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

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

42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79

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

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

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

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

Appetizer Recipes "Buffalo" Style .Stuffed Eggs Appetizer Braid Appetizer Cream Puffs Apricot Pecan Paté Bacon-Wrapped Dates Baked Grits Wedges Barbecue Glazed Turkey Meatballs Beach Party Popcorn Black Olive Aioli Blue Cheese Dip Brioche Appetizer Bread Brioche Appetizer Wreath Cajun Corn Canadian Bacon and Eggplant Roll-Ups Caramel Popcorn and Peanuts Cheese-Topped Mushrooms Cheesy Popcorn Italiano Cheesy Sausage Bites Cherry Bruschetta Cherry Relish Cherry-Almond Popcorn Clusters Chili Corn Chili Hazelnuts Chinese Mustard Dipping Sauce Chinese Potstickers Chipotle Salsa Cocktail Pretzels Corn Relish Crab-Stuffed Mushrooms Cranberry Salsa Cranberry-Orange Hazelnut Dip Creamy Honey Sesame Dip for Vegetables Crunchy Chicken Bites Curried Hazelnuts Danish Pretzel Dijon Baby Back Ribs Dill Rye Bread Dill Wheat Bread 1 .

Brie and Apple Appetizer Hazelnut-Orange Cheese Ball Herbed Pork Paté Holiday Honey Wings Honey Lime Butter 2 .Dipping Sauce: Barbecue Dipping Sauce: Fruit Dipping Sauce: Honey Mustard Dippity Do-Dads Dynamite Beef Bites Easy Cheesy Snack Bread Eight Layer Torte Fancy Ham-Wrapped Fruit Filo Prawn Fingers with Wasabi Soy Dip Fish Cutlet Franconian Onion Bread Fresh California Tomato-Pineapple Salsa Fresh Melon Salsa Fresh Tomato Mozzarella Toast Fried Plantain Sticks Fried Plantains Fruit Salsa Fruit Sauce Fruit-Flavored Popcorn Gingered Salsa Gourmet Pickled Alaska Halibut Granny Smith Stilton Relish Green Chile and Cheddar-Stuffed French Bread Grilled Salsa-Cheese Dip Grilled Zucchini Guacamole Halibut Paté Ham Pizza Snacks Ham Spirals Ham Tortilla Roll-Ups Ham-Wrapped Fruit Hawaiian Cocktail Sausages Hazelnut Cheddar Cheese Dip Hazelnut Fried Mushrooms Hazelnut Olive Cheese Ball Hazelnut Shrimp Cheese Puffs Hazelnut.

Honey Mustard Mayonnaise Hot Shot Cherries Italian Snack Bread Japanese Sushi Eggs King Prawns with Four Dips Layered Southwestern Pasta Salad Lemon Blossom and Dill Salmon Lemon Blossom Cream Cheese Lemon Thyme Green Olives Lemon-Nut Twists Light Pasta Salad with Fresh Tuna Steak Mariachi Chicken Meat-Wrapped Fruits Mendenhall Crab Puffs Mexicali Pizza Mexicali Pizza Wheel Mexican Turkey Dip Mini Ham and Mushroom Soufflés Miniature Ham-Wiches Mission Hill Bocaditos Mushroom and Red Pepper Crostini Nacho Pizza Snack Oat Date Nut Bread (1 1/2-Pound Recipe) Octopus Tidbits Oregon Hazelnut Appetizer Oregon Hazelnut Tortilla Dip Oriental Pork Pot Stickers Oriental Salmon Roll-Ups Papaya Pepper Relish Parmesan Popcorn and Peanuts Party Pretzel Pasta Salad with Pineapple-Mint Salsa Pepper Dip Perfectly Seasoned Popcorn Petite Brioches Picante Sour Cream Pimiento Cheese Swirls Pineapple Cucumber Salsa Pink Holiday Punch Pizza Crisps Pizzelle 3 .

Pizzeria-Style Sausage Pizza Polenta with Tomato Basil Salsa Popcorn Salts Pork and Crab Dumplings Pork and Dried Cherry Empanadillas Pork Balls in Curry Sauce Pork-Apple Bites Potato Nachos Prawn Balls with Wasabi Paste Soy Dip Pre-Game Pork Rollups Pull-Apart Appetizer Ring Quarterback Quesadillas Quesa-Dilly Pita Poppers Red Pepper Salsa Rigatoni-Turkey Salad Roasted Garlic and Bean Dip Roasted Red Pepper Stuffed Mushrooms Salami-Wrapped Fruit Salmon Bagel Chip Dippers Salmon Turnovers/Puffs Salmon Vegetable Dip Salmon-Spinach Party Dip Salmon-Stuffed Mushrooms Salsa Salsa Cruda Salsa Steak Sticks Salt Cod Fritters with Wasabi Garlic Sauce Salty Glazed Hazelnuts Sassy South of the Border Popcorn Sausage Stuffed Mushrooms Savory Appetizer Pork Meatballs Seafood Pasta Salad Seasoned Toasted Hazelnuts Sensational Stuffed Mushrooms Sesame and Ginger Dip Sesame Pork Appetizers Sesame Pork Rolls Shrimp and Feta Cheese Salad Shrimp Cocktail Slingshot Pizza Sticks Smoked Salmon Cheeseball 4 .

Smoky Salmon Spread Smooth and Spicy Bean Dip Soft Baked Pretzels Soft Herb Breadsticks Soft Pretzels Southwest Alaska Snow Crab Platter Spiced Dip Spiced Pecans Spiced Snack Mix Spicy Bean Paté Spicy Deviled Eggs Spicy Dipping Sauce Spicy Latin Rollups Spicy Pork Quesadillas Stash Flavored Iced Teas Stash Red Delicious Herbal Spiced Cider Sweet and Sour Pork Meatballs Sweet Apple Cinnamon Herbal Shake Sweetly Curried Dipping Sauce Teriyaki Rumaki Texas Ribbons Thai Ribbons Toaster Snack Bread Tomatillo and Chayote Salsa Tortilla Tidbits Triple Seed Snack Ring Tropical Fruit Salsa Turkey Nachos Turkey Nuggets Turkey Tartlets with Cranberry Salsa Veggie Dip Vineyard Punch Warm Cheddar and Bean Dip Wasabi Paste Dipping Sauce Wasabi Paste Dipping Sauce (2) Wasabi Paste Dipping Sauce (3) Wasabi Paste Dipping Sauce (4) Wasabi Paste Soy Dip When Pigs Fly Appetizers White Bean Dip White Bean Salsa 5 .

Whole Wheat Soft Pretzels Wholesome Bran Pretzels Wild Black Currant Cream Cheese Wild Black Currant Escape Wild Raspberry Cream Cheese Wild Raspberry Dreams 6 .

Spoon yellow mixture back into shells. shell. Cool. Mash yellows and mix well all other Ingredients except diced celery. Garnish with diced celery. minced 1/2 tsp Tabasco sauce 1/2 tsp salt 1/4 tsp pepper 1/2 tsp celery salt 2 ribs celery. then cut in half to make 24 shells. Serves 24 7 . crumbled 1/4 cup mayonnaise 1 Tbs parsley.Stuffed Eggs Hot and spicy!!!! 12 California Fresh Eggs 1/2 cup blue cheese. finely diced Hard cook eggs."Buffalo" Style .

about 4 to 6 minutes. Bake at 400ºF 20 to 25 minutes or until done. undissolved yeast. Fold strips at an angle over filling. With sharp knife. let rest 10 minutes. Cover. Stir in enough remaining flour to make soft dough. about 20 to 40 minutes. Serve warm. Roll dough to 12 × 8-inch rectangle. stir in water and oil. cool slightly on wire rack.Appetizer Braid DOUGH 2 cups bread flour (2 to 2 1/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 2 tsp Italian herb seasoning 3/4 tsp salt 2/3 cup very warm water (120 to 130ºF) 1 Tbs olive or vegetable oil FILLING 1 6-ounce jar marinated artichoke hearts. Remove from pan. combine 1 cup flour. cutting from edge of filling. drained and chopped 1/3 cup sliced ripe olives 1/3 cup sundried tomatoes (packed in oil) or 1/3 cup sundried tomatoes (packed in oil) 1 cup (4 ounces) shredded Provolone cheese To make dough: In large bowl. Place on greased baking sheet. Italian herb seasoning and salt. Cover. Serves 12 8 . let rise in warm. alternating sides and overlapping ends. cut sides of dough into 1-inch wide strips. Layer filling ingredients lengthwise over center third of dough. Knead on lightly floured surface until smooth and elastic. draft-free place until doubled in size.

melt 1/2 cup butter or margarine in 1 cup boiling water.Yield: 35 to 40 puffs. Remove any soft dough from inside. stir vigorously. one at a time. Add 4 eggs. Cut off the top third of each puff. Remove from heat. Cool on rack. Drop level tablespoons of dough 3 inches apart on greased baking sheet. boiling 1 cup all-purpose flour 1/4 tsp salt 4 eggs In a saucepan. cool slightly. Cook and stir until mixture forms a ball that does not separate. beating until smooth after each. Bake at 400º for 25 minutes.Appetizer Cream Puffs 1/2 cup butter or margarine 1 cup water. Serves 40 9 . Add 1 cup allpurpose flour and 1/4 teaspoon salt all at once.

Serves 10 10 . water. In heavy saucepan. chopped Drain and purée apricots. Stir in pecans to make a paste. purée 2 cups water 1/2 cup sugar 1 Tbs cornstarch 3 Tbs Cointreau 1 lb pecans. Stir in Cointreau or other orange liqueur. bring apricot purée. Dissolve cornstarch in a cup of cold water. and sugar to a boil for 5 minutes. bring to a boil and cook for 1-2 minutes. Add to syrup.Apricot Pecan Paté 18 oz canned apricots.

place bacon-wrapped dates on clean toweling on microwavesafe plate. Microwave on High 4 minutes. cover with another paper towel. cover with another paper towel. until bacon is crisp. Place bacon on paper toweling on a microwavesafe plate. Roll up each date in a piece of bacon. Microwave on High 2-4 minutes. Serves 24 Cooking time: 5 minutes Ready in: 10 minutes 11 .Bacon-Wrapped Dates 12 slices bacon 24 pitted dates Cut each bacon slice in half crosswise.

Cover.Baked Grits Wedges 3 cups boiling water 3/4 cup grits 1/2 tsp salt 1/2 cup shredded sharp Cheddar cheese (2 ounces) 2 Tbs chopped green onion 1/2 tsp prepared mustard In 2-quart saucepan. slowly stir grits and salt into boiling water. lightly coated with cooking oil spray. Arrange grits on baking pan lightly coated with cooking oil spray. Serves 8 Ready in: 15 minutes 12 . Remove from heat.to 10-inch pie plate. cover. Broil 8-10 minutes or until golden brown. Reduce heat to mediumlow. stirring occasionally. chill until firm. Cook 5-7 minutes. stirring until cheese melts. onions and mustard. Pour grits into 9. stir in cheese. Cut into 8 slices.

about 1inch diameter. To make meatballs. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. heat jelly and the 3 tablespoons barbecue sauce in large skillet over mediumlow heat until jelly melts. drained and chopped fine 1/4 cup original flavored barbecue sauce * 1/2 cup currant jelly 3 Tbs original flavored barbecue sauce Heat oven to 375ºF.Barbecue Glazed Turkey Meatballs 1 1 1/4 pound package Butterball® Fresh Ground Turkey 1 cup sauerkraut. Bake 12 to 15 minutes or until no longer pink in the center. Continue heating until meatballs are hot and glazed. turning to coat with glaze.Makes 40 to 50 small meatballs. combine turkey. Add meatballs. Meanwhile. Serves 20 Ready in: 20 minutes 13 . Shape turkey mixture into small meatballs. sauerkraut and the 1/4 cup barbecue sauce in a medium bowl.

Beach Party Popcorn 1/3 cup melted butter 1 tsp soy sauce 1 drop hot pepper sauce. or to taste 2 quarts popped popcorn* 2 cups seasoned assorted snacks 1/2 oz (1/2 package) bacon-onion dip mix Add soy sauce and hot pepper sauce to 1/3 cup melted butter. stirring once. Sprinkle with bacon-onion dip mix. toss again. Pour butter/soy mixture over popped popcorn and snacks. Put popped popcorn and seasoned assorted snacks in a large bowl. Serves 10 14 . toss. Spread mixture on a jelly roll pan (15 1/2 × 10 1/2 × 1-inch) and bake in a 350-degree Fahrenheit oven for 8-10 minutes.

chopped Salt and pepper. ground 2 cloves garlic. garlic. Serves 12 15 . minced 2 tsp lemon juice 1/4 cup parsley.Black Olive Aioli 1 cup mayonnaise 1/4 cup black olives. to taste Combine mayonnaise. black olives. lemon juice and chopped parsley. Add salt and pepper to taste.

crumbled 2 Tbs red onion. Serves 4 16 . Serve chilled. combine all the ingredients well.Blue Cheese Dip 1/2 pint sour cream 1/4 cup milk 1/3 cup blue cheese. finely diced In bowl.

Remove 1/3 cup dough. cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours. Place ropes side by side. tie bow with colored ribbon around wreath. coil ends in opposite directions to make "S" shape. stir until dissolved. Bake at 350ºF oven for 25 minutes or until done. Punch dough down.Brioche Appetizer Bread 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast.Divide dough into 3 equal portions. draft-free place until doubled in bulk.Roll dough to 30-inch rope. Cover. reserve.Wreath . about 20 minutes. Cover. about 45 minutes. butter. Roll each to 9-inch rope. Invert bowl onto large. (braided). Place in greased bowl. *see notes 3 Tbs sugar 3/4 tsp salt 1/2 cup butter or margarine. draft-free place until doubled in size. let rise in warm. Serves 12 17 . let rise in warm. Place "S" shapes. let rise in warm. Turn dough out onto lightly floured surface. Divide remaining dough into 2 equal portions. about 20 minutes. at an angle. about 5 minutes. ____________________Alternate Shapes Swirl . bake and serve as directed. Cover. Coil ends in opposite directions to form "S" shape. place bowls of dips or spreads in the center of each coil. at room temperature 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 egg yolk beaten with 1 tablespoon water Measure warm water into large. Stir in enough additional flour to make soft dough. wrap braid around bowl. If desired. Brush with remaining egg mixture. greased baking sheet. To serve. pinch ends to seal. on ring at evenly spaced intervals. With sharp knife. draft-free place for 15 minutes. Remove from pan and bowl. cool on wire rack. melted 3 eggs. Brush with egg mixture. tapering ends. roll each to 32-inch rope. turning to grease top. divide reserved dough into 12 equal pieces. reserve. Cut into slices and serve with cheeses. greased baking sheet. Grease outside of 6 to 7inch diameter oven-proof bowl. dips or spreads. Braid ropes. Meanwhile. warm bowl. Brush with egg mixture and bake as directed. twist loosely together. let rise in warm. Sprinkle in yeast. Cover. 3 eggs and 1 cup flour. Cover. Roll each to 36-inch rope. salt. Wrap dough twist around bowl and cross ends. draft-free place for 5 minutes. beat until smooth. let rise in warm. Brush ring with egg yolk mixture. Stir in sugar. make 7 to 8 diagonal (1/4-inch deep) on dough. draftfree place until doubled in size. Pinch ends to seal. Place 5 to 6-inch diameter inverted oven-proof greased bowl on large. Knead on lightly floured surface until smooth and elastic.

brush on dough. Divide each half into 3 equal parts. turning to grease top. Bake at 350ºF (180 C) oven for 25 minutes or until done. stir until dissolved. Mix egg white and water. butter and 3 cups flour. greased baking sheet. melted 6 1/2 cups all-purpose flour (6 1/2 to 7 cups) 4 eggs 2 egg yolks 1 egg white 1 Tbs water Poppy seeds Measure warm water into large bowl. cover bowl with plastic wrap and refrigerate for 2 to 24 hours. Serves 16 18 . Add sugar. Sprinkle with poppy seed. Stir in enough additional flour to make soft dough. Turn dough out onto lightly floured surface. Knead on lightly floured surface until smooth and elastic. about 5 to 8 minutes. let rise in warm. Beat until smooth. beat until smooth. draft-free place until doubled in bulk. draft-free place until doubled in bulk. dip or spread in center. Cover. Place in greased bowl. cool on wire racks.Brioche Appetizer Wreath 1 cup warm water (105º to 115ºF) 3 packages Fleischmann's® Fast Rising Active Dry Yeast*. about 45 minutes. salt. Serve with cheese. about 1 hour. Braid together. Pinch ends to seal. Punch dough down. Cover. Add 4 eggs and 2 egg yolks. *see notes 1/3 cup sugar 2 tsp salt 1 cup butter or margarine. Sprinkle in yeast. divide in half. Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl or round metal pan and place on large. let rise in warm. Remove from pan. Shape each into 30-inch rope.

Combine remaining seasonings and sprinkle over popcorn. melted 1 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1 tsp lemon pepper Pour butter over warm popcorn. toss to mix.Cajun Corn 2 1/2 quarts popped popcorn 1/4 cup butter. Bake in a 300-degree Fahrenheit oven for crispy popcorn. Serves 10 19 .

Sprinkle with cheese. about 1/8-inch thick (about 10 oz.) 1 large eggplant. Lap one small eggplant slice over a larger slice. Cut lengthwise into 10 thin slices. cook and stir until mixture boils and thickens. cut off stem and blossom end.Canadian Bacon and Eggplant Roll-Ups 10 slices Canadian bacon. Spoon a rounded tablespoon of cheese over eggplant and bacon. Bake in a 375ºF oven for 30 minutes or until heated through. pare if desired. Set aside. Brush slices lightly with oil and sauté a few at a time in a 10-inch fry pan until tender. Season with pepper and nutmeg. Combine Ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice. Pour sauce over eggplant roll-ups. add milk. Roll around cheese and place seam-side-down in an 11 × 7-inch baking dish. stir in flour. Measure 1 tablespoon of oil into fry pan. Serves 10 Cooking time: 30 minutes Ready in: 25 minutes 20 . about 1 1/2 pounds 3 Tbs vegetable oil 2 Tbs flour 1 1/2 cups milk dash ground pepper dash nutmeg 1 cup part-skim Ricotta cheese 2 Tbs chopped parsley 2 Tbs grated Parmesan cheese Wash eggplant.

corn syrup. Mix well. firmly packed 1/2 cup light corn syrup 1 tsp salt 1/2 tsp baking soda Place popped corn and peanuts in a large shallow 18 × 12 × 2-inch baking pan. Cool and store in an airtight container. Return to oven for 45 minutes. Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer). Remove popped corn and peanuts from oven. Meanwhile. Remove from heat and stir in baking soda. stirring every 15 minutes. brown sugar. cook and stir until sugar dissolves. immediately pour a steady stream of syrup over popped corn and peanuts. Serves 20 21 . keep warm in a 250 degree oven. and salt in a heavy 2-quart saucepan. combine butter.Caramel Popcorn and Peanuts 5 quarts popped popcorn 2 cups roasted shelled Virginia-type peanuts 1 cup butter or margarine (1/2 pound) 2 cups light brown sugar.

Place in a 13 × 9 × 2-inch baking dish. if desired. Stir in cheese. stirring often. Fill mushroom caps with sausage mixture. Combine stems. garlic and chopped parsley in a medium skillet.Cheese-Topped Mushrooms 1 lb bulk pork sausage 1 lb fresh mushrooms 1 clove garlic. Serves 24 Cooking time: 20 minutes Ready in: 20 minutes 22 . sausage. cook until sausage is browned. minced 2 Tbs chopped parsley 1 1/2 cups shredded Cheddar cheese (6 ounces) Chopped pimiento (optional) Fresh snipped parsley (optional) Rinse mushrooms and pat dry. Drain pan drippings. remove stems. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley. Chop stems. mixing well.

Drizzle butter over warm popcorn. sprinkle over popcorn.Cheesy Popcorn Italiano 2 Tbs garlic-flavored olive oil 3 quarts warm popped popcorn 1/3 cup grated Parmesan cheese 2 Tbs butter or margarine. melted 1 1/2 tsp dried basil 1/2 tsp crushed hot red pepper flakes 1/4 tsp salt (optional) Pop popcorn using garlic-flavored olive oil. Serves 8 23 . basil. tossing well. Combine cheese. and salt. hot pepper flakes.

baking powder and salt. Bake in a 350ºF oven for 40 minutes. Turn into a greased 9 × 9 × 2-inch baking dish. beat eggs. Fold in remaining ingredients. Cut into small squares. cooked and crumbled In large bowl. add flour. let stand 10 minutes.Cheesy Sausage Bites 8 eggs 1/2 cup flour 1 tsp baking powder 3/4 tsp salt 3 cups Mozzarella cheese 1 1/2 cups cottage cheese 3/4 lb spicy pork sausage. serve warm or at room temperature. Serves 36 Cooking time: 40 minutes Ready in: 10 minutes 24 . Blend thoroughly. Remove from oven.

