.

Oriental Chicken Wings 1 lb (500 g) chicken wings, cut into individual joints 1 cup (250 ml) chicken broth 1/4 cup (60 ml) soy sauce 1 Tbs (15 ml) sesame oil 1 Tbs (15 ml) finely chopped fresh ginger 1 tsp (5 ml) molasses or brown sugar 1 clove garlic, finely chopped 1 whole star anise*, optional * Available in the spice section of finer supermarkets and Oriental specialty shops. Place the chicken wings in a large skillet or pot in a single later. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 to 40 minutes uncovered, until the liquid is reduced to a syrup-like consistency. May be served immediately, or refrigerated and served at room temperature. The flavor improves after a day in the refrigerator. Serves 4 to 6 as a dinner buffet item.

Dilled Cucumbers 2 medium-sized cucumbers (seedless if possible) 1 Tbs (15 ml) salt 1/2 cup (125 ml) sour cream or yogurt 1/4 cup (60 ml) chopped fresh dill Salt and freshly ground pepper Slice the cucumbers paper thin and place in a colander. Sprinkle with salt and weigh the cucumbers down with a plate and some canned good for additional weight. Allow cucumbers to drain for 30 minutes to 1 hour. Turn the cucumbers out onto paper towels and press dry, eliminating as much moisture as possible. Combine the cucumbers with the remaining ingredients and serve chilled. Serves 4 to 6.

Marinated Snow Peas 1 lb (500 g) snow peas or sugar snap peas 1/4 cup (60 ml) soy sauce 1 Tbs (15 ml) sesame oil 1 tsp (5 ml) grated fresh ginger 1 clove garlic, finely chopped 2 Tbs (30 ml) sesame seeds Boil or steam the snow peas for no more than 30 seconds. Rinse under running water to stop the cooking. Drain and combine with the soy sauce, sesame oil, ginger, and garlic and allow to marinate at least two hours or overnight. Sprinkle with sesame seeds immediately prior to serving. Serves 4 to 6.

Shrimp Toast 1/2 lb (225 g) raw shrimp, peeled and deveined 1 egg white 1 Tbs (15 ml) corn starch 1 tsp (5 ml) salt 1/2 tsp (2 ml) granulated sugar 1/4 tsp (1 ml) freshly ground black pepper 2 cloves garlic, finely chopped 1 scallion, both green and white parts, finely chopped 1 narrow loaf French bread (baguette) 1 cup (250 ml) vegetable oil Small bunch fresh flat leaf parsley Pulverize the shrimp to a paste with a food processor or blender. Add the egg white, corn starch, salt, sugar, pepper, garlic, scallions and stir well to combine. Cut the French bread into slices 1/2 inch (1 cm) thick. Spread the shrimp paste over one side of each slice. Decorate each slice with a whole parsley "petal", stuck to the shrimp paste. Heat the oil in a frying pan to about 375F (190C). Drop in the bread slices, shrimp side down. Fry until the underside is brown, then turn over and brown the other side. Remove from the pan with a slotted spoon and drain on paper towels to remove excess fat. Serves 6 as a first course.

Fennel, Orange, and Olive Salad 1 large fennel (anise) bulb 2 large navel oranges, peeled and cut into thin rounds 1/4 cup (60 ml) fresh orange juice 1 Tbs (15 ml) lemon juice 1 Tbs (15 ml) extra virgin olive oil Salt and freshly ground black pepper to taste 1/4 cup (60 ml) shredded Gruyere or Swiss cheese 16 oil-cured black olives Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix.  Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives. Serves 4 to 6.

Holiday Jam 3 Cups fresh cranberries 2 10-ounce pkgs. frozen strawberries (thawed) 4 Cups sugar Put cranberries through the blender or processor. Empty into large pot. Add the strawberries and sugar. Bring to a boil at medium heat and keep at rolling boil until mixture is thickened, stirring constantly. Pour into sterilized 8-ounce jelly jars (decorative jars are always nice), and seal with paraffin or use jar lids. If lids are used, process in a boiling water bath for 10 minutes (a little longer for high altitudes).  Makes approx. 8 jars. Note: If you'd rather use powdered or liquid pectin, the yield will be somewhat higher. In this case, cut the sugar down to 3 1/2 cups.

Colorful Vegetable Salad 6 cups broccoli florets 6 cups cauliflowerets 2 cups cherry tomatoes, halved 1 large red onion, sliced 1 can (6 ounces) pitted ripe olives, drained and sliced 1 envelope ranch salad dressing mix 2/3 cup vegetable oil 1/4 cup vinegar In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 20 servings

Frozen Cranberry Salad 2 cups cranberries (fresh or canned whole berry cranberry sauce) 1 medium orange 1 cup sugar 1 - 9 ounce can crushed pineapple (well drained) 8 ounce cream cheese 1/2 cup chopped nuts (we prefer pecans) 1 cup whipped cream 1/4 teaspoon salt 1/2 cup mayonnaise Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a 8 inch x 8 inch square pan and freeze until firm.  Note: I use a pretty oval glass dish to freeze the salad in. I then serve the salad in the same dish.

