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PEPPER AND CHEESE BITES I SEAFOOD PIZZA I Never Enough Nachos

ROASTED RED PEPPER AND CHEESE BITES— by Deborah Summerileld

ROASTED RED PEPPER & CHEESE BITES— by Deborah Summerileld

Broil peppers 4 to 6 inches from heat turning often for 15 to 20 minutes or until charred. Let cool slightly. Peel and seed, cut pepper lengthwise into 1/2” wide strips. Place in bowl and toss with, oil and pepper. Wrap 1 pepper strip around each cheese cube and secure with a toothpick. Serve immediately. Makes about 24 appetizers.

2 sweet red peppers
1 tbsp olive oil
1/2 tsp ground black pepper
3 oz mozzarella cheese cut into 1/2” wide cubes

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SEAFOOD PIZZA - by Carolyn Sheardown

SEAFOOD PIZZA by Carolyn Sheardown

STUFFED CHERRY TOMATOES Spread cheese onto a 12” pizza pan.Mix the seafood sauce, crab and shrimp together and spread over the cheese. Refrigerate until serving time.Serve with crackers on the side.

1 (8 oz) pkg cream cheese
1 1/2 jars Seafood cocktail sauce
1 tin crab meat (well drained)
1 tin small shrimp (well drained)

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Never Enough Nachos — by Cindy Stephens

PUMPERNICKEL BREAD & SPINACH DIP In 4 cup bowl, combine soup, peppers and Tabasco sauce. Cover, microwave at high, 3-4 mm. until heated through and pepper is slightly softened. Arrange chips on large platter. Pour soup over tortilla chips and sprinkle with green onions. Serve with sour cream. Serves 4-6 people.

1 can Campbell’s Cheddar Cheese soup
1 red or green pepper
Dash of Tabasco sauce
1 bag tortilla chips
2 green onions chopped
1/2 cup sour cream (optional)

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