The theme has been proclaimed by ChefGrace: This Food Friday's recipes are "A" for appetizers. Here are a few for you to enjoy...

BLT Dip
1 lb. Bacon
1 cup mayonnaise
1 cup sour cream
2 medium-sized ripe tomatoes, peeled, seeded and diced
French baguette slices

Cook bacon crisp, microwave seems to be the best approach
In a medium bowl, combine mayonnaise and sour cream.
Crumble bacon into the mixture.
Stir in tomatoes, just prior to serving.
Serve with baguette slices

Buffalo Chicken Dip
2 cups cooked chicken, shredded (canned chicken breast works well)
5 oz. hot sauce
¾ cup chopped celery
2 oz. cream cheese
1 cup ranch dressing
Shredded cheddar cheese
Tortilla chips, crackers or raw veggies (for dipping)

Cream the cream cheese and ranch dressing.
Add celery and set aside.
In skillet, sauté hot sauce and chicken.
Stir chicken mixture into the cream cheese mixture.
Spoon into a 9-inch pie plate.
Cover with cheddar cheese.
Bake at 350 degrees for 30-35 minutes.
Serve warm with tortilla chips, crackers or raw veggies.

Mini Ruebens
½ lb. corned beef, thinly sliced
½ lb. Swiss cheese, shredded
1 can (16 oz) sauerkraut
Mayonnaise
3 tsp. prepared horseradish
1 package miniature party rye slices
Mustard

Dice corned beef and add to a mixing bowl.
Stir in shredded cheese to beef.
Drain sauerkraut well, dice and add to bowl.
Add enough mayonnaise to moisten the mixture.
Add horseradish.
Spread a thin layer of mustard on one side of each slice of bread slice.
Spoon mixture onto bread slice, spread evenly.
Place slices on a cookie sheet and broil 3-4 min or until hot and bubbly and cheese is melted.

Sausage Stuffed Mushrooms
1 lb. Sweet Italian sausage link, casing removed
2 cloves garlic, minced
1/3 cup dry breadcrumbs
2 tbsp. finely grated extra sharp provolone cheese
2 pkgs. (8-oz) large white button mushrooms
1 ½ cup sweet marsala wine
4 tbsp. cold butter, cubed

In a large mixing bowl, combine sausage, garlic, breadcrumbs, provolone, and a splash of the marsala wine.
Combine well, with clean hands
Brush clean all mushrooms and remove all the stems.
Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
Pour the remainder of the marsala wine into baking dish.
Place the cold butter cubes in the pan, around the mushrooms.
Bake in pre-heated 350-degree oven, until sausage gets very brown and crispy on top (approx. 25-35 minutes)
During the bake time, baste the mushrooms with the buttery pan juices at least twice.