PROTEIN PLATTER
From Nottooslim

Prepare a large platter of meats and cheeses, different kinds of olives, salami or ham slices spread with cream cheese and rolled up around a scallion.

ANTIPASTO
From BostonKitty

Use mostly Italian cold cuts and cheese (Genoa salami, provolone, mortadella, prosciutto, etc), olives, artichoke hearts, roasted garlic, roaste red & hot peppers; sprinkle with extra virgin olive oil.


SALMON TARTARE
From Martha Stewart

- 2cups cucumber, seeded & finely diced
- 2Tbl champagne vinegar
- 2cups salmon, raw, diced
- creme fraiche or sour cream or mustard sauce (below)

Toss the cucumber with the vinegar.
Spray the inside of 14.5 oz cans that have been de-lidded at both ends with Pam.
Setting the can on end, place 1/4cup cucumber mixture in bottom, add a 1/2cup layer of salmon, then another 1/4cup of the cucumbers.
Gently pull up the can & top with a dollop of creme fraiche or sour cream or mustard sauce (see below). Garnish (optional) with a few capers or a sprig of dill.

Mustard Sauce

2Tbl Dijon mustard
1Tbl dry mustard
2Tbl Splenda
1Tbl white wine
1/2tsp salt
1/2tsp pepper
1Tbl fresh dill, chopped
1tsp prepared horseradish

Just mix it all together.
This sauce is great on poached salmon as well.
And, if you wanted a mustard sauce for grilled or baked salmon, you could just add some heavy cream or sour cream & heat gently in a saucepan.


PINWHEELS
From 'travelight'

sliced salmon
cream cheese
hearts of palm

spread cream cheese on slice of salmon. roll up around one heart of palm. slice into 1/2 inch pieces.

NOTE: this would work with all roll-ups


FRITTATA 'TARTS'
From Joye

2 10 oz. frozen chopped spinach
3 c. rocotta cheese
21/4 c. finely grated fresh Parmesan cheese
1 3/4 c. finely chopped fresh mushrooms or black olives
6 Tbs. finely chopped onion
1 1/2 tsp. dried oregano leaves
2 eggs.
Thaw spinach and squeeze dry. Mix with remaining 6 ingredients. Lightly grease 1" muffin cups. Spoon in mixture. Bake at 375 degrees for 25 min. or until firm. Can then be frozen and reheated at 375 degree for 10 min.


*DIPS & SPREADS


SWISS ALMOND SPREAD
From Jan

1 pkg cream cheese
1 1/2 cups grated swiss cheese
1/3 cup mayo
1/3 cup sliced, toasted almond slivers
2 tblsp chopped green onion

Heat oven to 350 degrees. Combine all of the above and spoon into a deep 2 cup casserole dish. Bake for 15 minutes stirring after 8 minutes. Serve warm with veggies(normally use small ritz crackers -NOT!). Garnish with a few toasted almond slivers if desired.


HAM & CHEESE BALL
From Joye

1 pkg cream cheese softened
1 small tin of Ham Flakes
2 tsp lemon juice
1 tsp horseradish
dry parsley
chopped walnuts

Mix all above and serve in a small dish with veggies(or cocktail bread).


CHICKEN CHEESE RING
From Joye

1 pkg cream cheese
3 cups grated cheddar
1/4 cup sour cream
1/4 cup finely chopped green onion
1 can of chicken
dash of worcestshire and tabasco

Flake chicken in its broth with a fork. Next mix all ingrediet\nts together and form into a ring (Using a mold). Chill overnight and serve with veggies.


CRAB APPETIZER
From BostonKitty

- 8 oz cream cheese
- 1 Tbl heavy cream
- 1 tsp horseradish
- 1/4p salt
- dash pepper
- 1 & 1/2 cup crabmeat, drained & flaked
- 1/3 cup slivered or sliced almonds, lightly toasted
- 2 Tbl finely chopped shallot

Combine ingredients except almonds, folding in the crabmeat last.
Place in baking dish and sprinkle with almonds.
Bake at 375 for 10-15min.


