Hors d'oeuvre is a French term for small, hot or cold portions of savory food served as an appetizer.....BH and G New Cook Book

I have served many appetizers in the past. For my most recent parties, I have used Rachel Ray's Open House Cook Book. Two of my favorite appetizers from the book are deviled egg spread and bacon-wrapped scallops . I won't share those recipes here, but I do recommend the cook book.

There will be a variety of appetizers here including cheddar wafers, stuffed celery, spinach balls, artichoke nibbles and Mexican empanaditas con legumbres. I hope you enjoy them.

1/2 cup butter or marjarine

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups shredded sharp cheddar cheese

2 cups Rice Krispies cereal

Beat butter or margarine until light and fluffy. Combine flour, baking powder and salt and mix well with butter. Stir in cheese and cereal. Shape Tablespoons of dough into balls. Place on ungreased cookie sheet and flatten slightly. Bake at 350 degrees F for 12 minutes or until lightly browned. Serve warm. Makes 4 1/2 dozen.

14 slices (1 oz. each) American cheese

1/2 cup reduced fat mayonnaise

1/2 teaspoon salt

Dash of cayenne pepper

1/4 cup chopped pimentos

Mix ingredients in food processor at high speed until fluffy. Fill celery stalks.

1-16 oz package of frozen chopped spinach

2 cups herb stuffing mix

1 large onion, finely chopped

4 eggs, well beaten

1/2 cup Parmesan cheese

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves

3/4 cup unsalted butter, melted

Preheat oven to 350 degrees F. Cook spinach according to package directions. Drain spinach very well. Mix all other ingredients together, except the butter. Add butter and mix well.

Chill entire mixture until firm enough to form bite-size balls. Roll into 1 inch balls and place on greased cookie sheets. Bake for about 20 minutes or until browned on top. Serve very hot, Serves 6-8.

Another recipe from Indiana.....

1 small onion, chopped

1 garlic clove, minced

1 teaspoon vegetable oil

2 jars (6 1/2 oz each) marinated artichoke hearts, drained and chopped

4 eggs

2 Tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dried oregano

1/8 teaspoon hot pepper sauce

2 cups shredded cheddar cheese

1/3 cup crushed saltines (about 10 crackers)

In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat and set aside.

In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.

Pour into a greased 11 in X 7 in X 2 in baking dish. Bake uncovered at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Cool for 10-15 minutes before cutting into 1 inch squares. Serve warm. Makes about 6 dozen.

A hot filling is sealed in these appetizer pastry packages, which are enriched corn meal.

Pastry

1 1/4 cups all purpose flour

3/4 cup corn meal

1 teaspoon salt

1/2 cup butter or margarine

1/3 cup vegetable shortening

1/2 cup plus 1 Tablespoon cold water

In a large bowl, combine flour, cornmeal and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 Tablespoon at a time, stirring until mixture forms a ball.

Filling

1 medium zucchini

1 1/2 cups shredded sharp cheddar cheese

1 medium tomato, diced

1/4 cup finely chopped onion

1/8 teaspoon liquid red pepper sauce

1/8 teaspoon salt

Butter or margarine, melted

Trim ends from zucchini and cut into 1/4 inch slices. In medium saucepan, combine zucchini and small amount of water. Cook, covered about 5 minutes or just until tender. Drain and chop. In medium bowl, combine zucchini with remaining ingredients except butter.

Roll out 1/2 of pastry to 1/8 inch thickness on lightly floured surface. Cut with 3 1/4 inch round cutter. Place 2 teaspoons filling on one half of each circle. Moisten rim of pastry. Fold circle over filling. Press edges together and crimp with tines of fork to seal. Repeat with remaining dough.

NOTE: At this point, empanaditas may be wrapped securely, labeled and frozen up to one month. To bake, remove from freezer. Let stand at room temperature about 30 minutes. Brush with melted butter. Bake on greased cookie sheet at 425 degrees F about 15 minutes or until light golden brown.

Makes about 3 dozen appetizers.