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Instant appetizers
When guests drop in, uncork the wine and serve a snack you can
whlp up in mlnutes. These are great for cocktall parties too.
Whlte Christmas Place an 8-ounce block of cream cheese or
Neufchtel
cheese on a plaer and top with a few spoonfuls of hot-pepper
jelly, mango
chutney, olive paste (olivada), or salsa. Surround with olive
oil potato chips,
crackers, and/or toasted raisin-nut or pumpernickel bread cut
into triangles.
Uttle latkes Heat frozen mini potato pancakes; top with dollops
of sour
cream and sliced green onion.
Toasted almo!!ds Spread whole natural nuts in a single layer on
a cookie
sheet; sprinkle with salt if you like. Bake at 350oF. for about
10 minutes or
untillightly browned and fragrant, stirring occasional Serve in
a pretty bowl
Greek pl Arrange baby carrots, cel sticks toasted pita
\"Iedges,
and assorted olives around store-bought humlUS. Gounnet grilled
cheese In a skillet, prepare grilled Cheddar cheese sand
wiches on raisin-nut or thick country bread. Cut each sandwich
into eighths
and serve with jarred chutney.
Dunking potat5 Stir minced garlic, capers, andJemon juit::e into
!ight
mayonnaise. Serve as a dip with oven-browned shoestring potatoes
(sold
frozen in bags).
Winter's-nlght goat cheese Coat a log of plain goat cheese
with
cracked black pepper and sprinkle with chopped roasted red
peppers
from a jar. Drizzle with extra virgin olive oil and serve with
toasted , sliced
French bread 0 1' water crackers.
Stuffed celery Toast chopped walnuts in a skillet for 2 minutes,
until fra
grant, shaking pan often. Mix crumbled blue cheese and cream
cheese un
til smooth. Spoon into celery sticks and sprinkle with nuts.
Hot popcom Toss microwaved popcorn w Cajun seasoning mix or
grat
ed Parmesan cheese and ground red pepper (cayenne)
Mexlcan dlp In a glass pie plate, layer store-bought bean dip,
jarred sal
sa, sour cream, shredded Cheddar cheese, and sliced green onion.
Serve
with tortilla chips at room temperature or warm (microwave,
lightly covered,
on High for 1 minute).
Qulck plnwheels Spread large plain or flavored flour tortillas
with cream
cheese and sprinkle with chopped pimiento-stu:ed olives or
sundried toma
toes. RolI up and slice crosswise into rounds.
Emergency PIZZa Spread an unsplit large pita bread with spaghe
sauce and top with shredded mozzarella or a sprinkle of Parmesan or
Romano.
Bake at 450oF. about 5 minutes, until cheese melts and pita is
crisp. Cut into wedges.
!HotArtichoke Dip Prep Time: 10 minutes CookingTime: 25 minutes
Makes: 2 Cups - 16 Servings 1 can (14 oz.) artichoke
hearts,drained,chopped 1 cup (4 oz.) KRAFP 100% Grated Parmesan
Cheese 1 cup KRAFT" Real Mayonnaise I MlRACLE WHIP Salad
Dressing
Chopped tomato Sliced green onions
Mix all ingredients except tomato and onions. Spoon into 9-inch
pie plate or quiche dish. Bake at 3500 F for 20 to 25 minutes or
untillightly browned_ Sprinkle with tomato and onions, if desired.
Serve with Nabisco crackers or pita bread triangles. Variations:
Snicv Artichoke Diffi Add 1 can (4 oz.) chopped green chilies,
drained and 1 clove garlic, minced. Continue as directed.
Spinach Artichoke Dip; Add 1 package (10 oz.) frozen chopped
spinach, thawed and drained. Continue as directed.
Nutritionallnformation per Serving: Cas 150 kcal; To1 Fat 14g ;
Cholesterol15 mg; Sodiwn 200 mg; lrbohydrate 2 g; Dietary Fiber 1g;
Protein 4 g @Kraft is a registered trademark or Kraft Foods, Ir
OuickFixID IdU1cKr lX1ll ~aeas -."
11 /97 AL8EATSON"S PRINTlNG 8, 5UPPL V . BOISE
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