Let cool to room temperature. minced 1/4 cup olive oil 1 16-ounce loaf French bread. 1 21-ounce can cherry filling and topping 1/2 cup finely chopped red onion 1/2 tsp dried basil 1/2 tsp dried oregano 2 garlic cloves. Cook. stirring constantly. onion. combine garlic and olive oil. over medium heat 5 minutes. mix well.Serving size: 2 slices of bread Serves 8 25 . cut into 3/4-inch slices In a medium saucepan.Cherry Bruschetta An appetite teaser or light lunch. Broil. 1 to 2 minutes per side. Brush both sides of each bread slice with oil mixture. Serve immediately as an appetizer or first course. or until mixture is bubbly and flavors are blended. or until golden brown. place on an ungreased baking sheet. Top each slice of bread with a generous tablespoon of cherry mixture. combine cherry filling. 4 to 5 inches from the heat. In a small bowl. basil and oregano.

Let soak 30 minutes. mix well. stir to thoroughly combine ingredients. Add onion. Add sugar. uncovered. Season with salt and pepper. Serves 12 26 . over medium heat 10 to 12 minutes. Serve at room temperature. 12 servings as a relish on sandwiches. combine cherries and both vinegars. Cook.Cherry Relish Flavorful cherry combination adds zip to sandwiches. or until almost all the liquid is evaporated. cook 5 minutes or until onion is soft. Heat oil in a large skillet.Makes about 2 cups. 1 1/2 cups dried tart cherries 1/2 cup red wine vinegar 1/4 cup balsamic vinegar 2 Tbs olive oil 1 cup chopped yellow Spanish Sweet onion 2 Tbs granulated sugar Salt and pepper to taste In a medium bowl. Add cherries with soaking liquid.

Cool. Bring to a boil. In a heavy medium-sized saucepan. Slowly pour syrup over all. corn syrup. toss lightly to coat evenly. clip candy thermometer to pan. Spread popcorn on buttered cookie sheet.Cherry-Almond Popcorn Clusters 5 quarts popped popcorn. water. combine sugar. Serves 24 27 . Separate into clusters with a fork. unsalted 2 cups sugar 1 1/2 cups water 1/2 cup light corn syrup 1 tsp vinegar 1/2 tsp salt 1 tsp almond extract 1 cup red glacé cherries. Cook syrup to 250 degrees (hard ball stage). Scatter cherries and almonds over the popcorn. cut in quarters 1/2 cup toasted blanched whole almonds Keep popcorn warm in a 300-degree Fahrenheit oven. Stir in almond extract. vinegar and salt.

remove chilies. Serves 16 28 . Add pepitas and pour over hot corn. Cook chilies and peanuts in margarine over low heat for 5 minutes.Chili Corn 4 quarts popped popcorn 3 small dried red chilies 1 6 3/4-ounce package peanuts 6 Tbs margarine 1 3 1/4-ounce package roasting pepitas (little peppers) 3/4 tsp garlic salt Heat popped popcorn in oven if it is cold. season with garlic salt.

Turn into shallow baking pan. stir in chili powder. Bake in a 275º oven for 20 minutes. salt and hazelnuts.Chili Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 3/4 tsp chili powder dash salt Melt butter in saucepan. Serves 4 29 .

Serves 8 30 . and a little water to taste.Chinese Mustard Dipping Sauce 4 tsp dry mustard 6 Tbs soy sauce 4 Tbs cider vinegar 2 tsp sesame oil 1 tsp sugar Water Stir together well mustard. soy sauce. sugar. sesame oil. cider vinegar.

Chinese Potstickers 1 3/8 lbs California Fresh Eggs or 12 large California Fresh Eggs 6 oz water chestnuts. DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients. chopped DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts. Add 1/4 cup water to pot and cover. onions. canned. Place 1 teaspoon filling in each wrapper. minced 2 tsp salt 2 slices ginger. minced 1 cup green onions. Seal with additional egg product. Serve with dipping sauce. finely chopped 1 3/4 oz California Fresh Eggs or 1 large California Fresh Eggs 48 potsticker wrappers DIPPING SAUCE 1 cup soy sauce 1 cup vinegar 1 green onion. Refrigerate. salt and ginger. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly. Serves 8 31 . Steam 2 minutes. Pleat edges.

drained 1 medium diced cucumber. finely chopped 1 20-ounce can pineapple tidbits. seeded & diced cucumber.Chipotle Salsa 1 chipotle pepper. Cover and refrigerate 4-24 hours. 1 medium peeled. Serves 8 Ready in: 5 minutes 32 . cover 1 chipotle pepper with hot water and let soak for 15 minutes. 1 20-oz. Drain. In large bowl. mix together the pepper. seeded and peeled 1 Tbs lime juice 1 Tbs brown sugar In a small bowl. 1 tablespoon fresh lime juice and 1 tablespoon brown sugar. can drained pineapple tidbits. remove stem and seeds and finely chop (use rubber gloves when handling pepper).

Twist end once and lay down over bottom of circle. To serve. sugar and 1 1/2 teaspoons salt. Brush with beaten egg and sprinkle with salt or seeds. turning once to cook both sides. about 5 minutes. Brush with beaten egg and sprinkle with salt or seeds.Cocktail Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Active Dry Yeast. Cover. Serve with a selection of mustards.CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese before baking. Place pretzels on greased baking sheets. Punch dough down. Giant pretzel can also be sliced for serving. let rest 5 to 10 minutes or until risen slightly. Serves 14 33 . reduce heat to simmering. Repeat with remaining pretzels. draft-free place 30 to 40 minutes or until doubled in size.GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels. Knead dough on floured surface until smooth and elastic. Roll each piece into a 12-inch rope. Let rest for 15 minutes. Shape into a pretzel of 12-inch diameter. lightly beaten with 1 Tbs water Coarse salt Poppy seeds or sesame seeds Grated Parmesan cheese Mustards for dipping (optional) In large bowl thoroughly mix 1 1/2 cups flour. Brush with beaten egg and sprinkle with coarse salt. Stir in enough additional flour to make a soft dough. Serve with mustard selection. Cool pretzels on wire rack. beat additional 2 minutes. let rise in warm. cook 20 seconds. crossing ends at top. 1/2 cup water and oil to 120º to 130ºF. Bring 2 quarts water and 2 tablespoons salt to boil in large pot. place cocktail pretzels inside giant pretzel. To shape into pretzel curve ends of rope to make a circle. Bake at 375 F for 25 to 30 minutes. * see notes 2 Tbs sugar Salt 2 Tbs vegetable oil 1 cup milk Water 2 eggs. Let rest for 5 minutes. Sprinkle with dill seeds before baking. Increase speed to high.____________________VariationsHERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves. Bake at 350ºF for 35 to 45 minutes or until done. Cover shaped pretzels. undissolved yeast. Remove and drain on wire rack. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Divide dough into 48 portions. Bake at 350 F for 35 to 40 minutes.BAKED COCKTAIL PRETZELS: Form pretzels as above. Add to dry ingredients and beat 2 minutes at medium speed. turning to grease top. Heat milk. poppy or sesame seeds. Place in greased bowl. Place 4 to 5 pretzels in boiling water. marjoram and oregano.

leeks.Corn Relish 1 cup corn kernels 1 cup leeks. chopped 1/2 red bell pepper In medium bowl. Serves 12 34 . and red bell pepper. stir together corn kernels.

overnight. onions. Worcestershire sauce. Top with the grated Cheddar and Parmesan cheeses. Kodiak. minced 1/8 tsp lemon pepper 24 large mushrooms 1/2 cup Cheddar cheese.) Bake at 450ºF for 15-20 minutes and serve warm.) Mix cream cheese. lemon juice. Serves 24 Cooking time: 20 minutes Recipe Source Author: Barbara. crab. grated 2 Tbs freshly grated Parmesan cheese Wash mushrooms well. (Recipe may be prepared to this point and refrigerated. Alaska 35 . remove stems. (Use the remainder in another recipe or freeze for later use. basil.Crab-Stuffed Mushrooms 1 cup cooked flaked crab 8 oz cream cheese. covered. chopped stems. softened 1 tsp lemon juice 2 dashes Worcestershire sauce 1/4 tsp basil 1/4 tsp garlic powder 2 green onions. Finely chop about 1/2 the mushroom stems. garlic powder. and set caps aside. Fill mushroom caps with the crab mixture and place in a large. and lemon pepper. lightly greased baking dish.

parsley. ginger. Add honey and orange juice concentrate. Add orange. orange peel. cilantro and jalapeño pepper. Serves 6 36 .Cranberry Salsa 2 cups fresh or frozen whole cranberries 1 orange. process 30 to 40 seconds or until mixture is coarsely chopped. Serve with turkey or other poultry. process about 5 seconds more. thawed Coarsely chop cranberries in food processor. peeled and chopped 1 Tbs grated orange peel 1 Tbs minced fresh gingerroot 1 Tbs chopped fresh parsley 1 Tbs chopped fresh cilantro 1 jalapeño pepper. seeded and chopped 1/3 cup honey 2 Tbs frozen orange juice concentrate.

Cranberry-Orange Hazelnut Dip 1 8-ounce carton lemon or orange low-fat yogurt 1/2 cup cranberry-orange relish 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/2 cup roasted and chopped Oregon hazelnuts Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks. Serves 16 37 .

Serves 6 38 . Dip may be stored tightly covered in refrigerator up to 1 week. Add remaining ingredients. vinegar and honey in small bowl. minced 3/4 tsp Oriental sesame oil 1/8 tsp crushed red pepper flakes Salt. Serve with assorted fresh vegetables. to taste Whisk together mayonnaise.Creamy Honey Sesame Dip for Vegetables 3/4 cup nonfat mayonnaise 1/4 cup rice vinegar 1/4 cup honey 3 Tbs toasted sesame seeds 1 Tbs grated fresh gingerroot (1 to 2 tablespoons) 1 small clove garlic. mix thoroughly.

Crunchy Chicken Bites 1/4 cup cornstarch 1 tsp salt 1/2 tsp sugar 2 Tbs dry sherry 2 egg whites 1 whole chicken breast. Beat egg whites until foamy. cut into 1-inch pieces 3/4 cup roasted and chopped Oregon hazelnuts Oil for frying MUSTARD SAUCE 1/4 cup dairy sour cream 1/4 cup mayonnaise or 1/4 cup mayonnaise 1 Tbs dry mustard 1/4 tsp sugar Combine cornstarch. Stir in sherry. salt and sugar. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts. Place on rack to dry. pressing nuts into chicken. Serves 20 39 . if desired. For Mustard Sauce: Blend all ingredients together and serve. Fry in hot oil until done. Drain and serve with a mustard sauce.

salt and hazelnuts. Bake in a 275º oven for 20 minutes. Serves 10 40 . stir in curry powder. Turn into shallow baking pan.Curried Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 1/2 tsp curry powder 1/2 tsp salt Melt butter in saucepan.

Cover. beat at high speed 2 minutes. Bake at 400ºF for 20 minutes or until done. On greased baking sheet. about 30 minutes. draft-free place until doubled in size. toasted 2/3 cup sugar 2 Tbs butter or margarine GLAZE AND TOPPING 1 egg beaten with 1 tablespoon water 2 Tbs chopped blanched almonds. scraping bowl occasionally. toasted Prepare dough: In large bowl mix 1 1/2 cups flour. Cross ends again and lay ends under bottom of circle. cross ends at top. Stir in enough remaining flour to make soft dough. about 8 to 10 minutes. Roll one piece to 28 × 6-inch strip. Sprinkle with almonds. Glaze. Remove from baking sheets and cool on wire racks. let rise in warm. Heat milk. Using pastry blender or 2 knives. reserve. forming a long rope. sugar. let rise in warm. Repeat with remaining dough and filling. lengthwise. Place in greased bowl. about 30 minutes. lemon peel and undissolved yeast. cut in butter until well blended. Bring other 1/3 of dough over and seal. at room temperature FILLING 1/2 cup chopped blanched almonds. Serves 4 Cooking time: 20 minutes 41 . Punch dough down. Pinch ends to seal. turning to grease top. Cover. over filling and press to seal.Danish Pretzel DOUGH 5 1/2 cups all-purpose flour (5 1/2 to 6 cups) 2 Tbs sugar 1 tsp salt 2 tsp grated lemon peel 2 packages Fleischmann's® Active Dry Yeast* 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs. scraping bowl occasionally. Knead on lightly floured surface until smooth and elastic. draft-free place until doubled in size. Beat 2 minutes at medium speed of electric mixer. turn out onto lightly floured surface. water and butter to 120º to 130ºF. Divide into 2 equal pieces. Add eggs and 1 cup flour. form rope into pretzel: curve ends to form circle. Fold 1/3 of dough. prepare filling: In small bowl combine almonds and cup sugar. While dough rises. top and bake pretzels: Carefully brush egg mixture on pretzels. salt. add to dry ingredients. Sprinkle 1/2 filling down center length of strip.

Dijon Baby Back Ribs Sweet and tender ribs can't get any easier or more tasty than these! 4 lbs baby back pork ribs 1 12-ounce bottle Lawry's Dijon and Honey Marinade with Lemon Juice If needed. cut ribs in lengths to fit in resealable plastic bag. Grill. until glazed. Serves 4 42 . Discard used marinade and place ribs on broiler pan that has been sprayed with nonstick vegetable spray. basting often with additional marinade. Place ribs in bag and add 3/4 cup Lawry's Dijon and Honey Marinade. Bake in 300ºF oven for about 2 hours. seal and marinate in refrigerator overnight.

With sharp knife. let rise in warm. Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. 40 to 50 minutes. draft-free place until doubled in size. Remove from sheet and let cool on wire rack. sugar. combine 2 1/2 cups bread flour. Cover. honey and butter until very warm (120 to 130ºF). Cover. dry milk powder. Heat water. let rest on floured surface 10 minutes. Shape dough into 5-inch ball. stir into dry ingredients. Serves 12 43 . caraway seed and undissolved yeast. dill weed.Dill Rye Bread 3 cups bread flour (3 to 3 1/2 cups) 1/4 cup dry milk powder 2 tsp salt 1 Tbs sugar 2 tsp dill weed 2 tsp caraway seed 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 cups water 2 Tbs honey 1 Tbs butter or margarine 2 cups medium rye flour In large bowl. Bake at 425ºF for 10 minutes. Place on greased baking sheet. make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Stir in rye flour and enough remaining bread flour to make soft dough. salt. Knead on lightly floured surface until smooth and elastic. about 4 to 6 minutes.

Reduce heat to 350º and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack. about 4 to 6 minutes.Dill Wheat Bread 2 3/4 cups bread flour (2 3/4 to 3 1/4 cups) 1/4 cup dry milk powder 2 tsp salt 1 Tbs sugar 2 tsp dill weed 2 tsp caraway seed 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 cups water 2 Tbs honey 1 Tbs butter or margarine 2 cups whole wheat flour In large bowl. 40 to 50 minutes. dry milk powder. dill weed. With sharp knife. Stir in wheat flour and enough remaining bread flour to make soft dough. sugar. let rise in warm. Cover. Place on greased baking sheet. make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. draft-free place until doubled in size. Knead on lightly floured surface until smooth and elastic. Serves 12 44 . stir into dry ingredients. Bake at 425ºF for 10 minutes. combine 2 1/2 cups bread flour. salt. Shape dough into 5-inch ball. Heat water. Cover. caraway seed and undissolved yeast. honey and butter until very warm (120 to 130ºF). let rest on floured surface 10 minutes.

Serves 4 45 .Dipping Sauce: Barbecue 1/4 cup barbecue sauce 1 Tbs Italian salad dressing Stir together.

Dipping Sauce: Fruit 1/4 cup fruit preserves 1 Tbs fruit of your choice. minced Stir together. Serves 4 46 .

Dipping Sauce: Honey Mustard 1/4 cup mustard 2 Tbs honey Stir together. Serves 4 47 .

Serves 2 Ready in: 5 minutes 48 . Dunk toothpicks into dipping sauce and enjoy. see recipe Cut sandwich into bite-sized squares.Dippity Do-Dads 1 ham and cheese sandwich Plastic toothpicks Dipping Sauce: Honey Mustard. Thread squares onto plastic toothpicks.

Wrap filled jalapeños with one steak strip. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Fasten steak ends with toothpick. Marinate beef strips in Salsa Picante for one hour. Fill each jalapeño half with 1/2 teaspoon cream cheese. halved lengthwise.Dynamite Beef Bites 1 1/2 lbs beef flank steak 1/2 cup Salsa Picante 12 whole jalapeño peppers. 4" long. covering cream cheese as you wrap. seeded 1/4 cup herbed cream cheese Toothpicks Slice steak in 1/4-inch-thick strips. Serves 24 49 . Do not overcook. Cut across grain holding knife at an angle.

minced or pressed 1 1/2 cups very warm water (120º to 130ºF) 2 eggs 1 8-ounce package shredded mild sharp Cheddar cheese 1 4-ounce can diced green chilis. cut into strips or squares. scraping bowl occasionally. combine 2 cups flour. Sprinkle with remaining cheese. draft-free place until light and puffy. With back of large metal spoon or lightly oiled hands. about 20 minutes. Stir warm water into dry ingredients.× 15-inch jelly-roll pan. salt and garlic. drained 1 2-ounce jar sliced pimientos. Bake at 400ºF for 20 to 25 minutes or until done. scraping bowl occasionally. Top with chilis and pimientos. spread dough in greased 10.Easy Cheesy Snack Bread 4 cups all-purpose flour (4 to 4 1/2 cups) 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 2 tsp Italian herb seasoning 1 1/2 tsp salt 1 clove garlic. drained In large bowl. Beat 2 minutes at medium speed of electric mixer. Serves 12 50 . beat 2 minutes at high speed. Makes 1 (10. Stir dough. stir in 1 cup cheese and enough additional flour to make soft dough. Cover. let rest 20 minutes (10 minutes for Rapid Rise). Italian herb seasoning.× 15-inch) snack bread. Cover. Add eggs and 1/2 cup flour. undissolved yeast. With spoon. let rise in warm. Serve warm.

olives. thinly sliced 6 flour tortillas (burrito size) or 4 large flour tortillas (burrito size) Salsa. mix together remaining Taco Spices & Seasonings with refried beans. sour cream and green onion (arrange toppings towards the outside edge of tortilla so the torte does not look like a 'hill'). Top wedges with spoonful of salsa and a sprig of fresh cilantro. minced or pressed.Makes 4 servings OR 12 appetizer servings Serves 6 51 . cheese. divided 1 cup sour cream 1 16-ounce can refried beans 1 15-ounce can black beans. In medium bowl. black beans. On another plate. chopped 1 2 1/4-ounce can sliced ripe olives. tomatoes.Eight Layer Torte This tasty. mix together 2 teaspoons Taco Spices and Seasoning with sour cream. drained 1 cup shredded Cheddar cheese (4 oz. prepare a second layered torte the same as the first. set aside. cheese. layered recipe makes a beautiful appetizer or special light meal! 1 1-ounce package Lawry's Taco Spices and Seasonings. Place 1 tortilla on plate top with 1/4 of refried beans. peeled. optional garnish In small bowl. drained 1 medium tomato. set aside. Divide tomatoes. avocado and green onion into quarters for layering. slice with serrated blade knife into wedges. Repeat layers starting with another tortilla and ending with a tortilla. When ready to serve. olives. seeded and chopped 1/4 cup green onion (including tops). Wrap both with plastic wrap and refrigerate until ready to serve or take to picnic.) 1 large avocado. avocado. optional garnish Fresh cilantro sprigs.

peeled and sliced 1 orange. peeled and cut into eights 2 kiwi fruit. Spread cream cheese mixture on one side of each ham strip. peel orange in a long continuous strip about 1-inch wide. cut into 1 × 4" strips 2 papaya. To make orange peel garnish. Roll into flower shape.Fancy Ham-Wrapped Fruit 1 3-ounce package cream cheese. Serves 32 Ready in: 20 minutes 52 . softened 1 Tbs orange marmalade 1/3 lb thinly sliced fully-cooked ham. mix well. Reserve orange for another use. Cover and chill. Place a piece of fruit on each ham strip and wrap ham around fruit. (optional) In a small bowl combine cream cheese and orange marmalade.

