Instant Snacks

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