Thanksgiving dinner for 7??? Me cooking??!!?

Question

Please, does anybody know of any traditional and interesting starters or side dishes I could serve with the lovely turkey for Thanksgiving dinner?

Answer 1

cool. there are 7 people in my family too; and we ALL pitch in to help with cooking. my mom prepare the turkey, me & 4 sis make the corn, garlic bread, mash potatoe, salad (turkey salad yum!), we normally buy a pumpkin pie & beverages. =) i love thanksgiving!!

Answer 2

Feta Cheese Foldovers



8 ounces feta cheese, crumbled

3 tablespoons finely chopped green onions

1 egg, beaten

1 (17.5 ounce) package frozen puff pastry, thawed

1 egg yolk, beaten with 1 teaspoon water



Preheat oven to 375 degrees F (190 degrees C).



In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.



Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.



****



You might also do spinich artichoke dip, or roasted pumpkin seeds, or a nice bread with special butter (apple, honey, etc.).



Seven people isn't a lot... so you'll have the opportunity to try things out.

Answer 3

We make turkey, dressing, mashed potato's, green bean casserole, corn, turkey gravy, cranberry salad or cranberry jelly and dinner rolls.Desert is pumpkin pie, and pecan pie.

Except for the turkey and rolls you can prepare all these items the day before and just toss in oven or microwave.Saves you a lot of hassle on thanksgiving day.

Answer 4

If you are preparing all of the food, who says that it has to be home made? I love to cook, but you can save major time and sanity if you buy dishes that are prepackaged. Sweet potatoes are easy, buy the canned, pour in baking dish with cinnamon, butter, granulated sugar, brown sugar, and marshmallows. Or bake sweet potatoes, and let the guest garnish as pleased. Broccoli and cheese casserole is another option, and easy to make. Also, buy frozen roles that you let rise, then bake for 10 minutes.

Answer 5

Roasted Turkey

sidings: mashed potatoes w/ gravy ^_^

Answer 6

I can't imagine needing starters, but Rachel Ray recommends a crudite tray. (fresh veggies with dip). Last year I started with a bellini for everyone.



We always have corn bread dressing, mashed potatoes and giblet gravy, green beans, macaroni and cheese, sweet potato casserole, cranberry sauce, tossed salad and pumpkin pie.

Answer 7

I wish we had Thanksgiving in England. Do Chestnut stuffing and Sweet Potato mash. Mmmmmmmmmm.

Answer 8

only 7? omg, you are so lucky, we have to cook for 10 aunts and uncles, 23 cousins, 5 grandparents, and my family of 4, sooo . , but we have a rather large family. Try martha stewarts website, she has a lot of cool pretty looking dish ideas.

Answer 9

we have always had a cheese and cracker platter,,celery sticks with cream cheese, or peanut butter,

side dishes

green bean casserole

mashed potato's

butter nut squash

stuffing

cranberry sauce

Answer 10

A wonderfully easy Three Fish Paté, followed by succulent Watercroft Chicken and tantalising Hot Passion Soufflés, this is a dinner party menu worth shouting about



Three Fish Paté

A recipe that looks almost too unassuming and easy but it’s worth its weight in gold, this paté is one of those store cupboard recipes that can be put together in no time. Served spooned up in a swirl, in individual ramekins it looks as though you’ve really tried, and tastes like it too, especially if served with hot bread. Any left over makes rather superior picnic sandwiches for an outdoor event.



Ingredients

(Serves 6)

1 120g tin sardines in oil

1 50g tin anchovies in oil

1 185g tin tuna in oil

Juice of 1 lemon

6 oz (175g) soft butter

Small handful of fresh parsley sprigs

12 sprigs of fresh dill

Salt and freshly ground black pepper



Method

Empty the contents of the tins of sardines and anchovies, including the oil, into a processor. Discard the oil from the tin of tuna then add the fish to the processor, followed by the lemon juice, butter, parsley, half the dill and some pepper.



Process until smooth, then taste and add a little salt if needed.



Spoon the mixture into a serving dish or individual dishes, cover and put in the fridge until about 2 hours before serving. Remove the paté and leave it at room temperature to soften to a spreading consistency.



Garnish with sprigs of fresh dill before serving.



The pat̩ can be made for up to 3 days ahead Рand kept in the fridge. It can be frozen in one large serving dish or individual ones. Cover it tightly with foil and seal inside a plastic bag, label and freeze for up to a month. Thaw overnight in the fridge.





Watercroft Chicken



Definitely a family favourite and also good enough for a dinner party – we think this is a special recipe.



Ingredients

(Serves 6)

For the Mushroom Farci

5oz (150g) button mushrooms, finely chopped

½ oz (10g) butter

2 shallots, finely chopped

1oz (25g) breadcrumbs

1 small egg, beaten (you may not need all of it)

Salt and freshly ground black pepper



2 tablespoons lime marmalade

1oz (25g) butter

6 chicken breasts, boneless and skin on



For the sauce

Juice of 1 lime

200ml carton full fat crème fraiche

A lot of freshly chopped parsley

Salt and freshly ground black pepper



Method

Chop the mushrooms by hand, meanwhile melt the butter, add the shallot, cook for about a minute, cover and transfer to the simmering oven for about 10 minutes. Add the mushrooms, toss them quickly in the butter and shallot mixture and cook for another 2 minutes. Remove them from the heat, add the breadcrumbs and egg and season well (do not add all the egg if it seems too wet). Leave it all to cool.



Put the marmalade into a small saucepan on simmering plate, as it begins to dissolve add the butter and stir well until it’s all combined.



To stuff the chicken breasts, carefully lift the skin down one side and, using a teaspoon, push the stuffing underneath then fold the skin back. Place the 6 chicken breasts comfortably in a small roasting tin and spoon the butter and marmalade mixture over the top.



Slide the tin onto the top set of runners in the roasting oven for about 20-25 minutes until golden brown and the chicken is cooked through. Transfer the chicken to a warmed serving dish using a slotted spoon and keep it warm while making the sauce.



Scrape all the bits from the side of the roasting tin, add the crème fraiche and lime juice and stir well, transfer it to the floor of the roasting oven for about 5 minutes until bubbling. Add the parsley, season to taste and serve it with the chicken.



To cook in a conventional oven

Pre-heat the oven to 200ºC/400ºF/Gas 6 and cook the chicken for about 20-25 minutes until it’s tender. Remove the chicken breasts from the oven and keep them warm, add the crème fraiche and lime juice to the tin and boil it on the hob, stirring continuously. Season to taste.





Hot Passion Soufflés



Very impressive and not nearly as difficult as you may think. Don’t over cook them – they want to be soft in the centre. Use orange juice from the carton – the sort you’d keep in the fridge for breakfast. They can be made and left in the fridge for up to 24 hours. You’ll need to cook them for 2 minutes longer – but don’t expect such an impressive rise.



Ingredients

(Serves 6)

8 large passion fruits

About 1/4 pint (150 ml) orange juice

4oz (100g) caster sugar

3 eggs separated

1 rounded teaspoon (5ml) cornflour



Method

Generously butter the inside of 6 size 1 (1/4 pint) ramekins.



