Ceasar Dip for Crudite
1 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon minced parsley
2 medium garlic cloves, minced
1 teaspoon anchovy paste
Fresh ground pepper

Combine all ingredients in medium bowl until smooth and creamy.
Transfer dip to serving bowl and cover with plastic wrap.
Refrigerate until flavors blend (at least 1 hour).
Serve cold with crudite.

Can make 2 days ahead.

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I normally don't go for something like this, but could barely stop eating it at a friends house.

Baked Clam Dip
2 (6 1/2 ounce) cans minced clams, don't drain juice
5 garlic cloves, minced
6 tablespoons butter
1 medium onion, minced
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1/2 cup breadcrumbs, Italian style
1/2 cup parmesan cheese
1 teaspoon paprika, for color (optional)

If serving the same day, preheat oven to 350 degrees F.
In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
Add the clams with their juice, parsley flakes and oregano to the pan and mix.
Saute for a few minutes and then add the bread crumbs and parmesan cheese.
The texture should be like a paste.
If not, adjust by adding bread crumbs.
Put mixture in an oven proof pie dish and add paprika sprinkled on top.
Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
Serve warm with crackers.

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These are great on a buffet table in a lovely warming dish but you might want to double the sauce so they say nice and hot.
The recipe is from Eating Well. To lighten up the meatballs, add some finely diced Chinese cabbage.

Make meatballs smaller to serve as hors d'oeurves.

Lionshead Meatballs
1 cup "lite" coconut milk
2 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger, optional
2 teaspoons seeded and minced fresh chile pepper, optional
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoons extra-virgin olive oil
1/4 cup chopped fresh basil or Thai basil, optional
1 tablespoon freshly grated lemon zest, optional

1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. Place pork (or beef), scallions, leek,cornstarch, flour, sesame oil, ginger, chile, saltand pepper in a large mixing bowl.

Knead by hand until thoroughly combined and the mixture
becomes sticky. Divide into 10 equal portions,about 1/4 cup each. Roll each portion into a ball.
3. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes.

Transfer to a plate lined with paper towels.

4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover,reduce heat to low and cook for 45 minutes.

Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for
dipping.
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Ive had folks tell me that they don't like the individual ingredients on their own, but love them combined in this hot spread.

Artichoke-Prosciutto Gratin

2 cans artichoke hearts (14 ounce) drained, chopped
4 ounces thinly sliced prosciutto, chopped
2 ounces Mild Blue Cheese
7 ounces Goat Cheese
1 cup whipping cream
1/2 cup Chopped pecans, toasted
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh sage

Toss together chopped artichoke hearts and prosciutto.
Mix in Blue and Goat cheeses.
Pour cream over.
Sprinkle pecans, Parmesan, and sage.
Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes.
Serve warm with toasted bread that has been rubbed lightly with a fresh garlic clove.
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Baked Goat Cheese with Salsa
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4 ounce log goat cheese (there are flavored goat cheeses availablesome of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 package cream cheese (3 ounce) softened
1 cup Roasted Jalapeño-Tomato Salsa
A tablespoon or so chopped fresh cilantro, for garnish

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.

2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

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Carmelized Onion Tart (Cheryl Smith)
4 large Bermuda onions, sliced
2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme, picked
1 1/2 cups heavy cream
4 whole eggs
1/2 teaspoon freshly grated nutmeg
Salt and pepper
Pate Brisee (google for a recipe)

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt.

Remove from pan and allow to cool.

In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper.

Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.

For mini tarts, line mini-muffin tin with white bread that has been pressed with a rolling pin.

Ladle in the mixture, and bake for 20 minutes or until set.
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Easy Chopped Chicken Liver
1 1/2 pounds store-bought chopped chicken liver
1 medium onion, chopped fine
1/4 Cup olive oil
2 eggs hard boiled, mashed
Mayonnaise, optional

Saute onions in olive oil until golden brown.
Add onions and mashed eggs to chopped liver.
Add a bit of mayo if needed.
Serve with crackers.

