CHICKEN PECAN PATE

Ingredient
1 c. finely chopped pecans
2 c. diced cooked chicken or turkey
8 oz. cream cheese, cut into chunks &
softened
1 clove garlic, minced
6 tbsp. mayonnaise
4 tsp. fresh dill or 2 tsp. dried
Salt
Method
Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.

Food & Recipe: STUFFED MUSHROOMS

Food & Recipe: STUFFED MUSHROOMS: "Ingredient 1 lb. sm. mushrooms 4 slices bacon, cooked and diced 5 tbsp. green pepper 1/8 tsp. sugar 1 tbsp. butter 1 med. onion 1 tsp..."

STUFFED MUSHROOMS

Ingredient
1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs
Method
Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

Food & Recipe: TORTILLA ROLL

Food & Recipe: TORTILLA ROLL: "Ingredient 8 - 12 flour tortilla 1 (8 oz.) block cream cheese 1 sm. can black olives, chopped 1 sm. can diced green chilies Dash Tabasc..."

TORTILLA ROLL

Ingredient
8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce
Method
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

WATER CHESTNUT WRAPPED WITH BACON

Ingredient
1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar
Method
Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

EASY CHEESE BALL

Ingredient
12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Method

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

Ingredient
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and
chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato
olives
1 lb. fettuccine
Light red wine like a bezujolias or
Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.