Appetizers

Spanish Fruit and Cheese Stacks

1 container (10 oz) quince paste
6 oz Manchego or Parmesan Cheese
2 large pears (or apples)
Grated peel from 4 lemons (about 3 Tablespoons)

Remove quince paste from container. Cut paste crosswise into 12 equal
slices; cut each slice diagonally in half for total of 24 slices.

Cut cheese into 24 equal slices

Cut each pear (or apple) in half lengthwise and remove core. Cut each in
half into 6 equal wedges for total of 24 wedges.

To serve, fruit wedges on serving plate, top each wedge with cheese slice
and quince paste slice. Sprinkle with lemon peel.

Prep time start to finish: 15 min
24 appetizers

*Quince is a fruit that tastes like a cross between an apple and a pear. It
usually comes in cans or plastic tubs. Often you can find it near the
cheese section or in the deli department of your grocery store.

Bettycrocker.com

Cucumber-Shrimp Canapes

2 medium cucumbers, chilled
1 (3 oz) pkg. cream cheese, softened
2 T finely chopped fresh parsley
2 T finely chopped chives
1 T sour cream or mayo
1 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/2 cup finely chopped cooked shrimp

Draw tines of fork lengthwise through cucumber peel to score; cut into 1/4 inch thick slices. Place on paper towels to drain.

In small bowl, combine cream cheese, parsley, chives, sour cream, horseradish and lemon juice; beat until smooth. Stir in shrimp.

Spread or pipe 1 teaspoon cream cheese mixture onto each cucumber slice.
Garnish as desired.

Serve immediately, or cover loosely and refrigerate up to 2 hours before serving.

Cucumber-Dill Stuffed Cherry Tomatoes

24 cherry tomatoes (Choose large cherry tomatoes for easiest stuffing.)
1 (3 oz) pkg cream cheese, softened
2 T mayo or salad dressing
1/4 c. finely chopped, seeded cucumber
1 T finely chopped green onions
2 t chopped fresh dill or 1/4 t dread dill weed

Remove stems from tomatoes. Cut thin slice from bottom of each tomato. With small spoon or melon baler, carefully hollow out each tomato, leaving 1/8
inch shell. Invert tomato shells onto paper towels to drain. (See photo.)

In small bowl combine cream cheese and mayo; blend well. Stir in cucumber, green onions and dill¹ mix well.

Fill tomato shells with cream cheese mixture. Cover loosely; refrigerate at least 2 hours before serving to blend flavors. (for easy filling, place cream cheese mixture in plastic squeeze bottle. Cut off 3Ž4 of bottle tip with scissors. Squeeze cream cheese mixture into tomato shells.

Prep time: 30 minutes
(Ready in 2 hours, 30 min)
Makes 24 appetizers

Bettycrocker.com

Salmon-stuffed Pea Pods

36 fresh snow pea pods
1 (3 oz) pkg cream cheese, softened
2 T drained capers
1 (4.5 oz) pkg smoked salmon, flaked
Chopped fresh parsley

Rinse pea pods. If not crisp, soak in ice water for 30 minutes. Drain; remove stem end. With thin knife, open pea pods along straight side.

In medium bowl, combine cream cheese and capers; mix well. Add salmon; mix gently. Spoon about 1 teaspoon mixture into each pea pod. Garnish with
parsley. Cover; refrigerate at least 1 hour or until serving time.

Stuffed pea pods can be refrigerated up to 8 hours.

Prep time: 25 minutes
Ready in 1 hour 25 minutes
Makes 36 appetizers

Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery

Blue-cheese dip:
1 cup crumbled blue cheese
1/3 cup olive oil
2 teaspoons fresh lemon juice
3/4 cup heavy cream
1 bunch celery, cut into sticks

For shrimp sauce:
3 T minced garlic
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 c. medium-dry Sherry
1 to 4 T hot sauce
2 T fresh lime juice

For shrimp:
1 1/2 pounds large (16 to 20 per pound) shrimp, in shells
2 T kosher salt
2 T 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 T 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.

