Combine red wine vinegar, soy sauce, sugar, ground ginger, and ground garlic in a bowl - stir well to blend. Place chicken drummettes in a large, shallow rectangular glass baking dish - pour the sauce over all the drummies to coat. Bake at 250 degrees, 2 to 3 hours. Stir the drummies every hour to get them nicely coated. Slow cooked to perfection - enjoy!

Preheat oven to 400 degrees.
Cut two circles from EACH of your white bread slices using a 2-inch round cookie cutter or top of a small glass - reserve the leftover bread pieces to make bread crumbs later in the recipe. In a small sauce pan over low heat, melt the butter with the thyme leaves. Place the circles in a single layer on a baking sheet - then using a pastry brush, brush the top of the bread circles with the melted butter mixture. Bake 10 minutes or until the circles are golden.
Meanwhile, combine the shrimp with the cheese, mayo, bread crumbs and salt. Shape the shrimp mixture into 20 balls. After your bread circles are golden, remove from oven - then preheat the oven's broiler. Lightly press each shrimp ball onto the toasted bread circles. Place your baking sheet under the broiler and cook until hot and bubbly (less than a minute in my broiler, but it would vary depending on your oven - keep a CLOSE eye on your canapes so they don't burn). Before serving, garnish each round with a little fresh dill. These are absolutely delicious.

Hard boil your eggs. The book gives these instructions (though I hard boil mine for this recipe using my standard method): Place eggs in a large stainless steel saucepan and cover the eggs completely with cold water. Bring the water to a rapid boil and boil for 2 minutes. Cover the pan and remove it from the heat. Allow to stand for 25 to 30 minutes. Drain and cover the eggs with cold water. If you cook the eggs this way, you won't get that dark circle you'll sometimes see around the egg yolk.
Carefully remove the peel from the eggs and slice in half lengthwise. Remove the yolk from each egg and place in a medium bowl. Add the sugar, salt, pepper, vinegar, mustard, and hot sauce. Mix with a fork or electric mixer. Gradually add the Miracle Whip, blending well until smooth and creamy; add a few more tablespoons of Miracle Whip if needed and make sure there are no lumps.
Using a teaspoon, fill the egg whites with the yolk mixture and sprinkle the tops with paprika. Garnish with a sliver of sweet pickle or slice of olive as desired. Place each egg on a deviled egg plate (or other serving platter) and refrigerate until chilled. Oh boy - enjoy!

Thoroughly mix the cream cheese and half-and-half (light cream or milk, if you want it lighter) with a fork. Add green onion, lemon juice, hot pepper sauce, and the 2 Tablespoons snipped fresh dill. Mix until well combined. Fold in the salmon. Cover and chill 4 hours before serving. Garnish with fresh dill sprigs and serve with bagel chips or crackers.

Preheat oven to 375 degrees.
Mix tuna, onion, mustard, relish, salt, and pepper in small bowl. Place a dollop (small spoonful) of the mixture on a cracker then place the cracker on a baking sheet. Continue preparing crackers until tuna mixture is gone. Place a proportionally sized (the size of your tuna dollop) piece of Swiss Cheese on top of each cracker, followed by a drop of hot sauce. Bake for 10 minutes - serve hot.

Cook bacon until crisp. Drain well on paper towels, then crumble well. Remove the crusts from your bread, then butter each slice (covering the top with a thin layer of butter - not too thin though, you want plenty of butter flavor to come through). Down the middle of each slice, put a line of crumbled bacon, then sprinkle with cheese, parsley, paprika, and a dash of cayenne pepper to taste. Roll up each slice like a cigarette, as tightly as possible, then fasten with a toothpick. Heat your oven's broiler. Place the bacon rolls on a baking sheet (or broiler pan), then broil in your oven until brown (only a couple of minutes in my oven). I like to cut these into smaller pieces after cooking, then serve warm.

Heat 1 Tablespoon butter in a large skillet, then saute ham, onion and garlic for 3 minutes. Add the tomatoes, green pepper, salt, black pepper, and cayenne pepper - cook over medium heat for 15 minutes until liquid is absorbed. (This will be your topping and it should be quite condensed after the 15 minutes.)
Remove the crust from each slice of bread, then cut each slice into 1 x 3-inch strips (for regular-sized bread slices, I cut this into 3 strips per slice.) Place the bread strips on an ungreased baking sheet and brush each piece with the melted butter. Toast in a 350 degree oven for 10 to 12 minutes (or until the edges are turning golden - the bread should be nice and toasty in texture).
Spread the ham mixture over the bread strips; sprinkle with the Parmesan cheese. Bake at 350 degrees for 5 minutes and serve hot. Delish.

Combine the cream cheese, salad dressing mix, mayonaise, and horseradish in a small bowl. Let stand for at least 30 minutes, then spread the mixture on the sliced rye bread. Place one cucumber slice on top of each bread slice, then sprinkle with a little paprika. Slice the salmon into thin strips about the length of your bread pieces. Place two salmon slices in an X pattern on top of the bread slices, then decorate on top of that with a little snipped fresh dill. If you like, place a thinly sliced sweet pickle on top of half the slices. Cover and refrigerate until serving time.