On Aug 13, 12:56*pm, Nancy2 > wrote:
> On Aug 13, 6:05 am, PeterL > wrote:
>
>
>
> > We have a function coming up at the end of next month and there will be
> > approx 80 guests. Federal, State, and Local politicians, Mayor and
> > councillors, and assorted 'big knobs' from head office.... as well as a whole
> > tribe of us 'riff-raff'.
>
> > There is to be a formal ceremony with everyone in attendance, and then I
> > wanted to have a light lunch for all the 'knobs' so they can have a feed and
> > leave. Then the rest of us will bring out the steaks and the beer and have a
> > *real* lunch!!
>
> > So........ any ideas as to finger food that is substantial enough for a
> > lunch, but not requiring the use of any cutlery, and not being too wet and
> > messy.
>
> > The first thing I thought of was chicken drumettes. You get the drumstick and
> > pull all the meat down to the big end, cook it up and serve. You use the
> > naked bone as a holding tool....... like this.....
>
> >http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>
> > I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
> > sandwiches, and cakes.
>
> > --
> > Peter Lucas
> > Brisbane
> > Australia
>
> > If we are not meant to eat animals,
> > why are they made of meat?
>
> One of my favorites for finger foods is quiche, cut into bite-size
> squares (stick a toothpick in it, or use fingers) - it can be served
> at room temperature without suffering.

??? Cook in small tart shells and serve

Smoked salmon and cream cheese on rye ?


This looks interesting.

John Kane, Kingston ON Canada
>
> Another is Cevapcici (Czech)
>
> Cevapcici (che-VAP-che-chi)
>
> * * *1 lb. lean ground beef
> * * *½ lb. ground lamb
> * * *½ lb. ground pork
> * * *4 -7 finely minced garlic cloves
> * * *1 tsp. salt
> * * *1 tsp. baking soda
> * * *2 tsp. cracked or freshly ground black pepper
> * * *1 (+) tsp. cayenne pepper
> * * *seasoned pepper and garlic pepper to taste
> * * *1 beaten egg white
>
> Mix all ingredients together. *You may wish to combine the seasonings
> or grind them together before adding them to the meat.
>
> Shape in thumb-sized sausages, or in croquette size shapes.
>
> Grill on open grill until done.
>
> Serve with pita bread or hard rolls, and onions (raw or sauteed).
> The smaller size works great for an appetizer (on a toothpick).
>
> Traditionally, these are not served in barbeque sauce.
>
> N.