oil for frying

1 loaf (rectangular) sliced Italian bread

1 pound mozzarella

4 eggs

3 tablespoons milk

1 cup milk

1 cup fine bread crumbs 


spaghetti sauce



lemon juice


     Cut slices of bread into 3x3-in squares.  Flatten slices with rolling pin.  Slice cheese ¼-inch thick; the slices should be a little smaller than bread.  Make sandwiches. 

Dip sandwiches in the following order:

1) 4 eggs with 3 tablespoons milk; press edges of bread together to seal

2) bread crumbs 

     In large non-stick pan, fry in olive oil in batches until golden brown.  Drain on paper towels. Transfer to warm oven to keep warm. 

     Sauce:  Blend together all sauce ingredients to taste.  Heat and serve atop toast.











Nuts And Bolts

                                                                                                     Naomi Minegishi

3 large garlic cloves, crushed

1 1/2 sticks butter

1 tablespoon Marmite

2 1/3 cups each:  Cheerios, Wheat Checks, Corn Checks

1-6 ounces Sesame Crunch or yogurt raisins or banana chips

1/3 bag pretzel sticks, halved

1 can mixed nuts

1/3 box Muscat raisins

1/3 bag cheese Goldfish


     Melt butter on low heat with garlic.  Mix in Marmite.  Remove garlic.  Pour butter mixture over cereals and toss well.  Spread over large cookie sheet in single layer.  Bake 250 for 15 min.  Cool on absorbent paper.  Mix in other ingredients.











Crab Swiss Bites

Serves 6-8                                                                                           Mary Hickey

Note: Great for quesadillas: omit curry and use less mayonnaise.


6 ounces Wakefield frozen crabmeat, drained, patted

dry and flaked

1 tablespoon green onion, finely sliced

4 ounces Swiss cheese, shredded

1/2 cup mayonnaise

1 teaspoon lemon juice

1/4 teaspoon curry powder 

1 package Pillsburry quick Butterflake refrigerator rolls 

     Mix ingredients well.  Separate rolls into 3 layers and place on double ungreased baking sheet.  Place about 1 1/2 teaspoon mixture on rolls.  Bake 400 for 10-12 minutes in upper third of oven.  Note: Bottoms burn easily.











Cheddar Asparagus Roll-Ups

Makes 20

20 asparagus spears

6-8 ounces cheddar cheese

1 loaf Wonder Bread, thin sliced

3/4 cup butter, soft

1 tablespoon parsley, minced

1 tablespoon fresh dill, minced

3 tablespoons green onion, minced

salt and pepper

     Discard fibrous ends from asparagus.  Simmer until just tender (4-7 min).  Drain well.

     Cut cheese 1/4" thick and 1/2" x 2 1/2" long.  Trim crust from bread slices and flatten with rolling pin.

     Combine 1/2 cup butter, parsley, dill, green onion, salt and pepper.  Spread evenly over bread.  Top each with an asparagus spear and a cheese stick.  Roll each slice, secure with toothpick and arrange on baking sheet.  Melt remaining butter and brush evenly over rolls.

     Broil for 3-5 min, about 5" from heat until golden brown.











Shrimp Spread

                                                                                                                 Kay Heise

4 C                  2 C

1 ½                  ¾ envelope unflavored gelatin

½ cup              ¼ cup cold water

1                      ½ can concentrated tomato soup, hot

8 ounce           4 ounce cream cheese, room temp

1 cup               ½ cup mayonnaise

10 ounce         5 ounce small shrimp, cooked, rinsed, drained and finely chopped

3/4 cup                        1/3+ cup red or green onion, finely chopped

3/4 cup                        1/3+ minced celery

16                    8 pimento olives, finely chopped

                        salt and pepper


     Dissolve gelatin in cold water. Add to hot soup.  Melt in cream cheese.  Mix thoroughly. Add other ingredients. Add to greased 4 cup or 2 cup mold.  Chill.  Let sit 1 hour before unmolding.











