Instant Snacks

Chicken Tacos Ole 1 package (8 ounces) cream cheese 1/3 cup heavy cream 1 1/2 cups cooked chopped chicken 1 (4 ounces) can chopped green chilies, drained 1/2 teaspoon salt 1/4 teaspoon chilli powder 1 package (10 shells) Old EI Paso Taco Shells Shredded lettuce Chopped Tomatoes 1. In a saucepan, combine the cream cheese and cream and cook over medium heat, strring, until smooth. Add the chicken, chilies, salt and chili powder and cook for 5 or 6 minutes, stirring, until blended and heated through. 2. Fill the taco shells with the mixture and top with lettuce and tomatoes. Makes: 10 servings 

Breaded Veal Cutlets 2 tablespoons all-purpose flour 1/4 teaspoon ground cloves 1/8 teaspoon white pepper 2 teaspoons Worcestershire sauce 1 large egg, beaten 1/2 cup dry whole-wheat bread crumbs 4 veal cutlets 3 tablespoons canola oil 1. In a small shallow dish, combine the flour, cloves and pepper and whisk to mix. 2. In another small shallow dish, combine the Worcestershire sauce and egg and whisk to mix. Spread the bread crumbs in another small shallow bowl. 3. Dredge the cutlets first in the flour mixture, next in the egg mixture and finally in the bread crumbs. 4. In a skillet, heat the oil over medium-low heat and cook the cutlets for 2 or 3 minutes on each side until browned. Continue cooking for 5 to 7 minutes or until cooked through. Serve immediately. Makes: 4 servings

Cheese Triangles 1 pound grated Monterey Jack or Tillamook cheese, at room temperature 1 large egg 1/4 teaspoon salt 1/2 pound phyllo dough sheets 1/4 cup butter or margarine, melted 1. Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease several baking sheets. 2. In a medium bowl, combine the cheese, egg and salt. 3. Unroll the phyllo onto a work surface. Remove 1 sheet and cover the remainder with wax paper and a damp (not wet) towel. Brush the phyllo sheet with melted butter, top with a second sheet and brush it with butter. Cut the sheets into lengthwise strips, about 2 inches wide and about 5 inches long. Spoon 1 tablespoon of the mixture onto one end of the phyllo strip. Fold the corner over to form a triangle and continue folding, as if folding a flag, end over end until you are left with a triangular bundle. Brush the protruding point of dough with butter and tuck into the fold of the triangle to seal. Repeat with remaining phyllo a

Christmas Cheese Ball 2 packages (8 ounces each) cream cheese, at room temperature 1 cup Kraft crumbed blue cheese 1 tablespoon chopped white onion 1/8 cup finely chopped red bell pepper 1/3 cup chopped parsley for garnish 1/3 cup pimiento strips for garnish crackers or fresh fruit slices for serving 1. In a medium bowl, using an electric mixer on low speed, beat together the cream cheese, blue cheese, onion and red pepper. Cover and chill for at least 1 hour. 2. Form into a ball, wrap in plastic wrap and chill for at least 2 hours or until firm. 3. Spread the parsley in a shallow bowl or plate and roll the cheese ball in it to cover. Lay the pimiento strips over the ball to look like leaves and serve with crackers or fruit. Makes: 8 to 12 servings

Little Link Wraps 2 packages (8 ounces each) refrigerated crescent dinner rolls 24 small cooked smoked sausage links catsup prepared horseradish prepared mustard 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. Separate the dough into 8 triangles and cut length wise into thirds. Lay a sausage on the short end of each triangle. 3. Roll each triangle up to enclose the sausage and place, point side down, on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden brown. Serve warm with catsup, horseradish and mustard on the side. Makes: 24 Servings

Ham Biscuits 10 Pepperidge Farm Party Rolls 1/2 cup butter or margarine, at room temperature 1 package (3 ounces) cream cheese, at room temperature 3 tablespoons poppy seeds 3 tablespoons brown mustard 1 teaspoon Worcestershire sauce 1 shallot, minced 8 ounces sliced Swiss cheese 3/4 pound boiled ham, thinly sliced 1. Position the rack in the center of the oven and preheat to 400 degrees F. 2. Slice the party rolls in half crosswise and lay on a work surface. 3. In a small bowl, combine the butter, cream cheese, poppy seeds, mustard, Worcestershire sauce and shallot. Spread on the bottom half of each roll and top with cheese and ham. Replace the top of the rolls and transfer to an ungreased baking sheet. Bake for 18 to 20 minutes or until the rolls are golden brown and the cheese melts. Makes: 10 servings