'BOURSIN' DIP
from BostonKitty

- 2 cups sour cream
- 2 cups mayonnaise
- 3 tsp dill weed
- 3 tsp beaumond seasoning
- 3 Tbl parsley flakes
- 3 Tbl dried, minced onion
- 1-2 cloves garlic, pressed or finely minced

'BOURSIN' CHEESE SPREAD
from BostonKitty

- 8 oz cream cheese
- 1-2 Tbl heavy cream or sour cream (depends on the consistency of your particular brand of cream cheese)
- 3 tsp dill weed
- 3 tsp beaumond seasoning
- 3 Tbl parsley flakes
- 3 Tbl dried, minced onion
- 1-2 cloves garlic, pressed or finely minced

NOTE: both are best if made the night before, so the flavors can 'meld'


CHEDDAR/BACON DIP
posted by TNLeigh

Mix together some sour cream and mayo (equal amounts of each, depending on how much dip you want) add some ranch dressing or Good Seasons ranch mix, then crumble freshly cooked bacon into all that (I usually do about 4-5 slices per 2 cups of dip) and then add grated cheddar cheese...depending on how much cheese and sour cream you use, a serving of this dip only has about 3-4 carbs...I use it to dip broccoli, cauliflower, or cucumbers when I'm not in the mood for a salad...also good on pork rinds!


CLAM DIP
From BostonKitty

- 8oz sour cream
- 1 Tbl tomato paste
- 1/2 Tbl horseradish
- 1 tsp minced onion (dried)
- 1 tsp parsley, minced
- 1 can minced clams, drained

Mix all ingredients well.
NOTE: you can use this same recipe, but with cream cheese, for a spread on low carb toast or crackers. If you have really thinly sliced bread, quarter it , put some of the spread on & broil briefly.


CHOPPED LIVER
From Martha Stewart
Serves 8

1 1/2 pounds beef or veal liver
1 pound chicken liver
4 tablespoons corn oil
3 tablespoons schmaltz*
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper

1. Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn?urn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

2. In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.

3. In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

Note: Though the above is the official Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver.

*Schmaltz is chicken fat. Bacon fat works just as well, adds excellent flavor.


SHRIMP SPREAD
From Joye

8oz cream cheese
2 Tbl cocktail sauce or Ketchup
Chopped green onions
Chopped small shrimp

Mix all ingredients thoroughly
Use on crackers or veggies.
This is very pretty, red green and white. Men love it.


APPETIZER HAM BALL
from Joy

2 cans (4.5 oz) deviled ham
3 Tbl Chopped green olives, stuffed with pimento
1 Tbl mustard
3 oz cream cheese, softened
2 tsp heavy cream

Blend ham, olives, mustard.
Form into ball on serving dish.
Combine cream cheese and cream. Use mixture to ?st??m ball. Chill.
Remove from refrigerator 15 min. before serving. Trim with parsley.


APPETIZER 'PIE'
from Joy

8 oz. cream cheese, softened
2 Tbl heavy cream
2.5 oz dried beef, snipped
2 Tbl minced onion
2 Tbl chopped green pepper
1/8 tsp pepper
1/2 cup sour cream
1/4 cup chopped pecans

Blend cream cheese and milk.
Stir in beef, onion, green pepper and pepper. Mix well.
Stir in sour cream.
Spoon into 8" pie plate or small shallow baking dish. Sprinkle nuts on top.
Bake in 350 oven for 15 mins.
Serve with crackers or veggies.


CALIFORNIA CRAB DIP
From Joy

1 c. crabmeat
1/4 c. lime juice
3 oz. cream cheese
1/4 c. heavy cream
2 Tbl mayonnaise
1 tsp. instant minced onions
1 tsp. finely chopped green onion
1 tsp. worcestershire sauce
1/2 tsp. salt
2 dashes red pepper or cayenne

Marinate crab in juice for 30 min.
Beat together rest of ingredients until smooth and creamy. Drain crabmeat well & then fold into cream cheese mixture. Good with crackers or fresh vegetables.


