We carry the following hors d’oeuvres, which are fantastic simply at home or at parties — or parties at home. Cooking directions follow each item.

• Asparagus in Phylo:  Bake frozen 400 for 16-18 minutes. Turn halfway.
• Bacon-Wrapped Scallops: Bake or broil frozen 400 until bacon done.
• Satay Chicken Teriyaki: Bake frozen 20-22 minutes at 375
• Antipasto Kabob with Mozzarella Cheese, Artichoke Hearts Sun-Dried Tomato and Olives: Thaw and serve
• Mini Chicago Pizza with Sausage: Bake frozen 22-25 minutes at 375
• Crab Cakes: Thaw and sautee till crispy brown in frying pan with oil.
• Frank in Blanket: Bake frozen 375 for 10-12 minutes.
• Chicken Quesadilla: Bake frozen 16-18 minutes at 350.
• Chili-Lime Chicken Kabob: Bake frozen 14-18 minutes 350.
• Quiche: Bake frozen 16-18 minutes at 350
• Thai Peanut Chicken Satay: Best partially thawed 350 for 16-18 minutes
• Spanakopita: Bake frozen 400 for 14-16 minutes turn one time
• Beef Wellington: Bake frozen 425 for 16-18 minutes
• Saltimbocca Bites: brush with oil frozen bake 16-18 minutes at 350
• Shrimp: Put in boiling water frozen, stir and bring back to boil for about 1 minute. Cooking time varies depending on amount of shrimp cooked at one time. When done, shrimp will curl, partially float and turn color. Rinse and chill. For sautee rinse before cooking.

Convection oven is best, as it cuts the bake time in half for these items.