pumpernickel salmon rolls

¾ cup regular or light spreadable cream cheese, softened

12 slices pumpernickel, rye or white bread
1½ tsp freshly squeezed lemon juice
2 tbsp finely chopped fresh dill
or 1 tsp dried dill weed
1 - 2 tsp bottled horseradish, drained
½ small red onion, finely minced
12 slices smoked salmon

place 2 large pieces of plastic wrap, measuring about 18 x 12-inches, on counter,

overlapping edges slightly. bread slices should be no thicker than ¼ inch. slice crusts
from bread & discard. place 3 bread slices in a row, 2 inches from bottom edge of plastic
wrap. sides of bread should be touching & straight edge of bread should be facing top of
plastic wrap. place a second row of 3 bread slices above first row so sides are touching
straight edge of bread lines up and touches first row of bread slices. bread slices should
form a large rectangle. repeat with 2 more sheets of plastic wrap & remaining 6 slices of
bread.

in a small bowl, stir cream cheese with lemon juice until well blended. then stir in dill
and 1 teaspoon horseradish and onion. taste and stir in more horseradish, if you like.
spread half of the cream cheese mixture over 1 bread rectangle, trying to keep slices as
close together as possible. spread remaining cream cheese mixture over second rectangle.
place salmon over top of cream cheese, cutting to fit if necessary.

to roll, start at bottom edge of bread rectangle & tightly roll, moving fingers toward
centre to form a log. continue rolling, lifting up plastic wrap to help you form a tight log.
do not roll plastic wrap into log; plastic should only be on outside. twist 1 overhanging
edge of plastic wrap and tie in a knot or seal with an elastic band. tightly twist other
overhanging end, squeezing log together, and tie in a knot or seal with an elastic band.
repeat with remaining bread rectangle. refrigerate logs overnight.

when ready to cut rolls, it will be easier if you do not remove plastic wrap. using a sharp
serrated knife, slice each log into 18 ½-inch rounds. remove plastic wrap from each round
& arrange rolls on a platter. sprinkle with additional chopped fresh dill, if you like.

makes 36 appetizers.

shrimp skewers
1 lb bag frozen uncooked shrimp, peeled & deveined
8 wooden skewers, about 7 inches long
3 tbsp orange juice
2 tbsp chili-garlic sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp grated fresh ginger
1 tsp finely grated orange peel

place shrimp in a bowl & defrost overnight in the refrigerator overnight or place in a
colander & rinse under cold running water to remove ice crystals. pat dry with paper
towels. soak skewers in water for at least 20 minutes to prevent them from burning. place
oven rack 4 inches from broiler element. preheat broiler. line a baking sheet with shallow
sides with foil and set a rack on top.

in a large bowl, stir orange juice with chili-garlic sauce, oil, sugar, ginger & orange peel.
add shrimp. using your hands or a wooden spoon, stir shrimp until evenly coated. thread
3 shrimp on each skewer & place on rack. broil until shrimp turn a coral colour & are
charred around edges, from 2 - 3 minutes. turn shrimp over & continue broiling until
cooked through, from 2 - 4 more minutes.

meanwhile, pour leftover marinade into a small saucepan set over medium-high heat.
bring to a boil, uncovered, and continue boiling, stirring often, until sauce thickens & is
reduced to about 1/3 cup, at least 5 minutes. pour sauce over shrimp or serve as a dipping
sauce.

mango salsa

1 lg ripe mango
4 green onions
1 red pepper
1 jalapeno pepper
1 tbsp olive oil
2 tsp freshly squeezed lime juice
¼ tsp each: salt & freshly ground black pepper

peel mango & slice fruit from pit in thick strips. dice strips into ½ inch pieces. place in a
medium size bowl. slice onions diagonally into thin pieces. core & seed red pepper, then
dice into ½ inch pieces. slice jalapeno lengthwise, discard seeds, then mince. add onions,
red & jalapeno peppers to mango. stir in oil, lime juice, salt & pepper.
salsa is delicious with roasted chicken, seafood or curry.

makes about 3 cups.

black bean & corn salsa

1 19 oz can black beans, drained & rinsed

1 cup corn, frozen or fresh
1 avocado, diced
1 large tomato, finely chopped
1 red onion, finely chopped
1/3 cup fresh coriander, chopped
¼ cup fresh squeezed lemon or lime juice
1 tbsp olive oil
2 - 3 tsp jalapeno pepper, seeded & minced
½ tsp salt

in a bowl, stir beans with corn, avocado, tomato, onion & coriander. add lime juice, oil,
jalapeno & salt. stir until evenly mixed. taste & add more lime juice or salt, if needed.

serve with corn chips or over grilled chicken, pork, fish or shrimp. salsa is best eaten with
1 - 2 hours of being made.

makes 4 cups.

bacon wrapped dates stuffed with blue cheese

dates are stuffed with blue cheese, wrapped in bacon and baked until crisp. these are
delicious and very easy to make for a party. you can serve them at room temperature, so
it is okay to make a few hours in advance!"

1 lb sliced bacon, cut in half

1 lb pitted dates
4 oz blue cheese
preheat oven to 375f.

slice dates in half, and open them up. pinch off pieces of blue cheese, and place them into
the center of the dates. close the halves of the dates, & wrap a half-slice of bacon around
the outside. secure each one with a toothpick.

arrange in a baking dish or on a baking sheet with sides to catch any grease.
bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. turn dates
over after the first 20 minutes for even cooking.

makes 32 appetizers.

