Anda di halaman 1dari 231

Amazing Appetizers

http://www.recipesnoop.com

http://www.recipesnoop.com
Table Of Contents
Appetizer Recipes 1
"Buffalo" Style - Stuffed Eggs 7
Appetizer Braid 8
Appetizer Cream Puffs 9
Apricot Pecan Paté 10
Bacon-Wrapped Dates 11
Baked Grits Wedges 12
Barbecue Glazed Turkey Meatballs 13
Beach Party Popcorn 14
Black Olive Aioli 15
Blue Cheese Dip 16
Brioche Appetizer Bread 17
Brioche Appetizer Wreath 18
Cajun Corn 19
Canadian Bacon and Eggplant Roll-Ups 20
Caramel Popcorn and Peanuts 21
Cheese-Topped Mushrooms 22
Cheesy Popcorn Italiano 23
Cheesy Sausage Bites 24
Cherry Bruschetta 25
Cherry Relish 26
Cherry-Almond Popcorn Clusters 27
Chili Corn 28
Chili Hazelnuts 29
Chinese Mustard Dipping Sauce 30
Chinese Potstickers 31
Chipotle Salsa 32
Cocktail Pretzels 33
Corn Relish 34
Crab-Stuffed Mushrooms 35
Cranberry Salsa 36
Cranberry-Orange Hazelnut Dip 37
Creamy Honey Sesame Dip for Vegetables 38
Crunchy Chicken Bites 39
Curried Hazelnuts 40
Danish Pretzel 41
Dijon Baby Back Ribs 42
Dill Rye Bread 43
Dill Wheat Bread 44
Dipping Sauce: Barbecue 45
Dipping Sauce: Fruit 46
Dipping Sauce: Honey Mustard 47
Dippity Do-Dads 48
Dynamite Beef Bites 49
Easy Cheesy Snack Bread 50
Eight Layer Torte 51
Fancy Ham-Wrapped Fruit 52
Filo Prawn Fingers with Wasabi Soy Dip 53
Fish Cutlet 54
Franconian Onion Bread 55
Fresh California Tomato-Pineapple Salsa 56
Fresh Melon Salsa 57
Fresh Tomato Mozzarella Toast 58
Fried Plantain Sticks 59
Fried Plantains 60
Fruit Salsa 61
Fruit Sauce 62
Fruit-Flavored Popcorn 63
Gingered Salsa 64
Gourmet Pickled Alaska Halibut 65
Granny Smith Stilton Relish 66
Green Chile and Cheddar-Stuffed French Bread 67
Grilled Salsa-Cheese Dip 68
Grilled Zucchini 69
Guacamole 70
Halibut Paté 71
Ham Pizza Snacks 72
Ham Spirals 73
Ham Tortilla Roll-Ups 74
Ham-Wrapped Fruit 75
Hawaiian Cocktail Sausages 76
Hazelnut Cheddar Cheese Dip 77
Hazelnut Fried Mushrooms 78
Hazelnut Olive Cheese Ball 79
Hazelnut Shrimp Cheese Puffs 80
Hazelnut, Brie and Apple Appetizer 81
Hazelnut-Orange Cheese Ball 82
Herbed Pork Paté 83
Holiday Honey Wings 84
Honey Lime Butter 85
Honey Mustard Mayonnaise 86
Hot Shot Cherries 87
Italian Snack Bread 88
Japanese Sushi Eggs 89
King Prawns with Four Dips 90
Layered Southwestern Pasta Salad 91
Lemon Blossom and Dill Salmon 92
Lemon Blossom Cream Cheese 93
Lemon Thyme Green Olives 94
Lemon-Nut Twists 95
Light Pasta Salad with Fresh Tuna Steak 96
Mariachi Chicken 97
Meat-Wrapped Fruits 98
Mendenhall Crab Puffs 99
Mexicali Pizza 100
Mexicali Pizza Wheel 101
Mexican Turkey Dip 102
Mini Ham and Mushroom Soufflés 103
Miniature Ham-Wiches 104
Mission Hill Bocaditos 105
Mushroom and Red Pepper Crostini 106
Nacho Pizza Snack 107
Oat Date Nut Bread (1 1/2-Pound Recipe) 108
Octopus Tidbits 109
Oregon Hazelnut Appetizer 110
Oregon Hazelnut Tortilla Dip 111
Oriental Pork Pot Stickers 112
Oriental Salmon Roll-Ups 113
Papaya Pepper Relish 114
Parmesan Popcorn and Peanuts 115
Party Pretzel 116
Pasta Salad with Pineapple-Mint Salsa 117
Pepper Dip 118
Perfectly Seasoned Popcorn 119
Petite Brioches 120
Picante Sour Cream 121
Pimiento Cheese Swirls 122
Pineapple Cucumber Salsa 123
Pink Holiday Punch 124
Pizza Crisps 125
Pizzelle 126
Pizzeria-Style Sausage Pizza 127
Polenta with Tomato Basil Salsa 128
Popcorn Salts 129
Pork and Crab Dumplings 130
Pork and Dried Cherry Empanadillas 131
Pork Balls in Curry Sauce 132
Pork-Apple Bites 133
Potato Nachos 134
Prawn Balls with Wasabi Paste Soy Dip 135
Pre-Game Pork Rollups 136
Pull-Apart Appetizer Ring 137
Quarterback Quesadillas 138
Quesa-Dilly Pita Poppers 139
Red Pepper Salsa 140
Rigatoni-Turkey Salad 141
Roasted Garlic and Bean Dip 142
Roasted Red Pepper Stuffed Mushrooms 143
Salami-Wrapped Fruit 144
Salmon Bagel Chip Dippers 145
Salmon Turnovers/Puffs 146
Salmon Vegetable Dip 147
Salmon-Spinach Party Dip 148
Salmon-Stuffed Mushrooms 149
Salsa 150
Salsa Cruda 151
Salsa Steak Sticks 152
Salt Cod Fritters with Wasabi Garlic Sauce 153
Salty Glazed Hazelnuts 154
Sassy South of the Border Popcorn 155
Sausage Stuffed Mushrooms 156
Savory Appetizer Pork Meatballs 157
Seafood Pasta Salad 158
Seasoned Toasted Hazelnuts 159
Sensational Stuffed Mushrooms 160
Sesame and Ginger Dip 161
Sesame Pork Appetizers 162
Sesame Pork Rolls 163
Shrimp and Feta Cheese Salad 164
Shrimp Cocktail 165
Slingshot Pizza Sticks 166
Smoked Salmon Cheeseball 167
Smoky Salmon Spread 168
Smooth and Spicy Bean Dip 169
Soft Baked Pretzels 170
Soft Herb Breadsticks 171
Soft Pretzels 172
Southwest Alaska Snow Crab Platter 173
Spiced Dip 174
Spiced Pecans 175
Spiced Snack Mix 176
Spicy Bean Paté 177
Spicy Deviled Eggs 178
Spicy Dipping Sauce 179
Spicy Latin Rollups 180
Spicy Pork Quesadillas 181
Stash Flavored Iced Teas 182
Stash Red Delicious Herbal Spiced Cider 183
Sweet and Sour Pork Meatballs 184
Sweet Apple Cinnamon Herbal Shake 185
Sweetly Curried Dipping Sauce 186
Teriyaki Rumaki 187
Texas Ribbons 188
Thai Ribbons 189
Toaster Snack Bread 190
Tomatillo and Chayote Salsa 191
Tortilla Tidbits 192
Triple Seed Snack Ring 193
Tropical Fruit Salsa 194
Turkey Nachos 195
Turkey Nuggets 196
Turkey Tartlets with Cranberry Salsa 197
Veggie Dip 198
Vineyard Punch 199
Warm Cheddar and Bean Dip 200
Wasabi Paste Dipping Sauce 201
Wasabi Paste Dipping Sauce (2) 202
Wasabi Paste Dipping Sauce (3) 203
Wasabi Paste Dipping Sauce (4) 204
Wasabi Paste Soy Dip 205
When Pigs Fly Appetizers 206
White Bean Dip 207
White Bean Salsa 208
Whole Wheat Soft Pretzels 209
Wholesome Bran Pretzels 210
Wild Black Currant Cream Cheese 211
Wild Black Currant Escape 212
Wild Raspberry Cream Cheese 213
Wild Raspberry Dreams 214
Appetizer Recipes
"Buffalo" Style - Stuffed Eggs
Appetizer Braid
Appetizer Cream Puffs
Apricot Pecan Paté
Bacon-Wrapped Dates
Baked Grits Wedges
Barbecue Glazed Turkey Meatballs
Beach Party Popcorn
Black Olive Aioli
Blue Cheese Dip
Brioche Appetizer Bread
Brioche Appetizer Wreath
Cajun Corn
Canadian Bacon and Eggplant Roll-Ups
Caramel Popcorn and Peanuts
Cheese-Topped Mushrooms
Cheesy Popcorn Italiano
Cheesy Sausage Bites
Cherry Bruschetta
Cherry Relish
Cherry-Almond Popcorn Clusters
Chili Corn
Chili Hazelnuts
Chinese Mustard Dipping Sauce
Chinese Potstickers
Chipotle Salsa
Cocktail Pretzels
Corn Relish
Crab-Stuffed Mushrooms
Cranberry Salsa
Cranberry-Orange Hazelnut Dip
Creamy Honey Sesame Dip for Vegetables
Crunchy Chicken Bites
Curried Hazelnuts
Danish Pretzel
Dijon Baby Back Ribs
Dill Rye Bread
Dill Wheat Bread

1
Dipping Sauce: Barbecue
Dipping Sauce: Fruit
Dipping Sauce: Honey Mustard
Dippity Do-Dads
Dynamite Beef Bites
Easy Cheesy Snack Bread
Eight Layer Torte
Fancy Ham-Wrapped Fruit
Filo Prawn Fingers with Wasabi Soy Dip
Fish Cutlet
Franconian Onion Bread
Fresh California Tomato-Pineapple Salsa
Fresh Melon Salsa
Fresh Tomato Mozzarella Toast
Fried Plantain Sticks
Fried Plantains
Fruit Salsa
Fruit Sauce
Fruit-Flavored Popcorn
Gingered Salsa
Gourmet Pickled Alaska Halibut
Granny Smith Stilton Relish
Green Chile and Cheddar-Stuffed French Bread
Grilled Salsa-Cheese Dip
Grilled Zucchini
Guacamole
Halibut Paté
Ham Pizza Snacks
Ham Spirals
Ham Tortilla Roll-Ups
Ham-Wrapped Fruit
Hawaiian Cocktail Sausages
Hazelnut Cheddar Cheese Dip
Hazelnut Fried Mushrooms
Hazelnut Olive Cheese Ball
Hazelnut Shrimp Cheese Puffs
Hazelnut, Brie and Apple Appetizer
Hazelnut-Orange Cheese Ball
Herbed Pork Paté
Holiday Honey Wings
Honey Lime Butter

2
Honey Mustard Mayonnaise
Hot Shot Cherries
Italian Snack Bread
Japanese Sushi Eggs
King Prawns with Four Dips
Layered Southwestern Pasta Salad
Lemon Blossom and Dill Salmon
Lemon Blossom Cream Cheese
Lemon Thyme Green Olives
Lemon-Nut Twists
Light Pasta Salad with Fresh Tuna Steak
Mariachi Chicken
Meat-Wrapped Fruits
Mendenhall Crab Puffs
Mexicali Pizza
Mexicali Pizza Wheel
Mexican Turkey Dip
Mini Ham and Mushroom Soufflés
Miniature Ham-Wiches
Mission Hill Bocaditos
Mushroom and Red Pepper Crostini
Nacho Pizza Snack
Oat Date Nut Bread (1 1/2-Pound Recipe)
Octopus Tidbits
Oregon Hazelnut Appetizer
Oregon Hazelnut Tortilla Dip
Oriental Pork Pot Stickers
Oriental Salmon Roll-Ups
Papaya Pepper Relish
Parmesan Popcorn and Peanuts
Party Pretzel
Pasta Salad with Pineapple-Mint Salsa
Pepper Dip
Perfectly Seasoned Popcorn
Petite Brioches
Picante Sour Cream
Pimiento Cheese Swirls
Pineapple Cucumber Salsa
Pink Holiday Punch
Pizza Crisps
Pizzelle

3
Pizzeria-Style Sausage Pizza
Polenta with Tomato Basil Salsa
Popcorn Salts
Pork and Crab Dumplings
Pork and Dried Cherry Empanadillas
Pork Balls in Curry Sauce
Pork-Apple Bites
Potato Nachos
Prawn Balls with Wasabi Paste Soy Dip
Pre-Game Pork Rollups
Pull-Apart Appetizer Ring
Quarterback Quesadillas
Quesa-Dilly Pita Poppers
Red Pepper Salsa
Rigatoni-Turkey Salad
Roasted Garlic and Bean Dip
Roasted Red Pepper Stuffed Mushrooms
Salami-Wrapped Fruit
Salmon Bagel Chip Dippers
Salmon Turnovers/Puffs
Salmon Vegetable Dip
Salmon-Spinach Party Dip
Salmon-Stuffed Mushrooms
Salsa
Salsa Cruda
Salsa Steak Sticks
Salt Cod Fritters with Wasabi Garlic Sauce
Salty Glazed Hazelnuts
Sassy South of the Border Popcorn
Sausage Stuffed Mushrooms
Savory Appetizer Pork Meatballs
Seafood Pasta Salad
Seasoned Toasted Hazelnuts
Sensational Stuffed Mushrooms
Sesame and Ginger Dip
Sesame Pork Appetizers
Sesame Pork Rolls
Shrimp and Feta Cheese Salad
Shrimp Cocktail
Slingshot Pizza Sticks
Smoked Salmon Cheeseball

4
Smoky Salmon Spread
Smooth and Spicy Bean Dip
Soft Baked Pretzels
Soft Herb Breadsticks
Soft Pretzels
Southwest Alaska Snow Crab Platter
Spiced Dip
Spiced Pecans
Spiced Snack Mix
Spicy Bean Paté
Spicy Deviled Eggs
Spicy Dipping Sauce
Spicy Latin Rollups
Spicy Pork Quesadillas
Stash Flavored Iced Teas
Stash Red Delicious Herbal Spiced Cider
Sweet and Sour Pork Meatballs
Sweet Apple Cinnamon Herbal Shake
Sweetly Curried Dipping Sauce
Teriyaki Rumaki
Texas Ribbons
Thai Ribbons
Toaster Snack Bread
Tomatillo and Chayote Salsa
Tortilla Tidbits
Triple Seed Snack Ring
Tropical Fruit Salsa
Turkey Nachos
Turkey Nuggets
Turkey Tartlets with Cranberry Salsa
Veggie Dip
Vineyard Punch
Warm Cheddar and Bean Dip
Wasabi Paste Dipping Sauce
Wasabi Paste Dipping Sauce (2)
Wasabi Paste Dipping Sauce (3)
Wasabi Paste Dipping Sauce (4)
Wasabi Paste Soy Dip
When Pigs Fly Appetizers
White Bean Dip
White Bean Salsa

5
Whole Wheat Soft Pretzels
Wholesome Bran Pretzels
Wild Black Currant Cream Cheese
Wild Black Currant Escape
Wild Raspberry Cream Cheese
Wild Raspberry Dreams

6
"Buffalo" Style - Stuffed Eggs
Hot and spicy!!!!

12 California Fresh Eggs


1/2 cup blue cheese, crumbled
1/4 cup mayonnaise
1 Tbs parsley, minced
1/2 tsp Tabasco sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp celery salt
2 ribs celery, finely diced
Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mix
well all other Ingredients except diced celery. Spoon yellow mixture back into shells.
Garnish with diced celery.
Serves 24

7
Appetizer Braid
DOUGH
2 cups bread flour (2 to 2 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 tsp Italian herb seasoning
3/4 tsp salt
2/3 cup very warm water (120 to 130ºF)
1 Tbs olive or vegetable oil
FILLING
1 6-ounce jar marinated artichoke hearts, drained and
chopped
1/3 cup sliced ripe olives
1/3 cup sundried tomatoes (packed in oil) or 1/3 cup sundried
tomatoes (packed in oil)
1 cup (4 ounces) shredded Provolone cheese
To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herb
seasoning and salt; stir in water and oil. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
Roll dough to 12 × 8-inch rectangle. Place on greased baking sheet. Layer filling
ingredients lengthwise over center third of dough. With sharp knife, cut sides of dough
into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling,
alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
Bake at 400ºF 20 to 25 minutes or until done. Remove from pan; cool slightly on wire
rack. Serve warm.
Serves 12

8
Appetizer Cream Puffs
1/2 cup butter or margarine
1 cup water, boiling
1 cup all-purpose flour
1/4 tsp salt
4 eggs
In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-
purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until
mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs,
one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches
apart on greased baking sheet. Bake at 400º for 25 minutes. Cool on rack. Cut off the top
third of each puff. Remove any soft dough from inside.Yield: 35 to 40 puffs.
Serves 40

9
Apricot Pecan Paté
18 oz canned apricots, purée
2 cups water
1/2 cup sugar
1 Tbs cornstarch
3 Tbs Cointreau
1 lb pecans, chopped
Drain and purée apricots. In heavy saucepan, bring apricot purée, water, and sugar to a
boil for 5 minutes.
Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2
minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.
Serves 10

10
Bacon-Wrapped Dates
12 slices bacon
24 pitted dates
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-
safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each
date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-
safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon
is crisp.
Serves 24
Cooking time: 5 minutes
Ready in: 10 minutes

11
Baked Grits Wedges
3 cups boiling water
3/4 cup grits
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2 Tbs chopped green onion
1/2 tsp prepared mustard
In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-
low, cover. Cook 5-7 minutes, stirring occasionally.
Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour
grits into 9- to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until
firm.
Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking oil spray. Broil
8-10 minutes or until golden brown.
Serves 8
Ready in: 15 minutes

12
Barbecue Glazed Turkey Meatballs
1 1 1/4 pound package Butterball® Fresh Ground Turkey
1 cup sauerkraut, drained and chopped fine
1/4 cup original flavored barbecue sauce *
1/2 cup currant jelly
3 Tbs original flavored barbecue sauce
Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup
barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-
inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking
spray. Bake 12 to 15 minutes or until no longer pink in the center.
Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-
low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating
until meatballs are hot and glazed.Makes 40 to 50 small meatballs.
Serves 20
Ready in: 20 minutes

