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Table Of Contents Appetizer Recipes 1

"Buffalo" Style - Stuffed Eggs 7 Appetizer Braid 8 Appetizer Cream Puffs 9 Apricot Pecan Paté 10 Bacon-Wrapped Dates 11 Baked Grits Wedges 12 Barbecue Glazed Turkey Meatballs 13 Beach Party Popcorn 14 Black Olive Aioli 15 Blue Cheese Dip 16 Brioche Appetizer Bread 17 Brioche Appetizer Wreath 18 Cajun Corn 19 Canadian Bacon and Eggplant Roll-Ups 20 Caramel Popcorn and Peanuts 21 Cheese-Topped Mushrooms 22 Cheesy Popcorn Italiano 23 Cheesy Sausage Bites 24 Cherry Bruschetta 25 Cherry Relish 26 Cherry-Almond Popcorn Clusters 27 Chili Corn 28 Chili Hazelnuts 29 Chinese Mustard Dipping Sauce 30 Chinese Potstickers 31 Chipotle Salsa 32 Cocktail Pretzels 33 Corn Relish 34 Crab-Stuffed Mushrooms 35 Cranberry Salsa 36 Cranberry-Orange Hazelnut Dip 37 Creamy Honey Sesame Dip for Vegetables 38 Crunchy Chicken Bites 39 Curried Hazelnuts 40 Danish Pretzel 41

Dijon Baby Back Ribs 42 Dill Rye Bread 43 Dill Wheat Bread 44 Dipping Sauce: Barbecue 45 Dipping Sauce: Fruit 46 Dipping Sauce: Honey Mustard 47 Dippity Do-Dads 48 Dynamite Beef Bites 49 Easy Cheesy Snack Bread 50 Eight Layer Torte 51 Fancy Ham-Wrapped Fruit 52 Filo Prawn Fingers with Wasabi Soy Dip 53 Fish Cutlet 54 Franconian Onion Bread 55 Fresh California Tomato-Pineapple Salsa 56 Fresh Melon Salsa 57 Fresh Tomato Mozzarella Toast 58 Fried Plantain Sticks 59 Fried Plantains 60 Fruit Salsa 61 Fruit Sauce 62 Fruit-Flavored Popcorn 63 Gingered Salsa 64 Gourmet Pickled Alaska Halibut 65 Granny Smith Stilton Relish 66 Green Chile and Cheddar-Stuffed French Bread 67 Grilled Salsa-Cheese Dip 68 Grilled Zucchini 69 Guacamole 70 Halibut Paté 71 Ham Pizza Snacks 72 Ham Spirals 73 Ham Tortilla Roll-Ups 74 Ham-Wrapped Fruit 75 Hawaiian Cocktail Sausages 76 Hazelnut Cheddar Cheese Dip 77 Hazelnut Fried Mushrooms 78 Hazelnut Olive Cheese Ball 79

Hazelnut Shrimp Cheese Puffs 80 Hazelnut, Brie and Apple Appetizer 81 Hazelnut-Orange Cheese Ball 82 Herbed Pork Paté 83 Holiday Honey Wings 84 Honey Lime Butter 85 Honey Mustard Mayonnaise 86 Hot Shot Cherries 87 Italian Snack Bread 88 Japanese Sushi Eggs 89 King Prawns with Four Dips 90 Layered Southwestern Pasta Salad 91 Lemon Blossom and Dill Salmon 92 Lemon Blossom Cream Cheese 93 Lemon Thyme Green Olives 94 Lemon-Nut Twists 95 Light Pasta Salad with Fresh Tuna Steak 96 Mariachi Chicken 97 Meat-Wrapped Fruits 98 Mendenhall Crab Puffs 99 Mexicali Pizza 100 Mexicali Pizza Wheel 101 Mexican Turkey Dip 102 Mini Ham and Mushroom Soufflés 103 Miniature Ham-Wiches 104 Mission Hill Bocaditos 105 Mushroom and Red Pepper Crostini 106 Nacho Pizza Snack 107 Oat Date Nut Bread (1 1/2-Pound Recipe) 108 Octopus Tidbits 109 Oregon Hazelnut Appetizer 110 Oregon Hazelnut Tortilla Dip 111 Oriental Pork Pot Stickers 112 Oriental Salmon Roll-Ups 113 Papaya Pepper Relish 114 Parmesan Popcorn and Peanuts 115 Party Pretzel 116 Pasta Salad with Pineapple-Mint Salsa 117

Pepper Dip 118 Perfectly Seasoned Popcorn 119 Petite Brioches 120 Picante Sour Cream 121 Pimiento Cheese Swirls 122 Pineapple Cucumber Salsa 123 Pink Holiday Punch 124 Pizza Crisps 125 Pizzelle 126 Pizzeria-Style Sausage Pizza 127 Polenta with Tomato Basil Salsa 128 Popcorn Salts 129 Pork and Crab Dumplings 130 Pork and Dried Cherry Empanadillas 131 Pork Balls in Curry Sauce 132 Pork-Apple Bites 133 Potato Nachos 134 Prawn Balls with Wasabi Paste Soy Dip 135 Pre-Game Pork Rollups 136 Pull-Apart Appetizer Ring 137 Quarterback Quesadillas 138 Quesa-Dilly Pita Poppers 139 Red Pepper Salsa 140 Rigatoni-Turkey Salad 141 Roasted Garlic and Bean Dip 142 Roasted Red Pepper Stuffed Mushrooms 143 Salami-Wrapped Fruit 144 Salmon Bagel Chip Dippers 145 Salmon Turnovers/Puffs 146 Salmon Vegetable Dip 147 Salmon-Spinach Party Dip 148 Salmon-Stuffed Mushrooms 149 Salsa 150 Salsa Cruda 151 Salsa Steak Sticks 152 Salt Cod Fritters with Wasabi Garlic Sauce 153 Salty Glazed Hazelnuts 154 Sassy South of the Border Popcorn 155

Sausage Stuffed Mushrooms 156 Savory Appetizer Pork Meatballs 157 Seafood Pasta Salad 158 Seasoned Toasted Hazelnuts 159 Sensational Stuffed Mushrooms 160 Sesame and Ginger Dip 161 Sesame Pork Appetizers 162 Sesame Pork Rolls 163 Shrimp and Feta Cheese Salad 164 Shrimp Cocktail 165 Slingshot Pizza Sticks 166 Smoked Salmon Cheeseball 167 Smoky Salmon Spread 168 Smooth and Spicy Bean Dip 169 Soft Baked Pretzels 170 Soft Herb Breadsticks 171 Soft Pretzels 172 Southwest Alaska Snow Crab Platter 173 Spiced Dip 174 Spiced Pecans 175 Spiced Snack Mix 176 Spicy Bean Paté 177 Spicy Deviled Eggs 178 Spicy Dipping Sauce 179 Spicy Latin Rollups 180 Spicy Pork Quesadillas 181 Stash Flavored Iced Teas 182 Stash Red Delicious Herbal Spiced Cider 183 Sweet and Sour Pork Meatballs 184 Sweet Apple Cinnamon Herbal Shake 185 Sweetly Curried Dipping Sauce 186 Teriyaki Rumaki 187 Texas Ribbons 188 Thai Ribbons 189 Toaster Snack Bread 190 Tomatillo and Chayote Salsa 191 Tortilla Tidbits 192 Triple Seed Snack Ring 193

Tropical Fruit Salsa 194 Turkey Nachos 195 Turkey Nuggets 196 Turkey Tartlets with Cranberry Salsa 197 Veggie Dip 198 Vineyard Punch 199 Warm Cheddar and Bean Dip 200 Wasabi Paste Dipping Sauce 201 Wasabi Paste Dipping Sauce (2) 202 Wasabi Paste Dipping Sauce (3) 203 Wasabi Paste Dipping Sauce (4) 204 Wasabi Paste Soy Dip 205 When Pigs Fly Appetizers 206 White Bean Dip 207 White Bean Salsa 208 Whole Wheat Soft Pretzels 209 Wholesome Bran Pretzels 210 Wild Black Currant Cream Cheese 211 Wild Black Currant Escape 212 Wild Raspberry Cream Cheese 213 Wild Raspberry Dreams 214

1

Appetizer Recipes "Buffalo" Style - Stuffed Eggs Appetizer Braid Appetizer Cream Puffs Apricot Pecan Paté Bacon-Wrapped Dates Baked Grits Wedges Barbecue Glazed Turkey Meatballs Beach Party Popcorn Black Olive Aioli Blue Cheese Dip Brioche Appetizer Bread Brioche Appetizer Wreath Cajun Corn Canadian Bacon and Eggplant Roll-Ups Caramel Popcorn and Peanuts Cheese-Topped Mushrooms Cheesy Popcorn Italiano Cheesy Sausage Bites Cherry Bruschetta Cherry Relish Cherry-Almond Popcorn Clusters Chili Corn Chili Hazelnuts Chinese Mustard Dipping Sauce Chinese Potstickers Chipotle Salsa Cocktail Pretzels Corn Relish Crab-Stuffed Mushrooms Cranberry Salsa Cranberry-Orange Hazelnut Dip Creamy Honey Sesame Dip for Vegetables Crunchy Chicken Bites Curried Hazelnuts Danish Pretzel Dijon Baby Back Ribs Dill Rye Bread Dill Wheat Bread

2

Dipping Sauce: Barbecue Dipping Sauce: Fruit Dipping Sauce: Honey Mustard Dippity Do-Dads Dynamite Beef Bites Easy Cheesy Snack Bread Eight Layer Torte Fancy Ham-Wrapped Fruit Filo Prawn Fingers with Wasabi Soy Dip Fish Cutlet Franconian Onion Bread Fresh California Tomato-Pineapple Salsa Fresh Melon Salsa Fresh Tomato Mozzarella Toast Fried Plantain Sticks Fried Plantains Fruit Salsa Fruit Sauce Fruit-Flavored Popcorn Gingered Salsa Gourmet Pickled Alaska Halibut Granny Smith Stilton Relish Green Chile and Cheddar-Stuffed French Bread Grilled Salsa-Cheese Dip Grilled Zucchini Guacamole Halibut Paté Ham Pizza Snacks Ham Spirals Ham Tortilla Roll-Ups Ham-Wrapped Fruit Hawaiian Cocktail Sausages Hazelnut Cheddar Cheese Dip Hazelnut Fried Mushrooms Hazelnut Olive Cheese Ball Hazelnut Shrimp Cheese Puffs Hazelnut, Brie and Apple Appetizer Hazelnut-Orange Cheese Ball Herbed Pork Paté Holiday Honey Wings Honey Lime Butter

3

Honey Mustard Mayonnaise Hot Shot Cherries Italian Snack Bread Japanese Sushi Eggs King Prawns with Four Dips Layered Southwestern Pasta Salad Lemon Blossom and Dill Salmon Lemon Blossom Cream Cheese Lemon Thyme Green Olives Lemon-Nut Twists Light Pasta Salad with Fresh Tuna Steak Mariachi Chicken Meat-Wrapped Fruits Mendenhall Crab Puffs Mexicali Pizza Mexicali Pizza Wheel Mexican Turkey Dip Mini Ham and Mushroom Soufflés Miniature Ham-Wiches Mission Hill Bocaditos Mushroom and Red Pepper Crostini Nacho Pizza Snack Oat Date Nut Bread (1 1/2-Pound Recipe) Octopus Tidbits Oregon Hazelnut Appetizer Oregon Hazelnut Tortilla Dip Oriental Pork Pot Stickers Oriental Salmon Roll-Ups Papaya Pepper Relish Parmesan Popcorn and Peanuts Party Pretzel Pasta Salad with Pineapple-Mint Salsa Pepper Dip Perfectly Seasoned Popcorn Petite Brioches Picante Sour Cream Pimiento Cheese Swirls Pineapple Cucumber Salsa Pink Holiday Punch Pizza Crisps Pizzelle

4

Pizzeria-Style Sausage Pizza Polenta with Tomato Basil Salsa Popcorn Salts Pork and Crab Dumplings Pork and Dried Cherry Empanadillas Pork Balls in Curry Sauce Pork-Apple Bites Potato Nachos Prawn Balls with Wasabi Paste Soy Dip Pre-Game Pork Rollups Pull-Apart Appetizer Ring Quarterback Quesadillas Quesa-Dilly Pita Poppers Red Pepper Salsa Rigatoni-Turkey Salad Roasted Garlic and Bean Dip Roasted Red Pepper Stuffed Mushrooms Salami-Wrapped Fruit Salmon Bagel Chip Dippers Salmon Turnovers/Puffs Salmon Vegetable Dip Salmon-Spinach Party Dip Salmon-Stuffed Mushrooms Salsa Salsa Cruda Salsa Steak Sticks Salt Cod Fritters with Wasabi Garlic Sauce Salty Glazed Hazelnuts Sassy South of the Border Popcorn Sausage Stuffed Mushrooms Savory Appetizer Pork Meatballs Seafood Pasta Salad Seasoned Toasted Hazelnuts Sensational Stuffed Mushrooms Sesame and Ginger Dip Sesame Pork Appetizers Sesame Pork Rolls Shrimp and Feta Cheese Salad Shrimp Cocktail Slingshot Pizza Sticks Smoked Salmon Cheeseball

5

Smoky Salmon Spread Smooth and Spicy Bean Dip Soft Baked Pretzels Soft Herb Breadsticks Soft Pretzels Southwest Alaska Snow Crab Platter Spiced Dip Spiced Pecans Spiced Snack Mix Spicy Bean Paté Spicy Deviled Eggs Spicy Dipping Sauce Spicy Latin Rollups Spicy Pork Quesadillas Stash Flavored Iced Teas Stash Red Delicious Herbal Spiced Cider Sweet and Sour Pork Meatballs Sweet Apple Cinnamon Herbal Shake Sweetly Curried Dipping Sauce Teriyaki Rumaki Texas Ribbons Thai Ribbons Toaster Snack Bread Tomatillo and Chayote Salsa Tortilla Tidbits Triple Seed Snack Ring Tropical Fruit Salsa Turkey Nachos Turkey Nuggets Turkey Tartlets with Cranberry Salsa Veggie Dip Vineyard Punch Warm Cheddar and Bean Dip Wasabi Paste Dipping Sauce Wasabi Paste Dipping Sauce (2) Wasabi Paste Dipping Sauce (3) Wasabi Paste Dipping Sauce (4) Wasabi Paste Soy Dip When Pigs Fly Appetizers White Bean Dip White Bean Salsa

6

Whole Wheat Soft Pretzels Wholesome Bran Pretzels Wild Black Currant Cream Cheese Wild Black Currant Escape Wild Raspberry Cream Cheese Wild Raspberry Dreams

7

"Buffalo" Style - Stuffed Eggs Hot and spicy!!!!

12 California Fresh Eggs 1/2 cup blue cheese, crumbled 1/4 cup mayonnaise 1 Tbs parsley, minced 1/2 tsp Tabasco sauce 1/2 tsp salt 1/4 tsp pepper 1/2 tsp celery salt 2 ribs celery, finely diced

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mix well all other Ingredients except diced celery. Spoon yellow mixture back into shells. Garnish with diced celery. Serves 24

8

Appetizer Braid DOUGH 2 cups bread flour (2 to 2 1/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 2 tsp Italian herb seasoning 3/4 tsp salt 2/3 cup very warm water (120 to 130ºF) 1 Tbs olive or vegetable oil FILLING 1 6-ounce jar marinated artichoke hearts, drained and chopped 1/3 cup sliced ripe olives 1/3 cup sundried tomatoes (packed in oil) or 1/3 cup sundried tomatoes (packed in oil) 1 cup (4 ounces) shredded Provolone cheese

To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herb seasoning and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12 × 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400ºF 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.

Serves 12

9

Appetizer Cream Puffs 1/2 cup butter or margarine 1 cup water, boiling 1 cup all-purpose flour 1/4 tsp salt 4 eggs

In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400º for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside.Yield: 35 to 40 puffs. Serves 40

10

Apricot Pecan Paté 18 oz canned apricots, purée 2 cups water 1/2 cup sugar 1 Tbs cornstarch 3 Tbs Cointreau 1 lb pecans, chopped

Drain and purée apricots. In heavy saucepan, bring apricot purée, water, and sugar to a boil for 5 minutes. Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.

Serves 10

11

Bacon-Wrapped Dates 12 slices bacon 24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp. Serves 24 Cooking time: 5 minutes Ready in: 10 minutes

12

Baked Grits Wedges 3 cups boiling water 3/4 cup grits 1/2 tsp salt 1/2 cup shredded sharp Cheddar cheese (2 ounces) 2 Tbs chopped green onion 1/2 tsp prepared mustard

In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally. Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until firm. Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking oil spray. Broil 8-10 minutes or until golden brown.

Serves 8 Ready in: 15 minutes

13

Barbecue Glazed Turkey Meatballs 1 1 1/4 pound package Butterball® Fresh Ground Turkey 1 cup sauerkraut, drained and chopped fine 1/4 cup original flavored barbecue sauce * 1/2 cup currant jelly 3 Tbs original flavored barbecue sauce

Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until no longer pink in the center. Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.Makes 40 to 50 small meatballs.


