Snacks

Peanut Butter
Celery sticks
Raisins

Spread peanut butter into the grooves of celery sticks. Place raisin "ants" on the logs
Wrap and place in lunch box.

Looney Lips

¼ cup chunk-style peanut butter
2 tablespoons reduced-fat-soft-style cream cheese
1/8 teaspoon ground cinnamon
1 medium-size red apple, cored and cut into 16 wedges
Miniature marshmallows

In a small bowl, stir peanut butter, cream cheese, and cinnamon until well mixed.
Spread 1 side of each apple wedge with a thin layer of the peanut butter mixture.
Stick together 2 wedges to make "fat lips" Tuck in a few marshmallows "teeth".
Makes 8 servings.

Quick Pepperoni Pizzas

1 small can pizza sauce
6 hamburger buns, split
1 package pepperoni, sliced thin1 (6-ounce) package sliced mozzarella
cheese

Spread pizza sauce on cut sides of buns. Place 5 or 6 slices pepperoni on each bun.

Cover with cheese; place on broiler pan. Broil at middle position for 10 minutes or until

cheese melts. Serve hot. Yield: 6 servings.

Bacon Pizza Muffs
4 English muffins split
1 can (8 ounces) pizza sauce
½ cup chopped Canadian-style bacon
½ cup chopped sweet green pepper or ¼ cup chopped pitted black olives
1 package (4 ounces) shredded part-skim mozzarella cheese

Preheat the broiler. Place the muffins onto a large baking pan. Broil 5 inches from the

heat for 1 to 2 minutes or until toasted. Spread the pizza sauce onto the muffins. Top

with the bacon and green pepper. Sprinkle with cheese. Broil for 3 minutes more or

until heated through and cheese is golden. Makes 4 servings.

Crab Puffs
10 slices home-style white bread toasted
¾ cup evaporated skimmed milk
2 tablespoons all-purpose flour
¼ teaspoon black pepper
3 tablespoons grated Parmesan cheese
8 ounces lump crab meat, picked over and flaked, or 1 package (6 ounces)
frozen and thawed crab meat
20 thin strips canned pimento

Preheat the oven to 400 degrees. Using a 2-inch round cutter cut
toasted bread into rounds. In a small saucepan, whisk together the

evaporated milk, flour, and pepper. Cook over moderate heat, whisking

constantly, until mixture starts to thicken. Remove from heat. Stir in the

Parmesan cheese. Stir in the crabmeat. Using a tablespoon, mound the

crab meat mixture onto the bread rounds and place onto a baking sheet.

Bake for 5 to 6 minutes or until lightly browned. Top puffs with pimento strips.

Makes 20 puffs. Prep. Time: 10 minutes, Cooking Time: 10 minutes.

Fruit Leather
4 ounces dried peaches
4 ounces dried apricots
2 cups water
1 teaspoon vanilla
¼ teaspoon ground allspice
1 teaspoon sugar (optional)

In a medium-size saucepan, combine the peaches and apricots; add the
water. Bring to a boil. Lower the heat and simmer, covered, for 30
minutes or until fruit is very tender. Drain and cool.
Preheat the oven to 300 degrees. In a food processor or blender,
process fruit mixture, vanilla, and allspice until smooth.
Line a 15 ½" x 10 ½" x 1" baking pan with foil; lightly grease the foil.
Spread the fruit mixture evenly over the foil. Bake for 25 minutes.
Without opening door, turn off oven and let dry for 8 hours or
overnight. Remove the foil and fruit leather from pan; peel the fruit leather off
foil. Sprinkle with the sugar (if using). Starting from a short end,
roll up fruit leather. Wrap in foil and store in the refrigerator (will
keep for 2 months). To serve, unroll and tear off pieces. Makes 4 to 6
servings.

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Fruit Wobblies
1-1/2 cups cranberry juice cocktail
3 envelopes unflavored gelatin (2 tablespoons total)
1 can (6 ounces) frozen pink or regular lemonade concentrate

Pour cranberry juice cocktail into a medium-size saucepan.

