Chinese Chicken Wings

1 1/2 pounds chicken wings

1/2 cup red plum jam

3 tablespoons soy sauce

3-4 drops hot pepper sauce

2 tablespoons prepared horseradish

1 tablespoon prepared mustard

Disjoint the wings and discard the wingtips (save for soup stock). Preheat oven to 425 degrees. Place wings in a single layer on a baking sheet. Combine remaining ingredients and brush over the wings. Bake 15-20 minutes, basting frequently. Serve with Chinese hot mustard.

Herbed Potato Skins

3 medium baking potatoes, scrubbed

oil

4 ounces feta cheese, crumbled

1 1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. rosemary

1/2 tsp. garlic salt

Preheat over to 400 degrees. Prick potatoes and rub with oil. Bake 1 hour or until done. Cool slightly.

Cut potatoes in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp,(save for another use). Cut skins in half lengthwise again, then cut in half crosswise. Place skins on baking sheet and brush with oil. Bake 5 minutes. Combine remaining ingredients. Remove skins from oven and top with cheese mixture. Drizzle with more oil. Broil 2-3 minutes or until cheese is bubbly. Makes 24 skins.

Black-eyed Pea Dip

1 can (16 ounces) black-eyed peas,drained

3 green onions, chopped with tops

1/2 cup sour cream

1 tsp. garlic salt

1/2 cup salsa

4 slices bacon, cooked and crumbled

Reserving 1/3 cup, place peas in a blender. Process until smooth. Blend in onions, sour cream and garlic salt. Transfer to a bowl and stir in reserved peas and bacon. Serve with tortilla chips, bagel chips or corn chips.

Sausage Stuffed Mushrooms

24-32 large mushrooms,wiped clean

1 pound Italian sausage, hot or mild

1 small onion, minced

1/2 cup parmesan cheese

1/4 cup seasoned bread crumbs

1 tsp. minced fresh garlic

1 tsp. fresh chopped parsley