14

Beach Party Popcorn 1/3 cup melted butter 1 tsp soy sauce 1 drop hot pepper sauce, or to taste 2 quarts popped popcorn* 2 cups seasoned assorted snacks 1/2 oz (1/2 package) bacon-onion dip mix

Add soy sauce and hot pepper sauce to 1/3 cup melted butter. Put popped popcorn and seasoned assorted snacks in a large bowl. Pour butter/soy mixture over popped popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again. Spread mixture on a jelly roll pan (15 1/2 × 10 1/2 × 1-inch) and bake in a 350-degree Fahrenheit oven for 8-10 minutes, stirring once.

Serves 10

15

Black Olive Aioli 1 cup mayonnaise 1/4 cup black olives, ground 2 cloves garlic, minced 2 tsp lemon juice 1/4 cup parsley, chopped Salt and pepper, to taste

Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley. Add salt and pepper to taste. Serves 12

16

Blue Cheese Dip 1/2 pint sour cream 1/4 cup milk 1/3 cup blue cheese, crumbled 2 Tbs red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled. Serves 4

17

Brioche Appetizer Bread 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast, *see notes 3 Tbs sugar 3/4 tsp salt 1/2 cup butter or margarine, melted 3 eggs, at room temperature 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 egg yolk beaten with 1 tablespoon water

Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours. Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divide remaining dough into 2 equal portions. Roll each to 36-inch rope, tapering ends. Place ropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7-inch diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15 minutes. Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch rope; coil ends in opposite directions to make "S" shape; reserve. Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spaced intervals. Cover; let rise in warm, draft-free place for 5 minutes. Brush with remaining egg mixture. Bake at 350ºF oven for 25 minutes or until done. Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses, dips or spreads. ____________________Alternate Shapes Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil.Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath.

Serves 12

18

Brioche Appetizer Wreath 1 cup warm water (105º to 115ºF) 3 packages Fleischmann's® Fast Rising Active Dry Yeast*, *see notes 1/3 cup sugar 2 tsp salt 1 cup butter or margarine, melted 6 1/2 cups all-purpose flour (6 1/2 to 7 cups) 4 eggs 2 egg yolks 1 egg white 1 Tbs water Poppy seeds

Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth. Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24 hours. Turn dough out onto lightly floured surface; divide in half. Divide each half into 3 equal parts. Shape each into 30-inch rope. Braid together. Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl or round metal pan and place on large, greased baking sheet. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at 350ºF (180 C) oven for 25 minutes or until done. Remove from pan; cool on wire racks. Serve with cheese, dip or spread in center.

Serves 16

19

Cajun Corn 2 1/2 quarts popped popcorn 1/4 cup butter, melted 1 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1 tsp lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn. Serves 10

20

Canadian Bacon and Eggplant Roll-Ups 10 slices Canadian bacon, about 1/8-inch thick (about 10 oz.) 1 large eggplant, about 1 1/2 pounds 3 Tbs vegetable oil 2 Tbs flour 1 1/2 cups milk dash ground pepper dash nutmeg 1 cup part-skim Ricotta cheese 2 Tbs chopped parsley 2 Tbs grated Parmesan cheese

Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thin slices. Brush slices lightly with oil and sauté a few at a time in a 10-inch fry pan until tender. Set aside. Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook and stir until mixture boils and thickens. Season with pepper and nutmeg. Combine Ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice. Lap one small eggplant slice over a larger slice. Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese and place seam-side-down in an 11 × 7-inch baking dish. Pour sauce over eggplant roll-ups. Sprinkle with cheese. Bake in a 375ºF oven for 30 minutes or until heated through.

Serves 10 Cooking time: 30 minutes Ready in: 25 minutes

21

Caramel Popcorn and Peanuts 5 quarts popped popcorn 2 cups roasted shelled Virginia-type peanuts 1 cup butter or margarine (1/2 pound) 2 cups light brown sugar, firmly packed 1/2 cup light corn syrup 1 tsp salt 1/2 tsp baking soda

Place popped corn and peanuts in a large shallow 18 × 12 × 2-inch baking pan; keep warm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady stream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Serves 20

22

Cheese-Topped Mushrooms 1 lb bulk pork sausage 1 lb fresh mushrooms 1 clove garlic, minced 2 Tbs chopped parsley 1 1/2 cups shredded Cheddar cheese (6 ounces) Chopped pimiento (optional) Fresh snipped parsley (optional)

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.


23

Cheesy Popcorn Italiano 2 Tbs garlic-flavored olive oil 3 quarts warm popped popcorn 1/3 cup grated Parmesan cheese 2 Tbs butter or margarine, melted 1 1/2 tsp dried basil 1/2 tsp crushed hot red pepper flakes 1/4 tsp salt (optional)

Pop popcorn using garlic-flavored olive oil. Drizzle butter over warm popcorn. Combine cheese, basil, hot pepper flakes, and salt; sprinkle over popcorn, tossing well. Serves 8

24

Cheesy Sausage Bites 8 eggs 1/2 cup flour 1 tsp baking powder 3/4 tsp salt 3 cups Mozzarella cheese 1 1/2 cups cottage cheese 3/4 lb spicy pork sausage, cooked and crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold in remaining ingredients. Turn into a greased 9 × 9 × 2-inch baking dish. Bake in a 350ºF oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve warm or at room temperature. Serves 36 Cooking time: 40 minutes Ready in: 10 minutes

25

Cherry Bruschetta An appetite teaser or light lunch.

1 21-ounce can cherry filling and topping 1/2 cup finely chopped red onion 1/2 tsp dried basil 1/2 tsp dried oregano 2 garlic cloves, minced 1/4 cup olive oil 1 16-ounce loaf French bread, cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook, stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavors are blended. Let cool to room temperature. In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with oil mixture; place on an ungreased baking sheet. Broil, 4 to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown. Top each slice of bread with a generous tablespoon of cherry mixture. Serve immediately as an appetizer or first course.Serving size: 2 slices of bread

Serves 8

26

Cherry Relish Flavorful cherry combination adds zip to sandwiches.

1 1/2 cups dried tart cherries 1/2 cup red wine vinegar 1/4 cup balsamic vinegar 2 Tbs olive oil 1 cup chopped yellow Spanish Sweet onion 2 Tbs granulated sugar Salt and pepper to taste

In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes. Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is soft. Add sugar; mix well. Add cherries with soaking liquid; stir to thoroughly combine ingredients. Cook, uncovered, over medium heat 10 to 12 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve at room temperature.Makes about 2 cups; 12 servings as a relish on sandwiches.

Serves 12

27

Cherry-Almond Popcorn Clusters 5 quarts popped popcorn, unsalted 2 cups sugar 1 1/2 cups water 1/2 cup light corn syrup 1 tsp vinegar 1/2 tsp salt 1 tsp almond extract 1 cup red glacé cherries, cut in quarters 1/2 cup toasted blanched whole almonds

Keep popcorn warm in a 300-degree Fahrenheit oven. In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage). Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

Serves 24

28

Chili Corn 4 quarts popped popcorn 3 small dried red chilies 1 6 3/4-ounce package peanuts 6 Tbs margarine 1 3 1/4-ounce package roasting pepitas (little peppers) 3/4 tsp garlic salt

Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt. Serves 16

29

Chili Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 3/4 tsp chili powder dash salt

Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turn into shallow baking pan. Bake in a 275º oven for 20 minutes. Serves 4

30

Chinese Mustard Dipping Sauce 4 tsp dry mustard 6 Tbs soy sauce 4 Tbs cider vinegar 2 tsp sesame oil 1 tsp sugar Water

Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar, and a little water to taste. Serves 8

31

Chinese Potstickers 1 3/8 lbs California Fresh Eggs or 12 large California Fresh Eggs 6 oz water chestnuts, canned, minced 1 cup green onions, minced 2 tsp salt 2 slices ginger, finely chopped 1 3/4 oz California Fresh Eggs or 1 large California Fresh Eggs 48 potsticker wrappers DIPPING SAUCE 1 cup soy sauce 1 cup vinegar 1 green onion, chopped

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger. Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly. Add 1/4 cup water to pot and cover. Steam 2 minutes. Serve with dipping sauce. DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

Serves 8

32

Chipotle Salsa 1 chipotle pepper, finely chopped 1 20-ounce can pineapple tidbits, drained 1 medium diced cucumber, seeded and peeled 1 Tbs lime juice 1 Tbs brown sugar

In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes. Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper). In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.


33

Cocktail Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Active Dry Yeast, * see notes 2 Tbs sugar Salt 2 Tbs vegetable oil 1 cup milk Water 2 eggs, lightly beaten with 1 Tbs water Coarse salt Poppy seeds or sesame seeds Grated Parmesan cheese Mustards for dipping (optional)

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt. Heat milk, 1/2 cup water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at medium speed. Increase speed to high; beat additional 2 minutes. Stir in enough additional flour to make a soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 30 to 40 minutes or until doubled in size. Punch dough down. Divide dough into 48 portions. Roll each piece into a 12-inch rope. To shape into pretzel curve ends of rope to make a circle, crossing ends at top. Twist end once and lay down over bottom of circle. Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly. Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheets. Brush with beaten egg and sprinkle with coarse salt, poppy or sesame seeds. Bake at 350ºF for 35 to 45 minutes or until done. Cool pretzels on wire rack. Serve with a selection of mustards.____________________VariationsHERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves, marjoram and oregano. Sprinkle with dill seeds before baking.CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese before baking.BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for 35 to 40 minutes.GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Shape into a pretzel of 12-inch diameter. Let rest for 15 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giant pretzel. Serve with mustard selection. Giant pretzel can also be sliced for serving.

Serves 14

34

Corn Relish 1 cup corn kernels 1 cup leeks, chopped 1/2 red bell pepper

In medium bowl, stir together corn kernels, leeks, and red bell pepper. Serves 12

35

Crab-Stuffed Mushrooms 1 cup cooked flaked crab 8 oz cream cheese, softened 1 tsp lemon juice 2 dashes Worcestershire sauce 1/4 tsp basil 1/4 tsp garlic powder 2 green onions, minced 1/8 tsp lemon pepper 24 large mushrooms 1/2 cup Cheddar cheese, grated 2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450ºF for 15-20 minutes and serve warm.

Serves 24 Cooking time: 20 minutes

Recipe Source Author: Barbara, Kodiak, Alaska

36

Cranberry Salsa 2 cups fresh or frozen whole cranberries 1 orange, peeled and chopped 1 Tbs grated orange peel 1 Tbs minced fresh gingerroot 1 Tbs chopped fresh parsley 1 Tbs chopped fresh cilantro 1 jalapeño pepper, seeded and chopped 1/3 cup honey 2 Tbs frozen orange juice concentrate, thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve with turkey or other poultry. Serves 6

37

Cranberry-Orange Hazelnut Dip 1 8-ounce carton lemon or orange low-fat yogurt 1/2 cup cranberry-orange relish 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/2 cup roasted and chopped Oregon hazelnuts

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks. Serves 16

38

Creamy Honey Sesame Dip for Vegetables 3/4 cup nonfat mayonnaise 1/4 cup rice vinegar 1/4 cup honey 3 Tbs toasted sesame seeds 1 Tbs grated fresh gingerroot (1 to 2 tablespoons) 1 small clove garlic, minced 3/4 tsp Oriental sesame oil 1/8 tsp crushed red pepper flakes Salt, to taste

Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining ingredients; mix thoroughly. Dip may be stored tightly covered in refrigerator up to 1 week. Serve with assorted fresh vegetables. Serves 6

39

Crunchy Chicken Bites 1/4 cup cornstarch 1 tsp salt 1/2 tsp sugar 2 Tbs dry sherry 2 egg whites 1 whole chicken breast, cut into 1-inch pieces 3/4 cup roasted and chopped Oregon hazelnuts Oil for frying MUSTARD SAUCE 1/4 cup dairy sour cream 1/4 cup mayonnaise or 1/4 cup mayonnaise 1 Tbs dry mustard 1/4 tsp sugar

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired. For Mustard Sauce: Blend all ingredients together and serve.

Serves 20

40

Curried Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 1/2 tsp curry powder 1/2 tsp salt

Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn into shallow baking pan. Bake in a 275º oven for 20 minutes. Serves 10

41

Danish Pretzel DOUGH 5 1/2 cups all-purpose flour (5 1/2 to 6 cups) 2 Tbs sugar 1 tsp salt 2 tsp grated lemon peel 2 packages Fleischmann's® Active Dry Yeast* 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs, at room temperature FILLING 1/2 cup chopped blanched almonds, toasted 2/3 cup sugar 2 Tbs butter or margarine GLAZE AND TOPPING 1 egg beaten with 1 tablespoon water 2 Tbs chopped blanched almonds, toasted

Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel and undissolved yeast. Heat milk, water and butter to 120º to 130ºF; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. While dough rises, prepare filling: In small bowl combine almonds and cup sugar. Using pastry blender or 2 knives, cut in butter until well blended; reserve. Punch dough down; turn out onto lightly floured surface. Divide into 2 equal pieces. Roll one piece to 28 × 6-inch strip. Sprinkle 1/2 filling down center length of strip. Fold 1/3 of dough, lengthwise, over filling and press to seal. Bring other 1/3 of dough over and seal, forming a long rope. Pinch ends to seal. On greased baking sheet, form rope into pretzel: curve ends to form circle; cross ends at top. Cross ends again and lay ends under bottom of circle. Repeat with remaining dough and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels. Sprinkle with almonds. Bake at 400ºF for 20 minutes or until done. Remove from baking sheets and cool on wire racks.


42

Dijon Baby Back Ribs Sweet and tender ribs can't get any easier or more tasty than these!

4 lbs baby back pork ribs 1 12-ounce bottle Lawry's Dijon and Honey Marinade with Lemon Juice

If needed, cut ribs in lengths to fit in resealable plastic bag. Place ribs in bag and add 3/4 cup Lawry's Dijon and Honey Marinade; seal and marinate in refrigerator overnight. Discard used marinade and place ribs on broiler pan that has been sprayed with nonstick vegetable spray. Bake in 300ºF oven for about 2 hours. Grill, basting often with additional marinade, until glazed. Serves 4

43

Dill Rye Bread 3 cups bread flour (3 to 3 1/2 cups) 1/4 cup dry milk powder 2 tsp salt 1 Tbs sugar 2 tsp dill weed 2 tsp caraway seed 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 cups water 2 Tbs honey 1 Tbs butter or margarine 2 cups medium rye flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in rye flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack.

Serves 12

44

Dill Wheat Bread 2 3/4 cups bread flour (2 3/4 to 3 1/4 cups) 1/4 cup dry milk powder 2 tsp salt 1 Tbs sugar 2 tsp dill weed 2 tsp caraway seed 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 cups water 2 Tbs honey 1 Tbs butter or margarine 2 cups whole wheat flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in wheat flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack.

Serves 12

45

Dipping Sauce: Barbecue 1/4 cup barbecue sauce 1 Tbs Italian salad dressing

Stir together. Serves 4

46

Dipping Sauce: Fruit 1/4 cup fruit preserves 1 Tbs fruit of your choice, minced


47

Dipping Sauce: Honey Mustard 1/4 cup mustard 2 Tbs honey


48

Dippity Do-Dads 1 ham and cheese sandwich Plastic toothpicks Dipping Sauce: Honey Mustard, see recipe

Cut sandwich into bite-sized squares. Thread squares onto plastic toothpicks. Dunk toothpicks into dipping sauce and enjoy. Serves 2 Ready in: 5 minutes

49

Dynamite Beef Bites 1 1/2 lbs beef flank steak 1/2 cup Salsa Picante 12 whole jalapeño peppers, halved lengthwise, seeded 1/4 cup herbed cream cheese Toothpicks

Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle. Marinate beef strips in Salsa Picante for one hour. Fill each jalapeño half with 1/2 teaspoon cream cheese. Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten steak ends with toothpick. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.

Serves 24

50

Easy Cheesy Snack Bread 4 cups all-purpose flour (4 to 4 1/2 cups) 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 2 tsp Italian herb seasoning 1 1/2 tsp salt 1 clove garlic, minced or pressed 1 1/2 cups very warm water (120º to 130ºF) 2 eggs 1 8-ounce package shredded mild sharp Cheddar cheese 1 4-ounce can diced green chilis, drained 1 2-ounce jar sliced pimientos, drained

In large bowl, combine 2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enough additional flour to make soft dough. Cover; let rest 20 minutes (10 minutes for Rapid Rise). Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in greased 10- × 15-inch jelly-roll pan. Sprinkle with remaining cheese. Top with chilis and pimientos. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400ºF for 20 to 25 minutes or until done. Makes 1 (10- × 15-inch) snack bread. Serve warm, cut into strips or squares.

Serves 12

51

Eight Layer Torte This tasty, layered recipe makes a beautiful appetizer or special light meal!