Take one strip and brush with a little of the oil. Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches. garlic. Spread 1/2 teaspoon of the paste along one narrow end. tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste. shelled and de-veined 1 tsp grated fresh gingerroot vegetable oil for deep frying 1 small fresh red chili. chili. crushed 12 large prawns. twisting the ends together to seal. Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds. seeded and chopped Wasabi Paste Soy Dip.Filo Prawn Fingers with Wasabi Soy Dip 2 spring onions. Serves 4 53 . ginger. Drain on absorbent paper. see recipe 1 tsp tamarind paste or lemon juice 1 Tbs tomato purée Place the spring onions. coriander (cilantro). chopped fine 3 sheets filo pastry 1 Tbs chopped fresh coriander (cilantro) 2 Tbs olive oil 1 garlic clove. Cover with a clean tea towel and repeat to make 12 fingers. with only the tail extending beyond the edge of the pastry. Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden. Place a prawn over the top. Roll up to enclose the prawn. and serve at once with the Wasabi Soy Dip.

Both sides must be golden brown. Serves 12 Cooking time: 10 minutes Ready in: 30 minutes 54 . chopped finely Salt. Remove from heat and gently mash it along with the remaining ingredients. In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet. Serve hot. Let fry for two minutes and then turn upside down. Do not fry for too long as the taste can become slightly bitter. chopped 1 tsp cumin 1 tsp coriander seed powder 1 pinch cinnamon stick powder 1 tsp garlic paste 1 medium onion. Make dough into walnut-sized balls and flatten slightly. for deep-frying Make diagonal slits on the fish and then steam it for ten minutes. It is a good appetizer.Fish Cutlet 1 lb freshwater fish (with bones removed) 1 tsp ginger paste 1 Tbs lemon juice 1 medium green chile 1 egg white 2 Tbs corn flour 1 Tbs coriander leaves. to taste Cooking oil.

pushing dough up around edges to form a rim. about 20 minutes. Cook. Roll dough to 11 × 16-inch rectangle. stirring occasionally. slightly beaten 1/4 cup sour cream 2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 tsp caraway seeds. Heat milk. sliced 2 eggs. Cut into 2-inch squares. top with onions. Cover. until center is set and edges of dough are lightly browned. Rapid Rise Yeast. about 8 to 10 minutes. reserve. Combine 1 1/2 cups flour. Add 1 egg. Serves 40 55 . if desired. optional Place bacon in Dutch oven over medium heat. diced 2 lbs onions. Stir in enough remaining flour to make a soft dough. Spread onion mixture on dough. Place in jelly-roll pan. Remove from heat. until onions are golden. sugar and salt in a large bowl. Stir into dry mixture. On lightly floured surface.Franconian Onion Bread 1/4 lb bacon. Bake at 400ºF for 30 to 35 minutes. cool. water and butter to 125º to 130ºF. Sprinkle with caraway seeds. let rest 10 minutes. Serve warm. knead until smooth and elastic. Stir in 1 egg and sour cream.

Serves 24 56 . seeded and chopped finely 1/2 cup chopped fresh cilantro 1/2 cup fresh lemon juice 6 cloves garlic. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken. Combine gently until evenly mixed. chopped finely Combine all ingredients in mixing bowl. diced 3 cups finely diced pineapple 2 cups sliced green onions 3 whole fresh or canned jalapeño chilies.Fresh California Tomato-Pineapple Salsa 9 cups fresh California tomatoes.

mix well. Refrigerate overnight to allow flavors to blend.Fresh Melon Salsa 3 cups diced melon 6 Tbs lime juice 1/4 cup honey 1/4 cup diced red bell pepper 1 1/2 Tbs finely chopped cilantro 1 Tbs seeded minced jalapeño pepper 1/2 tsp salt Combine all ingredients in large bowl. Serves 4 57 . Serve over grilled fish or chicken.

Serve immediately. dividing evenly. garlic. chop (makes about 5 cups). place on a shallow pan. salt and black pepper. Use tomatoes held at room temperature until fully ripe.Fresh Tomato Mozzarella Toast 2 lbs fresh Florida tomatoes 1/4 cup olive oil. Broil until cheese is just melted. divided 1/3 cup chopped parsley or 1/3 cup chopped parsley 1 tsp minced garlic 1/2 tsp salt 1/8 tsp ground black pepper 2 (8-inch long) Italian rolls 8 baked ham (about 4 ounces) or 8 thin slices baked ham (about 4 ounces) 1 cup shredded Mozzarella cheese (8 ounces) Preheat broiler. Core tomatoes. the basil. In a large bowl combine tomatoes. Slice rolls in half horizontally. Top each with 2 slices of prosciutto. let stand at least 30 minutes. about 3 minutes. Reserve about 1/3 cup of the tomato mixture. Serves 4 58 . 1/4 cup Mozzarella and an equal amount of the reserved tomato mixture. then vertically. broil until golden. spoon remaining tomato mixture on rolls. Brush cut sides of bread with the remaining 2 tablespoons olive oil. 2 tablespoons of the olive oil.

for frying Duck sauce. Roll in coconut flakes mixed with bread crumbs and fry on low heat until golden.Fried Plantain Sticks 3 ripe plantains (yellow skin with black spots) 2 eggs. for dipping Peel and cut plantains in half crosswise then again in half lengthwise. Dip in beaten eggs and water mixture. beaten with the water 1/4 cup water 2 cups flaked coconut 1/2 cup bread crumbs (plain) Flour. Dredge in flour. Serve with duck sauce. shake off excess flour. Serves 4 59 . for dredging Oil. then cut each section into four (4) sticks.

Dry on paper towel. Fry on both sides until brown. Fry on both sides about 3 minutes. Flatten fried plantains. Fried Green Plantains: Heat one inch of oil on medium high heat. 60 . Peel a ripe plantain (black) and cut slices on an angle about 1" thick. for frying Green plantains Fried Ripe Plantains: Heat one inch of oil on medium high heat. Dry on paper towel and sprinkle with salt. Place in hot oil again and fry both sides until brown. Peel green plantain and slice into 1/2" thick slices. for frying Ripe plantain FRIED GREEN PLANTAINS Oil. Enjoy them hot.Fried Plantains FRIED RIPE PLANTAINS Oil.

diced mango. diced papaya. Serves 8 61 . combine fresh diced pineapple. diced 1 mango.Fruit Salsa 2 lbs fresh diced pineapple 1 papaya. Cover and refrigerate up to six hours. diced 1 red onion. diced red onion. diced 6 Tbs orange juice 2 tsp Jamaican jerk spice blend In large bowl. orange juice and Jamaican jerk spice blend.

reduce by half. Boil gently. stirring occasionally. brandy. minced garlic clove. minced onion. Marsala. minced 1/4 cup Marsala wine 2 cups pork stock Zest from an orange In a large saucepan. minced 1 cup dried apples. butter. diced dried apples. Serves 12 62 .Fruit Sauce 1/2 cup dried apricots. Thicken with arrowroot if desired. minced 1 clove garlic. diced 1/4 cup brandy 3 Tbs butter 1/2 cup onion. bring to a boil minced dried apricots. pork stock and the zest from one orange.

Serves 12 63 . Cook and stir over medium heat until sugar is dissolved.Fruit-Flavored Popcorn 3 quarts popped popcorn 1 package (makes 1 quart) fruit-flavored unsweetened soft drink mix 1 cup sugar 3/4 cup water Keep popped corn warm in a 250 degree oven. Combine sugar. Cool and store in an airtight container. soft drink mix. Pour syrup in a steady stream over popped corn. Remove popcorn from oven. toss to mix thoroughly. and water in a heavy saucepan. Return to oven for 10 minutes. Bring to a boil and cook to soft-crack stage (270 degrees on candy thermometer).

grated 1/3 cup cilantro. chopped green onions. red chile oil. minced garlic cloves. sesame oil. chopped 2 cloves garlic. seeded. red wine vinegar. grated ginger root. salad oil. chopped cilantro. chopped 1/3 cup green onion. Cover and refrigerate for 24 hours to let flavors marry before using. minced 2 Tbs red chili oil 2 tsp sesame oil 3 Tbs red wine vinegar 1 Tbs salad oil 2 Tbs sugar 1 tsp salt In large bowl.Gingered Salsa 1 1/2 cups tomatoes. chopped 1 Tbs ginger root. stir together chopped tomatoes. sugar and salt. Serves 8 64 . peeled.

thinly sliced 1 lemon.Gourmet Pickled Alaska Halibut 2 lbs Alaska halibut. 15 minutes. Layer halibut. for garnish Lemon slices. pour stock over all. oil and seasonings. Serves 20 65 . overnight. combine water. garnish with parsley and lemon slices. drain. wine. onion and thinly sliced lemon in 1-1/2 quart serving bowl. thinly sliced Chopped fresh parsley. cut into 1 inch pieces. sugar. covered. Return to full boil. In large saucepan. for garnish Remove skin and bones from halibut. Refrigerate. thawed if necessary 1 cup water 1 cup white vinegar 1/3 cup white wine 1/4 cup sugar 1 Tbs olive oil 2 tsp salt 10 peppercorns 4 whole cloves 2 bay leaves 1 medium onion. Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork. Bring to boil. Before serving. simmer. vinegar. add halibut. covered.

diced 1/3 cup red onion. sprinkle with lemon juice.Granny Smith Stilton Relish 4 whole Granny Smith apples. minced parsley and crumbled Stilton (or other blue-veined cheese). crumbled Lemon juice Dice Granny Smith apples. minced 1 cup Stilton. Serves 12 66 . stir together with diced red onion. diced 1/2 cup parsley.

pinch seam and ends to seal. Line large baking sheet with aluminum foil. Serve warm. To shape and fill: Roll dough to 14 × 10-inch rectangle. Cover. Evenly sprinkle with filling ingredients to within 1/2 inch of edges. cut three 4-inch slits lengthwise down center of loaf.Green Chile and Cheddar-Stuffed French Bread DOUGH 2 cups all-purpose flour (2 to 2 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 3/4 tsp salt 3/4 cup very warm water (120º to 130ºF) 1 Tbs olive or vegetable oil FILLING 1 1/2 cups 1-pint canning jars 1 4-ounce can diced green chiles. undissolved yeast and salt. about 15 to 20 minutes. roll up tightly. let rise in warm. drained 1/4 cup chopped green onions TOPPING 1 egg white. draft-free place until almost doubled in size. Cool 5 minutes before removing from pan. Knead on lightly floured surface until smooth and elastic. grease lightly. cutting at a slight diagonal and cutting deep enough to expose filling. let rest 10 minutes. on foil. Cover. With sharp knife. Serves 12 67 . about 4 to 6 minutes. combine 1 cup flour. Place loaf. Brush loaf with egg white. Stir in enough remaining flour to make soft dough. Stir in water and oil. Beginning at long end. seam side down. Taper ends by gently rolling back and forth to make 16-inch long roll. lightly beaten To make dough: In large bowl. pat down lightly. well drained 1/4 cup chopped ripe olives. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown.

Gouda or Jack) 1/2 cup bottled salsa Raw vegetable dippers. if desired Tortilla chips Shred cheese. Stir in salsa. Serves 8 68 . Scoop melted cheese mixture with fresh raw vegetables or tortilla chips. place in small heat-proof ceramic or metal dish or skillet. if desired. stirring frequently to make sure cheese doesn't scorch on bottom of dish. let cheese melt.Grilled Salsa-Cheese Dip 1/2 lb mild cheese (such as Edam. Place over medium-hot coals.

to taste Slice zucchini in half lengthwise. Serves 4 69 . Rub with olive oil. Preheat broiler. Sprinkle with lime juice. Let rest for about 30 minutes.Grilled Zucchini 1 lb zucchini 2 Tbs olive oil 1 tsp oregano. dried Pepper. cut sides up. Place zucchini on baking pan. to taste 2 Tbs lime juice Salt. Broil close to the heat until well browned. Remove from heat. Sprinkle with pepper. Season to taste.

to taste Mash the avocados. Serves 4 70 . seeded and diced Salt to taste Hot pepper sauce. diced 1 tomato. and mix.Guacamole 2 ripe avocados Juice of one lemon 1/2 small red onion. add the other ingredients.

Refrigerate several hours or overnight. Add lemon juice.Halibut Paté 12 oz poached Alaska halibut* 1 8-ounce package cream cheese. Press mixture into bowl or mold lined with plastic wrap. crushed dash bottled hot pepper sauce Parsley sprigs Assorted snack crackers Flake halibut. softened 2 Tbs lemon juice 2 tsp grated onion 1 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp garlic salt 1/4 tsp dill weed. Unmold onto serving platter. Blend thoroughly in food processor or electric mixer. Serve with snack crackers. combine with cream cheese. garnish with parsley. Serves 8 71 . onion and seasonings.

leaving space between so edges do not touch. Serves 10 Cooking time: 10 minutes Ready in: 10 minutes 72 . Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese. Spread 1 teaspoon pizza sauce on each biscuit. Bake in 400ºF oven for 8-10 minutes or until biscuits are light brown and cheese is melted.Ham Pizza Snacks 1 7 1/2 ounce package refrigerated biscuit dough 1/4 cup pizza sauce 2/3 cup diced ham 2/3 cup shredded Mozzarella cheese Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet.

Let chill several hours. fasten with wooden picks. serve on crackers. Slice each ham roll crosswise into 1/4-inch slices. mayonnaise and mustard. Spread cherry mixture evenly on ham slices.Serving size: 2 piecesMakes about 40 (1/4 inch pieces) Serves 20 73 . mix well. softened 1/4 cup finely chopped dried tart cherries 3 Tbs finely chopped pecans 2 Tbs mayonnaise 1/2 tsp honey mustard or spicy brown mustard 4 thin slices cooked ham In a small bowl. pecans. 1 3-ounce package cream cheese. dried cherries. Remove wooden picks. combine cream cheese. Roll up jelly-roll style.Ham Spirals Cherries and pecans add crunch to filling.

lettuce and carrots.Ham Tortilla Roll-Ups 1 small (6-inch) flour tortilla 2 tsp reduced-fat cream cheese* 1 oz thinly sliced ham 2 Tbs shredded lettuce 2 Tbs shredded carrot Spread tortilla evenly with cream cheese. Roll up tortilla and enjoy. Serves 1 Ready in: 5 minutes 74 . Top with ham.

peeled and sliced In small bowl combine cream cheese and orange marmalade. Place a piece of fruit on each ham strip and wrap around fruit. cut into thin wedges and peeled 2 kiwi fruit. Serves 2 75 .Ham-Wrapped Fruit 1/4 cup light cream cheese 1 Tbs orange marmalade 2 oz thinly sliced fully-cooked ham. mix well. Cover and chill. cut into 1 × 4-inch strips 1/4 medium cantaloupe or honeydew melon. Spread cream cheese mixture on one side of each ham strip.

and green pepper for 5 minutes. and sausages. pineapple juice.This can be made ahead and frozen or refrigerated before use. Serves 20 76 . cut into small pieces 1 cup pineapple chunks 1/2 cup maraschino cherries 1/2 cup Big Chief brown sugar Brown sausages and cut into pieces. Big Chief brown sugar.Hawaiian Cocktail Sausages Say "Aloha!" to this island treat! 1 1/2 packages heat & serve sausages 1 Tbs cornstarch 1/4 cup white vinegar 1/2 cup pineapple juice 1/4 cup water 1/2 cup green pepper. Add 1 cup of pineapple chunks. Boil the cornstarch. water. vinegar. cherries.

Hazelnut Cheddar Cheese Dip 2 cups finely grated sharp Cheddar cheese 1 cup sour cream or 1 cup sour cream 1/2 cup roasted and finely chopped Oregon hazelnuts 1 1/2 tsp dry mustard Mix all ingredients together. Serves 12 77 . Chill. Serve with potato chips or well-chilled vegetable sticks.

6 to 7 minutes.Hazelnut Fried Mushrooms 2 eggs 1/2 tsp salt 1/8 tsp pepper 1/8 tsp nutmeg 1/3 cup ground hazelnuts (1 1/2 ounce) 1/2 cup fine dry bread crumbs 1 lb mushrooms. or until golden brown on all sides. then coat with Oregon hazelnut mixture. Dip mushrooms in egg mixture. washed and dried Solid all-vegetable shortening for frying In small bowl. Drain on paper towel and sprinkle with additional salt. if desired. mix together Oregon hazelnuts and bread crumbs. pepper and nutmeg. Serves 6 78 . In separate bowl.Makes 4 to 6 servings. Heat shortening to 365º in deep pan and fry mushrooms. slightly beat eggs with salt. a few at a time.

Cover and chill 1 to 24 hours. Shape into a ball and roll in the chopped hazelnuts. green onion and hot pepper sauce until well mixed. Stir in olives. room temperature 1/2 cup chopped stuffed green olives 2 Tbs minced parsley 1 Tbs minced green onion 1/4 tsp hot pepper sauce 1/2 cup finely chopped roasted Oregon hazelnuts In a large bowl. shredded.Hazelnut Olive Cheese Ball 1 8-ounce package cream cheese. parsley. cream together the cream and sharp cheeses. Serve with crackers. Serves 12 79 . softened 8 oz sharp Cheddar cheese (2 cups).

Hazelnut Shrimp Cheese Puffs 1 8 1/4-ounce can pineapple. Serves 35 80 . spoon a rounded tablespoon of filling into each cream puff. chopped 1/2 cup roasted and chopped Oregon hazelnuts Appetizer Cream Puffs. eggs and nuts. Cover and chill. Just before serving. Fold in shrimp. (see recipe) Combine first five ingredients.Yield: 35 to 40 puffs. well-drained 1/2 cup shredded carrot 1/2 lb Ricotta cheese 1/2 cup plain yogurt 1 tsp lemon juice 2 4 1/2-ounce cans small shrimp. drained 2 hard cooked eggs.

grated Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple. blend. room temperature 8 oz Brie cheese (rind trimmed). Serves 20 81 . Brie and Apple Appetizer 1 cup roasted and chopped Oregon hazelnuts 4 oz cream cheese. room temperature 1 tart apple. Spread on melba toast or crackers.Hazelnut.

1 cup hazelnuts and orange peel. Serves 12 82 . and chill until firm. Stir in onion. wrap in plastic wrap. mix cream cheese and margarine together until smooth. Serve with crackers. softened 1 Tbs grated onion 1 1/2 cups roasted and chopped Oregon hazelnuts 3/4 tsp grated orange peel In a bowl. Roll in remaining hazelnuts.Hazelnut-Orange Cheese Ball 1 8-ounce package cream cheese. Best if allowed to season overnight. Shape into a ball. softened 1/4 cup butter or margarine.

crushed 1 bay leaf 1/4 tsp red pepper 2 Tbs Cognac or other brandy Melba rounds or assorted crackers Cut pork and bacon into 1/2-inch pieces. Serve with melba rounds or assorted crackers. Serves 20 Cooking time: 90 minutes Ready in: 25 minutes 83 . for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains. scraping sides of bowl occasionally. bay leaf. bacon. Remove and discard bay leaf. rosemary. let meat mixture cool 20 minutes. Process till mixture is consistency of coarse cornmeal. and pepper. water. In large saucepan combine pork. uncovered. Cover and chill in the refrigerator 12 to 24 hours. Pack mixture into a small crock. Bring to a boil. reduce heat and simmer. stirring occasionally. add cognac. thyme.Herbed Pork Paté 1/2 lb boneless pork loin 1/2 lb sliced bacon 2 cups water 3/4 tsp dried thyme. Transfer to food processor bowl or meat grinder. crushed 3/4 tsp dried rosemary.

