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15 January 2007 @ 09:11 am
APPETIZERS  
ZUCCHINI ROUNDS WITH HAM SPREAD

1 (5 oz) can of chunk ham, drained, flaked
2 Tbsp mayo
1 Tbsp chopped fresh parsley
2 tsp grated Parm Cheese
1/4 tsp Dijon mustard
Dash black pepper
Dash onion powder
1 (7-8 inch) zucchini, cut into 1/4-inch slices
In a small bowl, combine all ingredients except zucchini; mix well. Spread or pipe about 1 tsp mixture onto each zucchini slice. If desired, garnish with carrot curls, fresh chives or parsley. Makes 14 servings/28 appetizers.

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SOUTHWESTERN BLACK BEAN TORTILLA BITES

35 triangular-shaped (resaurant-style) tortilla chips (unbroken pieces)
1 (15 oz) can black beans, drained, rinsed
1/4 chunky style salsa
1 Tbsp chopped fresh cilantro
6 oz (1 1/2 Cups) shredded colby/Monterey Jack blend cheese
1/2 C soup cream
Fresh cilantro leaves
Arrange tortilla chips in a single layer on ungreased cookie sheets. In a small bowl, combine beans, salsa and chopped cilantro; mix well. Place about 2 tsps bean mixture on center of each tortilla chip. Sprinkle cheese evenly over chips. Broil 4-6 inches from heat for 1 1/2-4 minutes or until cheese is melted. Garnish each with rounded 1/2 tsp sour cream; top with cilantro leaf. Make 35 appetizers.