Cut the passion fruit in half and scoop out the pulp, then sieve it into a measuring jug. Make it up to 7½ fl oz (225ml) with orange juice.



Slake the cornflour with a small amount of orange juice. Heat the fruit juice, add the cornflour and, stirring continually, bring it to the boil allow it to thicken.



Whisk the egg whites on full speed with an electric whisk, until they’re like cloud. Gradually add the sugar a teaspoon at a time, still whisking on maximum speed, to make it stiff and glossy. Beat the egg yolks into the thickened fruit juice. Mix in one spoonful of meringue and finally fold in the remaining meringue.



Divide the mixture between the prepared ramekins and fill them to the top. Level the surface and run the point of a teaspoon around the edge, pushing the mixture slightly inwards – this will allow it to rise evenly.



Gently transfer the ramekins to a small roasting tin, pour in boiling water till it fills half way up the ramekin dishes. Bake on a grid shelf on the floor of the roasting oven for 8 minutes. Dust them with icing sugar and serve at once. The centre should still be slightly soft.



To cook in a conventional oven

Bake in a pre-heated oven at 220ºC/425ºF/Gas 7 in the centre of the oven for about 8 minutes until they’re risen and slightly soft in the centre.

Answer 11

I was just looking at your question, just to see the answers you get because we don't have Thanks giving in the UK, is the person who wrote the answer above mine having a laugh. Did she really type all that out, or is there another way of doing it!!!!!!!!!!! That would take me about a week to type. Anyway Happy Thanks giving!!!!!!!!!!

Answer 12

cookin is bad enough, cooking for 7!

you got my smpathy vote, although no ideas!

good luck 2 ya! x

Answer 13

prawn cocktail, smoked salmon on crackers, caviar on halved hard boiled eggs, egg mayonnaise

Answer 14

prawn cocktail/ carrot & coriander soup, roast lamb with mint sauce and apple strudel for pudding, mmmmmm........ bootiful



bill

Answer 15

You have to have mash and sweet patotoes.

Answer 16

make that 8. by inviting me. i'm not over keen on turkey or lamb. thanks

Answer 17

ELEGANT SCALLOPED CORN



17 oz. can cream style corn

1 c. cracker crumbs

1 c. diced celery

1/4 c. diced onion

3/4 c. American cheese, cut into small pieces (velveeta)

1 tsp. salt

2 eggs, well - beaten

1/2 cup melted butter

1 c. milk (or half and half)

Parsley

1/4 tsp. papri



Combine corn, cracker crumbs, celery, onion, cheese, salt, eggs, melted butter and milk. Pour into greased 2 quart dish and bake at 350 degrees for 50 minutes. Garnish with parsley, sprinkle paprika on top.

__________________________



Buttermilk Mashed Potatoes



Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled

1/2 cup milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper



In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.



Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.



Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.



--Ina Garten, FoodTV

____________________________



Brussels Sprouts Lardons



2 Tbsp. good olive oil

6 oz.alian pancetta or bacon, 1/4-inch dice

1½ pounds Brussels sprouts (2 containers), trimmed and cut in 1/2

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

3/4 cup golden raisins

1 3/4 cups chicken stock or broth



Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.



Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.



--Ina Garten, FoodTV

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SPINACH-GORGONZOLA CUSTARDS



½ cup frozen chopped spinach, thawed

1 Tbsp. butter

1 Tbsp EVOO

2 large onions, cut in half and thinly sliced

2 tsp. brown sugar

2/3 cup crumbled blue chz

3 lg eggs

1½ cups half and half

1/4 tsp salt

1/4 tsp nutmeg

1/8 tsp freshly ground black pepper



Drain spinach.



Melt butter in lg skillet over med heat add oil and onion and saute 5 mins. stir in sugar, and cook, stirring occasionally, 20 more mins, or until onion is caramelized.



Reserve 1/4 C of this and spoon remaining mix into 6 lightly greased 6-oz custard cups sprinkle with blue chz crumbles



Whisk together eggs and next 4 ingredients unttil blended. Stir in spinch and spoon evenly over cheese and onions.



Place custard cups in a 13x9” pan. Add 1” hot water to pan. Bake at 350ºF for 30-40 mins or until almost set.

Remove cups from pan and let stand 10 mins; unmold and top with reserved onion. Serves 6.



--Southern Living

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Baked Pimiento Cheese Spread



1½ C. mayo

4 oz. jar diced drained pimientos

1 tsp. worcestershire

1 tsp. finely grated onion

1/4 tsp. red pepper

8 oz. block of extra sharp cheese, grated

8 oz. block of sharp cheese, grated



Mix together, spoon into greased 1½ qt. baking dish. (I have an oval corning dish I've been using) as it makes quite a bit.



Bake 20 min on 350degrees.



Serve with cracker, celery sticks, broccoli, whatever.

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Cheese and Spinach Puff Pastry Pockets

Yield: 12 appetizer servings



12 frozen puff pastry shells, unthawed

1 cup heavy cream

1/4 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry

1 1/4 cups grated Fontina cheese

1/4 cup freshly grated Parmesan

3 to 5 green onions, finely chopped



Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.



Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, cheeses, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.



--Giada De Laurentiis, FoodTV

____________________________



Creamy Shrimp & Dill Puffs



1/3 cup whipped cream cheese

1/2 tsp Dill Weed, divided

1/4 tsp Ground Ginger

1 Tbsp. chopped green onions

1 can (8 oz) refrigerated crescent rolls

3/4 cup chopped precooked shrimp



1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.



2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.



3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.



Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).



--McCormick Spices

Answer 18

Here is a collection of them I found.



Buffalo Shrimp with Blue Cheese Dip



48 large fresh unpeeled shrimp (about 2 pounds)

2 tbsp. dark brown sugar

2 tbsp. chopped onion

3 tbsp. cider vinegar

2 tbsp. catsup

1 tbsp. Worcestershire sauce

2 to 4 tsp hot sauce

1/4 tsp pepper

1 clove garlic, chopped

3/4 cup nonfat cottage cheese

3 tbsp. skim milk

2 tbsp. (1/2 ounce) crumbled blue cheese

1/8 tsp pepper

vegetable cooking spray



Peel and devein shrimp, leaving tails intact. Place shrimp in shallow

dish, cover and chill.



Combine sugar and next 8 ingredients in container of an electric

blender. Cover and process until smooth.



Pour sugar mixture into a small saucepan; place over medium-low heat,

and cook 10 minutes, stirring occasionally. Let mixture cool, and

pour over shrimp. Cover and marinate in refrigerator for about 30

minutes, turning the shrimp occasionally.



Combine cottage cheese and next 3 ingredients in container of an

electric blender. Cover and process until mixture is smooth. Spoon

into a bowl; cover and chill.



Remove shrimp from marinade, reserving marinade. Arrange shrimp in a

single layer on a rack coated with cooking spray, and place rack

in a shallow roasting pan. Broil 3 inches from heat for 3 minutes.