Holiday Honey Wings
3/4 cup honey 3/4 cup diced red sweet peppers 1/3 cup rice wine vinegar 1/3 cup pineapple juice 1/2 tsp garlic salt 1/2 tsp bottled hot pepper sauce 1 1/2 lbs baked chicken wings or 1 1/2 pounds baked chicken wings Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350ºF. 12 to 15 minutes or until wings are glazed with sauce. Serves 6

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Honey Lime Butter
4 Tbs butter, softened 1 Tbs honey 1/4 tsp black pepper 2 tsp fresh lime juice In small bowl, stir together all ingredients until blended. Cover and refrigerate until serving. Serves 4

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Honey Mustard Mayonnaise
3/4 cup mayonnaise 1/4 cup honey 2 Tbs Dijon-style mustard 1 tsp prepared horseradish Combine all ingredients; mix thoroughly. Serves 8

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Hot Shot Cherries
Pecans and cherries pack a punch! 2 cups pecan halves 1 cup dried tart cherries 2 Tbs Worcestershire sauce 1/2 tsp cayenne pepper, or to taste (1/2 to 1 teaspoon) 1/2 tsp garlic powder 1/2 tsp seasoned salt, or to taste (1/2 to 1 teaspoon) 1/2 tsp ground cumin 1/8 tsp dried oregano 2 Tbs vegetable oil In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.Serving size: 1/4 cup Serves 12

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cut into squares.× 9-inch pan. drizzle with remaining oil. press nuts into dough.Italian Snack Bread 2 3/4 cups all-purpose flour 1 package Fleischmann's® Rapid Rise Yeast 1 tsp oregano or 2 1/2 teaspoons oregano 1/2 tsp salt 1 cup water 1/4 cup plus 2 tablespoons olive oil 1 egg. With lightly oiled hands. let rise in warm. Make small indents in surface of dough with finger or end of wooden spoon. let rest 10 minutes. 125º to 130ºF. Bake at 400ºF for 25 minutes. Top with cheese and walnuts. Cover loosely with plastic wrap. rosemary and salt. stir into dry mixture. combine remaining flour. draft-free place until light and puffy. Cover. Serve warm or cool. Mix in egg and enough reserved flour to make stiff batter. Heat water and 2 tablespoons oil until hot to touch. In large bowl. Cool in pan on wire rack. about 20 minutes. spread dough in oiled 13. at room temperature 1/2 cup grated Parmesan cheese 1/4 cup chopped walnuts Set aside 1 cup flour. undissolved yeast. Serves 8 Cooking time: 25 minutes 88 .

add 6 cups water.Makes: 48 pieces. Drain. Cool rice. let stand for 10 minutes. Hard cooked 3 sheets nori.Japanese Sushi Eggs 5 cups sushi rice 6 cups water SEASONING 1 cup rice vinegar 2 Tbs salt 48 large California Fresh Eggs. Turn off heat. chopped 2 avocados. Chop yolk and set aside. chopped yolk and avocado. Fill whites with rice. Drain and rinse until water is clear. Separate egg whites and yolks. mix with sushi seasoning. thinly sliced Wasabi (optional) Pickled ginger slices (optional) Wash rice thoroughly. Serve with wasabi and ginger (optional). 2 pieces per serving Serves 24 89 . Bring to a boil. garnish with nori. reduce heat and cook for 10 minutes. cover and let sit 30 minutes.

and boil for 3 minutes. Garnish and serve with crusty fresh bread. Drain. Serves 4 90 . plunge in the King prawns.King Prawns with Four Dips 24 King Prawns Lemon Wedges. see recipe Wash and dry the King prawns. to garnish Pepper Dip. Bring a large pan of water to a rolling boil. see recipe Sesame and Ginger Dip. return to the boil. see recipe Spiced Dip. and leave to go cold. cool briefly under cold running water. Serve the King Prawns on a large platter with the four dips. see recipe Wasabi Paste Dipping Sauce.

Drain and rinse under cold water. cut into strips 3/4 cup sliced green onions 1 2 1/4-ounce can sliced black olives. rinsed and drained 1 11-ounce can whole kernel corn.to 3-qt. Toss with oil and sprinkle with cumin. Serves 6 91 . Spread mixture evenly over top of pasta. or other medium pasta shape. Layer pasta. seeds and ribs removed. sour cream and salsa. sealing to edge of bowl. drain again. In a small bowl combine mayonnaise. drained 1 red bell pepper. corn. straightsided glass bowl. uncooked 2 tsp vegetable oil 1/2 tsp ground cumin Salt. Sprinkle with cilantro. Salt to taste. green onions and olives in a 2 1/2. bell pepper. Elbow Macaroni. mix well. to taste 1 15-ounce can black beans.Layered Southwestern Pasta Salad 8 oz Medium Shells. Cover bowl tightly and chill overnight. drained 3/4 cup non-fat mayonnaise 1/2 cup non-fat sour cream 1/4 cup plus 2 tablespoons hot or mild salsa 2 Tbs minced fresh cilantro Prepare pasta according to package directions. beans.

to taste Flake the salmon into a bowl together with butter. lemon blossom herb mix. water and dill. skinned and boned 2/3 cup butter.Lemon Blossom and Dill Salmon 1 3/4 cups salmon. Serves 4 92 . Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables. Blend with mixer or food processor until very smooth. softened 2 Stash Lemon Blossom tea bags 1 Tbs water 2 tsp chopped fresh dill Salt and pepper.

Mix well.Lemon Blossom Cream Cheese 5 Stash Lemon Blossom tea bags 1 8-ounce package cream cheese In a small bowl. Serves 16 93 . combine the contents of 5 Lemon Blossom tea bags with the 8 ounces of cream cheese.

Lemon Thyme Green Olives 2 7-ounce jars unpitted green olives 1 lemon. Serves 20 94 . Place thyme over olives and pour over olive oil. Let stand at room temperature for 24 hours. thinly sliced 2 Tbs fresh thyme 1/2 cup olive oil Crush or cut slits in olives. Place in a jar or bowl with sliced lemon.

let rise in warm. Cover. undissolved yeast and salt. combine walnuts.____________________Lemon Icing: Combine 1 cup confectioner's sugar and 1 to 2 tablespoons lemon juice. covering 8 × 7-inch portion. water and margarine until warm (105º to 115ºF). toasted 2/3 cup firmly packed light brown sugar 1 1/2 Tbs grated lemon peel 1/4 cup margarine. granulated sugar. in opposite directions. brown sugar and lemon peel. Place on greased baking sheet. Cover tightly with plastic wrap. pinch edges to seal. Meanwhile. On lightly floured surface. Fold remaining dough third over filling.Lemon-Nut Twists DOUGH 4 1/2 cups all-purpose flour 1/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 tsp salt 3/4 cup milk 1/2 cup water 1/3 cup margarine 2 eggs LEMON-NUT FILLING 1 cup chopped walnuts. grease top. Sprinkle with 1/4 filling. Roll each to 21 × 8inch rectangle. Stir into dry ingredients. Twist each strip. combine 1 1/2 cups flour. Cut into 8 (1-inch wide) strips. reserve. Fold one of the remaining dough thirds over filling. melted Lemon Icing LEMON ICING 1 cup confectioners' sugar 1 Tbs lemon juice In large bowl. Heat milk. Serves 16 95 . Stir in eggs and remaining flour to make stiff batter. Punch dough down. Brush folded dough with 1 tablespoon margarine. about 20 to 30 minutes. Drizzle with Lemon Icing. Bake at 375ºF for 15 minutes or until done. Cool on wire racks. Beat until smooth. sprinkle with 1/4 of walnut filling. draft-free place until doubled in size. divide dough in half. with 1 tablespoon melted margarine. Repeat with remaining rectangle. 3 times. refrigerate 2 hours or up to 3 days. Brush middle third of one rectangle.

Toss together pasta. peppers. drain and rinse with cold water. Combine all dressing ingredients. mix well.Light Pasta Salad with Fresh Tuna Steak 16 oz Rotini. blanched 2/3 cup red onion. Twists. julienne. onions. uncooked 12 oz fresh tuna steak. beans. tuna and dressing. Serve cold. minced 1 tsp dried dill weed 1 cup chopped red bell pepper 1 cup green beans. Serves 4 96 . reserve. finely chopped 6 fresh parsley sprigs. chopped 2 Tbs low-sodium soy sauce 3 garlic cloves. refrigerate salad overnight to allow flavors to blend. thinly sliced Break tuna into small bite-size pieces. or Spirals. If possible. pared. Cook pasta. cooked 3 Tbs vegetable oil or 3 tablespoons vegetable oil 4 Tbs Dijon-style mustard 6 Tbs rice wine vinegar Grated rind of 3 limes.

in preheated 350ºF oven 40 to 45 minutes. optional In large plastic bag. if desired. shake. Put chicken in bag and shake to coat with chips.Mariachi Chicken A crispy chicken dish everyone loves! 1 1/4 cups crushed tortilla chips 1 1-ounce package Lawry's Taco Spices and Seasonings 1 lb chicken drumettes or 24 chicken drumettes Salsa. Dampen chicken with water. uncovered. Arrange in greased shallow baking pan. optional Sour cream. Serve with salsa and sour cream. combine chips and Taco Spices and Seasoning.Makes 4 servings or 24 appetizers Serves 4 97 . shake off excess. Bake.

cored and cut into wedges 2 pears. peeled and thinly wedged 1/2 lb wafer-thin-sliced prosciutto 2 apples. Arrange on serving tray.Meat-Wrapped Fruits 1 cantaloupe or honeydew melon. Serves 48 98 . Sprinkle apple and pear wedges with fresh lime juice. wrap in sausage. cored and cut into wedges Fresh lime wedges 1/2 lb very thinly sliced spiced deli sausage. (like hard salami) Shortly before serving. wrap melon wedges in prosciutto.

one at a time. Stir vigorously over low heat. about 1 minute or until mixture leaves the pan and forms a ball. Serves 20 Cooking time: 35 minutes Recipe Source Author: Judy. covered. Fill with crab filling. Cut off tops with a sharp knife. Drop by spoon onto ungreased baking sheet. Beat eggs in thoroughly. Scoop out any filaments of soft dough.Mendenhall Crab Puffs 1 cup water 1/2 cup butter or margarine 1 cup sifted flour 4 eggs CRAB FILLING 2 cups crab. Beat till mixture is smooth and velvety. Filling: Combine all ingredients. into about the size of a walnut.Makes 18-20 puffs. Auke Bay. drained 1/4 cup minced celery 3 Tbs grated onion Pepper to taste 3 Tbs Miracle Whip salad dressing Bring water and butter or margarine to a rolling boil in saucepan over medium heat. Serve immediately or refrigerate. Bake at 400º for 30 to 35 minutes or until golden brown and dry. Remove from heat. Stir in flour at once. Alaska 99 . Cool thoroughly. Replace tops.

tortilla chips and cheese. Evenly top with beans. split and toasted 1 14-ounce jar Ragú Pizza Quick Sauce 1 8 3/4-ounce can red kidney beans. Sprinkle with chili powder.) 1 Tbs chili powder Preheat oven to 425 degrees F.Mexicali Pizza 6 English muffins. onion. Bake 12-15 minutes or until heated through. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Serves 12 100 . jalapeño pepper. drained 1 cup chopped onion 1 Tbs finely chopped jalapeño pepper (1 to 2 tablespoons) 12 tortilla chips 2 cups shredded Monterey Jack cheese (8 oz.

cornmeal. Cool. Cut a 7-inch "X" in center of circle. Place in greased 14-inch pizza pan. chili powder. stir in enough remaining flour to make soft dough. let rest 10 minutes. drained 1 8-ounce can tomato sauce 2 tsp chili powder 1 4-ounce jar diced pimientos 1 cup grated cheese 2 Tbs chopped mild green chiles DOUGH 2 3/4 cups all-purpose flour 1/2 cup cornmeal 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt 1 cup very warm water (125º to 130ºF) 2 Tbs butter or margarine. Cover. Spread a 3-inch border of Mexicali Filling evenly around edge of dough. combine ground beef. browned and drained 1 8 3/4-ounce can kidney beans.Mexicali Pizza Wheel MEXICALI FILLING 1 lb ground beef. about 4 minutes. Beat 2 minutes at high speed. tomato sauce. Cook. scraping bowl occasionally. Pull cut points of dough over filling. until dry. Combine 1 cup flour. grated cheese. tuck under rim and press to seal. Serves 12 101 . kidney beans. Set aside. Roll dough to 15-inch circle. beat 2 minutes at medium speed of electric mixer. Cut another "X" to form 8 pieshaped wedges in center. Stir in diced pimientos. sugar and salt. Form a standing rim of dough around edge. stirring occasionally. softened Prepare Mexicali Filling. Add water and butter. and chopped mild green chiles. Knead on floured surface until smooth. browned and drained. Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done. With spoon. undissolved yeast.

Serves 46 102 . Spread sour cream over salsa and sprinkle cheese over top. Garnish with green onions and olives. sauté turkey 6-8 minutes or until meat is no longer pink. over medium-high heat. Spread turkey mixture in a 9-inch dish.Mexican Turkey Dip 1 lb ground turkey 1 package taco seasoning mix 1 cup salsa 1 cup sour cream 1 cup grated Cheddar cheese 1/2 cup chopped green onion 1/4 cup chopped black olives Taco chips In a large non-stick skillet. Sprinkle 1/2 the green onions over turkey and top with salsa. Stir in seasoning mix and remove from heat. Serve with Taco chips.

separated 3/4 tsp cream of tartar In a medium saucepan melt butter. Bake in a 300ºF oven for 45-50 minutes or till a knife inserted near center comes out clean. Serve immediately. TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart soufflé dish. Pour the yolk mixture over beaten egg whites. Remove from heat. beat egg yolks till thickened and lemon-colored. Gradually stir in milk. about 5 minutes. add cheese. salt and pepper into drippings till smooth. fold gently. Using clean beaters. cook over medium-high heat till thickened and bubbly. Bake in a 300 degree oven for 50-60 minutes. Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. stirring till melted. Remove mushrooms. stirring constantly. reserving drippings in pan. Spoon mixture into 6 ungreased 1 1/2-cup soufflé dishes. Serves 6 Cooking time: 50 minutes Ready in: 25 minutes 103 . Stir in mushrooms and ham.Mini Ham and Mushroom Soufflés 6 Tbs butter or margarine 1 cup sliced fresh mushrooms 6 Tbs all-purpose flour 1/4 tsp salt 1/8 tsp pepper 1 1/2 cups milk 1 cup shredded Cheddar cheese (4 ounces) 1 cup diced fully-cooked ham 6 eggs. Add mushrooms and sauté till tender. Fold ham mixture into yolks. Stir flour.

Top with bread spread with mustard. Place one slice Swiss cheese on 8 slices of bread spread with mustard. Cut ham into 8 pieces and each slice of cheese into fourths. place olives and cherry tomatoes on picks. Top with bread spread with horseradish. Spread horseradish on one side of the remaining slices. Place remaining bread atop cheese. then ham slice. as needed Horseradish sauce. then American cheese. Secure with wooden picks.Miniature Ham-Wiches 32 slices party rye bread Dijon-style mustard. Serves 8 Ready in: 10 minutes 104 . as needed 3 oz thinly sliced fully-cooked ham 2 1-ounce slices Swiss cheese 2 1-ounce slices American cheese 4 pimiento-stuffed olives 4 cherry tomatoes Spread mustard on one side of half the bread (16 slices).

not touching. Serves 16 Cooking time: 30 minutes Ready in: 10 minutes 105 . cut into 3/4" cubes 3/4 cup apple juice 3/4 cup cider vinegar 1 Tbs hot pepper sauce 2 Tbs chili powder 2 tsp oregano 1 tsp cumin 2 garlic cloves. Remove to serving platter or chafing dish and serve hot as an appetizer. crushed In a 1-gallon self-sealing plastic bag. Seal bag and marinate in the refrigerator 8-12 hours or overnight. Heat oven to 350ºF. until pork is just tender and lightly browned. discarding marinade. Remove pork cubes from marinade. in a shallow baking pan and bake at 350ºF for 25-30 minutes. combine all ingredients and mix well. Pat pork dry with paper toweling.Mission Hill Bocaditos 2 lbs boneless pork loin. place cubes in a single layer.

Grill or broil. 5 to 6 minutes. stir in mushrooms.Mushroom and Red Pepper Crostini 1/3 cup olive oil 1 tsp Italian seasoning 1/4 tsp salt 1/8 tsp black pepper 1 8-ounce loaf Italian bread. sliced (about 3 cups) 1 large sweet red bell pepper. toss to coat thoroughly. sliced diagonally into about 16 (3/4-inch) slices 8 oz fresh white mushrooms. turning occasionally. Lightly brush both sides of each bread slice with oil mixture. Sprinkle 1 cup of the mozzarella over bread slices. 4 inches from heat source until vegetables are lightly charred. turn bread. Place vegetables on a grill rack or broiler pan. Place bread slices on the grill rack or under the broiler until lightly browned. red pepper and onion. remove and keep warm. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella. set aside. combine olive oil. Serves 8 106 . Italian seasoning. In a large bowl. about 30 seconds. salt and pepper. divided Preheat charcoal grill or broiler. dividing evenly. cut in 1/2-inch pieces (about 1 cup) 1 1/2 cups shredded mozzarella cheese. To remaining oil in bowl. cut in 1/2-inch pieces (about 1 cup) 1 large mild red onion. heat just until melted.

stir until dissolved. drained 2 Tbs sliced green onion Place warm water in large warm bowl. Stir in cornmeal. let rest on floured surface 20 minutes. Cover.× 16-inch rectangle. Evenly sprinkle cheese. Knead on lightly floured surface until smooth and elastic.× 15-inch baking pan. Roll and stretch dough to 11. pimientos. Sprinkle in yeast. Serve warm. Stir in enough remaining flour to make soft dough. salt. about 4 to 6 minutes.Nacho Pizza Snack 1 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup cornmeal 1/4 cup olive or vegetable oil 1 tsp salt 1/2 tsp garlic powder 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 3 cups grated American cheese (3/4 pound) 1 4-ounce jar sliced pimientos. Serves 12 107 . Place in greased 10. garlic powder and 1 1/2 cups flour. Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. cut into 12 squares. chilies and green onion over dough. oil. drained 1/2 cup chopped mild or hot green chilies.

Process in basic. snipped 1/3 cup chopped walnuts or pecans 2 tsp Fleischmann's® Bread Machine Yeast Select loaf size recommended by the manufacturer of your machine.Oat Date Nut Bread (1 1/2-Pound Recipe) 1 cup plus 2 tablespoons water 1 1/2 Tbs butter or margarine 2 Tbs instant dry milk powder 2 Tbs sugar 1 1/4 tsp salt 1 tsp ground cinnamon. Select lightest crust setting. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Serves 16 108 . delay or rapid bake cycle. Remove baked bread from pan and cool on wire rack. optional 3 cups bread flour 1/2 cup old-fashioned rolled oats 1/2 cup pitted dates or chopped dates.

melted Boil fresh octopus for at least 10 minutes. Kodiak. Form into balls no larger than 1" in diameter. Serves 4 Recipe Source Author: Pat. No further tenderizing is necessary. lime. The skin and suckers will "slip" off the tentacles when it is cooked. Mix ingredients together.Octopus Tidbits 2 cups octopus meat 2 eggs 2 tsp dill weed 2 Tbs finely chopped onion 1/2 cup breadcrumbs 1/4 cup butter or margarine. tomatoes or lettuce. Alaska 109 . Once is sufficient. Garnish with lemon. Roll in bread crumbs to coat. Remove skin. Pan fry in butter or margarine until golden brown. Prepare cooked octopus for tidbits by grinding as you would hamburger.

cut into quarters and spread mixture on top of squares. Blend with Oregon hazelnuts and remaining ingredients. snipped 1 tsp grated onion 1/2 cup mayonnaise 1/4 tsp Worcestershire sauce dash cayenne pepper 12 slices thin wheat bread Cook bacon until crisp.Oregon Hazelnut Appetizer 10 strips sliced bacon 3/4 cup chopped Oregon hazelnuts 1 cup grated Cheddar cheese 1 Tbs parsley. Remove crusts from bread. except bread. Serve hot. Place on cookie sheet and bake at 350º for 10 minutes. Serves 48 110 . drain and crumble.

Top with remaining nuts and parsley. peeled. chili powder and salt. Serves 12 111 . pitted and diced 1 8-ounce package cream cheese. minced 1/2 tsp chili powder 1/4 tsp salt 1 tomato. onion. Chill to improve flavor.Oregon Hazelnut Tortilla Dip 2 ripe avocados. finely sliced 1 1/2 tsp lemon juice 1 clove garlic. lemon juice. Serve with tortilla chips. Blend well. Add half the nuts and tomato. blend. seeded and diced Chopped parsley 1/3 cup roasted and chopped Oregon hazelnuts Combine softened cream cheese. Mold into ball. garlic. avocado. room temperature 2 green onions.

Cut won ton wrappers into 4-inch circles with a cookie cutter. bok choy. In a large skillet heat 2 tablespoons of the oil. celery. Pour soy mixture over pork mixture. uncovered. Serves 36 Cooking time: 15 minutes Ready in: 30 minutes 112 . Cook. Add more oil. 1 minute. cover and simmer 10 minutes. Uncover and cook 3-5 minutes or till water evaporates.) Spoon about 2 teaspoons filling in center of one round. Transfer pot stickers to a baking sheet. oil. Repeat with remaining rounds and filling. Bring up sides and seal edges with water. mix well. Serve with Chinese mustard and soy sauce. Place in a 250ºF oven to keep warm.Oriental Pork Pot Stickers 1 cup finely chopped cooked pork tenderloin 1/3 cup finely chopped bok choy or cabbage 1/3 cup finely chopped celery 1/4 cup finely chopped green onion 1 Tbs soy sauce 1 Tbs dry sherry 1 tsp cooking oil 1 1/2 tsp cornstarch 36 (about) won ton wrappers 6 Tbs cooking oil 1 cup water Chinese mustard Soy sauce In a mixing bowl combine pork. and water. and 1 teaspoon oil. Carefully add 1/2 cup water to skillet. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). if necessary. (Keep won ton wrappers covered with a dry cloth when not working with wrappers. toss to coat. Reduce heat. Repeat procedure with remaining pot stickers. Transfer to a baking sheet and cover with a dry cloth. and green onion. Cover and chill 30 minutes. Combine 1 tablespoon soy sauce. stir in cornstarch till dissolved. Cook over medium heat 1 minute or till bottoms are browned. sherry.