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Greek Meatballs (Ann T)

I serve these with toothpicks and the lemon dipping sauce.
Meatballs
1 1/4 pounds Lean Ground Beef
1/2 lb lean ground pork
4 slices bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsley
1/2 cup frozen chopped spinach, thawed and squeezed dry
3 T. chopped fresh mint
3 T grated lemon zest
1 1/2 T. chopped fresh oregano
2 eggs
Salt and pepper to taste

Lemon Sauce
2 T. Butter
2 T. Flour
1 C. Chicken broth, heated
1/4 Cup Fresh lemon juice
1 Egg, Optional

For meatballs:

Mix the two meats together well and add the rest of the ingredients and mix well using hands.
Saute a small amount to taste for seasoning and adjust seasoning as needed.
Form into meatballs the size of walnuts then lightly press to form disks.
Saute until brown and cooked through. Drain on paper towels

For Lemon Sauce:

Make roux, cook for 3-4 minutes, add chicken broth and lemon juice.
Whisk until thickened.

Optional: Add some of hot lemon sauce to egg, whisking well
Add egg mixture back into saucepot and whisk until thickened.
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Hot Crab Spread

8 ounces Cream cheese, softened
1 cup grated Swiss cheese
4 scallions, chopped
1/3 Cup Mayonnaise
1/8 teaspoon fresh ground pepper
8 ounces crab (Costco's canned Blue Fin is good)
1/4 Cup Sunflower seeds, toasted, optional

Combine cream cheese, swiss, scallions, mayonnaise, and fresh ground pepper.

Gently fold in crab meat.

Transfer to ovenproof crock and top with sunflower seeds.

Bake at 350° for 30 minutes.

Place under broiler for a few minutes to brown top.
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Mini Calzones
Ricotta cheese
Mozzarella cheese
Grated Romano cheese, Locatelli is best
Pepper
Parsley
Pillsbury biscuits

1. Mix filling ingredients

2. Flatten each biscuit with palm of hand

3. Fill with mixture (don't overfill)

4. Use fork to seal

5. Deep fry or bake until golden

6. If baking, brush with egg wash before baking.
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Roasted (or Grilled) Vegetable Gratin

1 Red pepper
1 Yellow pepper
1 Green pepper
1 Large Zucchini, Peeled and trimed
12 Ounces Mushrooms, chopped
1 Tablespoon Butter, optional
3 Slices Prosciutto, optional
4 ounces Fontina cheese, or Goat or mozzarella
olive oil

1. Cut peppers into sections, remove seens and white membrane

2. Slice zucchini lengthwise into 1/4" slices - set aside

3. Saute mushrooms in butter until juices are rendered and evaporated - set aside.

4. Coat peppers and zucchini lightly with olive oil and broil or grill until tender(approx 15 minutes) and skin on peppers blisters

5. When cool enough to handle, remove skin from peppers - set aside to cool

6. Grate or thinly slice the Fontina or mozzarella

7. Line a small loaf pan (6x3) with plastic wrap that extends 6" beyond the end of the loaf pan

8. Layer cooled zucchini and peppers, mushrooms, and cheese in alternating layers

9. Cover with plastic and gently compress

10. Place in refrigerator for 24 hours with a heavy can or brick weighing the layers

11. Place in freezer 25 minutes before serving, so slicing is easier

12. Unmold, slice, and serve with mashed roasted garlic, pesto, or flavored oils, accompanied by toasted Italian bread slices

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Sue’s Crab Cakes

2 lbs. Backfin crab meat
2 C. Fresh breadcrumbs
4 large eggs
1 C. Heavy cream
1 T. Dijon mustard
4 t. lemon juice
4 t. Tarragon - dried
4 t. onion - grated
salt/pepper
1 C. Panko plus 3 cups for coating (Janpanese 'breadcrumbs')
6 T. Unsalted butter

Mustard Mayonnaise Sauce (see below)

1. In bowl, combine crab meat, breadcrumbs, and 1 C. panko.

2. In small bowl, whish eggs well and add cream, whisking.

3. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well.