Peking dumplings

2 tbsp vegetable oil

3 cups flour
4 tsp vegetable oil
¼ tsp salt
2 eggs
2 lb ground meat (extra-lean ground beef, chicken, pork or turkey)
1 cup sliced green onions
¼ cup water
¼ cup soy sauce
1 tbsp minced gingerroot
1 tbsp minced fresh hot pepper
or 1 ½ tsp hot pepper flakes
2 tsp sesame oil
½ tsp each: salt & pepper

3 tbsp rice vinegar

1 tbsp soy sauce

in bowl, divide flour into 2 mounds. stirring with a fork, pour ½ cup boiling water over 1
of the mounds, mixing well. add oil & salt to remaining mound. gradually mix ½ cup
cold water into both mounds to form dry, shaggy dough, adding up to 1 tbsp more water
if necessary.

turn out dough onto lightly floured surface; knead for 7 - 10 minutes or until smooth.
wrap in plastic wrap; let rest at room temperature for 30 minutes. (make ahead:
refrigerate for up to 2 days; bring to room temperature before using.)

meanwhile, in a large bowl, lightly beat eggs, add meat, onions, water, soy sauce, ginger,
hot pepper, sesame oil, salt & pepper; mix well. set aside.

on lightly floured surface, roll dough into log; cut into 16 pieces. flatten each into disc.
keeping remaining discs covered, roll each into 6 inch circles.

place rounded ¼ cup filling in centre of each disc. gather dough up around filling; pinch
at top to seal. cut or pinch off extra dough. press to flatten slightly. reroll scraps to make
20 dumplings. (make ahead: cover & refrigerate for up to 24 hours or freeze in airtight
container for up to 1 month; cook frozen.)

in nonstick skillet, heat ½ of the oil over medium heat. add dumplings in batches, pinched
side up & keeping separate. add enough water to come three-quarters of the way up side
of dumplings, about 1 cup. cover & cook over high heat for 8 minutes or until water
evaporates.

uncover & cook over medium heat for about 5 minutes or until bottoms are golden &
crusty. repeat with remaining dumplings.

mix vinegar with soy sauce. sprinkle with sesame seeds.

makes 20 dumplings.

Campbell’s dilled salmon dip

1 can Campbell’s condensed cream of celery

or cream of chicken soup
¼ cup mayonnaise or sour cream
2 tbsp prepared horseradish
1 tbsp chopped fresh dill
or 1 tsp dried dill weed, crushed
1/8 tsp freshly ground black pepper
1 7½ oz can salmon, drained & flaked
fresh chopped dill & dill sprig for garnish

in medium bowl, combine soup, mayonnaise, horseradish, chopped dill and pepper. add
salmon; mix lightly. cover and refrigerate 15 minutes.

to serve; garnish dip with additional dill, if desired. serve with assorted crackers and cut
up vegetables.
makes about 2 cups.

Campbell’s mustard chicken bites

1 can Campbell’s condensed cream of chicken soup

2 tbsp Dijon mustard
1 tbsp chopped fresh dill
or ½ tsp dried dill weed, crushed
1 tsp lemon juice
2 cloves garlic, minced
1½ lb boneless, skinless chicken breasts, cut into 1¼ inch
cubes
¼ cup milk

in large bowl, stir together soup, mustard, dill, lemon juice & garlic. reserve ½ cup of
soup mixture of marinade for dipping sauce. add chicken to remaining soup mixture; toss
to coat well. refrigerate for 2 hours

on skewers, thread chicken. place skewers on grill 6 inches above glowing coals. grill 8
minutes, or broil, until chicken is no longer pink and golden brown, turning often. remove
chicken from skewers. arrange chicken on serving platter; keep warm.

meanwhile, in 1-quart saucepan over medium heat, stir together remaining soup mixture
and milk; heat through. serve as dipping sauce with grilled chicken. garnish with dill and
lemon if desired.

Campbell’s crab parmesan toasts

1 can Campbell’s condensed cream of mushroom soup

1 lb (about 3 cups) lump crabmeat, flaked
½ cup chopped celery
¼ cup sliced green onions
1/8 tsp grated lemon peel
1 tbsp lemon juice
1 baguette (about 16 inches long)
½ cup grated parmesan cheese
paprika
in medium bowl, stir together soup, crab meat, celery, onions, lemon peel & lemon juice.

diagonally slice bread into ½ - ¾ inch slices (should get approximately 26 slices). arrange
on 2 cookie sheets. broil 4 inches from heat 2 minutes, turning once, until toasted.

spread 2 tablespoons crab mixture on each bread slice. sprinkle with parmesan cheese &
paprika.

broil 5 minutes or until lightly browned. serve immediately.

makes 26 appetizers.

Campbell’s-™ shrimp stuffed mushrooms

1 can Campbell’s condensed cream of mushroom soup

½ lb deveined shelled shrimp, cooked & chopped
1/3 cup grated parmesan cheese
1/3 cup dry bread crumbs
¼ cup finely chopped celery
¼ cup finely chopped green onions
2 tbsp prepared horseradish
2 tbsp chili sauce
40 lg fresh mushrooms
2 tbsp butter, melted

in medium bowl, combine soup, shrimp, parmesan, bread crumbs, celery, onions,
horseradish & chili sauce until well blended.

remove stems from mushrooms; reserve stems for another use.

lightly brush mushroom caps with melted butter; arrange on rack in broiler pan. spoon
about 1 tablespoon of stuffing into each mushroom cap.

broil 4 inches from heat 4 minutes or until hot.

variation: prepare stuffed mushrooms as above, except substitute 30 cherry tomatoes for
20 mushrooms. slice tops off tomatoes, scoop out seeds & drain inverted on paper towels.
spoon about 2 teaspoons stuffing into each tomato. broil as directed above.

Campbell’s herb cheesecake

3 8 oz pkgs cream cheese, softened
2 cups sour cream, divided
1 can Campbell’s condensed cream of celery soup
3 eggs
½ cup grated Romano or Asiago cheese
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp finely chopped fresh basil leaves
or 2 tsp dried basil leaves, crushed
1 tbsp finely chopped thyme leaves
or 1 tsp dried thyme, crushed
1 tsp finely chopped fresh tarragon leaves
or ¼ tsp dried tarragon leaves, crushed
½ tsp cracked pepper
sweet red pepper strips, lemon peel twists
& fresh herbs for garnish
crackers, melba toast or fresh cut-up vegetables

preheat oven to 350f.

grease sides & bottom of 9-inch springform pan.

in food processor or large mixer bowl, combine cheese, 1 cup of sour cream, and soup.
blend mixture in food processor or beat with electric mixture at medium speed, until
smooth. add eggs, Romano cheese, garlic, cornstarch, basil, thyme, tarragon & pepper.
blend or beat until smooth. turn into prepared pan and place on jelly-roll pan.

bake 1 hour or until light brown on top. turn off oven; let stand in oven 30 minutes more.
cool in pan on wire rack. cover; refrigerate until serving time, at least 4 hours or
overnight.

spread remaining 1 cup sour cream over cheesecake. garnish with red pepper, lemon
twists & assorted fresh herbs, if desired. serve with crackers.

makes 16 appetizer servings.

