Blend dry ingredients in blender or food processor about 1 minute; place in shallow dish. in another dish, beat egg whites and pepper sauce. Lightly coat chicken strips W/ oat mixture; shake off excess. Dip into egg mixture; then again with oat mixture. Place on rack of bro

artichoke hearts in chicken broth with the garlic until tender, about 6 minutes. Drain. When cool enough to handle, wrap in thinly cut bacon and secure with a toothpick. Broil until bacon is crisp, and serve warm. Alternatively, wrap in prosciutto and serve cold. Prepar

Preheat oven to 350 deg. Mix artichoke hearts (chopped), mayonnaise, Parmesan cheese, garlic powder and hot pepper sauce. Place in a 9 in. baking dish, and sprinkle paprika on top. Bake 20 30 min. Serve hot with bland crackers.     strongServin

Chop artichoke and combine with other ingredients. Place mixture in shallow baking pan and bake uncovered at 325 degrees for 30 minutes. Serve with crackers.     strongServings: 1/strong  

Saute onion in butter in a skillet until tender. Stir in wine; simmer 2 minutes. Add cream cheese, sour cream, mayonnaise and beef; mix well. Spoon mixture into an 8 in. square baking dish; sprinkle with pecans. Bake at 350 deg. for 15 to 20 minutes. Serve with assorted

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350øF until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. Created by: Sheila Ricci, Beverly Hills (C) 1992 Th

Prepare broccoli according to package directions. Place hot, cooked broccoli in a blender or food processor fitted with a metal blade. Immediately add remaining ingredients. Cover and process until smooth. Transfer to a serving bowl and serve immediately or refrigerate to re

Combine all ingredients. Simmer in a fondue pot until bubbly. Serve with corn chips. If too thin, thicken it with flour and water. Remark: The roast is optional. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce

In a medium saucepan, cook onion and garlic in the oil until tender but not browned. Stir intomatoes, chili peppers, chili powder and hot pepper sauce. Boil uncovered for 10 minutes. Stir together cornstarch and 1 Tablespoon cold water; stir into tomato mixture and cook stir

Bring cheese to room temperature. Drain clams and reserve liquid. Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Melba toast or onion rounds. Original recipe from The Gasparilla Cookbook (received in May cookbook swap f

Remove all seeds from lemon quarters. Roll quartered lemons in salt. Use more salt if needed. Pack them lemon quarters into a quart jar. Cover and let stand at room temperature for 4 days. Add the rest of the ingredients. Let stand 4 to 5 days longer. Refrigerate. Taken

Cook bacon crisp and crumble. Saute mushrooms, onion and garlic in 2 T of bacon fat until soft, (5 minutes). Stir until smooth. Add flour, pepper and cream cheese; stir until smooth. Stir in Worcestershire sauce, soy sauce and sour cream. Serve warm or chilled on crackers.

About 2 hourse before serving: DOUGH: In large bowl with mixer at medium speed, beat cream cheese, flour and butter or margarine until smooth; shape into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1 hour. FILLING: In 10 inch skillet over medium heat, co

Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes. NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. * You can freeze the u

Melt the butter, toss the nuts in the butter until coated. Bake at 350 degrees for 15 minutes. Toss with pepper flakes. WALT     strongServings: 1/strong  

Place cream cheese on serving plate. Top with jelly; sprinkle with onion. Serve with crackers. Makes 10 servings.     strongServings: 10/strong  

Fry bacon and crumble. Stir together cheese, bacon, olives, green onion, worcestershire sauce, and mayonnaise until well blended. Add more mayonnaise if necessary to make spreading consistency. Spread on rye bread slices. Bake in oven at 350 until hot.   &nb

Drain salmon, remove the skin and bones, if desired. In a pan, combine water, butter, hot sauce and the salt. Bring to a full boil over high heat. Add flour all at once. Stir and cook over medium heat for about 3 minutes, until mixture leaves sides of the pan and thickens. R

Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with meat; roll up. Wrap each tortilla in paper towel. Microwave on HIGH 1 minute or until thoroughly heated.     strongServings: 1/strong  

Disjoint wings and discard tips. Arrange in baking pan and bake in 375 degree oven for 1 hour, until done. Meanwhile combine butter, and sauces in sauce. Heat and stir until butter is melted. Keep warm. Remove wings from oven and dip in individually in sauce mixture. Place

Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas &n

4 TB Horseradish Prepared 2 c Sour Cream 1 ts Garlic Powder 1 ts White Pepper Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS:

In food processor or blender, puree chick peas coarsely (add 1/4 cup water if using blender and puree in two batches) Add garlic, lemon juice, olive oil, hot pepper sauce, sesame oil and cumin. Puree until mixture is smooth as you wish., taste and adjust seasonings if necess

Drain & rinse chick peas. Put them in a large pot with lots of fresh water & boil for 60 minutes. If the chick peas are old, then you may have to boil them for longer. Cook until they are soft. Drain thoroughly, reserving the liquid. Grind to a fine powder. Add

15 oz garbanzo beans drained : and rinsed 2 TB fresh lemon juice 4 garlic cloves chopped 1/4 c smooth peanut butter 1 TB dark sesame oil 1 ts ground cumin 1/2 ts cayenne : Salt : freshly ground black pepper : Pita bread chips for : servin

Scoop avocado into a medium bowl. Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. Check seasonings. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges.  

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon jui

Place all ingredients in a blender of food processor, and puree to a fine consistency, adding a little more liquid as necessary to make a smooth, light paste. Serve immediately with salad and pita bread.     strongServings: 1/strong  

* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods.     strongServings: 4/strong  

GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon jui

2 ea 6" pita loaves* 3 tb Butter; melted 19 oz Can chick peas; rinsed/drain 3 tb Tahini (sesame seed paste) 1 tb Olive oil 3 tb Fresh lemon juice 3 Garlic clove; mashed** 1 ts Salt 1 ts Olive oil for garnish Fresh parsley; chopped Water

* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods.     strongServings: 4/strong  

In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1« hours, or until they are tender (add more water if

Mix cream cheese and butter. Add remaining ingredients and mix well. Shape into smooth mound on serving plate. Garnish with 1 tsp. capers. Hungarian Cheese Spread     strongServings: 1/strong  

Line a baking sheet with foil. Butter the foil, and set aside. In a heavy 8 inch skillet, combine nuts, sugar, and butter. Cook over medium heat, stirring constantly, for 9 minutes or till sugar melts and turns a rich brown color. Watch out for splatters. Remove from heat. I

*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. w

: pearly greats: 1 cn smoked oysters drained : arugula leaves separated : sesame crackers : cracked pepper : assortment : LOBSTER RAITA: 1 lg cucumber peel seed chop 1 c cooked lobster meat torn : bits 1/4 c diced onion red or g

Preheat oven to 350~F; combine all ingredients in a large bowl in the order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking dish; bake 35 to 40 minutes or until lightly browned; cool on a wire rack and cut into small squares; can be served warm or cold. No

Roll the zampon into horn shapes. Add mayo. (or butter) to chopped eggs, then add chopped pickle (or relish); mix well. Stuff zampon horns with the filling, and place horns on the bread rounds.     strongServings: 6/strong  

Combine all ingredients. Blend well. Chill. Serve as a dip or form into a ball. Serve with wheat crackers.     strongServings: 12/strong