4. In a large skillet, heat 1 T. of butter over moderate heat until foam subsides.

5. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart).

6. Drop cake into pan and sauté for 2 - 3 minutes - until deep golden.

7. Carefully turn over and cook 2 - 3 minutes more.

8. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover.

When ready to serve, reheat in 350° oven for 10 - 15 minutes.

For Mustard-Mayonnaise Sauce:
1/4 C. Mayonnaise
2 1/2 t. Stone ground mustard
1/4 t. fresh lemon juice

In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead.

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So simple and so delicious.

Grilled Scallops Wrapped in Bacon

Sea scallops
Bacon

If sea scallops are very large, cut them in half.
Wrap bacon around scallops and thread onto skewer.
Don’t cram them; leave at least a half inch in between.
Grill over medium-high heat until scallops are cooked through.
Serve immediately.

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Spicy Grilled Shrimp (Adapted from How to Cook Everything)

1 Large garlic clove
1 t. salt
1/2 t. Cayenne pepper
1 t. Paprika
2 T. Olive oil
2 t. fresh-squeezed lemon juice
1 1/2 pounds shrimp (20-30 count per pound), peeled, rinsed, and dried. (1.5 to 2)

Preheat grill or broiler to very hot.

Mince the garlic with the salt; mix it with the cayenne and paprika, then make a paste with the olive oil and lemon juice.
Smear the paste all over the shrimp.
Grill or broil 2-3 minutes per side, turning once.
Serve immediately or at room temperature with lemon wedges.
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An old favorite.

Hot Artichoke Dip
1 1/2 Cups mayonnaise
1 1/2 Cups Grated parmesan cheese
1/4 Cup Finely chopped onion
1 Can artichoke hearts, in water, drained, chopped
2 Tablespoons Parmesan cheese, for topping

Preheat oven to 350°

Mix first 4 ingredients and put into oven-proof crock or baking dish

Sprinkle with 2 T. Parmesan cheese.

Bake for 30 - 35 minutes or until top is rich golden color.

Let sit for a few minutes before serving.
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Ham and Cheese Scrolls (Palmiers)

1 Package Puff pastry
Dijon mustard
Jarlsberg cheese
Sliced ham

Thaw puff pastry sheets for an hour or so.

Gently unroll

Spread with a thin layer or Dijon mustard.

Layer with a slice of cheese and a slice of ham.

From widest edge, roll tightly to center of pastry sheet.

From opposite wide end, roll to center (will meet the other roll and look like a ram's horns from the side).

Pinch gently so it doesn't unroll.

At this point, can wrap in plastic and freeze. Thaw in refrigerator for 24 hours before using.

Make sure rolls are refrigerated for a couple of hours before slicing.

Pre-heat oven to 425°

Slice scrolls into 1/4 - 1/3" slices

Place on non-stick cookie sheet (if not non-stick, spray with coat of oil)

Bake for 12 minutes or until golden.

Serve immediately or else they get chewy.

Balsamic Mushrooms

1/4 c olive oil
12 oz button mushrooms
3 T balsamic vinegar
1 tsp coarse salt
1/4 tsp red pepper flakes
fresh ground pepper

Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature.
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BLOODY MARY SHRIMP

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

Active time: 35 min Start to finish: 1 hr
Servings: Makes about 50 hors d'oeuvres

For shrimp::
1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)

For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Prepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into individual Chinese soup spoons and arrange spoons on a platter.

Cooks' notes:
• Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce.
• Sauce can be made 1 day ahead and chilled, covered.
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Buffalo Wings

2-1/2 lb chicken wings, separated
½ c butter
½ c Louisiana Hot Sauce
2 6oz. pkg dry Italian dressing mix
2 T lemon juice
½ tsp dry basil

Fry unbreaded wings in hot oil until meat is cooked and skin is crispy.

Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º

Serve with Blue Cheese dressing and celery sticks
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Roasted Vegetable Tart

medium zucchini, sliced 1/4 inch thick
1 cup bite-size strips red and/or yellow sweet pepper
1 small red onion, cut into thin wedges
4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 9-ounce package frozen artichoke hearts
Nonstick cooking spray
1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts)
1 5-ounce container semi-soft cheese with garlic and herb
1 3-ounce package cream cheese, softened
2 teaspoons milk
2 tablespoons grated Parmesan cheese

1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.

2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.

3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet.

4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.

5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm.

6. Makes 2 tarts (16 appetizer servings)

To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5
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Sloppy Joe Meatballs
Source: Better Homes and Gardens

Makes 21 servings
Ingredients

1 egg, beaten
1/4 cup fine dry bread crumbs
1 medium onion, finely chopped (1/2 cup)
1/4 teaspoon dried oregano, crushed
1 pound lean ground beef
1/2 cup chopped green sweet pepper
1 tablespoon cooking oil
1 15-ounce can tomato sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Dash bottled hot pepper sauce (optional)

Directions
1. Heat oven to 350 degree F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

2. Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours

Linda

Creamy Onion Canapes
Recipe courtesy Paula Deen

Recipe Summary
Prep Time: 10 minutes Cook Time: 40 minutes
Yield: 4 dozen
2 onions, cut into rings
2 tablespoons oil
1 package white sandwich bread
1 (8-ounce) package of cream cheese
1 teaspoon Worcestershire sauce
Seasoned salt
Black and red pepper
Paprika
Mayonnaise

Preheat the oven to 400 degrees F.
Caramelize onions by sauteing in oil until they are brown and slightly sticky, about 20 – 25 minutes. (season with salt, pepper and cayenne - Alex) Remove from heat and set aside.

Cut bread into 2-inch rounds, using a biscuit cutter or a glass. Toast 1 side. Season cream cheese with Worcestershire sauce, seasoned salt, black and red pepper and paprika. Spread cream cheese mixture on toasted side of the bread rounds. Top center with caramelized onions. Frost with mayonnaise and sprinkle lightly with paprika. Bake until toasted and bubbly, about 15 to 20 minutes.

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Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
¼ cup white wine or vodka
1 ½ tbsp all purpose flour
¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.
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ASPARAGUS WITH ROASTED GARLIC AIOLI

Roasting the heads of garlic results in a less-pungent aioli — a nice quality in an appetizer, since too much raw garlic can hijack the palate for the rest of the evening.

2 medium heads garlic, left whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple-cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives
2 lb medium asparagus, trimmed

Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.

Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.

Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

Cooks' notes:
• Aioli can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
• Asparagus can be cooked 2 hours ahead and kept, covered with dampened paper towels, at room temperature.

Makes 8 (hors d'oeuvre) servings.

Gourmet
Menus
February 2007
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Crab Canoe

1 loaf French bread, hollowed out. Cut part hollowed out in chucks.

Combine:
1 1/2 cups Hellmann’s mayonnaise
1 bag grated Colby/jack/cheddar cheese
7 small green onions, chopped fine
4 cans crabmeat, rinsed and squeezed with fresh lemon juice

Put mixture in hollowed-out bread loaf and bake 45 minutes at 325 degrees until bubbly.
The last 10 minutes add a little more of the grated cheese.
Place bread cubes around and use to dip with.
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Roasted Pepper and Artichoke Puffs (about 4 dozen)

2 Tbsp unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 ¼ oz) artichoke bottoms, drained and cut into ¼ inch dice
3 oz thinly sliced prosciutto , minced
3 Tbsp finely shredded fresh basil
2 oz Parmesan, grated (about ½ cup)
2 oz Jarlsberg or Gruyere cheese grated (about ½ cup)
1 Tbsp fresh lemon juice
½ cup Hellman’s mayonnaise
3 erd bell peppers
3 yellow bell peppers
¼ cup olive oil
2 Tbsp balsamic vinegar
Fresh ground pepper & salt to taste

1. Melt the butter in a small skillet over medium high heat. Add the scallions and garlic and cook, stirring frequently, until just softened about 2 – 3 min. Transfer to a med mixing bowl.
2. Add the artichoke bottoms, proscuitto, basil, parmesan and Jarlsberg to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with mayo and refrigerate at least 1 hour.
3. Prepare the peppers: Preheat the oven to 400F. Stem & seed each pepper, then cut into chunks about 2 x 1 ½ inches. Place the peppers in a single layer in a large shallow baking dish. Drizzle peppers with olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool.

