Sausage Rolls
1 1/4 pound bulk pork sausage l teaspoon paprika, divided
l medium onion, finely chopped 1/2 teaspoon salt
2 teaspoons minced chives 1/4 teaspoon pepper
1/2 teaspoon dried basil l package frozen puff pastry, 2 garlic cloves, minced thawed
Combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11 x10 inches rectangle. Cut widthwise into 3 1/2 inch strips.
Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350º for 20-25 minutes or until golden brown. Makes 3 dozen appetizers.
Crab Spread
l package (8 ounces) cream cheese, softened
l can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
l teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon, minced garlic
Paprika
Assorted cracker or vegetables
In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika. To serve warm, spoon into a greased 3-cup baking dish. Bake, uncovered, at 375º for 15 minutes or until heated through. Serve with crackers or vegetables.
Chunky Pecan Bars
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
Filling:
3 eggs l teaspoon vanilla
1/2 cup sugar 1 3/4 cup semisweet chocolate chunks
3/4 cup dark corn syrup 1 1/2 cups coarsely chopped pecans
Combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 9 x 13 pan. Bake at 350º for 10-15 minutes or until golden brown. Meanwhile, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on wire rack. Cut into bars. Store in an airtight container in the refrigerator.
Warm Cider
2 quarts apple cider 1/2 teaspoon lemon juice
1 1/2 cups orange juice 2 cinnamon sticks (3 inches)
3/4 cup pineapple juice Dash of ground cinnamon
l tablespoon brown sugar Dash ground cloves
In a large saucepan, combine all of he ingredients. Bring to a boil. reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs. Makes 10-12 servings. (2 1/2 quarts).