1 1-ounce package Lawry's Taco Spices and Seasonings, divided 1 cup sour cream 1 16-ounce can refried beans 1 15-ounce can black beans, minced or pressed, drained 1 medium tomato, chopped 1 2 1/4-ounce can sliced ripe olives, drained 1 cup shredded Cheddar cheese (4 oz.) 1 large avocado, peeled, seeded and chopped 1/4 cup green onion (including tops), thinly sliced 6 flour tortillas (burrito size) or 4 large flour tortillas (burrito size) Salsa, optional garnish Fresh cilantro sprigs, optional garnish

In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quarters for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion (arrange toppings towards the outside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting with another tortilla and ending with a tortilla. On another plate, prepare a second layered torte the same as the first. Wrap both with plastic wrap and refrigerate until ready to serve or take to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.Makes 4 servings OR 12 appetizer servings Serves 6

52

Fancy Ham-Wrapped Fruit 1 3-ounce package cream cheese, softened 1 Tbs orange marmalade 1/3 lb thinly sliced fully-cooked ham, cut into 1 × 4" strips 2 papaya, peeled and cut into eights 2 kiwi fruit, peeled and sliced 1 orange, (optional)

In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap ham around fruit. Cover and chill. To make orange peel garnish, peel orange in a long continuous strip about 1-inch wide. Roll into flower shape. Reserve orange for another use.


53

Filo Prawn Fingers with Wasabi Soy Dip 2 spring onions, chopped fine 3 sheets filo pastry 1 Tbs chopped fresh coriander (cilantro) 2 Tbs olive oil 1 garlic clove, crushed 12 large prawns, shelled and de-veined 1 tsp grated fresh gingerroot vegetable oil for deep frying 1 small fresh red chili, seeded and chopped Wasabi Paste Soy Dip, see recipe 1 tsp tamarind paste or lemon juice 1 Tbs tomato purée

Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste. Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches. Take one strip and brush with a little of the oil. Spread 1/2 teaspoon of the paste along one narrow end. Place a prawn over the top, with only the tail extending beyond the edge of the pastry. Roll up to enclose the prawn, twisting the ends together to seal. Cover with a clean tea towel and repeat to make 12 fingers. Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds. Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden. Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

Serves 4

54

Fish Cutlet 1 lb freshwater fish (with bones removed) 1 tsp ginger paste 1 Tbs lemon juice 1 medium green chile 1 egg white 2 Tbs corn flour 1 Tbs coriander leaves, chopped 1 tsp cumin 1 tsp coriander seed powder 1 pinch cinnamon stick powder 1 tsp garlic paste 1 medium onion, chopped finely Salt, to taste Cooking oil, for deep-frying

Make diagonal slits on the fish and then steam it for ten minutes. Remove from heat and gently mash it along with the remaining ingredients. Make dough into walnut-sized balls and flatten slightly. In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet. Let fry for two minutes and then turn upside down. Both sides must be golden brown. Do not fry for too long as the taste can become slightly bitter. Serve hot. It is a good appetizer.


55

Franconian Onion Bread 1/4 lb bacon, diced 2 lbs onions, sliced 2 eggs, slightly beaten 1/4 cup sour cream 2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 tsp caraway seeds, optional

Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1 egg and sour cream; reserve. Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk, water and butter to 125º to 130ºF. Stir into dry mixture. Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 11 × 16-inch rectangle. Place in jelly-roll pan, pushing dough up around edges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if desired. Bake at 400ºF for 30 to 35 minutes, until center is set and edges of dough are lightly browned. Cut into 2-inch squares. Serve warm.

Serves 40

56

Fresh California Tomato-Pineapple Salsa 9 cups fresh California tomatoes, diced 3 cups finely diced pineapple 2 cups sliced green onions 3 whole fresh or canned jalapeño chilies, seeded and chopped finely 1/2 cup chopped fresh cilantro 1/2 cup fresh lemon juice 6 cloves garlic, chopped finely

Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken. Serves 24

57

Fresh Melon Salsa 3 cups diced melon 6 Tbs lime juice 1/4 cup honey 1/4 cup diced red bell pepper 1 1/2 Tbs finely chopped cilantro 1 Tbs seeded minced jalapeño pepper 1/2 tsp salt

Combine all ingredients in large bowl; mix well. Refrigerate overnight to allow flavors to blend. Serve over grilled fish or chicken. Serves 4

58

Fresh Tomato Mozzarella Toast 2 lbs fresh Florida tomatoes 1/4 cup olive oil, divided 1/3 cup chopped parsley or 1/3 cup chopped parsley 1 tsp minced garlic 1/2 tsp salt 1/8 tsp ground black pepper 2 (8-inch long) Italian rolls 8 baked ham (about 4 ounces) or 8 thin slices baked ham (about 4 ounces) 1 cup shredded Mozzarella cheese (8 ounces)

Preheat broiler. Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups). In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the basil, garlic, salt and black pepper; let stand at least 30 minutes. Slice rolls in half horizontally, then vertically. Brush cut sides of bread with the remaining 2 tablespoons olive oil; place on a shallow pan; broil until golden. Reserve about 1/3 cup of the tomato mixture; spoon remaining tomato mixture on rolls, dividing evenly. Top each with 2 slices of prosciutto, 1/4 cup Mozzarella and an equal amount of the reserved tomato mixture. Broil until cheese is just melted, about 3 minutes. Serve immediately.

Serves 4

59

Fried Plantain Sticks 3 ripe plantains (yellow skin with black spots) 2 eggs, beaten with the water 1/4 cup water 2 cups flaked coconut 1/2 cup bread crumbs (plain) Flour, for dredging Oil, for frying Duck sauce, for dipping

Peel and cut plantains in half crosswise then again in half lengthwise, then cut each section into four (4) sticks. Dredge in flour, shake off excess flour. Dip in beaten eggs and water mixture. Roll in coconut flakes mixed with bread crumbs and fry on low heat until golden. Serve with duck sauce. Serves 4

60

Fried Plantains FRIED RIPE PLANTAINS Oil, for frying Ripe plantain FRIED GREEN PLANTAINS Oil, for frying Green plantains

Fried Ripe Plantains: Heat one inch of oil on medium high heat. Peel a ripe plantain (black) and cut slices on an angle about 1" thick. Fry on both sides until brown. Enjoy them hot. Fried Green Plantains: Heat one inch of oil on medium high heat. Peel green plantain and slice into 1/2" thick slices. Fry on both sides about 3 minutes. Dry on paper towel. Flatten fried plantains. Place in hot oil again and fry both sides until brown. Dry on paper towel and sprinkle with salt.

61

Fruit Salsa 2 lbs fresh diced pineapple 1 papaya, diced 1 mango, diced 1 red onion, diced 6 Tbs orange juice 2 tsp Jamaican jerk spice blend

In large bowl, combine fresh diced pineapple, diced papaya, diced mango, diced red onion, orange juice and Jamaican jerk spice blend. Cover and refrigerate up to six hours. Serves 8

62

Fruit Sauce 1/2 cup dried apricots, minced 1 cup dried apples, diced 1/4 cup brandy 3 Tbs butter 1/2 cup onion, minced 1 clove garlic, minced 1/4 cup Marsala wine 2 cups pork stock Zest from an orange

In a large saucepan, bring to a boil minced dried apricots, diced dried apples, brandy, butter, minced onion, minced garlic clove, Marsala, pork stock and the zest from one orange. Boil gently, stirring occasionally; reduce by half. Thicken with arrowroot if desired.

Serves 12

63

Fruit-Flavored Popcorn 3 quarts popped popcorn 1 package (makes 1 quart) fruit-flavored unsweetened soft drink mix 1 cup sugar 3/4 cup water

Keep popped corn warm in a 250 degree oven. Combine sugar, soft drink mix, and water in a heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a boil and cook to soft-crack stage (270 degrees on candy thermometer). Remove popcorn from oven. Pour syrup in a steady stream over popped corn; toss to mix thoroughly. Return to oven for 10 minutes. Cool and store in an airtight container. Serves 12

64

Gingered Salsa 1 1/2 cups tomatoes, seeded, peeled, chopped 1/3 cup green onion, chopped 1 Tbs ginger root, grated 1/3 cup cilantro, chopped 2 cloves garlic, minced 2 Tbs red chili oil 2 tsp sesame oil 3 Tbs red wine vinegar 1 Tbs salad oil 2 Tbs sugar 1 tsp salt

In large bowl, stir together chopped tomatoes, chopped green onions, grated ginger root, chopped cilantro, minced garlic cloves, red chile oil, sesame oil, red wine vinegar, salad oil, sugar and salt. Cover and refrigerate for 24 hours to let flavors marry before using. Serves 8

65

Gourmet Pickled Alaska Halibut 2 lbs Alaska halibut, thawed if necessary 1 cup water 1 cup white vinegar 1/3 cup white wine 1/4 cup sugar 1 Tbs olive oil 2 tsp salt 10 peppercorns 4 whole cloves 2 bay leaves 1 medium onion, thinly sliced 1 lemon, thinly sliced Chopped fresh parsley, for garnish Lemon slices, for garnish

Remove skin and bones from halibut; cut into 1 inch pieces. In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings. Bring to boil; simmer, covered, 15 minutes. Return to full boil; add halibut. Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork. Layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate, covered, overnight. Before serving, drain; garnish with parsley and lemon slices.

Serves 20

66

Granny Smith Stilton Relish 4 whole Granny Smith apples, diced 1/3 cup red onion, diced 1/2 cup parsley, minced 1 cup Stilton, crumbled Lemon juice

Dice Granny Smith apples; sprinkle with lemon juice; stir together with diced red onion, minced parsley and crumbled Stilton (or other blue-veined cheese). Serves 12

67

Green Chile and Cheddar-Stuffed French Bread DOUGH 2 cups all-purpose flour (2 to 2 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 3/4 tsp salt 3/4 cup very warm water (120º to 130ºF) 1 Tbs olive or vegetable oil FILLING 1 1/2 cups 1-pint canning jars 1 4-ounce can diced green chiles, well drained 1/4 cup chopped ripe olives, drained 1/4 cup chopped green onions TOPPING 1 egg white, lightly beaten

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape and fill: Roll dough to 14 × 10-inch rectangle. Evenly sprinkle with filling ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.

Serves 12

68

Grilled Salsa-Cheese Dip 1/2 lb mild cheese (such as Edam, Gouda or Jack) 1/2 cup bottled salsa Raw vegetable dippers, if desired Tortilla chips

Shred cheese; place in small heat-proof ceramic or metal dish or skillet. Stir in salsa. Place over medium-hot coals; let cheese melt, stirring frequently to make sure cheese doesn't scorch on bottom of dish. Scoop melted cheese mixture with fresh raw vegetables or tortilla chips, if desired. Serves 8

69

Grilled Zucchini 1 lb zucchini 2 Tbs olive oil 1 tsp oregano, dried Pepper, to taste 2 Tbs lime juice Salt, to taste

Slice zucchini in half lengthwise. Rub with olive oil. Sprinkle with pepper. Let rest for about 30 minutes. Preheat broiler. Place zucchini on baking pan, cut sides up. Broil close to the heat until well browned. Remove from heat. Sprinkle with lime juice. Season to taste.

Serves 4

70

Guacamole 2 ripe avocados Juice of one lemon 1/2 small red onion, diced 1 tomato, seeded and diced Salt to taste Hot pepper sauce, to taste

Mash the avocados, add the other ingredients, and mix. Serves 4

71

Halibut Paté 12 oz poached Alaska halibut* 1 8-ounce package cream cheese, softened 2 Tbs lemon juice 2 tsp grated onion 1 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp garlic salt 1/4 tsp dill weed, crushed dash bottled hot pepper sauce Parsley sprigs Assorted snack crackers

Flake halibut; combine with cream cheese. Add lemon juice, onion and seasonings. Blend thoroughly in food processor or electric mixer. Press mixture into bowl or mold lined with plastic wrap. Refrigerate several hours or overnight. Unmold onto serving platter; garnish with parsley. Serve with snack crackers.

Serves 8

72

Ham Pizza Snacks 1 7 1/2 ounce package refrigerated biscuit dough 1/4 cup pizza sauce 2/3 cup diced ham 2/3 cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in 400ºF oven for 8-10 minutes or until biscuits are light brown and cheese is melted. Serves 10 Cooking time: 10 minutes Ready in: 10 minutes

73

Ham Spirals Cherries and pecans add crunch to filling.

1 3-ounce package cream cheese, softened 1/4 cup finely chopped dried tart cherries 3 Tbs finely chopped pecans 2 Tbs mayonnaise 1/2 tsp honey mustard or spicy brown mustard 4 thin slices cooked ham

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well. Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.Serving size: 2 piecesMakes about 40 (1/4 inch pieces)

Serves 20

74

Ham Tortilla Roll-Ups 1 small (6-inch) flour tortilla 2 tsp reduced-fat cream cheese* 1 oz thinly sliced ham 2 Tbs shredded lettuce 2 Tbs shredded carrot

Spread tortilla evenly with cream cheese. Top with ham, lettuce and carrots. Roll up tortilla and enjoy. Serves 1 Ready in: 5 minutes

75

Ham-Wrapped Fruit 1/4 cup light cream cheese 1 Tbs orange marmalade 2 oz thinly sliced fully-cooked ham, cut into 1 × 4-inch strips 1/4 medium cantaloupe or honeydew melon, cut into thin wedges and peeled 2 kiwi fruit, peeled and sliced

In small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap around fruit. Cover and chill. Serves 2

76

Hawaiian Cocktail Sausages Say "Aloha!" to this island treat!

1 1/2 packages heat & serve sausages 1 Tbs cornstarch 1/4 cup white vinegar 1/2 cup pineapple juice 1/4 cup water 1/2 cup green pepper, cut into small pieces 1 cup pineapple chunks 1/2 cup maraschino cherries 1/2 cup Big Chief brown sugar

Brown sausages and cut into pieces. Boil the cornstarch, Big Chief brown sugar, vinegar, pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks, cherries, and sausages.This can be made ahead and frozen or refrigerated before use. Serves 20

77

Hazelnut Cheddar Cheese Dip 2 cups finely grated sharp Cheddar cheese 1 cup sour cream or 1 cup sour cream 1/2 cup roasted and finely chopped Oregon hazelnuts 1 1/2 tsp dry mustard

Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable sticks. Serves 12

78

Hazelnut Fried Mushrooms 2 eggs 1/2 tsp salt 1/8 tsp pepper 1/8 tsp nutmeg 1/3 cup ground hazelnuts (1 1/2 ounce) 1/2 cup fine dry bread crumbs 1 lb mushrooms, washed and dried Solid all-vegetable shortening for frying

In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat shortening to 365º in deep pan and fry mushrooms, a few at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel and sprinkle with additional salt, if desired.Makes 4 to 6 servings. Serves 6

79

Hazelnut Olive Cheese Ball 1 8-ounce package cream cheese, softened 8 oz sharp Cheddar cheese (2 cups), shredded, room temperature 1/2 cup chopped stuffed green olives 2 Tbs minced parsley 1 Tbs minced green onion 1/4 tsp hot pepper sauce 1/2 cup finely chopped roasted Oregon hazelnuts

In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers. Serves 12

80

Hazelnut Shrimp Cheese Puffs 1 8 1/4-ounce can pineapple, well-drained 1/2 cup shredded carrot 1/2 lb Ricotta cheese 1/2 cup plain yogurt 1 tsp lemon juice 2 4 1/2-ounce cans small shrimp, drained 2 hard cooked eggs, chopped 1/2 cup roasted and chopped Oregon hazelnuts Appetizer Cream Puffs, (see recipe)

Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.Yield: 35 to 40 puffs. Serves 35

81

Hazelnut, Brie and Apple Appetizer 1 cup roasted and chopped Oregon hazelnuts 4 oz cream cheese, room temperature 8 oz Brie cheese (rind trimmed), room temperature 1 tart apple, grated

Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. Serves 20

82

Hazelnut-Orange Cheese Ball 1 8-ounce package cream cheese, softened 1/4 cup butter or margarine, softened 1 Tbs grated onion 1 1/2 cups roasted and chopped Oregon hazelnuts 3/4 tsp grated orange peel

In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if allowed to season overnight. Serve with crackers. Serves 12

83

Herbed Pork Paté 1/2 lb boneless pork loin 1/2 lb sliced bacon 2 cups water 3/4 tsp dried thyme, crushed 3/4 tsp dried rosemary, crushed 1 bay leaf 1/4 tsp red pepper 2 Tbs Cognac or other brandy Melba rounds or assorted crackers

Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally. Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally. Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve with melba rounds or assorted crackers.


