Ingredients

• ½ cup sour cream
• 8 oz cream cheese
• 1 pound fresh mushrooms – chopped and sautéd in butter
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 8-10 slices cooked, crumbled bacon

Directions

• Mix and scoop into oven proof dish
• Bake at 350 degrees farenheit for 20 minutes
• Serve with crackers

Ingredients

• 1 c. pitted green olives
• ¼ c. chopped onion
• 2 T. olive oil
• 1 T. capers
• 2 t. lemon juice
• 1 clove of garlic, crushed
• ¼ t. crushed red pepper
• 1 15 oz. package folded refrigerated unbaked pie crusts (2 crusts)
• Milk
• Sesame seeds

Directions

• Place the first 7 ingredients in a food processor and blend with on/off turns until the mixture is finely chopped.
• Unfold one crust on a lightly floured surface according to package directions.
• Spread ½ of the olive mixture evenly over the crust.
• Cut the pastry into 12 wedges (pizza style).
• Starting at the wide ends, loosely roll up wedges.  Place rolls tip sides down on a greased baking sheet.
• Repeat with remaining pastry and filling.
• Brush rolls with milk and sprinkle lightly with sesame seeds.
• Make ahead tip: cover and chill up to 24 hours.

Ingredients

• 1 long loaf sesame seed bread
• 14 oz. can artichoke hearts, drained and chopped
• 1 c. shredded Swiss cheese
• 1 c. shredded mozzarella cheese
• 10 oz. package of frozen spinach, cooked and drained
• 1 T. capers, drained
• 2 T. parsley
• Pinch of torn basil
• 5 cloves of garlic, minced
• Olive oil
• Salt and pepper

Directions

• Preheat oven to 350 degrees.
• Slice bread loaf horizontally and remove enough bread to make room for the filling.
• Heat olive oil in a medium pan, add garlic and sauté until golden.
• Add artichokes, spinach, capers, parsley and basil and stir.
• Next add both cheeses and stir until well melted.
• Season with salt and pepper and spread onto the bread.
• Wrap in foil and cook for 15 minutes.
• Open foil, drizzle with olive oil and heat for an additional 10 minutes.
• Cool slightly before slicing and serving.

Ingredients:

• 2 tsp. Chinese five-spice powder*
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. chili powder (preferably chipotle)
• 1/2 tsp. garlic powder
• 2 large egg whites
• 2 c. pecan halves
• 2 c. walnut halves and pieces
• 2 c. raw cashews
• 1/4c. sugar
• 1/2c. matchstick-size strips crystallized ginger 

 Directions:

• Position 1 rack in top third and 1 rack in center of oven.
• Preheat oven to 225 degrees F.
• Line 2 heavy large baking sheets with parchment paper.
• Stir first 7 ingredients in small bowl to blend.
• Whisk egg whites in large bowl until foamy.
• Whisk in spice mixture.
• Add pecan halves, walnut halves and pieces, and raw cashews.
• Toss to coat completely.
• Sprinkle sugar over and toss to coat.
• Divide nut mixture between prepared baking sheets and spread mixture in single layer.
• Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes.
• Sprinkle nuts with salt to taste, if desired.
• Transfer nuts to large bowl.
• Mix in crystallized ginger.
• Cool completely.

Can be made 1 week ahead.  Store airtight at room temperature.

Bon Appetit, June 2003

Ingredients:

• 3 T. soy sauce
• 3 T. dry cooking sherry
• 30 chicken wing drumettes
• ¾ c. Kikkoman Teriyaki Baste and Glaze (a commercially available, pre-thickened marinade)
• 1 clove garlic, minced
• 2 T. sesame seeds, toasted

Directions:

• Preheat oven to 425 degrees.
• Blend the soy sauce and sherry in a large bowl.
• Add the chicken and turn until well coated.
• Arrange in a single layer in a large, foil lined baking pan.
• Bake for 30 minutes.
• Combine the glaze and garlic in a small bowl.
• Remove the chicken from the oven. Brush with ½ of the glaze mixture.
• Turn the chicken and baste with the remaining glaze mixture.
• Bake for 15 minutes or until the chicken is cooked through.
• Sprinkle with sesame seeds before serving.

Serves 12 to 15

Tuxedos to Tailgates: A Celebration of the Seasons, courtesy of the Dallas Junior League, 2003