MEXICAN PARTY DIP

MEXICAN PARTY DIP

1 can refried beans
1 carton sour cream
1 carton avocado flavored party dip
2 med. tomatoes, deseeded and chopped
1 pkg. powdered taco seasoning
1 bunch green onions, chopped
1 to 2 c. grated Cheddar cheese
1 to 2 c. grated Monterrey Jack cheese (optional)
1 can pitted olives, sliced or chopped

This dip should be "built" around a party theme. For example, if for Valentine's party, then arrange ingredients on a tray in a heart shape. Start with refried beans (always use beans as first layer because they are impossible to "spread" on top of other ingredients). Mix the taco seasoning with the beans or avocado dip. Add other layers, so that second layer from top is the sour cream. Add red food color to the sour cream before spreading on that layer. Then sprinkle tomatoes on as top layer. You should have a spicy red heart, ready to serve with tortilla chips.

At Halloween, shape and layer ingredients like a Jack-O-Lantern. The grated Cheddar cheese makes an excellent top layer, and use some of the black olives to make eyes, nose and toothy grin.

At Christmas, shape like a Christmas tree. For top layer, mix the avocado dip and sour cream and add green food coloring. Sprinkle some of the green onion "tops" on the tree and "decorate" with black olive ornaments.

LITTLE PARTY PIZZAS

LITTLE PARTY PIZZAS

1/2 lb. mild sausage
1/2 lb. hot sausage
1 lb. processed cheese loaf (Velveeta)
1/2 tsp. oregano
1 or 2 loaves of rye party bread

Cook sausage and cheese in a large skillet until sausage is brown and cheese is melted. Remove from heat; add oregano and set aside to cool. Do not drain grease. Spread the sausage mixture on the party bread and put on a cookie sheet in the freezer. After pizzas are frozen, put in plastic bags to use as needed. Bake on cookie sheets at 400 degrees for about 5 to 10 minutes or until cheese browns.

HAM PARTY BISCUITS

HAM PARTY BISCUITS

1/2 c. soft butter
3 tbsp. mustard
1 lg. onion, grated
1 tbsp. Worcestershire sauce
1 lb. boiled ham, diced
1/2 lb. Swiss cheese, diced
4 pkgs. party rolls

Mix together butter, mustard, onion, Worcestershire sauce. Add ham and cheese. Fill sliced party rolls with mixture. Heat for 15 minutes at 350 degrees. Can be frozen and served later.

HAM AND CHEESE PARTY ROLLS

HAM AND CHEESE PARTY ROLLS

2 pkgs. party rolls
Boiled ham
Swiss cheese

Split party rolls horizontally. Set aside top half. Layer ham and cheese on bottom half. Replace top.

Pour over top the following mixture:

1 stick butter (melted)
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. minced onion
1 tbsp. poppy seed (optional)

Heat 25 minutes in 350 degree oven. Cover tightly with foil. (May be frozen before cooking.)

HAM AND CHEESE PARTY ROLLS

HAM AND CHEESE PARTY ROLLS

1 pkg. Pepperidge Farm party rolls
1/2 lb. ham
1/2 lb. Swiss cheese
1 stick butter, melted
1 tbsp. Worcestershire sauce
2 tbsp. Frenchs' yellow mustard
2 tbsp. dried onion flakes
2 tsp. poppy seed, optional

Slice tops off party rolls and place in baking dish. Top with ham and cheese, then spoon on half of butter mixture. Put tops on rolls and spoon other half of butter mixture on them. Cover tightly and refrigerate several hours or overnight. Bake uncovered at 350 degrees until cheese melts. (about 20 minutes). I usually double recipe since rolls are small.

EASY PARTY PIZZA APPETIZERS

EASY PARTY PIZZA APPETIZERS

1 loaf party rye
1 jar Cheez Whiz
Pepperoni slices

Spread party rye with Cheez Whiz. Top with one slice of pepperoni. Put on cookie sheet and place under broiler until bubbly and slightly browned.

