FEEDS: 4-6

WHAT YOU'LL NEED:

• 1 ripe cantaloupe or honeydew melon
• 5-6 slices of fresh prosciutto
• Wooden toothpicks

LET'S COOK

Cut melon in half, scoop out seeds and cut into wedges. Carve small single bite chunks from each wedge.

Pull strips of prosciutto from the fresh slices. Wrap them around the melon chunks and secure with a toothpick.

MORE IDEAS:

When choosing a melon at the store initially search for one that has an even netting on its exterior and under that an even colored skin. It should feel heavy for its size and an aroma of sweetness at its stem end. Ripen at home on the counter until the kitchen has an off aroma.

Prior to wrapping you can squeeze lemon or lime juice on the melon first to accentuate the flavor.

Try this canapé paired with a glass of Gewurztraminer

FEEDS: Lots

WHAT YOU'LL NEED:

• 1 fresh horseradish root
• 1 small beet
• dash salt
• dash sugar
• few drops of lemon juice

LET'S COOK

Use a sharp knife to peel the horseradish root. Cut into small chunks and place in enough cold water to cover.

Peel the fresh beet, cut into small wedges and place in a pot. Generously cover with water, bring to a boil and cook until the beet is tender. Allow to cool.

To make the horseradish, place half of the chunks of peeled horseradish in a food processor with a blade attachment. It’s O.K. that the root chunks are still wet when they go into the processor.

Turn on the machine and blend until the root begins to resemble a rough paste, stopping and scraping down the sides occasionally. Turn off the processor, scrape down the sides and add half of the cooked beet and 3 tablespoon or so of the pot liquor. Also add a touch of salt and sugar and a drop or two of lemon juice. Blend to a relatively smooth consistency. Do this in 2 batches.

Blend it all together in a bowl, place in jars, cover tightly and store in the refrigerator.

MORE IDEAS:

This horseradish is wonderful when added to a cocktail sauce to give it more snap when served with chilled shrimps.

Or, simply use it as you would normally use horseradish in your kitchen escapades.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 15-20 medium size shrimp 21-25 count, raw and peeled
• 1/4 C. flour
• 3-4 T. canola oil
• hot sauce (I like Cholula Chili Garlic Hot Sauce)
• chopped fresh romaine lettuce
• Bleu cheese dressing, your favorite brand
• 1 stalk celery, finely diced

LET'S COOK

Begin by slicing the shrimps in half, lengthwise. Dust each half well in the flour, then place them on a tray so they don’t touch each other.

Heat the oil in a saute pan over a medium high burner. One by one, place the shrimps in the hot oil and cook them on both sides until they’re a light golden brown.

Remove the cooked shrimps to a bowl and toss them with about 2-3 tablespoon of the hot sauce to coat them well.

Mound some romaine on serving plates. Spoon a suitable amount of bleu cheese dressing on the greens. Distribute and arrange the cooked, hot sauced shrimps on the dressing, garnish with the chopped celery and serve.

MORE IDEAS:

You might consider a final sprinkle of bleu cheese crumbles as an optional garnish.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 6 oz. jar marinated artichoke hearts, drained
• 2 oz. can pitted and sliced black olives, drained
• 2 oz. package sliced almonds
• 1/2 lb. sharp cheddar cheese, grated
• 2 T. salsa
• canola oil
• 10-12 flour whole wheat tortillas

LET'S COOK

Place the artichokes, olives and almonds in a food processor. Blend until evenly chopped. Drop the mix into a bowl with the cheddar cheese and salsa and mix to blend well.

In a sauté pan over a medium high burner, heat enough oil to wet the pan nicely.

Place a tortilla shell in the pan. Spoon in just enough of the mix to evenly cover the shell. Place another tortilla on top and cook on both sides until nicely browned. It’s O.K. to press it gently during the cooking process.

When it’s toasty brown on both sides, remove to a cutting board and then cut into 8 wedges. Serve with side dishes of salsa and guacamole for dipping.

