Ingredients For Shrimp Sauce:
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 cup medium-dry Sherry
2 to 4 tablespoons hot sauce
2 tablespoons fresh lime juice

For Shrimp:
1 1/2 pounds large (16 to 20 per pound) shrimp, in shells
2 tablespoons kosher salt
2 tablespoons cracked black pepper
About 1/2 cup olive oil

Make Dip:
Puree blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.

Make Sauce:
Stir together sauce ingredients.

Cook shrimp: Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.

Toss with kosher salt and cracked pepper to coat. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.

Add sauce to shrimp and toss well to coat.

Cooks' Notes:
Shrimp may be served hot or at room temperature. Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
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Saucisson En Croute



Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 8 Servings

Ingredients:
2 large egg yolks
1 teaspoon water, plus more for brushing
1 1/2 kielbasa sausage, (1 1/2 rings)
Flour, for rolling pastry
2 sheets prepared puff pastry
Assorted mustards for serving

Preparation:
Preheat oven to 425 degrees F.

Beat the egg with the water and set aside.
Cut the kielbasa into 8 (3-inch)
long pieces and set aside.

On a lightly floured surface roll the
pastry sheets into 12 by 12-inch squares.
Cut the sheets into 8 equal squares.
Brush 1 square with water around the
edges and wrap a sausage up in the pastry.
(First fold the 2 long sides over the sausage,
then fold the ends up and over.
Press edges firmly to seal.)
Place seam side down on a
parchment-lined sheet pan.

Brush the tops and sides
of the packages with egg wash
and bake until browned and
shinny, about 25 minutes.
Transfer to a rack and cool
for 20 minutes, before serving.
They can be served warm or at
room temperature with assorted mustards.
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Sausage Balls

Ingredients:
1 lb. sausage
2 cups cheese
2 cups Bisquick
1/2 cup milk

Preparation:
Mix together thoroughly and make into balls.
Bake at 350 F for 15 min. on cookie sheets.
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Sausage Biscuit Balls

(Makes: 10 to 12 Servings)

Ingredients:
1 lb. hot ground sausage
2 cups Cheddar cheese, shredded
2 1/2 cups biscuit baking mix

Preparation:
Mix all ingredients together, roll into balls. Place on ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes.
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Sausage Stuffed Mushrooms



These mushrooms are moist, easy to make and bursting with flavor.
They can also be made ahead of time, just store them in the refrigerator,
and put them in the oven when ready to serve. If you dont like spinach you can leave it out of this recipe and try using crabmeat instead of sausage.
The stuffing is also great baked in puff pastry.

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 24 Large Stuffed Mushrooms

Ingredients:
1 tablespoon extra-virgin olive oil,
one turn of the pan
24 large gourmet stuffing mushroom caps,
stems removed and reserved brushed with damp towel
Salt and pepper

Stuffing:
1 1/2 teaspoons extra-virgin olive oil,
half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green,
leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper,
seeded and chopped
1 (10-ounce) box chopped frozen spinach,
defrosted and squeezed dry
3 slices white bread,
toasted and buttered,
chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Preparation:
Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet.

Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes.

Add dry, defrosted spinach and stir into stuffing. Add chopped toasted bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon.

Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
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Sauteed Mussels



This recipe tastes great and lookes
absolutely beautiful plated.

(Makes: 2 Servings )

Ingredients:
2 tablespoons olive oil
1/4 cup chopped leeks
2 shallots, chopped
2 cloves garlic, chopped
2 pounds mussels
1/3 cup white wine
1/2 lemon, peeled and diced
Salt and freshly ground black pepper
2 tablespoons butter
2 tomatoes, chopped
1 teaspoon minced fresh thyme,
or more to taste
1 tablespoon minced fresh parsley,
or more to taste

Preparation:
In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately with crusty bread.
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Scallops With Bacon & Whole Grain Mustard Rub



Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Makes: 4 Servings

Ingredients:
4 slices smoked bacon
3 tablespoons whole grain mustard
16 scallops, U 10 dry pack preferred
Creme Fraiche Mashed Potatoes, recipe follows

Preparation:
Preheat oven to 350 degrees F.

Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.

Creme Fraiche Mashed Potatoes:
1 cup, plus 2 tablespoons heavy cream
3/4 cup sour cream
2 pounds small red potatoes
1 teaspoon salt
1 (8-ounce) package cream cheese, room temperature
2 teaspoons roasted garlic
1 teaspoon House seasoning, recipe follows
1 teaspoon seasoned salt
4 tablespoons unsalted butter
1/4 cup sliced green onions
1 tablespoon chopped chives

Preparation:
Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.

Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
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Seafood Stuffed Mushrooms 1

These can be prepared the night before and baked when needed.
A restaurant quality appetizer!

