Annie, how is the search for appatizers for the wedding going? Here's a couple more suggestions for you. How about tiny meatloaves made in mini muffin pans? Or Sauerkraut balls. This was my MIL's recipe for them. Sauerkraut Balls 8 slices b acon 1/2 c. fineluy chopped onion 1 clove garlic, minced (not in my house with my allergies!) 1 can (16-oz.) sauerkraut, drained (I use bagged) 1/2 c. mashed potatoes 1 T parsley 1 1/2 c finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain & crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnite. Dip sauerkraut balls in eggs. Roll in cereal. Heat oil to 375° F., fry until golden brown about 1/2 min. Drain on paper toweling. Serve hot. Can be fried 24 hours in advance and reheat in 400°F. oven about 10 minutes. We make a bunch and freeze them after they are fried. Just thaw and heat in an electric roaster. Don't ask how many the recipe makes! I have no idea! Tami

Sounds yummy!!...I would consider adding another fruit like perhaps some dried apricots, well minced and then something hot...perhaps minced pickeled jalapenos.....and using it as a glaze on chicken or pork....don't think I would like anything so sweet on fish. You also might save some for when summer fruits come in again and using it as a dressing on a fruit salad. Or....how about making a basic white cake....a dense one and mixing some of your marmalade with some whipped cream and using it as topping on a slice? And it may eventually set!! Linda C

Here's a couple: Diane's Home Cookin Chapter: Appetizers--hot Phil's Roasted Garlic With Brie =============================== Phil's recipe . 2 whole heads of garlic-cut off straight across top-drizzle with olive oil & roast until cloves are soft- remove from oven & squeeze cloves out into ovem proof dish-add cut up brie-bake 350° until cheese melted. Serve with Wheat crackers or toasted rounds of baqette-scooping each clove & cheese out with crackers. Savory Chicken Bites ==================== 8 ounces of cream cheese (softened) 1/2 teaspoon of lemon juice 1/2 teaspoon of dried basil 1/4 teaspoon of onion salt 1/8 teaspoon of dried thyme 2 ounces of pimiento, drained and chopped (can leave out) Combine all ingredients and mix well . Add 1 Cup of cooked chicken, chopped fine 1/3 Cup of celery, chopped fine Stir celery and cooked chicken into the cream cheese mixture, mixing well 2 Cans of crescent rolls (8 ounce cans) . Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. Diane's Home Cookin Chapter: Appetizers-cold Tomato Basil Elephant Ears Copyright, 2005, Ina Garten, All Rights Reserved =========================================================================== 1-1/4 cups sun-dried tomatoes, chopped 3 tablespoons chopped garlic (9 clove) 5 cups basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup good olive oil 1 cup freshly grated Parmesan 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) 1 egg mixed with 1 tablespoon water, for egg wash . Preheat the oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside. Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Zucchini Appetizers 6 cups thinly sliced unpeeled zucchini (8 small) 2 cups Original Bisquick® mix 1 cup finely chopped onion 1 cup grated Parmesan cheese 4 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon dried marjoram or oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 cup vegetable oil 8 eggs, slightly beaten Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. 2. Stir together all ingredients. Spread in pan. 3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles. makes 8 dz. BLT BITES -------- ------------ -------------------------------- 16 Cherry tomatoes 1 pound Bacon; cooked -- crumbled 1/2 cup Mayonnaise -- or Salad dressing 1/3 cup Chopped green onions 3 tablespoons Grated parmesan cheese 2 tablespoons Snipped parsley (Recipe by: Taste of Home magazine, 93/08-09) Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. ===================================== Miniature Puff Appetizers And Fillings 1 C Water 1/2 C Butter/margarine 1 C Flour 4 Eggs Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. CORN BEEF FILLING 1 Cn (12-oz) corned beef , 2 Tb Dried french onion soup mix - 1 1/4 cup sour cream DEVILED HAM FILLING: 1 Cn (2 1/2-oz) deviled ham 1 Pk (3-oz) soften cream cheese 1 Tb Chili sauce 1/2 Ts Prepared mustard SPINACH FILLING: 1 Box (10 1/2-oz) frozen spinach-chopped thawed and drained -well 1 1/2 C Sour cream 1/2 C Salad dressing 1 Pk Vegetable dry soup mix 1 C Chopped water chestnuts/ -almonds Mix together all ingredients for any one of the fillings. Or use your favorite chicken , lobster or shrimp salad for filling. Diane

Simple and appealing is to pipe gougere into different shapes (i.e., rounds, crescents, triangles, etc.) and pair a different filling with each shape. F'rinstance, you could put chicken salad in one shape, tuna in another, ham spread in a third, and so forth. Here's a great recipe for gougere: In a saucepan bring to a boil 1 cup cold water, 1 stick butter, cut in small pieces, 1 tsp salt and a dash pepper. Add 1 cup sifted flour all at once and cook the paste over low heat, beating it well, until it forms a ball and leaves the sides of the pan. Remove the paste from the heat and add 4 eggs, one at a time, beating well after each addition. Add 1/4 pound grated Gruyere or Swiss cheese and a heavy dash of dry mustard. Let the mixture cool. Put the mixture into a pastry bag fitted with a large tube and pipe it into shapes on a cookie sheet. Brush the gougeres with milk and bake them in a hot oven (425F) for 10 minutes. Lower the heat to moderately hot (375) and bake the gougeres for 20-25 minutes, or until they are puffed and golden. Let them cool on a wire rack, slit them, and fill just before serving. For something on the sweet side, alternate pineapple chunks and marischino cherries on long toothpicks or skewers. Cut a thick slice from the stem-end of an orange to create a flat surface. Stand the orange cut side down, then stick these kababs into the orange for a terrific presentation.