Baked Artichoke Pastry

1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano


1. Preheat oven as indicated on biscuit can.
2. Combine all ingredients in bowl.
3. Separate biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10 minutes and serve.

Bacon Wrapped Scallops

24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder



Preparation:
1. Preheat broiler.
2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
3. Wrap scallop with bacon strip and secure with toothpick.
4. Sprinkle salt mixture on scallop.
5. Place in broiler for 5-8 minutes.
6. Serve.

Bacon and Chunky Clam Dip

10 slices well done bacon, crumbled
2 6 oz. cans minced clams
1/2 cup sour cream
8 oz. softened cream cheese
2 scallions, finely chopped
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. white horseradish sauce
1/2 cup finely chopped red pepper



1. Blend all ingredients in medium mixing bowl and refrigeratefor 2 hours before serving.
2. Can be served with torn pieces of italian bread or chips.

Baby Reubens

40 slices of party rye
2 pkgs. of shredded swiss cheese
1 10 oz. can sauerkraut, rinsed
1/2 lb. sliced corn beef
dijon mustard



1. Place bread on baking sheet. Broil for 2 minutes.
2. Arrange corn beef, mustard and sauerkraut on bread.
3. Broil for 5 minutes.4. Serve.

Asparagus Cream Cheese Spread

1 16 oz. whipped cream cheese
2 cans asparagus
4 scallions, chopped
3 tbsp. horseradish sauce
6 slices bacon
pinch salt



1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.
2. Place all ingredients into food processor or blender. Mix well.
3. Refrigerate for 1 hour before serving.
4. Serve with vegetables, breads or crackers.

Arugala Salad with Balsamic Vinegar Dressing

3 garlic cloves, chopped
1 1/2 lbs. arugala
1 pint cherry tomatoes, halved
3 tbsp. balsamic vinegar
1/2 cup olive oil
2 shallots, minced
1/4 tsp. salt

1. In small bowl or blender mix together garlic, balsamicvinegar, olive oil, shallots and salt.

2. In large bowl add in arugala and tomatoes. Pour over dressing andserve.

Artichokes and Shrimp Dip

8 whole artichokes
1/4 cup olive oil
1/4 cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4 1/2 oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 cup onion, minced

1. Wash and trim artichokes leaves. Cook artichokes in boilingwater. About 1 inch deep. Add to the water lemon juice, salt,pepper, bay leaf, tarragon and rosemary. Cook for about 45minutes or until leaves pull off easily.

2. To make shrimp sauce you add mayonnaise, mustard,Worcestershire sauce, onions and shrimp. Mix all ingredientswell.

3. Place shrimp dip in ramekins and artichokes on one plate each.Makes nice appetizer or first course.

Artichoke Dip

1 can artichoke hearts, chopped up
5 scallions, chopped
6 garlic cloves, minced
2 tsp. butter
1 8 oz. whipped cream cheese
2 cups sour cream
1 cup muenster cheese


Preparation:
1. Preheat oven to 350 degrees.
2. Grease small baking dish.
3. In medium bowl combine all ingredients.
4. Place in greased baking dish and bake for 10 minutes.
5. Serve with crackers.

Apple and Brie Fondue

2 lbs. brie cheese
5 apples, peeled and cut into slices


Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Anchovy Antipasto

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni


Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens. Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve