Wayne Boatwright > wrote:
> On Thu 31 Jul 2008 08:29:20a, Christine Dabney told us...
>
> > Heya all,
> >
> > Well..I have been at work at my new permanent place of employment
> > for a bit over a week now. And I am already planning a get
> > together for the nurses with whom I work. A cocktail party, to be
> > exact.....
> >
>
> Christine, this is a very unsophisticated appetizer, but really
> delicious and positively addictive. They *need* to be made in
> advance and frozen, which is a great plus, since they only require
> last minute broiling in the oven. Don't be put off by the Velveeta.
> :-)
>
>
> * Exported from MasterCook *
>
> Sun City Special
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers Meats
> Robb's
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Pork sausage meat
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves small, thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on trays and store in bags. When ready
> to serve, broil 3-5 minutes or until bubbly.

Yep, I've made those many times (or a slight variation of the same). The
woman who gave me the recipe back in the 80's tried to foodie it up by using
bleu cheese, which positively overwhelmed them. Stick with Velveeta or at
least cheddar

Jill

Michael "Dog3" wrote:

> These are great too. Don't remember where I got this recipe from.
> Maybe here but I doubt it. They always go fast.
>
> 36 pepperoncini
> 1 pound cream cheese, room temperature
> 8 ounces crab claw meat, shredded
> 1 1/2 tablespoons Cajun seasoning
> 1 tablespoon hot sauce
> 1 teaspoon dried thyme leaves
> Chopped fresh parsley leaves
> Cut the stem end off the pepperoncini and carefully scrape out the
> seeds. Set aside.
>
> Beat the cream cheese in the bowl of a mixer with the paddle
> attachment. Add the crab and continue to mix. Add the Cajun
> seasoning, hot sauce, and thyme and mix until blended. Place the
> mixture into a pastry bag and pipe into the seeded pepperoncini. Dip
> the cream cheese end of the pepperoncini in the chopped parsley
> before serving and transfer directly to a serving tray.
>
> Cook's Note: If you don't have a pastry bag, use a large zipping
> plastic bag with one corner cut off.

This is similar to a recipe I've made, as a matter of fact it might
be in the rfc cookbook. My recipe involves bacon and cream cheese.
Shallots, I think. anyway, I got tired of piping the filling and just cut
peppers in half. Not as elegant but they still disappeared.

nancy

sf wrote in :

> Personally, I love Tiropita. Maybe you or someone can explain, but I
> don't understand why they are called spanakopita when spinach is
> added,

tiro is 3 as in 3 cheese...

--

The house of the burning beet-Alan

On Jul 31, 5:35*pm, ChattyCathy > wrote:
> John Kane wrote:
> > On Jul 31, 3:09*pm, ChattyCathy > wrote:
>
> >> Koeksisters
>
> > Those things look good. I am trying to imagine the textu A bit like
> > a cake doughnut perhaps?
>
> Sort of like a doughnut, but a bit crispier on the outside... and very
> sweet.

Sounds like my kind of health food.

Thanks

John Kane Kingston ON Canada

Bob Terwilliger wrote:

> Christine wrote:
>
>> I have been thinking along those lines as well. I am thinking about
>> making something like that in mini-muffin tins..small little quiches,
>> maybe.
>
> BEWARE! BEWARE!
>
> I think quiches at a company party buffet gave me food poisoning.
>
> Bob, weaving a circle 'round him thrice

Yabut... Chris is going to be making the appetizers herself, I sincerely
doubt that she's gonna make anything that will result in food
poisoning, she is too experienced a cook for that to happen, IMHO.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Fri, 01 Aug 2008 13:43:53 GMT, hahabogus > wrote:

>sf wrote in :
>
>> Personally, I love Tiropita. Maybe you or someone can explain, but I
>> don't understand why they are called spanakopita when spinach is
>> added,
>
>tiro is 3 as in 3 cheese...

Here's why I asked. When the ladies from the Greek community used to
come on TV to make Tiropita and advertise the annual Greek festival,
they said the name was because they were shaped like triangles (three
corners).... and the filling they made every year for demonstration
purposes was spinach and cheese.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Aug 1, 5:09*am, "jmcquown" > wrote:
> Wayne Boatwright > wrote:
> > On Thu 31 Jul 2008 08:29:20a, Christine Dabney told us...
>
> > > Heya all,
>
> > > Well..I have been at work at my new permanent place of employment
> > > for a bit over a week now. *And I am already planning a get
> > > together for the nurses with whom I work. *A cocktail party, to be
> > > exact.....
>
> > Christine, this is a very unsophisticated appetizer, but really
> > delicious and positively addictive. *They *need* to be made in
> > advance and frozen, which is a great plus, since they only require
> > last minute broiling in the oven. *Don't be put off by the Velveeta.
> > :-)
>
> > * Exported from MasterCook *
>
> > * * * * * * * * * * * * * * Sun City Special
>
> > Recipe By * * :
> > Serving Size *: 24 * *Preparation Time :0:00
> > Categories * *: Appetizers * * * * * * * * * * *Meats
> > * * * * * * * *Robb's
>
> > *Amount *Measure * * * Ingredient -- Preparation Method
> > -------- *------------ *--------------------------------
> > *1 * * * * * * * * lb *Pork sausage meat
> > *1 * * * * * * * * lb *Lean ground beef
> > *1 * * * * * * * * * * Clove garlic, pressed
> > *1 * * * * * * * * lb *Velveeta cheese
> > *1 * * * * * * * * tb *Oregano
> > *1 * * * * * * * * tb *Worcestershire sauce
> > *1 * * * * * * * * *t *Tobasco sauce
> > *2 * * * * * * * * * * Loaves small, thin party rye
>
> > *Brown sausage, beef and garlic. *Drain well. *Grate cheese and add to
> > *meat along with seasonings. *Stir until cheese is melted. *Spread on
> > *slices of party rye. *Freeze on trays and store in bags. *When ready
> > *to serve, broil 3-5 minutes or until bubbly.
>
> Yep, I've made those many times (or a slight variation of the same). *The
> woman who gave me the recipe back in the 80's tried to foodie it up by using
> bleu cheese, which positively overwhelmed them. *Stick with Velveeta or at
> least cheddar
>
> Jill- Hide quoted text -
>
> - Show quoted text -

