Recipe: Party Appetizers (33)

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12-27-99 - New Years Party - Appetizer Recipes (65) Part 2 of 2

TKL-Fan (12:39:58) : PARMESAN BACON WRAPS

1 lb (or more) bacon, cut in half
1 box Club crackers or Waverly wafer crackers
Parmesan Cheese

Cut the bacon in half. I use a small baby
spoon and put a little parmesan cheese on
each cracker. Wrap 1/2 piece of bacon around
and put on rack over pan. (I usually use the
broiler rack that came with my oven, or
sometimes when I have all ovens and racks
going I use jelly roll pans with wire cooling
racks on top)Put these in a 250 oven (no
higher) and bake really slow for 1-1/2 to 2
hours until brown and crisp. Cool and freeze
until needed. To reheat just put in a 300
degree oven (thawed bacon wraps) just until
warm. I usually drain on paper towels before
putting out.

TKL-Fan (12:38:59) : Moroccan cigars

6 tablespoons unsalted butter
3 scallions thinly sliced
10 oz spinach, they called for frozen, but I
used fresh washed and cooked only with the
water remaining on the leaves, for about 5
minutes and squeezed dried

1/3 cup ricotta cheese
3 oz feta cheese
1 large egg white
1/2 cup fresh grated parmesan cheese
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh dill minced
12 sheets phyllo dough thawed
Preheat the oven to 375, in a small skillet
melt the butter over medium heat, pour all
but 1 tablespoon in a small bowl. add
scallions to skillet and cook till soft 1
minute. let cool
In a medium bowl combine scallions, spinach, ricotta cheese, feta, egg white, 1/4 cup parmesan cheese and pepper. In a small bowl combine
remaining parmesan and dill.
lay one sheet of phyllo on work surface with
the short end facing you, cover remaining
with a damp towel and plastic wrap. using a
pastry brush lightly drizzle some melted
butter onto the phyllo, gently brush butter
to just cover phyllo, sprinkle with 2
teaspoons parmesan dill mixture. cover with
another sheet of phyllo, drizzle and brush
with more butter, cut in half crosswise then
lengthwise to form 4 rectangles. for each
cigar: shape 1 rounded tablespoon spinach
filling into a thin log along short side of
phyllo about 3/4 inch form edges. fold bottom
edge up over filling, tuck in ends, loosely
roll up into cigar shape,( they will split if
rolled to tightly) Place seam side down on
ungreased baking sheet 1 inch apart; cover
with plastic wrap to keep from drying out. repeat with remaining phyllo sheets, butter,
parmesan mixture, and spinach filling to make 24
cigars. lightly brush with any remaining
butter.
bake 18 to 20 minutes or till phyllo is crisp
and browned. let cool till just warm and
serve immediately as an appetizer.
( these can be assembled and frozen before
hand just brush with melted butter and bake

TKL-Fan (12:38:13) : Hot Artichoke Canapes

1 can (12 oz) artichoke hearts, drained well &
chopped
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesan cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)

In medium bowl, combine artichoke hearts, mayo,
garlic, parmesan cheese and parsley; set
aside. On floured surface, unfold sheet of puff
p seams with fingertips.
Roll sheet to 12" square. Brush w/ egg wash. Cut
pastry sheet into 16 3" squares. Place
small amount of artichoke filling in center of each 3"
square. Fold 2 side corners up to
encase filling. Place canapes on parchment-lined baking sheet.
Brush each with egg wash mixture. Cover
and refrigerate at least 15 minutes and up to 3
hours. Repeat with puff pastry sheet and
remaining filling. (can be frozen and cooked frozen
later). Bake in 400 degree F oven
for 12-13 minutes or until browned and puffed.
Serve warm or at room temperature. Makes
32 puffs.

