Preheat grill to high. Brush oil on asparagus. Place across grill and cook for 2 to 3 minutes per side or until crisp tender. Season with salt and pepper. To make lemon dip, combine ingredients. Season to taste. Eat with fingers. Serves 4 Typed in MMFormat by cjhartlin@

Mix margarine and cheeses. Cut bread horizontally in half. Spread one cut side with cheese mixture. Top with remaining bread half. Wrap in heavy duty aluminum foil. Grill bread 5 to 6 inches from medium coals about 6 minutes, turning once, until hot. Yield: 8 Slices. b

Cut bread in half lengthwise. Combine mayonnaise, mustard, onion and horseradish in small bowl; mix well. Spread mixture on both halves of bread. Layer ham, turkey, tomato, cheese and watercress on bottom half of bread. Cover with top half; press down firmly. Cut loaf cross

A summery starter. Light and herby, this can be served either hot or cold. In the latter case the sugar will crystallize and harden, forming a coat over the fruit. Scoop out the melon flesh with a baller . Dice the cucumber into similar sized pieces. Mix the herbs with

1/3 c fat free Zesty italian : dressing 3 TB lemon juice 1/4 ts dried, crushed oregano : leaves 1/4 ts dried thyme leaves 1 garlic clove, crushed 1 lb portabella mushrooms : sliced 1/2" thick 1/8 ts pepper Mix Italian dressing, lemon juic

Cut apples and peppers in wedges and toss them with all ingredients. Broil or grill the tossed apples and peppers 15 minutes.     strongServings: 1/strong  

Cut plantains into fourths crosswise, then slice lengthwise to form rectangular pieces about 1/4" thick & about 2" long. Sprinkle with cayenne & grill or broil for about 6 minutes, or until just tender. "Vegetarian Times" December, 1993 &

1. Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead. 2. Preheat the broiler. 3. Wash the arugula and spin dry. 4. Clean the mushrooms and remove the stems. Place them cup side up o

Prepare the chiles by cutting all the way around the stem so that you can remove the stem and seed base in 1 piece. Keeping the stem and top intact, trim off any seeds and membranes, and if any get left behind in the pepper, remove them, too. Blanch the chiles for 2 minutes

At home, mix ingredients. Store in plastic container and place in the refrigerator to harden overnight. Store in a plastic squeeze tube for easy carrying. Makes two cups. Typed in MMFormat by [email protected] Source: Trail Food.     strongServ

Beat avocados, onion, chili peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips. About 2 cups dip; 25 calories per tb. Bacon Guacamole: Stir in 2 slices bacon, crisply co

1. Cut avocadoes in half and remove pit. Scoop out pulp with a spoon. 2. In a large mortar (molcajete), mash avocados, onion, tomato, and chili. (Mocajete gives it a delicate spicy flavor.) 3. Add lemon juice and salt, mix thoroughly. 4. Serve with corn chips. From: Real Tha

Chop everything finely and mash together in a large bowl. From: Real Thai: The Best Of Thailand s     strongServings: 1/strong  

add everything except the tomato and onion, and blend. Then pour into bowl and add chopped tomato and onion serve. Brush your teeth before kissing From: Real Thai: The Best Of Thailand s     strongServings: 1/strong  

Suggestion 1: after cutting avocado in half, remove pit by hitting it with the sharp edge of a knife and twist it out. Suggestion 2: fold in yogurt last. Suggestion 3: place one pit in center of the surface of the guacamole to prevent browning if it needs to stand for a whil

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican style chicken, beef, or cheese dish. Also se

Mix all ingredients together except the Miracle Whip. Spread the Miracle Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip into the dip. Serve with potato chips, crackers or corn chips. From: Syd s Cookbook.     strongSe

Scoop out avocados using large serving spoon. Place in mixing bowl and mash with fork, masher, or elec. hand mixer on low speed briefly. Texture should be slightly chunky. Stir in remaining ingredients. Add a little more picante sauce to "loosen" mixture if necessary o