Prep time: 30 minutes Cook time: 20 minutes
10-12 first course servings
Gourmet Magazine

Beef Tenderloin Canapés with Mustard-Caper Sauce

If you prepare the beef and sauce ahead of time (refrigerating them separately), you should assemble the canapés shortly before serving so the
bread maintains its texture.

Prep time: 30 minutes
(ready in 1 hour 30 minutes)
Makes 36 appetizers)

BEEF
1 (2 to 2.5 lb) beef tenderloin
1 T olive oil
1/2 t. salt
1/2 t. cracked black pepper

SAUCE ON BREAD
1/2 cup mayo
5 T finely chopped green onions
2 T drained capers
2 T Dijon mustard
1 T purchased creamy horseradish sauce
36 slices baguette-style or small French bread
Radicchio and/or watercress leaves

Heat oven to 450F. Place beef tenderloin in ungreased shallow metal roasting pan or ovenproof skillet. Rub beef with oil. Sprinkle with salt and
pepper. Place pan over medium-high heat; cook until beef is browned on all sides.

Place beef in 450 F oven. Immediately reduce oven temperature to 375 F; bake 30 to 35 minutes or until meat thermometer inserted n center registers
140F.

Remove beef from oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.

Meanwhile, in small bowl, combine mayo, green onions, capers, mustard and horseradish sauce; mix well. Cover; refrigerate until serving time (up to
24 hours ahead).

To serve, thinly slice beef. Spread bread slices with sauce. Top each with small piece of radicchio, beef slice and watercress. Serve immediately, or
cover loosely and refrigerate until serving time.

Corn Cakes with Shrimp and Guacamole

CORN CAKES
1/2 cup fresh corn kernels or frozen whole kernel corn, thawed
1 cup buttermilk complete pancake and waffle mix
3/4 cup water
2 T finely chopped red bell pepper
2 T finely chopped green onions
2 T grated Parmesan cheese
1 T chopped fresh cilantro
1/8 t. hot pepper sauce

GUACAMOLE
1 ripe avocado
1 1/2 T lime juice
2 T finely chopped jalapeno chile, seeded, membranes removed
1/8 t. salt

TOPPING
24 shelled deveined cooked medium shrimp, tails removed.
Fresh cilantro sprigs.

Bring 1/2 cup water to a boil in small saucepan. Add corn, cook 4 to 6 minutes or until tender. Drain.

In medium bowl, combine pancake mix and water; stir just until large lumps disappear. Stir in cooked corn and all remaining corn cake ingredients.

Heat large nonstick skillet or griddle to medium-high heat (375F). For each cake, spoon scant 1 T batter into skillet, forming 24 cakes. Cook 4 to 6
minutes or until golden brown, turning once. Place on wire racks to cool.

Remove pit and peel avocado. In small bowl, coarsely mash avocado flesh with fork. Stir in lime juice, onion, chile and salt.

Just before serving, place corn cakes on serving platter. Top each with about 1 t. guacamole, 1 shrimp and cilantro sprig.

Prep Time 40 minutes
Makes 24 appetizers

Chocolate Fountain Chocolate

2 (12 oz) bags chocolate chips
3 unsweetened chocolate squares, chopped
3/4 cup canola oil
1/4 cup Kahlua (optional)

Place chocolate and oil into a large glass bowl.

Microwave on med high for about 2 minutes, stir, then continue microwaving and stirring until the chocolate is liquid and smooth, without any unmelted
chocolate pieces.

Stir in Kahlua if desired.

Pour the chocolate into the bowl at the base of the unit.

Let the fountain run for 2 minutes then shut it off for about 30 seconds to eliminate air gaps.

If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.

Zucchini-Almond Appetizers

1 c. baking mix
1/2 cup finely chopped onion
1/2 c. grated Parmesan cheese
1/2 c. slivered almonds, toasted
1/2 c. vegetable oil
1/2 t. seasoned salt, if desired
1 1/2 t. snipped fresh or 1/2 t. dried marjoram
dash of pepper
4 eggs
1 clove garlic, crushed
3 c. thinly sliced zucchini (about 4 small)

Heat oven to 350. Grease rectangular pan, 13 x 9 x 2 inches. Mix all ingredients except zucchini in large bowl. Stir in zucchini, spread in pan.
Bake until golden brown, about 25 minutes. Cut into about 2 x 1 inch pieces.

