Shrimp  Bites






6 ounces cream cheese

  2 tablespoons sour cream

2 tablespoons minced fresh parsley

2 teaspoons dried minced onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon seafood seasoning

1 cup finely chopped cooked peeled shrimp

1/2 cup shredded mozzarella cheese

2 packages (1.9 ounces each) frozen miniature phyllo tart shells





Preheat oven to 350 degrees.


In a small bowl, beat cream cheese and sour cream until blended.

Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well.

Stir in shrimp and mozzarella cheese.


Spoon filling into tart shells.

Place on an ungreased baking sheet.

Bake for 8 to 12 minutes or until shells are lightly browned.


Serve warm or cold.


Serves 2 1/2 dozen






Prosciutto  Puffs






1 cup water

1 1/2 teaspoons lemon juice

6 tablespoons butter

1/8 teaspoon pepper

1 cup all-purpose flour

5 eggs

3/4 cup finely chopped prosciutto

1/4 cup minced chives






Preheat oven to 425 degrees.


In a large saucepan, bring the water, butter and pepper to a boil.

Add flour all at once and stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes.


Add eggs, one at a time, beating well after each addition.

Continue beating until mixture is smooth and shiny.

Stir in prosciutto and chives.


Drop by heaping teaspoonfuls onto greased baking sheets.

Bake for 18 to 22 minutes or until golden brown.

Remove to wire racks.


Serve warm.


Refrigerate leftovers.



Serves 4 1/2 dozen






Roasted  Goat  Cheese  with  Garlic






6 to 8 garlic cloves, peeled

1 tablespoon vegetable oil

1 medium red onion, thinly sliced

2 tablespoons butter

1 tablespoon brown sugar

8 ounces crumbled goat or feta cheese

1 tablespoon white balsamic vinegar

salt and pepper to taste

1/4 cup thinly sliced fresh basil

Thinly sliced French bread or assorted crackers






Preheat oven to 350 degrees.


Place garlic and oil in a pie plate.

Cover and bake for 30 minutes.


In a small skillet, saute onion in butter until tender and lightly browned.

Add brown sugar; cook and stir until sugar is dissolved.

Remove from the heat.


Remove garlic from pie plate.


Spread onion mixture in pie plate; top with cheese.

Place garlic over cheese.

Bake, uncovered, for 15 to 20 minutes or until cheese is melted.


Mash garlic mixture with a fork.

Stir in the vinegar, salt and pepper.


Transfer to a serving bowl; sprinkle with basil.


Serve warm with French bread or crackers.



Serves 1 1/4 cups







 Salem's Den  Salem 2004 and Beyond