The Appetizer Collection

All-American Snack
3 4 4 13 1 1 2 cups cups cups ounces teaspoon teaspoon teaspoon tablespoons cup thin pretzel sticks Wheat Chex Cheerios can salted peanuts garlic salt celery salt seasoned salt grated parmesan cheese melted butter

1/2 1/4

In large mixing bo l or slo !cooking pot" mix together pretzels" cereals" and peanuts# $prinkle ith garlic salt" celery salt" seasoned salt" and cheese# %our melted butter o&er all' toss until ell mixed# Co&er and cook in slo !cooking pot on lo 3 to 4 hours# (nco&er the last 3) to 4) minutes# $er&e as appetizer or snack#

Appetizer Cheese Ball

* 4 4 2 1 ounces ounces ounces teaspoons teaspoon teaspoon teaspoon cup cup cup Cream Cheese !! +oom ,emp# -lue Cheese !! Crumbled Cheddar Cheese !! $hredded .ustard !! /i0on!style Worcestershire $auce 1arlic %o der $alt %ecans !! 2inely Chopped Currants %arsley !! Chopped !!!!!/I%%3+$!!!!! 4ssorted Crackers 4pple Wedges

1/* 1/4 1/2 2/3 3/4

%lace the cream cheese" blue cheese" cheddar cheese" mustard" Worcestershire" garlic po der" and salt in a mixer bo l and beat at lo speed 0ust until ell mixed# $tir in the pecans and currants# ,aste and ad0ust seasoning# +e5rigerate the cheese mixture 5or 3) minutes or until slightly 5irm" then shape into a ball# +oll in the chopped parsley to coat ell# Co&er ith plastic rap and re5rigerate until ready to ser&e# 6et stand at room temperature 5or about 3) minutes be5ore ser&ing# %lace on a platter surrounded ith crackers and apple edges#

Appetizer Egg Rolls

1 1 2 1/2 pound each cup tablespoons cup cup cup cup teaspoon tablespoons tablespoon teaspoon each cup cup teaspoon teaspoon tablespoon %ork' -oneless !! Cut 7ulienne 8nion' $mall !! $liced Cabbage !! 1reen 8r Chinese 9 :egetable 8il .ushrooms !! $liced $prouts !! -ean 8r 4l5al5a Currants 4lmonds !! $li&ered Cornstarch $herry !! /ry $oy $auce 1inger 3gg +oll Wrappers !! 4bt ;< $= !! 8il 2or /eep 2at 2ry !!!!!1I>13+ 4%+IC8, $4(C3!!!!! 4pricots !! /ried ?4bt# 1)@ $ugar 1inger $alt 6emon 7uice

1 2 1 12

1/2 1/4 1/4 1/4

1/2

1 1

1/4 1/4 1/4

9 Cabbage should be shredded# AAAAAAAAAAAAAAAAAA $aute the pork" onion" and cabbage in hot oil until lightly bro ned# $tir in the mushrooms" bean sprouts" currants" and almonds and saute" stirring 5or 1 minute# /issol&e the cornstarch in 2 , ater" and combine ith sherry" soy sauce" and ginger' add to the pork mixture and bring to a boil" stirring# +emo&e 5rom heat and cool# $tack the egg roll rappers and cut in hal5 to 5orm rectangles# 2orming one roll at a time" place a heaping a teaspoon5ul o5 pork mixture on one end o5 rectangle" moisten the long edges" and roll up# %ress the edges together to seal# 3gg roll may be prepared to this point" then re5rigerated 5or se&eral hours or o&ernight or 5rozen 5or se&eral days be5ore 5rying# 4d0ust time 5or bro ning# I5 rolls are 5rozen" let them tha be5ore cooking# Beat the oil to 3CD degrees 2# and 5ry the egg rolls" 4 or D at a time" until golden bro n and crisp on all sides# 2rying ill take about 4 to D minutes' turn rolls once# /rain on paper to els and keep arm hile 5rying the remaining rolls# $er&e ith arm 1inger 4pricot $auce# 1I>13+ 4%+IC8, $4(C3E Combine the apricots" sugar" ginger" and salt ith 3/4 cup ater in a small saucepan and bring to a boil# +educe heat and simmer" unco&ered" 5or D minutes# %our the mixture into a blender container or 5ood processor# 4dd lemon 0uice" co&er and process until smooth# $er&e arm#

Appetizer Ribs
3 1/2 2 * ; pounds cups ounces ounces spareribs !! cut into indi&idual salt and pepper ater garlic salt bottle +ussian salad dressing can pineapple 0uice

$prinkle ribs ith salt and pepper# %lace in slo !cooking pot' pour ater o&er them# Co&er and cook on lo 5or ; to C hours or until tender# /rain# 4rrange ribs on broiler pan' sprinkle ith garlic salt# .ake sauce by combining salad dressing and pineapple 0uice# -rush ribs ith hal5 the sauce# -roil until bro n' turn" brush other side and bro n# >8,3$ E I5 possible" ask the butcher to cut each rib in hal5" cross ise" so they ill be a more con&enient size to handle as an appetizer#

Appetizer Stuffing
1 3 1 3 * 1 1/2 1/2 1 1 lg stalks clo&e ,bs oz lb# lb# can can onion !! 5inely diced celery !! 5inely diced garlic !! minced salt and pepper !! to taste margarine seasoned croutons ?crushed@ !! %epperidge 2arm egg !! slightly beaten FFFFFFF sausage !! bro ned G drained or shrimp or other sea5ood !! preboiled or hole baby clams tiny shrimp FFFFFFFFFFFFF optional shredded cheddar cheese

$aute onion and celery and garlic# 9,his can be dry sauted in %am# .ix in croutons and egg# 4dd a bit o5 stock or ater as needed to moisten# I5 desired" add the sausage or sea5ood# (se this stu55ing 5or s=uid or mushroom caps# I5 stu55ing s=uid" bake" broil or saute the s=uid till it is 0ust done# /o not o&er cook or it ill become tough# I5 stu55ing mushrooms" remo&e the stems" 5ill ca&ity ith stu55ing" put the stem back in the stu55ing as garnish" or mince and add to the stu55ing# -ake or broil till they are tender#

Appetizer Surprise
14 1 * 1/2 1/2 ounces cup cup cup ounces Can artichoke hearts %armesan cheese .ayonnaise $our cream Cream cheese 1arlic salt !! to taste /ill eed !! to taste %aprika

/rain and chop artichoke hearts 5inely and set aside# .ix remaining ingredients until smooth and creamy# 4dd artichoke hearts and mix ell# %lace in long shallo dish that has been greased or sprayed ith non! stick spray# $prinkle ith paprika# -ake at 3CD 2# 5or approximately 2)!2D minutes" or until bubbly and bro n# $er&e ith +itz crackers" or dipping cracker o5 your choice# hile ser&ing# Heep arm

APPETIZERS 3 1 1 1 3 3 packages pound small

A! BISC"ITS

%epperidge 5arm party rolls Chopped ham .argarine !! so5tened 8nion !! chopped %repared mustard %oppy seeds ith ham"

.ix margarine" onion" mustard and poppy seeds together# spread mixture on top side o5 rolls# Co&er bottom hal&es assemble and bake 1) minutes at 4)) degrees

Artichoke #ip Appetizer

* 12 1 1 1 2 2 2 ounces ounces cup cup clo&es small 0ars bags cream cheese mozzarella cheese !! shredded mayonnaise grated parmesan cheese onion !! 5inely chopped garlic !! 5inely chopped marinated artichoke hearts !! /+4I> W366 pita bread I ha&e ne&er

,he 5ollo ing appetizer is sure to be a cro d pleaser# taken it any here ithout being asked 5or the recipeE ,ear artichokes apart ith your 5ingers#

Cut up pita bread into chip size triangles" separate and bake on a cookie sheet until crispy ?approx D minutes@# Combine all other ingredients and mash ?a Hitchen 4id mixer orks great@# -ake in a unco&ered casserole dish 5or approx 3) minutes I 3D) or until bubbly# $er&e hot out o5 the o&en and scoop up dip ith pita bread#

BABA$A%&"S
2 2 2 1 2

'!( #&CT&RE# )ERSI&%*

8li&e oil 8nions ?chopped@ $talks o5 celery !! chopped ?optional@ +ed s eet pepper chopped !! 5or color 3ggplant ?cubed !! about 3/4 inch@ Clo&es o5 garlic !! chopped or mashed 1round cumin plus !! 1 pinch hole 1round coriander 1round pepper Crushed dried chili pepper $alt ?to taste@ ,ahini 9 7uice o5 1/2 to 1 lemon !! ?to taste@ or lime Band5ul o5 parsley or !! cilantro scallion ends or !! chi&es -lack oli&es %arsley sprigs !! and a lemon slice to

tablespoons 1/2 1/2 1/2 1/4 1/4 teaspoon teaspoon teaspoon teaspoon tablespoon

9 $esame paste# IJ&e heard o5 substituting peanut butter" but ne&er tried it# ,he &ariable amounts o5 ingredients depend on your taste and on the size o5 the eggplant# ,ry it ithout celery and red pepper and then you can decide i5 you ant to use it next time# $aute onions" ?celery G red pepper@ till starting to bro n ?I do in a ok@# 4dd eggplant and garlic" stir ell" add spices ?not the salt@" stir again and on &ery lo 5ire" saute# .ay drop some li=uid" thatJs all right" let it e&aporate" and saute slo ly until e&erything is &ery tender# Heep checking" itJs better i5 it bro ns a little" but needs stirring so it doesnJt burn# I5 itJs too dry" add a 5e ,-s li=uid at a time ?I use &egetable broth" li=uid 5rom steaming &eggies" or li=uid 5rom micro a&ing mushrooms" etc# but ater ould probably do@# 4dd salt" tahini and lemon 0uice" pulse a 5e seconds at a time in 5ood processor or mash ith potato masher !! can be slightly lumpy" too smooth is pretty a 5ul# 4dd green stu55" pulse once or t ice to chop coarsely and distribute or chop coarsely and stir in# ItJs an ugly color" so I try to dress it up ith a lemon slice" greens and black oli&es" seems to help# $er&e ith =uarters o5 pita bread or mini pitas" itJs 5inger 5ood" a great appetizer ith a curry meal

Bab+ Porcupine Appetizers

1 1 2 1 2 4 2 1/2 cup pound tablespoon tablespoons teaspoon teaspoon clo&e cups teaspoon tablespoons rice ground bee5 onions !! minced green bell peppers !! 5inely chopped salt celery salt garlic tomato 0uice clo&es oregano Worcestershire sauce

1/2 1/2

1/2

Combine rice" ground meat" onion" green pepper" salt" celery salt and garlic' 5orm into balls about 1!1/2 inches in diameter# Beat tomato 0uice" clo&es" oregano and Worcestershire sauce in skillet# 4dd meatballs# Co&er tightly and simmer 5or D) minutes# +emo&e clo&es be5ore ser&ing#

Bacon Roll-ups ,
1 3 1 6oa5 D oz 0ars pound thin sand ich bread $pread 8ld 3nglish Cheese -acon

+emo&e crust 5rom bread and 5latten bread slices ith a rolling pin# $pread bread ith cheese spread and roll up 0elly roll style# Cut into thirds and put 1/3 o5 a strip o5 bacon around each roll and secure ith a toothpick# -ake on rack" turning once 5or about 1D minutes at 4))F# $er&e hotK :ariationsE Instead o5 8ld 3nglish Cheese" use cream cheese ith chi&es' peanut butter' or cream cheese and horseradish# #

Bacon Rollups
1 3 1 6oa5 D oz 0ars pound thin sand ich bread $pread 8ld 3nglish Cheese -acon

+emo&e crust 5rom bread and 5latten bread slices ith a rolling pin# $pread bread ith cheese spread and roll up 0elly roll style# Cut into thirds and put 1/3 o5 a strip o5 bacon around each roll and secure ith a toothpick# -ake on rack" turning once 5or about 1D minutes at 4))F# $er&e hotK :ariationsE Instead o5 8ld 3nglish Cheese" use cream cheese ith chi&es' peanut butter' or cream cheese and horseradish#

Bacon-&li-e
; 1 1/2 1 1/2 1 1/2 each cup cup cups teaspoon cup

ot Appetizer
-acon ?5ry" drain !! crumble@ +ipe 8li&es ?chopped@ 1reen onion tops ?chopped@ $harp Chedar Cheese ?shred@ Curry .ayonnaise

.ix all ingredients# ,oast bread on one side and cut in assorted shapes# $pread mixture on untoasted side# -roil until bro n or 5reeze until ready to use#

Bake. Eggplant Appetizer

1 1 3 1 1 2 1 4 2 large large teaspoon teaspoons tablespoon teaspoon ounces tablespoons 3ggplant 8li&e oil 8nion !! peeled G =uartered 1arlic clo&es !! unpeeled +ed bell pepper !! ! hal&ed and seeded 8regano !! chopped 6emon 0uice 8li&e oil 3ach salt and pepper 2eta cheese !! crumbled %arsley !! chopped %ita bread or crackers

1/*

%reheat o&en to 3D) 2# Bal&e eggplant length ise# -rush all sides ith oli&e oil# %lace hal&es cut!side do n on a baking sheet# -ake 2D minutes# -rush onion" garlic and red pepper ith oil' add to eggplant# -ake 2D!3) minutes longer or until &egetables are tender# Cool eggplant' scoop out 5lesh and place in a 5ood processor or ooden bo l# $=ueeze garlic pulp 5rom skins" peel red pepper" and a dd to eggplant along ith onion" oregano" lemon 0uice" oli&e oil" salt and pepper# %rocess or 5inely chop by hand# /o not puree# .ix in 3 oz# o5 the 5eta cheese# $poon mixture into a ser&ing bo l# $prinkle remaining 5eta cheese around the edge o5 mixture' mound parsley in the center# $er&e ith pita bread or crackers#

Barbecue. !eat Patties

1 1/4 1 2 1 1 2 1 1/2 1/4 pounds tablespoons tablespoon tablespoon tablespoons tablespoon cup cup tablespoon tablespoon tablespoon dash 1round meat 3gg 2inely chopped onion $oy sauce ,omato ketchup Bal5!hal5 Cornstarch !!!!!$>4%%3,IL3+$M -4$,I>1 $!!!!! !!!!!C!!!!! Hetchup Water and 6emon 0uice# !!!!!4!!!!! -ro n sugar Worcestshire sauce and a Bot pepper sauce#

1 1 1 1

$tir to blend ell# 4dd dash salt and black pepper# In a large mixing bo l" combine ground meat" egg and onion# 4dd green pepper" soy sauce" and ketchup# .ix hal5 and hal5 and cornstarch# 4dd to meat mixture" mixing to blend ell# 2orm portions o5 meat to e&en" rather thick meat patties# %lace patties on preheated barbecue grill# -roil 3 to 4 inches 5rom source o5 heat" basting ith sauce and turning patties o&er 5rom time to time 5or e&en bro ning# 1rill 12!1D minutes total or to your liking! time depends on ho ell you like your meat done# $er&e meat patties on hamburger buns" i5 you like" or ith 2rench 2ries#

BARBEC"E# P&R/ STRIPS

2 2 2 2 1 1 1 1 1 3 3 pounds tablespoons tablespoons tablespoons tablespoon tablespoon tablespoon tablespoon teaspoon tablespoons tablespoons -oneless pork butt !!!!!.4+I>4/3!!!!! 6ight soy sauce Chinese rice ine !! or dry sherry $ugar .inced garlic -ro n bean sauce Boisin sauce +ed bean curd D!spice po der !!!!!-4$,I>1 6IN(I/!!!!! .alt sugar or honey -oiling ater

C(, ,B3 %I3C3 82 %8+H -(,, in hal5# Cut the t o hal&es into 3/4!inch strips# %ut the strips in a bo l ith the marinade and mix ell to coat them thoroughly# .arinate at room temperature 5or 3 hours" or o&ernight in the re5rigerator# +emo&e the pork 5rom the marinade and baste the strips ith the malt!sugar mixture# (se cur&ed ske ers ?a&ailable in Chinese cook are shops and some restaurant! supply stores@ to hang the meat 5rom the top shel5 o5 the o&en o&er a large pan 5illed ith ater to a depth o5 1/4 inch# +oast the pork at 3D)2 5or 4D minutes" basting occasionally ith the malt sugar or honey# Increase the heat to 42D2 and roast 5or 2) minutes to 5inish the pork# When the pork is cool enough to handle" cut it into 1/2!inch slices# 4rrange the pork slices on a platter# $er&es 4 to ; as a main course accompanied by &egetables" * to 1) as an appetizer#

BARBE0"E# C IC/E% APPETIZERS

1 1 1 1 1 1 2 large 1/2 medium cup tablespoon tablespoon tablespoon teaspoon dashes -oneles Chickenbreast 1reen %epper !! cut in strips 8nion !! cut in thick strips Catsup .ustard -ro n $ugar :inegar 1arlic po der Bot %epper $auce

1/4

1# Cut chickenbreast into 1; chunks and place in a micro a&e dish# 2# $catter pepper and onion strips on top o5 chicken# 3# Combine remaining ingridients in a small bo l and pour o&er the chicken and &egetables# 4# Co&er and micro a&e on C) Opo er 5or C minutes or until chicken is hite and tender# D# $er&e ith toothpicks#

BARBE0"E# P&R/
2 1 1 2 1 1 2 1/4 cup tablespoons tablespoon tablespoon teaspoons teaspoon $oy sauce /ry red ine -ro n sugar Boney +ed 5ood coloring !! optional 1round cinnamon 1reen onion !! cut in hal5 Clo&e o5 garlic !! crushed Whole pork tenderloins !! ?about 12 oz each@

1/2

Combine soy sauce' ine"sugar"honey" 5ood coloring" cinnamon" onion and garlic in large bo l# 4dd pork" turning tenderloins to coat completely# Co&er and re5rigerate 1 hour or o&ernight" turning meat occasionally# /rain pork" reser&ing marinade# %lace tenderloins on ire rack o&er baking pan# -ake in preheated 3D)2 o&en" turning and basting o5ten ith reser&ed marinade" until cooked through" about 4D minutes# +emo&e pork 5rom o&en' cool# Cut into diagonal slices# .akes about * appetizer size ser&ings ,his is &ery nice ser&ed ith green onion curls#

BATTER 1&R 1R(I%$ - &RIE%TA2

2 3/4 1/2 1/2 1/4 1/2 teaspoon teaspoon cup cup cup tablespoon teaspoon tablespoons teaspoon 3ggs !! beaten $alt 1arlic po der !! or 5resh 5inely minced 4ll purpose 5lour Cornstarch .ilk Boney 6emon 0uice $herry 1inger' 5resh !! put thru press ?or grated@

1 1 2 1

.ix eggs" salt" garlic" 5lour" cornstarch" and milk to make a smooth batter# .ix honey" lemon 0uice" sherry and ginger together and marinate shrimp ?split in back@" lobster ?cut in cubes@" chicken ?cut in pieces 1< x 2<@" or thin!sliced pork 5or at least 1D minutes# 2ry dipped pieces in peanut oil until light bro n# 8%,I8>E Cool 5ried pieces a5ter 5rying" then re5rigerate" i5 desired" and later redip in batter" re5ry until golden bro n# 3&en crunchier" and great as appetizers 5or a party that you can prepare ahead and still ser&e B8, at the last minuteK It makes enough batter 5or 1 lb# o5 $hrimp" 6obster .eat" Chicken or %ork#

Beef 3erk+ 45
1 1/2 %ounds 2lank steak $elect a 1/2 inch think 5lank or top round steak# trim a ay all 5at then partially 5reeze until 5irm# $lice across the grain in a 1/4 to 1/2 inch ide strips# %lace meat strips in a shallo dish or hea&y plastic bag# 4dd soy or terriyaki sauce to co&er meat# I5 desired onion or garlic po der or Worcestershire sauce may be added# ,oss to coat each piece# Co&er and re5rigerate se&eral hours or o&er night# 6i5t meat 5rom marinade" drain ill then air dry 5or a couple o5 hours# 4rrange meat strips in single layer on 5ine ire screen or cake cooling rack# %lace in lo temp# o&en ?1CD to 2)) degrees@ or slo ly smoke!cook in smoker until meat is completely dried# $tore in air!tight container# $er&e as a snack or appetizer#

Beef 6ith Caper Sauce

4 1/2 1/2 1/4 1/4 pounds cup cup cup cup tablespoons teaspoons -ee5 3ye 85 +ound +oast Cooking 8il ,omato %aste Imported $oy $auce +ed Wine :inegar Crushed +osemary $alt %epper ,o ,aste !!!!!14+>I$B3$!!!!! Caper sauce %aprika ,omato roses 1reen 8nions %arsley +ye -read

