Instant Snacks

Filled Celery Sticks 1 cup peeled, cored and mashed avocado 2 tablespoons prepared horseradish 1/2 teaspoon salsa or chili sauce salt and pepper 16 stalks celery (each about 5 inches long) paprika or finely chopped nuts 1. In a small bowl, combine the avocado, horseradish and chili sauce and season to taste with salt and pepper and blend with a fork until smooth. 2. Using a knife or spoon, spread the mixture into the celery and sprinkle with paprika or nuts. Cover with plastic wrap and chill for at least 2 hours before serving. Cooking Note: Any creamy flavored butter or cheese spread can be used to fill the celery sticks.

Beef Balls 1 package (3 ounces) cream cheese 1 teaspoon finely minced onions salt and pepper Chili con Queso Dip 1. In a small bowl, combine the cheese and onions. Adjust the seasoning. Cover and chill for 1 hour. 2. Using a small baller, form the mixture into small balls. Roll each ball in the dried beef and lay on a tray. Serve the dip on the side. Makes: 8 servings

Cheesy Toast 3/4 cup butter or margarine 1 cup shredded Cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan or romano cheese 1/2 teaspoon garlic powder pepper 12 thin slices French bread 1. In a bowl, using an electric mixer on medium speed, beat the butter until light and fluffy. Add the cheese and garlic powder and season with pepper. Spread on both sides of the bread slices. 2. In a nonstick skillet, cook the bread over medium heat for 1 or 2 minutes until browned on the bottom. Turn over and cook the other side until browned. Serve immediately. Makes: 6 servings

Vegetable Sandwiches 2 cups shredded lettuce 2 cups shredded carrots 1/2 cup golden raisins 1/2 cup chopped unsalted peanuts 1/3 cup Garlic Dressing 24 slices dark rye bread, toasted Black Butter bread-and-butter pickle slices for garnish 1. In a bowl, combine the lettuce, carrots, raisins and peanuts and toss gently. Add the dressing and mix well. 2. Spread the bread generously with the butter and top with the vegetable mixture. Garnish with pickles and serve. Cooking Note: Slice the bread in half to increase the yield.

Snack Wraps 1 package (10 ounces) prepared refrigerator biscuits ten 1-inch cubes Cheddar cheese ten 1-inch cubes cooked chicken ten 1-inch cubes cooked ham 10 large pitted ripe olives 1 cup grated romano cheese 1. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease a baking sheet. 2. Cut the biscuits into quarters and stretch the dough into small ropes. Wrap 10 of the dough ropes around the cheese cubes. Wrap 10 more ropes around the chicken, 10 around the ham and 10 more around the olives. 3. Spread the grated cheese in a shallow bowl and roll each dough roll in the cheese. Lay on the baking sheet and bake for 6 to 8 minutes, or until golden brown. Serve immediately. Makes: 40 servings

Beef Rolls 2 pounds top round or flank steak, cut into 4 pieces 1/4 cup butter or margarine 4 large mushrooms, sliced 1 large colve garlic, minced 1 package (10 ounces) frozen chopped spinach, cooked and drained 1/2 teaspoon chopped fresh tarragon 1 tablespoon vegetable oil 1/2 cup beef broth prepared bearnaise sauce, warmed 1. Position the rack in the center of the oven and preheat to 325 degrees F. 2. Using a meat mallet or small cast-iron skillet, pound the meat pieces to a thickness of 1/4 inch and set aside. 3. In a large ovenproof skillet, melt 3 tablespoons of butter over medium heat and saute the mushrooms and garlic for about 5 minutes until softened. Remove from the heat, add the spinach and tarragon and stir to mix. 4. Divide the mixture evenly among the meat and roll up as tightly as possible. Seal closed with a toothpick. 5. In the same skillet, melt the remaining tablespoon of butter and add the beef rolls. Brown for 4 to 5 minutes until browned on all sides

Bagel Pizza Bites 2 teaspoons olive oil 1 onion, finely chopped 1 can (8 ounces) tomato sauce 1/2 teaspoon crushed dried oregano 1/4 teaspoon garlic powder salt and pepper 10 mini bagels, halved 1 cup shredded mozzarella cheese 2 cans (4 ounces each) sliced mushrooms 1. In a skillet, heat the olive oil over medium heat and cook the onion for about 5 minutes until softened and lightly browned. Add the tomato sauce, oregano and garlic powder. Season with salt and pepper and mix well. Reduce the heat and simmer for about 25 minutes until the flavors blend. Cool to room temperature. 2. Position the broiler rack about 6 inches from the heat source and preheat the broiler. 3. Spread the sauce over the bagel halves, sprinkle with mozzarella cheese and top with mushrooms. Transfer to a broiling pan and broil for 3 or 4 minutes or until the cheese bubbles. Serve hot. Makes: About 10 servings

Braised Cucumbers 2 tablespoons canola oil 6 cucumbers, peeled and cut into 1-inch cubes 2 tablespoons soy sauce 1 teaspoon sugar In a skillet, heat the oil over medium-high heat for about 1 minute. Add the cucumbers and stir-fry for 1 or 2 minutes, tossing so that each cube is coated. Add the soy sauce and stir fry about 2 minutes longer. Add the sugar, reduce the heat, cover and simmer for 15 to 20 minutes, stirring occasionally, until softened. Cool for about 5 minutes before servings. Makes: About 6 servings

Turkey Salad 2 cups diced cooked turkey breast                2 tart apples, cored and diced 1/3 cup thinly sliced celery 2/3 cup Blender Mayonnaise 2 tablespoons fresh lemon or lime juice salt and pepper 1/2 cup chopped walnuts crackers 1. In a bowl, combine the turkey, apples, celery, mayonnaise and lemon juice and toss to mix. Season with salt and pepper. Cover and chill for 1 hour. 2. Mound the salad on a platter, sprinkle with nuts and serve with crackers. Makes: 4 to 6 servings

