Tortilla Pinwheels (Serve Cold)

Approx Serving Size : 12

1/4 Cup Cream Cheese -- Softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortilla -- 6-inch

In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on he tortillas. Roll up and chill. Slice into rounds.
and serve.
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Feta Olive Wrap

(Serves approximately 12)

8 Oz Cream Cheese -- Softened
6 Oz Crumbled Feta Cheese
1 1/2 Tsp Oregano -- Crumbled
1/2 C Kalamata Olives -- Optional
1 Pkg Flour Tortillas -- 8 inch
16 Oz Broccoli Cole Slaw
1 Lb Roma Tomatoes -- Julienne Sliced
Toothpicks

In small bowl, thoroughly combine first 3 ingredients; stir in olives. Spread each tortilla with feta mix within 1/4-inch from the edge. Sprinkle with 1/2 cup broccoli cole slaw and 1/3 cup tomatoes to within 1-inch of edge. Roll up tightly; wrap in plastic wrap and refrigerate 1 hour. Then cut each into thirds and secure with toothpick.

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Peanut Chicken Appetizer

4 Boneless Skinless Chicken Breast Halves
2 Cups half & half
1 1/2 Cups mayonnaise
3 Tablespoons mango chutney
2 Tablespoons dry sherry
1 Tablespoon sherry vinegar
2 Tablespoons Curry Powder -- Plus 1 Teaspoon
1 Teaspoon turmeric
2 Cups Peanuts, Dry-Roasted -- Chopped

Preheat oven to 350 degrees.

Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1-inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
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Tomato Bites

16 cherry tomatoes
1 pound bacon -- cooked,crumbled
1/2 cup mayonnaise
1/3 cup green onion -- chopped
3 tablespoons parmesan cheese -- grated
2 tablespoons parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.
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Ham Wraps

1 package large flour tortillas
16 ozs. cream cheese -- softened
1/3 cup mayonnaise
2 tablespoons chopped green onions
1/4 cup chopped black olives
2 packages sliced cooked ham

Combine cream cheese, mayonnaise, green onions and olives. Spread thin layer of cream cheese mixture on the top of each tortilla. Arrange ham slices over cheese. Tightly roll up each tortilla; wrap individually in plastic wrap. Refrigerate for 3 hours to overnight. To serve, cut into 3/4 inch diagonal slices.
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CHERRY TOMATOES WITH ROASTED
GARLIC FILLING a 6-ounce head of garlic, outer husk removed and 1/4 inch trimmed from
the stem end
1 tablespoon olive oil
1 pint cherry tomatoes (about 30)
6 ounces cream cheese, softened
1 teaspoon fresh lemon juice, or to taste
fresh basil leaves, shredded, for garnish

In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil,
in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and
let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and
let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.)

Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato
so that it stands upright. Cut off a thin slice from each stem end and with a small
melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle
the insides of the tomato shells with salt, invert the tomatoes on racks set over paper
towels, and let them drain for 30 minutes.

In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and
pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip,
pipe the filling into the tomato shells. Garnish the filled shells with basil.

Makes about 30 hors d'oeuvres.
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Deviled Eggs

6 Hard boiled eggs
2 Tbsp Mayonnaise
2 Tbsp Spicy mustard
1 Tbsp Hot sauce
1 Tbsp Pimentos -- finely chopped
3 Tbsp Dill pickle relish (optional)
Salt -- to taste

Slice eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and remaining ingredients. Spoon mixture back into egg whites and serve on bed of lettuce.
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Mexican Stuffed Eggs

1/4 cup chopped toasted pecans
8 hard-boiled eggs
1/2 cup cheddar cheese -- shredded
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons green onions -- chopped
1 tablespoon sour cream

Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, combine all other ingredients with the mashed yolks. Stir well. Fill the egg whites with the yolk mixture and garnish as desired. Chill

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One more hint. Below is a tip posted previously on TKL. I tried this and would never do eggs another way. Use this procedure to hard boil your eggs and the shells almost fall off.

Recipe(tried): Hard Boiled Eggs ala Julia Child
Posted By: Seppo
Date: July 6th 1999
ISO: Shelling hard boiled eggs.
Board: TKL Cooking Club

The method that I use is from Julia Childs "The Way to Cook" and I have never had trouble peeling hard boiled eggs that were stored in the fridge. It is a bit complex, but it's also a sure bet.

1. Place the eggs into boiling water for 8 to 12 minutes (8 for soft, 12 for thoroughly cooked and hard).

2. Remove and place in ice water or VERY cold tap
water for 30 seconds. I keep fresh cold water running into the bowl that I have the eggs in (but then I usually do 2 to 3 dozen at a time.)

3. Return the eggs to the boiling water for 10 seconds.

4. Remove and place back in the ice water for at least 2 minutes (depending upon how hot you want to serve them.)

Well, that's how we do it here for the troops. And it's
always easy to peel or shell them. (Hey, couldn't we
use those two terms for shrimp too? - peel or shell?)