2 2

%lace roast in utility dish# Combine oil" tomato paste" soy sauce" &inegar" rosemary" salt and pepper' pour o&er roast" co&er and marinate in the re5rigerator 5or 2 hours or o&ernight# +emo&e roast 5rom marinade' ipe ith absorbent paper# %lace roast" 5at side up" on rack in open roasting pan# +oast in moderate o&en ?3D) degrees 2#@ 1* to 2) minutes per pound or to an internal temperature o5 1D) degrees 2# 5or medium!rare# Chill roast and slice# 4rrange slices o5 cold roast bee5 in an o&erlapping pattern on a ser&ing platter' spoon caper sauce do n center# $prinkle ith paprika and garnish ith tomato roses" green onions and parsley# $er&e ith rye bread# >8,3E ,o ser&e as appetizer" cut cooked roast bee5 into cubes and ser&e on small ooden picks inserted in cabbage head or 5ruit# /ip bee5 cubes in Caper $auce#

B2AC/ BEA% 7 SA2!&% APPETIZER

* 1; C 2 ounces ounces tablespoons cup cup teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon Corn tortillas ?1 cn@Corn black beans !! rinsed and drained ?1 cn@ pink salmon' bones !! drained $a55lo er oil 2resh lime 0uice 2resh parsley !! chopped 8nion po der Celery salt 1round cumin 1arlic !! minced 6ime zest !! grated +ed pepper 5lakes !! dried Chili pepper

1/4 1/4 1/2 1/2 3/4 3/4 1/2 1/4 1/4

%reheat o&en to 3D) degrees# Cut tortillas in triangles and toast o&en until crisp" about D minutes# Combine the beans and salmon" 5laking the salmon ith a 5ork# .ix remaining ingredients' chill to blend 5la&ors# $er&e ith tortilla chips#

B2AC/ BEA% %AC &S

2 2 1 1 2 * 1 1 1 2 2) 28+ >4CB8$E Corn oil 2lour tortillas ?*<@ Chorizo or spicy sausage -lack bean pesto .onterey 0ack cheese !! shred Chopped cilantro ?coriander@ 28+ -64CH -34> %3$,8E /ried black beans Water -ay lea5 Bam hock 7alapenos !! seeded 1arlic $tems 5rom 2 bunchs o5 Cilantro ?5resh coriander@ $alt/5resh ground pepper

cup cup tablespoons ounces =uart

milliliters

2or -lack -ean %estoE +inse and drain beans thoroughly# %lace them in a large saucepan or soup kettle and add all remaining ingredients# -ring to a boil" reduce heat" simmer" unco&ered" 5or 1 1/2 hours# +emo&e and discard ham hock and bay lea5# (sing slotted spoon" trans5er bean mixture" in batches" to the bo l o5 a 5ood processor# %rocess" adding cooking li=uid as necessary to 5orm a smooth" thick paste# Mou ill use a total o5 about 1 cup li=uid# ,rans5er the pesto to a bo l and stir in the salt and pepper i5 needed# +e5rigerate" co&ered" until ready to use# Will keep in 5ridge 5or 2!3 days# >achosE %reheat o&en to 3CD2# 2ill a hea&y skillet ith 1/2< corn oil# Beat it until oil 0ust starts to mo&e# ,hen 5ry the tortillas" one at a time" until light golden bro n" about 1D seconds on each side# /rain on paper to els# $lice chorizo into 1/4< thick rounds and saute them in a small skillet until crisp" about D minutes# +emo&e sausage 5rom skillet and drain on paper to el# %lace tortillas on baking sheet" and spread pesto e&enly o&er them# 4rrange sausage o&er pesto and sprinkle ith cheese# ,op ith chopped cilantro# -ake until bro n" 2) minutes# +emo&e 5rom o&en and cut each tortilla into eight pieces# $er&e immediately#

Blue Cheese Sprea.

1/2 1/2 1 1 1/4 cup cup cup teaspoon teaspoon Walnut pieces .aytag" 8regon /anish or bleu cheese Cream cheese Cognac .inced alnuts !! 5or garnish

%rocess the alnuts in a 5ood processor until they are 5inely chopped" using short pulses to a&oid o&erprocessing# 4dd the blue cheese and cream cheese" and process until they are thoroughly combined# 4dd the cognac" process until ell mixed" and then trans5er the mixture to one large or t o small ramekins# $prinkle ith the minced alnuts" and ser&e#

-lue Cornmeal Chicken Wings 1/4 1/4 1/2 1) 2 2 cup cup cup tablespoons cup tablespoons teaspoon teaspoon teaspoon 6ime 7uice :egetable 8il Crushed +ed %epper 2lakes 8r ,o ,aste Chicken Wings ?4bout 2 6bs@ -utter 8r .argarine -lue 8r Mello Cornmeal (nbleached 4ll %urpose 2lour $alt 1round Cumin %epper

1/2 1/2 1/2 1/*

-lue Cornmeal Chicken Wings .ix Combine lime 0uice" oil and red pepper 5lakes in a large glass bo l# Cut each chicken ing at 0oints to make 3 pieces' discard tip# Cut o55 discard excess skin# %lace ings in oil mixture' stir to coat# Co&er and re5rigerate at least 3 hours" stirring occasionally' drain# Beat o&en to 42D degrees 2# Beat margarine in rectangular pan" 13xPx2<" in o&en until melted# $hake remaining ingredients in plastic bag" or mix in bo l# $hake ings in cornmeal mixture to coat' place in pan# -ake unco&ered 2) minutes" turn# -ake until golden bro n" 2) to 2D minutes longer# .akes 2) appetizers# 2lakes are not the same as red pepper and it can be as hot as you ant it by adding more#

BR"SC ETTA T"R%&)ERS

3 1 1 1 medium tablespoon teaspoon cups tablespoon ,omatoes !! seed and chop 1arlic clo&e !! minced 1reen onion !! chopped /ried basil lea&es $alt .ozzarella cheese !! shredded ,ortillas 8li&e oil

1/4 1 1/3 4 1

Combine tomatoes" garlic" green onion" basil and salt# $prinkle 1/3 cup cheese o&er one hal5 o5 each tortilla# ,op ith about 1/3 cup tomato mixture# 2old tortilla in hal5 o&er top o5 5illing# $eal edges ith toothpicks# -rush both sided ith oil# -arbecue o&er medium coals or broil under preheated broiler 5or 4 to D minutes on each side or until golden bro n and cheese melts# Cut each tortilla in hal5 5or lunch entree or in 4 triangles each 5or appetizers#

B"11A2& 6I%$S ,
12 2 2 1 tablespoons tablespoons teaspoon Chicken ings !! about 2 lb .argarine or butter !! melted -ottled hot pepper sauce %aprika $alt %epper -lue cheese dip Celery sticks

%reheat broiler# .ean hile" rinse chicken ings and pat dry ith paper to els# Cut o55 and discard tips o5 chicken ings# Cut ings at 0oints to 5orm 24 pieces# %lace chicken pieces in a shallo " non! metal or butter" pepper sauce" and paprika# %our o&er chicken ings" stirring to coat# Co&er chicken and let stand at room temperature 5or 3) minutes rack o5 a broiler pan# $prinkle ith salt and pepper" i5 desired# -rush ith some o5 the reser&ed sauce# -roil chicken 4 to D inches 5rom heat about 1) minutes or until light bro n# ,urn the chicken pieces' brush again ith the reser&ed sauce# -roil 5or 1) to 1D minutes more or until the chicken is tender and no longer pink# $er&e ith -lue Cheese /ip

Caliente Cheese An. Egg Brunch #ish

* 1 1 1/2 teaspoon cup teaspoon teaspoon cups cups cup tablespoons tablespoons eggs ,abasco sauce all!purpose 5lour baking po der salt .onterey 0ack cheese !! shredded cheddar cheese !! shredded green bell peppers !! minced black oli&es !! sliced green chiles !! chopped

1/4 3 1 1/2 1/3 2 2 9 ,his

ill make 3; appetizers or about * brunch!sized ser&ings#

1# 6ightly grease a P!inch s=uare pan# Beat o&en to 3CD degrees# 2# Combine eggs and ,abasco sauce in a mixing bo l# (se high speed on mixer to beat until light and 5lu55y" about D minutes# 3# 4dd 5lour" baking po der and salt# .ix ell then stir in cheeses" green pepper" oli&es and green chiles# 4# %our into prepared pan and bake 2)!2D minutes# 6et stand D minutes be5ore ser&ing# Cut into 3; pieces 5or appetizer or into larger portions 5or ser&ing ith a spicy tomato sauce or salsa#

CA%8T $ET E%&"$

12 1 1 teaspoon 1/2 cup

C IC/E% 6I%$S

Chicken ings ?2 lbs#@ .argarine or butter !! .elted 3n&elope 6ipton +ecipe $ecrets $a&ory Berb ith 1arlic +ecipe $oup .ix Cayenne pepper sauce !! 8ptJl ,o taste

Cut tips o55 chicken ings ?sa&e tips 5or soup#@ Cut chicken ings in hal5 at 0oint# /eep 5ry" bake or broil until golden bro n and crunchy# In medium bo l" blend margarine" sa&ory herb ith garlic recipe soup mix and cayenne pepper sauce# 4dd more or less cayenne pepper to match your Jhot G spicy tolerance le&el#J 4dd chicken ings' toss until coated# $er&e o&er greens ith cut!up celery" i5 desired#

Caponata 'Eggplant Appetizer*

1 1/2 1 1/2 1 4 1 * 2 3 1/4 1/2 1/4 pounds tablespoon cup cup cup cup tablespoons teaspoon cup tablespoons (npeeled eggplant !! cut in 3/4 cubes# Hosher salt 8li&e oil Coarsely diced onion .ed# s eet red peppers cutQQ Into 3/4< s=uares ?2 1/2 c#@ Celery !! coarse dice .ed# ripe Italian tomatoesQQ %ureed to make 2 c# puree# +ed ine &inegar $ugar .inced garlic %itted"sliced !! black oli&es Capers ?smallest a&ailable@ $alt and ground black pepper

$prinkle the eggplant ith the coarse salt and toss the cubes# 6et them drain in a colander 5or 1/2 hr#" then pat dry ith paper to els# %reheat o&en to 3CD 2# Beat oli&e oil in a o&er med# high heat 5or another D min# garlic and stir 5or 12< skillet and saute onion" peppers" and celery 5or D min#" stirring# 4dd the eggplant and toss 4dd the tomato puree" iner &inegar" sugar" and 2 min# longer#

In the skillet ?i5 itJs o&enproo5@ or baking dish" bake the caponata" unco&ered 5or 2) min# 4dd the oli&es and capers and stir ell# -ake 1D min# more" or until most o5 li=uid has e&aporated# Cool the caponata" then taste and season ith salt and pepper# +e5rigerate" co&ered" 5or 24 hrs# be5ore ser&ing# Caponata ill keep 5or at least a eek in the J5ridge" or ; mos# 5rozen#

Ce-apcici 'Ce-aps for Short*

1 4 1 1 2 1 1 1/2 1/2 pound pound pound teaspoon teaspoon teaspoons teaspoon 6ean ground bee5 1round lamb 1round pork 1arlic clo&es !! 5inely choppe $alt -aking soda 2reshly ground black pepper Cayenne pepper !! or more $easoned pepper and garlic p 3gg hite !! beaten

+ecipe byE >/ooleyIpresident!po#president#uio a#edu .ix all" altogether# Mou may ish to combine the seasonings or grind them together be5ore adding them to the meat# $hape in thumb!sized sausages" or in cro=uette size shapes# 1rill on open grill until done# $er&e ith pita bread or hard rolls" and onions ?ra or sauteed@# smaller size orks great 5or an appetizer ?on a toothpick@# ,he

Cheese
1 1 1 1/4 1/4 lb lb teaspoon /ash cup

ooies
strong cheese !! ? e use cheddar@ butter seasoned salt cayenne !! ?red@ pepper si5ted 5lour %o dered sugar !! optional

1rate the cheese into the butter and cream ell# 4dd salt and cayenne pepper# Work the 5lour in until blended" then knead on a board until smooth# +oll into a long thin roll# Chill# $lice thinly# -ake on a cookie sheet at 3D) degrees 2 until beginning to bro n ?* minutes or more@# /ust ith po dered sugar# >ormally e lea&e the po dered sugar out o5 the recipe" but gi&e it a try" i5 you like# /ouble the recipe 5or a party# appetizers" depending on ho thin your roll is#

Cheese Stra9s
1 1/2 1/2 1/3 cup teaspoon teaspoon cup ounces cup teaspoon tablespoons 2lour $alt 1inger !! po dered -utter $harp cheddar cheese $esame seed !! toasted Worcestershire Cold ater

1/4 1/2 2 1/2

%lace 5lour" ginger and salt in 5ood processor# Cut butter into small cubes and add to processor" blend until pastry resembles coarse meal# 4dd 5inely shredded cheese and sesame seeds and process until 0ust blanded# 4dd Worcestershire to ater" sprinkle o&er 5lour mixture" and process until dough is moistened holds together hen pinched ith 5ingers# 1ather dough into a ball on lightly 5loured board" and roll out to 1/*< thick# Cut into strips 3< long and 1 1/2< ide# 2reeze unbaked on baking sheets# /o not tha be5ore baking# -ake on ungreased sheet at 4))!degrees until lightly bro ned and crisp# .akes C2 appetizers#

Cheese-Spinach Appetizers
2 ; 1 1/2 1) 2 1 1 1 3 tablespoons cups ounces cups pinch dash dash tablespoons eggs !! 9see note hole!grain heat 5lour cheddar cheese !! shredded 5rozen spinach !! tha ed" drained cottage cheese ground nutmeg black pepper !! 5resh ground cayenne pepper heat germ

9 (se egg substitute 5or e=ually good taste# 1# In a large bo l" beat eggs ?or egg substitute@ ith 5lour until smooth# 2# $=ueeze spinach to dry then add to egg mixture along ith cottage cheese" cheddar cheese" pepper" cayenne" and nutmeg# .ix ell# 3# %our into 13 x P x 2!inch pan that has been sprayed ith non!stick cooking spray# $prinkle ith heat germ and bake in preheated 3D)!degree o&en 5or about 4D minutes# 4# 6et stand 1) minutes then cut into 1!1/2 inch s=uares# MieldE 4* s=uares#

C IC/E% 7 BA%A%A E$$ R&22 APPETIZER

1 2 2 2 2 2 4 3 large large teaspoons 1/2 2/3 tablespoons cup teaspoons teaspoon cups Whole chicken breast 2irm bananas $esame oil 3ggs .ilk 4ll!purpose 5lour 2lour mixed ith Cold ater to make thick !! paste 3gg roll rappers 8il 5or deep!5rying

%reparationE Bal&e chicken breast' lay one hal5 5lat and slice through it horizontally# +epeat ith other hal5# (se rolling pin to roll breast meat pieces into &ery thin slices# -rush lightly ith sesame oil# %eel and cut bananas in hal5 to yield t o round sections about length o5 chicken breasts# -eat eggs ith milk# Wrap thin piece o5 chicken around section o5 banana' dredge ith 5lour' dip in egg mixture# +oll rapped banana in egg roll rapper" tucking sides o5 rapper as you roll# $eal end o5 rapper ith 5lour paste# 4t this point" you can co&er and chill or 5reeze them until ready to deep! 5ry# /eep!5ryingE Beat deep!5rying oil in ok until bubbles 5orm around a bamboo chopstick held upright in center o5 oil# /eep!5ry until light bro n' drain# 45ter rolls ha&e cooled slightly" slice into 1< sections# $er&e# I5 not ser&ing right a ay" re5ry rolls brie5ly to recrisp" then slice and ser&e#

C IC/E% A%# 1R"IT /AB&BS 6IT

1 2 3 3 pound

!"STAR#-2EE/ SA"CE

1 2 1 3 2 1 2 2

cup teaspoons cup tablespoons teaspoons teaspoon teaspoon tablespoon tablespoons tablespoons

1/4 1/4

Chicken breast !! boneless and skinless -ananas !! small %eaches" medium !! pitted %lums" medium !! pitted :egetable cooking spray Curry po der !!!!!.($,4+/!633H $4(C3!!!!! 6eeks !! chopped green onions and tops 8li&e or &egetable oil Chicken broth /i0on!style mustard /istilled hite &inegar Curry po der %epper Cornstarch Water !! cold >utra$ eet

Cut chicken into 1!inch pieces' cut each piece o5 5ruit into * pieces# ,hread chicken and 5ruit onto 1; small ood or metal ske ers' spray ith cooking spray and sprinkle lightly ith curry po der# 1rill kabobs o&er medium coals" or broil ; inches 5rom heat source" until chicken is done" ; to * minutes" turning once# 4rrange kabobs on ser&ing plates' spoon .ustard!6eek $auce o&er# .($,4+/!633H $4(C3E $aute leeks in oil until tender in a small saucepan# $tir in chicken broth" mustard" &inegar" curry po der" and pepper' heat to boiling# .ix cornstarch and ater' stir into boiling mixture# -oil" stirring constantly" until thickened" about 1 minute# +emo&e 5rom heat' let stand 2 to 3 minutes# $tir in >utra$ eet# .akes about 1 1/2 cups#

C IC/E% A%# S RI!P PAR E:CE22A%CE

* 1 1 1 2 2 2 tablespoon tablespoon tablespoon tablespoons tablespoons Wondra 5lour .ed $hrimp!!cleaned !! shelled /i0on mustard 4unt pennyJs hollandaise sauce +anch style dressing $lices $ iss cheese $alt and pepper 8il .argarine or butter

%reheat o&en or toaster o&en to 3CD9 .oisten cleaned chicken breasts and lightly salt and pepper then lightly 5lour both sides# Beat a &ery small amount o5 oil in a 5ry pan until hot" s irl oil to coat pan and bro n chicken breasts 5or exactly 4D seconds per side# $et aside# .ix together the mustard" dressing and Bollandaise sauce# %lace oil and margarine in pan and heat until margarine is melted in o&en hile it is preheating# %lace chicken breasts in pan" top ith sauce mixture ?5airly thick@ and cook exactly 12 minutes# +emo&e 5rom o&en and place shrimp on top?all in one direction#@Continue cooking 5or exactly D minutes# ,op ith s iss cheese and cook exactly 2 1/2 minutes to melt cheese# $er&e ith any herbed +ice!a!+oni" your 5a&orite &eggies and maybe a 5resh 5ruit salad ith a drizzled and s eetened ranch dressing# (se only butter lettuce 5or the salad#

C IC/E% SZEC "A%-ST(2E 6IT

2 2 4 3 2 2 1/2 3 2 3 1 1) 1 1/2 1/2 tablespoons tablespoons tablespoons tablespoons teaspoons tablespoons teaspoons

SESA!E PASTE

milliliters tablespoons teaspoon

Whole chicken beasts $kinned and boned $zechuan peppercorns $esame paste 1reen tea Wine &inegar $oy sauce %eanut oil Crushed red pepper 9 $lices 5resh ginger !! minced $callion ? hite part only@ Chopped 1arlic !! minced 5ine /ry sherry or $haoshing ine Cayenne pepper 6ettuce lea&es ater 5or 1)

9 or you substitute 2 hole chili peppers" crushed# In a pot" poach the chicken breasts in a little boiling minutes until hite and opa=ue#

In a dry 5rying pan" toast the $zechuan peppercorns o&er moderate heat" then crust or grind them' set aside# +emo&e the chicken breasts 5rom the pot" drain and cool them# $lice them" then shred the slices into 0ulienne pieces# In a mixing bo l" combine the sesame paste and green tea ?or the peanut butter and sesame oil !! $ee >8,3@# 4dd the &inegar and soy sauce' blend ell# 4dd the peanut oil" red pepper" ginger" scallion" garlic" sherry" cayenne pepper" and the peppercorns# .ix all ingredients &ery ell# ,oss the chicken strips in this sauce" to coat# +e5rigerate until 2) minutes be5ore ser&ing# %ass the chicken and the lettuce lea&es separately" and let each guest place a small portion o5 the chicken in the middle o5 a lettuce lea5 and roll it up like an egg roll to eat using 5ingers# .akes ; appetizer ser&ings#

C IC/E%-SA"SA$E $"!B&
1 1/2 teaspoon Chicken !! cut into Cayenne pepper !! 1) pieces $alt 5rying 1arlic po der Chicken stock Cayenne pepper canned 8nions !! 5inely chopped 4ndouille smoked 1reen bell pepper cut into !! 5inely chopped Celery !! 5inely chopped note about 2lour ingredient@ $alt 1arlic 1arlic po der

