OK, you've got me intrigued enough to give it a try. For the party/shower/family get together on Saturday, I originally was going to stuff fillo cups with shrimp salad flavored with fresh dill. Do you think the endive would work instead? I could put something else in the fillo cups. It would be one less bready type finger food. By the way, Ann, your picture makes the endive leaf idea quite tempting.

Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour

Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia

If you are serving an Asian main course then maybe one of these two recipes will work for you. Won ton Soup could be good choice too but making your own won tons may be a bit more work than you were thinking. Chinese Spring Rolls - Rachel Ray Via Woodie 1 tablespoon vegetable oil or olive oil 1/2 red bell pepper chopped fine 2 stalks celery from the heart chopped fine 6 water chestnuts chopped fine 1/2 small onion chopped fine 1/4 cup fresh bean sprouts a handful -- chopped 2 (6-ounce) cans lump crab meat drained 12 ounce Cooked chicken 2 tablespoon dark soy such as Tamari 1/2 teaspoon dried thyme leaves eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 tablespoon melted butter Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over. Chinese Potsticker Dumplings NOTE: This reads harder than it is! Make these in advance and freeze . Cook starting at step 3 from frozen. These are so delicious! 2 garlic cloves 2 green onion a small piece of ginger (about 1 1/2" long) 1 pound lean ground pork, chicken, or turkey 1/3 of a head of small Napa cabbage 2T soy sauce 2 T sesame oil salt about 40 round dumpling wrappers(aka gyoza wrappers or dumpling skins) 3T vegetable oil, divided use Garlic: Peel. Crush through garlic press into a large bowl Green onions: Cut off and discard the root ends. Peel off and discard any withered outer layers. Cut crosswise into 1/4" pieces. Add to the bowl with the garlic. Ginger: Grate the cut side of the ginger through the finest holes of a grater until you have a generous teaspoon. Add the grated ginger to the bowl. Cabbage: Remove and discard any wilted outer leaves. Slice crosswise very thinly. You should have 3 cups. 1. Make filling: To the bowl containing the above, add the meat, cabbage, soy sauce, sesame oil and 1 1/2 t of salt. Mix well. 2. Form Dumplings: Set out a try or a couple of large plates for finished dumplings. Set out a cup of water. Set out dumpling wrappers and cover with a damp towel to keep moist while forming dumplings. Remove one wrapper and lay it in the palm of one hand. Dip the index finger of the other hand in the cup of water. Use finger to moisten the wrapper edges evenly. With a small spoon, scoop 1 T of filling into the center of the wrapper. Fold up sides to meet edges, enclosing filling. Press the edges together to ensure a complete seal. Pleat sealed edges of dumping in 5 or 6 places to pull the dumpling into a crescent shape--pinch pleats firmly to seal. Set dumpling upright on a tray or plate (sealed edges pointing upward). Gently press each dumpling downward to flatten its bottom, making it stable. Cover with a damp towel. Continue making until all filling is used up. 3. Fry-steam and serve: Set a large (10") skillet (with a lid at hand) over medium heat. Measure 1 T of oil. When hot lay 1/3 of the dumpling (not packed tightly) in the pan. Fry until golden brown-about 3 minutes. Dribble in 1/2 c water into skillet around the edge (will splatter a little). Cover and cook until most of the liquid evaporates-about 6 minutes. Uncover and fry 2 to 3 minutes longer to evaporate all the water and crisp the bottoms again. Use a spatula or tongs to remove dumplings to a serving platter, laying them on their side, so you see the browned bottom. Keep dumplings warm in a 150F oven while cooking the test. Wipe out skillet and set back on heat. Add oil and continue as above. Makes about 40 dumplings, enough to serve 4-6 as a light meal or 8-10 as an appetizer Pot Sticker Dipping Sauce: 1/4 c soy 1 1/2 t sesame oil 1 T vinegar 1/2 t chile paste (available in Asian markets) Mix all together. You may like it better after adding a T or so of water, a t of sugar or a little grated ginger. Makes about 1/3 c sauce ~enough for about 4 people Won Ton Soup NOTE: Make the wontons in advance and freeze. There is no need to add the pork slices to the soup. This is a great starter to a Chinese meal. Won Tons 1 pound boneless pork, finely ground or 1/2 pound ground pork and 1/2 pound finely chopped raw shrimp 1/2 cup finely chopped water chestnuts 2 whole green onions, finely chopped 1 TBSP soy sauce (low sodium) 1/2 tsp salt 1/8 tsp pepper 1/2 tsp minced fresh ginger 2 tsp dry sherry 1 egg 1 package won ton wrappers Combine all but the egg an wrappers until well mixed. Beat the egg in a bowl. Place a wrapper on the counter with a point facing you(cover the rest). Mound 1 tsp of the filling in the corner facing you. Fold that corner over filling and roll up to just below the two side corners. Moisten the two side corners with egg. Bring side corners together below filling, overlapping slightly and pinch to seal. Place on a baking sheet and cover while you do the remaining skins. AT this point you can use, refrigerate for 8 hours or freeze. For the soup. Won Ton Soup For each serving: 1 cup chicken broth 1 green onion sliced on the angle 1/4 cup coarsely chopped Napa cabbage or bok choy 4-6 won tons Heat the broth in a large pan. When simmering add green onion and cabbage and cook 3 minutes (don't boil) Meanwhile drop won tons into large bowl of boiling water. Allow to float to the surface and then boil for 4-6 minutes until meat is cooked through. Remove with a slotted spoon and drop into hot broth. OPTIONAL: Garnish each bowl with 1 or 2 BBQ pork slices and season with a few drops of soy sauce or sesame oil.