APPETIZERS

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Goat Cheese And Fruit

INGREDIENTS
4 servings of fresh fruit (mellons, orange sections, apples, bananas - what ever is in season)
4 ounces fresh goat cheese
2 ounces finely chopped pecans
2 tablespoons honey
1 teaspoon ground cinnamon
2 sprigs fresh rosemary, minced

DIRECTIONS
Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Plate fruit and place 3 of the balls per plate. Serve immediately. A serving of your favorite cracker or muffin will work nicely!

SUMMER CHEESE STUFFED APPLES

3 oz. pkg. softened cream cheese
1 1/3 oz. Camembert cheese
1 tbsp. dry white wine
4 med. apples

Mix 3 ingredients together in bowl with blender until smooth. Core apples; scoop out inside leaving shells 1/2 inch thick. Fill with cheese mixture. Chill 2-3 hours. Cut in wedges.

Serves 4

GINGER FRUIT COCKTAIL

1 fully ripe banana
Lemon juice
1 lb. can fruit cocktail, drained
1 c. fresh strawberries, halved
1 c. melon balls
1 c. ginger ale, chilled

Slice banana and dip in lemon juice. Combine the banana with the rest of the fruit. Cover with lid or plastic wrap and chill. Just before serving, pour ginger ale over fruit.

Everyones favorite!

1 pkg. "thin" skinned chicken wings
3 table spoons olive oil
3 tablespoons red wine vinegar
pinch of dried parsley
pinch of oregano
pinch of salt
2 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
1/2 tsp. lemon pepper

Wash chicken wings. Preheat oven to 425 degrees. Mix next all ingredients except chicken to create marinade. Marinate chicken for 1 hour. Place chicken in shallow Pam-sprayed baking dish top with marinade. Bake 45 minutes uncovered until crispy. 

ANTIPASTO

Use an assortment of wedged tomatoes, olives, heart of romaine lettuce, artichoke hearts, and mozzarella cheese balls sliced or wedged. Add Prosciutto ham and salami.

Toss lightly with  dressing, refrigerate until well chilled.

Dressing For Antipasto Salad:

1/3 c. olive oil
1/2c. white wine vinegar
1/8 tsp. each dried dill, oregano, garlic powder, basil, salt, pepper and cayenne pepper
1/2 tsp. dried parsley

Combine all ingredients and use with antipasto salad. (In the summertime I use fresh oregano and basil and parsley).