C 1 1

C or C pound C C C teaspoon teaspoon teaspoon

1/2 3/4

1 1/4 1 1/2 1/2

Cut extra 5at 5rom the chicken pieces# $prinkle each generously on both sides ith salt" garlic po der and cayenne" rubbing the spices in a5ter all three ha&e been applied# 6et stand at room temperature hile you chop the &egetables and heat the oil# Chop the onions" bell pepper and celery" combine in a bo l" and set aside# In a large" hea&y skillet" heat about 1 to 1 1/2 inches o5 oil until &ery hot 3CD degrees 2# to 4)) degrees 2# 6ea&e about 1/2 inch o5 space belo the top o5 the pan" so it onJt o&er5lo hen you add the chicken pieces later# (se a deep 5ry thermometer i5 you ha&e one# While the oil is heating" combine the 5lour" about 1/2 t salt" about 1/2 t garlic po der and about 1/2 t cayenne in a paper bag# When the oil is almost hot enough" add the chicken pieces one or t o at a time and shake until they are ell!coated# $a&e about 1/2 cup o5 the le5to&er 5lour# %ut the stock in a large kettle or /utch o&en and begin heating it to a boil# 2ry the chicken until the crust is bro n on both sides and the meat is cooked# ,his takes about ; minutes a side 5or light meat" a bit longer 5or dark# /rain on paper to els# Mou may ha&e to 5ry the chicken in t o batches# %our the hot oil into a glass measuring cup" being &ery care5ul to lea&e as many o5 the bro ned particles as possible in the pan# %our about 1/2 cup o5 the oil back into the pan and discard the rest# %lace the pan o&er high heat# (sing a hisk" gradually stir in the le5to&er 5lour# Cook" hisking constantly" until this roux is dark red!bro n ?about 4 minutes@# -e &ery care5ul not to scorch the mixture" or to splash any onto your skin as you stir# +emo&e 5rom the heat" add the &egetable mixture all at once and stir until the &egetables are all coated# +eturn the pan to lo minutes# heat and cook" stirring constantly" 5or about D

Check that the stock has reached a boil# 4dd the &egetable mixture to the stock in spoon5uls" stirring ith the hisk a5ter each addition# +eturn to a boil and stir in the andouille and the minced garlic# $immer unco&ered 5or about 4D minutes# While the gumbo is cooking" remo&e the skin 5rom the chicken pieces" and cut o55 as much meat as you can# Cut the meat into small pieces ?about 1/2 inch cubes@# When the gumbo is cooked" add the chicken meat# 2or an appetizer" use about 1 , o5 rice and about 3/4 cup o5 gumbo#

Chicken-Shrimp Egg Rolls

* 1 1 1/2 1/2 pound pound tablespoon cup cup tablespoon tablespoons pound cup tablespoons cup tablespoons cups chicken breasts !! minced shrimp !! minced green onions !! minced &egetable oil bean sprouts !! chopped Chinese aterchestnuts !! chopped 5resh ginger root !! grated soy sauce eggroll skins !! 9see note ! !! $ eet!$our $auceE !! bro n sugar cornstarch cider &inegar soy sauce pineapple 0uice

1/2 1 1 1/2 1 2 1/2

1/2 2 1 1/2

9 (se eggroll skins o5 about ;!1/2 by C inches 1# $aute chicken" shrimp and onion in hot oil# $tir!5ry 5or 3 minutes# 4dd bean sprouts" aterchestnuts" ginger root and soy sauce# ?(se lo !sodium soy sauce i5 you ish#@ 2# ,o make rolls" spread 1 tablespoon 5illing along one side o5 each eggroll skin# 2old o&er ends o5 skin and roll up like 0elly roll" 5olding in the ends# $eal ith a little ater# 3# 2ry in hot 5at ?about 3CD degrees@ 5or about ; minutes or until skin is crisp" bubbly and bro ned# Cut each roll in hal5 or lea&e hole# $er&e as an appetizer ith s eet!sour sauce# $ eet!sour sauceE Combine all sauce ingredients in small saucepan# Cook o&er medium heat 5or about 1) minutes or until sauce is thick and clear# MieldE about 2) rolls

Chimichangas #e Papas
1 D D 1 lb oz cup or 2 potatoes" mashed !! coarsely ?4 large@ =ueso 5resco sour cream green onions !! sliced 0alapeno peppers" roasted !! peel" seed G chop salt and pepper to taste 5lour tortillas oil to 5ry sour cream" green onions" black oli&es" !! and to garnish

2/3

salsa

.ix coarsely mashed potatoes" cheese" sour cream" green onions" 0alapenos to taste" and salt and pepper to taste# 2ill tortillas 5old into a package# 2ry in hot oil ?one inch in a skillet#@ /rain" garnish and ser&e hot#

C I%A SA!8S C IC/E% 6I%$S

1/4 1/4 1/4 cup cup cup tablespoon medium teaspoon teaspoon teaspoon 6ite ,eriyaki .arinade 8riental --N $auce !! Hikoman 6ee Hum Hee !! ?oyster sauce@ -ro n sugar Chicken ings !! hole 8riental $eason !! 4my ay Bot G $picy $tir 2ry $eason $oy !! Hikoman

1 12 1 1 1

$eparate drumette 5rom rest o5 ing# %lace on broiler pan skin side do n# $eason ith 8riental $easoning and Bot G $picy $tir 2ry $easoning ?5rom Calaphon@# %lace on middle rack o5 preheated o&en to broil# 4s ings start to cook" begin making dipping sauce# %lace ,eriyaki" 8riental --N" $oy and bro n sugar together" hisk# When ings start to color good" 1) minutes or so" remo&e 5rom o&en and turn o&er" season slightly" return to o&en# When ings are 1olden bro n on this side" remo&e# /ip and shake o5 excess sauce# 45ter all ha&e been dipped return to broiler pan and return to o&en# 6et broil until a bit crusted" not more than a 5e minutes# 1reat as an appetizer or side dish ith 5ried rice# ,ry ith a glass o5 plum ine#

C I%ESE SPARERIBS
1 1 1; 1/2 cup ounces cup cup cup cup pounds -utter or .argarine .ed# Clo&e 1arlic 9 3n&# $oup .ix 99 ?1 Can@ ,omato %uree -ro n $ugar Imported $oy $auce 999 White :inegar Chili $auce $pareribs 9999

1/2 1/4 1/4 1/4

9 1arlic Clo&e should be 5inely chopped# 99 Mou can use the 5ollo ing soup mixes in this recipeE 8nion" 8nion! .ushroom" -ee5y! .ushroom" -ee5y!8nion recipe $oup .ixes# 999 2or best ,aste use the Imported $oy sauce# /omestic can be used but ill not taste as good# 9999 Country style spareribs can be used" but baby back ribs are the best# %reheat o&en to 3CD degrees 2# In large saucepan" melt butter and cook garlic ith onion recipe soup mix o&er medium heat until garlic is golden# $tir in tomato puree" sugar" soy sauce" &inegar and chili sauce# -ring to a boil" then simmer" stirring occasionally" 1D minutes# .ean hile"in large aluminum 5oil!lined baking pan or broiler rack" arrange spareribs" meaty side up" and bake 2) minutes# -rush spareribs generously ith sauce" then continue baking" meaty side up" brushing occasionally ith remaining sauce" D) minutes" or untl spareribs are done# .akes about 12 4ppetizer or C main dish ser&ings#

C&2# 2E!&% C IC/E% 6IT

1 1 ; 4 1 1/2 4 1 medium pound tablespoons tablespoons tablespoons

;1RA$RA%T $REE%;

8nion ? hole@ chicken beast Celery lea&es Chinese lemon sauce /ark soy sauce 6ettuce lea&es Cilantro lea&es and stem 2inely chopped 6emonJs 0uice

In a saucepan" put the onion" chicken breast" and celery lea&es ith 0ust enough ater to co&er# -ring to a slo boil' co&er and simmer o&er medium heat 5or 1) minutes# +emo&e 5rom the heat and allo the chicken to cool in the li=uid# When it is cool" skin and boned the chicken and slice it# .arinate the chicken slices and a mixture o5 lemon sauce and soy sauce 5or 4D minutes# 8n a ser&ing dish" arrange the chicken slices on a bed o5 lettuce lea&es' sprinkle ith the chopped cilantro# $prinkle the lemon 0uice o&er the chicken slices# Mour guests can put some o5 the sliced chicken in the middle o5 a lettuce lea5 and roll it up like an egg roll be5ore eating# .akes * to 1) appetizer ser&ings#

Crabmeat Appetizer
* * 1/4 ounces cup ounces cream cheese !! so5tened cocktail sauce crab meat

$pread cream cheese on ser&ing plate# %our cocktail sauce o&er cream cheese' top $er&e ith crab meat

ith crackers or cocktail rye bread slices#

Cream Cheese Ball 'Appetizer*

1; 2 ounces packages Cream cheese Chipped bee5 !! minced Chopped scallions !! ?amount t 1arlic po der or garlic salt $hape# 6et chill

.ix so5tened cream cheese and other ingredients# o&ernight# $er&e ith crackers#

Cream+ Pizza 1on.ue

1 1 2 1 2 1/2 pound tablespoon cans tablespoon teaspoons teaspoon cups cup 1round round ?*DO lean@ $mall onion !! chopped .elted butter or oli&e oil ?1) oz#@ pizza sauce Cornstarch /ried oregano 1arlic po der $hredded Cheddar cheese !! ?about 1) ounces@ $hredded mozzarella cheese !! ?about 4 ounces@

1/2 2 1/2 1

1# In a large 5rying pan" cook ground bee5 and onion in butter o&er medium heat" stirring to break up lumps o5 meat" until bee5 is bro ned and onion is so5tened" D to C minutes# 2# In a medium bo l" combine pizza sauce" cornstarch" oregano" and garlic po der# $tir until ell mixed# 4dd to ground bee5 mixture in pan and cook" stirring occasionally" until mixture thickens and bubbles" D to C minutes# 3# +educe heat to lo and add cheese" a third at a time" stirring ell a5ter each addition# ,rans5er to a cha5ing dish or 5ondue pot#

Crisp Sugare. 6alnuts

4 2 ; 1 cups cups tablespoons teaspoon tablespoon Water Walnuts $ugar $alt %eanut or corn oil

1/4

,raditionally" these crispy s eet alnuts are ser&ed as a <starter< appetizer to a Chinese ban=uet dinner to tease the palate be5ore the 5irst entree# ,hey make onder5ul snacks or a per5ect cocktail 5ood# %+3B34, 8:3> ,8 32DF2# -ring a pot o5 ater to a 5ull boil# 4dd alnuts" remo&e 5rom heat and set aside 5or 3 minutes# /rain alnuts and pat dry# While nuts are hot" toss e&enly ith sugar and salt to coat# 4dd oil and mix thoroughly# $pread nuts in 1 layer on a 5oil!lined baking sheet# 4llo the nuts to dry 5or an hour or until their sur5ace is thoroughly dry# -ake" stirring occasionally" 5or * to 1) minutes or until golden bro n# +emo&e and ser&e# $tore in an airtight container# ,hey ill keep 5or se&eral eeks#

CRISP( 6A2%"TS
1 3 D 1/4 1/2 pound teaspoon cups cup cups Walnuts" shelled" peeled !! G $alt $ugar Boney 8il

Wash alnuts thoroughly# 2ill a ok ith ater about hal5 ay G put alnuts in# -ring to boil G let them boil about 3 minutes# /rain G ash them again# %our 4 cups ater into ok# 4dd salt" sugar G honey# +eturn alnuts to ok G cook about 1D minutes or until li=uid begins to thicken# When thickened" pour contents into large bo l G let them soak 24 hrs# +emo&e alnuts 5rom sugar ater G drain in strainer# Beat oil in ok to 3D) 2 G add alnuts# $tir occasionally until alnuts turn golden bro n# +emo&e 5rom ok G spread out to cool# When cold" store in airtight container or 0ar to maintain crispness# /elicious ser&ed as an appetizer ith drinks#

C"RRIE# E$$P2A%T STR"#E2

1 1 1 1 1 1 1 1 2 1/2 large teaspoon cup tablespoon tablespoon teaspoon teaspoon cup tablespoons teaspoon cup cup pound pound cup eggplant !! peeled/diced salt chopped onion oli&e oil garlic clo&e !! minced curry po der ground cumin chili po der chopped canned tomatoes sugar ground sa55ron &inegar roasted peanuts !! chopped 5rozen phyllo dough ?24 sheets@ !! de5rosted unsalted butter !! clari5ied plain yogurt

1 1

1/4 1/4 1/2 3/4

,oss the eggplant ith the salt and set aside 5or 3) minutes# Wrap in a to el and s=ueeze out any excess moisture# $et aside# In a skillet" saute the onion in the oli&e oil o&er medium heat until so5t" about 2 minutes# 4dd the garlic" curry po der" cumin and chili po der" and cook 2 more minutes# 4dd the reser&ed eggplant" tomatoes and sugar# .ix the sa55ron into the &inegar and add to mixture# $immer 5or 1D minutes" until the eggplant is so5t# 4dd a bit o5 ater i5 the mixture should become too dry# 4dd the peanuts and cool completely# %reheat the o&en to 4)) degrees# %lace a sheet o5 phyllo on a clean ork sur5ace and drizzle lightly ith clari5ied butter# 6ayer 5i&e more sheets" drizzling a bit more butter atop each layer# -rush the top layer ith butter# %lace a =uarter o5 the 5illing o&er the sheets" mounding more o5 it along one o5 the longer sides# +oll the sheets up 0elly roll!style" starting at the edge ith the mounded 5illing# %lace seam!side do n on a greased sheet pan and brush ith more cla ri5ied butter# .ake three more strudels using the rest o5 the phyllo and the remaining 5illing and butter# 8n sheet pans" bake in the preheated o&en until golden bro n" about 2D to 3) minutes" mo&ing the pans 5ront to back and top to bottom hal5 ay through# 6et rest 5or 1) minutes be5ore ser&ing# Cut the strudel in 1!inch!thick slices and top ith yogurt#

#I! S"! 'STEA!E# C I%ESE APPETIZERS*<

1 3/4 2 3 3 1 2 3 2 4 3 o5 tablespoons tablespoons teaspoon teaspoon tablespoons tablespoons tablespoons teaspoons teaspoons teaspoons teaspoon package 1round meat ?bee5 !! pork or t o@ !!!!!-4$IC .IR!!!!! 3ggs $oy sauce ?light !! pre5erred@ $herry 1rated 5resh ginger White pepper $esame oil Chopped little green !! onions Corn starch Chopped ater chestnut Clo&e garlic !! minced !!!!!3R,+4 C8>/I.3>,$!!!!! +ed chili sauce ith !! garlic $picy bro n bean sauce Bosin sauce 1rated orange peel !!!!!W+4%%3+!!!!! Wonton skins ell ith remaining -4$IC ingredients# mix 2or each part" add one o5 the

1/2

1 1/2 2 3 1 1

in a large bo l" mix meat until smooth#

$eparate mix into 5our e=ual parts# 3R,+4 condiments !! mix ell#

,o stu55 the dumplings" put about one o&er5lo ing teaspoon or pecan sized ball into a onton skin# 2old into shape# %ossible shapes are purse " 5ish " chocolate kiss" nurses cap" or hate&er# %arts o5 the onton skin that are sticking out may get tough" so keep this to a minimum# (se a di55erent shape 5or each condiment so that you ill kno hat is hat# ,o cook" place on top o5 lettuce lea5 on steam rack ? the lea5 helps pre&ent sticking@# -e &ery care5ul not to let them touch each other or else they ill stick# $team 5or 2) minutes# 3at hot# Can be 5rozen and reheated in micro a&e#

#olmas
1 2 1/3 1/2 pound cups cup cup tablespoons tablespoons tablespoons cup teaspoon teaspoon cups ounces each 1round 6amb 8nion" .inced in %rocessor !! 8li&e 8il 6ong 1rain +ice !! (ncooked 2resh %arsley !! 2inely chopped 2resh /ill !! Chopped 2resh .int !! 2inely chopped %ine nuts !! +oasted $alt %epper lo sodium chicken broth 1rape 6ea&es 6emon

2 2 2 1 4 * 1

1/4 1/4

In 5ood processor 5itted ith metal blade" chop onion then herbs# $aute onion in oli&e oil until translucent# %ut in large bo l ith remaining ingredients ?except grape lea&es and chicken broth@ and mix thoroughly# /rain grape lea&es and drop into boiling ater 5or 2 ! 4 minutes# +emo&e 5rom ater" separate and dry# %ut 1 ,# meat mixture on each lea5 and roll# %ut any le5to&er lea&es on bottom o5 skillet# %lace dolmas in 2 layers in pan# $=ueeze lemon o&er# Co&er ith layer o5 lea&es ?i5 you ha&e enough@# Co&er ith chicken stock# Weigh do n ith heatproo5 plate and co&er# $immer about 1!1/2 hours# -est ser&ed at room temp#

#rie. Tomato Torta

cup cup cup 1/2 cup ?reser&e oil 2 tablespoons 2 cups 1 1 1 cream cheese !! at room temperature unsalted butter !! at room temperature parmesan cheese !! 5reshly grated sun!dried tomatoes" oil!packed !! drained oil !! 5rom dried tomatoes 5resh basil lea&es !! lightly packed

With an electric mixer or 5ood processor" beat cream cheese" butter and parmesan cheese until &ery smoothly blended# Cut 4 tomatoes into thin strips' set aside# Whirl remaining tomatoes" oil and about 1/2 cup o5 the cheese mixture until tomatoes are &ery smoothly pureed' scrape puree back into bo l ith cheese mixture and beat to blend# Co&er bo l and chill 5or about 2) minutes" or until 5irm enough to shape# .ound cheese on a platter# I5 made ahead" co&er ith and in&erted bo l ?donJt let it touch the cheese@ and chill up to 3 days' ser&e at room temperature# 4rrange reser&ed tomato strips and basil lea&es around torta# $unset suggests spreading cheese on toast ?they recommend toasted pita bread triangles@ and topping ith a basil lea5 and a tomato strip# .akes * to 1) appetizer ser&ings#

East In.ian Snack

D ; 1/4 2 1/* 1 1/4 1/4 1 ounces ounces cups cup teaspoon teaspoon cup tablespoon can crisp Chinese noodles package salted cashe nuts +ice Chex toasted coconut curry po der ground ginger melted butter soy sauce

In mixing bo l or slo !cooking pot" mix together noodles" cashe s" +ice Chex" and coconut# $prinkle ith curry and ginger# 4dd butter and soy sauce# ,oss until ell mixed# Co&er and cook in slo !cooking pot on lo 3 to 4 hours# (nco&er the last 3) to 4) minutes# $er&e as appetizer or snack#

E#IT 8S S6E#IS
1 1 3 1 1 1 pound stalks large small

!EATBA22S

cup

ground bee5 ?lean@ egg celery diced !! 5ine bell pepper !! diced 5ine onion !! grated potato !! grated salt and pepper !! to taste slightly less than one small can tomato sauce ?* ounces@ ?you do not ant the mixture to soupy so add a little at a time@ crushed corn 5lakes mixed ith some 5lour ?about 2 tbs 5lour to crushed corn 5lakes@

.ix 5irst se&en ingredients ell# 4dd tomato sauce a little at a time" mixing ell# .ixture should be a little mushy but not soupy" ?you canJt roll them into balls using your hands@# (se t o small spoons ?such as ice tea spoons@ to drop mixture into corn 5lake mixture# Coat each meatball ell# 2ry in &ery hot oil ?1/4 inch@ in a large hea&y skillet until bro n on all sides# /rain on paper to els# >oteE &egetables can be prepared in a 5ood processor#

E$$ !&"SSE
; D 1 1 1 2 ounces teaspoon C tablespoon teaspoons 3ggs !! hard!boiled Chicken stock 1elatine Cream !! hipped Worcestershire sauce %aprika 4ncho&y essence $alt hites# $ie&e the egg yolks#

2inely chop the egg

4dd gelatine to chicken stock and heat until it dissol&es# Cool and allo mixture to begin to set# %ut stock and seasoning into hipped cream# 2old in yolks and hites" place in dish and chill# /ecorate and ser&e#

E$$ PA%CA/E R&22S 6IT

4 1 tablespoon

P&R/ 1I22I%$

1 2 2 2 2 1 1 1 2 1 1

cup medium

1/2

teaspoons tablespoons tablespoon tablespoon teaspoon tablespoon tablespoons tablespoon tablespoon

3ggs /ry sherry Carrots !! 5inely chopped ?5or garnish@ !!!!!2I66I>1!!!!! ?about 1/2 lb@ ground pork (ncooked 2resh mushrooms Chopped 5ine $callions !! chopped 5ine ? hite parts separate 5rom ,he green@ Cornstarch !! dissol&ed in Water !! cold /ark soy sauce /ry sherry $alt %eanut oil !!!!!$4(C3!!!!! 8yster sauce 6ight soy sauce %lum sauce /ash hot chili oil or ,abasco $auce