CUCUMBER ON PARTY RYE

CUCUMBER ON PARTY RYE

1 loaf Party Rye bread
1 pkg. cream cheese
1 pkg. Hidden Valley Ranch buttermilk salad dressing mix
Dill weed

Soften cream cheese. Stir in dressing mix. Spread on party rye. Sprinkle with dill weed. Refrigerate. Very good on hot summer evenings.

BITE - SIZE PARTY PIZZA

BITE - SIZE PARTY PIZZA

1 lb. ground beef
1 lb. ground pork sausage
1 (12 oz.) bottle catsup
2 loaves mini party rye bread
1 tsp. garlic powder
1 tsp. oregano
1 lb. Velveeta cheese

Fry meat and drain. Add spices and catsup. Cube Velveeta and stir into meat mixture until melted. Spread this on slices of party rye. Can be served immediately or frozen on cookie sheets until set and transferred into plastic bags to freeze. Bake at 375 degrees for 10 minutes. Do not add salt!

BACON BITS AND CHEESE ON PARTY RYE

BACON BITS AND CHEESE ON PARTY RYE

1 loaf of party rye
8 oz. pkg. of grated cheese
1 can of black olives (chopped)
1 c. of mayonnaise
1/2 tsp. red pepper
2 tbsp. grated onion

Mix all ingredients and spread on party rye. Sprinkle with bacon bits. Cook at 350 degrees for 10 to 15 minutes or until cheese bubbles.

SWEET - SOUR PARTY MEATBALLS

SWEET - SOUR PARTY MEATBALLS

MEATBALLS:

2 lbs. ground beef
Cracker crumbs
1 sm. onion, chopped
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

SWEET - SOUR SAUCE:

1 (15 oz.) can whole tomatoes, cut up
1 1/4 c. brown sugar
1/4 c. cider vinegar
1/2 tsp. salt
1 sm. onion, minced
8 to 10 ginger snaps, crushed
Dash of Worcestershire sauce

Mix meatball ingredients together. Form walnut size balls on cookie sheet. Bake at 450 degrees for 7 minutes.

Combine all sweet-sour ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat, simmer until ginger snaps are dissolved. Add meatballs and heat through.

NOTE: Meatballs can be made, baked and frozen, ready to thaw and stir into sauce.

PARTY QUICHE

PARTY QUICHE

Pastry to fill greased quiche pan, pie plates or miniature muffin tins
1 pkg. cream of leek soup mix (Knorr's)
2 c. milk
1 c. cream
4 lg. eggs
1/2 lb. Swiss cheese (grated 2-4 oz. pkg.)
1 tsp. dry mustard

Gradually add milk to soup mix, stirring until smooth. Bring to boiling point. Cool slightly. Stir in cream. Beat eggs with remaining ingredients and add to soup, stirring constantly. Spoon into pastry lined container. For small quiche, bake 5 minutes at 425 degrees; 20 minutes at 375 degrees. For larger, 375 degrees for 35-40 minutes or until knife comes out clean. I use 29 inch pie plates and divide filling.

PARTY MINI - CHEESECAKES

PARTY MINI - CHEESECAKES

16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla

Beat all ingredients until fluffy.

In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.

Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking), with cherry or blueberry canned pie filling.

MY FAVORITE PARTY SANDWICH

MY FAVORITE PARTY SANDWICH

1 loaf bread (with crusts removed and cut in halves)
1 can crushed pineapple
2 (8 oz.) pkg. cream cheese, softened
1 c. chopped nuts
Mayonnaise

Mix all ingredients in a large bowl. Use enough mayonnaise so that the mixture will be soft and easily spread on the bread, but not soggy.

ITALIAN PARTY FLANK STEAK

ITALIAN PARTY FLANK STEAK

MARINADE:

1/4 c. olive oil
1/4 c. red-wine vinegar
2 cloves garlic, finely chopped
2 tbsp. chopped parsley
1/4 tsp. coarse black pepper

1 flank steak (3/4" thick, about 1 1/4 lbs.), butterflied
2 red bell peppers
3 tbsp. chopped parsley
6 to 8 slices of Prosciutto or other cured ham
24 med.-sized fresh basil leaves
2 tbsp. grated Parmesan
Freshly ground black pepper to taste
1 bunch watercress for garnish

Combine marinade ingredients in a bowl. Add butterflied steak and marinate for 2 hours at room temperature.

Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on broiler try, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skin.

After 2 hours, remove steaks from marinade and scrap on any excess, lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350 degrees.

Place the 4 pepper halves on top of streak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with Prosciutto slices. Arrange basil leaves in a single layer over complete surface of Prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.

With the long side of the layered steak facing you, lift if from the foil and roll it tightly away from you. It should look like a jelly roll.

With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings until and around the roll.

Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.

Carefully cut into 1/2 inch slices, discarding string. Arrange on a serving platter garnished with watercress.

Serves 8.

To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge". Flip the meat open to resemble a butterfly.

GLAZED PARTY CHEX MIX

GLAZED PARTY CHEX MIX

2 c. each of Rice, Wheat, and Corn Chex
1/2 bag (stick) Keebler butter stock pretzels (break each stick in half)
1 c. pecan halves
1 c. Cheerios

Mix dry ingredients together in buttered roaster.

Take 1 cup butter and 1 cup brown sugar; melt slowly and mix together thoroughly.

Butter roaster before starting. After pouring dry mix in roaster, drizzle melted sauce over all and mix thoroughly. Bake in 350 degree oven for 8 minutes. Stir and re-bake for 8 minutes more.

Spread newspaper on table, and either wax paper or foil on top of it. Dump out.

CHEX HOT & SPICY PARTY MIX

CHEX HOT & SPICY PARTY MIX

1/2 c. butter
1 1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. chili powder
4 1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
2 c. Rice Chex cereal
2 c. Bran Chex cereal
1 c. salted nuts
2 c. Wheat Chex cereal

Preheat oven to 250 degrees. Heat butter in large shallow roasting pan in oven until melted. Remove, stir in seasonings. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool.

PARTY SANDWICH LOAF

PARTY SANDWICH LOAF

1 loaf unsliced white bread
Butter
1 can deviled ham
1/4 c. sweet pickle relish
1 med. jar Cheez Whiz
1 recipe egg salad made with 4 eggs
Softened cream cheese
Milk
Food coloring

Slice bread LENGTHWISE into 4 slices. Butter slices, combine the deviled ham and pickle relish and spread on one slice of the bread. Top with second slice of bread - buttered side down and spread with Cheez Whiz. Top with third slice of bread-buttered side down, and spread with egg salad. Top with remaining slice-buttered side down. Wrap with plastic wrap and refrigerate overnight.

When ready to serve blend room temperature cream cheese with small amount of milk to spreading consistency, tint with food coloring and frost sandwich loaf. Refrigerate and slice thin to serve.

Transfer the frosted loaf to a pretty party tray and decorate with grape cluster, fresh flowers, parsley, vegetable cut outs, etc.

CUCUMBER PARTY SANDWICHES

CUCUMBER PARTY SANDWICHES

1 (8 oz.) pkg. softened cream cheese
1 stick butter, softened
1 pkg. Good Seasons mild Italian dressing (dry)
1 (8 oz.) loaf party rye bread
2 cucumbers, unpeeled & thinly sliced
Dill weed for garnish

Combine cream cheese, butter and dressing mix. Refrigerate for several hours or overnight. Spread on each slice of bread, top with cucumber slice and sprinkle with dill. Serve immediately.

Makes about 3 dozen.

NOTE: Especially good in summer when cucumbers are best.

BEACH PARTY PICKLED EGGS AND BOILED

BEACH PARTY PICKLED EGGS AND BOILED
PEANUTS

We don't particularly think these recipes compliment each other, but after consuming a quantity of beer, most people enjoy both.