Sprinkle the gelatin over the cranberry juice cocktail. Let stand

1 minute. Bring the mixture to a boil over moderately high heat,

stirring constantly until gelatin dissolves. Remove from heat. Stir

in the lemonade concentrate. Pour mixture into a foil-lined 8" x 8"

x 2" baking pan. Cover and refrigerate until firm. Invert the gelatin

mixture onto a cutting board. Remove the foil. Use tiny cookie cutters

to cut the gelatin into different shapes or a table knife to cut into squares.

Makes about 25.

Spiked Cheese Balls
2 tablespoons Vodka
3 slices stale rye or brown bread, crumbled
4 ounces blue cheese
4 ounces cream cheese
2 ounces butter, softened
1-tablespoon caraway seeds
1-ounce almonds, toasted and coarsely ground.

Place vodka and 2 tablespoons breadcrumbs in a bowl and set aside to
stand for 5 minutes. Place blue cheese, cream cheese and butter in a food

processor or blender and process to combine. Transfer cheese mixture to a

bowl; add breadcrumb mixture and mix to combine. Cover and chill for 30

minutes or until mixture is firm enough to handle. Place caraway seeds and

remaining breadcrumbs in a bowl. Place almonds in separate bowl. Take

about 2 teaspoons cheese mixture and roll into a ball. Repeat with remaining

mixture to make about 60 balls. Roll half the cheese balls in the breadcrumb

mixture and half in the almonds. Place cheese balls on a plate lined with plastic

Food wrap and chill until firm. Makes: 60.

Innumerable versions of this recipe have delighted children for generations.

Pigs-in-a-Blanket
1 package (11 ounces) refrigerated bread sticks
2 tablespoons low-fat (1% milkfat) milk
1/3 cup grated Parmesan cheese
8 reduced fat frankfurters

Preheat oven to 350 degrees. Unroll the bread sticks. Brush the bread
sticks, 1 at a time, with milk, then roll in Parmesan cheese. Wrap each
bread stick around frankfurter, pressing ends to seal. Place on a
lightly greased baking sheet. Bake for 18 to 20 minutes or until bread

sticks are golden brown. Serve with catsup and prepared mustard. Makes 8 servings.

Popcorn Crunchies
12 cups popped corn (about ¾ cup unpopped)
1/3 cup water
2 Tablespoons butter or margarine
1-1/2 cup sugar
1/3 cup corn syrup
1 teaspoon vanilla

Preheat oven to 250-degrees. Grease a large shallow roasting pan. Add
popcorn. Keep warm in oven while making caramel mixture. Place sugar,
water, and syrup in heavy 2-quart saucepan. Stir over low heat until
sugar has dissolved and mixture comes to a boil. Carefully clip candy
thermometer to side of pan (don not let bulb touch bottom of pan). Cook
over low heat without stirring about 10 minutes or until thermometer
registers 280-degrees. Occasionally wash down any sugar crystals that
form on the side of the pan using pastry brush dipped in warm water.
Immediately remove from heat. Stir in butter and vanilla until smooth.
Pour hot syrup mixture slowly over warm popcorn, turning to coat kernels
evenly. Set-aside until cool enough to handle but warm enough to shape.
Butter hands. Working quickly, lightly press warm mixture into 2" balls.

Cool completely. Store in airtight container. About 14 popcorn balls.

Molasses-Popcorn Balls
1 cup light corn syrup
1 cup molasses
1 teaspoon vinegar
1 teaspoon soda
1 tablespoon hot water
4 quarts popcorn

Mix corn syrup, molasses and vinegar in saucepan; cook until mixture
forms brittle ball when dropped into cold water. Dissolve soda in hot
water; stir into molasses mixture. Pour over popcorn; mix well. Form
into balls of desired size.