13
Beach Party Popcorn
1/3 cup melted butter
1 tsp soy sauce
1 drop hot pepper sauce, or to taste
2 quarts popped popcorn*
2 cups seasoned assorted snacks
1/2 oz (1/2 package) bacon-onion dip mix
Add soy sauce and hot pepper sauce to 1/3 cup melted butter.
Put popped popcorn and seasoned assorted snacks in a large bowl. Pour butter/soy
mixture over popped popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss
again.
Spread mixture on a jelly roll pan (15 1/2 × 10 1/2 × 1-inch) and bake in a 350-degree
Fahrenheit oven for 8-10 minutes, stirring once.
Serves 10

14
Black Olive Aioli
1 cup mayonnaise
1/4 cup black olives, ground
2 cloves garlic, minced
2 tsp lemon juice
1/4 cup parsley, chopped
Salt and pepper, to taste
Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley. Add salt and
pepper to taste.
Serves 12

15
Blue Cheese Dip
1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 Tbs red onion, finely diced
In bowl, combine all the ingredients well. Serve chilled.
Serves 4

16
Brioche Appetizer Bread
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, *see notes
3 Tbs sugar
3/4 tsp salt
1/2 cup butter or margarine, melted
3 eggs, at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 egg yolk beaten with 1 tablespoon water
Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir in
sugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about
5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in bulk, about 45 minutes.
Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours.
Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divide
remaining dough into 2 equal portions. Roll each to 36-inch rope, tapering ends. Place
ropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7-
inch diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap
dough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15
minutes.
Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch rope; coil
ends in opposite directions to make "S" shape; reserve.
Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spaced
intervals. Cover; let rise in warm, draft-free place for 5 minutes.
Brush with remaining egg mixture. Bake at 350ºF oven for 25 minutes or until done.
Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses,
dips or spreads. ____________________Alternate Shapes Swirl - Roll dough to 30-inch
rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-
free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal
(1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place
bowls of dips or spreads in the center of each coil.Wreath - Divide dough into 3 equal
portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter
inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around
bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size,
about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow
with colored ribbon around wreath.
Serves 12

17
Brioche Appetizer Wreath
1 cup warm water (105º to 115ºF)
3 packages Fleischmann's® Fast Rising Active Dry Yeast*,
*see notes
1/3 cup sugar
2 tsp salt
1 cup butter or margarine, melted
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
4 eggs
2 egg yolks
1 egg white
1 Tbs water
Poppy seeds
Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add sugar,
salt, butter and 3 cups flour. Beat until smooth. Add 4 eggs and 2 egg yolks, beat until
smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24 hours.
Turn dough out onto lightly floured surface; divide in half. Divide each half into 3 equal
parts. Shape each into 30-inch rope. Braid together. Place braid around 5 to 6-inch
diameter inverted oven-proof greased bowl or round metal pan and place on large,
greased baking sheet. Pinch ends to seal. Cover; let rise in warm, draft-free place until
doubled in bulk, about 45 minutes.
Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at 350ºF (180
C) oven for 25 minutes or until done. Remove from pan; cool on wire racks. Serve with
cheese, dip or spread in center.
Serves 16

18
Cajun Corn
2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over
popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn.
Serves 10

19
Canadian Bacon and Eggplant Roll-Ups
10 slices Canadian bacon, about 1/8-inch thick (about 10 oz.)
1 large eggplant, about 1 1/2 pounds
3 Tbs vegetable oil
2 Tbs flour
1 1/2 cups milk
dash ground pepper
dash nutmeg
1 cup part-skim Ricotta cheese
2 Tbs chopped parsley
2 Tbs grated Parmesan cheese
Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thin
slices. Brush slices lightly with oil and sauté a few at a time in a 10-inch fry pan until
tender. Set aside.
Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook and stir until
mixture boils and thickens. Season with pepper and nutmeg. Combine Ricotta cheese and
parsley. Lay one slice of bacon on each eggplant slice. Lap one small eggplant slice over
a larger slice.
Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese and
place seam-side-down in an 11 × 7-inch baking dish. Pour sauce over eggplant roll-ups.
Sprinkle with cheese. Bake in a 375ºF oven for 30 minutes or until heated through.
Serves 10
Cooking time: 30 minutes
Ready in: 25 minutes

20
Caramel Popcorn and Peanuts
5 quarts popped popcorn
2 cups roasted shelled Virginia-type peanuts
1 cup butter or margarine (1/2 pound)
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
Place popped corn and peanuts in a large shallow 18 × 12 × 2-inch baking pan; keep
warm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, and
salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil and
cook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stir
in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady
stream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes,
stirring every 15 minutes. Cool and store in an airtight container.
Serves 20

21
Cheese-Topped Mushrooms
1 lb bulk pork sausage
1 lb fresh mushrooms
1 clove garlic, minced
2 Tbs chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)
Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage,
garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring
often. Drain pan drippings. Stir in cheese, mixing well.
Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at
350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.
Serves 24
Cooking time: 20 minutes
Ready in: 20 minutes

22
Cheesy Popcorn Italiano
2 Tbs garlic-flavored olive oil
3 quarts warm popped popcorn
1/3 cup grated Parmesan cheese
2 Tbs butter or margarine, melted
1 1/2 tsp dried basil
1/2 tsp crushed hot red pepper flakes
1/4 tsp salt (optional)
Pop popcorn using garlic-flavored olive oil. Drizzle butter over warm popcorn. Combine
cheese, basil, hot pepper flakes, and salt; sprinkle over popcorn, tossing well.
Serves 8

23
Cheesy Sausage Bites
8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups Mozzarella cheese
1 1/2 cups cottage cheese
3/4 lb spicy pork sausage, cooked and crumbled
In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold in
remaining ingredients. Turn into a greased 9 × 9 × 2-inch baking dish. Bake in a 350ºF
oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares;
serve warm or at room temperature.
Serves 36
Cooking time: 40 minutes
Ready in: 10 minutes

24
Cherry Bruschetta
An appetite teaser or light lunch.

1 21-ounce can cherry filling and topping


1/2 cup finely chopped red onion
1/2 tsp dried basil
1/2 tsp dried oregano
2 garlic cloves, minced
1/4 cup olive oil
1 16-ounce loaf French bread, cut into 3/4-inch slices
In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook,
stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavors
are blended. Let cool to room temperature.
In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with
oil mixture; place on an ungreased baking sheet. Broil, 4 to 5 inches from the heat, 1 to 2
minutes per side, or until golden brown.
Top each slice of bread with a generous tablespoon of cherry mixture. Serve immediately
as an appetizer or first course.Serving size: 2 slices of bread
Serves 8

25
Cherry Relish
Flavorful cherry combination adds zip to sandwiches.

1 1/2 cups dried tart cherries


1/2 cup red wine vinegar
1/4 cup balsamic vinegar
2 Tbs olive oil
1 cup chopped yellow Spanish Sweet onion
2 Tbs granulated sugar
Salt and pepper to taste
In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes.
Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is soft. Add sugar;
mix well. Add cherries with soaking liquid; stir to thoroughly combine ingredients. Cook,
uncovered, over medium heat 10 to 12 minutes, or until almost all the liquid is
evaporated. Season with salt and pepper. Serve at room temperature.Makes about 2 cups;
12 servings as a relish on sandwiches.
Serves 12

26
Cherry-Almond Popcorn Clusters
5 quarts popped popcorn, unsalted
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp almond extract
1 cup red glacé cherries, cut in quarters
1/2 cup toasted blanched whole almonds
Keep popcorn warm in a 300-degree Fahrenheit oven.
In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball
stage).
Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup
over all; toss lightly to coat evenly.
Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
Serves 24

27
Chili Corn
4 quarts popped popcorn
3 small dried red chilies
1 6 3/4-ounce package peanuts
6 Tbs margarine
1 3 1/4-ounce package roasting pepitas (little peppers)
3/4 tsp garlic salt
Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over
low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with
garlic salt.
Serves 16

28
Chili Hazelnuts
2 cups Oregon hazelnuts
1/8 cup butter or margarine
3/4 tsp chili powder
dash salt
Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turn into shallow baking
pan. Bake in a 275º oven for 20 minutes.
Serves 4

29
Chinese Mustard Dipping Sauce
4 tsp dry mustard
6 Tbs soy sauce
4 Tbs cider vinegar
2 tsp sesame oil
1 tsp sugar
Water
Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar, and a little water
to taste.
Serves 8

30
Chinese Potstickers
1 3/8 lbs California Fresh Eggs or 12 large California Fresh
Eggs
6 oz water chestnuts, canned, minced
1 cup green onions, minced
2 tsp salt
2 slices ginger, finely chopped
1 3/4 oz California Fresh Eggs or 1 large California Fresh
Eggs
48 potsticker wrappers
DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion, chopped
DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and
ginger.
Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product.
Refrigerate.
Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.
Add 1/4 cup water to pot and cover. Steam 2 minutes.
Serve with dipping sauce.
DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.
Serves 8

31
Chipotle Salsa
1 chipotle pepper, finely chopped
1 20-ounce can pineapple tidbits, drained
1 medium diced cucumber, seeded and peeled
1 Tbs lime juice
1 Tbs brown sugar
In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes.
Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper).
In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 medium
peeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brown
sugar. Cover and refrigerate 4-24 hours.
Serves 8
Ready in: 5 minutes

32
Cocktail Pretzels
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Active Dry Yeast, * see notes
2 Tbs sugar
Salt
2 Tbs vegetable oil
1 cup milk
Water
2 eggs, lightly beaten with
1 Tbs water
Coarse salt
Poppy seeds or sesame seeds
Grated Parmesan cheese
Mustards for dipping (optional)
In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2
teaspoons salt.
Heat milk, 1/2 cup water and oil to 120º to 130ºF. Add to dry ingredients and beat 2
minutes at medium speed. Increase speed to high; beat additional 2 minutes. Stir in
enough additional flour to make a soft dough. Knead dough on floured surface until
smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover;
let rise in warm, draft-free place 30 to 40 minutes or until doubled in size.
Punch dough down. Divide dough into 48 portions. Roll each piece into a 12-inch rope.
To shape into pretzel curve ends of rope to make a circle, crossing ends at top. Twist end
once and lay down over bottom of circle. Cover shaped pretzels; let rest 5 to 10 minutes
or until risen slightly.
Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce heat to simmering.
Place 4 to 5 pretzels in boiling water, cook 20 seconds, turning once to cook both sides.
Remove and drain on wire rack. Repeat with remaining pretzels.
Place pretzels on greased baking sheets. Brush with beaten egg and sprinkle with coarse
salt, poppy or sesame seeds. Bake at 350ºF for 35 to 45 minutes or until done. Cool
pretzels on wire rack. Serve with a selection of
mustards.____________________VariationsHERB PRETZELS: Add to dry ingredients:
3/4 teaspoon each: thyme leaves, marjoram and oregano. Sprinkle with dill seeds before
baking.CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese before
baking.BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes.
Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for 35 to 40
minutes.GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels.
Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Shape into a pretzel
of 12-inch diameter. Let rest for 15 minutes. Brush with beaten egg and sprinkle with salt
or seeds. Bake at 375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giant
pretzel. Serve with mustard selection. Giant pretzel can also be sliced for serving.
Serves 14

33
Corn Relish
1 cup corn kernels
1 cup leeks, chopped
1/2 red bell pepper
In medium bowl, stir together corn kernels, leeks, and red bell pepper.
Serves 12

34
Crab-Stuffed Mushrooms
1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese
Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the
mushroom stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic
powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place
in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan
cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
Bake at 450ºF for 15-20 minutes and serve warm.
Serves 24
Cooking time: 20 minutes
Recipe Source
Author: Barbara, Kodiak, Alaska

35
Cranberry Salsa
2 cups fresh or frozen whole cranberries
1 orange, peeled and chopped
1 Tbs grated orange peel
1 Tbs minced fresh gingerroot
1 Tbs chopped fresh parsley
1 Tbs chopped fresh cilantro
1 jalapeño pepper, seeded and chopped
1/3 cup honey
2 Tbs frozen orange juice concentrate, thawed
Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley,
cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely
chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve
with turkey or other poultry.
Serves 6

36
Cranberry-Orange Hazelnut Dip
1 8-ounce carton lemon or orange low-fat yogurt
1/2 cup cranberry-orange relish
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup roasted and chopped Oregon hazelnuts
Combine all ingredients together in a bowl and chill. Serve with fresh apple slices
(dipped into lemon juice) or pineapple chunks.
Serves 16

37
Creamy Honey Sesame Dip for Vegetables
3/4 cup nonfat mayonnaise
1/4 cup rice vinegar
1/4 cup honey
3 Tbs toasted sesame seeds
1 Tbs grated fresh gingerroot (1 to 2 tablespoons)
1 small clove garlic, minced
3/4 tsp Oriental sesame oil
1/8 tsp crushed red pepper flakes
Salt, to taste
Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining
ingredients; mix thoroughly. Dip may be stored tightly covered in refrigerator up to 1
week. Serve with assorted fresh vegetables.
Serves 6

38
Crunchy Chicken Bites
1/4 cup cornstarch
1 tsp salt
1/2 tsp sugar
2 Tbs dry sherry
2 egg whites
1 whole chicken breast, cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup mayonnaise or 1/4 cup mayonnaise
1 Tbs dry mustard
1/4 tsp sugar
Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in
cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken.
Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if
desired.
For Mustard Sauce: Blend all ingredients together and serve.
Serves 20

39
Curried Hazelnuts
2 cups Oregon hazelnuts
1/8 cup butter or margarine
1/2 tsp curry powder
1/2 tsp salt
Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn into shallow
baking pan. Bake in a 275º oven for 20 minutes.
Serves 10

40
Danish Pretzel
DOUGH
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
2 Tbs sugar
1 tsp salt
2 tsp grated lemon peel
2 packages Fleischmann's® Active Dry Yeast*
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
FILLING
1/2 cup chopped blanched almonds, toasted
2/3 cup sugar
2 Tbs butter or margarine
GLAZE AND TOPPING
1 egg beaten with 1 tablespoon water
2 Tbs chopped blanched almonds, toasted
Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel and
undissolved yeast.
Heat milk, water and butter to 120º to 130ºF; add to dry ingredients. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour,
beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour
to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled
in size, about 30 minutes.
While dough rises, prepare filling: In small bowl combine almonds and cup sugar. Using
pastry blender or 2 knives, cut in butter until well blended; reserve.
Punch dough down; turn out onto lightly floured surface. Divide into 2 equal pieces. Roll
one piece to 28 × 6-inch strip. Sprinkle 1/2 filling down center length of strip. Fold 1/3 of
dough, lengthwise, over filling and press to seal. Bring other 1/3 of dough over and seal,
forming a long rope. Pinch ends to seal.
On greased baking sheet, form rope into pretzel: curve ends to form circle; cross ends at
top. Cross ends again and lay ends under bottom of circle. Repeat with remaining dough
and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30
minutes.
Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels. Sprinkle with
almonds. Bake at 400ºF for 20 minutes or until done. Remove from baking sheets and
cool on wire racks.
Serves 4
Cooking time: 20 minutes

41
Dijon Baby Back Ribs
Sweet and tender ribs can't get any easier or more tasty than these!

4 lbs baby back pork ribs


1 12-ounce bottle Lawry's Dijon and Honey Marinade with
Lemon Juice
If needed, cut ribs in lengths to fit in resealable plastic bag. Place ribs in bag and add 3/4
cup Lawry's Dijon and Honey Marinade; seal and marinate in refrigerator overnight.
Discard used marinade and place ribs on broiler pan that has been sprayed with nonstick
vegetable spray. Bake in 300ºF oven for about 2 hours. Grill, basting often with
additional marinade, until glazed.
Serves 4

42
Dill Rye Bread
3 cups bread flour (3 to 3 1/2 cups)
1/4 cup dry milk powder
2 tsp salt
1 Tbs sugar
2 tsp dill weed
2 tsp caraway seed
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 cups water
2 Tbs honey
1 Tbs butter or margarine
2 cups medium rye flour
In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed,
caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120
to 130ºF); stir into dry ingredients. Stir in rye flour and enough remaining bread flour to
make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Cover; let rest on floured surface 10 minutes.
Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm,
draft-free place until doubled in size, 40 to 50 minutes.
With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.
Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40
minutes or until done. Remove from sheet and let cool on wire rack.
Serves 12

43
Dill Wheat Bread
2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
1/4 cup dry milk powder
2 tsp salt
1 Tbs sugar
2 tsp dill weed
2 tsp caraway seed
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 cups water
2 Tbs honey
1 Tbs butter or margarine
2 cups whole wheat flour
In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed,
caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120
to 130ºF); stir into dry ingredients. Stir in wheat flour and enough remaining bread flour
to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let
rest on floured surface 10 minutes.
Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm,
draft-free place until doubled in size, 40 to 50 minutes.
With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.
Bake at 425ºF for 10 minutes. Reduce heat to 350º and continue to bake for 35 to 40
minutes or until done. Remove from sheet and let cool on wire rack.
Serves 12

44
Dipping Sauce: Barbecue
1/4 cup barbecue sauce
1 Tbs Italian salad dressing
Stir together.
Serves 4

45
Dipping Sauce: Fruit
1/4 cup fruit preserves
1 Tbs fruit of your choice, minced
Stir together.
Serves 4

46
Dipping Sauce: Honey Mustard
1/4 cup mustard
2 Tbs honey
Stir together.
Serves 4

47
Dippity Do-Dads
1 ham and cheese sandwich
Plastic toothpicks
Dipping Sauce: Honey Mustard, see recipe
Cut sandwich into bite-sized squares. Thread squares onto plastic toothpicks. Dunk
toothpicks into dipping sauce and enjoy.
Serves 2
Ready in: 5 minutes

48
Dynamite Beef Bites
1 1/2 lbs beef flank steak
1/2 cup Salsa Picante
12 whole jalapeño peppers, halved lengthwise, seeded
1/4 cup herbed cream cheese
Toothpicks
Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle.
Marinate beef strips in Salsa Picante for one hour.
Fill each jalapeño half with 1/2 teaspoon cream cheese.
Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten
steak ends with toothpick.
Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.
Serves 24

49
Easy Cheesy Snack Bread
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 tsp Italian herb seasoning
1 1/2 tsp salt
1 clove garlic, minced or pressed
1 1/2 cups very warm water (120º to 130ºF)
2 eggs
1 8-ounce package shredded mild sharp Cheddar cheese
1 4-ounce can diced green chilis, drained
1 2-ounce jar sliced pimientos, drained
In large bowl, combine 2 cups flour, undissolved yeast, Italian herb seasoning, salt and
garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enough
additional flour to make soft dough. Cover; let rest 20 minutes (10 minutes for Rapid
Rise).
Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in
greased 10- × 15-inch jelly-roll pan. Sprinkle with remaining cheese. Top with chilis and
pimientos. Cover; let rise in warm, draft-free place until light and puffy, about 20
minutes.
Bake at 400ºF for 20 to 25 minutes or until done. Makes 1 (10- × 15-inch) snack bread.
Serve warm, cut into strips or squares.
Serves 12

