DEC 2009 PROGRESSIVE DINNER - APPETIZERS

(Kyle and John)

BRIE CHEESE WITH WALNUTS AND DRIED CRANBERRIES

GRILLED FRESH ASPARAGUS

SEAFOOD COCKTAIL
o Jumbo Prawns
o Fresh Dungeness Crab
o Radicchio and Red Leaf Lettuce
o Celery
o Red cocktail sauce

SOUTHWEST RICE BITES
Prep: 15 minutes
Cook: 20 minutes
Makes: 24 appetizers

Stir together 1 1/2 cups cooked brown or white rice, 1 cup shredded pepper jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste. Spray 24 mini muffin cups with nonstick cooking spray and press equal amounts of rice mixture into each cup. Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned. Top with salsa, sour cream and cilantro leaves.

CREAMY ARTICHOKE STUFFED MUSHROOMS
Prep: 10 minutes
Cook: 25 minutes
Serves: 12 appetizers

12 large mushrooms (10 to 12 oz. total)
2 small green onions, chopped
2/3 cups artichoke parmesan dip
1/4 cup each: shredded and Parmesan cheese and crushed croutons

1. Preheat oven to 400 degrees and spray a small baking dish with nonstick cooking spray. Remove stems from mushrooms and chop; place caps in prepared dish.
2. Cook stems in a small skillet that has been coated with nonstick cooking spray for 5 minutes, or until soft. Add onion and cook for one minute more. Stir in dip, then spoon equal amounts into mushrooms. Top with cheese and crushed croutons; bake for 20 minutes