Salami Stack-ups

3 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons chopped chives
1 dash hot pepper sauce
25 thin slices salami

Blend softened cheese, mayonnaise, chives and hot pepper sauce.

Make 5 stacks of salami slices; spread cheese mixture between slices. Chill.

Cut each stack into 6 equal Wedges. Serve on cocktail picks.

Makes 30.

Crust:

1/4 C. butter melted

1 C. sour cream

1 egg

1 t. baking powder

1 t. salt

2 1/4 C. flour

Filling:

1 (4 1/2 oz.) can deviled ham

1/4 C. chopped mushrooms

1/4 C. celery chopped finely

1/2 C. swiss cheese finely grated

dash of Tabasco sauce

Combine crust ingredients in a mixing bowl, blend well. Flour your board well and roll out dough. Cut into 3 inch circles. Pinch three points at even intervals together around circle to form a "tri-corn".

Prick bottoms of the pastry with a fork. Bake at 425°F. for 15 minutes or until golden brown.

Combine the filling ingredients. Fill each pastry with some of the filling ingredients. Return to oven for about 8 minutes or until filling is hot and cheese has melted.

Makes about 24 appetizers.

3 oz. cream cheese

1/4 C. butter

3/4 C. flour

1/4 t. salt

4 1/2 oz. Brie cheese

1 egg blended

In a small bowl, combine the cream cheese and butter with a pastry blender. Add the salt and flour. Cut in the flour with a pastry cutter. Shape into a ball. Wrap and refrigerate for 1 hour.

Divide dough into 2 pieces. Roll out the dough on a lightly floured surface. Cut out a 6 inch round.

Place brie in the center of 1 pieces. Cover with the other. Crimp edges together to seal. Use the scraps to decorate if you wish. Brush on the egg wash.

Bake at 400°F. for 15 - 17 minutes until golden brown.

Let stand several minutes before serving. Serve warm.

Mexican Fondue

1 onion chopped

5 T. butter

2 16 oz. can crushed tomatoes

salt to taste

6 drops Tabasco sauce

1 t. Mexican oregano

2 T. flour

1/2 C. evaporated milk

1 C. cheddar cheese shredded

Saute onions in 3 T. butter. Add tomatoes and simmer for 1 hour. Add salt, oregano and Tabasco. Mix flour and butter together. Stir into tomato mixture. Stir in evaporated milk. Just before serving add cheese. Let it melt, but do not boil.

Serve in a fondue pot with taco chips.

1 block feta cheese (about 1 lb.)

3 cloves garlic minced

1/4 t. sea salt

1/4 t. freshly ground pepper

3 - 5 T. fresh oregano leaves

1/3 C. olive oil (may be herb flavored)

1/2 t. crushed red pepper

1/4 t. lemon zest finely grated

Place all ingredients except cheese in a large plastic zip lock bag. Close the bag and tip the bag back and forth to mix the ingredients. Break the feta cheese into large chunks and add to the bag.

Marinate for 3 -5 hours. Preheat oven to 375° F.

Place cheese and marinade in a pretty oven proof serving dish. Bake for 10 - 15 minutes until the feta starts to soften.

Remove from oven and serve with fresh crusty bread.

1 lb. cream cheese

1/2 C. heavy cream

2 green onions chopped

1/4 C. fresh parsley chopped

2 T. fresh minced dill (or 2 t. dried)

2 t. fresh lemon juice

1 clove garlic minced

dash of hot pepper sauce

salt and pepper to taste

8 oz. smoked salmon shredded

Beat cream cheese and cream in a large bowl. Stir in green onion, parsley, dill, lemon juice, garlic and hot sauce. Add salt and pepper to taste. Fold in smoked salmon.

Serve with crackers, vegetables or slices of French bread.