Makes: 10 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients:
40 medium mushroom caps (stems removed)
1/3 cup cream cheese
1/4 cup milk
1 clove garlic, minced
1 pinch nutmeg
1 pinch pepper
1/2 tablespoon flour
1 tablespoon mayonnaise
1 tablespoon lemon juice
3 tablespoons parmesan cheese , kraft
1 green onion, sliced thin
1 can crabmeat, drained
1 can baby shrimp, drained
1/2 cup cheddar cheese, finely grated
extra parmesan cheese, for sprinkling

Preparation:
1. Wipe mushroom caps with a damp cloth to remove any dirt.
2. Set aside.
3. In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
4. Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
5. Remove from heat and fold in crab meat and shrimp gently with a rubber spatula. 6. Cover and allow to cool completely before stuffing the mushrooms.
7. Stuff each mushroom cap with filling.
8. Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
9. At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
10. Pre-heat oven to 400 degrees F.
11. Bake 15 to 20 minutes.
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Seafood Stuffed Mushrooms 2

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 24 Appetizers

Ingredients:
1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper (Paprika)
Salt
Pepper
1 pound large mushrooms

Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese

Preparation:
Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper (Paprika), salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside.

Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well.

Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
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Seared Tuna With Guacamole & Basil

A light appetiser, that goes great with Cabernet or other red wine.
Best to use FRESH tuna.

Prep Time: 20 Mins
Cook Time: 5 Mins
Makes: 4 Servings

Ingredients:
2 tuna steaks (1/2 lb. each, 4 1/2" diameter)
2 avocados
2 lemons , juiced
1/2 bunch fresh parsley
1 tablespoon minced onion
2 teaspoons minced garlic
fresh black pepper , coarsley ground
1 dash Tabasco sauce
3 tablespoons olive oil
salt
1 cup fresh basil
toasted pita bread , cut in trianges

Preparation:
1. Drizzle tuna with olive oil, sprinkle with salt and pepper on both sides.
2. In a very hot pan, sear tuna for 1 minute on each side (for rare).
3. For Sauce: cream 1 avocado to a smooth consistency, cut other avocado into 1/4" cubes, to add texture.
4. Mix all remaining ingredients in avocado mixture.
5. Slice tuna into bite-sized (2 inch) peices, top with a spoonful of guacamole.
6. Serve on toasted pitas.
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Shrimp Ball Spread

(Makes: 6 Servings)

Ingredients:
1 (8 oz) package cream cheese, softened
1 (4 1/4 oz.) can shrimp, drained and chopped
6 pimiento-stuffed olives, chopped
2 Tbsp. finely chopped onion
2 Tbsp. mayonnaise or salad dressing
1 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. garlic powder

Preparation:
Combine all ingredients; refrigerate 30 minutes.
Form into ball or log shape.
Serve with crackers or rounds of bread.
Can garnish with parsley or sliced green or black olives.
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Shrimp Cocktail



Easy to do and great for entertaining.

Prep Time: 15 minutes
Cook Time: 23 minutes
Makes: 4 to 6 Servings

Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves

Shrimp:
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges

Preparation:
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away.
If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip:
To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Cocktail Sauce:

(Makes: 1 1/2 Cups)

1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
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Shrimp Dean Martinis



Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 4 Servings

Ingredients:
1 1/2 pounds super-size jumbo shrimp
precooked or, peeled and deveined, tail on
2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
1/2 lemon, juiced
1 teaspoon hot sauce
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup vegetable juice (recommended: V8)
Salt and black pepper
1 lemon, wedged

Preparation:
If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.

Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.
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Shrimp Or Crab Puff Appetizers

(Makes: About 15 Puffs)

Puff Pastry Ingredients:
1/4 cup butter
1/2 cup water
1/2 cup flour
1 T. salt
2 eggs

Preparation:
In a medium saucepan, combine butter and water. Heat to boiling. Stir in flour and salt with a wooden spoon. Stir until a smooth mixture surrounds the spoon. Remove from heat. Beat in eggs, one at a time until mixture is thick and smooth. Drop by heaping teaspoonsful, 2" apart, onto a lightly greased cookie sheet. Bake at 400 for 25 to 30 minutes or until light brown and puffy. Cool on a wire rack.

Filling Ingredients:
12 oz. tiny canned shrimp or 12 oz. crab meat
1 large piece of celery - chopped fine
2 T. finely chopped onion
3 hard cooked eggs - finely chopped
2/3 cup mayonnaise
2 tsp. salt
2 T. lemon juice

Preparation:
Rinse shrimp with cold water and drain, or drain crabmeat. Combine shrimp (or crabmeat) with celery, onion, and hard cooked eggs and mix well. Set aside. Blend mayonnaise, lemon juice and salt. Fold into shrimp or crab mixture. Chill 1/2 hour.