84

Holiday Honey Wings 3/4 cup honey 3/4 cup diced red sweet peppers 1/3 cup rice wine vinegar 1/3 cup pineapple juice 1/2 tsp garlic salt 1/2 tsp bottled hot pepper sauce 1 1/2 lbs baked chicken wings or 1 1/2 pounds baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350ºF. 12 to 15 minutes or until wings are glazed with sauce. Serves 6

85

Honey Lime Butter 4 Tbs butter, softened 1 Tbs honey 1/4 tsp black pepper 2 tsp fresh lime juice

In small bowl, stir together all ingredients until blended. Cover and refrigerate until serving. Serves 4

86

Honey Mustard Mayonnaise 3/4 cup mayonnaise 1/4 cup honey 2 Tbs Dijon-style mustard 1 tsp prepared horseradish

Combine all ingredients; mix thoroughly. Serves 8

87

Hot Shot Cherries Pecans and cherries pack a punch!

2 cups pecan halves 1 cup dried tart cherries 2 Tbs Worcestershire sauce 1/2 tsp cayenne pepper, or to taste (1/2 to 1 teaspoon) 1/2 tsp garlic powder 1/2 tsp seasoned salt, or to taste (1/2 to 1 teaspoon) 1/2 tsp ground cumin 1/8 tsp dried oregano 2 Tbs vegetable oil

In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.Serving size: 1/4 cup

Serves 12

88

Italian Snack Bread 2 3/4 cups all-purpose flour 1 package Fleischmann's® Rapid Rise Yeast 1 tsp oregano or 2 1/2 teaspoons oregano 1/2 tsp salt 1 cup water 1/4 cup plus 2 tablespoons olive oil 1 egg, at room temperature 1/2 cup grated Parmesan cheese 1/4 cup chopped walnuts

Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes. With lightly oiled hands, spread dough in oiled 13- × 9-inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top with cheese and walnuts; press nuts into dough. Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400ºF for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares.


89

Japanese Sushi Eggs 5 cups sushi rice 6 cups water SEASONING 1 cup rice vinegar 2 Tbs salt 48 large California Fresh Eggs, Hard cooked 3 sheets nori, chopped 2 avocados, thinly sliced Wasabi (optional) Pickled ginger slices (optional)

Wash rice thoroughly. Drain and rinse until water is clear. Drain; add 6 cups water; cover and let sit 30 minutes. Bring to a boil; reduce heat and cook for 10 minutes. Turn off heat, let stand for 10 minutes. Cool rice; mix with sushi seasoning. Separate egg whites and yolks. Chop yolk and set aside. Fill whites with rice; garnish with nori, chopped yolk and avocado. Serve with wasabi and ginger (optional).Makes: 48 pieces. 2 pieces per serving

Serves 24

90

King Prawns with Four Dips 24 King Prawns Lemon Wedges, to garnish Pepper Dip, see recipe Spiced Dip, see recipe Sesame and Ginger Dip, see recipe Wasabi Paste Dipping Sauce, see recipe

Wash and dry the King prawns. Bring a large pan of water to a rolling boil, plunge in the King prawns, return to the boil, and boil for 3 minutes. Drain, cool briefly under cold running water, and leave to go cold. Serve the King Prawns on a large platter with the four dips. Garnish and serve with crusty fresh bread.

Serves 4

91

Layered Southwestern Pasta Salad 8 oz Medium Shells, Elbow Macaroni, or other medium pasta shape, uncooked 2 tsp vegetable oil 1/2 tsp ground cumin Salt, to taste 1 15-ounce can black beans, rinsed and drained 1 11-ounce can whole kernel corn, drained 1 red bell pepper, seeds and ribs removed, cut into strips 3/4 cup sliced green onions 1 2 1/4-ounce can sliced black olives, drained 3/4 cup non-fat mayonnaise 1/2 cup non-fat sour cream 1/4 cup plus 2 tablespoons hot or mild salsa 2 Tbs minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Serves 6

92

Lemon Blossom and Dill Salmon 1 3/4 cups salmon, skinned and boned 2/3 cup butter, softened 2 Stash Lemon Blossom tea bags 1 Tbs water 2 tsp chopped fresh dill Salt and pepper, to taste

Flake the salmon into a bowl together with butter, lemon blossom herb mix, water and dill. Blend with mixer or food processor until very smooth. Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables.

Serves 4

93

Lemon Blossom Cream Cheese 5 Stash Lemon Blossom tea bags 1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Lemon Blossom tea bags with the 8 ounces of cream cheese. Mix well. Serves 16

94

Lemon Thyme Green Olives 2 7-ounce jars unpitted green olives 1 lemon, thinly sliced 2 Tbs fresh thyme 1/2 cup olive oil

Crush or cut slits in olives. Place in a jar or bowl with sliced lemon. Place thyme over olives and pour over olive oil. Let stand at room temperature for 24 hours. Serves 20

95

Lemon-Nut Twists DOUGH 4 1/2 cups all-purpose flour 1/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 tsp salt 3/4 cup milk 1/2 cup water 1/3 cup margarine 2 eggs LEMON-NUT FILLING 1 cup chopped walnuts, toasted 2/3 cup firmly packed light brown sugar 1 1/2 Tbs grated lemon peel 1/4 cup margarine, melted Lemon Icing LEMON ICING 1 cup confectioners' sugar 1 Tbs lemon juice

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and margarine until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days. Meanwhile, combine walnuts, brown sugar and lemon peel; reserve. Punch dough down. On lightly floured surface, divide dough in half. Roll each to 21 × 8-inch rectangle. Brush middle third of one rectangle, covering 8 × 7-inch portion, with 1 tablespoon melted margarine; sprinkle with 1/4 of walnut filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 tablespoon margarine. Sprinkle with 1/4 filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place on greased baking sheet. Repeat with remaining rectangle. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Bake at 375ºF for 15 minutes or until done. Cool on wire racks. Drizzle with Lemon Icing.____________________Lemon Icing: Combine 1 cup confectioner's sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.

Serves 16

96

Light Pasta Salad with Fresh Tuna Steak 16 oz Rotini, Twists, or Spirals, uncooked 12 oz fresh tuna steak, cooked 3 Tbs vegetable oil or 3 tablespoons vegetable oil 4 Tbs Dijon-style mustard 6 Tbs rice wine vinegar Grated rind of 3 limes, finely chopped 6 fresh parsley sprigs, chopped 2 Tbs low-sodium soy sauce 3 garlic cloves, minced 1 tsp dried dill weed 1 cup chopped red bell pepper 1 cup green beans, julienne, blanched 2/3 cup red onion, pared, thinly sliced

Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold. Serves 4

97

Mariachi Chicken A crispy chicken dish everyone loves!

1 1/4 cups crushed tortilla chips 1 1-ounce package Lawry's Taco Spices and Seasonings 1 lb chicken drumettes or 24 chicken drumettes Salsa, optional Sour cream, optional

In large plastic bag, combine chips and Taco Spices and Seasoning; shake. Dampen chicken with water, shake off excess. Put chicken in bag and shake to coat with chips. Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350ºF oven 40 to 45 minutes. Serve with salsa and sour cream, if desired.Makes 4 servings or 24 appetizers Serves 4

98

Meat-Wrapped Fruits 1 cantaloupe or honeydew melon, peeled and thinly wedged 1/2 lb wafer-thin-sliced prosciutto 2 apples, cored and cut into wedges 2 pears, cored and cut into wedges Fresh lime wedges 1/2 lb very thinly sliced spiced deli sausage, (like hard salami)

Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving tray. Serves 48

99

Mendenhall Crab Puffs 1 cup water 1/2 cup butter or margarine 1 cup sifted flour 4 eggs CRAB FILLING 2 cups crab, drained 1/4 cup minced celery 3 Tbs grated onion Pepper to taste 3 Tbs Miracle Whip salad dressing

Bring water and butter or margarine to a rolling boil in saucepan over medium heat. Stir in flour at once. Stir vigorously over low heat, about 1 minute or until mixture leaves the pan and forms a ball. Remove from heat. Beat eggs in thoroughly, one at a time. Beat till mixture is smooth and velvety. Drop by spoon onto ungreased baking sheet, into about the size of a walnut. Bake at 400º for 30 to 35 minutes or until golden brown and dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments of soft dough. Fill with crab filling. Replace tops. Serve immediately or refrigerate, covered. Filling: Combine all ingredients.Makes 18-20 puffs.


Recipe Source Author: Judy, Auke Bay, Alaska

100

Mexicali Pizza 6 English muffins, split and toasted 1 14-ounce jar Ragú Pizza Quick Sauce 1 8 3/4-ounce can red kidney beans, drained 1 cup chopped onion 1 Tbs finely chopped jalapeño pepper (1 to 2 tablespoons) 12 tortilla chips 2 cups shredded Monterey Jack cheese (8 oz.) 1 Tbs chili powder

Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Evenly top with beans, onion, jalapeño pepper, tortilla chips and cheese. Sprinkle with chili powder. Bake 12-15 minutes or until heated through. Serves 12

101

Mexicali Pizza Wheel MEXICALI FILLING 1 lb ground beef, browned and drained 1 8 3/4-ounce can kidney beans, drained 1 8-ounce can tomato sauce 2 tsp chili powder 1 4-ounce jar diced pimientos 1 cup grated cheese 2 Tbs chopped mild green chiles DOUGH 2 3/4 cups all-purpose flour 1/2 cup cornmeal 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt 1 cup very warm water (125º to 130ºF) 2 Tbs butter or margarine, softened

Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in diced pimientos, grated cheese, and chopped mild green chiles. Set aside. Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edge of dough. Pull cut points of dough over filling, tuck under rim and press to seal. Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done.

Serves 12

102

Mexican Turkey Dip 1 lb ground turkey 1 package taco seasoning mix 1 cup salsa 1 cup sour cream 1 cup grated Cheddar cheese 1/2 cup chopped green onion 1/4 cup chopped black olives Taco chips

In a large non-stick skillet, over medium-high heat, sauté turkey 6-8 minutes or until meat is no longer pink. Stir in seasoning mix and remove from heat. Spread turkey mixture in a 9-inch dish. Sprinkle 1/2 the green onions over turkey and top with salsa. Spread sour cream over salsa and sprinkle cheese over top. Garnish with green onions and olives. Serve with Taco chips.

Serves 46

103

Mini Ham and Mushroom Soufflés 6 Tbs butter or margarine 1 cup sliced fresh mushrooms 6 Tbs all-purpose flour 1/4 tsp salt 1/8 tsp pepper 1 1/2 cups milk 1 cup shredded Cheddar cheese (4 ounces) 1 cup diced fully-cooked ham 6 eggs, separated 3/4 tsp cream of tartar

In a medium saucepan melt butter. Add mushrooms and sauté till tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham. Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently. Spoon mixture into 6 ungreased 1 1/2-cup soufflé dishes. Bake in a 300ºF oven for 45-50 minutes or till a knife inserted near center comes out clean. Serve immediately. TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart soufflé dish. Bake in a 300 degree oven for 50-60 minutes.


104

Miniature Ham-Wiches 32 slices party rye bread Dijon-style mustard, as needed Horseradish sauce, as needed 3 oz thinly sliced fully-cooked ham 2 1-ounce slices Swiss cheese 2 1-ounce slices American cheese 4 pimiento-stuffed olives 4 cherry tomatoes

Spread mustard on one side of half the bread (16 slices). Spread horseradish on one side of the remaining slices. Cut ham into 8 pieces and each slice of cheese into fourths. Place one slice Swiss cheese on 8 slices of bread spread with mustard. Top with bread spread with horseradish, then ham slice. Top with bread spread with mustard, then American cheese. Place remaining bread atop cheese. Secure with wooden picks; place olives and cherry tomatoes on picks.


105

Mission Hill Bocaditos 2 lbs boneless pork loin, cut into 3/4" cubes 3/4 cup apple juice 3/4 cup cider vinegar 1 Tbs hot pepper sauce 2 Tbs chili powder 2 tsp oregano 1 tsp cumin 2 garlic cloves, crushed

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag and marinate in the refrigerator 8-12 hours or overnight. Heat oven to 350ºF. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned. Remove to serving platter or chafing dish and serve hot as an appetizer. Serves 16 Cooking time: 30 minutes Ready in: 10 minutes

106

Mushroom and Red Pepper Crostini 1/3 cup olive oil 1 tsp Italian seasoning 1/4 tsp salt 1/8 tsp black pepper 1 8-ounce loaf Italian bread, sliced diagonally into about 16 (3/4-inch) slices 8 oz fresh white mushrooms, sliced (about 3 cups) 1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1 cup) 1 large mild red onion, cut in 1/2-inch pieces (about 1 cup) 1 1/2 cups shredded mozzarella cheese, divided

Preheat charcoal grill or broiler. In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside. To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm. Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella.

Serves 8

107

Nacho Pizza Snack 1 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup cornmeal 1/4 cup olive or vegetable oil 1 tsp salt 1/2 tsp garlic powder 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 3 cups grated American cheese (3/4 pound) 1 4-ounce jar sliced pimientos, drained 1/2 cup chopped mild or hot green chilies, drained 2 Tbs sliced green onion

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 20 minutes. Roll and stretch dough to 11- × 16-inch rectangle. Place in greased 10- × 15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough. Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cut into 12 squares.

Serves 12

108

Oat Date Nut Bread (1 1/2-Pound Recipe) 1 cup plus 2 tablespoons water 1 1/2 Tbs butter or margarine 2 Tbs instant dry milk powder 2 Tbs sugar 1 1/4 tsp salt 1 tsp ground cinnamon, optional 3 cups bread flour 1/2 cup old-fashioned rolled oats 1/2 cup pitted dates or chopped dates, snipped 1/3 cup chopped walnuts or pecans 2 tsp Fleischmann's® Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select lightest crust setting. Process in basic, delay or rapid bake cycle. Remove baked bread from pan and cool on wire rack.

Serves 16

109

Octopus Tidbits 2 cups octopus meat 2 eggs 2 tsp dill weed 2 Tbs finely chopped onion 1/2 cup breadcrumbs 1/4 cup butter or margarine, melted

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will "slip" off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you would hamburger. Once is sufficient. No further tenderizing is necessary. Mix ingredients together. Form into balls no larger than 1" in diameter. Roll in bread crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon, lime, tomatoes or lettuce.

Serves 4

Recipe Source Author: Pat, Kodiak, Alaska

110

Oregon Hazelnut Appetizer 10 strips sliced bacon 3/4 cup chopped Oregon hazelnuts 1 cup grated Cheddar cheese 1 Tbs parsley, snipped 1 tsp grated onion 1/2 cup mayonnaise 1/4 tsp Worcestershire sauce dash cayenne pepper 12 slices thin wheat bread

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining ingredients, except bread. Remove crusts from bread, cut into quarters and spread mixture on top of squares. Place on cookie sheet and bake at 350º for 10 minutes. Serve hot. Serves 48

111

Oregon Hazelnut Tortilla Dip 2 ripe avocados, peeled, pitted and diced 1 8-ounce package cream cheese, room temperature 2 green onions, finely sliced 1 1/2 tsp lemon juice 1 clove garlic, minced 1/2 tsp chili powder 1/4 tsp salt 1 tomato, seeded and diced Chopped parsley 1/3 cup roasted and chopped Oregon hazelnuts

Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining nuts and parsley. Chill to improve flavor. Serve with tortilla chips. Serves 12

112

Oriental Pork Pot Stickers 1 cup finely chopped cooked pork tenderloin 1/3 cup finely chopped bok choy or cabbage 1/3 cup finely chopped celery 1/4 cup finely chopped green onion 1 Tbs soy sauce 1 Tbs dry sherry 1 tsp cooking oil 1 1/2 tsp cornstarch 36 (about) won ton wrappers 6 Tbs cooking oil 1 cup water Chinese mustard Soy sauce

In a mixing bowl combine pork, bok choy, celery, and green onion; mix well. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling. In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking sheet. Place in a 250ºF oven to keep warm. Repeat procedure with remaining pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.


113

Oriental Salmon Roll-Ups 1 14 3/4-ounce can Alaska salmon, drained and flaked 1 11-ounce can Mandarin oranges 1/2 cup finely chopped green onions 2 Tbs chunky peanut butter 1/4 cup low-sodium soy sauce plus 1 tablespoon, divided 1 Tbs fresh lemon juice 2 cloves garlic, minced 1 tsp bottled minced garlic 2 tsp lemon zest 1/2 tsp ground ginger 8 large lettuce leaves 1 Tbs white wine vinegar or 1 tablespoon white wine vinegar

Drain oranges, reserving 2 tablespoons liquid. Chop enough oranges to equal 1/2 cup; reserve remaining oranges for garnish. . Place salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon soy sauce, lemon juice, garlic, lemon peel and ginger; mix well. Spoon a scant 1/3 cup filling in center of each lettuce leaf. Roll up; secure with wooden picks. In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin orange liquid and vinegar; mix well. Arrange salmon rolls and dipping sauce on serving platter; garnish with reserved orangesMakes 8 appetizer or 4 luncheon size servings.

