100 Appetizers!

1. Your parents/relatives decide to show up on your doorstep.
2. Your husband forgets to tell you he's bringing the boss home for dinner.
3. Your kids tell you the night before that you need to make something for their "last day of school" party, or their bake sale.
4. You're hanging out with your friends, say, for happy hour, and everyone decides to move the party to your house. WHICH YOU AGREE TO!!!
5. You're moving, and need to do something with all the food in your pantry and fridge, since you don't want to pack it up.

See what I mean? You don't want to get caught out. So make room in your freezer, since some of this stuff is freezable, and let's go...........

One tip. If you have a food saver, seal a meal, etc., put it to good use. You don't want to find out your frozen appetizers are suffering from freezer burn....

1. SPINACH BALLS

2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed crumbs made from herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme leaves

Drain spinach well by pressing in colander and using paper towels to remove excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1" balls. Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.
To freeze ahead, make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.

2. CUCUMBER CANTALOUPE KABOBS

Slice a cucumber in half lengthwise and make ribbons by slicing with a veggie peeler. Wrap the ribbons around chunks of melon, and alternate with squares of yellow or green peppers on a skewer.

3. APRICOT BITES

One 4 oz package blue cheese
1/4 cup butter
One 7 oz pkg dried apricot halves
1/4 cup pecan or walnut pieces, toasted
chopped fresh chives

In a medium bowl. combine blue cheese and butter. Let stand at room temperature for 30 minutes. Stir together until smooth. Using a pastry bag fitted with a small star tip, pipe about 1 tsp of cheese mixture onto each apricot. Top each with a nut, and sprinkle with chives.

4. ONION RYE APPETIZERS

1 (2.8 ounce) can French-fried onions, crushed
3/4 cup crumbled cooked bacon
1/2 cup mayonnaise or salad dressing
3 cups shredded Swiss cheese
1 (14 ounce) jar pizza sauce
1 (16 ounce) package snack rye bread

In a bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture. Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350 degrees F for 12-14 minutes or until heated through and cheese is melted. To use frozen appetizers: Place on an ungreased baking sheet. Bake at 350 degrees F for 14-16 minutes or until heated through and cheese is melted.

5. QUICK SHRIMP DIP
four 8 oz packages cream cheese
one 8 oz. container sour cream
1/2 C. ketchup
2 T. prepared horseradish
1 T. dried, minced onions
1 t. ground pepper
1 t. dried mustard
2 t. garlic powder (not garlic salt)
1/2 lb. shrimp, cooked and diced

Soften the cream cheese and mix well with sour cream. Fold in other ingredients. Add the diced shrimp last. Chill for at least one hour

6. ARTICHOKE AND CRABMEAT TRIANGLES

1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins

Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.

7. GREEK ANTIPASTO BRUSCHETTA

1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1/2 cup chopped kalamata olives
1/2 cup chopped red onion
1/2 cup chopped roasted red peppers
1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. grated lemon peel
1 French bread baguette (12 inch)
2 Tbsp. chopped Italian parsley

Combine feta, olives, onions and peppers in medium bowl. Add dressing and lemon peel; mix well. Cover. Refrigerate at least 1 hour or up to 24 hours.

Preheat broiler. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.

Add parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.




8. GRAPE AND AVOCADO SALSA

1 1/2 cups seedless red grapes, chopped
1 avocado - peeled, pitted and diced
1/4 cup chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon garlic salt
1 pinch ground black pepper

Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

9. ROASTED PEPPER AND BASIL SKEWERS

1 pkg. (16 oz.) Part Skim Mozzarella Cheese, cut into 16 cubes
16 fresh basil leaves
2 yellow or red peppers, roasted, each cut into 8 small squares
16 small cherry tomatoes
1/3 cup Balsamic Vinaigrette Dressing

Divide cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

Let stand at room temperature 20 min. to marinate, turning occasionally.

Remove skewers from marinade just before serving; discard marinade.

10. THAI CUCUMBER SHRIMP APPETIZERS

1 English cucumber
20 - 24 frozen cooked shrimp thawed, tails intact (61-70ct.)
5 teaspoons Thai Hot Sweet Chili Sauce,
1 green onion stem sliced thinly
zest of 1 lemon
Parsley for garnish

Score skin of cucumber lengthwise with tines of a fork then slice 1/2-inch thick. Put shrimp on cucumber slices, add 1/4 teaspoon chili sauce per slice. Garnish with sliced onion and lemon zest. Serve this easy Thai cucumber shrimp appetizer on a serving platter with parsley.

11. BLUE CHEESE BREAD

Sprinkle blue cheese crumbles onto Italian bread slices brushed with olive oil. Place thinly sliced red onions on top.

12. BAKED CREAM CHEESE WITH FRUIT SALSA

One 8 oz pkg cream cheese
1/3 cup bottled fruit flavored salsa
honey roasted cashews or peanuts, coarsely chopped

Preheat oven to 350.Place cream cheese in a 9 inch pie plate. Spoon salsa onto cheese, and sprinkle with nuts. Bake uncovered for about 15 minutes, or until cheese is softened. Let stand for 5 minutes. Serve warm with apple or pear slices, pita wedges, or crackers.

13. BUTTER AND RADISH SANDWICHES

2 1/2 bunches radishes (if you have a mandoline or v slicer, that will help)
unsalted butter, at room temperature
twenty 1/4 inch thick slices from a baguette
kosher salt

Place radishes in bowl of ice water and chill at least 30 minutes and upto 3 hours. Drain and slice thinly. Spread butter generously over baguette slices and sprinkle lightly with salt. Arrange radish slices over baguette slices and serve.

14. FALAFEL SPICED PECANS

2 cups pecan halves
2 Tbsp unsalted butter, melted
1/4 cup Near East falafel mix
1 Tbsp sugar
1/2 Tsp cayenne pepper

Preheat oven to 350. In a bowl, toss the pecans with the butter until evenly coated. In a small bowl combine the falafel mix with the sugar and cayenne. Pour the spice mix over the pecans and toss to coat. Spread the spiced nuts on a lightly greased baking sheet and toast for about 9 minutes, stirring once or twice until golden. Let cool. These can be stored at room temperature for up to one week.

15. AFTERBURNERS

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

16. BALSAMIC STRAWBERRY SALSA

6 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1 pint fresh strawberries, coarsely chopped
8 green onions, chopped
2 pints cherry tomatoes, chopped
1/2 cup chopped fresh cilantro

Whisk together first 3 ingredients in a large bowl; add strawberries and remaining ingredients, tossing to coat. Chill at least 1 hour. Serve with tortilla chips.

17. BACON AND SWISS MUSHROOMS

40 medium mushrooms
1/2 lb. bacon, cooked crisp and crumbled
1 C. shredded Swiss cheese
1/2 C. softened butter
1/2 C. crushed corn chips
2 garlic cloves, crushed
2 T. finely minced onion
1 T. dry red wine

Remove and chop mushroom stems. Combine them with remaining ingredients. Fill mushroom caps. Place on a baking sheet, stuffing side up. Broil 5-7 minutes or till lightly browned and bubbly.

18. CUCUMBER SANDWICHES ON PUMPERNICKEL

1 package whipped cream cheese
1 package Italian salad dressing mix
Cucumber for slicing
1 package pumpernickel bread, party sandwich size

Combine cream cheese and salad dressing mix. Spread small amount of mixture on each slice of bread. Slice cucumber and place one slice on each cream cheese bread slice.

19. ROSEMARY BRIE AND APPLES

2 large apples, cored, cut into 1/2-inch thick slices
1 10-oz wedge of Brie
Chopped fresh rosemary

Preheat broiler.

Trim rind from brie and cut into thin slices to fit atop apple slices.

Arrange apples on prepared baking sheet and top each with a slice of Brie. Sprinkle with rosemary and freshly ground black pepper.

Broil apples uncovered until cheese melts, about a minute. Transfer to platter and serve hot.

20. CHEDDAR MINI QUICHES

3 eggs
1 lb. small curd cottage cheese
3 Tbsp. sour cream or sour 1/2 and 1/2
4 oz.sharp Cheddar, (pre-shredded in a bag)
1/2 Cup Bisquick
1/4 tsp. salt
Black pepper to taste
4 Tbsps. melted butter

In large bowl combine all ingredients and blend just until mixed. Spray miniature muffin tins liberally with vegetable spray or use non-stick tins. Fill each cup almost full. Bake in preheated 375° oven 25 to 30 minutes. OK, it's not the easiest appetizer but the result is worth the extra effort.

21. CARAMELIZED ONION BRUSCHETTA

1 tablespoon olive oil
1 large onion, sliced
1 sprig fresh thyme or 1/4 teaspoon dried
Salt to taste
Freshly ground black pepper
12 French bread slices
2 cloves garlic
1 tablespoon extra virgin olive oil
6 olives, pitted and halved

Heat the olive oil in a skillet over medium heat. Add the onion, thyme and a little salt and pepper. Cook until the onions begin to get soft. Turn the heat up a little and cook until the onions turn golden brown. Adjust the salt and pepper to taste.
Toast the bread on both sides in a toaster oven, under the broiler or on the grill. While the toasted slices are still warm, rub them with garlic and drizzle them with extra virgin olive oil on one side. Place a dollop of the caramelized onions on each slice of bruschetta and top with half an olive.

22. CRAB AND CREAM CHEESE HORS D'OEUVRES

8 oz Pkg Cream Cheese, softened
1/2 ts Horseradish
8 oz Backfin crabmeat
2 oz Slivered almonds
1 tb Milk
1 x Salt
2 tb Chopped onion
1 x Pepper

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups

23. SPICY WINGS

1 8 oz can Tomato sauce
1 tb Onion powder
2 tb Red pepper flakes
2 tb Jalapeno peppers, chopped
2 tb Hot sauce
1 lb Chicken wings
1 tb Garlic powder

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350%uFFFD for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4.