Salmon Rolls

Serves 8                                                                                       Naomi Minegishi


2-8 ounces package cream cheese, softened

2 tablespoons capers, drained and rinsed

16 strips less salty, smoked salmon, 1/4" thick

1 lemon, cut into 8 wedges

8 teaspoons black caviar

Garnish:  lettuce leaves 

Mix capers with cream cheese. Spread 1 1/2 tablespoon to 2 tablespoon cream cheese mixture on each salmon strip. Roll up. Top each roll with 1 teaspoon caviar.  Serve rolls on lettuce leaves with lemon wedges.





















Creamy Herbed Spinach Dip

                                                  Cook’s Illustrated

1 (10-ounce) box frozen chopped spinach, thawed and squeezed

½ cup sour cream

½ cup mayonnaise

3 tablespoons scallions, white parts only, sliced thin

1 tablespoon chopped fresh dill

½ cup packed parsley

1 teaspoon garlic, pressed

¼ teaspoon Tabasco

½ teaspoon salt

¼ teaspoon pepper

½ medium red bell pepper, diced fine


Add all except bell pepper to FP. Process until smooth and creamy.  Stir in bell pepper. 






















Cilantro-Lime Spinach Dip with Chipotle Chiles

1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

½ cup sour cream

½ cup mayonnaise

3 tablespoons scallions, sliced thin

¼ cup fresh cilantro, chopped

½ to 1 tablespoon pureed chipotle chilies in adobo (See Note)

1 teaspoon grated lime zest

1 tablespoon lime juice

½ teaspoon light brown sugar

½ teaspoon ground cumin

1 teaspoon garlic, pressed

½ teaspoon salt

¼ teaspoon pepper


Put all ingredients in a bowl of a food processor.  Process until smooth and creamy. 

Note: Buy a small can of chipotle in adobo in the Mexican section of your grocery store. Puree in food processor. Freeze remainder for another recipe.











Indian Cheese Dip


10 ounces Wisepride sharp cheddar, room temp

¾ cup sour cream

½ cup Major Grey's Hot Mango Chutney

1 to 1 ½ teaspoon curry powder 

1 bag thick corn chips, Scoops

1 bunch celery, peeled and cut into 2" pieces 

Process the first 4 ingredients; chill. Serve with corn chips and celery.











Camembert Mousse

Serves 8-12 

8 ounces ripe Camembert cheese

¼ pound sweet butter

3 tablespoons dry white wine

3 squirts Tabasco

2 ounces slivered almonds, toasted

bland crackers 

     Remove crust from cold cheese.  Bring cheese and butter to room temperature; mix in food processor until blended. Slowly add wine and Tabasco.  Chill slightly.  Form into rounded shape.  Press almonds into surface of the cheese. Remove from refrigerator 1/2 hour before serving.











Cocktail Pizzas

Serves 8 

1 loaf French bread, long and 3-4 inches wide

1 small jar pizza sauce

8 ounces mozzarella, grated finely

Toppings:  chopped bell pepper, pepperoni, sliced mushrooms


     Slice bread thinly; lightly toast.  Brush with pizza sauce.  Add cheese and toppings.

     Broil until cheese has melted, about 1-2 minutes.  Watch carefully to prevent burning.











Hot Crab Meat

Serves 4                                                                                           Sylvia Kambas


8 ounces cream cheese, room temp

6 ounces crab meat, drained and flaked

1 tablespoon milk

1 teaspoon horseradish

no salt 


bland crackers 

Combine first 5 ingredients in food processor with plastic blade. Adjust horseradish to taste.  Pour into baking dish.  Top with paprika.  Bake, uncovered, 375 for 25 minutes.  Serve with crackers.










Tiropetes (Greek Triangles with Cheese Filling)

Serves 8, makes 20 triangles                                                          Sylvia Kambas


3 ounces cream cheese

1/3 pound feta cheese

3 ounces Gruyere cheese, finely shredded

1 egg, lightly beaten

2 tablespoons parsley, finely chopped

5 sheets phyllo dough

1/2 cup butter, clarified


     Cream the cream cheese and feta cheese until light.  Mix in Gruyere.  Add egg and mix by hand until blended.  Mix in parsley.

     Lay out 1 sheet phyllo and brush lightly but thoroughly with melted butter.  Cut lengthwise into 4 equal strips.  Place 1 heaping teaspoon filling in one corner.  Fold up 1" then fold lightly, making triangles.  Place on ungreased baking sheet. Brush tops with butter.  Freeze.