Mexican Roll ups

8 oz cream cheese
8 oz sour cream
4 oz chili peppers
10 large flour tortillas
1Ž2 cup grate mild cheese

Mix together and chill. Spread on tortillas, roll up. Cut in 1/2³ pieces.
Serve with chunky picante sauce.

Cream Cheese Sausage Roll

1 lb. Jimmy Dean sausage
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls

Brown sausage like hamburger meat (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds.

Unpack the rolls.

Use roll as the bottom crust.

Mix sausage and cream cheese together. Spread mixture onto a bottom crust.

Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring. ( I usually just make two
"log rolls" versus a calzone ring.)

Bake at 325°F until golden brown. Cut into squarely shaped pieces.

Serve hot or cold.

Cooks.Com

This is so simple, but SO GOOD! I made this for New Years Eve and it disappeared. You won¹t have any leftovers . . . so make extra!

Reheat oven to 350 degrees. Coarsely chop apple with food chopper. Combine apple, nuts, cranberries, brown sugar, and cinnamon in small bowl; mix gently until ingredients are moistened.

Cut Brie in half horizontally using knife. Place halves of brie in baking dish, rind side down. Spoon half of the apple mixture on Brie; spread evenly. Bake 12-15 minutes or until cheese is softened and just begins to melt. Serve on French bread, apple wedges or crackers.

Watermelon Salsa

2 cups chopped seedless watermelom ( drain on paper towels)
1 can ( 8 oz) unsweetened crushed pineapple, drained
¼ cup chopped sweet onion
¼ cup minced fresh cilantro
3 Tablespoons orange juice
1/8 teaspoon hot pepper sauce
Baked tortilla chips

In as small bowl, combine 1^st 6 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Spicy Chicken Dip
(Becky brought this to the OSU/Indy game...and Katie quickly pointed out that we should call it "Crack" as it is so addictive. We couldn't stop eating it...and we made more the following day!)

2 8 oz. packages soft cream cheese
1 1/2 - 2 packets Louis Rich cooked chicken
1 jar Hooters sauce
1 packet dry ranch dressing mix
8 oz shredded mexican/cheddar cheese

Put cream cheese in bottom of 9 x 13 pan. Mix all other ingredients together and place on top of cre TOSTITOS SCOOPS!® Tortilla Chips

am cheese. Bake 30 minutes at 350. Serve with Scoops tortilla chips.

(We also added a few jalapenos!)

Choose thicker green, purple, or white asparagus with tightly packed tips for these crunchy hors d'oeuvres; pencil-thin asparagus will overcook in the oven. You may prepare the asparagus in advance, then set it aside on a baking sheet and refrigerate until ready to bake.

24 asparagus spears, woody ends trimmed
6 sheets of phyllo dough, thawed if frozen
3 tablespoons unsalted butter, melted
12 thin slices prosciutto (about 6 ounces total), cut in half crosswise
4 ounces Parmesan cheese, grated on the medium holes of a box grater ((alternate: alouette garlic & herb
cheese spread)

Place the asparagus in a steamer basket over 1 inch of boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to a colander to cool.

Preheat the oven to 450 F with the rack in the center. Line a baking sheet with parchment paper and set aside. Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 X 7 inches.

Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by ¼ inch or so. Sprinkle with 1/2 teaspoon Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet. The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap, and refrigerated.

Before baking, sprinkle the top of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-size pieces.

Stuffed Mushrooms
(from Kim and Mom)
2 doz. large mushrooms
1 container Alloutte garlic and herb cheese

Spoon cheese into mushrooms and put in baking dish.

2 tbsp butter
green onion finely chopped ( mom used dried onion flakes)
4 clove garlic minced (mom used a couple of tblsp fresh garlic out of the jar)
2/3 cup dry white wine
2/3 chicken broth

Heat butter over medium and garlic and onion till slightly brown. Add wine and chicken broth and bring to a boil and reduce to simmer for 15 min.
Pour into dish with the mushrooms and bake at 425 for 10-12 min.

