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.

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