In a bo l" stir the eggs ith the dry sherry# In a mixing bo l" combine all the 5illing ingredients" include only the hite parts o5 the chopped scallions ?sa&e the green parts 5or garnish@ and stir to blend ell# In a *!inch skillet" heat the oil lightly# %our about a =uarter o5 the egg mixture to co&er the bottom o5 the skillet# Beat until the egg pancake has barely set" then trans5er to a plate# .ake 3 more pancakes# /i&ide the 5illing into 4 portions and put a portions on each pancake# .oisten your 5ingers ith cold ater and spread the 5illing mixture e&enly o&er the sur5ace o5 the pancake" then roll up tightly" as you ould a 0elly roll# $eal ith a little le5to&er egg 5rom the egg!beating bo l# %lace the rolls on a 5lat plate that ill 5it your steamer" and then steam them o&er an inch o5 simmering ater 5or 1D minutes# In a bo l" mix together the sauce ingredients# ,o ser&e" cut the rolls into slices" cutting on the slant# /rizzle the sauce o&er them and top ith the scallion greens and the carrots# .akes ; to * appetizer ser&ings#

E$$P2A%T APPETIZER 'CAP&%ATI%A*

1 4 1 1/4 1/4 1/4 1/3 1/4 pound cup ounces medium cup cup cup cup $mall Coursely chopped garlic !! ?not 5rom a 0ar@ Can /rained !! ?or 5resh Chopped@ +ed -ell %epper !! in 1/2 in %ieces Coursely chopped 2+3$B .int 6ea&es Coursely chopped 2+3$B -asil 6ea&es 8li&e oil -asalmic :inegar Course 1rd %epper and $alt ,o taste 3ggplant !! D to; in# long .ushrooms %ieces or caps

Cut length ise" all eggplants in hal5# Cut each hal5 length! ise into thirds# Cut cross ays to make inch size pieces#?4ctually they ill be small triangles#@ 4dd 1/4 cu# oli&e oil to saute pan# 4dd 3ggplant and %eppers""saute med#heat 4!D min# /o not o&ercook# 3ggplant should be 5irm# 4dd 1arlic and stir# cook 1 minute# +emo&e 5rom heat and place in bo l# 4dd .int" -asil" %epper and -asalmic &inegar# ,aste 5or salt#

Eggplant Ca-iar
3 3 1 1 1/3 cup tablespoon 3ggplants 1arlic clo&es !! minced 8li&e oil .inced parsley !! ?or 8nion" -asil or 4ncho&ies@ 6emon !! 0uice only $alt and pepper

,his makes a dip that is delicious on ra &egetables or spread on 2rench bread" and is good as an appetizer" snack or light lunch# B46:3 ,B3 311%64>,$ 63>1,BWI$3 and place under a broiler" 2 inches 5rom the 5lame# -roil 5or D) minutes" turning once" until &ery so5t# $coop out the 5lesh and discard the seed strips# %ass through the coarse blade o5 a 5ood mill or coarsely mash by hand# 4dd garlic to taste ?be care5ul" the taste becomes stronger ith time@# -eat in the oli&e oil# 4dd the parsley" lemon 0uice" salt and pepper#

Eggplant Relish
1 1 1 1 medium medium 3ggplant 3gg !! hard!boiled 1reen pepper 8nion 8il :inegar 1arlic $alt %epper $ugar

-ake eggplant until so5t# 1rind together the baked eggplant" egg" green pepper and onion# 4dd oil" &inegar and seasonings to taste# Chill# $er&e cold#

Ellen8s Boursin
* 2 1 ; ounces tablespoon Cream cheese 1arlic clo&es !! peeled 3ach 5resh basil !! dill and -lack oli&es !! pitted

-lend cream cheese" garlic and herbs in a 5ood processor until smooth# Chop in oli&es# ,rans5er to a small bo l and keep re5rigerated until ready to ser&e# -oursin is generally ser&ed as an appetizer spread on crackers" or stu55ed into cherry tomatoes

Escargot a la Bourguignonne
1 2 1 2 32 32 1/4 cup cup each each tablespoons each each $o5t butter 2inely chopped parsley $hallots !! 5inely chopped Clo&e garlic !! 5inely chopped -randy Canned 2rench snails $nail shells

1# %reheat the o&en to 3D) deg# 2# 2# Combine the butter" parsley" shallots" garlic" and brandy in a bo l and blend ell# 3# %lace a snail in each shell and 5ill the ca&ity ith the seasoned butter# %lace on a baking pan and bake 5or t el&e minutes# $er&e hot" as an appetizer" on indi&idual snail dishes or on small 5olded napkins on plates" to keep the shells 5rom sliding about#

Escargots Bourguignonne
2 * 4* 2 3 pounds clo&es tablespoons ounces cup teaspoon butter 5resh garlic !! chopped 5ine snails !! ith shells 5resh parsley !! chopped chicken broth .adeira salt

1/4 1/2

$,3% 8>3E %lace butter in saute pan and cook until it begins to turn bro n# 4dd chopped garlic and saute until light bro n# 4dd snails and saute 5or approximately 1 minute# 4dd parsley" chicken broth" .adeira" and salt# Cook until li=uid is reduced to about one!=uarter# $,3% ,W8E %lace a little o5 the sauce in each shell" then add a snail# +eser&e the remaining sauce# %lace in a 42D!degree o&en long enough to get &ery hot# %our reser&ed sauce o&er snails and ser&e# CB32J$ >8,3E -e sure to use a large shell 5or a large snail#

1ETA ST"11E# PASTA S E22S

+ecipe -y $er&ing $ize Categories 4mount !!!!!!!! 4* 3/4 3/4 12 1/4 2 1/2 E E 1 %reparation ,ime E)E)) E 4ppetizers %asta

.easure !!!!!!!!!!!! cup cup cup teaspoons teaspoon

Ingredient !! %reparation .ethod !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! %asta shells !! large 2eta cheese !! crumbled +ed pepper !! 5inely diced 8li&es !! black pitted and 5i Walnuts !! 5inely chopped %arsley !! 5resh chopped 8regano !! dried

In pot o5 boiling ater" cook pasta shells as directed on package ?till al dente@# +inse until cold ater# /rain ell" arrange shells on large micro a&e sa5e ser&ing dish# $et aside# In bo l" combine 5eta" red pepper" oli&es" alnuts" parsley and oregano# 2ill each pasta shells ith about 1 tsp o5 5eta cheese mixture# (se toothpick to ske er each shell# .icro a&e stu55ed shells at .edium ?D)O@ 5or 4 to D minutes or till heated through# .4H3$E 4* appetizers

2inger /rumsticks 1 1/2 1 1 pounds cup tablespoon cup teaspoon teaspoon teaspoon tablespoons tablespoons teaspoon chicken ings ! 12 to 1D salt and pepper chicken bouillon cornstarch sugar salt ground ginger pepper lemon 0uice soy sauce garlic salt

3 2

1/4 1/2 1/4 1/* 1/*

Cut o55 and discard ing tips' di&ide each ing in hal5 by cutting through 0oint ith a sharp kni5e# $prinkle ings ith salt and pepper# %lace in slo !cooking pot# %our bouillon o&er chicken# Co&er and cook on lo 5or 4 to D hours or until tender# /rain' place on broiler pan# .ean hile" in small saucepan" combine cornstarch ith sugar" salt" ginger" pepper" lemon 0uice" soy sauce and garlic salt# $immer" stirring constantly" until mixture thickens# -rush some sauce on chicken' bro n under broiler# ,urn' brush sauce on chicken and bro n other side# .akes about 2D to 3) appetizers# +ecipe may be doubled 5or a party# Heep appetizers hot and ser&e 5rom slo !cooking pot#

1ire Balls
12 1 ; 1 ; ounces cup ounces pound ounces 0alapeno peppers" canned buttermilk baking mix mozzarella cheese !! shredded sausage seasoned bread crumbs

9 (se a spicy breading mix made 5or pork or 5or less spicy dish use unseasoned 5ine dry bread crumbs# 4 mixture o5 pork breading crumbs and plain crumbs is good to use# 1# Cut o55 stem ends and remo&e seeds 5rom the peppers# +inse peppers to remo&e seeds" but allo some seeds to remain i5 you like them hotter# 2# $tu55 peppers lightly ith cheese" then set aside# 3# ,horoughly mix sausage" biscuit mix" and remaining cheese# .ake small patties 5rom the mixture# %lace a pepper in the center o5 each patty" then rap and seal the dough around the pepper# Coat one or t o balls at a time by shaking them in a plastic bag ith the pork breading mix or seasoning o5 your choice# 4# (sing a lightly greased skillet" bro n sausage balls until the sausage is thoroughly cooked" turning se&eral times#

1RES

1R"IT #E2I$ T
2resh 2ruit in $eason !! ?apples" melons" ki Cocktail toothpicks Cream Cheese .arshmallo Cream

Combine 5resh 5ruits in season# (se cocktail toothpicks to dip in e=ual parts o5 cream cheese and marshmallo cream mixed together# 4 delicious appetizer#

1rie. Pasta Crisps

1/2 1 1/3 1/* pound cup teaspoon teaspoon 4ny small 5illed pasta 8il 5or 5rying %armesan /ried basil Cayenne 1arlic salt

I5 pasta doesnJt 5eel moist and supple" co&er ith boiling ater and let stand until so5tened" D minutes# /rain# $pread soaked pasta on a 1)x1D< baking pan lined ith paper to els# -lot pasta gently and let dry D minutes# I5 pasta 5eels moist" omit soaking and drying step# .ean hile" place 1/3 o5 the pasta in a skillet ith heated oil# Cook" turning occasionally" until golden and crisp" 2!3 minutes# +emo&e ith slotted spoon and drain# $er&e or keep arm in a 2))F o&en up to 3) minutes hile 5rying remaining pasta# In a bag" mix cheese" basil" cayenne" and garlic salt to taste# 4dd arm pasta and shake to coat# %our into bo l# 855er pasta ith cocktail sauce 5or dipping# .akes ;)!*) appetizers" 1)!12 ser&ings#

1RIE# S RI!P R&22S 'C A $I& T&!*

1 1 1 4 4 4 drain 4 4 1 2 1 24 24 bn bn ounce ounces ounces ounces !!!!!4CC8.%4>I.3>,$!!!!! >uoc Cham 85 mint 85 coriander !!!!!2I66I>1!!!!! Cellophane ?bean thread@ !! noodles 6ean ground bee5 1round pork shoulder 2resh or canned crabmeat !! picked o&er and $hallots !! minced 1arlic clo&es !! minced 8nion !! minced 2resh bean sprouts >uoc mam ?:ietnamese 5ish !! sauce@ 2reshly ground black pepper 3gg !!!!!4$$3.-6I>1 4>/ 2+MI>1!!!!! $ugar +ounds o5 rice paper ?banh !! trang@ each * 1/2 diameter# +a medium shrimp !! peeled tail section !! attached" de&eined %eanut oil !! 5or 5rying

1/2 1/4 1/2

medium cup tablespoons teaspoon cup

in

4nd 0ust hen you thought it couldnJt get any better" along comes a recipe 5or 2ried $hrimp +ollsKKK ,hese triangular little goodies are great hen ser&ed alongside Cha 1io# ,hese are 9really9 goodK %repare the >uoc Cham# Wash and dry the mint and coriander lea&es# $et aside# %repare the 5illingE $oak the noodles in /rain# Cut into 1!inch lengths# arm ater 5or 3) minutes#

4ssemble the rollsE 2ill a mixing bo l ith 4 cups o5 arm ater and dissol&e the sugar in it# +ice paper is =uite 5ragile# Work ith only 2 sheets at a time" keeping the remaining sheets co&ered ith a barely damp cloth to pre&ent curling# Immerse 1 sheet o5 rice paper into the arm ater# +emo&e and spread 5lat on a dry to el# $oak a second sheet o5 rice paper and spread it out ithout touching the other round# ,he rice papers ill become pliable ithin seconds# 2old up the bottom third o5 each round# %lace 1/2 tablespoon o5 the 5illing in the center o5 the 5olded!o&er portion# %lace 1 shrimp in the 5illing" lea&ing the tail section extended o&er the 5old line# ,op the shrimp ith an additional 1/2 tablespoon o5 5illing and press into a compact triangle" 5orming a point here the tail extends ?it is important that the 5illing be 5lat so it can be rapped entirely and tightly@# 2old the sides o&er to enclose the 5illing" then 5old the remaining sides o&er to seal the compact triangle# ,he completed roll resembles a triangle ith a handle# 2ill the remaining rappers in the same manner# 2ry the rollsE I5 possible" 5ry in 2 skillets# %our 1 to 1 1/2 inches o5 oil into each skillet and heat to 32D degrees 2ahrenheit# 4dd a 5e rolls to each skillet' donJt let them touch or they ill stick together# Cook o&er moderate heat 5or 1) to 12 minutes" turning o5ten until crisp and golden bro n# /rain the rolls on paper to els#

Heep

arm in a lo

o&en

hile 5rying the remaining rolls# ith the >uoc Cham" mint and

$er&e the shrimp rolls as an appetizer coriander lea&es#

>8,3E ,hese rolls may be cooked in ad&ance then reheated in a 3D)2 o&en 5or about 2) minutes" or until crisp# MieldE 24 shrimp rolls#

$A22&PI%$
1 1 4 * 3 1 D 4 3/4 teaspoon pound

&RSES 'T AI APPETIZER*

8il 1round pork !to 1arlic clo&es !! ! 5inely chopped 1reen onions !! hite part chopped +oasted salted peanuts 2resh pineapple !! !8+! !,angerines !! !8+! !8ranges $ugar %epper 6ettuce lea&es .int or coriander lea&es Chopped chilis

cup

1/3 1/2

cup teaspoon

1rind peanuts# Beat oil in a 5rying pan" add pork" garlic and onions# Cook until pink color disappears# /rain o55 most o5 the 5at# 4dd sugar and pepper" cook 1!2 minutes# 4dd peanuts" mix in ell" then remo&e 5rom heat# Cool to room temperature# %repare platter" lining ith lettuce lea&es# %eel and segment the citrus 5ruit i5 used" cutting each segment do n to the back and 5anning open to 5orm a circle# I5 using pineapple" cut o55 top lea&es and outer skin" as thinly as possible" 5rom top do n# 6ook at the <eye< pattern" as it 5orms a spiral do n the pineapple# Cut the spirals ith a sharp kni5e held at about a 4D degree angle# Cut o55 bottom# Cut pineapple into about D or ; edges and then cut each o5 those into 1/4 inch slices# 4rrange 5ruit on platter# .ound meat mixture onto 5ruit" and decorate $er&e at room temperature" or chilled# ith other garnishes#

IS2A%# TERI(A/I
2 2 1/2 1/4 cup cup tablespoons tablespoons teaspoons teaspoons each pounds teaspoon $oy sauce $alad oil .olasses 1round ginger !! or !! 1rated gingerroot /ry mustard Clo&es garlic !! minced 1/4!inch!thick round steak Instant meat tenderizer Cut meat across grain in strips 1 inch

2 2 ; 1 1/2 3/4

Combine 5irst ; ingredients# ide#

(se tenderizer according to label directions# 4dd meat to soy mixture" stirring to coat' let stand 1D minutes at room temperature# 6ace strips accordion!style on ske ers# -roil D inches 5rom heat D to C minutes or till cooked rare to medium!rare" turning 5re=uently and basting ith soy marinade ?or cook and baste o&er charcoal@# $er&e hot as an appetizer# >oteE I5 you plan to marinate longer than 1D minutes" donJt use tenderizer# !

ITA2IA% APPETIZER
4 1/2 1/2 1 1) 1 1/2 3/4 1 1/2 3/4 ; cups cup milliliters cups cup teaspoons cup Lucchini !! ! about ; med $ize $liced or grated 8nion !! minced Band 5ull parsley !! chopped 1arlic !! ! minced -is=uick 8il !! $alt to taste or $easoning salt 1rated %armesan cheese 3ggs !! ! slightly beaten

%reheat o&en to 3D)F2' combine all ingredients in a large bo l in the order gi&en' mix thoroughly' pour into an oiled P R 13 %yrex baking dish' bake 3D to 4) minutes or until lightly bro ned' cool on a ire rack and cut into small s=uares' can be ser&ed arm or cold# >oteE I5 ser&ed as a cold appetizer" cut into smaller pieces#

Italian Roaste. )egetables

2 2 2 3 2 2 24 1 * 1 12 each each each each bunches each spears pound ounces bunch clo&es cup Mello %eppers !! Cut into Chunks +ed -ell %eppers !! Cut into Chunks 1reen %eppers !! Cut into Chunks Lucchini !! $liced 6ength ise 1reen 8nions !! ,rimmed 7apanese 3ggplant !! $liced 4sparagus !! Whole" trimmed -aby >e %otatoes !! $liced thin .ushrooms !! Bal&ed or hole 2resh +osemary !! Chopped 1arlic !! Chopped 3xtra :irgin oli&e oil $alt and pepper !! ,o taste

1/4

%reheat o&en to D))# %ut &egies into open roasting pan# ,oss ith rosemary" chopped garlic" salt and 5resh ground black pepper and 0ust enough oli&e oil to coat# +oast 5or about 4D minutes" or until crisp tender#

Italian Sausage in Tomato Sauce

2 2 2 1 1 1 pounds tablespoons cups teaspoon cup pound Italian $ausage 8li&e oil ,omato sauce 8regano Chablis ine .ushrooms !! 5resh and sliced

$aute Italian sausage 5or a 5e minutes in oli&e oil ! 0ust long enough to seal it or 5irm it up# +emo&e sausage and let cool# Cut into bite! size pieces# .ix the rest o5 the ingredients in the skillet# -ring to a boil# 4dd sausage and cook 5or 1 hour on lo heat# $er&e as a hot appetizer# Mou may ish to be cautious ith the ine at 5irst# $ome may 5ind 1 cup too much#

3icama En Escabeche
4mount !!!!!!!! 4 1 1 1 3 ; 1 2 3 2 .easure !!!!!!!!!!!! teaspoon cup cup cup clo&es can large 1/2 cup teaspoons Ingredient !! %reparation .ethod !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! carrots !cut into small chunks salt &inegar ater &egetable oil onions !! sliced garlic 0alapeno !! slices 0icama !! peeled !peel and slice &egetable oil bay lea&es oregano

1/2

Cook carrots in salted ater until tender# /rain and cool# In a large pan combine the &inegar" ater" oil" onions" garlic and salt and cook until onions are tender# 4dd oregano and bay lea&es# -oil and let cool# 4dd 0alapenos" carrots and 0icamass' let sit 5or se&eral hours# $tore in re5rigerator# $er&e as a salad or an appetizer ith crackers#

/hombi Tarkari 'Spic+ !ushrooms 6ith $inger An. Chilies*

3 1 1 2 2 ,ablespoons Cup ,ablespoon ,easpoons ,easpoon %ounds ,easpoon ,easpoon ,ablespoons %eanut 8il Chopped 8nion Chopped 2resh 1inger 2inely Choppped 1arlic Bot 1reen Chilies !! minced ,umeric .ushrooms" Cleaned 4nd !! cut into 1< pieces Coarse $alt !! or to taste +oasted Cumin $eeds !! crushed Chopped 2resh Corianer !! 5or garnish

1/4 1 1/2 1/2 1 2

1# .easure the spices and place them right next to the sto&e in separate piles# Beat the oil in a kadhai" ok" or large 5rying pan o&er medium!high heat 5or 3 mintes# 4dd the onion and cook" stirring" 5or 3 minutes# 4dd the ginger" garlic" and chilies" and cook 5or 2 more minutes# 2# 4dd the tumeric" mushrooms" and salt# Cook" turning them" until all the moisture e&aporates and the mushrooms begin to 5ry ?about 1D minutes@# 6o er the heat" sprinkle on the cumin seeds and the lemon 0uice" mix ell" and contuinue cooking until the mushrooms absorb the lemon 0uice and look 5ried ?about D minutes@# ,urn o55 the heat and ser&e arm" at room temperature" or cold" sprinkled ith chopped 5resh coriander

/ielbasa in Spaghetti Sauce

1 package Hielbasa %rego meat 5la&# spag# sauce Boney

,ake Hielbasa and slice into bite size slices# Coat liberally ith spaghetti sauce# 4dd honey and mix ell# Mou should use about 1 part honey to D parts spaghetti sauce# Cook on high heat" stirring 5re=uently" until hot and bubbly# ,urn heat do n and simmer 5or 3) minutes" stirring 5re=uently# .ay be cooked on sto&etop" in micro a&e" or in crockpot# IJ&e tried all three methods and they ork e=ually ell# ,his makes a &ery rich tasting dish that can be ser&ed as a main dish or an appetizer#

2emon-&li-e !eatball Appetizers

1 3 1 1 12 1 1 12 pound tablespoons teaspoon cup 1/4 1/2 cup cup ground bee5 lemon 0uice salt cheddar cheese !! grated oli&es !! minced green bell pepper !! chopped 5ine so5t bread crumbs milk egg !! beaten bacon slices !! 9see note