When ready to serve the hors d’oeuvres, preheat the broiler. Mound about 2 tsp of the artichoke mixture onto each pepper wedge. Arrange in rows on a baking sheet and broil 3 – 4 inches from the heat until puffed and bubbly about 2 minutes. Let cool a few minutes then transfer to a tray and pass with plenty of napkins.

From Cold-Weather Cooking by Sarah Leah Chase
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Spanikopita (pic from Penzey's catalogue)

16 Oz Phyllo Dough Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 Ilb Cream Cheese, softened
3 Eggs
1/4 Cup Fresh Dill Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom,fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.
These can be made ahead and frozen for up to three months.

When ready to cook: Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm

Stuffed Mushrooms

My stuffed mushrooms in front. Ann T's Gougeres in the back.

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2- 2 1/2 cups grated cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor).

Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist.

Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.

Stuff the mixture into the caps and sprinkle with a bit of salt (or you can lightly salt after they come out of the oven...which is what I usually do).

Bake at 375 for 12-15 minutes or until the caps are nice and soft.

Tomato and herb Phyllo Pizza

( formerly know as Stacked Pizza before I had to get all fancy for the Penzey's catalouge! LOL)

7 sheets phyllo pastry
1/2 Cup butter melted
7 Tbl freshly grated parmesan
1 1/2 Cup grated mozarella
1 sweet onion sliced thinly And Separated Into Rings
5-6 roma tomatoes, sliced
1 Tsp oregano
salt and pepper to taste ( I don't use any I find the parm salty enough and I forget about the pepper!!!)
fresh herbs sprigs thyme,oregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the Parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozzarella.

Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Liver Pate
==================

This is my favourite Chicken Liver pate. It is from one of Jacques Pepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small
ramekins and decorate with aspic

1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.

Home Cookin Chapter: Recipes From Thibeault's Table

La Gougere
==========

1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
cayenne pepper
1 cup flour
4 eggs
1 tablespoon Dijon Mustard
1 cup Gruyère cheese
1 tsp milk
extra cheese for top

Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon.

The mixture should come away from the sides of the pan and form a ball.

Place mixture in the bowl of a large mixer and add one egg at a time
beating well, After you add last egg continue to beat well. Mixture
will be shiny. Add dijon mustard and taste for seasoning. Adjust to
your taste. Add coarsely grated cheese.

Butter a large cookie sheet and flour. Draw a small circle in the
flour (about 2 inches wide) and proceed to drop the dough by tablespoon
fulls around the outside of this hole, making a ring, or a crown.
Dough should be piled high.

Brush lightly with milk and sprinkle the extra cheese over top.

Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door.

Aften baking, open the door of the oven and leave the gougere in the
oven for 5 minutes. It should be firm to the touch and golden brown.

Goes great with a glass of burgundy or with a white Alsatian wine.

Magic Mushrooms

2 8oz packages of white mushrooms
1 1/2 8oz package of cream cheese
3 green onions (chopped)
1 tsb crushed garlic
3 tbsp butter
~4 oz provolone cheese (sliced ~1/8" thick)

Carefully remove stems and bottom lip of mushrooms exposing the mushroom gills.

Soften the cream cheese in microwave, mix in bowl with the chopped green onions.

Melt butter in small glass bowl, mix garlic into butter.

Scoop cream cheese mixture into each cap. Then dip top of mushroom into garlic butter and place in 13x9 baking pan.

Tear up pieces of provolone to top each mushroom.

