Shrimp Canapes

Ingredients:
10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt

Procedures
Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each. Recipe's Procedures!

Creamed spinach

Ingredients:
2 ten ounce bags of fresh spinach
5 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 tablespoons salt
pepper.(al gusto)

Procedures
Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes. ( serves 6 ) Recipe's Procedures!

Chilled Spring Rolls

Ingredients:
2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2 inches long) -- shelled
OR
10 imitation whole crab legs (each about 2 inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce -- (recipe follows)
HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili pure

Procedures
Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares.
Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal.
Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. Recipe's Procedures!

Chicken Satay

Ingredients:
1 pound boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar

Procedures
Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken. Recipe's Procedures!

Chicken Pot Stickers

Ingredients:
1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1 small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

Procedures
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.
Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.
16 servings (3 pot stickers each) Recipe's Procedures!

Almirah Boscotakia (Salty Biscuits)

Ingredients:
3 c Flour
3 ts Baking powder
1 ts Coarse salt
1/2 c Kefalotiri cheese, grated
1/3 c Sweet butter or shortening
1 c Milk

Procedures
Sift dry ingreds. into bowl. Add butter (or shortening) and work butter into flour with fingertips until mixture resembles coarse crumbs. Add cheese and milk, and work the whole together (dough will be soft). Lightly flour a marble-top table (or bread board) and your rolling pin.
Roll out dough about 1/4 to 1/2" thick. Using small biscuit cutter (floured), cut dough into round shapes about 1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in preheated 375 F. oven for abt. 15 min., or until golden brown. Makes about 36 appetizer size biscuits. Recipe's Procedures!

Antipasto Kabobs

Ingredients:
8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper, pickled, mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter Crosswise
1/4 ts Oregano -- dried
16 ea Olives, black -- pitted
1 ea Garlic, clove -- minced
16 ea Tomatoes, cherry -- washed
1/4 ts Salt Drained
1/4 ts Pepper, fresh ground --
White
1/3 c Oil -- olive

Procedures
Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside.
Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char.
Transfer kabobs to serving dish. Recipe's Procedures!

Andouille in Comforting Barbecue Sauce

Ingredients:
4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage

Procedures
Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. Recipe's Procedures!

All-American Egg Rolls

Ingredients:
1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely

Procedures
Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. Recipe's Procedures!

Anchor Bar Buffalo Wings

Ingredients:
Sauce
6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

Procedures
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.
The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Recipe's Procedures!

Ambrosia Rose

Ingredients:
4 Grapefruit
1 Pineapple
1/2 c Sugar (or more to taste)
Nutmeg
6 Oranges
1 pt Strawberries
Shredded coconut
1/2 c White or rose' wine

Procedures
Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg.
The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Recipe's Procedures!

Neapolitan-Style Crostini

Ingredients:
16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped 1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices 1/2 lb Plum tomatoes, cut Lengthwise into 16 1/4-inch
Slices 1/8 ts Salt
1/8 ts Freshly ground black pepper

Procedures
1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once.
* Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own.
16 servings Recipe's Procedures!

African Chicken Wings

Ingredients:
FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut - Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes Or to taste
1 ts Soy sauce
Coriander sprigs -- for If Desired

Procedures
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander. Recipe's Procedures!

Almond Mushroom Pate

Ingredients:
2 tb Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds
fresh parsley sprigs
pimiento strips
or sweet red pepper strips.

Procedures
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients.
Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. Recipe's Procedures!

Almond Fried Shrimp

Ingredients:
1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil

Procedures
Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350F.
Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. Recipe's Procedures!

Philly Stuffed Mushrooms

Ingredients:
2 lb Fresh mushrooms [med size]
6 tb PARKAY margerine
8 oz Philadelphia Brand Cream
-Cheese [softened]
1/2 c Kraft Natural blue cheese -[crumbled]
2 tb Onions [chopped]

Procedures:
Remove mushroom stems and chop of them to measure cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeat with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until blended... Stir in chopped stems and onions, then fill mushroom caps...
Place on cookie sheet and broil until golden brown. Recipe's Procedures!

Peanut Crunch Cake

Ingredients:
1 pkg (18-1/4 ounces) yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts

Procedures:
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings. Recipe's Procedures!

Chocolate Cream Truffles

Ingredients:
1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Procedures:
Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.
Refrigerate at least 2 hr or until firm.
Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each. Recipe's Procedures!

Peach Cobbler

Ingredients:
1 1/4 lb Frozen peaches
12 pk Artificial sweetner (3ts)
1/2 ts Cinnamon
6 tb Butter
1 c Flour
1/4 ts Salt
1/3 c Rolled oats

Procedures:
Preheat oven to 350 degrees. Place frozen peaches in a 8" square baking dish and allow to thaw completely. Add artificial sweetener , cinnamon and mix. In a small bowl , cut butter into flour, salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time. Recipe's Procedures!

Bisquick Cobbler

Ingredients:
1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches -- in Heavy Syrup

Procedures:
Preheat the oven to 350 degrees. Melt the margarine in the (13"x9") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine.
Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm. Recipe's Procedures!

Caramel Frosting

Ingredients:
1/4 c Sweet cream or Half & Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners' sugar
1 ts Vanilla

Procedures:
Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9" cake. Recipe's Procedures!

Holiday Truffles

Ingredients:
18 oz Semisweet chocolate chips -3 packages
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

Procedures:
In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperature. Recipe's Procedures!

Chili Chicken

Ingredients:
4 boneless skinless chicken breast halves (1 lb)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (15 ounces) chili with beans
4 slices cheddar or American cheese

Procedures:
Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings. Recipe's Procedures!

Holiday Beef Roast

Ingredients:
1 beef prime rib roast (5 lb) 2-3 ribs
1 tablespoon black pepper
1 cup Kraft Zesty Italian Dressing
1 1/2 cups Kraft Mayo Real Mayonnaise, divided
1/4 cup Kraft Prepared Horseradish
1/4 cup Kraft Honey-Mustard Dressing
1/2 teaspoon dried thyme leaves

Procedures:
Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.
Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.
Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each. Recipe's Procedures!