24. HAM ROLLS

8 ounces cream cheese, softened
1 teaspoon prepared horseradish
2 tablespoons 1/2 and 1/2
1/4 teaspoon salt
1/8 teaspoon paprika
2 1/2 tablespoons chopped pimento-stuffed olives
10 slices boiled ham (12 ounces)
40 small pimento-stuffed olives

Blend first six ingredients thoroughly. Spread 2 tablespoons of cheese mixture on each ham slice; roll up tightly and fasten with 4 frilled toothpicks. Chill. Cut each roll into fourths. Place an olive on end of each toothpick; serve cold.

25. CURRIED CHICKEN SALAD IN PHYLLO DOUGH SHELLS

Easy! make your favorite chicken salad and buy the mini phyllo shells in the freezer section of the supermarket.

26. CHEESY PEPPERS

6 oz soft goat cheese
1 Tbs milk
2 Tbs snipped fresh herbs (basil thyme, chives, etc)
1/4 Tsp black pepper
2 large green, yellow, or red sweet peppers

In a small bowl, combine goat cheese, milk, herbs and pepper.

Spoon filling into a piping bag fitted in with a 1/2 star tip, or into a plastic bag with a corner snipped off.

After removing stems, seeds and membranes, cut each pepper into 1 inch strips, then into 2" long pieces. Pipe cheese onto peppers. Cover and chill for up to 24 hours.

27. BROCCOMOLE

2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced-fat sour cream
1 to 2 tablespoons minced onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Raw vegetables or tortilla chips

In a food processor, combine the first six ingredients; cover and process until smooth. Refrigerate for several hours. Serve with vegetables or tortilla chips.

28. PESTO PITA APPETIZERS

1 whole pita bread (6 inches)
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese

Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm. Yield: 2 servings.

29. CAN IT GET ANY EASIER?

Spread cream cheese or crème fraîche on small bagels or bagel chips; black bread is also terrific. Top with sturgeon, sable or lox.

30. CAN IT GET ANY EASIER, #2

Sprinkle rib lamb chops (rack of lamb, separated) or loin chops with good coarse curry powder, or any spice mix you like. Broil quickly, until crisp but not well-done. Serve hot, with yogurt mixed with same spice rub. These will go very fast.

31. STEAMED ASPARAGUS AND PROSCIUTTO

Steam asparagus and wrap in prosciutto. (c'mon, that's TOO easy)

32. MALT AND SALT WINGS

Fry chicken wings, remove, drain, and while hot, sprinkle with malt vinegar and salt. (One of my favorites!)

33. HUMMUS

Mix four parts well-cooked or canned chickpeas with one part tahini, along with some of its oil, in a food processor. Add garlic and cumin and purée, adding as much olive oil as needed. Stir in lemon juice, salt and pepper to taste. Serve with pita chips.

34. ROASTED PORTOBELLO MUSHROOMS w/BEETS & GOAT CHEESE

1 16-ounce jar whole pickled beets
1 pound baby portobello or crimini mushrooms
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup fresh bread crumbs, such as sourdough or whole wheat
¼ cup sliced green onions or chopped chives
¼ cup coarsely chopped walnuts, toasted
½ cup crumbled goat cheese, or slices

Preheat oven to 400 degrees. Drain beets, reserving liquid. Coarsely chop ½ cup beets; set remaining whole beats aside with beet liquid to use in a vegetable platter. Remove stems from baby portobellos. Place caps, rounded sides down on foil-lined baking sheet; season with salt and pepper. Combine chopped beets, bread crumbs, green onions, and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender. Yield: 18 appetizer servings

Mushroom caps may be stuffed, covered, and refrigerated for up to 4 hours before baking.

35. SHRIMP DIP

1 small package (3 ounces) cream cheese, softened
1 cup sour cream
2 teaspoons lemon juice
1 envelope Italian Dressing Mix (Good Seasons)
1 can (4 to ounces) shrimp, drained and chopped
salt and pepper, to taste

Blend all ingredients in a bowl. Chill for 1 to 2 hours before serving. Serve with chips or assorted crackers.

36. FOFOS (FISH ROLLS)
(If you're feeling exotic!)

2 lbs any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chili powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying

1.Clean and boil the fish in lightly salted water. Remove bones (if any) and mash together with the potatoes,chili powder, turmeric and pepper.
2.Add enough lime juice and stock to moisten. Add salt if required.
3.Form into oval rolls, dip in the egg then coat with breadcrumbs.
4.Deep fry until golden.

37. SAUSAGE CUPS

1 lb sausage
1 (16 ounce) package wonton wrappers
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing

Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.

38. SPINACH BALLS (Another favorite of mine)

2 pks frozen chopped spinach (cooked and drained well)
1 cup finely chopped onion
4 beaten eggs
3/4 cup butter or margarine, melted
1/2 cup of parmesan cheese
5 cups of crushed stuffing mix
1/2 tsp garlic salt (or to taste)
1/4 tsp salt (or to taste)

Mix all ingredients well. Chill for 1/2 hour. Form into balls (slightly larger for a side dish, or smaller for an appetizer.) Place on greased baking sheet; bake at 350 for 10-20 min. or until lightly browned on bottom. Serve as an appetizer with picks or as part of the dinner.

