Submitted by: Kathie
can of Paris Pate - Deviled Ham Spread
red pepper cut into small strips.
Arrange the crackers with pate, redpepper strips and small pieces of dill on top on a tray. Easy and very colourful appetizers.

Brie Cheese in Phyllo Dough
Submitted by: Kathie
chopped green onions
Brie (cut rind off)
2 eggs
phyllo dough
These can be frozen before cooking, between layers of wax paper. Put slightly damp cloth on dough as you're working to prevent drying. Cut four rows. Paint the egg on dough. Sprinkle with the rest of the ingredients. Fold up like flags. Paint with butter. Bake 350F until golden. Serve with grapes or a salad.

Cajun Stuffed Mushrooms
Submitted by: Janna
1 lb. bulk pork sausage
1 cup chopped onion
1/4 cup bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
3/4 cup instant rice
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
1 1/2 cups parmesan cheese
Cut sausage in small dices. Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F about 35 minutes. Mushrooms will appear puffy and golden when done. Serves 4.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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