This one is well liked. Can be made in advance and should be taken out of the fridge to soften up at least a half hour before serving. Spreads easier that way. If you decide to make the toasted Pita triangles they also can be made a day in advance.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper
.

Puree tuna and butter in processor

Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.

Process on pulse until the capers and red peppers are finely minced.

Taste and adjust seasoning.

Pack into decorate serving bowl and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate has a
change to soften just slightly.

Serve with toasted pita triangles

Cut Plain or whole wheat pitas into triangles. Separate each triangle and
place on cookie sheet. Brush with melted butter or margarine. Bake at 350F
until crisp and golden. Be careful not to burn. Remove and let cool.

Serve triangles surrounding tuna pate

Servings: 4

I fix pork (or any ground meat) meatballs a lot for entertaining, and they travel well to other homes for parties. They can be served at room temperature, hot or cold. And they can be made a day in advance, and then just heated a couple of minutes or served cold. It's up to you.

Pork Meat Balls

1 1/2 lbs lean ground pork (can use ground beef, turkey, or a mixture of meats)
2 packages Ramen noodles (Chicken, pork and/or chili flavor--can mix these)
2 tbs. teriyaki sauce or soy sauce
4 cloves finely chopped/minced garlic
1/4 cup finely chopped onion
Chicken broth

Mix crushed noodles with the pork, sauce, garlic, and onion along with the flavor packets. Do not add any salt because both the flavor packets and soy sauce have lots of salt already in them. Roll into golf ball sized balls and drop into boiling chicken broth. Simmer for 10 to 12 minutes; then bake in 450-degree oven for 7 to 10 minutes.
Optional:

Cook some oriental rice noodles in the remaining chicken broth. Drain it and add cooked snow peas and bean sprouts on top of the noodles and then put the meatballs on top. Add La Choy noodles (the crunchy ones that come in a can), and then serve teriyaki sauce, garlic-chili hot sauce, sweet and sour sauce and hot Chinese mustard on the side to put on top of the meatballs. Also the following dipping sauces are very good with this recipe.
It's really good and easy to fix. You can add different vegetables if you want to. Also rice can be substituted for the noodles. They can be served alone as an appetizer with the sauces, see recipies below.

DIPPING SAUCES BY SARA MOULTON

Wasabi Mayonnaise:
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste

Ginger Soy Sauce:
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
1 tablespoon grated fresh ginger
Red pepper flakes to taste

Garlic Fish Sauce:
1/3 cup water
2 tablespoons minced garlic
1/3 cup fish sauce
1/3 cup lime juice
2 tablespoons sugar
Red pepper flakes to taste

Ginger Soy with Mirin Sauce:
½ cup soy sauce
¼ cup mirin
¼ cup rice vinegar
2 green onions, finely chopped
4 tablespoons grated fresh ginger

Chili Soy Sauce:
2 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon chili oil
1 teaspoon Asian sesame oil

Peanut Soy Sauce:
1 cup peanut butter
¼ cup soy sauce
¼ cup sesame oil
3 tablespoons rice vinegar
2 tablespoons minced garlic
2 tablespoons grated fresh ginger
1 ½ teaspoon chili-garlic paste
1 tablespoon hoisin sauce
2 tablespoons lime juice
¾ cup water

Thanks to both of you!
Whoda thunk...noodles in meatballs..
I love asian flavors!

Here are a couple more that you might like. Both Tried and True many times.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Spinach Squares
===============
These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982.

2 packages (10 ounces each) frozen, chopped spinach
1/2 cup choped onion
1 tablespoon vegetable oil
2 cloves garlic, minced
2 tablespoons chopped parsley
8 eaggs beaten
10 to 12 soda crackers, crumbled (2/3 cup)
2 teaspoons herbs, (thyme, rosemary, dill)
1 teaspoon pepper
1 1/2 teaspoon salt
2 cups grated cheddar cheese Parmesan cheese
paprika
. Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin,
garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and
Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking
dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45
minutes, or until knife inserted in centre comes out clean. cut in small
squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Stuffed Endives With Crab Meat
==============================
Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives
.
Chop 1 pimento (reserve the remainder for another use), the green onion,
and the shallot.
Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2
Tbl. of the
mayonnaise, adding more if needed. Add the pimento and season to taste
with salt, pepper,
and paprika. To prepare the Belgian endive cut off 1 inch from the root
end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.