CHILI CON QUESO DIP
from Joy

3/4 c. chopped onion
1/3 c. chopped green pepper
1 lb. Velveeta cheese
1 4 oz. jar pimento
1 Tbs. chili powder
1/2 tsp. garlic salt
Saute onion and pepper in butter.
Melt cheese. Add pimento and liquid. Season with chili powder and garlic salt. Serve with pork rinds.


ZURICH DIP
from Joye

8oz. package cream cheese
8 oz. carton sour cream
1 tsp. instant minced onion
1/8 tsp. garlic powder
1 can Real Bacon Bits
Paprika
Combine cream cheese, sour cream, onion, and garlic powder; blend well. Stir in bacon bits, reserving some for garnish. Spoon into shallow 1 Qt. casserole. Bake at 350 degrees for 20 minutes. Sprinkle with paprike and reserved bacon bits. Serve warm with fresh vegetables and crackers. Makes 2 cups.


ARTICHOKE DIP
from Deb Nudi

2 large cans non-marinated artichoke hearts, drained and diced like onions
1 cup mayonnaise
8 ounce package cream cheese
3/4 cup to 1 cup parmesan cheese
garlic to taste
(I always add a bit of dill weed too)

Slop it all together and bake in a shallow oiled pan at 350 degrees for 30 minutes or until brown around the edges and bubbly.
Serve with the low carb munchies of your choice.


CRISPY BEAN CURD CUBES WITH PEANUT DIPPING SAUCE
From Dottie

12oz Bean curd (tofu -ex firm),cut into 1" cubes (6g)
1 1/4 c Peanut oil; for deep-frying

SAUCE
1 oz Roasted peanuts (5g)
1 tb Splenda (1.5g)
2 tb Water
2 ts Chinese white rice vinegar (1g?)
-OR- cider vinegar
1 tb Finely chopped cilantro (1g)
1/2 ts Salt
1/2 ts Chili oil

Blend the sauce ingredients in a blender until almost smooth. Set aside.

Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost
smokes.
Deep-fry the bean curd cubes in two batches.
When each batch of
bean curd cubes is lightly browned, remove and drain well on paper towel.

Arrange the bean curd cubes on a platter and serve the peanut sauce
separately as a dipping sauce.
Yeild: 4 servings


*CRACKERS

CHEESE COCKTAIL COOKIES
1/2 cup soy flour
1/4 c. butter
1 jar bacon-cheese spread
Mix all ingredients; shape into neat roll. Wrap in waxed paper; refrigerate. Slice as for cookes when firm; place on ungreased cookie sheet. Bake at 400 degree oven for 10 min.


WASA-LIKE CRACKERS
From Dottie

(24.5g - I got 10 "Wasa Size" crackers out of 1 batch -so 2.5g per cracker)

1 cup wheat bran (16g)
2T rye flour (7.5g) (use plain or wheat or oat or almond when making the sweet ones)
3T zero carb soy protein powder
1T toasted sesame seeds (optional) (1g)
1 tsp salt
1 1/2 cups water

Preheat oven to 350f. Spray a cookie sheet (I used a 11x14) heavily with cooking spray (they will stick if you don't).
Mix all ingredients well and pour into cookie sheet. Spread into a thin, even layer.
Bake at 350f for 10 minutes, then take sheet out and, using a very sharp knife, score through dough and make into desired size crackers.
Return to oven and bake an additional 15 minutes, then turn oven off and let crackers sit in the oven for 1 - 1 1/2 hours to finish drying.

For sweet version: Add 2 packets splenda or other artificial sweetener and 1/2-1 teaspoon cinnamon (whatever you desire) to dry ingredients. When adding wet - add 1/2 tsp vanilla.