Serves 4

Recipe Source Author: Lisa Hill of New York City, New York

114

Papaya Pepper Relish 3 papayas, seeded and diced 2 roasted red peppers, diced 3 roasted green chilis, diced 1 red onion, diced Juice of one lime 1 Tbs rice vinegar 1 Tbs honey Salt and pepper, to taste

In large bowl, stir together diced papaya, roasted red peppers, roasted green chiles, red onion, the juice of one lime, rice vinegar, honey and salt and pepper to taste. Just before serving, toss relish quickly in sauté pan to warm (do not overheat). Serves 12

115

Parmesan Popcorn and Peanuts 2 Tbs peanut oil 1 lb roasted shelled Virginia-type peanuts 3 quarts popped popcorn 3 Tbs soft butter or margarine 1 tsp garlic salt 1/4 cup grated Parmesan cheese

Heat peanut oil in a 15-1/2 × 10-1/2 × 1-inch baking pan in a 350 degree oven for about 5 minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven for 5 minutes. Remove from oven, add popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes. Serves 12

116

Party Pretzel 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Active Dry Yeast* 2 Tbs sugar 2 1/2 Tbs salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 2 eggs lightly beaten with 1 Tbs water Coarse salt Gated Parmesan cheese, poppy seeds or sesame seeds

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt. Heat milk, water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at low speed of electric mixer. Increase speed to high; beat additional 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Cover shaped pretzels; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly. Bring 2 quarts water and remaining 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheets. Brush with beaten egg mixture and sprinkle with coarse salt, Parmesan cheese, poppy or sesame seeds. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack. Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other dips, if desired. Makes 48 small or 1 large pretzel.____________________VARIATIONSHerb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme, marjoram and oregano leaves. Sprinkle with dill seed before baking.Baked Cocktail Pretzels: Prepare and shape pretzels as directed. Omit boiling step. Place shaped pretzels directly on greased baking sheets. Cover; let rest and bake as directed. Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet long). On greased baking sheet, shape into pretzel as directed above. Cover; let rest for 15 minutes, until risen slightly. Brush with beaten egg mixture and sprinkle with salt, Parmesan cheese or seeds. Bake at 375ºF for 25 minutes or until done. To serve, cut into thin slices. Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced meats, cheeses, mustards or other dips, if desired.

Serves 24

117

Pasta Salad with Pineapple-Mint Salsa 1 lb Mostaccioli, Ziti, or other medium pasta shapes, uncooked 1 small cucumber 6 fresh strawberries (6 to 8 strawberries), washed, hulled and finely chopped 2 Tbs coarsely chopped fresh mint 2 cups finely diced fresh pineapple (about 1/2 pineapple) 1/4 tsp salt 1/2 cup low-fat yogurt 1/4 cup non-fat sour cream 1/4 cup orange juice 1 Tbs honey or 1 tablespoon honey

Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces. Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.) In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey. When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.

Serves 4

118

Pepper Dip 1/2 red pepper, halved and seeded 1 small garlic clove, crushed 2 Tbs olive oil 1 yolk of hard boiled egg, chopped 1 Tbs chopped fresh parsley

Grill the pepper for 5 minutes each side until charred and softened. Cool, peel and discard the skin. Purée the flesh in a blender. Gradually blend in the remaining ingredients to form a smooth sauce. Cover and set aside. Serve with King Prawns with Four Dips

Serves 8

119

Perfectly Seasoned Popcorn 2 quarts popped popcorn (8 cups) 1 tsp Lawry's Seasoned Salt (1 to 1 1/2 teaspoon), or to taste Melted butter, optional

In large bowl, toss popcorn and Seasoned Salt together. If desired, toss with melted butter, to taste. Serves 8

120

Petite Brioches 4 cups all-purpose flour 3 Tbs sugar 1 package Fleischmann's® Rapid Rise Yeast 3/4 tsp salt 1/2 cup milk 1/4 cup water 3/4 cup butter or margarine, cut in pieces 4 eggs CREAM CHEESE and FRUIT PRESERVES 1/3 cup whipped cream cheese 1/3 cup apricot, raspberry or cherry preserves HAM and SWISS 1 cup shredded Swiss cheese 1 cup diced cooked ham

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white) and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight. Remove dough from refrigerator; punch down. Transfer dough to floured surface. Remove 1/2 cup of dough; reserve. Divide remaining dough into 16 equal portions; shape each into ball.* Transfer to 16 well-greased 2 1/2-inch brioche pans or muffin cups. Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation in center of each large ball; moisten slightly with water. Press small ball into each indentation. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white; brush on tops. Bake at 400ºF for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. ____________________• For Filled Petite Brioches: Flatten each large ball to 4-inch circle. Place desired filling (recipes follow) in center; bring dough up around filling, pleating and pinching firmly to seal. Transfer, pleated side up, to prepared pans. Proceed as recipe directs.• Cream Cheese and Fruit Preserves: 1/3 cup apricot or raspberry preserves and 1/3 cup whipped cream cheese. Use 1 teaspoon each of preserves and cream cheese per brioche.• Fruit Preserves: 2/3 cup apricot, raspberry or red cherry preserves. Use 2 teaspoons preserves per brioche.• Ham & Swiss: 1 cup shredded Swiss cheese and 1 cup diced cooked ham. Use 1 tablespoon each of cheese and ham per brioche.

Serves 16

121

Picante Sour Cream 1 cup sour cream 1 Tbs salsa 1 Tbs lime juice 1/8 tsp cinnamon

Combine all ingredients in small bowl. Mix well. Chill several hours. Serves 16

122

Pimiento Cheese Swirls 1/4 cup instant toasted onions 3 Tbs butter or margarine, melted 3/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1/4 cup warm milk (105º to 115ºF) 1 Tbs sugar 1 tsp dill weed 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 1 4-ounce jar diced pimientos, well drained 1/2 cup shredded Cheddar cheese (4 ounces) 1/4 cup chopped pecans Paprika

Combine onions and 2 tablespoons butter; set aside. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, dill weed, remaining butter and 1 1/2 cups flour; blend well. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Punch dough down. Roll dough to 14 × 8-inch rectangle. Spread onion mixture evenly over dough; sprinkle with pimientos, cheese and pecans. Roll up from long side as for jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange, cut-side up, in greased 8-inch round cake pan; cover. Place shallow pan on counter; half-filled with boiling water. Set wire rack over pan; place cake pan on rack. Let dough rise 20 minutes. Sprinkle with paprika. Bake at 375ºF for 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.


123

Pineapple Cucumber Salsa 1 20-ounce can pineapple tidbits, drained 2 medium diced cucumbers, peeled and seeded 2 Tbs fresh mint 1/2 seeded jalapeño pepper, finely chopped 1 Tbs brown sugar 1 Tbs ginger root, grated 1 Tbs fresh lime juice

In large bowl, mix together drained pineapple tidbits, cucumbers, fresh mint, jalapeño pepper (use rubber gloves when handling pepper), brown sugar, grated ginger root and fresh lime juice. Cover and refrigerate 4-24 hours. Serves 4 Ready in: 10 minutes

124

Pink Holiday Punch 1 cup cranberry juice 1 cup orange juice 1/2 cup lemon juice 4 limes, thinly sliced 1/4 cup sugar Ice mold 4 750 mL bottles sparkling rosé wine 1 28-ounce bottle club soda 1 cup orange liqueur (Cointreau or Triple Sec)

Combine first five ingredients in small bowl, stirring to dissolve sugar. Pour over ice in punch bowl. Add remaining ingredients and blend well. Serve immediately in wine glasses. Serves 30

125

Pizza Crisps DOUGH 6 cups all-purpose flour (6 to 6 1/2 cups) 1 1/2 tsp salt 1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast 2 cups very warm tap water (120º to 130ºF) 1/4 cup olive oil or vegetable oil, at room temperature TOMATO SAUCE 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 2 tsp oregano or sweet basil (leaves) 1 clove garlic, minced HAM AND CHEDDAR TOPPING 6 cups grated Mozzarella cheese (1 1/2 pounds) 3/4 lb lean ham, cut in strips 1 cup chopped green onions 2 4-ounce jars sliced pimientos, well drained 2 cups grated sharp Cheddar cheese

In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually add very warm water and olive oil to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid Rise Yeast). Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano and garlic. Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle. Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce. Divide topping evenly over pizzas. Bake at 400ºF for 25 minutes or until crust is golden. Serve warm.


126

Pizzelle 5 Tbs warm milk 1/4 tsp Fleischmann's® Traditional Active Dry Yeast 1 cup bread or all-purpose flour 4 cloves garlic, minced 3 Tbs olive oil 1 28-ounce can plum tomatoes 1 Tbs sugar 1/2 tsp salt 3 cups sunflower oil (24 fluid ounces) 6 fresh basil leaves

Measure warm milk (115ºF) in large bowl. Sprinkle in yeast; stir until dissolved. Stir in enough flour to make stiff dough. Knead on floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour. In medium saucepan, stir and cook garlic in olive oil over medium heat until lightly browned. Add tomatoes, sugar and salt; stir and cook until tomatoes are softened and liquid has evaporated. Set aside. Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll each to 6-inch circle. Heat oil in cast iron skillet; fry pizzas over medium heat, turning once, until puffy and light brown. Remove from skillet; drain on paper towels. Place on serving platter. Add basil leaves to reserved tomato sauce. Serve sauce on the side as a dip. Garnish with basil sprigs.

Serves 4

127

Pizzeria-Style Sausage Pizza 1 lb fresh bulk pork sausage, mildly seasoned 1 cup chopped green pepper 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 1/2 tsp fennel seed 1 tsp sugar 1/4 tsp oregano leaves 1 loaf frozen pizza dough, thawed 2 cups shredded Provolone cheese 2 cups chopped tomatoes (seeds removed) 2 cups shredded Mozzarella cheese

Heat oven to 375ºF. Brown pork sausage with green pepper in medium skillet; drain well. Stir in tomato sauce, tomato paste, fennel seed, sugar and oregano. Simmer 5 minutes. Using 14-inch pizza pan or 15 × 10-inch jelly-roll pan, prepare pizza crust following package directions. Layer Provolone cheese, sausage mixture, tomatoes and Mozzarella cheese on pizza crust. Bake on lowest rack of oven at 375ºF for 35-45 minutes or until crust is golden brown and cheese is melted. Serves 6 Cooking time: 45 minutes Ready in: 20 minutes

128

Polenta with Tomato Basil Salsa POLENTA 7 cups chicken stock 2 cups coarse-grained yellow cornmeal 4 cloves garlic, peeled and minced 1/4 cup finely chopped fresh basil leaves 1/2 tsp salt 1/4 tsp freshly ground pepper 1 Tbs butter 2 Tbs freshly grated Parmesan cheese 1/4 lb wild greens TOMATO BASIL SALSA 1 cup black beans or 1 15 ounce can black beans, rinsed and drained 1 large red onion, chopped 2 large firm, ripe, red tomatoes, chopped 1 10 ounce package frozen whole kernel corn, thawed 1 medium red pepper, cored, seeded, and finely diced dash hot pepper flakes 1 small jalapeño pepper, cored, seeded, and finely diced 1 Tbs balsamic vinegar 1/4 cup olive oil Salt and Freshly ground pepper 1 cup fresh basil, cut into strips

Butter an 11 × 9 jelly roll pan. In a very large heavy-duty pot, bring chicken stock to a boil. Add cornmeal in a steady stream, stirring continuously. Add garlic, basil, salt and pepper. Reduce heat to medium and cook, stirring constantly with a wooden spoon until mixture comes to a boil. Simmer 20 to 30 minutes, stirring occasionally (or until the cornmeal forms a mass and pulls away from the sides of the pan). Stir in butter and cheese. When butter has melted, remove Polenta from heat and pour into prepared jelly roll pan. Set aside to cool. When cool cut into 3" × 3" squares, then cut each square into a triangle. Grill both sides until golden and immediately serve on a bed of wild greens with Tomato Basil Salsa.____________________To Make Tomato Basil Salsa:Combine all ingredients except basil, in a medium size bowl. Set aside for 1 hour to allow flavors to meld.Stir in fresh basil strips before serving.Serve with the grilled Polenta triangles.

Serves 6

129

Popcorn Salts ONION DILL SALT 1/4 cup coarse salt 2 tsp dried onion flakes 2 tsp dried dillweed 1/4 tsp garlic powder HERBED SALT 1/4 cup coarse salt 1 tsp dried basil leaves 1/2 tsp dried tarragon 1/2 tsp dried chives 1/4 tsp oregano leaves SESAME SALT 2 Tbs coarse salt 1/4 tsp ground turmeric 2 Tbs toasted sesame seeds

Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker. Serves 32

130

Pork and Crab Dumplings 1 cup finely chopped cooked pork tenderloin 1 6-ounce can flaked crab meat, drained 1/4 cup finely chopped onion 2 Tbs finely chopped water chestnuts 2 tsp soy sauce 1/4 tsp salt 1/8 tsp black pepper 3 oz cream cheese, softened 20 won ton wrappers 6 Tbs cooking oil 1 cup water Chinese mustard Soy sauce

In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper; mix well. Stir in cream cheese; mix well and set aside. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling; moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling. In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce.


131

Pork and Dried Cherry Empanadillas Empanar, a Spanish word, means "to bake in pastry." Empanadillas are single-serving, pastry crust turnovers, filled with a savory meat mixture.

1/2 cup chopped dried tart cherries 1/4 cup sherry cooking wine 3/4 lb bulk pork sausage 1 tsp ground cumin 1/4 tsp ground ginger 1/8 tsp cayenne pepper 1/4 cup chopped pine nuts 1/4 cup chopped green onions 4 (9-inch) refrigerated pie crusts 1 egg beaten with 1 tsp water

In a small saucepan over medium heat, warm cherries and sherry about 3 minutes. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, in a skillet over medium heat, cook sausage 5 to 6 minutes, or until browned. Pour off fat. Add cumin, ginger, cayenne, cherry mixture, pine nuts and green onions; mix well. Set aside. Roll each pie crust into a 9 × 12-inch rectangle; cut each crust into 12 (3-inch) squares. Place 1 heaping teaspoon pork and cherry filling in center of each square. Fold over one corner to form a triangle. Seal by brushing edges lightly with water and crimping with a fork. Place on ungreased baking sheets; brush with egg wash. Bake in a preheated 400º oven 12 to 15 minutes, or until lightly brown.Serving size: 2 empanadillas

Serves 24

132

Pork Balls in Curry Sauce 1 1/2 lbs lean ground pork 3/4 cup soft bread crumbs 1 egg, lightly beaten 3/4 cup finely chopped onion 1 tsp salt 1 Tbs vegetable oil 1 Tbs crushed dried red peppers (1 to 2 tablespoons) 1 Tbs curry powder 1 tsp ground ginger 3 cups chopped onion 2 cloves garlic, minced 2/3 cup cider vinegar 1 cup tomato sauce 1 cup chicken broth 3/4 cup sour cream

Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired. Serves 8 Cooking time: 45 minutes Ready in: 20 minutes

133

Pork-Apple Bites 1 lb ground pork 1 tsp salt 1/4 tsp cinnamon 1/8 tsp pepper 1/2 cup shredded pared apple 1/4 cup soft rye bread crumbs 1/4 cup chopped walnuts 1/2 cup water 1/2 cup apple jelly

Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and walnuts. Mix lightly but thoroughly. Shape mixture into 40 balls (1 scant tablespoon each). Brown balls (half at a time) in large frying pan. Pour off drippings. Add water, cover tightly and cook slowly 15 minutes. Remove balls to warm chafing dish. Stir apple jelly into cooking liquid and cook until melted. Pour sauce over meatballs. Serves 40 Cooking time: 15 minutes Ready in: 10 minutes

134

Potato Nachos Fiery with flavor these Potato Nachos are healthy too. Reach for nutrient-packed Idaho® Potatoes when preparing this spicy snack.

1 large Idaho® Potato, unpeeled and thinly sliced 1/4 tsp salt 1/4 cup taco sauce* 2 Tbs canned chopped green chiles, drained 2 Tbs chopped green onions 1/4 cup 40% less-fat shredded Cheddar cheese (3 ounces)

Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes. Brush potato slices with remaining taco sauce. Sprinkle with green chiles, green onions and cheese. Cover and microwave at HIGH 30 seconds to 1 minute, or until cheese melts.* Salsa can be substituted for taco sauce Serves 2

135

Prawn Balls with Wasabi Paste Soy Dip 12 oz cooked peeled prawns 2 Tbs flour 2 oz fresh breadcrumbs 1 egg, beaten 1/2 small onion, (very finely chopped) 2 oz desiccated coconut 1 Tbs chopped coriander Grated rind and juice of 1/2 lime 1 small green chilli, seeded and chopped 1/4 tsp five spice powder Wasabi Paste Soy Dip, see recipe

Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and rind, chilli and spice in a blender. Purée to form a smooth paste. Chill for 30 minutes. Divide the prawn mixture into 12 and roll each piece into small balls. Dust lightly with flour. Dip into the egg. Then into the coconut to completely coat the balls. Chill for another 30 minutes. Heat the oil in a heavy based pan, and fry the balls in batches for 3-4 minutes until crisp and golden. Drain on kitchen paper, keep warm while remaining balls are fried. Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip. Serves 4-6.