TKL-Fan (12:37:44) : Prosciutto and Gruyere pinwheels made

3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet ( from one 17 1/4 oz.
frozen puff pastry sheets. Thawed
1 large egg beaten lightly
2 oz. thin sliced prosciutto

In a bowl combine gruyere, and sage.
On a lightly floured surface arrange pastry
sheet with short side facing you and cut in
half crosswise. Arrange one half of sheet
e facing you, and brush edge of
far side with some of the egg. Arrange half
of the proscuitto evenly on top of sheet,
avoiding the egg brushed edge and top with
half of the gruyere mixture. Starting with
side nearest you, roll pastry jelly roll
fashion into a log and wrap in wax paper,
make another with the other sheet of pastry.
Chill seam side down until firm at least 3
hours.
Preheat oven to 400 and lightly grease 2
large baking sheets.
Cut logs crosswise into 1/2 inch thick
pinwheels and arrange cut side down on baking
sheet one inch apart. Bake in batches till
golden 14 to 16 minutes. Transfer to a rack
to cool slightly. serve warm. makes about 40

Dawn,NY (12:37:29) : Salmon Puffs

1 can (15 1/2 oz) salmon (can substitute fresh salmon that's been
cooked or smoked)
1 cup shredded sharp Cheddar cheese
1 cup diced celery
2/3 cup mayonnaise
1/4 cup chopped green onion
1/4 cup ketchup
1/2 teaspoon dill weed
Cocktail Puffs (recipe follows)

Drain salmon and flake. Combine all ingredients except puffs; mix well. Just before serving, split puffs and fill with salmon mixture. Makes 4 dozen.

Cocktail Puffs: Bring 1 cup water, 1/2 cup butter or margarine and 1 tablespoon soy sauce to boil. Stir in 1 cup flour and 1/4 teaspoon salt. Cook and stir until mixture leaves sides of pan and forms a ball. Remove from heat; cool to lukewarm. Add 4 eggs, one at a time; beat well after each addition. Drop by teaspoonfuls onto greased baking sheet. Bake at 400 for 20-25 minutes. Cool.

Makes 4 dozen cocktail puffs. Puffs may be baked ahead and frozen. Before filling, crisp at 375 about 5 minutes.
The puffs are versatile. They end up hollow inside with a little split at the top so they're easy to open up and fill.

You can fill them with just about anything you like - leftover meat, cream cheese mixtures, etc..

TKL-Fan (12:36:54) : Flaky Pesto Olive Pinwheels

12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold

enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or
coarsely
-- chopped

Combine cream cheese, parmesan, green
onions and pesto until well blended. On lightly floured surface roll half of puff
pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese
mixture over pastry, covering completely. Scatter half the olives over
filling. Roll lengthwise like jelly roll, starting at long side to make
a log. Repeat with remaining pastry, filling and olives.
Freeze logs until solid ( or up to 2 months).
Heat oven to 375 degrees. Remove logs from
freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2
in. apart on =
non-stick baking sheets. Bake 10-12 min. or until
lightly browned.
Makes about 100.

TKL-Fan (12:36:23) : CRAB APPETIZERS

1 6 oz. frozen Wakefield crab, thawed and drained
1 stick butter
1 jar Kraft Old English cheese

Melt butter and cheese together in double boiler.
Add crab, 3 TBLSP mayonnaise, and garlic salt.
Spread on quartered English muffins. These can be
frozen at this point. Bake at 400 for 10 minutes.
Makes about 30 appetizers.

TKL-Fan (12:35:56) : Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green
onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread
cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted
butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to
room temperature before
baking. Bake at 400 for 12-15 minutes until golden
brown.

TKL-Fan (12:35:26) : Cheese filled Triangles

3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Fillo dough

Mix cheese and spinach. Take 3 sheets of fillo, spay with buttered flavored
pamesan, or melt butter and brush with butter.
Cut fillo into 8 strips going lengthwise.

Put 1/2 teaps of spinach mixture in lower corner
and then fold one corner up and so on, How one
would fold a flag. Instructions on folding on fillo
box.

The spray or brush with butter. Place on cookie
sheet and freeze. When frozen place in zip lock bag.
When ready to cook, place on cookie sheet and
bake for 15 minutes at 350~. These are good warm
or at room temp. This recipe is on the box of fillo
and they are great!

Dawn,NY (12:34:01) : CRAB CAKES WITH CHILI SAUCE - a little long!

1 tablespoon vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 cup fresh lime juice
1 1/2 cups fresh white breadcrumbs
8 ounces fresh crabmeat
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil

Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and saute until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute.

Add cream, sake and lime juice. Simmer
until sauce is slightly thickened, about 7 minutes.

Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).