I'm sure you could use other flavored extracts, maybe even nuts, to get a "dessert cracker" or something you could use to crush for a pie crust. Maybe try graham flour in place of the rye?


KAYCEE's CRACKERS

1/2 cup protein powder (mine has 2 carbs)
1/2 cup soy flour (16 carbs/8 fiber/8 effective)
1/4 cup (already ground) flax seed (about 1.5 grams effective)
1/4 cup (already ground) sesame seed (about 1.5 grams effective)
1/2 cup whole sesame seed (6 grams effective)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter
1/4 cup half&half (2 grams carb)
water (just a bit less than 1/4 cup I think)
1 egg (.62)

Mix the dry ingredients in a bowl, cut in butter 'til mixture is crumbly.
Add half&half and egg and mix to make a stiff dough, adding water as needed. Goal here is to make it pliable but not too sticky.
Knead dough and then roll out very thin (between 1/8"-1/4").
Cut into squares or rounds and place on lightly greased cookie sheets.
Prick crackers with fork and bake at 400 degrees for 10 minutes or until lightly browned.
This made 48 2" round crackers at .45 grams per cracker, or less than 2 grams of carbs per 4 crackers!


*BAKED YUMMIES

SAUSAGE BALLS
From Karin

Preheat oven to 350 degrees Cover large cookie sheet with heavy duty tin foil 1 pound of hot sausage in the roll 2 cups of shredded sharp cheddar cheese 1 cup atkins bake mix Mix all together and roll into 1" balls. Place on cookie sheet and bake for approximately 30 to 35 minutes. You should just be able to throw away the foil and still have a clean cookie sheet. Makes about 60 balls These can be made and frozen prior to baking. The best way is to freeze on a cookie sheet and when frozen put in freezer bags. Cheese = 8 carbs Mix= 12 carbs Sausage= 0 carbs


SPINACH BALLS
From BostonKitty

- 2 pkg (10oz ea) frozen chopped spinach, cooked, drained & squeezed dry
- 5 eggs, beaten slightly
- 3/4 cup melted butter
- 1/2 cup grated parmesan
- 2 cups TVP (textured vegetable protein)
- large onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbl minced parsley
- 1 Tbl Italian seasoning (optional)

Mix all ingredients and refrigerate for an hour or two.
Shape mixture into balls (about the size of a large walnut)
Bake on cookie sheet at 375 for 15-20min

These may be frozen before or after cooking.


CHICKEN CHEESE PUFFS
From Joye

2 c. finely diced cooked chicken
1 c. mayo
2 large shallots, minced
1/4 tsp. dried basil, crumbled
1/4 tsp. dried thyme, crumbled
Salt and pepper
1/2 c. grated Fontina, Gruyere or Swiss cheese
1/2 c. grated Parmesan cheese
Wassa Crackers
Preheat oven to 350 degrees. Combine first 3 ing. in medium bow. Blend herbs and seasonings. Add cheese and 2 Tbls. parmesan, blending well. Spread mixture evenly over crackers. Arrange on baking sheet. Sprinkle with remaining Parmesan cheese and bake until lightly brown, about 10 min.


ANGELS ON HORSEBACK
From BostonKitty

- bacon, cooked but still pliable; one piece for each water chestnut
- can of water chestnuts
- 1 Tbl soy sauce
- 1 Tbl saki or dry white wine
- 1 tsp grated ginger

Soak the water chestnuts in a mixture of soy sauce, ginger & saki for 10-15min. Remove the chestnuts and drain
Wrap a piece of bacon around each chestnut & secure with a toothpick.
Bake in oven on tray at 375 for 15min

DEVILS ON HORSEBACK
From BostonKitty

- bacon, cooked but still pliable; one piece for each chicken liver
- chicken livers, trimmed
- bacon fat

Saute the chicken livers in the bacon fat until browned. Do not overcook, as they will be popped into the oven as well.
Wrap each chicken liver with a piece of bacon & secure with a toothpick.
Bake at 375 for 15min.



