Strawberry Salsa: Combine strawberries, mint, lime rind and juice and honey; cover and refrigerate for 1 hour. Brush both sides of each tortilla with butter. Combine sugar and cinnamon; sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 37

Peel orange and remove all white pith and seeds from the flesh. In a blender or processor, puree pulp and juice until almost smooth. Measure 1/2 c of the pulp and juice and set aside. Discard the remaining pulp. Measure the dry ingred. and then place in pan. Add the pul

Whisk together all ingredients in small saucepan. Bring mixture to a boil, stirring frequently, until sauce thickens. Serve warm. From the files of Al Rice, North Pole Alaska. Feb 1994     strongServings: 1/strong  

Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 deg. for 30 min to 1 hr depending on size of shrooms. Serve hot. &nb

Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire     strongServings: 1/strong  

Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.     strongServings: 4/strong  

Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and sprinkle with parsley. Press pars

In small bowl, combine ingredients; mix well. Serve with your favorite appetizers. Regrigerate leftovers. Coco Lopez Cream of Coconut Cookbook     strongServings: 1/strong  

Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in micro safe container. Microwave on HIGH for 1 1/2 to 2 mi

In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts. Place margarine and marshmallows in a 4 cup microwave safe measuring cup. Microwave on high for 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour over popcorn mixtur

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.     strongServings: 8/strong &nbs

Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and reblending as required until mixture is smooth and creamy. Serve with fresh vegetable sticks. Makes 1 1/3 cups dip Calories per 1 tablespoon serving: About 20 S

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apple

Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label. Source: Pillsbury ad, Good Housekeeping magazine, November 1992, : page 212   &nbs

Preheat the oven to 425F. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. Put the veal in a food processor or blender and blend it

Combine all ingredients except bread. Melt butter in saucepan and add mixture. Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker. Form a hollow with the back of a spoon. Gently place 2 tablespoons mixture into each triangular pock

In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard,

Mix all ingredients well with beater. Add a little milk to thin if desired. SUGGESTIONS: A good smoky braunschwieger makes this good. A spoonful of horseradish adds zip. Serve on triscuts, toast rounds, or your favorite crackers.     strong

Preheat over to 200 deg.F Divide the ppcorn between 2 large bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan, comb8ine the brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture o

Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.     strongServings: 8/strong  

Combine all ingredients together in a bowl and chill. Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board    

Wrap in foil 350 degrees 45 minutes.     strongServings: 8/strong  

Beat cream cheese and butter in mixer bowl until light and fluffy. Line bottom and sides of 10 inch ring mold with cheese mixture, approximately 1/2 inch thick; reserve remaining cheese mixture. Process pine nuts, garlic, basil and parsley in food processor until smooth. Add

Preheat oven to 400F. Using an 8X10" piece of foil, coated with the 1 teaspoon of the oil, arrange the garlic, cut side down, side by side. Wrap foil up and around to encase garlic. Bake on a baking sheet 40 minutes. Let cool 10 minutes before opening and

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK

Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger wit

Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 m

Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2" cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. Add green peppers &

*Note: Another seasoned salt may be used instead of garlic salt. Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until l

FOR SAUCE: In a bowl, whisk together mayonaise, horseradish, lime juice, zest, and pepper. Cover and chill. FOR SCALLOPS: Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are course. In a bowl, stir together

Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. PREHEAT OVEN TO 325F. Bring a pot of water to a full boil.

Heat 1/4 c water in wok. Add onions, ginger root and garlic and stir fry until onions tender byt not browned; about 5 minutes. Add celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until vegetables tender, some 5 to 8 minutes. Remove from heat and add s

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a dee

Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix. Add ham, bac

Cut each slice of bread in 4 squares or triangles. It is not necessary to remove the crusts. Heat the oil in a small skillet or saucepan and saute the garlic over medium low heat. When the garlic is deep gold in color but not browned, discard it. Brush the flavored oil on bo

Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16 inch thick on a lightly floured surface and cut into roun

from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours. Roll out the dough

Heat oven to 350~. In large bowl, combine pretzel twists, crackers, bagel chips and breadsticks. In small bowl, combine remaining ingredients; mix well. Drizzle margarine mix over pretzel mix; toss to coat. Spread evenly in ungreased jelly roll pan. Bake at 350~ for 10 15 mi

Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half. Shared by: June

Combine sugar, cream, butter, cinnamon and salt in a 2 quart saucepan. Mix and bring to boil over medium heat. Cook to 244 degrees (firm ball stage), STIRRING CONSTANTLY. Remove from heat then add vanilla and nuts. (I usually add a bit more than two cups) CONTINUE STIRRING A