Campbell’s Florentine party appetizers

4 eggs, beaten
1 can Campbell’s condensed cream of mushroom soup
1 cup sharp cheddar cold-pack cheese spread room
temperature
2 10 oz pkgs frozen chopped spinach, thawed, well drained
& finely chopped
½ cup chopped water chestnuts
¼ cup finely chopped green onions
1 pkg Pillsbury refrigerated crescent rolls
3 tbsp diced pimento

preheat oven to 350f.

in large bowl, combine eggs, soup and cheese spread. stir in spinach, water chestnuts &
green onions, mix well.

unroll crescent rolls, but do not separate. press onto bottom of 13 x 9-inch greased baking
pan. gently press seams together. spread spinach mixture over dough. top with pimento.

bake for 40 minutes or until knife inserted in centre comes out clean. let stand 10 minutes
before cutting. cut into 1½ inch pieces.

makes 40 appetizers.

country pate

2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
4 oz chicken livers, halved and trimmed
8 oz lean ground pork
½ cup diced black forest ham
¼ cup pistachios
2 tbsp brandy, gin or chicken stock
1 egg
¼ tsp each salt & pepper
¼ tsp each grated nutmeg & dried thyme
5 small bay leaves
6 slices lean bacon

preheat oven to 350f.

in skillet, melt 1 tbsp of the butter over medium heat; fry onion and garlic until softened,
about 3 minutes. transfer to bowl.

in same skillet, melt remaining butter over medium-high heat; sauté‰ chicken livers
until still slightly pink inside, about 3 minutes. chop livers coarsely and add to onion
mixture along with pork, ham, pistachios, brand, egg, salt pepper, nutmeg & thyme. mix
well.

arrange bay leaves in bottom of 5¾ x 3¼ - inch mini loaf pan. line pan with bacon slices,
laying crosswise and leaving slight overhand on long sides. pack meat mixture evenly
and firmly into pan; tap pan on counter to release air pockets. fold bacon overhand over
top. cover pan tightly with foil.

place loaf in large baking pan; pour in enough boiling water to come halfway up sides of
loaf pan. bake in oven until thermometer inserted in centre register 160f, about 1½ hours.
remove foil and pour off any liquid. let cool for 30 minutes. refrigerate until cool. cover
with plastic wrap and place piece of cardboard on top; place 2 heavy cans on cardboard
and refrigerate for 12 hours. (make ahead: refrigerate for up to 4 days.)

run knife around edge of pan to loosen pate. unfold onto small serving plate. discard bay
leaves. cut into slices to serve. serve with a nice crusty french bread and tiny pickles
(cornichons).

makes 12 slices.

zucchini cups with pistachio cheese filling

4 zucchini (6 inches long)

4 oz cream cheese
2 tbsp mayonnaise
½ cup finely chopped pistachios
or unbalanced almonds
½ tsp grated orange rind
sweet red pepper slivers, for garnish

wash zucchini. with vegetable stripper, zestier or sharp knife, remove thin lengthwise
strips, spacing at random, from each zucchini and discard strips. remove ends from
zucchini and cut zucchini into 1-inch lengths.

with melon baller or small spoon, scoop out some pulp from each zucchini piece to form
3/4-inch cavity. cook cups, uncovered, in lightly salted boiling water for no longer than 2
minutes. drain and cool under cold running water until thoroughly chilled. invert cups
and drain on paper towels. refrigerate, covered, about 2 hours, until cold.
in small bowl, blend together cheese and mayonnaise; stir in nuts and orange rind.
refrigerate, covered, for about 2 hours or until cold. spoon cheese-nut mixture into
zucchini cups. garnish with red pepper strips. refrigerate until serving time.

makes about 24 appetizers.

spinach & jalapeno roll-ups

1 9-oz pkg frozen spinach

1 8-oz pkg cream cheese, softened
2 jalapeno chilies, minced
4 8-inch flour tortillas
roasted red bell pepper (from a jar),
cut into 4 (8-inch) strips

cook spinach as directed on package. place in colander or strainer; rinse with cold water
to cool. squeeze spinach to remove as much moisture as possible.

in food processor bowl with metal blade, combine cream cheese and chilies; process until
smooth. add spinach; process just until blended.

place 1 tortilla on work surface. spread 1/4 of spinach mixture over tortilla, leaving 1/2-
inch border on one side. place strips of roasted pepper, piecing together if necessary,
across middle of tortilla.

roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as
rolling continues to avoid forcing out filling. wrap in plastic wrap; repeat with remaining
tortillas, spinach mixture and roasted peppers. refrigerate at least 1 hour before serving.

remove plastic wrap from tortilla rolls. cut each roll diagonally into 8 slices, trimming
ends.

make-ahead tip: roll-ups can be refrigerated up to 8 hours. just before serving, cut into
slices.

makes 32 appetizers.

smoked salmon pinwheel

7 slices of smoked atlantic salmon
¾ cup regular cream cheese
1 green onion
1 tbsp capers
1 tsp fresh dill
1 lemon wedge
4 slices dark rye bread
1 sheet plastic wrap

place a sheet of plastic wrap, about 18 inches long, on the countertop or cutting board.

lay the smoke salmon on top of the plastic wrap in individual slices (3 slices down and
four slices across) and make sure that they are all touching so that you are left with a
sheet of smoked salmon.

