Almirah Boscotakia (Salty Biscuits)

"You'll Need:

3 c Flour 3 ts Baking powder 1 ts Coarse salt 1/2 c Kefalotiri cheese, grated 1/3 c Sweet butter or shortening 1 c Milk

Procedures : Sift dry ingreds. into bowl. Add butter (or shortening) and work butter into flour with fingertips until mixture resembles coarse crumbs. Add cheese and milk, and work the whole together (dough will be soft). Lightly flour a marble-top table (or bread board) and your rolling pin. Roll out dough about 1/4 to 1/2"" thick. Using small biscuit cutter (floured), cut dough into round shapes about 1 1/2"" in diameter. Place on lightly greased (or buttered) baking sheet in preheated 375 F. oven for abt. 15 min., or until golden brown. Makes about 36 appetizer size biscuits."

Almond Fried Shrimp

"You'll Need:

1 c All purpose flour 1 pn Salt 2 c Milk 4 ea Eggs 12 ea Uncooked jumbo shrimp 1 1/2 c Sliced almonds (5 oz) 6 c Vegetable oil

Procedures : Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges."

Almond Mushroom Pate

"You'll Need:

2 tb Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 ts Tarragon 1 c Blanched Whole Almonds(6 oz) 1 tb Lemon juice 2 ts Soy Sauce 1 ds White Pepper 2 tb Cream Cheese, opt. *

Procedures : * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg."

Ambrosia Rose

"You'll Need:

4 Grapefruit 1 Pineapple 1/2 c Sugar (or more to taste) Nutmeg 6 Oranges 1 pt Strawberries Shredded coconut 1/2 c White or rose' wine

Procedures : Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg. The Sauce This makes enough for about 30 ""wingettes"". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's)"

Anchor Bar Buffalo Wings

"You'll Need:

** the sauce ** 6 tb Louisiana hot sauce; (3 oz.) 1/2 Margarine; not butter! 1 tb White vinegar 1/8 ts Celery seed 1/8 ts Cayenne pepper; to 1/4 tsp 1/4 ts Red pepper 1/8 ts Garlic salt 1 ds Black pepper 1/4 ts Worcestershire sauce 1 ts Tabasco sauce; to 2 tsp Carrot and celery sticks Marie's bleu cheese dressing

Procedures : This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 ""wingettes"". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally. The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's)"

Antipasto Kabobs

"You'll Need:

8 ea Salami -- casing removed 2 tb Lemon juice -- freshly Squeeze 8 ea Pepper, pickled, mild -- sm 1 tb Vinegar -- balsamic 2 ea Zucchini -- quarter Crosswise 1/4 ts Oregano -- dried 16 ea Olives, black -- pitted 1 ea Garlic, clove -- minced 16 ea Tomatoes, cherry -- washed 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground -- White 1/3 c Oil -- olive

Procedures : Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish"

Chicken Pot Stickers

"You'll Need:

1 1/2 pounds ground chicken 1/2 cup finely chopped red bell pepper (about 1 small) 1/2 cup shredded green cabbage 1/3 cup chopped green onions (about 3 medium) 2 teaspoons chopped gingerroot 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 egg white 1 (10 ounce) package round wonton skins 2 cups chicken broth 4 teaspoons reduced-sodium soy sauce

Procedures : Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. 16 servings (3 pot stickers each)"