Fried Brie Sticks

1 Large Egg, lightly beaten
2 T. Minced Fresh Parsley
1 T. Oil
1/2 t. Pepper
Hot Pepper Sauce (optional)
12 oz. Brie Cheese, well chilled
1 T. Flour
1 1/2 C. Plain, Dry Bread Crumbs or Fresh Homemade Bread Crumbs
2 t. dried Good Seasoning Italian Dressing

Combine egg, parsley, oil, pepper and hot sauce in a medium bowl, stirring until well blended. Slice Brie into 3 inch and 1 inch pieces. Dust cheese with flour, dip into egg mixture and dredge in bread crumbs. Freeze for 30 minutes.

Pour oil into a large, deep pan to a depth of 1 to 2 inches and heat over medium-high heat. Fry Brie for 1 1/2 - 2 minutes or until lightly browned and crisp. Fry in batches if necessary, to avoid overcrowding. Drain on paper towels and serve immediately.

Makes 4 to 6 servings.

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Spinach Artichoke Dip

2 C. Grated Parmesan Cheese
2 C. Grated Monterey Jack Cheese
1 C. Mayonnaise
1 C. Sour Cream
1 can (14 - 15 oz.) Artichoke Hearts, drained and diced
1 package (10 oz.) Frozen Spinach, thawed and squeezed dry
6 Cloves Garlic, minced
1/2 t. Freshly Ground Pepper

Preheat the oven to 400� F. Combine the cheeses, mayonnaise and sour cream in a large bowl and mix well. Add the artichoke hearts, spinach, garlic and pepper. Mix well.

Place in a 1- or 1-1/2 quart casserole. (At this point, the dip can be covered and refrigerated for up to two days before serving.) Bake uncovered for 15 minutes, or until the mixture is bubbling. Serve hot with chips or fresh vegetables. It also makes a great topping for baked potatoes.

Makes 4 cups.

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Shrimp Tartlets

2 1/4 C. Water
3/4 lb. Unpeeled, Medium-size Fresh Shrimp
1/2 C. Grated Parmesan Cheese, divided
1 (3-oz.) package Cream Cheese, softened
1/4 C. Sour Cream
1 Green Onion, minced
1/2 tsp. Cajun Seasoning
2 (2.1-oz.) packages Frozen Mini Phyllo Pastry Shells

Bring water to a boil; add shrimp and cook for 3 to 5 minutes or just until shrimp turn pink. Drain shrimp and rinse with cold water. Peel shrimp and devein; finely chop.

Stir together 1 /4 cup Parmesan cheese and next 4 ingredients; stir in shrimp. Cover and chill for 8 hours.

Bake pastry shells according to package directions; cool completely. Store in airtight container for 8 hours if desired. Fill baked pastry shells with shrimp mixture. Place on baking sheets and sprinkle evenly with remaining Parmesan cheese.

Bake at 325� F. for 10 to 15 minutes or until thoroughly heated. Serve immediately. To serve chilled, do not bake after filling shells. Cover and chill for 1 hour. Sprinkle with cheese just before serving.

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Spicy Buffalo-Style Meatballs

1 package (about 18 oz.) Frozen, Fully Cooked Beef Meatballs
2 to 3 T. Hot Pepper Sauce
2 T. Butter, melted
1 T. Honey
Prepared Blue Cheese Dressing
Celery Sticks

Cook meatballs according to package directions. Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.

Serve with dressing and celery sticks, as desired.

Makes about 3 dozen.

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Chinese Dumplings

5 C. finely minced Chinese Napa Cabbage
1 t. salt
3/4 lb. minced Raw Shrimp
1 C. minced Scallions
1 T. minced Garlic
1 T. minced, peeled Fresh Ginger
2 T. Soy Sauce
2 T. Dark Sesame Oil
1 T. Cornstarch
50 Dumpling Wrappers

Dipping Sauce:
1/2 C. Soy Sauce
2 T. Chinese Black Vinegar (available in Asian markets)
1 t. Sesame Oil
1 t. Hot Chili Oil (or to taste)
1/2 t. shredded Gingerroot

Toss the minced cabbage with salt and let it set for about 30 minutes. In batches, place a handful of the cabbage in a tea towel and squeeze the moisture out over the sink. Put the dry cabbage into a bowl and add shrimp, scallions, garlic, gingerroot, soy sauce, sesame oil and cornstarch. Mix well. If the mixture seems too loose, add a bit more cornstarch.

