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Ants On A Log

5 stalks celery
1/2 cup creamy peanut butter
1/4 cup raisins

Wash the celery and pat dry, then cut the
celery stalks in half. Spread the halves
with the creamy peanut butter.
Place the raisins on top of the peanut
butter to look like ants marching.
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Artichoke Nibblers

2 6 oz jars of artichoke hearts
1 onion finely chopped
2 cloves minced garlic
4 eggs
1/3 cup fine bread crumbs
1/8 tst (each) pepper, oregano & tabasco
1/2 lb grated sharp cheddar cheese
2 Tblsp minced parsley

Drain marinade from one jar of artichokes.
Saute onions and garlic in marinade.
Drain other jar and chop all artichoke hearts.
Beat eggs, add bread crumbs and seasonings.
Stir in cheese, parsley and remaining ingredients.

Place in lightly greased 7 X 11 pan.
Bake at 350 degrees for 30 minutes.

This recipe is very good and easy to make.
Can be served hot or cold.
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Avocado Angels

(Makes: 5 Dozen)

3/4 pound chorizo sausage or
hot ground pork sausage
4 large ripe avocados,
peeled and mashed
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 cup (4 ounces) Mexican
style shredded cheese
60 small wonton wrappers
Vegetable oil

Cook sausage in a large
skillet over medium heat,
stirring until it crumbles and is
no longer pink; drain and let cool.

Stir together avocado
and next 3 ingredients;
stir in sausage and cheese.

Spoon 1 tablespoon mixture into
center of each wonton wrapper.
Moisten edges with water.
Fold corners of wrapper to center,
enclosing filling and pinching
wrapper edges to seal.

Place on wax paper coated
with vegetable cooking spray;
cover with additional wax paper.

Pour oil to a depth of
3 inches into a Dutch oven;
heat to 350*F (175*C).

Fry wontons,
3 or 4 at a time,
1 1/2 minutes on each side
or until golden; drain.
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Avocados With Serrano Ham

Prep Time: 10 minutes
Makes: 4 Servings

3 ripe Haas avocados, halved,
pitted and scooped from skin with spoon
The juice of 1 lemon
1/4 pound thinly sliced Serrano ham,
proscuitto may be substituted
Extra- virgin olive oil, for drizzling
2 tablespoons chopped fresh cilantro
Salt and pepper, to your taste

Halve each half avocado lengthwise and
arrange quartered avocados on a platter.

Heat lemon 10 seconds on high in
microwave to get the juices flowing.

Dress avocados with lemon juice,
wrap with ham, then continue to dress
with extra virgin olive oil,
cilantro and salt and pepper, serve.
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Bacon & Cheese Deviled Eggs

A nice spin on an old favorite.

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 12 Servings

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional

Halve eggs lengthwise.
Spoon yolks into a bowl.
Reserve whites.
Mash yolks with fork.
Add mayonnaise, honey-mustard,
salt and pepper.
Fold in bacon and cheese.

Fill each half egg white with yolk mixture.
Cover and refrigerate until ready to serve.
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Bacon & Crab Mushroom Caps

Prep Time: 20 minutes
Makes: 36 Servings,
1 Stuffed Mushroom Cap Each

1 can crabmeat
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Mayonnaise
1/3 cup Bacon Pieces
1-1/2 Tbsp. parsley flakes
36 medium mushroom caps

Preheat oven to 350F.
Mix all ingredients except mushroom caps.
Spoon evenly into mushroom caps.
Place on baking sheet.
Bake 8 to 10 minutes or until cheese is melted.
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Bacon & Cream Cheese Stuffed Mushrooms

8 oz. cream cheese, softened
4-6 strips of bacon, fried
and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
8 mushroom stems, finely chopped

Saut onion and mushroom stems
in bacon fat until tender.
Drain off excess fat.

Mix crumbled bacon,
onion and stems with
softened cream cheese
until the mixture is workable.
Stuff each mushroom and bake at
350 degrees F for 10-15 minutes.
Finish under the broiler
just until tops are golden.
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Bacon Stuffed Cherry Tomatoes

To keep the tomatoes from rolling around
serve on a serving tray lined with parsley.

(Makes: 8 Servings)

2 pints cherry tomatoes
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/2 bunch green onions, finely chopped
1 16-oz. pkg. bacon, crisply cooked and crumbled

Cut the top off each cherry tomato,
and using a melon baller, carefully
scoop out the seeds and pulp.

Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl.
Stuff each cherry tomato with the bacon mixture.
Chill in fridge for at least 2 hours to blend flavors.
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Bacon Wrapped Dogs

    1 slice of bacon per wiener
    Cheddar cheese

    Fry the bacon just enough so that
    it is partially cooked, not crispy.
    Slice the wieners half way through, lengthwise.
    Stuff the cheddar cheese slices into the wieners.
    With toothpicks to hold,
    wrap the bacon around the wiener.
    Bake at 325*F for 10 minutes
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    Baked Artichoke Spinach Dip

    (Makes: 24 Appetizer Servings)

    1/2 cup mayonnaise or salad dressing
    1/2 cup dairy sour cream
    1/2 cup grated Parmesan cheese
    1/2 cup shredded mozzarella cheese
    1 to 2 tsp. dijon-style mustard
    Dash of white pepper
    1 - 14 oz. can artichoke hearts,
    coarsely chopped
    1 cup loosely packed, coarsely
    chopped spinach leaves
    1/2 cup finely chopped red onion
    1/4 cup shredded mozzarella cheese

    Combine mayonnaise, sour cream, Parmesan cheese,
    the 1/2 cup mozzarella cheese, mustard and pepper.
    Stir in artichoke hearts, spinach leaves and onion.
    Transfer mixture to a 1-quart casserole dish.
    Cover; chill for 3 to 24 hours.

    Bake in a 350*F oven for
    50 to 60 minutes or till heated through.
    Top with 1/4 cup mozzarella cheese.
    Bake for 5 minutes or till cheese melts.
    Serve with pita, bread, crackers or beagle chips.
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    Baked Cheese Spread

    If you find this spread a little greasy
    use low-fat mayo and low-fat cheese or
    1 cup fat free mayo with 1 cup regular and then
    use the already packaged grated Colby Jack Cheese.
    You can also add 1 small can of lumped crabmeat
    just for interest or jalapeno peppers for an extra "kick".
    This also makes a great topping for baked potatoes.
    A splurge of pure heaven, just wonderful!!

    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Makes: 6 to 8 Servings

    2 cups mayonnaise
    2 cups grated Colby cheese
    or any mexican blend
    2 cups chopped onion
    Dash hot red pepper sauce or
    a heaping tsp of horseradish
    Dash Worcestershire sauce

    Preheat oven to 350 degrees F.

    Mix all ingredients together and
    place in a pie plate or any baking dish.
    Bake until golden brown on top,
    approximately 30 - 40 minutes.
    Drain grease and serve
    with crackers or bagel chips.

    Other Alternatives:
    Reduce Mayo to 1 & 1/2 cup,
    increase shredded cheese to 3 cups,
    grate onion to measure only 1 tablespoon.
    Do everything else as indicated on
    the recipe and then stand back!
    Serve this at parties and people will go wild.


    1 Cup Mayonnaise
    1 Cup Sour Cream
    1 Cup Sauted Onions
    1 Cup Colby Cheese
    1 Cup Sharp Cheddar

    Preheat oven to 350 degrees F.

    Mix all ingredients together and
    place in a pie plate or any baking dish.
    Bake until golden brown on top,
    approximately 30 - 40 minutes.
    Drain grease and serve
    with crackers or bagel chips.
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    Baked Ham & Cheese Quesadillas

    (Makes: 4 Servings)

    • 4 large flour tortillas
    • 1/2 cup shredded Monterey Jack cheese
    • 8 oz thinly sliced ham, or smoked turkey
    • 1/2 cup diced tomatoes
    • 2 tablespoons chopped green onion (optional)
    • pepper to taste
    • vegetable oil for brushing tops

    Lightly spray a cookie sheet
    with vegetable cooking spray.
    Arrange 2 tortillas on the cookie sheet,
    then evenly top with 1/4 cup of the cheese.
    Top the cheese with the sliced ham or turkey,
    the diced tomatoes, green onion,
    then the other 1/4 cup of cheese.
    Sprinkle each with a little pepper,
    then cover each with another tortilla.

    Brush tops with vegetable oil and
    bake in a 425 degree F oven for about
    10 to 12 minutes, until browned.
    Cut quesadillas into wedges and serve
    with mustard or mayonnaise.
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    Baked Mushrooms

    1 lb fresh button mushrooms [about 36]
    Remove stems. Save for another recipe.
    Wipe mushrooms with paper towel.

    Mix Together:
    1/4 cup mayo
    1/4 cup grated Parmesan
    1 Tab fresh chopped parsley
    1/2 teaspoon garlic powder

    Coat a 9x13 baking dish
    with Pam spray.
    Fill caps with mixture
    and bake at 400 degrees F,
    uncovered for 8 to 10 minutes
    or until it starts to brown.
    Serve at once.
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    Baked Nachos

    tortilla chips - 8 oz. bag
    1/2 cup cooked ground beef
    1/2 cup nacho cheese sauce
    1/4 cup sliced jalapeno peppers
    1/2 cup sliced black olives
    1/2 cup finely chopped onion
    1/2 cup tomatoes - diced
    2 cups cheddar cheese - shredded
    2 cups Monterey Jack cheese - shredded
    1/2 cup sour cream
    1/2 cup salsa - any variety
    1/2 cup guacamole - optional

    Spread an even layer of
    torilla chips in a 9" baking pan.
    Pour cheese sauce and cooked
    ground beef over chips,
    spreading to cover evenly.
    Top with jalapeno slices,
    olives, onions, and tomatoes.
    Top with cheese.

