12 Squid (medium sized ones for finger food, not the palm-sized big ones) Clean the inside and discard head and tentacles. Use paper towel to pat them dry.

Stuffing

Imitation crab meat - about 4 oz, shredded

Shrimps - about 12 shrimps, coarsely chopped

Water chestnut (half can) - coarsely chopped

Mix these ingredients together, add sesame seed oil, salt and pepper to taste.

Stuff the seafood mixture in each squid tube and secure with a cocktail toothpick. Lay all the stuffed squid on a baking sheet.

We enjoyed the tapas (appetizers, pupus…) we had in Spain very much and I have been making some at home. They’re simple yet rich in flavor…and can be impressive when you lay them out too. They’re best served fresh and so you can prepare right before the party, or during the party. I now make this when I come home from work before dinner.

Bocadilla/Sandwiches/Toasts

One loaf of French baguettes - make as many slanted slices as you’d like to serve

Roma Tomatoes - slice them lengthwise and match the number of the baguettes

A southern dessert!

 2 cans of crescent rolls

1 stick butter

1  cup sugar

1 teaspoon vanilla essence

1 teaspoon cinnamon powder

2 package (8 oz each) creame cheese, soften

 Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9×13 inch pan. Mix cream cheese, 3/4 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and pour over top. Sprinkle with sugar and cinnamon. Bake for 40 minutes. When done, let it sit and cool down so that the filling has time to set. Cut in squares and served warm or room temperature. Goes well with coffee!