To Assemble:
Slice the tops off of cooled pastry puffs. Remove any soft dough remaining in the center and discard. Add a scoop of crab or shrimp filling to the bottom portion. Replace the top portion. Refrigerate until ready to serve.
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Silver Dollar Pancakes

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 35 to 40 Servings

Pancakes Ingredients:
1 1/2 cups all-purpose flour
3 1/2 tablespoons baking powder
1 tablespoon salt
1 tablespoon sugar
1 egg
1 1/4 cups milk
3 tablespoons butter, melted
Oil

Dill & Caper Cream Ingredients:
1 1/2 cups sour cream
1 shallot, minced
1/4 cup dill, chopped
1/4 capers, chopped
1 teaspoon lemon juice

Garnish:
1 pound smoked salmon, cut into 1-inch pieces
Dill sprigs

For Pancakes:
In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.

For Dill & Caper Cream:
In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.

Assembly:
Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.
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Shrimp Toast

(Makes: About 16 Appetizers)

Ingredients:
1/2 lb. cooked shrimp
Garlic powder (to taste)
Salt & pepper (to taste)
8 slices of bread
Olive Oil

Preparation:
Take tails off shrimp. Use a fork to pulp the shrimp. Add garlic, salt and pepper. Mix well. Cut crusts from bread. Use rolling pin to roll very flat. Cut each flattened slice into halves. Spread shrimp mix on one end of bread strip. Fold over so that "envelope" of shrimp is flat. Saute in oil (do not drench, just a small amount of oil in pan) until golden brown turning once. Cook 2 or 3 at a time. Drain on paper towels. Reheat at 220 degrees. Serve.
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Smoked Salmon & Artichoke Goat Cheese Toasts

A tasty, very easy appetiser that is perfect with a nice dry white wine.

Prep Time: 15 mins
Cook Time: 5 mins
Makes: 20 Pieces

Ingredients:
1 baguette
20 pieces smoked salmon
2 ounces melted butter
8 ounces goat cheese
4 ounces canned artichoke hearts
2 tablespoons fresh chives
2 tablespoons olive oil

Preparation:
1. Slice baguette into 1/4" slices, toss with melted butter.
2. Place in a 350-degree oven for 5 minutes.
3. Set aside.
4. Combine cheese, artichokes, oil and chives, blend well.
5. Top each sliced baguette with a slice of the salmon and top with goat cheese mixture.
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Smoked Salmon & Cream Cheese Quiche

Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: One 10-inch Quiche To Serve 6 to 8 People

Parmesan Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water

*Ready-made pie crust can be substituted,
pre-bake according to package directions.

Filling:
6 ounces smoked salmon or lox
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated Asiago cheese or Monterey Jack cheese
(if using ready-made pie crust)
3 eggs
1-1/2 cups light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped or 1 teaspoons dried dillweed

Preparation:
Heat oven to 425 degrees.

To Make Crust:
Combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with a fork until small particles are formed. Add grated Parmesan cheese and process briefly to combine. If using a food processor, transfer the contents to a mixing bowl. Add cold water and mix to make a ball of dough.

Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle. Transfer dough to 10-inch tart pan or quiche pan. Lay a piece of foil inside, and put dried beans inside the foil. This keeps the crust from puffing up when it bakes.

Bake the crust for 8 minutes. Remove the foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow to cool while making the filling.

Reduce oven temperature to 350 degrees.

For Filling:
Spread crumbled smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago cheese, if using a ready-made crust.

Beat the eggs in a mixing bowl. Add the cream, salt, pepper and dill. Pour into crust. Bake the quiche until golden brown and puffed, 40 to 45 minutes.
Let stand 15 minutes before serving.
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Smoked Salmon Potato Cake With Potato-Leek Cream



(Prep Time: 15 minutes)
(Cook Time: 20 minutes)
(Makes: 4 Appetizer Servings)

Ingredients:
1 large Idaho potato, peeled
4 ounces smoked salmon, julienned (3 cups)
1 tablespoon finely-chopped green onions
Salt and pepper
2 tablespoons oil

Potato-Leek Cream:
1 teaspoon butter
3 cups thinly-sliced leeks
2 cups diced Idaho potato
3 cups cream
2 cups water
Salt and pepper
1 tablespoon sour cream
1 tablespoon each chopped
chives and parsley

Preparation:
Grate potato into a towel and
wring to squeeze out excess liquid.
Toss potato with salmon and green
onions and season with salt and pepper.

In a medium sauté pan
heat oil and add potato mixture,
forming it into 8 little round cakes.

Cook until golden brown on
both sides, about 5 minutes in all.
Drain on paper towels and keep
warm while you finish sauce.

Meanwhile, Make Sauce:
In a small saucepan melt butter,
add leeks and cook until tender.
Add potato, cream and water and bring to a boil.
Simmer 15 minutes, or until potatoes are tender;
adjust seasonings to taste with salt and pepper.