MORE IDEAS:

Save the marinade from the artichoke hearts. Add a bit of oil, mix it, taste it and then use as a salad dressing.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 1 C. mayonnaise
• 1 C. grated sharp cheddar cheese
• 1 large bunch asparagus, cut, boiled until just tender, drained and cooled
• 1 T. parmesan cheese, grated

LET'S COOK

Place the mayonnaise, cheddar cheese and asparagus in a food processor. Blend until smooth.

Spoon the mix into a glass pie plate and bake in a 375 degree preheated oven for 30 minutes. Remove from the oven, sprinkle the top with the parmesan cheese and when it cools and the bubbling stops, serve with crackers and a butter knife for spreading.

MORE IDEAS:

You could also make this dish with two cans of well drained artichoke bottoms.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 12 pitted prunes
• Port
• chutney
• sliced bacon
• wooden toothpicks

LET'S COOK

Place the prunes in a mixing bowl and cover with the port.

Do this the evening before and allow the prunes to plump overnight.

To create this tasty canapé, remove the prunes from the port (which you should save and sip later) tap dry on a paper towel, then fill with just a dollop of chutney.

Place each stuffed prune on one end of a half slice of bacon. Roll up the prune and bacon and secure with a toothpick.

Refrigerate until it's time to cook. Place the prunes on a piece of foil on a broiler pan.

Bake in a preheated oven for about 8-10 minutes. Then, slide under a preheated broiler and cook, turning once, until crisp.

Tap on a paper towel and serve a few minutes later since they can be very hot in the center fresh from the broiler.

MORE IDEAS:

Use inexpensive port in this recipe.

FEEDS: 6-8

WHAT YOU'LL NEED:

• 12 oz. package of mushrooms, cleaned and stems pulled
• 1 T. olive oil
• 1/2 C. crab meat, chopped fine
• 1-2 T. parmesan cheese
• 1 T. bread crumbs
• 1 t. Cajun seasonings

LET'S COOK

Place the mushroom caps in a baking dish, open side up. Next, heat the oil in a small sauté pan over a medium high flame.

Place the crab meat in a colander and squeeze any excess moisture from it prior to adding it to the sauté pan. Place the crab meat, the parmesan cheese, bread crumbs and the Cajun seasoning in the saute pan. Stir it all together to heat it through. Using the tip of a teaspoon, stuff the mix into the caps.

Bake in a preheated 400 degree oven for about 10 minutes or until the mushrooms give when the sides are pinched. A couple minutes under a broiler will crisp up the tops. Serve from an attractive platter.

MORE IDEAS:

You can use Snow Crab, Alaskan King Crab or, in a pinch, imitation crab meat.

There are several types of Cajun seasonings to choose from. Check out the choices in the spice section of your supermarket.

FEEDS: 3-5

WHAT YOU’LL NEED:

• 1 demi baguette
• olive oil
• fresh goat cheese (chevre)
• pitted olives
• tomato
• fresh parsley buds

LET'S COOK

Cut the baguette into thin slices. Heat a tablespoon or so of olive oil in a saute pan over a medium high burner. Slide in the baguette slices and cook on one side until lightly toasted.

Place them on an oven proof tray, toasted side up. Smear each baguette slice with enough goat cheese to cover. At this point you can cover and refrigerate for up to a day in advance of service.

When it’s time to actually cook, remove the toasts from the refrigerator and uncover them. Place in a preheated 350 degree oven and cook for 6-8 minutes until they are just warmed through.

Remove from the oven, place them on an attractive dish and garnish each one with a slice of pitted olive, a small dice of fresh tomato and a parsley bud. Serve right away.

MORE IDEAS:

Chevre, or goat cheese, is available in the specialty cheese section of most grocery stores. It’s merchandised in small log shapes.

Plain goat cheese works fine in this recipe. You might also try chevre rolled in crushed peppercorns for additional kick.

FEEDS: 4-5

WHAT YOU’LL NEED:

• 3 T. butter
• 3 T. good olive oil
• 5 cloves fresh crushed garlic
• Pinch of dried basil and oregano
• Dash of seasoned salt
• A loaf of great bread, preferably Italian

LET'S COOK

Place all ingredients, except the bread bread, in a small pot. Set it over a low flame and heat just until the butter melts and the garlic foams a bit in the mixture. Set it aside.