Aren't you the one who makes Spinach Balls? Me too, but no access to
the recipe right now. Maybe you could post the recipe for Christine
because they are soooo freakin' good!

On Thu, 31 Jul 2008 09:29:20 -0600, Christine Dabney
> wrote:

>I want to have lots and lots of appetizers to absorb all this liqour.
>I plan on making a selection myself, and ask the other nurses to
>bring some as well. They will also be bring cocktail ingredients, as
>well as some of the booze.
>
The ladies at the front of the Fiesta Market in Dallas sometimes sell
somethin they call "vero grande de camarones," which I take to mean
"big glass of shrimp."

I've tried making it at home with modest success. No real recipe, but
basically it's a shrimp coctail with chopped avocados and minced red
onion. The sauce is tomato juice with lime juice. Flavors come from
chopped cilantro and chopped serrano chiles.

--
modom

I have long maintained that Texans are not easy to love: we are, like anchovies, an acquired taste.
-- Molly Ivins
** Posted from http://www.teranews.com **

On Fri, 01 Aug 2008 13:43:53 GMT, hahabogus > wrote:

>sf wrote in :
>
>> Personally, I love Tiropita. Maybe you or someone can explain, but I
>> don't understand why they are called spanakopita when spinach is
>> added,
>
>tiro is 3 as in 3 cheese...

No, the name tiropita has to do with the fact that it is usually
folded into a triangle shape. At least that is what I have read.

Christine

On Fri, 1 Aug 2008 10:44:41 -0700 (PDT), merryb >
wrote:


>Aren't you the one who makes Spinach Balls? Me too, but no access to
>the recipe right now. Maybe you could post the recipe for Christine
>because they are soooo freakin' good!

Oh yeah! I want that recipe, whoever is the one that makes it. LOL.

Christine

On Aug 1, 11:53*am, Christine Dabney > wrote:
> On Fri, 1 Aug 2008 10:44:41 -0700 (PDT), merryb >
> wrote:
>
> >Aren't you the one who makes Spinach Balls? Me too, but no access to
> >the recipe right now. Maybe you could post the recipe for Christine
> >because they are soooo freakin' good!
>
> Oh yeah! I want that recipe, whoever is the one that makes it. *LOL.
>
> Christine

If Jill doesn't post it, I will later...

On Fri, 01 Aug 2008 10:41:06 -0400, Artie > wrote:

>Simple appetizer: take a piece of cocktail rye, spread it with a thin
>layer of cream cheese, then top it with a thin slice of deli dill
>pickle. A bit labor-intensive, but addictively good.

You should read a little here before you start posting stuff like
that.

Lou

On Fri, 01 Aug 2008 16:55:39 +0200, ChattyCathy
> wrote:

>Bob Terwilliger wrote:
>
>> Christine wrote:
>>
>>> I have been thinking along those lines as well. I am thinking about
>>> making something like that in mini-muffin tins..small little quiches,
>>> maybe.
>>
>> BEWARE! BEWARE!
>>
>> I think quiches at a company party buffet gave me food poisoning.
>>
>> Bob, weaving a circle 'round him thrice
>
>Yabut... Chris is going to be making the appetizers herself, I sincerely
>doubt that she's gonna make anything that will result in food
>poisoning, she is too experienced a cook for that to happen, IMHO.

You can tell after a short time who knows what's going on with a
kitchen. I'd bet Christine will make a wonderful appetizer selection
and safety will never be an issue. I just hope she takes some freekin
pictures!

