Ham and Braunschweiger Pate

SUBMITTED BY: Sharon
"Here's a spread that is always a tremendous hit at parties. The flavors of the braunschweiger and spreadable ham are the main attractions in this topping for breads and crackers. The chilled mold may be frosted with softened cream cheese, then sprinkled with parsley for added attractiveness."

Original recipe yield:4 cups
PREP TIME 30 Min
READY IN 2 Hrs 30 Min

INGREDIENTS
1/2 pound braunschweiger liverwurst
9 ounces ham spread
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 cup beer
2 envelopes unflavored gelatin
1/2 cup water
1/2 (10.5 ounce) can beef broth
1/2 cup chopped parsley

DIRECTIONS

1. In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
   In small bowl, soften the gelatin in the water.
2. Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.
3. Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
4. Transfer the chilled mixture to a platter, and sprinkle with parsley before serving

Easy Liver Pate II

SUBMITTED BY: GAIL BOYD
"Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle."

Original recipe yield:8 servings
PREP TIME 15 Min
COOK TIME 7 Min
READY IN 22 Min

INGREDIENTS
8 ounces liverwurst sausage
2 tablespoons butter, softened
1/4 teaspoon Worcestershire sauce
1 tablespoon chopped green onion
2 slices bacon, cooked and crumbled
1 (3 ounce) package cream cheese, softened

DIRECTIONS

1. In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set.
2. When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.

Crostini Alla Fiorentina

SUBMITTED BY: nostatic

SUBMITTED BY: nostatic"This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread."

Original recipe yield:4 servings
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min

INGREDIENTS
3 tablespoons olive oil
1 teaspoon chopped onion
1 teaspoon celery, chopped
1 chopped carrot
2 cloves garlic, pressed
4 ounces chicken livers, rinsed and sliced into strips
4 ounces lamb or pork livers, rinsed and cut into strips
1/2 cup red wine
1 tablespoon tomato puree
2 tablespoons chopped fresh parsley
3 anchovy fillets, chopped
2 tablespoons chicken stock or water
1 tablespoon capers
salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
2. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
3. Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.

Crostini Alla Fiorentina

SUBMITTED BY: nostatic
"This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread."

Original recipe yield:4 servings
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min

INGREDIENTS
3 tablespoons olive oil
1 teaspoon chopped onion
1 teaspoon celery, chopped
1 chopped carrot
2 cloves garlic, pressed
4 ounces chicken livers, rinsed and sliced into strips
4 ounces lamb or pork livers, rinsed and cut into strips
1/2 cup red wine
1 tablespoon tomato puree
2 tablespoons chopped fresh parsley
3 anchovy fillets, chopped
2 tablespoons chicken stock or water
1 tablespoon capers
salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
2. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
3. Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.
   
   

Bug Lady Tofu Pate

SUBMITTED BY: Walter Fenk

"The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'"

Original recipe yield:3 cups
PREP TIME 25 Min
READY IN 25 Min

INGREDIENTS
1 (16 ounce) package soft tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced

DIRECTIONS

1. Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
2. Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

Baby Burgers on Baguettes

SUBMITTED BY: Bridge
"Little bitty burgers that are perfect for party snacks!"

Original recipe yield:24 mini burgers
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

PHOTO BY: MKR101584

INGREDIENTS
1 pound ground beef
salt and pepper to taste
1 pinch mesquite seasoning
1 French baguette, sliced into 1/4 inch rounds
6 leaves romaine lettuce
12 cherry tomatoes, thinly sliced
ketchup
prepared yellow mustard

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in a single layer on a cookie sheet. Place in the preheated oven, and bake until lightly toasted, about 5 minutes. Remove from the oven, and allow to cool.
2. Season the ground beef with mesquite seasoning, and mix lightly. Form tablespoonfuls of dough into mini burger patties. Season the patties with a little salt and pepper.
3. Heat a skillet over medium-high heat. Cook patties for 1 to 2 minutes per side, until browned and well done.
4. Place baguette slices on a large serving tray, and top each one with a piece of romaine leaf. Then place a mini burger on each one, and top with tomato slices. Apply ketchup and mustard before serving, or allow your guests to dress their own burgers.
   

Italian Wedding Soup

SUBMITTED BY: Star Pooley

"Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese."



Original recipe yield:4 servings

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

PHOTO BY: GFLEENER

INGREDIENTS
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

DIRECTIONS

1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
   

Bacon Wrapped Water Chestnuts

SUBMITTED BY: Beth

"Delicious bacon wrapped water chestnuts."



