Appetizer Recipes From Rustlin' Rob's!

	Appetizer Recipes from Rustlin' Rob's  Cheese Dollars with Pumpkin Butter:  1lb. Cheddar cheese grated, 1 cup Butter softened, 2 cups Flour, 1 cup Pumpkin Butter In a bowl, combine cheese and butter. Cream together until blended.  Add flour gradually, mix with spoon until all ingredients are well blended.  Refrigerate until firm.  Fold into 3 rolls, each 1 inch in diameter.  Wrap in waxed paper. Refrigerate several hours or overnight.  Preheat 425 degrees F.  With a sharp knife cut cheese roll into slices about 1/4 inch thick.  Place 1/2 inch apart on ungreased baking sheet.  Bake 8-10 minutes, or until lightly browned.  Cool 10 minutes.  To serve, spread one "dollar" with Pumpkin Butter, top with second "dollar". . Cucumber Canape With Ginger Wasabi Tuna Salad: 12 oz. Tuna drained, 1/3 jar Robert Rothschild Ginger Wasabi Sauce, 3/4 cup Celery diced, 1/2 cup Red onion diced, 1/4 cup Mayonnaise Rye rounds Cucumbers sliced, 1/4 inch thick Leaf lettuce, Mint, Combine first five ingredients, mix well and chill for 1 hour.  A few additional tablespoons of Ginger Wasabi Sauce may need to be added once sauce soaks into the tuna.  On a plate, place a lettuce leaf, then stack a rye round, a 1/4 inch slice of cucumber and a spoonful of the wasabi tuna salad.  Garnish with a mint leaf.              Fiery Portabella Mushrooms: 2 tbsp. Screaming Sphincter Hot Sauce, 1/3 c. lemon juice, 1 c. olive oil, 6 Portabella mushrooms, 3/4 c. shredded Provolone cheese, 2 1/2 tsp. Heavy cream, 2 Roma tomatoes chopped, 1/2 tbsp. Fresh parsley. Marinate mushrooms in Hot Sauce, lemon juice, and olive oil for 10-12 hours.  Drain marinade and pat mushrooms dry with paper towels.  Place mushrooms top side down on a baking sheet.  Bake at 425F for 6-8 minutes turning half way through cooking.  Sprinkle cheese on the mushrooms and bake 1-1/2 - 2 minutes longer.  Heat a serving dish and place mushrooms inside. Lightly pour heated cream over each mushroom and sprinkle with a mixture of parsley and tomatoes.  Lightly salt and pepper the mushrooms.  Broil on low until lightly browned.
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