Lou

Christine Dabney wrote:
> On Fri, 1 Aug 2008 10:44:41 -0700 (PDT), merryb >
> wrote:
>
>
>> Aren't you the one who makes Spinach Balls? Me too, but no access to
>> the recipe right now. Maybe you could post the recipe for Christine
>> because they are soooo freakin' good!
>
> Oh yeah! I want that recipe, whoever is the one that makes it. LOL.
>
> Christine

I've got 3 different recipes for Spinach Balls; one is Jill's:

-= Exported from BigOven =-

Spinach Balls

Recipe By: Carmen Bartels, posted by Jill to rec.food.cooking
Serving Size: 0
Cuisine: Italian
Main Ingredient: Spinach
Categories: Eggs, Breadcrumbs, Cheese, Snacks, Side Dish, Hors dOeuvres

-= Ingredients =-
1 lb. cooked spinach leaves
7 oz. ricotta cheese
2 eggs
salt ; & pepper
nutmeg ; to taste
1 c. dried breadcrumbs
2 oz. butter
1/4 c. grated Parmesan
water ; or vegetable stock

-= Instructions =-
Blend together eggs, ricotta, spinach, spices. Stir in breadcrumbs.
Form into balls about the size of English Walnuts. Boil in salted
water or stock. Strain and plate. Drizzle with melted butter and
sprinkle with Parm.

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

-= Exported from BigOven =-

Spinach Balls

Here is the basic recipe. It calls for 1 pkg of spinach but I use 2. 1 pkg
is not enough with all of the other ingredients. You don't have to use the
Italian bread crumbs but if you don't use them, additional seasoning will be
needed. These are also good with a good tomato style sauce and I always
garnish by sprinkling more parmesan on top.

Recipe By: Michael Lonergan, posted to rec.food.cooking
Serving Size: 0
Cuisine: American
Main Ingredient: Spinach
Categories: Spinach, Side Dish

-= Ingredients =-
1 pound package frozen chopped spinach ; thawed
5 eggs
1 large onion ; minced
10 tablespoons margarine ; melted
1 cup shredded Parmesan
2 garlic cloves ; minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs

-= Instructions =-
Preheat the oven to 350 degrees F.

Squeeze the excess water from the spinach and put it in a large mixing
bowl. Add the remaining ingredients and mix well by hand.* Form the mixture
into 1-inch balls, either by hand or with a small ice cream scoop. Place
the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25
minutes. Let cool 5 minutes, and then transfer to a platter and serve
immediately.

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

-= Exported from BigOven =-

Bonita Bousha's Spinach Balls

Recipe By: Molly West Vandekieft
Serving Size: 0
Cuisine: American
Main Ingredient: Spinach
Categories: Spinach, Side Dish, Appetizers

-= Ingredients =-
2 pkgs 10 oz. frozen chopped spinach ; thawed & squeezed dry
2 cups herb stuffing mix ; crushed
1 cup firmly packed ; finely grated Parmesan cheese
1/2 cup butter, melted
4 sm green onions ; finely chopped
3 eggs
Dash ; grated nutmeg

-= Instructions =-
Combine all ingredients in a large bowl and mix well. Shape into 1 inch
balls. Cover and refrigerate or freeze until ready to bake.

Preheat oven to 350 degrees. Set balls (thawed if frozen) on ungreased
baking sheet and bake until golden brown, about 20 - 25 minutes.

Serve with Martha Compton's Mustard Sauce

-= Exported from BigOven =-

Martha Compton's Mustard Sauce

Recipe By: Molly West Vandekieft
Serving Size: 0
Cuisine: American
Main Ingredient: Mustard
Categories: Eggs, Mustard, Cider Vinegar, Sauces

-= Ingredients =-
8 egg yolks
1/4 C cider vinegar
1/2 C sugar
1 pt cream
1/2 tsp salt
4 T dry mustard

-= Instructions =-
Heat sugar in vinegar until dissolved. Thoroughly mix mustard in 4 tbsp of
the cream. Add remainder of cream & salt to sugar and vinegar, stir until
smooth. Add slightly beaten egg yolks, when starts to thicken, add mustard.
Cook 4 minutes stirring constantly.

