Crab Rangoon

1/2 lb imitation crab meat, finely chopped
1 8oz package cream cheese
2 green onions, finely chopped
1/2 tsp garlic powder
1/2 package egg roll or wonton wrappers
1 egg or egg white, beaten
enough oil for frying

Combine crab meat, onion, cream cheese, and garlic powder. Place small amount in each wrapper. Coat edges with egg and seal shut. Heat oil to 400 degrees. Fry Crab Rangoon until golden brown.

Grilled Red Peppers Stuffed with Mozzarella

(makes 6 servings)

1/2 lb Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup mozzarella, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced

Preheat grill to medium. Thinly slice bread, remove crusts, cut into enough 1/2 inch croutons to make 2 cups. Warm 2 Tbsp olive oil in skillet. Add garlic and croutons and season with salt and pepper. Saute until bread is golden brown. Drain on paper towels. Cut tops off peppers, about 1 inch from top (do not discard tops). Scoop out peppers. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts, and remaining oil. Mix well; salt and pepper to taste. Stuff mixture into peppers, replace tops and secure with toothpicks. Place on grill until peppers are soft but still hold shape (approximately 12-15 minutes). To serve, remove tops and cut in half lengthwise.

Spinach Artichoke Dip

1 pkg frozen spinach
1 can artichoke hearts
1 pkg cream cheese
1 cup sour cream
1/4 cup mayonaise
1/4 cup plain yogurt
4 green onions
1 cup shredded mozzarella

Combine, heat up, and enjoy!

Glazed Parsnips and Carrots

1 (16 oz) package baby carrots
1/2 lb parsnips, peeled and cut into 1 1/2 inch pieces
1/4 tsp salt
2/3 cup orange juice
1/4 cup honey
2 Tbsp lime juice
1 tsp lime rind
1/2 tsp grated fresh ginger root
1 Tbsp chopped fresh parsley

Cook carrots and parsnips in a small amount of boiling water and salt 10 minutes or until crisp-tender; drain and set aside. Combine orange juice, honey, lime, lime rind, and ginger root in a small saucepan over medium heat about 5 minutes or until heated. Pour orange juice mixture over carrot mixture and toss to coat. Sprinkle with chopped fresh parsley and serve immediately.