Barbecue Spread

Flesh of 2 to 3 ripe avocados, mashed
3 Tbs (45 ml) finely chopped onion
3 Tbs (45 ml) mayonnaise
2 Tbs (30 ml) ketchup
1 Tbs (15 ml) lime juice
1 Jalapeno pepper, seeded, finely chopped
Salt and freshly ground pepper to taste
Tabasco sauce to taste

Combine all ingredients in a small bowl and stir to combine
thoroughly. Serve with chips, crackers, or pita bread. Serves 6 to
8.

Boiled Potatoes with Caviar

Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives

Choose the smallest, most blemish-free potatoes you can. Boil until
tender in enough salted water to cover. Drain and allow to cool. Cut
each potato in half and place the cut side down on a tray or serving
platter. Using the point of a paring knife or a melon baller, scoop
out a small depression in the tops of the potato halves. Season with
salt and pepper, being careful not to over salt because the caviar is
salty. Spoon a small amount of sour cream into the depression and top
with a small amount of caviar. Finish with the chopped chives.

Cheese Puffs

2 egg whites, beaten until stiff
1 cup (250 ml) shredded Cheddar, Swiss,
or American cheese
1 tsp (5 ml) Worcestershire sauce
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) dry mustard
Cayenne pepper to taste
10 to 20 (depending on size) small rounds
of bread, toasted

Combine the beaten egg whites, cheese, Worcestershire sauce, paprika,
mustard, and cayenne, folding gently so as not to deflate the egg
whites. Spread this mixture on the rounds of toast. Place on a
baking sheet and place under a preheated broiler. Cook for 5 to 7
minutes, until the cheese mixture is puffed and golden brown. Serves
6 to 8 as a canape.

Dottie's Cream Cheese Spread

1 - 3 or 4 oz (90 or 120 g) package cream cheese
4 - 6 Tbs (60 - 90 ml) sesame seeds
3 - 4 Tbs (45 - 60 ml) soy sauce

Unwrap the cream cheese and coat all sides with sesame seeds. Place
on a small serving plate and pour the soy sauce over. The soy sauce
will form a small puddle on the plate, and can be mixed with the cream
cheese mixture as diners serve themselves. Serve with crackers, melba
toast, or pita bread. Serves 6 to 8 as an hors d'oeuvre.

Escargots au Roquefort

3 to 4 dozen snails* with shells
1/3 cup (80 ml) butter
1/3 cup (80 ml) crumbled Roquefort or other good quality bleu cheese
2 egg yolks
A grating of fresh nutmeg
Chopped parsley for garnish

* Canned snails are available in finer supermarkets

Cream the butter and the cheese together. Add the egg yolks and
nutmeg and mix well. Using a small spoon, place a little of the
mixture in the empty snail shells. Add a snail, and press on more of
the cheese mixture. Bake in a preheated 400F (200C) oven for 5 to 8 minutes, until the butter is melted and bubbling. Sprinkle with the chopped parsley and serve immediately. Serves 6 to 8.