Serves 4 Recipe Source Author: Lisa Hill of New York City. secure with wooden picks. lemon juice. garlic. 1 tablespoon soy sauce. Roll up. reserve remaining oranges for garnish. mix well.Oriental Salmon Roll-Ups 1 14 3/4-ounce can Alaska salmon. mix well. minced 1 tsp bottled minced garlic 2 tsp lemon zest 1/2 tsp ground ginger 8 large lettuce leaves 1 Tbs white wine vinegar or 1 tablespoon white wine vinegar Drain oranges. Spoon a scant 1/3 cup filling in center of each lettuce leaf. reserving 2 tablespoons liquid. garnish with reserved orangesMakes 8 appetizer or 4 luncheon size servings. Chop enough oranges to equal 1/2 cup. combine remaining 1/4 cup soy sauce. lemon peel and ginger. drained and flaked 1 11-ounce can Mandarin oranges 1/2 cup finely chopped green onions 2 Tbs chunky peanut butter 1/4 cup low-sodium soy sauce plus 1 tablespoon. peanut butter. In a small bowl. Place salmon in a medium bowl. divided 1 Tbs fresh lemon juice 2 cloves garlic. . Add green onions. reserved mandarin orange liquid and vinegar. New York 113 . Arrange salmon rolls and dipping sauce on serving platter.

the juice of one lime. diced Juice of one lime 1 Tbs rice vinegar 1 Tbs honey Salt and pepper. rice vinegar. roasted red peppers. roasted green chiles. diced 3 roasted green chilis. Serves 12 114 . stir together diced papaya. toss relish quickly in sauté pan to warm (do not overheat). to taste In large bowl. honey and salt and pepper to taste. diced 1 red onion.Papaya Pepper Relish 3 papayas. Just before serving. red onion. seeded and diced 2 roasted red peppers.

sprinkle with garlic salt and Parmesan cheese. add peanuts and stir until coated with oil. Remove from oven. add popped popcorn. Remove from oven. Return to oven for 5 minutes. Return to oven for 5 minutes. Serves 12 115 .Parmesan Popcorn and Peanuts 2 Tbs peanut oil 1 lb roasted shelled Virginia-type peanuts 3 quarts popped popcorn 3 Tbs soft butter or margarine 1 tsp garlic salt 1/4 cup grated Parmesan cheese Heat peanut oil in a 15-1/2 × 10-1/2 × 1-inch baking pan in a 350 degree oven for about 5 minutes. stir to coat popcorn and peanuts.

Punch dough down. Repeat with remaining pretzels. mustards or other dips. With spoon. Brush with beaten egg mixture and sprinkle with coarse salt. Increase speed to high. if desired. until risen slightly. Heat milk. cut into thin slices. let rise in warm. curve ends of each rope to make circle. Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet long). Cover. Place in greased bowl. until risen slightly. Omit boiling step. Cool pretzels on wire rack. let rest in warm. Cover. let rest and bake as directed. turning to grease top. Knead dough on floured surface until smooth and elastic. Brush with beaten egg mixture and sprinkle with salt. poppy seeds or sesame seeds In large bowl thoroughly mix 1 1/2 cups flour. stir in enough additional flour to make soft dough. Serves 24 116 . Roll each piece to 12-inch rope. if desired. Olivade Spread. cook 20 seconds. sugar and 1 1/2 teaspoons salt. Olivade Spread. To serve. Cover shaped pretzels. Sprinkle with dill seed before baking. sliced meats. about 5 minutes. cheeses. mustards or other dips. undissolved yeast. Accompany with Bacon & Cheddar Spread. Cover. beat additional 2 minutes. Remove and drain on wire rack. Divide dough into 48 pieces. marjoram and oregano leaves. Makes 48 small or 1 large pretzel. Place shaped pretzels directly on greased baking sheets. On greased baking sheet. Place pretzels on greased baking sheets. Bake at 375ºF for 25 minutes or until done. Twist ends once and lay down over bottom of circle. about 30 to 40 minutes. Bring 2 quarts water and remaining 2 tablespoons salt to boil in large pot.Baked Cocktail Pretzels: Prepare and shape pretzels as directed. cross ends at top. shape into pretzel as directed above. Add to dry ingredients and beat 2 minutes at low speed of electric mixer. Place 4 to 5 pretzels in water.____________________VARIATIONSHerb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme. draft-free place until doubled in size. turning once to cook both sides. Parmesan cheese or seeds. reduce heat to simmering. Bake at 350ºF for 35 minutes or until done. let rest for 15 minutes. Parmesan cheese.Party Pretzel 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Active Dry Yeast* 2 Tbs sugar 2 1/2 Tbs salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 2 eggs lightly beaten with 1 Tbs water Coarse salt Gated Parmesan cheese. To make pretzels. poppy or sesame seeds. water and oil to 120º to 130ºF. draft-free place for 5 to 10 minutes. Serve with Bacon and Cheddar Spread.

Combine the cucumber. strawberries. season to taste and serve. mix together yogurt. Drain again and transfer to a mixing bowl. orange juice and brown sugar or honey. washed.Pasta Salad with Pineapple-Mint Salsa 1 lb Mostaccioli. or other medium pasta shapes. When pasta is done. Serves 4 117 . Add the yogurt mixture and mix well. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces. trim the ends and cut it in half lengthwise. sour cream. pineapple and salt in a small bowl and stir until blended. While pasta is cooking. uncooked 1 small cucumber 6 fresh strawberries (6 to 8 strawberries). peel the cucumber.) In a small bowl. Toss in the fruit salsa. Ziti. drain well and rinse under cold water. hulled and finely chopped 2 Tbs coarsely chopped fresh mint 2 cups finely diced fresh pineapple (about 1/2 pineapple) 1/4 tsp salt 1/2 cup low-fat yogurt 1/4 cup non-fat sour cream 1/4 cup orange juice 1 Tbs honey or 1 tablespoon honey Prepare pasta according to package directions. (This salsa can be made and refrigerated up to one day in advance.

crushed 2 Tbs olive oil 1 yolk of hard boiled egg. halved and seeded 1 small garlic clove.Pepper Dip 1/2 red pepper. Cover and set aside. Serve with King Prawns with Four Dips Serves 8 118 . peel and discard the skin. Cool. Purée the flesh in a blender. chopped 1 Tbs chopped fresh parsley Grill the pepper for 5 minutes each side until charred and softened. Gradually blend in the remaining ingredients to form a smooth sauce.

Serves 8 119 . or to taste Melted butter. toss popcorn and Seasoned Salt together.Perfectly Seasoned Popcorn 2 quarts popped popcorn (8 cups) 1 tsp Lawry's Seasoned Salt (1 to 1 1/2 teaspoon). optional In large bowl. If desired. to taste. toss with melted butter.

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

Serves 16 121 . Mix well.Picante Sour Cream 1 cup sour cream 1 Tbs salsa 1 Tbs lime juice 1/8 tsp cinnamon Combine all ingredients in small bowl. Chill several hours.

blend well. place cake pan on rack. turning to grease top. cool slightly on wire rack. Roll up from long side as for jelly roll. Knead on lightly floured surface until smooth and elastic. about 4 minutes. Arrange. Place in greased bowl. Place warm water in large warm bowl. Spread onion mixture evenly over dough. melted 3/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1/4 cup warm milk (105º to 115ºF) 1 Tbs sugar 1 tsp dill weed 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 1 4-ounce jar diced pimientos. Bake at 375ºF for 25 minutes or until done. draft-free place until doubled in size. Cover. Remove from pan. cover. seal seam. cut-side up. stir until dissolved. sugar. Set wire rack over pan. remaining butter and 1 1/2 cups flour. Roll dough to 14 × 8-inch rectangle. Sprinkle with paprika. Cut roll into 12 equal pieces. Place shallow pan on counter. half-filled with boiling water. well drained 1/2 cup shredded Cheddar cheese (4 ounces) 1/4 cup chopped pecans Paprika Combine onions and 2 tablespoons butter. let rise in warm. Punch dough down. cheese and pecans. about 30 minutes. Let dough rise 20 minutes. Mix in enough remaining flour to make soft dough. sprinkle with pimientos. Serves 12 Cooking time: 20 minutes 122 . dill weed. Add milk. Sprinkle in yeast.Pimiento Cheese Swirls 1/4 cup instant toasted onions 3 Tbs butter or margarine. Serve warm. set aside. in greased 8-inch round cake pan.

Cover and refrigerate 4-24 hours. brown sugar. grated ginger root and fresh lime juice.Pineapple Cucumber Salsa 1 20-ounce can pineapple tidbits. jalapeño pepper (use rubber gloves when handling pepper). peeled and seeded 2 Tbs fresh mint 1/2 seeded jalapeño pepper. mix together drained pineapple tidbits. grated 1 Tbs fresh lime juice In large bowl. finely chopped 1 Tbs brown sugar 1 Tbs ginger root. Serves 4 Ready in: 10 minutes 123 . fresh mint. drained 2 medium diced cucumbers. cucumbers.

Add remaining ingredients and blend well. Pour over ice in punch bowl. Serve immediately in wine glasses. thinly sliced 1/4 cup sugar Ice mold 4 750 mL bottles sparkling rosé wine 1 28-ounce bottle club soda 1 cup orange liqueur (Cointreau or Triple Sec) Combine first five ingredients in small bowl.Pink Holiday Punch 1 cup cranberry juice 1 cup orange juice 1/2 cup lemon juice 4 limes. stirring to dissolve sugar. Serves 30 124 .

salt and undissolved yeast. Top each with 1 1/2 tablespoons sauce. scraping bowl occasionally. cut in strips 1 cup chopped green onions 2 4-ounce jars sliced pimientos. oregano and garlic. about 4 to 6 minutes. combine 2 cups flour. Bake at 400ºF for 25 minutes or until crust is golden. Serve warm. well drained 2 cups grated sharp Cheddar cheese In large bowl. minced HAM AND CHEDDAR TOPPING 6 cups grated Mozzarella cheese (1 1/2 pounds) 3/4 lb lean ham. Cover. at room temperature TOMATO SAUCE 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 2 tsp oregano or sweet basil (leaves) 1 clove garlic. Divide into 16 pieces. let rest on floured surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid Rise Yeast). Punch dough down. Beat 2 minutes at medium speed of electric mixer. With spoon. Gradually add very warm water and olive oil to dry ingredients.Pizza Crisps DOUGH 6 cups all-purpose flour (6 to 6 1/2 cups) 1 1/2 tsp salt 1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast 2 cups very warm tap water (120º to 130ºF) 1/4 cup olive oil or vegetable oil. stir in enough additional flour to make soft dough. Roll each piece to 7-inch circle. Place on greased baking sheets. Serves 32 Cooking time: 25 minutes 125 . Meanwhile prepare tomato sauce: in small bowl mix tomato sauce. On lightly floured surface. knead until smooth and elastic. Divide topping evenly over pizzas. tomato paste. Beat 2 minutes at high speed. scraping bowl occasionally.

sugar and salt. Serve sauce on the side as a dip. Serves 4 126 . In medium saucepan. until puffy and light brown. drain on paper towels. let rise until doubled in size. roll to 1-inch thick rope. fry pizzas over medium heat. Roll each to 6-inch circle. turning to grease top. turning once. about 1 hour. Sprinkle in yeast.Pizzelle 5 Tbs warm milk 1/4 tsp Fleischmann's® Traditional Active Dry Yeast 1 cup bread or all-purpose flour 4 cloves garlic. Set aside. minced 3 Tbs olive oil 1 28-ounce can plum tomatoes 1 Tbs sugar 1/2 tsp salt 3 cups sunflower oil (24 fluid ounces) 6 fresh basil leaves Measure warm milk (115ºF) in large bowl. about 5 minutes. Add tomatoes. stir until dissolved. cut into 1-inch pieces. Knead on floured surface until smooth. stir and cook until tomatoes are softened and liquid has evaporated. Garnish with basil sprigs. Place on serving platter. Stir in enough flour to make stiff dough. Punch dough down. Cover. Heat oil in cast iron skillet. Remove from skillet. stir and cook garlic in olive oil over medium heat until lightly browned. Add basil leaves to reserved tomato sauce. Place in greased bowl.

thawed 2 cups shredded Provolone cheese 2 cups chopped tomatoes (seeds removed) 2 cups shredded Mozzarella cheese Heat oven to 375ºF. Bake on lowest rack of oven at 375ºF for 35-45 minutes or until crust is golden brown and cheese is melted. Stir in tomato sauce. sausage mixture. Layer Provolone cheese. fennel seed. Using 14-inch pizza pan or 15 × 10-inch jelly-roll pan.Pizzeria-Style Sausage Pizza 1 lb fresh bulk pork sausage. Serves 6 Cooking time: 45 minutes Ready in: 20 minutes 127 . tomatoes and Mozzarella cheese on pizza crust. Brown pork sausage with green pepper in medium skillet. prepare pizza crust following package directions. Simmer 5 minutes. mildly seasoned 1 cup chopped green pepper 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 1/2 tsp fennel seed 1 tsp sugar 1/4 tsp oregano leaves 1 loaf frozen pizza dough. sugar and oregano. drain well. tomato paste.

cored. stirring occasionally (or until the cornmeal forms a mass and pulls away from the sides of the pan). and finely diced 1 Tbs balsamic vinegar 1/4 cup olive oil Salt and Freshly ground pepper 1 cup fresh basil. Set aside to cool.Stir in fresh basil strips before serving. salt and pepper. stirring constantly with a wooden spoon until mixture comes to a boil. stirring continuously. red tomatoes. In a very large heavy-duty pot. Set aside for 1 hour to allow flavors to meld. Simmer 20 to 30 minutes. chopped 2 large firm.Serve with the grilled Polenta triangles. Reduce heat to medium and cook. When butter has melted. peeled and minced 1/4 cup finely chopped fresh basil leaves 1/2 tsp salt 1/4 tsp freshly ground pepper 1 Tbs butter 2 Tbs freshly grated Parmesan cheese 1/4 lb wild greens TOMATO BASIL SALSA 1 cup black beans or 1 15 ounce can black beans. cut into strips Butter an 11 × 9 jelly roll pan. bring chicken stock to a boil.____________________To Make Tomato Basil Salsa:Combine all ingredients except basil. thawed 1 medium red pepper. Serves 6 128 . ripe. seeded. then cut each square into a triangle. Grill both sides until golden and immediately serve on a bed of wild greens with Tomato Basil Salsa. in a medium size bowl. chopped 1 10 ounce package frozen whole kernel corn. Stir in butter and cheese. and finely diced dash hot pepper flakes 1 small jalapeño pepper. rinsed and drained 1 large red onion. basil. cored. seeded. Add cornmeal in a steady stream.Polenta with Tomato Basil Salsa POLENTA 7 cups chicken stock 2 cups coarse-grained yellow cornmeal 4 cloves garlic. Add garlic. When cool cut into 3" × 3" squares. remove Polenta from heat and pour into prepared jelly roll pan.

Serves 32 129 . 30 to 45 seconds.Popcorn Salts ONION DILL SALT 1/4 cup coarse salt 2 tsp dried onion flakes 2 tsp dried dillweed 1/4 tsp garlic powder HERBED SALT 1/4 cup coarse salt 1 tsp dried basil leaves 1/2 tsp dried tarragon 1/2 tsp dried chives 1/4 tsp oregano leaves SESAME SALT 2 Tbs coarse salt 1/4 tsp ground turmeric 2 Tbs toasted sesame seeds Process all ingredients in blender at high speed until mixture is very fine in texture. Store in shaker.

mix well and set aside. water chestnuts. Carefully place half the dumplings in skillet (do not let dumplings touch). moisten and pinch edges to seal. soy sauce. Repeat with remaining rounds and filling. softened 20 won ton wrappers 6 Tbs cooking oil 1 cup water Chinese mustard Soy sauce In a mixing bowl combine pork. Serve with Chinese mustard and soy sauce.Pork and Crab Dumplings 1 cup finely chopped cooked pork tenderloin 1 6-ounce can flaked crab meat. Transfer to a baking sheet and cover with a dry cloth. Carefully add 1/2 cup water to skillet. onion. mix well. crab. Cut won ton wrappers into 4-inch circles with a cookie cutter. Set pinched edge upright and press gently to flatten bottom. Stir in cream cheese. Uncover and cook 3 to 5 minutes or until water evaporates. Serves 20 Ready in: 30 minutes 130 . Transfer dumplings to a baking sheet. oil and water. if necessary. Repeat procedure with remaining dumplings. salt and pepper. oven to keep warm. drained 1/4 cup finely chopped onion 2 Tbs finely chopped water chestnuts 2 tsp soy sauce 1/4 tsp salt 1/8 tsp black pepper 3 oz cream cheese. Place in a 250 degree F. (Add more oil.) Cook uncovered 1 minute. In a large skillet heat 2 tablespoons of the oil. cover and simmer 10 minutes. Cook over medium heat 1 minute or until bottoms are browned.) Spoon about 1 tablespoon filling in center of one round. Reduce heat. Fold wrapper in half across filling. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.

Place 1 heaping teaspoon pork and cherry filling in center of each square. or until browned." Empanadillas are single-serving. Bake in a preheated 400º oven 12 to 15 minutes. Pour off fat. brush with egg wash. mix well.Pork and Dried Cherry Empanadillas Empanar. warm cherries and sherry about 3 minutes. filled with a savory meat mixture. means "to bake in pastry. cherry mixture. in a skillet over medium heat. pastry crust turnovers. Meanwhile. Fold over one corner to form a triangle.Serving size: 2 empanadillas Serves 24 131 . Seal by brushing edges lightly with water and crimping with a fork. 10 minutes. ginger. Set aside. or until lightly brown. Let stand. Place on ungreased baking sheets. 1/2 cup chopped dried tart cherries 1/4 cup sherry cooking wine 3/4 lb bulk pork sausage 1 tsp ground cumin 1/4 tsp ground ginger 1/8 tsp cayenne pepper 1/4 cup chopped pine nuts 1/4 cup chopped green onions 4 (9-inch) refrigerated pie crusts 1 egg beaten with 1 tsp water In a small saucepan over medium heat. covered. Roll each pie crust into a 9 × 12-inch rectangle. a Spanish word. cut each crust into 12 (3-inch) squares. Add cumin. cayenne. Remove from heat. cook sausage 5 to 6 minutes. pine nuts and green onions.

measure and return 2 tablespoons to pan. reduce heat and simmer for 45 minutes. Add pork balls. curry powder and ginger. garlic. Heat oil in a fry pan. Serves 8 Cooking time: 45 minutes Ready in: 20 minutes 132 .Pork Balls in Curry Sauce 1 1/2 lbs lean ground pork 3/4 cup soft bread crumbs 1 egg. Add onions. if desired. stir to blend and bring to a boil. egg. bread crumbs. pour off fat. minced 2/3 cup cider vinegar 1 cup tomato sauce 1 cup chicken broth 3/4 cup sour cream Combine ground pork. Serve with noodles or rice. Shape into 1 1/2-inch balls (about 30). tomato sauce and chicken broth. onion and salt. cook and stir about 1 minute. Remove browned balls from pan. shaking pan to brown all sides. Push balls to one side and stir in sour cream. Add red peppers. vinegar. lightly beaten 3/4 cup finely chopped onion 1 tsp salt 1 Tbs vegetable oil 1 Tbs crushed dried red peppers (1 to 2 tablespoons) 1 Tbs curry powder 1 tsp ground ginger 3 cups chopped onion 2 cloves garlic. cover. carefully mix sauce and balls. Remove browned balls from pan and repeat with remainder. Add half pork balls and cook.

add apples. Pour sauce over meatballs. bread crumbs and walnuts. cinnamon and pepper over pork.Pork-Apple Bites 1 lb ground pork 1 tsp salt 1/4 tsp cinnamon 1/8 tsp pepper 1/2 cup shredded pared apple 1/4 cup soft rye bread crumbs 1/4 cup chopped walnuts 1/2 cup water 1/2 cup apple jelly Sprinkle salt. Mix lightly but thoroughly. Pour off drippings. Brown balls (half at a time) in large frying pan. Add water. cover tightly and cook slowly 15 minutes. Remove balls to warm chafing dish. Serves 40 Cooking time: 15 minutes Ready in: 10 minutes 133 . Shape mixture into 40 balls (1 scant tablespoon each). Stir apple jelly into cooking liquid and cook until melted.