Original recipe yield:8 to 10 servings
PREP TIME 40 Min
READY IN 1 Hr 15 Min

PHOTO BY: Theresa Wecker

INGREDIENTS
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
3. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
4. Bake the water chestnut wraps for 10 to 15 minutes.
5. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
6. Bake for 30 to 35 more minutes.

Eggplant Antipasto

SUBMITTED BY: Phyllis Zusman

"This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve it cold with crackers or pita bread."

Original recipe yield:6 cups
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 9 Hrs

INGREDIENTS
1 large eggplant, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1/3 cup chopped green bell pepper
3/4 cup sliced mushrooms
1/3 cup olive oil
1/4 cup water
1/2 cup sliced stuffed green olives
1 teaspoon salt
1 (6 ounce) can tomato paste
2 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
3. Cook covered 10 minutes in the preheated oven.
4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
5. Continue baking 30 minutes, or until the eggplant is tender.
6. Chill the mixture in the refrigerator 8 hour or overnight before serving.

Rayna's Freezer Antipasto

SUBMITTED BY: Rayna Jordan

"This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!"

Original recipe yield:12 cups
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS
1 cup marinated cocktail onions, cut in half
20 ounces canned mushrooms, drained and minced
1 red bell pepper, minced
1 green bell pepper, minced
1 cup stuffed green olives, minced
1 cup black olives, minced
1 cup dill pickles, minced
1 (14.5 ounce) can green beans, drained
2 (6 ounce) cans tuna, drained and flaked
2 1/2 cups ketchup
1/4 cup vinegar
1/4 cup olive oil

DIRECTIONS

1. In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
   
2. Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

Artichoke, Cheese and Olive Antipasto

SUBMITTED BY: MBUENZLI

"A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!"

Original recipe yield:8 Servings
PREP TIME 30 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 30 Min

INGREDIENTS
3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips

DIRECTIONS

1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.



2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.



3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

Antipasto Squares

SUBMITTED BY: Lori G.





"Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust."




Original recipe yield:10 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

INGREDIENTS
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Antipasto Skewers

SUBMITTED BY: Fishing Good
"Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar."

Original recipe yield:24 skewers
PREP TIME 15 Min
READY IN 35 Min

INGREDIENTS
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered

DIRECTIONS

1. Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
2. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

Antipasto Salad

SUBMITTED BY: Crystal Ranft


"In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. 'It's always a hit at family gatherings and social dinners,' she notes. 'And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami.'"

Original recipe yield:8 servings
PREP TIME 30 Min
READY IN 30 Min

INGREDIENTS
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper

DIRECTIONS

Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.

Antipasto Salad

SUBMITTED BY: Maridele Neikirk
"This is always a hit for summer picnics."
Original recipe yield:6 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 2 Hrs 25 Min

INGREDIENTS
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Antipasto Platter

SUBMITTED BY: Wendy
"This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!"
Original recipe yield:1 party platter
PREP TIME
45 Min
READY IN
45 Min

INGREDIENTS
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese

DIRECTIONS

1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
   

Antipasto Pasta Salad

SUBMITTED BY: Dayna


"A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic."
Original recipe yield:12 servings
PREP TIME
20 Min
COOK TIME
15 Min
READY IN
1 Hr 35 Min
PHOTO BY: Stacey Mae

INGREDIENTS
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

DIRECTIONS

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Zucchini Pie

• 3 cups of zucchini, diced or grated
• 1 cup of Bisquick
• 1/4 cup of vegetable oil
• 1/2 cup of onions, chopped
• 1/2 cup of grated parmesan cheese or ½ a small mozzarella shredded
• 4 eggs, beaten
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• a dash of parsley

* Mix all ingredients. Put in a greased 9-inch glass baking dish.
* Bake at 350° for 40-45 minutes or until top is brown.

Seafood Salad

• Calamari
• Shrimp
• Octopus
• Scallops
• lemons
• garlic
• ½ cup of Olive Oil
• salt and pepper
• red onion
• celery
• parsley

* Steam all fish separately.

* Bring a medium saucepan of water to a boil over medium heat; add scallops and shrimp.

* Once cooked, run under cold water.

* Cut celery and red onion in tiny pieces

* In a Blender Mix: ½ cup of olive oil 3 lemons salt and pepper 4 to 5 garlic cloves or garlic powder.

* Once mixed, add mixture to fish along with celery and red onion.
* Mix well. Continue mixing every hour.
* Once ready to serve, add fresh parsley if desired.

Stuffed Artichokes

• 2-3 Artichokes
• 1 ½ cup plain or seasoned bread crumbs
• 2-3 T. vegetable oil
• 2-3 cloves fresh garlic - diced
• 1 tsp. black pepper
• 1 tsp. oregano
• ½ pound thinly diced mozzarella cheese

* Cut stem so that artichokes can stand up straight on counter.