Turn shrimp over; baste with reserved marinade. Broil an additional

3 minutes or until shrimp is done. Serve with cheese dip.

Yield: 8 appetizers (serving size 6 shrimp and 2 tbsp. cheese dip)



Calories 148. PROTEIN 24.3g; FAT 2.5g.; CARB.6g.

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Vicki,La (07:41:49 am) : From: Johnson

Newsgroups: rec.food.baking

Subject: Sesame Chicken Strips



Sesame Chicken Strips



1 c. mayonnaise

2 tsp. dried minced onions

2 tsp. dry mustard

1 c. crushed butter flavored crackers

1/2 c. sesame seeds

2 lbs. boneless chicken breast (or chicken tenders)

--

Sauce:

1 c. mayonnaise

2 Tbls. honey



Combine mayonnaise, onion & mustard. In another bowl combine crackers & sesame

seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayonnaise

mixture & then cracker mixture. Place in a single layer on greased

baking sheet. Bake at 425'F for 15-18 minutes. Combine ingredients for

sauce & serve as a dip with the chicken.



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Vicki,La (07:43:10 am) : From: [e-mail] (sue and bill)

Newsgroups: rec.food.cooking

Crab Bites



Recipe By : Pass The Plate



1 7 ounce crabmeat

can

1 cup butter -- softened

1 jar Old English cheese (sharp) -- softened

1/2 tsp. garlic salt

2 tbsp. mayonnaise

2 dashes Worcestershire sauce

6 English muffins -- split



Blend crab, butter, cheese, seasoning, mayonnaise and Worcestershire sauce

into a paste.

Spread on English muffins. Each muffin may be cut into 8 bite-sized

pieces or left whole and frozen.

Bake thawed in a preheated oven 10-15 minutes or until browned.



NOTES : 96 pieces or 12 sandwich halves



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Vicki,La (07:44:32 am) : Newsgroups: rec.food.recipes

From: [e-mail] (Rod Motyer)

Subject: Garlic Bread



Take a standard loaf, cut off the crusts whole, and cut the bread into thick



slices. Butter these on both sides (with garlic butter). Form back into a

loaf and tie up into shape (if you never tried it before, try dental floss

instead of string - also good for trussing chickens). Rub the whole loaf

with butter and wrap in aluminum foil. Heat in a hot oven. About 10 minutes

before serving, unwrap the foil and allow the loaf to become brown and

crisp. Untie and bring whole to table.

This makes a delicious savory base.



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Betsy-TKL (09:02:25 am) :

Date: Mon, 31 Oct 1994 14:04:54 -0600

From: Shirley Rowe [e-mail]



These recipes are from a folder that came out about 12 yrs ago from the

Texas Dept. of Agriculture called "Texas Hors d'oeuvres, Proven favorites

for

any occasion featuring Texas Agricultural Products". I have used most of

these

and they are good.



FESTIVE STUFFED MUSHROOMS



32 lg. mushrooms (ab 2 lb.)

2 crushed garlic cloves

1/4 cup butter or margarine

8 oz. bulk pork sausage

1/2 cup seasoned dry bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

salt

pepper

melted butter or margarine



Remove stems from mushrooms. Chop stems, reserving caps. In a small skillet

over medium heat, saute chopped mushroom stems and garlic in butter or

margarine until mushrooms are golden (about 3 minutes). Add sausage; saute,

stirring occasionally, until brown. Stir in bread crumbs, cheese and

parsley.

Taste and adjust seasonings. Stuff each reserved mushroom cap with about

1 tbs. of the sausage mixture. Heat oven to 550 deg.F. and/or broil. Brush

each stuffed mushroom with melted butter or margarine and broil 4 inches

from heat until bubbly and brown (about 3 min.). Serves 8

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Vicki,la (09:09:44 am) : Honey Garlic Appetizer Meatballs



2 pounds lean ground beef

1 cup dry bread crumbs

3/4 cup milk

1/2 cup finely chopped onion

2 eggs

2 tsp. salt

1 tbsp. butter

3 cloves garlic

3/4 cup ketchup

1/2 cup liquid honey

1/4 cup soya sauce



Preheat oven to 500. Put meat in a bowl and break with fork. Add and

mix together: bread crumbs, milk, onion, eggs, and salt. Shape

meatballs into 1 inch balls. They taste better when they are small.

Place in single layer on a jelly roll pan and bake 12 to 15 minutes.

Drain well. Melt butter in a saucepan and saute garlic until tender.

Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover

and simmer five minutes. Add meatballs to sauce. Return to boil and

simmer uncovered for 5 to 10 minutes, stirring occasionally or until

sauce glazes meatballs. These freeze well too.



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Lorri, Can (09:14:48 am) : Veggie or cracker Dip



Can of shrimp or crab

large cream cheese.

Worcestershire sauce

heat at 400 for 5 min.

broil 1 min. until crust forms.



dip and enjoy, careful its hot.

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Betsy-TKL (09:26:08 am) :

Date: Tue, 10 May 1994 13:37:06 CDT

From: E. Stevens [e-mail]

Subject: RECIPE/Pepper Vodka Tomatoes



From 5/94 Gourmet Magazine



Pepper-Vodka Soaked Cherry Tomatoes with Seasoned Sea Salt



1 pint vine-ripened cherry tomatoes

1/2 cup pepper-flavored vodka

3 tbsp. coarse or fine sea salt

1 tbsp. lemon pepper



Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a

shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing

occasionally, 1 to 2 hours, or until soaked to desired taste.

In a small bowl stir together salt and pepper.

Serve tomatoes with seasoned salt for dipping. Makes 2 cups.

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Annie, TX (09:28:12 am) : Party Meatballs

(Campbell's Easy Holiday Cooking)

1 can (11 1/8 ounces) Campbell's Condensed Italian Tomato Soup

1 pound ground beef

1/4 cup dry bread crumbs

1 egg, beaten

1 tbsp. Worcestershire sauce

1/2 cup water

2 tbsp. vinegar

2 tsp. packed brown sugar

Mix 1/4 cup soup, beef, bread crumbs, egg, and Worcestershire thoroughly and

shape firmly into 48 (1/2-inch) meatballs. Arrange in 15-by10-inch

jelly-roll pan.

Bake at 350 degrees for 15 minutes or until meatballs are no longer pink.

In large saucepan mix remaining soup, water, vinegar, and sugar. Over medium

heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes. Add

meatballs and heat through.

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Betsy-TKL (09:32:52 am) :

Date: Mon, 31 Oct 1994 14:04:54 -0600

From: Shirley Rowe [e-mail]



This recipe is from a folder that came out about 12 yrs ago from the

Texas Dept. of Agriculture called "Texas Hors d'oeuvres, Proven favorites

for

any occasion featuring Texas Agricultural Products". I have used most of

them

and they are good.



