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From: TigMode
Baked Artichoke Dip

  * 1/2  cup mayonnaise or salad dressing
  * 1/2  cup grated Parmesan cheese
  * 4  medium green onions, chopped (1/4 cup)
  * 1 can (16 ounces) artichoke hearts, drained and cut into small pieces
  * sturdy crackers, like triscuits, bagel chips or melba rounds

1.   Mix all ingredients except crackers in a 1-quart microwavable casserole  (you don't have to, but for easy cleanup I recommend spraying dish lightly with nonstick spray such as Pam)
2.  Heat oven to 350°.  Cover and bake 20 to 25 minutes or until bubbly.  Brown under the broiler for a minute or 2 if needed.
3.  Serve warm with crackers.

***note:  You can nuke this instead of baking (on high for about 5 minutes) but it doesn't get a nice golden color or have quite the same texture***

1 package of rye snack bread. *they come in small squares*
1 cucumber, sliced medium to thin
1 8oz package of onion and chives flavored cream cheese.
& some Dill seasoning.

spread flavored cream cheese on little sandwich breads.  Place one slice of cucumber on each bread.  Sprinkle top with dill.
(makes 30 or so snack breads)

Wa laaa! Simple and easy and I guarantee these little appetizer breads will  be a hit.

Ingredients:
20 large, fresh mushrooms
2 tbs butter
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled bleu cheese
1-1/2 cups cooked rice
1 tbs minced fresh basil
1/8 tsp ground white pepper
Fresh basil for garnish

Clean mushrooms with a wet paper towel and remove stems.  Set stems aside, then saute caps in the butter in a skillet until the caps are nearly tender.  Drain and set aside.

Saute stems and red pepper in skillet until tender.  Add cream and bring to boil, then reduce heat and add cheese.  Cook until melted.  Stir in rice, basil, and pepper and cook until heated thoroughly.

Spoon the mixture into the mushroom caps, then place in a lightly greased, shallow baking pan and bake at 350 for 10 minutes or until tender.  Drain and garnish.

Will serve 5 happily and 10 wishing they had more.
Add a dash of paprika for color.

Ingredients:
*  1 1/4 cups all-purpose flour
*   6 tablespoons butter or margarine
*   1 egg
*   1/2 cup oil-packed sun-dried tomatoes, drained,1 tablespoon oil reserved
*  6 cloves garlic, chopped
*  2 teaspoons fresh chopped oregano
*  3 eggs
*  16 ounces cream cheese
*  1 cup sour cream
*   1//2 cup chopped green onions

(1)   Preheat oven to 350 degrees.   Lightly grease a 9x13 inch baking dish
(2)   To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg  and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin).  Bake in the preheated oven for about 10 minutes, until lightly golden.  Let cool and set aside
**Note:  Keep oven on at same heat.**
(3)  To Make Filling:   Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely.  Blend in eggs.   Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and  blend until all mixed together.
(4)  Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling  into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.

Makes 15 to 20 squares

They aren't hard to make, just slightly time consuming compared to some other stuff, yet well worth it.

Ingredients:
*  1/3 cup plain yogurt
*  1/3 cup chopped unsalted peanuts
*  3 tablespoons snipped chutney
*  1 teaspoon curry powder
*  1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
*  one 4 1/2-ounce can tiny shrimp, drained, or 3/4 cup finely chopped cooked shrimp
*  6 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed
*  1/3 cup butter, melted

 In a small mixing bowl stir together yogurt, peanuts, chutney, curry  powder, and gingerroot or ginger. Gently stir in shrimp.

Unfold phyllo; place 1 sheet of phyllo on a waxed paper-lined surface.  Generously brush with some of the melted butter. Top with a second sheet;  brush with more butter. Repeat with a third sheet.  (Cover remaining  phyllo with clear plastic wrap to prevent drying.)

Using a sharp knife, cut the stack of phyllo crosswise into fourths, then  lengthwise into thirds to make 12 squares.  Using  half of the filling, place about 2 teaspoons in the center of each square.  Form into a bundle or "beggar’s purse" by bringing edges up to top of filling; twist together with a circular motion.  Repeat with remaining  phyllo dough, butter, and filling to make 24 bundles total.

Or, cut and shape the phyllo using the flag fold.  Place bundles or flags on an ungreased baking sheet.  Bake in a preheated 375° oven for 18-20  minutes, or till golden.