Serves 12

136

Pre-Game Pork Rollups Sweet and spicy flavors accent deli roast pork.

8 (10 inch) flour tortillas 1 8-ounce package cream cheese, softened 4 Tbs prepared horseradish 4 Tbs cherry jam 1 tsp black pepper 1/2 cup slivered almonds 1 lb deli roast pork, very thinly sliced

Remove tortillas from refrigerator and allow to warm to room temperature. In a small bowl, beat together cream cheese, horseradish, jam and pepper. Spread about 2 tablespoons cream cheese mixture on each tortilla. Sprinkle one tablespoon almonds evenly over each tortilla. Layer pork evenly on top; roll up. Wrap in plastic wrap, then foil. Refrigerate up to 4 hours. Transport in cooler. Slice to serve as bite size appetizers.

Serves 8

137

Pull-Apart Appetizer Ring 4 cups all-purpose flour (4 to 4 1/2 cups) 3 Tbs sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 1/2 tsp Italian herb seasoning 1 tsp salt 3/4 cup milk 1/4 cup water 1/4 cup plus 3 tablespoons butter or margarine 1 egg, at room temperature 1/4 cup Aromatic Seed & Pepper Mix or Aromatic Seed & Pepper Mix AROMATIC SEED & PEPPER MIX 1 tsp cracked black pepper 1/4 cup poppy, sesame, caraway, celery and/or cumin seeds

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Heat milk, water and 1/4 cup butter until hot to touch (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 20 minutes for dough made with Fleischmann's® Active Dry Yeast (10 minutes for dough with Rapid Rise Yeast). Melt remaining butter. Grease 10-inch tube pan with small amount of melted butter. If pan has removable bottom, line with foil before buttering. Sprinkle 1 tablespoon poppy seeds in bottom of pan. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15 balls in melted butter and arrange in bottom of pan. Sprinkle with 1 1/2 tablespoons poppy seeds. Dip remaining balls in butter and place in pan, making 2 layers of balls. Drizzle any remaining butter over rolls and sprinkle with remaining seeds. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours.* Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35 minutes (25 minutes for dark or nonstick-coated pans). Cover with aluminum foil to prevent excess browning. Bake additional 10 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto plate to serve. Makes 1 loaf.____________________Aromatic Seed & Pepper Mix: Roll balls in combination of 1 teaspoon cracked black pepper mixed with poppy, sesame, caraway, celery and/or cumin seeds to measure 1/4 cup.

Serves 12

138

Quarterback Quesadillas Eliminate pre-game hosting hassles by serving these quick, easy treats.

8 (10 inch) flour tortillas 1 lb cooked pork roast, chopped 1 cup reduced-fat Monterey Jack cheese 1 jalapeño pepper *, to taste, seeded and minced 1/4 cup minced onion 4 Tbs minced cilantro 1/4 tsp salt 1/2 tsp black pepper Tomato salsa, homemade or purchased or serve with fruit salsa

In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500ºF oven until tortillas are crisp and golden; about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa.


139

Quesa-Dilly Pita Poppers 2 cups chopped California ripe olives 2 8-ounces packages cream cheese with chives 2 Tbs sour cream 2 Tbs fresh dill, chopped 2 Tbs fresh parsley, chopped 6 pita bread loaves

Measure chopped ripe olives and reserve. Soften cream cheese at room temperature and combine with sour cream, dill and parsley. Add reserved olives. Mix well. Warm pita bread slightly and slice carefully into two circular halves (resembling tortillas). Spread approximately 1/2 cup of mixture over half of the pita circles. Top with remaining halves. Press firmly. Grill or broil over/under high heat until first sides are golden brown. Flip with spatula and cook second sides. Cut into four wedges. Serve hot or warm. Serves 6

140

Red Pepper Salsa 2 red bell pepper, diced 1 avocado, diced 1 bunch cilantro, minced

Stir together red bell peppers, avocado, and minced cilantro. Serves 12

141

Rigatoni-Turkey Salad 8 oz Rigatoni, Elbow Macaroni or other medium pasta shape, uncooked 1 1/2 cups cubed cooked turkey 1/4 cup chopped onion 1 cup thinly sliced carrots 1 cup frozen peas, thawed 2 Tbs vegetable oil 2 Tbs cider vinegar 1/4 tsp thyme 1/4 tsp salt 1/4 tsp pepper

Prepare pasta according to package directions, drain and rinse with cold water. Drain well. Combine turkey and vegetables in a large bowl. Add pasta. Combine oil, vinegar and seasonings in a jar. Shake until well blended. Pour over pasta and stir well. Cover and chill until ready to serve.

Serves 4

142

Roasted Garlic and Bean Dip 1 head garlic 2 Tbs olive oil AND 1/2 tsp olive oil 1 medium cooking onion, diced 1 Tbs finely chopped fresh sage 2 cups cooked white pea beans 1/2 tsp balsamic vinegar 1 tsp salt 1/2 tsp freshly cracked pepper

To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400ºF oven for 40 minutes. Remove from oven and let cool. While garlic is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Cook the onion and sage together until the onions are soft. Set aside. In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture.) Serve warm or at room temperature with grilled bread and vegetables.

Serves 18

143

Roasted Red Pepper Stuffed Mushrooms 1 8-ounce package cream cheese, softened 1/4 cup Roasted Red Pepper, patted dry 2 Tbs grated Parmesan cheese 1 tsp minced garlic 1 pinch ground red pepper 1 lb medium-size fresh white mushrooms

Remove stems from mushrooms; reserve caps; set stems aside for another use. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

Serves 16

144

Salami-Wrapped Fruit 1 3-ounce package cream cheese, softened 1 Tbs orange marmalade 1/3 lb thinly sliced salami, cut into 1 × 4 inch strips 2 papayas, peeled and cut into eighths 2 kiwi fruit, peeled and sliced 1 orange (optional)

In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap ham around fruit. Cover and chill. To make orange peel garnish, peel orange in a long continuous strip about 1-inch wide. Roll into flower shape. Reserve orange for another use.

Serves 32

145

Salmon Bagel Chip Dippers 1 14 3/4-ounce can Alaska salmon, drained and flaked 8 oz light cream cheese with chives or onion 2 Tbs milk 1/2 tsp dried dill 1 6-ounce package garlic or plain bagel chips 1 cup Mozzarella, lowfat or regular or 1 cup Mozzarella, lowfat or regular 1 cup ripe tomato, chopped 1/2 cup sliced green onions

Combine cream cheese, milk and dill in a small bowl. Stir 1/2 cup salmon chunks into cream cheese mixture. Arrange bagel chips in a single layer on two 12 inch microwave safe dinner or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with remaining salmon and shredded cheese. Cook (one plate at a time) in microwave oven 2 to 3 minutes or until cheese melts. Top with tomato and green onions. Serve warm or at room temperature.

Serves 12

Recipe Source Author: Gloria Piantek of Plainsboro, New Jersey

146

Salmon Turnovers/Puffs 6 Tbs margarine or butter 2 Tbs olive oil 3/4 cup Ricotta cheese 3/4 cup Mozzarella cheese 4 oz cream cheese 3/4 cup salmon (1 small can), drained 1 clove garlic, minced Fillo dough

Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets filo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400º.

Serves 4

Recipe Source Author: Lonna, Juneau, Alaska

147

Salmon Vegetable Dip 2 cups leftover cooked salmon or 2 cups leftover cooked salmon 8 oz cream cheese, softened 1 lb sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Serves 12

Recipe Source Author: Carol, Soldotna, Alaska

148

Salmon-Spinach Party Dip 1 7 1/2-ounce can Alaska salmon 10 oz frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup parsley, chopped 1/2 cup green onions, chopped 1/2 tsp dried basil 1/2 tsp dill weed 1/4 tsp grated lemon peel Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Serves 16

149

Salmon-Stuffed Mushrooms 1 lb mushrooms, medium sized 1/4 cup butter or margarine 1/2 cup onion, minced 1 lb canned salmon (1 large can), well drained 1/2 cup dry breadcrumbs 1/4 tsp pepper 1/4 tsp paprika

Wash mushrooms well, remove the stems and place the caps aside. Chop the stems and the onions. Melt cup of the butter in a frying pan over medium heat, add the chopped mushrooms and onions and cook until tender stirring (about 10 minutes). Remove the pan from the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon mixture and place in a large baking dish. Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450ºF for 20 minutes and serve warm.


Recipe Source Author: Mary, Ward Cove, Alaska

150

Salsa 1 jalapeño pepper, seeded and chopped 1 large clove garlic, peeled and chopped 1 red bell pepper, seeded and chopped 2 large tomatoes, peeled and finely chopped 1 cucumber, peeled and finely chopped 2 Tbs olive oil Juice of one lemon or lime Salt and pepper, to taste Cilantro or parsley, for garnish

In bowl, combine all the ingredients well. Garnish with parsley or cilantro. Serves 4

151

Salsa Cruda 2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces 1/4 cup finely diced red onion 2 Tbs finely chopped fresh cilantro 1 jalapeño pepper (1 to 2 peppers), cored and chopped (leave the seeds in for extra spice; scrape them out for a milder salsa) 1 small clove garlic, finely chopped 1/2 tsp salt, or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour before using. The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving. Serves 4

152

Salsa Steak Sticks One bite calls for another.

1 1/2 lbs beef top sirloin steak, cut in 3/4-inch cubes MARINADE 1 cup Salsa Picante (medium) 1/4 cup vegetable oil 1 1/2 tsp lemon pepper 1/2 tsp seasoned salt 1 tsp garlic powder

Mix Salsa marinade ingredients together in a glass dish or large sealable plastic bag. For appetizers; skewer two beef cubes per 4-inch wooden stick. Marinate beef cubes for 2 to 6 hours in refrigerator. Grill over medium coals for 5-7 minutes. Turn occasionally.

Serves 32

153

Salt Cod Fritters with Wasabi Garlic Sauce 2 lbs salt cod (salted white fish can be substituted) Milk Wasabi Garlic Sauce for Steaks, see recipe BATTER 4 oz plain flour 1 tsp salt 7 fluid ounces milk 2 Tbs ouzo or brandy 1 egg, lightly beaten 2 Tbs chopped fresh coriander (cilantro) Lemon wedges, garnish Fresh coriander sprigs, garnish

Wash Salt Cod. Place in bowl and cover with cold water. Leave to soak 12 hours. Drain fish. Rinse under cold running water. Pat dry. Remove skin. Cube the fish. Place in shallow dish. Cover with milk. Leave to soak another 2 hours. Wash fish again. Pat dry. Make batter as follows: a) sift flour and salt in big bowl b) make well in centre c) gradually beat in milk, ouzo, or brandy and egg to make smooth pouring batterd) stir in coriander and set aside 30 minutes To Fry :1) Heat oil in heavy-based pan to 350ºF2) Dust the fish cubes with flour3) Dip in batter and deep fry 4 - 5 minutes until golden brown4) Drain on kitchen paperServe with Wasabi Garlic Sauce. Serves 8 -12

Serves 12

154

Salty Glazed Hazelnuts 2 Tbs butter or margarine 2 cups Oregon hazelnuts (about 8 ounces) 1 tsp salt 1/4 cup sugar

Melt butter in skillet and add hazelnuts. Stir over medium heat, until lightly toasted, about 5 minutes. Add salt and sugar and stir for another 8 to 10 minutes longer, or until sugar caramelizes over hazelnuts. Serves 6

155

Sassy South of the Border Popcorn 3 quarts warm popped popcorn 2 Tbs butter or margarine, melted 2 tsp garlic salt 1 tsp chili powder 1/2 tsp ground cumin 1/8 tsp ground red pepper (cayenne)

Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red pepper; sprinkle over popcorn, tossing well. Serves 8

156

Sausage Stuffed Mushrooms 32 large mushrooms 2 cloves garlic, minced 1 Tbs butter 8 oz bulk pork sausage 1/2 cup seasoned dry bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup snipped fresh parsley Salt and pepper, to taste

Remove stems from mushrooms. Chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven, 400 - 450ºF, about 5 minutes.

Serves 32

157

Savory Appetizer Pork Meatballs 1 lb ground pork 1/2 cup soft bread crumbs 1 egg, beaten 2 Tbs minced onion 1 Tbs minced green pepper 1 clove garlic, minced 1 tsp salt 1/8 tsp pepper 1 Tbs vegetable oil 1 8-ounce can tomato sauce 1/4 cup apple jelly 1/4 tsp curry powder

In a mixing bowl combine ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper; mix well. Shape pork mixture into about 30 one-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain well. For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring often.


158

Seafood Pasta Salad 1 lb Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked 2 6 1/8-ounce cans white albacore tuna, packed in water, drained 1 10-ounce package frozen peas, thawed 2 cups frozen snowpeas or 1 10-ounce package frozen snowpeas, thawed 3 stalks celery, halved lengthwise and sliced 1 8-ounce can water chestnuts, drained and chopped 1 Tbs seafood seasoning 1/2 cup 1%-fat buttermilk 1/4 cup non-fat or low-fat sour cream 1/4 cup reduced-calorie mayonnaise 1/4 cup lime juice 1 drop hot sauce (1-4 drops) Salt and pepper, to taste

Cook pasta according to package directions; drain. In a large mixing bowl, combine the pasta, tuna, peas, snow peas, celery and water chestnuts. In a small mixing bowl, mix together the remaining ingredients. Mix dressing with pasta mixture and stir to combine. Serve chilled.

Serves 8

159

Seasoned Toasted Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 1/2 tsp salt 1/2 tsp Worcestershire 1/2 tsp garlic powder dash Tabasco

Melt butter in saucepan; stir in salt, Worcestershire, garlic powder, Tabasco and hazelnuts. Turn into shallow pan. Bake in 275º oven for 20 minutes. Serves 10 Cooking time: 20 minutes

160

Sensational Stuffed Mushrooms Hot out of the oven, mushrooms are an elegant appetizer.

30 large mushrooms (about 1 pound) 1/2 lb bulk pork sausage 1 cup chopped dried tart cherries 2 green onions, sliced 1 8-ounce package cream cheese, softened

Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. In a large skillet, cook sausage, stirring to break up meat, 5 minutes, or until sausage is done. Remove from heat. Add dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425º oven 6 to 8 minutes. Serve immediately.Serving size: 2 mushrooms Serves 15

161

Sesame and Ginger Dip 2 fluid ounces mayonnaise 1 tsp sesame oil 1 tsp grated fresh gingerroot 1 tsp orange juice 1 pinch five spice powder

Combine all ingredients in a bowl until evenly blended. Cover and set aside. Serve with King Prawns with Four Dips.

Serves 8

162

Sesame Pork Appetizers 1 1/2 lbs pork tenderloin 1/2 cup dry sherry 1 Tbs soy sauce 1/2 cup honey 1/2 cup sesame seeds 1/3 cup soy sauce 1 Tbs sesame oil 1 Tbs dry sherry 1 clove garlic, crushed 1/2 tsp grated ginger 1 green onion, finely chopped Spinach leaves

In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at 350ºF for 20 minutes, or until meat thermometer registers 155ºF. Let stand 5 minutes, then slice thinly on the diagonal. Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top.


163

Sesame Pork Rolls 4 4 ounces boneless pork loin chops, butterflied 1 Tbs sesame oil 1/4 cup chopped green onions 1/2 cup flour 1 egg, beaten with water 1 Tbs water 6 Tbs sesame seeds 1 tsp vegetable oil

Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. Brush one surface of each chop with sesame oil, sprinkle with one tablespoon green onion. Roll up chops; coat with flour, dip into egg wash, and roll in sesame seeds. Heat oil in nonstick skillet. Add pork rolls and cook 10-12 minutes, turning carefully to brown all sides.


164

Shrimp and Feta Cheese Salad 1 lb Small Shells, Ditalini, or other small pasta shape, uncooked 2 Tbs margarine 2 Tbs flour 2 cups milk 2 medium tomatoes, chopped 1 cup cubed Feta cheese 1 lb small shrimp, cooked 1 green bell pepper, chopped 1/2 cup drained black olives, pitted and sliced 1 Tbs chopped parsley 2 cloves garlic, minced 1 tsp oregano 1 tsp salt 1/2 tsp black pepper TOPPING 1/2 cup sliced almonds 1/4 cup fresh bread crumbs 1/4 cup grated Parmesan cheese 2 Tbs melted margarine

Prepare pasta according to package directions; drain. Melt margarine in saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in milk. Cook over medium-low heat for 20 minutes, stirring often. Toss together pasta, sauce and remaining ingredients except topping. Spoon mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F for 20 minutes. While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in margarine. When pasta is done, remove from oven, sprinkle topping over and serve.