Bake at 375 deg F for about 10 minutes, until the provolone melts and the mushrooms start to soften.

Sue

Blue cheese cocktail cookies.
Ingredients:
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Instructions:
Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.
Source: Linda AC

These go quickly, too!

Little Pies with Fresh Goat Cheese and Olives
Makes 20 triangles

Use the soft, fresh tasting, mild goat cheese for these little pies. Use the phyllo in sheets that measure 12" by 7", which you can find fresh in some supermarkets, or use the large sheets measuring 19" by 12" and cut them in half.

You can freeze these pies and you can put them straight from the freezer into the oven without thawing, but they will need a little more cooking time. They make elegant and tasty party fare.

Ingredients:
10 oz fresh goat cheese
1 egg, beaten lightly
14 black olives, pitted and chopped
10 large or 20 small sheets of phyllo (see above)
6 tablespoons butter, melted

Method:
First prepare the filling by mixing the goat cheese with the beaten egg and olives.

Take out the sheets of phyllo from their wrapper only when you are ready to use them since they dry out quickly, and cover them with plastic wrap when you are not using them.

Keeping the first sheet of phyllo on the pile, brush it lightly with melted butter. Fold it lengthwise to produce a strip about 3 1/4" wide. Brush the top of the strip lightly with melted butter. Take a heaping teaspoon of filling. Place it at one end of the strip about 1 1/4" from the edge, and fold the end over the filling. Now pick up a corner and fold diagonally, making a triangle. Continue to fold, trapping the filling until the whole strip has been folded into a triangular parcel. Make sure that you close any holes as you fold so that the filling does not ooze out.

Place the little parcels close to each other on a greased baking sheet. Brush the tops with melted butter and bake in a preheated oven at 350 degrees for 30 minutes, or until crisp and golden.

Serve them hot or warm. You can make these in advance and warm them up.

Source: Arabesque by Claudia Roden

I'd truly like a good description, if possible. Thanks!

Alexa

Annie

Weed's Famous Surprise Cheese Balls

2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olives.

Sift dry ingredients together. Add softened butter and cheese. (use hands to mix)
Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball.
Put tray of olives in freezer until firm.
Spray pan with Pam.
Bake 15 minutes in 400 degree oven.
Sprinkle with paprika while still warm.

Alexa - when you make the Crab Canoe, do you wrap the bread in foil?

I have many of the above recipes - GMTA on this forum! Here are just a few of my other favorites.

OLIVE BALLS

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Posted by: DanaIN (My Page) on Wed, May 21, 03 at 9:10
This is one of my all time favorite finger foods. They look so pretty too:

Marilyn's Spinach Cups

9 slices Pepperidge Farm white bread
10 oz. pkg. frozen chopped spinach; thawed
1 tablespoon butter
½ cup finely chopped onion
6 oz. cream cheese; softened
2 oz. jar pimiento; drained and minced
1 small clove garlic; minced
salt and pepper to taste

Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, and flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned.

Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Marilyn

It sort of depends on the bread. If it is a wimpy loaf then I do just so it doesn't collapse, but if I scored a get chewy crusty thing then no, I don't wrap it and I just let the crust get even firmer.

Hope that helps!

A

Westelle, Ann makes hers in a ring and then slices in wedges. I use her recipe but prefer to drop them like profiteroles. I just find they are a much easier served as finger food for a group when done that way.

Suspect the taste and texture is basically the same.

Sharon, I've been waiting for somebody to comment on Sue's Crab Cakes - they were first called Crap Cakes many moons ago, LOL. Again, let it be me, hehe. Gotta love those typos and those memories!

JALAPENO CHEESECAKE (MY FAVORITE)
8 ounces cream cheese
5 ounces sharp cheddar cheese, grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 35 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers.

Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!!

Almost like the cheese ball dough of Weed's, I make these. The recipe was given to me by Readinglady, it's from Rick Rodgers:

Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Woodie, I remember the "crap cakes". Also "puppy seeds", LOL.

