Chocolate and other food groups

Also from his cookbook, I'm Just Here for the Food. Savory Savoy Wraps 8 large Savoy cabbage leaves 1/2 lb. sweet Italian sausage, cooked and crumbled 1 c. peeled apple slices 1 tsp. cinnamon 1 c. finely diced potatoes Salt and pepper Lightly blanch cabbage leaves by immersing them in boiling salted water for 30 seconds, then immerse in ice water to cool. Drain and pat dry with a towel. In a mixing bowl, combine all ingredients except cabbage leaves and season with salt and pepper. Lay out a cabbage leaf, inside down, and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes. Makes 2 main dish servings or 4 appetizers.

I made these when were first married. Randy and I loved them. 1/2 c. plain yogurt 1 Tb. chopped fresh mint Salt 1 green onion 1 lb. ground beef 1 tsp. cumin 3/4 tsp. coriander 1/4 tsp. cayenne pepper Combine yogurt, 1 tsp. mint, 1/8 tsp. salt and set aside for sauce. Mince onion, combine with remaining mint, ground beef, 1 tsp. salt, and spices. Shape ground beef mixture into 16 meatballs and string them onto skewers. Broil or grill meatballs, turning once, until browned, about 5 minutes. Serve with yogurt sauce. Serves 4 as main dish or 8 as appetizer.

Randy loves this one. Oyster Cracker Snacker 1 11 oz. pkg. oyster crackers 1/3 c. oil 1/2 ts. Worcestershire sauce 1 Tb. grated Parmesan cheese 1 ts. Italian seasoning 1/4 ts. garlic powder Heat oven to 325°. Place oyster crackers in single layer on ungreased cooking sheet. In small bowl, combine other ingredients. Pour over crackers; toss to coat. Bake at 325° for 10-15 minutes, stirring once. Sprinkle with extra Parmesan cheese, if desired. Cool completely. Store in tightly covered container. Makes 6 cups.

Cheesy Salsa Dip 1 c. salsa, any kind 4 oz. light cream cheese 4 oz. (1 c.) shredded Monterey Jack cheese 2 Tb. sliced green onions In medium glass bowl, combine salsa and cheeses. Microwave on high for 2-4 minutes, or until cheese is melted, stirring twice during cooking. Sprinkle with onions. Serve immediately.

I planned to make this for a party once but got my words tangled up. Since then it's become known at Tacken Chico Fingers. But you can call it: Taco Chicken Fingers 4 boneless, skinless chicken breasts 1/2 c. mayonnaise or Miracle Whip 3 Tb. milk 1 Tb. taco seasoning 1 bag (9 oz.) tortilla chips Preheat oven to 425. Lightly grease baking sheet. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl combine mayonnaise, milk, and taco seasoning until blended and smooth. Place tortilla chips in a ziploc bag and use a rolling pin to crush them into crumbs. Dip chicken first into mayonnaise mix, then into the bag. Shake bag until the chicken is well coated. Then place on baking sheet. Chill for 20 minutes. Then bake until browned and cooked through, about 10-12 minutes. Can serve with salsa or guacamole. This makes a great appetizer, but when I make it, everyone except Will gobbles it down. It says on the recipe that it serves 10, but we can only get 4 servings out of it....