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...