     Bake 375 for 15 min.











Crabmeat Cups

Makes 4 dozen


1/2 pound mushrooms, diced

1/4 cup butter

3 tablespoons flour

3/4 teaspoon salt

1 tablespoon lemon juice

1 cup milk or light cream

minced chives to taste

6 ounces crabmeat

12 slices Arnold Brick Oven bread


     Sauté mushrooms in butter.  Add flour, salt, cream and chives.  When mixture thickens, add crabmeat.

     Remove crusts from bread (keep covered to prevent drying), flatten with rolling pin, cut into 4 equal parts.  Place each in greased small muffin tin.  Pour cream mixture into each cup.

     Bake 400 for 8-10 min.  Serve immediately.  Can be frozen.











Cream Cheese-Chutney Spread  

8 ounces cream cheese, softened

1 cup grated cheddar

1 teaspoon curry powder

2 tablespoon dry sherry

1 bottle chutney

chopped green onions

crackers and vegetables


     Mix cream cheese, cheddar, curry and dry sherry.  Spread on a plate and cover with chutney.  Top with green onions.  Chill. Serve with crackers and vegetables.










Sarma Ghoorgood

Serves 6                                                                                               Josh Gough


1 cup bulgur

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon crushed red pepper

1 tablespoon cumin

¼ teaspoon allspice

1 ½ teaspoons minced scallions

2 tablespoon minced parsley


4 tablespoon olive oil

1 - 6 ounce. can tomato paste

1 - 8 ounce. can tomato sauce

1 package. Ak-Mak crackers


     Combine bulgur mixture with tomato mixture.  Mix well.  Cover and refrigerate for at least 3 hours (overnight is best). If too dry, add some tomato sauce or water.  Serve with crackers.











Jalapeno Dip 

8 ounces sour cream

8 ounces cream cheese

chopped green onion, to taste

3 minced jalapeno peppers

1/2 package taco seasoning

1 can jalapeno bean dip 

shredded Monterey Jack cheese

tortilla chips 

     Combine all ingredients except cheese.  Place in greased casserole. Layer bean dip and cheese. Bake 350 degrees for 20-25 min. Serve with tortilla chips.











Molded Avocado Pinwheel


Serves 20

1 envelope unflavored gelatin

¼ cup cold water

1 cup mashed avocado (2 to 3 avocados)

¾ tablespoon lemon juice

1 small garlic clove, mashed

1 tablespoon green onion

¼ teaspoon basil and oregano

½ teaspoon sugar

2 cups sour cream

3 tablespoons chopped parsley

3 dashes Tabasco sauce

2-3 drops green food coloring

¾ teaspoon salt and pepper




1 small cucumber, minced

1 firm tomato rose

1 small can whole pitted black olives, minced

1 green onion, finely sliced

¼ pound tiny cooked shrimp


     Oil a 9" quiche or flan tin with removable bottom.  In sm saucepan, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Cook over medium heat until mixture just comes to a boil and gelatin is dissolved.

     In food processor puree parsley; avocado, lemon juice, garlic, green onion, basil, oregano, sugar, sour cream, Tabasco, dissolved gelatin and food coloring.  Add salt and pepper to taste.  Pour mixture into prepared mold. Cover with plastic wrap. Refrigerate until firm. May be refrigerated up to 2 days.

     Unmold spread. Decorate in circles beginning with outer rim: shrimp, cucumber, olives, green onion, tomato rose in center.












Warm Brie

Serves 20


2 pounds round brie

2 tablespoon sliced almonds

cubed sourdough bread and water crackers


     Remove top rind from brie; put into covered casserole dish. Bake 350 degrees for 20-30 minutes. (Microwave on defrost setting 3-5 minutes?)         Serve with cubed bread and crackers.