50
Eight Layer Torte
This tasty, layered recipe makes a beautiful appetizer or special light meal!

1 1-ounce package Lawry's Taco Spices and Seasonings,


divided
1 cup sour cream
1 16-ounce can refried beans
1 15-ounce can black beans, minced or pressed, drained
1 medium tomato, chopped
1 2 1/4-ounce can sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado, peeled, seeded and chopped
1/4 cup green onion (including tops), thinly sliced
6 flour tortillas (burrito size) or 4 large flour tortillas (burrito
size)
Salsa, optional garnish
Fresh cilantro sprigs, optional garnish
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set
aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried
beans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quarters
for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes,
olives, cheese, avocado, sour cream and green onion (arrange toppings towards the
outside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting with
another tortilla and ending with a tortilla. On another plate, prepare a second layered torte
the same as the first. Wrap both with plastic wrap and refrigerate until ready to serve or
take to picnic. When ready to serve, slice with serrated blade knife into wedges. Top
wedges with spoonful of salsa and a sprig of fresh cilantro.Makes 4 servings OR 12
appetizer servings
Serves 6

51
Fancy Ham-Wrapped Fruit
1 3-ounce package cream cheese, softened
1 Tbs orange marmalade
1/3 lb thinly sliced fully-cooked ham, cut into 1 × 4" strips
2 papaya, peeled and cut into eights
2 kiwi fruit, peeled and sliced
1 orange, (optional)
In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream
cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and
wrap ham around fruit. Cover and chill.
To make orange peel garnish, peel orange in a long continuous strip about 1-inch wide.
Roll into flower shape. Reserve orange for another use.
Serves 32
Ready in: 20 minutes

52
Filo Prawn Fingers with Wasabi Soy Dip
2 spring onions, chopped fine
3 sheets filo pastry
1 Tbs chopped fresh coriander (cilantro)
2 Tbs olive oil
1 garlic clove, crushed
12 large prawns, shelled and de-veined
1 tsp grated fresh gingerroot
vegetable oil for deep frying
1 small fresh red chili, seeded and chopped
Wasabi Paste Soy Dip, see recipe
1 tsp tamarind paste or lemon juice
1 Tbs tomato purée
Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon
juice and tomato purée in a blender and blend to a smooth paste.
Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches.
Take one strip and brush with a little of the oil.
Spread 1/2 teaspoon of the paste along one narrow end.
Place a prawn over the top, with only the tail extending beyond the edge of the pastry.
Roll up to enclose the prawn, twisting the ends together to seal.
Cover with a clean tea towel and repeat to make 12 fingers.
Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a
cube of bread browns in 30 seconds.
Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and
golden.
Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.
Serves 4

53
Fish Cutlet
1 lb freshwater fish (with bones removed)
1 tsp ginger paste
1 Tbs lemon juice
1 medium green chile
1 egg white
2 Tbs corn flour
1 Tbs coriander leaves, chopped
1 tsp cumin
1 tsp coriander seed powder
1 pinch cinnamon stick powder
1 tsp garlic paste
1 medium onion, chopped finely
Salt, to taste
Cooking oil, for deep-frying
Make diagonal slits on the fish and then steam it for ten minutes. Remove from heat and
gently mash it along with the remaining ingredients. Make dough into walnut-sized balls
and flatten slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
Let fry for two minutes and then turn upside down. Both sides must be golden brown. Do
not fry for too long as the taste can become slightly bitter. Serve hot. It is a good
appetizer.
Serves 12
Cooking time: 10 minutes
Ready in: 30 minutes

54
Franconian Onion Bread
1/4 lb bacon, diced
2 lbs onions, sliced
2 eggs, slightly beaten
1/4 cup sour cream
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 Tbs sugar
1 tsp salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
1 tsp caraway seeds, optional
Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring
occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1
egg and sour cream; reserve.
Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk,
water and butter to 125º to 130ºF. Stir into dry mixture. Add 1 egg. Stir in enough
remaining flour to make a soft dough. On lightly floured surface, knead until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 11 × 16-inch rectangle. Place in jelly-roll pan, pushing dough up around
edges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if
desired.
Bake at 400ºF for 30 to 35 minutes, until center is set and edges of dough are lightly
browned. Cut into 2-inch squares. Serve warm.
Serves 40

55
Fresh California Tomato-Pineapple Salsa
9 cups fresh California tomatoes, diced
3 cups finely diced pineapple
2 cups sliced green onions
3 whole fresh or canned jalapeño chilies, seeded and chopped
finely
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
6 cloves garlic, chopped finely
Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2
cup salsa per serving with grilled or broiled fish or chicken.
Serves 24

56
Fresh Melon Salsa
3 cups diced melon
6 Tbs lime juice
1/4 cup honey
1/4 cup diced red bell pepper
1 1/2 Tbs finely chopped cilantro
1 Tbs seeded minced jalapeño pepper
1/2 tsp salt
Combine all ingredients in large bowl; mix well. Refrigerate overnight to allow flavors to
blend. Serve over grilled fish or chicken.
Serves 4

57
Fresh Tomato Mozzarella Toast
2 lbs fresh Florida tomatoes
1/4 cup olive oil, divided
1/3 cup chopped parsley or 1/3 cup chopped parsley
1 tsp minced garlic
1/2 tsp salt
1/8 tsp ground black pepper
2 (8-inch long) Italian rolls
8 baked ham (about 4 ounces) or 8 thin slices baked ham
(about 4 ounces)
1 cup shredded Mozzarella cheese (8 ounces)
Preheat broiler. Use tomatoes held at room temperature until fully ripe. Core tomatoes;
chop (makes about 5 cups).
In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the basil, garlic, salt and
black pepper; let stand at least 30 minutes.
Slice rolls in half horizontally, then vertically. Brush cut sides of bread with the
remaining 2 tablespoons olive oil; place on a shallow pan; broil until golden. Reserve
about 1/3 cup of the tomato mixture; spoon remaining tomato mixture on rolls, dividing
evenly. Top each with 2 slices of prosciutto, 1/4 cup Mozzarella and an equal amount of
the reserved tomato mixture. Broil until cheese is just melted, about 3 minutes. Serve
immediately.
Serves 4

58
Fried Plantain Sticks
3 ripe plantains (yellow skin with black spots)
2 eggs, beaten with the water
1/4 cup water
2 cups flaked coconut
1/2 cup bread crumbs (plain)
Flour, for dredging
Oil, for frying
Duck sauce, for dipping
Peel and cut plantains in half crosswise then again in half lengthwise, then cut each
section into four (4) sticks. Dredge in flour, shake off excess flour. Dip in beaten eggs
and water mixture. Roll in coconut flakes mixed with bread crumbs and fry on low heat
until golden. Serve with duck sauce.
Serves 4

59
Fried Plantains
FRIED RIPE PLANTAINS
Oil, for frying
Ripe plantain
FRIED GREEN PLANTAINS
Oil, for frying
Green plantains
Fried Ripe Plantains: Heat one inch of oil on medium high heat. Peel a ripe plantain
(black) and cut slices on an angle about 1" thick. Fry on both sides until brown. Enjoy
them hot. Fried Green Plantains: Heat one inch of oil on medium high heat. Peel green
plantain and slice into 1/2" thick slices. Fry on both sides about 3 minutes. Dry on paper
towel. Flatten fried plantains. Place in hot oil again and fry both sides until brown. Dry
on paper towel and sprinkle with salt.

60
Fruit Salsa
2 lbs fresh diced pineapple
1 papaya, diced
1 mango, diced
1 red onion, diced
6 Tbs orange juice
2 tsp Jamaican jerk spice blend
In large bowl, combine fresh diced pineapple, diced papaya, diced mango, diced red
onion, orange juice and Jamaican jerk spice blend. Cover and refrigerate up to six hours.
Serves 8

61
Fruit Sauce
1/2 cup dried apricots, minced
1 cup dried apples, diced
1/4 cup brandy
3 Tbs butter
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup Marsala wine
2 cups pork stock
Zest from an orange
In a large saucepan, bring to a boil minced dried apricots, diced dried apples, brandy,
butter, minced onion, minced garlic clove, Marsala, pork stock and the zest from one
orange.
Boil gently, stirring occasionally; reduce by half. Thicken with arrowroot if desired.
Serves 12

62
Fruit-Flavored Popcorn
3 quarts popped popcorn
1 package (makes 1 quart) fruit-flavored unsweetened soft
drink mix
1 cup sugar
3/4 cup water
Keep popped corn warm in a 250 degree oven. Combine sugar, soft drink mix, and water
in a heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a
boil and cook to soft-crack stage (270 degrees on candy thermometer). Remove popcorn
from oven. Pour syrup in a steady stream over popped corn; toss to mix thoroughly.
Return to oven for 10 minutes. Cool and store in an airtight container.
Serves 12

63
Gingered Salsa
1 1/2 cups tomatoes, seeded, peeled, chopped
1/3 cup green onion, chopped
1 Tbs ginger root, grated
1/3 cup cilantro, chopped
2 cloves garlic, minced
2 Tbs red chili oil
2 tsp sesame oil
3 Tbs red wine vinegar
1 Tbs salad oil
2 Tbs sugar
1 tsp salt
In large bowl, stir together chopped tomatoes, chopped green onions, grated ginger root,
chopped cilantro, minced garlic cloves, red chile oil, sesame oil, red wine vinegar, salad
oil, sugar and salt. Cover and refrigerate for 24 hours to let flavors marry before using.
Serves 8

64
Gourmet Pickled Alaska Halibut
2 lbs Alaska halibut, thawed if necessary
1 cup water
1 cup white vinegar
1/3 cup white wine
1/4 cup sugar
1 Tbs olive oil
2 tsp salt
10 peppercorns
4 whole cloves
2 bay leaves
1 medium onion, thinly sliced
1 lemon, thinly sliced
Chopped fresh parsley, for garnish
Lemon slices, for garnish
Remove skin and bones from halibut; cut into 1 inch pieces.
In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings. Bring to boil;
simmer, covered, 15 minutes. Return to full boil; add halibut. Simmer gently 3 to 5
minutes or until halibut barely flakes when tested with a fork. Layer halibut, onion and
thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate, covered,
overnight. Before serving, drain; garnish with parsley and lemon slices.
Serves 20

65
Granny Smith Stilton Relish
4 whole Granny Smith apples, diced
1/3 cup red onion, diced
1/2 cup parsley, minced
1 cup Stilton, crumbled
Lemon juice
Dice Granny Smith apples; sprinkle with lemon juice; stir together with diced red onion,
minced parsley and crumbled Stilton (or other blue-veined cheese).
Serves 12

66
Green Chile and Cheddar-Stuffed French Bread
DOUGH
2 cups all-purpose flour (2 to 2 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
3/4 tsp salt
3/4 cup very warm water (120º to 130ºF)
1 Tbs olive or vegetable oil
FILLING
1 1/2 cups 1-pint canning jars
1 4-ounce can diced green chiles, well drained
1/4 cup chopped ripe olives, drained
1/4 cup chopped green onions
TOPPING
1 egg white, lightly beaten
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in
water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
To shape and fill: Roll dough to 14 × 10-inch rectangle. Evenly sprinkle with filling
ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up
tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make
16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf,
seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in
size, about 15 to 20 minutes.
Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center
of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at
400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5
minutes before removing from pan. Serve warm.
Serves 12

67
Grilled Salsa-Cheese Dip
1/2 lb mild cheese (such as Edam, Gouda or Jack)
1/2 cup bottled salsa
Raw vegetable dippers, if desired
Tortilla chips
Shred cheese; place in small heat-proof ceramic or metal dish or skillet. Stir in salsa.
Place over medium-hot coals; let cheese melt, stirring frequently to make sure cheese
doesn't scorch on bottom of dish. Scoop melted cheese mixture with fresh raw vegetables
or tortilla chips, if desired.
Serves 8

68
Grilled Zucchini
1 lb zucchini
2 Tbs olive oil
1 tsp oregano, dried
Pepper, to taste
2 Tbs lime juice
Salt, to taste
Slice zucchini in half lengthwise. Rub with olive oil. Sprinkle with pepper. Let rest for
about 30 minutes.
Preheat broiler. Place zucchini on baking pan, cut sides up. Broil close to the heat until
well browned. Remove from heat. Sprinkle with lime juice. Season to taste.
Serves 4

69
Guacamole
2 ripe avocados
Juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
Salt to taste
Hot pepper sauce, to taste
Mash the avocados, add the other ingredients, and mix.
Serves 4

70
Halibut Paté
12 oz poached Alaska halibut*
1 8-ounce package cream cheese, softened
2 Tbs lemon juice
2 tsp grated onion
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp garlic salt
1/4 tsp dill weed, crushed
dash bottled hot pepper sauce
Parsley sprigs
Assorted snack crackers
Flake halibut; combine with cream cheese. Add lemon juice, onion and seasonings. Blend
thoroughly in food processor or electric mixer.
Press mixture into bowl or mold lined with plastic wrap. Refrigerate several hours or
overnight. Unmold onto serving platter; garnish with parsley. Serve with snack crackers.
Serves 8

71
Ham Pizza Snacks
1 7 1/2 ounce package refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese
Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie
sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on
each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded
cheese. Bake in 400ºF oven for 8-10 minutes or until biscuits are light brown and cheese
is melted.
Serves 10
Cooking time: 10 minutes
Ready in: 10 minutes

72
Ham Spirals
Cherries and pecans add crunch to filling.

1 3-ounce package cream cheese, softened


1/4 cup finely chopped dried tart cherries
3 Tbs finely chopped pecans
2 Tbs mayonnaise
1/2 tsp honey mustard or spicy brown mustard
4 thin slices cooked ham
In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard;
mix well.
Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden
picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into
1/4-inch slices; serve on crackers.Serving size: 2 piecesMakes about 40 (1/4 inch pieces)
Serves 20

73
Ham Tortilla Roll-Ups
1 small (6-inch) flour tortilla
2 tsp reduced-fat cream cheese*
1 oz thinly sliced ham
2 Tbs shredded lettuce
2 Tbs shredded carrot
Spread tortilla evenly with cream cheese. Top with ham, lettuce and carrots. Roll up
tortilla and enjoy.
Serves 1
Ready in: 5 minutes

74
Ham-Wrapped Fruit
1/4 cup light cream cheese
1 Tbs orange marmalade
2 oz thinly sliced fully-cooked ham, cut into 1 × 4-inch strips
1/4 medium cantaloupe or honeydew melon, cut into thin
wedges and peeled
2 kiwi fruit, peeled and sliced
In small bowl combine cream cheese and orange marmalade; mix well. Spread cream
cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and
wrap around fruit. Cover and chill.
Serves 2

75
Hawaiian Cocktail Sausages
Say "Aloha!" to this island treat!

1 1/2 packages heat & serve sausages


1 Tbs cornstarch
1/4 cup white vinegar
1/2 cup pineapple juice
1/4 cup water
1/2 cup green pepper, cut into small pieces
1 cup pineapple chunks
1/2 cup maraschino cherries
1/2 cup Big Chief brown sugar
Brown sausages and cut into pieces. Boil the cornstarch, Big Chief brown sugar, vinegar,
pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks,
cherries, and sausages.This can be made ahead and frozen or refrigerated before use.
Serves 20

76
Hazelnut Cheddar Cheese Dip
2 cups finely grated sharp Cheddar cheese
1 cup sour cream or 1 cup sour cream
1/2 cup roasted and finely chopped Oregon hazelnuts
1 1/2 tsp dry mustard
Mix all ingredients together. Chill. Serve with potato chips or well-chilled vegetable
sticks.
Serves 12

77
Hazelnut Fried Mushrooms
2 eggs
1/2 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
1/3 cup ground hazelnuts (1 1/2 ounce)
1/2 cup fine dry bread crumbs
1 lb mushrooms, washed and dried
Solid all-vegetable shortening for frying
In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix
together Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat
with Oregon hazelnut mixture. Heat shortening to 365º in deep pan and fry mushrooms, a
few at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel and
sprinkle with additional salt, if desired.Makes 4 to 6 servings.
Serves 6

78
Hazelnut Olive Cheese Ball
1 8-ounce package cream cheese, softened
8 oz sharp Cheddar cheese (2 cups), shredded, room
temperature
1/2 cup chopped stuffed green olives
2 Tbs minced parsley
1 Tbs minced green onion
1/4 tsp hot pepper sauce
1/2 cup finely chopped roasted Oregon hazelnuts
In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green
onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped
hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers.
Serves 12

79
Hazelnut Shrimp Cheese Puffs
1 8 1/4-ounce can pineapple, well-drained
1/2 cup shredded carrot
1/2 lb Ricotta cheese
1/2 cup plain yogurt
1 tsp lemon juice
2 4 1/2-ounce cans small shrimp, drained
2 hard cooked eggs, chopped
1/2 cup roasted and chopped Oregon hazelnuts
Appetizer Cream Puffs, (see recipe)
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before
serving, spoon a rounded tablespoon of filling into each cream puff.Yield: 35 to 40 puffs.
Serves 35

80
Hazelnut, Brie and Apple Appetizer
1 cup roasted and chopped Oregon hazelnuts
4 oz cream cheese, room temperature
8 oz Brie cheese (rind trimmed), room temperature
1 tart apple, grated
Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend.
Spread on melba toast or crackers.
Serves 20

81
Hazelnut-Orange Cheese Ball
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
1 Tbs grated onion
1 1/2 cups roasted and chopped Oregon hazelnuts
3/4 tsp grated orange peel
In a bowl, mix cream cheese and margarine together until smooth. Stir in onion, 1 cup
hazelnuts and orange peel. Shape into a ball. Roll in remaining hazelnuts, wrap in plastic
wrap, and chill until firm. Best if allowed to season overnight. Serve with crackers.
Serves 12

82
Herbed Pork Paté
1/2 lb boneless pork loin
1/2 lb sliced bacon
2 cups water
3/4 tsp dried thyme, crushed
3/4 tsp dried rosemary, crushed
1 bay leaf
1/4 tsp red pepper
2 Tbs Cognac or other brandy
Melba rounds or assorted crackers
Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water,
thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer,
uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring
occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food
processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse
cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve
with melba rounds or assorted crackers.
Serves 20
Cooking time: 90 minutes
Ready in: 25 minutes