Discard remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch
round patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates. Drizzle sauce over and serve.

Dawn,NY (12:30:47) : CRAB APPETIZERS

1/2 cup butter, softened
2 6-oz jars sharp cheddar cheese spread
1 tablespoon mayonnaise
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 6-oz cans crab meat
18 English muffins

Blend together first five ingredients. Stir in crab meat. Pop muffin halves in toaster briefly to crisp. Spread the mixture on the muffin halves. Cut each half into eight wedges.

At this point, you can either broil them for several minutes until bubbly and lightly browned, or place the wedges onto a cookie sheet and flash-freeze them in the freezer. When frozen, put them into plastic bags, seal well, and return to freezer.

To reheat, simply place them under a broiler for several minutes, or until bubbly. Serves 36 (assuming one half muffin each, or 8 triangles).

Dawn,NY (12:28:10) : Ham and Cheese Pinwheels

12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Dijon mustard
1/2 pound thinly sliced ham
1/2 pound thinly sliced Swiss cheese
1 cup chopped green onions with tops
Preheat oven to 350 degrees. Lightly grease a 10 x 15-inch jelly roll pan, and line it with parchment paper and grease it. Combine eggs, salt and pepper, beating well. Pour the mixture into the pan and bake for 12 minutes or until eggs are set. Remove from oven and invert onto a piece of foil and peel off parchment paper. Spread a thin layer of mustard on the eggs, sprinkle with green onions and layer with ham and Swiss cheese. Roll up jelly roll style and wrap tightly in foil. Place on cookie sheet and return to oven for 10 minutes. Remove foil, slice into pinwheels and serve.

Serves: 6 to 8

Dawn,NY (12:25:41) : Spicy Marinated Mushrooms

1 lb Small mushrooms, cleaned
3/4 c Red wine vinegar
1/4 c Water
1/2 c Oil
1 Bay leaf; crumbled
1 tsp Dried tarragon; crushed
1/4 tsp Salt
1 Garlic clove; crushed
1 tb Chopped chives

Trim ends of stems of mushrooms. Combine vinegar, water, oil, bay leaf, tarragon, salt, garlic and chives. Mix well. Pour marinade over mushrooms, cover and marinate in refrigerator at least 12 hours. Stir or turn occasionally.

Serve chilled.

Dawn,ny (11:42:28) : Cheesy Vegetable Spread

1 c Shredded Farmer Cheese(4 oz)
3 T Plain Yogurt
1 t Lemon juice
1 t Soy sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 T Finely chopped Celery
2 T Chopped Pecans
2 T Currants
1/2 t Curry powder

In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth. Stir in remaining ingredients. Makes 1 1/2 cups.

Use as a spread on crackers, whole wheat
bread, or pita crisps, or stuffed into pita pockets.

May be made in advance, and refrigerated for 3-4 days.

Dawn,ny (11:39:35) : Jamaican Hot Wings

1 lb Butter
8 oz Jamaican Jerk Spice
1/2 oz Tabasco Sauce
8 oz Tomato Juice
8 oz Unbleached Flour
5 lb Chicken Wings; Or Drumettes,
-Fresh Not Frozen
Oil For Frying

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice,
Tobasco sauce, and tomato juice. Blend well and set aside. Rinse the
wings under cold running water and pat dry with paper towels.

Dust the wing with the flour and deep fry in a heavy pot or skillet in about
2-inches of hot oil until done. Place the cooked wings in the sauce
mixture and allow to marinate just a few minutes. Drain off any excess
liquid. Serve immediately.

Makes 40 to 50 Wings

TKL-fan (11:17:43) : Hot Crab Dip

1/2 pound regular crab meat
1 8-oz pkg cream cheese, softened
1/2 cup sour cream
2 Tblsp mayonnaise
1 Tblsp lemon juice
1 Tblsp Worcestershire sauce
1/2 tsp dry mustard
1 Tblsp milk (approx)
1/4 cup grated cheddar cheese, divided
garlic salt, to taste
crackers for serving
In a large bowl, mix cream cheese, sour cream, mayo, lemon juice,
Worcestershire, mustard and garlic salt until smooth. Add enough milk to
make mixture creamy. Stir in half the grated cheddar. Fold crab meat into
this mixture. Pour into a greased 1-quart casserole. Top with remaining
grated cheddar. Bake at 325 degrees F until mixture is bubbly and browned on
top -- about 30 minutes. Serve warm with good crackers.