Ham and Spinach Wheels


1 package (10 ounces) frozen chopped spinach, thawed, water pressed out

1 package (8 ounces) light cream cheese at room temperature

2 tablespoons prepared horseradish

1/8 teaspoon ground allspice

1/8 teaspoon ground pepper

6 large flour tortillas

¾ pound Black Forest ham, thinly sliced

Jarlsberg Swiss cheese, grated (optional)

¼ cup thinly sliced green onion (optional garnish)


In bowl, mix spinach, cheese, horseradish, allspice and pepper. Adjust seasoning to taste.  Spread evenly among 6 tortillas.  Layer with ham and cheese.  Roll tightly.  Cover with plastic wrap and chill overnight.  Cut each tortilla diagonally with sharp knife into 4 to 8 equal pieces. Garnish with green onion.











Pizza with Stilton and Caramelized Onions

Serves 8                                                                                                   Gourmet


3 tablespoons olive oil

1 garlic clove, pressed

1 tablespoon butter

1 very large onion, thinly sliced

2 ¼ cup dry white wine

½ cup white wine vinegar

2 tablespoons sugar

2 tablespoons dry Sherry 

1 large Boboli or baguette, sliced

3 ounces Stilton cheese, crumbled

2 teaspoons chopped fresh rosemary


     Combine 2 tablespoons oil and garlic. Set aside. Melt butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion, ¾ cup wine, vinegar, sugar and sherry. Boil until almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup wine, ½ cup at a time, boiling until liquid evaporates after each addition. Add ½ cup wine; cook until onions are brown and mixture is syrupy, stirring often, about 5 min. Season with salt and pepper. (Can be made 3 days ahead.)

     Preheat oven to 350-degrees. Brush Bobboli or bread with garlic oil; arrange on baking sheet. Spread onion mixture evenlly. Top with Stilton and rosemary.

     Bake until cheese begins to melt and crust is crispy, about 12 minutes. Slice Bobboli and arrange Bobboli or bread on serving plate.











Smoky Salmon Spread

Note: Good for rollups; add 1 package chopped spinach, thawed and squeezed to remove water.


7 ounces smoked salmon

8 ounces cream cheese

1 ½ tablespoon lemon juice

1 ½ tablespoon milk

2 tablespoons fresh dill, finely chopped

2 tablespoons green onion, finely chopped


crackers or lightly toasted bread rounds


Beat cream cheese, lemon juice, milk and dill in food processor until light and fluffy. Add salmon (if salmon is soft, chop coarsely and stir in by hand); pulse until you have the desired consistency.  Stir in green onion. Stir in pepper to taste.  Chill for several hours.  Serve with crackers or toasted bread.
















Molded Red Pepper Pinwheel

Serves 20

Notes: Tape bottom of removal bottom tart pan to prevent leakage.  For small tart pan, use ½ recipe + 1 additional red pepper.


1 envelope unflavored gelatin

¼ cup cold water

one ½-inch slice from top of pepper for garnish

6 large red peppers, roasted, cut into 1” slices

¾ tablespoon lemon juice

1 small garlic clove, mashed

1 tablespoon shallots, diced

¼ teaspoon basil and oregano

½ teaspoon sugar

2 cups sour cream

3 dashes Tobasco sauce

¾ teaspoon salt and pepper




1 small cucumber, minced

1 small can whole pitted black olives, minced

1 green onion, finely sliced

1/4 pound tiny cooked shrimp

top with stem slice of red pepper 

     Microwave, covered, red pepper slices for 3 minutes or until very soft.

     Oil a 9" quiche or flan tin with solid bottom.  In small saucepan, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Cook over medium heat until mixture just comes to a boil and gelatin is dissolved. Set aside.

     In food processor puree peppers, lemon juice, shallots, basil, oregano, sugar, sour cream, Tabasco, dissolved gelatin.  Add salt and pepper to taste.  Pour mixture into prepared mold. Cover with plastic wrap. Refrigerate until firm. May be refrigerated up to 2 days.

     To unmold, set tin briefly in hot water. Invert serving place on top of tin.  Flip tin and place upside down.

Decorate in circles beginning with outer rim: shrimp, cucumber, olives, green onion, red pepper slice (center).

     Serve with crackers












Tomato Pie

1-9-inch pie                                                                                       Donna Saffir


1-9-inch tart pie shell, not deep dish

1 – 28 ounce can diced tomatoes, undrained

2 tablespoons olive oil

4-6 large cloves garlic, finely chopped

1 tablespoon dried oregano

2-3 ounces jack cheese, grated

2-3 ounces sharp cheddar, grated

¼ cup mayonnaise


Pie Crust:  Preheat oven to 400-degrees.  Prick shell. Cover with light foil.  Add beans and press lightly against sides.  Bake for 9-12 minutes or until golden.  Cool. 