On Aug 1, 12:50*pm, "kilikini" > wrote:
> Christine Dabney wrote:
> > On Fri, 1 Aug 2008 10:44:41 -0700 (PDT), merryb >
> > wrote:
>
> >> Aren't you the one who makes Spinach Balls? Me too, but no access to
> >> the recipe right now. Maybe you could post the recipe for Christine
> >> because they are soooo freakin' good!
>
> > Oh yeah! I want that recipe, whoever is the one that makes it. *LOL.
>
> > Christine
>
> I've got 3 different recipes for Spinach Balls; one is Jill's:
>
> * * * * * * * * * * * -= Exported from BigOven =-
>
> * * * * * * * * * * * * * * Spinach Balls
>
> Recipe By: Carmen Bartels, posted by Jill to rec.food.cooking
> Serving Size: 0
> Cuisine: Italian
> Main Ingredient: Spinach
> Categories: Eggs, Breadcrumbs, Cheese, Snacks, Side Dish, Hors dOeuvres
>
> -= Ingredients =-
> 1 lb. cooked spinach leaves
> 7 oz. ricotta cheese
> 2 eggs
> salt ; & pepper
> nutmeg ; to taste
> 1 c. dried breadcrumbs
> 2 oz. butter
> 1/4 c. grated Parmesan
> water ; or vegetable stock
>
> -= Instructions =-
> Blend together eggs, ricotta, spinach, spices. *Stir in breadcrumbs.
> Form into balls about the size of English Walnuts. *Boil in salted
> water or stock. *Strain and plate. *Drizzle with melted butter and
> sprinkle with Parm.
>
> ------------------------------------------------------------------------
>
> * * * * * * * * * * * -= Exported from BigOven =-
>
> * * * * * * * * * * * * * * Spinach Balls
>
> Here is the basic recipe. *It calls for 1 pkg of spinach but I use 2. 1 pkg
> is not enough with all of the other ingredients. You don't have to use the
> Italian bread crumbs but if you don't use them, additional seasoning will be
> needed. *These are also good with a good tomato style sauce and I always
> garnish by sprinkling more parmesan on top.
>
> Recipe By: Michael Lonergan, posted to rec.food.cooking
> Serving Size: 0
> Cuisine: American
> Main Ingredient: Spinach
> Categories: Spinach, Side Dish
>
> -= Ingredients =-
> 1 pound package frozen chopped spinach ; thawed
> 5 eggs
> 1 large onion ; minced
> 10 tablespoons margarine ; melted
> 1 cup shredded Parmesan
> 2 garlic cloves ; minced
> 1/2 teaspoon dried thyme leaves
> 1/2 teaspoon cayenne
> 1 3/4 cups Italian-style bread crumbs
>
> -= Instructions =-
> Preheat the oven to 350 degrees F.
>
> Squeeze the excess water from the spinach and put it in a large mixing
> bowl. Add the remaining ingredients and mix well by hand.* Form the mixture
> into 1-inch balls, either by hand or with a small ice cream scoop. Place
> the balls closely together on a baking sheet.
>
> Cook in the top half of the oven until firm to the touch, about 20 to 25
> minutes. Let cool 5 minutes, and then transfer to a platter and serve
> immediately.
>
> ---------------------------------------------------------------------------*----
>
> * * * * * * * * * * * -= Exported from BigOven =-
>
> * * * * * * * * * * Bonita Bousha's Spinach Balls
>
> Recipe By: Molly West Vandekieft
> Serving Size: 0
> Cuisine: American
> Main Ingredient: Spinach
> Categories: Spinach, Side Dish, Appetizers
>
> -= Ingredients =-
> 2 pkgs 10 oz. frozen chopped spinach ; thawed & squeezed dry
> 2 cups herb stuffing mix ; crushed
> 1 cup *firmly packed ; finely grated Parmesan cheese
> 1/2 cup *butter, melted
> 4 sm *green onions ; finely chopped
> 3 eggs
> Dash ; grated nutmeg
>
> -= Instructions =-
> Combine all ingredients in a large bowl and mix well. *Shape into 1 inch
> balls. *Cover and refrigerate or freeze until ready to bake.
>
> Preheat oven to 350 degrees. *Set balls (thawed if frozen) on ungreased
> baking sheet and bake until golden brown, about 20 - 25 minutes.
>
> Serve with Martha Compton's Mustard Sauce
>
> * * * * * * * * * * * * *-= Exported from BigOven =-
>
> * * * * * * * * * * Martha Compton's Mustard Sauce
>
> Recipe By: Molly West Vandekieft
> Serving Size: 0
> Cuisine: American
> Main Ingredient: Mustard
> Categories: Eggs, Mustard, Cider Vinegar, Sauces
>
> -= Ingredients =-
> 8 egg yolks
> 1/4 C cider vinegar
> 1/2 C sugar
> 1 pt cream
> 1/2 tsp salt
> 4 T dry mustard
>
> -= Instructions =-
> Heat sugar in vinegar until dissolved. *Thoroughly mix mustard in 4 tbsp of
> the cream. *Add remainder of cream & salt to sugar and vinegar, stir until
> smooth. *Add slightly beaten egg yolks, when starts to thicken, add mustard.
> Cook 4 minutes stirring constantly.

Strange- the recipe I'm talking about sounds like Bonita's, but it has
yellow onions instead of green...Regardless, they are excellent!

On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
> wrote:


>
>I've got 3 different recipes for Spinach Balls; one is Jill's:
Thanks!!!! I think I will have to try these out. These sound perfect.
Which ones have you personally made?

Christine

Christine Dabney wrote:
> On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
> > wrote:
>
>
>>
>> I've got 3 different recipes for Spinach Balls; one is Jill's:
> Thanks!!!! I think I will have to try these out. These sound perfect.
> Which ones have you personally made?
>
> Christine

I've made Bonita's. It's my step-mom's family's recipe. :~)

kili

On Aug 1, 1:34*pm, "kilikini" > wrote:
> Christine Dabney wrote:
> > On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
> > > wrote:
>
> >> I've got 3 different recipes for Spinach Balls; one is Jill's:
> > Thanks!!!! I think I will have to try these out. *These sound perfect..
> > Which ones have you personally made?
>
> > Christine
>
> I've made Bonita's. *It's my step-mom's family's recipe. *:~)
>
> kili

Whoa, wait a minute- there's no garlic in this recipe- WTF???It's
gotta have garlic...

