Beer Cheese Fondue
Makes about 21⁄2 cups fondue
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 tablespoon all-purpose flour
1 teaspoon dry mustard
Dash cayenne
3⁄4 cup beer
2 teaspoons Worcestershire sauce
1 clove garlic, finely minced
4 strips bacon, cooked until crisp and crumbled
1 green onion, chopped

Combine cheddar and Monterey Jack cheese in a large bowl. Sprinkle with flour, mustard and cayenne; toss to coat cheese evenly with flour; set aside.

Combine beer, Worcestershire sauce, and garlic in a 3-quart heavy saucepan. Heat over medium heat until beer begins to boil. Reduce heat to low. Gradually add cheese, in small portions, stirring until melted. Stir in bacon. Heat, stirring constantly, about 2 minutes or until melted and smooth. Stir in green onions. Transfer to fondue pot and keep warm while serving.

If fondue becomes too thick, thin with a small amount of warm beer. For a stronger flavor, use dark ale or beer.

Cajun Salmon Spread
Makes 1 1⁄4 cups spread
1 (3-ounce) pouch pink salmon
1⁄2 (4.5 ounces) package smoked Cajun salmon
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1 green onion, finely minced
1⁄4 teaspoon paprika
2 teaspoons olive oil
2 tablespoons capers, rinsed and well drained, optional garnish
Salt and pepper to taste
Assorted crackers or toasted baguette slices

Combine pink salmon and Cajun salmon in mixing bowl; flake with fork. Add cream cheese and mayonnaise and stir well. Blend in green onion and paprika; set aside.

Heat olive oil in small skillet over medium-high heat. Add capers to skillet and cook, stirring frequently, until crisp. Cool slightly and add to salmon mixture. Stir gently. Add salt and pepper to taste.

Serve with assorted crackers or toasted baguette slices.

Sausage Swirls
Makes 16 appetizers
1 puff pastry sheet, thawed (1⁄2 of 17.3-ounce package)
3⁄4 pound bulk pork sausage, uncooked (see tip)
1 cup shredded Cheddar Jack cheese
2 tablespoons finely chopped black olives
Preheat oven to 400 degrees.

Unfold pastry on lightly floured surface. Roll into a 10-by-12-inch rectangle. Carefully spread sausage over the surface of the rectangle to within 1⁄2- inch of all 4 edges. Sprinkle with cheese and black olives. Starting at the long side, roll up jelly-roll fashion. Press edges to seal; refrigerate roll several hours before slicing.

Using a serrated knife, carefully slice the roll into 3⁄4-inch slices. Place cut-side down, approximately 1 1⁄2 inches apart, on a jelly-roll pan.

Bake 20 to 25 minutes or until golden and sausage is done. Cooking tip: To avoid tearing the puff pastry, take the sausage out of the refrigerator so it comes to room temperature before assembling the recipe.

Mushroom Tarts
Makes 30 servings
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
8 ounces mushrooms, trimmed and chopped
2 tablespoons minced fresh parsley
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon dried thyme leaves
1 (3-ounce) package cream cheese, cut into small pieces
2 (2.1-ounce) packages mini phyllo shells

Preheat oven to 350 degrees. Melt butter in skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in mushrooms, parsley, salt, pepper and thyme and cook, stirring frequently, until mushrooms are tender, about 2 minutes. Stir in cream cheese and blend gently until cream cheese is melted

Spoon mushroom filling into shells. Arrange on baking sheet. Bake 5 minutes or until heated through. Serve warm.