Put a heaping teaspoon of filling in the center of each dumpling skin. Paint a little water along the edge of the wrapper with your fingertip and then fold the dumpling skin in a half moon shape, pleating one side prettily, if you have the patience. Place the sealed dumplings on a baking sheet dusted with cornstarch; cover with plastic wrap and refrigerate or freeze until time to serve.

To cook, bring a large pot of water to a boil. Drop in the dumplings about 15 at a time and cook for 5-8 minutes.

Mix all dipping sauce ingredients.

Serve immediately with dipping sauce.

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Salami Chips

Salami, sopressata, pepperoni or ham

Parchment paper

Get the cured meat in the deli, so you can request it sliced very thin.

Preheat oven to 350� F. Line a baking sheet with parchment paper. Arrange meat slices in a single layer. Cover with parchment paper. Add a second layer of meat, then cover with parchment paper.

Place in the oven and bake for 15 to 20 minutes, until the slices are crispy and curling a little around the edges. Remove from oven and blot excess fat if needed. Peel crispy slices off the paper. Serve warm.

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Onion Cheese Rounds

1 C. grated cheddar cheese
1 C. butter or margarine, softened
1 envelope onion soup mix
2 C. all-purpose flour

Beat the cheese and the butter together with an electric mixer. Blend in the onion soup mix. Work in the flour with a pastry blender or your fingers, forming a crumbly dough.

Place on a sheet of waxed paper and form into a roll about 2 inches in diameter. Roll up in the waxed paper and refrigerate overnight or for several days.

Slice about 1/4-inch thick and place on a cookie sheet about 1 inch apart. Bake in a preheated 375� F oven for 10 to 12 minutes, until slightly browned.

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Parmesan Cheese Straws

Shortening for baking sheet
1 sheet Puff Pastry (half of a 14-ounce package), thawed if frozen
1 Egg Yolk
1 T. Water
2 t. Paprika
3 T. grated Parmesan Cheese, divided

Preheat the oven to 400� F.

On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk together the egg yolk and water. Brush the pastry with some of the egg mixture. Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the cheese with your hands to evenly cover the pastry. Fold the pastry in half crosswise and press down. Use a rolling pin if necessary to seal layers.

Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese and press into the top layer.

With a sharp knife, cut the pastry into �-inch strips. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Lay twisted strips onto greased baking sheets. Bake until crisp and golden, about 7 minutes. Remove from oven and cool on wire racks. Serve warm or at room temperature.

The straws can be baked up to 3 days in advance. Store in an airtight container at room temperature. Crisp in a preheated 400� F. oven for 3 minutes.

Makes 40 straws.

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Spinach Cheese Swirls

1/2 package Puff Pastry Sheets (1 sheet)
1 Egg
1 T. Water
1/2 C. shredded Muenster or Monterey Jack Cheese
1/4 C. grated Parmesan Cheese
1 Green Onion, chopped
1/8 t. Garlic Powder
1 package (about 10-oz.) Frozen Chopped Spinach, thawed and well drained

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400� F. Mix egg and water. Mix Muenster cheese, Parmesan cheese, onion and garlic.

Unfold pastry on lightly floured surface. Brush with egg mixture. top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture. Bake 15 minutes or until golden. Serve warm. Or remove from baking sheet and cool on wire rack. Serve at room temperature.

Makes 20 appetizers.

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Shrimp Tapas

1 lb. (about 32) uncooked Medium Shrimp
6 T. Butter
2 heaping T. chopped canned Chipotle Peppers in Adobo Sauce
Salt for sprinkling

Peel and devein the shrimp, leaving the tails intact; set aside. In a large nonstick skillet, melt the butter over medium heat; do not let brown. Add the chipotle peppers and shrimp. Increase the heat to high.

Stirring constantly, cook the shrimp until just firm, about 5 minutes. Do not overcook. Sprinkle with salt and toss.

Put the shrimp and sauce on 8 small plates or one large platter and serve with wooden picks.

Makes about 32.

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