Appetizer Specials

Wow your next crowd with something other than just chips and dips. Try one of these appetizers and keep them all talking about it!

CHUNKY GUACAMOLE

2 ripe large avocados (about 1 lb.), pitted, peeled & cubed
1 tablespoon fresh lime juice
1/4 teaspoon salt
dash of ground red pepper (cayenne)
1 medium tomato, seeded, chopped
1 garlic clove, minced
2 tablespoons finely chopped onion
1 teaspoon chopped fresh cilantro, if desired

In a large bowl with pastry blender or fork, coarsely mash avocados with lime juice, salt and ground red pepper.

Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and cilantro. Serve with tortilla chips. Servings: 2 cups


BLUE CHEESE-STUFFED EGGS

6 eggs
3 tablespoons mayonnaise
1 tablespoon purchased creamy horseradish sauce
1/8 teaspoon hot pepper sauce
1 oz. (1/4 cup) crumbled blue cheese
12 whole smokehouse almonds
1 tablespoon chopped fresh chives

Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water, let stand 10 minutes. Drain.

Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Add mayonnaise, horseradish sauce and hot pepper sauce; blend well, mashing yolks just until smooth. Gently stir in blue cheese just until combined but not smooth.

Spoon yolk mixture into egg halves. Press almond on top of each stuffed egg. Sprinkle with chives; press lightly Arrange on serving platter. Serve immediately, or cover and refrigerate until serving time. Servings: 12 stuffed eggs.