Tomato Filling:  Heat oil in large, heavy, non-stick fry pan. Sauté garlic on medium heat. Add undrained tomatoes and oregano. Mix well and simmer, uncovered, on medium heat, for about 10 minutes, stirring the tomatoes frequently to keep them from sticking or burning. Reduce heat and stir continuously for another 10 minutes. When done, the tomatoes will be caramelized, slightly darker, and all the liquid will be gone. They will look like very lumpy, tomato paste. (Total cooking time is approximately 20 minutes.)  Remove from heat and cool slightly. 

Cheese Topping: Combine cheeses and mayonnaise until well mixed. Mixture will be hard to spread, but it will even out as it bakes. 

Assembly and Cooking:  Spoon tomatoes into crust evenly and top with cheese mixture. Place pie on cookie sheet and bake at 375-degrees for 30-35 minutes. (Cheese will be deep golden and bubbly.)  Refrigerate if desired. Sut into wedges. Serve with a fork if hot.  Can be eaten by hand if cold or served at room temperature. 

Suggestions: Good as a light luncheon dish with a green salad.  Best served at room temperature.
















Hummus with Herbs and Pita Chips


1 tablespoon each: mint, parsley and dill

1 can (19 ounce.) chickpeas, rinsed and drained

3 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1 garlic clove, minced

½  teaspoon kosher salt

cayenne to taste


Pita Chips:

2 regular pita breads

2 teaspoons olive oil

kosher salt


Dip:  In food processor, chop herbs.  Add remaining dip ingredients and puree. Season to taste.

Chips: Heat oven to 350-degrees. With knife, cup along rim of bread to separate in half.  Brush with oil and sprinkle with salt.  Cut into wedges.

Arrange on baking sheet.  Bake about 7-8 minutes.
















Hummus with Sesame

Note: If using butter beans, add no water.


15 ½ ounces canned garbanzo, rinsed

1 tablespoon toasted sesame seeds, ground in blender

1 clove garlic, crushed and sautéed

1 tablespoon lemon juice

1 to 2 tablespoons water

¼ cup olive oil

salt to taste


Blend garbanzo beans, sesame seeds garlic and lemon juice in food processor. Add just enough water to keep the mixture moving.  Add oil in thin stream.  Taste and adjust seasoning.
















Southwest Cornmeal Cups 

3 ounces cream cheese, softened

¼ pound butter, softened

½ cup flour

½ cup fine yellow cornmeal

pinch salt 

1 jar Harry and David Black Bean and Corn Salsa


       By hand, cream together cream cheese and butter.  Blend in flour and cornmeal.  Divide dough into 24 balls.  Put one in each of 24 mini muffin tin depressions, pressing against bottom and sides to make a lining.  Refrigerate for 20 minutes to prevent shrinkage.

       Bake at 350-degrees for 20-25 minutes.  Cool for 5 minutes; remove cups from tin.  Fill with salsa or whatever.  (Shells freeze well.)















Caponata (Eggplant Caviar)


1 small eggplant, unpeeled and chopped

1 medium onion, coarsely chopped

1/3 cup green pepper, chopped

1-4 ounces mushrooms+ few rehydrated porcini, chopped

2 cloves garlic, crushed

1/3 cup olive oil


Add, mix, and simmer 25 minutes or until eggplant is soft:

1 teaspoon salt

½ teaspoon each: pepper, oregano, sugar

6 ounces tomato paste

¼ cup water

2 tablespoons red wine vinegar

½ cup pimento stuffed olives, chopped

2 tablespoons pine nuts

¼ cup capers

salt to taste


Chill overnight. Can be frozen in small batches.
