%artially cook bacon" keeping it 5rom curling# .ix all ingredients except bacon# $hape into 12 balls# Wrap a bacon slice around each ball' 5asten ith a toothpick# 4rrange in baking dish# -ake in preheated 3D)!degree o&en 5or about 4) minutes" turning once or t ice#

!ATT8S 0"ES&
1 1 1 1 1 1 teaspoon teaspoon tablespoon tablespoon teaspoon teaspoon cup pound pound cup :egetable oil Chopped 7alapeno ?heaping@ chopt -ell %epper ?heaping@ chopt onion ?heaping@ chopt celery 1ranulated garlic Chicken broth ?6o/>o $alt@ $ausage links ?thinly slice@ ?approx@ Hra5t 4merican !! Cheese" grated :el&eetaK Chopped tomato

1/4 1/2 3/4 1/4

>8,

Beat oil in a large skillet o&er medium heat' add peppers" onions and celery and cook until tender# 4dd garlic and chicken broth# In a separate skillet" cook and drain sliced sausage# 4dd sausage to &egetable mixture# $tart sprinkling in cheese" stirring to melt# 4dd cheese until =ueso is the desired thickness# $tir in chopped tomato# $er&e =ueso ith chips as an appetizer" or" o&er smoked potatoes" baked potatoes" sauteed spinich" broccoli" 5ried potatoes or noodles#

!E:ICA22I P"11 APPETIZERS

1 3/4 3/4 1/2 cup cup teaspoon teaspoon 2lour !! 4ll!%urpose Cornmeal !! Mello Chili %o der $alt :egetable 8il

.ix 5lour" cornmeal" chili po der and salt in bo l# 4dd 1/2 cup ater gradually' mixing until 5lour mixture is moistened# ,urn dough onto 5loured cloth!co&ered board# Hnead until smooth# /i&ide dough into 12 balls' co&er ith plastic rap and set aside 5or 3) minutes# Beat oil ?2!3 inches@ in deep 5ryer or dutch o&en to 4)) degrees# +oll each ball into paper!thin rounds# 2ry until golden bro n" turning once" about 1 1/2 minute on each side# /rain ell# 1ood ser&ed ith -eer and Cheese soup#

!ini-0uiches
* 4 3 1/4 1/2 1/4 ounces cup ounces cup cup cottage cheese !small curd sour cream sharp cheddar cheese !! shred buttermilk baking mix butter !! melted eggs

,hey are 0ust as good reheated 5rom 5rozen as they are 5resh 5rom the o&enK /o at 634$, double the recipe ?youJll need a mini!mu55in pan too@# %reheat o&en to 3D) degrees# .ix all ingredients ith electric mixer# 1rease mini!mu55in tins or use ,e5lon ones# 2ill 3/4 5ull# -ake 5or 1D!2) minutes or until bro n# BintsE 4dd onion" bacon" mushrooms"etc# .ay be 5rozen# +eheat at 3)) degrees or micro a&e 5or 3 minutes on high# >oteE ,hese are greatK -e sure to add cooked bacon and some diced onion# ,his recipe only makes about 1 1/2 dozen so be sure to at least doubleK 1reat make!ahead appetizerK

!&C/ 1RE%C
1 2 3 1 1/4 1/3 1/3 3/4 1/2 1/4 1/4 1/* cup pound cup cup ounces cup teaspoon teaspoon teaspoon teaspoon teaspoon

PATE

(nsalted butter !! 9 see note 2resh mushrooms 8nions !! minced Celery !! chopped 3ggs Cream cheese 2ine bread crumbs $alt -asil !! crushed +osemary !! crushed 8regano !! crushed -lack pepper !! 5reshly ground

9 plus butter 5or greasing the pan -utter a C!by!4!inch loa5 pan# 6ine ith ax paper" lea&ing an o&erhang o5 about 1 1/2 inches all around to assist in li5ting out the pate later# %reheat the o&en to 4)) 2# +inse" dry and 5inely chop the mushrooms# Mou should ha&e about D cups# In a large saucepan melt the butter" and saute the onions and celery until tender" about D minutes# In a large bo l beat the eggs and cream cheese until smooth# 4dd the bread crumbs" salt" basil" rosemary" oregano and pepper# $tir in the onion mixture and the mushrooms# -lend ell# $poon the mixture into the loa5 pan# until 5irm" about 1 1/2 hours# Co&er the top ith 5oil" and bake

Cool in the pan until luke arm# +emo&e 5rom the pan" using the paper o&erhang as an aid# $er&e at room temperature ith crackers as an appetizer# $er&es 12 to 14#

!ushrooms Trifalati
4 4 1 2 3 1/2 1/4 cup pound cup tablespoons 1/2 inch thick hite bread $lices !! crusts remo&ed 6g garlic clo&es minced 8li&e oil .ushrooms thin sliced /ry hite ine $alt and pepper 6emons Chopped parsley

(se a good =uality bread not that store bought sand ich hite bread# 2ry bread in butter until golden or toast bread and then butter# Cook garlic in micro a&e ith onion on high po er 5or 1 minute# 4dd mushrooms and cook 2 minutes on high stirring a5ter 1 minute# 4dd 0uice 5rom 2 lemons" parsley" ine and salt and pepper# Cook 2 more minutes on high# $tir and co&er and let set 3 minutes# .ushrooms should appear ilted" $er&e mushrooms o&er the toast ith some o5 the li=uid# Mou can add more garlic to taste#

%a.ine8s 1iesta 1lautas

desired remo&ed/chop 4&ocado mashed cottage cheese" can smooth in a blender !! i5 lemon 0uice green chiles/roasted/skinned/stems/seeds !! ?or use 5rozen@ oregano lea&es !! crushed onion po der garlic po der corn tortillas

$prinkle a&ocado ith lemon 0uice to preser&e color# .ix three parts a&ocado to one part cottage cheese and blend# 4dd green chiles" oregano" onion po der" and garlic po der to taste# 2ry tortillas in shallo hot shortening till so5tened and drain on paper to els# 8n heated griddle" roll up tortillas ith a 5e tablespoons o5 a&ocado 5illing# Beat through# $er&e immediately#

&li-e $ar.en Chicken Spie.ies

1/4 1/4 c c ts t ts ts ts ts lb c ts t ts c lg lg lg .arinade 8li&e oil +ed ine &inegar $ugar 1arlic !! mince /i0on mustard $alt %epper /ried tarragon /ried oregano Chicken breasts !! bone" skin !! cut 1x1< s=uares 4ppetizer sauce .ayonnaise /i0on mustard 1arlic !! mince /ried tarragon %ineapple 0uice :egetables +ed bell peppers !! 1/2x1< !! C2 strips 1reen bell peppers !! 1/2x1< !! 4* strips Mello onion !! 1/2x1<' !! P; strips *< bamboo ske ers !! soak in !! the 5ridge o&er!nigh

2 1) 1

1/2 1/2 1/2 1/2 1 1/2 1 2 1 2 3 2 1

1/2

24

.4+I>4/3!4dd all ingredients except the chicken to a non!aluminum mixing bo l and mix thoroughly until the sugar and salt are completely dissol&ed# %ound the chicken breast bet een sheets o5 axed peper until an e&en thickness o5 3/1;< o&erall# Cut the chicken breast meat into 1< s=uares and add to the marinade" co&ering completely# 4llo to marinate 5or 2 hours" re5rigerated# +emo&e 5rom the marinade a5ter 2 hours and drain# $%I3/I3$!4ssemble in the 5ollo ing orderE red bell pepper" onion" chicken ?5olded into <C< shape on the ske er@" green bell pepper" onion" chicken" alternately" 5inishing ith a red pepper strip a5ter the 4th piece o5 chicken on each ske er# $pread the ske ered items out on each ske er" so they ill cook =uickly# %lace the $piedies on a grill or a griddle and cook approximately 1 minute per side" turning 4 times# 4d0ust the timing according to your e=uipmentJs heat output# $er&e immediately" 4 per =uest" ith dipping sauce" about 1/4 c per ser&ing# $4(C3!.ix all ingredients together 0ust until blended# Chill 1 to 2 hours to blend 5la&ors# $er&e cold# $ourceE ,he 8li&e 1arden#

&RIE%TA2 !EAT 1I22E# PA%CA/ES

4 3 2 3 ; 1 3 1 1/2 1/2 cup tablespoons teaspoons teaspoon teaspoons tablespoon tablespoons tablespoon pound pound cup teaspoon !!!!!%4>C4H3$!!!!! 3ggs Water Cornstarch $oy sauce $ugar %eanut or :eg# oil !! di&ided !!!!!.34, 2I66I>1!!!!! 8riental pancakes Cornstarch $oy sauce /ry sherry 1round bee5 1round pork Chopped green onions G tops .inced 5resh ginger root 1arlic clo&e !! pressed

1 1

3/4 1/2 2/3

-eat eggs in large bo l ith ire hisk# Combine ater" cornstarch" soy sauce and sugar" pour into eggs and beat ell# Beat * inch omelet or crepe pan o&er medium heat# -rush bottom o5 pan ith 1/2 teaspoon oil" reduce heat to lo # -eat egg mixture" pour 1/4 cup o5 egg mixture into skillet" li5ting and tipping pan 5rom side to side to 5orm a thin round pancake# Cook about 1 to 1 1/2 minutes" or until 5irm# Care5ully li5t ith spatula and trans5er to a sheet o5 axed paper# Continue procedure adding 1/2 teaspoon oil to pan 5or each pancake# %lace ax paper bet een each pancake so they ill not stick together# .akes ; pancakes ?24 appetizers@ .34, .IR,(+3 %repare pancakes#

Combine cornstarch" soy sauce and sherry in large bo l# 4dd ra bee5" ra pork" green onions" ginger and garlic' mix until thoroughly combined# $pread 1/2 cup meat mixture e&enly o&er each pancake" lea&ing about 1/2 inch border on one side# $tarting ith opposite side" roll up pancake 0elly roll 5ashion# %lace rolls" seam side do n in single layer on heatproo5 plate' place plate on steamer rack# $et rack in large pot or ok o5 boiling ater# Co&er and steam 1D minutes# ?2or best results" steam all rolls at the same time@ 7ust be5ore ser&ing" cut rolls diagonally into =uarters# 4rrange on ser&ing platter and ser&e hot#

&+ster=Sausage Appetizer
2 2 1 pounds cups teaspoon teaspoon teaspoon =uart smoked sausage hite ine ,abasco sauce garlic po der salt 0uice o5 one lemon oysters !! drained

1/2 1/2

$lice sausage into bite!size pieces and cook in skillet in 1 cup o5 ine and all the seasonings until most o5 the li=uid is absorbed# 4dd 1/2 to 1 cup o5 remaining ine and the drained oysters# $immer until oyster edges curl# garnish ith parsley and green onion and ser&e 5rom cha5ing dish ith toothpicks#

PA2ACE &"TBAC/ RESTA"RA%T8S RATT2ES%A/E APPETIZER

D 4 3 4 4 2 ounces tablespoons :inaigrette ?recipe@ .ustar !! di0on 1arlic clo&es !! minced ,hyme sprigs %arsley sprigs !! chopped 8il !! oli&e :inegar !! malt $easoning !! Ca0un

1/4 1/*

cup cup tablespoons

/esired portion amount o5 rattlesnake" meat" chicken or sea5ood 2lour 5or dredging :egetable oil 5or deep!5rying Cut meat o5 choice into 1! inch pieces# .ix together remaining ingredients except 5lour and the &egetable oil" blending ell# Co&er prepared meat ith marinade and marinate" re5rigerated" 5or 1 hour# +emo&e meat 5rom marinade and toss in 5lour" shaking o55 excess coating# /eep 5ry in 3CDS2 oil until golden# $er&e ith lemon and chopped parsley garnish# 4 ca0un!spiced mayonnaise may accompany i5 desired# .arinade makes * appetizer ser&ings" re5rigerate unused amount#

PARC !E%T 6RAPPE# C IC/E%

2 3 1 tablespoons teaspoon teaspoon pound Whole chicken breasts $kinned and boned /ark soy sauce 1inger 0uice9 $ugar -oiling Water 2resh bean sprouts 1reen onions ith tops !! cut Into 2 inch lengths and $li&ered Chopped alnuts * inch s=uares o5 parchment %aper

1/4 1/2

* %4%3+

1/3

cup

Cut eight * inch s=uares o5 parchment paper#

I>1+3/I3>,$ Cut chicken into thin" narro strips" about 3 inches long# Combine soy sauce" ginger 0uice and sugar in large bo l' stir in chicken" let stand 3) minutes# .ean hile" pour boiling ater o&er bean sprouts' let stand one minute# /rain' cool under cold ater and drain ell# ,horoughly toss chicken mixture alnuts# ith bean sprouts" green onions and

%lace about 1/2 cup5ul o5 chicken mixture in center o5 each parchment s=uare# 2old bottom point o5 parchment o&er 5illing' crease 0ust belo 5illing and 5old point o&er and under 5illing# 2old side points o&er 5illing" o&erlapping slightly# Crease paper to hold 5olds# 2old remaining corner do n so point extends belo bottom o5 bundle' tuck this point bet een 5olded sides# Crease paper to hold 5olds# +epeat ith remaining parchment s=uares# ?3nds up looking like small en&elope" ith 5lap tucked under bundle@ %lace bundles seam side do n" in single layer on steamer rack# $et rack in large pot or ok o5 boiling ater# ?/o not let ater le&el reach the bundles@ Co&er and steam about C minutes or until chicken is tender# $er&e immediately 9%eel 5resh ginger root" then s=ueeze through garlic press#

Parmesan Chicken 6ings

1 1 1 1 1 2 1/2 1/2 cup tablespoon tablespoon teaspoon teaspoon pounds cup 2reshly grated parmesan ches Beaping !! 5inely chopped 5resh %arsley 2resh !! oregano or mar0am Choppedor 1 ts#o5 either $alt 2resh ground pepper Chicken ings cut up -utter melted

%reheat o&en to 3CD deg# .ix cheese"parsley"oregano"salt and pepper together and place on a dry tray# /ip each piece o5 chicken into the butter"then roll in the cheese mixture"coating ell# %lace on a greased baking sheet# -ake 5or 4D minutes"turning hen bro n# Wings ill 5reeze ell# ,ha in re5rigerator"and heat in a 3CD deg# o&en# .akes 4 main course or * appetizer ser&ings###

PART( APPETIZER
1 2 1 2 tablespoons 1/4 1/2 1/4 1/2 1/3 cup tablespoons teaspoon teaspoon cup cup * 8L .ilk 3 oz 1reen pepper /ehydrated minced onion 1arlic salt %epper $our cream Chopped pecans Cream cheese $liced dried bee5

-63>/ CB33$3 4>/ .I6H I> -8W6# 4// /+I3/ -332?C(, I>,8 $.466 %I3C3$@" 1+33> %3%%3+$" 8>I8>$" 14+6IC $46, 4>/ %3%%3+# .IR W366# $,I+ I> $8(+ C+34. 4>/ $%+34/ I>,8 -4HI>1 /I$B 4>/ -4H3 4, 3D) 28+ 2) .I>(,3$" %64C3 %3C4>$ 8> ,8% # $3+:3 W4+. WI,B C+4CH3+$ 28+ /I%%I>1#

Pasta #i Pina
3 4 2 tablespoons each tablespoons teaspoon each cups ounces tablespoons 8li&e 8il .ed# Clo&es 1arlic 9 2resh -read Crumbs %epper 3n&# 1olden 8nion $oup .ix Water (ncooked 2ine 3gg >oodles 2inely Chopped %arsley 1rated %armesan Cheese

1/* 1 3 1/2 ; 2

9 1arlic clo&es should be 5inely chopped# In medium skillet" heat oil and cook garlic ith bread crumbs o&er medium heat" stirring constantly" until garlic and bread crumbs are golden# $tir in pepper' set aside# In large saucepan" thoroughly blend golden onion recipe soup mix ith ater# -ring to a boil" then stir in uncooked noodles# $immer unco&ered stirring 5re=uently" C minutes or until noodles are tender# ?/8 >8, /+4I>K@ remo&e 5rom heat" then toss ith bread crumb mixture and parsley# $prinkle ith cheese and ser&e# .akes about 4 appetizer or 2 main!dish ser&ings#

PASTA R&22S
1 4 4 1 1/2 3 2 1 pound ounces ounces cups pounds In =uart +icotta Cheese ?skim milk is !! good@ .ozzarella !! grated +omano !! grated %armesan !! grated 3ggs !! hole or hites only %asta !! homemade G 5resh is $,+I%$KKKKKKK Chicken broth !! :3+M strongK $alt G %epper to taste# %armesan Cheese 5or topping ,omatoe sauce !! spaghetti a pinch# $hould be !! smooth# Mards o5 string Mards o5 CB33$3C68,B KKKK

in

.ake the cheese 5illing# $imply mix all the cheeses and then add the -34,3> eggs or egg hites# .ake sure the harder cheeses are grated# ,hey mix better that ay# ,his is a relati&ely bland mixture as is but donJt orry# .ake the pasta# (se your 5a&orite recipe# 1reen pasta is really neat 5or the e55ect# Cut the pasta into 4-8(, ;< ide strips# ,he length is according to hat itJs 5or# I5 your ser&ing this 5or dinner make the strips about 1*< long# 2or appetizers or side dishes then only make them ;< to 1)< long# >o simply lay out a piece o5 pasta# $mear 5illing on it# 6ike 5rosting a cake# 3RC3%, lea&e about 1< 5ree o5 5illing on the 3/13$# ,he beginning 3>/ can be co&ered# ,he last 5e inches o5 the strip should be le5t bare too# >o simply roll it upK ,ry to keep it as straight as possible" but donJt stroke out i5 itJs a little o55# Heep repeating until you ha&e one or t o rolls per person# $et aside until all o5 them are made# Cut a piece o5 cheesecloth long enough to 5ully rap around a roll ith se&eral inches o5 o&erlap# +epeat until you ha&e all the cloth pieces cut# $imply rap each pasta roll in one piece o5 cheesecloth# ,ie the cloth closed# .4H3 $(+3 I,J$ 688$3# ,he pasta ill s ell =uite a bit# .ake your sauce and heat# $mooth sauce I think orks 5or a nicer &isual e55ect# Heep it hot" but on the side# >o %84CB the pasta rolls in your chicken broth# (ntil theyJre done" about 1D minutes should take care o5 it# -ut make sure itJs really only a simmer# I5 the broth is boiling it can cause the cheese to push out o5 the pasta and/or the pasta to simply break!up ?itJs not prettyK@ BereJs the 5un part# ,ake the pasta rolls out o5 the broth# Cut the string and un rap each one# $lice them like sausages" into rounds" except about 2< thick# %lace se&eral slices onto each plate" cut side up" according to appetite# %our sauce onto plate# $ irl on plate# I do not like co&ering the s irling o5 the green pasta and the hite o5 the cheese ith the sauce# I think it sho s up better ith the sauce as a background color# 4lso ha&ing to <dip< the pieces o5 the roll in the sauce makes 5or a nice taste# $prinkle a little parmesan cheese and/or chopped parsley# ,his is a really good recipe#

Pate !aison
2 2 2 3 2 1/2 2 1 1 1 2 1/2 1 1/4 =t tsp tsp 5e pounds C small large ,blsp tsp tsp /ash C ater peppercorns hole clo&es bay lea&es sprigs o5 parsley &ery 5resh chicken li&ers ?4 sticks@ butter !! so5tened onion !! 5inely chopped garlic clo&e !! minced salt dry mustard nutmeg?5reshly ground !! i5 possible@ hot pepper sauce brandy

Combine 5irst D ingredients in a 4!=uart saucepan# -ring to a boil and simmer 1) minutes" strain ?I 0ust make a little bag out o5 cheesecloth and tie it ith string so I donJt ha&e to strain it@# 4dd chicken li&ers to li=uid# Cook 0ust belo simmering point until li=uid is clear and rosy and li&ers are done" about 1) minutes# /rain li&ers and pass once through meat grinder# $et aside# In large mixing bo l" blend together remaining ingredients except brandy# 4dd li&er and mix until smooth# $tir in brandy# 6ine a PxD inch loa5 pan ith aluminum 5oil# ?I use a mold and line it ith cheese cloth@# %ack pate into pan?or mold@# Chill thoroughly be5ore ser&ing# >oteE 2la&ors ill de&elop more 5ully i5 pate is allo ed to chill o&ernight#

PA"PIETTES #E BA%A%ES A": 3A!B&%

4 4 ; 1/2 C slices tablespoons -ananas ?5airly unripe /ouble cream !! but not green@ Bam %aprika %armesan cheese !! grated $alt and pepper

