SEAFOOD-FILLED MUSHROOMS

1/3 cup butter, melted
1/2 cup (rounded) plain unseasoned bread crumbs
8 oz crabmeat (imitation if you prefer), finely chopped
1/2 cup (rounded) very finely chopped onion
1 clove garlic, minced
1/3 cup melted butter
32 medium mushrooms (approximately), stems removed
10 oz swiss cheese, grated

heat 1/3 cup butter in a cast-iron frying pan; saute bread crumbs, crabmeat, onion, & garlic until lightly browned. allow to cool until stuffing mixture can be handled easily.

spray a 9"x13" glass baking dish with olive oil cooking spray; add 1/3 cup melted butter to cover the bottom of the baking dish. place the mushroom caps in the baking dish & fill firmly with stuffing mixture. fill in the spaces in the baking dish with any extra stuffing mixture. top with swiss cheese.

bake at 400° for 20-25 minutes; serve immediately. leftovers are delicious also! may be reheated.

NOTE: FOR TWO 10"x15" GLASS BAKING DISHES, TRIPLE THIS RECIPE.

CHRISTMAS CHEESE ROUND

(although it can be made ANY time!)

1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly

combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.

chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)

when you're ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.

one cheese round should serve as an appetizer for 6 to 8 people.

BASIC BEANS...WITH A FEW TWISTS

BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.

REUBEN DIP

6 oz pkg corned beef, cut up into small chunks
6 oz shredded swiss cheese
small jar of sauerkraut, drained & rinsed
smallest jar of hellmann's mayonnaise
1 tsp dry mustard
1 loaf of small cocktail rye bread

mix all ingredients (except bread) together & bake in a shallow baking dish at 350° for approximately 45 minutes. serve with the bread.

YOGURT 7-LAYER DIP

1 1/2 lbs ground beef
1 (16 oz) can refried beans
4 cups shredded cheddar jack cheese blend
1 cup guacamole
1 cup salsa
1 (6 oz) can chopped black olives
1 cup chopped tomatoes
1 cup chopped green onions
2 cups plain yogurt

in a large skillet, brown the ground beef. set aside to drain and cool to room temperature.

spread the beans in the bottom of a large glass serving bowl.sprinkle 2 cups of shredded cheese on top of beans. sprinkle beef on top of cheese. spread yogurt very slowly on top of beef. spread guacamole on top of yogurt. pour salsa over guacamole and spread evenly. sprinkle remaining shredded cheese. sprinkle black olives, tomatoes and green onions on top.

you can serve this dish immediately or refrigerate it overnight and serve cold.

12 servings

SPINACH & GOAT CHEESE TARTLETS

4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3" each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

FRENCH ONION DIP

2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4" rings (about 4 cups)
2 lg shallots, sliced into 1/8" rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4" pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

SPICY POTATO CHIPS

jazz up your favorite store bought-potato chips. spread the chips on a baking sheet and warm in a 350° oven until they look oily. sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. let cool before serving.

WHITE-BEAN SOUP SHOOTERS WITH BACON

1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4" croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

FRIED OLIVES

1 cup canola oil
10 lg OR colossal green pitted olives
10 lg OR colossal black pitted olives
3/4 cup flour
1/2 tsp garlic powder
1 tsp chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp freshly ground black pepper
1 lb manchego cheese, cubed
1/2 lb serrano ham, thinly sliced

heat canola oil to 350°. (drop a very small piece of bread crumb into the oil. if it starts to sizzle, the oil is hot enough.)

drain the olives.

mix flour, garlic powder & chili powder together & place in a shallow dish. pour eggs into another dish and bread crumbs with ground black pepper into a third.

roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. set on a plate to give the breading a chance to dry and form a crust while the oil heats.

when oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. fry until golden brown, then remove and drain on paper towels. be sure to tip the oil out of the center of the olives. serve on a platter with manchego cheese cubes and slices of serrano ham.

4 servings

BACON-WRAPPED PINEAPPLE SHRIMP

12 jumbo shrimp, deveined
1/4 fresh pineapple, cut into bite-sized chunks OR 1 (14 oz) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in half crosswise
12 wooden toothpicks

heat a nonstick skillet over medium-high heat. holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick. wrap & secure all 12 shrimp, then add to the hot pan & cook 3 minutes on each side, or until bacon is crisp & shrimp arw opaque & firm.