in a food processor, add together all the cream cheese, 2/3 of the dill, 2/3 of the capers
and all of the green onion, blend until smooth.

spread the cream cheese filling in an even layer over the sheet of smoked salmon.

using the bottom of the plastic wrap to help you start, begin rolling up the smoked salmon
until you are left with a long roll.

place the smoke salmon roll into the freezer until it becomes firm enough so that it can be
sliced without fear of flattening the roll.

while the smoked salmon is in the freezer, use a cookie cutter to cut out 18 pieces of rye
bread about 1½-inch in diameter (or buy pre-made rye rounds). toast in the oven for 5
minutes.

cut the smoked salmon into 1/2-inch thick cuts and place on the rye toast rounds and
garnish with the remaining capers and dill.

makes 18 pieces.

blue cheese logs

2 teaspoons butter
3 tablespoons sesame seeds
2 8-0z pkgs cream cheese, softened
4 oz blue cheese, crumbled
1 cup old cheddar, grated
1 tbsp sherry
1 tbsp Worcestershire sauce
¼ tsp onion powder
1/8 tsp garlic powder

over medium low heat, melt butter. add sesame seeds & brown. stirring frequently.
remove seeds from pan & cool.

combine remaining ingredients. shape into logs. roll into sesame seeds.

freezes well.

horseradish dip

2 slices bacon
1 8 0z pkg cream cheese, softened
1 tbsp sour cream
2 tsp horseradish
1 green onion, finely chopped

cook bacon until crisp. drain and crumble.

combine remaining ingredients. place into bowl and sprinkle bacon bits on top.

ham pickys

1 lb Velveeta cheese
¼ cup finely chopped green pepper
¼ cup finely chopped gherkins
¼ cup finely chopped green onion
1 cup mayo
1 - 184g can flaked ham
1 baguette slice into ½ inch slices

flake ham, combine remaining ingredients with ham.

melt Velveeta cheese and add to other ingredients.
mix well

spread onto bread slices. place on cookie sheets and freeze.

bake at 375°f oven 12 - 15 minutes.

spinach cheese cocktail bites

4 tbsp butter
3 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1 tbsp Dijon mustard
dash of cayenne
¼ cup chives, chopped
1 lb edam cheese, grated
2 pkgs (each 12 oz/340g) frozen chopped
spinach, thawed and well drained

preheat oven to 350°f.

in a 9 x 13” baking pan, melt butter in the oven.

in a large mixing bowl, beat eggs; add flour, milk, baking powder, salt and cayenne.
blend well. fold in cheese and spinach.

pour into pan on top of butter and bake for 35 minutes or until almost set in centre. allow
to sit for about 15 minutes; cut into bite sized squares and serve warm.

these may be frozen after baking and reheated in a 350f oven for 15-20 minutes at serving
time.

makes about 10 dozen.

rumaki

¾ cup soy sauce

¼ cup dry sherry
1 tbsp sugar
1 tsp ground ginger
1 -2 cloves garlic, minced (optional)
1 lb chicken livers (cut into 1-inch pieces)
1 can sliced water chestnuts
bunch of green onions (green part only) cut into
2-inch lengths
1 lb bacon, cut in half

in a small bowl, mix together soy sauce, sherry, sugar, garlic and ginger. add chicken
livers and marinate, tossing occasionally, overnight in refrigerator, or at room
temperature up to 4 hours.

remove livers from marinade and drain. place a piece of green onion top on piece of
bacon, top with a slice of chestnut and top with a piece of liver. roll and secure with a
toothpick.

preheat broiler. broil the rumaki about 5 inches from the heat, turning once, until the
bacon is crisp, 10 - 15 minutes.

olive cheese melts

1 cup ripe olives

1/3 cup green onions, chopped
1½ cups old cheddar cheese, grated
½ tsp curry powder
½ tsp salt
½ cup mayo
12 english muffins, cut in half

preheat oven 400°f.

combine olives, green onions, cheese, curry powder, salt and mayo.

spread on muffins and cut into 4 pieces.

can be frozen on cookie sheet at this point and put into freezer bags.

bake for 10 minutes.

.
old fashioned sage & celery dressing

¾ cup butter
2½ cups chopped onions
2 cups chopped celery
4 tsp crushed dried sage
2 tsp salt
1¼ tsp crushed dried savory
1 tsp crushed dried marjoram
1 tsp pepper
½ tsp crushed dried thyme
14 cups bread in ½ inch cubes
1 cup finely chopped fresh parsley

in large skillet, melt butter. cook onions, celery, sage, salt, savory, marjoram, pepper and
thyme over low heat, stirring frequently, until vegetables are translucent, 10-15 minutes.

place bread in large bowl. add onion mixture along with parsley. toss well. taste and
adjust seasonings.

makes enough stuffing for one 16-18 lb bird.

mary vickers

1 loaf white bread, thinly sliced

½ lb cheddar cheese, shredded
6 slices bacon, fried crisp & crumbled
4 oz slivered almonds
1 onion, finely chopped
1 cup mayo
salt and freshly ground black pepper to taste

preheat oven to 400°f.

remove crusts from bread and spread each slice with a mixture of all other ingredients.
cut into strips or any desired shape.

if desired, freeze on a baking sheet, place in plastic bags and store in freezer.

to serve, bake for 10 minutes or until browned.

hot mushroom dip

this can be made early and reheated.

