MY TWO FAVORITE STUFFED APPETIZERS

Appetizers may very well be my favorite food category. Many times we have made a meal out of hor'deurves. Stuffed appetizers are easy to prepare and make the perfect finger food.

STUFFED JALAPENO PEPPERS

1 (8oz.) pkg. cream cheese, softened
1/4 cup mayonnaise
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped onion
1/4 tsp. garlic salt
2 (7oz.) cans whole pickled jalapeno peppers, drained

Combine cream cheese through garlic salt. Cut peppers in half lengthwise; remove seeds and veins (that's where the heat is). Stuff with cream cheese mixture. Cover and chill well before serving.
Yield: About 2 1/2 dozen

"She may not be Latin, but she's hotter than a jalapeno pepper with her dark, exotic figure and sexy accent."~That would be Catherine Zeta-Jones

STUFFED MUSHROOMS FROM TULSA

This is my favorite stuffed mushroom recipe. Always a hit with friends and family.

Fresh mushrooms
Hot sausage, uncooked
Tabasco sauce
Worcestershire sauce
Freshly grated Parmesan cheese

Wash and remove stems from mushrooms. Stuff each mushroom cap with hot sausage. Place on cookies sheet with sides. Splash a dash of Tabasco on each. Shake several dashes of Worcestershire on them. Sprinkle generously with Parmesan cheese. Bake at 325 degrees for 30 minutes. Cool a little and then serve immediately, or freeze individually, then place in zip-lock freezer bags. If frozen, place on cookie sheets and heat in 350 degree oven for 10 minutes or until heated through.

“I am... a mushroom; On whom the dew of heaven drops now and then.”~John Ford