German- Style Ham Patties 1 tablespoon vegetable oil 1 Bermuda onion, chopped 2 cups canned sauerkraut, well drained and chopped 1 pound ground ham 1/4 cup all-purpose flour 5 large eggs 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 3/4 cup crumbled corn flakes 1/4 cup butter or margarine 1. In a skillet, heat the oil over medium heat and cook the onions for about 5 minutes until softened. Transfer to a bowl. 2. Add the sauerkraut, ham, flour, 2 of the eggs, mustard and Worcestershire sauce to the bowl and mix well. 3. Spread the mixture in the skillet and cook over medium heat for about 10 minutes, stirring frequently, until cooked through. Remove from the heat and pinch off small balls about the size of walnuts. Flatten each ball into 1/4 inch-thick patties. 4. In a shallow bowl, lightly beat the remaining 3 eggs. Put the corn flakes in the another shallow bowl. Dip each patty in the eggs and then in the crumbs and coat on both sides. 5. Heat the butter i

Pearl Balls 2 cups uncooked glutinous rice 1 pound lean ground beef 1/4 pound new potatoes, boiled, mashed and cooled 2 large eggs 1/2 white onion, chopped 1 teaspoon sugar 2 teaspoon low-sodium soy sauce, plus more for serving 2 teaspoons ginger juice prepared brown mustard 1. In a bowl, combine the rice with enough water to cover and set aside to soak for 8 hours or overnight. 2. In a bowl, combine the beef, potatoes, eggs and onion and blend to mix. Add the sugar, soy sauce and ginger juice and mix again. Pinch off small pieces and form into balls about the size of large olives. 3. Drain the rice and spread out on a platter. Roll the balls in the rice until coated. Put the balls in a damp cloth in a steamer and steam for 25 to 30 minutes, or until the filling is firm and the rice is tender. Serve with a brown mustard and soy sauce on the side. Cooking Note: Ginger juice and Asian-style glutinous (sticky) rice are available at Asian markets.

Sloppy Joe Sandwiches 1/4 pound lean ground beef 1 onion, chopped 1 tablespoon all-purpose flour 1 teaspoon Worcestershire sauce dash of hot-pepper sauce 1/2 cup water 1/2 cup chilli sauce 1 can (16 ounces) pork-and-beans 4 hamburger buns, split 2 tomatoes, chopped 1 red onion, chopped 1. In a skillet, cook the ground beef over medium-high heat, stirring, for 6 to 8 minutes or until no longer pink. Discard the fat. Add the onion and cook, stirring, for about 5 minutes longer or until the onion softens. 2. Add the flour, Worcestershire sauce, hot pepper sauce, water, chilli sauce and pork-and-beans and simmer, covered, for about 10 minutes util heated through. 3. Toast the hamburger buns. Spoon the sloppy joe mixture over the buns and serve garnished with tomatoes and red onions. Makes: 4 servings

Falafels 1 can (15 ounces) garbanzo beans, drained 1 clove garlic, minced 1/4 cup chopped parsley 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne 2 tablespoons tahini 1 large egg 3 tablespoons wheat germ Sauce 1/3 cup tahini 1 cup plain yogurt or sour cream 1 large clove garlic, minced 3 tablespoons lemon or lime juice 1 tablespoon chopped parsley 1 tablespoon chopped green onion (green portions only) pinch of cayenne pinch of cumin 1/4 to 1/2 cup canola oil 4 large pita pockets 1 cup shredded lettuce 2 tomatoes, chopped 1. To make the falafels, in a blender, combine the beans, garlic, parsley, cumin, turmeric, cayenne, tahini, egg and wheat germ and process for 3 or 4 seconds until smooth. Transfer to a bowl, cover and chill for at least 1 hour. 2. To prepare the sauce, in a blender, combine the tahini, yogurt, garlic, lemon juice, parsley, onion, cayenne, and cumin and process on low for 4 to 6 seconds until thickened. 3. In a large skillet or deep-fat f

