Recipe - Bagel Toppers

Waldine Van Geffen VGHC42A
NEW YORKER
4 ounce Whipped cream cheese
2 ounce Smoked salmon; cut slivers
1 tablespoon Sour cream
1 teaspoon Fresh lemon juice
1 tablespoon Fresh dill; minced or
1 teaspoon Dillweed
1/8 teaspoon Salt
1/8 teaspoon Freshly ground pepper
MIDWESTERN
4 ounce Whipped cream cheese with
chives
2 ounce Ham; minced
2 teaspoon Honey mustard
1/8 teaspoon Freshly ground pepper
CALIFORNIAN
1 cup Ricotta cheese
1/3 cup Radishes; minced
1/3 cup Cucumbers; seed, dice
One fourth cup Parsley; chopped
One half teaspoon Salt
One fourth teaspoon Lemon peel; grated
PIZZA SNACK
6 ounce Can tomato paste
1 teaspoon Dried oregano leaves
5 Whole wheat or white bagels;
split
One half cup Green bell pepper, mushroom,
or black olives; chopped
3 ounce Mozzarella cheese; shredded

This is for 4 bagels, halved and toasted. NEW YORKERCombine cream cheese,
salmon, sour cream, lemon juice, dill, salt and pepper. MIDWESTERNCombine
cream cheese, ham, mustard and pepper. CALIFORNIANCombine ricotta,
radishes, cucumbers, parsley, salt and lemon peel. PIZZA SNACKHeat oven to
450~. In small bowl, combine tomato paste and oregano. Spread each bagel
half with 1T paste mixture. Place on ungreased cookie sheet. Top each with
bell pepper; sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until
cheese is melted

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini