Bagel Toppers 3

-Waldine Van Geffen VGHC42A NEW YORKER 4 oz Whipped cream cheese

2 oz Smoked salmon; cut slivers

1 tb Sour cream

1 ts Fresh lemon juice

1 tb Fresh dill; minced or

1 ts Dillweed

1/8 ts Salt

1/8 ts Freshly ground pepper

MIDWESTERN 4 oz Whipped cream cheese with

-chives 2 oz Ham; diced

2 ts Honey mustard

1/8 ts Freshly ground pepper

CALIFORNIAN 1 c Ricotta cheese

1/3 c Radishes; diced

1/3 c Cucumbers; seed, dice

1/4 c Parsley; chopped

1/2 ts Salt

1/4 ts Lemon peel; grated

PIZZA SNACK 6 oz Can tomato paste

1 ts Dried oregano leaves

5 Whole wheat or white bagels;

-split 1/2 c Green bell pepper, mushroom,

-or black olives; chopped 3 oz Mozzarella cheese; shredded

This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper. MIDWESTERN-Combine cream cheese, ham, mustard and pepper. CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine tomato paste and oregano. Spread each bagel half with 1T paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese is melted