    Bake in a preheated 400 degree F oven
    for 5 minutes or until cheese is melted.
    Serve with sour cream, salsa
    and guacamole(optional).
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    BBQ Meatballs

    1 1/2 cups (12 oz.) chili sauce
    1 cup grape jelly or jam
    1-3 tsp. Dijon mustard
    1 lb. meatballs, cooked

    1 lb. hamburger
    1/2 cup dry bread crumbs or herb stuffing
    2 Tbls. finely chopped onions
    1 tsp. salt
    1/2 tsp. Worcestershire Sauce
    1 egg

    Mix ingredients with hands.
    Shape into 20 1-1/2 inch balls.
    Cover and microwave meatballs
    in an ungreased baking dish,
    6 minutes on High, turning once.

    Combine chili sauce, grape jelly
    and mustard in crockpot; stir well.
    Cover and cook on High
    while preparing meatballs.
    Add cooked meatballs
    to sauce in crockpot.
    Stir well to coat,
    cover and cook on
    Low for 6-10 hours or
    High for 4 hours.

    (To serve as appetizers,
    make small meatballs and
    serve on toothpicks.
    To serve as a main meal,
    make regular size meatballs
    and serve over flat noodles.)
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    Beer Battered Asparagus With Lemon Herb Dip

    (Prep Time: 12 minutes)
    (Cook Time: 10 minutes)
    (Makes: 2 to 4 Servings)

    Ingredients For Lemon Herb Dipping Sauce:
    1/2 cup mayonnaise
    1 teaspoon fresh lemon juice
    1/2 teaspoon finely grated lemon zest
    1/4 teaspoon black pepper
    1 teaspoon roughly chopped
    fresh thyme leaves
    1/2 teaspoon roughly minced
    fresh rosemary leaves
    Pinch salt

    Ingredients For Beer Battered Asparagus:
    1 cup all-purpose flour
    1 teaspoon salt
    1 teaspoon pepper
    1 tablespoon finely grated lemon zest
    1 cup beer
    1 pound asparagus, trimmed
    Vegetable oil, for frying

    Herbs other then thyme and
    rosemary can be substituted.

    Preparation For Lemon Herb Dipping Sauce:
    Stir together all ingredients
    and transfer to a small bowl.
    Chill, covered, until ready to serve.

    Preparation For Beer Battered Asparagus:
    Heat oil in a heavy saucepan
    until it reaches 375 degrees F.

    Whisk together flour, salt, pepper and
    lemon zest in a bowl until combined.
    Add beer and whisk ingredients until smooth.

    Dip asparagus in batter to coat.
    Remove excess batter before frying.
    Gently transfer battered asparagus to oil and fry until golden.
    Stir gently to prevent asparagus from sticking together.
    Transfer to a baking sheet that has been lined with paper
    towels and keep warm in a preheated 200 degree F oven.
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    Beer-Battered Fried Shrimp

    This recipe is easy to prepare
    and the shrimp comes out perfect!
    The batter is light and crisp.
    You can also use chicken if you prefer
    and try adding a little Hot Sauce
    like Texas Pete to the batter.
    You'll find that it will only improve
    an already perfect recipe.

    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Makes: 4 Servings

    1 cup beer
    1 cup all-purpose flour
    1/2 teaspoon salt
    Oil, for frying
    21 to 25 large shrimp,
    peeled with tails left on

    Preheat a fryer or a deep pot halfway
    filled with oil to 350 degrees F.

    In a bowl, combine the beer,
    flour, and salt, and allow to sit at
    room temperature for several hours.

    Pat the shrimp dry with paper towels
    and dip the shrimp in the batter and
    fry for approximately 2 to 3 minutes.
    Drain shrimp on paper towels.
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    Black Bean Quesadillas

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Makes: 2 Servings

    2 burrito-size flour tortillas
    1 (14 1/2-ounce) can
    refried low-flat black beans
    1 cup chunky salsa
    1 1/2 cups Mexican-style shredded cheese
    1/2 cup prepared guacamole
    (from the refrigerated section)
    2 tablespoons sour cream

    Preheat oven to 400 degrees F.

    Lay 1 tortilla on a clean work surface.
    Spread the beans evenly over the tortilla.
    Spoon 3/4 cup of salsa over the beans,
    then sprinkle with the cheese.
    Top with the second tortilla.
    Place the quesadilla on a
    foil-covered cookie sheet.

    Bake for approximately 15 minutes,
    or until the cheese is melted and
    the top is crisp and brown.
    Meanwhile, swirl the guacamole and
    sour cream together in a small bowl.

    Cut the quesadilla into 4 equal
    portions and transfer to a plate.
    Serve with the guacamole mixture
    and remaining 1/4 cup of salsa.
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    Black Pepper Shrimp

    Don't be intimidated by the amount of pepper in this recipe.
    The more pepper, the better!
    The pepper in this dish makes a super dipping sauce.
    You can also add some Worcestershire Sauce to the
    butter and garlic to give it a little extra kick.
    And try using extra jumbo frozen shrimp,
    they thaw out in no time and
    they taste like mini lobster tails.
    You can line your table with
    newspaper for drips and use
    french bread as a dipper
    and just dig in.

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Makes: 6 Servings

    3 pounds fresh large shrimp,
    unpeeled / 26-30 count shrimp
    8 tablespoons butter
    3 tablespoons chopped garlic
    4 tablespoons freshly ground pepper

    Preheat oven to 450 degrees F.

    Wash and drain shrimp,
    and place in a shallow baking pan.
    In a saucepan, melt the butter,
    add the garlic, and saute for 3 to 4 minutes.
    Pour the butter mixture over the shrimp and toss to coat.
    Pepper shrimp until shrimp are well covered.
    Bake until pink, approximately 5 minutes,
    turn, bake a few minutes longer and pepper again.
    You must use a heavy hand with the pepper.

    Serve shrimp with warm bread and salad.

    You can also add just a touch of cayenne pepper
    and a good coating of sea salt to the unshelled,
    back slit, deveined shrimp.

    For a twist slowly melt the butter and add
    2 heads of garlic, sliced, 1/2 onion,
    chopped and 1 tsp. soy sauce.
    Then marinate the shrimp with the butter,
    garlic sauce for approximately 6 hours,
    in the fridge, tossing it every now and then.
    Bake as instructed.
    It's to die for!
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    Bloody Mary Shrimp Cocktail

    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Makes: 6 Servings

    6 cups water
    1 lemon, halved
    1 cup dry white wine
    1 bay leaf
    1/2 teaspoon peppercorns
    1 bottle of your favorite vodka
    1 bottle of a good store
    bought Bloody Mary mix
    1 teaspoon cracked pepper
    Hot sauce, to taste
    Worcestershire sauce
    Olive juice, to taste
    Bamboo skewers, soaked in
    water for 30 to 60 minutes

    For The Shrimp:
    1 pound large shrimp,
    peeled and deveined

    Place 6 cups of water in a medium saucepan.
    Add lemon halves, white wine, bay leaf,
    peppercorns and salt, to taste.
    Bring to a boil and add the shrimp.
    Cook for 1 minute or until the shrimp turn pink.

    Immediately plunge shrimp into a bowl
    of ice water to stop the cooking process.

    Strain the shrimp and place into a bowl
    in the refrigerator until ready to use.

    In a large pitcher, mix 1-ounce vodka
    for every 6 ounces Bloody Mary mix.
    Season with cracked pepper, hot sauce,
    Worcestershire sauce, olive juice and shake.

    Serve in decorative glasses with
    skewered shrimp as garnish.
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    Bloomin Onion

    Dipping Sauce:
    Cup mayonnaise
    2 tsp ketchup
    2 TBSP. cream style horseradish
    tsp paprika
    tsp salt
    tsp dried oregano
    Dash black pepper
    Dash cayenne pepper

    The Onion:
    1 egg
    1 Cup milk
    1 Cup flour
    1 tsp salt
    1 tsp cayenne pepper
    tsp black pepper
    tsp dried oregano
    tsp dried thyme
    tsp cumin
    1 giant Spanish onion
    ( lb or more)
    Veg oil for frying

    1. Prepare dipping sauce by combining
    all ingredients in small bowl.
    Refrigerate until needed.

    2. Beat egg combine with milk in a medium
    bowl big enough to hold the onion.

    3. In separate bowl combine flour, salt,
    peppers, oregano, thyme and cumin.

    4. Now it's time to slice the onion -
    first slice inch off the top and bottom
    of onion, remove papery skin.
    Use a thin knife to cut a 1 inch
    diameter core out of the middle.
    Now use a very sharp large knife to slice the
    onion several times down the center to create
    the "petals" of the completed onion.
    First slice through the center
    to about of the way down.
    Turn the onion 90 degrees and slice it
    again in an "x" across the first slice.
    Keep slicing until you've cut the onion 16 times.
    Do not cut to the bottom.

