Finger Foods

Cheesy Ham Squares
1 cup milk
5 eggs
1 1/2 cups cheddar cheese
1 bunch green onions, sliced
1 10 oz. pkg. frozen chopped spinach, cooked & drained
1/4 pound ham, chopped
1/4 cup dry bread crumbs
salt and pepper to taste
garnishes, ie olives, peppers, pimento, etc

Beat together eggs and milk. Add remaining ingredients and mix well. Oil an 8 inch square pan. Line bottom of pan with foil, oil foil. Pour mixture into pan. Bake at 350 degrees for 30 minutes or until set. Cool pan completely before inverting on a flat cutting surface. Carefully remove foil from bottom of square. Cut into 36 squares. Garnish each square with pimento, black olive, or other garnish. Reheat squares slightly before serving.
Salmon Dip
1 14 oz. can red salmon, drained
1/3 cup light cream
2 3 oz. packages cream cheese, softened
1/4 cup lemon juice
1 teaspoon onion, finely grated (opt)
3 tablespoons dill weed (opt)
salt and pepper to taste

Combine all ingredients and mix until smooth. Refrigerate until ready to serve. Thin with additional cream, as desired.
Mini Quiche
2 sheets frozen puff pastry
3 slices bacon, crumbled and fried
1 small onion, finely chopped
1/2-3/4 cup cheese, grated
2/3 cup light cream or half and half
2 eggs

Thaw puff pastry. Roll out dough and cut 16 three inch circles. Press pastry into a lightly buttered mini muffin tin. Brown bacon and onion together until bacon is done and onion is transparent, drain excess fat. Divide crumbled cooked bacon and cheese among pastry lined cups. Beat together cream and eggs. Pour mixture over filling. Bake at 375 degrees for 20 minutes or until quiche is puffed and golden brown. Garnish as desired.
Golden Triangle Pockets
1/2 small onion, chopped
1 10 oz pkg. frozen chopped spinach, cooked
11/2 cup grated mozzarella cheese
3-4 oz. feta cheese, crumbled
1 egg
2 sheets frozen puff pastry (or pie crust)

Sauté onion in a small amount of butter until transparent. Add drained cooked spinach, cheeses and egg, mix well. Thaw puff pastry, roll into a square. Cut each sheet into 4 quarters. Divide spinach filling among quarters. Fold squares into a triangle, moisten edges of pastry
and seal edges. Bake at 425 degrees for 15 minutes or until golden.

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