Appetizers/20 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

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Bob's Crab Stuffed Mushrooms recipe

Tibetan dumpling wrappers.

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it, it had to be delicious and sweet .

A scrumptious appetizer that goes well with any kind of pasta dish. Can also be served by itself.

Fried Eggplant or Zucchini recipe

Party Rotel Dip recipe

Vegetarian Tibetan dumplings.

Greek style appetizer, these spanakopitas are always a hit; they are so delicious and you just always want one more!