Spread a dressing on the tortilla, top with you favorite toppings, not too thick or it won t roll. Roll up, wrap and take to lunch. Or, roll up a bunch, then carefully slice about 1 1/2 inch thick, place on a lettuce lined platter and serve as party food. S

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  

Cut zampon to fit shape of the crackers you are using. With a sharp knife, cut out small hearts and diamonds from the beet rounds; cut out small clubs and spades from the olives. Decorate the zampon canapes with these so they resemble playing cards.   &n

From: San Diego Tribune, Saturday Aug. 3 Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. I

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories. Over low heat melt the butter or margarine with peanut butter until runny. Drizzle over the popcorn and mix well. Spread in shallow baking pans and bak

Spread butter/margarine on 1 side of each thin bread slice. Sprinkle with chives. Season with salt to taste. Cut 1/4 inch of both ends of each egg. Carefully slice each egg crosswise into 5 equal slices. Place 1 egg slice on each buttered bread slice. Spoon mayonnaise in

Make a seaweed stock by immersing several pieces of kombu (thick kelp leaves) in cool water, let it sit overnight. To make dipping sauce, simmer the ingredients. Add some green onions or sesame seeds if you like. From: [email protected] (Cynthia J.

BEAT ALL INGREDIENTS IN A SMALL BOWL. REFRIGERATE. SERVE WITH VEGGIES OR AS A BAKED POTATO TOPPER.     strongServings: 1/strong  

Wash mushrooms and carefully remove the stems from the center of the caps. Place the caps into a suitable flat baking pan with hole from the stem up. Fry the bacon until it is crunchy. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chop

Mix together sour cream, mayonnaise and taco seasoning. Set aside. Use a 9 or 10 inch pie pan or disposable aluminum pizza pan. Spread a layer of bean dip or refried beans on bottom of pan. Spread avocados over beans in an even layer. Spread sour cream mixture on top. Sprink

Mix the beans, olives, onion, garlic, oil, lime juice, salt, red pepper, cumin and pepper, blending well. Cover and refrigerate for 2 hours. Spread the cream cheese on the bottom of a serving plate. Spoon the bean mixture evenly over the cream cheese. Arrange the eggs on the

In small bowl, combine cream cheese, sour cream, mayonnaise, bouillon and ground red pepper; blend until smooth. Let mixture stand 15 minutes to dissolve bouillon; stir. On 10 1/2 inch serving plate, spread sour cream mixture to 9" circle; sprinkle with parmesan ch

Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove fro

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. Garnish with lemon. Recipe By : WD Specials 1992 and California Strawberry Advisory Brd     strongServings: 1/strong  

Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots     strongServings: 4/strong  

Puree the cooked lentils. Add onion, and spices. Mix well. Preheat the oven to 325 F. Cut individual phyllo pastry sheets into 6"x8" pieces and brush with oil. Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in pastry edges and roll up l

In a blender, place cottage cheese, buttermilk and lemon juice. Blend until smooth. Adapted from "Diet for a Happy Heart" and appeared in the San Diego Union Food Section, May 19, 1994 Brought to you and yours via Nancy O Brion and her Meal Master. &nb

Preheat oven to 350 degrees. In a medium sized bowl, combine ground meat, carrot, cheese, garlic powder and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into marble sized meatballs and place on a lightly greased cookie shee

Preheat the oven to 350^F. Combine all ingredients except the yogurt and new potatoes in a non stick skillet. Cook over medium heat until onions are tender, about 5 min. Pour into a food processor or blender and add yogurt. Process until smooth. Cut a thin slice off of the b

To serve, combine all in an ungreased casserole, uncovered, and bake for 30 minutes at 350 degrees. Serve hot with Triscuits or Wheat Thins. Submitted By SAM WARING <SAM.WARING@382 91 12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105650 GMT    

Layer each ingredient in dish. Put in just enought sour cream to cover bean     strongServings: 6/strong  

Combine all ingredients; refrigerate overnight. Core one head red cabbage, forming a well; fill with dip. Serve with sliced raw vegetables.     strongServings: 20/strong  

Mash avacados. Combine rest of ingredients. Add additional Salsa or seasonings as desired. Makes 1 gallon Source: Lindsay Olive can Typed for you by: Joan Mershon     strongServings: 999/strong  

Place cottage cheese in blender. Blend until smooth and add soup. Mix add enough milk to make a dipping consistency. Source: Magic Chef Cookbook CDROM Submitted By PAT PATE <[email protected]> On TUE, 8 NOV 1994 205128 ~0600 (CST)    

Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup. Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal Master compatible format by Karen Mintzias]     strongServings: 1/s

Along with these crunchy wings, pack carrot and celery sticks, a whole wheat roll, an apple and fruited yogurt for lunch. If you wish to cook enough for supper the night before, just double the recipe except for the salt. Seperate wings at joints, reserving tips for sto

Mix all ingredients in top of double boiler and heat until all are blended together and hot. Serve in chafing dish with Doritos to Tostitos. Serves 8 10. The recipe came from "The Texas Experience Friendship & Food Texas Style". A cookbook from The Richardson W

Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.     strongServings: 4/strong  

Spread cream cheese on bottom of 9 inch microwavable pie plate or quiche plate. Top with remaining ingredients. Microwave on medium (50%) 3 to 4 minutes or until warm. Serve with graham crackers. Garnish, if desired. Makes 6 to 8 servings. *Great for kids.ch  

In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20 30 minutes or until carrots are tender crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break

Here s one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle i

Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham     strongServings: 4

In a blender, use the puree setting to blend together all ingredients until the sauce is very smooth. Serve at room temperature in small individual bowls. Excellent with chicken, pork, shrimp or fish as a dippin sauce. Martinique Bistro, New Orleans, Louisiana

Lightly butter a 9"x13" baking pan. Set aside. In a heavy saucepan, combine maple syrup and butter. Bring mixture to a boil. Cook, stirring occasionally, until a candy thermometer reaches 275~ (syrup separates into hard, but not brittle, threads when dropped into very

In medium bowl, combine all ingredients. Cover, refrigerate until serving time, at least 2 hours. Garnish with additional diced sweet red peppers. Serve with sliced red or green apples for dipping. Makes 1 1/2 cups     strongServi

Pour dressing over artichoke hearts, pepperoni tomatos, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce covered platter.     strongServings: 1/strong  

Mix peanuts and popcorn in a large bowl. Melt margarine and marshmallows over low heat. Pour marshmallow mixture over popcorn. Grease hands. Form popcorn and marshmallow mixture into 14 small balls. Place on wax paper. Cover with plastic wrap when cool.   &n

Keep corn hot & crisp in slow oven (300øF). Boil sugar, syrup, water and salt until 254ø 260øF. Add vanilla and vinegar and boil to 264øF. Food coloring can be added at this point. Slowly pour over corn, stirring well so every kernel is coated. P

Masfouf is a desert snack traditionally served after the fast is broken on Ramadhan evenings. It is, in fact, remarkably like the various soojee (cream of wheat semolina) preparations encountered in Kashmir and other parts of India. The techniques of assembling are different

Mash beans, add the other ingreds. except the fat, and mix well, seasoning with salt and garlic to taste. Heat fat in chafing dish, add the mixture and stir until cheese is melted and the dip is bubbling. Serve warm with freshly made tostadas. Yield: approx. 2