TKL-fan (11:17:07) : Parmesan Cheese Straws

2/3 cup refrigerated shredded Parmesan cheese*
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp salt
1/t tsp ground red pepper
1/4 cup milk
Pecan halves, optional

Position knife blade in food processor bowl; add cheese and butter. Process
until blended. Add flour, salt, and red pepper; process about 30 seconds or
until mixture forms a ball, stopping often to scrape down the sides.

Divide dough in half, roll each portion into 1/8 inch thick rectangle, and
cut into 2 x 1/2 inch strips. Or shape dough into 3/4 inch balls; flatten
each ball to about 1/8 inch thickness. Place on ungreased baking sheets; brush
with milk. Top with pecan halves, if desired.

Bake at 350 degrees F. 7 minutes for strips and 10 minutes for rounds or
until lightly browned. Transfer to a wire rack to cool. Yield: 5 dozen
straws or 3 dozen wafers.

* 2/3 cup freshly grated Parmesan cheese plus an additional 1/4 cup
all-purpose flour may be substituted for pre-shredded Parmesan cheese.

TKL-fan (11:16:23) : EASY-AS-PIE CHEESE STRAWS

1 (11 ounce) package pie crust mix
1 (5 ounce) jar sharp process cheese spread
1/4 tsp ground red pepper (optional)

Position knife blade in food processor bowl; add all ingredients, and
process about 30 seconds or until mixture forms a ball, stopping often to
scrape down sides.

Use a cookie press fitted with a bar-shaped disk to shape dough into 2.5
inch straws, following manufacturers directions. Or divide dough in half,
and shape each portion into a 7 inch log; wrap in plastic and chill one hour.

Cut into 1/4-inch slices. Place on lightly greased baking sheets.
Bake at 375 degrees for 8 minutes or until browned. Transfer to wire racks
to cool. Yield: 5 dozen.

TKL-fan (11:16:02) : Cream Cheese 7 Layer Mexican Dip

1 package (8 oz.) cream cheese, softened
1 tablespoon taco seasoning
1 cup (each) guacamole, salsa and shredded lettuce
1 cup (4 oz.) shredded sharp cheese
1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or
quiche dish.

Layer remaining ingredients over cream cheese mixture. Refrigerate.
Serve with tortilla chips. Makes 6 to 8 servings.

TKL-fan (11:15:42) : CORNED BEEF SPREAD

2 pkg buddig corn beef(lunch meat packages)
2 pkg cream cheese
garlic powder to taste
4-5 green onions, 1 T mayo
...............
Cut corn beef into small pieces, add to cream cheese, add chopped onions,
garlic powder and mayo. Use as cracker spread. Need to refrigerate 6-8 hrs
first.

TKL-fan (11:15:13) : Spicy Artichoke Dip

1 c Grated Parmesan cheese
1 c Mayonnaise
1 can (14-oz.) artichoke hearts, drained, chopped
1 can (4-oz.) chopped green chilies, drained
1 Garlic clove, minced
2 tb Green onion slices
2 tb Chopped tomatoes
Preheat oven to 350 F. Mix all ingredients except onions and tomatoes.
Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until
lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or
pita bread triangles.
Makes 2 cups.
Source: [Kraft]

TKL-fan (11:14:54) : Shrimp Cheese Roll

Servings: 28

1 1/2 c Muenster Cheese (Shredded)
1 c Cooked Shrimp
1/4 c Green Onion (Slice Thin)
2 Eggs
1/2 tsp Salt
1/8 tsp Pepper
1 pkg Crescent Rolls
1 tb Butter (Melted)
1 Egg Yolk W/1 tb Water (Opt.)

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
and eggs; set aside. Unroll crescent roll dough onto lightly floured
surface. Pinch together perforations on both sides of dough. Fold in half
crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch
strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
seam and ends together, then moisten slightly with water and smooth lightly
with dull edge of knife to seal dough well. Lift roll onto ungreased
cookie sheet. Brush with egg-yolk mixture. Bake in preheated oven 400 degrees F for
25 minutes or until golden brown. Cool on rack 20 minutes. With sharp
knife, cut in 1/2 inch slices. Makes 28.

