282565 Fri Jan 20 11:59:26 -0800 2006 4 31 Home Cooking 0 1506253 Hello! I am throwing myself a birthday party next weekend,and I decided to make all the appetizers/hor doeuvres and cake for the party. I love to cook but don't get to a lot, so I am excited to do this. I have a few labor-intensive snacks I am making ahead of time, like stuffed wontons. But I am looking for a few quick recipes for snacks, something I can throw together last minute. I am willing to buy a few quality store made ingredients to mix with some homemade stuff if I have to. Thanks in advance for your help! ~Leena T. Fri Jan 20 11:59:26 -0800 2006 0 Leena T. 1 1506257 This is simple and quick, and whenever I've served it, really propular-- Slice one good baguette into thin slices (1/4 in or so) on the bias. Top each slice of baguette with 1 fresh basil leaf, 1 slice fresh mozerella, and 1 sundried tomato that was packed in olive oil. If you can get good tomatoes packed in oil and herbs (tough--sometimes the herbs make the tomatoes taste kind of medicinal), use the herb ones. Fri Jan 20 12:10:06 -0800 2006 1506253 0 gorboduc 1 1506261 I made these for New Year's Eve and they were a HUGE hit. Link: http://www.recipezaar.com/128373 Fri Jan 20 12:32:49 -0800 2006 1506253 0 CeeBee 1 1506263 This can be made up to a week in advance and kept refrigerated. Serve a room temp. with baguette slices. It looks longer and fussier than it is to make. Take 1/2 lb, bonless skinless salmon fillet and rub both sides with 1 Tbs. Pernod or Anisette some salt and freshly ground white pepper. Set aside in a cool place to marinate for about 30-45 minutes. Then steam the salmon until it is about medium rare or poach it in seafood stock. Melt 1 Tbs. butter in a saucepan and saute in it 1/4 C. minced shallots. Then remove to a bowl, add the steamed salmon 1/4 lb. of cold smoked salmon, 1 Tbs. creme fraiche, or sour cream and break up the salmon mixing all. Then add 1 Tbs. lemon juice, 1.5 tsps. olive oil, and 1 egg lightly beaten. I then mix all with an electric mixer for a light texture and consistency. Pack into a crock or serving bowl, smooth the top and cover with 3 Tbs. melted butter. Cover with plastic and chill up to a week. To serve remove the melted butter and sprinkle with chives. I have omitted topping with melted butter and just covered tightly with plastic wrap and when I could not get chives have used minced green onion tops instead. Fri Jan 20 12:44:28 -0800 2006 1506253 0 Candy 1 1506280 I made this dip for my holiday party, and it was delicious and easy: Link: http://www.leitesculinaria.com/recipes/cookbook/tuna_spread.html Fri Jan 20 14:00:16 -0800 2006 1506253 0 AppleSister