Dog Treats- Thanks Jan!

(For Dogs)

2 small jars strained beef baby food
1/4cup non-fat dry milk
1/2 cup wheat germ

Mix all ingredients and shape into balls. Arrange on greased cookie sheet

and flatten with fork. Bake at 325-degrees for 15 to 20 minutes. Store in refrigerator

when cool. The amount this makes depends on how large you make them.

Chili Cheese Ball
2 pound Velveeta cheese
2 (8-ounce) packages cream cheese
1 cup chopped nuts
1/2 teaspoon garlic powder
Dash of salt
Chili powder

Place Velveeta cheese and cream cheese in large; let come to

room temperature. Mix cheeses well. Add nuts, garlic powder and

salt; mix well. Shape into ball; roll in chili powder. Wrap in foil; chill until firm.

Zesty Meatballs with Dip
2 eggs, slightly beaten
1/3 cup milk
2/3 cup mashed potato flakes
2 tablespoons instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 pound ground beef

Combine eggs, milk and potato flakes in bowl; let stand for about 1
minute. Add remaining ingredients; mix well. Shape into 1-inch balls.
Cook in skillet until brown and well done; keep warm in oven until
ready to serve. Serve with toothpicks.

Party Cheese Ball
2 (8 ounce) packages cream cheese
2 cups shredded sharp cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
2 tablespoons finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Finely chopped pecans or walnuts

Combine softened cream cheese and cheddar cheese, mixing until well
blended. Add remaining ingredients except for nuts. Mix well. Place
in bowl and chill for 1 hour. Remove from refrigerator and shape into a
ball. Roll in nuts. Serve with crackers.

Curried Shrimp Balls
1-1/3 cup shredded coconut
1-1/2 teaspoon curry powder
2 (8-ounce) packages cream cheese, softened
1 (4-1/2 ounce) can shrimp, drained and chopped
2 tablespoons minced onion
Dash of MSG

Toss coconut with curry powder; spread mixture on baking sheet. Bake at 350-degrees

for 5 to 8 minutes or until lightly browned; cool. Combine cream cheese, shrimp, onion,

and MSG. Blend well. Form 50 to 55 small balls; roll in curried coconut mixture. Chill until

ready to serve.

Fruit Pizza
20 ounce roll refrigerator sugar cookie dough
8 ounce package cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
Fresh blueberries
Fresh strawberries, quartered
Kiwi, peeled, sliced and cut into bite-size pieces

Cut the cookie dough into slices and place on a cookie sheet.

Spread into a crust with floured fingers. Bake cookie crust at 350-

degrees for 12 to 15 minutes until light brown. In a small bowl mix

the cream cheese, sugar and vanilla. Spread on cooled crust. Top with fruit.

Mexican Dip

1 pound hamburger

1 small onion, chopped

1 (16-ounce) can refried beans

1 jar salsa

1 cup Cheddar cheese, grated

In a large skillet brown the ground beef and onion. Drain. Stir in the

refried beans and salsa. Pour mixture into a 9 x 13-inch pan. Bake

at 350-degrees for 15 minutes. Top with 1-cup grated Cheddar cheese.

Bake about 10 minutes longer or until cheese melts. Serve with sour cream,

black olives and white restaurant-style chips.

Vegetable Dip

1 cup sour cream

1 cup mayonnaise (Use only Real Mayonnaise)

3 tablespoons parsley flakes

1 teaspoon dill weed

1 teaspoon seasoned salt

1 tablespoon vegetable oil

In a large bowl combine all of the ingredients and mix well.

Cover and refrigerate until ready to serve.

Shrimp Dip

1 (8 ounce) sour cream

1 (3-ounce) cream cheese

1 package Italian dressing

1 can shrimp, drained

Combine all of the ingredients together and mix well. Chill until ready to serve.

