MUSHROOM WALNUT TERRINE (serves 8-10)
4 TBL butter
4 cups chopped fresh mushrooms (10 0z)
1/2 cup chopped green onion, white part only
1/4 tsp dried thyme
1 tsp salt
1/3 cup sherry
8 oz cream cheese, softened
1 cup finely chopped walnuts, toasted
1/4 cup chopped fresh parsley
Dash hot pepper sauce
1/4 cup finely chopped chives
Crackers

In a large heavy skillet, melt the butter over moderate heat. Add the mushrooms, green onions & thyme. Cook, stirring until the green onions are transparent, about 5-8 minutes. Add the salt & sherry & cook until the liquid is almost evaporated. Remove from the heat & cool.
Mix the cream cheese & the cooled mushroom mixture in a large bowl. Stir to blend thoroughly. Stir in the walnuts, parsley & hot sauce. Transfer to a serving dish & chill, covered at least 2 hours. Sprinkle the top w/chives & serve w/crackers.~~Women of Great Taste

This one looks Christmassy:
PESTO-STUFFED CHERRY TOMATOES
2 cups (1 pint) cherry tomatoes
3 oz pkg cream cheese, softened
2 TBL fresh lemon juice
1/4 cup grated Parmesan
1/4 cup finely chopped pine nuts or sunflower seeds
3/4 cup finely chopped fresh parsley
1/4 cup finely chopped watercress
1 1/2 tsp dried basil
2 cloves garlic, crushed

Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while preparing filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill cherry tomatoes w/cheese mixture. Chill.~~Appetizers

SMOKED SALMON PATE 1/4 lb thinly sliced smoked slamon
Two 8 oz pkg cream cheese, softened
2 TBL minced onion
1/4 cup chopped fresh dill
3 TBL fresh lemon juice
Tabasco to taste
Additional chopped dill & sprigs for garnish

Chop the smoked salmon. combine in a bowl w/the cream cheese, onion, dill, lemon juice & Tabasco, mixing thoroughly with a wooden spoon to blend. Transfer to an attractive serving bowl; cover & refrigerat at least 2 hours.
To serve, sprinkle w/additionaly chopped dill & garnish w/dill springs. Spread on crackers or pumpernickel bread.~~Off the Hook

ROQUEFORT GRAPES (makes 50)
1 lb large, seedless red grapes
10 oz pecans
4 TBL crumbled Roquefort cheese
8 oz pkg cream cheese, softened
2 TBL heavy cream
Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions

MARINATED SHRIMP (serves 20-25)
5 lbs cooked & peeled medium shrimp
10 thinly sliced milk white onions
1 pint vegetable oil
1 1/2 cups good cider vinegar
1 large bottle capers & juice
1 tsp salt
2 tsp Tabasco
2 TBL Worcestershire
2 cups sugar

Mix all together in big bowl & marinate at least 2 days. Stir occasionally, drain & serve w/toothpicks.~~

PASTA SHISH KEBAB (serves 20-24)
12-16 oz pkg frozen cheese tortellini
2 TBL fresh lemon juice
1/4 cup olive oil
3 TBL fresh chopped parsley
1-2 cloves garlic
1 1/2 tsp oregano
1/8 tsp pepper
1 sliced or cubed red bell pepper
1 sliced or cubed green bell pepper
1 small jar green or black pitted olives
8 oz pkg cubed Mozzarella

Cook tortellini per pkg directions. Do not overcook
To make dressing, mix lemon juice, olive oil, parsley, garlic, oregano & black pepper in small bowl. Immediately place hot pasta into dressing sof flavors will be absorbed. Add peppers, olives & cheese; marinate 24 hours. either serve as a salad or place one of each ingredient on skewers for hors d'oeuvres. Refrigerate until ready to serve.~~

SWEET & SOUR SMOKED SAUSAGES
(Can be made ahead & served warm in a crockpot, chafing dish or fondue pot)
3 lbs sliced & browned smoked sausage
20 oz can drained chunk pineapple
2 TBL butter
1/2 cup chopped onion
2 cups chili sauce
1/4 cup vinegar
1 tsp Worcestershire
1/2 cup lemon juice
1/4 cup packed brown sugar
1/2 tsp paprika
2 tsp dry mustard powder
1 tsp salt
1/2 tsp pepper

Saute onion in butter & add everything except sausage & heat. Add previously browned sausage. Serve w/toothpicks in a chafing dish or fondue pot.~~Of Tide & Thyme

Here are just a few of the gazillion recipes that I like for appetizers!

Robust Onion Cheese Toast
(posted by Caliloo)
1 cup mayonnaise
1 package cream cheese, softened
4 oz blue cheese, crumbled
2 Tablespoons chopped parsley
2 tablespoons minced onion
teaspoon minced garlic
½ teaspoon hot pepper sauce
½ teaspoon white pepper
1 loaf sliced cocktail rye bread
Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.
Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 Â 15 minutes until toasts are puffy and slightly brown.
FETA CUSTARD IN PHYLLO CUPS
(Craftyrn)
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

SUZIE'S PESTO CHEESECAKE

CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes.

FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)

Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)

OLIVE BALLS

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.