Ingredients (serves 10)
12 small white par-baked bread rolls, halved
2 x 50g sachets tomato and herb pizza sauce
1 cup reduced-fat pizza cheese
225g can pineapple pieces in natural juice, drained, chopped
2 sticks cabanossi, sliced
1 small green capsicum, finely chopped
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
Bake for 10 minutes or until cheese is melted and golden. Serve.
Beer Cheese Soup
Yields: 2-4 Servings
1 cup butter
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 cup chives
1 cup flour
16 ounces Cheez Whiz
6 ounces beer or non-alcoholic beer
1 cups cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on LOW in slow cooker 4 hours or all day. Top with popcorn.
Sliced water chestnuts, cut in half
Bourbon or brandy
Pineapple chunks, drained
Slit individual dates and stuff each with a piece of water chestnut. Place in a bowl. Cover with bourbon or brandy and soak for 30 minutes, turning once drain.
Place pineapple chunks in a separate bowl. Cover with teriyaki sauce and soak at least 20 minutes, stirring once drain.
Cut bacon slices in half lengthwise, then crosswise into halves or thirds, depending on size of fruit. Wrap a piece of bacon around each date or pineapple chunk secure with a wooden pick. Place on a rack in a jelly roll pan. Refrigerate until ready to bake.
Bake in a preheated 400° oven for 20 to 25 minutes or until bacon is crisp and golden brown. Drain on papertowels if desired. Serve hot.