Title: Bagel Toppers 3
  Categories: Spreads, Breads
       Yield: 1 servings
  
            -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

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