Instant Snacks

Quickie Peanut Bites 1 loaf thinly sliced whole-wheat bread, crusts trimmed and bread cut into 1 1/2-inch squares 2 cups creamy peanut butter 1/2 cup canola oil 3 tablespoons brown sugar 1 1/2 cups honey-flavored wheat germ 1. Position the rack in the center of the oven and preheat to 250 degrees F. 2. Place the bread on an ungreased baking sheet and bake for 45 to 50 minutes, or until lightly brown and dry. 3. In a small saucepan, combine the peanut butter, oil and brown sugar and heat, stirring occasionally, over medium heat until smooth. 4. Spread the wheat germ on a large sheet of wax paper. Dip the bread squares in the peanut butter mixture to coat and then in the wheat germ, turning to coat both sides. Dry on wire racks. Makes: About 72 servings

Tomato Biscuits 1 cup all-purpose flour 1 cup whole-wheat flour 1 tablespoon baking powder 1/2 teaspoon crushed dried oregano 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 2/3 cup tomato juice 1/4 cup plus 2 tablespoon butter or margarine, melted, plus more for brushing 1. Position the rack in the center of the oven and preheat to 450 degrees F. 2. In a bowl, combine the flours, baking powder, oregano, cheese and salt and whisk well. Stir in the tomato juice and butter and stir to form a soft dough. 3. On a lightly floured surface, knead the dough for about 30 seconds and roll out to a thickness of 1/2 inch. Using a 2-inch cookie cutter, cut into rounds and transfer to an ungreased baking sheet. Brush with melted butter and bake for 10 to 12 minutes, or until golden brown. Cool on wire racks. Makes: About 16 biscuits

Popovers 2 large eggs 1 cup milk 2 tablespoons all-purpose flour 3 tablespoons butter or margarine, melted 2 tablespoons finely chopped parsley 1. Position the rack in the center of the oven and preheat to 425 degrees F. Lightly grease a 6-cup muffin pan. 2. In a bowl, using an electric mixer on high speed, beat the eggs until thick and light. Add the milk and flour and beat well. Add the butter and parsley and beat until mixed. Pour into the muffin cups, filling each about half full. Bake for 35 to 40 minutes, or until puffed and browned. Do not open the oven door during baking. Serve hot. Makes: 6 popovers

Cornmeal-Coated Chicken Wings 1/4 cup lime juice 1/4 cup vegetable oil 1/2 teaspoon crushed red pepper flakes 10 chicken wings 2 tablespoons butter or margarine 1/2 cup yellow cornmeal 2 tablespoons all-purpose flour 1/2 teaspoon ground cumin 1/8 teaspoon pepper 1. In a small bowl, combine the lime juice, oil and pepper flakes and mix well. 2. Thoroughly wash the chicken wings under running water and cut off the tips and discard. Cut the wings at the joints. Transfer to a bowl and pour the oil mixture over the wings. Stir gently to coat, cover and chill for at least 3 hours. 3. Position the rack in the center of the oven and preheat to 425 degrees F. 4. In a 13-by-9-inch baking pan, melt the butter in the oven. Tilt the pan to coat the bottom of the pan. 5. In a heavy-duty plastic bag, combine the cornmeal, flour, cumin and pepper. Lift the chicken from the marinade and drop into the bag, shaking to coat. 6. Lay the chicken in the pan and bake for 40 to 50 minutes, tur

Ham Snack Rolls 1 can (8 ounces) refrigerated crescent dinner rolls 8 thin ham slices 4 teaspoons prepared mustard 1 cup shredded Swiss cheese 2 tablespoons seasame seeds 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. Unroll the dough into 4 long rectangles and press gently along the perforations to seal them. Place the ham slices on the dough. Spread the mustard on the ham and sprinkle with cheese. Starting at the shortest side, roll up each rectangle to form a log and press the edges to seal. 3. Spread the seeds on a plate and roll each log in the seeds. Cut each roll into 5 slices to make 20 slices in all. Transfer the rolls, cut side down, to an ungreased baking sheet and bake for 15 to 20 minutes or until golden brown. Serve hot. Makes: 20 servings

Lahmajoon Filling 1 1/2 pounds lean ground beef 1/2 pound fresh ground lamb 1/2 cup all-purpose flour 1 large white onion, chopped 1 finely chopped green pepper 1/2 bunch parsley, finely chopped 1 can (14 1/2 ounces) whole peeled tomatoes, drained and chopped 1/2 cup tomato sauce 1/4 cup plus 2 tablespoons tomato paste 1 jar (3.5 ounces) diced pimientos, drained 3 large cloves garlic, minced ground red pepper or cayenne salt and pepper Crust 3 loaves (1 pound each) frozen bread dough, thawed all-purpose flour 1. Position the rack in the center of the oven and preheat to 400 degrees F. Have 2 or 3 ungreased baking sheets ready. 2. To make the filling, in a large bowl, combine the ground meats and flour. Add the onion, peppper, parsley, tomatoes, tomato sauce, tomato paste, pimientos and garlic. Season with red pepper and salt and pepper. 3. Working with 1 pound of the dough at a time, on a ligh tly floured work surface, roll the dough into a large circle about 1

Carnatzlach 2 pound lean ground beef 3 cloves garlic, crushed 1 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup club soda 1. In a large bowl, combine the beef, garlic, pepper, allspice and salt and mix until compact. Add the soda, a little at time, kneading between each addition, until smooth and elastic 2. Pinch off pieces of the mixture and form into logs about 3 or 4 inches long and 1 inch in diameter. Transfer to a plate, cover and chill for at least 24 hours. 3. Let the logs stand at room temperature for 1 hour before cooking. 4. Position the broiler rack about 6 inches from the heat source and preheat the broiler. 5. Broil the logs for about 10 minutes, turning frequently, until browned. Take care the logs do not break apart. Makes: About 6 servings

Marbleized Tea Eggs 10 small eggs 2 tablespoons black tea leaves 2 tablespoons salt 1 tablespoon black pepper 5 whole star anise 2 tablespoons soy sauce 1. In a saucepan, combine the eggs and enough water to cover and bring to a boil over medium high heat. Reduce the heat and simmer for about 10 minutes. Drain and run under cold running water. Using a spoon, gently tap the eggs to crack them all over without removing the shells. 2. Return to the pan, add more water to cover, the tea, salt, pepper, star anise and soy sauce and bring to a boil over medium-high heat. Reduce the heat and simmer for about 20 minutes. Drain, peel the shells and serve the eggs. Makes: About 10 servings

Dried Beef Balls 2 packages (3 ounces each) dried beef 8 green onions, trimmed and finely chopped 3 packages (8 ounces each) cream cheese, at room temperature 3 tablespoons Worcestershire sauce salt and pepper crackers for serving 1. Using a sharp knife or food processor, chop 1 package of dried beef until very fine. Chop the second package until coarsely chopped. Spread the coarsely chopped beef in a shallow dish. 2. In a bowl, combine the onions, cream cheese, Worcestershire sauce and the finely chopped dried beef. Season with salt and pepper. Form into a large ball and roll in the coarsely chopped beef. Wrap with wax paper and chill for 4 hours, or until firm. 3. Roll the ball in any leftover coarsely chopped beef and serve with crackers. Cooking Note: When seasoning, keep in mind that dried beef is salty.