Combine cream cheese w/lemon juice, onion & pepper. spread cream cheese mixture evenly over tortillas. Sprinkle evenly w/capers. Add a layer of smoked salmon to each. Roll each tortilla jellyroll fashion. Slice each roll into 6 pinwheels & serve immediately or chill & slice into pinwheels at serving time. Top each pinwheel with a sprig of dill.~~Food for Thought

ROAST BEEF ROLL-UPS
1/2 lb rare roast beef, thinly sliced
1/2 an 8 oz pkg cream cheese, softened
1 TBL Worcestershire sauce

In a mixing bowl, combine cheese & Worcestershire sauce. (You might want to add more Worcestershire). Spread this mixture evenly over slices of raost beef. Roll slices up & hold in place with a toothpick. Cut into 3" lengths. Serve at room temperature.~~Kitchen Miracles

CHEDDAR PENNIES
4 TBL butter
1 cup cheddar cheese, grated
1/3 cup flour
1 pinch salt
1 pinch cayenne pepper

With a mixer, cream the butter until soft. Stir in cheese, flour, salt & cayenne. Gather to form a dough. Transfer to alightly floured surface. Shape into a cylinder about 1 1/4" in diameter. Wrap in waxed paper & chill 1-2 hours. Preheat oven to 350°. Grease 2 baking sheets. Cut the dough into 1/4" slices & place on the prepared baking sheets. Bake about 15 minutes until golden (watch carefully so they don't burn.) Transfer to a wire rack to cool. Store in an airtight container.~~Kitchen Miracles

CHEESE TRUFFLES
3 sticks butter
1 cup grated Gouda, Edam, Swiss or Cheddar (or a combo)
Pinch of pepper
3-7 dashes of Tabasco
1 tsp Worcestershire sauce
6 slices stale pupmernickel, made into very fine crumbs

Combine all ingredients except crumbs. Mix until very smooth. Shape into 1" balls & roll in breadcrumbs. Refrigerate covered for at least 1 hour or overnight before serving.~~A Taste of New England

MARINATED MUSHROOMS (serves 20)
1 1/2 lbs small mushrooms
1 1/2 cups white or wine vinegar
1 cup Italian dressing
1 tsp dried oregano

Wipe & trim the mushrooms. In a nonaluminum saucepan, combine the vinegar & 1 1/2 cups water; heat to boiling. Add the mushrooms & boil 2 minutes. Drain; reserve 1/2 cup of the cooking liquid. Cool the mushrooms for 1 hour. Mix the 1 1/2 cups of reserved cooking liquid with the Italian dressing & oregano. Pour over the cooked mushrooms. They can be eaten immediately but the flavor gets better after 12 hours. Can be kept for 7-10 days.~~Treat Yourself to the Best

Roselin's Marinated Mozzarella

1 lb fresh domestic mozzarella
1/2 c olive oil (I use the lite)
2 large cloves garlic, pressed
10 coarse grinds black pepper
2/3 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp salt- less if using
4 anchovy fillets, rinsed and minced - optional

Drain cheese of all brine. Cut in cubes. Whisk together all remaining ingredients. Toss with cheese.
Yield: about 4 cups
RL`

Tomato Bruschetta on small crisp toasts is usually very popular - there are lots of jarred versions if you don't feel like making your own.

Posted by fearlessem (My Page) on
Wed, Nov 28, 07 at 12:49
My all time favorite appetizer is so ridiculously easy it is embarassing... Take mushrooms, remove stems, fill with room temp Boursin / Alouette herbed cheese, place on a tray covered in foil that has been sprayed with cooking oil... Spray mushrooms lightly with oil, and bake at 375 for about 20-25 minutes until soft and cheese is brown on top... They are divine!!
Emily