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White

Chocolate Mousse Tarts

- 2

(4-ounce) packages of Keebler Ready Crust Single Serve

Graham Cracker Pie Crusts (12 crusts)

- 1

(6-ounce) package premium white chocolate baking squares

- 1

(14-ounce) can sweetened condensed milk

-

1/2 teaspoon almond extract

- 2

cups (1 pint) heavy cream, stiffly whipped

Step 1. In saucepan, over low heat, melt

chocolate with condensed milk, stir in extract. Cool to

room temperature.

Step 2. Fold in whipped cream. Spoon into

crusts.

Step 3. Chill 4 hours or until set. Serve

with fresh fruit, if desired.

Makes 12

tarts. Prep time: 10 minutes

Smoked

Sausage Mexicali

- 1

pound of smoked sausage

-

Mexicali sauce

Cut

sausages into 1/2-inch slices. Place the sausage in a

skillet large enough to hold sausage slices all in one

single layer. Cook over medium heat until brown on both

sides, turning once. Before serving, cut slices in half,

forming half-circle shapes. Put toothpicks in each piece.

Serve warm with Mexicali sauce.

Serves:

40 bites

Prep

time: 5 minutes

Cooking

time: 5 to 10 minutes

Mexicali

Sauce

-

3/4 cup picante sauce

-

1/2 cup light sour cream

-

1/2 cup chopped red onion

-

1/2 cup chopped yellow peppe r

-

1/3 cup chopped green onion

-

1/4 cup cilantro leaves, chopped

Mix picante

sauce, light sour cream, chopped red onion, chopped

yellow pepper and green onion and chopped cilantro leaves

together in a bowl. Garnish as desired and serve as a dip

with smoked sausage.

Tailgate

Crab Cakes

- 6

tablespoons olive oil

-

1/2 cup chopped onions

-

1/3 cup chopped green peppers

-

1/2 teaspoon salt

-

1/4 teaspoon white pepper

-

fresh ground black pepper

- 1

cup green onions

- 1

tablespoon minced garlic

- 1

tablespoon Cajun choice seasonng

- 3

eggs

- 2

teaspoons Dijon mustard

- 1

1/2 cups bread crumbs

- 1

cup grated parmesan cheese

- 1

pound real or imitation crab meat

-

2/3 cups flour

-

1/4 cup water

Sauce

for Crab Cakes

-

1/2 cup seeded, chopped tomatoes

- 2

teaspoons minced shallots

- 2

teaspoons minced garlic

- 3

tablespoons Dijon mustard

- 1

teaspoon salt

-

1/2 teaspoon white pepper

-

1/2 cup chicken stock (can)

- 1

large egg

-

1/2 cup olive oil

-

black pepper

Heat 1/2 of

oil over high heat. Saute onions, bell peppers, salt,

white pepper and about 15 turns of ground black pepper

for about a minute. Add green onions, garlic, Cajun

choice seasoning and cook for another minute. Remove and

put in bowl. Cool mixture for a few minutes. Stir in 2

eggs, Dijon mustard, 1/2 cup bread crumbs and Parmesan

cheese. Then add crab meat depending on size of crabcake.

Gently mix the mixture and form unto crab cakes. First

dip both sides in flour, then in egg/water (egg and 1/4

cup water whisked together). Cover in bread crumbs and

fry about 2 minutes on each side over medium heat. F

For the

sauce for the crabcakes: combine everything in a pan

except egg, oil and black pepper over high heat and bring

to a boil for about 2 minutes. Remove from the heat and

let cool for 15 minutes. Put in blender and add egg.

While blending, add oil and black pepper about 10 turns.

Serve immediately.

[Recipe

courtesy of Sally Stockton, Netscape's Food TV]

Pork

Adobo Sandwich with Sage Aioli

Adobo

Marinade

- 2

cups drained canned tomatoes

- 3

tablespoons ancho chile powder

- 3

tablesoons pastila chile powder

- 1

canned chipotle, diced

- 1

tablespoon honey

- 1

tablespoon dark brown sugar

- 3

tablespoons red wine vinegar

- 1

teaspoon cayenne

-

1/4 cup chopped garlic

-

1/4 cup olive oil

- 1

1/2 pound pork tenderloin, cut into 1/2 inch thick slices

-

salt and freshly ground pepper

Puree all

ingredients except pork tenderloin in food processor.

Place tenderloinin a medium shallow baking dish with the

marinade, turn to coat. Let marinate in the refrigerator

for one hour. Preheat grill. Season pork with salt and

pepper to taste and grill for 2 minutes on each side.

Sage

Aioli

-

1/2 cup goof quality mayonnaise

- 2

clove garlic, finely chopped

- 1

tablespoon fresh sage chiffonade

- 1

tablespoon fresh lemon juice

-

salt and freshly ground pepper

Combine all

ingredients in a small bowl and season wuth salt and

pepper to taste

Assembly: 4 large dinner rolls, 1 tomato cut

into 8 slices and Bibb lettuce leaves

Yield: 4

servings

[Courtesy

of Bobby Flay, Netscape's Food TV]

Crunchy

Turnip Greens Dip

- 1

package of frozen turnip greens, defrosted and drained,

pressed to remove excess moisture

- 1

1/4 cups mayonnaise

-

1/2 cup sour cream

- 1

teaspoon celery salt

-

1/4 teaspoon garlic powder

- 6

strips bacon, cooked, drained and crumbled (reserve one

teaspoon for garnish)

-

1/2 cup sliced radishes

-

1/4 cup sliced green onions

- 1

French bread loaf

-

assorted crackers

In medium

mixing bowl, combine mayonnaise, sour cream, celery salt

and garlic powder. Mix well. Stir in bacon, radishes,

onions and turnip greens. Mix well. Cover. Chill 2 hours

or until flavors are blended. Using serrated knife,

remove thin slice from top of bread loaf. Cut bread from

top and center into cubes. Spoon dip into loaf. Garnish

with remaining bacon. Serve with bread cubes or assorted

crackers.