39. SMOKED SALMMON & GOAT CHEESE CROSTINI

8 ounces goat cheese
1 1/2 tablespoons chopped fresh tarragon leaves
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon zest
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Preheat oven to 350 degrees F. In a small bowl, combine goat cheese, tarragon, fennel, lemon zest, and pepper; set aside. Brush olive oil over both sides of the bread slices. Arrange bread in single layer on large baking sheet. Bake approximately 5 minutes per side or until bread is just crisp. Remove from oven. NOTE: Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature. Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

40. BACON ROLL-UPS

6 oz Cream cheese w/chives
25 slices Mixed grain sandwich bread
1 Tbs Milk
25 slices Bacon cut in halves

Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thinly slice into 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50

41. CRANBERRY MEATBALLS

2 16-ounce bags frozen meatballs
1 12-ounce bottle chili sauce
1 16-ounce can jellied cranberry sauce

Combine sauces, cook over medium-low heat, stir until smooth. Add prepared meatballs; stir 15 minutes or until meatballs are heated through.

42. PEACH MANGO SALSA

2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
1 sweet onion, diced
2 cloves garlic
2 tbsp chopped fresh cilantro
juice of one lime
dash salt and pepper

Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.

43. VEGAN CHILI CHEESE DIP

1 can vegetarian chili (Try Amy's or Hormel brand vegetarian chili)
1 container Tofutti cream cheese

Open can. Open cream cheese. Combine well. Serve with chips.

44. CRESCENT SNACKS

1 can crescent rolls
2 teaspoons prepared mustard
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 cup finely chopped ham
1 cup shredded Cheddar or Monterey Jack cheese
Heat oven to 375°.
Unroll dough into 2 long rectangles. Place rectangles in ungreased 13 x 9 inch pan; press over bottom and 1/4-inch up sides to form crust. Firmly press perforations to seal. In small bowl, combine ham and mustard. Spoon over dough; spread gently to distribute evenly. Sprinkle with remaining ingredients. Bake for 18 to 20 minutes, or until golden brown. Cut into 2-inch squares, or cut into 3-inch squares then cut diagonally to form triangles.

45. CLAM DIP

1 can (8 ounces) minced clams
1 clove garlic, cut in half
8 ounces cream cheese, room temperature
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
drop or two of Tabasco sauce
1/2 teaspoon salt
pinch pepper

Drain clams, reserving 1/4 cup of the juice. Rub a medium serving bowl with the garlic halves. Add cream cheese; beat with fork until smooth. Mix in remaining ingredients and the reserved 1/4 cup of clam juice. Blend well. Cover and refrigerate for 1 hour before serving. Serve as a dip with crackers, chips, or vegetable dippers.

46. PUMPKIN DIP

2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/4 teaspoon freshly grated nutmeg

Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with ginger snaps and graham crackers.

47. ARTICHOKE DIP

6 ounces Artichoke hearts, marinated
1/3 cup Mayonnaise
1 tablespoon Pimiento, diced (optional)
1/2 cup Parmesan cheese, grated
1/3 cup Sour cream
1/8 teaspoon Garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.

48. BLACK BEAN & FRUIT SALSA

1/2 cup cubed peeled ripe mango
1 cup diced peeled papaya
1/2 cup cubed pineapple
1/2 cup diced red onion
1/2 cup canned black beans, rinsed and drained
1/2 to 1 teaspoon habanero pepper sauce
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 garlic clove, minced

Combine all ingredients in a large bowl; toss gently to coat.

49. TOFU BITES

1 pound extrafirm reduced-fat water-packed tofu, drained and cut into 1/2-inch cubes
1 1/2 teaspoons vegetable oil
1 teaspoon dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar

Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.

Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally

50! HALFWAY THERE!

STUFFED ENDIVE LEAVES

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces)crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

Preheat oven to 350°. Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes. Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes). Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

51. SWEET POTATO PECAN PIE TARTS

1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preheat oven to 350°. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.

52. LOBSTER DIP

2 tablespoons butter
2 cups shredded sharp cheddar Cheese
a few dashes of Tabasco sauce
1/3 cup dry white wine
cooked meat from 1 small lobster, about 1 cup, cut in small pieces

Melt butter in a saucepan over low heat. Gradually add cheese; stir until cheese is melted. Add Tabasco sauce; gradually add wine, stirring until mixture is smooth. Add lobster; continue to cook and stir until heated through. Keep warm in crockpot or chafing dish. Makes about 1 1/2 cups of lobster dip. Serve with assorted cracker dippers.