*SAVORY CHEESECAKES

SMOKED SALMON CHEESECAKE
From BostonKitty

5 Tbl grated parmesan
2 Tbl Wasa light rye crumbs
3 Tbl butter (+ extra for buttering the pan)
1 c. chopped onion
1 c. chopped green bell pepper
28 oz cream cheese
4 large eggs
1/3 c. heavy cream
1/2 lb smoked salmon
1/2 cup grated gruyere cheese
S&P to taste

Preheat oven to 300
Butter 8" springform pan. Mix crumbs and 2 Tbl parmesan & sprinkle in pan, coating evenly.
Wrap foil around bottom of pan & 2?? sides
Melt butter in skillet, over med. Heat. Add onion and pepper & saute until tender, ~5 min.
Using an electric mixer, beat cream cheese, eggs & cream until well blended.
Fold in onion mixture, salmon, gruyere & 3 Tbl parmesan. Season with salt & pepper to taste.
Pour mixture into prepared pan
Place in a 'bain marie' (pan larger than the cheesecake pan, with enough water in it to come 2" up the sides of the cheesecake pan)
Bake until firm to touch, about 1 hr & 40 min
Remove cheesecake from bain marie, turn oven off & return the cheesecake to oven and let stand at least 1 hr.
Cool on rack 2 hrs minimum.

Variation:
Flavor with sun-dried tomatoes and basil and pignoli nuts instead of the salmon/onion/gruyere combo. Garnish this version with diced pepperoni that's been nuked, so crispy.


DOTTIE's SAVORY CHEESECAKE


3 - 8oz packages cream cheese (24g)
4oz Gorgonzola Bleu cheese (4g)
3 eggs (1.8g)
1/2 cup heavy cream (4g)
Salt and pepper to taste

**optional**
Protein powder crust (mix 4T melted butter with 1/2 cup soy protein powder and press into the bottom of a 9" springform pan.

Bring all ingredients to room temperature. Preheat oven to 350f and place a baking pan filled 1/2 way with water on the bottom shelf.
Mix all ingredients together with a hand mixer until welll blended. (Beat the eggs first). Pour into prepared 9" springform pan (with or without crust) and bake at 350 for about 1 hour and 15 minutes (Start checking after 1 hour). If the center is not "set", leave in and check at 5 minute intervals. Top may crack.
Wait at least 30 minutes before removing outer ring.
33.8g total without crust. Makes 8 servings at under 4g each or 6 servings at just over 5g each.
If you're not a Bleu cheese fan -substitute a milder bleu (Stilton or Roquefort) or a smoked Gouda is excellent:)



*WINGS

PAMCAKE'S BAKED BUFFALO WINGS

Seasoning Mix:
2 tsp. onion salt
2 tsp. paprika (mild or hot, whatever you prefer)
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. white pepper

4T butter, melted
2T Tabasco
2 pkg. drumettes (total of 28)

Melt butter and tabasco together in microwave. Rinse wings and dip in butter and tabasco, place on greased cooking sheet. Sprinkle seasoning mix on one side, turn and sprinkle other side. Bake 350 for 30 minutes. Pour off grease. Bake another 30 minutes or until done to your liking.
IT'S IMPORTANT TO POUR OFF THE GREASE 1/2 WAY THROUGH COOKING, OTHERWISE WINGS DON'T GET CRISP! (THEY WILL BE SOGGY)
I serve with celery sticks and Ranch Dressing made with heavy whip cream, water and mayo. Delicious!!! KEEP YOUR CELERY CRISP by wrapping it in aluminum foil. It will stay fresh and crisp forever.