"Lou Decruss" > wrote in message
...
> On Fri, 01 Aug 2008 10:41:06 -0400, Artie > wrote:
>
>>Simple appetizer: take a piece of cocktail rye, spread it with a thin
>>layer of cream cheese, then top it with a thin slice of deli dill
>>pickle. A bit labor-intensive, but addictively good.
>
> You should read a little here before you start posting stuff like
> that.
>
> Lou


Well there's always Ro-Tel & Velveeta or you could upscale and go directly
to the Hatch Canned chilies.

;-)


--
Old Scoundrel

(AKA Dimitri)

merryb wrote:
> On Aug 1, 1:34 pm, "kilikini" > wrote:
>> Christine Dabney wrote:
>>> On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
>>> > wrote:
>>
>>>> I've got 3 different recipes for Spinach Balls; one is Jill's:
>>> Thanks!!!! I think I will have to try these out. These sound
>>> perfect. Which ones have you personally made?
>>
>>> Christine
>>
>> I've made Bonita's. It's my step-mom's family's recipe. :~)
>>
>> kili
>
> Whoa, wait a minute- there's no garlic in this recipe- WTF???It's
> gotta have garlic...

Then add it, silly! LOL.

kili

On Aug 1, 2:03*pm, "kilikini" > wrote:
> merryb wrote:
> > On Aug 1, 1:34 pm, "kilikini" > wrote:
> >> Christine Dabney wrote:
> >>> On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
> >>> > wrote:
>
> >>>> I've got 3 different recipes for Spinach Balls; one is Jill's:
> >>> Thanks!!!! I think I will have to try these out. These sound
> >>> perfect. Which ones have you personally made?
>
> >>> Christine
>
> >> I've made Bonita's. It's my step-mom's family's recipe. :~)
>
> >> kili
>
> > Whoa, wait a minute- there's no garlic in this recipe- WTF???It's
> > gotta have garlic...
>
> Then add it, silly! *LOL.
>
> kili- Hide quoted text -
>
> - Show quoted text -

I do!! LOL to you!!

merryb wrote:
> On Aug 1, 2:03 pm, "kilikini" > wrote:
>> merryb wrote:
>>> On Aug 1, 1:34 pm, "kilikini" > wrote:
>>>> Christine Dabney wrote:
>>>>> On Fri, 1 Aug 2008 15:50:25 -0400, "kilikini"
>>>>> > wrote:
>>
>>>>>> I've got 3 different recipes for Spinach Balls; one is Jill's:
>>>>> Thanks!!!! I think I will have to try these out. These sound
>>>>> perfect. Which ones have you personally made?
>>
>>>>> Christine
>>
>>>> I've made Bonita's. It's my step-mom's family's recipe. :~)
>>
>>>> kili
>>
>>> Whoa, wait a minute- there's no garlic in this recipe- WTF???It's
>>> gotta have garlic...
>>
>> Then add it, silly! LOL.
>>
>> kili- Hide quoted text -
>>
>> - Show quoted text -
>
> I do!! LOL to you!!

Dang, I forgot I had this one, too:

-= Exported from BigOven =-

Spinach-Cheese Balls with Pasta Sauce

An electric deep fryer can be used to fry these flavor-packed appetizer
balls.

Recipe By: Ann Waller, Conroe, TX
Serving Size: 20
Cuisine: American
Main Ingredient: Spinach
Categories: Meatless, Fry, Mozzarella, Parmesan, Olive oil, Side Dish, Hors
dOeuvres, Appetizers

-= Ingredients =-
1 box ; (9 oz) Green Giant® frozen spinach
1 egg, beaten
1 cup shredded Parmesan cheese ; (4 oz)
1 cup shredded mozzarella cheese ; (4 oz)
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 container ; (15 oz) ricotta cheese
2 cups Pillsbury BEST® all-purpose flour
Vegetable ; oil for deep frying
3/4 cup Progresso® Italian style bread crumbs
1 jar ; (25.5 oz) Muir Glen® organic garden vegetable pasta sauce, heate

-= Instructions =-
1. Remove frozen spinach from pouch; place in colander. Rinse with warm
water until thawed; drain well. Squeeze spinach dry with paper towel.
2. Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder,
garlic powder, oregano, sour cream, oil and ricotta cheese until well
blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a
time, until well blended.
3. Fill 10-inch skillet half full with oil; heat over medium heat until
candy/deep-fry thermometer reads 350°F. (Or use deep fryer; add oil to fill
line and heat to 350°F.)
4. Meanwhile, place bread crumbs in small bowl. Shape spinach-cheese mixture
into 1 1/2-inch balls (about 40), using about 1 1/2 tablespoons for each;
roll in bread crumbs and place on cookie sheet.
5. Fry 6 balls at a time 4 to 6 minutes, turning as necessary, until golden
brown. With slotted spoon, remove balls from skillet; place on paper towels
to drain. Cool 2 minutes before serving; serve with warm pasta sauce for
dipping.

On Thu, 31 Jul 2008 09:29:20 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:
<snip>

>So, I know you all have some great appetizers that partner well with
>cocktails. I am wanting your tried and true things, not just
>something you clipped from the paper or saw online. I want the
>things that are lapped up early on...that are gone an hour or so into
>a party.

