Five-Spice Appetizer Meatballs
Servings : 48

1 egg white -- slightly beaten
3/4 cup soft bread crumbs
1/4 tsp five-spice powder
1 lb lean ground beef
1 1/2 cups orange juice
3 tbl honey
4 tsp cornstarch
4 tsp soy sauce
1/4 tsp ground ginger
1 medium red and/or green bell pepper -- cut in 1" cubes

In a large bowl combine first 3 ingred, and 1/2 tsp salt. Add beef; mix well. Shape into 48 one inch meatballs. Place in a 15x10x1" baking pan. Bake in 350 degree oven for 15-20 min. or till no pink remains in center of meatballs. Drain.

Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more. Add peppers and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.

NOTES : For main dish: Spoon several meatballs and sauce over hot cooked rice or noodles

Marinated Vegetables, Cheese, and Sausage
Recipe By : BH&G-Holiday Cooking-98
Servings : 16

1 (10oz) pkg frozen artichoke hearts*
6 ounces Muenster or provolone cheese
6 ounces unsliced, fully cooked Polish sausage or salami
2 cups mushrooms -- halved
1 cup pimento-stuffed green olives
1 small zucchini -- cut in 1-1/2"-long slices
1/2 cup vinegar
1/3 cup salad oil
1 1/2 teaspoons dried Italian seasoning -- crushed
1 teaspoon crushed red pepper
1/2 teaspoon dry mustard
1 clove garlic -- minced
1 cup cherry tomatoes -- halved

Cook artichoke hearts according to pkg. directions. Drain and cool. Place in a large non-metal bowl. Cut cheese and sausage into 1/2" cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.

Place vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic in a screw-top jar. Cover and shake well; pour over ingred. in bowl. Cover and refrigerate for 4-24 hrs.; stirring occasionally. Just before serving, gently stir in the cherry tomatoes. Serve with wooden picks or over salad greens.

NOTES : * Substitute a 14 oz can of artichoke hearts for the frozen, if you wish, and eliminate cooking.

Mushroom Fritters
Recipe By : Better Homes and Gardens
Serving Size : 6

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
2/3 cup milk
12 ounces button mushrooms, sloced -- (about 4-1/2 cups)
cooking oil for frying
green onion -- optional

1 recipe
Havarti-Pepper Dip
1 (8oz)carton sour cream
3/4 cup shredded Havarti cheese
1 to 2 tbl cracked black pepper
1/8 tsp salt

To make fritters, in a med. bowl stir together flour, baking powder and salt. In a small bowl combine egg and milk. Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in mushrooms.
In large saucepan or deep-fat fryer, heat 3-4" oil to 365 degrees. Carefully drop mushroom mixture by tablespoons into oil. Fry a few fritters at a time, for 3-4 min. or until golden, turning once. Remove fritters using slotted spoon. Drain on paper towels.* Garnish with green onions, if desired. Serve immediately with Havarti-Pepper Dip. Makes 6 appetizer servings.

For dip: Combine dip ingred. in blender or food processor. Cover and blend or process until smooth.

NOTES : * If desired, fritters may be fried ahead of time, drained, wrapped, and refrigerated up to 2 days. To reheat, place on a baking sheet. Bake, uncovered, in a 375 degree oven about 10 min. or until hot and crisp.

Spicy White Bean Spread
Recipe By : Cooking Light-July/Aug/98

3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 (16oz) cans navy beans -- drained
2 cloves garlic -- chopped
1 jalapeno pepper -- seeded and chopped
3/4 cup minced red bell pepper
3/4 cup minced fresh cilantro
1/4 cup minced green onion
1/2 teaspoon salt

Place the first 6 ingred. in food processor, and pulse 2 times or until well blended. Pour bean mixture into a large bowl; stir in bell pepper and remaining ingred. Yield 3-1/2 cups