%eel bananas" sprinkle ith salt" pepper and paprika ?be generous ith this@# Wrap a slice o5 ham around each banana# %lace bananas in a greased" o&en!proo5 dish and pour cream o&er them# $prinkle the %armesan cheese on top# -ake at 4)) degrees 2# 5or 2) minutes or until golden bro n# $er&e cold ?but not re5rigerated@#

Pesto Pin9heels
1 1 1 1/3 1/2 sheet C C teaspoon 5rozen pu55 pastry pesto sauce" store!bought !! or homemade grated %armesan cheese egg !! beaten ith ater

,ha pu55 pastry 2) minutes# (n5old and roll on a lightly 5loured sur5ace to a 14!x!11 rectangle# $pread e&enly ith pesto sauce and sprinkle ith %armesan cheese# $tarting at long edge" roll up pastry like a 0elly roll# Cut pastry roll cross ise into 3/* inch thick slices# %lace on lightly greased baking sheet and brush ith egg mixture# -ake at 4)) degrees 5or * to 1) minutes or until golden bro n# ,rans5er to ire rack and ser&e hile arm# .akes about 3D pin heels#

P I2IPPI%& P&R/
; 3 1 1/2 1/2 cup cup %8+H $,34H$ $8M $4(C3 63.8> 7(IC3 14+6IC C68:3$ !! C+($B3/ -4.-88 $H3W3+$

-8>3 %8+H $,34H 4>/ C(, I>,8 1/2 I># $,+I%$ ,B+34/ 8+ W34:3 8>,8 -4.-88 $H3W3+$ .IR $8M $4(C3" 63.8> 7(IC3" 4>/ C+($B3/ 14+6IC I> P R 13 -4H3 /I$B -3 $(+3 ,8 /I% 466 $H3W3+$ I> .4+I>4/3 +32+I13+4,3 28+ $3:# B+$# 8+ 8:3+>I1B, B8, ,8+,I664$ 8+ +IC3 4>/ 4 ,8$$3/ 1+33> $464/ +8,4,3 -8,,8. $H3W3+$ ,8 ,8% 3:3+M 23W B+$ .4M -3 3I,B3+ -+8I63/ 8+ -+I663/ 4-8(, 1D .I> $.466 $H3W3+$ .4M -3 ($3/ ,8 .4H3 4 1+34, 4%%3,IL3+ -+8I6 4B34/ 4>/ H33% W4+. I> 8:3>

Pickle. !ushrooms
4 4 1 1/2 1 3/4 1D 2 2 1/2 3/4 3/4 pounds cups tablespoons cups each each tablespoons cup cup $mall mushrooms -oiling ater $alt !!!!!.4+I>4/3!!!!! Water %eppercorns -ay lea&es $alt $ugar :inegar

Cut the mushroom stems o55 at the cap le&el# %lace the heads in boiling salted ater# $immer till they sink to the bottom# $train# -oil marinade ater ith peppercorns and bay lea&es 5or 3) minutes# 4dd salt and sugar# $tir till dissol&ed# 4dd the &inegar" bring to a boil# %lace the mushrooms in small 0ars# Co&er ith hot marinade# Close the 0ars# Heep re5rigerated# (se 5or canapes and salads" or as appetizers# Mields 4 1 5luid pint 0ars#

Pickle. Pink Egg Appetizers

1 1/2 1 1 1 ; cups teaspoon hite &inegar pickling spice garlic clo&e !! peel and bruise 5resh bay lea&es hard!boiled eggs !! peeled 0uice 5rom pickled beets !! 9 optional

9 (se about 2 tablespoons o5 the 0uice 5rom pickled beets i5 desired' gi&es a pink color and adds a pleasant taste# $immer &inegar and spices unco&ered 5or 1) minutes' cool slightly" add garlic and bay lea5# %ack eggs into a scre top 0ar" add &inegar mixture' co&er and cool to room temperature# +e5rigerate C!1) days be5ore ser&ing" longer 5or stronger 5la&or#

PIC/2E# PI$S8 EARS> C I%ESE ST(2E

2 4 3 1 1 1 1 3 1 1 1 1 1 pounds 1/2 1/4 slices cup cup teaspoon cup cup tablespoon teaspoon cup %igsJ ears Whole star anise 2resh ginger root White &inegar $ugar $alt White &inegar $ugar ,hinly sliced 5resh ginger !! root Clo&es garlic !! sliced $alt $liced carrots Cucumber" unpeeled !! seeded cut in chunks +ed onion !! cut in chunks -ell pepper !! cut in chunks

%repare pigsJ ears according to steps I and II in basic instructions' drain# +eturn to pot ith ater to co&er and 5irst D ingredients listed abo&e# -ring to a boil and simmer 5or 1 hour' let meat cool in li=uid# /iscard li=uid and cut ears into 1/2x1!inch slices# In the meantime" bring 3 cups ater to a boil ith remaining &inegar" sugar" ginger" garlic salt and carrots# ,urn o55 heat hen boiling point is reached# Cool mixture to room temperature# ,hen add cucumber" onion" bell pepper and sliced pigsJ ears# Chill in re5rigerator 5or at least 4 hours to blend 5la&ors# Will keep 5or up to 1 cold meat side dish# .akes t o =uarts# :ariationsE %igsJ snouts may be prepared in the same manner# 4dd 1 cup 5resh s eet pineapple chunks at the same time as the &egetables# eek re5rigerated# $er&e as an appetizer or a

PIPERIES &RE/TI/& 'PEPPER SA2A# APPETIZER*

; 1 3 1/4 large medium tablespoons cup $ eet peppers 8nion !! coarsely chopped $alt G pepper to taste :inegar ?more i5 desired@ 8li&e oil 8regano ilted and

-ake peppers in hot 4D) 2 o&en 5or about 2) minutes or until so5t# +emo&e seeds and outer skin#

Cut in pieces and place in a bo l# 4dd onion" salt and pepper# .ix &inegar and oli&e oil and add to peppers# $prinkle ith oregano# appetizer# 4d0ust seasonings i5 necessary# $er&e as

Pizza 1on.ue
21 1 2 * 4 1 1/2 1/2 1/2 1/4 pound cup ounces tablespoon teaspoon teaspoons teaspoon ounces ounces each ground bee5 chopped onoins cans pizza sauce cornstarch basil oregano garlic po der cheddar cheese !! mozzarella cheese 2rench bread loa5 ith cheese

grated !! grated !! cubed

-ro n ground bee5 and onions# /rain o55 excess 5at# 4dd pizza sauce" cornstarch" basil" oregano" and garlic po der# $tir ell and bring to a boil# $immer D minutes to blend 5la&ors# Combine cheeses' stir in 1/3 at a time# When piping hot" pour into 5ondue pot and ser&e immediately# .akes 4 to ; ser&ings >oteE ,his may be used as an appetizer or as a main dish#

P&RTABE22A !"S R&&! APPETIZER

; ounces %ortabella mushrooms $alt 2resh ground hite pepper 3xtra &irgin oli&e oil .arinadeE 3xtra &irgin oli&e oil 6imes !! 0uice only 1arlic clo&e !! minced $hallot !! chopped $prig 5resh rosemary !! Chopped !! about 1 t# 2resh parsley !! chopped

3 2 1 1 1 1

ounces small teaspoon

$eason the mushrooms ith salt" hite pepper and oli&e oil to taste and grill o&er high heat 4 minutes" until so5t# 6et cool# Combine marinade ingredients# .arinate at least one hour in the mixture# Chill be5ore ser&ing#

Potstickers
1 2 1 1 2/3 pound cup each each tablespoon teaspoon teaspoon teaspoon each cup cup 1round %ork Chinese cabbage !! .inced 1reen 8nions !! .inced 3gg 6ight $oy $auce $alt 8range %eel !! 1rated Bot Chili 8il Cornstarch Won!ton rappers !! Cut into circles %eanut 8il Water

1/2 1/2 1/2 1/2

4) 1

Combine port" cabbage" onion" egg" soy sauce" salt" orange peel and hot chili oil in large bo l and mix ell# ,o assembleE /ust axed or parchment paper ith cornstarch# $et 1 rounded teaspoon 5illing in center o5 on tom skin" pressing lightly so 5illing 5orms narro band across middle# .oisten rim o5 skin# -ring opposite sides together to 5orm semicircle# %inch together around outer edge# ,rans5er to cornstarch dusted paper# Co&er ith dry kitchen to el# +epeat ith remaining on ton and 5illing# %lace t o hea&y 12< skillets o&er lo heat# 4dd 1/4 cup oil to each# 4rrange dumplings in skillets in ro s" 5itting closely together# Increase heat to medium!high and cook unco&ered until bottoms are deeply golden" about 2 minutes" checking occasionally# 4dd 1/2 cup ater to each pan and co&er immediately# 6et steam until skins are translucent" about 3 minutes# +emo&e co&er and continue cooking o&er medium to medium!high heat until bottoms are &ery crisp and ell bro ned# /rain o55 excess oil i5 necessary# 6oosen dumplings ith spatula and trans5er to ser&ing dish# $er&e immediately#

Ratatouille 9ith 1resh Basil

1 * 2 1 12 1 4 1 1 2 small ,bsp large large oz lb# ,bsp 1/3 tsp# cup eggplant ?about 1 pound@ cut into 3/4 inch cubes oli&e oil red bell peppers !! cut into 3/4 inch onion !! coarsely chopped small zucchini !! cut into 3/4 inch tomatoes peeled" seeded" coarsely chopped garlic clo&es !! chopped chopped 5resh thyme !! or 1 tsp# dried bay lea5 red ine &inegar ?optional@ chopped 5resh basil ith salt# 6et stand 3) minutes#

%lace eggplant in colander# $prinkle %at eggplant dry ith paper to els#

Beat 4 ,bsp oli&e oil in hea&y large non!stick skillet o&er med!hi heat# 4dd eggplant and saute until bro n and cooked through" about ; minutes# ,rans5er eggplant to large bo l# Beat 1 ,bsp oli&e oil in same skillet o&er med!hi heat# 4dd bell peppers and saute until light bro n" about D minutes# 4dd bell peppers to eggplant# 4dd 1 ,bsp oli&e oil to same skillet# 4dd chopped onion and saute until light bro n" about 4 minutes# 4dd onion to eggplant# Beat 1 ,bsp oli&e oil in same skillet o&er med!hi heat# 4dd zucchini and bro n lightly" about 3 minutes# 4dd zucchini to eggplant mixture# Beat 1 ,bsp oli&e oil in same skillet# 4dd tomatoes" garlic" thyme and bay lea5 and saute mixture 3 minutes# +eturn all &egetables to skillet# +educe heat to medium" co&er and cook until &egetables are &ery tender" stirring occasionally" about 2) minutes# $eason to taste ith salt and pepper# .ix in &inegar" i5 desired# /iscard bay lea5# .ix basil into ratatouille and ser&e# $er&e cold or slightly arm as an appetizer" main course" or side dish# $er&es ;#

RA)I&2I APPETIZERS
1 1 1 1 cup teaspoon pound cup -read Crumbs !! so5t !! &ery 2ine ones /ried 8regano +a&ioli !! Cheese!2illed !! Cooked >onstick Cooking $pray $paghetti $auce !! 6o 5at 8r non5at Warmed

,hese tasty bites o5 pasta are per5ect 5or back porch picnics" here the kitchen is close at hand# $imply prepare the ra&ioli ahead and pop them into the o&en 5or D min hen your guests arri&e# %reheat the o&en to 4D deg 2# Coat 2 baking sheets ith nonstick spray#

In a pie plate" combine the bread crumbs and oregano# +oll each hot ra&ioli in the crumb mixture until coated# %lace the ra&ioli" 1< apart" on the baking sheets# .ist them ith the nonstick spray# -ake 1 sheet o5 the ra&ioli until lightly bro ned" about D min# -ake the second sheet# $er&e ith the spaghetti sauce 5or dipping# $er&ingsE 12

RE# C&&/E# E$$S 45

; 1/4 1/2 1/2 cup cup cup teaspoon 3ggs -ro n sugar /ark soy sauce Chicken broth $esame oil Boisin sauce oyster sauce

In a pot" co&er the eggs ith cold ater' bring to a boil" then simmer 1D minutes# +emo&e 5rom heat" cool the eggs under cold running ater" and shell them# In a pan" combine the bro n sugar" soy sauce" chicken broth" and sesame oil# Beat the mixture" stirring to dissol&e the bro n sugar# 4dd the eggs# $immer" co&ered 5or 1 hour# ,he li=uid should co&er the eggs" but i5 it does not" baste 5re=uently# ,urn o55 the heat and let the eggs stand in the another hour" turning them 5rom time to time" to ensure e&en coloring# $er&e cut into hal&es or =uarters" ith dipping sauce# .akes ; to * appetizer ser&ings# /I%%I>1 $4(C3E oyster sauce# In bo l" combine e=ual parts o5 the hoisin sauce and

RE#-C&&/E# E$$S
; 1/4 1/2 1/2 cup cup cup teaspoon 3ggs -ro n sugar /ark soy sauce Chicken broth $esame oil Boisin sauce 8yster sauce

In a pot" co&er the eggs ith cold ater' bring to a boil" then simmer 1D minutes# +emo&e 5rom heat" cool the eggs under cold running ater" and shell them# In a pan" combine the bro n sugar" soy sauce" chicken broth" and sesame oil# Beat the mixture" stirring to dissol&e the bro n sugar# 4dd the eggs# $immer" co&ered 5or 1 hour# ,he li=uid should co&er the eggs" but i5 it does not" baste 5re=uently# ,urn o55 the heat and let the eggs stand in the another hour" turning them 5rom time to time" to ensure e&en coloring# $er&e cut into hal&es or =uarters" ith dipping sauce# .akes ; to * appetizer ser&ings# /I%%I>1 $4(C3E oyster sauce# In bo l" combine e=ual parts o5 the hoisin sauce and

+icotta and -asil 6asagna 1 4 2 2 1 1/2 1/2 1/2 1 1/2 pound tablespoons tablespoons pinch cups tablespoons cup cup tablespoons 5resh lasagna noodles 8+ 3/4 pound dried butter 5lour !! si5ted salt and hite pepper nutmeg milk !! armed 5resh basil !! 5inely chopped ricotta cheese %armesan cheese !! grated 5resh basil !! chopped

Cook the lasagna sheets in boiling salted ater" a 5e at a time" until al dente# +emo&e care5ully and drain bet een dish to els# .elt butter in a saucepan and stir in 5lour# 4dd a little salt" pepper and nutmeg and cook o&er a gentle heat until 5lour begins to change color# $lo ly hisk in arm milk until sauce is smooth and thickened# +emo&e 5rom heat and stir in 1 tablespoon basil" the ricotta and hal5 the %armesan# Check seasonings# %reheat o&en to 4)) degrees 2# In a greased baking dish" or lasagna pan" place a sheet o5 pasta" 5ollo ed by a thin layer o5 ricotta mixture# $prinkle this ith some %armesan and extra basil# Continue to layer in this order" 5inishing ith the last o5 the sauce and %armesan# -ake 5or 0ust 2) minutes and ser&e hot# $er&ing Ideas E $er&e as an appetizer or luncheon entre#

Roaste. Potatoes 9ith $arlic an. 1resh

2 1) pounds clo&es

erbs

ne potatoes !! small are better +ose5ir or Mello 2inn are e&en better salt and pepper 5resh garlic !! unpeeled 5resh herb sprigsE rosemary" thyme" sage lea&es" oregano

%reheat the o&en to 4)) 2# 6ea&e the potatoes hole i5 small' cut into hal&es or =uarters i5 large# ,oss them in a baking dish ith 0ust enough oil to coat them ?or spray them ith cooking spray@ and sprinkle ith salt and pepper# 4dd the garlic and a 5e sprigs o5 5resh herbs' co&er and roast 5or 3D to 4) minutes" until tender# I5 ser&ing immediately" remo&e the herbs and season ith salt and pepper to taste' or set them aside to use later# :4+I4,I8>E , ice!+oasted %otatoesE ,his is a great potatoes# ay to use le5to&er roast

%reheat the o&en to 4D) 2# I5 the potatoes are hole" cut them into hal&es" =uarters" or large pieces# ,oss ith a little oli&e oil" salt" and pepper' bake in an unco&ered dish until the potatoes are crisp and golden" about 2) to 2D minutes# ,oss ith chopped parsley or thyme and ser&e#

Russian Zasuska
1 3 2 1 1/4 1/2 1/4 2 large teaspoons pt c t t t head cauli5lo er !! cut up/blanched hard boiled eggs mustard sour cream oli&e oil salt pepper 5resh parsely ith remaining ingredients# Chill and

1rate eggs and gently combine ser&e as dip 5or Cauli5lo er#

SA2!&% R&22S
; 1 1 $moked salmon !! thinly sliced %repared bread dough 3gg !! beaten 1reen onion !! 5inely chopped 2resh ground pepper

45ter tha ing" roll out the prepared dough into a P!inch circle# Co&er the top ith strips o5 the salmon and add seasonings# Cut the circle into edge!shaped pieces and roll each one tightly" beginning at the outside edge# -rush the roll ith the beaten egg and bake at 42D 5or about 1D minutes# $er&e hot as appetizers or ith lunch#

SA2!&% T&RTI22A APPETIZERS

1D * 4 2 1 * ounces ounces tablespoons tablespoons teaspoon teaspoon $almon !! canned !! 5laked Cream cheese !! so5tened $alsa !! mild or medium 2resh parsley Cilantro 1round cumin !! optional 2lour tortillas !! * inch

1/4

/rain salmon and remo&e any bones# In a small bo l combine salmon" cream cheese" salsa" parsley and cilantro# 4dd cumin i5 desired# $pread about 2 tablespoons mixture o&er each tortilla# +oll each tortilla up tightly and rap indi&idually ith plastic rap# +e5rigerate 2!3 hours' slice each tortilla into bite!size pieces# MieldE 4bout 4* appetizers#

San Antonio St+le Chicken 6ings

12 1 1/3 1/4 1/4 2/3 cup cup cup teaspoon cup Chicken ings %ace picante sauce Catsup Boney Cumin !! ground $our cream !! dairy

Cut ings in hal5 at 0oints' discard ing tips# Combine 1/3 cup o5 the picante sauce" catsup" honey and cumin' pour o&er chicken# %lace in re5rigerator' marinate at least 1 hour" turning once# /rain chicken" reser&ing marinade# %lace on rack o5 5oil!lined broiler pan# -ake at 3CD2# 5or 3) minutes# -rush chicken ith reser&ed marinade' turn and bake" brushing generously ith marinade e&ery 1) minutes" until tender" about 3) minutes#9 %lace ; inches 5rom heat in preheated broiler' broil 2 to 3 minutes or until sauce looks dry# ,urn' broil 2 to 3 minutes or until sauce looks dry# $poon sour cream into small clear glass bo l' top ith remaining 2/3 cup picante sauce# $er&e ith chicken# .akes 24 appetizers#94t this point" chicken may be re5rigerated up to 24 hours# ,o ser&e" place ; inches 5rom heat in preheated broiler' broil 4 to D minutes# ,urn' broil 4 to D minutes or until heated through#

SATA( BEE1 - %"EA SATA(

* !1 2 3 1 1 ounces 1/3 cup tablespoons tablespoons tablespoon cup tablespoon $irloin 8r 2lank $teak !! Cut In 6ong >arro Inch R 3 Inches 6ong Coconut .ilk 2resh Cilantro 6ea&es $ugar Mello Curry %o der 2ish $auce ?>am %la@ 8il $

1/3

$atays are one o5 ,hailandJs most popular appetizers# In a large bo l mix together all the ingredients 5or the marinade# /ip each piece o5 meat in the sauce and set aside# Co&er and lea&e in re5rigerator 5or 1D minutes# Wea&e each piece o5 meat onto an * inch ske er length ise# -roil/grill 5or D minutes on each side or pan!5ry# ,o pan!5ry" brush a large non!stick pan ith coconut milk or le5to&er marinade and pan!5ry meat 5or 2 to 3 minutes on each side# -rush meat ith the sauce as it is turned# $er&e ith peanut sauce