Sausage Muffins 1/2 pound pork sausage butter or margarine, melted 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 1/2 cup shredded American or Cheddar cheese 1. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease 12 muffin cups or line them with paper liners. 2. In a saucepan, cook the sausage over medium heat, stirring with a fork, for 7 or 8 minutes or until browned. Drain, reserving the drippings. Add enough melted butter to the drippings to measure 1/4 cup. 3. In a bowl, combine the flour, sugar, baking powder and salt and whisk to mix. 4. In another bowl, using an electric mixer on medium speed, beat the egg until foamy. Add the milk and the drippings and beat well. Add the flour mixture and stir just until moistened. Add the cheese and sausage and mix well. 5. Spoon the mixture into the muffin cups and bake for 15 to 18 minutes or until a toothpick inserted in

Almond Cookies 1/2 cup packed light-brown sugar 1/3 cup vegetable shortening 1 cup almonds, ground 1 cup rice flour 1. Preheat the oven to 350 degrees F. 2. In a bowl, using an electric mixer set on medium-high speed, cream the sugar and vegetable shortening until smooth. Beat in 3/4 cup of the almonds. Gradually blend in the rice flour 3. Pinch off balls of dough about the size of walnuts. Roll the balls in the remaining 1/4 cup almonds and place 1 inch apart on ungreased baking sheets. Flatten each cookie with the bottom of a glass dipped in flour. Bake for 10 to 12 minutes, until the edges of the cookies just start to brown. Cool on wire racks. Cooking Note: If the cookies are too grainy for your taste, substitute half the rice flour with all purpose flour

Caviar Canapes 16 small round plain crackers 2 tablespoons lemon juice 1 cup plain Caviar Filling (recipe follows) thinly cut lemon wedges Brush each cracker with lemon juice and put, brushed side up, on a tray. Spoon a dab of filling in the center of each and garnish with a lemon wedge. Chill until ready to serve. Makes:16 canapes Plain Caviar Filling 6 ounces black or red caviar 2 tablespoons minced white onions 2 tablespoons lemon juice In a bowl, combine the caviar, onions and lemon juice and stir gently. Cover and chill for at least 1 hour. Makes: About 1 cup

Peach Biscuits                 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup vegetable shortening 1 cup drained chopped canned peaches 3/4 cup milk 1 teaspoon chopped orange zest Orange Butter 1. Position the rack in the center of the oven and preheat to 425 degrees F. Lightly grease a baking sheet. 2. In a bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the vegetable shortening into the dry ingredients until the mixture resembles coarse crumbs. Add the peaches, milk and zest and stir to make a soft dough. 3. On a lightly floured work surface, knead the dough 6 to 8 times and then roll to a thickness of 1/2 inch. Using a 1 1/2 - to 2-inch cookie cutter, cut out rounds and transfer to the baking sheet. Bake for 10 to 12 minutes, or until golden brown. Transfer to a wire rack to cool. Makes: About 14 biscuits Orange Butter Makes: About 1/2 cup 1/2 cup unsa

Fish Reubens 1 package (15 ounces) frozen fish sticks 1 can (16 ounces) sauerkraut prepared tartar sauce 6 slices rye bread 1 cup shredded Swiss cheese sliced pickled beets 1. Bake the fish sticks according to the package directions and set aside. 2. Position the rack in the center of the oven and preheat to 425 degrees F. 3. Using two knives or kitchen scissors, shred the sauerkraut. Transfer to a sauerkraut. Transfer to a saucepan with its juices and bring to a boil over medium heat. Drain and set aside. 4. Spread the tartar sauce on the bread and arrange the bread on an ungreased baking sheet. Place 3 or 4 fish sticks on each slice and spread with tartar sauce. Top with sauerkraut and cheese and bake for 3 to 5 minutes or until cheese melts. Serve garnished with pickled beets. Makes: 6 to 12 servings

Broiled Drumsticks 1 cup plain yogurt 2 tablespoons mayonnaise or Kraft Salad Dressing 2 tablespoons Kraft crumbled blue cheese 1/2 teaspoon celery seed 1 tablespoon canola oil 1 tablespoon cider vinegar 2 drops hot-pepper sauce 12 chicken legs 1. In a small bowl, combine the yogurt, mayonnaise, blue cheese and celery seed and blend. Cover and chill for at least 1 hour. 2. In a heavy plastic bag, combine the oil, vinegar and pepper sauce. Add the chicken legs and shake until well coated. Chill the chicken in the bag for at least 1 hour. 3. Position the broiler rack so that it is about 6 inches from the heat source and preheat the broiler. Place the legs on the rack and cook for 30 to 40 minutes, turning several times. Serve hot with the sauce. Makes:- 6 Servings

Squash Frittata 1/2 pound summer squash, quartered salt                                  3 tablespoons butter or margarine 1 Bermuda onion, thinly sliced 1 can (7 ounces) green chiles, sliced 4 large eggs pepper chopped parsley Cheese Sauce 1. In a large saucepan, combine the squash with enough water to cover by about 1 inch, salt lightly and bring to boil over high heat. Reduce the heat and simmer for 8 to 10 minutes our until forktender. Drain 2. Position the broiler rack about 6 inches from the heat source and preheat the broiler. Lightly grease a 13-by-9-inch baking pan. 3. In a large skillet, melt the butter over medium heat and saute the onion for about 5 minutes or until lightly browned and soft. Add the squash and chiles, stir well and remove from the heat. 4. In a bowl, using an electric mixer on high speed, beat the eggs until light colored. Pour over the squash and season with salt and pepper. Transfer to the baking pan and broil for 4 to 6 minutes, or until fir