* Cut off the pointed tips, rinse with cold water. While rinsing, spread the leaves opening the artichoke.

* After rinsing, put the artichoke upside-down for about 1 hour, to drain off excess water.* Meanwhile, in a bowl, mix together the bread crumbs, oil, fresh garlic, black pepper and oregano with a fork. Mix in the mozzarella.

* When stuffing artichokes, start from the bottom leaves. In a circular motion with a tablespoon, fill the leaves, moving toward the middle.

* Place in a skillet so they fit tightly. Add cold water to base of artichoke, only up as far as the first row of leaves. Sprinkle oil over the artichokes. Partially cover the skillet, so you can watch it cook.

* Add water as needed. Cook for at least 1 hour. To test the artichoke, pull a leaf from the middle.
* If it comes out easily, it's ready.

Rice Balls

• Uncle Bens large box of rice
• 6 eggs
• 2 T. of grated cheese
• garlic powder
• salt
• pepper
• 2 tsp.of parsley
• 1 large mozzarella
• 2 pounds of ricotta
• 1 pound of prosciutto
• seasoned bread crumbs

1. Cook Rice (add a little salt) Once done, let cool.2. In a large bowl, add cooked rice.3. Grate Mozzarella (very fine) or put in blender (Chop) and add to rice.4. Cut prosciutto very fine and add to rice.5. Stir in 2 eggs, 2 LB of ricotta, parsley, grated cheese, lots of pepper and garlic.* Mix Well! Once mixed, roll into a ball, beat 4 eggs and prepare bread crumbs. Place rice ball in egg and then bread crumbs. * Once done, let rice balls settle overnight. The following day, deep fry until golden brown.
* Makes approx. 100 rice balls.

Potato Pie

• 2 LB of potatoes
• 8 oz. grated mozzarella cheese
• 2 sliced minced prosciutto
• 1 eggs
• 4 T. grated Romano cheese
• 2 tsp. chopped parsley
• salt and pepper
• bread crumbs

* Scrub potatoes; boil with skins on in salted water until tender, then peel. Mash until smooth. * Place in large bowl; add mozzarella, prosciutto, eggs, cheese, parsley, salt and pepper. Mix well. * Grease an 8 x 8 x 2-inch dish. Sprinkle bottom lightly with bread crumbs. Place potato mixture in dish.
* Bake in preheated 375° oven until golden brown.

Potato Croquettes

• 10 potatoes
• 2 eggs(M.P.) & 1 egg(Coating)
• 1/2 cup of grated parmesan cheese
• salt
• pepper
• 2 T. of butter or margarine
• 1 clove of garlic
• A dash of parsley
• mozzarella
• A few slices of prosciutto (optional)
• bread crumbs

1. Boil Potatoes 30 Minutes, or until tender. Drain.2. Mash with a potato masher. Until no lumps remain!3. Add margarine.4. Season mashed potatoes with salt, pepper and garlic.5. Chop prosciutto very fine and add in mashed potatoes.6. Stir in egg, cheese, and a dash of parsley.* Mix Well! Then make shape and add mozzarella to the middle of each potato croquette and reshape. Lightly coat with egg and then coat with bread crumb. * Finally, deep fry until golden brown!!
* Makes approx. 20 potato croquettes.

Pasta Salad

• Fusilli pasta (Tricolor)
• oil
• broccoli
• cauliflower
• red peppers
• Good Seasons Garlic & Herbs
• salt and pepper

* Boil water. Cook pasta 15 minutes. Once pasta is cooked, put it in a large bowl. * Add oil immediately so pasta doesn't stick (make sure pasta is well coated) * Boil vegetables (broccoli, cauliflower) about 20 minutes or until vegetables are soft.* Cook red peppers for approx. 5 minutes* If needed add salt, pepper and more oil.
* For seasoning use Good Seasons Garlic and Herbs. Mix it all together.

Bacon 'n Scallops

• 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 LB 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°F oven until bacon is crisp (25 minutes). Serve hot. * use non stick pan
* After 15 minutes of cooking, turn scallops for remaining cooking time.

Artichoke Pie

• 1/2 cup of sopresado or pepperoni (optional)
• 1 (14-oz.) can artichoke hearts (cut very small and dry out the water)
• 4 eggs
• 8 ozs. of mozzarella cheese or 1 small mozzarella
• 1/4 cup of grated cheese
• 1 tsp. pepper
• salt (optional)
• 1 frozen uncooked pie crust

* Cut mozzarella into cubes; add well drained chopped artichoke hearts, beaten eggs, then remaining ingredients. * Mix well; place into prepared thawed pie crust.
* Bake for 40 minutes at 375°