Sprinkle with green chiles. or until cheese melts. microwave at HIGH 4 to 5 minutes. Sprinkle slices with salt. rotating pie plate a halfturn after 2 minutes. brush with half of taco sauce. or until potatoes are tender. green onions and cheese. Reach for nutrient-packed Idaho® Potatoes when preparing this spicy snack. drained 2 Tbs chopped green onions 1/4 cup 40% less-fat shredded Cheddar cheese (3 ounces) Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Cover and microwave at HIGH 30 seconds to 1 minute. 1 large Idaho® Potato. Brush potato slices with remaining taco sauce. Cover with microwaveable plastic wrap.* Salsa can be substituted for taco sauce Serves 2 134 .Potato Nachos Fiery with flavor these Potato Nachos are healthy too. unpeeled and thinly sliced 1/4 tsp salt 1/4 cup taco sauce* 2 Tbs canned chopped green chiles.

onion. keep warm while remaining balls are fried. breadcrumbs. Drain on kitchen paper. Divide the prawn mixture into 12 and roll each piece into small balls. lime juice and rind. garlic. Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip. Chill for another 30 minutes. Chill for 30 minutes. Purée to form a smooth paste. Serves 12 135 . Heat the oil in a heavy based pan. beaten 1/2 small onion. and fry the balls in batches for 3-4 minutes until crisp and golden. (very finely chopped) 2 oz desiccated coconut 1 Tbs chopped coriander Grated rind and juice of 1/2 lime 1 small green chilli. seeded and chopped 1/4 tsp five spice powder Wasabi Paste Soy Dip. Then into the coconut to completely coat the balls. Dust lightly with flour. coriander. Dip into the egg. chilli and spice in a blender.Prawn Balls with Wasabi Paste Soy Dip 12 oz cooked peeled prawns 2 Tbs flour 2 oz fresh breadcrumbs 1 egg. Serves 4-6. see recipe Place the prawns.

Refrigerate up to 4 hours.Pre-Game Pork Rollups Sweet and spicy flavors accent deli roast pork. Serves 8 136 . Transport in cooler. In a small bowl. Wrap in plastic wrap. roll up. Spread about 2 tablespoons cream cheese mixture on each tortilla. softened 4 Tbs prepared horseradish 4 Tbs cherry jam 1 tsp black pepper 1/2 cup slivered almonds 1 lb deli roast pork. beat together cream cheese. horseradish. Sprinkle one tablespoon almonds evenly over each tortilla. jam and pepper. then foil. Slice to serve as bite size appetizers. Layer pork evenly on top. 8 (10 inch) flour tortillas 1 8-ounce package cream cheese. very thinly sliced Remove tortillas from refrigerator and allow to warm to room temperature.

Pull-Apart Appetizer Ring 4 cups all-purpose flour (4 to 4 1/2 cups) 3 Tbs sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 1/2 tsp Italian herb seasoning 1 tsp salt 3/4 cup milk 1/4 cup water 1/4 cup plus 3 tablespoons butter or margarine 1 egg. Heat milk. With spoon. sugar. scraping bowl occasionally. If pan has removable bottom. making 2 layers of balls. Sprinkle 1 tablespoon poppy seeds in bottom of pan.* Remove from refrigerator. Invert onto plate to serve. Dip 15 balls in melted butter and arrange in bottom of pan.____________________Aromatic Seed & Pepper Mix: Roll balls in combination of 1 teaspoon cracked black pepper mixed with poppy. line with foil before buttering. about 6 to 8 minutes. at room temperature 1/4 cup Aromatic Seed & Pepper Mix or Aromatic Seed & Pepper Mix AROMATIC SEED & PEPPER MIX 1 tsp cracked black pepper 1/4 cup poppy. sesame. scraping bowl occasionally. Cover tightly with greased plastic wrap. Melt remaining butter. Punch dough down. Drizzle any remaining butter over rolls and sprinkle with remaining seeds. Grease 10-inch tube pan with small amount of melted butter. Dip remaining balls in butter and place in pan. undissolved yeast. Cover. Serves 12 137 . refrigerate for 2 to 24 hours. beat 2 minutes at high speed. Gradually add to dry ingredients. Cover with aluminum foil to prevent excess browning. celery and/or cumin seeds to measure 1/4 cup. water and 1/4 cup butter until hot to touch (120º to 130ºF). Italian herb seasoning and salt. combine 1 1/2 cups flour. sesame. let rest 20 minutes for dough made with Fleischmann's® Active Dry Yeast (10 minutes for dough with Rapid Rise Yeast). celery and/or cumin seeds In large bowl. beat 2 minutes at medium speed of electric mixer. caraway. divide into 30 pieces. Makes 1 loaf. Knead on lightly floured surface until smooth and elastic. Bake additional 10 minutes or until done. Sprinkle with 1 1/2 tablespoons poppy seeds. Add egg and 1/2 cup flour. caraway. stir in enough additional flour to make soft dough. Bake at 375ºF for 35 minutes (25 minutes for dark or nonstick-coated pans). Roll each to smooth ball. uncover dough and let stand 10 minutes. Let cool in pan on rack for 20 minutes.

8 (10 inch) flour tortillas 1 lb cooked pork roast. Place quesadillas. seeded and minced 1/4 cup minced onion 4 Tbs minced cilantro 1/4 tsp salt 1/2 tsp black pepper Tomato salsa. chopped 1 cup reduced-fat Monterey Jack cheese 1 jalapeño pepper *. cilantro.Quarterback Quesadillas Eliminate pre-game hosting hassles by serving these quick. cheese. homemade or purchased or serve with fruit salsa In large bowl. peppers. Transfer to large cutting board and cut into wedges to serve with salsa. on shallow baking pans. covering half of it. to taste. salt and pepper. Serves 8 Ready in: 5 minutes 138 . Arrange one-eighth of the filling on each tortilla. Fold the tortilla over to make a half-moon. easy treats. onion. Bake in a 500ºF oven until tortillas are crisp and golden. about 5 minutes. not touching. stir together the pork.

Add reserved olives. Cut into four wedges. Warm pita bread slightly and slice carefully into two circular halves (resembling tortillas). Flip with spatula and cook second sides. Grill or broil over/under high heat until first sides are golden brown. Spread approximately 1/2 cup of mixture over half of the pita circles. Press firmly. Serves 6 139 . dill and parsley. Top with remaining halves. Soften cream cheese at room temperature and combine with sour cream. Serve hot or warm.Quesa-Dilly Pita Poppers 2 cups chopped California ripe olives 2 8-ounces packages cream cheese with chives 2 Tbs sour cream 2 Tbs fresh dill. chopped 2 Tbs fresh parsley. Mix well. chopped 6 pita bread loaves Measure chopped ripe olives and reserve.

diced 1 bunch cilantro. diced 1 avocado. and minced cilantro. minced Stir together red bell peppers.Red Pepper Salsa 2 red bell pepper. avocado. Serves 12 140 .

Elbow Macaroni or other medium pasta shape. Drain well. Cover and chill until ready to serve. vinegar and seasonings in a jar.Rigatoni-Turkey Salad 8 oz Rigatoni. uncooked 1 1/2 cups cubed cooked turkey 1/4 cup chopped onion 1 cup thinly sliced carrots 1 cup frozen peas. Pour over pasta and stir well. Shake until well blended. Serves 4 141 . thawed 2 Tbs vegetable oil 2 Tbs cider vinegar 1/4 tsp thyme 1/4 tsp salt 1/4 tsp pepper Prepare pasta according to package directions. drain and rinse with cold water. Add pasta. Combine turkey and vegetables in a large bowl. Combine oil.

add water to create a smooth mixture. Drizzle with 1/2 teaspoon of olive oil. Serves 18 142 . Seal package and place in a 400ºF oven for 40 minutes. diced 1 Tbs finely chopped fresh sage 2 cups cooked white pea beans 1/2 tsp balsamic vinegar 1 tsp salt 1/2 tsp freshly cracked pepper To roast garlic. Cook the onion and sage together until the onions are soft. Place on a square of aluminum foil. beans.) Serve warm or at room temperature with grilled bread and vegetables. vinegar. Squeeze roasted garlic from each clove and add to the mixture. Set aside. heat the remaining olive oil in a nonstick skillet over medium heat. (If necessary. Process until smooth. In a food processor combine the onion mixture. salt and pepper. While garlic is roasting. remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves.Roasted Garlic and Bean Dip 1 head garlic 2 Tbs olive oil AND 1/2 tsp olive oil 1 medium cooking onion. Remove from oven and let cool.

Roasted Red Pepper Stuffed Mushrooms 1 8-ounce package cream cheese. if desired. Parmesan cheese. softened 1/4 cup Roasted Red Pepper. garnish with toasted pine nuts. roasted red peppers. place cream cheese. sliced green olives and parsley leaves. In a pastry bag fitted with a large star tip. patted dry 2 Tbs grated Parmesan cheese 1 tsp minced garlic 1 pinch ground red pepper 1 lb medium-size fresh white mushrooms Remove stems from mushrooms. Pipe into mushroom caps. set stems aside for another use. reserve caps. place cream cheese mixture. about 1 minute. Process until smooth. In a bowl of a food processor fitted with a metal wing blade. garlic and ground red pepper. Serves 16 143 .

Reserve orange for another use. Spread cream cheese mixture on one side of each ham strip.Salami-Wrapped Fruit 1 3-ounce package cream cheese. Serves 32 144 . To make orange peel garnish. peeled and cut into eighths 2 kiwi fruit. Place a piece of fruit on each ham strip and wrap ham around fruit. peeled and sliced 1 orange (optional) In a small bowl combine cream cheese and orange marmalade. softened 1 Tbs orange marmalade 1/3 lb thinly sliced salami. peel orange in a long continuous strip about 1-inch wide. Roll into flower shape. Cover and chill. cut into 1 × 4 inch strips 2 papayas. mix well.

Salmon Bagel Chip Dippers
1 14 3/4-ounce can Alaska salmon, drained and flaked 8 oz light cream cheese with chives or onion 2 Tbs milk 1/2 tsp dried dill 1 6-ounce package garlic or plain bagel chips 1 cup Mozzarella, lowfat or regular or 1 cup Mozzarella, lowfat or regular 1 cup ripe tomato, chopped 1/2 cup sliced green onions Combine cream cheese, milk and dill in a small bowl. Stir 1/2 cup salmon chunks into cream cheese mixture. Arrange bagel chips in a single layer on two 12 inch microwave safe dinner or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with remaining salmon and shredded cheese. Cook (one plate at a time) in microwave oven 2 to 3 minutes or until cheese melts. Top with tomato and green onions. Serve warm or at room temperature. Serves 12

Recipe Source
Author: Gloria Piantek of Plainsboro, New Jersey

145

Salmon Turnovers/Puffs
6 Tbs margarine or butter 2 Tbs olive oil 3/4 cup Ricotta cheese 3/4 cup Mozzarella cheese 4 oz cream cheese 3/4 cup salmon (1 small can), drained 1 clove garlic, minced Fillo dough Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets filo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400º. Serves 4

Recipe Source
Author: Lonna, Juneau, Alaska

146

Salmon Vegetable Dip
2 cups leftover cooked salmon or 2 cups leftover cooked salmon 8 oz cream cheese, softened 1 lb sour cream (or combination sour cream and plain yogurt to total 2 cups) 1 package Knorr Vegetable Soup Mix 3 green onions, chopped Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread. Serves 12

Recipe Source
Author: Carol, Soldotna, Alaska

147

Salmon-Spinach Party Dip
1 7 1/2-ounce can Alaska salmon 10 oz frozen chopped spinach, thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup parsley, chopped 1/2 cup green onions, chopped 1/2 tsp dried basil 1/2 tsp dill weed 1/4 tsp grated lemon peel Assorted raw vegetables and crackers Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Serves 16

148

Bake at 450ºF for 20 minutes and serve warm. Melt the remaining butter and brush over the stuffed mushrooms. stir in the flaked salmon. Ward Cove. remove the stems and place the caps aside. the bread. pepper. Chop the stems and the onions. Sprinkle lightly with paprika. crumbs. minced 1 lb canned salmon (1 large can). and the paprika. with the salmon mixture and place in a large baking dish.Salmon-Stuffed Mushrooms 1 lb mushrooms. well drained 1/2 cup dry breadcrumbs 1/4 tsp pepper 1/4 tsp paprika Wash mushrooms well. Fill mushroom caps. Remove the pan from the heat. Alaska 149 . add the chopped mushrooms and onions and cook until tender stirring (about 10 minutes). Serves 12 Cooking time: 20 minutes Recipe Source Author: Mary. medium sized 1/4 cup butter or margarine 1/2 cup onion. Melt cup of the butter in a frying pan over medium heat.

peeled and finely chopped 2 Tbs olive oil Juice of one lemon or lime Salt and pepper. seeded and chopped 1 large clove garlic. seeded and chopped 2 large tomatoes. for garnish In bowl. peeled and finely chopped 1 cucumber.Salsa 1 jalapeño pepper. Garnish with parsley or cilantro. peeled and chopped 1 red bell pepper. combine all the ingredients well. to taste Cilantro or parsley. Serves 4 150 .

The salsa can be made and refrigerated up to a day in advance. cored and diced in 1/4-inch pieces 1/4 cup finely diced red onion 2 Tbs finely chopped fresh cilantro 1 jalapeño pepper (1 to 2 peppers). scrape them out for a milder salsa) 1 small clove garlic. or to taste Toss all ingredients in a small bowl and let stand at least 1/2 hour before using. Serves 4 151 . Drain off excess liquid and season to taste with salt before serving.Salsa Cruda 2 large tomatoes (about 1 pound). cored and chopped (leave the seeds in for extra spice. finely chopped 1/2 tsp salt.

Grill over medium coals for 5-7 minutes.Salsa Steak Sticks One bite calls for another. Serves 32 152 . cut in 3/4-inch cubes MARINADE 1 cup Salsa Picante (medium) 1/4 cup vegetable oil 1 1/2 tsp lemon pepper 1/2 tsp seasoned salt 1 tsp garlic powder Mix Salsa marinade ingredients together in a glass dish or large sealable plastic bag. Marinate beef cubes for 2 to 6 hours in refrigerator. skewer two beef cubes per 4-inch wooden stick. For appetizers. Turn occasionally. 1 1/2 lbs beef top sirloin steak.

see recipe BATTER 4 oz plain flour 1 tsp salt 7 fluid ounces milk 2 Tbs ouzo or brandy 1 egg. Cube the fish. garnish Fresh coriander sprigs. Drain fish. Place in shallow dish. Pat dry. Wash fish again. Serves 8 -12 Serves 12 153 . ouzo. Leave to soak 12 hours.5 minutes until golden brown4) Drain on kitchen paperServe with Wasabi Garlic Sauce. Rinse under cold running water. lightly beaten 2 Tbs chopped fresh coriander (cilantro) Lemon wedges. Cover with milk. garnish Wash Salt Cod. Remove skin. or brandy and egg to make smooth pouring batterd) stir in coriander and set aside 30 minutes To Fry :1) Heat oil in heavy-based pan to 350ºF2) Dust the fish cubes with flour3) Dip in batter and deep fry 4 .Salt Cod Fritters with Wasabi Garlic Sauce 2 lbs salt cod (salted white fish can be substituted) Milk Wasabi Garlic Sauce for Steaks. Place in bowl and cover with cold water. Leave to soak another 2 hours. Pat dry. Make batter as follows: a) sift flour and salt in big bowl b) make well in centre c) gradually beat in milk.

Stir over medium heat. or until sugar caramelizes over hazelnuts. Serves 6 154 .Salty Glazed Hazelnuts 2 Tbs butter or margarine 2 cups Oregon hazelnuts (about 8 ounces) 1 tsp salt 1/4 cup sugar Melt butter in skillet and add hazelnuts. about 5 minutes. Add salt and sugar and stir for another 8 to 10 minutes longer. until lightly toasted.

Serves 8 155 . Combine garlic salt. cumin. and red pepper. melted 2 tsp garlic salt 1 tsp chili powder 1/2 tsp ground cumin 1/8 tsp ground red pepper (cayenne) Drizzle butter over warm popcorn. chili powder. sprinkle over popcorn.Sassy South of the Border Popcorn 3 quarts warm popped popcorn 2 Tbs butter or margarine. tossing well.

taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Stir in remaining ingredients. Bake in hot oven. Serves 32 156 . Chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted.450ºF. minced 1 Tbs butter 8 oz bulk pork sausage 1/2 cup seasoned dry bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup snipped fresh parsley Salt and pepper. about 3 minutes. until brown. stir to mix well. about 5 minutes. to taste Remove stems from mushrooms.Sausage Stuffed Mushrooms 32 large mushrooms 2 cloves garlic. Add sausage and cook. 400 . stirring.

green pepper. Pour the sauce over the meatballs. simmer until jelly is melted.Savory Appetizer Pork Meatballs 1 lb ground pork 1/2 cup soft bread crumbs 1 egg. Cover and simmer for 15-20 minutes. brown meatballs in hot oil. stirring occasionally. apple jelly and curry powder. garlic. Drain well. Serves 4 Ready in: 20 minutes 157 . salt and pepper. bread crumbs. in a small saucepan combine tomato sauce. mix well. stirring often. minced 1 tsp salt 1/8 tsp pepper 1 Tbs vegetable oil 1 8-ounce can tomato sauce 1/4 cup apple jelly 1/4 tsp curry powder In a mixing bowl combine ground pork. egg. beaten 2 Tbs minced onion 1 Tbs minced green pepper 1 clove garlic. onion. For the sauce. In a large skillet. Shape pork mixture into about 30 one-inch meatballs.

Seafood Pasta Salad 1 lb Medium Shells. to taste Cook pasta according to package directions. thawed 3 stalks celery. drain. thawed 2 cups frozen snowpeas or 1 10-ounce package frozen snowpeas. uncooked 2 6 1/8-ounce cans white albacore tuna. packed in water. Mix dressing with pasta mixture and stir to combine. tuna. peas. drained and chopped 1 Tbs seafood seasoning 1/2 cup 1%-fat buttermilk 1/4 cup non-fat or low-fat sour cream 1/4 cup reduced-calorie mayonnaise 1/4 cup lime juice 1 drop hot sauce (1-4 drops) Salt and pepper. In a large mixing bowl. Serve chilled. snow peas. celery and water chestnuts. halved lengthwise and sliced 1 8-ounce can water chestnuts. Serves 8 158 . Elbow Macaroni or other medium pasta shape. combine the pasta. In a small mixing bowl. drained 1 10-ounce package frozen peas. mix together the remaining ingredients.

garlic powder. Bake in 275º oven for 20 minutes. stir in salt. Turn into shallow pan. Serves 10 Cooking time: 20 minutes 159 .Seasoned Toasted Hazelnuts 2 cups Oregon hazelnuts 1/8 cup butter or margarine 1/2 tsp salt 1/2 tsp Worcestershire 1/2 tsp garlic powder dash Tabasco Melt butter in saucepan. Worcestershire. Tabasco and hazelnuts.

Fill each mushroom cap with a heaping teaspoonful of sausage mixture.Sensational Stuffed Mushrooms Hot out of the oven.Serving size: 2 mushrooms Serves 15 160 . sliced 1 8-ounce package cream cheese. 5 minutes. Bake in a preheated 425º oven 6 to 8 minutes. Set aside. mix well. onions and cream cheese. softened Pull stems from mushrooms and discard (or save for another use). mushrooms are an elegant appetizer. In a large skillet. Place filled mushrooms on a lightly greased baking sheet. Add dried cherries. Remove from heat. or until sausage is done. cook sausage. stirring to break up meat. drain well. Rinse mushroom caps. 30 large mushrooms (about 1 pound) 1/2 lb bulk pork sausage 1 cup chopped dried tart cherries 2 green onions. Serve immediately.

Sesame and Ginger Dip 2 fluid ounces mayonnaise 1 tsp sesame oil 1 tsp grated fresh gingerroot 1 tsp orange juice 1 pinch five spice powder Combine all ingredients in a bowl until evenly blended. Serve with King Prawns with Four Dips. Cover and set aside. Serves 8 161 .

crushed 1/2 tsp grated ginger 1 green onion. Remove the tenderloin. then in sesame seeds. Combine all remaining ingredients for dipping sauce. roast at 350ºF for 20 minutes. finely chopped Spinach leaves In a dish large enough to hold the tenderloin. turning several times. Place the tenderloin in a roast pan. Place in a bowl in the center of a serving platter. Add the pork. Arrange pork slices on top. or until meat thermometer registers 155ºF. Let stand 5 minutes. 1-2 hours. then slice thinly on the diagonal. Let marinate.Sesame Pork Appetizers 1 1/2 lbs pork tenderloin 1/2 cup dry sherry 1 Tbs soy sauce 1/2 cup honey 1/2 cup sesame seeds 1/3 cup soy sauce 1 Tbs sesame oil 1 Tbs dry sherry 1 clove garlic. Spread the honey on a plate. combine the sherry and soy sauce. Serves 6 Ready in: 15 minutes 162 . Surround the bowl with the spinach leaves. Roll the pork in honey.

and roll in sesame seeds. Roll up chops. dip into egg wash. Heat oil in nonstick skillet. beaten with water 1 Tbs water 6 Tbs sesame seeds 1 tsp vegetable oil Between two pieces of plastic wrap. turning carefully to brown all sides. butterflied 1 Tbs sesame oil 1/4 cup chopped green onions 1/2 cup flour 1 egg. pound each butterflied chop to 1/8-inch thickness. Serves 4 Ready in: 20 minutes 163 . sprinkle with one tablespoon green onion. Add pork rolls and cook 10-12 minutes. Brush one surface of each chop with sesame oil. coat with flour.Sesame Pork Rolls 4 4 ounces boneless pork loin chops.

