Let the Summer Begin!


Enjoy these Easy, Tasty Appetizers at Your Memorial Day Celebration


Crisp


Cucumber Salsa Recipe


FXSV ¿QHO\ FKRSSHG VHHGHG peeled cucumber


FXS ¿QHO\ FKRSSHG VHHGHG tomato


Blue Cheese & Bacon-Stuffed Mushrooms


24 large fresh mushrooms 1 carton (8 oz.) reduced-fat spread- able chive and onion cream cheese


1 cup (4 oz.) crumbled blue cheese 4 green onions, chopped 2 garlic cloves, minced 3/4 cup bacon bits, divided


Caprese Tomato Bites


1 pint cherry tomatoes, halved 3 Tbsp. heavy whipping cream 1/2 lb. fresh mozzarella cheese, sliced


6 fresh basil leaves 1 garlic clove, minced 1 Tbsp. balsamic vinegar


Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto


Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each. Place in a greased 15-in. x 10- in. x 1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncov- ered, at 375° for 18-22 minutes or until mushrooms are tender. Yield: 2 dozen.


1/4 cup chopped red onion 2 Tbsp. minced fresh parsley 1 jalapeno pepper, seeded and chopped


4-1/2 tsp. minced fresh cilantro 1 garlic clove, minced 1/4 cup reduced-fat sour cream 1-1/2 tsp. lemon juice 1-1/2 tsp. lime juice 1/4 tsp. ground cumin 1/4 tsp. seasoned salt Baked tortilla chip scoops


paper towels to drain. In a food processor, combine the cream, mozzarella cheese, basil and garlic; process until blended. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. Turn tomato halves over; drizzle


with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen.


,Q D VPDOO ERZO FRPELQH WKH ¿UVW seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Yield: 2-1/2 cups. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.


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