Diana’s Quesadillas


Note: See recipe for Crab Swiss Bites for substitution.


flour tortillas

pureed mixture of  ½ chipotle in adobo sauce and ½ tomato sauce

extra sharp cheddar cheese, shredded

green onion, finely sliced

cilantro, coarsely chopped


Garnishes: Cholula sauce, sour cream, salsa, sliced Jalapeno peppers


Spread tortilla thinly with chipotle-tomato puree.  Sprinkle with cheese, green onion and cilantro. Top with another tortilla. Cook tortilla in large, non-stick frying pan until both sides are browned. Slice into wedges and serve with garnishes.
















Diana’s Mexican Roll-Ups 

Makes 24-36 pieces


8 ounces cream cheese, at room temperature

1 small can crushed pineapple, drained

1 can chopped chilies, drained

2 tablespoons green onion, thinly sliced

¾ teaspoon cumin

¼ teaspoon salt

½ teaspoon sugar

1 cup Jack cheese, thinly shredded

4 to 6 large flour tortillas

chili powder


Mix with spatula all ingredients except tortillas and chili powder. Spread generously over tortillas. Roll as tightly as possible. Cover with plastic wrap and refrigerate over night.  Unwrap and cut into 8 diagonal pieces. Arrange on serving plate and sprinkle with chili powder.
















Nachos with Guacamole and Salsa

Serves 4-6                                                                                                    Cook’s


8 ounces thin tortilla chips

1 pound cheddar cheese, shredded

2 large jalapeno chilies, sliced thin, ¼ cup

2 scallions, sliced thin

1 recipe Fresh Guacamole

½ cup sour cream

1 cup salsa

1 lime, cut into 6 wedges

Fresh Guacamole:

2 small avocados

1 tablespoon minced red onion

1 small clove garlic, pressed

½ small jalapeno chile, minced

2 tablespoons minced fresh cilantro


1+ tablespoon lime juice, to taste


Nachoes: Adjust oven rack to middle position and heat oven to 400-degrees. Spread half of chips in even layer in 13 by 9-inch baking dish; sprinkle evenly with 2 cups cheese and half of jalapeno slices. Repeat with remaining chips, cheese and jalapenos. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, serve in separate dishes: guacamole, sour cream, salsa, and lime wedges. 

Fresh Guacamole:

Mash one avocado lightly with fork. Stir in ½ tablespoon lime juice. Mix in onion, garlic, jalapeno, cilantro and pinch salt. Chop the other avocado and toss with lime juice. Combine with mashed mixture. Adjust seasoning with salt and lime juice, if necessary. Refrigerate. Serve at room temperature.
















Salmon Quesadilla

Serves 4, makes 8 wedges


3 large flower tortillas

1 cup grated Monterey Jack cheese

1 cup grated white Vermont Cheddar cheese

2 tablespoons chopped red onion

2 tablespoons chopped fresh dill

salt and pepper



8 thin slices Nova salmon

Dill Sour Cream (1/2 cup sour cream, 2 tablespoons chopped fresh dill, salt, pepper)

1 small jar black-egg caviar

      Place 2 tortillas on ungreased baking sheet. Sprinkle each with Jack and Cheddar cheeses, onion and dill. Season with salt and pepper. Stack one tortilla on top of the other and cover with the remaining tortilla. Bake at 450-degrees or until tortillas are slightly crisp and cheese has melted, about 8 minutes.

      Cut quesadilla in eighths. Garnish each wedge with smoked salmon, dill sour cream and salmon caviar. Serve immediately.






Tomato Basil Tart

1 9” pie                                                                              Kitzen Gough, adapted


tart dough, pre-baked, cooled

1 large can &W Ready-Cut tomatoes

4-6 garlic cloves, minced

1 cup loosely packed basil leaves

¾ cup shredded mozzarella cheese

½ cup parmesan cheese

2/3 cup ricotta cheese

¼ teaspoon pepper

¼ teaspoon salt

2 large eggs

olive oil


         In large skillet over medium-high heat, sauté garlic. Add tomatoes.  Reduce liquid until the consistency of tomato paste.

         Blend basil, cheese, pepper, salt and eggs in food processor until smooth. Spread cheese mixture over crust. Spread tomato mixture over cheese. Brush with olive oil. Bake in preheated 350-degree oven for 40 minutes. Let stand 10 minutes before serving. Good hot or cold.






