Chilled Spring Rolls

2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2
inches long) -- shelled
OR
10 imitation whole crab legs (each about 2
inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2
inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce -- (recipe follows)

HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili purée
|Cut green onions into 2-inch pieces; cut pieces lengthwise into thin
strips. Mix green onions and bean sprouts; divide mixture into 10 equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf
into 3-inch squares.

Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring roll skin over filling, tucking the
point under. Fold in and overlap the 2 opposite corners. Brush fourth
corner generously with cold water; roll up to seal.

Repeat with remaining spring roll skins. (Cover filled spring rolls with
plastic wrap to keep them from drying out.) Cover and refrigerate at least
2 hours but no longer than 8 hours. Cut in half if desired. Serve with
Honey Sichuan Sauce.

HONEY SICHUAN SAUCE:

Mix ingredients.

Avocado and Sun-Dried Tomato Spring Rolls

INGREDIENTS


* 1 quart oil for frying
* 2 tablespoons vegetable oil
* 1/3 cup shredded cabbage
* 1/4 cup shredded carrots
* 1/4 cup shredded cucumber
* 2 tablespoons diced onion
* 1/4 cup diced green onion
* 2 tablespoons finely chopped shiitake mushrooms
* 1/3 cup sun-dried tomatoes, chopped
* salt and pepper to taste
* 2 ounces boneless chicken breast halves, cooked and diced
* 1 ounce cooked crabmeat, diced
* 1 teaspoon Chinese five-spice powder
* 1 avocado - peeled, pitted and diced
* 1 teaspoon lemon juice
* 8 spring roll wrappers


DIRECTIONS

1. Heat 1 quart oil in a wok over medium high heat.

2. Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.

3. Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.

4. Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.

5. Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.



Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.

Chicken Satay

1 pound boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar

|Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch
strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.

Set oven control to broil. Remove chicken from marinade; drain. Reserve
marinade. Thread 2 pieces chicken on each of twelve
10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4
inches from heat about 8 minutes, turning once, until done. Heat marinade
to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.

Breizza

1 slice white bread
any kind of tomato sauce
mozzerella cheese
optional: pepperoni, etc.


put sauce on bread, then cover with the cheese and other toppings. Fold over crust to make a crust

-put in microwave for a couple of seconds so cheese can melt and sauce can warm up.
-Cut into 8 tiny slices.
-8 mall slices= 1 serving
-makes 1 serving

Andouille in Comforting Barbecue Sauce

4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage
|Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes
about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1
lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup
sauce. Heat well on stove or in a chafing dish. Serve with small pieces
of French bread or use teethpicks to spear andouille. You will need plenty
of napkins, also, too. "Other smoked sausages may be used, but we like
andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ."

Shrimp Canapes

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt|Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.

Chicken Pot Stickers

1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1
small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

|Mix all ingredients except wonton skins, broth and soy sauce. Brush each
wonton skin with water. Place 1 scant tablespoon chicken mixture on center
of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half
over chicken mixture, pressing pleated edge to unpleated edge. Repeat with
remaining skins and chicken mixture.

Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.
Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;
turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover
and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has
evaporated. Repeat with remaining pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Devilish Cheese Ball

INGREDIENTS

* 1 (4 ounce) can deviled ham meat spread
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup creamy salad dressing, e.g. Miracle Whip ?
* 1/2 cup chopped pecans
* 1 (2.25 ounce) can chopped black olives, liquid reserved
* 1 dash ground black pepper


DIRECTIONS

1. In a medium bowl, mix together deviled ham meat spread, cream cheese, creamy salad dressing, pecans, black olives, approximately 2 tablespoons reserved black olive liquid and black pepper. Form mixture into a ball. Chill in the refrigerator at least two hours.

2. Remove ball from refrigerator. Allow to stand at room temperature approximately 25 minutes before serving.

African Chicken Wings

FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs -- for
If
Desired
| THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered
with the marinade. Let them marinate, covered and chilled for 4 hours or
over night. Arrange the wings, skin side up, on the rack of a foil lined
large broiler pan and bake them in the upper third of a preheated 425F oven
for 25 to 30 minutes or until they are golden. The wings may be prepared
one day in advance, kept covered and chilled and then reheated before
serving. THE SAUCE: In a blender, blend together the peanut butter, cream
of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce
until the mixture is smooth, season the sauce with salt, to taste. THE
PRESENTATION: Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.

All-American Egg Rolls

1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely
|Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic,
mayonnaise, cheese, and mustard in blender until smooth. Remove from
blender. Cut each Polish sausage into two shorter halves and score
lengthwise. Beat egg and milk with fork until smooth. Place each sausage
half at end of egg roll wrapper, add a dollop of mustard sauce and roll
sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until
lightly browned on all sides. Garnish with chopped parsley and serve with
extra mustard sauce.

