Appetizer Stuffing Recipe

   1      lg            onion -- finely diced
   3      stalks        celery -- finely diced
   1      clove         garlic -- minced
                        salt and pepper -- to taste
   3      Tbs           margarine
   8      oz            seasoned croutons (crushed) -- Pepperidge Farm
   1                    egg -- slightly beaten
                        ~~~~~~~
     1/2  lb.           sausage -- browned & drained
                        or
     1/2  lb.           shrimp or other seafood -- preboiled
                        or
   1      can           whole baby clams
   1      can           tiny shrimp
                        ~~~~~~~~~~~~~
                        optional      shredded cheddar cheese

Saute onion and celery and garlic.  *This can be dry sauted in Pam.  Mix in croutons and egg. Add a bit of stock or water as needed to moisten.
If desired, add the sausage or seafood.  Use this stuffing for squid or
mushroom caps.
If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough.
If stuffing mushrooms, remove the stems, fill cavity with stuffing, put
the stem back in the stuffing as garnish, or mince and add to the
stuffing.  Bake or broil till they are tender.

Appetizer Surprise

  14      ounces        Can artichoke hearts
   1      cup           Parmesan cheese
     1/2  cup           Mayonnaise
     1/2  cup           Sour cream
   8      ounces        Cream cheese
                        Garlic salt -- to taste
                        Dill weed -- to taste
                        Paprika

Drain and chop artichoke hearts finely and set aside.  Mix remaining
ingredients until smooth and creamy.  Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika.  Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.

Serve with Ritz crackers, or dipping cracker of your choice.  Keep warm
while serving.          

APPETIZERS - HAM BISCUITS

   3      packages      Pepperidge farm party rolls
   1      pound         Chopped ham
   1                    Margarine -- softened
   1      small         Onion -- chopped
   3                    Prepared mustard
   3                    Poppy seeds

Mix margarine, onion, mustard and poppy seeds together.
spread mixture on top side of rolls. Cover bottom halves with ham,
assemble and bake 10 minutes at 400 degrees                

Artichoke Dip Appetizer

   8      ounces        cream cheese
  12      ounces        mozzarella cheese -- shredded
   1      cup           mayonnaise
   1      cup           grated parmesan cheese
   1                    onion -- finely chopped
   2      cloves        garlic -- finely chopped
   2      small jars    marinated artichoke hearts -- DRAIN WELL
   2      bags          pita bread

The following appetizer is sure to be a crowd pleaser.  I have never taken it anywhere without being asked for the recipe:

Tear artichokes apart with your fingers.

Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a Kitchen Aid mixer works great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly.

Serve hot out of the oven and scoop up dip with pita bread.