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 |  This cookbook has yummy appetizers. |
| This cookbook has many yummy appetizers. I hope you enjoy them. |
| Mozzarella Tomato Tartlets 1 garlic clove, minced 1 tablespoon olive oil 1-1/2 cups seeded chopped tomatoes 3/4 cup shredded part-mozzarella cheese 1/2 teaspoon dried basil Pepper to taste 24 frozen minature phyllo tart shells 6 pitted ripe olives, quartered Grated Parmesan cheese In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. Spoon 1 teaspoon into each tart shell. Top each with a piece of olive, sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450 for 5-8 minutes or until bubbly. |
| Ham Cream Cheese Balls 2 packages (8oz each) cream cheese, softened 1 package (2-1/2 oz) thinly sliced deli ham, finely chopped 3 green onions, finely chopped 2 tablespoons Worcestershire sauce 1 cup finely chopped peanuts Assorted crackers and fresh vegetables In a large bowl, combine the cream cheese, ham, onions and Worcestershire sauce. Shape into 3/4 in. balls. Roll in peanuts. Cover and refrigerate until serving. Serve with crackers and vegetables. |
| Radish-Stuffed Cherry Tomatoes 18 cherry tomatoes 1/2 cup chopped radishes 2 tablespoons chopped almonds, toasted 2 tablespoons mayonnaise 1 tablespoon minced fresh parsley 1 teaspoon grated onion Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate until serving. |
| Stuffed Shrimp 4 ounces cream cheese, softened 4 1/2 teaspoons prepared horseradish 1 tablespoon grated Parmesan cheese 1 pound cooked large shrimp, peeled and develned Minced fresh parsley Seafood cocktail sauce, optional In a small bowl combine the cream cheese, horseradish and parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. Arrange shrimp on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers. |
| Calico Calms Casino 3 cans (6-1/2 oz each) minced clams 1 cup (4 oz) shredded part-skim mozzarella cheese 1 cup (4oz) shredded cheddar cheese 4 bacon strips, cooked and crumbled 3 tablespoons seasoned bread crumbs 3 tablespoons butter, melted 2 tablespoons each finely chopped onion, celery, and sweet red, yellow and green peppers 1 garlic clove, minced Dash dried parsley flakes Drain claims, reserving 2 tablespoons juice in a large bowl, combine the clams and remaining ingredients; stir in the reserve clam juice. Spoon into greased 6-oz custard cups or clamshell dishes; place on baking sheets. Bake at 350 for 10-15 minutes or until heated through and lightly browned. |
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