COOK'S CORNER PREPARING APPETIZERS IS A LOST ART.

Byline: Natalie Haughton Food Editor

When Dorothy Boyer put out a call for buffet finger foods (no dips), only one reader sent along ideas. Perhaps that's an indication that many cooks rely more on easy dips and chips for appetizers these days - or maybe they opt to purchase prepared items like pates, cheese, mini quiches, chicken satay and more. At any rate, here are some suggestions - one from Ruth Nebron - and some others that I pulled together.

Granted, some of my suggestions aren't new, but they're delicious. Vary the tortilla roll fillings - use red pepper or other cheese spreads, chicken, salami, finely chopped veggies, etc. - or try grilled shrimp or goat cheese on the bruschetta, a copycat version of one from the Cheesecake Factory.

The cheese squares have been making the rounds for years. Add chopped artichoke hearts or roasted red peppers or green olive pieces, if desired.

TURNOVER CRESCENTS

(Shared by Ruth Nebron, Valley Glen)

Pastry for double-crust pie

1 egg mixed with 1 tablespoon water

Curried Filling

2 teaspoons sesame seeds (optional)

Prepare pie crust. Lightly grease a 17x11-inch baking sheet. Divide dough into 8 equal portions.

On a lightly floured surface, roll out each portion slightly larger than a 6-inch circle. Using a plastic lid or inverted bowl as a guide, cut a 6-inch circle from each portion.

Prepare egg glaze. Lightly brush glaze around edge of each circle, making a 3/4-inch border. Place about 1/3 cup Curried Filling, slightly off center, on each circle. Fold circle over filling, matching opposite sides. Firmly press edges together with your fingers. Crimp with a fork. Cut 2 (1-inch) slits in top of each crescent. Place crescents on prepared baking sheet. Brush lightly with glaze. Sprinkle with sesame seeds, if desired.

Bake in preheated 370-degree oven 40 to 45 minutes until golden brown. Makes 8 turnovers.

NOTE: Make smaller turnovers, if desired, using smaller circles and less filling in each. Adjust baking time as necessary.

From ``Pies and Pastries,'' HP Books.

CURRIED FILLING: Melt 2 tablespoons butter in a medium saucepan. Add 1/4 cup chopped onion. Cook over medium heat 3 minutes. Stir in 1 1/2 to 2 teaspoons curry powder and 1 tablespoon flour. Cook 1 minute. Whisk in 3/4 cup milk. Stir constantly over medium heat until mixture comes to a full boil. Remove from heat. Stir in 2 cups chopped cooked chicken OR turkey, 1/2 cup chopped unpeeled tart apple and 1/4 cup raisins. Cool before using. Makes filling for 8 turnovers.

BRUSCHETTA

2 cups finely diced tomatoes (about 5 to 6 plum tomatoes - squeeze out seeds and most of juice before dicing)

1/3 cup finely diced red onion

3 tablespoons finely chopped fresh basil

1 small clove garlic, crushed through a press OR minced

Extra virgin olive oil

Seasoned salt and pepper to taste

6 (3/4- to 1-inch thick) diagonally cut slices sourdough OR French bread (from a baguette OR flute)

In a medium stainless steel or glass bowl, combine tomatoes, red onion, basil, garlic and 1 to 1 1/2 tablespoons extra virgin olive oil. Toss gently to mix. Stir in seasoned salt and pepper to taste.

Brush both sides of bread slices with olive oil and place on a foil-lined baking sheet.

Toast under preheated broiler about 8 inches from heat source about 2 minutes per side until light golden.

Spoon tomato mixture onto toast slices and arrange slices attractively on a serving plate or platter. Or spoon tomato mixture into a small bowl or souffle dish and place in center of serving plate surrounded by toast slices. Makes 3 to 4 servings.

CHILE CHEESE APPETIZERS

10 eggs

1/2 cup flour

1 teaspoon baking powder

Dash salt

1 (7-ounce) can diced green chiles

1 pint low-fat cottage cheese 

1 pound Monterey Jack cheese, shredded

In a large bowl, beat eggs with a wire whisk. Add flour, baking powder and salt. Whisk until well-blended.

Stir in chiles, cottage cheese and Jack cheese; blend thoroughly. Turn into a greased 13x9x2-inch baking dish.

Bake in preheated 375-degree oven 30 to 35 minutes or until set in center. Cut into small squares to serve as appetizers. Makes about 50 pieces.

From ``365 Easy One Dish Meals,'' by Natalie Haughton, Harper & Row.

Can you help

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I've lost a recipe I clipped from the paper several years ago for a hearty, quick (30 minutes) and easy harvest soup. The main ingredients were sausage and frozen Italian vegetables. Does anyone still have this recipe?

- D, West Hills