    5. Spread petals apart to make coating easier.

    6. Dip the onion in the milk mixture,
    then coat it liberally with the dry ingredients.
    Again separate the petals and sprinkle
    dry ingredients between them.
    When well coated dip into milk
    then dry coating again.
    Let onion rest in refrig for at least
    15 min while you get oil ready.

    7. Heat oil in a deep fryer or pot until 350F,
    use enough to completely cover the onion.
    Cook for 10 min or until brown.

    8. Drain on paper towels.
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    BLT Frittata

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Makes: 6 Wedges

    3 tablespoons extra-virgin
    olive oil, 3 turns of the pan
    1/4 pound sliced pancetta, chopped
    4 cloves garlic, chopped
    2 bundles arugula, trimmed and chopped,
    about 3 cups, loosely packed
    1 (15-ounce) can diced tomatoes, drained
    12 extra-large eggs
    1/3 cup half-and-half, eye ball it
    1 teaspoon salt
    Black pepper

    Preheat oven to 400 degrees F.

    Heat a 12-inch nonstick ovensafe
    skillet over medium high heat.
    Add oil, pancetta, and garlic to the pan.
    When pancetta browns at edges
    and begins to crisp, add arugula.
    Wilt arugula, stir in tomatoes.
    Beat eggs together with half-and-half.
    Whisk in salt and pepper.
    Pour eggs over fillings and let eggs set.
    Using a spatula, raise eggs off the bottom of the
    skillet, allow more of the liquid egg to settle.
    When the frittata has set, transfer
    to oven and cook 10 to 12 minutes
    until top is deep golden brown.
    Remove the frittata and
    let it stand 5 minutes.
    Cut into wedges and serve.
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    Bologna Roll Ups

    12 slices Bologna

    1/2 package (6 ounces) cream cheese
    3 tablespoons finely chopped
    chives or green onions
    1 tablespoon ketchup
    1 tablespoon Worcestershire sauce
    Fresh lettuce leaves
    Cherry tomatoes

    Let Bologna sit at room temperature for about 1/2 hour.
    Have cream cheese at room temperature as well.
    Stir cream cheese until soft and smooth.
    Add chives or green onion, ketchup
    and Worcestershire sauce.
    Stir to combine.
    Place Bologna slices on
    sheets of waxed paper.
    Spread filling on each slice.
    Roll up, jelly roll fashion.
    Wrap each roll in waxed paper or plastic wrap.
    Let sit in refrigerator for at least 2 hours.
    Or chill in freezer for about 30 minutes.
    With a very sharp knife,
    cut rolls in even slices.
    Place on a bed of lettuce leaves.
    Garnish with cherry tomatoes.
    Serve as appetizers.
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    Bologna Snacks

    1 box cream cheese & chive dip
    1 box cream cheese & onion dip
    1 LB sliced bologna
    1/4 tsp. black pepper

    Allow dip to soften to room temperature.
    Add pepper & mix well.
    Spread mixture on bologna slices
    & stack (make 2 stacks).
    Chill well.
    Cut into pie shaped triangles.
    Insert a toothpick into each triangle.
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    Booze Dogs

    2 Cups Ketchup
    1 Cup packed Brown Sugar
    3/4 Cup Whiskey
    2 packages Hot Dogs

    Cut hot dogs in 1 inch pieces.
    Combine all ingredients.
    Simmer 35 minutes.
    Serve hot with toothpicks.
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    Brie En Croute 1

    This recipe is very easy to make, tastes
    delicious and is a great hit at parties...

    Prep Time: 10 minutes
    Cook Time: 28 minutes
    Makes: 8 Servings

    1 sheet frozen puff pastry, pre-packaged
    1 tablespoon unsalted butter
    1/2 cup walnuts
    1/8 teaspoon ground cinnamon
    1 (8-ounce) wheel Brie (cut rind off)
    1/4 cup brown sugar
    1 egg, beaten
    Crackers, for serving

    Preheat oven to 375 degrees F.

    Defrost puff pastry for approximately
    15 to 20 minutes and unfold.
    In a saucepan, melt the
    butter over medium heat.
    Saute the walnuts in the butter until
    golden brown, approximately 5 minutes.
    Add the cinnamon and stir
    until walnuts are coated well.
    Place the walnut mixture on top of the Brie
    and sprinkle the brown sugar over the mixture.

    Lay the puff pastry out on a flat surface.
    Place the brie in the center of the pastry.
    Gather up the edges of the brie,
    pressing around the brie and gather at the top.
    Gently squeeze together the excess dough
    and tie together with a piece of kitchen twine.

    Brush the beaten egg over top and side of Brie.
    Place Brie on a cookie sheet and bake for
    20 minutes until pastry is golden brown.
    Serve with crackers.

    To give a special look, cut extra pastry into
    heart or flower shapes and bake until golden.
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    Brie En Croute 2

    (Makes: 12 Servings)

    1 sheet frozen Puff Pastry
    1 lb. Brie Cheese (round)
    1 pkg. Boursin Cheese
    1 egg
    1 tsp. water

    Preheat oven to 400F degrees.

    Beat the egg and water
    together in a small bowl.
    Thaw pastry 20 minutes;
    on a floured surface roll
    to a 15-inch circle.

    Slice Brie in half horizontally.
    Spread Boursin cheese on one half.
    Re-assemble Brie and place
    in the center of pastry.

    Brush pastry edges with egg wash,
    and pull up sides to enclose Brie.
    Place seam side down on
    ungreased baking sheet.
    If desired, decorate the
    top with pastry scraps.
    Brush with egg wash.

    Bake for 20 minutes.
    Let stand 10 minutes
    (at least) before serving.

    Boursin cheese is a spreadable
    garlic and herb cheese.
    Boursin Poivre contains a lot of black
    pepper for those who like pepper.
    Boursin is available in many grocery stores
    but can almost certainly be found in higher
    quality produce and specialty stores.
    If Boursin or Boursin Poivre cannot be found,
    Alouette can be used as a substitute.
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    Bruschetta 1

    This is easy to make and has lots of flavor.
    Great for dinner parties!

    (Makes: 6 Servings)

    1 loaf day old country bread
    6 whole canned tomatoes
    6 roughly torn basil leaves
    3 tablespoons olive oil
    2 cloves garlic, peeled

    Preheat a grill or grill pan.
    Slice your bread thickly,
    and place slices on a dry grill to brown,
    about 30 seconds on both sides.

    Take canned tomatoes, place on cutting board, and slice.
    Add the basil to the canned tomatoes in a large bowl.
    Add olive oil and season with black pepper, to taste.

    Remove carmelized bread from grill and
    rub each side with cloves of garlic.
    Top with spoonfuls of mixture and
    serve immediately.
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    Bruschetta 2

    The garlic mixed with the cream cheese and topped
    with basil really makes this recipe stand out.

    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Makes: 12 to 18 Servings

    6 cloves garlic
    1 loaf French bread
    1 (16-ounce) package cream cheese
    1 cup Romano, freshly grated
    1 cup chopped tomatoes
    1 bunch basil, leaves chopped

    Heat oven to 350 degrees F.
    Place garlic on a piece of aluminum foil.
    Drizzle with oil.
    Wrap up garlic and roast in oven
    for about 30 minutes, or until soft.

    Remove roasted garlic from the oven,
    remove peel and puree in a
    food processor until smooth.
    Place in refrigerator to rest and cool.
    When cool, combine with the cream cheese.

    Slice bread, 1/2-inch thick, on the bias.
    Toast the bread slightly and set aside.
    Spread cream cheese mixture on the toast
    and sprinkle lightly with half of the Romano.

    Return to oven to warm the cheese.
    Remove from the oven and top with tomatoes.
    Sprinkle with the remaining Romano.
    Scatter basil on top of the bruschetta and serve.
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    Bruschetta Mozzarella

    So easy to make and yet so delish!
    You can substitute the can tomatoes
    with fresh plum tomatoes and use
    cheese of your choice
    eg: asiago cheese,
    goat cheese etc.

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Makes: 36 Bruschetta

    1 (32-ounce) can whole tomatoes, drained
    1 cup fresh basil leaves, washed and spun dry
    4 tablespoons extra-virgin olive oil
    6 cloves garlic, peeled
    Kosher salt and freshly ground black pepper
    2 large French baquettes,
    sliced 1-inch thick (about 36 slices)
    1 1/2 pounds fresh mozzarella cheese,
    sliced 1/4-inch thick

    Preheat oven to 375 degrees F.

    In the bowl of a food processor,
    add drained tomatoes,
    1 cup basil leaves,
    olive oil and 2 cloves garlic.
    Pulse until smooth,
    but somewhat chunky.
    Season with salt and pepper.

    On a baking sheet,
    line up baguette slices.
    Toast in oven for about 3 minutes
    or until light golden brown.

    Working quickly, rub the
    remaining garlic on the toasted side
    of each slice and then lay a piece of
    mozzarella cheese on top.

    Place bread back in oven and
    melt cheese slightly, about 45 seconds.
    Remove from oven and spread one tablespoon
    of the tomato mixture on each piece.

    Place bruschetta on decorative platter
    and garnish with basil leaves.
    Back To Top

    Bruschetta Turnovers

    3-medium tomatoes,
    seeded and chopped
    1-clove garlic, minced
    1-green onion, chopped
    1-tbsp dried basil
    1/4-tsp salt
    1 1/3-cup shredded mozzarella
    4-10" tortillas
    1-tbsp olive oil

    Combine tomatoes, garlic,
    green onion, basil, and salt.
    Sprinkle 1/3-cup cheese
    over half of each tortilla.
    Top with 1/3-cup tomato mixture.
    Fold tortilla in half.
    Seal edges with toothpicks.
    Brush both side with oil.
    Barbecue over medium coals or
    broil 4-5 minutes on each side.
    Cut each tortillas into
    triangles for appetizers.
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    Bruschetta With Gorgonzola Cheese And Honey

    (Prep Time: 10 minutes)
    (Cook Time: 15 minutes)
    (Makes: 6 Servings)

    A luscious, quick and easy
    appetizer with a sweet and savory
    combination that is perfect
    for parties or a light snack.

    36 slices (1/2-inch thick)
    baguette bread, about 1 loaf
    1/4 cup extra-virgin olive oil
    8 ounces Gorgonzola, sliced
    3 tablespoons honey

    Preheat the oven to 400 degrees F.

    Arrange the sliced
    baguette on a baking sheet.
    Brush with olive oil.
    Bake until the bread is pale golden
    and crisp, about 10 minutes.

    Arrange the cheese on
    the toasts and bake until
    the cheese is melted,
    about 3 minutes.

    Drizzle the toasts with honey.
    Place on a serving platter
    and serve immediately.
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    Bruschetta With Tomato & Basil

    The combinations in this recipe are fresh and delicious.
    Also goes great with a nice bottle of Sauvignon Blanc.

    Prep Time: 10 minutes
    Cook Time: 2 minutes
    Makes: 4 Servings

    1/2 baguette or crusty long
    loaf bread, sliced (12 pieces)
    2 large cloves garlic,
    cracked away from skin
    Extra-virgin olive oil, for drizzling
    a squeeze of lemon juice
    3 small plum tomatoes,
    halved and seeded
    20 fresh basil leaves
    Coarse salt

    Preheat broiler to high,
    (if you prefer you can also grill the bread).
    Place bread slices on a broiler pan.
    Char bread on each side under
    hot broiler, keep an eye on it!
    Rub toasts with cracked
    garlic and drizzle with oil.
    Chop seeded tomatoes and
    place in a small bowl.
    Pile basil leaves on top of
    one another and roll into a log.
    Thinly slice basil into green confetti
    and loosely combine with tomatoes.
    Add a drizzle of oil a squeeze of lemon juice
    and a little coarse salt to the bowl and
    gently toss tomatoes and basil to coat.
    Pile toasts around the bowl of topping.
    Place a spoon to scoop
    topping in bowl and serve.
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    Buffalo Wings 1

    Prep Time: 5 Minutes
    Cook Time: 25 Minutes
    Makes: 4 to 6 Servings

    2 cups vegetable oil
    10 whole, fresh chicken wings,
    cut in pieces (20 wing pieces)
    1 stick butter
    4 tablespoons brown sugar
    5 tablespoons tomato sauce
    1/4 teaspoon garlic
    1/4 teaspoon onion powder
    1/4 teaspoon white pepper
    1/4 teaspoon chili powder
    1/4 teaspoon salt
    1 teaspoon oregano, fresh or dried
    Dash beer

    1 dash hot sauce
    (Recommended: Frank's Hot Sauce)

    Chicken Wings:
    Heat 2 cups vegetable oil to 350F
    in a large skillet on stovetop.
    Drop wing pieces into hot oil and fry
    for 10 to 15 minutes or until crisp.
    Transfer wings to paper towels
    to remove excess oil.

    Buffalo Wing Sauce:
    Melt butter and brown sugar together over
    medium heat in a small saucepan on stovetop.
    Add tomato sauce and hot sauce into mixture.
    Finally, add garlic, onion powder, white pepper,
    chili powder, salt, and oregano.
    Add a dash of beer, to taste.
    Stir over low heat until
    mixture is well blended.

    Toss sauce liberally over chicken wings.
    Serve buffalo wings with blue cheese dressing,
    carrots and/or celery sticks.
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    Buffalo Wings 2

    Prep Time: 10 Minutes
    Cook Time: 50 Minutes
    Makes: 2 to 4 Servings

    2 quarts canola oil or crisco
    3 1/2 pounds chicken wings,
    cut into three pieces,
    wing tips reserved for another use
    1/2 stick (4 tablespoons) unsalted butter
    1 cup Franks Red Hot sauce
    2 1/2 teaspoons Tabasco sauce
    1 1/2 teaspoons cayenne pepper
    Blue Cheese Dressing, recipe follows
    Celery sticks

    Heat oil to 400F in a
    deep fryer or a medium stockpot.
    Line a baking sheet with
    paper towels; set aside.
    Add half of the wing pieces to hot oil
    and fry until dark golden brown,
    15 to 25 minutes.
    Transfer to prepared
    baking sheets to drain.

    While wings are cooking,
    melt butter in a small saucepan
    over medium heat.
    Add hot sauce, Tabasco,
    and cayenne pepper.
    Cook, stirring occasionally, until hot.
    Lower heat and keep
    warm until ready to use.

    When the first batch of
    wings finishes cooking,
    transfer to an airtight container.
    Add half of the sauce and cover tightly.
    Shake container to fully coat wings in sauce.
    Serve immediately with
    Blue Cheese Dressing and celery sticks.
    Repeat with remaining wings and sauce.

    Blue Cheese Dressing:

    (Makes: 1 Cup)

    2 ounces blue cheese, crumbled
    1/4 cup buttermilk
    1/4 cup sour cream
    1/4 cup mayonnaise
    1/4 lemon, juiced, or to taste
    Coarse salt and freshly ground pepper

    In a small bowl, combine blue cheese,
    buttermilk, sour cream, mayonnaise,
    lemon juice, salt, and pepper.
    Stir to combine.
    Back To Top

    Cajun Stuffed Mushrooms

    (Makes: 4 Servings)

    1 lb. bulk pork sausage
    1 cup chopped onion
    1/4 cup bell pepper, chopped
    1/2 teaspoon salt
    1/2 teaspoon garlic powder
    1/2 teaspoon cayenne pepper
    1 cup water
    3/4 cup instant rice
    1/4 cup parsley, chopped
    24 large mushroom caps, save stems
    2 cups mayonnaise
    1 1/2 cups parmesan cheese

    Cut sausage in small dices.
    Brown sausage, onions,
    bell pepper and mushroom stems.
    Add salt, garlic powder and cayenne pepper.
    Add water and bring to a boil.
    Add rice and parsley.
    Cover and remove from heat.
    Let stand for 15 minutes.
    Meanwhile, blend mayonnaise and cheese.
    Combine half of mayonnaise mixture
    to all of cooked sausage-rice mixture.
    Stuff mushrooms with this and spoon remaining
    mayonnaise-cheese mixture on top of mushrooms.
    Place in 9 x 12-inch baking dish
    and bake at 350F about 35 minutes.
    Mushrooms will appear
    puffy and golden when done.
    Back To Top


    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Makes: 4 Servings

    2 cup calamari sliced into rings
    (use tubes and tentacles)
    2 cup buttermilk
    2 cup all-purpose flour
    Salt and pepper
    Oil, for frying
    2 tablespoons whole butter
    3/4 cup sliced mild banana peppers
    3/4 cup large diced tomatoes
    1 tablespoon fresh lemon juice
    1/4 cup chopped scallions

    Clean and soak calamari in buttermilk
    for 2 hours before cooking.
    Drain well in a large mixing bowl.
    Season flour with salt and pepper.
    Dredge calamari with flour until
    each ring separates easily from others.
    Put in sifter and shake off excess flour.
    Heat oil and fry calamari until golden brown.
    Start with 1 tablespoon butter over medium heat.
    When butter is melted, add peppers and tomatoes.
    Deglaze with lemon juice.
    Add remaining butter and scallions.
    Toss. Add calamari and toss.
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    Celery Sailboats

    Cut celery into one inch pieces.
    Spread cheese spread inside celery.
    Cut triangles out of luncheon meat slices.

    Insert toothpicks first into meat
    mast and then into celery.
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    Cheese Ball 1

    • 4 cups (16 ounces) shredded
      Cheddar cheese, grated
    • 1 cup chopped pecans
    • 1/2 cup mayonnaise
    • 1/4 cup finely chopped onion
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon ground cayenne pepper
    • 1/2 cup chopped pecans

    Combine first cheese, pecans, mayonnaise,
    chopped onion, pepper, and cayenne pepper
    in a large mixing bowl; beat at low speed
    of an electric mixer until well blended.
    Shape mixture into a ball and
    roll in 1/2 cup chopped pecans.
    Chill for about 2 hours.
    Serve with assorted crackers.
    Makes one cheese ball,
    about 5 inches in diameter.
    Back To Top

    Cheese Ball 2

    2 (8 oz.) packages of cream cheese
    1/2 lb. extra sharp cheddar cheese, grated
    1/4 lb. bleu cheese
    1 Tbls. Worcestershire Sauce
    1 tsp. cayenne pepper
    1/2 tsp. salt
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1 cup chopped pecans, divided

    Allow cheese to reach room temperature,
    then combine in a mixing bowl and
    beat until well blended.
    Add remaining ingredients,
    reserving 1/2 c. pecans.
    Chill, then shape into a ball and
    roll ball in remaining pecans.
    Chill thoroughly.
    Can be frozen.
    Back To Top

    Cheese Puffs

    puff pastry
    1 egg white
    50g grated Parmesan cheese
    pinch of salt
    pinch of cayenne pepper

    Roll the pastry (3mm) and cut in small rounds.
    Brush with stiffly-beaten egg white and sprinkle
    two-thirds of the number with cheese and seasoning.
    Put these together in pairs and top with a plain one,
    so that each puff consists of three layers of pastry.
    Bake for 20-25 minutes at 230C until
    lightly brown and cooked through.
    Serve hot.
    Back To Top

    Cheese & Tomato Quesadillas

    1/4-lb cream cheese
    1/3-cup medium salsa
    6-10 inch flour tortillas
    1-tomato, seeded and chopped
    1/2-green pepper, seeded
    and chopped (or jalapeno)
    1 1/2-cups shredded
    Monterey Jack cheese

    In a small bowl, combine cream
    cheese and salsa until well combined.
    Arrange tortillas in a single
    layer on work surface.