Christine, I have a number of tried-and-true do-ahead hors d'oeuvres
that might be of interest. I won't post all the recipes here, but will
list a few (plus a small description if the name of the recipe doesn't
seem to do the trick) - lemmeno of any are of interest ("finished off"
means finished in the oven/skillet):

creamy crabbies (buttered bread rounds pressed into tiny muffin tins,
toasted, add crab mixture - can be frozen, refrigerated, finished off)

baked asparagus with proscuitto (finished off)
cheese truffles
crabmeat gratin
flatbread spread (mondo easy)
grape tomato blossoms (grape tomatoes stuffed with a boursin
cheese/genoa salami mixture)
marinated shrimp
seviche
pepperoni and asiago cheese pinwheels
pork satay with peanut sauce
roasted garlic cheese toasts
reuben casserole (crowd pleaser - feeds a crowd)
smoked salmon on sourdough toast rounds with capers
stuffed cucumbers
swiss cheese spread
walking tostada
wild mushroom and brie toasts
tequila and lime cured gravlax (an old favorite - takes 4 - 6 days
prep, but is the last word in do-ahead)

That's just for starters <g>

Lemmeno,
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 31 Jul 2008 18:29:43 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:

>On Thu, 31 Jul 2008 17:10:53 -0700, koko > wrote:
>
>
>>Wasn't it Sky that sent cheese sticks to the cookin'? They were great
>>and will go good with booze.
>>
>Yes, but I am so very, very sure that she is dying to make some to
>send me...NOT!!!

Oh, I forgot about these cheese straws - mondo easy and yummy:

@@@@@ Now You're Cooking! Export Format

Rosemary Cheese Straws

appetizers

1 cup Parmesan cheese; grated
3/4 cup white cheddar cheese; grated
1 tablespoon rosemary
1 sheet puff pastry; half of 17 1/4 oz.; thawed

Position rack in center of oven and preheat to 425F. Line 3 he4avy
large baking sheets with parchment. Grind both cheeses and rosemary in
processor until coarse powder forms. Transfer cheese mixture to small
bowl.

Place pastry on lightly floured surface. Roll out pastry to 11 x 18"
rectangle. Arrange pastry so that long side is parallel to edge of
work surface. Cover right half of pastry with 1/3 of cheese mixture.
Fold left half of pastry over, covering cheese completely; press
lightly all over to seal. Repeat rolling to 11 x 18" rectangle,
sprinkling with 1/3 of cheese, folding and pressing 2 more times (for
a total of 3 times; let pastry rest a few minutes if difficult to
roll). Roll dough to 11 x 18" rectangle. Cut in half crosswise,
forming two 11 x 9" pieces. Cut dough pieces crosswise into about 22 -
1/2" wide by 9" long strips. Twist each strip a few times and place on
prepared sheets, pressing ends onto parchment and spacing evenly.

Bake 1 sheet of cheese straws at a time until golden, about 8 mins.
Cool 5 mins. Serve warm or at room temperature.

Can be made 2 days ahead. Store airtight at room temperature. Rewarm
in 350° F oven 5 mins, if desired.

Contributor: Bon Appetit

Yield: 44 servings

On Fri, 01 Aug 2008 20:01:52 -0700, Terry Pulliam Burd
> wrote:


>Christine, I have a number of tried-and-true do-ahead hors d'oeuvres
>that might be of interest. I won't post all the recipes here, but will
>list a few (plus a small description if the name of the recipe doesn't
>seem to do the trick) - lemmeno of any are of interest ("finished off"
>means finished in the oven/skillet):
>
>creamy crabbies (buttered bread rounds pressed into tiny muffin tins,
>toasted, add crab mixture - can be frozen, refrigerated, finished off)

I have the recipe on my other computer..I had forgotten about these.
These might be a good possibility...and the fact that they can be done
ahead and frozen is good.

>cheese truffles
These sound interesting.

>grape tomato blossoms (grape tomatoes stuffed with a boursin
>cheese/genoa salami mixture)
Let me see this.

>reuben casserole (crowd pleaser - feeds a crowd)
Okay, this might be good. Wonder what kind of drink would partner
well with this?


The gravalax....hmm.
I don't know how it would go over with this crowd. I suppose I could
do a very small batch...and see.

Christine

Christine wrote:

>>reuben casserole (crowd pleaser - feeds a crowd)
> Okay, this might be good. Wonder what kind of drink would partner
> well with this?

As a longtime consumer of Reuben casserole, I can state with confidence that
it goes well with beer. Other good alcoholic pairings include Bloody Marys
(or Danish Marys -- made with aquavit rather than vodka) or gin & ginger
ale. Good non-alcoholic accompaniments are Cel-Ray soda (though it's not all
that easy to find), cranberry juice, or Concord grape juice.