Easy Cheese Ball

8 ounce cream cheese, softened

1/4 cup mayonnaise

1/2 cup Parmesan cheese

1 jar real bacon pieces

Garlic salt, to taste

In a medium-sized bowl combine all of the ingredients together and mix well.

Add the garlic salt to taste. Form the mixture into a ball and wrap in plastic wrap.

Chill the ball for several hours before serving. Great served with crackers!

Marinated Chicken Wings

2 sticks margarine

1 cup brown sugar

1 cup soy sauce

1/2 cup water

2 small green onions, chopped

5 pounds chicken wings

Combine all of the ingredients together in a large, shallow, glass pan. Mix well.

Add chicken and mix well being sure to coat chicken well. Refrigerate overnight,

turning once. Bake 2-1/2 hours at 350-degrees. Serves: 15 at 103 calories per serving.

Cracker Dip

2 tablespoons yellow peppers or sweet red pepper, chopped

1/2 cup tomato, chopped, without seeds

2 tablespoons onions, chopped

3 tablespoons green olives, chopped

8 ounces farmer cheese, grated

1/2 cup mayonnaise

2 drops Tabasco sauce

In a medium size bowl combine all of the ingredients and

mix well. Serve with crackers. Serves: 12 at 83 calories per serving.

Cheese Dip

1 can Chili without beans (Hormel)

8 ounces American cheese

3 ounces cream cheese, softened

In a large bowl combine all ingredients and mix well until smooth. Serve with chips. Serves: 12.

Crab Dip

8 ounces crab, chopped

8 ounces cream cheese, softened

1/2 cup mayonnaise, not imitation

2 tablespoons lemon juice

1/4 cup celery, finely chopped

1/4 cup green onion, finely chopped

Combine all of the ingredients together in a large bowl with a lid. Mix well. Refrigerate

until ready to serve. Serve with crackers. Serves 10 at 149 calories per serving.

This is a great recipe and fun for the kids. When you are ready to cut the shapes, enlist the help of the little one’s and let them cut their favorite shapes.

Finger Jell-O

4 envelopes unflavored gelatin (Knox)

9 ounces flavored gelatin, your choice

4 cups boiling water

In a mixing bowl combine the gelatins. Add the boiling water and mix until dissolved.

Pour the mixture into a large shallow pan. Chill until firm. Cut into squares or your favorite

shapes with cookie cutters.

Spinach-Bacon Deviled Eggs

1 dozen eggs, hard-cooked and peeled, cut in half lengthwise

1/2 cup frozen spinach, chopped, thawed, drained and squeezed dry

1/4 cup mayonnaise

1/4 cup bacon bits

2-1/2 tablespoons apple cider vinegar

2 tablespoons margarine, softened

1 tablespoon sugar

2 tablespoons ground black pepper

1/4 teaspoon salt

Scoop the yolks out of the eggs into a small mixing bowl. Mash with a fork.

Add the remaining ingredients and mix well. I use an electric mixer. Spoon

the yolk mixture into the egg white halves. Chill until ready to serve. Yields: 24 halves.

Smokey Salmon Cheese Ball

1 tablespoon lemon juice

2 teaspoon liquid smoke

3/4 teaspoon celery salt

1/2 teaspoon garlic powder

1/3 cup pecans, chopped

1 (7-3/4 ounce) can pink salmon, drain & skin and bones removed

1 (8-ounce) package cream cheese, softened

1-1/4 cup (5-ounce) Cheddar cheese, shredded

2 tablespoons minced onion

1 tablespoon parsley flakes

In a bowl with a lid, flake the salmon. Add the remaining

ingredients. Stir to mix well. Roll in pecans. Chill until firm.

Chicken Canapés

1 (15-ounce) can chicken

2 tablespoons sweet pickle relish

2 teaspoons mayonnaise

1/2 cup salted almonds, toasted & chopped

Combine all of the ingredients and mix well. Serve on crackers.

