Ingredients

• 2 1/2 lb sirloin steak
• 1/2 cup butter
• 1/4 cup fresh parsley
• 2 Tbl Worcestershire sauce
• 1/4 cup onion, minced
• 1 tsp pepper
• 1/2 tsp dry mustard

Directions

Preheat broiler. Lightly score edges of steak at one inch intervals. Combine butter, parsley, Worcestershire sauce, onion, pepper and mustard in a small saucepan. Over low heat, stir mixture until butter melts; set aside 1/4 cup. Place steak on broiler pan and brush wit butter mixture. Broil, basting often with butter mixture, approximately 6 minutes on each side of steak. Remove to a serving platter, slice across the grain and drizzle with reserved butter mixture.

Quick and delicious – only 15 minutes!

Ingredients

• 2 cups shredded unpeeled apple
• 1 tablespoon lemon juice
• 2 celery ribs, finely chopped
• 1 cup chopped walnuts
• 1/4 cup mayonnaise
• 14 slices cinnamon-raisin bread

Directions

n a bowl, toss apple with lemon juice. Stir in celery, walnuts and mayonnaise; mix well. Spread apple mixture on seven to eight bread slices; top with remaining bread.

This recipe is by a lady from my hometown, Mrs Codie Ray:)

Ingredients

• 1 lb. sharp Cheddar cheese
• 12 ozs. low-fat cottage cheese
• 4 ozs. sour cream
• 1 tsp. red pepper (or to taste)
• 4 ozs. pimento, drained but not crushed

Directions

1. Cut the Cheddar cheese into cubes and place in food processor fitted with chopping blade. Process until cheese resembles small pebbles.

2. Add cottage cheese, sour cream and red pepper and process until fairly smooth. Add pimento and process just until blended.

Makes enough filling for 2 loaves of party sandwiches

Ingredients

• 12 ozs. cream cheese
• 1 (10.5-oz.) can cut asparagus pieces, drained
• 2 hard-cooked eggs, finely chopped
• 1-1/2 tsps. lemon juice
• 3 to 4 shakes of Tony Chachere’s Original Creole Seasoning
• 2 loaves of Very Thin Pepperidge Farm white bread
• Melted butter (not margarine)
• Grated Parmesan cheese

Directions

1. With a fork, mash together the cream cheese, asparagus, hard-cooked eggs, lemon juice and Tony Chachere’s seasoning until well combined.

2. Spread liberally on one side of half of the slices of bread. Top each with another slice of bread. Trim crusts and cut each sandwich in thirds.

3. Put sandwiches closely together on an ungreased cookie sheet. Brush tops lightly with melted butter and shake finely grated Parmesan on top.

4. Bake in a preheated 400-degree oven until the tops are lightly browned, about 10 minutes. Turn and brush other sides with melted butter. Sprinkle with Parmesan cheese and bake until browned and heated through, about 5 minutes more.

From Betsy Toups (The Advocate – Baton Rouge, La)

Makes about 80 finger sandwiches.

This is from my sister-in-law, Anne Erwin, of Nashville, Tenn. They are a sure winner at any party. They can be made ahead, covered and put in the refrigerator until time to bake.

Ingredients

• 24 fresh asparagus spears
• 1 (8-ounce) package cream cheese, softened
• 1 (4-ounce) package crumbled blue cheese
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives
• 12 bread slices, trimmed
• 12 thinly sliced deli ham slices
• 1/4 cup butter or margarine, melted
• Paprika
• Garnishes: green onion curl, red bell pepper

Directions

Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels.

Stir together cream cheese and next 3 ingredients.

Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice.

Place 2 asparagus spears, tips pointed toward opposite ends, on 1 end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika.

Bake at 400° for 12 minutes or until golden. Serve immediately. Garnish, if desired.

Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed.

Yield: 12 appetizer servings

Southern Living, NOVEMBER 2001