appetizers

APPETIZERS

Clams Casino

Serves 6

2	doz.	cherrystone clams
2	tbls.	olive oil
1	tbls	butter
1/2	cup	minced onion
1/4	cup	green pepper	diced
2	cloves	garlic	minced
1	cup	bread crumbs
4	slices	crisp bacon
1/2	tsp.	oregano
1/4	cup	parsley
2	tbls	parmesan cheese	grated
		paprika

Preheat oven to 450F. Wash & scrub clams, discarding any that are open.
Place on baking sheet and bake until shells open, discarding any that don't open. Remove meat from shell and chop. Reserve chopped clams and half of the shells. Heat oil and butter in a small skillet. Add onion, green pepper, and garlic; sauté until soft. Remove from heat and cool. Add bread crumbs, bacon (crumbled), oregano, parmesan cheese, and reserved clams to onion mixture; mix well. Fill reserved clam shells with clam mixture. Sprinkle with parsley and paprika; drizzle with olive oil. Bake for 7 minutes, or until lightly browned. Remove from oven and serve hot, with lemon wedges.

SEVEN LAYER DIP

SERVES: 6

1	can	refried beans	bottom layer
2		tomatoes	diced*
1	bunch	green onions	sliced
1	small can	black olives	chopped
1	cup	guacamole
1	pkg.	taco seasoning
1	cup	sour cream
2	cups	cheddar cheese	shredded
			for top layer

* squeeze seeds and juice from tomato

Mix taco seasoning with sour cream. Starting with beans and ending with cheese, layer ingredients in 8x8" square pan.

Mushrooms A La Provençal

SERVING SIZE: 4-6

1/4	cup	butter or olive oil
2	medium	cloves garlic	crushed
1/2	small	onion	finely chopped
1	lb	white mushrooms	sliced
1/4	cup	bread crumbs
1/4	cup	parsley	chopped

In large skillet, over medium high heat, melt butter. Add garlic and onion; sauté 3 minutes or until tender. Add mushrooms; sauté 1 minute or until just tender. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the bread crumbs and parsley. Toss and serve.

TORTILLA ROLL UPS

1	8 oz pkg.	cream cheese
1	8 oz container	sour cream
1	cup	cheddar cheese	shredded
1	4 oz can	green chilies	chopped
2	tbls	black olives	chopped
1	pkg.	flour tortillas	large size

Soften cream cheese and blend remaining ingredients in

food processor. Spread mixture onto tortillas and roll up as

tightly as possible. Best made early in day or day before to

give the mixture a chance to set. Slice into individual pieces

and serve.

HENRY FONDA'S SWEDISH MEATBALLS

SERVING SIZE: 4

1/2	cups	bread crumbs
1/2	cup	milk or cream
1/2	cup	yellow onion	minced
3	tbls	sweet butter
1	lb	lean ground beef
1	lb.	ground veal
1	tsp.	salt
1/4	tsp.	ground pepper
1/2	tsp.	cinnamon or allspice	optional
2		eggs	lightly beaten

Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture. Sauté onion slowly in 1 tbs.. butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours. Form meat into 2" balls with fingers. Heat rest of butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tbsps of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake in preheated 350~ oven about 15 minutes, or until meatballs are heated through. Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)

BASIC BRUSCHETTA

1	loaf	french bread
6	cloves	garlic
1/4	cup	olive oil
6		plum tomatoes
1/2	cup	parmesan cheese	finely shredded
4	tsp.	dried oregano
2	tsp.	dried basil	or fresh (my choice)

Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended (15 seconds?) and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, silver dollar thick, and cover the bread. Sprinkle the oregano and basil evenly over the four pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes, depends on the oven).

CHEESE QUESADILLAS

		cornmeal or flour tortillas
2	oz	Monterey Jack (1/2 cup)	shredded
2	oz	white cheddar cheese (1/2 cup)	shredded
2	oz	Havarti cheese (1/2 cup)	shredded
2	tbls	parmesan cheese	freshly grated
1	tbls	butter
1	tbls	vegetable oil
4		scallions	minced
2	tsp..	jalapeno chilies	minced

Mix cheeses in bowl. Melt butter with oil on griddle or in large cast iron skillet over medium high heat. Cover each with 1/4 of cheese mixture, then sprinkle with scallions, and jalapenos. Top each with another tortilla, pressing down. Cook until cheese melts, turning once, about 4 minutes. Cut each quesadilla into wedges. Arrange on plate. Garnish with sour cream and cilantro. Serve with salsa.