Sailors Telescopes

1 can (6 ounces) water-packed, chunk light tuna, chilled, rinsed, drained and flaked

4 ounces reduced-fat soft-style cream cheese, at room temperature

1/3 cup celery, finely chopped

8 slices home-style white or whole wheat bread

In a medium size bowl, stir together the cream cheese, celery, and tuna.

Trim crust from the bread. With a rolling pin roll each piece of bread flat.

To make telescopes, spread about 2-tablespoons of the tuna mixture on

each bread slice and roll up. Serves 4.

You can make these crisp appetizers ahead of time and keep them warm in the oven. Guaranteed to please the guest!

Hot Puffy Cheese Balls

1/2 cup water

1/8 teaspoon salt

Dash nutmeg

2 tablespoon butter or margarine

1/2 cup all-purpose flour

2 eggs

1/3 cup Swiss cheese, shredded

1 cup almonds, sliced

Salad oil, for deep frying

In a 2-quart saucepan, combine the water, salt, nutmeg and butter. Bring the mixture

to a full rolling boil over high heat. Add the flour all at once. Remove pan from heat.

Stir until the mixture forms a ball and leaves the sides of the pan. Beat in the eggs,

one at a time, until the mixture is smooth and shiny. Add the cheese and stir until blended.

Drop the mixture by teaspoons into almonds in a shallow pan. Roll to coat evenly and shape

each into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes. Pour oil to a

depth of 1-1/2 to 2 inches into a deep, heavy skillet. Heat the oil to 370-degrees. Fry Cheese

Balls, about 8 at a time, until golden brown on all sides, 2 to 3 minutes. Remove with a slotted

spoon and drain on paper towels. Keep the balls warm in oven at 200-degrees until all are fried.

Serve hot. Makes about 30 at 42 calories each.

Sombrero Snacks

2 ounces Cheddar cheese, cut into 24 pieces

1 mild chili pepper, diced

24 taco-flavored tortilla chips

Bean dip

Arrange the tortilla chips on a baking sheet. Place 1-teaspoon bean dip on each

chip and top with cheese and chili pepper. Place 4 to 6-inches from the broiler;

broil until cheese begins to melt. Serve hot.

Pineapple Cheese Ball

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

1/4 cup green pepper, chopped

2 tablespoons onion, chopped

1 tablespoon seasoned salt

1 (8-ounce) package walnuts, crushed

In a large bowl combine all of the ingredients except for the nuts. Mix well.

Add 1/2 of the nuts to the mixture and mix well. Form the mixture into a ball.

Chill overnight. When ready to serve cover the ball in the remaining nuts.

Baked Cheese Crisps

2 cups flour

2 sticks margarine

10 ounce sharp Cheddar cheese, grated

1 teaspoon ground red pepper

2-1/2 cups Rice Krispie cereal

3/4 teaspoon salt

In a large bowl combine the flour and butter. Add salt, pepper and cheese.

Fold in the cereal. Form into walnut-sized balls. Place balls on an ungreased

cookie sheet and flatten. Bake at 350-degrees for 12 to 15 minutes. Serve warm.

This recipe can be made ahead and frozen. Let thaw about 15 minutes before baking.

You may have to increase the baking temperature.

Potato Skins

Thanks Char W.

6 medium potato skins

1/2 teaspoon salt and pepper

1/3 cup flour

Vegetable oil

Topping:

Shredded cheese

Sour cream

Bacon

Jalopeno peppers

Preheat the oven to 400-degrees. Wash and dry potatoes. Pierce 1 time with fork.

Lightly rub skins with vegetable oil. Bake 45 to 60 minutes. Let cool. Quarter potatoes

lengthwise. Scoop pulp out of skins (leave 1/4'); Season with salt and pepper. Coat in

flour and deep fry 1 to 2 minutes. Top with cheese. Put under broiler. Add remainder of

toppings.