ZUCCHINI FINGER SANDWICHES



1 lb. chilled unsalted butter

2 cup mixed chopped herbs (parsley, chervil, watercress, tarragon and/or

savory)

salt and pepper

Fresh lemon juice (optional)

2 whole zucchini

Mayonnaise

Chopped parsley



Set chilled butter on a smooth working surface and pound with rolling pin or

mallet until soft and easily dented with a finger. Transfer to a bowl and

beat until light and fluffy. Beat herbs into the butter. Force butter

through

a sieve or strainer. Season with salt, pepper and lemon juice, if desired.

(Covered, the butter will keep in the refrigerator 7-10 days.) Cut zucchini

crosswise into 1/4-in slices. Using a biscuit cutter slightly smaller than

the diameter of the slicer, or a small sharp knife, remove the zucchini peel

to create uniform rounds. Place a spoonful of herbed butter on a slice and

spread evenly. Top the filling with a second slice to make a miniature

sandwich. Roll edges of the sandwich first in a platter of mayonnaise and

then in a platter of chopped parsley.

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Betsy-TKL (10:14:16 am) :

From: Laurie Murphy [e-mail]

To: Multiple recipients of list EAT-L [e-mail]



My mom made this for Christmas and it was a big hit with a lot of people I

didn't think would like Brie. She didn't have a recipe but it was delicious.

Here is what she did:



1 wheel brie

Dried apricots

Dried prunes

Walnuts

Brown Sugar

Orange rind

1 pkg. Crescent Rolls



Slice the brie in half and sprinkle one half with chopped dried apricots,

chopped dried prunes, chopped walnuts, brown sugar and orange rind. Put the

other half back on top. Open out the crescent rolls (they should form a

rectangle.) Place the brie on the crescent roll and wrap the ends of the

crescent roll over to encase the Brie. Turn over and place in a pie plate

and bake for about 15 minutes at 375 or until the crescent rolls are done.

Serve with crackers.



Enjoy!

Laurie Murphy

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Betsy-TKL (10:49:54 am) :

Date: Thu, 12 May 1994 12:08:56 LCL

From: [e-mail]



This has been a highly successful keep-on-hand appetizer.



Marinated Mozzarella



1 lb. Mozzarella in bite size chunks

1 c. olive oil + more as needed

2 Tbsp. minced fresh basil or 1 Tbsp. dried

1 tsp. red pepper flakes

1 Tbsp. minced fresh oregano or 2 tsp. dried

2 cloves minced garlic

1/2 tsp. salt



Pack cheese in container (glass canning jar works well). Mix

remaining and pour over. If cheese isn't covered, add more oil. Chill at

least

overnight up to several days. To serve, drain (not fanatically) and serve

with

picks or as tidbit for a cracker. Marinade can be reused. As long as cheese

is

covered with the oil, it seems nearly eternal, but shake occasionally to

force

seasonings back into oil.

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Betsy-TKL (7:12:47 pm) :

From: [e-mail] (Lauretta Nagel)

Newsgroups: rec.food.cooking



Layered Cheese Wheel



Take a wheel of one of the creamier cheeses (saw it done with St Andre'),

slice thru' the middle at least once.....it should look like a layer

cake, with 2 or 3 layers. Slice various types of berries in half and

arrange in circles or some such similar designs, along with sliced

kiwifruit,

in between the layers, and on top.



You can then coat the top layer of fruit with a glaze made of heated-up

apple jelly/jam.



This probably ought to be made the morning of or the night before.

Raspberries, blueberries and small strawberries work wonderfully with

this. Serve with a variety of crackers and small knives.



The most expensive item will definitely be the cheese itself.

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Betsy-TKL (7:16:11 pm) :

Title: Baked Garlic with Brie Cheese

Categories: Appetizers, Cheese

Yield: 6 servings



----------------------JUDI M. PHELPS----------------------

2 Garlic bulbs; whole

12 oz Brie cheese;room temperature

Cocktail bread, crispbread,

French bread; sliced 1/2" thick

6 oz Jar roasted red peppers; well drained; cut into small; narrow strips



Preheat oven to 375 degrees. Remove some of the outer layers from garlic,

but leave bulbs intact. Place on a baking sheet and bake for about 40-50

minutes or until cloves are soft. Test with a toothpick or skewer. To serve,

gently separate the cloves and arrange on a serving plate. Place the Brie on

a larger plate, surrounded by the bread of your choice. Place red pepper

strips in a small bowl and provide a small fork. Each guest should spread

Brie on a piece of bread with a spreading knife, squeeze a garlic clove

directly on to it, then top it with a strip or two of red pepper. You might

prepare a few at first as examples.



SOURCE: Vegetarian Celebrations by Nava Atlas.



Judi's Notes: This is one of our favorite appetizers. Whenever we serve this

to guests, they are always asking for the recipe and I always seem to have

to put in a second batch because it disappears so fast.



Shared and MM for the MasterCook mailing list

by Judi M. Phelps

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Betsy-TKL (7:19:15 pm) :

From: [e-mail] (Robyn Walton)

Newsgroups: rec.food.recipes



DELAWARE CRAB PUFFS



Ingredients :

Cooking oil

2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. milk

1/2 lb. crabmeat



Preparation :

Heat cooking oil to 375 degrees. Mix dry ingredients. In

separate bowl, beat the egg and add milk and crabmeat. Stir into

flour mixture. Mix well. Drop mixture from spoon into hot oil, and

fry until delicately browned.

----------------------------------------------------------------------------

Betsy-TKL (7:21:07 pm) :

From: [e-mail] (Robyn Walton)

Newsgroups: rec.food.recipes



MARINATED SPICED SHRIMP AND MUSHROOMS



Ingredients :

3 lb. shrimp, cooked, peeled and

deveined

2 lb. mushrooms

1 c. vegetable oil

1 c. vinegar

4 onions, sliced

10 bay leaves, whole

2 tbsp.. sugar

4 tbsp.. whole allspice

2 cloves garlic, crushed

1/4 tsp. savory

1/4 tsp. basil

1/4 tsp. thyme

1/4 tsp. tarragon

Salt and pepper to taste



Preparation :

Combine all ingredients and marinate, covered, in refrigerator.

It is best if prepared a day or two ahead of time. Serve with

cocktail picks as hors d'oeuvres, or as a first course, served on a

bed of lettuce, or in scallop shells. Makes 20-25 servings.

----------------------------------------------------------------------------

Betsy-TKL (7:26:44 pm) :

From: [e-mail] (Gunnr)

Newsgroups: rec.food.cooking



Here's a recipe that I use during the holiday season and it's *always* a

winner!!



Cheese Straws



Recipe By: Dora Vinson

Serving Size: 1

Preparation Time: 1:30



8 ounces extra sharp cheese

1/4 tsp. red pepper

2 cups flour, self-rising (x) sifted

2 sticks butter or margarine

2 tbsp. water, cold



Preheat oven to 375 F.



Grate cheese and have both cheese and butter/margarine at room

temperature. Cream together well, adding cold water. Add flour and red

pepper, folding flour into mixture until mixture is not sticky (this may

or may not require more than 2 cups of flour.)