83
Holiday Honey Wings
3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs baked chicken wings or 1 1/2 pounds baked chicken
wings
Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix
well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking
dish. Bake at 350ºF. 12 to 15 minutes or until wings are glazed with sauce.
Serves 6

84
Honey Lime Butter
4 Tbs butter, softened
1 Tbs honey
1/4 tsp black pepper
2 tsp fresh lime juice
In small bowl, stir together all ingredients until blended. Cover and refrigerate until
serving.
Serves 4

85
Honey Mustard Mayonnaise
3/4 cup mayonnaise
1/4 cup honey
2 Tbs Dijon-style mustard
1 tsp prepared horseradish
Combine all ingredients; mix thoroughly.
Serves 8

86
Hot Shot Cherries
Pecans and cherries pack a punch!

2 cups pecan halves


1 cup dried tart cherries
2 Tbs Worcestershire sauce
1/2 tsp cayenne pepper, or to taste (1/2 to 1 teaspoon)
1/2 tsp garlic powder
1/2 tsp seasoned salt, or to taste (1/2 to 1 teaspoon)
1/2 tsp ground cumin
1/8 tsp dried oregano
2 Tbs vegetable oil
In a medium bowl, combine pecans and cherries. In a small bowl, combine
Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix
well. Pour over pecan mixture; stir to coat.
Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring
constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread
pecans on waxed paper to cool. Store in a tightly covered container.Serving size: 1/4 cup
Serves 12

87
Italian Snack Bread
2 3/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1 tsp oregano or 2 1/2 teaspoons oregano
1/2 tsp salt
1 cup water
1/4 cup plus 2 tablespoons olive oil
1 egg, at room temperature
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts
Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast,
rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125º to 130ºF; stir
into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let
rest 10 minutes.
With lightly oiled hands, spread dough in oiled 13- × 9-inch pan. Make small indents in
surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top
with cheese and walnuts; press nuts into dough.
Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy,
about 20 minutes. Bake at 400ºF for 25 minutes. Cool in pan on wire rack. Serve warm or
cool, cut into squares.
Serves 8
Cooking time: 25 minutes

88
Japanese Sushi Eggs
5 cups sushi rice
6 cups water
SEASONING
1 cup rice vinegar
2 Tbs salt
48 large California Fresh Eggs, Hard cooked
3 sheets nori, chopped
2 avocados, thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)
Wash rice thoroughly. Drain and rinse until water is clear.
Drain; add 6 cups water; cover and let sit 30 minutes.
Bring to a boil; reduce heat and cook for 10 minutes.
Turn off heat, let stand for 10 minutes.
Cool rice; mix with sushi seasoning.
Separate egg whites and yolks.
Chop yolk and set aside.
Fill whites with rice; garnish with nori, chopped yolk and avocado.
Serve with wasabi and ginger (optional).Makes: 48 pieces. 2 pieces per serving
Serves 24

89
King Prawns with Four Dips
24 King Prawns
Lemon Wedges, to garnish
Pepper Dip, see recipe
Spiced Dip, see recipe
Sesame and Ginger Dip, see recipe
Wasabi Paste Dipping Sauce, see recipe
Wash and dry the King prawns.
Bring a large pan of water to a rolling boil, plunge in the King prawns, return to the boil,
and boil for 3 minutes.
Drain, cool briefly under cold running water, and leave to go cold.
Serve the King Prawns on a large platter with the four dips. Garnish and serve with crusty
fresh bread.
Serves 4

90
Layered Southwestern Pasta Salad
8 oz Medium Shells, Elbow Macaroni, or other medium pasta
shape, uncooked
2 tsp vegetable oil
1/2 tsp ground cumin
Salt, to taste
1 15-ounce can black beans, rinsed and drained
1 11-ounce can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 Tbs minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain
again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-
sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well.
Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
Cover bowl tightly and chill overnight.
Serves 6

91
Lemon Blossom and Dill Salmon
1 3/4 cups salmon, skinned and boned
2/3 cup butter, softened
2 Stash Lemon Blossom tea bags
1 Tbs water
2 tsp chopped fresh dill
Salt and pepper, to taste
Flake the salmon into a bowl together with butter, lemon blossom herb mix, water and
dill. Blend with mixer or food processor until very smooth.
Pour mix into small bowl and serve on platter with bread sticks and/or raw vegetables.
Serves 4

92
Lemon Blossom Cream Cheese
5 Stash Lemon Blossom tea bags
1 8-ounce package cream cheese
In a small bowl, combine the contents of 5 Lemon Blossom tea bags with the 8 ounces of
cream cheese. Mix well.
Serves 16

93
Lemon Thyme Green Olives
2 7-ounce jars unpitted green olives
1 lemon, thinly sliced
2 Tbs fresh thyme
1/2 cup olive oil
Crush or cut slits in olives. Place in a jar or bowl with sliced lemon. Place thyme over
olives and pour over olive oil. Let stand at room temperature for 24 hours.
Serves 20

94
Lemon-Nut Twists
DOUGH
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tsp salt
3/4 cup milk
1/2 cup water
1/3 cup margarine
2 eggs
LEMON-NUT FILLING
1 cup chopped walnuts, toasted
2/3 cup firmly packed light brown sugar
1 1/2 Tbs grated lemon peel
1/4 cup margarine, melted
Lemon Icing
LEMON ICING
1 cup confectioners' sugar
1 Tbs lemon juice
In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt.
Heat milk, water and margarine until warm (105º to 115ºF). Stir into dry ingredients. Stir
in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic
wrap; refrigerate 2 hours or up to 3 days.
Meanwhile, combine walnuts, brown sugar and lemon peel; reserve.
Punch dough down. On lightly floured surface, divide dough in half. Roll each to 21 × 8-
inch rectangle. Brush middle third of one rectangle, covering 8 × 7-inch portion, with 1
tablespoon melted margarine; sprinkle with 1/4 of walnut filling. Fold one of the
remaining dough thirds over filling. Brush folded dough with 1 tablespoon margarine.
Sprinkle with 1/4 filling. Fold remaining dough third over filling; pinch edges to seal. Cut
into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place on
greased baking sheet. Repeat with remaining rectangle.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
Bake at 375ºF for 15 minutes or until done. Cool on wire racks. Drizzle with Lemon
Icing.____________________Lemon Icing: Combine 1 cup confectioner's sugar and 1 to
2 tablespoons lemon juice. Beat until smooth.
Serves 16

95
Light Pasta Salad with Fresh Tuna Steak
16 oz Rotini, Twists, or Spirals, uncooked
12 oz fresh tuna steak, cooked
3 Tbs vegetable oil or 3 tablespoons vegetable oil
4 Tbs Dijon-style mustard
6 Tbs rice wine vinegar
Grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 Tbs low-sodium soy sauce
3 garlic cloves, minced
1 tsp dried dill weed
1 cup chopped red bell pepper
1 cup green beans, julienne, blanched
2/3 cup red onion, pared, thinly sliced
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold
water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans,
onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to
blend. Serve cold.
Serves 4

96
Mariachi Chicken
A crispy chicken dish everyone loves!

1 1/4 cups crushed tortilla chips


1 1-ounce package Lawry's Taco Spices and Seasonings
1 lb chicken drumettes or 24 chicken drumettes
Salsa, optional
Sour cream, optional
In large plastic bag, combine chips and Taco Spices and Seasoning; shake. Dampen
chicken with water, shake off excess. Put chicken in bag and shake to coat with chips.
Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350ºF oven 40 to
45 minutes. Serve with salsa and sour cream, if desired.Makes 4 servings or 24 appetizers
Serves 4

97
Meat-Wrapped Fruits
1 cantaloupe or honeydew melon, peeled and thinly wedged
1/2 lb wafer-thin-sliced prosciutto
2 apples, cored and cut into wedges
2 pears, cored and cut into wedges
Fresh lime wedges
1/2 lb very thinly sliced spiced deli sausage, (like hard salami)
Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges
with fresh lime juice; wrap in sausage. Arrange on serving tray.
Serves 48

98
Mendenhall Crab Puffs
1 cup water
1/2 cup butter or margarine
1 cup sifted flour
4 eggs
CRAB FILLING
2 cups crab, drained
1/4 cup minced celery
3 Tbs grated onion
Pepper to taste
3 Tbs Miracle Whip salad dressing
Bring water and butter or margarine to a rolling boil in saucepan over medium heat. Stir
in flour at once. Stir vigorously over low heat, about 1 minute or until mixture leaves the
pan and forms a ball. Remove from heat. Beat eggs in thoroughly, one at a time.
Beat till mixture is smooth and velvety. Drop by spoon onto ungreased baking sheet, into
about the size of a walnut. Bake at 400º for 30 to 35 minutes or until golden brown and
dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments of soft
dough. Fill with crab filling. Replace tops. Serve immediately or refrigerate, covered.
Filling: Combine all ingredients.Makes 18-20 puffs.
Serves 20
Cooking time: 35 minutes
Recipe Source
Author: Judy, Auke Bay, Alaska

99
Mexicali Pizza
6 English muffins, split and toasted
1 14-ounce jar Ragú Pizza Quick Sauce
1 8 3/4-ounce can red kidney beans, drained
1 cup chopped onion
1 Tbs finely chopped jalapeño pepper (1 to 2 tablespoons)
12 tortilla chips
2 cups shredded Monterey Jack cheese (8 oz.)
1 Tbs chili powder
Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each toasted
muffin half. Evenly top with beans, onion, jalapeño pepper, tortilla chips and cheese.
Sprinkle with chili powder. Bake 12-15 minutes or until heated through.
Serves 12

100
Mexicali Pizza Wheel
MEXICALI FILLING
1 lb ground beef, browned and drained
1 8 3/4-ounce can kidney beans, drained
1 8-ounce can tomato sauce
2 tsp chili powder
1 4-ounce jar diced pimientos
1 cup grated cheese
2 Tbs chopped mild green chiles
DOUGH
2 3/4 cups all-purpose flour
1/2 cup cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 Tbs sugar
1 tsp salt
1 cup very warm water (125º to 130ºF)
2 Tbs butter or margarine, softened
Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans,
tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in diced
pimientos, grated cheese, and chopped mild green chiles. Set aside.
Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter;
beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2
minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes.
Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of
dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-
shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edge
of dough. Pull cut points of dough over filling, tuck under rim and press to seal.
Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done.
Serves 12

101
Mexican Turkey Dip
1 lb ground turkey
1 package taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup grated Cheddar cheese
1/2 cup chopped green onion
1/4 cup chopped black olives
Taco chips
In a large non-stick skillet, over medium-high heat, sauté turkey 6-8 minutes or until meat
is no longer pink. Stir in seasoning mix and remove from heat.
Spread turkey mixture in a 9-inch dish. Sprinkle 1/2 the green onions over turkey and top
with salsa. Spread sour cream over salsa and sprinkle cheese over top. Garnish with green
onions and olives. Serve with Taco chips.
Serves 46

102
Mini Ham and Mushroom Soufflés
6 Tbs butter or margarine
1 cup sliced fresh mushrooms
6 Tbs all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese (4 ounces)
1 cup diced fully-cooked ham
6 eggs, separated
3/4 tsp cream of tartar
In a medium saucepan melt butter. Add mushrooms and sauté till tender. Remove
mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till
smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly,
stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms
and ham.
Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form.
Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes.
Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently.
Spoon mixture into 6 ungreased 1 1/2-cup soufflé dishes. Bake in a 300ºF oven for 45-50
minutes or till a knife inserted near center comes out clean. Serve immediately.
TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart soufflé
dish. Bake in a 300 degree oven for 50-60 minutes.
Serves 6
Cooking time: 50 minutes
Ready in: 25 minutes

103
Miniature Ham-Wiches
32 slices party rye bread
Dijon-style mustard, as needed
Horseradish sauce, as needed
3 oz thinly sliced fully-cooked ham
2 1-ounce slices Swiss cheese
2 1-ounce slices American cheese
4 pimiento-stuffed olives
4 cherry tomatoes
Spread mustard on one side of half the bread (16 slices). Spread horseradish on one side
of the remaining slices.
Cut ham into 8 pieces and each slice of cheese into fourths. Place one slice Swiss cheese
on 8 slices of bread spread with mustard. Top with bread spread with horseradish, then
ham slice. Top with bread spread with mustard, then American cheese. Place remaining
bread atop cheese. Secure with wooden picks; place olives and cherry tomatoes on picks.
Serves 8
Ready in: 10 minutes

104
Mission Hill Bocaditos
2 lbs boneless pork loin, cut into 3/4" cubes
3/4 cup apple juice
3/4 cup cider vinegar
1 Tbs hot pepper sauce
2 Tbs chili powder
2 tsp oregano
1 tsp cumin
2 garlic cloves, crushed
In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag and
marinate in the refrigerator 8-12 hours or overnight. Heat oven to 350ºF. Remove pork
cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubes
in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30
minutes, until pork is just tender and lightly browned. Remove to serving platter or
chafing dish and serve hot as an appetizer.
Serves 16
Cooking time: 30 minutes
Ready in: 10 minutes

105
Mushroom and Red Pepper Crostini
1/3 cup olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
1 8-ounce loaf Italian bread, sliced diagonally into about 16
(3/4-inch) slices
8 oz fresh white mushrooms, sliced (about 3 cups)
1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1
cup)
1 large mild red onion, cut in 1/2-inch pieces (about 1 cup)
1 1/2 cups shredded mozzarella cheese, divided
Preheat charcoal grill or broiler.
In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both
sides of each bread slice with oil mixture; set aside.
To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat
thoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from
heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally;
remove and keep warm.
Place bread slices on the grill rack or under the broiler until lightly browned, about 30
seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly;
heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup
mozzarella.
Serves 8

106
Nacho Pizza Snack
1 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cornmeal
1/4 cup olive or vegetable oil
1 tsp salt
1/2 tsp garlic powder
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 cups grated American cheese (3/4 pound)
1 4-ounce jar sliced pimientos, drained
1/2 cup chopped mild or hot green chilies, drained
2 Tbs sliced green onion
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in
cornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to
make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Cover; let rest on floured surface 20 minutes.
Roll and stretch dough to 11- × 16-inch rectangle. Place in greased 10- × 15-inch baking
pan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough.
Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cut
into 12 squares.
Serves 12

107
Oat Date Nut Bread (1 1/2-Pound Recipe)
1 cup plus 2 tablespoons water
1 1/2 Tbs butter or margarine
2 Tbs instant dry milk powder
2 Tbs sugar
1 1/4 tsp salt
1 tsp ground cinnamon, optional
3 cups bread flour
1/2 cup old-fashioned rolled oats
1/2 cup pitted dates or chopped dates, snipped
1/3 cup chopped walnuts or pecans
2 tsp Fleischmann's® Bread Machine Yeast
Select loaf size recommended by the manufacturer of your machine.
Measure all ingredients into bread machine pan in the order that the bread machine
manufacturer suggests. Select lightest crust setting.
Process in basic, delay or rapid bake cycle. Remove baked bread from pan and cool on
wire rack.
Serves 16

108
Octopus Tidbits
2 cups octopus meat
2 eggs
2 tsp dill weed
2 Tbs finely chopped onion
1/2 cup breadcrumbs
1/4 cup butter or margarine, melted
Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will "slip"
off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you
would hamburger. Once is sufficient. No further tenderizing is necessary.
Mix ingredients together. Form into balls no larger than 1" in diameter. Roll in bread
crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon,
lime, tomatoes or lettuce.
Serves 4
Recipe Source
Author: Pat, Kodiak, Alaska

109
Oregon Hazelnut Appetizer
10 strips sliced bacon
3/4 cup chopped Oregon hazelnuts
1 cup grated Cheddar cheese
1 Tbs parsley, snipped
1 tsp grated onion
1/2 cup mayonnaise
1/4 tsp Worcestershire sauce
dash cayenne pepper
12 slices thin wheat bread
Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining
ingredients, except bread. Remove crusts from bread, cut into quarters and spread
mixture on top of squares. Place on cookie sheet and bake at 350º for 10 minutes. Serve
hot.
Serves 48

110
Oregon Hazelnut Tortilla Dip
2 ripe avocados, peeled, pitted and diced
1 8-ounce package cream cheese, room temperature
2 green onions, finely sliced
1 1/2 tsp lemon juice
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
1 tomato, seeded and diced
Chopped parsley
1/3 cup roasted and chopped Oregon hazelnuts
Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and
salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining
nuts and parsley. Chill to improve flavor. Serve with tortilla chips.
Serves 12

111
Oriental Pork Pot Stickers
1 cup finely chopped cooked pork tenderloin
1/3 cup finely chopped bok choy or cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 Tbs soy sauce
1 Tbs dry sherry
1 tsp cooking oil
1 1/2 tsp cornstarch
36 (about) won ton wrappers
6 Tbs cooking oil
1 cup water
Chinese mustard
Soy sauce
In a mixing bowl combine pork, bok choy, celery, and green onion; mix well. Combine 1
tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy
mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers
covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons
filling in center of one round. Bring up sides and seal edges with water. Transfer to a
baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in
skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till
bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and
simmer 10 minutes.
Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook,
uncovered, 1 minute. Transfer pot stickers to a baking sheet. Place in a 250ºF oven to
keep warm. Repeat procedure with remaining pot stickers, oil, and water. Serve with
Chinese mustard and soy sauce.
Serves 36
Cooking time: 15 minutes
Ready in: 30 minutes

112
Oriental Salmon Roll-Ups
1 14 3/4-ounce can Alaska salmon, drained and flaked
1 11-ounce can Mandarin oranges
1/2 cup finely chopped green onions
2 Tbs chunky peanut butter
1/4 cup low-sodium soy sauce plus 1 tablespoon, divided
1 Tbs fresh lemon juice
2 cloves garlic, minced
1 tsp bottled minced garlic
2 tsp lemon zest
1/2 tsp ground ginger
8 large lettuce leaves
1 Tbs white wine vinegar or 1 tablespoon white wine vinegar
Drain oranges, reserving 2 tablespoons liquid. Chop enough oranges to equal 1/2 cup;
reserve remaining oranges for garnish. .
Place salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon soy
sauce, lemon juice, garlic, lemon peel and ginger; mix well. Spoon a scant 1/3 cup filling
in center of each lettuce leaf. Roll up; secure with wooden picks.
In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin orange liquid
and vinegar; mix well. Arrange salmon rolls and dipping sauce on serving platter; garnish
with reserved orangesMakes 8 appetizer or 4 luncheon size servings.
Serves 4
Recipe Source
Author: Lisa Hill of New York City, New York