Vegetable Pizza Bars

2 packages crescent rolls

2 (8-ounce) packages cream cheese

1 package Ranch dressing

3/4 cup mayonnaise

1/2 to 3/4-cup each, chopped, broccoli, cauliflower, green onion, green pepper, carrots, mushrooms, tomatoes, black olives, Cheddar Cheese (You can use all of these or any combination)

Roll out the dough on a cookie sheet. Bake about 7 to 10 minutes at 350-degrees or until

browned. Remove from oven and cool. In a large bowl mix the cream cheese, dressing and

mayonnaise. Spread on cooled crust. Spread vegetables on cream cheese mixture and

refrigerate overnight or for several hours. Cut into bars and serve.

B.B.Q. Chicken Wings

6 pounds chicken wings, cut at joint

1 cup water

1 cup soy sauce

1/4 cup sugar

1/4 cup pineapple juice

1/4 cup cooking oil

1 teaspoon ginger

1/4 teaspoon garlic powder

In large bowl combine all ingredients except chicken. Mix well. Add chicken. Cover bowl

and marinade over night. Drain. Place on cookie sheet and bake at 350-degrees for 1 hour.

Cheese Dainties

1/2 pound grated sharp cheese

1/2 pound margarine

2 cups flour

1 teaspoon salt

Dash of red pepper

In a large bowl combine all of the ingredients and mix well with your hands.

Shape the mixture into balls a bit smaller than a walnut. Press lightly onto

an ungreased cookie sheet. Bake at 375-degrees for 8 to 10 minutes.

Mozzarella Cheese Sticks

1 pound Mozzarella cheese

1/2 cup flour

2 eggs, beaten

1/2 cup dry bread crumbs

1-1/2 cup vegetable oil

Slice the cheese 1/4-inch thick, then into sticks 4- inches long by 1-inch wide.

Roll the cheese slices in the flour; dip in eggs; roll in bread crumbs, coating them

well. Heat oil in skillet until very hot. Fry a few sticks at a time until brown. Drain and serve.

Salmon Party Log
2 cups salmon
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/4 teaspoon liquid smoke
1/2 cup pecans, chopped
3 tablespoons parsley, snipped

Flake salmon, removing skin and bones. Combine salmon with the cream cheese,

lemon juice, onion, horseradish, and liquid smoke. Mix thoroughly. Chill several hours.

Combine the nuts and parsley. Shape salmon mixture into 8 x 2 log. Roll in nuts and parsley.

Wrap in plastic wrap and chill well.

Party Granola

Thank you Susan

2 cups old-fashioned oats

3/4 cup whole almonds; halved

1/2 cup sweetened flaked coconut

1/2 cup raw cashews

1/3 cup brown sugar, firmly packed

1 1/2 tsp. ground allspice

1 tsp. ground cinnamon

1/4 cup unsalted butter

2 tbsp honey

1 cup pitted dates, packed and cut into thirds crosswise

Preheat oven to 300 F. Mix first 7 ingredients in large bowl.

Melt butter with honey in heavy small saucepan over low heat.

Pour over granola mixture and toss well. Spread out mixture on

cookie sheet. Bake 20 minutes, stirring occasionally. Add dates;

mix to separate any clumps. Continue to bake until granola is golden

brown, stirring frequently, about 15 minutes longer. Cool. (Can be made

2 weeks ahead. Store airtight at room temperature.) Makes about 6 cups.

Source: BREE'S BALDERDASH

Italian-Style Nibble Mix

(Low-Cal)

1/4 cup unpopped popcorn

2 cup toasted oat cereal

2 cup bite-size shredded wheat cereal

2 tablespoon margarine, melted

1/4 cup grated Parmesan cheese

1 tablespoon dry Italian salad dressing mix

Pop corn in heavy skillet or saucepan over medium-high heat using little or no oil.

Cover skillet and shake pan constantly until all corn is popped. In a 13 x 9 x 2-inch

baking pan, combine popcorn, oat cereal and wheat squares. Bake at 300 degrees

for about 5 minutes. Remove. Drizzle with margarine. Combine cheese and salad

dressing mix, sprinkle over snack mix and stir. Serve warm. Makes 9 cups.

