Escargot a la Bourguignonne

   1      cup           Soft butter
     1/4  cup           Finely chopped parsley
   2      each          Shallots -- finely chopped
   1      each          Clove garlic -- finely chopped
   2      tablespoons   Brandy
  32      each          Canned French snails
  32      each          Snail shells

1.  Preheat the oven to 350 deg. F.
2.  Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3.  Place a snail in each shell and fill the cavity with the seasoned
butter.  Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.

Escargots Bourguignonne

   2      pounds        butter
   8      cloves        fresh garlic -- chopped fine
  48                    snails -- with shells
   2      tablespoons   fresh parsley -- chopped
   3      ounces        chicken broth
     1/4  cup           Madeira
     1/2  teaspoon      salt

STEP ONE:
Place butter in saute pan and cook until it begins to turn brown. Add
chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt.
Cook until liquid is reduced to about one-quarter.

STEP TWO:
Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

FETA STUFFED PASTA SHELLS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  48                    Pasta shells -- large
     3/4  cup           Feta cheese -- crumbled
     3/4  cup           Red pepper -- finely diced
  12                    Olives -- black pitted and fi
     1/4  cup           Walnuts -- finely chopped
   2      teaspoons     Parsley -- fresh chopped
     1/2  teaspoon      Oregano -- dried

In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside.   In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.

Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through.   MAKES: 48 appetizers