53. CHEESE STICKS

1 cup flour
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 1/2 teaspoons baking powder
4 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese
3 tablespoons sour cream

Combine dry ingredients. Cut in butter and cheese with pastry blender; stir in sour cream. Shape into a ball and chill 2 hours. On a lightly floured surface, roll out dough 1/8-inch thick. Cut into strips 1/4-inch wide and 3 inches long. Bake at 425° for 8 minutes.

54. TUNA PUFFS

1 can tuna in oil, about 7 ounces, drained
16 slices party rye bread
1/4 cup chopped cooked spinach
1 egg, separated
1/4 teaspoon salt
1/8 teaspoon dried leaf basil, crumbled
1/4 teaspoon lemon juice

Place 1 tablespoon of the tuna on each bread slices. In a small bowl, beat egg white until stiff peaks form. Beat egg yolk in a separate bowl; stir in chopped spinach, salt, basil, and lemon juice. Fold in beaten egg white and spoon 1 tablespoon of the spinach mixture over tuna on each bread slice. Bake at 350° for 10 minutes. If desired garnish with slices of cherry tomatoes or ripe olives. Serve immediately.
Makes 16 appetizers.

55. SMOKED OYSTER DIP

1 8 oz pkg cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon garlic salt
1 dash Tabasco sauce
1/2 cup chopped ripe olives
1 can (9 ounces) smoked oysters, drained and chopped

Combine cream cheese, mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters. Cover and keep in refrigerator for up to 3 days.

56. BAKED PECAN CHICKEN WINGS

1/2 cup pecans
2 tablespoons all-purpose flour
12 chicken drumettes
1 large egg, beaten
1/2 cup steak sauce
3 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon packed brown sugar

Preheat oven to 400°F. Place pecans and flour in blender or food processor; blend until finely chopped. Dip chicken-wing drumettes in egg, then coat with nut mixture. Place on rack in baking pan.
Bake for 40 minutes or until chicken is no longer pink near bones. Combine steak sauce, soy sauce, green onion and sugar in small bowl. Serve chicken with sauce for dipping.
Makes 12 appetizer servings.

57. CHOCOLATE GRAPE TARTLETS

2 tablespoons butter
4 cups California seedless grapes
1/4 cup granulated sugar
2 tablespoons flour
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 sheets phyllo dough

Gently brown butter in small saucepan over low heat; watch carefully so it will not burn.
Mix grapes, sugar, flour, cocoa, vanilla and cinnamon. Working quickly, cut sheets of phyllo dough into 4-inch squares. Place squares between waxed paper and cover with towel. Lightly grease bottom of each cup in a standard muffin tin with browned butter. Place 2 squares phyllo dough in each cup, brush lightly with browned butter, repeat with 2 more squares and brush with browned butter again. (There will be four layers of phyllo dough squares in each cup of the muffin tin.) Fill each with 1/4 cup grape mixture. Sprinkle any remaining cocoa mixture in bottom of bowl over grapes.
Cut trimmings of phyllo dough into short narrow strips; sprinkle about 1 tablespoon over filling in each muffin cup. Drizzle remaining butter over top.
Bake at 375°F 35 to 40 minutes or until lightly browned. Cool slightly; remove from muffin tins.
Makes 12 servings.

58. HOT BACON SWISS DIP

1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. green onion slices
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed

PITA CRISPS
2 whole wheat pita bread rounds
3 tbsp. margarine
1/4 c. sesame seed, toasted

Dip: Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups.

Crisps: Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375 degrees for 8-10 minutes until crisp. Serve with hot dip.

59. PICKLED MUSHROOMS
1/3 c. red wine vinegar
1/3 c. salad oil
1 sm. onion, thinly sliced & separated in rings
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 tbsp. brown sugar
2 (6 oz.) cans mushroom crowns, drained

Simmer all ingredients together for 5 to 6 minutes.
Chill in a covered bowl several hours, stirring occasionally. Drain. Makes about 2 cups of mushrooms.

60. CHEESE DIP FOR FRUIT

1 package (8 oz.) cream cheese
1/4 cup cream, or milk
2 tbsp honey
1 1/2 tsp vanilla
1/8 rsp nutmeg, or mace
1/8 tsp cinnamon
2 tbsp fresh lemon juice
1/4 cup diced toasted almonds

Blend together all ingredients except almonds. Chill. When ready to serve place dip in small bowl. Top with almonds. Place bowl on plate and surround with assorted fruits such as banana slices, melon cubes, grapes, strawberries and peach or nectarine slices.

61. QUICK FONDUE

1 wedge Brie or Camembert cheese
2 Tbsp. chopped pistachio nuts or chopped cashews

Place cheese on round shallow baking dish. Sprinkle with nuts. Bake at 450 degrees for 5-8 minutes until cheese begins to melt. Serve with fruit, crackers or bread slices. Serves 6 For an interesting idea, try using wedges of all three cheeses, baked side by side, varying the nuts for each cheese.