Slice the bread, lay it on an oven proof tray and using a brush slather it with the garlic, butter and oil mixture.

When dinner is ready to be served, slide the tray of bread under a preheated broiler and cook just until the surface of each slice is lightly browned and bubbly. Serve right away.

MORE IDEAS:

It’s important not to walk away from the broiler when you do this since it can burn the bread quickly if left unattended.

For even more flavor, dust the slathered slices with grated parmesan cheese before broiling. Or scatter the slices with a touch of grated mozzarella cheese, then broil.

FEEDS: 2-6

WHAT YOU’LL NEED:

• 6 spring roll skins, Banh Trang is a common brand
• 1 grated carrot
• 1 cucumber, peeled, seeded and cut into matchstick cuts
• 1 avocado, peeled, seeded and cut into thin strips
• 1/4 lb. cooked cellophane noodles, cooled
• fresh cilantro leaves
• Satay sauce, any good bottled brand

LET'S COOK

Pour hot water into a pie plate. Completely submerge one skin at a time in the water, let it sit for about a minute, then remove to a cutting board. Dab with a paper towel to remove excess moisture.

Starting at the end closest to you, make a row from left to right of the grated carrot. Then lay slices of the cucumber, then some noodles, finally the avocado slices. Finish with leaves of cilantro, placing them dark side down.

Roll the skin, again from the end closest to you. Half way, begin to bring in the edges of the roll to make a secure package. Roll it as tight as you can, being careful to not break the delicate skin.

Cut in half and serve with Satay sauce. You can do these in advance and cover with a paper towel. But, they’re best when consumed right away.

MORE IDEAS:

Spring roll skins are usually found in the Asian section of good grocery stores. They have a long shelf life.

Experiment with fillings such as radish, thin strips of cooked chicken, shrimp or even pork. The key is cutting things in advance into thin strips.

Soba or even cooked udon noodles work well. After cooking and cooling the noodles, toss with thin strips of scallions and a couple tablespoons of soy sauce.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 C. Pineapple, fresh chunks
• 2 bananas
• 1-2 buds fresh mint leaves
• 1 C. strawberry yogurt
• 2 C. orange or orange tangerine juice
• 5 large, fresh cleaned strawberries

LET'S COOK

Simply place all the items in a blender and whip to a smooth consistency. Pour into attractive glasses, garnish with a mint bud and serve right away.

MORE IDEAS:

For a refreshing adult drink, electrify the mix with a couple ounces of apricot liquor, raspberry schnapps, even a touch of flavored vodka. Try creme de menthe for an exotic flavor enhancement.

For a colder drink, freeze the orange juice in ice cube trays and use in the mix to chill it all down.

FEEDS: 2-10

WHAT YOU’LL NEED:

• 1/3 C. fresh thyme leaves
• 2 cloves fresh, crushed garlic
• 1/4 t. ground black pepper
• 8 oz. log chevre
• 2 T. olive oil

LET'S COOK

Place all the ingredients in a bowl and mix together with a fork to combine well. Store in a covered container for up to 2 weeks in the refrigerator.

Use on toasted bagels, crumbled on a salad or as a sandwich spread.

MORE IDEAS:

If you don’t have fresh thyme, substitute a tablespoon of dried thyme.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 t. canola oil
• 2 C. plain whole almonds
• pinch of salt
• 1 T. ground cinnamon
• 1/3 C. real maple syrup

LET'S COOK

Place the oil, almonds and salt in a non-stick saute pan over a high burner. Toss frequently until the almonds are shiny from the oil and cook for about 2-3 minutes.

Next, add the cinnnamon, toss frequently and cook for about 1 minute. Then, add the maple syrup and cook, stirring constantly for 3 minutes. When the nuts start to get sticky in the pan and also begin to crystalize, turn off the burner and toss for about another minute.

