Bacon Strips

2 slices bacon, cut lengthwise to make 4 strips

4 bread sticks

Wrap bacon around bread sticks. Place on paper plate and paper towel. Cover with paper towel and microwave on high two minutes. Serve.

Glazed Ham Balls

1/2 lb. ground ham

3/4 lb. ground pork

2/3 cup uncooked oats

1 egg, beaten

1/2 cup milk

1/3 cup firmly packed brown sugar

2 tbsp. all-purpose flour

1 tsp. dry mustard

2/3 cup pineapple juice

2 tbsp. vinegar

6 whole cloves

1/3 cup dark corn syrup

Combine ham, pork, oats, egg, and milk, mixing well. Chill. Shape into 1-1/4 inch balls, and place in a greased 13 x 9 x 2 inch baking pan. Bake at 300F for 1 hour. Drain pan drippings. Combine remaining ingredients in a saucepan; cook over medium heat 3 to 5 minutes or until slightly thickened. Pour sauce over ham balls, and continue baking 15 minutes. Transfer to a chafing dish set over low heat.

Makes 6 servings.

Crabmeat patties

1 tbs Butter

2 tbs Flour

1 cup Cooked Crabmeat

1/2 tsp Salt

2 tbs Grated Parmesan Cheese

Dash Black Pepper

Dash Cayenne Pepper

3/4 cup Light Cream

1 Beaten Egg Yolk

48 Miniature Pastry Shells

In a saucepan, melt butter over low heat. Add flour and stir until smooth. Add cheese and cream. Cook, stirring constantly, until thickened. Remove from heat. Stir in crabmeat, salt, peppers, and egg yolk. Spoon into pastry shells and broil 3 inches from source of heat for 3 minutes or until hot.

Yield: 48 Pastry Shells

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."