Servings: 4

Here are two that always seems to be a hit. The boursin recipe is one I have had for awhile but credit for the brie crisps goes to Ginger.

Homemade Boursin With Fresh Herbs

1 lb farmers cheese or 1/2 cottage cheese & 1/2 Ricotta
8 ounces cream cheese
1/2 Cup butter softened
4 garlic cloves minced
2 medium shallots minced
1/2 Cup fresh parsley chopped finely and packed tight
1/2 Cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 Cup chives chopped finely
1 Tsp pepper freshly ground
1/4 Tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

* serve a room temp with crackers. Can be made several days in advance.

Brie Crisps (Ginger)

4 Oz Brie rind removed, at room temperature
1 Stick butter at room temperature
2/3 Cup flour
generous dash cayenne or to taste
1/8 Tsp salt
Paprika

Combine the cheese & butter in a processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400 oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~

* can be made a day in advance(which really means two days a s dough needs to be refrigerated 24 hours) and stored in an airtight container. I prefer to prepare the dough ahead and cook on the day I want to serve.

Does anyone know if the spinach squares can be made ahead and frozen?
thanks!

Ann's Tuna Pate is great! Thanks for the meatball recipe, Lt, it sounds terrific.

ARTICHOKE SQUARES
Posted by: jkom51 (My Page) on Fri, Aug 8, 03 at 19:22
We love 'em! And they freeze too, hehehe.

2 jars (6 oz each) marinated artichoke hearts (if using canned, add 1/4 cup olive oil and 1/8 cp lemon juice to 1/4 cup water from the can)
1 small onion chopped fine
1 clove minced garlic
4 large eggs
1/4 cup fine dry breadcrumbs
1/8 tsp each: pepper, dry oregano, liquid hot pepper
2 cups shredded cheese
2 Tbls minced parsley

Use marinade from 1 jar of artichokes, put in 8" fry pan. Discard remaining marinade or use for salad dressing. Chop artichokes, set aside.

Fry onions and garlic in pan, cook and stir until softened.

Beat eggs with fork. Stir in bread crumbs, seasonings, cheese, parsley, artichokes, and onion mixture. Pour into greased 7x11 baking pan.

Bake uncovered, 325 degrees about 30 min or until custard feels set when lightly touched. Let stand in pan until warm, or cool completely. You can reheat them in a 325 degree oven uncovered for 10-12 minutes.

You can also do a tasty Mexican version with hot pepper jack and some diced canned green chiles. Add a little chopped red bell pepper that has been sauteed with the onion -- adds a pretty color
(Jean)

BLUE CHEESE WALNUT BITES
(BHG 2000)

1-1/2 cups all purpose flour
2-3 teaspoons cracked black pepper
8 ounces blue cheese
1/4 cup butter
1 cup chopped walnuts
2 egg yolks, slighty beaten

In a medium mixing bowl combine flour and pepper. Using a pastry blender cut in cheese and butter until mixture resembles coarse crumbs. Add walnuts and egg yolks. Stir until combined. Form the mixture into a ball; knead until combined.

Divide dough in half. shape each half into a log about 9 inches long. Wrap logs in plastic wrap, chill at least 2 hours. Preheat oven to 425*

Cut each log into 1/4 inch thick slices. Place 1 inch apart on ungreased baking sheet. Bake for 8-10 minutes or until bottoms and edges are golden brown. Transfer to a wire rack. Serve warm or at room temp. Store tightly covered.

If you want something salty, these are really good.

Herbed cheese cracker snacks

2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator
***Been making these several years, now.

Spanish tortilla is a favourite buffet item which can be made earlier in the day and served later at room temperature, cut into small squares and served with toothpicks or into thin wedges. Here below shown as it was served at a buffet lunch I attended.

Ingredients for 4 luncheon servings:

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.

**********************************

This is delicious on toasties or pita wedges:

SPICED SWEET ROASTED RED PEPPER HUMMUS
-----------------------------------------

1 (15 oz) can garbanzo beans, drained
1 (4 oz) jar roasted red peppers (or homemade)
3 TBS lemon juice
1 1/2 TBS tahini
1 clove garlic, minced
1/2 teasp ground cummin
1/2 teasp cayenne pepper *(I used 1/4 teasp)
1/4 teasp salt
1 TBS chopped fresh parsley

Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days.

Sprinkle with parsley before serving.

*************************************

This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:
Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

SharonCb