STORM's blog: "RECIPES--APPETIZERS"

LEMONY SAUSAGE 2 lbs. Ground pork sausage 1 egg 1/2 cup breadcrumbs 2 tablespoons grated lemon peel 1-teaspoon nutmeg Combine all ingredients. Shape into balls. In a large skillet over medium heat, cook until well browned and cooked through (about 20 minutes). Turn occasionally. Serve hot in chafing dish with cocktail picks. Yields: about 50 balls

HOT CRAB AND CHEESE DIP 1 loaf French bread 2 tablespoons butter or margarine 2 tablespoons flour 1-cup chicken broth 1 (6 1/2 -oz.) can crab meat 1/2 teaspoon MSG 2 (3-oz.) packages cream cheese, softened 1/2 -cup shredded cheddar cheese 1/4 -cup sherry 1 tablespoon minced green onion Cut bread into 1-inch cubes. Melt butter over low heat; stir in flour and cook briefly. Slowly add broth, stirring until mixture thickens. Stir in remaining ingredients; cook until cheese is melted. To serve dip bread into dip. Yields: 3 cups

HOT CRACKERS 1 lb box of saltine crackers large plastic container with lid 1 1/3 cup canola oil 1 package hidden valley ranch dressing (dry mix) Dump crackers into container. Mix last 3 ingredients, stir well. Pour over crackers and seal. Toss back and forth with lid sealed. Leae in container overnight (can be served in 3-5 hours). These crackers can be stored in plastic bags and freeze well.

HERB CHEESE SPREAD 8-oz. Cream cheese (natural, if possible) 1 cube (1/4 lb.) butter, softened 3/4 teaspoon thyme 1/2 teaspoon marjoram 1/8- teaspoon sage 2 teaspoons chives, dried 1 teaspoon green onion, fried 1/8 teaspoon Beau Monde seasoning 1/16 teaspoon garlic powder Mix all together with beater. Taste and add more herbs, if you like, wrap and let mellow 24 hours in refrigerator. Set out at room temperature before serving. Serve with crackers. Great to take in a crock on picnics and spread on French bread.

HAM-IT-UP CRESCENT SNACKS 1 (8oz) can Pillsbury refrigerated crescent dinner rolls 4 thin slices (4x7-inch) or 8 thin slices (3 3/4x3 3/4-inch) ham 4-oz Swiss or cheddar cheese, shredded 4 teaspoons prepared mustard 2 tablespoons sesame seeds Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Spread ham slices with mustard; sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seeds. Cut each of the 4 rolls into 5 slices, forming 20 slices. Place cut-side down on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Immediately remove from the cookie sheet. Serve warm.

GREEN CHILI DIP 5 (4-oz.) cans chopped chilies, drained 12-16 oz. Grated cheddar cheese 5 eggs 5 tablespoons milk Butter 2 1/2 -quart baking dish. Spread chilies evenly over the bottom of dish. Spread grated cheese over chilies. Beat eggs and milk together and pour over cheese layer. Bake at 325 degrees for 25 minutes. Keep warm while serving. Serve with wheat thins.

INGREDIENTS: 1 (11 ounce) container refrigerated breadstick dough 1 egg, lightly beaten 1 teaspoon garlic powder 1 tablespoon chopped fresh rosemary -------------------------------------------------------------------------------- DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

INGREDIENTS: 1/2 cup sour cream 1/4 cup butter, softened 2 cups all-purpose flour 2 (7 ounce) balls Gouda cheese, wax removed 1 teaspoon cumin -------------------------------------------------------------------------------- DIRECTIONS: In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours. Preheat oven to 425 degrees F (220 degrees C). Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet. Bake 20 minutes in the preheated oven, until lightly browned.

GARLICKY MUSHROOM SPREAD 1 whole bulb of garlic 2-3 tablespoons extra virgin olive oil 4 large shallots, finely chopped 1/2 cup chicken broth 1 pound shiitake mushrooms, wiped clean, stems discarded 1 teaspoon minced fresh rosemary 2 teaspoons minced fresh italian flat-leaf parsley 1 tablespoon Marsala wine 6 black olives, pitted salt and freshly ground black pepper Preheat oven to 350 degrees. Slice a thin layer off the top of the bulb of garlic. Brush a little oil in an ovenproof pan, add the unpeeled garlic bulb, and drizzle 1 tablespoon of the oil over the top. Roast for 15 minutes. In a large skillet, heat the rest of the oil and cook the shallots over low heat, stirring frequently for about 10 to 12 minutes, or until they are soft. Add the broth, increase the heat, and cook another minute. With a slotted spoon, transfer the shallots to a food processor or blender, leaving all the liquid in the pan. Add the mushrooms to the skillet and cook over medium heat, stirring often. Add the rosemary and parsley and continue cooking until the mushrooms are tender. Pop the roasted cloves of garlic out of their skins and into the food processor or blender. Add the mushrooms, wine, and olives to the processor or blender. Process until creamy. Season with salt and pepper to taste and chill. Serve on plain crackers or rye rounds. Yields: 1 1/2 cups

Fried-Cheese Profiteroles 1/3 cup all-purpose flour 1/3 cup freshly grated Parmesan cheese 1/4 cup butter, softened 2 eggs Paprika Blend flour and cheese. Combine butter with 1/2 cup water in small saucepan. Bring to boil, stirring until butter melts. Add flour mixture all at once; stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Remove from heat. Add 1 egg; beat 1 minute, until well mixed. Repeat procedure with remaining egg; beat until smooth and thickened. Let stand, covered, at room temperature until completely cool. DO NOT REFRIGERATE. Spoon mixture into pastry bag with 1/2 inch tip affixed. Pipe 1/2-inch pieces or drop by teaspoonfuls into 350 degree oil in deep-fat fryer. Fry until golden; drain well on paper towels. Sprinkle with paprika. yields 40 to 50 small puffs.