Annie

Sue

The dough is just basically Choux Pastry with some seasoning and the addition of Gruyère cheese. My son absolutely loves La Gougere. And although I have made it in individual puffs, Matthew prefers the ring cut into wedges so that is how I usually make it. If you are making it for a crowd is is easier if you make the puffs.

Ann

Should I use a silpat mat to make the Blue Cheese Cookies or is straight onto the cookie sheet fine?

Sue

It's spears of vermouth marinated seared scallops , fried crisp chroizo and a stuffed olive that us marinated in a lemon shallot marinade.

The olives and chorizo is prepared a day ahead and the scallops are seared just before served.

If your interested I'll post the recipe.

By the way here is a link to their online recipes. They have fabulous recipes. Something may appeal.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Endives With Crab Meat
==============================

Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives

Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling.

I don't know what kind of kitchen facilities we'll have yet, ovens or refrigerators, and how soon we can get in. When I have details, I can make more plans....

Annie

The Utmost Grilled Cheese - Sharon (courtesy of the Best of Bridge)

1 loaf of french bread , sliced lengthwise
2 TBSP prepared mustard
1 cup cheddar, grated
1 cup jack cheese, grated
1/4 cup butter
1/2 tsp "Wouster" sauce aka Worcestershire Sauce
1 egg
6 slices bacon , cooked crisp and crumbled
2 green onions, chopped

Spread each side of the loaf with mustard. Mix the remaining ingredients until well combined. Spread the mixture on the bread and broil unitl lightly browned and puffed. Cut into strips and serve immediately.

I found a picture of the "Tomato and Herb Phyllo Pizza" aka
Staked Pizza. The name just doesn't do it justice , and based on a request, I dug op a pic.

You'd have to come and help if I made that, I HATE to deal with phyllo and the last strudel I made I threw the whole mess in the garbage and swore I'd never touch phyllo again. It's just too darned fussy....

Annie

Annie

Actually, I've made something similar, a "mushroom tart". Elery loved it, but it was a PIA.

Annie

Thanks for the Spanikopita pic Sharon and for the link. Everything there looks devine.

Sue

Focus, Sue, focus...
s

Sue, thanks for starting this thread and sharing all of those great recipes - you always have great ones to share. I love that caesar dip and use it often. I like it thinned out a bit to use on top of the grilled caesar salads...

Yooo Hoooo, Eileen....
s

Home Cookin Chapter: Recipes From Thibeault's Table

Tomato - Oregano Tarts
======================
Source: Roger Verges Vegetables

1 lb very ripe tomatoes
2 Tablespoons olive oil
1 clove of garlic
Salt and pepper

1 slice of bread
1/2 lb puff pastry
2 Tablespoons or Capers or
4 oz black olives (Nicoise or Kalamata) - pitted
6 oregano sprigs

.
Peel and seed tomatoes. Chop coarsely.

Put olive oil into a sauce pan or skillet heat, add tomatoes, minced
garli and salt and pepper to taste and saute for 7 to 8 minutes.

Trim crusts from bread and process into crumbs. Mix crumbs with 2
oregano sprigs. Add to Tomato mixture. Set Aside.

Roll puff pastry into a generous 12 inch square. Place on a chilled
baking sheet. (may also be made into 4 six inch circles, use a tart
ring or plate as a template and cut out)

Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10
minutes.

Remove from oven and spread a layer of tomato mixture and sprinkle with
capers or olives. Return to the oven and bake an additional 8 minutes.

If serving as a first course, allow one per person.

Or cut the large tart into small squares and serve as an appetizer in
the living room.

Garnish with sprig of oregano.

Artichoke Fritters

vegetable oil
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle

Lemon Cream, recipe follows, (optional)

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix.

Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Lemon Cream:
1 cup sour cream
1 lemon, juice
1 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Source: Party Line with the Hearty Boys

Lori

Artichoke Heart And Red Pepper Bites
====================================
From Perfect Entertaining website.
These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat!

Makes 60 bites

6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly.

Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares.

Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.