Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a medium bowl, combine the sausage, cheese, and dry
baking mix. Mix together, and shape mixture into walnut-sized
balls. Place on a foil-lined cookie sheet.
3 Bake for 12 to 15 minutes. Serve hot.

*This calls for loose sausage meat. If you only have sausages in casings available just squeeze the meat out of the casing before continuing with the recipe.
**Bisquick or similar baking mix.

Preheat oven to 400 degrees. Melt margarine in oven in 8″ square pan. Remove pan from oven. In blender or food processor, mix eggs, baking powder, chilies, cottage cheese
and flour; process until well blended. Add cheese and continue blending until smooth.

Pour into pan with melted margarine and bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 30-35 minutes longer. Cut into squares to serve.

Can be prepared ahead and frozen, then reheated in microwave before serving. To freeze: Cut up and freeze, separated, on cookie sheets, then put into plastic bags in freezer)

Pit avacados and scoop out the green stuff. Mash in a bowl. Add the juice of half a lemon, tomato, shallot, garlic, salt (add more to taste), and tabasco sauce. Serve with tortilla chips. Note: This is best eaten quickly as it the avacado will discolor over time. I’ve never had it last long enough to discolor.

4 (8-inch flour) Tortillas (available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections)
1 Ripe mango, peeled, and sliced (If unavailable, replace with papaya or pear)
1 Serrano chile, or 2 jalapeno chiles, minced
2 Scallions, trimmed and diced
1/2 c Lightly packed fresh cilantro leaves, chopped, stems discarded before measuring
8 oz Brie, sliced into long 1/4-inch slices (Rind removal is optional but I always remove it)
Sour Cream and Lime Dipping Sauce, recipe follows

Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.

Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.)

Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.

Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.

Sour Cream and Lime Dipping Sauce:
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate

1 pk Frozen chopped spinach(300g)
2 c Sour cream
1 c Hellmans Real or Light Mayo
1 pk Knorr Vegetable Soup Mix
1 cn Water Chestnuts,drain & chop
3 Green onions, chopped.

Squeeze juices from thawed spinach until no liquid remains. In large bowl
combine with remaining ingredients. Stir until well combined. Cover and
chill for at least two hours to blend flavours.

These onion cakes (also known as scallion cakes) are an attempt to replicate my favorite finger-food from at a small Chinese restaurant in my town. They’re crisp, oily, flaky pancakes that love to soak up the tangy dipping sauce I drown them in. I often cook up an onion cake as a snack when it’s too cold to go to the corner store for chips.

3 c All-purpose flour
1 c Hot water
2 tsp sesame oil
3 T Shortening or Lard
1 1/2 t Salt
1 c Green onions, sliced

Combine 3 cups flour and 1 cup water. Knead until smooth, about 10 min. Cover with a damp cloth and let rest for 30 minutes.

Divide the dough into six pieces. Only work with one piece at a time, keep the others covered in the bowl. Spread the sesame oil over your work surface, and rub into your hands and rolling pin to keep the dough from sticking to everything.

Using a rolling pin, roll each piece of dough into a rectangle, about six inches wide and nine inches long. Spread 1/2 Tbsp. lard evenly over the surface of the dough. I find an offset spatula works best, but a knife or your hands will work too. Sprinkle 1/4 tsp. of salt over each pancake, then 2 Tbsp of green onions. I gently press the tops of the green onions into the dough just a bit with my hands.

Loosely roll the dough into a tube, then pinch the ends shut and coil the tube up into a round shape. Pick this up and press it with your hands, trying to flatten it out but keeping the onions inside as best you can. Once it is as big as your hands will hold, roll it out until it is about 7 or 8 inches in diameter.

Repeat the rolling process with the other pieces of dough. If you are not going to cook the cakes right away, stack them between parchment paper. You also can put the stack in a plastic freezer bag and keep them frozen until ready to cook.

To cook the onion cakes, just fry in a non-stick pan in a bit of oil, flipping occasionally until golden brown on both sides. Slice into wedges and serve with this Chinese Dipping Sauce.

Yield: 6 Cakes

4 T Soy sauce
2 T Chinese dark vinegar
1 t Sesame oil

Mix all and serve with dumplings and onion cake!

4 Green onions, chopped
16 oz Artichoke hearts, chopped
1/2 c Mayonaise
1/2 c Parmesan cheese

Mix all, bake at 350 degrees for 20-25 minutes.