APPETIZERS, SNACKS AND OTHER MUNCHIES

COTTAGE CHEESE AND SHRIMP DIP

• 1/2 pound fresh shrimp
• 1 cup low-fat cottage cheese
• 3 tablespoons cocktail sauce
• 1/2 teaspoon onion juice
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 3 tablespoons skim milk

1. Cook, shell and finely chop the shrimp.
2. To make the dip, combine remaining ingredients and beat to a creamy consistency.
3. Chill.

PICKLED MUSHROOMS

• 1/4 pound snow-white mushrooms
• 1/2 cup red wine vinegar
• 1/4 cup water
• 1 small white onion, cut into small wedges
• 2 teaspoons parsley
• 2 teaspoons granulated fructose
• 1 teaspoon salt
• 1 teaspoon Dijon-style mustard

1. Clean the mushrooms and remove the stems; set aside.
2. In a saucepan, combine the rest of the ingredients. Bring to a boil and add the mushrooms. Simmer for 10-12 minutes.
3. Remove from heat and chill; stirring occasionally.

LAYERED BEAN DIP

• 2 8-ounce packages cream cheese, softened
• 1 4½-ounce can chopped green chiles, drained
• 1 31-ounce can fat-free refried beans
• 1½ cups shredded lettuce
• 1½ cups shredded Cheddar cheese
• 1 16-ounce jar homestyle garden peppers salsa
• Pickled jalapeño slices (optional)

1. In a medium bowl, combine cream cheese and chiles; mix well.
2. Spreead cream cheese mixture on the bottom of an extra large platter. Carefully spread beans over cream cheese.
3. Arrange layers of lettuce, cheese and salsa over beans.
4. Top with jalapeños if desired. Serve with tortilla chips.

CRISPIX MIX® ORIGINAL RECIPE

• 7 cups Crispix® cereal
• 1 cup mixed nuts
• 1 cup pretzels
• 3 tablespoons margarine, melted
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 2 teaspoons lemon juice
• 4 teaspoon Worcestershire sauce

1. Combine Crispix® cereal, nuts and pretzels in a 13x9x2-inch baking pan. Set aside.
2. Stir together remaining ingredients. Gently stir spices and margarine into cereal mixture until evenly coated.
3. Bake at 250° F about 45 minutes, stirring evry 15 minutes. Spread on paper towels to cool. Store in airtight container.

I CAN'T BELIEVE IT'S NOT CHOPPED LIVER

• 2 cups water
• 1 cup lentils
• 2 boullion cubes, chicken or vegetable
• 1 teaspoon olive oil or margarine
• 1 large onion, chopped
• 1 cup walnuts
• Salt and pepper, to taste
• Parsley, for garnish
• Cocktail rye bread
• Crisp raw vegetables

1. In water, cook lentils with boullion cubes, covered, in a 2-quart saucepan, about 30 minutes, or until tender. More water may be added if necessary. Drain.
2. Heat oil/margarine in a skillet. Sauté onion until transparent.
3. In a food processor, process lentils, onion and walnuts until desired consistency. Season to taste with salt and pepper. Chill.
4. Serve mounded on a platter and garnish with chopped parsley. Surround with bread and/or vegetables.