Radishes w Tarragon Beurre Blanc Serves Serve Beurre Blanc and salt in small individual dishes for dipping. Cook shallot in 1T butter in small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to 1/4 c. Reduce heat to low and whisk in remaining 5T butter, 1 piece at a time, lifting pan occasionally to cool mix and add each piece of butter before previous one has completely melted. Whisk in juice, tarragon and salt and pepper to taste. Shallot 0.25 c minced Butter 6 T unsalted Wine, White 0.5 c dry Lemon Juice, Fresh 1 tsp Tarragon 2 tsp fresh, chopped Radishes 30 w tops Salt Kosher Radishes w/ Chive Butter Serves 36 Combine butter, cream cheese, chives, zest, Tabasco, and salt to taste. Transfer to pastry bag w star tip. Halve radishes and place flat parsley leaf on each. Pipe butter on top (or use two spoons if bag bursts). Butter 6 T Cream Cheese 2 T Lemon Zest 0.25 tsp Chives 1 T Hot Sauce to taste Radishes 18 (about 2 bunches) Parsley 36 fresh, flat leafed leaves Ranch Cheese Ball Serves Mix salad dressing w/ mayo & milk. Shred cheese and let stand 1 hr. Mix with dressing and room temp cream cheese using electric mixer. Cover and freeze 30 min. Shape into ball and roll in sliced, toasted almonds. Salad Dressing, Ranch, Dry 1 pkg Mayonnaise 0.5 c Milk 0.5 c Cream Cheese 6 oz Cheese, Cheddar 8 oz, shredded Nuts, Almonds, sliced 5 oz, toasted Ranch Spinach Dip Serves Combine ingredients. Chill at least 1 hr. Serve in hollowed out round loaf of bread. Salad Dressing, Ranch, Dry 1 pkg Sour Cream 2 c Spinach 1 10 oz, frozen, cooked & drained Onion 0.25 c Basil 0.75 tsp Oregano 0.5 tsp Risotto Cakes w Mushrooms Serves Pour risotto into jelly roll pan, smoothing surface and chill, uncovered until set (3 hrs-2 days). Cook vegetables in 1 T oil over moderately low heat, stirring, until softened. Add mushrooms and cook, stirring, until cooked through. Add vinegar, ,25 c stock, and 3 T oil and simmer, stirring occasionally, 5 min. Season w s&p. Marinate mushrooms, covered and chilled, 1 hr - 5 days. With 1.5" cutter cut risotto into about 50 rounds. In large non-stick skillet, heat 1T oil over moderate heat until hot but not smoking. Cook as many cakes as will fit without crowding, without moving them, until undersides are golden, 1-2 min. Carefully turn over, wiping skillet clean between batches and adding 1 T oil for each batch. Roll up slice of proscuitto lengthwise and cut crosswise into 5 rolls, each about 1.5" long. Top each cake w proscuitto roll and about 1 tsp mushroom mix. Risotto 1 pot made w 2 c rice and 6 c chicken stock Mushrooms 1 lb wild, chopped Leeks 1 minced Celery 1 rib minced Carrots 1 small minced Olive Oil 10 T Stock 0.25 c chicken Proscuitto 0.25 lb Vinegar 0.25 c white Rollups Serves Sauté diced onion & mushrooms in 1T butter. In lg bowl, blend cream cheese, sour cream and Worchester to taste. Add sautéed mix. Spread on bread slices (number varies) which have been trimmed and flattened with rolling pin. Roll up and cut in quarters. Dip each in 1/2 lb melted butter. Place on cookie sheet and freeze. (Can be stored in baggies). Bake at 425 for 20 min or until golden. 40-50 appetizers. Onion 1 large, diced Butter 2 T Cream Cheese 8 oz Sour Cream 1 T Worcestershire Sauce to taste Bread slices, trimmed & flattened w/ rolling pin Butter 0.5 lb Mushrooms 0.5 lb, sliced Rosemary Walnuts Serves Preheat oven to 350. In large baking pan, melt butter in oven and combine with rosemary, salt and cayenne. Toss w walnuts until combined well and spread evenly. Bake 10 min and serve warm.   Rumaki Serves To make marinade: Mix soy sauce, curry, ginger, cinnamon, sherry, and garlic. For picks: Slice livers in half and chestnuts in thirds. Stick one of each on toothpick. Cut bacon in half lengthwise, then crosswise. Wrap 1 piece around each. Place in marinade at least 2 hrs at room temp. Remove from marinade and broil about 5" from heat. Onion powder Chicken Livers 1 lb Water Chestnuts 7 oz Bacon 6 slices Soy Sauce 1 c Curry Powder 1 tsp Ginger 0.5 tsp Cinnamon 0.5 tsp Wine, Sherry 2 T Garlic 1 clove, crushed