113
Papaya Pepper Relish
3 papayas, seeded and diced
2 roasted red peppers, diced
3 roasted green chilis, diced
1 red onion, diced
Juice of one lime
1 Tbs rice vinegar
1 Tbs honey
Salt and pepper, to taste
In large bowl, stir together diced papaya, roasted red peppers, roasted green chiles, red
onion, the juice of one lime, rice vinegar, honey and salt and pepper to taste. Just before
serving, toss relish quickly in sauté pan to warm (do not overheat).
Serves 12

114
Parmesan Popcorn and Peanuts
2 Tbs peanut oil
1 lb roasted shelled Virginia-type peanuts
3 quarts popped popcorn
3 Tbs soft butter or margarine
1 tsp garlic salt
1/4 cup grated Parmesan cheese
Heat peanut oil in a 15-1/2 × 10-1/2 × 1-inch baking pan in a 350 degree oven for about 5
minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven
for 5 minutes. Remove from oven, add popped popcorn; sprinkle with garlic salt and
Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes.
Serves 12

115
Party Pretzel
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Active Dry Yeast*
2 Tbs sugar
2 1/2 Tbs salt
1 cup milk
1/2 cup water
2 Tbs vegetable oil
2 eggs
lightly beaten with
1 Tbs water
Coarse salt
Gated Parmesan cheese, poppy seeds or sesame seeds
In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2
teaspoons salt.
Heat milk, water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at
low speed of electric mixer. Increase speed to high; beat additional 2 minutes. With
spoon, stir in enough additional flour to make soft dough. Knead dough on floured
surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40
minutes.
Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-inch rope. To
make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once
and lay down over bottom of circle. Cover shaped pretzels; let rest in warm, draft-free
place for 5 to 10 minutes, until risen slightly.
Bring 2 quarts water and remaining 2 tablespoons salt to boil in large pot; reduce heat to
simmering. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both
sides. Remove and drain on wire rack. Repeat with remaining pretzels. Place pretzels on
greased baking sheets. Brush with beaten egg mixture and sprinkle with coarse salt,
Parmesan cheese, poppy or sesame seeds.
Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack. Serve with Bacon
and Cheddar Spread, Olivade Spread, mustards or other dips, if desired. Makes 48 small
or 1 large pretzel.____________________VARIATIONSHerb Pretzels: To dry
ingredients add 3/4 teaspoon each: thyme, marjoram and oregano leaves. Sprinkle with
dill seed before baking.Baked Cocktail Pretzels: Prepare and shape pretzels as directed.
Omit boiling step. Place shaped pretzels directly on greased baking sheets. Cover; let rest
and bake as directed. Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5
1/2 feet long). On greased baking sheet, shape into pretzel as directed above. Cover; let
rest for 15 minutes, until risen slightly. Brush with beaten egg mixture and sprinkle with
salt, Parmesan cheese or seeds. Bake at 375ºF for 25 minutes or until done. To serve, cut
into thin slices. Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced
meats, cheeses, mustards or other dips, if desired.
Serves 24

116
Pasta Salad with Pineapple-Mint Salsa
1 lb Mostaccioli, Ziti, or other medium pasta shapes,
uncooked
1 small cucumber
6 fresh strawberries (6 to 8 strawberries), washed, hulled and
finely chopped
2 Tbs coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2 pineapple)
1/4 tsp salt
1/2 cup low-fat yogurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 Tbs honey or 1 tablespoon honey
Prepare pasta according to package directions. While pasta is cooking, peel the
cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon
and cut the cucumber into 1/4-inch pieces.
Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until
blended. (This salsa can be made and refrigerated up to one day in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and transfer to a
mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste
and serve.
Serves 4

117
Pepper Dip
1/2 red pepper, halved and seeded
1 small garlic clove, crushed
2 Tbs olive oil
1 yolk of hard boiled egg, chopped
1 Tbs chopped fresh parsley
Grill the pepper for 5 minutes each side until charred and softened.
Cool, peel and discard the skin.
Purée the flesh in a blender.
Gradually blend in the remaining ingredients to form a smooth sauce.
Cover and set aside. Serve with King Prawns with Four Dips
Serves 8

118
Perfectly Seasoned Popcorn
2 quarts popped popcorn (8 cups)
1 tsp Lawry's Seasoned Salt (1 to 1 1/2 teaspoon), or to taste
Melted butter, optional
In large bowl, toss popcorn and Seasoned Salt together. If desired, toss with melted
butter, to taste.
Serves 8

119
Petite Brioches
4 cups all-purpose flour
3 Tbs sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 tsp salt
1/2 cup milk
1/4 cup water
3/4 cup butter or margarine, cut in pieces
4 eggs
CREAM CHEESE and FRUIT PRESERVES
1/3 cup whipped cream cheese
1/3 cup apricot, raspberry or cherry preserves
HAM and SWISS
1 cup shredded Swiss cheese
1 cup diced cooked ham
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water
and butter until very warm (120º to 130ºF); butter does not need to melt. Gradually add to
dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 3 eggs, 1 egg yolk (reserve egg white) and 3/4 cup flour. Beat 2
minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining
flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight.
Remove dough from refrigerator; punch down. Transfer dough to floured surface.
Remove 1/2 cup of dough; reserve. Divide remaining dough into 16 equal portions; shape
each into ball.* Transfer to 16 well-greased 2 1/2-inch brioche pans or muffin cups.
Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation
in center of each large ball; moisten slightly with water. Press small ball into each
indentation. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45
minutes.
Lightly beat reserved egg white; brush on tops. Bake at 400ºF for 12 to 15 minutes or
until done. Remove from pans; cool on wire racks. ____________________• For Filled
Petite Brioches: Flatten each large ball to 4-inch circle. Place desired filling (recipes
follow) in center; bring dough up around filling, pleating and pinching firmly to seal.
Transfer, pleated side up, to prepared pans. Proceed as recipe directs.• Cream Cheese and
Fruit Preserves: 1/3 cup apricot or raspberry preserves and 1/3 cup whipped cream
cheese. Use 1 teaspoon each of preserves and cream cheese per brioche.• Fruit Preserves:
2/3 cup apricot, raspberry or red cherry preserves. Use 2 teaspoons preserves per
brioche.• Ham & Swiss: 1 cup shredded Swiss cheese and 1 cup diced cooked ham. Use 1
tablespoon each of cheese and ham per brioche.
Serves 16

120
Picante Sour Cream
1 cup sour cream
1 Tbs salsa
1 Tbs lime juice
1/8 tsp cinnamon
Combine all ingredients in small bowl. Mix well. Chill several hours.
Serves 16

121
Pimiento Cheese Swirls
1/4 cup instant toasted onions
3 Tbs butter or margarine, melted
3/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/4 cup warm milk (105º to 115ºF)
1 Tbs sugar
1 tsp dill weed
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 4-ounce jar diced pimientos, well drained
1/2 cup shredded Cheddar cheese (4 ounces)
1/4 cup chopped pecans
Paprika
Combine onions and 2 tablespoons butter; set aside.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk,
sugar, dill weed, remaining butter and 1 1/2 cups flour; blend well. Mix in enough
remaining flour to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 minutes.
Punch dough down. Roll dough to 14 × 8-inch rectangle. Spread onion mixture evenly
over dough; sprinkle with pimientos, cheese and pecans. Roll up from long side as for
jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange, cut-side up, in greased 8-inch
round cake pan; cover. Place shallow pan on counter; half-filled with boiling water. Set
wire rack over pan; place cake pan on rack. Let dough rise 20 minutes.
Sprinkle with paprika. Bake at 375ºF for 25 minutes or until done. Remove from pan;
cool slightly on wire rack. Serve warm.
Serves 12
Cooking time: 20 minutes

122
Pineapple Cucumber Salsa
1 20-ounce can pineapple tidbits, drained
2 medium diced cucumbers, peeled and seeded
2 Tbs fresh mint
1/2 seeded jalapeño pepper, finely chopped
1 Tbs brown sugar
1 Tbs ginger root, grated
1 Tbs fresh lime juice
In large bowl, mix together drained pineapple tidbits, cucumbers, fresh mint, jalapeño
pepper (use rubber gloves when handling pepper), brown sugar, grated ginger root and
fresh lime juice. Cover and refrigerate 4-24 hours.
Serves 4
Ready in: 10 minutes

123
Pink Holiday Punch
1 cup cranberry juice
1 cup orange juice
1/2 cup lemon juice
4 limes, thinly sliced
1/4 cup sugar
Ice mold
4 750 mL bottles sparkling rosé wine
1 28-ounce bottle club soda
1 cup orange liqueur (Cointreau or Triple Sec)
Combine first five ingredients in small bowl, stirring to dissolve sugar. Pour over ice in
punch bowl. Add remaining ingredients and blend well. Serve immediately in wine
glasses.
Serves 30

124
Pizza Crisps
DOUGH
6 cups all-purpose flour (6 to 6 1/2 cups)
1 1/2 tsp salt
1 package FLEISCHMANN'S Active Dry or Rapid Rise
Yeast
2 cups very warm tap water (120º to 130ºF)
1/4 cup olive oil or vegetable oil, at room temperature
TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 tsp oregano or sweet basil (leaves)
1 clove garlic, minced
HAM AND CHEDDAR TOPPING
6 cups grated Mozzarella cheese (1 1/2 pounds)
3/4 lb lean ham, cut in strips
1 cup chopped green onions
2 4-ounce jars sliced pimientos, well drained
2 cups grated sharp Cheddar cheese
In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually add very warm
water and olive oil to dry ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough. On lightly floured
surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid Rise Yeast).
Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano
and garlic.
Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle. Place on
greased baking sheets. Top each with 1 1/2 tablespoons sauce. Divide topping evenly
over pizzas. Bake at 400ºF for 25 minutes or until crust is golden. Serve warm.
Serves 32
Cooking time: 25 minutes

125
Pizzelle
5 Tbs warm milk
1/4 tsp Fleischmann's® Traditional Active Dry Yeast
1 cup bread or all-purpose flour
4 cloves garlic, minced
3 Tbs olive oil
1 28-ounce can plum tomatoes
1 Tbs sugar
1/2 tsp salt
3 cups sunflower oil (24 fluid ounces)
6 fresh basil leaves
Measure warm milk (115ºF) in large bowl. Sprinkle in yeast; stir until dissolved. Stir in
enough flour to make stiff dough. Knead on floured surface until smooth, about 5
minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size,
about 1 hour.
In medium saucepan, stir and cook garlic in olive oil over medium heat until lightly
browned. Add tomatoes, sugar and salt; stir and cook until tomatoes are softened and
liquid has evaporated. Set aside.
Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll each to 6-inch
circle.
Heat oil in cast iron skillet; fry pizzas over medium heat, turning once, until puffy and
light brown. Remove from skillet; drain on paper towels. Place on serving platter. Add
basil leaves to reserved tomato sauce. Serve sauce on the side as a dip. Garnish with basil
sprigs.
Serves 4

126
Pizzeria-Style Sausage Pizza
1 lb fresh bulk pork sausage, mildly seasoned
1 cup chopped green pepper
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 1/2 tsp fennel seed
1 tsp sugar
1/4 tsp oregano leaves
1 loaf frozen pizza dough, thawed
2 cups shredded Provolone cheese
2 cups chopped tomatoes (seeds removed)
2 cups shredded Mozzarella cheese
Heat oven to 375ºF. Brown pork sausage with green pepper in medium skillet; drain well.
Stir in tomato sauce, tomato paste, fennel seed, sugar and oregano. Simmer 5 minutes.
Using 14-inch pizza pan or 15 × 10-inch jelly-roll pan, prepare pizza crust following
package directions. Layer Provolone cheese, sausage mixture, tomatoes and Mozzarella
cheese on pizza crust. Bake on lowest rack of oven at 375ºF for 35-45 minutes or until
crust is golden brown and cheese is melted.
Serves 6
Cooking time: 45 minutes
Ready in: 20 minutes

127
Polenta with Tomato Basil Salsa
POLENTA
7 cups chicken stock
2 cups coarse-grained yellow cornmeal
4 cloves garlic, peeled and minced
1/4 cup finely chopped fresh basil leaves
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs butter
2 Tbs freshly grated Parmesan cheese
1/4 lb wild greens
TOMATO BASIL SALSA
1 cup black beans or 1 15 ounce can black beans, rinsed and
drained
1 large red onion, chopped
2 large firm, ripe, red tomatoes, chopped
1 10 ounce package frozen whole kernel corn, thawed
1 medium red pepper, cored, seeded, and finely diced
dash hot pepper flakes
1 small jalapeño pepper, cored, seeded, and finely diced
1 Tbs balsamic vinegar
1/4 cup olive oil
Salt and Freshly ground pepper
1 cup fresh basil, cut into strips
Butter an 11 × 9 jelly roll pan.
In a very large heavy-duty pot, bring chicken stock to a boil. Add cornmeal in a steady
stream, stirring continuously. Add garlic, basil, salt and pepper. Reduce heat to medium
and cook, stirring constantly with a wooden spoon until mixture comes to a boil. Simmer
20 to 30 minutes, stirring occasionally (or until the cornmeal forms a mass and pulls
away from the sides of the pan).
Stir in butter and cheese. When butter has melted, remove Polenta from heat and pour
into prepared jelly roll pan. Set aside to cool.
When cool cut into 3" × 3" squares, then cut each square into a triangle. Grill both sides
until golden and immediately serve on a bed of wild greens with Tomato Basil
Salsa.____________________To Make Tomato Basil Salsa:Combine all ingredients
except basil, in a medium size bowl. Set aside for 1 hour to allow flavors to meld.Stir in
fresh basil strips before serving.Serve with the grilled Polenta triangles.
Serves 6

128
Popcorn Salts
ONION DILL SALT
1/4 cup coarse salt
2 tsp dried onion flakes
2 tsp dried dillweed
1/4 tsp garlic powder
HERBED SALT
1/4 cup coarse salt
1 tsp dried basil leaves
1/2 tsp dried tarragon
1/2 tsp dried chives
1/4 tsp oregano leaves
SESAME SALT
2 Tbs coarse salt
1/4 tsp ground turmeric
2 Tbs toasted sesame seeds
Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to
45 seconds. Store in shaker.
Serves 32

129
Pork and Crab Dumplings
1 cup finely chopped cooked pork tenderloin
1 6-ounce can flaked crab meat, drained
1/4 cup finely chopped onion
2 Tbs finely chopped water chestnuts
2 tsp soy sauce
1/4 tsp salt
1/8 tsp black pepper
3 oz cream cheese, softened
20 won ton wrappers
6 Tbs cooking oil
1 cup water
Chinese mustard
Soy sauce
In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper;
mix well. Stir in cream cheese; mix well and set aside.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers
covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon
filling in center of one round. Fold wrapper in half across filling; moisten and pinch
edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a
baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in
skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms
are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10
minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if
necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a
250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and
water. Serve with Chinese mustard and soy sauce.
Serves 20
Ready in: 30 minutes

130
Pork and Dried Cherry Empanadillas
Empanar, a Spanish word, means "to bake in pastry." Empanadillas are single-serving,
pastry crust turnovers, filled with a savory meat mixture.

1/2 cup chopped dried tart cherries


1/4 cup sherry cooking wine
3/4 lb bulk pork sausage
1 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp cayenne pepper
1/4 cup chopped pine nuts
1/4 cup chopped green onions
4 (9-inch) refrigerated pie crusts
1 egg
beaten with
1 tsp water
In a small saucepan over medium heat, warm cherries and sherry about 3 minutes.
Remove from heat. Let stand, covered, 10 minutes.
Meanwhile, in a skillet over medium heat, cook sausage 5 to 6 minutes, or until browned.
Pour off fat. Add cumin, ginger, cayenne, cherry mixture, pine nuts and green onions;
mix well. Set aside.
Roll each pie crust into a 9 × 12-inch rectangle; cut each crust into 12 (3-inch) squares.
Place 1 heaping teaspoon pork and cherry filling in center of each square. Fold over one
corner to form a triangle. Seal by brushing edges lightly with water and crimping with a
fork.
Place on ungreased baking sheets; brush with egg wash. Bake in a preheated 400º oven
12 to 15 minutes, or until lightly brown.Serving size: 2 empanadillas
Serves 24

131
Pork Balls in Curry Sauce
1 1/2 lbs lean ground pork
3/4 cup soft bread crumbs
1 egg, lightly beaten
3/4 cup finely chopped onion
1 tsp salt
1 Tbs vegetable oil
1 Tbs crushed dried red peppers (1 to 2 tablespoons)
1 Tbs curry powder
1 tsp ground ginger
3 cups chopped onion
2 cloves garlic, minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream
Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls
(about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all
sides. Remove browned balls from pan and repeat with remainder. Remove browned
balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers,
curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar,
tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover;
reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream;
carefully mix sauce and balls. Serve with noodles or rice, if desired.
Serves 8
Cooking time: 45 minutes
Ready in: 20 minutes

132
Pork-Apple Bites
1 lb ground pork
1 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1/2 cup shredded pared apple
1/4 cup soft rye bread crumbs
1/4 cup chopped walnuts
1/2 cup water
1/2 cup apple jelly
Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and walnuts.
Mix lightly but thoroughly. Shape mixture into 40 balls (1 scant tablespoon each). Brown
balls (half at a time) in large frying pan. Pour off drippings. Add water, cover tightly and
cook slowly 15 minutes. Remove balls to warm chafing dish. Stir apple jelly into cooking
liquid and cook until melted. Pour sauce over meatballs.
Serves 40
Cooking time: 15 minutes
Ready in: 10 minutes

133
Potato Nachos
Fiery with flavor these Potato Nachos are healthy too. Reach for nutrient-packed Idaho®
Potatoes when preparing this spicy snack.