Shred cheese and mix together. Mash avacados with 1 TBS lemon juice and 1 TBS mayonaise. Mix Taxo mix with sour cream and 1 C. mayonaise. Mix cheddar and Monterey Jack cheeses together. Put in layers, starting at bottom of dish. Serves 20. Recipe may be halved. Serve in a fl

: Prepare the marinade and let it rest overnight in the refrigerator. Mix the wings with the marinade and let them sit for at least two hours. : To prepare the dipping sauce, place all ingredients for the dipping sauce in a blender or food processor and blend until smooth, a

Stem, halve and remove seeds from the jalapenos. Cut the cream cheese into 24 pieces and press a piece into each jalapeno half. Roll the peppers in the flour then soak in the buttermilk for 1 minute. Coat each generously with the bread crumbs. Place in refrigerator for about

1/2 c blood drops (red hots) 1/2 c cats eyes (blanched almonds) : or (gum : drops) 1/2 c cats claws (sunflower : seeds) 1 c chicken toenails (candy : corn) 1 c colored flies (M & M s) 1 c butterfly wings (corn : chips) 1 c ants (raisins)

Break eggs and seperate yolks. Leave each yolk in a half shell. Salt egg whites and whip until stiff. Spoon half of beaten egg whites into a mound to form a nest. Press an egg shell into the center of the mound to form a hollow. Then pour egg yolk into the hollow. Place the

In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard ball stage (260 F), 4 5 minutes. Add butter and

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 1/2 inches. 36 appetizers.

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerte.     strongS

Blend ingredients thoroughly and form into tiny balls. Roll in chopped chives. Serve speared on tooth picks. Makes about 30 balls.     strongServings: 30/strong  

Cut each ham slice in half; spread cheese ebenl;y over each slice. Place a pepper strip on one end of each slice; roll up. Place on serving platter with tomatos.     strongServings: 1/strong  

1. Using a processor, chop mushrooms until fine, but not too fine. Saute mushrooms in butter about 5 minutes until tender. Using processor, process ham bits until very smooth, add thyme, mustard and tabasco. 2. In a medium bowl, blend mushrooms, ham, and cream cheese.

Cut ham slices in half. Cut cheese into strips. Preheat oven to 325 F. Beat butter, onion, poppy seeds, mustard and Worchestershire together in small bowl. Split rolls. Spread butter mixture on both cut sides of rolls. Place one piece of ham and 1 slice cheese on bottom hal

Make the spread and cover rolls. Add ham and cheese to fit each roll. Bake at 350 degrees for 15 to 20 minutes. Randy Rigg The Pinnacle Club BBS 812 963 9139     strongServings: 1/strong  

Rinse bean sprouts under running cold water; drain. Cook and stir ham, onion and 1 tb margarine in 10 inch skillet until onion is tender. Stir in bean sprouts, spinach, water chestnuts and gingerroot; cook and stir 2 minutes. Stir in cornstarch and soy sauce. Cut stack

Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. b

Combine cream cheese with egg yolk, baking powder, and a dash of salt; mix until blended and smoothe. Cut 4 small rounds from each slice of bread using a biscuit cutter or small glass. Spread each round lightly with mayonnaise. Spread each with a thin layer of deviled ham.

Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the b

Slightly brown hamburger meat in skillet. Drain and pour into crock pot. Add refried beans, onion and hot sauce; stir well. Cook until onion is done. Add cheese and sour cream; stir well. Simmer about 30 minutes. Randy Rigg     strongServings:

Fry 2 meats and onion, drain well. Add other ingredients and cook until cheese is melted. Serve with chips. (Can be kept warm in crock pot on low setting.)     strongServings: 12/strong  

Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish. In a small

1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside. 2 Mix together cornstarch, sugar and salt in a deep, 1 1/2 quart, heat resistant, non metallic casserole. 3. Gradually add beet liquid and vinegar to cornsta

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter in oven. Remove. Stir in Worcestershire, seasoned salt and curry; mix well. Gradually add cereal and noodles, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Add raisins;