62. GOAT CHEESE BAGUETTES

12-16 oz chevre (goat cheese)
24, 1/4 to 1/3" baguette slices
48 thin slices Italian salami
24 baby spinach leaves
Pecorino Romano or Pamigiano-Reggiano, shaved
Truffle oil

Spread goat cheese generously over bread. Fold salami slices to fit and arrange two on each slice, overlapping. Top with spinach and cheese shavings. This can be done several hours ahead. Cover lightly and refrigerate. To serve, drizzle each with a couple of drops of truffle oil.

63. PESTO ROLL UPS

Separate 1 package refrigerated crescent rolls into triangles and spread with purchased basil pesto. Cut each triangle in half, making 16 long triangles. Roll up triangles and place on ungreased baking sheet. Bake at 375 degrees for 12 to 15 minutes or until golden.

64. QUICKIE PIZZA

Top a 6-inch Italian bread shell (Boboli) with tub-style cream cheese; top with cooked vegetables, sliced red onions, and snipped fresh herbs. Sprinkle on crumbled blue or feta cheese. Bake until all ingredients are heated through.

65. EASY REUBENS

Top crispy rye crackers with thinly sliced fully cooked corned beef, rinsed and well-drained canned sauerkraut, and Thousand Island salad dressing.

66. JELLY TOPPED CHEESE SPREAD

Melt jalapeno jelly in a saucepan and spoon over an 8-ounce round of Brie.

67. CHICKEN PIZZETTAS
1 6- or 6-1/2-ounce package pizza crust mix
1 cup salsa
1/4 tsp ground cinnamon
1/4 tsp ground cumin
2 cups sliced or chopped cooked chicken or turkey
1/2 cup dried cranberries or raisins
1/2 cup pitted green olives coarsely chopped
1/4 cup sliced green onion or chopped onion
1 tbsp sliced almonds
1 cup shredded Manchego or Monterey Jack cheese
1 tbsp snipped fresh cilantro

Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally. Makes 24 servings.

68. EASY STUFFED TOMATOES

Choose small, but not tiny, tomatoes at the grocery store. Cut off the top and use a melon ball scoop to remove seeds. Fill with cottage cheese and serve. Or, fill the tomatoes with a warm mix of hamburger, onions and cheese.

69. SPICED NUTS

For each 2 cups of nuts (you can use any nuts you like, or a combination), you'll need:

¼ cup olive oil
1 Tablespoon curry or chili powder (depending on how spicy you want to make them)
1 Tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt
Mix everything except the nuts and salt and put in a skillet over medium-high heat. Stir in nuts and toast about 5 minutes or until toasted and brown, remove from skillet and drain, salt and serve.

70. BROILED SEAFOOD CANAPES

1 cup cooked seafood, flaked
6 slices White bread
1/4 c Butter
1/4 c Cheddar or American cheese, grated
1/3 cup ketchup-or chili sauce

Toast bread on one side; trim off crusts and cut bread in half. Butter untoasted sides; cover with a layer of seafood, then ketchup and top with
cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the canapes are heated through. Makes 12 canapes.

71. WHITE BEAN SPREAD

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

72. 5 ALARM GARLIC BAGEL THINS

5 bagels
1/2 cup butter
6 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon TABASCO® Garlic Pepper Sauce
salt to taste

Preheat broiler. Slice bagels crosswise into fifths. In small saucepan, melt butter with garlic and simmer over very low heat 2 minutes or until garlic has softened. Add lemon juice, TABASCO® Garlic Sauce and salt to taste. Liberally brush one side of each bagel with lemon-garlic butter. Broil bagels on one side until golden. Watch carefully; this takes only a minute. Turn bagels over and broil until golden. Serve hot or store in an air-tight container. Makes 25 bagel thins.

73. CRAWFISH BOULETTES

1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

74. CAJUN SHARK BIYES

1/4 c Lemon or lime juice
1/4 c Dry white wine
2 Cloves garlic,crushed
2 lb Shark meat,2" chunks
1 c Flour,all-purpose,seasoned
Salt to taste
Pepper to taste
2 Eggs,beaten
1 c Bread crumbs
Vegetable oil
Creole mustard/tartar sauce

Mix lemon juice, wine and garlic; add shark and marinate in refrigerator
for 1 hour or longer.
Dip each fish chunk in seasoned flour, sprinkle with salt and pepper,
then coat with beaten eggs and bread crumbs
Heat oil; deep-fry fish until golden brown.
Drain on paper towels, then serve with Creole mustard or tartar sauce.

75. SPICED PECANS

2 tb Unsalted butter
3 c Pecan halves
1/2 c Light brown sugar
1 t Paprika
2 ts Powdered Chile
1 tb Ground cumin
1/4 c Cider vinegar
Salt

Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook
until all the liquid has evaporated. Season with salt. Spread
the pecans on a cookie sheet and bake in an oven until crisp, about 3
to 5 minutes.