    Spread cream cheese evenly over
    half of each tortilla, leaving 1/2 inch border.
    Sprinkle tomato, pepper, and then cheese
    evenly over cream cheese mixture.

    Fold tortillas in half to enclose cream
    cheese and make 6 semi-circles.
    Press gently to seal.

    Place tortillas on baking sheets.
    Bake in 450*F oven for 10-15 minutes,
    until golden and cheese has melted.
    Let stand 10 minutes before cutting
    each tortilla into 4 wedges.
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    Cheesy Sausage Rolls

    Prep & Cooking Time: 45 min.
    Makes: 14 Servings

    1 tbs olive oil
    1 onion, finely chopped
    1 tbs Herbes de Provence
    (which is a blend of 5 classic French herbs:
    Bay Leaves, Parsley, Sage, Thyme & Rosemary)
    500 g (1lb 2oz ) pork sausagemeat
    1 tbs tomato puree
    50 g (2 oz) Cheddar cheese, grated
    350 g (12 oz) puff pastry
    Sea salt and black pepper
    Beaten egg or milk to glaze

    Preheat the oven to 200C,
    400F, Gas Mark 6.

    Meanwhile, heat the oil in a frying pan and
    fry the onion for a few minutes until softened.
    Spoon the onion into a bowl and add the
    Herbes de Provence, sausagemeat, puree and cheese.
    Season with salt and pepper and mix well.

    Roll the pastry out on a lightly floured
    surface to a rectangle measuring 28 x 24 cm.
    Cut the pastry in half lengthways.
    Divide the sausage meat mixture in half and
    spoon down the centre of each pastry rectangle and
    then fold the pastry up and join the edges together,
    sealing with a little cold water.
    Cut each long sausage into 7 pieces.

    Lift the sausage rolls onto a baking sheet,
    placing the joined edge on the tray surface.
    Brush the sausage rolls with a little beaten egg or milk.
    Bake for 15 -20 minutes, until golden and well risen.
    Remove from the oven, cool and serve.

    To freeze, place uncooked, prepared
    sausage rolls on a tray and open freeze.
    Transfer to a plastic bag.
    Cook from frozen for 25 - 30 minutes.
    Back To Top

    Chicken Cigars

    To make these extra special add cheese.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Makes: 4 Servings

    1 1/2 pounds ground chicken breast
    2 teaspoons ground cumin
    2 teaspoons paprika
    2 teaspoons poultry seasoning
    2 teaspoons chili powder
    2 teaspoons grill seasoning
    (recommended: Montreal Seasoning
    by McCormick), half a palm full
    2 tablespoons chopped
    parsley leaves, a handful
    4 sheets phyllo dough
    4 tablespoons butter, melted

    Preheat oven to 425 F.

    Place chicken in a bowl and
    mix with spices and parsley.
    Place a piece of phyllo on
    a nonstick cookie sheet,
    butter it and top with a second sheet.
    Divide the chicken in half.
    Form a 1-inch thick log the length
    of the long side of the phyllo dough.
    Roll the log in phyllo tightly.
    Cut the chicken filled phyllo into 4 "cigars"
    and brush with a dab more butter.
    Repeat to make a total of
    8 chicken and phyllo roll-ups.

    Bake 12 to 15 minutes until golden.
    Back To Top

    Chicken Liver Pâté 1

    Pâté is a fabulous appetizer not
    only for it's luxurious taste,
    but also because it can be
    prepared 2 to 3 days in advance!
    It also makes a great addition to
    any buffet or party menu.

    3 Tbsp. unsalted butter
    1 lb. chicken livers, rinsed
    4 shallots, peeled and
    chopped (about 1/2 cup)
    2 cloves garlic, minced
    1/4 tsp. ground cloves
    1/4 tsp. salt
    1/4 tsp. fresh ground pepper
    2 tsp. Grand Marnier or Cognac
    1/3 cup heavy cream, chilled
    8 Tbsp. unsalted butter, softened
    crackers or toasts

    Trim any membrane
    from chicken livers.
    Melt 3 Tbsp. of butter in a
    large skillet over medium heat.
    Add chicken livers, shallots, garlic,
    ground cloves, salt and pepper.
    Stir until ingredients are combined.
    Cook mixture over medium heat,
    stirring occasionally,
    for about 10 minutes,
    or until livers are
    cooked through.

    Drain liver mixture in a colander or sieve.
    Pure liver mixture, Grand Marnier, cream
    and 8 Tbsp. of softened, unsalted butter
    in a food processor until smooth.
    Spoon mixture into a small
    bowl or individual ramekins.
    Cover and chill for at least three hours
    before serving, but preferably 24 hours.
    Garnish with parsley, if desired.
    Serve with crackers or toasts.
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    Chicken Liver Pâté 2

    Tarragon adds a special flavour to this
    coarsely textured chicken liver pâté.

    Prep & Cooking Time: 20 min.
    Makes: 4 Servings

    25 g (1 oz) butter
    450 g (1 lb) chicken livers
    2-3 tbs Tarragon
    100 g (4 oz) button mushrooms
    1 tbs brandy or dry sherry
    2 tbs creme fraiche or double cream
    lettuce, lemon wedges and bread to serve
    button mushrooms to garnish
    sea salt and black pepper

    Melt the butter in a large frying pan and fry
    the chicken livers for 10 minutes, tossing well.
    Add the tarragon, mushrooms and brandy or
    sherry and cook for a further 2 minutes.

    Transfer the mixture to a food
    processor and add the creme fraiche.
    Whiz for a few seconds.
    Season to taste.

    Spoon into a dish or small ramekins
    and chill until ready to serve.
    Run a warm knife around the inside of the dish
    and turn the pâté out onto a large lettuce leaf.
    Garnish with lemon, mushrooms
    and serve with bread.

    If you have time, soak the chicken
    livers in cold milk for 48 hours.
    The milk helps to reduce
    any bitterness in the livers.
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    Chicken Nuggets With Honey Mustard Dipping Sauce

    These are wonderful and tasty and can be
    made with different varieties of potato chips.
    Serve with different sauces
    eg: Ranch, BBQ, Honey Mustard, etc.

    For easy clean up place potato chips in a
    Ziploc Bag and crush them, then pour the
    butter directly into the bag with chips,
    add the chicken pieces and shake.
    Once all the chicken pieces are coated
    remove from Ziploc Bag and bake.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Makes: 12 Servings

    2 cups (5oz bag) crushed
    flavored potato chips
    (eg: Lay's)
    1 egg
    2 tablespoons milk
    6 chicken breast fillets,
    cut into 1 1/2-inch cubes
    1/3 cup butter, melted
    Honey Mustard, recipe follows

    Preheat the oven to 350 degrees.

    Spread the crushed potato chips in a shallow dish.
    Beat together the egg and milk in a shallow bowl.
    Dip the chicken cubes into the egg mixture
    and then dredge them in the chips.
    Place the chicken nuggets on a baking
    sheet and drizzle with melted butter.
    Bake for 15 to 18 minutes, or until golden brown.
    The chicken nuggets can be frozen after baking.
    Serve with your favorite sauce,
    such as honey mustard or ranch dressing.

    Honey Mustard:

    This fabulously light and tangy
    honey mustard is out of this world.
    If you don't like horseradish you can omit it
    and add a few shakes of cayenne pepper instead.
    This mustard goes great with Fries,
    Crusted Chicken Tenders, Beer Batter Onion Rings
    and makes a wonderful dressing for grilled chicken salad.

    Prep Time: 5 minutes
    Makes: 1 1/4 Cups

    3/4 cup mayonnaise
    3 tablespoons honey
    2 tablespoons yellow mustard
    1 tablespoon lemon juice or
    juice from 1/2 lemon
    Horseradish, to taste
    2 tablespoons orange juice
    (more or less as needed)

    Combine all ingredients except orange juice; stir well.
    Thin to pouring consistency for dressing or
    dipping consistency for dips with orange juice.
    Cover and chill for 2 or 3 hours.
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    Chicken Pecan Pate

    1 cup finely chopped pecans
    2 cup diced cooked chicken or turkey
    8 ounces cream cheese
    (cut into chunks & softened)
    1 clove garlic, minced
    6 tablespoon mayonnaise
    4 teaspoon fresh dill or
    2 tsp. dried

    Combine chicken, cream cheese and garlic with
    chopped pecans in food processor or
    blender and blend just until smooth.
    Add mayonnaise, dill and
    salt to taste and blend again.

