Stuffed Mushrooms

30 medium mushrooms

6 oz. cream cheese

onion powder

garlic powder

old hickory smoked salt

Directions:

Whip the cream cheese until fluffy and then season to taste. Fill mushroom tops with mixture. Bake on cookie sheet at 350 degrees for 15-20 minutes.

Cheese Ball

Makes 1 ball

Ingredients:

8 oz. cream cheese

5 oz. jar blue cheese spread

1 C. shredded sharp cheddar cheese

garlic salt

celery salt

dchopped parsley or nuts

Directions:

Beat cheese together until smooth. Add seasonings to taste. Form into a ball and roll in chopped parsley or nuts.

Ceviche

makes 16 servings

Ingredients:

4-6 tomatoes (meaty tomatoes work better than watery tomatoes such as Romas.)

1/2 onion

12 Green onion

2 green bell peppers

3 Jalapeno peppers, deveined and seeded

Cilantro

1 1/2 pounds large shrimp or scallops

celery salt

onion salt

pepper

lemon pepper

garlic cloves crushed

Worcestershire sauce

Bring salted water to a boil and boil shrimp or scallops for approximately 5 minutes. The shrimp or scallops should be translucent to opaque. Chill over night. Cut shrimp or scallops into small pieces and sprinkle with lemon or lime juice. Chill for 1 hour, then drain. Chop tomato, vegetables and cilantro into small pieces and add to fish. add spices to taste. Refrigerate until well chilled. Serve with chips.

Stuffed Tomatoes

Serves 12-20

BLT's

6-10 Roma Tomatoes

1 Lb. Bacon - cooked and crumbled

1/2 cup mayonnaise

1/3 cup green onion - chopped

3 T grated Parmesan Cheese

2 T Fresh Parsley

Mix all ingredients together

Shrimp Filling

6-10 Roma Tomatoes

8 oz.. cream cheese, softened

1/4 cup ketchup

1 heaping t dried dill weed

1/2 t garlic powder

1/3 pound cocktail shrimp

Mix together until well blended. Fold in cocktail shrimp.

To Assemble:

Slice tomatoes in half and scoop out insides. Discard seeds. If the tomatoes won't sit up-right, slice a small section off the bottom. Turn upside-down on a paper towel and let drain for 20-30 minutes. Fill and chill for 2-4 hours before serving.

Grilled Herb Shrimp with Mango Salsa

3 garlic cloves

1 small yellow onion, diced

¼ c minced parsley

¼ c minced basil

1 t dry mustard

2 t Dijon mustard

2 t salt

¼ t pepper

¼ c olive oil

juice of 1 lemon

2 lbs jumbo shrimp, peeled (tails left on) and deveined

Mango Salsa

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Brush the grilling rack with oil to prevent sticking. Skewer the shrimp. Grill the shrimp for 1 ½ minutes on each side. Serve with the mango salsa.

Mango Salsa

1 firm, ripe mango peeled, pitted and finely diced

1 T lime juice

2 T lemon juice

2 t minced green onion

1 jalapeno, seeded and minced (optional)

1 T minced cilantro

¼ t salt

¼ crushed red chilie

Dice the mango evenly. Place the mango in a mixing bowl and add the next seven ingredients, blend. Serve at room temperature.

Guacamole

4 ripe avacados

3 T fresh lemon juice

½ c small red onion

1 large garlic clove, minced

1 t salt

1 t pepper

1 medium tomato, seeded and small diced

Cut the avocados in half, remove pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, onion, garlic, salt and pepper and toss well. Using a fork, mash the avocados in the bowl. Add the tomatoes. Mix well and taste for salt and pepper.

Blueberry Bisque

2 c. blueberries, fresh or frozen

1 c pineapple juice

1 c sour cream

lime sherbet

chopped fresh tarragon

Process blueberries in a food processor until smooth. Add pineapple juice and sour cream. Process to blend. Transfer mixture to a saucepan and bring to a boil. Gently boil 15 minutes. Cool slightly. Strain. Chill 8 to 10 hours.

Mix sherbet with tarragon and freeze to set. When ready to serve, pour bisque into bowls and garnish with a dollop of sherbet.