Serves 6

165

Shrimp Cocktail 8 oz Alaska pink shrimp (about 1-2/3 cups) 1/4 cup oil 1/4 cup lemon juice 1/4 cup thinly sliced onion rings 1/2 tsp basil, crushed 1/2 tsp oregano, crushed 1/2 cup finely chopped celery Shredded lettuce

Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate, refrigerated, several hours or overnight. Drain; reserve marinade. Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp mixture. Serve marinade as dressing.

Serves 4

166

Slingshot Pizza Sticks French toast with an Italian twist. Mozzarella cheese in French toast sticks with a pizza sauce garnish.

2 1/4 lbs California Fresh Eggs or 20 large California Fresh Eggs 1 1/2 cups milk 3 Tbs Italian seasoning 40 slices white bread, enriched 2 1/2 lbs Mozzarella cheese, shredded 1 cup Parmesan cheese, grated 2 1/2 cups pizza/pasta sauce

Blend eggs, milk, and Italian seasoning. Dip bread in batter and place on grill. Brown slightly on both sides. Sprinkle Mozzarella cheese over the surfaces. Close sandwiches and continue to grill until cheese is melted. Sprinkle with Parmesan cheese.

Serves 40

167

Smoked Salmon Cheeseball 1 8-ounce package cream cheese at room temperature 1/4 cup grated Cheddar cheese 1/2 tsp horseradish Quick shake of Worcestershire sauce 1 tsp lemon juice 1 6 1/2-ounce can smoked salmon 1/2 cup ground pecans

Mix all ingredients together and roll into a ball. Roll in either chopped nuts or chives. Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more liquid smoke if you like a stronger flavor.) Serves 6

Recipe Source Author: Danny, Haines, Alaska

168

Smoky Salmon Spread 1 15 1/2-ounce can Alaska salmon 8 oz light cream cheese 2 Tbs lemon juice 1/4 cup thinly sliced green onions 2 drops natural hickory liquid smoke (2 to 3) Crackers or french bread rounds

Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds.

Serves 20

169

Smooth and Spicy Bean Dip 1 15-ounce can chickpeas, drained 1/4 cup chopped onion 2 Tbs lemon juice 2 Tbs olive oil 1 garlic clove, minced (1 to 2 cloves) 1 tsp ground cumin 1/4 tsp salt 1/4 tsp cayenne 1/4 tsp hot pepper sauce, to taste 1/4 cup finely chopped parsley

Combine all ingredients except parsley in food processor bowl with metal blade. Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick. Cover and refrigerate until serving. Serve with vegetable relishes and pita bread wedges, crisped in a hot oven. Serves 12

170

Soft Baked Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 2 Tbs sugar 1 1/2 tsp salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 1 egg, lightly beaten with 1 Tbs water Topping*, (see directions)

Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved yeast and salt. Heat milk, water and oil until hot to touch (125º to 130º); stir into dry ingredients. Mix in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Place pretzels on greased baking sheets. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly. Brush pretzels with beaten egg mixture and sprinkle with selected topping. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack. ____________________Topping: Select one of the following: flavored salt (hickory smoked salt, celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or whole celery seeds).

Serves 24

171

Soft Herb Breadsticks 1/2 Classic White Bread Dough, fresh or thawed 1 egg white, lightly beaten Herbs or herb blends, such as Italian herb seasoning, fines herbs, oregano or dill weed

Divide dough to 12 equal pieces; roll to 15-inch ropes. Coil ends in opposite directions. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Brush with egg white; sprinkle with herbs. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet; cool on wire racks.

Serves 12

172

Soft Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 2 Tbs sugar 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 tsp salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 2 eggs, lightly beaten Poppy seeds or sesame seeds Grated Parmesan cheese or Grated Parmesan cheese

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top; twist ends once and lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to 10 minutes, until risen slightly. Brush with beaten eggs. Bake at 350ºF for 15 minutes. Remove from oven; brush again with eggs and sprinkle with seed. Return to oven and bake for additional 15 minutes or until done; switching positions of sheets for even browning. Remove from baking sheets; cool on wire racks.

Serves 14

173

Southwest Alaska Snow Crab Platter 1 1/2 lbs Alaska snow crab claws (about 18) Tortilla chips Raw vegetables SALSA 2 tomatoes, chopped 2 Tbs green onions, thinly sliced 1 Tbs cilantro, chopped 1/4 tsp salt 1/4 tsp Tabasco, or to taste CILANTRO DIPPING SAUCE 1/2 cup orange juice 1/4 cup lime juice 1 Tbs white wine vinegar 1 clove garlic, pressed 1 1/2 tsp cilantro, chopped 1/2 tsp red pepper flakes

Steam or microwave cocktail claws 4 minutes, until heated through. Chill, if desired. Or arrange hot Alaska Snow Crab claws on a platter with chips, vegetables and bowls of Salsa and Cilantro-Citrus Dipping Sauce.____________________Salsa: Mix together chopped tomatoes, green onions, cilantro, salt and Tabasco.Cilantro-Citrus Dipping Sauce: Whisk together orange juice, lime juice, vinegar, garlic, cilantro and red pepper flakes. Serves 6

174

Spiced Dip 1 small garlic clove, crushed 1/2 tsp cumin seed, toasted 1/2 tsp paprika 1 pinch cayenne pepper 2 fluid ounces olive oil 1 Tbs balsamic vinegar 2 Tbs boiling water

Place crushed garlic and spices in a grinder. Blend to form a smooth paste. Put in a bowl, and very gradually whisk in the oil. Then whisk in the vinegar. Finally whisk in the water to form a thin pouring sauce. Cover and set aside.

Serves 16

175

Spiced Pecans 1 Tbs butter, melted 1 cup pecan halves 1/2 tsp salt 1/2 tsp pepper 1/2 tsp crushed thyme 1/2 tsp dried rosemary 1/2 tsp cayenne 1/2 tsp cumin

In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat. Chop medium-fine. Serves 12

176

Spiced Snack Mix 3 quarts warm popped popcorn 1/4 cup powdered sugar 3/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 cup candy coated chocolate pieces 1/2 cup dry roasted cashews or 1/2 cup dry roasted cashews

Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing well. Add candy and nuts; toss again. Serves 10

177

Spicy Bean Paté 1 15-ounce can chick peas, drained 1/4 cup water 1 Tbs fresh lemon juice 1 cup sour cream 1 garlic clove, minced 1 tsp chicken bouillon granules 1 tsp chili powder 1/2 tsp hot pepper sauce 1/2 tsp cumin 1/8 tsp cayenne Fresh parsley, small red pepper, for garnish

Blend together all ingredients in a blender or food processor. Pour mixture into a small bowl, cover and refrigerate for 2-4 hours. Garnish with parsley and red pepper; serve with crackers and vegetable relish tray. Serves 16

178

Spicy Deviled Eggs 12 hard-cooked eggs 2/3 cup salad dressing or 2/3 cup salad dressing 1/3 cup finely shredded smoked Cheddar cheese 1 tsp lemon juice 1/4 tsp seasoned salt 1/4 tsp ground cumin 1/8 tsp ground red pepper (cayenne) Pimiento strips

Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well in medium bowl; beat in all remaining ingredients except pimiento strips until fluffy. Using a pastry bag, pipe yolk mixture back into whites. Cover and chill. Before serving, garnish eggs with two strips of pimiento criss-crossed atop. Serves 24

179

Spicy Dipping Sauce 4 Tbs soy sauce 4 Tbs rice vinegar 2 Tbs water 1 Tbs molasses 1 tsp crushed red pepper 1 clove garlic, minced

Blend together well soy sauce, rice vinegar, water, molasses, crushed red pepper and minced garlic clove. Allow to stand one hour for flavors to blend. Serves 12

180

Spicy Latin Rollups From Spicy Latin Pork Roast.

Cold pork roast, thinly sliced 8 oz fat-free cream cheese 2 green onions, chopped 2 tsp chili powder 1 (8 inch) flour tortilla Spicy sprouts Salsa

Thinly slice cold pork roast. Mix together fat-free cream cheese with green onions and chili powder. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up tightly and eat out of hand, dipping in your favorite salsa. Serves 8 Ready in: 10 minutes

181

Spicy Pork Quesadillas 1/2 lb lean ground pork 1/4 cup diced onion 1 garlic clove, minced 1/4 tsp ground cumin 1/4 tsp dried oregano, crushed 1/2 jalapeño pepper, minced 4 Tbs chopped fresh cilantro leaves 4 (10 inch) flour tortillas 4 Tbs grated Cheddar cheese or 4 tablespoons grated Cheddar cheese

In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned; drain off any drippings and remove to large bowl. Stir cumin, oregano, jalapeño and cilantro into pork mixture. Wipe out skillet with paper towel and heat over medium-high heat. Place one tortilla in skillet; top with half of the pork mixture, spreading evenly, and sprinkle with 2 tablespoons cheese. Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other side, remove to cutting board and cut into 8 wedges. Repeat process to make 8 more quesadilla wedges. Serve with salsa, if desired.


182

Stash Flavored Iced Teas 1 1/2 oz fruit syrup Ice Stash Iced English Breakfast or Darjeeling Tea

Add flavored fruit syrup* to Stash Iced English Breakfast or Darjeeling Tea. Pour 1-1/2 oz. of fruit syrup in bottom of a tall iced tea glass. Add ice, iced tea and stir. Serves 1

183

Stash Red Delicious Herbal Spiced Cider 12 Stash Ruby Mist or Wild Raspberry tea bags 2 cups apple juice concentrate (16 ounces) 2 oz lemon juice concentrate 1 lemon

Steep 12 Stash tea bags in 4 cups (32 oz.) of cold water, the apple juice and lemon juice. Heat and serve warm in mugs. Garnish with lemon. Substitute fresh cider for apple juice if desired and 1 cup of honey per batch as sweetener. Serves 8

184

Sweet and Sour Pork Meatballs 1 lb lean ground pork 1/4 cup finely chopped water chestnuts 1/4 cup chopped onion 1 egg, slightly beaten 2 Tbs soy sauce 1/8 tsp ground ginger 1 tsp vegetable oil 1 8-ounce can pineapple chunks 2 Tbs soy sauce 1 Tbs vinegar 1 Tbs cornstarch 1 Tbs sugar

In a large mixing bowl combine pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls. In a nonstick pan cook meatballs in hot oil until browned. Remove meatballs and drain, reserving drippings in skillet. Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix well. Add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or until heated through.


185

Sweet Apple Cinnamon Herbal Shake FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Apple Cinnamon tea bags 1/4 tsp cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Top with whipped cream. Serves 4

186

Sweetly Curried Dipping Sauce 1 cup nonfat sour cream 6 Tbs honey 2 Tbs cider vinegar 2 tsp curry powder 1/2 tsp ground cumin 1/4 tsp salt 2 Tbs chopped fresh parsley or 2 tablespoons chopped fresh parsley

Combine all ingredients except cilantro in small bowl until well blended. Stir in cilantro. Cover and refrigerate until ready to serve. Serve with assorted sliced vegetables. Serves 6

187

Teriyaki Rumaki A delicious appetizer your guests will keep coming back for more!

3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice 1 lb pitted dates, slit lengthwise 1 8-ounce can sliced water chestnuts, drained 1 lb bacon, cut in half lengthwise, then cut into thirds

In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut in each date. Wrap one piece bacon around date, securing with a wooden pick. Dip into Marinade and place on broiler pan. Continue until all rumaki are assembled. Broil, turning once until bacon is crisp, about 4 minutes on each side.Makes about 50 Serves 50

188

Texas Ribbons 1 1/2 lbs flank steak Fajita seasoning (Fiesta if available) 3/4 cup bar-b-que sauce (Cattleman's) 1/2 cup lemon juice 2 cloves garlic, minced 1/2 tsp crushed red pepper

Season meat generously with fajita seasoning, salt and pepper. Let meat sit for 1/2 hour. Prepare marinade mixture by mixing bar-b-que sauce, lemon juice, garlic and red pepper. Pour over meat, cover and refrigerate. Marinate for 1 hour. Cut beef diagonally, against the grain, into 1/4 inch slices. Thread each slice onto bamboo skewer. Broil or grill to desired doneness, basting once or twice.Yield: 24 servings (2 ribbons/serving)

Serves 24

189

Thai Ribbons A taste of the Orient for your patio parties.

1 1/2 lbs flank steak 3/4 cup teriyaki sauce 6 Tbs vegetable oil 3 oz fresh ginger root, finely chopped 1/3 cup garlic, minced 1 1/2 tsp red chili peppers, crushed

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers. Cover and refrigerate. Cut beef diagonally, against the grain, into 1/4 inch slices. Thread each slice onto a bamboo skewer.* Cover and chill. For each serving: Brush 2 beef ribbons generously with basting mixture. Broil or grill to desired doneness, basting once or twice.Yield: 24 servings (2 ribbons/serving)

Serves 24

190

Toaster Snack Bread 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast, * see note 2 cups warm milk (105º to 115ºF) 2 tsp salt 1/4 tsp baking soda 5 cups all-purpose flour 1 8-ounce package pitted dates, snipped 1/2 cup chopped walnuts Cornmeal

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter. Grease two 8 1/2 × 4 1/2 × 2 1/2-inch or 9 × 5 × 3-inch microwavable loaf pans. Sprinkle with cornmeal; spoon batter into pans. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack. Slice and toast to serve.

Serves 24

191

Tomatillo and Chayote Salsa 2 lbs roasted tomatillos 4 chayote fruit, grilled and chopped 1/2 cup roasted red peppers, diced 1/4 cup cilantro leaves, chopped 2 jalapeño chile peppers, seeded and diced 1/4 cup lime juice 1/4 cup dark rum 1/4 cup hot chili oil 2 Tbs ground coriander Salt, to taste

In large bowl stir together roasted tomatillos, grilled and chopped chayote, diced roasted red pepper, chopped cilantro leaves, diced jalapeño chiles, lime juice, dark rum, hot chile oil, and ground coriander. Season to taste with salt and let stand several hours at room temperature. Warm salsa in saucepan over low heat just before serving. Serves 42

192

Tortilla Tidbits 1 lb boneless pork loin 3 Tbs Latin American Rub, see recipe 1 8-ounce package spreadable cream cheese with pineapple 3 Tbs prepared horseradish 8 (10 inch) flour tortillas 1 8-ounce jar roasted red pepper, drained 1 8-ounce container alfalfa sprouts

Coat all surfaces of pork loin with rub. Place pork in shallow pan and roast in a 350ºF oven for 45 minutes, until internal temperature, measured with a meat thermometer, registers 155ºF. Remove roast from oven, let cool, wrap and refrigerate. Meanwhile, in small bowl stir together the horseradish and cream cheese. Spread a tablespoon of cream cheese mixture on one side of each tortilla. Top cream cheese layer with some of the red pepper and alfalfa sprouts. Very thinly slice the pork loin and top alfalfa sprouts with a thin layer of sliced pork. Roll up tortillas tightly, wrap securely in foil and refrigerate overnight. To serve, slice tortilla rolls into 1 to 1-1/2-inch servings and arrange on a serving tray.

Serves 48

193

Triple Seed Snack Ring DOUGH 5 cups all-purpose flour 1/3 cup wheat germ 1 package Fleischmann's® Rapid Rise Yeast* 3 Tbs sunflower, sesame or poppy seeds or combination of all, toasted** 2 Tbs sugar 1 1/2 tsp salt 1 3/4 cups hot water (125º to 130ºF) 2 Tbs vegetable oil All natural cooking spray TOPPING 1 egg lightly beaten with 1 Tbs water Combination of two or more seeds: sesame, poppy, cumin, caraway

Set aside 1 cup flour. Mix remaining flour, wheat germ, Fleischmann's® Rapid Rise Yeast, seeds, sugar and salt in large bowl. Heat water and vegetable oil until hot to touch (125º to 130ºF). Stir into dry mixture. Stir in only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. On lightly floured surface, divide dough into 12 or 20 equal pieces. Roll each to 10-inch (small rings) or 20-inch (large rings) rope; form into rings and pinch ends to seal. Place rings on baking sheet coated with cooking spray; cover. Let rise in warm, draft-free place until slightly risen, about 15 to 20 minutes. Brush with egg mixture and sprinkle with seeds. Bake at 375ºF oven for 25 minutes or until done. Remove from pans; cool on wire racks. Makes 20 small or 12 large rings

Serves 12

194

Tropical Fruit Salsa 2 papayas, diced 2 mangos, diced 1 grapefruit, chopped 2 bananas, diced 2 kiwi fruits, diced 1/4 cup onion, chopped Juice of 2 lemons Juice of 2 limes 2 Tbs cilantro, chopped

In large bowl, combine well diced papayas, diced mangoes, chopped grapefruit, diced bananas, diced kiwi fruit, chopped onion, juice of lemons, juice of limes and chopped cilantro. Chill Briefly before serving. Serves 12

195

Turkey Nachos 3 Tbs lime juice 2 Tbs olive oil 1 tsp ground cumin 1 tsp garlic powder 2 cups coarsely chopped cooked turkey 1 10 ounce bag large-size white, yellow, or blue tortilla chips 1 16 ounce can refried beans 2 cups shredded Monterey Jack or Cheddar cheese (8 ounces) 1 16 ounce jar prepared salsa Salt and freshly ground pepper to taste Sour cream and fresh cilantro sprigs to garnish (optional)

Heat oven to 425ºF. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top with turkey and sprinkle with 1 cup shredded cheese. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired. Makes 8 to 10 servings

Serves 10

196

Turkey Nuggets 1 lb boneless skinless turkey breast 1 egg 1/4 cup milk 1/4 cup Parmesan cheese 1/2 cup fine bread crumbs 1/2 tsp thyme 1/2 tsp basil 1/4 tsp paprika 1/4 tsp pepper 1/4 tsp dry mustard

In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes. Place turkey cubes in egg mixture and mix well to coat all pieces. In another bowl, mix together cheese, bread crumbs and spices. Working with a few pieces of turkey at a time, roll in crumb mixture to coat evenly. Place nuggets on a greased cookie sheet and bake at 450 degrees F. for 10-12 minutes or until turkey is no longer pink inside.

