Savoury Sweet Potato Sticks

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I found this recipe on the back of a box of Rice Krispies . . . oh, yes I did!! I made them spur of the moment last week, and what a hit.

They were FABULOUS. Tasty, crisp and melt-in-your-mouth good. They will definitely be frequenting our dinner table in the future.

Savoury Sweet Potato Sticks

• 3 medium sweet potatoes
• 3 cups KELLOGG'S RICE KRISPIES cereal, crushed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup all-purpose flour
• 4 egg whites
• 4 tablespoons water

1. Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices. Cut slices into 1 cm (1/2-inch) sticks.
2. In large plate or shallow pan, mix together crushed cereal and seasonings. Place flour on second plate. In medium bowl, beat egg whites and water.
3. Coat potatoes with flour, shaking off excess. Next dip in egg mixture, then coat with cereal mixture. Place in single layer on a baking sheet.
   
4. Bake at 400 degrees for about 25 minutes or until lightly browned. Serve hot with salsa or roasted garlic mayonnaise if desired.

Smoked Salmon Quesadillas

(Still perfecting my photography skills - couldn't get that shadow out of the picture for the life o me!!!)

We went to a friend's 40th birthday party last night, and I tried a new recipe to bring as an appetizer. Paul and I absolutely loved it. I don't think there were a lot of smoked salmon lovers there, as I have a feeling that we ate most of the platter ourselves!!

Smoked Salmon Quesadillas

1 anaheim pepper, charred, peeled and cut into strips
1 red bell pepper, charred, peeled and cut into strips
1/4 cup goat cheese
1/4 cup of cream cheese, room temperature
3 8" flour tortillas
1 avocado, peeled, pitted and cut into thin slices
1/4 cup shallots (I used leeks)
2 oz. smoked salmon, cut into strips

In a small bowl, mix together the goat cheese and cream cheese until smooth and creamy. Spread one third of the mixture over half of each tortilla. Divide the pepper strips evenly over the 3 halves of the tortillas.

Layer the avocado slices over the pepper strips and top with the shallots. Divide the salmon evenly on the tortilla halves. Fold the tortillas over, pressing to seal.

Heat a nonstick pan over medium heat and brown the folded tortillas until the cheese melts. Turn over and brown on the other side. Cut each quesadilla into four wedges and serve immediately.

Nuts and Bolts

This recipe originally came from my mom, although I tend to change it a bit every year. I also like this variety from Kellogg's Crispix cereal. There are several good ones on the Chex website as well. I give this recipe as gifts every year, and people always come back asking for another bag.

7	cups cereal (Chex, Crispix, Cheerios, Shreddies, or a mixture of all of them)
1	cup nuts (I use cashews and peanuts)
1	cup pretzels
3	tablespoons margarine or butter, melted
1/4	teaspoon garlic salt
1/4	teaspoon onion salt
2	teaspoons lemon juice
4	teaspoons Worcestershire sauce

Preheat oven to 200 degrees F. In a roast pan, mix cereal, pretzels and nuts together. In a saucepan melt butter over low heat. Add Worcestershire sauce and seasonings. Pour over the cereal mixture. Mix until coated. Bake for 90 minutes, stirring every 15 minutes. Keep in a sealed container.

* I sometimes add Bugles or cheese sticks, or whatever I have around.