1 (8oz) can refrigerated crescent rolls
1/2 cup light cream cheese with rasted garlic (in an 8oz tub)
1/4 cup purchased pesto
1 tbs jalepeno or hot pepper jelly
1/2 cup italian style bread crumbs
2 cups cubed, cooked chicken
3 tbs crumbled feta cheese
1 to 2 tbs water

Heat oven to 375. Separate dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4 inch square. In a medium bowl, combine cream cheese, pesto, jelly and 2 tbs of the bread crumbs; mix well. Stir in chicken and cheese.

Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up and over filling, twist firmly to seal. Brush top and bottom with water; coat with remaining bread crumbs. Place on ungreased cookie sheet and bake for 14-22 minutes until golden brown. Makes 8 snacks.

1 pkg refrigerated breadsticks (dough in can type)
6 thin slices capocollo (Italian ham, found in your local deli) or cooked ham
6 thin slices provolone cheese (about 4 oz)
1 medium tomato, chopped
1 small can sliced ripe olives
1/2 cup chopped fresh basil
2 tbs Greek or Italian vinaigrette salad dressing

Heat oven to 375. Unroll dough; divide into 2 equal sections along center perforation. Place 1 inch apart in and ungreased 15 x 10 x 1 inch baking pan. Press perforations to seal. Spread garlic spread from container evenly over each dough section. Bake at 375 for 9-11 minutes or until light golden brown. Remove crusts from oven. Top each partially baked crust with ham, cheese, tomato and olives. Return to oven; bake an additional 5 minutes or until cheese is melted and edges are golden brown. To serve, cut each topped crust into 9 squares. Sprinkle with basil; drizzle with salad dressing. Serve warm.

2 cups tea; cold
2 cups orange juice
juice of 2 Lemons
2 oranges; thinly sliced
1 cup sugar to taste
6 cups Ginger ale
2 cups soda water or sparkling water
8 cups cracked ice

Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving.

Yield: 25 Servings

1 can (16-oz.) frozen orange juice -concentrate; thawed
1 pk frozen sliced strawberries; -half thawed with juice
1 cn (6-oz.) frozen lemonade -concentrate
1 qt carbonated water
1 qt ginger ale

Thinly sliced oranges and -lemons, for garnish. Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices.

Yield: 20 Servings

8 oz Bottle lime juice
8 oz Bottle lemon juice
2 qt club soda
2 (46 oz) cans unsweetened -pineapple juice
1 qt Orange juice
2 qt ginger ale
2 Lemons
2 Oranges
2 c Sugar (can use less)

This will fill two punch bowls. Mix first five ingredients together. this can be done ahead of time. When ready pour half of the mixture into a punch bowl. Add one liter of ginger ale and one liter club soda. Add slices of fresh lemon and orange for decoration.

Yield: 2 Bowls