Refrigerate until firm. Put into a cookie press and squeeze out 4 inch

straws onto aluminum foil-lined, Pam-sprayed cookie sheets. Bake at 375 F

until lightly brown (about 10-12 minutes.) Store in an airtight container.

-----



The lady who's name appears above for this recipe always makes these and

gives them away as gifts. When it gets into *my* household, we usually

either divide them (equal number to four people) or it's an all out battle

for the whole thing!!

----------------------------------------------------------------------------

Betsy-TKL (7:33:53 pm) :

Date: Thu, 18 Aug 1994 14:13:04 -0700

From: M. Mills [e-mail]



Okay, here's the recipe I use to make grissini.

-Marlene



Roasted Garlic Cracker Sticks



2 cups flour

scant 1/2 tsp. baking soda

2 tsp. butter

10 cloves roasted garlic

1/4 cup parmesan cheese

1/2 cup buttermilk (maybe a little bit more)

coarse salt



Preheat oven to 350F.

Put all ingredients except buttermilk into the container of a

food processor or mixer.

Start processing and gradually add the buttermilk, incorporating

only enough milk to make a very stiff dough that can be gathered

into a ball.

Knead the dough briefly on a lightly floured board.

Wrap the dough in plastic wrap and let it rest for 15 minutes.

Divide the dough in half and roll out each half to 1/8"

thickness. (Use a pasta machine if possible.)

Cut the dough into 1/4" thick strips. (Use fettucine cutter.)

Sprinkle with salt. (I always forget to do this on one sheetful per batch

- yuck!)

Arrange the strips on cookie sheets lined with parchment or sprayed with

cooking spray. Bake for 10 minutes, or until lightly browned.



Variations:



Substitute 1 cup lightly packed shredded cheddar cheese (about 3

oz.), 1/4 tsp. cayenne pepper and 1/2 tsp. Worcestershire sauce

for the parmesan and garlic. (1 tbs. bleu cheese or gorgonzola

may be added as well.)



Substitute 1 tsp. onion powder and 2 tbs. poppy seeds for the

parmesan and garlic.



Substitute 2 tbs. sesame seeds for the parmesan and garlic.

----------------------------------------------------------------------------

Betsy-TKL (7:41:33 pm) :

Brie with Pecans

Louise /Toronto (7:41:00 pm) : Ummm.it is Cut off the top of the

brie( just the skin....sprinkle brown sugar and pecans on top

and bake in the oven for about 10 -15 minutes...enough to

heat is through and the sugar melts.....sooooo good !!

----------------------------------------------------------------------------

Betsy-TKL (7:52:25 pm) : Chicken Puffs



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Dips Appetizers



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp. Butter

1/4 cup Flour

1 each Egg

1/4 cup Swiss cheese(shredded)

2 cups Chicken (cooked -- fine chop)

1/4 cup Celery (finely chopped)

2 tbsp. Pimento (chopped)

2 tbsp. Dry white wine

1/4 cup Mayonnaise



Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir

vigorously. Cook and stir until mixture forms a ball that doesn't

separate.

Remove from heat and cool slightly. Add egg; beat vigorously until

smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1

level tsp. dough for each puff. Bake at 400F for 20 minutes.

Remove from oven; cool and split. Combine remaining ingredients, 1/2

tsp. salt and dash of pepper.

Fill each puff with 2 tsp..



----------------------------------------------------------------------------

CarolB, Fl (7:56:44 pm) :

CRAB RANGOON



1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)

{amount based on how "cheesy" you want

them} 1 can (6 ounces) crabmeat, drained and flaked 2 green onions

including tops, thinly sliced 1 clove garlic, minced

2 tsp. Worcestershire sauce 1/2 tsp. lite soy sauce 1 package (48

count) won ton skins vegetable spray

coating In medium bowl, combine all ingredients except won ton skins and

spray coating; mix until well blended. (To

prevent won ton skins from drying out, prepare one or two Rangoon at a

time.) Place 1 tsp. filling in center of each

won ton skin. Moisten edges with water; fold in half to form triangle,

pressing edges to seal. Pull bottom corners down

and overlap slightly; moisten one corner and press to seal. Lightly spray

baking sheet with vegetable coating. Arrange

Rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12

to 15 minutes, or until golden brown. Serve

hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. NOTE:

Rangoon can also be fried in oil.

----------------------------------------------------------------------------

Betsy-TKL (8:05:09 pm) :

Title: Meatball Appetizers

Categories: Appetizers

Yield: 1 servings



1 1/2 lb Ground beef

2 Eggs

1/4 c Milk

1 c Plain bread crumbs

1/4 c Chopped onion

1 1/2 ts Chopped parsley

1 1/2 ts Salt

1/8 ts Pepper

3 tb Oil

1 Bottle chili sauce (10 oz)

1/2 c Welch's grape jelly

1 tb Maxwell House instant coffee



Combine meat, eggs, milk, crumbs, onion, parsley, salt and pepper in bowl

and mix well. Shape into tiny meatballs and brown well in oil in large

skillet. Remove meatballs from pan. Add chili sauce, jelly and instant

coffee to pan drippings and simmer, stirring occasionally until jelly

melts, about 4 minutes. Add meatballs and simmer 10 minutes longer. Serve

with wooden picks. This recipe makes about 8 dozen tiny meatballs and 2

cups of sauce.

----------------------------------------------------------------------------

CarolB, Fl (8:08:11 pm) : Cocktail Smoky Links



Type: Appetizers



Ingredients:



12 oz. Bottle of chili sauce

10 oz. Jar of grape jelly

16 oz. Package of smoked link sausages



Servings 42



Directions:

Combine chili sauce and grape jelly in a large saucepan; cook over medium

heat, stirring

constantly, 3 minutes or until mixture beings to boil. Add sausages; cook an

additional 3

minutes or until thoroughly heated, stirring often. Serve with wooden picks.

Yield: 3-1/2

dozen.



----------------------------------------------------------------------------

Betsy-TKL (8:10:44 pm) :

Title: Devilish Eggs

Categories: Cajun, Appetizers, Ethnic, Breakfast

Yield: 8 servings



6 each Hard boiled eggs

2 T Poupon mustard

1 T Pimentos, mashed

1 x Salt, to taste

2 T Mayonnaise

1 T Louisiana hot sauce

3 T Dill relish



Cut the eggs in half. Remove yolk from white and set white aside. Mash

yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.

----------------------------------------------------------------------------

Betsy-TKL (8:15:52 pm) :

Title: Sherried Cheddar Cheese Dip

Categories: Appetizers, Cheese, Dips, Vegetables

Yield: 4 servings



1 1/2 c Cheddar; Sharp, Shredded

1 tbsp. Sherry

1/2 c Sour Cream

1 tbsp. Jalapeno Pepper; Chopped

1/2 tsp. Hot Sauce

1/4 tsp. Garlic Powder



Blend the cheddar cheese and the sherry well. Blend in the sour cream and

then add all the rest of the ingredients. Serve at room temperature.



Makes about 2 cups of dip.



SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage,

Cantaloupe, Crenshaw or Casaba Melon

----------------------------------------------------------------------------

Betsy-TKL (8:38:39 pm) :

Title: Vegetable Finger Salad

Categories: Appetizers, Vegetables, Breads

Yield: 24 servings



2 package Pillsbury Crescent Rolls

2 package Cream cheese - 8 oz. each

1 c Mayonnaise

1 package Hidden Valley Ranch Dressing

Mix (original recipe - dry)

1/2 c Chopped green pepper

1/2 c Chopped carrots

1/2 c Chopped broccoli

1/2 c Shredded cheddar cheese



Press out in one piece without separation 2 packages Pillsbury Crescent

Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as

directed on Crescent Roll package and cool.



Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing.

Spread on cooled baked roll mix.



Mix together chopped vegetables and press into cream cheese mixture.



Refrigerate. Cut into small squares. Will keep several days in

refrigerator.



Personal Note: This recipe makes a LOT. I cut all ingredients in half and

still have plenty to serve (in addition to other snack foods). I also

replace half the mayonnaise with non-fat yogurt, and replace the cheddar

cheese

with a fourth vegetable to cut the fat content (Still tastes delicious).



The total servings will change depending on how large or small you cut each

piece. I only listed 24 because Meal Master requires a number. Please

change once you make the recipe and count the pieces. Thanks.

----------------------------------------------------------------------------

Betsy-TKL (8:41:49 pm) :

Title: Cinnamon Won-Ton Crisps

Categories: Chinese, Ethnic, Appetizers

Yield: 24 servings



12 Won ton wrappers

1/4 tsp. Cinnamon sugar

1/2 tsp. Oregano leaves

1/8 tsp. Garlic powder



Line 10" microwave-proof plate with paper towel. Cut wonton

wrappers diagonally into triangles. Place cut edges of each

triangle together; arrange 12 triangles on a plate with points

toward center. Coat triangles with nonstick cooking spray;

sprinkle 1/4 tsp. cinnamon-sugar mixture over won- tons.

Microwave, uncovered, on High for about 1-1/2 minutes or until

crisp and browned. Serve warm or cool. Repeat with remaining

won-tons.



Makes 24 triangles. Per triangle: 12 calories, no fat, no

cholesterol, 10 mg sodium.



Note: Meets American Heart Assoc. dietary guidelines for adults.

High-powered microwave used...oven wattage's may vary. If you

use a low-power microwave, increase cooking time slightly.



Source: Parade Guilt-Free Microwave Snack article

----------------------------------------------------------------------------

Vicki,La (8:47:02 pm) : For a GREAT cracker spread try the following:



8 oz Cream Cheese (we only use Philly Brand)

4 - 5 large slices of dried tomatoes (not packed in oil) chopped small

2 cloves garlic minced



Just mix everything and refrigerate until tomatoes get soft (about 1.5

hour).



Posted By: Barry Pegg ([e-mail]). Thanks Barry!

Posted To: The Kountry Recipe - Cookin' With Kountry Cook

URL: http://www.nmol.com/users/kountry/index.htm



----------------------------------------------------------------------------

Vicki,La (8:49:54 pm) : Exported from MasterCook II *



MY FAMOUS NACHO PARTY PLATTER



Recipe By : Vicki Phillips (Kountry Cook)

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Beef



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lb. ground chuck

1 red onion, chopped

1 yellow onion, chopped

2 cloves garlic, crushed

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 pkg. taco seasoning

2 large bottles taco sauce

1 large bottle chunky style salsa

1/2 cup ketchup

1 Tbsp. crushed red pepper

2 Tbsp. prepared mustard

2 Tbsp. sugar

Salt\pepper to taste

1/2 cup banana pepper juice

2 cans pinto beans, drained

1/2 cup banana peppers, chopped

2 large bags Dorito's Nacho Flavored Tortilla

4 cans nacho cheese sauce



In a large pan, brown meat, onions, garlic and bell peppers. Drain well.

Add taco seasoning, taco sauce, salsa, ketchup, crushed red pepper,

prepared mustard, sugar, salt, pepper and banana pepper juice. Simmer

10 minutes to blend flavors. Blend in pinto beans and heat another

10 minutes. Remove from heat. Place tortilla corn chips on a 20 inch

round platter or other LARGE pizza pan by spreading chips out to cover

all but about 1 inch around the outer edges. Spread meat mixture over

chips. Heat nacho cheese sauce just until easy to spread consistency.

Spread over meat sauce to cover meat and chips (the extra inch will

keep the cheese from running off the pan if you plan to heat this dish).

Spread banana peppers (sometimes I use Jalapeno pieces) around over top

of cheese sauce. Serve as is or heat at 375 for about 10 minutes.

Serve with side bowls of sour cream, guacamole, black olives, tomatoes,

taco sauce, salsa or other desired toppings.



- - - - - - - - - - - - - - - - - -



NOTE: This is one of those special company appetizers-or just for dinner

fixin's for the family. One of my most requested recipes. Serves 8 for

dinner or 24 for a party.

----------------------------------------------------------------------------

Bill,DC (9:04:56 pm) : * Exported from MasterCook *



Oyster Fritters



Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Fish And Seafood

Taste Of New Orleans



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups oysters

4 cups flour

2 tbsp. baking powder

2 tsp. baking soda

1 1/3 tbsp. Cajun seasoning

1/2 tsp. nutmeg

4 each eggs -- beaten

2 cups milk

1/2 tsp. Tabasco sauce

2 tsp. Worcestershire sauce

2 ounces butter -- melted

1 cup scallion -- chopped

2 tsp. garlic -- minced

1/4 cup parsley -- fresh chopped



Heat Deep fat fryer.



Drain the oysters until most of the liquid is removed. Chop them and set

them aside.



In a large bowl, combine the flour, baking powder, baking soda, Cajun

seasoning, and nutmeg. Set aside. In another bowl, mix together the eggs,

milk, Tabasco, Worcestershire and melted butter, mix until well blended.

Slowly pour the egg mixture into the flour mixture, and blend well. Fold in

the chopped oysters, scallions, garlic and parsley.



Drop this batter, using a 1 ounce scoop, into your preheated deep fryer and

cook until golden brown, about 3 minutes. Remove and drain on paper towels.

Serve with Remoulade Sauce.



- - - - - - - - - - - - - - - - - -



----------------------------------------------------------------------------

Vicki,La (9:08:10 pm) : Newsgroups: rec.food.recipes

Subject: Spicy Chicken Fingers



SPICY CHICKEN FINGERS



1 pound boneless, skinless chicken breasts

1 tbsp.. EACH: butter and vegetable oil

1/2 cup dry bread crumbs

1 tsp. EACH: paprika, dried thyme and dry mustard

1/2 tsp. EACH: salt and pepper

1/4 tsp. cayenne pepper

1/4 cup milk



Cut chicken into strips about 1 inch wide and 3/4 inch thick. On rimmed

baking sheet, melt butter and oil in 375F oven, tilting pan to coat

evenly. In shallow dish, combine bread crumbs, paprika, thyme, mustard,

salt, pepper and cayenne. Pour milk into separate shallow dish. Dip

chicken into crumb mixture, then into milk and again into crumbs. Arrange

on prepared baking sheet, turning to coat in butter mixture. Bake for

about 15 minutes, turning once, or until no longer pink inside.