1 large Idaho® Potato, unpeeled and thinly sliced


1/4 tsp salt
1/4 cup taco sauce*
2 Tbs canned chopped green chiles, drained
2 Tbs chopped green onions
1/4 cup 40% less-fat shredded Cheddar cheese (3 ounces)
Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle
slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap;
microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-
turn after 2 minutes. Brush potato slices with remaining taco sauce. Sprinkle with green
chiles, green onions and cheese. Cover and microwave at HIGH 30 seconds to 1 minute,
or until cheese melts.* Salsa can be substituted for taco sauce
Serves 2

134
Prawn Balls with Wasabi Paste Soy Dip
12 oz cooked peeled prawns
2 Tbs flour
2 oz fresh breadcrumbs
1 egg, beaten
1/2 small onion, (very finely chopped)
2 oz desiccated coconut
1 Tbs chopped coriander
Grated rind and juice of 1/2 lime
1 small green chilli, seeded and chopped
1/4 tsp five spice powder
Wasabi Paste Soy Dip, see recipe
Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and rind, chilli and
spice in a blender.
Purée to form a smooth paste.
Chill for 30 minutes.
Divide the prawn mixture into 12 and roll each piece into small balls.
Dust lightly with flour.
Dip into the egg.
Then into the coconut to completely coat the balls.
Chill for another 30 minutes.
Heat the oil in a heavy based pan, and fry the balls in batches for 3-4 minutes until crisp
and golden.
Drain on kitchen paper, keep warm while remaining balls are fried.
Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip. Serves 4-6.
Serves 12

135
Pre-Game Pork Rollups
Sweet and spicy flavors accent deli roast pork.

8 (10 inch) flour tortillas


1 8-ounce package cream cheese, softened
4 Tbs prepared horseradish
4 Tbs cherry jam
1 tsp black pepper
1/2 cup slivered almonds
1 lb deli roast pork, very thinly sliced
Remove tortillas from refrigerator and allow to warm to room temperature.
In a small bowl, beat together cream cheese, horseradish, jam and pepper. Spread about 2
tablespoons cream cheese mixture on each tortilla. Sprinkle one tablespoon almonds
evenly over each tortilla. Layer pork evenly on top; roll up. Wrap in plastic wrap, then
foil. Refrigerate up to 4 hours. Transport in cooler. Slice to serve as bite size appetizers.
Serves 8

136
Pull-Apart Appetizer Ring
4 cups all-purpose flour (4 to 4 1/2 cups)
3 Tbs sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 tsp Italian herb seasoning
1 tsp salt
3/4 cup milk
1/4 cup water
1/4 cup plus 3 tablespoons butter or margarine
1 egg, at room temperature
1/4 cup Aromatic Seed & Pepper Mix or Aromatic Seed &
Pepper Mix
AROMATIC SEED & PEPPER MIX
1 tsp cracked black pepper
1/4 cup poppy, sesame, caraway, celery and/or cumin seeds
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning
and salt. Heat milk, water and 1/4 cup butter until hot to touch (120º to 130ºF). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let
rest 20 minutes for dough made with Fleischmann's® Active Dry Yeast (10 minutes for
dough with Rapid Rise Yeast).
Melt remaining butter. Grease 10-inch tube pan with small amount of melted butter. If
pan has removable bottom, line with foil before buttering. Sprinkle 1 tablespoon poppy
seeds in bottom of pan.
Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15 balls in
melted butter and arrange in bottom of pan. Sprinkle with 1 1/2 tablespoons poppy seeds.
Dip remaining balls in butter and place in pan, making 2 layers of balls. Drizzle any
remaining butter over rolls and sprinkle with remaining seeds. Cover tightly with greased
plastic wrap; refrigerate for 2 to 24 hours.*
Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35
minutes (25 minutes for dark or nonstick-coated pans). Cover with aluminum foil to
prevent excess browning. Bake additional 10 minutes or until done. Let cool in pan on
rack for 20 minutes. Invert onto plate to serve. Makes 1
loaf.____________________Aromatic Seed & Pepper Mix: Roll balls in combination of
1 teaspoon cracked black pepper mixed with poppy, sesame, caraway, celery and/or
cumin seeds to measure 1/4 cup.
Serves 12

137
Quarterback Quesadillas
Eliminate pre-game hosting hassles by serving these quick, easy treats.

8 (10 inch) flour tortillas


1 lb cooked pork roast, chopped
1 cup reduced-fat Monterey Jack cheese
1 jalapeño pepper *, to taste, seeded and minced
1/4 cup minced onion
4 Tbs minced cilantro
1/4 tsp salt
1/2 tsp black pepper
Tomato salsa, homemade or purchased or serve with fruit
salsa
In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper.
Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over
to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a
500ºF oven until tortillas are crisp and golden; about 5 minutes.
Transfer to large cutting board and cut into wedges to serve with salsa.
Serves 8
Ready in: 5 minutes

138
Quesa-Dilly Pita Poppers
2 cups chopped California ripe olives
2 8-ounces packages cream cheese with chives
2 Tbs sour cream
2 Tbs fresh dill, chopped
2 Tbs fresh parsley, chopped
6 pita bread loaves
Measure chopped ripe olives and reserve. Soften cream cheese at room temperature and
combine with sour cream, dill and parsley. Add reserved olives. Mix well. Warm pita
bread slightly and slice carefully into two circular halves (resembling tortillas). Spread
approximately 1/2 cup of mixture over half of the pita circles. Top with remaining halves.
Press firmly. Grill or broil over/under high heat until first sides are golden brown. Flip
with spatula and cook second sides. Cut into four wedges. Serve hot or warm.
Serves 6

139
Red Pepper Salsa
2 red bell pepper, diced
1 avocado, diced
1 bunch cilantro, minced
Stir together red bell peppers, avocado, and minced cilantro.
Serves 12

140
Rigatoni-Turkey Salad
8 oz Rigatoni, Elbow Macaroni or other medium pasta shape,
uncooked
1 1/2 cups cubed cooked turkey
1/4 cup chopped onion
1 cup thinly sliced carrots
1 cup frozen peas, thawed
2 Tbs vegetable oil
2 Tbs cider vinegar
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
Prepare pasta according to package directions, drain and rinse with cold water. Drain
well.
Combine turkey and vegetables in a large bowl. Add pasta. Combine oil, vinegar and
seasonings in a jar. Shake until well blended. Pour over pasta and stir well. Cover and
chill until ready to serve.
Serves 4

141
Roasted Garlic and Bean Dip
1 head garlic
2 Tbs olive oil
AND
1/2 tsp olive oil
1 medium cooking onion, diced
1 Tbs finely chopped fresh sage
2 cups cooked white pea beans
1/2 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked pepper
To roast garlic, remove papery outer layer of skin and trim a small portion off the top of
the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon
of olive oil. Seal package and place in a 400ºF oven for 40 minutes. Remove from oven
and let cool.
While garlic is roasting, heat the remaining olive oil in a nonstick skillet over medium
heat. Cook the onion and sage together until the onions are soft. Set aside.
In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze
roasted garlic from each clove and add to the mixture. Process until smooth. (If
necessary, add water to create a smooth mixture.)
Serve warm or at room temperature with grilled bread and vegetables.

Serves 18

142
Roasted Red Pepper Stuffed Mushrooms
1 8-ounce package cream cheese, softened
1/4 cup Roasted Red Pepper, patted dry
2 Tbs grated Parmesan cheese
1 tsp minced garlic
1 pinch ground red pepper
1 lb medium-size fresh white mushrooms
Remove stems from mushrooms; reserve caps; set stems aside for another use.
In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted
red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about
1 minute.
In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into
mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if
desired.
Serves 16

143
Salami-Wrapped Fruit
1 3-ounce package cream cheese, softened
1 Tbs orange marmalade
1/3 lb thinly sliced salami, cut into 1 × 4 inch strips
2 papayas, peeled and cut into eighths
2 kiwi fruit, peeled and sliced
1 orange (optional)
In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream
cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and
wrap ham around fruit. Cover and chill.
To make orange peel garnish, peel orange in a long continuous strip about 1-inch wide.
Roll into flower shape. Reserve orange for another use.
Serves 32

144
Salmon Bagel Chip Dippers
1 14 3/4-ounce can Alaska salmon, drained and flaked
8 oz light cream cheese with chives or onion
2 Tbs milk
1/2 tsp dried dill
1 6-ounce package garlic or plain bagel chips
1 cup Mozzarella, lowfat or regular or 1 cup Mozzarella,
lowfat or regular
1 cup ripe tomato, chopped
1/2 cup sliced green onions
Combine cream cheese, milk and dill in a small bowl. Stir 1/2 cup salmon chunks into
cream cheese mixture.
Arrange bagel chips in a single layer on two 12 inch microwave safe dinner or serving
plates. Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with
remaining salmon and shredded cheese. Cook (one plate at a time) in microwave oven 2
to 3 minutes or until cheese melts. Top with tomato and green onions. Serve warm or at
room temperature.
Serves 12
Recipe Source
Author: Gloria Piantek of Plainsboro, New Jersey

145
Salmon Turnovers/Puffs
6 Tbs margarine or butter
2 Tbs olive oil
3/4 cup Ricotta cheese
3/4 cup Mozzarella cheese
4 oz cream cheese
3/4 cup salmon (1 small can), drained
1 clove garlic, minced
Fillo dough
Melt butter or margarine and olive oil and set aside.
Mix cheeses, salmon and garlic. Stack three sheets filo dough together with butter
mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip.
Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400º.
Serves 4
Recipe Source
Author: Lonna, Juneau, Alaska

146
Salmon Vegetable Dip
2 cups leftover cooked salmon or 2 cups leftover cooked
salmon
8 oz cream cheese, softened
1 lb sour cream (or combination sour cream and plain yogurt
to total 2 cups)
1 package Knorr Vegetable Soup Mix
3 green onions, chopped
Flake salmon and combine with remaining ingredients. Refrigerate several hours before
serving. Serve with raw vegetables, crackers, chips, and bread.
Serves 12
Recipe Source
Author: Carol, Soldotna, Alaska

147
Salmon-Spinach Party Dip
1 7 1/2-ounce can Alaska salmon
10 oz frozen chopped spinach, thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp dried basil
1/2 tsp dill weed
1/4 tsp grated lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with remaining ingredients, except
vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables
and crackers.
Serves 16

148
Salmon-Stuffed Mushrooms
1 lb mushrooms, medium sized
1/4 cup butter or margarine
1/2 cup onion, minced
1 lb canned salmon (1 large can), well drained
1/2 cup dry breadcrumbs
1/4 tsp pepper
1/4 tsp paprika
Wash mushrooms well, remove the stems and place the caps aside. Chop the stems and
the onions.
Melt cup of the butter in a frying pan over medium heat, add the chopped mushrooms and
onions and cook until tender stirring (about 10 minutes). Remove the pan from the heat,
stir in the flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom caps,
with the salmon mixture and place in a large baking dish.
Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with
paprika. Bake at 450ºF for 20 minutes and serve warm.
Serves 12
Cooking time: 20 minutes
Recipe Source
Author: Mary, Ward Cove, Alaska

149
Salsa
1 jalapeño pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 Tbs olive oil
Juice of one lemon or lime
Salt and pepper, to taste
Cilantro or parsley, for garnish
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Serves 4

150
Salsa Cruda
2 large tomatoes (about 1 pound), cored and diced in 1/4-inch
pieces
1/4 cup finely diced red onion
2 Tbs finely chopped fresh cilantro
1 jalapeño pepper (1 to 2 peppers), cored and chopped (leave
the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 tsp salt, or to taste
Toss all ingredients in a small bowl and let stand at least 1/2 hour before using. The salsa
can be made and refrigerated up to a day in advance. Drain off excess liquid and season
to taste with salt before serving.
Serves 4

151
Salsa Steak Sticks
One bite calls for another.

1 1/2 lbs beef top sirloin steak, cut in 3/4-inch cubes


MARINADE
1 cup Salsa Picante (medium)
1/4 cup vegetable oil
1 1/2 tsp lemon pepper
1/2 tsp seasoned salt
1 tsp garlic powder
Mix Salsa marinade ingredients together in a glass dish or large sealable plastic bag.
For appetizers; skewer two beef cubes per 4-inch wooden stick.
Marinate beef cubes for 2 to 6 hours in refrigerator.
Grill over medium coals for 5-7 minutes. Turn occasionally.
Serves 32

152
Salt Cod Fritters with Wasabi Garlic Sauce
2 lbs salt cod (salted white fish can be substituted)
Milk
Wasabi Garlic Sauce for Steaks, see recipe
BATTER
4 oz plain flour
1 tsp salt
7 fluid ounces milk
2 Tbs ouzo or brandy
1 egg, lightly beaten
2 Tbs chopped fresh coriander (cilantro)
Lemon wedges, garnish
Fresh coriander sprigs, garnish
Wash Salt Cod.
Place in bowl and cover with cold water.
Leave to soak 12 hours.
Drain fish.
Rinse under cold running water.
Pat dry.
Remove skin.
Cube the fish.
Place in shallow dish.
Cover with milk.
Leave to soak another 2 hours.
Wash fish again.
Pat dry.
Make batter as follows: a) sift flour and salt in big bowl b) make well in centre c)
gradually beat in milk, ouzo, or brandy and egg to make smooth pouring batterd) stir in
coriander and set aside 30 minutes
To Fry :1) Heat oil in heavy-based pan to 350ºF2) Dust the fish cubes with flour3) Dip in
batter and deep fry 4 - 5 minutes until golden brown4) Drain on kitchen paperServe with
Wasabi Garlic Sauce. Serves 8 -12
Serves 12

153
Salty Glazed Hazelnuts
2 Tbs butter or margarine
2 cups Oregon hazelnuts (about 8 ounces)
1 tsp salt
1/4 cup sugar
Melt butter in skillet and add hazelnuts. Stir over medium heat, until lightly toasted,
about 5 minutes. Add salt and sugar and stir for another 8 to 10 minutes longer, or until
sugar caramelizes over hazelnuts.
Serves 6

154
Sassy South of the Border Popcorn
3 quarts warm popped popcorn
2 Tbs butter or margarine, melted
2 tsp garlic salt
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red
pepper; sprinkle over popcorn, tossing well.
Serves 8

155
Sausage Stuffed Mushrooms
32 large mushrooms
2 cloves garlic, minced
1 Tbs butter
8 oz bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Salt and pepper, to taste
Remove stems from mushrooms. Chop stems and sauté in butter in large heavy skillet
with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring,
until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning.
Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven,
400 - 450ºF, about 5 minutes.
Serves 32

156
Savory Appetizer Pork Meatballs
1 lb ground pork
1/2 cup soft bread crumbs
1 egg, beaten
2 Tbs minced onion
1 Tbs minced green pepper
1 clove garlic, minced
1 tsp salt
1/8 tsp pepper
1 Tbs vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 tsp curry powder
In a mixing bowl combine ground pork, bread crumbs, egg, onion, green pepper, garlic,
salt and pepper; mix well.
Shape pork mixture into about 30 one-inch meatballs. In a large skillet, brown meatballs
in hot oil. Drain well.
For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder;
simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs.
Cover and simmer for 15-20 minutes, stirring often.
Serves 4
Ready in: 20 minutes

157
Seafood Pasta Salad
1 lb Medium Shells, Elbow Macaroni or other medium pasta
shape, uncooked
2 6 1/8-ounce cans white albacore tuna, packed in water,
drained
1 10-ounce package frozen peas, thawed
2 cups frozen snowpeas or 1 10-ounce package frozen
snowpeas, thawed
3 stalks celery, halved lengthwise and sliced
1 8-ounce can water chestnuts, drained and chopped
1 Tbs seafood seasoning
1/2 cup 1%-fat buttermilk
1/4 cup non-fat or low-fat sour cream
1/4 cup reduced-calorie mayonnaise
1/4 cup lime juice
1 drop hot sauce (1-4 drops)
Salt and pepper, to taste
Cook pasta according to package directions; drain.
In a large mixing bowl, combine the pasta, tuna, peas, snow peas, celery and water
chestnuts. In a small mixing bowl, mix together the remaining ingredients. Mix dressing
with pasta mixture and stir to combine. Serve chilled.
Serves 8

158
Seasoned Toasted Hazelnuts
2 cups Oregon hazelnuts
1/8 cup butter or margarine
1/2 tsp salt
1/2 tsp Worcestershire
1/2 tsp garlic powder
dash Tabasco
Melt butter in saucepan; stir in salt, Worcestershire, garlic powder, Tabasco and
hazelnuts. Turn into shallow pan. Bake in 275º oven for 20 minutes.
Serves 10
Cooking time: 20 minutes

159
Sensational Stuffed Mushrooms
Hot out of the oven, mushrooms are an elegant appetizer.

30 large mushrooms (about 1 pound)


1/2 lb bulk pork sausage
1 cup chopped dried tart cherries
2 green onions, sliced
1 8-ounce package cream cheese, softened
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps;
drain well. Set aside. In a large skillet, cook sausage, stirring to break up meat, 5 minutes,
or until sausage is done. Remove from heat. Add dried cherries, onions and cream
cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture.
Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425º oven
6 to 8 minutes. Serve immediately.Serving size: 2 mushrooms
Serves 15

160
Sesame and Ginger Dip
2 fluid ounces mayonnaise
1 tsp sesame oil
1 tsp grated fresh gingerroot
1 tsp orange juice
1 pinch five spice powder
Combine all ingredients in a bowl until evenly blended.
Cover and set aside. Serve with King Prawns with Four Dips.
Serves 8

161
Sesame Pork Appetizers
1 1/2 lbs pork tenderloin
1/2 cup dry sherry
1 Tbs soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 Tbs sesame oil
1 Tbs dry sherry
1 clove garlic, crushed
1/2 tsp grated ginger
1 green onion, finely chopped
Spinach leaves
In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the
pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the
honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a
roast pan, roast at 350ºF for 20 minutes, or until meat thermometer registers 155ºF. Let
stand 5 minutes, then slice thinly on the diagonal.
Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a
serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top.
Serves 6
Ready in: 15 minutes

162
Sesame Pork Rolls
4 4 ounces boneless pork loin chops, butterflied
1 Tbs sesame oil
1/4 cup chopped green onions
1/2 cup flour
1 egg, beaten with water
1 Tbs water
6 Tbs sesame seeds
1 tsp vegetable oil
Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness.
Brush one surface of each chop with sesame oil, sprinkle with one tablespoon green
onion. Roll up chops; coat with flour, dip into egg wash, and roll in sesame seeds. Heat
oil in nonstick skillet. Add pork rolls and cook 10-12 minutes, turning carefully to brown
all sides.
Serves 4
Ready in: 20 minutes

163
Shrimp and Feta Cheese Salad
1 lb Small Shells, Ditalini, or other small pasta shape,
uncooked
2 Tbs margarine
2 Tbs flour
2 cups milk
2 medium tomatoes, chopped
1 cup cubed Feta cheese
1 lb small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives, pitted and sliced
1 Tbs chopped parsley
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
TOPPING
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 Tbs melted margarine
Prepare pasta according to package directions; drain. Melt margarine in saucepan; whisk
in flour. Cook until mixture is bubbly. Whisk in milk. Cook over medium-low heat for 20
minutes, stirring often. Toss together pasta, sauce and remaining ingredients except
topping. Spoon mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F for 20
minutes.
While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in
margarine. When pasta is done, remove from oven, sprinkle topping over and serve.
Serves 6

164
Shrimp Cocktail
8 oz Alaska pink shrimp (about 1-2/3 cups)
1/4 cup oil
1/4 cup lemon juice
1/4 cup thinly sliced onion rings
1/2 tsp basil, crushed
1/2 tsp oregano, crushed
1/2 cup finely chopped celery
Shredded lettuce
Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate,
refrigerated, several hours or overnight. Drain; reserve marinade.
Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp
mixture. Serve marinade as dressing.
Serves 4

165
Slingshot Pizza Sticks
French toast with an Italian twist. Mozzarella cheese in French toast sticks with a pizza
sauce garnish.