DESERT PARTY PICKLED EGGS:

3 c. white vinegar
1/4 c. sugar
2 tbsp. pickling spice
3 tsp. salt
1 bay leaf
16 oz. jar Hot chili peppers
18 shelled hard boiled eggs

Cook first 5 ingredients in medium saucepan over high heat until sugar completely dissolves. Add juice and a few peppers. Put eggs in a 2 quart jar and cover with pickling mixture and store 1 to 2 days in refrigerator before serving. Let warm to room temperature and serve with plenty of salt, black pepper and red hot sauce.

DESERT PARTY BOILED GOOBERS
1 to 2 lbs. raw peanuts in shell
1 c. salt

Place peanuts and salt in large stock pot and add enough water so that all peanuts are floating. Bring to a boil, turn off flame and let stand overnight. Next morning, bring water and peanuts back to a boil, reduce heat and simmer 3 to 5 hours, checking frequently for desired doneness.

MOM'S SPECIAL PARTY DRINK

MOM'S SPECIAL PARTY DRINK

4 liters of ginger ale or lemon/lime soft drink
1 quart of lemon/lime sherbet
lemons and limes (optional)

Chill soft drink overnight. Mix ingredients thoroughly in a large bowl. Add fresh slices of lime and/or lemons, and a few drops of fresh squeezed lemon or lime juice, if desired.

Serve over ice with a sliced of lime or lemon over the glass rim.

About 20 large servings.

PARTY PUNCH

PARTY PUNCH

4 quarts ginger ale or lemon lime soda
1 small can frozen lemonade
1 small bag of frozen strawberries
1 qt. Hawaiian punch (any flavor)
1 qt. raspberry sherbet

Mix all ingredients together in a punch bowl. Add frozen strawberries right before serving.

S'MORES PARTY MIX

S'MORES PARTY MIX

3 c. Golden Grahams cereal
1 1/2 cup chocolate chips
1 1/2 cup miniature marshmallows

Mix together and keep in a bowl until ready to serve

CINDY MCKENZIES PARTY MEATBALLS

CINDY MCKENZIES PARTY MEATBALLS

1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
2 lbs frozen home-style meatballs

Precook meatballs according to package directions. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low. Excellent!

AWESOME PARTY PUNCH

AWESOME PARTY PUNCH

1 can frozen orange juice
1 can frozen fruit punch
1 can frozen lemonade
1 can frozen rasberry juice
8 cans water
2 (2 l) bottle of ginger ale

Mix together all frozen juices. Add the 8 cans of water. Refrigerate until ready to use.

In punch bowl, fill halfway with punch mixture and top other half up with ginger ale. Add ice, if desired.

PARTY SIZE BAKED MACARONI AND CHEESE

PARTY SIZE BAKED MACARONI AND CHEESE

2 lbs elbow macaroni
4 10 oz. Cracker Barrel extra sharp cheese
4 10 oz. Cracker Barrel sharp cheese
2 sticks butter
milk
salt

Preheat oven to 350°F degrees. Cook macaroni according to directions on box, rinse and drain.

Put in a large roasting pan. Slice up the butter and mix with macaroni. Shred the cheeses and stir into the macaroni. Pour in milk until you can see it but not completly covering the macaroni. Season with salt to taste.

Cover with foil and bake 2 hours. Remove foil uring last 15 minutes, allowing top to become golden brown. Do not use any other brands of cheese as it will alter taste of recipe.

THE BEST PARTY PUNCH EVER

THE BEST PARTY PUNCH EVER

2 (2 liters) 7 up *chilled*
1 gallon Tampico fruit punch *chilled*(or any other fruit punch flavored drink; except Hawaiian Punch, this doesn't work well)
1/2 gallon of sherbet (orange and lime works best)

Let Sherbet thaw until easy to scoop. Add to fairly large punch bowl and alternatly at 7 Up and Fruit Drink back and forth until all is used!

