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1 c Soft butter

1/4 c Finely chopped parsley

2 Shallots, finely chopped

1 Clove garlic, finely chopped

2 tb Brandy

32 Canned French snails

32 Snail shells

1. Preheat the oven to 350 deg. F.

2. Combine the butter, parsley, shallots, garlic,

and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity

with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."]

1 ea 8-oz. package cream cheese (

3 tb Milk

2 oz Dried tomatoes, in oil (chop

1 x Basil leaves or watercress s

1 x Flower for garnish

Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D’OEUVRES

3 oz Cream cheese

3 oz Bleu cheese

3 tb Unsalted butter

1/4 c Whipping cream

2 lg Bunch Belgian endive

paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.

1/2 lb Ground Beef

1/4 c Onion; Finely Chopped, 1 Md

2 tb Raisins; Finely Chopped

2 tb Chopped Green Olives

1/4 ts Salt

1/8 ts Pepper

1/4 c Cottage Cheese;Sm Curd,Cream

1 ea Egg;Large Hard Cooked, *

1 ea Egg; Large, Separated

1 ts Water

1 x 10-Inch PastryRecipe,2 crust

2 ts Milk

* Hard boiled egg should be peeled and chopped.

Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef

mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.

4 c Flour

1 tb Butter

1 c Shortening

2 Whole eggs

1 Egg yolk

2 ts Salt

1 1/2 c Cold water

For the filling: 1 tb Oil

1 sm Onion, finely chopped (about

-1/4 cup) 1 Clove garlic, minced

3 Chicken legs

1 Bay leaf

2 tb Tomato paste

Salt & pepper Water, as needed 3 tb Flour

1/4 c Cooked peas

8 Pitted green olives, chopped

Cayenne pepper 1 Egg beaten with a pinch of

-salt for glaze Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil’s national appetizer, tiny pies filled with chicken olives, and peas. Belita’s are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. “The secret to making good dough,” says Belita, “is to massage it, not knead it.” It may look as if she’s making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin