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A sophisticated spread baked to look like a dessert. The recipe can be served on a cake stand,garnished with fresh dillweed,capers,lemon slices and slices of salmon

• 1/2 cup crushed round crackers
  
• Two 8-ounce packages cream cheese,softened
  
• 4 eggs
  
• 1 cup Monterey jack cheese,shredded
  
• 1/2 cup sour cream
  
• 4 ounces smoked salmon,chopped
  
• 1/4 cup red onion,minced
  
• 1/4 cup red bell pepper, chopped
  
• 1/4 cup green bell pepper,chopped
  
• 1 teaspoon dillweed
  
• 1/4 teaspoon cayenne pepper

  Sprinkle cracker crumbs in bottom of lightly greased 9-inch springform pan;set aside.
  Beat cream cheese at medium speed till fluffy adding eggs one at a time. Add remaining ingredients and mix well.
  Pour into prepared pan.
  Bake at 325 45-50 minutes. Cool on rack for 10 minutes.Gently run knife around edge of pan;release sides of pan. Cool completely. Refrigerate. Serve at room temperature with crackers.

  
  Olivita Crostini (delicious French baguette)

• 4 1/2-ounce can black olives,chopped
  
• 1/2 cup pimento-stuffed green olives,finely chopped
  
• 1/2 cup Parmesan cheese,grated
  
• 4 tablespoons butter,at room temperature
  
• 1 tablespoon extra-virgin olive oil
  
• 2 garlic cloves,minced
  
• 3/4 cup Monterey jack cheese,shredded
  
• 1/4 cup fresh italian parsley,minced
  
• 1 crusty French baguette

  Mix all the ingredients together in a bowl adding jack cheese and parsley last.
  Heat broiler. Cut baguette into 24 thin slices. Arrange slices on baking sheets and spread some of the olive mixture on each. Broil 3-4 minutes, or until the bread is toasted at edges and olivita is bubbly.
  
  Ginger-Pineapple Shrimp
  (makes 4 or 5 servings)

• 2 tablespoons peanut oil
  
• 1 medium onion, chopped
  
• 1 medium green bell pepper, chopped
  
• 1/2 pounds frozen raw shrimp, peeled and deveined
  
• 1 16-ounce can pineapple chunks, drained (reserve liquid)
  
• 3 tablespoons cornstarch
  
• 1/3 cup light-brown sugar, packed
  
• 1/3 cup soy sauce
  
• 1/4 cup rice wine vinegar
  
• 1 teaspoon grated fresh ginger
  
• Dash pepper

  Combine oil, onion and green pepper in 2 quart microwave-safe casserole. Cover loosely with wax paper and microwave 2 to 3 1/2 minutes, or until vegetables are just tender. Stir in shrimp. Microwave 1 minute longer. Set aside.
  In small microwave-safe mixing bowl, combine 1/2 cup reserved pineapple juice, cornstarch, brown sugar, soy sauce, vinegar, ginger and pepper. Microwave 3 to 4 minutes, or until sauce bubbles and thickens, stirring every minute.
  Pour sauce over shrimp mixture. Microwave 3 to 4 minutes longer. This recipe can be a main course. Serve over rice or noodles.

  Sesame Chicken Wings

• 16 chicken wings
  
• 1/4 cup sesame seeds

  Marinade

• 1 cup shoyu (soy sauce)
  
• 1/4 cup honey
  
• 1/4 cup vinegar
  
• 1 clove garlic minced
  
• 1 tablespoon peeled and chopped fresh ginger
  
• 1/4 cup sesame oil
  
• pinch of cayenne pepper

  Place chicken in a low-sided baking dish. Combine marinating ingredients in a medium size bowl and pour over the chicken. Marinate overnight. Preheat oven to 425°. Brush marinade on chicken and sprinkle with sesame seeds and bake 30 minutes, or until they are browned and cooked throughly.

  Fried Mozzarella

• 1 cup bread crumbs
  
• 1/4 cup grated Parmesan cheese
  
• 1 teaspoon oregano
  
• 1 teaspoon pepper
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon salt
  
• 3 cups oil
  
• 2 eggs beaten
  
• 3/4 pound String Mozzarella cheese, cut into 2 1/2x1/2-inch sticks, or buy cheese sticks and cut

  Combine first 6 ingredients. Dip each cheese stick into egg, dredge in bread crumb mixture and repeat. Fry in oil heated to 350°. Drain on paper towels.

  Southwest Pickled Eggs
  5 days in advance

• 30 hard boiled eggs
  
• 2 red onions
  
• 5+ garlic cloves
  
• 1 1/2 jars yellow chilies
  
• 2 teaspoon allspice
  
• 32 oz. red wine vinegar
  
• 1/4 teaspoon salt
  
• 2 cans pickled beets
  
• 4 bay leaves

  Heat to hot, not a boil: Garlic, beet juice, vinegar, allspice, bay leaves, and salt. In one gallon glass jar container, layer onion, beets, chilies, till gone.Pour juice over top, (add chili juice also). Best in 5 days when the beet juice bleeds through the egg.

  Tangerine Shrimp Ceviche

• 1 pound peeled, cleaned and butterflied medium shrimp
  
• 1 cup freshly squeezed lime juice
  
• 1/2 cup freshly squeezed orange juice
  
• 1 medium onion thinly sliced
  
• 4 large plum tomatoes, peeled seeded and diced
  
• 1 medium jalapeno, seeded and diced
  
• 2 large tangerines (tangors, specifically)
  
• 2 tablespoons chopped fresh cilantro
  
• 2 teaspoons kosher salt
  
• 2 heads Belgian endive

  Combine shrimp, lime, and orange juice mix well. Cover and refrigerate 2 hours. In another bowl combine the onion, tomato, jalapeno, tangerines and cilantro. Season with the salt and cover. Add shrimp and half of the juice marinade to the fruit mixture. To serve, seperate the spears of endive into 4 tall coctail glasses and spoon the ceviche into the glasses.

  Rumaki

• 1 pound chicken livers
  
• 1 teaspoon salt
  
• 1 teaspoon fresh ginger or 1/4 teaspoon powdered ginger
  
• 1 teaspoon shoyu (soy)
  
• 1 cup drained water chestnuts
  
• 16 slices bacon
  
• 1 cup oil

  Cut livers into small bite-size pieces season with salt, ginger and shoyu. Cut water chestnuts and bacon into halves. Wrap one piece liver and chestnut in bacon and secure with pick. Heat oil in skillet and fry till golden brown. Can be broiled or baked also. Hot shoyu or Chinese mustard is good with this.

  
  
  
  

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