This should be made 20-30 minutes prior to consumption to allow the sherbet to melt properly and combine with the other ingredients. If you like foamy punch, try not to stir the punch to much. If foamy punch is not liked, then stir away!

BLEU CHEESE BALL - PARTY FAVORITE

BLEU CHEESE BALL - PARTY FAVORITE

8 oz cream cheese
5 oz sharp cheddar cheese
3 oz roquefort or bleu cheese
1 tbsp worcestershire sauce
1 small clove garlic pressed (or minced garlic)
1/2 cup finely chopped pecans
1/2 cup minced parsley

Prepare a day early to allow flavors to blend.

Allow cheese to soften to room temperature. Break into pieces. Add Worcestershire sauce and garlic. Cream and mix thoroughly with electric beater. Stir in 1/4 cup pecans.

Chill until firm enough to shape into ball. Cover ball with parsley and other 1/4 cup of nuts.

Serve with sturdy crackers and thinly sliced cucumber.

CHRIS AND BOB'S PARTY SALSA DIP

CHRIS AND BOB'S PARTY SALSA DIP

4 large tomatoes
1 large onion
1 large green pepper
1 large red or yellow pepper
4 large diced garlic cloves
1 tbs. diced jalapenos
1 tbs. olive oil
1/2 can corn
1/2 tsp. salt
1/2 tsp. pepper
diced cilantro to taste
diced black olives
juice from 1 or 2 limes depending on your taste. i like 2.

Dice tomatoes, peppers and onions. Mix all ingredients together and refrigerate 1 hour before serving with nacho chips. Also very good over tacos and taco salads. Easy to make.

LARGE PARTY EASY ONE-POT CHILI

LARGE PARTY EASY ONE-POT CHILI

3 lbs. ground beef
2 large onion, chopped
3 cans tomato soup
42.5 oz. diced tomatoes
2 15.5 oz. cans dark red kidney beans
chili powder as desired
salt and pepper as desired
cayenne pepper (opt.)
habenero sauce (opt.)

Brown ground beef with salt pepper and chopped onion; drain. In crock pot, add browned beef mixture, tomato soup, tomatoes (including juices from can), and remaining ingredients.

Let simmer for 4-6 hrs, then taste. If it doesn't have enough kick for you, add cayenne pepper or habenero sauce as desired.

Serve with Tostitos chips, cheddar cheese, sour cream and chives. Serves 6-8

This recipe can be prepared the night before. Prepare ground beef mixture, then mix with remaining ingredients in crock pot. Let sit in refrigerator overnight and simmer the next day.

TALK OF THE PARTY SHRIMP DIP

TALK OF THE PARTY SHRIMP DIP

2 cans of small shimp, drain one can only but don't rinse
1 jar of mayonnaise
1 regular pkg cream cheese
1 envelope Knox gelatin
1 small bunch of chopped green onions
black pepper
1 can cream of mushroom soup
variety of crackers such as wheat thins or triscuits

In a sauce pan, blend soup and cream cheese to warm (no need to allow to boil). Take off heat and add mayonnaise, shrimp, onions and blend well.

Dilute the gelatin with 1 tablespoon of cold water and then stir into the dip. Add black pepper to taste.

Pour the dip into the final serving container and allow to sit several hours if not overnight.

Always use a heavy cracker for dipping as potato chips are not strong enough to handle the thickness, yet creaminess of this dip.

Also, I always leave a few of shrimp and chopped green onions sitting on top of the dip so that people will be able to distinguish that the dip is shrimp and green onions.

It also serves as a good presentation.

P.S. I might as well warn you ahead of time to take copies of this dip recipe with you to your gatherings as everyone is gonna bug you for the recipe.

PARTY CREAM CHEESE PINWHEELS

PARTY CREAM CHEESE PINWHEELS

10 large flour tortillas
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons pimentos, finely chopped
1 pkg ranch dressing
2 tablespoons green jalapenos, finely chopped

Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos.

Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.

