Whoa, Suero, that eggplant app sounds amazing! I have to be honest and admit that is something I am more likely to make for lunch instead of a party...more for me :-) I love apples and pears, garyfx! I'm trying to put together a menu that doesn't require a fork... Any recipes involving those fruits to share? I've also thought about using a tart pear paste with the Brie instead of fig. Holly Kay and Bumble---- like the idea of asparagus in phylo. What length of asparagus spear? Any sauce or purée or anything else in the phylo aside from Parmesan? Is it dry? Mtnrdredux: we make champagne cocktails often, usually just making them up as we go along. (When my mother tells me she's bringing a new recipe to try when she comes down to spend the weekend she's almost always referring to a new drink, preferably with champagne or grey goose :-). We have that particular cocktail at holiday parties because it has a festive look from the green lime and red cranberry and a gorgeous color from the pomegranate juice. Also it's easy to make a non alcoholic mock-tail that looks just the same. They can be made one at a time two parts champagne to one part p juice, squeeze of lime and a frozen cherry-- or if I've had time, a couple of them strung on a holiday toothpick. Or you can mix up a batch like punch and drop in the lime and cranberry as the glasses are filled. You can use prosecco for similar results and if we have lots of people I do. But we buy champagne by the case and usually use that.

Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 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.

1.__________________________________________________________ Dads Piroshki Posted by: san_ (My Page) on Sun, Nov 17, 02 at 16:05 Dads Piroshki always part of New Years Eve 2 sheets of puff pastry, defrosted but refrigerated until ready to be used Sauté: 1 medium onion, finely chopped (about ¾ C) in about 2 T butter add and brown ½ # lean ground beef, then remove the pan from the heat and blend in: 1 T dill weed, 1 T parsley, ¾ tsp salt Mix 4 tsp Worcestershire sauce with 1 T sour cream and stir into the meat mix Roll the pastry out to about 1/8 thick and cut out into 2 rounds. Spoon about a teaspoon of the meat mixture onto the pastry (be careful to not get it on the edges or they wont seal properlycan brush the edges with egg white or water) and pinch into a half-moon form. Place on an ungreased cookie sheet and bake at 400 degrees for about 12 minutes. 2.__________________________________________________________ ONION TOASTS Posted by: MQmoi (My Page) on Mon, Nov 18, 02 at 11:28 Here is something for an "Hors dOeuvres" category from Gourmet magazine. They are quick, easy and simply delicious. Optional toppings I have used include one of the following: paprika, cayenne, fresh oregano, a slice of pimento-stuffed green olive. ONION TOASTS 3/4 cup chopped sweet onion such as Vidalia or Walla Walla, 1/2 cup mayonnaise, 14 slices party (cocktail) rye or pumpernickel bread, 1/4 cup freshly grated parmesan Preheat broiler. Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper. * I have skipped the toasting of the first side and the turning over. Just spread topping on toasts and brown once. Broil hors doeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Serve warm. Makes 12 hors doeuvres 3.__________________________________________________________ Seasoned butter Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19 All of these flavored butters are delicious over fresh vegetables. Seasoned butter 1 stick butter, 4 tbls. fresh bread crumbs, 1/2 tsp. dry mustard, 2 tbls. fresh chopped parsley, Grated rind of 1 lemon, 1 tsp. herbs (oregano, chervil, thyme, etc.), if desired 1. Melt butter, add bread crumbs and dry mustard. Brown well. Add parsley, lemon rind and herb seasoning of your choice. 2. Pour over or toss with any green vegetable. Refrigerate leftovers. Makes 1/2 cup. -- "The Cotton Country Collection Cookbook 4.__________________________________________________________ Nut butter Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19 Nut butter 1/2 stick butter or margarine, 1 tsp. grated onion, 1 tsp. lemon juice, 1/2 tsp. grated lemon peel, 1/4 cup chopped pecans or almonds, 1. Melt butter. 2. Add remaining ingredients. Mix well and pour over cooked vegetables of your choice. Store covered in the refrigerator, and refrigerate leftovers. Makes about 1/3 cup. Note: Recipe can easily be doubled. -- "The Cotton Country Collection Cookbook" 5.__________________________________________________________ Herbed garlic butter Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19 Appetizers Herbed garlic butter 1 stick butter or margarine, at room temperature 1 tsp. dried basil, 1/4 tsp. thyme, 1/2 tsp. dried tarragon leaves, Pinch of red pepper flakes, 1 tbl. chopped fresh parsley, 1 green onion, chopped, 1 clove garlic, finely minced, About 1/2 tsp. finely grated lemon zest Pinch of salt, Pinch of freshly ground black pepper 1. In small bowl, add all seasonings to butter. Stir until blended well. 2. Store covered in a small container in the refrigerator. Top freshly cooked vegetables with a spoonful of the herbed butter. Makes about 3/4 cup.

Of the big ones Soldaki is the winner so far with all the family. Have tried one Zogola but it wasn't as flavourful as I remember. Maybe later ones will be better. Brandywine has been great again, and much larger than last year with a couple going over a pound. Anna Russian is very good and the grafted one I have outside is absolutely loaded up. Dr Lyle is so so and has succomed to leaf desease big time. Momotaro is the big suprise. Really good tomato taste with lingering sweet aftertaste. Polish Dwarfs are very tasty. Much better than any cherry but not as prolific of course. Red Brandywine has really good flavour but is also suffering much leaf desease. Cherokee Green although smaller than they should be are fantastic. Nice bitey tang. Will be trying Arkansas Travellor and Russian Reds this weekend, maybe like your Hors D'oeuvres. I have some bocconcini in the fridge and fresh basil in the garden. Mantis Mantis