Makes four servings.



According to this book, the recipe contains per serving:

246 calories 9 g fat 498 mg sodium 29 g protein 12 g carbohydrate 75 mg

cholesterol



----------------------------------------------------------------------------

Betsy-TKL (9:09:48 pm) :

Title: Crabby Mushrooms

Categories: Cajun, Appetizers

Yield: 8 servings



1 c Crab meat

1 tbsp. Bread crumbs

1 tbsp. Onions, minced

1 tbsp. Parmesan cheese, grated

1 tsp. Salt

2 tbsp. Parsley, minced

12 Mushroom stems, chopped fine

12 Mushroom caps

1 Egg, beaten

Louisiana hot sauce, to taste



In a bowl, mix crabmeat, bread crumbs, onion s, cheese, salt, parsley, and

chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff

mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30

minutes. Serve it hot.

----------------------------------------------------------------------------

Vicki,La (9:12:58 pm) : JALAPENO POPPERS



6 large Jalapenos

6 slices Monterey Jack or Mozzarella cheese (1/2" thick)

all purpose flour for dredging

1/4 cup vegetable oil

2 large or 3 small eggs, separated



Place peppers in a bowl and add scalding water to cover. Let stand 30

minutes to 1 hour until softened. Leave stems on and slit down one side

removing and discarding all the seeds.



Place one slice of cheese inside each pepper, and dust with flour. Heat

the oil.



Beat the egg yolks until thick and lemon colored. Beat the whites until

they stand in peaks. Fold the yolks into the whites and dip each pepper

in the egg mixture until well coated.



Fry at once in hot oil turning once and spooning oil over the uncooked

places. Cook until golden brown.



----------------------------------------------------------------------------

Vicki,La (9:15:42 pm) : Newsgroups: rec.food.recipes

From: [e-mail] (Carol Conti-Entin)

Subject: Marinated Carrots



Marinated Carrots are always a big hit with our guests:



Peel some carrots and slice into typical carrot-stick-sized pieces.

Choose an empty jar large enough to hold the carrot sticks standing up.

Fill it 1/3 full of vinegar and another 1/3 full of olive oil. Shake

some salt in, rub in some dried savory (or use savory salt), and add

a lot of garlic chips or finely chopped fresh garlic.



Put the carrots in, seal the jar cover tightly, and shake. Refrigerate

for three hours, occasionally shaking the jar and turning it upside-down

or vice versa. At the end of the approximately 3 hours, remove carrots

with tongs, getting off most of the oil and garlic. That's it.



I often marinate 3 batches in the same mixture before discarding it.



----------------------------------------------------------------------------

Annie, TX (9:16:28 pm) : Mexacali Dip

(Campbell's Easy Holiday Cooking)

1 can (11 1/2 ounces) Campbell's Condensed Bean with Bacon Soup

1/2 cup sour cream

1 tsp. chili powder

1/2 cup Pace Thick & Chunky Salsa

1 cup shredded Cheddar cheese (4 ounces)

Sliced green onions

Sliced pitted ripe olives



Mix soup, sour cream and chili powder. Spread on 10-inch plate. Top with

salsa, cheese, onions and olives. Serve with tortilla chips for dipping.

----------------------------------------------------------------------------

Margaret, MA (00:08:33 am) :

Stuffed Eggs (America)



6 hard-cooked eggs

12 small pieces of pimiento

3 Tbs. butter, softened

1 tsp. Worcestershire sauce

salt and pepper

2 Tbs. mayonnaise

paprika



1.Cut eggs in half lengthwise and remove yolks. Place a piece of pimiento

inside each egg white half.

2.In a food processor with a metal blade, process all remaining ingredients

until smooth.

3.Fit into a pastry bag with a star tip and pipe into egg white halves.

Sprinkle with paprika and chill before serving.



From: Memorex Library, International Recipes



----------------------------------------------------------------------------

Margaret, MA (00:09:23 am) :

Eggs a la Russe (Russia)



6 hard cooked eggs, halved lengthwise

1 cup mayonnaise

3 Tbs. chili sauce

1 tsp. chopped green olives

1 tsp. chopped chives

1 tsp. chopped parsley

1 tsp. chopped onion

Dash Tabasco

Dash lemon juice



1.Arrange eggs, cut side down, on a platter. Combine remaining ingredients

and spoon over eggs. Chill and garnish with watercress.



From: Memorex Library, International Recipes

----------------------------------------------------------------------------

Margaret, MA (00:10:02 am) :

Red Caviar Dip (Scandinavia)



3 oz. cream cheese

1 Tbs. sour cream

1 Tbs. chopped chives

4 oz. red caviar



1.Blend cream cheese, sour cream and chopped chives together. Mix in caviar,

blending well. Chill at least 2 hours before serving.



From: Memorex Library, International Recipes

----------------------------------------------------------------------------

Margaret, MA (00:10:48 am) :

Liptaur Dip (Austria)



8 oz. cottage cheese

8 Tbs. softened butter

1 Tbs. paprika

pepper

1/4 tsp. salt

2 tsps. caraway seeds

1 tsp. dry mustard

1 tsp. chopped capers

1 Tbs. finely chopped onions

3/4 cup sour cream

3 Tbs. chopped chives



1.Force cottage cheese through a sieve. Cream butter and beat in cheese and

all remaining ingredients except chives. Beat very well with electric mixer

or wooden spoon.

2.Chill before serving and sprinkle with chives to garnish.



From: Memorex Library, International Recipes

----------------------------------------------------------------------------

Betsy-TKL (9:32:28 pm) :

From: Carol Sadler [e-mail]

Newsgroups: rec.food.recipes



-- This recipe is always a big hit! Not only does it taste great, it

makes your house smell wonderful!



Brie Topped with Cranberry Marmalade



1 12" wheel of brie

3 cups fresh cranberries

1/2-3/4 cup brown sugar

1/3 cup dried currants

1/3 cup water

1/8 tsp dry mustard

1/8 tsp ground allspice

1/8 tsp cardamom

1/8 tsp cloves

1/8 tsp ginger



Cook cranberries over medium heat until they pop. Bring to room

temperature.



Take skin off top of brie, but leave 1/4 inch around the edge. Leave all

skin on the sides. Put cooled marmalade on top.



Bake at 350 until cheese melts...approximately 15 minutes. Serve warm.



I usually serve it with apple and pear slices and crackers.

