2 Tbsp. butter or margarine
1/4 cup flour
2 cup milk
1/2 cup shredded cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
24 fresh or frozen asparagus stalks
8 thin slices fully cooked ham
1/4 cup bread crumbs

In a saucepan, melt butter; stir in flour and cook until thick. Gradually stir in milk and cook until bubbly and thickened. Stir in cheese, salt, and pepper. Remove from the heat.

Place 3 asparagus stalks on each ham slice. Roll up; fasten with a toothpick if necessary.

Place in a 9x13 baking pan; cover with cheese sauce. Sprinkle with crumbs.

3 Envelopes Unflavored Gelatin
3/4 C. Cold Water
1 C. Boiling Water
1/3 C. Granulated Sugar
2 C. (12 Ounces) Semi-Sweet Chocolate Mini Chips

In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2
minutes.
Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth.

Pour into an 8- or 9-inch square pan.

1 Cucumber
Salt
Pepper
Cracker crumbs
1 Egg -- beaten
Salad oil

Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between paper towels; sprinkle with salt and pepper.
Dip slices in cracker crumb, then in egg, and again in crumbs.

Deep fry in hot oil at 390 degrees until delicately browned.
Drain on absorbent paper

24 Ritz Crackers
24 slices Oscar Mayer Shaved Oven Roasted Turkey Breast
3 small plum tomatoes, cut into 8 thin slices each
6 oz Kraft Sharp Cheddar Cheese, cut into 24 slices
2 Tbsp. Grey Poupon Country Dijon mustard

Heat oven to 350.
Place crackers on baking sheet; top with 1 slice each turkey, tomato and cheese.
Bake 3 minutes or until cheese begins to melt; top with mustard.

OR

Place 8 topped crackers on microwaveable plate.

Microwave on HIGH 15 seconds or until cheese begins to melt. Repeat with remaining crackers.

(Makes 24 appetizers)

Filling:
3 Tbsp. chopped onion
3 Tbsp. butter or margarine
1 3/4 C. shredded cooked chicken
3 Tbsp. chicken broth
1/4 tsp. garlic salt
1/4 tsp. poultry seasoning
1/4 tsp. pepper
3 oz. pkg. cream cheese, cubed

Pastry:
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 C. cold butter or margarine
4 to 5 Tbsp. cold water

In a large skillet, saute onion in butter until tender. Stir in cooked chicken, broth, seasonings and cream cheese; set aside.

For pastry, combine the flour, salt and paprika in a bowl; cut in butter until the mixture resembles coarse crumbs.

Hot Pizza Dip

8 oz. pkg. cream cheese, softened
1 tsp. Italian seasoning
1 C. shredded mozzarella cheese
3/4 C. grated Parmesan cheese
8 oz. can pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. thinly sliced green onion
Breadsticks or tortilla chips

In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an
ungreased 9-inch microwave-safe pie plate.

Combine mozzarella and Parmesan cheese; sprinkle half over the cream cheese.
Top with the pizza sauce, remaining cheese mixture, green pepper and onion.

Diabetic Bruschetta with Feta Cheese

6 slices French or Sour Dough bread
2 teaspoons olive oil
2 garlic cloves, peeled and halved
12 cherry tomatoes, quartered
1/4 cup minced fresh basil or flat-leaf parsley
2 ounces reduced-fat feta cheese, crumbled freshly ground pepper

Grill or toast bread on both sides until golden brown. Brush one side of each slice with some of the olive oil and rub with garlic.
In a small bowl combine cherry tomatoes, basil and feta cheese. Spoon 1/6 of the mixture onto the top of each bread slice. Add a grinding of fresh pepper and serve.

1 piece finely chopped ginger
2 cups bean sprouts
Salt and Pepper
4 cups slaw mix
2 thinly sliced green onions, white parts only
1 minced clove garlic
2 tbs + 2 cups oil
12 square egg roll wrappers
Warm 2 tbs oil in a skillet. Add garlic, ginger and green onions. Saute until fragrant but not browned, 1 min. Add slaw mix and bean sprouts and saute until wilted, 5 min. Season with salt and pepper. Let cool completely.

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili
1 8 oz. package fat−free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room temperature.
Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese.
Lastly, sprinkle the shredded cheese over the chili.

Bake at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

1 1/2 C. flour
1 1/2 C. beer
3 Large onions, sliced 1/4 inch thick and dried of moisture

Oil for frying

Mix flour and beer. Cover and let sit at room temperature for at least 3 hours.
Dip onion rings and fry in hot oil

6 flour tortillas
3 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preheat oven to 400 degrees. Brush both sides of each tortilla with butter. Combine seasonings and sprinkle over one side of tortilla. With a 2 1/2-inch star shaped cookie cutter, cut out stars from each tortilla and discard scraps.

Place stars on ungreased baking sheet.
Bake for 7 to 9 minutes or until crisp.

Serve with favorite dip.

2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

1 1/2 cup of milk
2 eggs
1/4 cup of vegetable oil
1 teaspoon of salt
2 table spoons of sugar
1 1/3 cups of yellow cornmeal
2 teaspoons of baking powder
1/2 cup of All-Purpose flour
1 Package of cocktail wieners
Oil for deep frying
Toothpicks

Put 2 inches of oil in a large frying pan and heat it up to 375 degrees.
Combine the Oil, Milk, Eggs, Sugar, and Salt in a large bowl. Mix well, and make sure there are no lumps in your batter
Sprinkle in the Baking Powder, Cornmeal, and all-purpose Flour and continue to blend together.