BOBNATLANTA'S BUFFALO WINGS

I buy the frozen (uncooked) wings on sale.
Heat some Canola oil to 375. Toss in 24 wings, still frozen.
Most brands recommend cooking 7-10 minutes, I cook them at least 15 minutes because I like them really crisp.
Drain the wings. Once drained, put them in a bowl with a lid.
Add 2 tbsp of butter. Add Texas Pete hot sauce until arm aches from shaking the bottle.
Close the lid and shake until the butter is melted and the wings are thoroughly coated.
Eat, child, eat......


ANGEL WINGS
By BostonKitty

3- 3.5 lbs chicken wings
3/4 cup butter, melted
2/3 c grated romano or parmesan cheese
1/4 cup fresh, chopped parsley or 4 tsp dry parsley
2 tsp garlic powder
1 tsp dried basil
1 tsp oregano
S & P to taste
Optional: 1 c Wasa crumbs or crushed pork rinds

Combine all dry ingredients in bowl or shallow dish
Dip wings into melted butter, then into dry mixture
Place dipped wings, in single layer, on large, shallow pan
Bake in preheated oven @425 for 35-40 minutes, until crisp & browned

DEVIL WINGS
By BostonKitty

Same as above, except:
Add 1 - 2 tsp cayenne pepper to dry mixture
Add tabasco sauce to melted butter --- to your taste


DAVE K'S CHICKEN WINGS

mayonnaise
worcestershire sauce
Tone's cajun seasoning (lots!!)
Splenda
Chicken wings

Mix together the first three ingredients and brush on the chicken wings liberally.
Sprinkle on more cajun seasoning.
Bake for 1hr in a baking bag.


DOTTIE'S CHICKEN WINGS I

sauce and bake a little longer:)
Basically:
Salt, pepper, garlic powder and a little cayenne pepper - sprinkle over disjointed wings, then place in a single layer on a cookie sheet.
Bake at 400f for 30-40 minutes or until crisp, then remove and toss in a big bowl with 1/2 cup tabasco sauce mixed with 1T worsteshire sauce (you can skip this;)return to oven in a single layer on cookie sheet for 10 minutes or until the sauce is baked on real good:)


DOTTIE'S CHICKEN WINGS II

2T lime juice
1T red wine vinegar
1 pkt Splenda
3T water
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Put it all in a gallon size zipper bag with 2lbs chicken wings(cut)and let marinate overnight -turning frequently.
Bakes on a cookie sheet for 45 minutes - made great South West wings!
For the dipping sauce:
2T sour cream
1T chopped green chilis
1/4 cup Mayonnaise
1/4 cup cream
1/2 tsp chili powder and cumin
salt and pepper (to taste)
Blend all together until smooth. Refrigerate and hour to meld before serving:)


TEDDIE'S CHICKEN WINGS


Fill a skillet about 1/4 inch deep with Franks; add dash of garlic powder, splash of worcestershire & splash of white vinegar (which helps to cool it down a little plus adds more flavor. Simmer for a few minutes only, then toss in baked or fried chicken wings until coated. I like to season the wings first with whatever I like, then fry till crispy & done in some olive oil--




*STUFFED STUFF

STUFFED MUSHROOMS I
from Dottie

8oz white button mushrooms (3g)
4oz cream cheese (4g)
1/2lb roll breakfast sausage (0g)
4oz cheddar cheese - shredded fine (4g) (optional)
1/4tsp each salt and pepper
4cups water seasoned with 2T lemon juice (trace -not much absorbed)

Preheat oven to 350f.
Wash mushrooms and remove stems.
Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes -then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done -about 10 minutes. Let cool.
Chop mushroom stems.
Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.
Divide the mixture among the mushroom caps, mounding.
Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.