Serving size 1/2 cup - 60 calories per serving.

Olive Cheese Balls

1/2 cup flour

2 tablespoons butter

1/4 teaspoon salt

1 small jar English cheddar cheese

1 jar small stuffed olives

In a small bowl combine all of the ingredients except olives. Mix well.

Drain and dry the olives. Wrap a small amount of the mixture around

the olive. Enough to cover well. Place on cookie sheet and bake at 350-

degrees for 15 to 20 minutes.

Bacon Cheese Ball

1 pound bacon

1 package (8-ounce) cream cheese, softened

1 package (8-ounce) Cheddar cheese, shredded

1/4 teaspoon onion salt

1/8 teaspoon garlic salt

1 teaspoon Worcestershire sauce

Cream Cheese Topping (below)

Assorted crackers

In a large skillet cook the bacon until crisp. Remove from heat and drain off fat

and crumb the bacon. In a large bowl combine the bacon, cream cheese,

Cheddar cheese, onion salt, garlic salt and Worcestershire sauce. Mix well.

Shape the mixture into a ball. Refrigerate. Frost the ball with the Cream cheese

Topping below. Makes 12 to 16 servings.

Cream Cheese Topping:

1 package (3-ounce) cream cheese, softened

1 teaspoon horseradish

In a small bowl combine the cream cheese and horseradish and mix well.

Salmon Party Log 2

1 (1-pound) can salmon

1 (8-ounce) package cream cheese, softened

1 tablespoon lemon juice

2 teaspoon onion, grated

1 teaspoon prepared horseradish

1/4 teaspoon salt

1/4 teaspoon liquid smoke

1/2 cup pecans, chopped

3 tablespoons parsley, snipped

Drain and flake the salmon. Remove the skin and bones. In a mixing bowl

combine the salmon, cream cheese, lemon juice, onion, horseradish, salt,

and liquid smoke. Mix well. Cover and refrigerate for several hours. Shape

the mixture into an 8 x 2-inch log. On a plate or wax paper, combine the pecans

and parsley, mixing well. Roll the log in the nut mixture coating well. Cover and

refrigerate until chilled thoroughly. Serve with your favorite assorted crackers.

In this recipe your chicken wings are transformed into a fancy appetizer. When you push the chicken meat to one end it will transform into the shape of a lollipop. And this is where it gets the name.

Lollipop Chicken

12 chicken wings

1/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup milk

Oil for deep frying

Mock Plum Sauce, recipe below

Mock Plum Sauce:

1/2 cup mango chutney and finely chop

1 cup plum jam

1 tablespoon honey

1 teaspoon cider vinegar

1/4 teaspoon each ground ginger, onion powder and garlic powder

1/8 teaspoon each allspice and crushed dried red chilies

Wash and pat dry the chicken wings. Remove wing tips. Reserve for stock at a later time. Cut the wings in half. Remove the small bone from mid-wing section. With a sharp knife, scrape the meat from small end of bone to large end. Push the meat over end of bone, inside out, forming lollipop. In a mixing bowl, combine the flour, cornstarch, baking powder and salt. In another bowl, beat the egg lightly with milk. Stir into the flour mixture, mixing thoroughly. Dip the chicken into the batter. Deep fry, a few pieces at a time, in oil at 350-degrees, until golden brown and cooked through, approximately 5 minutes. Remove from oil and drain on paper towels. Serve at once with Mock Plum Sauce and/or a green tossed salad. Yields: 12 at 125 calories each.

To prepare Mock Plum Sauce: Combine mango chutney in a saucepan with plum jam, honey, cider vinegar, ground ginger, onion powder and garlic powder; add allspice and crushed dried red chilies. Mix thoroughly. Cook; stirring constantly, until heated through. Remove from heat and set aside to cool. Serve as a dip. Store remainder in tightly covered jar in refrigerator.