Artichoke Bruschetta

Serves 6                                                                                      Oregonian, edited

18 baquette slices, cut on the diagonal, about ¼” thick, toasted

2 6 to 6 ½ ounce jars artichoke hearts, drained (reserve)

white vinegar

(fresh oregano) optional

(l clove garlic, pressed)

¼ cup chopped parsley

¼ cup grated parmesan

2 tablespoons olive oil

cherry tomatoes

white vinegar or lemon juice

salt and pepper


Marinate artichokes overnight in 2 parts of reserve liquid to 1 part white vinegar (optional: oregano, sliced garlic). Drain and reserve liquid. In food processor puree artichoke mixture, parsley, parmesan, and olive oil.  If too thick to process, add some marinade or white vinegar. Add salt and pepper to taste. Spread mixture on toasted baquette slices garnished with half of cherry tomato.




















Alton Brown’s Fondue

1 garlic clove, peeled

10 ounces plus 2 ounces cider

1 tablespoon lemon juice

1 tablespoon brandy

5 ounces Gruyere. grated

5 ounces smoked Gouda, grated

2 tablespoons corn starch

½ teaspoon pepper

(Optional curry powder, cayenne, paprika, herbs)

Dipping Suggestions: cubed bread, cooked sausage, parboiled cauliflower or broccoli. apples


Rub pot with garlic.  Add to pot the 10 ounces cider, lemon juice, brandy and salt.  Bring to a simmer.

         Meanwhile, toss cornstarch with cheeses; whisk one handful at a time into simmering liquid until melted.  Stir in pepper (and other seasonings). Maintain a simmer throughout. If too thick, add additional apple cider.




















Spinach Phyllo Pie

Makes 2 rolls, serves 8

Note: Sheets should measure approximately 8 by 12-inches.


2 tablespoons olive oil, plus more for brushing phyllo

1 medium onion, finely chopped

3 large cloves garlic, minced

1 20 ounce package fresh baby spinach

1 cup crumbled feta

¼ cups plumped raisons

Kosher salt and ground pepper

20 sheets frozen phyllo dough, defrosted overnight in refrigerator or 4 boxes frozen phyllo cups


         Sauté onions in oil until golden, about 4 minutes. Add garlic and cook until fragrant. Transfer to a large bowl.

         In same pan, sauté spinach while tossing until wilted, about 1 minute. Drain spinach and let cool. Squeeze out liquid and roughly chop. Add spinach, feta and raisons to bowl with onion and season with salt and pepper.

         Preheat oven to 350 degrees (don’t use convection). Brush each sheet of phyllo with oil and stack 10 sheets. Spread half filling lengthwise down middle of stack. Roll into a log, brushing the seam with oil before sealing. Brush and seal ends. Brush log with oil. Place log seam side down on parchment lined baking sheet. Using scissors cut 8 diagonal cuts on top. Repeat with remaining phyllo and filling.

         Bake until deep golden brown, about 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
















Pepper & Onion Relish Dip


½ jar Harry & David Pepper & Onion Relish

8 ounces softened cream cheese

Harry & David Sesame Garlic Tortilla Chips


Blend cream cheese with relish.
















Salmon Canapés

Serves 4 

¼ cup sour cream

1-2 green onion, sliced very thin


2 tablespoons caper berries

4 ounces smoked salmon (lox), each piece cut in thirds or quarters

Carr’s crackers, plain

garnish: lemon slices, fresh sage leaves


Mix sour cream and green onion. Add salt to taste. On a large platter, arrange salmon pieces, sour cream mixture in a tiny bowl, capers in a tiny bowl, crackers. Garnish with lemon and sage. Serve with a small fork.
















Deviled Eggs 

6 eggs

(¼ cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

salt and pepper to taste



       Simmer eggs 10 minutes; plunge into cold water.  (For cold eggs, add 2-3 minutes.)  Cool. 

       Peel eggs, cut in half lengthwise and scoop yolks into bowl.  Set aside egg whites. Add mayonnaise, mustard and vinegar to yolks.  Add salt and pepper to taste.  Mash together with fork until smooth. Spoon mixture into egg white halves. Garnish by sprinkling tops with paprika.

       Exotic Additions to yolks: ginger and cream cheese, chutney, caviar, smoked salmon, Roquefort, chives.