 Ingredients:
*  3 dozen button mushrooms, cleaned
*  1 (8 ounce) package cream cheese, softened
*  1 (6 ounce) can crab meat, membrane removed
*  1/2 teaspoon garlic salt or more to taste

(1)   Preheat the oven to 350 degrees.   Lightly grease a  baking sheet  with non-stick cooking spray.
(2)   Stem the mushrooms. Reserve 1/3 to 1/2 of  the stems and mince them.
(3)   Cream the cream cheese until smooth.
(4)    In a small bowl, combine minced mushroom stems and crabmeat.  Blend  the cream cheese into the stem and clam  mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange on baking sheet.
(5)    Bake mushrooms for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from  the mushrooms has collected in the pan.

Everybody ha seen this one at a party....so here's a god recipe for it.   =)

Ingredients:
*  1 cup of flour
*  1 T. of salt
*  1 tsp. of ground white pepper
*  1 tsp. of garlic powder
*  21 sea scallops
*  1 beaten egg
*  1 cup of milk
*  1 cup of seasoned bread crumbs
*  ½ pound of bacon

(1)   Dredge scallops in a mixture of flour, salt, pepper and garlic  powder.
(2)   Combine beaten eggs and milk. Dip coated scallops in egg mixture  and then coat with bread crumbs.
(3)   Wrap each scallop with half a slice of bacon.  Secure with toothpick. Bake in 400° preheated oven until bacon is crisp (about 25 minutes)   After about 15 minutes, turn the scallops over so they get evenly crisp. Serve hot.

Note:  if you have a non stick baking sheet, that works best, otherwise a regular cookie sheet treated with a bit of non-stick spray like Pam will do the trick.

Ready in 15 mins.

*  1 can (4oz) chopped green chilies
*  1/2 cup chopped onion
*  2 tablespoons butter or margarine
*  2 tablespoons all-purpose flour
*  1/2 cup of milk
*  1-1/2 cups (6 ounces) cubed process American Cheese
*  1 cup (4 ounces) shredded Monterey Jack Cheese
*  1/2 cup chopped Fresh tomato.
*  Tortilla chips

In a 1-1/2 quart Micronave safe dish, combine chilies, onion and butter.  Cover and microwave on high for 1-2 mins or until the butter is melted. Stir  in flour until smooth. Gradually stir in milk until blended. Cook uncovered,  on high for 1-2 minutes or until thickened. Add cheeses and tomato.  Microwave uncovered, 2-3 mintues or until the cheese is melted. Serve with  tortilla chips.

Makes about 2-2/3 cups.

*note when melting the cheese... becareful not to burn. if you can set your microwave to 70% power or medium heat... this works the best.

*  1/2 cup of milk
*  1/3 cup salsa
*  3 packages (8 ounces each) cream cheese, cubed.
*  2 packages (8 ounces each) imitation crab meat, flaked.
*  1 cub thinly sliced green onions
*  1 can (4 ounces) chopped green chilies
*  assorted crackers

Combine milk and salsa. Transfer to a slow cooker coated with a non-stick  cooking spray. stir in cream cheese, crab, onions, and chilies. Cover and  cook for 3-4 hours, stirring every 30 mins or so. Serve with crackers.

For something a little different than traditional veggies and dip, this is a good one.  If you don't have a pastry bag, here's a tip:  use a plastic sandwich bag, and snip off a corner....instant pastry bag!

Ingredients:
*  1 medium  ripe avocado -- peeled br>*  2 teaspoons lemon juice
*  1 sm clove garlic
*  1/4 teasoon leaf basil
*  1 4oz pkg cream cheese, softened
*  1/4 teaspoon salt
*   a couple drops tabasco sauce
*  1 1/2 pints cherry tomatoes
*  parsley sprigs

Combine avocado and lemon juice in blender; puree until smooth.  Add garlic, basil, cream cheese, salt and tabasco seasoning; blend until smooth. Transfer to medium-size bowl. Refrigerate mixture until stiff enough to pipe into tomatoes. While avocado cream is chilling, cut very thin slice of tops of tomatoes; scoop out.
Drain upside-down on paper toweling. Fit pastry bag with rosette tip; fill with avocado mixture; pipe into tomatoes. (Or fill tomatoes with small spoon.) Garnish tops with small sprig of parsley.

These are great when made well ahead so the flavors kind of mix together.  I have never had a party where even ONE of these little puppies was left over.