----------------------------------------------------------------------------

Betsy-TKL (10:21:01 pm) :

Date: Wed, 9 Nov 1994 00:06:01 CST

From: Elizabeth Stevens [e-mail]



11/94 Bon Appetit



OLIVES WITH FENNEL SEEDS AND ORANGE PEEL

(makes about 6 cups)



6 cups assorted black and green olives (preferably imported, such

as Kalamata, Sicilian, garlic-stuffed) drained

1/4 cup olive oil (preferably extra-virgin)

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

2 tbsp. minced orange peel (orange part only)

1 tbsp. fennel seeds, crushed

1/2 tsp dried crushed red pepper



Combine all ingredients in large bowl. Cover and chill overnight, stirring

occasionally. (Can be prepared 5 days ahead)

Bring olives to room temperature before serving.

----------------------------------------------------------------------------

Betsy-TKL (07:09:14 am) :

From: [e-mail] (Joan Mathew)

Newsgroups: rec.food.recipes



Knackerbrod (Swedish Oatmeal Crackers)

--------------------------------------

1/2 c. margarine, room temperature

1/4 c. butter, room temperature

3 Tbsp. sugar

2 c. uncooked rolled oats

1-1/2 c. all-purpose flour

1-1/2 c. whole-wheat flour

2 tsp. salt

1 tsp. baking soda

1-1/2 c. buttermilk



In a large bowl combine the oats, flour, salt, and baking soda.

Set aside.



In another large bowl, cream the shortening, butter, and sugar

until smooth. Alternately add flour and buttermilk to the creamed

mixture, blending until stiff like cookie dough.



Refrigerate the dough for at least 1 hour (or more) to stiffen.



Prepare a large baking sheet with an edge (I use an 18"x26" sheet

that fits perfectly into my Viking oven) by lightly spraying with

vegetable (or olive) oil and sprinkling with oatmeal. Use the

largest baking sheet your oven will accommodate.



Preheat oven to 375 degrees Fahrenheit (if using convection, lower

temperature by 40 degrees).



Divide the dough into 4, 6, or 8 portions, depending on the size of

the baking sheet (my sheet takes the whole batch of dough). Shape

each portion into a ball. Return all but one ball to the chill in

the refrigerator.



Place the ball of dough on the baking sheet and flatten out on the

sheet, spreading as much as possible by hand. Use a rolling pin to

roll the dough out to the edges, as thinly as possible.



NOTE: my original recipe says not to leave the dough more than 1/8",

but I had excellent results with 1/4".



Prick the sheet of dough evenly with the tines of a fork. Using a

pastry wheel, knife, or pizza cutter, score the dough into 2" (approx.)

squares.



Bake for 10-20 minutes, or until lightly browned and crisp. As they

bake, remove the crackers along the edges of the pan that are

browning faster than the others.



Allow the crackers to cool slightly on the baking sheet before

transferring them to a rack to cool completely. When cooled, break

the crackers where scored.



Repeat with the remaining dough.



Store in an airtight container.



NOTE: these were delicious served slightly warm, too! They have a slightly

sweet, nutty flavor, and were wonderfully crunchy. It was a good combination

with the crabmeat dip (see below).



Crabmeat Dip

------------

1/2 c. low-fat sour cream

1/2 c. plain low-fat yogurt

1 4-1/2 ounce can crabmeat

2 tbsp.. chopped fresh chives (or onion tops, etc.)

2 tsp. grated lemon zest

2 tsp. tarragon leaves

salt and pepper to taste



Combine all ingredients except salt and pepper; mix well. Season with

salt and pepper. Cover and refrigerate until chilled (at least 2 hours).

----------------------------------------------------------------------------



Betsy-TKL (10:41:28 pm) :

MMMMM----- Recipe via Meal-Master (tm) v8.02



Title: Escargot En Croute

Categories: Appetizers

Yield: 6 servings



MMMMM-----------------------BUTTER MIXTURE----------------------------

1 c Butter

1/4 c Finely chopped parsley

8 Garlic cloves; minced

1 Shallot

2 tbsp. Dry white wine

1 1/2 tsp. Worcestershire sauce

1 tsp. Fresh lemon juice

1 tsp. Pernod

2 Anchovy fillets; minced

1/4 tsp. Hot pepper sauce

Salt & freshly ground pepper



MMMMM---------------------------------------------------------------

2 tbsp. Butter

36 Snails; washed

1/4 c Diced onion

6 tbsp. Dry white wine

6 Puff pastry dough sheets*

1 Egg

2 tbsp. Water



* Note: Puff pastry sheets should be cut slightly larger than escargot

dish.



For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9

ingredients with salt and pepper to taste, and mix well. Set aside.



Melt 2 tbsp. butter in medium skillet. Add snails, onion and

wine and saute' until liquid evaporates. Set aside and let cool.



Place one snail in each hole of escargot dish. Generously cover with

butter mixture. Place 1 sheet of puff pastry dough over each escargot

dish. Trim dough and seal around edge of dish. Beat egg with water

and use to brush dough. Chill until ready to bake, at least 20

minutes.



Preheat oven to 375 degrees. Bake until pastry rises and is golden,

about 20 to 30 minutes. Remaining butter mixture can be refrigerated

as long as 2 weeks and used when garlic butter is needed.



Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.

----------------------------------------------------------------------------

Peggy, WA (11:21:26 pm) : Recipe from Family

Circle in the 1970's.

PECAN-CHEESE LOG APPETIZER



1 package (8 ounces) cream cheese, softened

1 cup grated Swiss cheese (4 oz)

1 cup crumbled blue cheese

1/2 tsp. bottled red-pepper seasoning

1/4 cup chopped pecans



1. Blend cream cheese, Swiss cheese, blue

cheese, and red-pepper seasoning in a

medium-size bowl. Chill until firm enough to

handle.



2. Shape into an 8-inch-long log; wrap in waxed

paper, foil, or transparent wrap and chill again

until firm.



3. To make spiral trim, unwrap log; press 1/2-inch-wide strips of foil or

waxed paper diagonally, 1 inch apart, over top and side. Roll log in chopped

pecans. Chill again.



4. When ready to serve, carefully peel off paper; place log on a serving

plate. Frame with assorted crisp crackers, if you wish.



----------------------------------------------------------------------------

Peggy, WA (11:54:29 pm) : From "Dorothy Neighbors Manufacturer's Recipes" as

published in The Seattle Times Jan 19, 1966. (Yes 1966)



ORIENTAL SHRIMP APPETIZERS



Yield: 80 appetizers



1/2 pound raw shrimp

1 can (1 pound) Chun King Chinese Vegetables, well drained.

1/4 cup green onion, minced

1 tbsp. soy sauce

1 whole egg

1/4 tsp. powdered ginger

20 slices day-old bread

Salt



1. Grind the shrimp, using finest blade on food chopper or whirl in blender

until smooth.

2. Chop vegetables very fine. Combine shrimp and vegetables, onion, soy

sauce, egg and ginger.

3. Trim crusts off bread, cut in 1 1/2 inch squares. Spread about 1 1/2

tsp. on each square. Sprinkle with salt.

4. Fry in 2 inches of hot oil (375 degrees) for 1 minute until golden. (Put

sandwiches in pan filling side up). Turn over, cook 15 seconds more. Drain

on paper towel. Serve hot.