My mother made these when I got married and everyone wanted the recipe.

PERFECT PARTY PUNCH

PERFECT PARTY PUNCH

1 can of pineapple juice
1 liter of 7 up
1 liter of Hawaiian Punch
1/2 Gallon of vanilla ice cream
several pineapple slices
(variation: orange sherbet instead of ice cream)

Mix first three ingredients together, add ice cream to melt slowly, add pineapple slices for garnishment. Tastes wonderful!!!

NIBBLES -SWEET PARTY MIX

NIBBLES -SWEET PARTY MIX

2 packages Bugles Original Flavor Snacks (or just use Chex)
1 package Fritos Brand Corn Chips
1 package Cheetos (puffs)
1 package mini pretzels (rods or twists)
3 blocks unsalted butter (or butter)
1 1/4 cup granulated sugar
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce

Mix the Bugles®, Fritos®, Cheetos® and mini pretzels together. Set aside.

In a heavy-bottomed pan on low heat, melt butter. Add in sugar, garlic powder and Worcestershire sauce. Stir until smooth and well combined (should be the consistency of syrup).

Remove from heat and pour over dry ingredients until well coated. Bake for one hour at 250°F, mixing every 15 minutes. Allow to cool and store in air-tight containers.

**NOTE** this makes a LOT of party mix, I like to make it in 2 pans, or you can cut everything in half.

Optional ingredients which may be added:

Honeycomb® cereal or Cheerios®1 box Wheat Thins
1 box Cheezits Crackers
6 oz. blanched almonds
1 lb. salted peanuts (not Spanish)
8 oz. cashews

Furikake (sea weed) can also be sprinkled on top, or add some soy sauce to the butter mixture.

Mahalo to onokinegrindz for this one!

MINIATURE PARTY PIZZAS

MINIATURE PARTY PIZZAS

1 lb. sausage, uncooked, broken up
12 oz. (medium) can tomato paste
16 oz. spaghetti sauce (prego, ex.)
4 oz. can chopped mushrooms
1/2 cup grated cheddar cheese
1/4 tsp. ground oregano
2 loaves Pepperidge "Hot n Crusty" French bread, or club rolls

Chop canned mushrooms into smaller bits, crumble sausage into small pieces, mixing all ingredients except bread.

Cut Pepperidge Farm Hot N Crusty French Bread rolls, or Pepperidge Farm Hot N Crusty Club Rolls into small slices.

Arrange bread slices onto nonstick cookie sheet. Spread pizza mixture on top of bread slices, sprinkle Parmesan cheese on top.

Bake at 400°F for 9-12 minutes.

Great cocktail party hors-d'oeuvres.

LITTLE SAUSAGE PARTY BREADS

LITTLE SAUSAGE PARTY BREADS

1 pkg Jimmy Dean sausage( any flavor)
1 pound hamburger
1 small box Velveeta cheese
1 loaf party bread ( sourdough, rye, or pumpernickel)

Fry your sausage&hamburger till its done then drain. Then add it back to the fry pan and add your veleveeta cheese, a little at a time, just kepp mixing it until it all comes together. This usually takes about 15-20 minutes. Then spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one, and then you want to bake these under the broiler just until they reach a light brown color.

These are a favorite with my family, they always go so fast. These are a favorite for games whether it be for baseball, basketball, hockey, football , or whatever!!! They are so quick and easy!!

PARTY PITA WEDGES

PARTY PITA WEDGES

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).

PARTY PUNCH

PARTY PUNCH

1 pint lime sherbet
1 quart lime/grapefruit beverage
1 pint milk

Add half of the sherbet to cold milk and beat well. Stir in the lime/grapefruit beverage.

Spoon the remaining sherbet onto the top and serve over cracked ice.

Makes 7 8oz servings.