Ingredients:
*   4 12" flour tortillas
*  16 oz cream cheese ( 2 bricks)
*  1 pk dry ranch dressing mix
*  2 green onions, chopped fine
*  1/2 cup red pepper, chopped fine
*  1/2 cup finely shredded cheddar or jack cheese
*  1 small can sliced black olives

Mix cream cheese, ranch dressing and onions and spread on tortillas. Layer with red pepper, cheese and olives. Roll tortillas up tight,  wrap in plastic wrap and refrigerate for several hours or overnight. Slice into roughly 1/2 inch pieces and serve.

Dunno about parties where you are, but here everything tends to be heavy on the salt when it comes to hors de hourves.  Sometimes something a little sweet is just the thing.  I always take this when I have to bring a dish to pass to a party and it goes over HUGE.

Ingredients:
*  1 8 oz cream cheese
*  1 tub of caramel topping
*  1 cup finely chopped walnuts
*  8 to 10 green Granny Smith apples

1.  Allow cream cheese to soften to about room temperature so that it's easy to spread in a shallow plate.  (Until I found the perfect dish, I used a glass pyrex rectangular baking pan)
2.  Next spread caramel topping over the cream cheese.
3.  Evenly sprinkle chopped walnuts over caramel.
4.  Serve with sliced green apples.

This dip is great because every bite is like having a caramel apple.  I always put washed apples around the dip and have an apple corer/slicer thing there so people can slice up apples as needed.....avoids icky brown apples, too.

This is one of the array of apps we serve at our yearly Thanksgiving food orgies. Angioplasty is not included but recommended.

1 package frozen chopped spinach
1 8oz pkg light cream cheese
1 jar Salsa (temperature your choice)
1 cup sharp cheddar cheese
1 8oz block light Velveeta
1 tbsp garlic
Tabasco to taste

Defrost spinach and drain well - I press between two dessert plates. Combine  all ingredients in a crock pot and cook until creamy, stirring frequently.  Serve with tortilla chips and assorted raw veg.

* 2  packages (10 ounces each) frozen chopped spinach, thawed
* 1 can (8 ounces) water chestnuts, drained and finely chopped
* 1/2 cup light sour cream
* 1 1/2  cups plain fat-free yogurt
* 1 cup finely chopped green onions (9 medium)
* 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
* 1/2 teaspoon salt
* 1/2  teaspoon ground mustard (dry)
* 1/4  teaspoon pepper
* 1 clove garlic, crushed
* Rye crackers, rice crackers or raw vegetables for dipping,

1.   Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2.   Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

* 3 cups thinly sliced unpared zucchini (about 4 small)
* 1 cup Bisquick® Original baking mix
* 1/2 cup finely chopped onion
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon salt
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon dried marjoram or oregano leaves
* Dash of pepper
* 1 clove garlic, finely chopped
* 1/2 cup vegetable oil
* 4 eggs, slightly beaten

1.   Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2.   Stir together all ingredients. Spread in pan.
3.   Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

2 packs of refrigerator crescent rolls
1 8oz brick Lite Philly Cream Cheese
1 8oz brick Regular Philly Cream Cheese
1 Cup Mayo
1 package Original Ranch Dressing mix
2-3 Cups chopped veggies: Red peppers, carrots, spring onions, celery, etc.

Spread crescent rolls on cookie sheets to make 2 pizza crusts.  Pinch perforations together.  Cook as directed on the package.

Mix cream cheese, mayo and ranch dressing.  Spread on cooled pizza crusts.  Press veggies into cream cheese topping.

Serve cut in small squares.

1 8 oz package of cream cheese
1 stick of butter or margarine, softened
1 can of crabmeat
1 small onion, minced

Blend all items together. Mold into pleasing shape, heart, diamond, phallus, what have you.

Serve with crackers, club crackers are the best.

3 cups sliced onions
6 sliced bananas
1 1/2 c chopped dates
1 1/2 c cider vinegar
1 c crystalized ginger pieces
2 c seedless raisins
2 c pinapple juice
1 tsp curry powder

Combine all ingredients in a saucepan and simmer, covered for 20 mins.  Pour into sterilzed jars and store in fridge.

OK - I know caviar?! But you don't need much, you dont have to use the ultra expensive stuff, and this is really so good. Aaron's cute little 95 year old
grandfather taught me this one when we visited him in England on his 93rd birthday. This is most delish with a gin and tonic - if you want to be very
British about the whole thing, sweetie-darlings.  : )

1 small tin caviar
1 tub light cream cheese, room tremp.
pumpernickel bread, sliced
 2 tbsp. finely chopped purple onion
fresh chives

trim crusts from bread and cut into 2 inch squares. toast under light heat (200) for 20 minutes or until crisp. meanwhile cream onion and cream cheese and cut chives into 1/2 in. 'threads' (as A.G. called it.). allow toasts to cool, then spread  with a little of the cream cheese and onion mixture. pat caviar slightly with paper towels. top with a small spoonful of caviar and several chives arranged in a cross-hatch pattern. serve immediately.