SA)&R( C IC/E% 7 RICE I% A 2&T"S 2EA1 'C I%A*

* 1 2 3 * 2 1 2 1 1 2 2 1 1/4 1/2 1/2 1/4 3/4 large cup cup cups tablespoons tablespoons teaspoon teaspoon teaspoon teaspoon teaspoons teaspoons teaspoon teaspoon teaspoon /ried lotus lea&es 6ong!grain rice $ eet glutinous rice ?see !! >ote@ Chicken stock Chinese sausages lop !! cheong@ 9 Chinese dried black !! mushrooms 99 $mall dried shrimp 999 Whole chicken breast !! boned skinned $oy sauce !! plus more 5or $ugar White pepper 4sian sesame oil !!!!!CBICH3> .4+I>4/3!!!!! 1rated ginger $oy sauce /ry &ermouth or $hao Bsing !! $ugar White pepper 4sian sesame oil

ine

9 cut diagonally into 1!inch slices 99 soaked in arm ater until so5t and pliable ?about 3) minutes@ 999 soaked in arm ater 5or 3) minutes 2oods rapped in dried lotus lea&es become in5used ith an exotic earthy 5la&or# I5 lotus lea&es are not a&ailable" you can rap the rice 5illing in oiled parchment# -esides being an unusual appetizer" this dish can be ser&ed as a snack" 5or lunch" or as a light meal# >ote that the 5irst step must be done the night be5ore# -ecause lotus lea&es &ary so much in size" eight packets may re=uire any here 5rom 5our to ten lea&es# ?6arger lea&es can be split in hal5" smaller lea&es may need to be o&erlapped#@ 1# ,he night be5ore" pour boiling ater o&er the lotus lea&es and let them soak 5or 1 hour# +inse and s=ueeze them dry# .ix the long! grain and glutinous rice together in a large bo l# Wash the rice under running cold ater' gently stir and rub the grains bet een your 5ingers to loosen all the excess starch# Continue until the ater runs clear# /rain thoroughly# .ix the rice ith the chicken stock in a 2!=uart saucepan' soak o&ernight in the re5rigerator# 2# ,he next day" set the saucepan o5 rice unco&ered o&er high heat' bring to a boil# $tir 0ust enough to loosen the rice grains# +educe the heat to medium!high and boil until the li=uid is absorbed" about * to 1) minutes# %ut the sausages on top o5 the rice and co&er the pan# +educe the heat to lo and cook 5or 2) minutes# ,urn o55 the heat but do not remo&e the co&er# 6et the rice stand 5or 1) minutes" then" ith a et ooden spoon" trans5er it to a large bo l' set aside# 3# $=ueeze the mushrooms dry# Cut o55 the stems at the base and discard them' cut the caps in hal5# Combine the marinade ingredients in a medium bo l# Cut the chicken breast into 3/4!inch chunks and toss it ith the marinade# 4dd the mushrooms and marinate 5or 2) minutes# /rain and coarsely chop the shrimp# 4# In a small bo l combine the soy sauce" sugar" hite pepper" and sesame oil' mix into the cooked rice# 4dd the chicken!mushroom mixture and the shrimp#

D# 2old a lotus lea5 in hal5 and put it on a cutting board# I5 the middle stem or edges are tough and hard" trim and discard them# ?I5 the lea&es are small" you may need to o&er! lap hal&es#@ /i&ide the rice mixture into * portions' place one portion in the center o5 a lea5 hal5# 2old the edges o&er the rice to make a 4!inch s=uare packet# ,ie it ith t ine# +epeat ith the remaining lea&es and rice# 4rrange the packets in a single layer in a bamboo steaming basket# ;# %repare a ok 5or steaming# $team the packets o&er medium!high heat 5or 2) minutes# +emo&e them 5rom the steamer and cut each packet across the top to expose its contents# $er&e ith small dishes o5 soy sauce 5or dipping#

Sensational Tomato 0uiche

1 2 1 2 1/2 1/2 1/2 1/2 1/2 1/* 1/3 tablespoons cup cup pounds teaspoon teaspoon teaspoon tablespoons tablespoons teaspoon cup P inch pie crust !! 9 see note oli&e oil chopped onions green bell peppers !! chopped garlic clo&e !! minced tomatoes basil oregano salt tomato paste 5resh parsley !! chopped black pepper large eggs !! 99 see note black oli&es !! sliced grated %armesan cheese ancho&ies !! optional

3 3 4 12 *

9 %ie crust should be partially baked# (se same o&en temperature as 5or cooking =uiche" 3D) degrees" and time it so crust ill bake about 4!C minutes and let cool only about D minutes be5ore 5illing ith mixture to continue baking# 99 Mou ill need 1 egg and 3 egg yolks 5or this recipe# 1# $aute onions" green pepper and garlic in 2 tablespoons oil in a hea&y skillet# 2# 4dd tomatoes that ha&e been peeled" chopped and seeded# 4dd the basil" oregano" salt" green pepper and parsley# Co&er and cook o&er lo heat 5or D minutes# 3# +emo&e co&er and raise heat so li=uid e&aporates# /o not let mixture scorch# +emo&e 5rom heat# 4# %ut 1 egg and 3 egg yolks along ith tomato paste into a bo l and mix ell# Combine ith tomato mixture then pour into pie crust# D# ,op ith oli&es" grated cheese and ancho&ies i5 you are using them# ;# -ake about 3) minutes or until 5irm and golden bro n#

$er&ing Ideas E $er&e as an appetizer or

ith a salad 5or lunch#

SESA!E C IC/E% 1I%$ERS

2 ; 1/2 1/4 tablespoons tablespoons cup cup pound tablespoons !!!!!B8>3M!.($,4+/ $4(C3!!!!! .ustard !! hole grain Boney !!!!!CBICH3> 2I>13+$!!!!! $esame seeds %armesan cheese Chicken -reast"skined !! boned $liced into 2x1/2< strips 8li&e oil +ed lea5 lettuce $trips orange rind

1 2

>o!cholesterol sesame seeds replace traditional batter 5or these crunchy appetizers# .akes abought 2) pieces# In a small bo l blend mustard and honey 5or sauce# $et aside# In shallo pan combine sesame seeds and %armasan' roll chicken pieces in sesame mixture# Beat oli&e oil in o&enpro5 hea&ey!bottomed nonstick skillet or saute pan until 0ust belo smoking point# 4dd chicken strips and bro n on both sides o&er medium heat' do not scorch# %lace chicken strips on cookie sheet and bake in preheated 42D9 o&en *!1) minutes or until cooked through# ,o ser&e" line indi&idual plates ith lettuce lea=&es and arrange chicken strips# 8r compose a ser&e yoursel5 platter# 1arnish ith orange rind# $er&e ith honey mustard sauce

SESA!E %&&#2ES 4,
2 2 1 3 2 1 1/2 1 1/2 1 1 2 * 1 tablespoons tablespoon tablespoons tablespoons tablespoons tablespoon teaspoon pinch tablespoons ounces Clo&es garlic !! minced Chinese sesame paste /ark sesame oil ,amari soy sauce +ice ine +ice &inegar Boney Chili paste 85 5i&e!spice po der $callion !! chopped Chopped 5resh cilantro ?opt@ /ried heat noodles !! linguine 2resh mung bean sprouts (nsalted roasted peanuts $callion !! 5inely sliced on diagonal

$auceE In a blender or 5ood processor" puree all the sauce ingredients until 5ree o5 lumps# Cook the noodles until tender and drain immediately' toss ith the sauce# $er&e at room temperature" topped ith mung bean sprouts" peanuts and scallions# >oteE I5 youJre not ser&ing this soon a5ter preparation" the noodles might clump together# $hould this happen" stir in a little arm ater and soy sauce 0ust be5ore ser&ing#

S E1TA2IA 'BARBE0"E SA"SA$ES*

D)) D)) 1 2 2D) 1/2 grams grams large cup teaspoons grams 2inely ground 5atty pork 2inely ground &eal or lamb 8nion !! 5inely chopped grated 2inely chopped parsley $alt %anna ?caul 5at 5rom pig@

Combine pork ith &eal or lamb" onion" parsley" salt and a generous grinding o5 black pepper# /ip panna into a bo l o5 arm ater 5or a minute or t o" remo&e and care5ully open out a piece at a time" laying it out 5lat on ork sur5ace# Cut ith kitchen scissors into pieces about 1) cm ?4 inches@ s=uare# ,ake a good tablespoon o5 meat mixture and shape into a thick sausage about D cm ?2 inches@ long# %lace to ards one edge o5 piece o5 panna" 5old end and sides o&er meat and roll up 5irmly# +epeat ith remaining ingredients# ,hread sausages on 5lat s ord!like ske ers" lea&ing space bet een them# >umber on each ske er depends on their length# Cook o&er glo ing charcoal" turning 5re=uently# /o not place too close to heat as she5talia must cook 5airly slo ly so that the inside is ell cooked and the outside nicely bro ned ithout being burnt# ,he panna melts during cooking" keeping the meat moist and adding 5la&our# 3xcessi&e 5laring o5 5ire can be controlled by a sprinkle o5 ater on the coals# $er&e she5talia as an appetizer

S RI!P T&AST '!A%#ARI%*

2 1 1/2 1/2 1/2 1/2 pound ounces teaspoon teaspoon teaspoon tablespoon slices teaspoon tablespoon cups tablespoons tablespoons 2resh shrimp %ork 5at 3gg hite +ice ine !! or dry sherry $alt 2resh ginger root !! minced Cornstarch White bread -lack sesame seeds !! or poppy .inced ham !! i5 desired 8il !! 5or deep!5rying ?optional@!! $zechuan peppercorns $alt

1 D 1 1 ; 2 2

$hell and de&ein shrimp# +inse and pat dry ith a paper to el# 2latten each shrimp ith the broad side o5 a clea&er to make chopping easier# (se clea&er to 5inely chop shrimp and pork 5at# Combine chopped pork 5at and shrimp' chop to a 5ine paste# %lace shrimp paste in a medium bo l# (se a spoon or your hands to mix shrimp paste ith egg hite" ine" salt" ginger root and cornstarch' set aside# +emo&e crusts 5rom bread# Cut each slice into 4 s=uares# .ound 1 rounded teaspoon shrimp paste on each s=uare o5 bread and press gently# 1arnish ith sesame seeds and minced ham" i5 desired# Beat ; cups oil in a ok o&er high to 3D) degrees 2 ?1CD degrees C@# +educe heat to medium# Care5ully lo er bread s=uares shrimp!side do n into hot oil ith a slotted metal spoon# /eep!5ry 4 or D at a time until edges o5 bread turn golden" about 1 minute# ,urn each bread and cook other side 3) seconds# +emo&e 5rom oil ith slotted spoon' drain on paper to els# +epeat ith remaining bread s=uares# $er&e hot# $prinkle ith %eppersalt" i5 desired# .akes 2) appetizers# %eppersaltE Beat a medium saucepan o&er medium!lo heat 1 minute# 4dd peppercorns and stir!5ry D minutes# +emo&e saucepan 5rom heat and let cool# 1rind peppercorns into a 5ine po der ith a mortar and pestle or pepper grinder# 4dd salt' mix ell# $tore in a tightly co&ered container# .akes about 1/4 cup#

Sicilian Eggplant Appetizer

3 4 4 4 4 4 4 1 medium small tablespoons tablespoons teaspoon each each tablespoons tablespoon teaspoon 3ggplant 8li&e oil Celery stalks !! diced ,omato sauce White &inegar Boney 1reen oli&es !! hal&ed -lack oli&es !! hal&ed Capers %ine nuts -lack pepper $alt

1/2

1/2

Cube eggplant" but donJt peel# 2ry in oli&e oil in a skillet# In another skillet" 5ry the celery till it begins to bro n G then add to eggplant# %our tomato sauce into the empty skillet G mix in the &inegar" honey" oli&es" capers G pine nuts# $tir# 4s soon as they are blended" pour o&er eggplant" add salt G pepper G simmer 1) minutes# 4dd ater i5 needed# $tir o5ten# 4llo to cool G then ser&e#

S/E6ERE# T&RTE22I%I APPETIZER

12 2 ounces tablespoons .ild :inaigrette ?see +ecipe@ 2rozen tortellini 2resh basil or parsley !! 2inely chopped

1# %repare .ild :inaigrette# 2# Cook tortellini 5ollo ing package directions# /rain# 3# ,oss arm tortellini ith .ild :inaigrette# %lace in a co&ered container and let stand at room temperature at least 3) minutes be5ore ser&ing# 4# With a slotted spoon" drain tortellini and thread on short bamboo ske ers" t o tortellini to each ske er# 4rrange on a ser&ing platter and sprinkle ith chopped basil#

S!&/E# CAT1IS
2 1/2 1/2 1/4 1/4 1/2 1/2 1/4 pounds pound cup cup cup teaspoon teaspoon cup cup ounces cup tablespoon 1/4 cup

TERRI%E

* 1 1 2

Cat5ish 5illets White crabmeat !! all shells r Chopped celery Chopped parsley 1reen onions !! 5inely chopped /ill -asil .ayonnaise %imentos 7uice o5 2 lemons Cream cheese $our cream 6i=uid smoke (n5la&ored gelatin !! dissol&e Cold ater $alt !! to taste Cayenne pepper !! to taste

Cook cat5ish by placing in lightly salted boiling ater to co&er and simmer until tender# Cool# In a bo l mix together cream cheese" sour cream" and mayonnaise# 4dd onions" celery" dill" basil" parsley" pimentos" li=uid smoke" and 0uice o5 2 lemons# 4dd chopped cat5ish and crabmeat# -lend ell# $eason to taste ith salt and cayenne pepper# 4dd gelatin" blend ell and pour into terrine mold# Chill 5or about 4 hours once it sets" place the mold in the center o5 a sil&er tray and in&ert to unmold# $er&e ith garlic croutons or crackers# MieldE one molded appetizer#

Sour Cream Brittlebrea.

2 3/4 1/4 1/2 1/2 1 2 2 cups cup teaspoon cup cup tablespoons tablespoons 4ll!purpose 5lour $ugar -aking soda -utter $our cream Creole seasoning Hosher salt 5or sprinkling

%reheat the o&en to 4))2# $i5t together the 5lour" sugar" salt" and baking soda into a bo l or 5ood processor# Cut in the butter# 4dd the sour cream and Creole $easoning ?see recipe 5or Creole $easoning@" and mix to a so5t dough# +oll out paper!thin on a 5loured board# Cut into 1!1/2 inch s=uares# $prinkle ith kosher salt and place on an ungreased baking sheet# -ake 5or D!* minutes# ,urn o55 the heat and allo the bread to crisp in the o&en# ,his crisp" cracker!like bread is good 0ust 5la&ored ith salt and sour cream# -ut add Creole $easoning and youJll ha&e a hot and spicy appetizer that ill lea&e your guests begging 5or the recipe# ItJs nice to keep a big airtight cookie 0ar 5ull o5 these 5or snacking#

SPIC( C IC/E% APPETIZERS

1 3/4 1/4 pound teaspoon teaspoon tablespoon teaspoons cup teaspoons Chicken breast !! boneless Cubed Chili %o der Bot %epper $auce Clo&es 1arlic !! minced Chi&es !! snipped +ed Wine :inegar >on5at Mogurt /i0on .ustard

3 1 1 1/2 1/2 1 1/2

1# ,rim 5at 5rom chicken" put in a 5ood processor# 2# 4dd the chili po der" hot pepper sauce" garlic" chi&es and &inegar# %rocess until 5inely chopped# 3# 2orm the mixture into little balls# 4# Coat a non!stick 5rying pan ith no!stick spray# Beat on .edium high# 4dd the meat and cook throughly" about 4 minutes on each side# D# In a small bo l" combine yogurt and mustard# (se 5or dipping#

SPI%AC
2 2 1 4 packages cups large 3/4 cup ounces

- R&!A%& APPETIZER
2rozen chopped spinach !! ,ha ed and ell drai -readcrumbs 8nion !! ! 5inely chopped 3ggs ! beaten -utter !! melted 4nd 5reshly ground !! pepper ,o taste 1rated +omano cheese

.ix breadcrumbs ith spinach' add remaining ingredients and mix ell' chill in re5rigerator' hen cold" 5orm into 1 inch balls and bake on an ungreased cookie sheet 5or about 2) minutes at 3CDF2' drain on paper to els' i5 desired" roll balls in additional +omano cheese hile hot'

Spinach-Cheese Puffs
1 1 1 1 4 1/2 each cup cup teaspoon cup each pound cup 1)!oz package 5rozen chopped .ilk .argarine or butter ?1 stick $alt 4ll!purpose 5lour 6arge eggs 1ruyere or s iss cheese ?shredded@ 1rated parmesan cheese %arsley !! beet or salad green

1/4 1/2

/rain spinach' s=ueeze dry ith paper to els# In 3!=uart saucepan o&er medium heat" heat milk" margarine or butter" and salt until margarine melts and mixture boils# +emo&e saucepan 5rom heat# With ooden spoon" &igorously stir in 5lour all at once until mixture 5orms a ball and lea&es side o5 saucepan# 4dd eggs to 5lour mixture" 1 at a time" beating ell a5ter each addition" until mixture is smooth and satiny# $tir in 1ruyere and parmesan cheeses and spinach# I5 not baking right a ay" co&er sur5ace o5 mixture ith plastic rap and re5rigerate# %reheat o&en to 3CD degrees# 6ightly grease 2 large cookie sheets# /rop batter by le&el tablespoons onto cookie sheets" about 1 1/2 inches apart# -ake 1D to 2) minutes until cheese pu55s are golden bro n# 4rrange appetizer and garnish on platter' ser&e immediately# .4H3$ 4 /8L3> CB33$3 %(22$#

Stuffe. !ushrooms 6ith Crabmeat

12 1 ; 3 1 2 each each ounces cup tablespoons tablespoon teaspoon tablespoons 6arge .ushrooms 3n&# :egetable $oup .ix 2rozen Crab .eat 9 $our Cream or %lain Mogurt %lain /ry -read Crumbs $nipped 2resh /ill 99 /ashes Bot %epper $auce %epper -utter 8r .argarine !! .elted

1/2

1/*

99 $ubstitutionE 1 t /ried /ill Weed# %reheat o&en to 3D) degrees 2# +emo&e and 5inely chop mushroom stems# In medium bo l" combine chopped mushroom stems" &egetable recipe soup mix" crabmeat" sour cream or plain yougurt" bread crumbs" dill" hot pepper sauce" and pepper# $et aside# 8n lightly greased baking sheet" arrange mushroom caps' stu55 ith crabmeat mixture" then brush ith butter# -ake 1D minutes or until tender# .akes about 12 appetizers# .4H3 4B34/ /I+3C,I8>$' .ushrooms can be partially prepared up to 1 day ahead# $imply prepare and stu55 as abo&e# Co&er and re5rigerate# ,o ser&e" brush ith butter then bake as abo&e#

ST"11E# RA6 !"S R&&! APPETIZERS

2 * 4 1/2 2 pounds ounces ounces tablespoons :ery 2resh .ushrooms $o5tened Cream Cheese Can /e&iled Bam Chopped $tu55ed 8li&es 8nion $alt 1arlic $alt /ry .ustard %epper %imento

+inse mushrooms ell# +emo&e the stems# .ix the cream cheese" de&iled ham" chopped oli&es and the seasonings# $poon or pipe the cheese mixture into the mushroom caps# 1arnish ith pimento# %lace on platter" rap and re5rigerate until ser&ing time# ,hese may be made a day in ad&ance#

ST"11E# S RI!P 6IT

12 1 large pound as

BAC&%

$hrimp ?the !! larger the better@ .ozzarella possible@

$team shrimp lightly" 0ust about 3)!;) seconds a5ter they begin to turn orange# %lunge shrimp into ice ater to cool# /o this immediately# %eel and butter5ly the shrimp# Cut the mozzarella into strips that are a little smaller than the shrimp# %ut mozzarella in shrimp and ?this is important@ roll shrimp 5rom tail to head hile it is open ?butter5lied@# ,his keeps the cheese 5rom leaking# Wrap shrimp!cheese roll in 1/2 slice o5 bacon and put on ske er# Cook on grill or barbecue" o&er moderate heat" until bacon looks done# When shrimp are butter5lied" cut them almost all the ay through so they can lay 5lat hen open# ,his makes them easier to roll# ,he 5ire ill 5lare up due to bacon 5at# ,urn the ske ers o5ten to cook e&enly# ,he bacon should be slightly charred hen done# ,he reason hy the shrimp are cooked lightly 5irst is that they tend to cook slo er than the bacon#

Sun-#rie. Tomato-!ozzarella Appetizers

1 1 2 1/4 1/4 1/4 pint pound cup tablespoons cup cherry tomatoes mozzarella cheese" part skim milk !! diced oli&e oil garlic clo&e !! minced 5resh basil lea5 !! minced sun!dried tomatoes" oil!packed black pepper

9 I5 using oil!packed tomatoes" drain ell and pat dry# .ince# I5 using dehydrated" soak in ater 5or a 5e minutes according to directions on package# /ry" then mince# Cut mozzarella into 1/4!inch cubes# Chop 5resh basil lea&es 5inely# .ince garlic clo&e' use more garlic i5 pre5erred# Combine the cheese" basil" garlic" sun!dried tomatoes and black pepper in small bo l# 4dd the oli&e oil and blend ell# Co&er and re5rigerate 1 hour to blend 5la&ors# 7ust be5ore ser&ing" prepare cherry tomatoes by remo&ing the stem end" cutting a thin slice 5rom bottom o5 tomato to keep it setting straight and remo&ing center 5rom tomatoes ith melon baller or small spoon# $prinkle inside o5 tomatoes &ery lightly ith salt and in&ert on paper to els to drain brie5ly# $tu55 the tomatoes ith the cheese mixture" garnish lea&es and ser&e immediately# ith small basil

