A.1. Thick & Hearty Hot Potato Dip {top}

Ingredients: Weight: Measure:

A.1. Thick & Hearty Steak Sauce 5 oz. 5/8 cup
Mashed potatoes 18 oz. 2 cups
Sour cream 9 oz. 1 1/8 cups
Dried chives 2 tsp.
Salt to taste
Pepper to taste

Appetizers in Boulder {top}

Idaho Potato and Wild Mushroom Ravioli
Saute shallot and garlic in oil until golden brown. Add mushrooms and sauté until soft and tender. Season with salt and pepper. Cool and drain. Place sliced Idaho Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil. Top each slice with 1 Tbsp. mushroom filling and place another potato slice on top. Bake in a preheated 350F oven until golden brown, about 15 minutes. Makes 5 servings.

Ingredients: Measure:

shallot, chopped 1 medium
garlic, chopped 1 Tbsp.
olive oil as needed
Shiitake mushrooms 4 oz.
crimini mushrooms 4 oz.
Portobello mushrooms 4 oz.
(all mushrooms sliced
thin, stems removed)
salt and pepper to taste
Idaho Potatoes, 2 (70-60 count)
sliced thin (lengthwise)

Artichoke Dip {top}

Ingredients: Measures:

Mayo 1 cup
Parmesan 1 cup
Artichoke heart 2
Garlic Powder Sprinkle
Paprika Sprinkle

Beef in Black Bean Sauce {top}

Ingredients: Quantity:

Canned Salted Black Beans 2 tablespoons
Medium onion 1
Small red pepper 1
Small green pepper 1
Cornstarch 2 teaspoons
Beef stock 1/2 cup
Soy sauce 2 teaspoons
Sugar 1 teaspoon
Oil 2 tablespoons
Garlic, finely crushed 1 teaspoon
Ground black pepper 1/2 teaspoon
Tenderloin steak, finely sliced 13 oz.

Caviar Oysters {top}

Spoon a dollop of seafood sauce on top of each fresh oyster on the shell and add a little orange or black caviar. Garnish with a small sprig of fresh dill or lemon thyme.

Corn Fritters {top}

Combine 1/4 cup butter and 1/2 cup water in a small pan and stir until the butter has melted. Bring to the boil, and then remove from heat. Stir in 1/2 cup all-purpose flour. Return pan to heat and stir until the mixture leaves the sides of the pan. Transfer to a mixing bowl. Cool slightly. Gradually add 2 lightly beaten eggs. Beat with electric beaters until mixture is smooth, thick and shiny. Beat in 1/4 cup creamed corn, salt, pepper and 1 tablespoon grated Parmesan cheese. Drop level tablespoons of the mixture into deep, moderately hot oil. Cook until golden and doubled in size. Remove and drain on paper towel. Cook only two or three fritters at a time.

Fire House Salsa {top}

Ingredients: Quantity:

Tomato, canned, diced, drained 1 gal.
Onion, diced 6 cups
Hotter Redhot
Cayenne Pepper Sauce 1 cups
Cilantro, fresh, chopped 1 cup
Lime juice 1/2 cup

Hotter-Than-Buffalo Wings {top}

Ingredient: Quantity:

Hotter Redhot 3 cups
Cayenne Pepper Sauce
Butter, melted, clarified 2 cups
Chicken wings 20 lbs. (approx. 160 ea.)

Pizza Wedges {top}

Spread 4 small ready-made pizza crusts with tomato paste. Top with thin slices of spicy salami and tomato, halved pitted black olives, 1 finely sliced onion, anchovy fillets and small sprigs of thyme or oregano. Bake in preheated oven 350F for 15-20 minutes or until cooked through. Serve hot or cold, cut into wedges.

Ricotta and Onion Boats {top}

Place 2-3 teaspoons fresh ricotta cheese into each of 12 baked pastry boats or shells. Top with finely sliced sun-dried tomatoes and red onion rings, black olive halves and fresh baby basil leaves.

Salmon and Cheese Squares {top}

Spread some softened cream cheese onto small squares or rounds of pumperknickel. Top with pieces of smoked salmon or smoked trout and decorate with small sprigs of fresh dill. Sprinkle the squares with a little freshly ground black pepper, if desired.