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Clams Italiano

Submitted by: Bonnie Dailey

These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth.

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Feta and Olive Meatballs

Submitted by: Andrea

These baked, ground lamb meatballs are flavored with feta and green olives.

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Dad's Excellent Scallops

Submitted by: Donna Francis

Sea scallops wrapped in prosciutto, basted with butter and grilled.

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Sweet Spicy Wings

Submitted by: Lisa I.

Grilled chicken wings get zapped with a mighty hot sauce made with Louisiana-style hot sauce blended with butter, honey, and cayenne.

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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

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Asparagus Wrapped in Crisp Prosciutto

Submitted by: THAIDER

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

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Watermelon Fire and Ice Salsa

Submitted by: Lady Flannel

Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

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