Blue Cheese Burgers 2 tablespoons butter or margarine, at room temperature 1 onion, finely chopped 1 large egg 1/3 cup whole-wheat bread crumbs 1/4 teaspoon garlic powder 1 tablespoon Worcestershire sauce 1 pound lean ground beef 4 thin slices blue cheese 4 sesame-seeded hamburger buns sliced tomatoes lettuce sweet pickles 1. In a large skillet, heat the butter over medium heat and saute the onion for about 5 minutes until softened. 2. In a bowl, whisk the egg until foamy. Add the bread crumbs, garlic powder and Worcestershire sauce and stir to mix. Add the reserved onions and the beef and mix until the ingredients are blended. Form the meat mixture into quarters and form each quarter into a flattened patty. 3. In the skillet, cook the patties over medium-high heat for 4 to 6 minutes on each side until browned and cooked through. After turning the patties, lay a slice of blue cheese on the top of each so that it softens while the patties complete cooking. Transfer each pat

Club Sandwich mayonnaise 2 slices white bread, toasted and buttered on 1 side lettuce leaf 2 slices turkey 1 slice whole-wheat bread, toasted and buttered on both sides 1/4 teaspoon chilli sauce 1/2 teaspoon bacon bits 4 sweet pickle slices for garnish 4 radish slices for garnish 1. Spread mayonnaise over the buttered sides of the white bread. Top 1 slice with the lettuce leaf, a slice of turkey and then with a slice of whole-wheat bread. 2. Spread chilli sauce and the bacon bits on the whole wheat bread and cover with the remaining slice of turkey. Top with the remaining slice of white bread, buttered side down. 3. Cut the sandwich in half diagonally into quarters. Separate on the plate and place a wooden toothpick in the center of each quarter. Skewer a slice of pickle and radish on each toothpick and serve. Makes: 4 servings

Confetti Pasta Salad 1 cup Blue Cheese Mayonnaise 3 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon milk 1 1/2 teaspoons dry mustard salt and pepper 1 1/2 cups rotelle pasta, cooked and drained 2 cups finely shredded red cabbage 1 cup shredded carrots 1 large green bell pepper, seeded and cut into strips Boston lettuce leaves melba toast 1. In a large bowl, combine the mayonnaise, vinegar, honey, milk and mustard and blend thoroughly. Season to taste with salt and pepper. 2. Add the pasta, cabbage, carrots and pepper and mix until coated. Cover and chill for at least 1 hour before serving. 3. Line a platter with lettuce leaves and spoon the salad on the lettuce. 

Zucchini Squares 4 cups thinly sliced zucchini 1 cup Bisquick baking mix 4 large eggs 1/2 cup finely chopped white onion 1/2 cup grated Parmesan cheese 1/2 cup canola oil 2 tablespoons finely chopped parsley 1 small clove garlic, minced 1/2 teaspoon dried oregano, crumbled Salt and black pepper 1. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease a 13-by-9-inch baking dish. 2. In a large bowl, combine the zucchini, baking mix, eggs, onion, cheese, oil, parsley, garlic and oregano and stir to mix. Season to taste with salt and pepper. 3. Spread in the prepared baking dish and bake for 25 to 30 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean. Cool slightly, cut into 1-inch squares and serve.

Chicken Spread 4 cans (4 3/4 ounces each) prepared chicken spread 1 1/2 cups sour cream 1/2 teaspoon pepper 1 teaspoon dried thyme 4 teaspoons white anisette 12 slices whole-wheat bread, crusts trimmed In the container of a blender, combine the chicken spread, sour cream, pepper, thyme and anisette and process for 12 to 15 seconds until smooth. Cover and chill for 1 hour. Spread on the bread, cut each in half on the diagonal and serve. Makes: 24 servings