Pour into a blender or food processor,
add sour cream and process until smooth.
Reheat briefly, if necessary.

To Serve:
Place 2 cakes on each plate,
spoon some sauce around
and sprinkle with chopped herbs.
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Smoked Salmon Quiche With Dill



(Makes: 6 Servings)

Ingredients:
4 ounce package smoked salmon
4-8 ounces Monterey jack cheese, shredded
1 green onion, chopped (I used chives)
3 eggs
1 cup heavy cream
1/2 teaspoon dried dill or 2 teaspoon fresh dill
Dash pepper

Preparation:
Arrange the cheese, salmon and green onions in a greased pie plate. Beat eggs, cream and seasonings; pour into plate. Bake at 350 for 35 minutes.
Let stand 10 minutes before cutting. Can be frozen.
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Smoked Salmon Spread



Prep Time: 25 minutes
Makes: 1 1/2 Pints

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Preparation:
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
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Smoked Salmon Torta

(Makes: about 3 1/2 cups (875 mL)

Ingredients:
2 packages (8 oz./250 g each) cream cheese, at room temperature
1/2 C. (125 mL) butter, at room temperature
Salt
2 or 3 sprigs fresh dill
1/4 C. (50 mL) chopped fresh dill
1/2 lb. (250 g) sliced smoked salmon
Assorted bread and crackers

Preparation:
Beat together cream cheese and butter; add salt to taste.
Line an 8 x 4-inch (20 x 10 cm) loaf pan with a piece of plastic wrap large enough to extend over edge of pan.
Arrange dill sprigs on bottom.

Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
Sprinkle half the chopped dill over cheese layer; top with half the smoked salmon.
Repeat layering, ending with cream cheese mixture.
Press down lightly to compact layers. Cover and chill overnight.

To serve, pull edges of plastic wrap up to loosen torta; invert on to plate and carefully remove plastic wrap.

Garnish as desired.

Serve with crackers or freshly sliced french bread.
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Smoked Salmon With White Sauce

This white sauce gives the salmon an extra spicy tang!

(Makes: 4 Servings)

Ingredients:
8oz smoked salmon
1 tsp capers
1/2 cup mayonnaise
4 Tbsp dijon mustard (eg: Grey Poupon)
2 Tbsp lemon juice
1/8 tsp salt

Preparation:
For this easy appetizer, simply lay out the salmon in strips on a serving plate, and sprinkle the capers over. Now blend together the mayo, mustard, lemon juice and salt. Drizzle the sauce over the salmon. Enjoy!
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Spicy Fried Okra



This light, spicy, crispy and flavorful recipe
is simply delightful and bound to become
a favorite for all okra lovers and maybe
even a few okra haters out there ;-)
Using the buttermilk is key in this recipe.
Ranch dressing can also be served with these.

(Prep Time: 5 minutes)
(Cook Time: 15 minutes)
(Makes: 6 to 10 Servings)

Ingredients:
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon Cajun spice
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Creamy Chili Sauce, recipe follows

Preparation:
Heat oil in a large, heavy-bottomed
skillet or Dutch oven to 350 degrees F.
(You may not need to use this much oil;
do not fill the pan more than
halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour,
House Seasoning, and Cajun spice.
Dip okra in buttermilk and then dredge in
cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil
and cook until golden brown.
(It may be necessary to
fry the okra in batches.)
Remove from oil,
drain on paper towels,
and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients
together and store in
an airtight container
for up to 6 months.

Creamy Chili Sauce

(Makes: 1 1/4 Cups)

Ingredients:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper

Preparation:
In a small bowl, combine all
ingredients, stirring well.
Cover and chill.
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Spicy Garlic Shrimp



This spicy, tasty, savory shrimp is delicious as a Main Dish
with pasta, Appetizer, or on Mixed Greens for a warm salad.
The lemon zest and lemon juice are a fantastic contrast
to the garlic and slight heat of the red pepper flakes.
You can use McCormicks Montreal Seasoning
and also the McCormicks Montreal Grilling Sauce as a dip.

Prep Time: 10 minutes
Cook Time: 7 minutes
Makes: 8 Servings

Ingredients:
2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined,
tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend
(recommended: Montreal Seasoning by McCormick)
or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Preparation:
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
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Spicy Hummus



This is a fantastic dish to take to a pot luck or block party, it's always a hit!
If you find the hummus to be a little on the dry side add about 1 tsp of olive oil and some chicken broth until you reach the right consistancy.

Prep Time: 5 minutes
Makes: 4 Servings

Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste,
found in both dairy and dry specialty foods sections
A few drizzles extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palmful) ground cumin
1 teaspoon (1/3 palmful) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Preparation:
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
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Spitfire Shrimp



This incredibly easy, tasty dish can be surved
as an appetizer or a meal with spanish rice and beans.

