SALMON TORTILLA APPETIZERS

  15      ounces        Salmon -- canned -- flaked
   8      ounces        Cream cheese -- softened
   4      tablespoons   Salsa -- mild or medium
   2      tablespoons   Fresh parsley
   1      teaspoon      Cilantro
     1/4  teaspoon      Ground cumin -- optional
   8                    Flour tortillas -- 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.

 Yield: About 48 appetizers.

San Antonio Style Chicken Wings

  12                    Chicken wings
   1      cup           Pace picante sauce
     1/3  cup           Catsup
     1/4  cup           Honey
     1/4  teaspoon      Cumin -- ground
     2/3  cup           Sour cream -- dairy

Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade.  Place on rack of foil-lined broiler pan.

Bake at 375F. for 30 minutes.  Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry.  Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce.  Serve with chicken.

Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated through.