S9eet Sour !eatball Appetizers

1 1 1 2 2 1 1 pound cup each tablespoons tablespoons clo&e teaspoon tablespoon cup cup lean ground bee5 so5t bread crumbs egg !! slightly beaten minced onions milk garlic !! minced salt dash o5 pepper &egetable oil chili sauce red currant or grape 0elly

1/2 2/3 2/3

Combine 5irst * ingredients# 2orm into 4) meatballs# -ro n lightly in oil# Co&er' cook o&er lo heat 5or D minutes# /rain excess 5at# Combine chili sauce and 0elly' pour o&er meatballs# Beat" stirring until 0elly is melted# $immer 1) to 12 minutes" until sauce thickens" basting occasionally# .akes 4) appetizer meatballs#

SZEC "A% ST(2E CABBA$E RE2IS

1 * 2 3 2 3 1 2 D 1 3 1/2 medium cups tablespoons tablespoons tablespoons tablespoons cup cup slices slices small small 1reen cabbage !!!!!.4+I>4/3!!!!! Water $zechuan peppercorns $alt !$trong spirits !! or up toE $trong spirits !! ! ?gin" te=uilla" or kaoliang ine@ Icicle radish !! 0ulienned ?8ptional@ Carrot !! 0ulienned ?optional@ !1ingerroot !! or up toE 1ingerroot !2resh Chile !! or up toE 2resh Chiles ?optional@

,his relish is certainly the most ubi=uitous and popular in all China# ,here is e&en a special earthen are pickling 0ar 5or it# 3ncircling the mouth o5 the 0ar is a shallo " ater!5illed trough" into hich the lid 5its like an upturned bo l" a55ording an airtight seal# .any a restaurant" no matter ho small" keeps an ongoing batch in the orks# It is especially 5a&ored as an appetizer or as an accompaniment to such specialties as boiled pot!stickers or noodles# $zechuan is a Western pro&ince o5 China here red pepper 5re=uently enli&ens the 5ood# ,he traditional hot" spicy 5la&or o5 this relish &aries ith indi&idual taste' use as much or as little gingerroot and/or hot peppers as you like to do the 0ob# Chiles can be chopped 5or a really hot e55ect' or 5or mere armth" lea&e them hole ith a slit do n one side# I5 you omit the chiles and gingerroot altogether" the result ill be a pleasant pickle 5la&or ith the natural s eetness o5 the crisp &egetables in the 5ore5ront# 1reen cabbage ?not Chinese cabbage@ is the principle ingredient" but other &egetables may be added 5or color ?carrot@ and &ariety ?icicle radish@# 8ne batch re=uires se&eral daysJ steeping# ,he brine should be reused" 5or each time the &egetables contribute their 5la&or" and it gets better and better# /I+3C,I8>$E TTTTTTTTTTT /iscard limp outer lea&es o5 cabbage# It is not necessary to separate lea&es indi&idually# -reak the head into 5airly large yet bite!sized pieces# %at dry and let excess moisture e&aporate# ,o make marinadeE -rin to a boil the ater" peppercorns" and salt# $train out the peppercorns as you pour the li=uid into a plastic container ? ith air!tight lid@" ceramic bo l" or crock# 6et cool to room temperature# When the brine has cooled" add the alcohol" then cabbage and additional &egetables# Weigh these do n ith a clean" hea&y ceramic ob0ect ?I simply use a plate@ or stone so that they remain submerged in the brine# Co&er tightly ith plastic rap or air!tight lid# $tore in the re5rigerator 5or at least three days be5ore unco&ering# ,he 5irst one or t o batches may seem a bit salty and ra !tasting' a5ter that a mello " richly mature character de&elops# It can store inde5initely i5 kept cold" airtight" and clean#

4l ays use clean" dry utensils hen remo&ing the &egetables# Mou can remo&e as much as you ant at a time and add ne &egetables be5ore the pre&ious batch is used up# ,o replenish the brine a5ter se&eral batches" add a little alcohol and a salt solution ?1/2 teaspoon salt boiled ith 1/2 cup ater@# ,he original marinade can be reboiled ith additional ater and salt" but this results in some 5la&or loss#

Tempura Batter
3/4 1/4 1/2 2 1/2 2 1 cup cup teaspoon cups cups $auce Clam broth $ake $ugar -atter $i5ted 5lour Cold ater 3gg yolks :egetable oil# soy sauce 1

=uart 1/4 cup

.ix the batter ith the exception o5 the oil# /ip 5ood such as shrimp"lobster scallops and &egetables such as broccoli"pea pods" in batter and dunk in hot oil"5ry till lightly bro ned# ,his may sound like a hard appetizer but I heat oil in a pan till hot" pour into 5ondue pot and let the guests make their o n# ,hey seem to en0oy doing this#

Teri+aki Steak Appetizers

1 1/2 1/2 1/4 1/4 1/2 1 1/2 pounds cup cup cup cup each teaspoon $teak !! sirloin $alad oil Boney !! li=uid $oy sauce 8nion !! 5inely chopped 1arlic clo&e !! crushed 1inger

Cut steak into long 1/1; inch strips across the grain# Combine remaining ingredients in large 5lat pan' add steak strips# .arinate strips 5or se&eral hours# 6i5t strips out o5 marinade' shake to remo&e excess marinade# ,hread strips on metal ske ers# %lace on grill' broil o&er medium heat 0ust until ell bro ned" turning and brushing ith marinade# $er&e hot#

,B4I +I--8>$ +ecipe -y $er&ing $ize Categories 4mount !!!!!!!! 1 3 3 3 2 1/2 E E 3) %reparation ,ime E)E)) E -ee5 Ingredient !! %reparation .ethod !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! +ound or 5lank steak $oy sauce +ice ine or sherry Clo&es garlic !! 5inely 2inely chopped ginger /ried hot chili pepper

.easure !!!!!!!!!!!! pound tablespoons tablespoons tablespoons teaspoon

Cut steak across the grain into 1/4 inch slices# In a shallo casserole" mix together remaining ingredients# 4dd meat" co&er and re5rigerate 5or at least 4 hours" o&ernight i5 possible# $oak bamboo ske ers in ater 5or 3) minutes be5ore threading ith meat# ,his pre&ents them 5rom burning# +emo&e meat and reser&e marinade# ,hread each slice length ise onto a bamboo ske er" in an interlacing 5ashion# -roil ribbons or grill on a hot barbecue 5or 3!4 minutes per side"basting ith reser&ed marinade# .akes about 3) ribbons or 1D appetizer ser&ings#

Tomato !ozzarella Tart

* 1 1/2 1/2 1 1 1/2 pkg ozs lbs c tbsp tbsp oli&e oil 5rozen pu55 pastry sheets !! tha ed mozzarella cheese !! grated plum tomatoes %armesan cheese 5reshly grated oli&e oil chopped thyme or 1 t# dried !! crumbled

%osition rack in center o5 o&en and preheat to 3CD degrees# -rush Px13 baking sheet lightly ith oli&e oil# +oll out pastry sheet on lightly 5loured sur5ace to 1;x12< rectangle# ,rans5er pastry to prepared pan and gently press into place# ,rim edges o5 pastry" lea&ing 1/2< o&erhang# Crimp edges# %ierce crust all o&er ith 5ork# -ake until golden bro n" piercing ith 5ork e&ery D min to de5late i5 necessary" about 1D min# $prinkle crust ith mozzarella and set aside# ?Can be prepared 4 hours ahead# 6et stand at room temperature#@ Increase o&en temperature to 42D degrees# -lanch tomatoes in large pot o5 boiling ater 2) seconds# /rain and cool slightly# %eel and core tomatoes# Cut into thin rounds# %lace rounds on double thickness o5 paper to els' pat dry# 4rrange tomatoes on crust in slightly o&erlapping ro s" co&ering completely# $eason generously ith salt and pepper# $prinkle %armesan" 1 , oli&e oil and thyme o&er# -ake tart until tomatoes are heated through and cheeses melt" about P min# Cut tart into large s=uares#

Tree Appetizer Torte

4 * 1D 1 1/4 1 1/2 %kgs# 8z# $lices Cups Cup Cup Cheesecloth ?* 8z#3ach@ Cream Cheese !! so5tened 1oat Cheese !! so5tened %ro&olone Cheese ?4pprox#3/4 6b#@ %repared %esto $un!/ried ,omatoes" 8il!%acked !! chopped and %ine >uts !! toasted ,hinly $liced 2rench -read" ,oasted ?-rush With 8li&e 8il -e5ore ,oasting I5 /esired@

Wet a single layer o5 cheesecloth and s=ueeze dry# 6ine pan ith cheesecloth" allo ing cloth to extend o&er sides# -eat cream cheese and goat cheese until &ery creamy and smooth" about 3 minutes# 6ayer ingredients in prepared pan as 5ollo sE 2 cups cream cheese mixture D slices pro&olone 3/4 cup pesto D slices pro&olone a cup cream cheese mixture chopped sun!dried tomatoes pine nuts D slices pro&olone 3/4 cup ?remaining pesto@ 2 cups ?remaining@ cream cheese mixture 2old hanging cheesecloth o&er top# ?2or the holidayJs I like to use my WiltonJs Christmas tree shaped pan to make this in@ +e5rigerate se&eral hours or o&ernight# (n rap top o5 mold# (nmold appetizer onto ser&ing platter' remo&e cheesecloth# 1arnish ith roasted red pepper circles and star at top" 5resh basil lea&es and additional toasted pine nuts# $er&e ith toasted 2rench bread slices# .akes 2D appetizer!size ser&ings#

T"CS&% T&STA#AS
3 1/2 1/2 1/3 1/2 1/4 medium pound pound pound pound cup 2lour tortillas !! ?buy the largest tortillas that !! ill 5it in your 5rying pan@ 8axaca cheese !! shredded .onterey 0ack cheese !! shredded 4ne0o cheese !! grated %oblano peppers !! sliced any other mild !! chili pepper@ Coriander ?5resh@ !! chopped 5ine 6ard or oil !! 5or 5rying

%reheat o&en to 3D) degrees 2# I5 you are using 5resh poblanos" roast them and remo&e their skins and seeds" I5 you are using canned poblanos" ash and drain them# $lice the peppers into thin decorati&e slices# In a big 5rying pan" 5ry a tortilla in lard or oil until it is golden bro n# +emo&e to paper to els" drain ell" then place on a baking sheet or pizza pan# 4lthough lard is bad 5or you" the grim truth is that tortillas taste &ery much better hen they ha&e been 5ried in lard# 6i&e dangerously# When the tortilla has cooled and hardened" co&er it ith a thin layer o5 8axaca cheese" then ith the 0ack cheese# Crumble ane0o on top o5 those layers" then sprinkle 5inely!chopped coriander on top o5 that# 4rrange the pepper slices in a geometric pattern on top o5 the cheeses# -ake 5or D minutes" or until the cheese has melted but not bro ned# +emo&e 5rom the o&en" and use a pizza cutter to slice into indi&idual portions#$er&e immediately#

Tuna Appetizers
1 * 4 1 * can ounces tablespoons teaspoon teaspoon ,una or $almon Cream chesse !! so5tened $alsa /ried cilantro 1round cumin 2lour ,ortillas

1/4

/rain tuna" in a small bo l combine tuna"cream chesse"salsa"parsley and cilantro# $pread about t o tablespoons o5 tuna mixture o&er each tortilla# +oll each tortiia up tightly and and rap indi&idually ith plastic rap# +e5rigerate 5or 2 to 3 hours# $lice into bite size pieces and ser&e#

Tuna #rops
1 1 1/2 1 1/2 1 1/4 1/2 C 1 1 1 cup teaspoons teaspoon teaspoon dash cup cup ounces cup tablespoon tablespoon all!purpose 5lour double!acting baking po der onion salt curry po der cayenne pepper margarine milk canned tuna !! drained cheddar cheese" shredded green bell peppers !! 5inely minced black oli&es !! chopped

1# In large mixing bo l" combine 5lour" baking po der" onion salt" curry po der and cayenne pepper# 2# Cut in margarine until mixture is size o5 small peas# 3# 4dd milk all at once and stir until ell blended# 4# 4dd drained and 5laked tuna" cheese" green pepper and oli&es' blend ell# /rop by teaspoon5uls onto lightly greased cookie sheets# D# -ake in preheated 4D)!degree o&en 5or 1)!12 minutes until golden bro n# $er&e arm#

)IET%A!ESE I!PERIA2 R&22S

2 1/4 cups cup Warm ater $ugar $ixteen *!inch round dried !! rice paper %eanut oil 5or deep!5rying 6ettuce lea&es 2resh mint lea&es Cilantro lea&es !!!!!2I66I>1!!!!! $mall dried tree ear !! mushrooms -ean thread noodles 1round pork butt 1arlic clo&es !! 5inely minced $hallots !! minced 2ish sauce %epper 1rated carrot -ean sprouts !! tailed !!!!!/I%%I>1 $4(C3!!!!! 1arlic clo&e !! s=ueezed a garlic press $ugar 2resh lime 0uice 2ish sauce 2resh or dried red chile !! seeded" 5inely Water 2inely grated carrot

rappers

3 2 1 4 4 1 1 1 1

tablespoons ounces pound tablespoon teaspoon cup cup

1/2

1/2 4 3 1 minced 3 1

tablespoon tablespoons tablespoons tablespoons tablespoon

In 2 separate bo ls" soak the tree ears and the bean thread noodles in arm ater until so5t and pliable" about ; minutes# +inse tree ears and drain# +emo&e and discard any hard centers# Coarsely chop and set aside" /rain the noodles and roughly chop into about 2!inch lengths' set aside# .ix together the pork" garlic" shallots" 5ish sauce and pepper# 4dd tree ears" noodles" carrots and bean sprouts' mix together ith your hands# >uoc Cham /ipping $auceE Combine garlic" sugar" lime 0uice" 5ish sauce" chile and ater' let sit at room temperature 5or at least 1) minutes" When ready to use" strain into a small bo l and add grated carrot# .akes 1/2 cup# ,o 5orm spring rollsE Combine arm ater and sugar in a ide shallo pan ?such as a cake pan@# Immerse 1 rapper in the sugar ater 5or a second and immediate immediately place it 5lat on the counter or on a et" rung!out" kitchen to el# 6et sit until it rinkles and so5tens to a pliable skin" about 1 minute" sometimes longer# (sing your hands" shape 3 tablespoons o5 5illing into a tight compact log" about 1!inch in diameter and 4 to D inches long# %lace the log along the bottom third o5 the rapper# +oll the bottom edge o&er the log" then roll it o&er the 5illing once more# .ake sure the rapper is taut around the 5illing# 2old the outside rapper edges in ard to enclose the ends# +oll up to seal# I5 there is a tear in the rapper"

bandage it

ith a so5ten so5tened rice paper remnant# ith

$et rolls seam side do n on a lightly oiled baking sheet and co&er a damp to el# Continue making the remaining rolls#

,o deep 5ry rollsE %our 2 inch inches o5 oil into a ok or deep!5at 5ry 5ryer# Beat to 32D2# 4dd a 5e rolls at a time# /o not cro d# 2ry 5or 1) seconds# Immediately increase heat to high ?3CD2@# Continue to 5ry" turning occasionally" until golden bro n" about ; to * minutes# +emo&e rolls to paper to els to drain#

(A%$ C &6 E$$P2A%T I%

4mount !!!!!!!! 1 1/4 1/4 1/3 1/2 1/3 .easure !!!!!!!!!!!! pound teaspoon teaspoon pound cup tablespoons cup tablespoons teaspoons teaspoon teaspoons teaspoons teaspoon

&T SPIC( $AR2IC SA"CE

2 2 2 1

1 1/2 3 1 D

Ingredient !! %reparation .ethod !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :egetable oil 7apanese eggplant !! peeled cut into 3x1!inch !! pieces .inced ginger root .inced garlic 1round pork or chicken $hredded bamboo shoots Cooking ine Chicken broth $oy sauce $ugar :inegar Chile oil Cornstarch Water .inced green onions /rops sesame oil

Beat about 1/2 cup &egetable oil in skillet# 4dd eggplant pieces# 2ry 2 to 3 minutes until golden# +emo&e 5rom pan and drain on paper to els# Combine 1 teaspoon &egetable oil" ginger and garlic in ok# Beat until hot# 4dd pork" bamboo shoots" cooking ine" broth" soy sauce" sugar" &inegar and chile oil to taste# Cook and stir until sauce begins to boil# 4dd eggplant and toss to coat ell# -ring to boil and cook 3) seconds longer# .ix cornstarch ith ater to make paste# $tir into sauce mixture and cook 3) seconds# ,urn heat o55# 4dd green onions and sesame oil#

ZIPP( T&!AT& APPETIZER

1) 1/2 1/2 4; 1 ounces teaspoon ounces tablespoon Can condensed bee5 broth /ried mar0oram !! crushed Can &egetable 0uice Cocktail 6emon 0uice

In slo !cooking pot" combine broth" mar0oram" &egetable 0uice cocktail" and lemon 0uice# Co&er and heat on lo 5or 2 to 3 hours# $er&e hot 5rom slo !cooking pot#

Z"CC I%I S RE#S 6IT

+ecipe -y $er&ing $ize Categories 4mount !!!!!!!! 2 1 1 1 1 1 1 1/2 1

$I%$ER

E E 4 %reparation ,ime E)E)) E :egetables Ingredient !! %reparation .ethod !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :egetable oil Cumin !! hole 1inger !! shredded 1reen chili peppers !! shredded Lucchini !! cut into thin strips !! ?about 1/* x 3 inche ,omato ?ripe@ !! peeled" seeded shredded 6emon 0uice $alt to taste Coriander ?5resh@ !! chopped

.easure !!!!!!!!!!!! tablespoons teaspoon tablespoon tablespoon pound medium teaspoons tablespoon

Beat the oil in a large 5rying pan o&er high heat 5or 3 minutes# 4dd the cumin" let the oil darken slightly ?about 1) seconds@ and add ginger and chili# Cook 5or 3) seconds" stirring 5re=uently# 4dd the zucchini and stir!5ry 5or 3!4 minutes# last 2 minutes o5 cooking# 4dd tomato during the

,urn o55 the heat# $prinkle lemon 0uice and salt to taste" mix" trans5er to a ser&ing plate and garnish ith coriander#

Lucchini $=uares 1 3 1 4 3 1/2 1/2 1/2 1/2 cup cup cup tablespoons teaspoon clo&e cup cups bis=uick chopped onion !! or more grated parmesan cheese chopped parsley99 salt pepper !! to taste garlic !! 5inely chopped &egatable oil eggs !! or egg substitute thinly sliced zucchini

%reheat o&en to 3D)# grease a 13xPx2< pan# In a large mixing bo l combine all ingredients# add zucchini last# ,rans5er to pan# bake 3) min or until golden bro n# let cool and cut into s=uares# i5 you cut them about 2x1< they make 12 s=uares" i5 you cut them smaller they are great as appetizers#

Zucchini Top
4 2 2 medium large medium pound cup tablespoons teaspoon tablespoon

ats

1/2 1/2 1/2

2 1

!!!!!,I/3W4,3+ 8> ,B3 B462 $B366!!!!! Lucchini !! not o&er 2< ide $alt ,omatoes' skinned !! seeded $panish onions !! chopped /ried chanterelles !! soaked arm ater and chopped Carrots !! shredded 3xtra &irgin oli&e oil 1round hite pepper ,omato puree

pn $a55ron' generous pinch 4 3gg hites 1/4 c %armesan cheese' grated Wash zucchini" cutting into 1< segments# Bollo out insides o5 zucchini ith a teaspoon" lea&ing a 5irm base and 1/*< sides# $alt zucchini and in&ert on a paper to el# 4llo to drain 5or 1/2 hr# Beat oli&e oil in med# skillet and saute &egetables until all li=uid has e&aporated# +emo&e 5rom heat and add pepper" puree" and sa55ron# 4dd salt to taste# Cool 5or 1) mins# In a 5ood processor or blender" mix &egetables and egg hites# +inse zucchini and blanch 5or no more than 4D seconds in boiling ater in lg# stock pot# +emo&e and drain upside do n on paper to els# When cool" place in buttered cake pans# $tu55 each zucchini ith a rounded tspn5ul o5 &egetable mixture# ,op ith parmesan cheese# -ake at 4))F 5or 1D!2) mins# or until lightly bro ned# +emo&e and ser&e a5ter allo ing a brie5 cooling period# >ote ! may be ser&ed as a main course &egetable by splitting zucchini length ise" hollo ing and preparing accdg# to appetizer instructions" di&iding stu55ing among * pieces#