6 slices bacon, cooked and crumbled

1 small onion, finely chopped
2 tbsp butter
¾ lb fresh mushrooms, sliced
8 oz cream cheese
½ cup sour cream

in a frying pan, cook onion and mushrooms in butter until tender. add cream cheese and
cook over medium-low heat stirring frequently until melted. (this should take about 5
minutes.) turn off heat and stir in sour cream and bacon. place in serving dish and serve
immediately.

hot crab dip

1 clove garlic, minced

1 can chicken broth
½ cup dry white wine
½ cup swiss cheese, shredded
2 tbsp flour
1 tsp Worcestershire sauce
1 - 7½ oz can crab

combine garlic, broth and wine in a saucepan. heat to boiling and then reduce heat.

combine cheese and flour and then add to broth/wine mixture. whisk until smooth. stir in
Worcestershire sauce and crab. heat until hot and serve with cubed french bread.

hot cheese dip

1 cup mayo
1 cup old cheddar cheese, grated
1 onion, finely chopped
1 tbsp butter
preheat oven to 350°f.

sauté‰ chopped onion in butter until translucent. add remaining ingredients and mix
well.

bake in a small baking dish for 20 minutes.

serve warm with your favourite crackers.

hot broccoli dip

serve in hollowed out bread round

1 bunch broccoli
or 1 pkg (10 oz) frozen chopped broccoli
½ cup butter, melted
1 onion, chopped
6 oz Boursin or herb & garlic Rondele cheese
¾ lb fresh mushrooms, chopped
1 can mushroom soup

if using fresh broccoli, cook until crisp tender, drain and chop.

if using frozen broccoli, cook briefly and drain. combine all ingredients over low heat and
cook until cheese is melted.

serve hot or warm with french or pumpernickel bread, melba toasts or crudités.

variation: this mixture is an excellent filling for cocktail tartlettes or quiche.

makes about 3 cups.

garlic herbed cheese

you can vary the herbs in this cheese and the amount of garlic depending on your taste.
this cheese looks beautiful presented on a bed of herbs or a fig or grape leaf.

½ cup soft goat cheese

½ cup smooth ricotta
¼ cup chopped mixed herbs (chives, dill, savory, parsley)
1 clove garlic, minced
salt and freshly ground black pepper

in a bowl, mix all ingredients together until well mixed. season to taste. place on a piece
of plastic wrap and shape into a thick disc. wrap and refrigerate overnight.

unwrap and serve on fresh herbs or a grape leaf.

festive cheese balls

1 cup cottage cheese

8 oz cream cheese softened
2 oz finely shredded sharp cheddar cheese
1 oz Roquefort cheese, crumbled
1 medium onion, finely grated
1 tbsp pickapeppa sauce
1 tbsp dry or medium sherry
½ cup chopped nuts
½ cup chopped parsley

in a bowl, combine first 7 ingredients and mix well.

shape into 2 balls.

roll each ball in nuts, then roll in parsley. chill thoroughly.

serve with crackers.

curried mushroom rolls

12-14 thin slices bread

soft butter
¾ lb fresh mushrooms, finely chopped
2 tbsp melted butter
½ tsp curry powder
1 tbsp lemon juice
salt and freshly ground black pepper and cayenne to taste
additional melted butter
1 tbsp flour if mixture is too runny

preheat oven to 425°f.

remove crusts from the bread and roll the slices to about 1/8 inch thick.

spread the surface of each slice thinly with butter and set aside.

sauté mushrooms until tender in melted butter. add the spices and lemon juice. spread
about 1 tablespoon of mixture on each slice of bread. roll like a jelly roll and cut into 3
pieces. secure with toothpicks.

place on a baking sheet and lightly brush each roll with melted butter.

bake for about 10 minutes or until brown.

makes about 36 rolls.

curried chicken turnovers

pastry: 8 oz cream cheese, softened

1½ cups flour
½ cup butter, do not use margarine
1 egg (well beaten for brushing pastry)

filling: 1 cup chicken, cooked and finely chopped

1 cup mayo
¾ cup Monterey jack cheese, grated
1/3 cup almonds, finely chopped
¼ cup fresh parsley, snipped
2 shallots, finely chopped
2 tsp curry powder
2 tsp lemon juice
½ tsp salt
¼ tsp pepper

in large bowl of electric mixer, beat cream cheese, flour and butter until smooth. shape
dough into ball. wrap and refrigerate about 1 hour.
roll half of dough to 1/8-inch thickness. cut into 3 inch circles. on one half of circle place
about 1 tsp of chicken mixture. moisten edge of circle and fold dough over filling (half
circle shape). firmly press edges together with fork and prick top. brush with beaten egg.
bake on ungreased baking sheet at 425°f for 12 - 14 minutes. continue with rest of pastry.

for curried chicken filling, combine all ingredients and refrigerate for 30 minutes.

makes about 3½ dozen turnovers. freezes well.

nippy oyster & bacon dip

best made in a small crockpot.

2 slices of bacon, cooked crisp & crumbled

8 oz cream cheese, softened
1 cup cheddar, shredded
2 tbsp mayo
¼ tsp black pepper
½ - 1 jalapeno pepper, seeded & finely chopped
1 can smoked oysters, drained & coarsely chopped
1 roasted red pepper, finely chopped

in slow cooker, combine all ingredients except oysters and red pepper. cover and cook on
high for 1 hour. add oysters and red pepper and stir again. cook for an additional 30
minutes until hot and bubbly. serve immediately or set temp to low until ready to serve.

makes 2 cups.

crab, shrimp & mushroom dip

this dips rocks, and according to the margaritaville menu, it's the theme chain's signature
appetizer. it's filled with delicious blue crab, little bay shrimp and sliced mushrooms all
swimming in a Cajun-style cream sauce, and topped with melted cheddar and jack
cheeses...yum. serve it up with several slices of freshly toasted buttery garlic bread and
you've got a great superbowl snack. the restaurant version is just a tiny little serving that's
barely enough for two, so I’ve supersized this clone recipe to make enough dip for the
whole gaggle.
dip: 2 tbsp butter
¼ cup minced celery
¼ cup minced onion
1 tsp crushed red pepper flakes
2 cups heavy cream
1½ cups sliced white mushrooms
1 cup blue crab
1 cup bay shrimp, cooked (smallest shrimp)
¼ tsp salt
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 green onions, sliced

bread: 2 loaves italian bread

½ cup butter, melted (1 stick)
½ tsp seasoned dried parsley flakes
¼ tsp garlic powder

melt 2 tablespoons of butter over low heat in a large saucepan. add celery, onions and red
pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes.
you don't want the ingredients to turn brown, rather you want them to slowly cook until
the celery softens and the onions begin to turn translucent.