Bob

In article >,
Terry Pulliam Burd > wrote:

> On Thu, 31 Jul 2008 09:29:20 -0600, Christine Dabney
> > fired up random neurons and synapses to
> opine:
> <snip>
>
> >So, I know you all have some great appetizers that partner well with
> >cocktails. I am wanting your tried and true things, not just
> >something you clipped from the paper or saw online. I want the
> >things that are lapped up early on...that are gone an hour or so into
> >a party.
>
> Christine, I have a number of tried-and-true do-ahead hors d'oeuvres
> that might be of interest. I won't post all the recipes here, but will
> list a few (plus a small description if the name of the recipe doesn't
> seem to do the trick) - lemmeno of any are of interest ("finished off"
> means finished in the oven/skillet):
>
> creamy crabbies (buttered bread rounds pressed into tiny muffin tins,
> toasted, add crab mixture - can be frozen, refrigerated, finished off)
>
> baked asparagus with proscuitto (finished off)
> cheese truffles
> crabmeat gratin
> flatbread spread (mondo easy)
> grape tomato blossoms (grape tomatoes stuffed with a boursin
> cheese/genoa salami mixture)
> marinated shrimp
> seviche
> pepperoni and asiago cheese pinwheels
> pork satay with peanut sauce
> roasted garlic cheese toasts
> reuben casserole (crowd pleaser - feeds a crowd)
> smoked salmon on sourdough toast rounds with capers
> stuffed cucumbers
> swiss cheese spread
> walking tostada
> wild mushroom and brie toasts
> tequila and lime cured gravlax (an old favorite - takes 4 - 6 days
> prep, but is the last word in do-ahead)
>
> That's just for starters <g>
>
> Lemmeno,
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Hmmmm, you want to be in charge of my Dead Spread? I had Pastorio
lined up and then he went and croaked on me! One of your spreads would
dazzle the hell out of my mourners (all four of them) and would only
enhance my reputation. ("A woman with a reputation as an early riser
can sleep until noon.")

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
Christine Dabney > wrote:

> On Fri, 01 Aug 2008 20:01:52 -0700, Terry Pulliam Burd
> > wrote:

> >reuben casserole (crowd pleaser - feeds a crowd)
> Okay, this might be good. Wonder what kind of drink would partner
> well with this?

Whatever you'd enjoy with a reuben sandwich. Beer?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' > wrote in news:barbschaller-
:

> One of your spreads would
> dazzle the hell out of my mourners (all four of them) and would only
> enhance my reputation.

About that...I won't be able to make it so you'll be down to 3.

--

The house of the burning beet-Alan

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>>
>> Christine, I have a number of tried-and-true do-ahead hors d'oeuvres
>> that might be of interest.
>>
>> creamy crabbies (buttered bread rounds pressed into tiny muffin tins,
>> toasted, add crab mixture - can be frozen, refrigerated, finished off)
>>
>> baked asparagus with proscuitto (finished off)
>> cheese truffles
>> crabmeat gratin
>> flatbread spread (mondo easy)
>> grape tomato blossoms (grape tomatoes stuffed with a boursin
>> cheese/genoa salami mixture)
>> marinated shrimp
>> seviche
>> pepperoni and asiago cheese pinwheels
>> pork satay with peanut sauce
>> roasted garlic cheese toasts
>> reuben casserole (crowd pleaser - feeds a crowd)
>> smoked salmon on sourdough toast rounds with capers
>> stuffed cucumbers
>> swiss cheese spread
>> walking tostada
>> wild mushroom and brie toasts
>> tequila and lime cured gravlax (an old favorite - takes 4 - 6 days
>> prep, but is the last word in do-ahead)
>>
>> That's just for starters <g>
>>
>> Lemmeno,
>> Terry "Squeaks" Pulliam Burd

>
> Hmmmm, you want to be in charge of my Dead Spread? I had Pastorio
> lined up and then he went and croaked on me! One of your spreads would
> dazzle the hell out of my mourners (all four of them) and would only
> enhance my reputation.


Make that five. If Terry's in charge, I'm comin'!

;-)
gloria p

On Thu, 31 Jul 2008 09:29:20 -0600, Christine Dabney
> wrote:

>I want to have lots and lots of appetizers to absorb all this liqour.

biscuits with ham
sliced beef with small rolls
horseradish sauce and mustard on the side

Tara

In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Terry Pulliam Burd > wrote:
(Terry's impressive appetizers list snipped)
> >
> > Hmmmm, you want to be in charge of my Dead Spread? I had Pastorio
> > lined up and then he went and croaked on me! One of your spreads would
> > dazzle the hell out of my mourners (all four of them) and would only
> > enhance my reputation.

> Make that five. If Terry's in charge, I'm comin'!
>
> ;-)
> gloria p

Aww-w-w-w, thanks, Gloria.
Right now, I'm feeling like the day could come sooner than we'd hope.
Got a nasty head cold moving in and I feel like a pile of cold dog poop.
No energy and weak. And tomorrow is another batch of B&B's, and peach
and nectarine jams are on the docket by Tuesday, if not Monday.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
Lou Decruss > wrote:

> On Fri, 01 Aug 2008 10:41:06 -0400, Artie > wrote:
>
> >Simple appetizer: take a piece of cocktail rye, spread it with a thin
> >layer of cream cheese, then top it with a thin slice of deli dill
> >pickle. A bit labor-intensive, but addictively good.
>
> You should read a little here before you start posting stuff like
> that.
>
> Lou
>

?? It sounds tasty.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article 0>,
Wayne Boatwright > wrote:

> On Thu 31 Jul 2008 08:29:20a, Christine Dabney told us...
>
> > Heya all,
> >
> > Well..I have been at work at my new permanent place of employment for
> > a bit over a week now. And I am already planning a get together for
> > the nurses with whom I work. A cocktail party, to be exact.....
> >
>
> Christine, this is a very unsophisticated appetizer, but really delicious
> and positively addictive. They *need* to be made in advance and frozen,
> which is a great plus, since they only require last minute broiling in the
> oven. Don't be put off by the Velveeta. :-)
>
>
> * Exported from MasterCook *
>
> Sun City Special
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers Meats
> Robb's
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Pork sausage meat
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves small, thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on trays and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.


