Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.

Heat the oil in a frying pan to 375 degrees F.

Fry five or six rangoons at a time, for about 3 minutes each batch, until golden. Drain on paper towels, and serve while hot with sauce for dipping.

Unroll dough and separate into 8 triangles. Place each piece of dough on a baking sheet with points extended to edge of baking sheet, overlapping large edges and sealing base. In small mixing bowl, combine cheese and stir in spinach. Shape into ball and place in center of rolls. Pull the pointed end of each dough strip to center of the cheese ball, overlapping edges to seal. Brush with egg wash and bake at 375 degrees F for 12 to15 minutes or until golden brown.

Serve with crackers.

Yield: 8 appetizer servings

Ham Balls
1/2 pound ham, ground
3/4 pound pork, ground
2/3 cup quick oats
1 egg, beaten
1/2 cup milk

Sauce
1/3 cup firmly packed brown sugar
2 tablespoons flour
1 tablespoon dry mustard
2/3 cup Hawaiian Punch
2 tablespoons vinegar
6 whole cloves
1/3 cup dark corn syrup

Ham balls: Preheat oven to 350°F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned.

Sauce: In saucepan, combine brown sugar, flour and mustard, mixing well. Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear. In chafing dish or crockpot, place ham balls and pour sauce over.

Serve with wooden picks.

The ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour at 350 degrees F) with extra sauce on the side.

Place meatballs in a large pan and heat in a 350 degree F oven until meatballs are completely heated through. Add mesquite sauce and pineapple chunks and continue baking 15 more minutes. Do not drain pineapple chunks.

Servings: 25 to 40

Combine ground beef and seasoning and salad dressing mix. Shape into meatballs.

Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through.

Serve warm with wooden picks.

Makes 2 dozen.

Brandied Peach Sauce
1 (1 pound 2 ounce) jar peach preserves
3/4 cup light brown sugar
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
1 tablespoon cornstarch (optional)

Blend beef, milk, crumbs and seasonings in bowl. Shape mixture into 1 1/2 to 2-inch balls. In large skillet brown meatballs. Remove and keep warm. Lower heat and add peach sauce to meat drippings. Simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 to 60 minutes.

Transfer meatballs to chafing dish. If needed blend cornstarch and 1 tablespoon water. Add to sauce and cook stirring until thickened. Pour over meatballs.

1/2 pound cooked shrimp, diced
6 ounces cream cheese, softened
3 tablespoons cocktail sauce
40 wonton wrappers
Water
Vegetable oil for frying

Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope style, sealing with water.

Heat 2 inches of oil in a saucepan to 375 degrees F; deep-fry wontons 10 to 15 seconds. Drain on paper towels.

4 egg whites
1 cup finely chopped mushrooms
1/2 cup bean sprouts, chopped
1/2 cup diced snow peas
1/3 cup shredded carrot
1 scallion, thinly sliced
1/2 teaspoon minced fresh ginger
1/4 teaspoon ground black pepper

In a medium bowl, beat the egg whites with a fork until frothy. Add the mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.

Coat a nonstick frying pan with nonstick spray and warm over medium heat. Drop small rounded tablespoons of the apple mixture into the pan and cook until browned underneath. Flip and cook just until set.

In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt; stir in beef or turkey. Shape into 1 1/2-inch balls; place in a greased 13 x 9-inch baking dish. Bake, uncovered, at 350 degrees F for 25 minutes; drain.

Sauce
1 cup tomato juice
1/2 cup chili sauce
1/2 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon ground cloves

Combine all ingredients; pour over meatballs. Bake 30 minutes longer or until hot and bubbly.

Yields 6 servings.

Cut jalapeño peppers in two, then use a teaspoon to scoop out the centers - always wear gloves when handling these little guys - or else! :()

Fill each half with some cream cheese. Beat an egg or two and put stuffed peppers into the egg bath. Remove peppers from egg bath, and place them in a bowl of "Potato Buds" and roll them around. Put them into a pot of hot oil (I use a "Fry Daddy"). When they come to the top, they are golden brown and ready to serve with some ranch dressing. Give them a try - so easy and so delicious!!