76. FISH STICKS W/CHIPOTLE DIPPING SAUCE

1 1/2 lbs. cod fillets or other firm whitefish
Vegetable or canola oil
1 cup flour
1/2 tbsp. seasoned salt
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
2 eggs, beaten
2 cups panko bread crumbs
1 cup reduced-fat mayonnaise
1 chipotle pepper, chopped

Rinse and dry fish fillets, cut into 1-inch-wide strips and set aside. In deep skillet, preheat 2 to 3 inches oil to 350°F. In separate shallow dish, combine flour, seasoned and kosher salts, pepper and garlic powder. In two separate shallow dishes, place eggs and bread crumbs. Coat fish strips with seasoned flour, then dip into eggs and dredge in bread crumbs. Place strips in hot oil; do not crowd pan. Cook 5 to 6 minutes until golden brown, turning once. Drain on paper towel-lined platter. In small bowl, mix mayonnaise with chipotle pepper and serve alongside fish.

77. SPICY PEANUTS

2 tbsp vegetable oil
2 cups raw or roasted peanuts, shelled, skins removed
1 1/2 tsp chile powder
1/2 tsp salt

Heat oil in a large skillet over medium heat. Add peanuts. Cook while stirring for 2 minutes. Drain peanuts onto paper towels. Place in a a bowl, add chile powder and salt, and toss well. Makes 4 servings.

78. EASY VEGGIE DIP
1/2 cup mayonnaise (or half mayonnaise & half plain, low-fat yogurt)
1-2 tablespoons mustard
1-2 teaspoons red or white wine vinegar

Combine all ingredients. Chill.

79. RED PEPPER SPREAD

Two 12-oz jars roasted red peppers, drained
16 oz can tomato paste
1 Tbs chopped fresh thyme
1 Tbs olive oil
2 tsp granulated sugar
1 tsp garlic salt
1 tsp ground red pepper
1 tsp salt
assorted crackers

Place roasted peppers in blender or food processor. Cover; process until finely chopped. Add tomato paste, thyme, olive oil, sugar, garlic, salt, ground red pepper, and salt. Cover; process until nearly smooth. Serve at once or cover and chill up to 1 week. Serve with crackers.

80. DATES WRAPPED IN BACON

1 8 ounce package pitted dates
4 oz almonds
1 lb thick sliced bacon

Preheat the oven to 400 degrees. Soak toothpicks in water for 15 mins. Slit dates. Place one almond inside each date. Wrap dates with bacon about
1/2 to 1/3 of a strip for each date, using toothpicks to hold them together. Place on a cookie sheet and bake 10-15 minutes, or until bacon is brown and crisp.

81. CREAM CHEESE WONTONS

1 8 oz. pkg cream cheese softened
16 Wonton Wrappers
Oil for Frying
1 Jar of Sweet & Sour sauce for dipping

Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best. While oil is heating, lay out wrappers.Have a small bowl of water nearby to wet your fingers in. Put a small dab of cream cheese in one corner of each wrapper, about 1/2" from the edges. Use about 1 tsp. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much . Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.

82. SAUSAGE PIGS IN BLANKETS

Wrap up cooked small link sausages in triangles of Pillsbury crescent dough and bake.

83. ANTS ON A LOG
8 celery stalks, each cut into 3 pieces (3 to 4 inches each)
1 container (8 oz.) Cheesecake Flavor Cream Cheese Spread
1/2 cup raisins

Fill celery "logs" evenly with cream cheese spread.
Top with raisins for the "ants".

84. MEXICAN LAYERED DIP

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp.TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup drained canned black beans, rinsed
4 green onions, chopped
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1 cup shredded lettuce 2 Tbsp.
sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

Beat Neufchatel cheese in medium bowl with electric mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate. Top with all remaining ingredients except chips; cover. Refrigerate at least 1 hour before serving. Serve with chips.

85. CHOCOLATE FONDUE

1 bag of semi-sweet chocolate chips
1 bottle of butterscotch topping
1 small can of sweetened condensed milk

Combine the chocolate chips, bottle of butterscotch topping and 6 tablespoons of sweetened condensed milk in a microwave safe bowl. Heat on high for 30 seconds. Stir fondue to a smooth consistency.
You may need a few more seconds of heating time depending on your microwave. Place into a fondue pot or small crockpot.

86. CREAM CHEESE BACON CRESCENTS

1 tub (8 oz.) Chive & Onion Light Cream Cheese Spread
3 slices Bacon, cooked, crumbled
2 cans (8 oz. each) reduced fat refrigerated crescent dinner rolls

Preheat oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended. Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12-15 min. or until golden brown. Serve warm.

87. CAVIAR CANAPES

Have freshly made, crisp buttered toast, cut diamond-shape; spread it with 1/8 inch layer of caviar (to be bought in tins or kegs).
Squeeze over it juice of quarter of a lemon.
Take a hard-boiled egg; mince the yolk and white separately; garnish the side of the toast with the white and yolk alternately, making a half-inch border. Serve in a crisp lettuce-leaf; on the side a tablespoon of finely minced white onion.

88. FISH PATE

Free a pint of any cold cooked fish of skin and bone, and shred fine. Put into a saucepan and add 1 quart of milk, 2 well-beaten eggs, 1/4 of a cup of flour mixed well with a little of the milk. Season with a little salt, pepper, and nutmeg. Stir until it is as thick as cream. Put alternate layers of sauce, fish, and bread crumbs into a buttered baking-dish, and set in the oven until it becomes a golden brown. It will take only a short time to cook.