While pasta is baking. When pasta is done. Melt margarine in saucepan. minced 1 tsp oregano 1 tsp salt 1/2 tsp black pepper TOPPING 1/2 cup sliced almonds 1/4 cup fresh bread crumbs 1/4 cup grated Parmesan cheese 2 Tbs melted margarine Prepare pasta according to package directions. uncooked 2 Tbs margarine 2 Tbs flour 2 cups milk 2 medium tomatoes.Shrimp and Feta Cheese Salad 1 lb Small Shells. Cook over medium-low heat for 20 minutes. Serves 6 164 . Cover and bake at 350 F for 20 minutes. Whisk in milk. pitted and sliced 1 Tbs chopped parsley 2 cloves garlic. whisk in flour. Cook until mixture is bubbly. drain. bread crumbs and Parmesan cheese. remove from oven. Toss together pasta. stirring often. toss together almonds. or other small pasta shape. sprinkle topping over and serve. Mix in margarine. cooked 1 green bell pepper. Spoon mixture into a 2 1/2-quart casserole dish. chopped 1 cup cubed Feta cheese 1 lb small shrimp. Ditalini. chopped 1/2 cup drained black olives. sauce and remaining ingredients except topping.

Place lettuce in 4 cocktail cups. Serve marinade as dressing. reserve marinade. Drain. refrigerated. onion. Top with shrimp mixture. several hours or overnight. crushed 1/2 cup finely chopped celery Shredded lettuce Combine shrimp. basil and oregano. Toss celery with shrimp mixture.Shrimp Cocktail 8 oz Alaska pink shrimp (about 1-2/3 cups) 1/4 cup oil 1/4 cup lemon juice 1/4 cup thinly sliced onion rings 1/2 tsp basil. Serves 4 165 . Cover and marinate. crushed 1/2 tsp oregano. lemon juice. oil.

enriched 2 1/2 lbs Mozzarella cheese. grated 2 1/2 cups pizza/pasta sauce Blend eggs. Dip bread in batter and place on grill. and Italian seasoning. Sprinkle Mozzarella cheese over the surfaces.Slingshot Pizza Sticks French toast with an Italian twist. Serves 40 166 . Brown slightly on both sides. 2 1/4 lbs California Fresh Eggs or 20 large California Fresh Eggs 1 1/2 cups milk 3 Tbs Italian seasoning 40 slices white bread. Close sandwiches and continue to grill until cheese is melted. shredded 1 cup Parmesan cheese. Mozzarella cheese in French toast sticks with a pizza sauce garnish. Sprinkle with Parmesan cheese. milk.

Roll in either chopped nuts or chives. Alaska 167 . Cover with plastic wrap and refrigerate until ready to use. Haines. Use more liquid smoke if you like a stronger flavor.) Serves 6 Recipe Source Author: Danny.Smoked Salmon Cheeseball 1 8-ounce package cream cheese at room temperature 1/4 cup grated Cheddar cheese 1/2 tsp horseradish Quick shake of Worcestershire sauce 1 tsp lemon juice 1 6 1/2-ounce can smoked salmon 1/2 cup ground pecans Mix all ingredients together and roll into a ball. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid smoke.

Season with liquid smoke to taste. Beat cream cheese with lemon juice in electric mixer until light and fluffy. To serve. Beat in flaked salmon and green onions until thoroughly combined. spread on crackers or French bread rounds. Chill several hours before serving to allow flavors to blend. Serves 20 168 .Smoky Salmon Spread 1 15 1/2-ounce can Alaska salmon 8 oz light cream cheese 2 Tbs lemon juice 1/4 cup thinly sliced green onions 2 drops natural hickory liquid smoke (2 to 3) Crackers or french bread rounds Drain and flake salmon.

Process until smooth. Cover and refrigerate until serving. minced (1 to 2 cloves) 1 tsp ground cumin 1/4 tsp salt 1/4 tsp cayenne 1/4 tsp hot pepper sauce. crisped in a hot oven. to taste 1/4 cup finely chopped parsley Combine all ingredients except parsley in food processor bowl with metal blade. Thin with a little water. if desired. Serves 12 169 . drained 1/4 cup chopped onion 2 Tbs lemon juice 2 Tbs olive oil 1 garlic clove. Serve with vegetable relishes and pita bread wedges. remove from processor to serving bowl and stir in parsley. if dip is too thick.Smooth and Spicy Bean Dip 1 15-ounce can chickpeas.

____________________Topping: Select one of the following: flavored salt (hickory smoked salt. undissolved yeast and salt. Cover. cross ends at top. Mix in enough additional flour to make soft dough. Divide dough into 24 pieces. curve ends of each rope to make circle. lightly beaten with 1 Tbs water Topping*. about 5 minutes. Serves 24 170 . let rest in warm. Twist ends once and lay down over bottom of circle. Brush pretzels with beaten egg mixture and sprinkle with selected topping. let rest 10 minutes.Soft Baked Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 2 Tbs sugar 1 1/2 tsp salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 1 egg. draftfree place for 5 to 10 minutes. Place pretzels on greased baking sheets. Heat milk. Cool pretzels on wire rack. mix remaining flour. Bake at 350ºF for 35 minutes or until done. (see directions) Set aside 1 cup flour. Roll each piece to 16-inch rope. Knead dough on lightly floured surface until smooth and elastic. poppy or whole celery seeds). onion salt or garlic salt) or seeds (sesame seeds. until risen slightly. Cover. water and oil until hot to touch (125º to 130º). In large bowl. stir into dry ingredients. To make pretzels. celery salt.

about 10-20 minutes. let rise in warm. fresh or thawed 1 egg white. cool on wire racks. such as Italian herb seasoning. Remove from baking sheet. lightly beaten Herbs or herb blends. Brush with egg white. Serves 12 171 . oregano or dill weed Divide dough to 12 equal pieces. Bake at 400ºF for 15 minutes or until done. Place on 2 greased baking sheets. fines herbs. roll to 15-inch ropes. sprinkle with herbs. Cover. draft-free place until risen slightly. Coil ends in opposite directions.Soft Herb Breadsticks 1/2 Classic White Bread Dough.

Cover. sugar. cross ends at top. combine 2 cups flour. let rest on floured surface 10 minutes. Brush with beaten eggs. let rest 5 to 10 minutes. Cover. cool on wire racks. Serves 14 172 .Soft Pretzels 4 cups all-purpose flour (4 to 4 1/2 cups) 2 Tbs sugar 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 tsp salt 1 cup milk 1/2 cup water 2 Tbs vegetable oil 2 eggs. To shape into pretzels: curve ends of each rope to make a circle. twist ends once and lay down over bottom of circle. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic. undissolved yeast. Divide dough into 14 equal pieces. brush again with eggs and sprinkle with seed. and salt. switching positions of sheets for even browning. Heat milk. Remove from baking sheets. about 4 to 6 minutes. lightly beaten Poppy seeds or sesame seeds Grated Parmesan cheese or Grated Parmesan cheese In large bowl. stir into dry ingredients. water and oil until very warm (120º to 130ºF). Place on two greased baking sheets. Return to oven and bake for additional 15 minutes or until done. Bake at 350ºF for 15 minutes. Remove from oven. until risen slightly. Roll each piece to 20-inch rope.

Southwest Alaska Snow Crab Platter
1 1/2 lbs Alaska snow crab claws (about 18) Tortilla chips Raw vegetables SALSA 2 tomatoes, chopped 2 Tbs green onions, thinly sliced 1 Tbs cilantro, chopped 1/4 tsp salt 1/4 tsp Tabasco, or to taste CILANTRO DIPPING SAUCE 1/2 cup orange juice 1/4 cup lime juice 1 Tbs white wine vinegar 1 clove garlic, pressed 1 1/2 tsp cilantro, chopped 1/2 tsp red pepper flakes Steam or microwave cocktail claws 4 minutes, until heated through. Chill, if desired. Or arrange hot Alaska Snow Crab claws on a platter with chips, vegetables and bowls of Salsa and Cilantro-Citrus Dipping Sauce.____________________Salsa: Mix together chopped tomatoes, green onions, cilantro, salt and Tabasco.Cilantro-Citrus Dipping Sauce: Whisk together orange juice, lime juice, vinegar, garlic, cilantro and red pepper flakes. Serves 6

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Spiced Dip
1 small garlic clove, crushed 1/2 tsp cumin seed, toasted 1/2 tsp paprika 1 pinch cayenne pepper 2 fluid ounces olive oil 1 Tbs balsamic vinegar 2 Tbs boiling water Place crushed garlic and spices in a grinder. Blend to form a smooth paste. Put in a bowl, and very gradually whisk in the oil. Then whisk in the vinegar. Finally whisk in the water to form a thin pouring sauce. Cover and set aside. Serves 16

174

Spiced Pecans
1 Tbs butter, melted 1 cup pecan halves 1/2 tsp salt 1/2 tsp pepper 1/2 tsp crushed thyme 1/2 tsp dried rosemary 1/2 tsp cayenne 1/2 tsp cumin In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat. Chop medium-fine. Serves 12

175

Spiced Snack Mix
3 quarts warm popped popcorn 1/4 cup powdered sugar 3/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 cup candy coated chocolate pieces 1/2 cup dry roasted cashews or 1/2 cup dry roasted cashews Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing well. Add candy and nuts; toss again. Serves 10

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cover and refrigerate for 2-4 hours. minced 1 tsp chicken bouillon granules 1 tsp chili powder 1/2 tsp hot pepper sauce 1/2 tsp cumin 1/8 tsp cayenne Fresh parsley. Serves 16 177 . drained 1/4 cup water 1 Tbs fresh lemon juice 1 cup sour cream 1 garlic clove. Garnish with parsley and red pepper. Pour mixture into a small bowl. serve with crackers and vegetable relish tray. small red pepper. for garnish Blend together all ingredients in a blender or food processor.Spicy Bean Paté 1 15-ounce can chick peas.

cut in half. Before serving. set whites aside. garnish eggs with two strips of pimiento criss-crossed atop. Mash yolks well in medium bowl. Remove yolks. Using a pastry bag. beat in all remaining ingredients except pimiento strips until fluffy. pipe yolk mixture back into whites.Spicy Deviled Eggs 12 hard-cooked eggs 2/3 cup salad dressing or 2/3 cup salad dressing 1/3 cup finely shredded smoked Cheddar cheese 1 tsp lemon juice 1/4 tsp seasoned salt 1/4 tsp ground cumin 1/8 tsp ground red pepper (cayenne) Pimiento strips Shell eggs. Serves 24 178 . Cover and chill.

rice vinegar. molasses.Spicy Dipping Sauce 4 Tbs soy sauce 4 Tbs rice vinegar 2 Tbs water 1 Tbs molasses 1 tsp crushed red pepper 1 clove garlic. minced Blend together well soy sauce. Serves 12 179 . crushed red pepper and minced garlic clove. Allow to stand one hour for flavors to blend. water.

chopped 2 tsp chili powder 1 (8 inch) flour tortilla Spicy sprouts Salsa Thinly slice cold pork roast. Roll up tightly and eat out of hand. Mix together fat-free cream cheese with green onions and chili powder. thinly sliced 8 oz fat-free cream cheese 2 green onions.Spicy Latin Rollups From Spicy Latin Pork Roast. Serves 8 Ready in: 10 minutes 180 . top with spicy sprouts and sliced pork. dipping in your favorite salsa. Cold pork roast. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla.

top with half of the pork mixture. minced 1/4 tsp ground cumin 1/4 tsp dried oregano. Wipe out skillet with paper towel and heat over medium-high heat. Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes). jalapeño and cilantro into pork mixture. Serves 16 Ready in: 20 minutes 181 . pressing down occasionally on top tortilla. minced 4 Tbs chopped fresh cilantro leaves 4 (10 inch) flour tortillas 4 Tbs grated Cheddar cheese or 4 tablespoons grated Cheddar cheese In a large (12-inch) nonstick skillet over medium-high heat. Place one tortilla in skillet. remove to cutting board and cut into 8 wedges. Turn and brown on other side. if desired. Stir cumin. crushed 1/2 jalapeño pepper. oregano. cook pork with onion and garlic until browned. spreading evenly. Serve with salsa. drain off any drippings and remove to large bowl. and sprinkle with 2 tablespoons cheese. Repeat process to make 8 more quesadilla wedges.Spicy Pork Quesadillas 1/2 lb lean ground pork 1/4 cup diced onion 1 garlic clove.

iced tea and stir.Stash Flavored Iced Teas 1 1/2 oz fruit syrup Ice Stash Iced English Breakfast or Darjeeling Tea Add flavored fruit syrup* to Stash Iced English Breakfast or Darjeeling Tea. Add ice. of fruit syrup in bottom of a tall iced tea glass. Pour 1-1/2 oz. Serves 1 182 .

Substitute fresh cider for apple juice if desired and 1 cup of honey per batch as sweetener. the apple juice and lemon juice. Heat and serve warm in mugs. Serves 8 183 . Garnish with lemon.) of cold water.Stash Red Delicious Herbal Spiced Cider 12 Stash Ruby Mist or Wild Raspberry tea bags 2 cups apple juice concentrate (16 ounces) 2 oz lemon juice concentrate 1 lemon Steep 12 Stash tea bags in 4 cups (32 oz.

Add water to make 1 cup liquid. slightly beaten 2 Tbs soy sauce 1/8 tsp ground ginger 1 tsp vegetable oil 1 8-ounce can pineapple chunks 2 Tbs soy sauce 1 Tbs vinegar 1 Tbs cornstarch 1 Tbs sugar In a large mixing bowl combine pork. Cook for 4-5 minutes or until heated through. reserving drippings in skillet.Sweet and Sour Pork Meatballs 1 lb lean ground pork 1/4 cup finely chopped water chestnuts 1/4 cup chopped onion 1 egg. Add juice mixture to pan drippings. 2 tablespoons soy sauce and ginger. In a nonstick pan cook meatballs in hot oil until browned. 2 tablespoons soy sauce and vinegar. Remove meatballs and drain. In mixing bowl combine cornstarch and sugar. Stir in meatballs and the reserved pineapple. onion. water chestnuts. In a 1-cup measure combine pineapple juice. reserving juice. mix well. Cook over medium heat until thickened and bubbly. Drain pineapple. Gradually stir in the pineapple juice mixture. Serves 24 Ready in: 25 minutes 184 . shape into 1-inch balls. egg. stirring constantly.

Sweet Apple Cinnamon Herbal Shake FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Apple Cinnamon tea bags 1/4 tsp cinnamon (optional) In a blender. (Cut open tea bags and mix contents with ice cream. Serves 4 185 .) Top with whipped cream. mix ingredients until fully blended.

Cover and refrigerate until ready to serve. Stir in cilantro. Serve with assorted sliced vegetables. Serves 6 186 .Sweetly Curried Dipping Sauce 1 cup nonfat sour cream 6 Tbs honey 2 Tbs cider vinegar 2 tsp curry powder 1/2 tsp ground cumin 1/4 tsp salt 2 Tbs chopped fresh parsley or 2 tablespoons chopped fresh parsley Combine all ingredients except cilantro in small bowl until well blended.

pour Teriyaki Marinade. Dip into Marinade and place on broiler pan. about 4 minutes on each side. set aside. Place one water chestnut in each date. Wrap one piece bacon around date. then cut into thirds In small bowl. securing with a wooden pick. cut in half lengthwise. Broil. drained 1 lb bacon.Teriyaki Rumaki A delicious appetizer your guests will keep coming back for more! 3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice 1 lb pitted dates. Continue until all rumaki are assembled. slit lengthwise 1 8-ounce can sliced water chestnuts. turning once until bacon is crisp.Makes about 50 Serves 50 187 .

Cut beef diagonally. into 1/4 inch slices. Marinate for 1 hour. Broil or grill to desired doneness. Pour over meat. Prepare marinade mixture by mixing bar-b-que sauce. against the grain. garlic and red pepper. basting once or twice.Texas Ribbons 1 1/2 lbs flank steak Fajita seasoning (Fiesta if available) 3/4 cup bar-b-que sauce (Cattleman's) 1/2 cup lemon juice 2 cloves garlic. Let meat sit for 1/2 hour. lemon juice. Thread each slice onto bamboo skewer. cover and refrigerate.Yield: 24 servings (2 ribbons/serving) Serves 24 188 . minced 1/2 tsp crushed red pepper Season meat generously with fajita seasoning. salt and pepper.

minced 1 1/2 tsp red chili peppers.Yield: 24 servings (2 ribbons/serving) Serves 24 189 . 1 1/2 lbs flank steak 3/4 cup teriyaki sauce 6 Tbs vegetable oil 3 oz fresh ginger root. garlic and crushed red chili peppers. Cut beef diagonally. Broil or grill to desired doneness.Thai Ribbons A taste of the Orient for your patio parties. into 1/4 inch slices. against the grain. crushed Prepare basting mixture by mixing teriyaki sauce.* Cover and chill. For each serving: Brush 2 beef ribbons generously with basting mixture. vegetable oil. finely chopped 1/3 cup garlic. basting once or twice. ginger. Cover and refrigerate. Thread each slice onto a bamboo skewer.

microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. salt.Toaster Snack Bread 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast. Slice and toast to serve. Stir in warm milk. Sprinkle in yeast. Mix in dates and walnuts. spoon batter into pans. Serves 24 190 . To bake. * see note 2 cups warm milk (105º to 115ºF) 2 tsp salt 1/4 tsp baking soda 5 cups all-purpose flour 1 8-ounce package pitted dates. Cool in pan for 5 minutes. Stir in reserved flour to make a stiff batter. Repeat cooking and resting 2 more times. Sprinkle with cornmeal. baking soda and 2 cups flour. Cover. beat well. allowing dough to double in size. Surface of loaf will be flat and pale in color. Grease two 8 1/2 × 4 1/2 × 2 1/2-inch or 9 × 5 × 3-inch microwavable loaf pans. stir until dissolved. Let rest 10 minutes. Sprinkle tops with cornmeal. snipped 1/2 cup chopped walnuts Cornmeal Place warm water in large warm bowl. microwave on MEDIUM (50%) power 1 minute. remove from pan and cool on wire rack.

and ground coriander. lime juice. grilled and chopped chayote. diced roasted red pepper. chopped cilantro leaves. dark rum.Tomatillo and Chayote Salsa 2 lbs roasted tomatillos 4 chayote fruit. Season to taste with salt and let stand several hours at room temperature. to taste In large bowl stir together roasted tomatillos. chopped 2 jalapeño chile peppers. grilled and chopped 1/2 cup roasted red peppers. diced jalapeño chiles. Serves 42 191 . diced 1/4 cup cilantro leaves. Warm salsa in saucepan over low heat just before serving. seeded and diced 1/4 cup lime juice 1/4 cup dark rum 1/4 cup hot chili oil 2 Tbs ground coriander Salt. hot chile oil.

Very thinly slice the pork loin and top alfalfa sprouts with a thin layer of sliced pork. slice tortilla rolls into 1 to 1-1/2-inch servings and arrange on a serving tray. drained 1 8-ounce container alfalfa sprouts Coat all surfaces of pork loin with rub. in small bowl stir together the horseradish and cream cheese. measured with a meat thermometer. wrap and refrigerate. To serve. Meanwhile. Place pork in shallow pan and roast in a 350ºF oven for 45 minutes. see recipe 1 8-ounce package spreadable cream cheese with pineapple 3 Tbs prepared horseradish 8 (10 inch) flour tortillas 1 8-ounce jar roasted red pepper. registers 155ºF. Top cream cheese layer with some of the red pepper and alfalfa sprouts. Remove roast from oven. Spread a tablespoon of cream cheese mixture on one side of each tortilla. let cool. wrap securely in foil and refrigerate overnight.Tortilla Tidbits 1 lb boneless pork loin 3 Tbs Latin American Rub. Roll up tortillas tightly. Serves 48 192 . until internal temperature.