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

Seasoning:
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning

Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish
*Ask for easy-peel raw deveined shrimp at seafood counter of market

Preparation:
Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin,
red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
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Steamed Lobster

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
4 live lobsters (1 1/2 pounds each)
2 lemons, halved, plus more for serving
1 tablespoon sea salt
Lemon-Caper Mayonnaise, recipe follows

Preparation:
Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.

Lemon-Caper Mayonnaise:

(Makes: 3 Cups)
Ingredients:

3 cups mayonnaise
4 garlic cloves, coarsely chopped
2 lemons, juiced
3 tablespoons capers, drained and coarsely chopped
2 handfuls chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Preparation:
Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
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Steamed Mussels



(Makes: 4 Servings)

Ingredients:
4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Preparation:
Rinse the mussels under cold running water
while scrubbing with a vegetable brush.
Discard any with broken shells.

Heat oil in a 6 to 8-quart stockpot.
Saute the shallot, garlic and thyme to create a base flavor.
Add the mussels and give them a good toss.
Add wine, lemon juice, chicken broth and red pepper flakes;
cover the pot and steam over medium-high for 5 minutes until the mussels open.

Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften.
The tomatoes should keep their shape.

Serve with plenty of grilled garlic bread to sop up the broth.
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Steamed Mussels With Leeks, Garlic,
Thyme, White Wine & Butters

This is such a simple, delicious recipe and
the thyme adds so much depth in taste and fragrance.
Serve with some crusty bread for dunking. Yummo!

Prep Time: 15 minutes
Cook Time: 17 minutes
Makes: 4 Servings

Ingredients:
3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only,
or green onions
finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

Preparation:
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
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Stuffed Cherry Peppers



Prep Time: 10 minutes
Makes: 16 Stuffed Peppers, 4 Servings

Hot Stuffed Cherry Peppers:
8 (1/2-inch) cubes pepperoncino
crushed red pepper
Italian table cheese
available in specialty cheese case
Asiago or Pepato may be substituted
4 slices cappicola (hot Italian ham) cut in half
8 hot cherry peppers, tops cut off and seeds removed

Sweet Stuffed Cherry Peppers:
2 slices Prosciutto di Parma
3 ounces herb and garlic spreadable cheese or goat cheese
1 rib celery, cut into 1/2-inch pieces
8 sweet peppers, tops removed and seeded

For Hot Peppers:
Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.

For Sweet Cherry Peppers:
Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.
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Stuffed Cherry Tomatoes



The stuffing for the tomatoes can be made up to 12 hours ahead.
Refrigerate, covered, until ready to use. This recipe substitutes low-cost sunflower seeds for high-priced pine nuts. However, you can use almost
any mild-flavored nut or seed-such as walnuts, pecans or pumpkin seeds.
For a great flavor combination, add 2 table spoons crumbled feta cheese
to the cream cheese in Step 2.

Prep Time: 50 min.

Ingredients:
2 cups ( 1 pint ) cherry tomatoes
1 (3-ounce) package cream cheese
2 table spoons fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup sunflower seeds
3/4 cup chopped fresh parsley
1/3 cup chopped fresh basil or
2 tablespoons dried basil
2 cloves garlic, crushed

Step 1: Cut 1/4 inch off top of each tomato. Scoop out pulp.
Drain tomatoes upside down on paper towels.

Step 2: Meanwhile, beat cream cheese and lemon juice
in a small bowl until smooth, about 2 minutes.

Step 3: Combine Parmesan, sunflower seeds, parsley, basil, and garlic
in a blender. Process until well blended but slightly chunky.
Add to cream cheese mixture; mix well.

Step 4: Spoon cream cheese mixture into tomatoes.
Chill before serving.
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Stuffed Mushrooms



These can be made a day ahead and are great appetizers for parties.
Theyre also great served alongside a grilled steak.

(Makes: 24 Appetizers)

Ingredients:
4 slices thick-cut bacon, cooked, drained and crumbled
24 large white button mushrooms, stems removed
2 cups shredded cheese (either a combination of sharp cheddar, Monterrey Jack and mozzarella or sharp cheddar alone)
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 cup regular or reduced-fat mayonnaise
Garlic salt

Preparation:
Preheat oven to 400 degrees.
Combine the crumbled bacon, shredded cheese, parsley, Worcestershire sauce and mayonnaise in a medium bowl.
Use a small cookie scoop to place the filling in the mushrooms.
Bake for 15 minutes. Sprinkle with garlic salt before serving.
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Stuffed Mushrooms & Party Sandwiches

Ingredients:
1 lbs ground beef
1 lbs. ground sausage
1 lbs Velveeta Cheese, cut into small cubes
1 lbs mushrooms, (remove and chop stems)
dash oregano
dash garlic
salt and pepper to taste
1 loaf Party rye sliced Bread

