10 oz Frozen chopped broccoli*

8 oz Whole kernal corn; drained

1/4 c Onion; chopped

1/2 c Walnuts; coarsely chopped

1/2 c Milk

1/4 c Butter; melted

2 Eggs

1/2 c Bisquick

1/4 ts Garlic salt

1 c Cheddar cheese; shredded

*Thaw and drain the broccoli. Heat oven to 375. Grease a 9×9x2″ pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

3/4 c Sour cream

1/2 c Bisquick or baking mix

1/2 c Milk

2 Eggs

1/2 ts Worchestershire sauce

2/3 c Cheddar cheese;shredded

1/3 c Salami; chopped

2 tb Green onion; sliced

These Impossible pies are made in muffin cups. Preheat oven to 400F. Grease 18 muffin cups, 2 1/2″ X 1 1/4″ inches. Beat sour cream, Bisquick, milk,

eggs, and Worchestershire sauce till smooth, 15 seconds in blender or 1 minute with hand beater. Spoon about 2 Tbsp in each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp over batter in each cup. Bake till knife inserted in centre comes out clean, 12 to 15 minutes. Loosen sides of tarts from pan; remove from pan. Remove any remaining appetizers. MAKES: 18 appetizers

1/2 lb Cream cheese

2 tb Mayonnaise

1 c Chopped cooked chicken

1 c Blanched almonds or pecans,

-chopped 1 tb Chopped chutney

1/2 ts Salt

1 tb Curry powder

1/2 c Of grated coconut

Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut. Chill. Makes 36 balls. Randy Rigg

6 lg Tomatoes, blanched, skinned

1 lg Red onion

1 lg Green or red bell pepper

2 bn Radishes, trimmed

3 lg Carrots

3 lg Celery ribs

2 md Cucumbers, unpeeled

2 ea Hot green chilies, seeded

6 lg Garlic cloves, peeled

2 tb Olive oil

1/2 c Tomato paste

6 1/4 c Vegetable stock

1 3/4 c Dry red wine

Salt Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don’t let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, “Indian Cuisine”