Stuffed Mushrooms

• 2 1/4 pounds large mushrooms
• 1-2 tablespoons butter
• 1 handful fresh parsley, finely chopped
• 1 tablespoon fresh white bread crumbs
• 3 cloves garlic, crushed
• salt and pepper to taste
• 1/3 cup olive oil
• fresh herb sprigs to garnish

Wipe the mushrooms clean. Remove stalks and chop fine. Melt butter in a saucepan; add the chopped mushroom stalks and cook, stirring frequently over high heat for 5-10 minutes or until all the liquid has evaporated. Remove the pan from heat. Add the parsley, bread crumbs, garlic, salt and pepper and mix well.

Preheat oven to 400 degrees. Spoon the mixture into the mushrooms, dividing it evenly. Place the stuffed mushrooms on a lightly greased baking sheet. Drizzle the oil over the  mushrooms. Bake for about 10  minutes or until cooked. Garnish with fresh herb sprigs and serve.

Prosciutto with Melon

• 2 honeydew melons
• 12 thin slices of prosciutto
• fresh ground black pepper and herb sprigs to garnish

Chill the melon. Cut each on in half and remove seeds. Cut each melon half into 3 even wedges.

Roll up each slice of prosciutto into a cylinder and sprinkle with fresh ground pepper.

Serve two wedges of melon and t rolls of prosciutto per portion. Garnish with fresh herbs. For an alternate, drizzle with port just before serving.

Asparagus Tips

• 1 pound of asparagus tips
• balsamic vinegar
• olive oil

Steam asparagus and cool. Sprinkle with vinegar and oil. Serve.

Bruschetta

• 1/3 cup Balsamic vinegar
• 1 English cucumber, with peel, quartered lenghwise and sliced
• 1 medium red or yellow pepper, seeded and chopped
• 3 plum tomatoes, diced
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely chopped fresh sweet basil
• 1/4 cup sliced pitted ripe olives
• 2 teaspoons olive oil 

Mix all ingreadients together in a medium size bowl. Serve with sliced French bread slightly toasted

Sweet and Sour Meatballs Recipe

Sweet and Sour Meatballs Recipe

Sauce;

• 2 cloves garlic
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp mustard
• 1 cup water
• 2 tbsp butter
• 2/3 cup chili sauce
• 2 tbsp worchestershire sauce
• dash of salt

Put all the above ingredients into a large pot on medium heat until meatballs are ready.

Meatballs;

• 2lbs hamburger meat
• 2 eggs
• 1 clove garlic
• 1/2 cup bread crumbs
• salt and pepper

Mix all ingredients together and form into golf ball size meatballs. Bring the sauce to a boil and add the meatballs one at a time. When all the meatballs are in turn heat down to medium and cook for about 1 hour, stirring occasionally so that they won't stick. Serve over rice or pasta.

Sweet and Sour Party Meatballs Recipe

Sweet and Sour Party Meatballs Recipe

• 1lb ground beef
• 1lb ground pork
• 2 cups soft bread crumbs
• 2 tbsps chopped onion
• 2 eggs, beaten
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp butter
• 3 tbsps cornstarch
• 1 cup vinegar
• 3/4 cup sugar
• 3 drops hot sauce
• 1 tbsp worchestershire sauce
• 1 green pepper, chopped
• 20 oz can pineapple chunks
• 8 oz can tomato sauce

Combine first 7 ingredients, mixing well; shape into 1 inch meatballs. Brown in butter over medium heat; drain. Place meatballs in 13x9 inch baking dish. Combine cornstarch, vinegar and sugar in a medium saucepan; cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients; pour over meatballs. Bake at 300F for 40 minutes.

Meatball Appetizers Recipe

Meatball Appetizers Recipe

• 1 1/2 lbs lean ground beef
• 3 - 4 cloves garlic, minced
• 1/2 lb ground pork
• 1 cup milk
• 2 cups bread crumbs
• 4 well beaten eggs
• 2 - 3 cups grated mild cheddar cheese
• salt & pepper to taste

Mix all ingredients together and form into meatballs. Fry until browned and throughly cooked.

Sauce;

• 1/2 bottle chili sauce (hot ketchup)
• 1 small jar apple jelly

Bring chili sauce and jelly to a boil in a saucepan. Pour over meatballs and serve.

Skewered Tortellini Recipe

Skewered Tortellini Recipe

• 1/2 lb tortellini or capeletti (meat or chesse, different color looks nice.
• 1 tbsp olive oil

In a large pot of boiling water, cook tortellini according to package directions or until pasta is tender but firm. Drain and return to pot; toss with oil to prevent sticking. Thread tortellini, 1 of each color onto a skewer. (Skewers can be covered and refrigerated for up to 1 day). To serve, bring tortellini to room temperature or reheat by dipping into boiling water. Makes about 25 skewers. Arrange them on a platter along with crudities and a dip such as Spinach and Artichok.

Potato Skins Recipe

Potato Skins Recipe

• 4 potatoes
• 4 slices bacon ( crumbled)
• 2 tbsp green onion, sliced
• 2/3 cups shredded cheddar cheese
• oil
• 1/3 cup sour cream
• 1 tbsp mustard

Cut potatoes into lengthwise wedges, bake at 375F for 50 minutes. Core the wedges. Crumble bacon. Fry potato skins in oil until golden brown. Sprinkle potato skins with bacon and cheese and bake at 400F for 5 minutes.

Chicken and Cheese Quesadillas Recipe

Chicken and Cheese Quesadillas Recipe

• 1 pkg (10 to 12) flour tortillas
• 3 chicken breasts - cut into 1 inch pieces
• salt, pepper (to taste)
• 2 - 4 tbsp butter or margarine
• 2 cups shredded sharp cheddar cheese
• pinch paprika

*As garnishs prepare salsa & sour cream.

Heat 2 tbsp butter or margarine over medium heat and saute chicken until cooked. Add salt, pepper and paprika. Set aside. Heat a small amount of butter or margarine in a skillet (on medium heat) and slightly brown each tortilla on both sides. Preheat oven to 350F. For each quesadilla; Place a tortilla on a baking sheet, top with cheese then chicken pieces. Pl;ace another tortilla on top. Bake in oven for about 8 minutes or until cheese melts. Let stand 3 minutes. Cut quesadillas into pie shaped wedges (4 - 6 per tortilla) and serve with salsa and sour cream. Serves 6 as a side dish. Makes approximently 25 to 30 appetizers.