Coconut-And-Cheese Balls 2 packages (3 ounces each) Roquefort cheese 1 package (4 ounces) shredded Cheddar cheese 1 package (8 ounces) cream cheese, at room temperature 1 package (about 3.5 ounces) flaked coconut 1. In a bowl, using an electric mixer on medium-high speed, beat the cheeses until smooth. Cover and chill for at least 1 hour. 2. Spread the coconut in a shallow bowl. Pinch off pieces of the cheese mixture and form into balls about the size of walnuts and roll in the coconut to coat. Makes: About 12 servings

Black Russian Canapes 8 slices dark rye or pumpernickel bread, crusts trimmed 3 tablespoons Black Butter (see page 48) 8 slices smoked turkey 3 tablespoons Mustard Dip 3 tablespoons chopped pimento 3 tablespoons chopped green olives 2  hard-cooked eggs, thinly sliced Butter the bread and then lay a slice of turkey on each slice of bread. Spoon a line of dip down the center of each slice and sprinkle a row of pimientos on 1 side of the dip and a row of olives on the other. Place a slice of egg in the center and serve. Makes About: 8 Canapes

Cold Noodle Salad With Peanut Butter 2 tablespoons sesame oil 1/2 pound Asian noodles, cooked and kept warm 1/2 cup creamy peanut butter 1/4 cup plus 2 tablespoons water 1/4 cup plus 2 tablespoons soy sauce 3 tablespoons red wine vinegar 1 tablespoon sugar 1/2 teaspoon dried red pepper flakes 6 stalks celery, very thinly sliced 1. In a bowl, sprinkle 1 tablespoon of the oil over the noodles, tossing to coat. Cover and chill for at least 1 hour. 2. In a bowl, combine the peanut butter with the water, adding the water a tablespoon at a time and stirring until smooth. Add the remaining oil, the soy sauce, vinegar, sugar and pepper flakes and stir until well mixed. 3. Add the peanut butter to the noodles and toss gently. Top with the celery and serve. Makes: About 6 servings

Chicken Flautas 3 cups finely diced cooked chicken 1 cup water 1 package chicken taco seasoning mix Vegetable oil 12 (7-inch) flour tortillas sour cream 1. In a large skillet, combine the chicken, water and seasoning mix and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, striring, until the mixture thickens. 2. In another skillet, pour the oil to a depth of about 1/2 inch and heat over medium-high heat until hot. 3. Spoon the chicken mixture down the center of each tortilla and roll to form a tight roll. Using tongs, fry the tortillas in the oil, seam-side down, to seal. Turn and brown on all sides. Drain on paper towels. You will have to cook the flautas in batches. Serve with sour cream on the side. Makes: About 12 servings

Blue Cheese Mushrooms 1 pound fresh mushrooms, about 1 1/2 inches in diameter 1/4 cup sliced green onion 2 tablespoons butter or margarine 1 package (4 ounces) crumbed blue cheese 1 package (3 ounces) cream cheese, at room temperature 1. Position the broiler rack about 6 inches from the heat source and preheat from the heat source and preheat the broiler 2. Remove the stems from the mushrooms and finely chop the stems. Transfer to a skillet, add the onion and butter and cook over medium heat for about 5 minutes until the onions soften. Transfer to a bowl, add the blue cheese and cream cheese and mix well. 3. Spoon the mixture into the mushroom caps, transfer to a broiling pan, stuffed side up, and broil for 2 or 3 minutes or until lightly browned and heated through. Makes: About 6 servings

Smoked Fish Spread 3/4 pound smoked fish, flaked 1 package (8 ounces) cream cheese, at room temperature 3 tablespoons heavy cream or evaporated milk 1 tablespoon lemon or lime juice 1 small clove garlic, minced dash liquid smoke (optional) rye or pumpernickle cocktail bread In a bowl, combine the fish, cream cheese, lemon juice, garlic and liquid smoke and mix well. Cover and chill for at least 2 hours. Spread on the bread. Makes: 12 to 15 servings