(from the Sweet Potato Queens)
(An all purpose dressing, good on everything. Salad...blackeyed peas...pizza)

3 cloves garlic
2 cups of mayo
1/2 cup of chili sauce
1/2 cup of ketchup
1 cup of salad oil
2 tablespoons of black pepper
the juice of two lemons
2 teaspoons of yellow mustard
2 teaspoons of Worcestershire
2 dashes of Tabasco sauce
half an onion, grated

1 lb. pasteurized processed cheese spread, cubed (I use Velveeta Mexican)
1 (1 lb.) can chili without beans
4 green onions, finely chopped
1 (4 oz.) can diced green chilies, drained
corn or tortilla chips (for dipping!)

optional: of course I like to kick it up a notch and throw in some jalapenos or habaneros, but that's just me!)

Combine all ingredients (except for the tortilla chips!) in a slow cooker. Cover and heat on low 2 to 3 hours.

This makes about 4 cups . . . I usually double the recipe. It's always a hit and you can save the leftovers and reheat for a dip or even a sauce!

1 lb ground beef, browned and drained of grease
a bunch of taco seasoning
hot picante sauce
hot Cheez Whiz

1 small jar Artichoke Hearts Drained of all oil
1/2 cup mayonnaise (I use Hellmanns)
1 cup parmesan cheese
1 small jar of green chilies

Mix all ingredients together. Bake in shallow dish 25-35 minutes at 350'.

1 pound large shrimp peeled and deveined
1/4 cup vegetable oil
1/4 cup red win vinegar
1/2 teaspoon salt
1 clove garlic, minced
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon freshly ground pepper
8 large scallions, cut into 1 1/2 in pieces
Spinach leaves, washed and patted dry to garnish

Sauce
1 teaspoon paprika
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil

Place shrimp in a deep glass baking dish,. In a small bow, combine oil, vinegar, salt, garlic, ginger, nutmeg and pepper. Pour marinade over shrimp. Cover and refrigerate for 2 hours.

Prepare grill. Drain shrimp, reserving marinade. Thread shrimp and scallions on skewers, using 3 shrimp to a skewer. Grill over very hot coals, brushing with reserved marinade until shrimp turn pink (Do not overcook or shrimp will become tough). Arrange on a spinach-lined platter, drizzle generously with sauce and serve immediately.

1 can (14 ounces) artichoke hearts, drained
1 tablespoon olive oil
1 container (15 1/2 ounces) ricotta cheese
4 eggs
1/4 cup chopped fresh flat-leaf parsley or cilantro
2 tablespoons Dijon mustard, plus extra for pie shell
1/2 cup grated Parmesan or Romano cheese
8 ounces mozzarella cheese, shredded

Preheat oven to 400 F. Slice artichokes thinly and sauté briefly in olive oil. Set aside.

In a medium bowl, beat ricotta and eggs together with a fork until well mixed. Add parsley, mustard, and Parmesan cheese and stir until blended.

Brush bottom of the pie shell with mustard. Place artichokes in pie shell, pour cheese mixture over it, and top with shredded mozzarella. Bake 15 minutes at 400 F, then lower heat to 325 F and bake another 30 minutes. Serve in wedges.

4 T. (1/2 stick) butter
2 medium onions, coarsely chopped
1 red bell pepper, cored and julienned
1 t. salt
1 t. ground black pepper
1 t. ground cumin
1 t. ground cayenne pepper
1 t. turmeric
1 t. ground coriander
1 t. dried cilantro
1 T. chopped garlic
1 medium eggplant, cut into 1-inch cubes
1/4 cup water
1/2 pound phyllo dough, thawed
8 ounces feta or farmer cheese, crumbled
1/2 cup melted butter

In a large sauté pan, melt the butter over medium heat. Add the onions and bell pepper and sauté for 3 to 5 minutes, or until the onions are transparent. Add the spices and stir well to dissolve. Add the eggplant and sauté for 8 to 10 minutes, or until the eggplant is tender. Add the water and stir well. Remove from the heat and allow to cool completely.