CHEESE CANAPES

CHEESE CANAPES

2 long sour dough French rolls or sm. petite rye slices
Melted butter
1 1/2 c. finely grated Monterey Jack cheese
1 green pepper, finely chopped
1/4 c. finely chopped parsley
1/2 tsp. salt
2 egg whites, stiffly beaten
3 slices lean bacon, finely diced

If using sour dough French rolls cut each into 12 thin slices. Toast on one side under broiler. Spread untoasted side lightly with butter. Fold Monterey Jack cheese, green pepper, parsley and salt into beaten egg whites. Spoon onto buttered side of toasted bread. Be sure to cover outside crust. Sprinkle bacon bits over tops. Broil or bake in hot oven until bacon browns and cheese melts. Makes 24 appetizers.

NOTE: These appetizers may be prepared up to the final browning and stored in freezer for future use.

CALIFORNIA PIZZA TOASTS

CALIFORNIA PIZZA TOASTS

4 oz. goat cheese or Mozzarella, shredded
2 tbsp. plain nonfat yogurt
1 tsp. minced garlic
1/4 tsp. each: dried oregano and basil
1/4 c. tomato paste
1 lg. loaf whole wheat French bread, cut on a diagonal into 20 slices

Preheat broiler. In a bowl, combine cheese, yogurt, garlic, oregano and basil. Spread a small amount of tomato paste on each slice of bread, then top with a dollop of cheese mixture. Broil for 1 minute or until lightly browned. Serve hot. Makes 20 appetizers.

Per appetizer: 126 cal.; 5g prot.; 3g fat; 19g carb.; 2 mg chol.; 227 mg sod.

SO SIMPLE APPETIZER

SO SIMPLE APPETIZER

1 loaf Italian or French bread, sliced diagonally
Salami
Cheese (Provolone, Mozzarella, American or your favorite) sliced
Tomato
Italian dressing

Top each slice of bread with salami, cheese, tomato and Italian dressing. Broil until bubbly. Serve immediately.

SHRIMP AND SAGA CROUTONS APPETIZER

SHRIMP AND SAGA CROUTONS APPETIZER

28 uncooked med. shrimp
3 tbsp. unsalted butter
3 tbsp. olive oil
14 (1/3" thick) French bread baguette slices
1 (6 oz.) wedge Saga blue cheese, room temperature
4 sprigs fresh rosemary, stems removed, leaves chopped

Bring large saucepan of water to boil. Add shrimp and cook until just pink, about 2 minutes. Drain and cool. Peel and devein shrimp. (Can be prepared one day ahead and refrigerated. Let stand 1 hour at room temperature before using.)

Melt butter with oil in heavy large skillet over medium-high heat. Add bread slices in batches and cook until golden, about 2 minutes per side. Transfer to cookie sheet. (Can be prepared 4 hours ahead. Cool croutons. Cover, let stand at room temperature.)

Preheat broiler. Put shrimp on top of croutons, then spread with cheese. Broil 4 inches from heat source until cheese melts and shrimp are heated through, about 2 minutes. Transfer to platter and sprinkle with rosemary. Makes 14.

Note: Don't cook too long. You just want the blue cheese to melt and bubble a little. The rosemary keeps the blue cheese from being too strong.

CURRIED OLIVE APPETIZER

CURRIED OLIVE APPETIZER

1 (4 1/2 oz.) can chopped ripe olives
1/4 c. diced green onions
1/4 c. grated cheddar cheese
Curry powder
Salt to taste
Sm. loaf French bread, sliced and lightly toasted on one side
Minced parsley

Mix together the olives, onion, cheese, mayonnaise, a pinch of salt and curry powder. Spread on the untoasted side of French bread slices and broil until bubbly. Sprinkle with minced parsley.

CHICKEN APPETIZER

CHICKEN APPETIZER

Chicken drumsticks or wings
8 oz. bottle Catalina French dressing
1 pkg. dry onion soup
10-12 oz. jar apricot or peach preserves

Mix ingredients together. You may want to heat to blend. Pour over chicken. Bake at 350 degrees for 1-1 1/2 hours or until tender.