You’ll notice that they completely crystalize on their exterior, an indication that they’re ready to eat. Cool and serve.

MORE IDEAS:

Try this with pecans or walnuts. Bear in mind that only real maple syrup works in this fun food formula.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 6 eggs
• Sweet Hot Mustard
• sliced black olives
• parsley

LET'S COOK

Place the eggs in a pot and cover with cold water. Bring to a boil and set your timer for 10 minutes. When the time is up, turn off the burner, cover the pot and set the timer for 10 more minutes. When that time is up, place the pot in the sink, remove the cover and turn on the cold water to displace the hot. Do this a couple of times.

To peel, gently smash the eggs against the sink wall, rotating them to break the shells all around, then peel. Store the eggs in cold water. When it’s time to prepare them, cut the eggs in half so they will sit vertically instead of horizontally. Trim the bottoms of each half so they sit up straight.

Pop the yolks into a fine sieve over a bowl and use a spoon to force the yolks through. Then, mix a little of your favorite sweet hot mustard at a time into the fine yolks until you have a smooth paste. Snip the corner of a freezer zip style bag, place a star pastry tube in the hole, spoon in the yolk mix, seal and pipe it into the egg cups. Garnish with a slice of olive and a piece of parsley and serve right away.

MORE IDEAS:

I use Nance’s Sweet Hot Mustard with great results. A small dice of red pepper or tomato punches up the garnish.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 ripe avocado, peeled and sliced
• 2 t. lemon juice
• 1 small clove garlic, crushed
• 1 T. diced tomato
• 1 t. finely diced onion
• a dash ground cumin
• a pinch salt
• 3 shots of your favorite hot sauce

LET'S COOK

Place all the ingredients in a shallow bowl and mash together with a fork until it’s well combined.

Taste the mix and if you desire more flavor, add a pinch more salt, a squeeze of lemon juice or some grated black pepper.

MORE IDEAS:

Serve with tiny carrots and corn chips.

For additional color and flavor, garnish with sliced black olives.

Or, scatter some tiny drained capers on top for bursts of flavor.

FEEDS: 2-6

WHAT YOU’LL NEED:

• 1 lb. cooked shrimp, chopped
• 1/4 C. Italian seasoned bread crumbs
• 1/4 t. cayenne pepper
• 1 T. grated lemon rind
• 1 T. chopped fresh parsley
• 1/4 C. coconut, flaked and sweetened style
• 3 T. mayonnaise

Sauce:

• 2 T. mayonnaise
• 1/2 t. curry powder

LET'S COOK

Combine the ingredients, save for the sauce, in a bowl. Mix well, then separate into 6 equal sized portions.

Heat a sauté pan, then pour in a couple of tablespoons of canola oil. Fry the patties on each side until crispy and golden brown.

Meanwhile, combine the sauce ingredients in a small mixing bowl. When the cakes are done, place one on a plate, top with a dollop of the curried mayonnaise and garnish with additional chopped parsley and some finely sliced tomato. Serve with tremendous pride.

MORE IDEAS:

The shrimp are best if cooked in their shells in boiling water with the juice of half a lemon, some parsley stems and pickling spice. This is an excellent appetizer, served as a single patty with the curry mayonnaise. Or, serve 2-3 patties as an entree. You can use chives in place of the parsley.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 8 ounces good quality bacon
• 4 slices white bread
• 1 C. finely shredded romaine
• 3 T. mayonnaise
• 4-5 grape or cherry tomatoes

LET'S COOK

Place the bacon on a cutting board and cut it, against the direction of the slices, into thin pieces. Fry the bacon in a pan, just until it’s done. Drain the cooked bacon on paper towels.

Meanwhile, toast the bread slices, cut the crust off and cut each slice into 4 equal pieces. In a mixing bowl, combine the cooked bacon, shredded romaine and mayonnaise. Use a teaspoon to spoon the mix onto the cuts of bread, top each one with a slice of tomato and serve immediately.

