Appetizer Recipies

Nothing can be as satisfying as coming home after hectic day schedule to chosen appetizer recipies.We've got appetizer recipies to delight every taste bud.

FRENCH BREAD APPETIZER

• 1 c. shredded Jack cheese
• 3 oz. cube cream cheese
• 1/3 c. butter
• 2 egg whites
• 30 1" cubes French bread

1. Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes.
2. Bake at 400 degrees for about 10 minutes.

SCALLOP APPETIZERS

• 1 lb. scallops
• 1 c. French dressing
• 1/2 clove garlic, crushed

1. Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water.
2. Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours. Drain and serve with toothpicks as an unusual appetizer. 8 servings.

Black Bean Dip with Marjoram

Ingredients:

• 10-ozs black beans
• 1 cup diced white onion
• 1 Tbsp chopped garlic
• 1 Tbsp chili powder
• 1/4 tsp white pepper
• 1 qt water
• 1 bay leaf
• 1 Tbsp cumin
• 1 pkt. marjoram
• 2 cups nonfat yogurt
• 3 cups jicama, sliced
• 2 1/2 cups celery sticks
• 2 1/2 cups carrot sticks

Instructions:

1. Soak the beans in cold water overnight. Drain and wash well. Place beans and water into a thick bottomed saucepan. Add all ingredients to beans and water. Bring to a boil. Lower heat and simmer for 1 hour or until beans are tender. Let the beans cool overnight. Place the beans and stock into a food processor and process until smooth. Remove to a bowl and fold in the yogurt and chopped marjoram.
2. Serve with jicama, celery and carrot sticks. Keep remainder in refigerator and use when needed.