Elba, My family is vegetarian and I make this appetizer for kids (lot of our friends are vegetarian also). I like it as it is a good protein option. You can also make ahead and warm up in oven before serving. Serve as is or with mini toothpicks. Can also use kabab sticks (like a satay). I usually also add some cherry tomatoes and bell peppers to make it look nice and get some veggies in. Also works well for mini wraps with lavash or tortillas. Size up as you wish. Glazed Tofu/ paneer Ingredients: 2 cups cubed paneer (indian grilling cheese)or super firm tofu. Rinsed and patted dry. Cubed into 1 inch cubes.. You can also make them longer (about 3 inch long by 1 inch thick) if you are planning to serve it like a satay on a kabab stick. 1 bell pepper (cut into large chunks like for a kabab) 1 large onion (large chunks like for a kabab). Red onions or shallots work well here. a cup of cherry tomatoes (optional to make it look pretty) 1 tsp ginger garlic paste (use freshly ground paste if possible) 1 tbsp soy sauce 1 tbsp ketchup 3 tbsp oil 1/2 tsp sugar 1 tbsp cornstarch + 3tbsp water (make a smooth paste) Salt to taste scallions (1 bunch) For the Marinade: 5tbsp corn starch 1 tbsp soy sauce 1 tsp freshly ground pepper 1 tsp minced garlic a pinch of cayenne or paprika for a bit of bite (optional). You can experiment with other flavorings here as well. A pinch of salt Water Make a thick-ish paste with the ingredients for marinade. Add water after soy sauce to make sure the marinade is not too thin. Dunk the paneer/ tofu pieces in and let them soak in the marinade. It will be instant love, I promise. I let it marinate for about and hour with occasional gentle mixing to get the tofu or paneer to be evenly coated. In a wide pan/ griddle,heat the oil and shallow fry the paneer/ tofu pieces turning them over to evenly brown all sides. Remove to a plate with some paper towels to soak up any excess oil. In the same pan on high heat, stir fry the bell peppers and then the onion (separately) till tender crisp. They should not get limp. Season with a pich of salt. Some charring on corners due to high heat is a good thing. Remove to a plate. In the same pan on high heat, add the soy sauce, ginger garlic paste, sugar and tomato paste. If you choose, you can add other seaStir-fry on high for about 30 seconds until well blended and turn the flame to low. Now add paneer/ tofu cubes and give it a good toss. Add the corn flour paste to make a smooth glaze.. stir as you add this to prevent lumping. Cook 3-4 mins to thicken the glaze. Add the bell peppers and onions and give it all a good toss. Turn off heat. Sprinkle scallions slices for garnish. You can either serve it on a plate or use tooth picks or kabab sticks to make individual finger food. Also works as a stuffing in mini pitas or rolled in a lavash or even as a lettuce wrap. Whole cherry tomatoes (do not cook) can be added here to give a visual punch and a fresh taste. This dish is very flexible.. Just the marinated and pan fried tofu/ paneer is yummy as a hors d'ouevre. I always save some for DD and some of the younger kids. You can actually stop right there. The glaze is gorgeous to look at. Feel free to dress up the marinade or the glaze with other spices (cayenne, minced chilli, hot sauce, any jerk seasoning you mightg have etc.) You can also sprinkle toasted sesame seeds on top if you want an added crunch. If you find any fresh small red radishes, they really dress up the dish (either finely mince and sprinkle on top or slice and add it to your kabab arrangement). Other veggie appetizer options I make are cilantro lime hummus with pita triangles, tortilla chips, or toasted bread. Warm garbanzo, channa dal or edamame salad is wonderful as well. Mini veggie sushi, ravioli on toothpicks, mini quesedillas. I will check back to see if you need any more recipes. Now I have to look into this whole bunco party thing.. It sounds like fun.. I like the 3-4 tables thing.

It was a big success! As a bonus, it was great as part of a vegetarian dinner. Here's the recipe: Spinach Brownies (Sheshebop) 1 10 oz. package frozen chopped spinach, thawed 16 oz. cheddar cheese, shredded 1/2 cup chopped onion (I use a whole small onion) 1 tsp salt 1 tsp baking powder 1 cup flour 2 eggs, beaten 4 Tb. butter, melted 1 cup milk Drain spinach in colander and squeeze out moisture (I squeeze with my hands to get it very dry). Combine cheese, spinach, and onion in a large bowl. Mix together. Stir salt and baking powder into flour and mix with spinach mixture. Mix eggs, butter, milk and stir into other ingredients. Pour into buttered 8x12 pan. Bake 35 minutes at 350. MtnesterÂs notes: I used a 16-oz bag of frozen chopped spinach. Also, I mixed two 8-oz bags of shredded cheddar: one mild and one sharp. Very easy to make, and the family loved it! Thanks again, Sherry. Sue

Spinach Brownies -- sheshebop 1 pkg. (10 oz) frozen chopped spinach, thawed 16 oz. cheddar cheese, shredded 1/2 cup chopped onion 1 tsp. salt 1 tsp. baking powder 1 cup flour 2 eggs, beaten 4 T. butter, melted 1 cup milk I also added 1/8 tsp nutmeg Preheat oven to 350. Spray 8 x 12 baking pan with cooking spray. Drain spinach in colander and squeeze out excess moisture. Combine cheese, spinach, and onion in large bowl. Mix. Stir salt and baking powder into flour and mix with the spinach. Mix eggs, butter, milk and stir into other ingredients. Pour into pan. Bake for 30 minutes

Kathleen, you know me and jars! I just can't seem to get enough of them and have to fill 'em up with something! But the Plum-kissed Pear Butter is really good and I'm thinking about adding it to the "Great Hit Recipes" thread over on Harvest. Of course I have NPFJP (No Patience for Jell Point) so I make butter instead of jam. Lou, the skewered chicken breasts are such a great idea. Also putting bacon on top...how wonderful and Joe would love it! OH Stacy!! Your Spinach Brownies are for sure a keeper!! Kathleen thanks for finding and posting the recipe!! Dixie, Oh how I wish I had a pot or 2 of my Great Grama's. You are so fortunate! Memories add such a unique flavor!!!!!!!!! Kathleen, the pizza is perfection!!!! Sharoncb...oh my, your pork tenderloin looks so good and this is one recipe I've been meaning to try too. Nancy, how are you going to preserve the basil? Pesto? I tried Maryanne's salt method for some basil about a month ago and so far so good. I have to admit, I made some of Nancy's Peach Cherry Salsa last night and OMG is it good. Sorry Nancy I could not wait for you to post the recipe so I winged it. But all I can say, is OMG...OMG...OMG! You've got to think up a catchy name for this one! How about Nancy's "Wild about Cherry Peach Salsa" or "Cherry Wiz Salsa"? I've got my apples cooking for Apple Maple Butter and I found more delicous MI peaches yesterday so the fruit flies are back. Michelle