·  Artichoke, Mushroom and Parma Ham Tart
·  Deviled Eggs
·  Pickled Eggs
·  Party Mix
·  Chunky Granola
·  Kids Fruit Party Mix
·  Party Mix
·  Sugar Coated Pecans
·  Stuffed Jalapenos
·  Sausage Balls
 

Lay ham over the pastry base, and top with mushrooms and artichokes.
Beat together creme fraiche, eggs, parsley, and milk.
Season well with black pepper and salt; pour mixture over the ham and vegetables.
Bake for 40 minutes, until golden.
Serve warm or cold.

Deviled Eggs
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika

Place eggs in saucepan and cover with water.
Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water and cool.
Peel and cut in half lengthwise.
Remove yolks and combine with mustard, salad dressing and salt and pepper.
Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.

Pickled Eggs
12 eggs
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)

Place eggs in saucepan and cover with water.
Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice.
Add sliced ginger if desired.
Simmer for 10 minutes.
Place eggs in sterilized preserving jars.
Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars.
Cover and boil for 10 minutes.
Remove jars and cool.
Check seals, the lid should not move at all when pressed.
Store about one month before opening.

Chunky Granola
8 cups rolled oats
1 cup nuts (more if desired, up to double this amount)
1/2 cup sunflower seeds
1/2 cup whole millet or whole buckwheat groats
3 cups whole wheat flour or part corn meal, rice flour, or other whole-grain flour
1 tsp. salt (or more, as desired)
1/2 cup honey (or more, up to double this amount)
1 cup hot water, or up to 2 cups hot water
(more water makes the granola chunkier, less makes it crumbly)
1 tsp. vanilla

Preheat oven to 350 degrees F.
In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt.
Mix together honey, water, and vanilla, and stir into dry ingredients.
Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks.
Don't crowd--the chunks need to bake clear through.
Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.)
As it bakes, the granola may need stirring to brown evenly.
Cool thoroughly before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil.
For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and ¼ teaspoon cloves. For a nice change, substitute maple syrup for honey.

Kids Fruit Party Mix
Red and green apples
Chopped, unsalted nuts
Raisins
Dried fruit pieces
Toothpicks

Cut apples into wedges (cut away core).
Place toothpick in one end of each piece of fruit.
Place condiments in small bowls for children to roll their fruit pieces in.
Kids love to do this.
Apples can be substituted with (or joined by)
kiwi fruit, strawberries, blackberries, melon pieces, pineapple, etc.

Party Mix
2 cups Cheerios
3 cups Rice Chex
2 cups bite-size shredded wheat
1 cup peanuts, pecans, or cashews
1 cup thin pretzel sticks (optional)
1/2 cup butter or margarine, melted
4 Tbsp. Worcestershire sauce
Dash Tabasco sauce
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. onion salt

Combine cereals, nuts and pretzels in crock pot.
Mix melted butter with remaining ingredients;
pour over cereal mixture in crock pot and toss lightly to coat.
Do not cover crock pot.
Cook on high setting for 2 hours, stirring well every 30 minutes;
then turn to low setting for 2 to 6 hours.
Store in airtight container.
Makes 10 cups

Sausage Balls
2 cups buttermilk baking mix
1 pound pork sausage
1 (11 ounce) can condensed cream of Cheddar cheese soup

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the baking mix, sausage and cheddar cheese soup.
Mix well and shape into 1 inch balls.
Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean and the balls are golden brown.

Stuffed Jalapenos
2 (7 ounce) cans jalapeno peppers
6 ounces shredded Mexican-style cheese blend
1 pound pork sausage, hot
1 (5.5 ounce) package spicy seasoning coating mix

Slice peppers lengthwise, remove seeds and core; fill with cheese.
Roll out sausage with rolling pin, between two layers of plastic wrap.
Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
Roll peppers in spicy seasoned coating mix.
Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Sugar Coated Pecans
Yield one pound
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C).
Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy.
In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly.
Remove the nuts, and toss them in the sugar mixture until coated.
Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour.
Stir every 15 minutes.