add cream, mushrooms, crab, shrimp and salt to the pan. turn the heat up a bit until the
liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20
minutes or until it reduces to about 1/2 the volume and becomes thick. watch the
saucepan carefully to make sure the mixture doesn't bubble over. in the meantime, crank
your oven up to broil.

prepare the bread by cutting the loaves into 1/2-inch thick slices. combine the dried
parsley flakes and garlic powder with a stick of melted butter in a small bowl. brush some
of this garlic butter on each side of each bread slice and toast the bread under the hot
broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.

when the dip has thickened pour it into an 8x8-inch casserole dish. combine the shredded
cheddar and jack cheese and sprinkle the cheese mixture over the dip. broil the dip for 3
to 4 minutes or until the cheese is melted. sprinkle sliced green onions over the top and
serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip
onto the toast.
makes 6 to 8 servings.

crab dip

serve with bugles.

16 oz cream cheese, softened
½ cup mayo
1 7½ oz can crab
2 tbsp chili sauce
2 tbsp ketchup
1 tsp lemon juice
½ tsp Worcestershire sauce

whip cream cheese and slowly add may until blended. stir in rest of ingredients and mix
well. refrigerate.

cheese puffs

freezes well.

1 loaf italian bread, unsliced

½ cup butter, softened
1/3 cup mozzarella cheese, shredded
1/3 cup sharp cheddar cheese, shredded
1/3 cup swiss cheese, shredded
4 oz cream cheese
½ tsp dry mustard
1/8 tsp cayenne pepper
salt to taste
2 egg whites

preheat oven to 400°f.

trim crusts from the entire loaf of bread. cut bread into 1 inch cubes and set aside.

in a saucepan, combine butter and all cheeses. stir over moderate heat until well blended.
add mustard, cayenne and salt.

beat egg whites until stiff and fold into cheese mixture.

dip bread cubes into mixture one at a time, making sure each is well coated. arrange on
baking sheet, making sure they don-™t touch. freeze. remove from sheet and store in
freezer until ready to use.

bake on ungreased sheet for approximately 10 minutes or until lightly browned.

serves a crowd.
Cajun fried mushrooms

1 lb small mushrooms
2 cups all purpose flour
1 cup corn flour (fish fry)
1 tsp salt
1 tsp white pepper
½ tsp cayenne pepper
½ tsp garlic powder
1 egg
¾ cup milk
1 tbsp Creole mustard
oil for frying

wash mushrooms and set aside on a paper towel to dry. mix flour, corn flour, salt, white
pepper, cayenne pepper and garlic powder in a bowl.

in another bowl, blend egg, milk and Creole mustard until completely blended. add ¼ cup
dry mixture to egg mixture and whisk until totally blended.

put oil on heat until approximately 350°f. when oil is hot, dip mushrooms into egg
mixture, then into dry mixture. shake excess and fry until brown.

bagna cauda

serve this hot anchovy and garlic dip with crisp veggies and thin bread sticks.

2 cups whipping cream

¼ cup butter
8 flat anchovy fillets, drained and minced
3 cloves garlic, minced

in heavy saucepan, bring cream to boil; cook until reduced by half, stirring frequently. in
separate saucepan, melt butter and cook anchovies and garlic until garlic is soft but not
brown; stir in cream and bring to simmer. do not boil. pour into small fondue pot or
heatproof earthenware pot over warmer. stir occasionally.

makes about 1¼ cups.

bacon bows

6 slices of day old bread

6 pieces of cheese, ½” sq x 3” long
6 slices of bacon cut in ½

use rolling pin and roll bread slices until flattened.

wrap 1 piece of cheese in 1 slice of bread. cut in half & tie with bacon, or fasten with a
toothpick.

put on greased sheet.

when ready to serve, bake or grill until bacon is cooked.

serve hot.

makes 12.

sausage-cheese balls

3 cups bisquick mix

1 lb bulk pork sausage
4 cups shredded cheddar cheese (1 lb)
½ cup grated parmesan cheese
½ cup milk
½ tsp dried rosemary leaves
½ tsp parsley flakes
dipping sauce (optional)

preheat oven to 350°f

lightly grease sides and bottom of a cookie sheet.

stir together all ingredients. shape mixture into 1-inch balls. place on sheet.

bake 20 - 25 minutes or until brown.

immediately remove from pan.

serve warm with dipping sauce.

freezes well.

-¢ cover and refrigerate unbaked balls up to 24 hours. bake as directed.

-¢ cover and freeze unbaked balls up to 1 month. heat oven to 350ºf. place frozen balls on
ungreased cookie sheet. bake 25 to 30 minutes or until brown.

-¢ bake as directed; cover and freeze up to 1 month. heat oven to 350ºf. place frozen balls
on ungreased cookie sheet. bake 10 to 12 minutes or until heated through.

-¢ bake as directed; cover and freeze up to 1 month. place 6 frozen balls on microwavable
plate. loosely cover with waxed paper. microwave on high 45 seconds to 1 minute or
until heated through.

mushroom bruschetta with herbed aioli

1 baguette
6 oz small Portobello mushroom caps, about 8 small
4 large plum tomatoes, seeded
10 kalamata olives, pitted & chopped
1 tbsp brown sugar
1 tsp dried oregano
1 tsp each salt & freshly ground pepper
½ cup chopped fresh parsley or coriander leaves
½ cup mayonnaise
3 garlic cloves, minced

slice mushrooms in half. thinly slice halves into bite-sized strips. dice tomatoes into ½-
inch pieces.

in a medium size bowl, stir mushrooms with tomatoes, olives, sugar, oregano, salt,
pepper & ¼ cup parsley. set aside.

for aioli, in a small bowl, stir mayonnaise with garlic & remaining parsley.