    Form into a ball and arrange on a bed of lettuce.
    Or put in a form (rectangle) and
    let it for some hours before serving.

    Remove from form.
    Sprinkle with additional dill.
    Serve with crackers.
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    Chicken Salad Puffs

    1/2 cup butter
    1 cup boiling water
    1 cup flour
    1/4 tsp salt
    4 eggs

    Put butter and water in pan
    and boil until the butter melts.
    Put flour and salt together.
    Dump flour into the water and
    stir quickly until it forms a ball.
    Beat in (with wooden spoon)
    one egg at a time.
    This will not form a ball, anymore.
    Drop by teaspoon on greased pan.

    If you make 36 small puffs,
    bake at 450F for 5 minutes.
    Turn oven down to 400F and
    bake for 15 minutes.

    If you make 10 large puffs,
    bake at 450F for 15 minutes.
    Turn oven down to 325F for 25 minutes.

    When cool, stuff with your favorite chicken salad
    (or shrimp (see below) tuna or ham salad).

    Shrimp Filling For Puffs
    7 ounces shrimp, minced
    3/4 cup mayonnaise
    8 ounces cream cheese
    garlic salt
    seasoned salt
    onion salt

    Mix first three ingredients.
    Add salts to taste.
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    Chili Con Queso Bites

    4 eggs
    1/2 cup Picante sauce or a chunky salsa
    1/4 cup all-purpose flour
    2 tsps. chili powder
    1 1/2 cups shredded cheddar cheese (6 ozs.)
    1 green onion, chopped (about 2 TBLsps.)

    Preheat oven to 400 degrees F.

    Grease 24 (3-inch)
    muffin-pan cups.
    Set aside.

    In medium bowl mix eggs,
    picante sauce, flour
    and chili powder.
    Stir in cheese and onion.

    Spoon about 1 tablespoon
    cheese mixture into each cup.

    Bake 10 minutes or
    until golden brown.

    Serve warm or at room temperature
    with sour cream and additional
    picante sauce, if desired.
    You can also freeze
    these bites and reheat
    frozen at 350 degrees F
    for 10 minutes or until hot.
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    Citrus Marinated Grilled Shrimp

    Prep Time: 20 minutes
    Cook Time: 3 minutes
    Makes: 4 Appetizer Servings

    This wonderfully, delicious recipe is
    easy to put together, great for parties
    and will make your guests feel
    like you spent all day cooking.
    If you cannot find citrus olive oil use
    regular with a little zested lemon in the
    marinade, it will still turn out perfect.

    1 pound large prawns
    (size 16 to 20 or larger), shells on
    1/2 cup citrus olive oil
    2 tablespoons minced red onion
    1 teaspoon minced garlic
    2 tablespoons finely chopped
    fresh cilantro leaves
    2 tablespoons fresh lemon juice
    4 bamboo skewers, soaked in water
    for 20 minutes, or metal skewers
    Salt and freshly ground black pepper
    Citrus Aioli, optional, recipe follows

    Cut along the back about 1/4-inch deep through
    the shell of each prawn to remove the vein.
    Put prawns in a shallow, non-aluminum baking dish.

    In a small bowl, whisk together citrus oil,
    onion, garlic, cilantro, and lemon juice.
    Pour over prawns, cover, and let
    marinate, refrigerated, 1 to 4 hours.

    Preheat grill or broiler.
    When ready to cook, thread prawns
    on skewers and discard marinade.
    Season with salt and pepper, to taste,
    and grill or broil, turning once,
    until just done, 2 to 3 minutes.

    Shrimp can be served warm
    or at room temperature.
    They are delicious on their
    own or with Citrus Aioli.

    Leaving the shells on the prawns protects
    them from drying out during cooking.
    This method works so well that I use it
    often when preparing shrimp or prawns
    for salads, pasta, pizza, and sandwiches.
    Simply reduce the cooking time if they
    will later be cooked more, for instance
    as part of a sauce or pizza topping.
    Peel shrimp after they come off the grill.

    Quick Citrus Aioli:
    2 cloves garlic
    Coarse salt
    1 cup prepared mayonnaise
    2 lemons, zested
    1 lemon, juiced
    Freshly ground black pepper

    Using a mortar and pestle,
    or on a cutting board,
    finely mash the garlic
    cloves with a pinch of salt.

    In a bowl, mix the garlic paste with
    remaining ingredients and serve.
    Keep refrigerated until ready to serve.
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    Clams Casino

    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Makes: 60 Servings

    1 cup white wine
    60 littleneck clams
    8 thin slices bacon
    2 cups toasted bread crumbs
    1 stick butter, melted
    3 cloves garlic, minced
    1/4 cup chopped parsley leaves
    1/4 cup finely grated Parmesan
    1 tablespoon salt
    2 jalapenos, minced
    1 red pepper, minced

    Preheat the oven to 350 degrees F.

    Place the white wine and the clams in a
    wide pot with a lid over medium heat.
    Allow the clams to steam until they
    open, approximately 10 minutes.
    Discard any clams that do not open.

    Remove the clams from the pot and once
    they are cool enough to work with,
    remove the meat from the shells.
    Tear the shells in half and move the meat
    to 1 side of the shell and discard the other.

    Place the thinly sliced bacon on a
    sheet pan and bake until crispy.
    When they are cooled, crumble the
    slices individually between both hands,
    or chop them until they are in fine pieces.
    See Cook's Note 1

    Preheat the broiler.

    In a medium sized bowl,
    mix the bacon and all the
    remaining ingredients and
    check for seasoning.

    Liberally top each clam with
    the bread crumb mixture
    and place them under a
    broiler until golden brown.
    See Cook's Note 2.

    Serve the clams warm.

    Cook's Note 1:
    If you want a little extra flavor,
    save the drippings and add
    them in with the topping.

    Cook's Note 2:
    Placing the clams on a bed of
    large granules of salt will help
    keep them steady in their
    shells while cooking.
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    Clams Casino Royal

    Prep Time: 12 minutes
    Cook Time: 7 minutes
    Makes: 4 - 6 Servings

    Rock salt or pickling salt
    24 cherry stone clams
    (buy them scrubbed,
    split them and loosen clam)
    1 stick butter, softened
    1 shallot, finely chopped
    1 tablespoon crab boil
    (recommended: Old Bay seasoning)
    1 teaspoon black pepper
    A few drops hot sauce
    4 slices bacon, look for package marked
    "Center Cut" its lean and thin,
    cut slices into 1-inch pieces

    Pour rock salt into a
    shallow baking pan or dish.

    Preheat oven to 500 degrees F.

    Set clams upright into salt.
    The salt will steady them.

    Mix butter with shallot, spices and hot sauce.
    Dab each clam with 1 teaspoon of the
    mixture and top with a piece of bacon.

    Bake 5 to 7 minutes, until bacon is crisp
    and butter is brown and bubbling.
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    Cocktail Meatballs

    2 lbs. ground chuck
    1 egg, slightly beaten
    1 large onion
    Salt, to taste
    1 12-oz. bottle chili sauce
    1 10-oz. jar grape jelly
    Juice of 1 lemon

    Mix first 4 ingredients and roll into
    balls about size of walnuts (makes 50).
    Drop into sauce ingredients and
    simmer until meat balls are brown.
    Serve hot with toothpicks
    handy for quick pick up.
    Chafing dish is ideal.
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    Corn Cakes

    3 ears corn grilled,
    kernels removed (4 cups)
    4 eggs
    2 scallions, chopped
    1/4 cup chopped fresh basil
    1 teaspoon chopped fresh rosemary
    1/2 cup chopped cilantro
    1/2 teaspoon red pepper flakes
    1 1/2 cups cornmeal
    Salt and pepper to taste
    4 egg whites
    Canola oil

    Grill corn, turning frequently until marked
    lightly (about 6 to 8 minutes total).
    When corn is cool, cut kernels from the cob.

    In a food processor, combine eggs, 1/2 the corn,
    scallions, basil, rosemary, cilantro and red pepper flakes.
    Pour into a bowl and add the rest of the grilled
    corn kernels, cornmeal, salt and pepper.
    Fold in the egg whites.

    In a large non-stick frying pan heat
    1 tablespoon of canola oil over medium heat.
    Spoon in corn batter for size of corn cake desired
    (1 tablespoon for an appetizer base or 1/4 cup for dinner size).
    Fry until golden brown (for about 2 minutes per side).
    Add more oil and continue.
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    Crab Balls

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Makes: About 2 Dozen

    Peanut oil, for frying

    Tartar Sauce:
    1 cup mayonnaise
    1 white onion, chopped
    1/2 cup dill pickle chips, chopped
    Fresh lemon juice
    Pinch House Seasoning, recipe follows
    Freshly ground black pepper

    Crab Balls:
    2 slices bread, crust removed
    and processed into crumbs
    1/3 cup heavy cream
    1 tablespoon mayonnaise
    1 tablespoon Worcestershire sauce
    1 tablespoon finely chopped
    fresh parsley leaves
    1 teaspoon House Seasoning,
    (recipe follows)
    1 teaspoon seasoning salt
    1 egg, beaten
    1 pound lump crab meat,
    picked free of any shells

    In a heavy, deep pot, preheat
    peanut oil to 365 degrees F.

