Velvetta Salsa Dip

Recipe

1 lb VELVETTA CHEESE SPREAD

1 JAR PACE PICANTE SAUCE

2 tb CILANTRO (CHOPPED)

microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips

Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)

Recipe

4 Belgian endive heads

1/2 lb Taleggio cheese; room temp

1/4 lb BC Smoked Salmon; thin slice

15 Prosciutto or bresaola

-cured beef slices 2 tb Fennel leaves; finely chop

2 tb Parsley; fresh, fine chop

1 tb Sun-dried tomatoes; pureed

313 ml Roasted peppers; cut in

-thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat's cheese. Takes 20 minutes to prepare

Appetizer Egg Rolls

Recipe

1/2 lb Pork; Boneless, Cut Julienne

1 Onion; Small, Sliced

1 c Cabbage; Green Or Chinese *

2 tb Vegetable Oil

1/2 c Mushrooms; Sliced

1/4 c Sprouts; Bean Or Alfalfa

1/4 c Currants

1/4 c Almonds; Slivered

1 ts Cornstarch

2 tb Sherry; Dry

1 tb Soy Sauce

1/2 ts Ginger

12 Egg Roll Wrappers; Abt 6" Sq

;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10)

1/4 c Sugar

1 ts Ginger

1/4 ts Salt

1 tb Lemon Juice

* Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor.

Add lemon juice, cover and process until smooth. Serve warm.

Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

Recipe

1 lg Eggplant;(1 1/2 To 1 3/4 Lb)

1 md Onion; Finely Chopped

1 md Tomato; Meaty, Peeled And

-Finely Chopped 2 lg Cloves Garlic; Minced

1 tb Olive Oil

2 tb Red Wine Vinegar

Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread

Honey Mustard Salad Dressing

Appetizers

Recipe

-ELAINE RADIS BGMB90B 1 pt Honey

2 pt Sour cream

1 pt Dijon

1 pt Mayo

WHISK FIRST 2 sour cream and mayo together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. NOTE: 'pt' means PART in this recipe. SOURCE: Howard Radis, Chef, JAKE'S MARKETPLACE CAFE, Londonderry, Vermont. It's super.

Oyster Pan Roast

Recipe

2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

1/2 c Half and half

1 sl Toast

1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

Kobeba Samakeyah

Appetizers

Recipe

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

-- (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Asian Crepinettes

Recipe

1 lb Ground Lamb

4 tb Fresh Asian or reg. Basil

- (finely chopped) 3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns

- roasted and ground 2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings

Lamb Stew

Appetizers,

Recipe

3 1/2 lb Lean lamb neck meat,

-cut in large cubes 2 Bay leaves

10 Whole black peppercorns

1 t Dried thyme leaves

1 T Salt

1 Clove garlic, peeled

-and crushed 3 c Water

3 md Carrots, peeled and

-thinly sliced 3 c Potatoes,cut into 1/2" cubes

6 T Flour

3/4 c Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups

water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.

Apricot Raisin Spread Davis

Appetizers,

Recipe

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

Artichaud Dieppoise!

Appetizers,

Recipe

1/2 tb Oil

2 tb Green Onions(Chopped)

1 oz Crabmeat

1 oz Cream (Heavy - 32% M.F.)

1/2 ts Italian Herbs

1 Artichoke Bottom (cooked)

1/4 c Mushrooms (Sliced)

1 oz White Wine

1 pn Salt & White Pepper

3 tb Hollandaise-recipe to

-follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk

2 oz Butter (Melted)

Cayenne Pepper to taste 1/2 ts White Wine

1/8 ts Lemon Juice

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Apricot & Cucumber Soup

Recipe

6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, "Fruit"

Artichoke Appetizer

Recipe

Ingredients
4	each	eggs, beaten
2	pound	cheddar cheese, grated
12	oz	marinated artichokes, jars, cut-up
1		salt, to taste
1		pepper, to taste
1		tabasco, dash to taste
3	each	green onions, chopped fine
6	each	soda crackers, crushed
1	each	clove garlic, crushed
Directions:
Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min. Can be baked, frozen and re-heated. This recipe was a great success at a party Christmas Eve.

Cheese Fondue

Recipe

1 Clove garlic, peeled and

-cut in half 1 lb Swiss cheese, shredded

1/4 c Flour

1/4 t Salt

Few grains pepper 1/4 t Ground nutmeg (optional)

1 1/2 c Dry white wine

2 T Kirsch (optional)

French bread,cut in 1" cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant,

non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add

wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of

cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds.

If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip

in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat

or returned to Microwave Oven to rehe

Condimento Alle Verdure (Cool Summer

Recipe

1 sm Red onion, diced

1/2 ea Cucumber, peeled & diced

2 ea Ripe tomatoes

1 1/4 ts Salt

1/8 ts Oregano

1/4 c Parsley, finely chopped

1/4 c Basil, finely shredded

1/8 ts Red pepper flakes

1 1/2 tb Olive oil

Salt & pepper Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours. Drain any liquid from the vegetables & stir in the herbs & pepper flakes. Toss with olive oil & season. Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.

Arame-Stuffed Mushroom Caps

Recipe

1 c EDEN Arame

-- rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

- (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.

ARMADILLO EGGS

Recipe

Ingredients
2	pound	monterey jack cheese
2	pound	sharp cheddar cheese
2	pound	hot pork sausage
1/2	cup	bisquick mix
1	each	egg
1	pk	pork flavor shake 'n bake
20	each	whole jalapeno peppers
Directions:
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Vietnamese Imperial Rolls

Recipe

2 c Warm water

1/4 c Sugar

Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves ----------------------------------FILLING---------------------------------- 3 tb Small dried tree ear

-mushrooms 2 oz Bean thread noodles

1 lb Ground pork butt

4 Garlic cloves, finely minced

4 Shallots, minced

1 tb Fish sauce

1/2 ts Pepper

1 c Grated carrot

1 c Bean sprouts, tailed

-------------------------------DIPPING SAUCE------------------------------- 1 Garlic clove, squeezed

-through a garlic press 1/2 tb Sugar

4 tb Fresh lime juice

3 tb Fish sauce

1 Fresh or dried red chile

-seeded, finely minced 3 tb Water

1 tb Finely grated carrot

Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside. Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.

Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.

Cheese Fondue, American Style

Category
Appetizers

Recipe

****FONDUE**** 4 cn Campbell's Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp. garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape?o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate's own recipe developed and perfected over many years). Enjoy

Artichoke Bottoms with Bay Scallops

Appetizers

Recipe

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.