Junk Drawer

6 large hard-boiled eggs, shelled
1/4 c. mayonnaise
1 tbsp. minced green onion
3/4 tsp. curry
1 tbsp. minced fresh parsley

Cut hard-boiled eggs lengthwise in half. Scoop yolks out in medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion, and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with parsley.

1 round Brie
1/2 c. brown sugar
1/2 c. pecans

Sprinkle brown sugar and pecans over partially heated Brie. Heat at 350° until sugar melts.

24 square wonton wrappers
1 tbsp butter or margarine, melted
10 oz cooked shrimp, chopped
2 green onions with tops, finely chopped
1/3 cup grated carrot
4 oz cream cheese, softened
1 garlic clove, pressed
1/2 teas. Worcestershire sauce
1 cup (4 oz) shredded mozzarella cheese

Preheat oven to 350°F. Lightly spray muffin pan with nonstick cooking spray. Brush one side of each wonton square with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 min or until edges turn light golden brown. Remove pan from oven to cooling rack.

Reserve 24 shrimp. Finely chop remaining shrimp and green onions. Grate carrot.

Combine cream cheese, pressed garlic and Worcestershire sauce and blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

Fill each wonton cup with rounded scoop of cream cheese mixture, top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Nutrition per serving, 1 wonton cup:
Calories 70, Total fat 3g, Saturated fat 2g, Cholesterol 10mg, Carbohydrate 5g, Protein 4g, Sodium 110mg, Fiber 0g.

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

4 portabella mushrooms or 10 baby bellas
1/4 c. olive oil
1/2 c. red onions, minced
4 cloves garlic, minced
4 tbsp. balsamic vinegar

Clean mushrooms and remove stems. In a large bowl, combine olive oil, red onions, garlic, and vinegar. Mix well. Spread mixture over the mushrooms. Let marinate in fridge for at least 1 hour. Preheat an outdoor grill for medium to low heat. Grill for 10-15 minutes.