    For The Tartar Sauce:
    Combine all ingredients into a food processor
    and blend to achieve desired chunkiness,
    adjust seasoning and chill until ready to use.

    For The Crab Balls:
    In a large bowl, moisten bread
    crumbs with heavy cream.
    Mix in remaining ingredients.
    Shape into balls about the size of a walnut.
    Fry in oil until brown, about 5 minutes per batch.
    Serve Crab Balls while hot, with tartar sauce.
    Balls can also be made ahead of time and reheated.

    House Seasoning:

    (Makes: 1 1/2 Cups)

    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder
    Mix ingredients together and store
    in an airtight container for up to 6 months.
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    Crabby Cakes

    What a great recipe and it is so versatile.
    For a variation you can use crab and mock crab
    together or shrimp, lobster and crab, all from cans.

    Prep Time: 1 hour 30 minutes
    Cook Time: 15 minutes
    Makes: 10 (3-ounce) cakes

    1-cup bread crumbs
    1 pound crabmeat, shredded
    and picked over to
    remove shells and cartilage
    1/2 green pepper, diced small
    1/2 red pepper, diced small
    1/4 cup carrot, shredded
    1/2 small red onion, diced
    1 egg, beaten
    1/2 teaspoon garlic powder
    1/4 teaspoon cayenne powder
    1/4 teaspoon dry mustard
    1/2 cup mayonnaise
    1/4 teaspoon Worcestershire sauce
    Vegetable oil, for frying
    Special sauce, recipe follows

    Set bread crumbs aside; combine remaining
    ingredients together until mixed well.
    Form mixture into 3-ounce cakes.
    Roll each cake in bread crumbs.
    Place cakes in freezer for 1 hour, to set up.
    Saute on medium heat until each cake
    is golden brown and heated through.
    Serve with special sauce.

    Special Sauce:

    (Makes: 1 1/4 Cups)

    1 cup mayonnaise
    1/2 teaspoon dry mustard
    2 tablespoons honey
    2 tablespoons cayenne pepper

    In a small bowl combine all of
    the ingredients and mix well.
    Refrigerate until ready to use.
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    Crab Louis

    Prep Time: 20 minutes
    Makes: 4 Servings

    2 cups lump crabmeat (about 1 pound)
    1 cup prepared mayonnaise
    4 teaspoons chili sauce
    1 tablespoon finely chopped green bell pepper
    1 teaspoon freshly squeezed lemon juice
    1/2 teaspoon kosher salt, plus more to taste
    2 scallions, finely chopped
    Worcestershire sauce, to taste
    Hot sauce, to taste
    Freshly ground pepper
    1 hard-boiled egg
    4 to 8 Bibb lettuce leaves, washed and dried
    4 thick slices beefsteak tomatoes
    1 ripe avocado, seeded, peeled,
    and quartered lengthwise

    Using your finger, carefully pick through the crab
    and discard any bits of shell or hard cartilage.
    Try to leave the lumps as intact as possible.
    Put the meat in a large bowl.

    In a medium bowl, whisk together the mayonnaise,
    chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt,
    scallion, a couple dashes Worcestershire, and hot sauce.
    Season the dressing with pepper to taste.

    Gently fold about 1/4 cup of the dressing
    into the crab with a rubber spatula.
    Take care not to break the
    crab into smaller pieces.
    Put the crab salad and the dressing
    in the refrigerator until cold.

    Meanwhile, put the hard-boiled egg
    in a fine sieve set over a bowl.
    Using the back of a spoon, rub the egg
    through mesh to make a fine textured garnish.
    Set aside.

    Divide the lettuce leaves among 4 plates.
    Top each with a tomato slice, and
    season with salt and pepper to taste.
    Place an avocado quarter across each
    tomato slice and top with 1/4 of the crab mixture.
    Spoon some of the dressing over the crab
    and sprinkle each salad with some of the egg.
    Serve and pass the remaining dressing at the table.
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    Crabmeat On Toast Rounds

    1-2 cans of fancy crabmeat
    2 TBLsps. onion
    (enough to make it spreadable)

    Mix crabmeat with
    onion and mayonnaise.
    Toast bread and cut rounds,
    butter the rounds and heap
    with crabmeat mixture.
    Put on broiler pan in
    refrig. until ready to use.
    Put under broiler
    until bubbly and serve.
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    Crab Mousse

    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Makes: 6 Servings

    1 (10 to 1/2 ounce) can
    cream of mushroom soup
    1 (8-ounce) package cream cheese
    1 envelope unflavored gelatin,
    softened in 1/4 cup water
    8 ounces lump crabmeat
    1 cup finely chopped celery
    1/4 cup chopped green onion
    1 tablespoon lemon juice
    1 teaspoon Worcestershire sauce
    1/4 teaspoon seasoned salt

    Grease a 3-cup seafood mold.
    Combine the soup, cream cheese, and
    softened gelatin in a saucepan and heat
    until hot and bubbly, about 5 minutes.
    Stir well to make sure that the gelatin is
    completely dissolved and that there are no lumps.
    Add the crabmeat, celery, green onions, lemon juice,
    Worcestershire sauce, and seasoned salt.
    Stir gently but thoroughly.

    Spoon the mixture into the prepared mold
    and smooth the top with a spatula or knife.
    Cover with plastic wrap.
    Transfer to the refrigerator and chill
    until firm, about 3 to 6 hours.

    When ready to serve, remove the plastic wrap
    and loosen the edges of the mousse by
    running a knife around the sides.
    Invert onto a serving dish.
    The mousse will slip
    out in a few minutes.
    Serve with crackers.
    Back To Top

    Crab Spread

    Serve Crab Spread with any buttery crackers,
    and be prepared to watch it disappear.

    (Makes: 12 Servings)

    8 ounces reduced fat or
    regular cream cheese, softened
    2 tablespoons mayonnaise
    1 cup sour cream
    Dash Worcestershire sauce
    Dash Old Bay Seasoning
    8 ounces lump crabmeat or
    imitation crab seafood chunks
    8 ounces shredded cheddar cheese

    Preheat oven to 350 degrees F.

    Combine cream cheese, mayonnaise,
    sour cream and seasonings.
    Fold in crab meat and spread
    mixture in a glass pie plate,
    bread pan or pretty oven-proof dish.

    Bake, uncovered for 20 minutes.
    Remove from oven and sprinkle with cheese.
    Cover dish with foil and return to oven.
    Bake 15 to 20 minutes, until bubbly.
    Serve with crackers.
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    Crab-Stuffed Mushrooms

    Prep Time: 5 minutes
    Cook Time: 20 minutes
    makes: 2 Servings

    1 cup crabmeat
    1/2 cup cream cheese
    1/2 cup fresh parsley leaves, chopped
    1/2 cup green onions, chopped
    4 tablespoons Parmesan
    House Seasoning, recipe follows
    2 portobello mushroom caps,
    or 10 white mushrooms caps
    1/2 cup bread crumbs
    Nonstick cooking spray

    Preheat the oven to 375 degrees F.

    Combine the crabmeat, cream cheese,
    parsley, green onions and Parmesan.
    Season with House Seasoning, to taste.
    Stuff the mushroom caps with the
    mixture and top with bread crumbs.
    Spray the tops with nonstick
    spray to help them brown.
    Transfer to the oven and
    bake for about 20 minutes,
    or until the filling
    is hot and melted.

    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder

    Mix ingredients together and store in
    an airtight container for up to 6 months.
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    Crab Stuffed Mushrooms En Croute

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Makes: 20 Bundles

    1/2 cup herb flavored cheese
    (recommended: Boursin)
    1/2 cup finely minced crabmeat
    (may use imitation)
    20 uniform sized mushrooms,
    stem removed
    1 box phyllo pastry
    1/3 cup butter, melted
    Salt and freshly ground pepper
    1 egg, beaten

    Preheat oven to 400 degrees F.

    Combine cheese and crab in a small bowl.
    Divide crab mixture among the
    upside-down mushroom caps,
    stuffing the mushrooms.

    Brush 1 phyllo sheet with melted butter,
    cover with another sheet,
    and brush with more melted butter.

    Cut phyllo sheets into 4 squares.
    Place a mushroom, cheese side up,
    in the center of each square.
    Season with salt and pepper.
    Repeat 5 more times to make
    a total of 20 squares.

    Lift sides of pastry over mushrooms to
    resemble small bundles and form a "neck,"
    pinching edges together to seal.

    Place on a greased baking sheet
    and brush with beaten egg.
    Bake for about 15 minutes
    until pastry is crisp and golden.
    Serve hot.
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    Crab-Stuffed Shrimp

    Exceptional flavor enhanced
    by the blend of ingredients.
    This crab stuffing would also be
    wonderful for crab cakes
    or to stuff any fish.
    The pesto cream sauce
    is a perfect topping.

    Prep Time: 1 hour
    Cook Time: 40 minutes
    Makes: 4 Servings

    1 tablespoon butter
    3 green onions, finely chopped
    1/2 cup finely chopped green bell pepper
    1/4 teaspoon garlic powder
    4 1/2 teaspoons heavy cream
    1 tablespoon Dijon mustard
    Dash cayenne pepper
    1/2 cup saltine cracker crumbs
    1/4 cup mayonnaise
    1 egg
    2 tablespoons fresh parsley leaves
    1/2 lemon, juiced
    1 pound crabmeat, picked over
    1 pound extra-large or jumbo shrimp
    (about 24 shrimp), peeled, deveined, tails on
    12 slices bacon, halved crosswise
    Steamed white rice, for serving, optional
    Basil Cream Sauce, recipe follows

    Preheat oven to 350 degrees F.

