APPETIZERS

Asparagus and Prosciutto Bundles

48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese, room temperature
2 tablespoons chopped fresh basil

1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty four 4 x 1 inch strips

Cut stalks from asparagus, leaving 2 inch long tips. Cook asparagus tips in large pot of boiling salted water until just crisp tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. Makes 24.


Southwestern Salsa Meatballs

1 pound Bob Evans Original Recipe Roll Sausage
16 ounce jar prepared salsa, medium heat
1 1/4 cups plain bread crumbs
1 egg
1 1/4 teaspoon sugar
3/4 to 1 cup red bell pepper, diced
3/4 cup green bell pepper, diced
1/2 cup scallions, sliced, green part only
1 1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon garlic powder

Preheat oven to 350F. In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on tray. Makes approximately 24 to 26 meatballs. Refrigerate leftovers.