Cocktail Cheese Ball 1 cup shredded Cheddar or Colby cheese, at room temperature 2 packages (4 ounces each) blue cheese, crumbled, at room temperature 1/2 cup Kraft Thousand Island Dressing 1 large hard-cooked egg, chopped 2 tablespoons diced green bell pepper 2 teaspoons Worcestershire sauce 1/8 teaspoon hot red-pepper sauce 1 cup chopped pimiento-stuffed olives crackers 1. In a bowl, combine the cheeses, dressing, egg, pepper, Worcestershire sauce and pepper sauce and mash until soft and well mixed. Form into a ball, wrap in plastic and chill for 2 to 3 hours or until firm. 2. Spread the olives in a shallow dish and roll the cheese ball in them to coat. Transfer to a platter and serve with crackers. Makes: About 20 servings

Chili Cheese Dogs 1/2 pound lean ground beef 1 package Lawry's Chilli Seasoning Mix 1 can (6 ounces) Hunt's Tomato Paste 1 cup water 1 can (15.5 ounces) kidney beans, drained 1 teaspoon prepared mustard 12 frankfurters 12 frankfurter buns 3/4 cup grated Cheddar cheese 1. Position the rack in the center of the oven and preheat to 400 degrees F. 2. In a nonstick skillet, cook the beef over medium-high heat until browned. Drain and discard the fat. Add the seasoning mix, tomato paste, water, beans and mustard and simmer for about 10 minutes, stirring frequently, until heated through. 3. Put a frankfurter in each bun and top each with chilli and about 1 tablespoon of cheese. Wrap well in aluminium foil and transfer to a baking pan. Cook for 12 to 15 minute, or until heated through. Makes: 12 servings

Wild Rice Bites 1 cup cooked wild rice 1 package (3 ounces) cream cheese, at room temperature 1 green onion, green part only, sliced 1 teaspoon curry powder dash of cayenne 1/2 cup drained, chopped mango chutney (optional) chopped pecans for garnish 1. In a small bowl, using an electric mixer on medium speed, beat together the rice, cheese, onion, curry and cayenne. Add the chutney and blend well. 2. Form into balls the size of walnuts 3. Spread the nuts in a shallow bowl or plate. 4. Roll the balls in the nuts, place on a plate or platter, cover, and chill at least 2 hours, or until firm. Cooking Note: These can be rolled in chopped parsley or toasted sesame seeds instead of nuts. You can use another kind of nut instead of pecans. Makes: 15 servings

Waffle Wedges 1 1/2 cups shredded American cheese 1 can(4 ounces) sliced mushrooms, drained 1/4 cup Kraft mayonnaise 1 tablespoon finely chopped white onion 1/8 teaspoon cayenne 2 teaspoons Worcestershire sauce 1/2 teaspoon prepared mustard 6 Eggo Frozen Waffles 1. Position the broiler rack so it is 4 inches from the heat source and preheat the broiler 2. In a medium bowl, combine the cheese, mushrooms, mayonaise, onion, cayenne, Worcestershire sauce and mustard. Spread on the waffles, leaving a 1/4 inch border. Place on an ungreased baking sheet and broil for about 3 minutes, or until the cheese melts. Cut each waffle into 8 wedges and serve warm. Makes:48 servings

Tropical Cheese Log 1 package (8 ounces) Philadelphia cream cheese 1 can (8 ounces) crushed pineapple, drained 2 cups shredded cheddar or Tillamook cheese 1/2 cup chopped pecans 1/2 cup chopped dried apricots 2 teaspoons chopped crystallized ginger crackers 1. In a large bowl, combine the cream cheese and pineapple and mix with a fork until smooth. Add the Cheddar cheese, pecans, apricots and ginger and stir to mix. Cover and chill for about 2 hours or until firm. 2. Shape into a log about 1 1/2 inches in diameter. Serve on a tray with crackers. Cooking Note: After shaping, the log can be rolled in toasted sesame seeds, ground nuts or chopped parsley. Makes: 8 to 12 Servings

Toasted Rye Slices 1 loaf sliced cocktail rye bread 1/2 cup Garlic Butter (recipe follows) 1/2 cup grated Parmesan or romano cheese 1. Position the broiler rack 4 inches from the heat source and preheat the broiler. Lightly grease the broiler pan. 2. Broil 1 side of the bread slices until lightly toasted. Spread the untoasted side evenly with Garlic Butter and sprinkle with the cheese. Broil for 2 to 3 minutes until browned. Cut each slice of bread in half on the diagonal and serve hot. Garlic Butter Makes: About 1/2 cup 1/2 cup unsalted butter 2 cloves garlic, minced salt and white pepper In a saucepan, melt the butter over medium heat. Add the garlic and season with salt and pepper, stir, and cook gently for about 5 minutes. Strain into a small bowl, cover, and chill until ready to use.