MORE IDEAS:

The better the bacon, the better the final product. I like Pepperidge Farms Sandwich Bread for this recipe. Make lots, they go fast in a hungry crowd.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 small dill pickles
• 2 T. capers
• ½ t. Dijon mustard
• 2 T. fresh tarragon or 2 t. dried
• 1 C. mayonnaise

LET'S COOK

Place all the ingredients in a food processor with the mayonnaise on top, which will help it, blend easier. Whip the mix just until it has an evenly chopped consistency. Refrigerate for at least a day so the flavors of the tarragon can grow. Serve with Crispy Fish Stix or any cold seafood cocktail combination.

MORE IDEAS:

This sauce is great served as a dipping sauce with steamed, fresh artichokes.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 medium size onions, peeled
• 1 lb. poultry sausage links, raw
• ¼ C. orange juice concentrate, defrosted
• 1-2 T. fresh thyme leaves

LET'S COOK

Use a sharp paring knife to slice half way into the onions just to the center, from top to bottom. Drop into boiling water and cook for 9-10 minutes. Remove the cooked onions to a plate and allow cooling to the touch. Slide each layer of onion off as a whole piece until you get to a walnut size center, which you can save for other dishes.

Place a lump of the raw sausage in each onion section and wrap it to completely enclose the meat, being sure the onion overlaps a little bit on each one. Place in a pan, cover and refrigerate until it’s time to prepare dinner. These can be done under a broiler or on a grill. As you cook them, baste with the orange juice concentrate and sprinkle with fresh or dried thyme leaves. They require about 8 minutes per side.

MORE IDEAS:

If you choose, use pork sausage, hot or mild is fine. These can be prepared a day in advance so the day of the party, all you have to do is cook them.

FEEDS: 2-20

WHAT YOU’LL NEED:

• 1 fresh cucumber
• lemon slices
• fresh rosemary sprigs
• fresh thyme sprigs
• small varietal peppers in various colors

LET'S COOK

The next time you entertain, consider adding a bit of flair to your water. Begin by washing a fresh cucumber. Use a zester to score lines from one end of the cucumber to the other about a 1/4-inch apart around the whole thing. Slice the cucumber in half, lengthwise. Use a melon baller to scoop out the seeds, which you should just discard. Drop the cucumber into a pitcher of cold water, drop in a few lemon slices and place the whole thing on your dinner table.

If you’re serving canapés prior to dinner, a garnish on the serving tray is mandatory. Use sprigs of fresh rosemary and thyme as a base for a cluster of small peppers of various colors as the accent on the trays. The herbs won’t wilt as quickly as parsley and they and the peppers can be salvaged after service for seasoning dishes at future meals.

MORE IDEAS:

Score the lemon when it’s whole with the zester for more visual appeal. A sprig of fresh mint in the water adds even more palate appeal.

FEEDS: 2-10

WHAT YOU’LL NEED:

• sour dough baguette
• cheddar cheese
• grape or cherry tomatoes
• fresh basil leaves
• olive oil

LET'S COOK

Begin by slicing the fresh sour dough baguette into thin slices. Lay the cuts out and place a slice of the cheddar cheese on half of them. On the cheese, place a slice of the tomato.

Next, make a short stack of the fresh basil leaves and then slice it into thin strips. Place an appropriate pile of the fresh basil on each slice of cheese. Arrange another slice of cheddar cheese on that and finally, another slice of the baguette.

Pour some olive oil in a heavy gauge sauté pan over a medium high burner. Slide in the little cheese sandwiches and grill on both sides to a nice golden brown.

Serve with a glass of wine or a cocktail prior to dinner.

MORE IDEAS:

You might consider using a bit of diced ham between the layers of cheddar cheese.

Or, a simple swipe of your favorite mustard between the cheese layers is a nice alternative to the tomato and basil.