Preparation:
Heat oven to 350 degrees. Remove stems from mushrooms and chop. In skillet, brown ground beef and sausage. Drain. Add chopped mushroom stems and heat. Add Velveeta cheese and heat until cheese melts. Stir all together. Place mushroom caps on baking sheet upside down and bake about 5 minutes or until tender. Turn mushroom caps over and stuff with meat mixture. Put back in oven and bake another 5 minutes. Use the remaining meat mixture, Take a slice of the party rye bread and place about 1 tbs. of meat on top and place on baking sheet. (Can be frozen at this point) Bake until bread is toasted.
Note:
If you do not want stuffed mushroom you can leave out the mushrooms and just make the party sandwiches.
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Stuffed Mushrooms With Cheese

(Makes: Approximately 40 mushrooms)

Ingredients:
2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound pork sausage
8 ounces cheddar cheese, shredded
1/4-1/2 teaspoon salt (start with less and add more if needed)
Pepper to taste

Preparation:
Remove the stems from the mushrooms (gently twist them off). Chop the stems and brown along with the sausage. Drain fat, if necessary. Mix all remaining ingredients, except the mushroom caps.

Fill the caps with the sausage mixture. Pile in as much sausage as you can per mushroom. Put in a greased or foil-lined baking pan(s) and bake, uncovered, at 350 for 20-30 minutes until hot and bubbly.

Variation:
2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound Italian sausage
8 ounces monterey jack, shredded
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste

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Stuffed Mussels



Prep Time: 30 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

Ingredients:
4 pounds mussels
1/2 cup dry white wine
1/4 pound prosciutto
3 ounces plain bread crumbs
5 tablespoons chopped fresh parsley
4 or 5 garlic cloves, crushed
1/2 cup olive oil
Salt and pepper to taste
Garnish: lemon wedges

Preparation:
Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet
(do not discard the other half of the shell just yet).

Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel.

Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
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Super Nachos



This recipe has beautiful presentation and the flavors blend so well together. It's great for a nacho bar evening or Superbowl Sunday. You definetely have to eat this right away or it get's super soggy. Try adding different things into the beef mixture like corn, pickled jalapenos, chopped bell peppers, etc.
These are Delish! and you won't find better in the best Mexican Restaurant!

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 4 Entree Servings

2 bags corn tortilla chips in 2 colors or different flavors,
such as blue corn, red corn, yellow corn, lime flavored,
chili flavored or black bean chips - pick 2 favorites.

Pico de Gallo Salsa:
4 vine ripe tomatoes,
seeded and chopped
1 jalapeno pepper,
seeded and finely chopped,
for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves,
finely chopped - substitute parsley
if cilantro is not to your liking
Salt

Beef & Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper,
seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon
cayenne pepper sauce,
giving you medium to hot heat level
1 can black beans, 15 ounces, drained

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 pound pepper jack cheese,
shredded, about 2 1/2 cups

Additional Toppings To Choose From, Optional:
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado,
dressed with lemon juice
Hot pepper sauces

Preparation:
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
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Sweet Corn Fritters

If you're looking for something different for
your next cocktail party, try these delicious Fritters.

Ingredients:
1 egg
1 tin sweet-corn
2 celery stalks
1 sweet green pepper
60g raw prawns
1 fresh green chilli
6 spring onions
60g flour
10g baking powder
seasoning to taste
oil for deep frying

Preparation:
Grind the onions, peppers and chilli to a paste.
Clean the prawns and chop finely.
Dice the celery finely and add sweet-corn.
Place all the above ingredients in a bowl.
Break the egg into the mixture and stir.
Add the flour, baking powder and seasoning.
Stir well to form a smooth batter.
Bring the oil to smoking point and turn to a lower heat.
Drop in large spoonfuls of the batter.
Deep fry until golden brown, turning when necessary.
Drain well. Serve hot with chilli sauce.
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Sweet & Sour Meatballs



These meatballs have some real bite to them due to the vinegar, but they are just the right balance of flavors in your mouth. These are always the first things to go at a party, so we usually make a double batch.

Ingredients:
1 lb hamburger
1/2 cup bread crumbs
1/4 tsp allspice
1 can pineapple tidbits
1/4 tbsp salt
1 1/2 tbsp soy sauce
1/2 cup vinegar
1/2 cup sugar
1 1/2 tbsp corn starch
1/4 tsp pepper

Preparation:
Mix together hamburger, bread crumbs, and allspice.
Make small meatballs from the mixture.
Brown in oil, remove, and drain.

Drain pineapple and keep juice.
Add water to juice to get 11/2 cups.
Put juice mixture, soy, and vinegar in skillet.
Add sugar, corn starch, salt, and pepper.
Add the meatballs and pineapple. Simmer until all is warm.