Place 2 or 3 phyllo sheets in a stack on your work surface. Cut in half the short way so that you end up with 2 pieces like the pages of an open book. Brush the melted butter over the dough. Place a spoonful of the eggplant mixture and some cheese on each phyllo half. Fold the right and left sides over the filling and brush the dough with more butter. Roll the dough toward you and brush the outside with more butter. The rolled puffs should look like egg rolls. Place the puffs on a baking sheet about 1 inch apart and bake for 15 to 20 minutes, or until golden brown.

1 clove garlic
3/4 cup dry white wine
2 (7-ounce) packages of Gouda cheese, shredded
1 1/2 Tablespoons cornstarch
1 1/2 teaspoons dried parsley flakes
3/4 teaspoon dried tarragon
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
3 tablespoons kirsch or water
French bread cubes, apple or pear slices

Rub inside of a heavy saucepan or fondue pot with cut sides of garlic; discard garlic. Add wine, and heat 2 minutes over medium heat. Gradually add shredded cheese, stirring until cheese melts and mixture begins to bubble.

Combine cornstarch and next 4 ingredients; stir well. Add cornstarch and kirsch to cheese mixture; stir until thickened and smooth. To serve, pour mixture into fondue pot, and keep warm over a small flame. Serve with French bread cubes or apple or pear slices.

4 Tblsp. butter
1/2 C minced onion finely chopped
2 Cups rice
8 C hot Chicken Stock or canned chicken broth
3/4 C grated Romano cheese
2 eggs, beaten
dash of garlic salt
Freshly ground pepper to taste
8 oz. mozzarella cheese
2 C dry bread crumbs
1 1/2 vegetable oil, for frying
3 C tomato sauce, heated

Cut the mozzarella cheese into cubes 16-18 and place into the freezer until ready to assemble the rice balls. (This will prevent the cheese from melting too quickly when frying the rice balls). Melt the butter in a saucepan over medium heat. Add onion and cook 2-3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1-2 minutes. Add 4 cups chicken stock (bullion may be substituted) and cook, stir until broth is almost absorbed, 4-5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18-20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16-18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deep-fat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3-4 minutes. Serve hot, with tomato sauce.

Sauce
1/4 cup low-fact mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper

Shrimp
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)

To prepare shrimp, combine cumin, paprika, coriander, garlic power, salt and black pepper in a medium bowl. Add shrimp, toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat, add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp, keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.

Yield: 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)

Chi Chi's Hot Crab Dip

8 oz cream cheese
1 cup Hellman's Mayo
1/4 tsp. hot sauce
2 Tbsp lemon juice
1/2 cup diced onions
1 lb crab meat (real or fake!)
tortilla chips
(paprika to sprinkle on top)

Mix together in casserole dish, sprinkle with paprika. Bake at 350 degrees for 45 minutes. Serve with
tortilla chips.

4C. Cheerios
2C. Rice chex
2C. Corn Chex
4C. Pretzel Sticks
2C. Pecans
2C. Almonds
2C. Roasted Salted Peanuts
2C. M&M'S (plain or peanut or both)
2LB. White Bark Coating (I get at Kroger & there is 12 2oz bars in a tray- you need 16- 2 oz bars)
1TBL. Crisco
Wax Paper

MELT CRISCO & WHITE BARK COATING IN MICROWAVE. IN A LARGE ROASTER PAN OR HUGE PLASTIC BOWL MIX ALL THE DRY INGREDIENTS. WHEN THE WHITE BARK COATING IS MELTED POUR OVER ALL THE DRY INGREDIENTS & MIX WELL WITH LARGE SPOON UNTIL THOROUGHLY COATED. SPREAD ONTO WAX PAPER & SPREAD OUT TO COOL. BREAK INTO SMALL CHUNKS.

OTHER OPTIONS:
FOR CHRISTMAS, SOMETIMES AFTER PUTTING ON WAX PAPER, SPRINKLE WITH RED & GREEN SUGAR SPRINKLES.