4 servings

MOZZARELLA MARINARA

1 small onion, chopped
1 clove garlic, minced
3 tbs olive OR vegetable oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 cup water
2 tsp sugar
1/2 tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheeze
Oil for deep-fat frying

in a lg saucepan, saute onion & garlic in oil. add the tomatoes, tomato paste, water, sugar, salt, & bay leaf. bring to a boil. reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

meanwhile, place an egg roll wrapper on a work surface with a point facing you. place a piece of cheese near the bottom corner. fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. fold sides of wrapper over top. using a pastry brush, wet the top corner with water. roll up tightly to seal, forming a tube. repeat.

in an electric skillet or deep-fat fryer, heat oil to 375°. fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. discard bay leaf from marinara sauce. serve with mozzarella sticks.

makes 24 cheese sticks & 3 cups of sauce

MARINATED OLIVES

2 cups large stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive OR vegetable oil
2 tbs lemon juice
1 tbs minced fresh thyme OR 1 tsp dried thyme
2 tsp grated lemon peel
2 tsp minced fresh rosemary OR 1/2 tsp dried rosemary, crushed
4 cloves garlic, slivered
pepper to taste

place olives in a bowl. combine the remaining ingredients; pour over olives & stir. cover & refrigerate for 1-2 days before serving, stirring several times each day. olives may be refrigerated for 2 weeks. serve with a slotted spoon.

makes 4 cups

SWISS CHEESE CANAPE CUPS

8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.

SPICY CHILI DIP

1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups

ARTICHOKE WONTON CUPS

1 cup grated parmesan cheese
1 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups (8 oz) shredded mozzarella cheese
1 (14 oz) can water-packed artichoke hearts, drained & chopped
1 (12 oz) pkg wonton wrappers

in a small mixing bowl, combine the parmesan cheese, mayonnaise, onion powder & garlic powder; mix well. stir in the mozzarella cheese & artichokes: set aside.

coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into mini muffin cups. bake at 350° for 5 minutes or until edges are lightly browned. fill each cup with 1 tbs artichoke mixture. bake 5-6 minutes longer or until golden brown. serve warm.

makes about 4 dozen

SAVORY CHRISTMAS CUTOUTS

2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds

in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.

on a lightly floured surface, roll out dough to 1/8" thickness. cut with 2"cookie cutters dipped in flour. place 1" apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.

makes 6 dozen

HONEY-GARLIC GLAZED MEATBALLS

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 tsp salt
2 lbs ground beef
4 cloves garlic, minced
1 tbs butter OR margarine
3/4 cup ketchup
1/2 cup honey
3 tbs soy sauce

in a lg bowl, combine eggs & milk. add the bread crumbs, onion & salt. crumble beef over mixture & mix well. shape into 1" balls. place in two greased 15"x10"x1" baking pans. bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

meanwhile, in a lg saucepan, saute garlic in butter until tender. stir in the ketchup, honey & soy sauce. bring to a boil. reduce heat; cover & simmer for 5 minutes. drain meatballs; add to sauce. carefully stir to evenly coat. cook for 5-10 minutes.

makes about 5 1/2 dozen

CREAMY POTATO SALAD

10 medium potatoes
1 cup celery, chopped
1/2 cup onion, finely chopped
1/3 cup sweet pickles, chopped
1 1/4 cups mayonnaise
3 tsps sugar
2 1/2 tsp vinegar
2 tsps yellow mustard
2-3 tsps salt
5 hard-boiled eggs, coarsely chopped
paprika

in a covered saucepan, cook the potatoes in boiling salted water for 25-30 minutes, or until tender; drain well & transfer to a large bowl. peel & cube the potatoes. add the celery , onion, & sweet pickles. in a separate bowl, combine the mayonnaise, sugar, vinegar, mustard, & salt. add the mayonnaise mixture to the potatoes & toss lightly to coat. carefully fold in the chopped eggs. (if desired, you can save one egg, thinly sliced, to decorate the top of the potato salad). sprinkle with paprika. cover & chill thoroughly before serving.

MAPLE BAKED BEANS

1 tbs olive oil
1 med yellow onion, chopped
2 (15.5 oz) cans navy beans OR great northern beans, drained & rinsed
1/2 cup pure maple syrup
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup tomato paste mixed with 1 1/4 cups hot water

heat the oil in a lg skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes.

transfer the onion to a 3 1/2-4 qt slow cooker. add the beans, maple syrup, mustard, salt & pepper. pour in the tomato paste mixture, cover, & cook on LOW for 6-8 hours.

4 servings