Stuffed Mushrooms

1 lb. Jimmy Dean Sausage
8 oz. cream cheese, room temperature
raw mushrooms... about 1 lb?

Brown and drain sausage, add cream cheese and mix together thoroughly.  Remove and discard mushroom stems.  Stuff mushroom caps with sausage/cream cheese mixture.  Bake on pan 20-30 minutes at 350.

Chili con Queso

1/2 cup chopped onion
1 1/2 teaspoon onion flakes
2 tablespoons water
14 1/2 ounces can stewed tomatoes, undrained
4 oz.canned chopped green chiles
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon (more if desired) hot pepper sauce
1/2 cup shredded Monterey Jack cheese
8 ounces cream cheese

Combine onion, garlic flakes, and water in medium saucepan; cook over medium heat until onion is tender and water has evaporated. Stir in tomatoes, chiles, chili powder, salt, and hot sauce. Cook until hot, stirring occasionally. Add cheeses and heat until melted, stirring constantly. Serve hot.

Layered Mexican Dip

1 small can refried beans
½ pkg. taco seasoning
½ t. cumin

2 c. Monterrey Jack cheese, grated

2-3 ripe avacodos

~ ¼ t. lime juice
½ of one whole jalapeno
1 chopped dtomatoe
½ chopped onion
Dash cumin
Diced olives

Grated sharp cheddar cheese

Sour Cream

Garnish: pimento, etc.

Mix different groups and make layers. Serve with tortilla chips.

Quinoa Pancakes, Chinese Style

1 c. cooked Quinoa
1 tsp. Sesame Oil
2 Tbsp. Flour
¼ c. finely shopped Scallions (use some of the green)
¼ c. finely chopped Water Chestnuts
2 oz. fresh shrimp, finely chopped
1 egg, lightly beaten
1 tsp light soy sauce (low sodium)
Few drops Hot Sauce (optional)

1 Tbsp. Vegetable Oil for cooking pancakes

In a mixing bowl toss quinoa with sesame oil. Combine with the res of ingredients.

Heat griddle, preferably non-stick, over medium heat. Coat with 1 tsp of oil and drop heaping tbsps. of quinoa mixture over hot griddle, spreading with a spatula to make a 2 ½ to 3 inch circle. Cook for a few seconds on both sides until golden brown. Serve right away plain or with a dollop of sour cream. For a festive occasion top with sour cream with a sprinkling of black or red caviar.

Wrapped Water Chestnuts

From Gramma Carol

1 can water whole chestnuts, drained
¼ c. soy sauce
¼ c. brown sugar
8 slices bacon (cut in ½)

Combine chestnuts and soy sauce and let stand 30 minutes. Discard soy sauce and roll chestnuts in sugar. Wrap bacon around each chestnut and put a toothpick through each to hold bacon. Arrange on broiler pan and bake at 400° for 20 minutes. Drain on paper towels and serve immediately.