<!- custom code start --->4 large tomatoes - chopped
1/2 c. chopped cucumber (seeds removed)
1/2 c. finely chopped purple onion
1/4 c. chopped yellow or green pepper
1/4 c. chopped fresh basil (or 3/4 tablespoons dried basil)
1/2 c. olive oil
1/4 c. balsamic vinegar

Blend all ingredients together and chill for at least 30 minutes.

Serve on herb toastettes.

<!- custom code start --->4 TBS Butter
2 TBS Sherry
1 TBS Minced Garlic
1/2 LB Jumbo mushroom caps, stems removed
1/3 CUP Whipping Cream

Minced parsley, green onions, and pistachios for garnish

Melt butter with sherry and garlic over medium flame in heavy-bottomed skillet. Add mushrooms and sauté til mushrooms are lightly browned and butter is sizzling. Add whipping cream and stir to coat mushrooms. Turn up the flame and boil hard until sauce thickens. Look for bubbles over the entire surface of the pan to achieve the consistency of a thin custard. Scoop mushrooms into pretty serving dish and cover with sauce. Top with garnish and serve at once.

Note: If the flame is too high initially you will burn the garlic. Once the mushrooms are in the skillet the garlic won't burn as easily.

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1/2 cup unsalted butter 1 cup chopped onion 3/4 cup thinly sliced scallion 3 ribs celery cut into 1" squares 4 teaspoons minced garlic 2 pounds thinly sliced mushroom 2 cups chopped walnuts 3 tablespoons dried basil 3 tablespoons dried thyme

3 tablespoons dried oregano 4 tablespoons dried rosemary 1 1/2 teaspoons salt 2 teaspoons pepper 12 ounces soft cream cheese 3/4 cup bread crumbs 3 large eggs, beaten 2 cups dry white wine

In a very large skillet, melt butter and sautee onion, scallion, celery and garlic. Cook for approximately 6 minutes. Increase heat to high and add mushrooms. Cook mixture, stirring occasionally, until liquid is evaporated. Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Sitr in cream cheese. Remove from heat and cool. Puree mixture in processor until smooth. Add bread crumbs and eggs. Puree until smooth. Pour the mixture into a greased 9 x 5 x 2 1/2 glass loaf pan. Wrap the pan in waxed paper and then foil. Bake at 350° for 1 1/2 hours. Let cool; chill, wrapped, overnight. Discard foil and waxed paper. Run a thin knife along edges. Invert onto a serving platter. Slice accordingly. Serve with toast points and flavored cream cheese.

Makes 12 servings. Preparation time: 30 minutes

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<!- custom code start --->Joan created this recipe because she loves smoked salmon and cream cheese

12 ounces cream cheese, softened
1/2 cup mayonnaise
11 tablespoon lemon juice
1/2 teaspoon dried dill
30ounces smoked salmon, coarsely chopped
1 bunch green onions, thinly sliced

In food processor blend cream cheese, mayonnaise, lemon juice and dried dill until smooth. Add smoked salmon and green onions, and process very briefly, just to mix. Serve with hearty crackers. Makes 2 cups

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Ingredients:

1/4 lb pitted cured black olives
1 large clove garlic
2 Tbsps pine nuts
3 Tbsps olive oil, extra virgin
1/4-1/2 lb Bleu cheese

Method:

Place nuts and garlic in cuisinart and blend to paste.
Add olives, oil and blue cheese. Blend to paste.
Serve on toast or endive leaves.

A family favorite for many years. We often serve it with our Italian feasts or as an appetizer.

<!- custom code start --->Ingredients:
1 Large Sheet Puff Pastry
2 Tbs. Apricot Jam
4 oz. Smoked Chicken, finely chopped
12 Sage Leaves
2 oz. Derby Sage Cheese
1 Egg, beaten

Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).

<!- custom code start --->Ingredients:
1 lb. bacon
1 pkg (16oz.) miniature smoked sausage links
1 cup brown sugar

Cut bacon. Wrap one piece around each sausage link. Spread brown sugar over the sausage. Place in foil lined baking dish. Bake uncovered for 30 to 40 minutes at 400 degrees.

Yield: 3 1/2 dozen

<!- custom code start --->Double batch:

• 4 10-oz. boxes of frozen spinach, drained
• 4 cups of herbed bread crumbs, crushed
• 2 cups packed Parmesan cheese
• 1 cup melted butter
• 8 small green onions, chopped
• 6 eggs
• dash of nutmeg

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6 slices bacon (cooked crisp & crumbled) 3-1/4 cup milk 1 cup ricotta cheese 1/2 cup feta cheese, crumbled 1 tsp salt 1/2 tsp cayenne pepper 5 eggs

1 cup chopped red onion 1-3/4 cup diced tomato 1-1/2 tsp dried rosemary 1 16 oz. loaf sourdough bread (1-in slices, toasted & cubed) grated fresh parmesan paprika

Whisk eggs, milk, cheeses, salt & cayenne until well blended. Combine eggs, tomato, onion and rosemary. Arrange half of bread cubes in 9x13-inch dish coated with cooking spray. Spoon half of tomato mixture over bread & pour half of mil mixture over tomato mixture. Repeat procedure with remaining bread, tomato and milk mixtures. Sprinkle with paprika and grated parmesan. Cover and refrigerate 8 hrs. or overnight. Bake at 350 degrees for 45-60 minutes. Let it set 15 minutes before serving.

<!- custom code start --->Whole Mushrooms-capped and washed (save stems for other dishes!)
Cream Cheese
Bulk Sausage

Stuff mushroom caps with cream cheese filling entire cap of mushroom with cheese. Top the mushroom with a mound of sausage-remember the sausage will shrink when cooked. Bake in a 400 degree oven for 20 minutes or until sausage is cooked. Drain mushrooms and serve with toothpicks. I serve these as an appetizer at breakfast. Guest LOVE them!

<!- custom code start --->3 large sweet onions coarsely chopped
1 garlic clove minced
2 T butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 hot sauce
1/2 t hot sauce
1/2 cup shredded parmesan cheese
Saute onions and garlic until tender. Remove from heat.
Add cheese, mayo and hot sauce. Transfer to baking dish.
Bake at 350 degrees for 20 minutes until lightly browned.
Serve with crackers. Makes 5 cups.
(Note: This recipe is generally enough for us to serve as many
as 22 guests during our nightly appetizer hour... a BIG favorite!)

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1 cup milk 1 cup water 1/4 (scant) cup honey 1 tsp vanilla 6 oz. frozen orange juice concentrate Blend all ingreidents until smooth. Add 10 ice cubes, blend & serve. Serves 4-8 oz. servings.

<!- custom code start --->2 cups picante sauce
1/2 cup peanut butter
1/4 cup orange juice
1/4 cup honey
2 tsps soy sauce
1 tsp fresh ginger, diced
1/4 cup diced red bell pepper, optional
1/4 box angel hair pasta
4 grilled chicken breasts

Mix first 6 ingredients. Cook pasta. Mix 1/4 cup sauce and cooked pasta, keep warm. Slice 4 grilled chicken breasts and place on top of pasta, pour remaining sauce on top.

This is also an excellent hors d'oeuvre. Cut the chicken into 1 inch pieces and serve with the cold sauce, or warm in a chafing dish.