APPETIZERS
         Clams Casino
        Serves 6
         
          
        2 doz. cherrystone clams
        2 tbls. olive oil
        1 tbls butter
        1/2 cup minced onion
        1/4 cup green pepper diced
        2 cloves garlic minced
        1 cup bread crumbs
        4 slices crisp bacon
        1/2 tsp. oregano
        1/4 cup parsley
        2 tbls parmesan cheese grated
        paprika
          

        Preheat oven to 450F. Wash & scrub clams, discarding any that are open.
        Place on baking sheet and bake until shells open, discarding any that don't open. Remove meat from shell and chop. Reserve chopped clams and half of the shells. Heat oil and butter in a small skillet. Add onion, green pepper, and garlic; sauté until soft. Remove from heat and cool. Add bread crumbs, bacon (crumbled), oregano, parmesan cheese, and reserved clams to onion mixture; mix well. Fill reserved clam shells with clam mixture. Sprinkle with parsley and paprika; drizzle with olive oil. Bake for 7 minutes, or until lightly browned. Remove from oven and serve hot, with lemon wedges.

     
        SEVEN LAYER DIP
        SERVES: 6
         
          
        1 can refried beans bottom layer
        2 tomatoes diced*
        1 bunch green onions sliced
        1 small can black olives chopped
        1 cup guacamole
        1 pkg. taco seasoning
        1 cup sour cream
        2 cups cheddar cheese shredded
        for top layer
          
              *   squeeze seeds and juice from tomato
          Mix taco seasoning with sour cream.  Starting with beans and ending with cheese,  layer ingredients in 8x8" square pan.
         
                            Mushrooms A La Provençal
        SERVING SIZE: 4-6
         
          
        1/4 cup butter or olive oil
        2 medium cloves garlic crushed
        1/2 small onion finely chopped
        1 lb white mushrooms sliced
        1/4 cup bread crumbs
        1/4 cup parsley chopped
          
         
         
          In large skillet, over medium high heat, melt butter.  Add garlic and onion; sauté 3 minutes or until tender.  Add mushrooms; sauté 1 minute or until just tender.  Add  1/2 teaspoon salt, 1/4 teaspoon pepper, the bread crumbs and parsley.  Toss and serve.
         
        TORTILLA ROLL UPS
          
        1 8 oz pkg. cream cheese
        1 8 oz container sour cream
        1 cup cheddar cheese shredded
        1 4 oz can green chilies chopped
        2 tbls black olives chopped
        1 pkg. flour tortillas large size
          
         
          Soften cream cheese and blend remaining ingredients in
          food processor.  Spread mixture onto tortillas and roll up as
          tightly as possible.  Best made early in day or day before to
          give the mixture a chance to set.  Slice into individual pieces
          and serve.
           
             HENRY FONDA'S SWEDISH MEATBALLS
               SERVING SIZE: 4
         
           
            
          1/2 cups bread crumbs
          1/2 cup milk or cream
          1/2 cup yellow onion minced
          3 tbls sweet butter
          1 lb lean ground beef
          1 lb. ground veal
          1 tsp. salt
          1/4 tsp. ground pepper
          1/2 tsp. cinnamon or allspice optional
          2 eggs lightly beaten
            
        Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.  Sauté onion slowly in 1 tbs.. butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours. Form meat into 2" balls with fingers. Heat rest of butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tbsps of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake in preheated 350~ oven about 15 minutes, or until meatballs are heated through. Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)
        BASIC BRUSCHETTA
          
        1 loaf french bread
        6 cloves garlic
        1/4 cup olive oil
        6 plum tomatoes
        1/2 cup parmesan cheese finely shredded
        4 tsp. dried oregano
        2 tsp. dried basil or fresh (my choice)
          
           Slice the bread lengthwise once and cut each half in half the short way.  Process the garlic and olive oil in a mini chopper until it is blended (15 seconds?) and brush it on the open faces of the four bread pieces.  Slice the tomatoes into rounds, silver dollar thick, and cover the bread.  Sprinkle the oregano and basil evenly over the four pieces and then do the same with the cheese.  Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes, depends on the oven).
            CHEESE QUESADILLAS
             
          
        cornmeal or flour tortillas
        2 oz Monterey Jack (1/2 cup) shredded
        2 oz white cheddar cheese (1/2 cup) shredded
        2 oz Havarti cheese (1/2 cup) shredded
        2 tbls parmesan cheese freshly grated
        1 tbls butter
        1 tbls vegetable oil
        4 scallions minced
        2 tsp.. jalapeno chilies minced
          

        Mix cheeses in bowl.  Melt butter with oil on griddle or in large cast iron skillet over medium high heat.  Cover each with 1/4 of cheese mixture, then sprinkle with scallions, and jalapenos.  Top each with another tortilla, pressing down.  Cook until cheese melts, turning once, about 4 minutes.  Cut each quesadilla into wedges.  Arrange on plate.  Garnish with sour cream and cilantro.  Serve with salsa.