1 jar of dried beef

1/2 C. onion chopped fine

1 T. butter

8 oz. cream cheese

8 oz. sour cream

1/2 C. mayonnaise

2 T. milk

1/2 C. pecans chopped

Saute onions in butter until tender. Add sour cream, cream cheese, mayonnaise and milk. Stir together until it is smooth. Tear the beef into pieces. Add to the cream mixture. Spoon mixture into a casserole dish. Top with pecans. Bake at 350° F. for 15 - 20 minutes.

Serve with crackers.

1 1/2 lbs. flank steak

3/4 C. teriyaki sauce

6 T. vegetable oil

1/4 C. fresh ginger, finely chopped

1/3 C. garlic, minced

1 1/2 t. crushed red pepper

24 wooden skewers

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger and crushed red pepper.

Cut beef diagonally, across the grain, into 1/4-inch thick slices.

Thread each slice onto a bamboo skewer.

Brush ribbons generously with basing mixture.

Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.

Tip from the cook at the Texas Beef Council. Soak wooden skewers in water for at least 10 minutes before threading beef so skewers will not burn.

1 lb. sirloin cut 1 inch thick

1/2 C. red wine

1 t. ground cumin

2 t. chili powder

1 T. olive oil

3 large poblano peppers

4 T. vegetable oil

1 large onion cut into strips

3 1/2 C. Monterey jack cheese shredded

1 C. cilantro chopped

8 large flour tortillas

Slice steak across the grain into thin slices. In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to the bag. Seal bag and turn bag to coat meat in the marinade. Marinate for 4 hours or overnight.

Cut poblano peppers in half, remove seeds and veins, and cut into strips.

Add 2 T. of oil to a saute pan. Add the onion and pepper strips. Saute until the onion is tender. Remove from pan and set aside.

Heat the remaining oil in the pan. Drain the beef and add to the pan. Saute quickly to brown the beef, add the onions - peppers back to the pan. Stir fry for 1 minute more.

Place a tortilla on a griddle. Sprinkle with some of the melted cheese, beef mixture, cilantro and top with more cheese. Cover with another tortilla. Grill until cheese melts and tortilla is browned.

Cut into wedges and serve. Repeat with remaining tortillas and beef until it is all gone.

Make 4 large quesadillas or 32 pieces.

1 1/2 C. taco blend shredded cheese

2 large (9 or 10 inch) tortillas

4 oz. thinly sliced deli roast beef

Onion-Peach Salsa

1/2 C. chopped onion

2 C. fresh peaches chopped

3 T. cilantro leaves chopped

2 T. jalapeno peppers chopped fine

salt

fresh lime juice

Combine salsa ingredients. Add salt and lime juice to taste. Cover and refrigerate until serving time.

To assemble:

Sprinkle half of cheese on one tortilla, top with the beef evenly. Sprinkle with remaining cheese. Top with remaining tortilla.

Place quesadilla on a grill over medium heat. Grill for 4 - 5 minutes, or until golden brown.

Cut into wedges and serve with salsa.

Note: You can also do the quesadilla in a large fry pan over medium heat.

1 lb. ground beef

1 package taco seasoning mix

Make meat mixture according to package directions.

Bag of round corn chips

2 C. grated cheddar cheese

2 medium tomatoes chopped

1 avocado thinly sliced

1/2 C. sour cream

Preheat oven to 400° F. Arrange a single layer of corn chips on an ungreased cookie sheet. Spoon about 2 teaspoons of meat mixture on each corn chip. Top with a little cheese.

Bake for 6 - 8 minutes or until cheese melts. Top with tomatoes, sour cream and a small piece of avocado.

Makes 45 - 50 appetizers.

1 lb. boneless top sirloin

2 T. vegetable oil

2 garlic cloves minced

1/4 C. minced onion

1/2 t. fresh cracked black pepper

1 slice (1/4 inch) ginger root chopped fine

1 T. honey

Cut steak into 20 thin slices. Thread beef onto skewers.

Combine oil, garlic, onion, pepper, ginger root and honey. Pour over beef strips. Cover and refrigerate for 6 hours or overnight.

Drain beef skewers. Broil or grill about 2 minutes.

Serve hot.