1 1/2 lb. med.-sized mushrooms
4 oz. shredded mozzarella cheese
1 Cup Italian bread crumb (or Whole wheat bread crumb)
1 scallion, diced fine
Olive oil

Wipe mushrooms with paper towel. Remove stems and dice. Sauté scallions and stems in some of the Olive oil (about 4 tablespoons). . On low heat, add bread crumbs; mix well. take off of heat  add cheese and  mix well. 

Put mushrooms on large cookie sheet lined with tinfoil. Place stuffing on top of each mushroom. Bake at 350 degrees for 15 minutes. Put under broiler to brown (1 minute -watch closely). Serve hot.

NOTE: If need be, can be reheated easily. Just re-bake for 10 minutes. Do not freeze.

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.

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.

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. 

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).