Experiment and enjoy them.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 each zucchini, yellow squash, red, yellow and green pepper
• 5-6 scallions
• olive oil
• seasoned salt
• 3-4 cloves crushed fresh garlic
• ½-3/4 lb. aged provolone cheese
• ½ lb. dry sausage such as Abruzzi, Sopressata or salami
• 1 C. green and Kalamata olives
• 4 hard cooked eggs
• fresh basil

LET'S COOK

Start by washing and trimming the squash and peppers. Slice into wedges, then toss liberally with olive oil, crushed garlic, seasoned salt and pepper. Add the cleaned scallions and toss together well to evenly coat the vegetables in the oil and seasonings.

Grill the vegetables until they’re just done. Back in the kitchen, arrange wedges of provolone on the edge of an attractive serving platter. Slice the sausage of your choice and arrange on the cheese. Pile the grilled vegetables in the center of the platter, arranging the scallions on the very top.

Place quarter cuts of the hard cooked egg around the platter, scatter with the olives and garnish with a final dusting of chopped fresh basil. Serve with a basket of warm, crusty bread. A bottle of Chianti is the perfect match.

MORE IDEAS:

You might add grilled fresh mushrooms, green beans, even grilled carrots for additional appeal. Use any olive you like. Fresh parsley is a fine substitute for the basil

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. butter
• 2 T. good olive oil
• 8 cloves garlic, sliced
• ½ t. fresh lemon juice
• 12 raw peeled shrimp, butterflied
• 1/3 C. roasted garlic breadcrumbs
• ¼ t. garlic powder
• ½ t. dried basil

LET'S COOK

Heat up the butter and the oil in a small sauté pan and then add the garlic slices. When the garlic sizzles, add the lemon juice, turn off the heat and set the pan aside.

Mix the breadcrumbs, garlic powder and the dried basil in a small dish. Spoon about 2 T. of the garlic butter in an oven proof dish that will hold all the shrimps in one layer. One by one dust the shrimps in the breadcrumb mix and place in the oven proof dish with their tails curled up.

Broil under a preheated broiler for about 2-3 minutes, until they take on pinkish orange highlights. Remove from the broiler, spoon the remaining sauce over them and then broil just until they’re firm and have some toasty edges.

MORE IDEAS:

This dish is a fine appetizer. Or, serve on a mound of rice as an entrée with asparagus spears.

FEEDS: 4-10

WHAT YOU’LL NEED:

• 5 different cheeses from the cheese counter of your favorite supermarket
• baguette slices
• nut bread
• dates or dried apricots
• salted nuts
• a chilled bottle of Chenin Blanc

LET'S COOK

A cheese tasting is a perfect theme for a gathering of family or friends. Shop for at least 5 different types or varieties of cheese. When you shop, be sure to select cheeses that range from mild to sharp, soft to firm. This is referred to as a flight of cheese. Ask questions when you shop and always request tastes of the ones you consider to be sure you like them. If you don’t get good advice from the staff, shop elsewhere.

Always allow the cheeses you’re going to serve to come to room temperature for about an hour before the tasting. Their flavor will be best that way. Start with the mild cheese and work your way to the strongest last. Savor a cheese like a fine wine, examine its appearance first, and rub a bit between your fingers to evaluate its texture, savor the aroma and then place a small amount in your mouth to enjoy its flavor. Pair salty cheeses with dates or other dried fruits. Mild cheeses do really well with nut breads and even salted nutmeats. Plain bread, like baguette, is fine for clearing the palate between cheeses.

MORE IDEAS:

Wash it all down with a glass of chilled Chenin Blanc.

FEEDS: 4-6

WHAT YOU’LL NEED:

• ice cube trays
• orange juice
• cranberry juice
• 7Up or ginger ale
• fresh mint sprigs

LET'S COOK

The day before you have any sort of gathering, fill an ice cube tray with the orange juice, another one with cranberry juice and freeze them overnight.

The next day, pop the juice cubes out of the trays and store, in the freezer, in a tight lid container or a zip style bag.

When it’s time to enjoy a cool beverage, fill a tall glass with some of the juice cubes. Then, fill the glass with the soda of your choice, garnish with a mint sprig and enjoy.

MORE IDEAS:

If these cubes are headed for an adult party, consider using some of your favorite gin, rum or vodka to electrify these cool cocktails.