2 1/4 lbs California Fresh Eggs or 20 large California Fresh


Eggs
1 1/2 cups milk
3 Tbs Italian seasoning
40 slices white bread, enriched
2 1/2 lbs Mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 1/2 cups pizza/pasta sauce
Blend eggs, milk, and Italian seasoning.
Dip bread in batter and place on grill.
Brown slightly on both sides.
Sprinkle Mozzarella cheese over the surfaces.
Close sandwiches and continue to grill until cheese is melted.
Sprinkle with Parmesan cheese.
Serves 40

166
Smoked Salmon Cheeseball
1 8-ounce package cream cheese at room temperature
1/4 cup grated Cheddar cheese
1/2 tsp horseradish
Quick shake of Worcestershire sauce
1 tsp lemon juice
1 6 1/2-ounce can smoked salmon
1/2 cup ground pecans
Mix all ingredients together and roll into a ball. Roll in either chopped nuts or chives.
Cover with plastic wrap and refrigerate until ready to use. Serves 4 to 6 people as an hors
d'oeuvre. (If smoked salmon is unavailable use canned salmon and 1/8 teaspoon of liquid
smoke. Use more liquid smoke if you like a stronger flavor.)
Serves 6
Recipe Source
Author: Danny, Haines, Alaska

167
Smoky Salmon Spread
1 15 1/2-ounce can Alaska salmon
8 oz light cream cheese
2 Tbs lemon juice
1/4 cup thinly sliced green onions
2 drops natural hickory liquid smoke (2 to 3)
Crackers or french bread rounds
Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light
and fluffy. Beat in flaked salmon and green onions until thoroughly combined.
Season with liquid smoke to taste. Chill several hours before serving to allow flavors to
blend. To serve, spread on crackers or French bread rounds.
Serves 20

168
Smooth and Spicy Bean Dip
1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 Tbs lemon juice
2 Tbs olive oil
1 garlic clove, minced (1 to 2 cloves)
1 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp hot pepper sauce, to taste
1/4 cup finely chopped parsley
Combine all ingredients except parsley in food processor bowl with metal blade. Process
until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little
water, if desired, if dip is too thick. Cover and refrigerate until serving. Serve with
vegetable relishes and pita bread wedges, crisped in a hot oven.
Serves 12

169
Soft Baked Pretzels
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 Tbs sugar
1 1/2 tsp salt
1 cup milk
1/2 cup water
2 Tbs vegetable oil
1 egg, lightly beaten with
1 Tbs water
Topping*, (see directions)
Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved yeast and salt.
Heat milk, water and oil until hot to touch (125º to 130º); stir into dry ingredients. Mix in
enough additional flour to make soft dough. Knead dough on lightly floured surface until
smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make pretzels, curve
ends of each rope to make circle; cross ends at top. Twist ends once and lay down over
bottom of circle. Place pretzels on greased baking sheets. Cover; let rest in warm, draft-
free place for 5 to 10 minutes, until risen slightly.
Brush pretzels with beaten egg mixture and sprinkle with selected topping. Bake at 350ºF
for 35 minutes or until done. Cool pretzels on wire rack.
____________________Topping: Select one of the following: flavored salt (hickory
smoked salt, celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or whole
celery seeds).
Serves 24

170
Soft Herb Breadsticks
1/2 Classic White Bread Dough, fresh or thawed
1 egg white, lightly beaten
Herbs or herb blends, such as Italian herb seasoning, fines
herbs, oregano or dill weed
Divide dough to 12 equal pieces; roll to 15-inch ropes. Coil ends in opposite directions.
Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen
slightly, about 10-20 minutes.
Brush with egg white; sprinkle with herbs. Bake at 400ºF for 15 minutes or until done.
Remove from baking sheet; cool on wire racks.
Serves 12

171
Soft Pretzels
4 cups all-purpose flour (4 to 4 1/2 cups)
2 Tbs sugar
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 tsp salt
1 cup milk
1/2 cup water
2 Tbs vegetable oil
2 eggs, lightly beaten
Poppy seeds or sesame seeds
Grated Parmesan cheese or Grated Parmesan cheese
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water
and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To shape into
pretzels: curve ends of each rope to make a circle; cross ends at top; twist ends once and
lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to
10 minutes, until risen slightly.
Brush with beaten eggs. Bake at 350ºF for 15 minutes. Remove from oven; brush again
with eggs and sprinkle with seed. Return to oven and bake for additional 15 minutes or
until done; switching positions of sheets for even browning. Remove from baking sheets;
cool on wire racks.
Serves 14

172
Southwest Alaska Snow Crab Platter
1 1/2 lbs Alaska snow crab claws (about 18)
Tortilla chips
Raw vegetables
SALSA
2 tomatoes, chopped
2 Tbs green onions, thinly sliced
1 Tbs cilantro, chopped
1/4 tsp salt
1/4 tsp Tabasco, or to taste
CILANTRO DIPPING SAUCE
1/2 cup orange juice
1/4 cup lime juice
1 Tbs white wine vinegar
1 clove garlic, pressed
1 1/2 tsp cilantro, chopped
1/2 tsp red pepper flakes
Steam or microwave cocktail claws 4 minutes, until heated through. Chill, if desired. Or
arrange hot Alaska Snow Crab claws on a platter with chips, vegetables and bowls of
Salsa and Cilantro-Citrus Dipping Sauce.____________________Salsa: Mix together
chopped tomatoes, green onions, cilantro, salt and Tabasco.Cilantro-Citrus Dipping
Sauce: Whisk together orange juice, lime juice, vinegar, garlic, cilantro and red pepper
flakes.
Serves 6

173
Spiced Dip
1 small garlic clove, crushed
1/2 tsp cumin seed, toasted
1/2 tsp paprika
1 pinch cayenne pepper
2 fluid ounces olive oil
1 Tbs balsamic vinegar
2 Tbs boiling water
Place crushed garlic and spices in a grinder.
Blend to form a smooth paste.
Put in a bowl, and very gradually whisk in the oil.
Then whisk in the vinegar.
Finally whisk in the water to form a thin pouring sauce.
Cover and set aside.
Serves 16

174
Spiced Pecans
1 Tbs butter, melted
1 cup pecan halves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed thyme
1/2 tsp dried rosemary
1/2 tsp cayenne
1/2 tsp cumin
In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper,
crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted
dark brown. Remove from heat. Chop medium-fine.
Serves 12

175
Spiced Snack Mix
3 quarts warm popped popcorn
1/4 cup powdered sugar
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup candy coated chocolate pieces
1/2 cup dry roasted cashews or 1/2 cup dry roasted cashews
Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing
well. Add candy and nuts; toss again.
Serves 10

176
Spicy Bean Paté
1 15-ounce can chick peas, drained
1/4 cup water
1 Tbs fresh lemon juice
1 cup sour cream
1 garlic clove, minced
1 tsp chicken bouillon granules
1 tsp chili powder
1/2 tsp hot pepper sauce
1/2 tsp cumin
1/8 tsp cayenne
Fresh parsley, small red pepper, for garnish
Blend together all ingredients in a blender or food processor. Pour mixture into a small
bowl, cover and refrigerate for 2-4 hours. Garnish with parsley and red pepper; serve with
crackers and vegetable relish tray.
Serves 16

177
Spicy Deviled Eggs
12 hard-cooked eggs
2/3 cup salad dressing or 2/3 cup salad dressing
1/3 cup finely shredded smoked Cheddar cheese
1 tsp lemon juice
1/4 tsp seasoned salt
1/4 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
Pimiento strips
Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well in medium bowl;
beat in all remaining ingredients except pimiento strips until fluffy. Using a pastry bag,
pipe yolk mixture back into whites. Cover and chill. Before serving, garnish eggs with
two strips of pimiento criss-crossed atop.
Serves 24

178
Spicy Dipping Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
2 Tbs water
1 Tbs molasses
1 tsp crushed red pepper
1 clove garlic, minced
Blend together well soy sauce, rice vinegar, water, molasses, crushed red pepper and
minced garlic clove. Allow to stand one hour for flavors to blend.
Serves 12

179
Spicy Latin Rollups
From Spicy Latin Pork Roast.

Cold pork roast, thinly sliced


8 oz fat-free cream cheese
2 green onions, chopped
2 tsp chili powder
1 (8 inch) flour tortilla
Spicy sprouts
Salsa
Thinly slice cold pork roast. Mix together fat-free cream cheese with green onions and
chili powder. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla, top
with spicy sprouts and sliced pork. Roll up tightly and eat out of hand, dipping in your
favorite salsa.
Serves 8
Ready in: 10 minutes

180
Spicy Pork Quesadillas
1/2 lb lean ground pork
1/4 cup diced onion
1 garlic clove, minced
1/4 tsp ground cumin
1/4 tsp dried oregano, crushed
1/2 jalapeño pepper, minced
4 Tbs chopped fresh cilantro leaves
4 (10 inch) flour tortillas
4 Tbs grated Cheddar cheese or 4 tablespoons grated Cheddar
cheese
In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and
garlic until browned; drain off any drippings and remove to large bowl. Stir cumin,
oregano, jalapeño and cilantro into pork mixture.
Wipe out skillet with paper towel and heat over medium-high heat. Place one tortilla in
skillet; top with half of the pork mixture, spreading evenly, and sprinkle with 2
tablespoons cheese. Top with another tortilla and cook on one side until nicely browned
(about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other
side, remove to cutting board and cut into 8 wedges.
Repeat process to make 8 more quesadilla wedges. Serve with salsa, if desired.
Serves 16
Ready in: 20 minutes

181
Stash Flavored Iced Teas
1 1/2 oz fruit syrup
Ice
Stash Iced English Breakfast or Darjeeling Tea
Add flavored fruit syrup* to Stash Iced English Breakfast or Darjeeling Tea. Pour 1-1/2
oz. of fruit syrup in bottom of a tall iced tea glass. Add ice, iced tea and stir.
Serves 1

182
Stash Red Delicious Herbal Spiced Cider
12 Stash Ruby Mist or Wild Raspberry tea bags
2 cups apple juice concentrate (16 ounces)
2 oz lemon juice concentrate
1 lemon
Steep 12 Stash tea bags in 4 cups (32 oz.) of cold water, the apple juice and lemon juice.
Heat and serve warm in mugs. Garnish with lemon. Substitute fresh cider for apple juice
if desired and 1 cup of honey per batch as sweetener.
Serves 8

183
Sweet and Sour Pork Meatballs
1 lb lean ground pork
1/4 cup finely chopped water chestnuts
1/4 cup chopped onion
1 egg, slightly beaten
2 Tbs soy sauce
1/8 tsp ground ginger
1 tsp vegetable oil
1 8-ounce can pineapple chunks
2 Tbs soy sauce
1 Tbs vinegar
1 Tbs cornstarch
1 Tbs sugar
In a large mixing bowl combine pork, water chestnuts, onion, egg, 2 tablespoons soy
sauce and ginger; shape into 1-inch balls. In a nonstick pan cook meatballs in hot oil until
browned. Remove meatballs and drain, reserving drippings in skillet.
Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2
tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl
combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix well.
Add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly,
stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or
until heated through.
Serves 24
Ready in: 25 minutes

184
Sweet Apple Cinnamon Herbal Shake
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Apple Cinnamon tea bags
1/4 tsp cinnamon (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents
with ice cream.) Top with whipped cream.
Serves 4

185
Sweetly Curried Dipping Sauce
1 cup nonfat sour cream
6 Tbs honey
2 Tbs cider vinegar
2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
2 Tbs chopped fresh parsley or 2 tablespoons chopped fresh
parsley
Combine all ingredients except cilantro in small bowl until well blended. Stir in cilantro.
Cover and refrigerate until ready to serve. Serve with assorted sliced vegetables.
Serves 6

186
Teriyaki Rumaki
A delicious appetizer your guests will keep coming back for more!

3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice


1 lb pitted dates, slit lengthwise
1 8-ounce can sliced water chestnuts, drained
1 lb bacon, cut in half lengthwise, then cut into thirds
In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut in each date.
Wrap one piece bacon around date, securing with a wooden pick. Dip into Marinade and
place on broiler pan. Continue until all rumaki are assembled. Broil, turning once until
bacon is crisp, about 4 minutes on each side.Makes about 50
Serves 50

187
Texas Ribbons
1 1/2 lbs flank steak
Fajita seasoning (Fiesta if available)
3/4 cup bar-b-que sauce (Cattleman's)
1/2 cup lemon juice
2 cloves garlic, minced
1/2 tsp crushed red pepper
Season meat generously with fajita seasoning, salt and pepper. Let meat sit for 1/2 hour.
Prepare marinade mixture by mixing bar-b-que sauce, lemon juice, garlic and red pepper.
Pour over meat, cover and refrigerate. Marinate for 1 hour.
Cut beef diagonally, against the grain, into 1/4 inch slices.
Thread each slice onto bamboo skewer. Broil or grill to desired doneness, basting once or
twice.Yield: 24 servings (2 ribbons/serving)
Serves 24

188
Thai Ribbons
A taste of the Orient for your patio parties.

1 1/2 lbs flank steak


3/4 cup teriyaki sauce
6 Tbs vegetable oil
3 oz fresh ginger root, finely chopped
1/3 cup garlic, minced
1 1/2 tsp red chili peppers, crushed
Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and
crushed red chili peppers. Cover and refrigerate.
Cut beef diagonally, against the grain, into 1/4 inch slices.
Thread each slice onto a bamboo skewer.* Cover and chill.
For each serving: Brush 2 beef ribbons generously with basting mixture. Broil or grill to
desired doneness, basting once or twice.Yield: 24 servings (2 ribbons/serving)
Serves 24

189
Toaster Snack Bread
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, * see note
2 cups warm milk (105º to 115ºF)
2 tsp salt
1/4 tsp baking soda
5 cups all-purpose flour
1 8-ounce package pitted dates, snipped
1/2 cup chopped walnuts
Cornmeal
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm
milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in
reserved flour to make a stiff batter.
Grease two 8 1/2 × 4 1/2 × 2 1/2-inch or 9 × 5 × 3-inch microwavable loaf pans. Sprinkle
with cornmeal; spoon batter into pans. Sprinkle tops with cornmeal. Cover; microwave
on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2
more times, allowing dough to double in size.
To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30
seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove
from pan and cool on wire rack. Slice and toast to serve.
Serves 24

190
Tomatillo and Chayote Salsa
2 lbs roasted tomatillos
4 chayote fruit, grilled and chopped
1/2 cup roasted red peppers, diced
1/4 cup cilantro leaves, chopped
2 jalapeño chile peppers, seeded and diced
1/4 cup lime juice
1/4 cup dark rum
1/4 cup hot chili oil
2 Tbs ground coriander
Salt, to taste
In large bowl stir together roasted tomatillos, grilled and chopped chayote, diced roasted
red pepper, chopped cilantro leaves, diced jalapeño chiles, lime juice, dark rum, hot chile
oil, and ground coriander. Season to taste with salt and let stand several hours at room
temperature. Warm salsa in saucepan over low heat just before serving.
Serves 42

191
Tortilla Tidbits
1 lb boneless pork loin
3 Tbs Latin American Rub, see recipe
1 8-ounce package spreadable cream cheese with pineapple
3 Tbs prepared horseradish
8 (10 inch) flour tortillas
1 8-ounce jar roasted red pepper, drained
1 8-ounce container alfalfa sprouts
Coat all surfaces of pork loin with rub. Place pork in shallow pan and roast in a 350ºF
oven for 45 minutes, until internal temperature, measured with a meat thermometer,
registers 155ºF. Remove roast from oven, let cool, wrap and refrigerate.
Meanwhile, in small bowl stir together the horseradish and cream cheese. Spread a
tablespoon of cream cheese mixture on one side of each tortilla. Top cream cheese layer
with some of the red pepper and alfalfa sprouts.
Very thinly slice the pork loin and top alfalfa sprouts with a thin layer of sliced pork. Roll
up tortillas tightly, wrap securely in foil and refrigerate overnight.
To serve, slice tortilla rolls into 1 to 1-1/2-inch servings and arrange on a serving tray.
Serves 48

192
Triple Seed Snack Ring
DOUGH
5 cups all-purpose flour
1/3 cup wheat germ
1 package Fleischmann's® Rapid Rise Yeast*
3 Tbs sunflower, sesame or poppy seeds or combination of
all, toasted**
2 Tbs sugar
1 1/2 tsp salt
1 3/4 cups hot water (125º to 130ºF)
2 Tbs vegetable oil
All natural cooking spray
TOPPING
1 egg
lightly beaten with
1 Tbs water
Combination of two or more seeds: sesame, poppy, cumin,
caraway
Set aside 1 cup flour. Mix remaining flour, wheat germ, Fleischmann's® Rapid Rise
Yeast, seeds, sugar and salt in large bowl. Heat water and vegetable oil until hot to touch
(125º to 130ºF). Stir into dry mixture. Stir in only enough reserved flour to make soft
dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
On lightly floured surface, divide dough into 12 or 20 equal pieces. Roll each to 10-inch
(small rings) or 20-inch (large rings) rope; form into rings and pinch ends to seal.
Place rings on baking sheet coated with cooking spray; cover. Let rise in warm, draft-free
place until slightly risen, about 15 to 20 minutes.
Brush with egg mixture and sprinkle with seeds. Bake at 375ºF oven for 25 minutes or
until done. Remove from pans; cool on wire racks. Makes 20 small or 12 large rings
Serves 12