Teriyaki Chicken Wings 24 chicken wings 1 cup low-sodium soy sauce 3/4 cup chopped shallot 1/3 cup sugar 4 teaspoons canola oil 1 large clove garlic, minced 1 tablespoon ground ginger 1. Thoroughly wash the chicken wings. Using a sharp knife, disjiont the chicken wings and cut off and discard the tips. 2. In a large bowl, combine the soy sauce, shallot, sugar, oil, garlic and ginger and whisk. Add the chicken and stir to coat. Cover and chill for at least 1 hour or overnight. 3. Position the rack in the center of the oven and preheat to 350 degrees F. 4. Remove the chicken from the marinade and reserve. Place the chicken in a 13-by-9-inch baking pan and bake for 25 to 30 minutes, turning several times and basting with the marinade during the first half of the cooking. Do not disturb during the last 15 minutes of cooking. Serve warm. MAKES: 48 servings

Sweet Cheerios Snacks 1 cup light-brown sugar 1/2 cup light coen syrup 1/2 teaspoon salt 1/2 cup butter or margarine 6 cups Cheerios 1 cup golden raisins 1 cup unsalted peanuts 1/2 teaspoon baking soda 1. Position the rack in the center of the oven and preheat to 250 degrees F. Lightly grease an 18 by 13 inch baking sheet. 2. In a small saucepan, combine the sugar, corn syrup, salt and butter. Bring to a boil over medium heat and cook for 5 minutes. 3. Meanwhile, in a large bowl, combine the cereal and peanuts. 4. Remove the syrup from the heat, stir in the baking soda and drizzle over the cereal mix, string and tossing until coated. 5. Spread in the prepared baking pan and bake for about 15 minutes, until very lightly browned. Serve warm or store in a tightly-lidded container.

Muenster Cheese Filled Pockets 1 package (3 ounces) cream cheese, at room temperature 1/4 pound butter or maragarine, at room temperature 1 cup all-purpose flour 2 large eggs 2 cups shredded Muenster  cheese  1 tablespoon grated white onion 1/4 teaspoon Tabasco sause black pepper 1 large egg white, slightly beaten sesame seeds 1. In a medium bowl, combine the cream cheese and butter and mash until smooth. Blend in the flour until incorporated. Foorm into a ball, wrap in wax paper and chill for at least 2 hours. 2. Position the rack in the center of the oven and preheat to 375 degree F. 3. In a small bowl, using an electric mixer on medium speed, beat the eggs until thick and light. Beat in the Muenster cheese, onion and Tabasco. Season with pepper to taste. 4. Lightly flour a work surface and roll out the chilled dough to a thickness of 1/8 inch. Using a 2 1*2-inch round cookie cutter or upturned glass, cut out as many rounds as possible. Gather the scraps of do

Super Crunch Snacks 4 cups popped white popcorn 2 cups Post Sugar Crisp cereal 2 cups miniature marshmallows 1 cup semisweet chocolate chips 1 cup unsalted peanuts 1 cup golden raisins In a large bowl, combine the popcorn, cereal, marshmallows, chocolate chips, peanuts and raisins. Store in a large container with a tight-fitting lid until ready to eat by the handful.

Super Bowl, Gotta Have It Snack 1 pound Jimmy Dean Sausage, crumbled 1 pound lean ground beef 1/2 cup finely chopped shallot 2 pounds Velveeta cheese, cubed 1 loaf cocktail rye bread  sliced ripe olives 1. Position the rack in the center of the oven and preheat to 350 degrees F. 2. In a large skillet, combine the sausage, beef and shallot and cook over medium heat for about 10 minutes until no longer pink. Add the cheese and cook until the cheese melts 3. Spread on the bread, top with olives and bake for 5 to 8 minutes, or until bubbling. Serve at once. COOKING NOTE: Pumpernickel can be used in place of rye bread.