Recipes24

2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2
inches long) — shelled
OR
10 imitation whole crab legs (each about 2
inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2
inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce — (recipe follows)

HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili pur?e
|Cut green onions into 2-inch pieces; cut pieces lengthwise into thin
strips. Mix green onions and bean sprouts; divide mixture into 10 equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf
into 3-inch squares.

Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring roll skin over filling, tucking the
point under. Fold in and overlap the 2 opposite corners. Brush fourth
corner generously with cold water; roll up to seal.

Repeat with remaining spring roll skins. (Cover filled spring rolls with
plastic wrap to keep them from drying out.) Cover and refrigerate at least
2 hours but no longer than 8 hours. Cut in half if desired. Serve with
Honey Sichuan Sauce.

HONEY SICHUAN SAUCE:

Mix ingredients.

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt|Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
|1. Preheat the oven to 400F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet oiled side up. Bake until
lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
chopped olives on each toast, cover each with a slice of mozzarella and top
with a slice of tomato. Brush the tomatoes with the remaining oil and
sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
to 10 minutes. Serve at once.

* Olivada is a puree of black or green olives packed in oil that is sold at
specialty food stores. You can substitute tapenade or make your own. (Note
from me: We have a batch of pesto in the refrigerator so I plan to use it
instead of the olivada.) I also plan to use Creole or homegrown tomatoes.
16 servings