*** Escargot Pizza 12-15 fresh escargots, pre-cooked in red wine court bouillon Pre-cooked pizza crust 1 cup shredded Monterey Jack cheese 1 can (8 ounces) pizza sauce 1 cup mushrooms, sliced 3 green onions (with tops), sliced 1 cup shredded cheddar cheese Heat oven to 450 degrees. Sprinkle crust with Monterey Jack cheese. Drizzle with pizza sauce. Arrange escargots, mushrooms, onions on pizza sauce, sprinkle with cheddar cheese. Bake until bubbly, about 15 minutes. Makes one 11- to 12-inch pizza.

*** Escargots en Brochette 18 fresh escargots (pre-cooked) 1 large red onion, cut in eighths 1 cup butter 1 clove garlic, minced 1 cup minced parsley 6 bacon slices cut into thirds 1 cup bread crumbs Salt Pepper Bamboo skewers Wrap each escargot in bacon and place on skewer with red onion pieces between escargots and on ends. (Three escargots per skewer.) Saute garlic in butter (do not let brown). Mix bread crumbs with parsley, salt and pepper. Brush bacon-wrapped escargots with melted garlic butter and roll in bread crumbs.

Bake in hot oven, 425 degrees, until sizzling hot, about 8-10 minutes. Serves 6.