Preheat oven to 400F. Prick potatoes in 5 or 6 places with he tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Crisp-Fried Pasta Nibbles

• Pasta -- in desired shapes
• Oil for deep frying
• Garlic salt *

*Note: Another seasoned salt may be used instead of garlic salt.Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep Saut� pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 appetizers.

Meatballs with Mint Dipping Sauce

• 2 pounds lean ground beef, lamb, or beef/sausage
  combination
• 3 beaten eggs
• 1 1/2 cups finely chopped onion
• 1 1/2 cups bread crumbs
• 2 tablespoons chopped fresh mint
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 3 tablespoons lemon juice
• Oil for frying

Mint Dipping Sauce:

• 1 cup plain yogurt
• 1/4 cup fresh mint, chopped
• 1/4 cup finely chopped green onions
• 1/2 teaspoon garlic, minced, or 1/4 teaspoon dry
• 2 teaspoons minced fresh ginger

Prepare the Mint Dipping Sauce and refrigerate. Combine the yogurt, mint, green onions, garlic and ginger; cover and chill until ready to use. Mix all the meatball ingredients together by hand until well combined. Form the mixture into approximately 1� ounce balls either by hand or with a meat baller. Pour just enough oil into a non-stick frying pan to cover the bottom and heat. Add the meatballs, in batches if necessary, and cook through, browning them on all sides. Drain them on paper towels. The meatballs can be cooked a day or two ahead of time, or cooked and frozen weeks ahead of time, and reheated in the oven or microwave. Serve hot with chilled Mint Dipping Sauce. Makes about 40 appetizers.

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Copyright 2006. Jonathan is the author of a best selling cookbook Quick Easy Recipes Secrets and creator of Easy Recipes Secrets   http://www.easy-recipes-secrets.com

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