I get about 10 mushrooms per 1/2 lb -so these would have just over 1g each with the cheddar -just under without:)


STUFFED MUSHROOMS II
By BostonKitty

24 large mushrooms
small shallot, minced
1 tsp beef boullion (the ?tant?nd)
1/2 cup hot water
1/3 cup dry Sherry
1/2 cup TVP
1/2 lb pork sausage (I use Jones natural)
1/2 cup chopped pecans
1/4 cup grated parmesan
2 Tbl melted butter

Remove & chop mushroom stems.
Cook the sausage well, finely crumbling it as it cooks, adding in the chopped mushroom stems, minced shallot midway. Cook this mixture until meat is well-browned & shallot is soft / translucent.
Add the beef boullion, water and TVP. Mix together well and simmer briefly, until all liquid is absorbed.
Stuff the mushrooms generously, 'mounding' the tops.
Sprinkle with parmesan & a little drizzle of melted butter.
Bake at 375 for 15min.


SALMON-STUFFED MUSHROOMS
By locarbman

8oz fresh mushrooms
1 Tbl butter
1 clove garlic, pressed
2 Tbl onion, minced
1/2 cup smoked salmon or canned salmon or crumbled salmon burger
1/2 tsp parsley flakes
1/4 tsp pepper
1/8 tsp marjoram
1 Tbl lemon juice

Saute in 1 Tbs. butter until tender but not brown: finely chopped mushroom stems, onion, and garlic.
Remove from heat and add: salmon, parsley, pepper, marjoram, lemon juice; mix thoroughly.
Press a teaspoonful of mixture into each mushroom button. Cook under broiler 3 to 5 minutes until mushroom buttons turn dark, but aren't browned. Serve hot on small crackers or by themselves.
Makes about 24 stuffed mushrooms


BACON-STUFFED CHERRY TOMATOES
by salliejo

1 lb bacon
1/4 cup mayonnaise
1/4 cup green onions
1 pint cherry tomatos

Cook bacon until very crisp.
Crumble up bacon and mix with mayonnaise (add more if you need it) and green onions.
Cut off top and scoop out inside of cherry tomatos. (Trick to make tomatos stand still cut a small sliver off the bottom). Fill with bacon mixture.
Better when they sit a while so the flavors meld and they taste like a little BLT without the L!

The carb count for a cherry tomato is .8 per tomato with .2 fiber, but you are scooping out the guts so it should be less. So under 1 carb per treat. I used to serve them for parties and never had any left. Enjoy.

From Dawn:
I make this too but instead of mayonnaise, I use a package of cream cheese. I cut the tomatoes in half, scoop out the insides, sprinkle them with salt and pepper and let them drain cut side down on papertowels. You have to whip the cream cheese until light & fluffy (use a bit of heavy cream to thin out the mixture) and then mix in the onion and bacon. I use a pastry bag to fill the cups to give a nice finishing touch. If you use a bag, then you have to make sure the onion and bacon are chopped fine so they can pass through the pastry tip. Or, you can fill them with a teaspoon.


STUFFED MUSHROOM CAPS
From Joye

6 ounce tin tuna
12 large mushrooms
6 tblsp bread crumbs(can we substitute protein powder?)
6 tblsp chopped mushroom stems
2 tblsp butter
2 tsp minced onion
2 tsp dried parsley
grated parmesan

remove stems from mushrooms, chop and clean caps. Mix tuna, bread crumbs(or alternate), chopped stems and seasonings. Moisten with melted butter. Fill caps with mixture, sprinkle with grated parmesan. Bake for 10 minutes at 425. Yummy!!!!


STUFFED SHRIMP
From BostonKitty

- Shrimp, 31-40 count size; shelled & deveined, cooked
- 8oz cream cheese
- 1 Tbl horseradish
- 1 Tbl chives, finely chopped
- scallion "greens"

Mix the cream cheese, chives and horseradish.
Make a slice in the shrimp lengthwise.
Using a pastry bag, pipe a squiggle of the cream cheese mixture into the shrimp incision.
Tie up each shrimp with a scallion green.


ZIB NUTS
From Zib

Mix equal parts softened butter and blue cheese.
Spread a dab on the flat side of a pecan half and top with another pecan half (flat side to flat side).
Press together to "seal".
Make as many as you like.
Cover plate with Saran and set in fridge until shortly before appetizer time. Serve.