Holiday Bread Wreath with Almond-crusted Brie Preparation Time :2:00 White Dough 1 envelope dry yeast 1 Tablespoon sugar 3/4 cup warm water, 105-115 degrees 1 tablespoon butter, room temperature 1/2 teaspoon salt 2 cups all-purpose flour (more if necessary) Whole Wheat Dough 1 envelope dry yeast 1 tablespoon brown sugar 3/4 cup warm water, 105-115 degrees 1 tablespoon anise seed 1 tablespoon butter, room temperature 1/2 teaspoon salt 1 cup whole wheat flour 1 cup all-purpose flour, (more if necessary) Dark Rye Dough 1 envelope dry yeast 3/4 cup warm water, 105-115 degrees 2 tablespoons blackstrap molasses 1 tablespoon caraway seed 1 tablespoon butter, room temperature 1/2 teaspoon salt 1 cup rye flour, dark 1 cup all-purpose flour, (more if necessary) sesame seeds 1 8-inch rd. Brie 3 tablespoons unsalted butter, room temperature 1 cup ground blanched almonds 1/4 cup sliced almonds White dough; sprinkle yeast and sugar over warm water in large bowl, stir to dissolve. Let stand until foamy, about 5 minutes. Mix in butter and salt, add 1 cup flour and beat until smooth. Mix in 1 cup flour 1/2 cup at a time (dough will be sticky). Knead until smooth and elastic, adding more flour by the tablespoons if too sticky.  Lightly grease bowl and return dough, turning to coat entire surface. Cover bowl with plastic wrap. Whole wheat dough; sprinkle yeast and sugar over warm water in large bowl, stir to dissolve. Let stand until foamy, about 5 minutes. Mix in anise, butter and salt. Add whole wheat flour and beat until smooth. Mix in 1 cup all-purpose flour 1/2 cup at a time (dough will be sticky). Knead until smooth and elastic, adding more flour by the tablespoons if to sticky. Lightly grease bowl and return dough, turning to coat entire surface.   Cover bowl with plastic wrap. Dark rye dough; sprinkle yeast over warm water in medium bowl, stir to dissolve; mix in molasses. Let stand until foamy, about 5 minutes. Mix in caraway, butter and salt.   Add rye flour and beat until smooth. Mix in 1 cup all-purpose flour 1/2 cup at a time (dough will be sticky). Knead until smooth and elastic, adding more flour by the tablespoons if too sticky. Lightly grease bowl and return dough, turning to coat entire surface. Cover bowl with plastic wrap. Let all doughs rise in warm draft-free area until doubled, about 1 hour. Butter outside rim of 8-inch diameter cake pan with 2-inch high sides. Invert pan onto center of greased heavy baking sheet. Punch white dough down, knead on lightly floured surface until smooth and elastic, about 2 minutes. Pinch off and reserve 1/2 cup dough. Divide remaining dough into 3 pieces. Roll each piece between palms and floured surface into 36-inch long ropes with tapered ends. Repeat with whole wheat and rye doughs, reserving 1/4 cup of each. Pinch 1 white rope, 1 whole wheat rope and 1 rye rope together at one end. Braid ropes together tightly. Repeat with remaining ropes, forming two more braids. Wrap first braid around sides of cake pan, coiling overlap around braid. Attach one end of second braid to end of first braid. Wrap braid around dough, forming spiral; tuck end under. Brush top of braids with water. Center third braid atop first and second braids, forming wreath. Tuck ends under and pinch to seal. Brush with water. Roll each reserved piece of dough between palms and lightly floured surface into 18-inch long rope. Tie each rope into a bow. Arrange 1 bow on top of pinched seam where third braid ends. Slightly overlap remaining bows over first bow; bows should not touch baking sheet. Brush bows with water, sprinkle sesame seeds over . Let rise in warm area until almost doubled, about 30 minutes. Position rack in center of oven and preheat to 400 degrees. Bake wreath until top is golden brown and tester inserted in thickest part of bread comes out clean, about 30 minutes. Transfer bread to rack, removing cake pan. (Can be prepared ahead. Cool completely, wrap tightly and store 1 day at room temperature or freeze up to one month. Rewarm bread before continuing.) Preheat broiler, place Brie on baking sheet, coat with butter and cover with ground almonds (press to adhere). Broil 8 inches from heat until almonds are golden brown, about 3 minutes. Sprinkle sliced almonds over. Broil until almonds are golden brown, about 30 seconds. Careful place cheese on platter and encircle with wreath.

Orange Hummus Hummus is a Middle Eastern dish based on pureed garbanzo beans. The beans themselves are so mild in flavor as to allow endless variations on the theme using different seasonings. This version tastes like the holidays, with the orange juice and ginger, so why not serve it at your next gathering. 1 - 15 oz (420 g) can of garbanzo beans (chick peas, ceci), rinsed and drained 3 cloves garlic, finely chopped 1/4 cup (60 ml) orange juice 2 tsp (10 ml) grated orange rind 1 tsp (15 ml) Dijon-style mustard 1/2 tsp (2 ml) curry powder 1/2 tsp (2 ml) ground ginger Salt and freshly ground pepper to taste Pita bread for dipping Combine all ingredients except for the pita bread in an electric food processor or blender and process until smooth. Serve with pita bread for dipping. Serves 6 to 8 as an appetizer.

Red Pepper, Ham and Parsley Torte** 1 1/2 cups butter, divided use 3 (3 oz. each) pkg cream cheese 4 oz. smoked ham, coarsely chopped 3 tbsp. Madeira or Port, divided use White pepper, ground, to taste 2 cups firmly packed fresh parsley, stems removed 1/2 cup chopped green onion 1/2 cup drained and coarsely chopped roasted red peppers 1/3 cup cubed ham Place 1/2 cup butter, 3 oz. cream cheese, the 4 oz. chopped ham, 1 tbsp. wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill. In a blender, process another 1/2 cup butter, 3 oz. cream cheese, the parsley, green onion, 1 tbsp. of wine and white pepper to taste. Remove to small bowl, cover and chill. Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; remove to small bowl, cover and chill. Line a glass 2-quart bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture, spread the red pepper mixture, and top with a layer of the parsley mixture. Cover and chill overnight. Display in serving plate; let sit at room temperature for an hour before serving. Make it a day ahead to let set, unmold about an hour before serving with crackers.

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