193
Tropical Fruit Salsa
2 papayas, diced
2 mangos, diced
1 grapefruit, chopped
2 bananas, diced
2 kiwi fruits, diced
1/4 cup onion, chopped
Juice of 2 lemons
Juice of 2 limes
2 Tbs cilantro, chopped
In large bowl, combine well diced papayas, diced mangoes, chopped grapefruit, diced
bananas, diced kiwi fruit, chopped onion, juice of lemons, juice of limes and chopped
cilantro. Chill Briefly before serving.
Serves 12

194
Turkey Nachos
3 Tbs lime juice
2 Tbs olive oil
1 tsp ground cumin
1 tsp garlic powder
2 cups coarsely chopped cooked turkey
1 10 ounce bag large-size white, yellow, or blue tortilla chips
1 16 ounce can refried beans
2 cups shredded Monterey Jack or Cheddar cheese (8 ounces)
1 16 ounce jar prepared salsa
Salt and freshly ground pepper to taste
Sour cream and fresh cilantro sprigs to garnish (optional)
Heat oven to 425ºF.
Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small
bowl and season with salt and pepper.
Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval
baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top
with turkey and sprinkle with 1 cup shredded cheese.
Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with
remaining cup of cheese.
Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20
minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired. Makes 8 to
10 servings
Serves 10

195
Turkey Nuggets
1 lb boneless skinless turkey breast
1 egg
1/4 cup milk
1/4 cup Parmesan cheese
1/2 cup fine bread crumbs
1/2 tsp thyme
1/2 tsp basil
1/4 tsp paprika
1/4 tsp pepper
1/4 tsp dry mustard
In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes. Place turkey
cubes in egg mixture and mix well to coat all pieces.
In another bowl, mix together cheese, bread crumbs and spices. Working with a few
pieces of turkey at a time, roll in crumb mixture to coat evenly.
Place nuggets on a greased cookie sheet and bake at 450 degrees F. for 10-12 minutes or
until turkey is no longer pink inside.
Serves 4

196
Turkey Tartlets with Cranberry Salsa
1 lb ground turkey
1/4 cup onion, chopped
1 tsp dried thyme
1/2 tsp ground pepper
1/4 tsp salt
1 egg
1/3 cup light sour cream
24 frozen mini tart shells
CRANBERRY SALSA
1 cup frozen cranberries or 1 cup frozen cranberries
1/3 cup sugar
2 green onions
1/4 cup fresh coriander leaves
1 lime, grated and juiced
2 tsp chopped ginger root
1 jalapeño pepper, sliced
Place frozen tart shells on a cookie sheet. Bake at 375º F for 10 minutes or until slightly
golden around edges.
Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-
high.
Sauté until meat is no longer pink, about 10 minutes. Remove from heat, mix egg and
sour cream together, stir into meat mixture. Fill tart shells; bake at 400 Degree. F for 12-
15 minutes. Serve warm topped with salsa.
Cranberry Salsa Directions: Combine cranberries, sugar, onion, coriander, lime juice,
rind, ginger root and jalapeño pepper in food processor bowl. Pulse on/off until mixture is
chopped (not puréed). Cover and chill at least 2 hours or up to 1 week.
Serves 24

197
Veggie Dip
A dressed-up dip for your next party.

1 cup chopped dried tart cherries


1/2 cup crumbled bleu cheese (about 2 ounces)
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise
In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and
mayonnaise; mix well. Chill about 1 hour to blend flavors.
Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli,
green or red bell peppers.Serving size: 2 tablespoons
Serves 16

198
Vineyard Punch
1 750-milliliter bottle port wine
2 16-ounce packages unsweetened frozen strawberries,
slightly thawed
1 sprig fresh mint
Sugar, to taste
Lime slices
Ice mold
2 750-milliliter bottles dry sparkling wine
dash bitters
Combine first three ingredients with sugar and lime slices in large saucepan. Bring to a
boil; reduce heat and simmer 5 to 10 minutes. Remove from heat and let cool. Strain into
large bowl. Cover and refrigerate about 1 hour. Pour over ice mold in punch bowl. Add
sparkling wine and bitters. Serve immediately in wine glasses.
Serves 20

199
Warm Cheddar and Bean Dip
2 cups cooked white pea beans
1/2 cup beer (1/2 to 3/4 cup)
1 tsp minced garlic
1 tsp ground cumin
1/2 tsp salt
1 1/4 cups grated Cheddar
2 Tbs pickled jalapeño peppers
2 sliced green onions, for garnish
Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth.
Add 1 cup of the grated cheese along with the jalapeño peppers and process just until
combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup
cheese over the top.
Bake in a preheated 375ºF oven for 15 minutes. Sprinkle with green onions and serve
with pita wedges or baked tortilla chips.

Serves 20

200
Wasabi Paste Dipping Sauce
1 Tbs chopped root ginger
2 Tbs "NAMIDA" New Zealand Wasabi Paste either hot or
mild to taste
1 clove garlic
2 tsp sugar
2 Tbs light soy sauce
1 Tbs water
1 Tbs lime juice or 1 tablespoon lime juice
Place all ingredients in food processor, mix well and strain.
Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.
Serves 12

201
Wasabi Paste Dipping Sauce (2)
1 Tbs "NAMIDA" New Zealand Wasabi Paste - Hot
2 Tbs tamari soy sauce
2 Tbs lemon juice
2 Tbs sake or sweet sherry
1 tsp clear honey
1 spring onion, shredded
Place all ingredients in food processor, mix well and strain.
Place in small bowl.
Serves 12

202
Wasabi Paste Dipping Sauce (3)
1/2 cup soy sauce
4 Tbs cooking wine
1/2 Tbs rice vinegar
3 cloves garlic, minced
2 sprigs coriander (cilantro), minced
1 Tbs "NAMIDA" Hot wasabi paste
Place all ingredients in food processor; mix well and strain.
Place in small bowl.
Serves 14

203
Wasabi Paste Dipping Sauce (4)
6 Tbs low sodium soy sauce
1/4 cup fresh lime juice
1 1/2 tsp Hot "NAMIDA"wasabi paste
1/2 tsp dried crushed red pepper
Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.
Place in small bowl.
Serves 12

204
Wasabi Paste Soy Dip
1 Tbs either Mild or Hot "NAMIDA" Wasabi Paste
1 small red chilli, seeded and sliced
1 Tbs lime juice
2 Tbs dark soy sauce
2 Tbs water
1 Tbs soft brown sugar
Place all the ingredients in a small pan, heat gently to dissolve the sugar.
Set aside to cool.
Serves 10

205
When Pigs Fly Appetizers
4 boneless pork chops, cut into 3/4" cubes
2 tsp vegetable oil
1 14-ounce bottle hot-style catsup
3 Tbs honey
2 Tbs lemon juice
2 tsp hot pepper sauce (2 to 3 teaspoons)
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/2 tsp lemon pepper
In a large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4-5
minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low.
Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1
minute or until heated through. Transfer to warm serving dish; serve with toothpicks.
Serves 8
Ready in: 15 minutes

206
White Bean Dip
1 cup canned white pea beans or 1 cup canned white pea
beans, drained and rinsed
4 cloves garlic
1/2 jalapeño pepper
2 Tbs lemon juice
3 Tbs olive oil
1 tsp salt
2 Tbs fresh parsley, chopped
2 tsp sesame seeds
In a food processor or blender, purée all ingredients except parsley and sesame seeds.
Transfer purée to a glass or plastic bowl. Add parsley and sesame seeds and blend well.
Refrigerate for at least one hour before use. Serve at room temperature.

Serves 8

207
White Bean Salsa
1 cup canned white pea beans or 1 cup canned white pea
beans, drained and rinsed
1/2 red onion, finely chopped
4 cloves garlic, minced
1/2 small red pepper, finely chopped
1/2 small green pepper, finely chopped
1 small jalapeño pepper, finely chopped
2 plum tomatoes, seeded and diced
2 Tbs fresh parsley, chopped
2 Tbs fresh coriander, chopped
3 Tbs olive oil
Juice of half a lime
Salt and pepper, to taste
In a glass or plastic mixing bowl, combine all ingredients and season to taste. Refrigerate
for at least one hour before use. Serve at room temperature.

Serves 8

208
Whole Wheat Soft Pretzels
3 cups whole wheat flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise yeast
1 tsp salt
1 1/3 cups very warm water (125º to 130º)
3 Tbs vegetable oil
1 Tbs honey
1 egg white, slightly beaten
Coarse salt or sesame seed
Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water, oil and honey, Beat
until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough
onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Cover and
let rest 10 minutes.
Heat oven to 400º. Grease cookie sheet. Punch down dough; divide into 12 equal parts.
Roll each part into rope, about 18 inches long. Twist each rope into pretzel shape on
cookie sheet. Brush pretzels with egg white; sprinkle with coarse salt.
Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately
remove from cookie sheet to wire rack. Serve warm and, if desired, with prepared
mustard.
Serves 12
Cooking time: 15 minutes

209
Wholesome Bran Pretzels
1 1/2 cups very warm water (125º to 130ºF)
1 cup 100% bran
1 Tbs butter or margarine, softened
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 Tbs sugar
1 tsp salt
All natural cooking spray
1 egg, lightly beaten
Sesame seeds, poppy seeds, or coarse salt
In small bowl, combine water, bran and butter; reserve.
Meanwhile, in large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt.
Stir bran mixture into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let
rest on floured surface 10 minutes.
Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape pretzels: Form
each rope into "U" shape. Lift ends of each rope, cross twice and fold back onto center of
rope. Place on 2 baking sheets sprayed with . Spray pretzels with . Cover; let rise in
warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
Brush with egg; sprinkle with sesame seed. Bake at 400ºF for 12 to 15 minutes or until
done, switching position of sheets halfway through baking. Remove from sheets; cool on
wire racks._____________________Rosette Dinner Rolls: Prepare dough as directed and
divide into 16 equal pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes;
tuck one end into center of knot and one end under knot. Cover; let rise, bake and cool as
directed.
Serves 16

210
Wild Black Currant Cream Cheese
5 Stash Wild Black Currant tea bags
1 8-ounce package cream cheese
In a small bowl, combine the contents of 5 Wild Black Currant tea bags with the 8 ounces
of cream cheese. Mix well.
Serves 16

211
Wild Black Currant Escape
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Wild Black Currant tea bags
1/4 tsp Black currant syrup (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents
with ice cream.) Garnish with whipped cream.
Serves 1

212
Wild Raspberry Cream Cheese
5 Stash Wild Raspberry tea bags
1 8-ounce package cream cheese
In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags with the 8 ounces of
cream cheese. Mix well.
Serves 16

213
Wild Raspberry Dreams
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Wild Raspberry tea bags
1/4 tsp raspberry syrup (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents
with ice cream.)
Serves 4

214
215
216
217
218
219
Index
A D
Appetizer Braid 8 Danish Pretzel 41
Appetizer Cream Puffs 9 Dijon Baby Back Ribs 42
Apricot Pecan Paté 10 Dill Rye Bread 43
Dill Wheat Bread 44
B Dipping Sauce
Bacon-Wrapped Dates 11 Barbecue 45
Baked Grits Wedges 12 Fruit 46
Barbecue Glazed Turkey Meatballs 13 Honey Mustard 47
Beach Party Popcorn 14 Dippity Do-Dads 48
Black Olive Aioli 15 Dynamite Beef Bites 49
Blue Cheese Dip 16
Brioche Appetizer Bread 17 E
Brioche Appetizer Wreath 18 Easy Cheesy Snack Bread 50
Eight Layer Torte 51
C
Cajun Corn 19 F
Canadian Bacon and Eggplant Roll-Ups Fancy Ham-Wrapped Fruit 52
20 Filo Prawn Fingers with Wasabi Soy Dip
Caramel Popcorn and Peanuts 21 53
Cheese-Topped Mushrooms 22 Fish Cutlet 54
Cheesy Popcorn Italiano 23 Franconian Onion Bread 55
Cheesy Sausage Bites 24 Fresh California Tomato-Pineapple
Cherry Bruschetta 25 Salsa 56
Cherry Relish 26 Fresh Melon Salsa 57
Cherry-Almond Popcorn Clusters 27 Fresh Tomato Mozzarella Toast 58
Chili Corn 28 Fried Plantain Sticks 59
Chili Hazelnuts 29 Fried Plantains 60
Chinese Mustard Dipping Sauce 30 Fruit Salsa 61
Chinese Potstickers 31 Fruit Sauce 62
Chipotle Salsa 32 Fruit-Flavored Popcorn 63
Cocktail Pretzels 33
Corn Relish 34 G
Crab-Stuffed Mushrooms 35
Cranberry Salsa 36 Gingered Salsa 64
Cranberry-Orange Hazelnut Dip 37 Gourmet Pickled Alaska Halibut 65
Creamy Honey Sesame Dip for Granny Smith Stilton Relish 66
Vegetables 38 Green Chile and Cheddar-Stuffed French
Crunchy Chicken Bites 39 Bread 67
Curried Hazelnuts 40 Grilled Salsa-Cheese Dip 68
Grilled Zucchini 69
Guacamole 70

1
H Mini Ham and Mushroom Soufflés 103
Miniature Ham-Wiches 104
Halibut Paté 71 Mission Hill Bocaditos 105
Ham Pizza Snacks 72 Mushroom and Red Pepper Crostini 106
Ham Spirals 73
Ham Tortilla Roll-Ups 74 N
Ham-Wrapped Fruit 75
Hawaiian Cocktail Sausages 76 Nacho Pizza Snack 107
Hazelnut Cheddar Cheese Dip 77
Hazelnut Fried Mushrooms 78 O
Hazelnut Olive Cheese Ball 79 Oat Date Nut Bread (1 1/2-Pound
Hazelnut Shrimp Cheese Puffs 80 Recipe) 108
Hazelnut, Brie and Apple Appetizer 81 Octopus Tidbits 109
Hazelnut-Orange Cheese Ball 82 Oregon Hazelnut Appetizer 110
Herbed Pork Paté 83 Oregon Hazelnut Tortilla Dip 111
Holiday Honey Wings 84 Oriental Pork Pot Stickers 112
Honey Lime Butter 85 Oriental Salmon Roll-Ups 113
Honey Mustard Mayonnaise 86
Hot Shot Cherries 87 P
I Papaya Pepper Relish 114
Parmesan Popcorn and Peanuts 115
Italian Snack Bread 88 Party Pretzel 116
Pasta Salad with Pineapple-Mint Salsa
J 117
Japanese Sushi Eggs 89 Pepper Dip 118
Perfectly Seasoned Popcorn 119
K Petite Brioches 120
Picante Sour Cream 121
King Prawns with Four Dips 90 Pimiento Cheese Swirls 122
Pineapple Cucumber Salsa 123
L Pink Holiday Punch 124
Layered Southwestern Pasta Salad 91 Pizza Crisps 125
Lemon Blossom and Dill Salmon 92 Pizzelle 126
Lemon Blossom Cream Cheese 93 Pizzeria-Style Sausage Pizza 127
Lemon Thyme Green Olives 94 Polenta with Tomato Basil Salsa 128
Lemon-Nut Twists 95 Popcorn Salts 129
Light Pasta Salad with Fresh Tuna Steak Pork and Crab Dumplings 130
96 Pork and Dried Cherry Empanadillas 131
Pork Balls in Curry Sauce 132
M Pork-Apple Bites 133
Potato Nachos 134
Mariachi Chicken 97
Prawn Balls with Wasabi Paste Soy Dip
Meat-Wrapped Fruits 98
135
Mendenhall Crab Puffs 99
Pre-Game Pork Rollups 136
Mexicali Pizza 100
Pull-Apart Appetizer Ring 137
Mexicali Pizza Wheel 101
Mexican Turkey Dip 102

2
Q Spiced Snack Mix 176
Spicy Bean Paté 177
Quarterback Quesadillas 138 Spicy Deviled Eggs 178
Quesa-Dilly Pita Poppers 139 Spicy Dipping Sauce 179
Spicy Latin Rollups 180
R Spicy Pork Quesadillas 181
Red Pepper Salsa 140 Stash Flavored Iced Teas 182
Rigatoni-Turkey Salad 141 Stash Red Delicious Herbal Spiced
Roasted Garlic and Bean Dip 142 Cider 183
Roasted Red Pepper Stuffed Mushrooms Sweet and Sour Pork Meatballs 184
143 Sweet Apple Cinnamon Herbal Shake
185
S Sweetly Curried Dipping Sauce 186
Salami-Wrapped Fruit 144
T
Salmon Bagel Chip Dippers 145
Salmon Turnovers/Puffs 146 Teriyaki Rumaki 187
Salmon Vegetable Dip 147 Texas Ribbons 188
Salmon-Spinach Party Dip 148 Thai Ribbons 189
Salmon-Stuffed Mushrooms 149 Toaster Snack Bread 190
Salsa 150 Tomatillo and Chayote Salsa 191
Salsa Cruda 151 Tortilla Tidbits 192
Salsa Steak Sticks 152 Triple Seed Snack Ring 193
Salt Cod Fritters with Wasabi Garlic Tropical Fruit Salsa 194
Sauce 153 Turkey Nachos 195
Salty Glazed Hazelnuts 154 Turkey Nuggets 196
Sassy South of the Border Popcorn 155 Turkey Tartlets with Cranberry Salsa 197
Sausage Stuffed Mushrooms 156
Savory Appetizer Pork Meatballs 157 V
Seafood Pasta Salad 158 Veggie Dip 198
Seasoned Toasted Hazelnuts 159 Vineyard Punch 199
Sensational Stuffed Mushrooms 160
Sesame and Ginger Dip 161 W
Sesame Pork Appetizers 162
Sesame Pork Rolls 163 Warm Cheddar and Bean Dip 200
Shrimp and Feta Cheese Salad 164 Wasabi Paste Dipping Sauce 201
Shrimp Cocktail 165 Wasabi Paste Dipping Sauce (2) 202
Slingshot Pizza Sticks 166 Wasabi Paste Dipping Sauce (3) 203
Smoked Salmon Cheeseball 167 Wasabi Paste Dipping Sauce (4) 204
Smoky Salmon Spread 168 Wasabi Paste Soy Dip 205
Smooth and Spicy Bean Dip 169 When Pigs Fly Appetizers 206
Soft Baked Pretzels 170 White Bean Dip 207
Soft Herb Breadsticks 171 White Bean Salsa 208
Soft Pretzels 172 Whole Wheat Soft Pretzels 209
Southwest Alaska Snow Crab Platter 173 Wholesome Bran Pretzels 210
Spiced Dip 174 Wild Black Currant Cream Cheese 211
Spiced Pecans 175 Wild Black Currant Escape 212

3
Wild Raspberry Cream Cheese 213 Wild Raspberry Dreams 214