lightly spread each toast using half of aioli. pile 1 heaping tablespoon mushroom mixture
on top of each toast. top with a dollop of aioli & and additional sprinkle of parsley, if you
wish. serve immediately.

makes 30 toasts.
winter bean & roasted pepper bruschetta

1 baguette
1 19 oz can northern white beans
or white kidney beans, rinsed & drained
3 cloves garlic, coarsely chopped
¼ cup olive oil
2 tbsp freshly squeezed lemon juice
1 tsp salt
½ cup coarsely chopped fresh basil leaves
2 whole roasted red peppers, bottle or homemade
2 green onions, thinly sliced

preheat oven to 400f.

slice baguette into ½-inch thick slices. arrange on a large baking sheet. toast in centre of
oven, turning over halfway through, until bread is golden on both sides, about 6 minutes.

place beans, garlic, oil, lemon juice & salt in a food processor fitted with metal blade.
puree until smooth. scrape down sides with spatula as needed. add basil. pulse until finely
chopped. taste & add more salt if needed.

pat peppers dry with paper towels. dice into ½-inch pieces.

to serve, spread 1 heaping tablespoon bean mixture on each toast. top with peppers.
sprinkle with onions. arrange toasts on a serving platter. serve immediately.

makes 30 toasts.

indian spiced cashews

1 tbsp butter, at room temperature

1 large garlic cloves, minced
2 tsp curry powder
1 tsp Worcestershire sauce
¾ tsp ground cumin
¼ to ½ tsp cayenne
2 cups roasted, salted cashews
½ cup dried cranberries (optional)
in a small bowl, stir butter with garlic, curry, Worcestershire, cumin & ¼ teaspoon
cayenne. stir in remaining ¼ teaspoon for more kick, if you wish.

place a medium-size frying pan, preferably non-stick, over medium heat. when hot, add
cashews. stirring until fragrant & toasted, from 1 - 2 minutes. add butter mixture & stir
constantly until nuts are well coated, about 1 minute. remove from heat.

spread nuts out on paper towels to absorb any excess butter. when cool, place in a large
bowl or plastic container. stir in cranberries.

serve immediately or cover with plastic wrap or a tight fitting lid. nuts will keep well at
room temperature for up to 4 days.

makes 2 cups.

smoked salmon log

¼ cup finely chopped onion

1 tsp butter
½ cup dry white wine
1 green onion, thinly sliced
8 oz cream cheese
2 tbsp finely chopped fresh dill
½ tsp salt (optional)
8 oz pkg sliced smoked salmon, about 12 slices
1 tsp finely grated lemon peel

melt butter in a small frying pan set over medium heat. when butter is bubbly, add onion.
cook, stirring often, about 2 minutes. pour in wine. increase heat to medium-high.
simmer, uncovered & stirring occasionally, until onion has absorbed all liquid in pan, 4 -
5 minutes.

place cream cheese in a small bowl. stir in hot onion mixture & 1 tablespoon each dill &
green onion until evenly distributed. taste & add salt, if needed.

lay a sheet of plastic wrap at least 11 x 18-inches on counter. have long edge facing you.
sprinkle remaining dill & green onion over centre of wrap, forming a small rectangular
area about 10 x 8-inches. cover left half of herb rectangle by laying half of salmon slice
horizontally in a row, overlapping slightly, with straight edges of salmon towards you.
cover right half of rectangle with remaining slices, slightly overlapping with first half. the
result is a salmon rectangle with the long flat edged of salmon pieces forming a straight
line at the bottom of the rectangle. sprinkle with lemon peel.

spoon cheese over bottom edge of salmon to form a slim tube. gently roll salmon around
cheese, using plastic wrap to help you roll it into a log. be careful not to wrap plastic into
roll.

once rolled, twist ends of wrap to tighten roll. refrigerate log until firm & well chilled,
about 4 hours but preferably overnight. it will keep well for 2 days.

when ready to serve, slice into ½ inch circles. arrange on a try or platter with crackers or
baguette slices.

makes 8 - 10 slices.

phyllo tourtiere rolls

½ 10 oz can sliced water chestnuts, drained

2 tsp butter
1 lb ground chicken, pork or turkey
¾ tsp salt
½ tsp dried thyme leaves
¼ tsp each: ground cloves, cinnamon & dried sage
¼ tsp freshly ground black pepper
4 green onions, thinly sliced
2 celery stalks, finely chopped (optional)
1 egg
½ cup sour cream, preferably not light
¼ cup chopped fresh parsley
6 sheets phyllo pastry
1/3 cup butter, melted
fresh thyme leaves or chopped fresh parsley (optional)

preheat oven to 400f.

rinse water chestnuts. drain well. chop into ¼-inch pieces, then set aside. save remainder
for another use.

melt butter in a large frying pan over medium heat. add onion, chicken, salt, thyme,
cloves, cinnamon, sage & pepper. stir often with a fork to keep chicken separated until it
loses its pink colour, from 6 - 7 minutes.
meanwhile, in a medium-size bowl, whisk egg with sour cream. set aside.

stir water chestnuts, green onions & celery, if using, into frying pan with chicken. cook
just until heated through, 1 - 2 minutes. remove from heat & discard any excess liquid.
stir ¼ cup parsley into chicken mixture. cool completely.

place 1 phyllo sheet on a large cutting board. lightly brush with melted butter, then cover
with another phyllo sheet. line up all edges. repeat brushing & layering with 1 more
phyllo sheet. cover with damp tea towel. cut phyllo stack into 12 squares, each about 4 x
4-inches. work with 6 squares at a time. spoon 1 tablespoon cooled filling onto bottom
right corner of each square. tightly roll corner towards centre to partially enclose filling.
once you reach centre, fold sides in to cover filling. continue rolling up pastry to form a
small log. to seal, lightly brush seam with a little melted butter. then place seam-side
down on an ungreased baking sheet repeat with remaining squares, spacing them about
½-inch apart. once 12 rolls have been made, repeat entire process with remaining phyllo,
butter & filling.

