Appetizer's

CRISP POTATO CANAPES WITH CAVIAR

• 2 large russet (baking) potatoes
  (each about 10 ounces)
  
• vegetable oil for deep-frying
• 2 tablespoons sour cream
• 1 ounce beluga or sevruga caviar

Garnish: fresh chives, cut into 1/2-inch-long pieces
In a 2-quart saucepan bring 1 quart salted water
to a boil.
Cut potatoes crosswise into 1-inch-thick slices.
Put slices flat on a cutting board and cut each
slice into the largest possible rectangle,
discarding excess. Halve each rectangle
crosswise to form 2 cubes, each about 1 inch
in size.
Simmer potatoes 5 minutes, or until just tender,
and drain. Pat potatoes dry thoroughly. With a
small melon-ball cutter or knife, scoop out an
indentation about 1/3 inch deep in 1 side of
each potato cube. Potatoes may be prepared up
to this point 1 day ahead and chilled in an
airtight container.
In a heavy saucepan heat 1 1/2 inches oil over
moderate heat until a deep-fat thermometer
registers 350°F. Fry potatoes until golden, 3
to 5, minutes, and transfer with a slotted spoon
to paper towels to drain. Potatoes may be fried
8 hours ahead and kept, covered loosely, at room
temperature. Recrisp potatoes in a 375°F. oven 5
minutes.
Fell indentation in each potato cube with sour
cream and top with caviar. Garnish canapés with
chives.
Makes 8 to 10 canapés; serving 2 as an
hors d'oeuvre.

NACHO CHEESE DIP

Kraft introduced Velveeta in 1928, and its
special cooking properties quickly caught on:
When melted, it was as smooth as velvet (hence
the name), and it would never curdle when
heated. While many Americans today prefer
regional or handmade cheeses, a lot of them
still secretly indulge in a little Velveeta.
After all, Grandma’s macaroni and cheese would
never be the same without it. Velveeta makes
this dip unbelievably creamy, too; scoop it up
with tortilla chips, or try it in tacos.

• 1/2 cup beer
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 16-ounce can refried beans
• 1/2 cup purchased chunky hot salsa
• 1 16-ounce package Velveeta cheese,
  cut into 1/2-inch pieces
  
• 1/4 cup chopped fresh cilantro
• Tortilla chips

Combine beer, cumin, dried oregano and garlic
powder in heavy medium sauce-pan. Bring to simmer.
Add beans and salsa; stir until heated through.
Add Velveeta cheese; stir until cheese melts,
about 3 minutes. Stir in cilantro. Transfer to
bowl. Serve warm with tortilla chips.

Makes about 4 cups.