Tastes of fall: welcome cooler weather with an appetizer party inspired by the colors of the season.

With children back in school and routines becoming more settled, fall is the perfect time to get together with friends you've missed over the summer. An appetizer party before dinner, the theater, or even a ballgame can be the perfect affair to invite several guests to mingle and visit in a relaxed, quiet atmosphere. Appetizers or little delicious bites are a treat for anyone and are easy to create, and many recipes can be made ahead of time. Have three or four dishes to choose from, and allow about ten bites per person and about three or four cups of tea or coffee. Plentiful natural elements (that last much longer than cut flowers) are everywhere you look and blend with any decor to create a beautiful, inviting serving table.

With all the elements of a fall feast in place, it's time to relax and enjoy the season with special friends.

KATHRYN'S CANOES

1 (16-ounce) jar pickled okra
1 1/2 cups Pimiento Cheese

Slice okra lengthwise. Drain on
paper towels for a few minutes.
Stuff with Pimiento Cheese.

PIMIENTO CHEESE:

16 ounces shredded extra-sharp
   cheddar cheese
1 (4-ounce) jar diced pimientos
5 heaping tablespoons mayonnaise
1 heaping tablespoon Zatarain's
  Creole Mustard
Minced onion or onion powder
  to taste
Salt and pepper to taste

Blend all ingredients well in food
processor. Yield: 2 1/3 cups.

ORANGE MARMALADE AND
ROSEMARY CHEESE

1 (8-ounce) package cream cheese,
  softened
1 (3-ounce) log goat cheese, softened
1 tablespoon flesh rosemary, chopped
3 teaspoons boney
3/4 teaspoon ground black pepper
1 jar orange marmalade

Process first five ingredients in a food
processor for 15 seconds. Spoon into a
1 1/2-cup mold. Chill for several hours.
Unmold onto a serving platter, and
spoon orange marmalade over cheese.
Serve with gingersnaps.

TASTES OF FALL

EGGPLANT CROSTINI

1 medium eggplant, peeled and diced
1 teaspoon salt
3 tablespoons flesh basil
1 tablespoon garlic, minced
1/2 cup olive oil
Pepper to taste
1 small loaf French bread,
  sliced 1/4 inch thick
3/4 cup prepared pesto
1 (7-ounce) jar masted red peppers,
  sliced
1 cup Swiss cheese, shredded
3/4 cup feta cheese, crumbled

Spread eggplant on paper towels, and
sprinkle with salt. Let stand for 30-45
minutes. Pat firmly to remove excess
water. Cook eggplant, basil, and garlic in
olive oil for about 10 minutes. Season
with pepper.

On each slice of bread, spread 1 teaspoon
pesto, then 2 teaspoons eggplant. Top
with 2 slices roasted pepper. Sprinkle
with 2 teaspoons Swiss and 1 teaspoon
feta cheese. Bake in a preheated 375-degree
oven for 20 minutes. Yield: 16-20 pieces.

PUTTING ON THE RITZ

1 (8-ounce) package cream cheese
1/2 cup mayonnaise
1 cup Swiss cheese, grated
2 tablespoons green onions, chopped
8 slices bacon, cooked and crumbled
1/2 cup Ritz cracker crumbs
Assorted crackers

Preheat oven to 350 degrees.
Combine all ingredients except
cracker crumbs, and mix well. Pat
mixture into a small dish, and sprinkle
with crumbs. Bake for about 20
minutes. Serve with crackers.

Note: To serve in a chafing dish, prepare
several recipes without the cracker
crumbs and spread in the chafing dish,
then sprinkle with cracker crumbs that
have been toasted separately.

ROASTED CORN AND
AVOCADO DIP

1 cup frozen whole-kernel corn,
  thawed
2 teaspoons olive oil
2 cups AvoClassic guacamole
  (in the grocery refrigerator section)
1 cup tomatoes, diced
3 tablespoons lime juice
3 tablespoons fresh cilantro, chopped
3 tablespoons Vidalia onions, chopped
1 small can jalapeno peppers
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground cumin
Tortilla chips

Preheat oven to 400 degrees. Combine
corn and oil in a shallow pan, and bake
for 15 minutes. Cool. Combine corn
and guacamole. Add next 8 ingredients.
Chill for at least 8 hours. Serve with
tortilla chips.

SHRIMP BUTTER WITH
COCKTAIL SAUCE

1 cup mayonnaise
2 cups butter
16 ounces cream cheese
4 shakes worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cloves garlic, crushed
6 tablespoons onion, minced
4 pounds shrimp, cooked and
  coarsely chopped
Assorted crackers

Place first 8 ingredients in a food
processor. Process until smooth. Fold
in shrimp pieces. Pat into an ungreased
8- or 9-inch springform pan, and chill
until firm. To serve, remove sides, and
place on a serving platter. Pour Cocktail
Sauce on top, and serve with an assortment
of crackers.

COCKTAIL SAUCE:

1 cup ketchup
3 tablespoons horseradish
2 teaspoons fresh lemon juice
2 teaspoons worcestershire sauce

Combine all ingredients, and pour
over mold. Allow sauce to drip down
the sides.

FUDGY BONBONS

1 (12-ounce) package semi-sweet
  chocolate chips
1/4 cup unsalted butter
1 (14-ounce) can sweetened
condensed milk
2 cups all-purpose flour
1 teaspoon vanilla
60 Hershey's Caramel-Filled Kisses,
  unwrapped
2 ounces white chocolate baking bark
1 teaspoon vegetable oil

Heat oven to 350 degrees. In a medium
saucepan, combine chocolate chips and
butter. Cook over very low heat until
melted. Add condensed milk, and mix
well. In a bowl, combine chocolate
mixture, flour, and vanilla, and mix well,
making a dough.

Shape 1 teaspoon of dough around
each kiss, covering completely. Place
on an ungreased cookie sheet, and
bake in a preheated 350-degree oven
for 8 minutes. Do not overbake; they
will be soft. Heat white bark and oil
over very low heat until melted. Spoon
into a heavy-duty plastic freezer bag,
snip a tiny hole in the corner of the
bag, and drizzle over each bonbon.
Yield: 60 pieces.

PHOTOGRAPHY BY GREG CAMPBELL