brush tops of rolls with remaining butter, then sprinkle with fresh thyme or parsley, if
using. bake in centre of oven until golden, about 12 minutes. serve warm or at room
temperature with mango chutney or your favourite fruit chutney as a dipping sauce.

can be frozen individually, then stored in a zip lock baggie. bake as usual, but frozen rolls
will take a couple of minutes longer.

makes 24 rolls.

prosciutto wrapped shrimp

1 lb cooked medium-sized shrimp, peeled & deveined, about 24

3 tbsp bottled sun-dried tomato dressing
2 tbsp fresh lime juice
1 tbsp finely chopped fresh coriander
½ tsp dried chili flakes (optional)
8 lg slices prosciutto
4 green onions, green parts

if using frozen shrimp, do not thaw. place in a sieve & rinse under cold running water
until ice crystals melt. pat dry with paper towels.

in a medium-size bowl, whisk dressing with lime juice, coriander & chili flakes, if using.
add shrimp & toss to coat. set aside.
trim some of the fat from prosciutto. slice each piece lengthwise into 3 long thin strips.
slice green onions into long thin strips, each about 2 inches long. remove shrimp from
dressing. shake off excess.

wrap a slice of prosciutto around each shrimp. gently press meat to shrimp to help fasten.
tuck a few strips of onion under meat so they fan out. arrange on a platter.

serve immediately or cover with plastic wrap & refrigerate up to 4 hours.

makes 24 appetizers.

fresh corn salsa

4 ears fresh corn

½ medium white onion, finely chopped
1 - 2 Serrano chilies, minced
1 ripe tomato, seeded and chopped
½ cup loosely packed chopped fresh cilantro
3 tbsp fresh lime juice
1 tsp vegetable or olive oil
½ tsp salt

in large pot of boiling water, cook corn until just tender. cool. with a sharp knife cut the
kernels off the cobs.
place the corn kernels in a large bowl. mix in the onion, chilies, tomato, cilantro, oil &
lime juice. season with salt & pepper.
serve cold or at room temperature.
makes 3 cups.
OLIVE SANDWICH SPREAD

2 (3 oz.) pkg. cream cheese, softened

1/2 C. mayonnaise
1 C. chopped green olives
1 C. chopped pecans
1 T. olive juice

In a small bowl, combine all ingredients. Spread on crackers or

bread.

Kalamata Olive Tapenade (Spread or Dip)

1 cup pitted kalamata olives

1 cup pine nuts
3 garlic cloves
1-2 cup fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
fresh ground black pepper
Optional - 1 cup of pitted canned black olives (decreases saltiness)

Add garlic to food processor, blend until minced. Add remaining ingredients except olive
oil. Blend until smooth, adding olive oil slowly while the blade is running.
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black
olives will make it less salty and intense in flavor, while additional oil will increase the
creaminess. You can also use other fresh herbs such as sage or basil.
Serve at room temperature

Green Olive Tapenade

2 (10 ounce) jars well-cured pitted green olives, well drained

2 (2 ounce) cans anchovy fillets, drained (optional)
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
black pepper
salt (optional)

In a processor combine olives, anchovies, garlic and capers; process using on/off turns
until coarsely chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texture).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty
already.

MUFFULETTA SPREAD

1 cup pitted Spanish green olives

1 cup pitted black or Kalamata olives
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon horseradish
2 garlic cloves
1 tablespoon Dijon mustard
Dash Louisiana Hot Sauce
Dash Worcestershire Sauce
1/2 cup olive oil
Italian bread slices

Combine first 10 ingredients in food processor. With processor

running, add oil. Process until ingredients are about the size of a
small to medium dice. Do not over-process. Cover and refrigerate for
1 hour.

Serve with toasted Italian bread slices.

Tapenade

2 Cans Pitted Black Olives*

1 Can Anchovies, Drained
4 – 6 Cloves Garlic
1 – 2 Tbsp Capers, Drained
1 Tbsp Fresh Thyme, Or To Taste
Approx ¼ Cup Olive Oil
Combine All Ingredients Except Oil In Food Processor.
Puree. Slowly Add Oil Until Nice Consistency.

Serve With Crackers.

*not Sure Of The Exact Size -- 10 Or 12 Oz Can

LamaLady

Here is an olive oil dip that takes some time to get the product you want.
Use a glass milk bottle or any quart bottle with a neck that is narrower then the body of
the bottle. That will keep the herbs below the surface of the oil. If they don't remain
submerged they will get moldy

This is what I put into a 1 qt. bottle - all ingredient amounts can be altered to suit your
taste - I like mine with some kick:

5 large cloves of crushed garlic (not pressed)

6 large sprigs of fresh rosemary
4 sprigs of fresh sage leaves
fill to the top with a good extra virgin olive oil

Cover and let sit in the pantry for a week or so. I keep a smaller olive oil bottle filled with
the "brewed" oil with no herbs in it. Make sure you add more oil the big bottle and
remove the old herbs and garlic and adding fresh whenever needed. (I replace them every
month or so depending on how often I am using it)

This is good for dipping, on pasta and is great when you make focaccia bread.

this is the bread dipping recipe that I use:

Kitchen Witch's Bread Dipping Sauce Mix

1 tablespoon crushed red pepper

1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
Place all ingredients in grinder and grind evenly if you like - if not, mix well.

Store airtight.

When you want to use it - mix 1 tablespoon of this mixture with olive oil (extra-virgin
preferred). You can adjust the flavor the way you want.

Dip warm bread into mixture and enjoy!

If making subs/hoagies/sandwiches - I combine this mixture in a plastic bottle similar to a

plastic ketchup or mustard bottle and shake and squeeze on the bread as a dressing. It can
also be used with mayo/salad dressing on sandwiches for a little extra "zing" in the
flavor.

I went to a beauty supply house and bought several different sizes of hair dye applicator
bottles that I use in my pantry. You can cut the tips as large as you would like for many
uses. Those bottles are used for salad dressings, chocolates, syrups, icing cookies with
designs, BBQ sauces, etc.
just use your imagination!