2 cups shredded,
sharp cheddar cheese
1/3 cup butter
1 teaspoon Worcestershire
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 cup all-purpose flour

1. Heat oven to 400 degrees. Thoroughly blend cheese and butter. Stir in Worcestershire sauce, cayenne, mustard and salt. Add the flour and mix well. Chill dough in the refrigerator for 30 minutes or longer.
2. Remove dough from refrigerator. Take 1 tablespoon of the dough and roll into a 10-inch rope and cut in half to form straws. Place on cookie sheets; repeat with remaining dough. Chill in freezer until straws are firm, about 30 minutes. Bake 8 to 10 minutes. Cool.

Yields 3 dozen (each)
Calories 53, Total Fat 4g, Cholesterol 11mg, Carbohydrate 3g, Protein 2g, Sodium 73mg

1/4 cup olive oil
3 large yellow tomatoes, diced
1 shallot, minced
3 cloves garlic, minced
1/4 cup coarsely chopped fresh basil
1 teaspoon fresh lemon juice
Salt and pepper to taste
1/2 (1 pound) loaf Italian bread,
cut into 1/2 slices

1. Combine the olive oil, tomatoes, shallot, garlic, basil, lemon juice, salt and pepper in a bowl. Set aside for a least 15 minutes.
2.  Lightly brush bread slices with additional olive oil. Toast Italian bread slices on both sides.
3. Arrange tomato mixture on top of the toasted bread slices. Garnish with additional basil if desired.

Yields 8 servings
Calories 152, Total Fat 8g, Cholesterol 0mg, Carbohydrate 17g, Protein 3g, Sodium 184mg

4 green tomatoes, cut into 1/4-inch slices
1/4 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon cayenne pepper
Salt and pepper
1 cup buttermilk
1/2 cup corn meal
1/4 cup vegetable oil
1 head of frisée or other lettuce

1. Combine the flour, sugar, cayenne, salt and pepper in a bowl. Dust the tomato slices on both sides with flour mixture.
2. Dip the flour-coated slices in buttermilk and then dust both sides with corn meal.
3. Heat vegetable oil in heavy skillet over medium-high heat until hot. Fry tomatoes in oil until light golden brown on both sides. Add more oil if needed. Serve on lettuce with Creole Dipping Sauce if desired.

Yields 8 servings
Calories 147, Total Fat 7g, Cholesterol 1mg, Carbohydrate 18g, Protein 3g, Sodium 45mg

Creole Dipping Sauce
1 cup mayonnaise
Juice of 1/2 lemon
1 tablespoon minced capers
1 tablespoon minced onion
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 teaspoon paprika
4 sprigs cilantro or parsley, chopped
1/2 teaspoon Worcestershire sauce

1. Combine all ingredients until well-blended. Refrigerate until ready to use.

Yields about 1 cup sauce
Calories 202, Total Fat 23g, Cholesterol 10mg, Carbohydrate 1g, Protein 1g, Sodium 180mg

10 small Heirloom tomatoes
(try using a variety of colors)*
3 cloves garlic, finely minced
1 shallot, chopped
2 tablespoons chopped basil
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
Lettuce leaves

1. Cut cores from the tomatoes and slice each into eight wedges. Place the tomato wedges in a large bowl.
2. For dressing, combine the garlic, shallot, basil, vinegar, olive oil, salt and pepper in a small bowl.
3. Pour dressing over tomatoes and gently toss to coat evenly. Cover and refrigerate for at least 1 hour before serving. Serve on lettuce leaves if desired.

Yields 8 servings
Calories 65, Total Fat 4g, Cholesterol 0mg, Carbohydrate 8g, Protein 1g, Sodium 14mg

*Regular tomatoes can be substituted for Heirloom tomatoes.

1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, chopped
2 pounds ripe tomatoes, diced
1 1/2 cups water
2 tablespoons tomato paste
2 teaspoons sugar
Salt and pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
Hot pepper sauce to taste
1 small cucumber, diced
Sour Cream
Dill weed

1. Heat olive oil in large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes.
2. Stir in tomatoes, water, tomato paste, sugar, salt and pepper. Bring tomato mixture to a boil. Reduce heat and simmer for 15 minutes.
3. Place half of soup in a blender or food processor; process until smooth and pour into bowl. Repeat with remaining soup. Stir in lemon juice, Worcestershire and hot pepper sauce. Cover and chill in refrigerator.
4. Spoon into small glasses. Top with cucumber and sour cream. Garnish with dill if desired.

Yields about 12 shooters

Calories 36, Total Fat 1g, Cholesterol 0mg, Carbohydrate 6g, Protein 1g, Sodium 33mg

1 tablespoon olive oil
2 6-inch flatbreads or pocketless pita breads
1/2 cup low-fat sour cream
1 tablespoon horseradish sauce
2 thin slices of red onion
5 ounces smoked salmon slices
Cracked pepper
Dill sprigs

1. Lightly brush each flatbread with olive oil and place on baking sheet. Lightly toast in 400 degree oven, 2 to 3 minutes.

2. Combine sour cream and horseradish sauce. Top each flatbread with a slice of onion, an equal amount of sour cream mixture and equal amount of the salmon slices (roll the salmon slices).

3. Sprinkle each with black pepper. Garnish with dill sprig if desired.

Yields 2 servings

Calories 407, Total Fat 14g, Cholesterol 25mg, Carbohydrate 50g, Protein 22g, Sodium 923mg.

1 cup mayonnaise
1 cup sour cream
1/2 cup prepared pesto
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 clove garlic, finely minced
Dash cayenne
Salt and pepper to taste
Fresh vegetables of your choice
Combine mayonnaise, sour cream and pesto in medium bowl until well-blended. Stir in the Parmesan cheese, parsley, garlic, cayenne, and salt and pepper to taste until well-combined. Serve with fresh vegetables of your choice.<

Yields about 3 cups dip

Calories 58, Total Fat 6g, Cholesterol 5mg, Carbohydrate trace, Protein 1g, Sodium 54mg

2 cups cooked black-eyed peas
1/4 cup tomato juice
2 tablespoons dry white wine
1/2 teaspoon garlic salt
Dash cayenne pepper
2 tablespoons chopped green chilies

Place peas, tomato juice, wine, garlic salt and cayenne pepper in blender container. Cover and blend on high speed until smooth. Stir in green chilies. Heat the black-eyed pea mixture in saucepan until hot. Serve with vegetables. Dip maybe served hot or cold.

Yields 8 servings

Calories 144, Total Fat 1g, Cholesterol 0mg, Carbohydrate 25g, Protein 10g, Sodium 163mg.

1 package active dry yeast
1/2 cup warm water (105 deg. to 115 deg.)
1/2 cup lukewarm milk (scalded then cooled)
2/3 cup butter or margarine, softened
2 eggs
1 teaspoon salt
3 cups all-purpose flour
1 cup shredded cheddar or Swiss cheese (about 4 ounces)
1/2 teaspoon pepper Butter or margarine, softened
1 teaspoon dried dill weed

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, 2/3 cup butter, the eggs, salt and 1 cup of the flour. Beat on low speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, cheese, dill weed and pepper. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 40 minutes. (Batter is ready if indentation remains when touched with floured hands.)

Stir down batter by beating about 25 strokes. Spread evenly in greased 2-quart casserole. Cover and let rise until double, about 45 minutes.

Heat oven to 375 degrees. Place loaf on low rack so that top of casserole is in center of oven. Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Loosen side of bread from casserole dish; remove immediately. Remove from casserole. Brush top of bread with softened butter; cool on wire rack.

Yields 1 loaf