89. ALMOND KISSES

1 cup blanched and ground almonds
6 egg whites
1½ cups sugar

Beat egg whites until very stiff. Add sugar and beat well. Fold in nuts and drop with tube or spoon on linen paper and bake in 200 degree oven for 20 minutes.

90. CUCUMBER CAVIAR

1/4 English cucumber
about 3 tablespoons sour cream
about 1.75 ounces caviar

Diagonally cut cucumber into eight 1/8-inch-thick slices. Serve cucumber slices topped with sour cream and caviar.

91. JICAMA APPETIZERS

1 large jícama (about 1 1/4 lbs) 1 cup packed dried pitted dates (about 1/2 lb)
3 tablespoons fresh lime juice
2 tablespoons minced scallion
2 tablespoons chopped fresh mint leaves

Peel jícama and cut enough into 1/4-inch dice to measure 1/2 cup. In a food processor pulse dates to a paste and transfer to a bowl. Stir diced jícama, lime juice, scallion, and mint into dates and season with salt. Date mixture may be made 1 day ahead and chilled, covered. Cut remaining jícama into 1/4-inch slices and cut each slice into as many 1 1/2-inch triangles as possible. Jícama triangles may be made 1 day ahead, wrapped in damp paper towels, and chilled in a sealable plastic bag. Top jícama triangles with some date mixture and garnish with small mint leaves.

92. ROASTED RED PEPPER & HAZELNUT DIP

1(7 to 8 oz) jar roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs 1 small garlic clove
1/4 teaspoon cumin
1/4 cup hazelnut or walnut oil

Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.

93. SMOKED ENDIVE SPEARS

12 oz wild smoked salmon, cut into 24 pieces
1 cup low-fat yogurt
1 tablespoon fresh lemon juice
1 bunch chives, snipped
Salt to taste
4 heads of Belgian endive

Mix lemon juice and yogurt in a bowl. Add salt to taste. Set aside. Cut the bottoms off endive heads. Separate the leaves. Arrange a 1/2-ounce piece of smoked salmon in the root end of the endive leaf. Top with a dollop of yogurt mixture. Garnish with snipped chives as desired.

94. TOFU SESAME DIP

2 ounce firm-style tofu
1 tbsp each sesame paste and chopped green onion
2 tsp ketchup
1 tsp each lemon juice and soy sauce
1/2 garlic clove, chopped
1 tsp sesame seed, toasted
2 small pitas, heated and cut into quarters

In blender combine all ingredients except sesame seed and pitas and process until pureed, about 1 minute. transfer to serving bowl. Sprinkle with sesame seed and serve with pitas.

95. CHICKEN IN BASKETS

10 oz frozen pastry shells
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 package (9 oz) frozen diced cooked chicken, thawed
1 cup frozen mixed vegetables, thawed
3/4 cup milk

Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables, and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops.

96. WHITE PIZZA DIP

1 (16-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, softened
3/4 cup shredded mozzarella cheese (about 6 oz)
1/2 cup chopped or finely diced pepperoni (about 2 oz)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pizza or Italian seasoning blend

Preheat oven to 350. In small bowl, combine all ingredients. Spoon into a shallow 1-quart casserole. Bake uncovered 30 minutes or until heated through. Serve warm in bread bowl.

97. SHREDDED CARROTS ON CUCUMBERS

Slice cucumbers into 1/4" slices. Use a melon baller to mound soft cream cheese on each slice, and shred carrots over, using the larhge sode of a grater.

98. ZUCCHINI PUFFS

4 medium zucchini
1 cup sharp Cheddar cheese grated
1 dash hot pepper sauce
4 tbsp mayonnaise

Halve zucchini and scoop out a little of the center. Combine cheese, mayonaise and hot pepper sauce. Spread on top of zucchini. Broil until puffed. Cut into small serving pieces.

99. TOASTED CLAM ROLLS W/CHEESE

1 loaf thinly sliced white bread
3 cans clams (6-1/2 ounces)
1/3 cup thinly sliced onion
1/2 cup mayonnaise
1 tsp Worcestershire sauce
3/4 tsp garlic powder
1/4 to 1/2 tsp Tabasco sauce
6 tbsp Parmesan cheese
6 tbsp melted butter

Mix all ingredients except bread and butter. Cut crusts off bread and roll each slice until very thin. Spread about 1 tbsp of mixture on bread and roll it up like a jelly roll. Brush with butter, arrange about 1 inch apart on greased cookie sheet. Bake at 425 degrees for approximately 12 minutes, until lightly browned.

100. VEGGIE BURGER WEDGIES

Bake frozen veggie burgers in oven until warm. Place 1 tomato slice, spread 1 tsp prepared pesto and sprinkle shredded mozarella cheese over burgers. Return to oven to melt cheese, and cut into wedges.