White Chocolate Mousse Tarts

• 2 (4-ounce) packages of Keebler Ready Crust Single Serve Graham Cracker Pie Crusts (12 crusts)

• 1 (6-ounce) package premium white chocolate baking squares

• 1 (14-ounce) can sweetened condensed milk

• 1/2 teaspoon almond extract

• 2 cups (1 pint) heavy cream, stiffly whipped

Step 1. In saucepan, over low heat, melt chocolate with condensed milk, stir in extract. Cool to room temperature.

Step 2. Fold in whipped cream. Spoon into crusts.

Step 3. Chill 4 hours or until set. Serve with fresh fruit, if desired.

Makes 12 tarts. Prep time: 10 minutes

Smoked Sausage Mexicali

• 1 pound of smoked sausage

• Mexicali sauce

Cut sausages into 1/2-inch slices. Place the sausage in a skillet large enough to hold sausage slices all in one single layer. Cook over medium heat until brown on both sides, turning once. Before serving, cut slices in half, forming half-circle shapes. Put toothpicks in each piece. Serve warm with Mexicali sauce.

Serves: 40 bites

Prep time: 5 minutes

Cooking time: 5 to 10 minutes

Mexicali Sauce

• 3/4 cup picante sauce

• 1/2 cup light sour cream

• 1/2 cup chopped red onion

• 1/2 cup chopped yellow pepper

• 1/3 cup chopped green onion

• 1/4 cup cilantro leaves, chopped

Mix picante sauce, light sour cream, chopped red onion, chopped yellow pepper and green onion and chopped cilantro leaves together in a bowl. Garnish as desired and serve as a dip with smoked sausage.

Tailgate Crab Cakes

• 6 tablespoons olive oil

• 1/2 cup chopped onions

• 1/3 cup chopped green peppers

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• fresh ground black pepper

• 1 cup green onions

• 1 tablespoon minced garlic

• 1 tablespoon Cajun choice seasonng

• 3 eggs

• 2 teaspoons Dijon mustard

• 1 1/2 cups bread crumbs

• 1 cup grated parmesan cheese

• 1 pound real or imitation crab meat

• 2/3 cups flour

• 1/4 cup water

Sauce for Crab Cakes

• 1/2 cup seeded, chopped tomatoes

• 2 teaspoons minced shallots

• 2 teaspoons minced garlic

• 3 tablespoons Dijon mustard

• 1 teaspoon salt

• 1/2 teaspoon white pepper

• 1/2 cup chicken stock (can)

• 1 large egg

• 1/2 cup olive oil

• black pepper

Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/2 cup bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form unto crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat. F

For the sauce for the crabcakes: combine everything in a pan except egg, oil and black pepper over high heat and bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending, add oil and black pepper about 10 turns. Serve immediately.

[Recipe courtesy of Sally Stockton, Netscape's Food TV]

Pork Adobo Sandwich with Sage Aioli

Adobo Marinade

• 2 cups drained canned tomatoes

• 3 tablespoons ancho chile powder

• 3 tablesoons pastila chile powder

• 1 canned chipotle, diced

• 1 tablespoon honey

• 1 tablespoon dark brown sugar

• 3 tablespoons red wine vinegar

• 1 teaspoon cayenne

• 1/4 cup chopped garlic

• 1/4 cup olive oil

• 1 1/2 pound pork tenderloin, cut into 1/2 inch thick slices

• salt and freshly ground pepper

Puree all ingredients except pork tenderloin in food processor. Place tenderloinin a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for one hour. Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side.

Sage Aioli

• 1/2 cup goof quality mayonnaise

• 2 clove garlic, finely chopped

• 1 tablespoon fresh sage chiffonade

• 1 tablespoon fresh lemon juice

• salt and freshly ground pepper

Combine all ingredients in a small bowl and season wuth salt and pepper to taste

Assembly: 4 large dinner rolls, 1 tomato cut into 8 slices and Bibb lettuce leaves

Yield: 4 servings

[Courtesy of Bobby Flay, Netscape's Food TV]

Crunchy Turnip Greens Dip

• 1 package of frozen turnip greens, defrosted and drained, pressed to remove excess moisture

• 1 1/4 cups mayonnaise

• 1/2 cup sour cream

• 1 teaspoon celery salt

• 1/4 teaspoon garlic powder

• 6 strips bacon, cooked, drained and crumbled (reserve one teaspoon for garnish)

• 1/2 cup sliced radishes

• 1/4 cup sliced green onions

• 1 French bread loaf

• assorted crackers

In medium mixing bowl, combine mayonnaise, sour cream, celery salt and garlic powder. Mix well. Stir in bacon, radishes, onions and turnip greens. Mix well. Cover. Chill 2 hours or until flavors are blended. Using serrated knife, remove thin slice from top of bread loaf. Cut bread from top and center into cubes. Spoon dip into loaf. Garnish with remaining bacon. Serve with bread cubes or assorted crackers.

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