Serves 4

197

Turkey Tartlets with Cranberry Salsa 1 lb ground turkey 1/4 cup onion, chopped 1 tsp dried thyme 1/2 tsp ground pepper 1/4 tsp salt 1 egg 1/3 cup light sour cream 24 frozen mini tart shells CRANBERRY SALSA 1 cup frozen cranberries or 1 cup frozen cranberries 1/3 cup sugar 2 green onions 1/4 cup fresh coriander leaves 1 lime, grated and juiced 2 tsp chopped ginger root 1 jalapeño pepper, sliced

Place frozen tart shells on a cookie sheet. Bake at 375º F for 10 minutes or until slightly golden around edges. Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-high. Sauté until meat is no longer pink, about 10 minutes. Remove from heat, mix egg and sour cream together, stir into meat mixture. Fill tart shells; bake at 400 Degree. F for 12-15 minutes. Serve warm topped with salsa. Cranberry Salsa Directions: Combine cranberries, sugar, onion, coriander, lime juice, rind, ginger root and jalapeño pepper in food processor bowl. Pulse on/off until mixture is chopped (not puréed). Cover and chill at least 2 hours or up to 1 week.

Serves 24

198

Veggie Dip A dressed-up dip for your next party.

1 cup chopped dried tart cherries 1/2 cup crumbled bleu cheese (about 2 ounces) 1/2 cup chopped walnuts 1 cup sour cream 1/4 cup mayonnaise

In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers.Serving size: 2 tablespoons

Serves 16

199

Vineyard Punch 1 750-milliliter bottle port wine 2 16-ounce packages unsweetened frozen strawberries, slightly thawed 1 sprig fresh mint Sugar, to taste Lime slices Ice mold 2 750-milliliter bottles dry sparkling wine dash bitters

Combine first three ingredients with sugar and lime slices in large saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes. Remove from heat and let cool. Strain into large bowl. Cover and refrigerate about 1 hour. Pour over ice mold in punch bowl. Add sparkling wine and bitters. Serve immediately in wine glasses. Serves 20

200

Warm Cheddar and Bean Dip 2 cups cooked white pea beans 1/2 cup beer (1/2 to 3/4 cup) 1 tsp minced garlic 1 tsp ground cumin 1/2 tsp salt 1 1/4 cups grated Cheddar 2 Tbs pickled jalapeño peppers 2 sliced green onions, for garnish

Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth. Add 1 cup of the grated cheese along with the jalapeño peppers and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top. Bake in a preheated 375ºF oven for 15 minutes. Sprinkle with green onions and serve with pita wedges or baked tortilla chips.

Serves 20

201

Wasabi Paste Dipping Sauce 1 Tbs chopped root ginger 2 Tbs "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste 1 clove garlic 2 tsp sugar 2 Tbs light soy sauce 1 Tbs water 1 Tbs lime juice or 1 tablespoon lime juice

Place all ingredients in food processor, mix well and strain. Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.

Serves 12

202

Wasabi Paste Dipping Sauce (2) 1 Tbs "NAMIDA" New Zealand Wasabi Paste - Hot 2 Tbs tamari soy sauce 2 Tbs lemon juice 2 Tbs sake or sweet sherry 1 tsp clear honey 1 spring onion, shredded

Place all ingredients in food processor, mix well and strain. Place in small bowl.

Serves 12

203

Wasabi Paste Dipping Sauce (3) 1/2 cup soy sauce 4 Tbs cooking wine 1/2 Tbs rice vinegar 3 cloves garlic, minced 2 sprigs coriander (cilantro), minced 1 Tbs "NAMIDA" Hot wasabi paste

Place all ingredients in food processor; mix well and strain. Place in small bowl.

Serves 14

204

Wasabi Paste Dipping Sauce (4) 6 Tbs low sodium soy sauce 1/4 cup fresh lime juice 1 1/2 tsp Hot "NAMIDA"wasabi paste 1/2 tsp dried crushed red pepper

Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend. Place in small bowl.

Serves 12

205

Wasabi Paste Soy Dip 1 Tbs either Mild or Hot "NAMIDA" Wasabi Paste 1 small red chilli, seeded and sliced 1 Tbs lime juice 2 Tbs dark soy sauce 2 Tbs water 1 Tbs soft brown sugar

Place all the ingredients in a small pan, heat gently to dissolve the sugar. Set aside to cool.

Serves 10

206

When Pigs Fly Appetizers 4 boneless pork chops, cut into 3/4" cubes 2 tsp vegetable oil 1 14-ounce bottle hot-style catsup 3 Tbs honey 2 Tbs lemon juice 2 tsp hot pepper sauce (2 to 3 teaspoons) 1 tsp dried thyme, crushed 1/2 tsp dried rosemary, crushed 1/2 tsp lemon pepper

In a large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low. Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1 minute or until heated through. Transfer to warm serving dish; serve with toothpicks. Serves 8 Ready in: 15 minutes

207

White Bean Dip 1 cup canned white pea beans or 1 cup canned white pea beans, drained and rinsed 4 cloves garlic 1/2 jalapeño pepper 2 Tbs lemon juice 3 Tbs olive oil 1 tsp salt 2 Tbs fresh parsley, chopped 2 tsp sesame seeds

In a food processor or blender, purée all ingredients except parsley and sesame seeds. Transfer purée to a glass or plastic bowl. Add parsley and sesame seeds and blend well. Refrigerate for at least one hour before use. Serve at room temperature.

Serves 8

208

White Bean Salsa 1 cup canned white pea beans or 1 cup canned white pea beans, drained and rinsed 1/2 red onion, finely chopped 4 cloves garlic, minced 1/2 small red pepper, finely chopped 1/2 small green pepper, finely chopped 1 small jalapeño pepper, finely chopped 2 plum tomatoes, seeded and diced 2 Tbs fresh parsley, chopped 2 Tbs fresh coriander, chopped 3 Tbs olive oil Juice of half a lime Salt and pepper, to taste

In a glass or plastic mixing bowl, combine all ingredients and season to taste. Refrigerate for at least one hour before use. Serve at room temperature.

Serves 8

209

Whole Wheat Soft Pretzels 3 cups whole wheat flour (3 to 3 1/2 cups) 1 package Fleischmann's® Rapid Rise yeast 1 tsp salt 1 1/3 cups very warm water (125º to 130º) 3 Tbs vegetable oil 1 Tbs honey 1 egg white, slightly beaten Coarse salt or sesame seed

Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and honey, Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes. Heat oven to 400º. Grease cookie sheet. Punch down dough; divide into 12 equal parts. Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared mustard.


210

Wholesome Bran Pretzels 1 1/2 cups very warm water (125º to 130ºF) 1 cup 100% bran 1 Tbs butter or margarine, softened 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt All natural cooking spray 1 egg, lightly beaten Sesame seeds, poppy seeds, or coarse salt

In small bowl, combine water, bran and butter; reserve. Meanwhile, in large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir bran mixture into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape pretzels: Form each rope into "U" shape. Lift ends of each rope, cross twice and fold back onto center of rope. Place on 2 baking sheets sprayed with . Spray pretzels with . Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes. Brush with egg; sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks._____________________Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes; tuck one end into center of knot and one end under knot. Cover; let rise, bake and cool as directed.

Serves 16

211

Wild Black Currant Cream Cheese 5 Stash Wild Black Currant tea bags 1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Wild Black Currant tea bags with the 8 ounces of cream cheese. Mix well. Serves 16

212

Wild Black Currant Escape FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Wild Black Currant tea bags 1/4 tsp Black currant syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Garnish with whipped cream. Serves 1

213

Wild Raspberry Cream Cheese 5 Stash Wild Raspberry tea bags 1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags with the 8 ounces of cream cheese. Mix well. Serves 16

214

Wild Raspberry Dreams FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Wild Raspberry tea bags 1/4 tsp raspberry syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Serves 4

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Index

A Appetizer Braid 8 Appetizer Cream Puffs 9 Apricot Pecan Paté 10

B Bacon-Wrapped Dates 11 Baked Grits Wedges 12 Barbecue Glazed Turkey Meatballs 13 Beach Party Popcorn 14 Black Olive Aioli 15 Blue Cheese Dip 16 Brioche Appetizer Bread 17 Brioche Appetizer Wreath 18

C Cajun Corn 19 Canadian Bacon and Eggplant Roll-Ups

20 Caramel Popcorn and Peanuts 21 Cheese-Topped Mushrooms 22 Cheesy Popcorn Italiano 23 Cheesy Sausage Bites 24 Cherry Bruschetta 25 Cherry Relish 26 Cherry-Almond Popcorn Clusters 27 Chili Corn 28 Chili Hazelnuts 29 Chinese Mustard Dipping Sauce 30 Chinese Potstickers 31 Chipotle Salsa 32 Cocktail Pretzels 33 Corn Relish 34 Crab-Stuffed Mushrooms 35 Cranberry Salsa 36 Cranberry-Orange Hazelnut Dip 37 Creamy Honey Sesame Dip for

Vegetables 38 Crunchy Chicken Bites 39 Curried Hazelnuts 40

D Danish Pretzel 41 Dijon Baby Back Ribs 42 Dill Rye Bread 43 Dill Wheat Bread 44 Dipping Sauce

Barbecue 45 Fruit 46 Honey Mustard 47

Dippity Do-Dads 48 Dynamite Beef Bites 49

E Easy Cheesy Snack Bread 50 Eight Layer Torte 51

F Fancy Ham-Wrapped Fruit 52 Filo Prawn Fingers with Wasabi Soy Dip

53 Fish Cutlet 54 Franconian Onion Bread 55 Fresh California Tomato-Pineapple

Salsa 56 Fresh Melon Salsa 57 Fresh Tomato Mozzarella Toast 58 Fried Plantain Sticks 59 Fried Plantains 60 Fruit Salsa 61 Fruit Sauce 62 Fruit-Flavored Popcorn 63

G Gingered Salsa 64 Gourmet Pickled Alaska Halibut 65 Granny Smith Stilton Relish 66 Green Chile and Cheddar-Stuffed French

Bread 67 Grilled Salsa-Cheese Dip 68 Grilled Zucchini 69 Guacamole 70

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H Halibut Paté 71 Ham Pizza Snacks 72 Ham Spirals 73 Ham Tortilla Roll-Ups 74 Ham-Wrapped Fruit 75 Hawaiian Cocktail Sausages 76 Hazelnut Cheddar Cheese Dip 77 Hazelnut Fried Mushrooms 78 Hazelnut Olive Cheese Ball 79 Hazelnut Shrimp Cheese Puffs 80 Hazelnut, Brie and Apple Appetizer 81 Hazelnut-Orange Cheese Ball 82 Herbed Pork Paté 83 Holiday Honey Wings 84 Honey Lime Butter 85 Honey Mustard Mayonnaise 86 Hot Shot Cherries 87

I Italian Snack Bread 88

J Japanese Sushi Eggs 89

K King Prawns with Four Dips 90

L Layered Southwestern Pasta Salad 91 Lemon Blossom and Dill Salmon 92 Lemon Blossom Cream Cheese 93 Lemon Thyme Green Olives 94 Lemon-Nut Twists 95 Light Pasta Salad with Fresh Tuna Steak

96

M Mariachi Chicken 97 Meat-Wrapped Fruits 98 Mendenhall Crab Puffs 99 Mexicali Pizza 100 Mexicali Pizza Wheel 101 Mexican Turkey Dip 102

Mini Ham and Mushroom Soufflés 103 Miniature Ham-Wiches 104 Mission Hill Bocaditos 105 Mushroom and Red Pepper Crostini 106

N Nacho Pizza Snack 107

O Oat Date Nut Bread (1 1/2-Pound

Recipe) 108 Octopus Tidbits 109 Oregon Hazelnut Appetizer 110 Oregon Hazelnut Tortilla Dip 111 Oriental Pork Pot Stickers 112 Oriental Salmon Roll-Ups 113

P Papaya Pepper Relish 114 Parmesan Popcorn and Peanuts 115 Party Pretzel 116 Pasta Salad with Pineapple-Mint Salsa

117 Pepper Dip 118 Perfectly Seasoned Popcorn 119 Petite Brioches 120 Picante Sour Cream 121 Pimiento Cheese Swirls 122 Pineapple Cucumber Salsa 123 Pink Holiday Punch 124 Pizza Crisps 125 Pizzelle 126 Pizzeria-Style Sausage Pizza 127 Polenta with Tomato Basil Salsa 128 Popcorn Salts 129 Pork and Crab Dumplings 130 Pork and Dried Cherry Empanadillas 131 Pork Balls in Curry Sauce 132 Pork-Apple Bites 133 Potato Nachos 134 Prawn Balls with Wasabi Paste Soy Dip

135 Pre-Game Pork Rollups 136 Pull-Apart Appetizer Ring 137

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Q Quarterback Quesadillas 138 Quesa-Dilly Pita Poppers 139

R Red Pepper Salsa 140 Rigatoni-Turkey Salad 141 Roasted Garlic and Bean Dip 142 Roasted Red Pepper Stuffed Mushrooms

143

S Salami-Wrapped Fruit 144 Salmon Bagel Chip Dippers 145 Salmon Turnovers/Puffs 146 Salmon Vegetable Dip 147 Salmon-Spinach Party Dip 148 Salmon-Stuffed Mushrooms 149 Salsa 150 Salsa Cruda 151 Salsa Steak Sticks 152 Salt Cod Fritters with Wasabi Garlic

Sauce 153 Salty Glazed Hazelnuts 154 Sassy South of the Border Popcorn 155 Sausage Stuffed Mushrooms 156 Savory Appetizer Pork Meatballs 157 Seafood Pasta Salad 158 Seasoned Toasted Hazelnuts 159 Sensational Stuffed Mushrooms 160 Sesame and Ginger Dip 161 Sesame Pork Appetizers 162 Sesame Pork Rolls 163 Shrimp and Feta Cheese Salad 164 Shrimp Cocktail 165 Slingshot Pizza Sticks 166 Smoked Salmon Cheeseball 167 Smoky Salmon Spread 168 Smooth and Spicy Bean Dip 169 Soft Baked Pretzels 170 Soft Herb Breadsticks 171 Soft Pretzels 172 Southwest Alaska Snow Crab Platter 173 Spiced Dip 174 Spiced Pecans 175

Spiced Snack Mix 176 Spicy Bean Paté 177 Spicy Deviled Eggs 178 Spicy Dipping Sauce 179 Spicy Latin Rollups 180 Spicy Pork Quesadillas 181 Stash Flavored Iced Teas 182 Stash Red Delicious Herbal Spiced

Cider 183 Sweet and Sour Pork Meatballs 184 Sweet Apple Cinnamon Herbal Shake

185 Sweetly Curried Dipping Sauce 186

T Teriyaki Rumaki 187 Texas Ribbons 188 Thai Ribbons 189 Toaster Snack Bread 190 Tomatillo and Chayote Salsa 191 Tortilla Tidbits 192 Triple Seed Snack Ring 193 Tropical Fruit Salsa 194 Turkey Nachos 195 Turkey Nuggets 196 Turkey Tartlets with Cranberry Salsa 197

V Veggie Dip 198 Vineyard Punch 199

W Warm Cheddar and Bean Dip 200 Wasabi Paste Dipping Sauce 201 Wasabi Paste Dipping Sauce (2) 202 Wasabi Paste Dipping Sauce (3) 203 Wasabi Paste Dipping Sauce (4) 204 Wasabi Paste Soy Dip 205 When Pigs Fly Appetizers 206 White Bean Dip 207 White Bean Salsa 208 Whole Wheat Soft Pretzels 209 Wholesome Bran Pretzels 210 Wild Black Currant Cream Cheese 211 Wild Black Currant Escape 212

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Wild Raspberry Cream Cheese 213 Wild Raspberry Dreams 214

apple bran muffins - chef tom cookscheftomcooks.com/club/books/amazingappetizers.pdf · appetizer...

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