Stuffed Crescents

1 8-oz container refrigerated crescent roll dough
6 tbs shredded sharp cheddar cheese
6 shredded parmesan cheese
6 tbs onion flavored cheese spread

1. Preheat oven to 350' Lay dough for each crescent roll flat on a clean surface. Fill each of 3 rolls with 2 tbs cheddar cheese, each of 2 rolls with 3 tbs prmesan cheese, each of 3 rolls with 2 tbs ccheese spread. Roll up each crescent to enclose filling.
2. Places, seam sides down, onto a cookie sheet. bake for 20 minutes or until cooked thoroughly and golden on top. Cut each roll in half and serve hot.

Spicy Marinated Olives

1/4 cup extra virgin olive oil
2 tbs red wine vinegar
1 tsp hot pepepr flakes
3-4 garlic cloves, thinly sliced
1 lb black olives

In a medium bowl, whisk oil and vinegar to blend. Toss with all ingredients. Marinate in refrigerator at least 24 hours or up to 2 weeks. Serve at room temperature.

Roasted Red Peppers

8 medium size sweet red peppers (2 1/2 lb)
1 cup olive or salad oil
/4 cup lemon juice
2 tsp salt
3 small garlic cloves
3 anchovy fillets

Preheat oven to 450'.
Wash red peppers and drain well.
Place peppers on cookie sheet; bake about 20 minutes, or until skin of peppers becomes blistered and charred. With tongs, turn peppers every 5 mintues.
Place hot peppers in a large kettle; cover kettle, and let stand 15 mintues.
Peel off charred skin with sharp knife. Cut each pepper into fourths. Remove ribs and seeds, and cut out any dark spots.
In a large bowl, cobine olive oil, lemon juice, salt and garlic. Add peppers and toss lightly to coat with oil mixture.
Pack pepepr micture and anchovy fillets into a 1 quart jar; cap. Refrigerate several hours or over night

Serve as an appetizer or in a tossed salad.

Makes 12 servings.

Seafood Delight

1 8-oz package cream cheese, softened
1 6-oz can crabmeat, drained, flaked and cartilage removed
1/2 cup seafood sauce
1/4 cup prepared horseradish
1 tsp lemon juice
assorted crackers

In a mixing bowl, beat cream cheese until smooth. Spread onto a 10 inch serving plate. Cobmine the crab, seafood sauce, horseradish and lemon juice;mix well. Sprea dover cream cheese. Serve with crackers

Makes 2 cups

Pepper Peach Chicken Skewers

24 small (6 inch) wooden skewers
1 tbs olive oil
1 tbs lemon juice
2 tsp bottled minced garlic
1 tsp ground black pepper
3/4 tsp ground cumin
4 boneless, skinless chicken breasts, each cut into 6 cubes
2 firm ripe fresh peaches, pitted, each cut into 12 cubes.
salt

1. Soak wood skewers in water for 10 minutes.
2. In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade. Toss chicken cubes in the marinade. Cover and refrigerate for at least 20 minutes.
3. Preheat broiler. Place 1 chicken cube and 1 peach cube onto eash skewer. Sprinkle with salt. Place on a broiler pan. Broil until chicken is cooken through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 mintues total.
Serve immediately.

Buffalo Shrimp Dip

8 oz Cream Cheese

Small bottle of hot sauce

1 lb cooked shrimp, chopped

10 oz bag shredded jack cheese



Cream together the cream cheese and hot sauce. Add shrimp and jack cheese. Put into a casserole dish and bake in a350' oven until bubbly. Serve with chips.



Option: make with crabmeat or shredded chicken.