SOMETIMES I ADD BITS OF CANDY CANE PIECES, RAISINS, DATES &/OR DOUBLE CHEX (CORN & WHEAT). I FIND THEY ARE A LITTLE LESS BREAKABLE. KEEBLER BUTTER BRAIDS & PRETZEL NUBS ARE GREAT IN HERE.

THIS WAS A FRIEND'S RECIPE I MADE FOR CHRISTMAS & EVERYONE RAVED ABOUT IT & SAID THIS WAS THE BEST RECIPE THEY HAD TRIED. MAKE & ENJOY. IT'S ADDICTING!
-from Eleanor Binns

Bubble Bread
The Bubble Room in Captiva, Florida, is one of the nation’s most colorful restaurants, a veritable fantasyland crammed to the rafters with mechanical displays and toys from the 1940’s. The waiters wear Boy Scout uniforms and serve belly-bludgeoning portions of Euro-American food.

Our favorite dish is a garlic-bread kinda thing called Bubble Bread. When the lines are too long, sometimes up to three hours, we’ll just order the bread to go! The restaurant’s owners refuse to disclose their recipe, but this comes pretty darn close!

1 loaf Italian bread, cut on the diagonal into 3/4-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 cloves garlic, minced
2 oz. prosciutto
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
About 6 ounces cream cheese, at room temperature (or buy the whipped version)

Preheat the broiler.

Arrange the bread slices on a baking sheet. Broil until golden brown on both sides, 1 to 2 minutes per side.

Cream the butter in a mixing bowl, using a whisk. When light and fluffy, whisk in the garlic, prosciutto, 1/2 cup of the Parmesan, salt and pepper. You won’t need much salt, as the ham and cheese are quite salty.

Spread one side of each bread slice with a thin layer of cream cheese. Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmesan. Arrange the bread slices on a baking sheet.

Just before serving, run the bread slices under a hot broiler until the topping is hot and bubbling, 1 to 2 minutes. Alternatively, the bread can be baked in a 400 degree F oven for 6 to 8 minutes. Serve at once.

Yield: Serves 6 to 8

-Miami Spice

Cinnamon Nuts
1 cup sugar
1/8 tsp. cream of tarter
1/2 tsp cinnamon
1/4 cup boiling water
2 cups pecan halves

Cook first four ingredients to the hard ball stage. Stir in the nuts and
stir until sugary. Working quickly, pour out onto wax paper. Let cool.
Separate.

Egg Mold with Caviar

1 T. knox gelatin
2 tsp. lemon juice
2 T. cold water
8 hard-boiled eggs, chopped
1 c. mayo
1 tsp. worcestershire sauce
1/4 tsp. dijon mustard
salt and pepper to taste
1/2 c. chopped green onion
4 oz. caviar

Cook first 3 ingredients in Pyrex cup set in pan of water over low heat until
gelatin is dissolved. Combine with remaining ingredients, excluding onions and caviar.
Turn into round, oiled mold; chill until set. Unmold on serving platter. Put onions
on top and caviar around base. Serve with onion-flavored melba toast or crackers.
Serves 15.

	Chocolate Fountain Chocolate
	Beef Tenderloin Canapes with mustard-caper Sauce
	Corn Cakes with Shrimp and Guacamole
	Zucchini-Almond Appetizers
	Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery
	Cream Cheese Sausage Roll
	Mexican Roll Ups
	Salmon-stuffed Pea Pods
	Cucumber-Dill Stuffed Cherry Tomatoes
	Cucumber Shrimp Canapes
	Spanish Fruit and Cheese Stacks
	Baked Brie with Apples and Cranberries
	Watermelon Salsa
	Spicy Chicken Dip
	Crispy Asparagus Straws
	Stuffed Mushrooms
	Short-Cut Chili Con Queso
	Come Back Sauce
	Armadillo Dip
	Margo's Artichoke Dip
	Shrimp Kabobs and Red Pepper Sauce
	Cheesy Artichokes
	Eggplant Puffs
	Jan's Herbed Cheese Fondue
	Rice Balls with Cheese
	Chi Chi's Hot Crab Dip
	White Trash
	Bubble Bread
	Cinnamon Nuts
	Egg Mold with Caviar
	Spice-crusted Shrimp with Remoulade Sauce