Appetizers

As we browse the annals of memory, it seems that meal times drew our families close. The sights, the sounds, the aromas of holidays, birthdays and ordianry afternoons rise to the surface of our minds, delighting us with scenes of days passed, and comforts shared.

The table might be set for a children's after school party, the translucent glow of jello jigglers reflecting the bright lights of an overhead lamp as well as the unguarded smiles of youth. A miniature mountain of rice rispy treats disappears in the blink of an eye as pudgy hands reach across the carefully placed array of chips and popcorn balls. One might call them appetizers, yet we all know our children once feasted so heartily on such fare that no appetite for more substantial food stood a chance of gaining a toehold in those young bodies.

Appetizers, enticements to gather together, to shrug away the burdens of tense and demanding days, might range from the simple to the sublime. Perhpas a slice of juicy melon artfully draped in the Continental manner with thin pieces of salty proscuitto; or maybe crusty brown bread sliced into triangles, spread with runny brie and topped with thin slivers of smoked salmon? Simple yet elegant and great when time is at a premium.

The choices as are as endless as the memories each recipe evokes. Let's remember together, sharing our nurture along with our menus. The hearth fire is burning, and something smells great! -- Carol

TEX MEX DIP

1 can	Jalapeno bean dip
3	Ripe avocadoes
1 large bunch	Green onions (chopped, tops and all)
3/4 lbs	Shredded cheddar cheese
1- 8 oz.	Carton of sour cream
1/2 cup	Mayonnaise
1 pkg.	Taco seasoning
4	Fresh tomatoes, chopped
1-6 oz.	Can sliced ripe olives
	Tortilla chips or large Fritos

On large platter or cake plate spread bean dip, top with mashed and seasoned avocado mix. Mix Mayo and taco seasoning with sour cream and spred this mixture over the avocado topping, then sprinkle the onions, olives and tomatoes and top with grated cheese. Can be served cold or at room temperature.

If using Texas shaped chips, remember "Pick up the chip with your left hand. Grasp it at the Panhandle, with your thumb on Lubbock. Dip in with the Gulf Coast".

Contributed by Kathy, Eric's Mom.

HIDDEN VALLEY RANCH SAUSAGE STARS

2 cups (1 lb)	Cooked drumbled sausage
1 1/2 cups	Grated sharp cheddar cheese
1 1/2 cups	Grated monterey jack cheese
1 cup	Prepared Hidden Valley Ranch Original Salad Dressing
1 pkg	Fresh or frozen Won Ton wrappers (or egg roll wrappers cut in 4ths)
	Vegetable Oil
Optional:
1 can 2.25 oz.	Sliced ripe olives
1/2 cup	Red pepper, chopped

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheese, salad dressing and if using, optional ingredients. Lightly greese a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.

Contributed by Fran7: At Christmas Eve every year, my whole family including my parents and sister and her family go to a get together at my best friend (since before kindergarten's)'s parents' house. Mom made this to take one year - we all loved it. So I remember going there with everyone and what a good time we have had through the years...

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