Remove from pans. Heat water and vegetable oil until hot to touch (125º to 130ºF). let rest 10 minutes. cover. divide dough into 12 or 20 equal pieces. poppy. Brush with egg mixture and sprinkle with seeds. Fleischmann's® Rapid Rise Yeast. knead until smooth and elastic. On lightly floured surface. toasted** 2 Tbs sugar 1 1/2 tsp salt 1 3/4 cups hot water (125º to 130ºF) 2 Tbs vegetable oil All natural cooking spray TOPPING 1 egg lightly beaten with 1 Tbs water Combination of two or more seeds: sesame. cool on wire racks. sesame or poppy seeds or combination of all. Let rise in warm. Place rings on baking sheet coated with cooking spray. Cover. seeds. Stir in only enough reserved flour to make soft dough. Roll each to 10-inch (small rings) or 20-inch (large rings) rope. Stir into dry mixture. draft-free place until slightly risen. about 8 to 10 minutes. cumin. about 15 to 20 minutes. Mix remaining flour. Makes 20 small or 12 large rings Serves 12 193 . wheat germ.Triple Seed Snack Ring DOUGH 5 cups all-purpose flour 1/3 cup wheat germ 1 package Fleischmann's® Rapid Rise Yeast* 3 Tbs sunflower. sugar and salt in large bowl. caraway Set aside 1 cup flour. Bake at 375ºF oven for 25 minutes or until done. On lightly floured surface. form into rings and pinch ends to seal.

Tropical Fruit Salsa 2 papayas. diced 2 mangos. diced bananas. diced mangoes. chopped grapefruit. Serves 12 194 . diced kiwi fruit. diced 1 grapefruit. juice of limes and chopped cilantro. chopped Juice of 2 lemons Juice of 2 limes 2 Tbs cilantro. Chill Briefly before serving. chopped In large bowl. combine well diced papayas. chopped onion. juice of lemons. diced 2 kiwi fruits. chopped 2 bananas. diced 1/4 cup onion.

or blue tortilla chips 1 16 ounce can refried beans 2 cups shredded Monterey Jack or Cheddar cheese (8 ounces) 1 16 ounce jar prepared salsa Salt and freshly ground pepper to taste Sour cream and fresh cilantro sprigs to garnish (optional) Heat oven to 425ºF. olive oil. Bake nachos until heated through and cheese melts and begins to bubble. sour cream and cilantro. Top with remaining cup of cheese. Serve hot with remaining salsa. yellow. Top with turkey and sprinkle with 1 cup shredded cheese. if desired. toss with turkey in a small bowl and season with salt and pepper. 15 to 20 minutes. Evenly spoon refried beans over chips (use the entire can of beans). Make another layer of tortilla chips. cumin and garlic powder. Makes 8 to 10 servings Serves 10 195 . Whisk together lime juice. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish.Turkey Nachos 3 Tbs lime juice 2 Tbs olive oil 1 tsp ground cumin 1 tsp garlic powder 2 cups coarsely chopped cooked turkey 1 10 ounce bag large-size white. Spoon half the salsa evenly over chips.

Working with a few pieces of turkey at a time. for 10-12 minutes or until turkey is no longer pink inside. In another bowl. Place turkey cubes in egg mixture and mix well to coat all pieces. Place nuggets on a greased cookie sheet and bake at 450 degrees F. beat egg and milk lightly. Cut turkey into 1-inch cubes. bread crumbs and spices.Turkey Nuggets 1 lb boneless skinless turkey breast 1 egg 1/4 cup milk 1/4 cup Parmesan cheese 1/2 cup fine bread crumbs 1/2 tsp thyme 1/2 tsp basil 1/4 tsp paprika 1/4 tsp pepper 1/4 tsp dry mustard In a large bowl. mix together cheese. Serves 4 196 . roll in crumb mixture to coat evenly.

Remove from heat. bake at 400 Degree. salt and pepper in a non-stick skillet heated to mediumhigh. about 10 minutes. grated and juiced 2 tsp chopped ginger root 1 jalapeño pepper. Pulse on/off until mixture is chopped (not puréed). Cover and chill at least 2 hours or up to 1 week.Turkey Tartlets with Cranberry Salsa 1 lb ground turkey 1/4 cup onion. onion. Serve warm topped with salsa. onion. stir into meat mixture. Fill tart shells. lime juice. Combine turkey. mix egg and sour cream together. chopped 1 tsp dried thyme 1/2 tsp ground pepper 1/4 tsp salt 1 egg 1/3 cup light sour cream 24 frozen mini tart shells CRANBERRY SALSA 1 cup frozen cranberries or 1 cup frozen cranberries 1/3 cup sugar 2 green onions 1/4 cup fresh coriander leaves 1 lime. rind. sliced Place frozen tart shells on a cookie sheet. Sauté until meat is no longer pink. Bake at 375º F for 10 minutes or until slightly golden around edges. Cranberry Salsa Directions: Combine cranberries. thyme. Serves 24 197 . coriander. F for 1215 minutes. ginger root and jalapeño pepper in food processor bowl. sugar.

Veggie Dip
A dressed-up dip for your next party. 1 cup chopped dried tart cherries 1/2 cup crumbled bleu cheese (about 2 ounces) 1/2 cup chopped walnuts 1 cup sour cream 1/4 cup mayonnaise In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers.Serving size: 2 tablespoons Serves 16

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Vineyard Punch
1 750-milliliter bottle port wine 2 16-ounce packages unsweetened frozen strawberries, slightly thawed 1 sprig fresh mint Sugar, to taste Lime slices Ice mold 2 750-milliliter bottles dry sparkling wine dash bitters Combine first three ingredients with sugar and lime slices in large saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes. Remove from heat and let cool. Strain into large bowl. Cover and refrigerate about 1 hour. Pour over ice mold in punch bowl. Add sparkling wine and bitters. Serve immediately in wine glasses. Serves 20

199

Warm Cheddar and Bean Dip
2 cups cooked white pea beans 1/2 cup beer (1/2 to 3/4 cup) 1 tsp minced garlic 1 tsp ground cumin 1/2 tsp salt 1 1/4 cups grated Cheddar 2 Tbs pickled jalapeño peppers 2 sliced green onions, for garnish Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth. Add 1 cup of the grated cheese along with the jalapeño peppers and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top. Bake in a preheated 375ºF oven for 15 minutes. Sprinkle with green onions and serve with pita wedges or baked tortilla chips. Serves 20

200

Wasabi Paste Dipping Sauce
1 Tbs chopped root ginger 2 Tbs "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste 1 clove garlic 2 tsp sugar 2 Tbs light soy sauce 1 Tbs water 1 Tbs lime juice or 1 tablespoon lime juice Place all ingredients in food processor, mix well and strain. Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces. Serves 12

201

shredded Place all ingredients in food processor. Place in small bowl. Serves 12 202 .Hot 2 Tbs tamari soy sauce 2 Tbs lemon juice 2 Tbs sake or sweet sherry 1 tsp clear honey 1 spring onion. mix well and strain.Wasabi Paste Dipping Sauce (2) 1 Tbs "NAMIDA" New Zealand Wasabi Paste .

Wasabi Paste Dipping Sauce (3) 1/2 cup soy sauce 4 Tbs cooking wine 1/2 Tbs rice vinegar 3 cloves garlic. mix well and strain. Serves 14 203 . minced 1 Tbs "NAMIDA" Hot wasabi paste Place all ingredients in food processor. minced 2 sprigs coriander (cilantro). Place in small bowl.

wasabi and red pepper in small bowl to blend. lime juice. Serves 12 204 . Place in small bowl.Wasabi Paste Dipping Sauce (4) 6 Tbs low sodium soy sauce 1/4 cup fresh lime juice 1 1/2 tsp Hot "NAMIDA"wasabi paste 1/2 tsp dried crushed red pepper Whisk soy sauce.

Serves 10 205 .Wasabi Paste Soy Dip 1 Tbs either Mild or Hot "NAMIDA" Wasabi Paste 1 small red chilli. seeded and sliced 1 Tbs lime juice 2 Tbs dark soy sauce 2 Tbs water 1 Tbs soft brown sugar Place all the ingredients in a small pan. heat gently to dissolve the sugar. Set aside to cool.

Remove excess fat from skillet. crushed 1/2 tsp dried rosemary. Add remaining ingredients to skillet. Serves 8 Ready in: 15 minutes 206 . crushed 1/2 tsp lemon pepper In a large skillet heat oil over medium-high heat. cut into 3/4" cubes 2 tsp vegetable oil 1 14-ounce bottle hot-style catsup 3 Tbs honey 2 Tbs lemon juice 2 tsp hot pepper sauce (2 to 3 teaspoons) 1 tsp dried thyme. stirring to coat pork cubes. Transfer to warm serving dish. Cover and cook about 1 minute or until heated through. serve with toothpicks. reduce heat to low. Cook and stir pork cubes for 4-5 minutes or until pork is just done.When Pigs Fly Appetizers 4 boneless pork chops.

Refrigerate for at least one hour before use. Transfer purée to a glass or plastic bowl. purée all ingredients except parsley and sesame seeds. Serves 8 207 . drained and rinsed 4 cloves garlic 1/2 jalapeño pepper 2 Tbs lemon juice 3 Tbs olive oil 1 tsp salt 2 Tbs fresh parsley.White Bean Dip 1 cup canned white pea beans or 1 cup canned white pea beans. Serve at room temperature. chopped 2 tsp sesame seeds In a food processor or blender. Add parsley and sesame seeds and blend well.

White Bean Salsa 1 cup canned white pea beans or 1 cup canned white pea beans. to taste In a glass or plastic mixing bowl. chopped 3 Tbs olive oil Juice of half a lime Salt and pepper. drained and rinsed 1/2 red onion. chopped 2 Tbs fresh coriander. Serve at room temperature. finely chopped 1/2 small green pepper. Refrigerate for at least one hour before use. Serves 8 208 . finely chopped 4 cloves garlic. finely chopped 2 plum tomatoes. minced 1/2 small red pepper. seeded and diced 2 Tbs fresh parsley. combine all ingredients and season to taste. finely chopped 1 small jalapeño pepper.

oil and honey. Beat until smooth. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Heat oven to 400º. with prepared mustard. Immediately remove from cookie sheet to wire rack.Whole Wheat Soft Pretzels 3 cups whole wheat flour (3 to 3 1/2 cups) 1 package Fleischmann's® Rapid Rise yeast 1 tsp salt 1 1/3 cups very warm water (125º to 130º) 3 Tbs vegetable oil 1 Tbs honey 1 egg white. Stir in water. Punch down dough. Roll each part into rope. knead about 5 minutes or until smooth and elastic. Cover and let rest 10 minutes. Serve warm and. Grease cookie sheet. sprinkle with coarse salt. Turn dough onto lightly floured surface. Serves 12 Cooking time: 15 minutes 209 . divide into 12 equal parts. the yeast (dry) and salt in large bowl. Twist each rope into pretzel shape on cookie sheet. Brush pretzels with egg white. Mix in enough remaining flour to make dough easy to handle. about 18 inches long. slightly beaten Coarse salt or sesame seed Mix 2 cups flour. if desired.

Stir in enough remaining flour to make soft dough. let rise. Divide dough into 16 equal pieces. combine water. Knead on lightly floured surface until smooth and elastic. bake and cool as directed. Spray pretzels with . bran and butter. roll each to 14-inch rope. about 15 to 30 minutes. combine 1 1/2 cups flour. in large bowl. Meanwhile. tuck one end into center of knot and one end under knot. Cover. Serves 16 210 . Roll to 12-inch ropes. let rise in warm. poppy seeds. Cover. sugar and salt. cool on wire racks. Cover. lightly beaten Sesame seeds.Wholesome Bran Pretzels 1 1/2 cups very warm water (125º to 130ºF) 1 cup 100% bran 1 Tbs butter or margarine. Remove from sheets. switching position of sheets halfway through baking. To shape pretzels: Form each rope into "U" shape. Lift ends of each rope. Stir bran mixture into dry ingredients. Bake at 400ºF for 12 to 15 minutes or until done._____________________Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal pieces. cross twice and fold back onto center of rope. let rest on floured surface 10 minutes. softened 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1 Tbs sugar 1 tsp salt All natural cooking spray 1 egg. or coarse salt In small bowl. Brush with egg. draft-free place until almost doubled in size. reserve. sprinkle with sesame seed. undissolved yeast. Loosely tie knot in center of ropes. Place on 2 baking sheets sprayed with . about 4 to 6 minutes.

Mix well. Serves 16 211 .Wild Black Currant Cream Cheese 5 Stash Wild Black Currant tea bags 1 8-ounce package cream cheese In a small bowl. combine the contents of 5 Wild Black Currant tea bags with the 8 ounces of cream cheese.

Serves 1 212 .Wild Black Currant Escape FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Wild Black Currant tea bags 1/4 tsp Black currant syrup (optional) In a blender. mix ingredients until fully blended.) Garnish with whipped cream. (Cut open tea bags and mix contents with ice cream.

Wild Raspberry Cream Cheese 5 Stash Wild Raspberry tea bags 1 8-ounce package cream cheese In a small bowl. Mix well. combine the contents of 5 Wild Raspberry Tea Bags with the 8 ounces of cream cheese. Serves 16 213 .

(Cut open tea bags and mix contents with ice cream.) Serves 4 214 .Wild Raspberry Dreams FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Wild Raspberry tea bags 1/4 tsp raspberry syrup (optional) In a blender. mix ingredients until fully blended.

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Index A Appetizer Braid Appetizer Cream Puffs Apricot Pecan Paté 8 9 10 D Danish Pretzel Dijon Baby Back Ribs Dill Rye Bread Dill Wheat Bread Dipping Sauce Barbecue Fruit Honey Mustard Dippity Do-Dads Dynamite Beef Bites 41 42 43 44 45 46 47 48 49 B Bacon-Wrapped Dates Baked Grits Wedges Barbecue Glazed Turkey Meatballs Beach Party Popcorn Black Olive Aioli Blue Cheese Dip Brioche Appetizer Bread Brioche Appetizer Wreath 11 12 13 14 15 16 17 18 E Easy Cheesy Snack Bread Eight Layer Torte 50 51 C Cajun Corn 19 Canadian Bacon and Eggplant Roll-Ups 20 Caramel Popcorn and Peanuts 21 Cheese-Topped Mushrooms 22 Cheesy Popcorn Italiano 23 Cheesy Sausage Bites 24 Cherry Bruschetta 25 Cherry Relish 26 Cherry-Almond Popcorn Clusters 27 Chili Corn 28 Chili Hazelnuts 29 Chinese Mustard Dipping Sauce 30 Chinese Potstickers 31 Chipotle Salsa 32 Cocktail Pretzels 33 Corn Relish 34 Crab-Stuffed Mushrooms 35 Cranberry Salsa 36 Cranberry-Orange Hazelnut Dip 37 Creamy Honey Sesame Dip for Vegetables 38 Crunchy Chicken Bites 39 Curried Hazelnuts 40 F Fancy Ham-Wrapped Fruit 52 Filo Prawn Fingers with Wasabi Soy Dip 53 Fish Cutlet 54 Franconian Onion Bread 55 Fresh California Tomato-Pineapple Salsa 56 Fresh Melon Salsa 57 Fresh Tomato Mozzarella Toast 58 Fried Plantain Sticks 59 Fried Plantains 60 Fruit Salsa 61 Fruit Sauce 62 Fruit-Flavored Popcorn 63 G Gingered Salsa 64 Gourmet Pickled Alaska Halibut 65 Granny Smith Stilton Relish 66 Green Chile and Cheddar-Stuffed French Bread 67 Grilled Salsa-Cheese Dip 68 Grilled Zucchini 69 Guacamole 70 1 .

Brie and Apple Appetizer Hazelnut-Orange Cheese Ball Herbed Pork Paté Holiday Honey Wings Honey Lime Butter Honey Mustard Mayonnaise Hot Shot Cherries 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 Mini Ham and Mushroom Soufflés Miniature Ham-Wiches Mission Hill Bocaditos Mushroom and Red Pepper Crostini 103 104 105 106 N Nacho Pizza Snack 107 O Oat Date Nut Bread (1 1/2-Pound Recipe) Octopus Tidbits Oregon Hazelnut Appetizer Oregon Hazelnut Tortilla Dip Oriental Pork Pot Stickers Oriental Salmon Roll-Ups 108 109 110 111 112 113 P Papaya Pepper Relish 114 Parmesan Popcorn and Peanuts 115 Party Pretzel 116 Pasta Salad with Pineapple-Mint Salsa 117 Pepper Dip 118 Perfectly Seasoned Popcorn 119 Petite Brioches 120 Picante Sour Cream 121 Pimiento Cheese Swirls 122 Pineapple Cucumber Salsa 123 Pink Holiday Punch 124 Pizza Crisps 125 Pizzelle 126 Pizzeria-Style Sausage Pizza 127 Polenta with Tomato Basil Salsa 128 Popcorn Salts 129 Pork and Crab Dumplings 130 Pork and Dried Cherry Empanadillas 131 Pork Balls in Curry Sauce 132 Pork-Apple Bites 133 Potato Nachos 134 Prawn Balls with Wasabi Paste Soy Dip 135 Pre-Game Pork Rollups 136 Pull-Apart Appetizer Ring 137 I Italian Snack Bread 88 J Japanese Sushi Eggs 89 K King Prawns with Four Dips 90 L Layered Southwestern Pasta Salad 91 Lemon Blossom and Dill Salmon 92 Lemon Blossom Cream Cheese 93 Lemon Thyme Green Olives 94 Lemon-Nut Twists 95 Light Pasta Salad with Fresh Tuna Steak 96 M Mariachi Chicken Meat-Wrapped Fruits Mendenhall Crab Puffs Mexicali Pizza Mexicali Pizza Wheel Mexican Turkey Dip 97 98 99 100 101 102 2 .H Halibut Paté Ham Pizza Snacks Ham Spirals Ham Tortilla Roll-Ups Ham-Wrapped Fruit Hawaiian Cocktail Sausages Hazelnut Cheddar Cheese Dip Hazelnut Fried Mushrooms Hazelnut Olive Cheese Ball Hazelnut Shrimp Cheese Puffs Hazelnut.

Q Quarterback Quesadillas Quesa-Dilly Pita Poppers 138 139 R Red Pepper Salsa 140 Rigatoni-Turkey Salad 141 Roasted Garlic and Bean Dip 142 Roasted Red Pepper Stuffed Mushrooms 143 S Salami-Wrapped Fruit 144 Salmon Bagel Chip Dippers 145 Salmon Turnovers/Puffs 146 Salmon Vegetable Dip 147 Salmon-Spinach Party Dip 148 Salmon-Stuffed Mushrooms 149 Salsa 150 Salsa Cruda 151 Salsa Steak Sticks 152 Salt Cod Fritters with Wasabi Garlic Sauce 153 Salty Glazed Hazelnuts 154 Sassy South of the Border Popcorn 155 Sausage Stuffed Mushrooms 156 Savory Appetizer Pork Meatballs 157 Seafood Pasta Salad 158 Seasoned Toasted Hazelnuts 159 Sensational Stuffed Mushrooms 160 Sesame and Ginger Dip 161 Sesame Pork Appetizers 162 Sesame Pork Rolls 163 Shrimp and Feta Cheese Salad 164 Shrimp Cocktail 165 Slingshot Pizza Sticks 166 Smoked Salmon Cheeseball 167 Smoky Salmon Spread 168 Smooth and Spicy Bean Dip 169 Soft Baked Pretzels 170 Soft Herb Breadsticks 171 Soft Pretzels 172 Southwest Alaska Snow Crab Platter 173 Spiced Dip 174 Spiced Pecans 175 Spiced Snack Mix 176 Spicy Bean Paté 177 Spicy Deviled Eggs 178 Spicy Dipping Sauce 179 Spicy Latin Rollups 180 Spicy Pork Quesadillas 181 Stash Flavored Iced Teas 182 Stash Red Delicious Herbal Spiced Cider 183 Sweet and Sour Pork Meatballs 184 Sweet Apple Cinnamon Herbal Shake 185 Sweetly Curried Dipping Sauce 186 T Teriyaki Rumaki 187 Texas Ribbons 188 Thai Ribbons 189 Toaster Snack Bread 190 Tomatillo and Chayote Salsa 191 Tortilla Tidbits 192 Triple Seed Snack Ring 193 Tropical Fruit Salsa 194 Turkey Nachos 195 Turkey Nuggets 196 Turkey Tartlets with Cranberry Salsa 197 V Veggie Dip Vineyard Punch 198 199 W Warm Cheddar and Bean Dip Wasabi Paste Dipping Sauce Wasabi Paste Dipping Sauce (2) Wasabi Paste Dipping Sauce (3) Wasabi Paste Dipping Sauce (4) Wasabi Paste Soy Dip When Pigs Fly Appetizers White Bean Dip White Bean Salsa Whole Wheat Soft Pretzels Wholesome Bran Pretzels Wild Black Currant Cream Cheese Wild Black Currant Escape 200 201 202 203 204 205 206 207 208 209 210 211 212 3 .

Wild Raspberry Cream Cheese 213 Wild Raspberry Dreams 214 4 .

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