Spicy Chicken Appetizers

2-1/2 pounds chicken wings

Marinade:

3/4 cup soy sauce

3/4 cup brown sugar, packed

1/3 cup peanut oil

1 teaspoon dry mustard

1/2 cup sherry or Port wine

Arrange chicken wings in a shallow baking dish. Combine soy sauce, sugar, oil, mustard, and wine. Heat until sugar has dissolved. Cool mixture. Pour over chicken wings. Marinate for 4 hours or longer. Bake in marinade at 350 degrees for 30 minutes, turning once and basting occasionally while cooking. Drain on paper towels. Serve hot or cold.

Garlic Chicken Bites

2 chicken breasts (1-pound) boned and cut into bite-sized strips

1/2 cup olive oil

4 cloves garlic, minced

1/4 tsp pepper

1/2 cup dry bread crumbs

1/4 tsp cayenne pepper

Place chicken strips in shallow dish. In a small bowl mix the oil, garlic and black pepper. Pour over the strips. Let marinate 30 min. in the refrigerator. Drain and discard marinade. Preheat oven to 475-degrees. In another dish, mix bread crumbs and the cayenne pepper. Dip strips in the mixture. Arrange on a nonstick baking sheet. Bake about 10 minutes or until browned.

Toasted Pumpkin Seeds

Pumpkin seeds

Vegetable oil

Salt

Rinse the seeds in a strainer and pat them dry with paper towels.

Grease a cookie sheet heavily with oil, spread the dry seeds onto

the cookie sheet. Sprinkle them generously with salt and bake at

375-degrees for 30 minutes, stirring occasionally, For a saltier seed,

some prefer to soak the seeds in strong salt water. One cup of salt to

four cups of water, before drying and baking as above.

Appetizer Cheese Mousse

2 teaspoons unflavored gelatin

1/4 cup cold water

2 cup sour cream

2 teaspoons Italian dressing mix

1/4 cup blue cheese, crumbled

1 cup cream-style cottage cheese

Soften the gelatin in cold water; place over boiling water, stirring until dissolved.

Mix into the sour cream; add the dressing mix, blue cheese and cottage cheese.

Beat with an electric mixer or rotary beater until well blended; pour into 3 1/2-cup

ring mold or small loaf pan. Chill until firm. Unmold. Garnish with parsley and carrot

curls. Serve with crackers. Serves: 12.

This is a great appetizer to make ahead and freeze until ready to bake and serve.

Bacon Rollups

1 loaf thin sandwich bread spread

3 (5-ounce) jars Old English cheese

1 pound bacon

Remove the crust from the bread and flatten the bread slices with a rolling pin. Spread the bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on a wire rack, turning once for about 15 minutes at 400-degrees. Serve hot!

Variation:

Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish.

Bits of wieners wearing biscuit jackets

Pizza Franks

2-1/2 cups sifted flour

4 teaspoons baking powder

1/2 teaspoons cream of tartar

1/4 teaspoons garlic salt

1/4 teaspoons onion salt

1 tablespoon sugar

1/4 cups Parmesan cheese

1/4 teaspoons basil leaves

1/2 teaspoons oregano leaves

1/3 cups shortening

1/3 cups milk

1/3 cups tomato paste

1 egg

1 pound wieners, cut in 1/2-inch pieces

In a bowl sift together dry ingredients. Stir in the cheese, basil and oregano.

Cut in shortening to make coarse crumbs. Add the milk, tomato paste and egg;

stir with a fork until the dough follows fork around the bowl. Knead on a floured

board five or six times. Roll the dough 1/2-inch thick. Cut in 1-inch round. Press

the dough around the franks to form cups. Makes 8 dozen.

English Olive Appetizers

1 cup sharp Cheddar cheese, shred

Snacks are fun things to supplement a lunch box or grab for a quick bite when your craving something fun to eat.