Philly" Stuffed Mushrooms

2 lb Fresh mushrooms [med size]
6 tb PARKAY margerine
8 oz Philadelphia Brand Cream
-Cheese [softened]
1/2 c Kraft Natural blue cheese
-[crumbled]
2 tb Onions [chopped]
|Remove mushroom stems and chop of them to measure « cup... Cook half of the
mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then
drain... Repeate with remaining mushrooms & margarine...

Combine cream cheese, blue cheese, mixing well until blended... Stir in
chopped stems and onions, then fill mushroom caps...

Place on cookie sheet and broil until golden brown...

Almond Mushroom Pate

2 tb Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, opt. *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped
almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional
| In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients.
Process until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups.
People who do not like ordinary pate seem to love this one. Vary the herbs
and substitute the vegetables as you wish. Serve with water crackers, thick
slices of crusty French bread, thin slices of whole wheat bread, or
unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute
other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t
fennel for the tarragon and 1 c whole pecans for
the almonds ~ vary the flavor by using other seasonings such as basil,
oregano,
dillweed, curry powder, or nutmeg.

Antipasto Kabobs

8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper, pickled, mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter
Crosswise
1/4 ts Oregano -- dried
16 ea Olives, black -- pitted
1 ea Garlic, clove -- minced
16 ea Tomatoes, cherry -- washed
1/4 ts Salt
Drained
1/4 ts Pepper, fresh ground --
White
1/3 c Oil -- olive
| Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice
of salami around a small pepper. Thread on skewer. Thread on a piece of
zucchini, an olive, a tomato, then another olive and another tomato. Repeat
with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush kabobs
with dressing. When coals are hot, set kabobs on grill rack about 4 to 6
inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or
twice as needed. Food should be hot and beginning to char.

Transfer kabobs to serving dish.

Almirah Boscotakia (Salty Biscuits)

3 c Flour
3 ts Baking powder
1 ts Coarse salt
1/2 c Kefalotiri cheese, grated
1/3 c Sweet butter or shortening
1 c Milk
| Sift dry ingreds. into bowl. Add butter (or shortening) and work butter
into flour with fingertips until mixture resembles coarse crumbs. Add
cheese and milk, and work the whole together (dough will be soft). Lightly
flour a marble-top table (or bread board) and your rolling pin.

Roll out dough about 1/4 to 1/2" thick.

Using small biscuit cutter (floured), cut dough into round shapes about
1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in
preheated 375 F. oven for abt. 15 min., or until golden brown.

Makes about 36 appetizer size biscuits.

Almond Fried Shrimp

c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil
|Peel, devein and butterfly shrimp, leaving tails intact. Line large baking
sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk
and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake
off excess. Dip shrimp (not tails) in milk mixture. Press almonds over
shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails
up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up
to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~.
Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook
until deep golden brown, about 3 minutes. Transfer to paper towels using
slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail
sauce, tartar sauce and lemon wedges.

Ambrosia Rose

4 Grapefruit
1 Pineapple
1/2 c Sugar (or more to taste)
Nutmeg
6 Oranges
1 pt Strawberries
Shredded coconut
1/2 c White or rose' wine
| Dice pinepple; cut grapefruit and oranges in sections. Wash berries and
remove stems; add to fruits. Add sugar and let steep for several hours in
refrigerator. Before serving, add wine. Sprinkle with shredded coconut
and nutmeg.

Anchor Bar Buffalo Wings

6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing
|This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in
Buffalo.

The Sauce This makes enough for about 30 "wingettes". Mix all the
ingredients in a small sauce pan over low heat until the margarine is
completely melted. Sti occasionally.

The Wings Fry the wings in a deep fryer set at 375 degrees F., using
vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain
the wings for wings have been fried, pour the sauce over them, cover the
bowl, and shake to completely coat the wings. They can be eaten now, or you
can put them o for a few minutes to get an extra-crispy coating. Serve with
carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now
Durkee's)

Neapolitan-Style Crostini

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
|1. Preheat the oven to 400F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet oiled side up. Bake until
lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
chopped olives on each toast, cover each with a slice of mozzarella and top
with a slice of tomato. Brush the tomatoes with the remaining oil and
sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
to 10 minutes. Serve at once.

* Olivada is a puree of black or green olives packed in oil that is sold at
specialty food stores. You can substitute tapenade or make your own. (Note
from me: We have a batch of pesto in the refrigerator so I plan to use it
instead of the olivada.) I also plan to use Creole or homegrown tomatoes.
16 servings