BLT  Bites






16 to 20 cherry tomatoes

  1 pound sliced bacon, cooked and crumbled

1/2 cup mayonnaise

1/3 cup chopped green onions

3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley





Cut a thin slice off of each tomato top.

Scoop out and discard pulp.

Invert the tomatoes on a paper towel to drain.


In a small bowl, combine all remaining ingredients.


Spoon into tomatoes.


Refrigerate for several hours.


Serves 16 - 20






Deviled  Eggs






6 hard-cooked eggs

2 tablespoons mayonnaise

1 1/2 teaspoons grated onion

1 1/2 teaspoons sweet pickle relish

1/2 teaspoon spicy brown mustard

1/4 teaspoon salt

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon pepper






Slice eggs in half lengthwise.


Remove yolks; set whites aside.


In a small bowl, mash the yolks.

Stir in the mayonnaise, onion, relish, mustard, salt, pepper flakes and pepper.

Pipe or spoon into egg whites.


Refrigerate until serving.



Serves 1 dozen






Creamy  Chicken  Spread






1 package (8 ounces) cream cheese, softened

1/4 cup mayonnaise

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon ground ginger

1/8 teaspoon hot pepper sauce

2 cups finely chopped cooked chicken breast

2 hard-cooked eggs, finely chopped

1/4 cup sliced green onions

diced pimientos and additional sliced green onions

Assorted crackers or snack rye bread






In a small bowl, beat the first seven ingredients until blended.

Stir in the chicken, eggs and green onions.


Shape into an 8 inch x 2 inch log.


Garnish with pimientos and onions.


Cover and chill.


Remove from the refrigerator 15 minutes before serving.


Serve with crackers or bread.



Serves 3 cups







 Salem's Den  Salem 2004 and Beyond