Serve.
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Sweet & Spicy Bat Wings



These chicken wings make the perfect Halloween appetizer or late night snack.
(Makes: 8 Servings)

Ingredients:
8 cups vegetable oil, for deep-frying
8 pounds chicken wings
2 tablespoons garlic, minced
2 cups apricot preserves
1 cup soy sauce
1 cup ketchup
2-3 tablespoons Tabasco sauce, or to taste

Preparation:
Fill a large, heavy-bottomed saucepot or deep-fryer with the vegetable oil.
Heat the oil over moderate heat until a deep-fat thermometer registers 375F.
While the oil is heating, cut off the wing tips and reserve them for another use, such as chicken stock.

In a saucepan simmer the remaining ingredients, stirring, until the glaze is slightly thickened, about 5 minutes.
Keep the sauce warm over very low heat.

Working in batches, fry the chicken wings until crisp and golden.
With a slotted spoon, transfer the fried wings to a baking pan and keep warm in a 200 oven.
Be sure to return the oil to 375F between batches.

To serve, toss the chicken wings with the glaze to coat.
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Taco Meatballs

(Makes: 14-16 Servings)

Ingredients:
2 eggs
1 medium onion, finely chopped
1 envelope taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef
Taco sauce-optional

Preparation:
In a bowl, combine the first 5 ingredients. Add beef; mix well. Shape into 1 inch balls. Place in a foil-lined 15 x 10 inch baking pan.

Bake at 400 for 14-18 minutes or till meat is no longer pink.

Serve with taco sauce, if desired.
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Tomato Bread

(Makes: 12 Servings)

Ingredients:
2 loaves Gonnella vienna bread
1 lb. mozzarella cheese
2 sticks butter
garlic powder
Fresh tomatoes
(3 large or 4 med.)
oregano

Preparation:
Heat oven to 400 degrees.

Cut bread in half length wise and place on 2 cookie sheets. Melt butter in pan add garlic powder to taste. Coat both sides of bread with butter using all butter up. Cover each slice of bread with thinly sliced tomatoes. Cover tomato slices with sliced cheese - sprinkle with oregano. Bake until cheese is bubbly and brown slice and serve.
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Tomato, Mozzarella & Basil Bruschetta



Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 36 Bruschetta

Ingredients:
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preparation:
Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky.
Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds.
Remove from oven and spread one tablespoon of the tomato
mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.
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Traditional Southern Deviled Eggs



(Prep Time: 15 minutes)
(Cook Time: 10 minutes)
(Makes: 14 Eggs)

Ingredients:
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles
sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise.
Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in
mayonnaise, pickle relish, and mustard.
Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture.
Garnish with paprika, pickles, and pimentos.
Store covered in refrigerator.
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Triple Cheese Puffs

(Makes: 4 Dozen)

Ingredients:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 large eggs, at room temperature
1 cup shredded Sharp Cheddar Cheese
1/4 cup grated Parmesan Cheese
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 container (8 ounces) garlic-flavored cream cheese, for filling

Preparation:
Preheat oven to 450 F.
Line 2 large baking sheets with parchment paper.
In a medium-size heavy saucepan,
bring water and butter to a boil over medium heat.

Remove from heat; add flour.
Using a wooden spoon, beat vigorously until mixture forms a ball and pulls away from the sides of the pan. Set pan on a damp cloth.

Add eggs, one at a time, to flour mixture,
beating after each addition until mixture is smooth.
Add Cheddar, Parmesan, salt, mustard
and cayenne pepper; mix until combined.
Spoon dough into a pastry bag fitted with a large plain or star tip.
Pipe dough onto prepared baking sheets in 1 inch mounds, 2 inches apart.
Bake puffs for 15 minutes.
Reduce oven to 375 F;bake until puffs
are golden brown and firm to the touch, 12-15 minutes longer.
Using the tip of a small knife,
pierce the sides of puffs to let steam escape.

Turn off heat; cool puffs in oven for about 10 minutes.
Transfer pans to wire racks to cool completely.
When completely cool, slice the tops from puffs.
Remove any uncooked dough inside.

Fill with 1 teaspoon cream cheese filling and replace tops.
Serve immediately or refrigerate and serve within 2-3 hours.
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Tuna Devilled Eggs

(Makes: 6 - 12 Servings)

Ingredients:
6 ounce can tuna, drained
1/2 cup mayonnaise
6 hard boiled eggs, peeled and sliced in half lengthwise
2 tablespoon onion, minced
2 tablespoon celery, minced
1/2 teaspoon mustard
Salt
1/8 teaspoon pepper
Pinch celery salt

Preparation:
Remove the yolks from the whites and mash them. Mix in remaining ingredients until smooth; fill egg whites with mixture. Dust with paprika.

An easy way to fill the whites is to put the filling in a ziploc bag. Snip off a corner of the sealed bag and pipe filling into the whites.
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Tuna Pt

Serve this Tuna Pt on
salty cracks or whole wheat bread.