    Melt butter in a skillet over medium
    heat and cook green onions,
    green pepper and garlic powder
    until peppers are limp.
    Place in mixing bowl and add cream,
    mustard and cayenne pepper to
    sauteed vegetables, mix well.

    Add cracker crumbs, mayonnaise,
    egg, parsley and lemon juice; mix well.
    Gently fold in crabmeat.
    Form into small patties sized to
    stuff into shrimp; set aside.

    Split shrimp down the bottom center to tail,
    being careful not to cut through.
    Stuff each shrimp with crabmeat mixture.
    Wrap shrimp in bacon and secure with a toothpick.
    Place on a baking pan and cook at 350 degrees
    until bacon is crisp and shrimp are pink,
    about 15 to 20 minutes.

    To serve, arrange 6 shrimp on each
    plate on a bed of rice, if desired.
    Drizzle with Basil Cream Sauce.

    Basil Cream Sauce:

    (Makes: 4 Servings)

    2 tablespoons butter
    1 tablespoon olive oil
    1 teaspoon minced garlic
    1/2 cup diced onions
    1/4 cup white wine
    1/2 quart heavy cream
    1 teaspoon chicken base
    3 tablespoons Pesto, recipe follows
    1 teaspoon Roux, recipe follows

    Heat butter and olive oil
    in a skillet over medium heat,
    add garlic and onion and
    cook until lightly browned,
    about 5 minutes.
    Add white wine and reduce by half.
    Add heavy cream and chicken
    base and reduce by half again.
    Add pesto and roux,
    bring to a simmer and heat
    until slightly thickened,
    about 2 to 3 minutes.


    (Makes: About 1 1/2 Cups)

    2 cups fresh basil leaves
    1 cup walnut pieces
    1 cup grated Parmesan
    1 teaspoon minced garlic
    1 cup olive oil

    In a food processor, blend all
    ingredients until a coarse paste is formed.
    Place in an airtight container and
    refrigerate until ready to use.


    (Makes: About 1 1/4 Cups)

    4 ounces (1 stick) butter
    1 cup all-purpose flour

    Melt butter in a large skillet over medium-low heat.
    Slowly add flour and stir until lightly browned.
    Leftover roux can be stored, tightly covered,
    in the refrigerator for several weeks.

    You can add a very small handful of bread crumbs
    to the filling, and form patties, then fry them up.
    Make some couscous with a light creamy tomato sauce,
    pack it into a ring mold on each plate.
    Then pull it off, resulting in a perfectly formed centerpiece.

    Surround the couscous round with 3 stuffed shrimp each
    (Serves 6), topped the molded couscous with a mini crab cake,
    and drizzle the pan drippings from the baked,
    stuffed shrimp over the top and around the plate.
    A sprinkling of chives and a small sprig
    of parsley finishes this dish off perfectly.

    Not only will your guests rave about
    the presentation, but they will oooh!
    and ahh! over the taste of the
    stuffed shrimp and crabcake :-)

    Down home cooking presented in a 'snooty' way.
    Best stuffed shrimp you'll ever have,
    and a fantastic crab cake recipe to boot!
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    Cream Cheese Stuffed Mushrooms

    (Makes: Approx. 2 1/2 Dozen)

    2 pounds medium mushrooms
    6 tbsp. margarine
    1 (8 ounce) package cream cheese softened
    1/2 cup (2 ounces) crumbled blue cheese
    2 tbsp. chopped onion

    Remove mushroom stems;
    chop enough stems to measure 1/2 cup.
    Cook half mushroom caps in
    3 tbsp. margarine over medium
    heat 5 minutes; drain.

    Repeat with remaining
    mushroom caps and margarine.
    Combine cream cheese and blue cheese.
    Mixing until well blended.
    Stir in chopped stems and onions;
    fill mushroom caps.

    Place on cookie sheet;
    broil until golden brown.
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    Creamy Garlic Mussels

    Prep Time: 15 minutes
    Cook Time: 17 minutes
    Makes: 4 Servings

    4 pounds mussels
    4 tablespoons unsalted butter
    2 tablespoons extra-virgin olive oil
    2 garlic cloves, peeled and smashed
    4 sprigs fresh thyme
    1/2 lemon, thinly sliced
    3/4 cup dry white wine
    1/2 cup low-sodium chicken broth

    Serving Suggestion:
    Crusty French Bread

    Scrub the mussels with a vegetable
    brush under running water;
    discard any with broken shells
    or that remain opened when tapped.

    In a large pot over medium heat,
    melt 2 tablespoons
    butter in the olive oil.
    Add the garlic, thyme,
    and lemon slices and
    cook until everything has
    softened, about 5 minutes.

    Add the mussels and stir to
    coat them with all the flavors.
    Add the wine, then the chicken broth;
    cover the pot and steam for 10 to 12 minutes
    until the mussels open.
    Remove the mussels from the pot.

    Take the meat out of 10 of the mussels
    andput them back into the pot
    along with the remaining butter.
    Using an immersion blender,
    buzz the liquid until
    the sauce thickens and
    becomes creamy; taste
    and adjust seasoning.

    Divide the remaining mussels among the
    serving bowls and spoon over the sauce.
    Serve with plenty of crusty
    French bread to dip in the sauce.
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    Crusty Bread, Sliced Tomatoes With Lemon,
    Sliced Pimentos, Spanish Cheese & Olives

    Prep Time: 10 minutes
    Cook Time: 3 minutes
    Makes: 8 Servings

    1 loaf, 24 inches or longer, crusty bread
    2 or 3 large cloves garlic, crushed
    Extra-virgin olive oil, for drizzling
    4 small to medium vine ripe tomatoes
    1 lemon, juiced
    Coarse salt
    4 whole pimento peppers, drained,
    found in glass jars with Spanish
    and Mexican foods in market
    1 1/4 pounds manchego cheese
    2 cups assorted large olives,
    green and black stuffed or pitted,
    mixed -- take your pick
    3-inch party picks

    Preheat broiler to high.

    Cut bread in half then
    slit loaf lengthwise.
    Char the bread under broiler,
    then rub with crushed
    garlic and drizzle with oil.
    Cut bread into large, bite size
    cubes and transfer to a basket.

    Slice tomatoes and arrange on a platter.
    Dress with lemon juice and salt.

    Slice pimentos and place
    in a small serving dish.
    Slice or cube half of the manchego,
    leave the remainder whole with a
    utensil to cut with alongside.
    Serve on a cutting board.
    Place olives in a dish near cheese.

    Use party picks to stack tomatoes and
    or cheese and olives with bread
    cubes to pop into your mouth.
    Bread cubes are tasty with
    meat and mushroom bites as well.
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    Cucumber Snackers

    18 slices, 1/4-inch thick,
    English or seedless cucumber,
    about 1/2 a whole cucumber
    2 or 3 pinches salt
    6 ounces herb cheese
    (recommended: Boursin)
    1/4 pound smoked
    Norwegian salmon
    Black pepper

    Set cucumber slices on
    paper towels to drain and dry.
    Season lightly with salt.
    Spread each slice of
    cucumber with a little cheese.
    Arrange cucumbers
    on a serving plate.
    Top each snacker with
    a small piece of salmon.
    Crack a little black pepper over
    the snackers and serve or chill.
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    Curried Stuffed Eggs 1

    6-hard cooked eggs
    1 1/2-tbsp mayo
    1 1/2-tbsp yogurt
    1 1/4-tsp curry
    1/2-tsp cumin
    1-tsp Major Grey
    mango chutney (optional)
    1-scallion, chopped fine
    1/2-tsp limejuice
    Tabasco to taste

    Peel the hard boiled eggs.
    Cut the eggs in half lengthwise and remove the yolk.
    Combine all the ingredients with the yolk, mixing well.
    Return the mixture to the hollow part of the egg white.
    Back To Top

    Curried Stuffed Eggs 2

    (Makes: 16 Servings)

    8 hard-cooked eggs, halved
    1/4 cup mayonnaise
    2 tablespoons sour cream
    1 tablespoon chutney
    1/2 teaspoon curry powder
    1/4 teaspoon salt
    1/4 teaspoon freshly
    ground black pepper
    Paprika, for garnish

    Combine egg yolks, mayonnaise,
    sour cream, chutney, curry,
    salt and pepper in a blender
    or food processor;
    blend until smooth.

    With pastry bag or spoon,
    fill egg white halves.
    Sprinkle with paprika.

    Make-Ahead Tip:
    Prepare stuffed eggs.
    Cover and refrigerate
    up to 8 hours.
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    Curry Chicken Appetizers

    3 to 4 teaspoons mayonnaise
    1 teaspoon curry powder
    4 chicken thighs, cooked and
    meat removed from bone
    5 slices white bread
    Salt and pepper

    Mix the mayonnaise and curry together.
    Chop all the chicken and mix with mayonnaise.
    Cut out circles with a small cup or cutters in white bread.
    Divide the chicken on the base of the white bread.
    Season with salt and pepper
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