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4 ripe avocados

lemon juice

1/2 lb Prosciutto

Peel avocados and cut into cubes. Drop into lemon juice. Wrap each in a piece of Prosciutto, pierce with a toothpick, and chill until serving time.

50 large stuffed green olives

1 lb bacon

Roll each olive in a 2 – 3 inch cut piece of bacon. Secure with toothpick and bake at 450* for 12-15 minutes or until the bacon is crisp.

1 package frozen chopped spinach, thawed and drained

4 tablespoons sour cream

3 tablespoons mayonnaise

6 ounces blue cheese, crumbled

1/2 can water chestnuts, sliced

Salt & Pepper to taste

Mix all ingredients together; Refrigerate. Serve with raw vegetables or crackers.

3 hard-boiled eggs

1/4 lb butter softened

1 medium onion, finely chopped

1 cup sour cream

6 ounces black caviar

Melba Toast

Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture.  Refrigerate overnight. To serve, top with caviar and pass with Melba toast.

8 ounces cream cheese

1/4 lb Nova Scotia or Scottish salmon

Juice of 1/2 lemon

Dash Tabasco sauce

1 tablespoon dill

Light and dark Rye bread rounds

In a food processor fitted with a steel blade, mix cheese until well softened and smooth. Add salmon and process until salmon is entirely mixed into cheese. Add lemon juice, Tabasco and dill, process until just mixed. Mound on a plate and surround with bread rounds.

1 lb link sausages (regular size) any type

1/2 cup dark brown sugar

1/2 cup teriyaki sauce

1/2 cup rum

Bake or fry sausages until well done. Drain and cool. Cut each sausage into

three pieces. Set aside. Place sugar, teriyaki, and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausages and syrup into ovenproof dish. Bake uncovered at 325* for 25 minutes.  Serve hot with syrup on the side.

1 – 1/2 tablespoons butter

3/4 cup chopped onion

1 – 1/2 cup cottage cheese

1/3 lb smoked turkey, sliced

3/4 cup unchopped parsley

1/2 tablespoon tarragon

2 tablespoons white wine vinegar

1 carton chicken broth

Raw vegetables – select for color as well as preference: asparagus, broccoli, cauliflower, celery, cucumber, bell peppers, radishes, zucchini

Saute onions in butter over low heat until golden brown. Place all ingredients (except vegetables) in blender or food processor; process until smooth. Transfer to loaf pan lined with wax paper. Chill in refrigerator 3 to 4 hours until firm. Unmold onto serving dish and serve with vegetables.