A sheet of frozen puff pastry
1 beaten egg with a tsp. of water
1/2 Cup Parmesan cheese, grated
1/3 Cup pesto sauce (homemade or bought from the store)

Puff pastry should be thawed out for 20 mins. then unfold it and roll it out to a 14×11-inch rectangle onto a surface that has been lightly floured. Evenly spread out pesto all over the rectangle then follow with a sprinkling of parmesan.

Beginning at the long edge, the pastry should then be rolled out like a jelly roll then sliced crosswise to around 3/8-inch thick pieces.

Put the pieces onto a baking sheet that has been greased lightly then brush it with the egg mixture. Bake the pinwheels in the oven for about 8-10 mins. at around 400′ F or just until it turns golden brown.

Take them out on the oven and allow to cool for a while on wire racks then serve them warm.

This dish makes around 35 pieces of pinwheels.

6 hard boiled Eggs
2 tsps. Anchovy essence
A dash of salt
5 ozs. Chicken stock
1 tbsp. Worcestershire sauce
1 tsp. Gelatin
1 Cup of whipped Cream
A dash of paprika

Chop up the white portion of the eggs finely. Push through a sieve the egg yolks. In a saucepan, add in the chicken stock & gelatin then heat just until the gelatin dissolves.

Allow the mixture to cool then let it set. Add in seasonings to the stock and fold into the whipped cream then blend in whites and yolks and place inside a serving dish then chill it. When ready to serve, decorate the dish before serving.

12 ozs. Canned jalapeno peppers
1 cup of buttermilk baking mix
6 ozs. Shredded mozzarella
1 lb. sausage
6 ozs. bread crumbs, seasoned

(You can use a breading mix for pork that is spicy but if you want a dish that is less spicy then use the fine dry crumbs of that are unseasoned. Also, it is ok to use a mixture of plain crumbs of bread together with crumbs for breading pork)

Peppers should be seeded & the ends of the stems, removed then rinse them clean but if you like a hotter dish, then leave a couple of seeds behind.

Peppers should be stuffed up with some cheese just lightly & set them aside. On a bowl, blend together remainder of the cheese, buttermilk baking mix & the sausages then make little patties out of sausage mixture.

Then, put a stuffed pepper into the middle of each patty & wrap the patty with some dough then seal dough all around stuffed pepper.

Place the bread crumbs inside a plastic bag then put the balls inside the bag and coat them evenly all over. Fry them up inside a lightly oiled skillet just until they are brown and sausages are cooked.

4 pcs. Tortillas
1 chopped Green onion
1 tbsp. Olive oil
1/4 tsp. Salt
3 seeded & chopped med. Tomatoes
1 minced clove of garlic
1 tbsp. Dried basil leaves
1 1/3 cups shredded Mozzarella

In a bowl, mix together salt, basil, green onions, garlic and tomatoes. On half of a tortilla, sprinkle about 1/3 cup of cheese then top it with the tomato-basil mixture.

Next, fold the tortilla into half on the top of the filling and seal the edges using toothpicks.

Both sides of the tortilla should be brushed with the oil then barbecue tortillas on medium heated coals or you can broil them under a broiler that has been preheated for about 4-5 mins. per side or just until they turn golden brown & cheese is melting.

Slice the tortillas into half for a hearty lunch or into 4 smaller triangles as appetizers.

1 lb. Zucchini, sliced thinly in 1/8×3-inch pieces
1 tbsp. fresh Coriander, chop them up
2 tbsps. oil (vegetable)
1 tsp. whole Cumin
1 med. seeded, peeled & shredded ripe Tomato
1 tbsp. shredded Ginger
1 1/2 tsps. juice of a Lemon
Salt for seasoning
1 tbsp. shredded chili peppers (green)

On a big pan for frying, heat oil on high flame for about 3 mins. then add in cumin and let oil get a slightly dark color (10 secs.) before adding in chili & ginger. Continue to cook it for about 30 secs. and stir it often.

Next, add in zucchini strips then stir-fry it for about 3 to 4 mins.

In last two minutes in the cooking, add in tomato and heat should be turned off. Finish with a sprinkling of the juice of a lemon and some salt for seasoning then blend everything well.

Put onto a platter then put some of the coriander on top.

4 pcs. 1/2-inch thick white bread slices, remove the crusts
1 lb. thinly sliced Mushrooms
2 pcs. Lemons
1/4 cup of Dry white wine
4 big minced cloves of garlic
1/2 cup of Olive oil
Pepper & salt to taste
3 tbsps. Parsley, chopped

In this recipe, use quality bread and not the regular sandwich bread that you buy in the store. In a skillet, fry up the bread slices in the butter just until they are golden or you can also toast the bread then spread butter on it.

Cook the garlic inside the microwave together with the onions on HIGH for about 1 min. Next, add in the mushrooms then continue to cook for 2 mins. still at HIGH then stir it after a minute has passed. Then, add in juice squeezed out from the 2 pcs. of lemons, salt, pepper, wine & the parsley.

Continue to cook it for 2 mins. more still on HIGH then. Take out of the microwave, stir it up then let it set for another 3 mins.

The mushrooms should look wilted. Mushrooms should be served on the toasted bread with some of its liquid. You can also add some extra garlic depending on your taste.

Flour tortillas
1 pound coarsely mashed potatoes ( around 4 big pieces)
1 – 2 roasted, peeled, seeded & chopped jalapeno peppers
2/3 cup of sour cream
Pepper & salt for seasoning
5 ounces queso fresco
5 sliced green onions
Salsa, olives (black), green onions and sour cream for garnishing
Oil for frying

In a bowl, mix together jalapenos, green onions, sour cream, cheese and potatoes. Season it with some pepper & salt.

Fill up the tortillas with the filling then fold it in a small package and fry them in oil that is about 1 inch in the skillet. Drain on paper towels and garnish with the salsa and etc. Best served warm.

A loaf of thin sandwich bread

For the spread:
1 lb. Bacon
3 (5 ounce) jars of Old English Cheese

Take off the crusts from the bread then flatten the slices of bread using a rolling pin. Evenly spread some cheese on the bread then roll it up into a jelly roll style.

Slice them up in three and place 1/3 of a strip of the bacon all over each rolled up bread then secure using a toothpick. Cook in the rack of an oven for 15 mins. at a temperature of 400′ F.

Best served when hot.

For a variation: Substitute cream cheese with some chives, cream cheese with horseradish or peanut butter in behalf of the Old English cheese.