Ingredients:
185g tuna in water
250g cream cheese
25ml lemon juice
25ml chopped chives
Salt and lemon pepper to taste

Preparation:
Drain the tuna.
Mix all the ingredients
in a food processor.
Store in fridge.
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Tuna Stuffed Cherry Tomatoes

Ingredients:
1 pint cherry tomatoes
8 oz cream cheese, softened
1 6-oz can solid white tuna, drained
2 T minced onion
1/4 tsp seasoned salt
fresh ground pepper to taste
paprika

Preparation:
Gently slice off the very top of each tomato; scoop out pulp and discard it. Combine cream cheese, tuna, onion, seasoned salt, and pepper and mix well. Place a small amount of mixture in each tomato shell and sprinkle with paprika. Back To Top

Vegetable Pizza

Ingredients:
2 cans crescent rolls (or pizza dough)
2 (8 oz. each) packages cream cheese
1 package ranch dressing mix
1/2 cup mayonnaise
Assorted vegetables
Shredded cheddar cheese
Tomatoes

Preparation:
Press rolls (or dough) on greased pizza pan or cookie sheet.
Bake at 350 F for 8-10 minutes or until brown. Cool.
Mix cream cheese, dressing mix and mayonnaise together.
Spread over cooled crust.
Place sliced vegetables on top, one kind at a time.
Press down into cream cheese mixture.
Top with cheddar cheese and sliced tomatoes. Refrigerate.

Suggested Vegetables:
Broccoli, cauliflower, celery, carrots,
green peppers, radishes, small onion
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Veggie Crudites With Light Dip

This recipe is easy and delicious and great for guests to munch on.
Be sure to refrigerate before serving and season to taste!

Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 minute
Makes: 1 Platter

Dip:
1 (3-ounce) package light cream cheese, softened
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Pepper
1/2 cup crumbled Roquefort cheese

Crudites:
Salt, for blanching water
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced into sticks
1 red bell pepper, cut into sticks
Cherry tomatoes

Dip:
In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudites.

Crudites:
Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.
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Velveeta Cheese Ball

Ingredients:
1 pound cream cheese
1 pound velveeta cheese
1 tsp onion powder
1 tsp garlic powder

Preparation:
Let cheeses soften or put in microwave on defrost until softened.
Blend all in electric mixer until smooth.
Chill in refrigerator until workable, about an hour or so.
Divide into balls.
Roll in finely chopped pecans.
Serve with assorted crackers.
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White Castle Burgers

(Makes: 36 Burgers)

Ingredients:
3 pkg. Pepperage Farm
small Dinner rolls
1 envelope Onion soup
16 oz. can corned beef
Hamburger dill slices
16 oz. sour cream

Preparation:
Break up corned beef, add soup, add sour cream, mix well. Seperate buns into single rolls and split, spread mixture on bun add 1 slice pickle on each place on cookie sheet, cover with foil and bake in 350 degree oven for 15 to 20 minutes. Taste just like the real thing!
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Wild Mushroom Pt

(Serves: 6 - 8 As An Appetizer)

Ingredients:
1/2 cup walnuts
6 tablespoons unsalted butter
1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup Dry Sherry or Madeira
1/4 cup finely chopped flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 dash Tabasco sauce
1 package (8 ounces) cream cheese, room temperature

Preparation:
1. Heat oven to 350. Spread walnuts on a baking pan.
Bake until fragrant, about 7 minutes.
Transfer walnuts to a bowl; set aside to cool.
Finely chop, and reserve.

2. In a large heavy skillet over medium heat, melt 4 tablespoons butter.
Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes.
Stir in salt, pepper, and sherry.
Cook until skillet is almost dry, about 10 minutes more.
Remove from heat, and let cool.

3. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese.
Season with salt and pepper to taste.

4. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides.
Spoon the mushroom mixture into the pan.
Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible.
Refrigerate for at least 8 hours, or overnight.

5. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes.
Season with salt and pepper.
Unwrap chilled terrine, and invert it onto a small serving platter.
Surround with cooked mushroom halves, and thyme leaves.
Serve with toast points, water biscuits, or any plain cracker.
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Wing Zingers

Theses are the best, they taste great and are perfect to make for parties!!!

Cook Time: 3 hours
Prep Time: 30 minutes

Sauce:
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar
(you can use white vinegar with jalepeno peppers, onions, etc.)
Stick of butter

Combine ingredients and warm on stove or in microwave,
then put in spray bottle and set aside.

Seasonings:
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)

Preparation:
The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp!

Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill.

They're done when they break at the joint or you can break the wing tip off.

Note:
If you prefer, dump the wings in a roasting pan with all the sauce and cook in oven for thirty minutes on 350 F, and then transfer to BBQ for final touches!
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