TKL-fan (11:14:37) : QUESADILLA PIZZA

2 Flour tortillas (6-7")
1/4 c Shredded Cheddar cheese
Olive oil
1/4 c CONTADINA Pizza Squeeze Pizza Sauce
1/4 t Ground cumin
2 T Refried beans
1 T Dried green chiles
1 T Thinly sliced green onion
1 T Sliced ripe olives
1 T Shredded Monterey Jack cheese
Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush
lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for
4 minutes. In small bowl, combine pizza sauce and cumin; spread on
tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives
and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes
longer or until cheese is melted. Cut into wedges.

TKL-fan (11:14:22) : Sweet and Sour Chicken Wings
Yield: 12 servings

24 Whole chicken wings
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/4 tsp Garlic powder
1/2 c Ketchup
1/2 c Vinegar
1/2 c Sugar
1/2 c Water

Preheat oven to 350 F. Season wings with salt, pepper and garlic powder.
Place in a shallow baking dish and bake for 15 minutes. in a small
saucepan, combine ketchup, vinegar, sugar and water. Heat, stirring until
well blended. Brush sauce over wings and continue baking for 20 to 30
minutes, or until wings are tender. Remove from oven, and serve.
Source: Creative Cooking-Poultry by Marian Hoffman

TKL-fan (11:13:57) : Marinated Shrimp
Yield: 8 servings

1 lb Cleaned and cooked shrimp
1 medium Onion, finely sliced and Separated in rings
2/3 c Salad oil
1/2 c White vinegar
Pinch of salt
1 1/2 tsp Tabasco
2 tsp Celery seed

Alternate layers of shrimp and onion in large bowl. Mix next 4 ingredients
quickly with a hand blender. Add celery seed, stir and pour over shrimp and
onion. Cover and refrigerate for at least 24 hours. To serve, set out large
bowl of shrimp and surround with small bowls/plates/cleaned clam shells and
cocktail picks. Invite guests to scoop up a few shrimps and onions and eat
out of bowls or shells. Great for patio parties. Recipe can be doubled.
Source: Eaton's Great Canadian Recipe Challenge 1993

TKL-fan (11:13:40) : Garlic Boursin Cheese Spread

1 or 2 cloves garlic
1/2 cup cottage cheese
2 (3-ounce) package cream cheese, softened
2 teaspoons freeze-dried chives
2 teaspoons dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon ground red pepper

Position knife blade in food processor bowl; add garlic. Process until
finely chopped, stopping once to scrape down sides. Add cottage cheese and
remaining ingredients, process until smooth, stopping twice to scrape down
sides. Yield 1 cup
To reduce fat and calories, substitute reduced-fat cottage cheese and
reduced-fat cream cheese. Do not pipe this softer mixture.
From Southern Living Annual 1994

TKL-fan (11:13:23) : Pepper Jack Egg Rolls

Egg Roll wrappers
Monterey Pepper Jack Cheese
Oil to fry egg rolls
Cut cheese in small rectangular chunks
wrap in the egg roll wrappers and deep fry.

Serve with sweet and sour sauce
and ranch dressing!

This is a wonderful easy and delicious dish.

TKL-fan (11:13:08) : Marinated Shrimp

1/2 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 cup fresh basil -- chopped
2 tablespoons parsley -- minced
1/4 cup red pepper -- minced
1/4 cup yellow pepper -- minced
1 red onion -- finely chopped
1 bunch scallions -- thinly sliced
1/4 teaspoon sugar
1/4 cup lime juice
1 tablespoon lime zest
2 pounds shrimp -- cleaned and cooked
Combine all of the ingredients in a bowl or baggie and marinade for at least
two hours. This can be used as a salad with avocados or as a appetizer or as
a main course.

