o Hors d’Oeuvres,Appetizers


Dad’s Piroshki

Posted by: san_ (My Page) on Sun, Nov 17, 02 at 16:05

Dad’s Piroshki – always part of New Year’s Eve 2 sheets of puff pastry, defrosted but refrigerated until ready to be used

Sauté: 1 medium onion, finely chopped (about ¾ C) in about 2 T butter add and brown ½ # lean ground beef, then remove the pan from the heat and blend in: 1 T dill weed, 1 T parsley, ¾ tsp salt

Mix 4 tsp Worcestershire sauce with 1 T sour cream and stir into the meat mix

Roll the pastry out to about 1/8” thick and cut out into 2” rounds. Spoon about a teaspoon of the meat mixture onto the pastry (be careful to not get it on the edges or they won’t seal properly—can brush the edges with egg white or water) and pinch into a half-moon form. Place on an ungreased cookie sheet and bake at 400 degrees for about 12 minutes.



Posted by: MQmoi (My Page) on Mon, Nov 18, 02 at 11:28

Here is something for an "Hors d’Oeuvres" category from Gourmet magazine. They are quick, easy and simply delicious. Optional toppings I have used include one of the following: paprika, cayenne, fresh oregano, a slice of pimento-stuffed green olive.


3/4 cup chopped sweet onion such as Vidalia or Walla Walla, 1/2 cup mayonnaise, 14 slices party (cocktail) rye or pumpernickel bread, 1/4 cup freshly grated parmesan

Preheat broiler.

Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.

* I have skipped the toasting of the first side and the turning over. Just spread topping on toasts and brown once.

Broil hors d’oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).

Serve warm.

Makes 12 hors d’oeuvres


Seasoned butter

Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19

All of these flavored butters are delicious over fresh vegetables. Seasoned butter

1 stick butter, 4 tbls. fresh bread crumbs, 1/2 tsp. dry mustard, 2 tbls. fresh chopped parsley, Grated rind of 1 lemon, 1 tsp. herbs (oregano, chervil, thyme, etc.), if desired

1. Melt butter, add bread crumbs and dry mustard. Brown well. Add parsley, lemon rind and herb seasoning of your choice. 2. Pour over or toss with any green vegetable. Refrigerate leftovers.

Makes 1/2 cup.

-- "The Cotton Country Collection Cookbook 4.__________________________________________________________

Nut butter

Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19

Nut butter 1/2 stick butter or margarine, 1 tsp. grated onion, 1 tsp. lemon juice, 1/2 tsp. grated lemon peel, 1/4 cup chopped pecans or almonds,

1. Melt butter. 2. Add remaining ingredients. Mix well and pour over cooked vegetables of your choice. Store covered in the refrigerator, and refrigerate leftovers.

Makes about 1/3 cup.

Note: Recipe can easily be doubled.

-- "The Cotton Country Collection Cookbook"


Herbed garlic butter

Posted by: Linda_inTennessee (My Page) on Mon, Jan 13, 03 at 9:19

Appetizers Herbed garlic butter

1 stick butter or margarine, at room temperature 1 tsp. dried basil, 1/4 tsp. thyme, 1/2 tsp. dried tarragon leaves, Pinch of red pepper flakes, 1 tbl. chopped fresh parsley, 1 green onion, chopped, 1 clove garlic, finely minced, About 1/2 tsp. finely grated lemon zest Pinch of salt, Pinch of freshly ground black pepper

1. In small bowl, add all seasonings to butter. Stir until blended well. 2. Store covered in a small container in the refrigerator. Top freshly cooked vegetables with a spoonful of the herbed butter.

Makes about 3/4 cup.

Entered by Patty_WV

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