Patch - 101 Easy Entertaining Recipes Cookbook: We love get-togethers! Whether were celebrating a birthday, the big game or even just because, i

Tomato-Basil Topping: 7 to 8 roma tomatoes, chopped 10 fresh basil leaves, minced 1 clove garlic, minced 1/4 c. olive oil salt and pepper to taste Mix ingredients well. Let stand at room temperature for 30 minutes. Cannellini-Rosemary Topping: 4 cloves garlic, minced 1/2 c. olive oil 2 19-oz. water juice of 1/2 lemon 1 T. fresh rosemary, chopped salt and pepper to taste Saut garlic in oil. fresh rosemary, chopped salt and pepper to taste Saut garlic in oil.

Add beans and water; bring to a boil. Reduce heat; simmer for 20 minutes. Mash beans until chunky; add juice and seasonings. Serve warm. Cucumber Bites Jenni Shoaf
Woodland Hills, CA For a fancy finish in a snap, spoon cheese spread into a pastry bag fitted with a large star tip. 2 cucumbers 5.2-oz. container cream cheese spread with garlic & herbs Garnish: thinly sliced smoked salmon, minced hard-boiled egg yolk, snipped fresh dill Remove thin strips of peel from cucumbers with a potato peeler; slice 1/2-inch thick. container cream cheese spread with garlic & herbs Garnish: thinly sliced smoked salmon, minced hard-boiled egg yolk, snipped fresh dill Remove thin strips of peel from cucumbers with a potato peeler; slice 1/2-inch thick.

Top each slice with one teaspoon cheese spread; garnish as desired. May be covered and chilled up to 3 hours before serving time. Makes 2 to 3 dozen. Working Moms Cheese Ball Vickie Garlitz
Edmond, OK This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty. 2 8-oz. mixed shredded cheese Optional: hot pepper sauce to taste 1/2 to 3/4 c. finely chopped pecans Garnish: whole pecans assorted crackers and cut-up vegetables Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. finely chopped pecans Garnish: whole pecans assorted crackers and cut-up vegetables Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired.

Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups. Spicy Garlic Almonds Cathy Siebrecht
Des Moines, IA So quick, so easy, so tasty! For a gift any hostess will welcome, fill a Mason jar with these snackable nuts. soy sauce 2 t. hot pepper sauce 3 cloves garlic, pressed 1 lb. blanched whole almonds 1 T. butter, melted 1 T. seasoned salt 1 T. pepper 1/4 t. red pepper flakes Combine sauces and garlic in a medium bowl. red pepper flakes Combine sauces and garlic in a medium bowl.

Add almonds, stirring until well coated. Brush butter over a 15"x10" jelly-roll pan. Spread almonds on pan in a single layer. Bake at 350 degrees for 10 minutes. Sprinkle salt and peppers over almonds; return to oven for 15 minutes. Remove from oven; cool on pan.

Store in an airtight container. Makes about 3 cups. Gazpacho Dip Vickie If you like salsa, youll love this zesty dip. Serve with lime-flavored white corn tortilla chips...wonderful! 3 tomatoes, diced 3 avocados, pitted and diced 4 green onions, thinly sliced 4-oz. can diced green chiles 3 T. cider vinegar 1 t. garlic salt 1 t. salt 1/4 t. pepper tortilla chips Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. pepper tortilla chips Combine tomatoes, avocados, onions and chiles in a large bowl; set aside.

Combine remaining ingredients except tortilla chips; drizzle over tomato mixture and toss gently. Cover and chill. Serve with tortilla chips. Makes about 6 cups. Seeded Tortilla Crisps Jewel Grindley
Lindenhurst, IL Bake up these spicy strips in a jiffy! Theyre a pleasing change from ordinary chips...serve with spreads, salads and soups. butter, melted 8 10-inch flour tortillas 3/4 c. grated Parmesan cheese 1 egg white, beaten Garnish: sesame, poppy and/or caraway seed onion powder, cayenne pepper or dried cumin to taste Brush butter lightly over one side of each tortilla; sprinkle evenly with cheese and press down lightly. grated Parmesan cheese 1 egg white, beaten Garnish: sesame, poppy and/or caraway seed onion powder, cayenne pepper or dried cumin to taste Brush butter lightly over one side of each tortilla; sprinkle evenly with cheese and press down lightly.

Carefully turn tortillas over. Brush other side with egg white and sprinkle with desired seeds and seasoning. Cut each tortilla into 4 strips with a pastry cutter or knife. Place strips cheese-side down on a baking sheet sprayed with non-stick vegetable spray. Bake at 400 degrees, on middle rack of oven, for 8 to 10 minutes, until crisp and golden. Cool on a wire rack.