BRUSCHETTE APPETIZER

BRUSCHETTE APPETIZER

8" round "wheel" sour dough French bread loaf
1/4 c. extra virgin olive oil
1 tbsp. butter, melted
2-3 cloves garlic, finely minced
2-3 Italian tomatoes, cubed
Small bunch fresh basil, chopped
Salt to taste

Cut wheel of bread in half, horizontally and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately to enjoy the wonderful contrast of warm, crusty garlic bread and cool, soft tomatoes and basil. Serves 4.

BAKED CLAM APPETIZER

BAKED CLAM APPETIZER

1/4 c. fine dry bread crumbs
2 tbsp. each grated cheese and chopped parsley
1 clove garlic, crushed
1 tbsp. oil
1 can (6 1/2 oz.) minced clams
Lemon wedges
Thin sliced French bread

In small bowl, mix well the crumbs, cheese, parsley, garlic and oil - reserve and set aside 1 1/2 tablespoons of crumb mixture. Add clams with their juice to remaining crumb mixture. Place in 1 cup casserole or small foil pan. Sprinkle with reserved crumb mixture. Cook in preheated 425 degree oven for 15 minutes. Place on serving tray with lemon wedges and bread. Makes 4 servings.

ARTICHOKE APPETIZER

ARTICHOKE APPETIZER

3 oz. pkg. Sargento Parmesan cheese
3/4 c. mayonnaise
1 can artichoke hearts (packed in water & salt)
1/3 c. red pepper sauteed in olive oil
2 egg whites
1/3 c. chopped onion sauteed in olive oil
Thinly sliced French bread or cocktail rye bread

Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Broil until golden brown on top. Watch carefully to prevent burning.

APPETIZER KABOBS

APPETIZER KABOBS

3/4 c. lg. pimento-stuffed olives
1/2 lb. cocktail frankfurters
2 1/2 c. cooked sm. white or canned potatoes
1/3 c. French dressing

Thread olives, frankfurters and potatoes on 6 skewers. Brush with French dressing. Broil 4 to 5 inches from source of heat or cook on outdoor grill 6 minutes. Turn once and baste or brush frequently with French dressing during cooking. Serves 6.

SCALLOP APPETIZERS

SCALLOP APPETIZERS

1 lb. scallops
1 c. French dressing
1/2 clove garlic, crushed

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water. Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours. Drain and serve with toothpicks as an unusual appetizer. 8 servings.

APPETIZER PINATA MEATBALLS

APPETIZER PINATA MEATBALLS

1 lb. ground beef
1/4 c. chopped raisins
1/3 c. dry bread crumbs
1/4 c. milk
1 egg
1/4 tsp. salt
1/4 tsp. onion salt
1/8 tsp. pepper
36 small pimento-stuffed olives
1/2 c. or more Catalina French dressing

Combine meat, raisins, bread crumbs, milk, egg and seasonings. Mix lightly. Shape meat mixture around olives into balls. Brown meatballs in dressing over low heat. Cover and continue to cook over low heat 10 minutes, turning meatballs occasionally. Makes 3 dozen appetizers.

LUSCIOUS APPETIZER BREAD

2 c. grated cheddar cheese
1 c. mayonnaise
1 tsp. Italian herb seasoning
1 bunch green onions, finely chopped
1 long loaf French bread, halved lengthwise
Parmesan cheese

Combine cheddar cheese, mayo, herb seasoning and green onion. Mix thoroughly. Spread mixture evenly on bread halves and sprinkle generously with Parmesan. Place bread on large cookie sheet. Bake, uncovered at 350 degrees for 20 minutes or until bubbly. Remove bread from oven and slice into 2" pieces. Serve immediately.

Makes 24 pieces.

PARMESAN APPETIZERS

2/3 c. Parmesan cheese
1 c. mayonnaise
Garlic salt
1 bunch diced green onions
1 pkg. mini rye bread rounds or sliced French rolls

Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately.

FRENCH BREAD APPETIZER

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.