TKL-fan (11:12:44) : SWEDISH MEATBALLS

3 cups dry bread crumbs
6 egg yolks or 3 whole eggs
1 1/2 cups light cream
1/4 cup plus 2 tablespoon minced onion
1 1/2 pounds ground beef
1/2 pound ground pork
2 tablespoons salt
3/4 pound ground veal
1 teaspoon pepper
1 1/2 cups milk
1/2 teaspoon allspice
Shortening

In large bowl, soak bread crumbs in cream; mix in meat thoroughly. Stir in
remaining ingredients except
shortening. Shape mixture into 1-inch balls. Melt shortening in large
skillet; brown and cook meatballs.
Serve meatballs from chafing dish; keep "seconds" warm in the oven. 25
servings.

TKL-fan (11:12:25) : Quesadillas
(quick and easy)

10 flour tortillas (must be flour)
1 qt of tomatoes (or equivalent)
1 or more Jalapeno peppers
1 small onion
1 lb Monterey jack cheese

put the peppers, onion and tomatoes in
the blender until peppers and onions
are fairly well ground up.

Grate cheese and put about 1/4 cup in
tortilla and roll up. Place in 9X13
greased pan. continue until use all tortillas.

Pour rest of sauce over top
and top with rest of cheese. Bake
covered or uncovered at 350 about 30 min
until cheese is good and melted.

Can do in Microwave but cover with saran.

TKL-fan (11:12:02) : CHEESE APPETIZER WHEEL

1 stick or 1/2 packet pie crust mix
2 ounces crumbled blue cheese
1 tablespoon horseradish
1/2 cup shredded Swiss cheese
1 tablespoon milk
1 package (3 ounces) cream cheese, softened
1/4 cup sliced pimiento stuffed olives

Heat oven to 450. Prepare pastry for One-crust
Pie as directed on package except-add Swiss
cheese to dry mix. Divide dough in half.

Roll one half into 9-inch circle;
place on ungreased baking sheet.

Turn pastry under 1/2 inch around edge;
flute and prick. Bake about 8
minutes or until golden brown.

Roll other half of dough into 7-inch circle;
place on ungreased baking
sheet. Score into 16 sections (do not
cut completely through pastry).
Cut around rim of each section to form
scalloped edge; cut 2-inch hole in
middle of circle. Sprinkle with paprika.

Bake about 8 minutes or until
golden brown. Cool.

Beat cream cheese, blue cheese,
horseradish and milk until smooth and
fluffy. Fold in olives. just before
serving, spread cheese mixture evenly
to edge of 9-inch circle; top with
scalloped circle. To serve, cut into
wedges. 16 servings.

TKL-fan (11:11:34) : PARTY SANDWICH LOAF

Trim crust from 1 loaf unsliced sandwich bread;
cut lengthwise into 4 slices.

Spread 3 slices with softened butter.

Place 1 slice on serving plate; spread with
Salmon Filling (below).

Top with second slice; spread
with Chicken-Olive Spread (below).

Top with third slice; spread with Golden
Cheese Spread (below).

Top with unbuttered bread slice.

Mix 2 packages (8 ounces each) cream cheese,
softened, and 1/2 cup light
cream; tint with few drops yellow
food color.

Frost loaf; chill until set, about 30 minutes.

Wrap loaf with damp cloth; chill at least
21/2 hours.

12 to 14 servings.

Salmon Filling: Mix 1 can (7 3/4 ounces) salmon, drained and flaked, 1/2 cup chopped celery, 1 1/2 teaspoons
lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup mayonnaise and 1 hard-cooked egg, chopped.
1 1/2 cups.

Chicken-Olive Spread:
Mix 1 1/2 cups finely chopped chicken, 1 1/2 cup finely chopped celery, 2 tablespoons chopped green olives, 1/4 teaspoon salt and 1/2 cup plus 2 tablespoons mayonnaise.
2 cups.

Golden Cheese Spread: Mix 2 cups shredded Cheddar cheese (about 8 ounces), 1 package (3 ounces) cream cheese, softened, 1/4 cup mayonnaise, 1/2 teaspoon Worcestershire sauce and 1/8 teaspoon each onion salt, garlic salt and celery salt.
1 1/2 cups.

TKL-fan (11:10:40) : Shrimp Cucumber Rounds:

Cut sandwich bread slices into 2-inch rounds.
Spread each round with Lemon Butter:
(Mix 1 tablespoon lemon juice and 1/4 cup soft butter.)

Top with a cucumber slice, a dab of softened
cream cheese and a cooked tiny shrimp. Three
2-inch rounds per slice.