Ten appetizers in half an hour

Sunset, Nov, 1997 by Christine Weber Hale

* So you'd love to have a party during the holidays but think you don't have enough time? Think again. This hearty appetizer menu relies on purchased, almost-ready foods. With a few tweaks, they look like specialties of the house.

In addition to the recipe ingredients, you'll need the following.

* Sausages: 1 1/2 to 2 pounds ready-to-heat cooked sausages, such as chicken-apple, fennel, or Polish (kielbasa). Use mini-sausages or cut large ones into 1 inch chunks. Heat them in a frying pan, the oven, or a microwave oven. Accompany with two or three kinds of mustard and serve with miniature pocket bread (16 to 24 pieces, cut into halves).

* Vegetables: 2 to 3 pounds.

* Savory dips: 2 to 3 cups hummus, tapenade, guacamole, or other favorites.

* Olives: 2 to 4 cups, such as ascolano, kalamata, manzanillo, and nicoise.

* Seasoned nuts: 2 to 4 cups.

Gingered Shrimp with Belgian Endive. In a bowl, mix 1 pound rinsed and drained shelled cooked tiny shrimp with 3/4 teaspoon wasabi paste or prepared horseradish, 1/4 cup chopped pickled ginger, and 1/4 cup seasoned rice vinegar. Sprinkle with 1 tablespoon chopped green onion. Place bowl on a tray. Rinse. 1 pound Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.

Per serving: 57 cal., 6.3% (3.6 cal.) from fat; 8.3 g protein; 0.4 g fat (0.1 g sat.); 4.5 g carbo (0.8 g fiber); 208 mg sodium; 74 mg chol.

Baked Brie with

Green Salsa. Place a whole brie cheese (1/2 to 1 lb.) in a shallow ovenproof casserole or pan 2 inches wider than the cheese. Spoon prepared green salsa (with tomatillos) about 1/2 inch deep (3/4 to 1 1/2 cups) around cheese. Dust cheese with ground New Mexico chili or chili powder (use a stencil if desired).

Bake in a 400 [degrees] oven until melted in center, 8 to 10 minutes. (Or heat in a microwave oven at full power, 100%, for 4 to 6 minutes.) Keep hot on an electric warming tray or over a candle warmer to serve. Offer tortilla chips (4 cups) to spoon cheese and salsa onto.

Per serving: 143 cal., 5996 (84 cal.) from fat; 5 g protein; 9.3 g fat (0.8 g sat.); 11 g carbo (1 g fiber); 302 mg sodium; 19 mg chol.

Smoked Salmon with Dill. Arrange 3/4 pound sliced smoked salmon on a platter. Mix 2 tablespoons each chopped fresh dill and chopped green onion, 2 tablespoons lemon juice, and teaspoon sugar. Spoon over salmon. Serve with 1 cup sour cream and 1 pound thin-sliced black bread.

Per serving: 171 cal., 34% (58 cal.) from fat; 9.1 g protein; 6.4 g fat (2.9 g sat.); 19 g carbo (2.3 g fiber); 487 mg sodium; 15 mg chol.

PLAN OF ATTACK

* The night before: Assemble serving containers, utensils, and ingredients. Measure any ingredients that can stand, covered, at room temperature or in the refrigerator.

* 30 minutes before guests arrive:

* Prepare and bake brie.

* Heat sausages and keep warm (in chafing dish with hot-water bath or on electric warming tray).

* Prepare shrimp and Belgian endive.

* Prepare salmon.

* Rinse vegetables. Moisten peeled baby-cut carrots with seasoned rice vinegar to keep fresh-looking. Group vegetables and dips on trays.

* Put olives, nuts, breads, chips, mustards, and sour cream in serving dishes.