Baby Shower Appetizers

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Bacon and Onion Bite-Sized Quiche

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 large eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese.
Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
Bake until puffed and light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. Makes 3 1/2 dozen.

Cocktail Sandwiches

32 slices party rye bread
Dijon-style mustard
Horseradish sauce
3 ounces thinly sliced ham
2 (1-ounce) slices Swiss cheese
2 (1-ounce) slices American cheese
8 pimiento-stuffed olives
8 cherry tomatoes

Spread mustard on one side of half the bread. Spread horseradish on one side of the remaining slices.
Cut ham into 8 pieces and each slice of cheese into fourths. Place one slice Swiss cheese on 8 slices of bread with mustard. Top with bread spread with horseradish, then ham slice. Top with bread spread with mustard, then American cheese. Place remaining bread atop cheese.
Divide olives and tomatoes among cocktail picks and skewer sandwiches. Makes 16.

Ribbon Sandwiches

Ham Filling Ingredients:
1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard

Egg Filling Ingredients:
2 hard-cooked eggs, chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery

Cream Cheese Filling Ingredients:
1 (3-ounce) package cream cheese, softened
1 teaspoon chopped fresh parsley, if desired
1 teaspoon chopped fresh chives, if desired

Sandwiches Ingredients:
8 slices whole wheat bread
8 slices white bread
Butter , softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves

Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside.
Stir together all cream cheese filling ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling.
Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
Makes 24 ribbon sandwiches.

Green Chile Deviled Eggs I

1 (4-ounce) can Diced Green Chiles
12 large eggs, hard boiled, chilled and peeled
1/2 cup mayonnaise
1/8 teaspoon hot pepper sauce

Cut eggs in half lengthwise. Remove yolks. Place in small bowl. Mash egg yolks, mayonnaise and hot pepper sauce; stir in chiles.
Fillegg white halves with yolk mixture. Sprinkle lightly with paprika. Makes 24 servings.