1/2 cup chopped green pepper  (I use Red Pepper)
1/2 cup chopped onion
1 clove garlic, minced
1 to 2 tsp. curry powder
1 Tbsp. butter or margarine
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into 1-inch cubes
1 can (14-1/2 oz.) whole tomatoes, drained, cut up
1 tsp. lemon juice
1/2 tsp. dried thyme leaves
1/8 tsp. black pepper
1/2 lb. (8 oz.) VELVEETA Pasteurized Process Cheese Spread, cut up
(I also add to taste Cardemon and cilantro)

COOK and stir green pepper, onion, garlic and curry powder in butter until vegetables are tender-crisp. Add chicken; cook and stir 5 minutes or until chicken is no longer pink.  STIR in tomatoes, juice, thyme and black pepper. Reduce heat to low; simmer 5 minutes or until chicken is cooked through.  ADD VELVEETA; stir until melted. Serve over hot cooked rice (Jasmine Rice is the best for this), if desired. Makes 4 servings.

1 package crescent rolls
1 cup small curd cottage cheese
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1/2 cup monterry jack cheese
1/2 package frozen chopped spinach - defrosted and drained very well

drain cottage cheese and then whip in a blender or cuisinart until smooth. mix in spinach, spices and jack cheese until blended. seperate crescent roll sections and spoon about 1 tbsp of the spinach-cheese mixture onto each one. roll as directed on package and place on a non-stick baking sheet. mom smears butter or egg-wash (1 egg beaten with 2 tbsp milk or water) on the tops so they will brown nicely and  alos uses as a sort of glue to make sure the edges are tightly sealed. bake at 375 a little longer than package directions - about 20 min.

*caution - be sure to seal the edges or you will have a cheesy mess on the baking dish.

**mom (who is the Queen of 'use what you've got in the pantry' cooking has used chopped broccoli and cooked red lentils in this as well. she serves these for meals with Marzetti's Honey Mustard Dressing that has been warmed thoroughly. Alternatively, I like Honeycup (Honeycut? I cant remember but you can get it at most larger grocery stores or gourmet stores) whole grain mustard ( the jar with the green lid) on them myself.

1 Tbsp Butter
1 Tbsp flour
1 tsp powdered mustard
pinch of cayenne
pinch of black pepper
1 c shredded crabmeat
1/2 lb won ton envelopes
4 c lobster bisque *see below*

melt butter and stir in flour to make a paste. add mustard, cayenne, pepper and crab. stir ans simmer for 5 mins. remove from heat, and using teaspon stuff the wonton evelopes with crab mixture.. heat bisque to boiling, drop in wontons and boil for 5 mins..  serve.

2 lbs sirloin tip steak
1/4 c Miri *sweet saki* or sherry
1/4 c soy sauce
1 tsp sugar
2 tsp grated fresh ginger root
1 tsp grated fresh horseradish

cut steak into strips 1/4 inch thick.    combine all other ingredients in a bowl or blender and mix until very smooth. marinate meat 1 or 2 hrs..  to cook, thread the meat onto skewers and grill or broil them over high heat for 3 mins.  liberaly brush meet with sauce and cook for 3 or 4 mins.

2 grapefruit
2 Tbls honey
3 Tbls sliced toasted almonds

Yogurt sauce:
1 c non fat plain yogurt
2 Tbls honey
1/4 tsp grated grapefruit peel
1/4 tsp almond extract

peel and slice grapefruit into 1/2" thick rounds.  in large bowl, combine grapefruit and honey.  toss lightly to coat.  cover and chill.
mix sauce ingrediants and serve over when ready to serve.

1 Tbsp peanut oil
2 Tbsp grated fresh ginger root
1 clove garlic, minced
8 chicken wings
1 Tbsp Soy sauce
2 Tbsp sugar
1 Tbsp cornstarch
3 Tbsp rice wine or sherry
2 Tbsp sesame seeds

heat oil in wok of skillet until almost smoking, stir fry the ginger, garlic and wings for 2 minutes.  add the soy sauce and sugar.  Mix well. dissolve the cornstarch in the wine and add to wok. bring to boil and simmer for 15 to 20 mins until wings are done. sprinkle wings with sesame seeds and serve hot..