Sun City Special‹pfft!! EVERYbody knows the real name is Barfburgers ‹
that's what the mixture looks like.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Thu 31 Jul 2008 08:29:20a, Christine Dabney told us...
>>
>> > Heya all,
>> >
>> > Well..I have been at work at my new permanent place of employment for
>> > a bit over a week now. And I am already planning a get together for
>> > the nurses with whom I work. A cocktail party, to be exact.....
>> >
>>
>> Christine, this is a very unsophisticated appetizer, but really
delicious
>> and positively addictive. They *need* to be made in advance and frozen,
>> which is a great plus, since they only require last minute broiling in
>> the oven. Don't be put off by the Velveeta. :-)
>>
>>
>> * Exported from MasterCook *
>>
>> Sun City Special
>>
>> Recipe By :
>> Serving Size : 24 Preparation Time :0:00
>> Categories : Appetizers Meats
>> Robb's
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Pork sausage meat
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves small, thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on trays and store in bags. When ready
to
>> serve, broil 3-5 minutes or until bubbly.
>
>
> Sun City Special‹pfft!! EVERYbody knows the real name is Barfburgers ‹
> that's what the mixture looks like.

Then you probably shouldn't make them. :-) I like them.

--
Wayne Boatwright
-------------------------------------------
Saturday, 08(VIII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
-------------------------------------------

Melba's Jammin' wrote:
> In article >,
> Lou Decruss > wrote:
>
>> On Fri, 01 Aug 2008 10:41:06 -0400, Artie > wrote:
>>
>>> Simple appetizer: take a piece of cocktail rye, spread it with a thin
>>> layer of cream cheese, then top it with a thin slice of deli dill
>>> pickle. A bit labor-intensive, but addictively good.
>> You should read a little here before you start posting stuff like
>> that.
>>
>> Lou
>>
>
> ?? It sounds tasty.
>


It would sound even better with a layer of shaved ham or
some smoked salmon between the cheese and pickle. On second
thought, if you go the salmon route, use capes instead of
pickle.

gloria p

On Fri, 01 Aug 2008 22:09:18 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:

>>creamy crabbies (buttered bread rounds pressed into tiny muffin tins,
>>toasted, add crab mixture - can be frozen, refrigerated, finished off)
>
>I have the recipe on my other computer..I had forgotten about these.
>These might be a good possibility...and the fact that they can be done
>ahead and frozen is good.
>
>>cheese truffles
>These sound interesting.

Cheese truffles are as follows:

@@@@@ Now You're Cooking! Export Format

Cheese Truffles

appetizers

4 - 5 slices dark Russian rye bread; no seeds
8 ounces brie; at room temperature
8 ounces cream cheese; at room temperature
1/4 pound Butter; softened
44 candy wrappers; approximately

Remove the crusts from the bread and tear bread into pieces. Place in
a food processor and process into fine bread crumbs.

In a mixing bowl, put the Brie, cream cheese, and butter and mix well
to thoroughly blend. Cover bowl with plastic wrap and refrigerate for
1 - 2 hours, until the cheese mixture has chilled and become firm
enough to handle.

Place some of the bread crumbs on a piece of wax paper or a large
plate. Using a teaspoon, scoop up some of the cheese mixture and place
on the bread crumbs and roll into a ball, slightly smaller than a
walnut. Press enough bread crumbs onto the ball to completely cover
it. Place each in a candy paper. Refrigerate until served.

Note: I bought slightly more Brie than called for and trimmed the rind
to avoid lumps. I also used the larger end of my melon baller, which
was just the perfect size. I used a pie plate to hold the bread crumbs
and that worked well.

Contributor: Fannie Farmer Cookbook

>>grape tomato blossoms (grape tomatoes stuffed with a boursin
>>cheese/genoa salami mixture)
>Let me see this.

YUMMY!

@@@@@ Now You're Cooking! Export Format

Grape Tomato Blossoms

appetizers

1/3 cup peppered boursin cheese (from a 5.2; -oz package), softened
1/4 cup finely chopped fresh basil
18 very thin slices genoa salami (3 1/2 inc; hes in diameter, 1/4 lb)
18 grape tomatoes
18 long fresh chives

Stir together cheese and basil until combined well. Put 1/2 teaspoon
cheese in center of 1 salami round. Press 1 tomato, stemmed end down,
into cheese (to stabilize it), then gather salami up around tomato.
Turn wrapped tomato on its side and tie salami with a chive just below
gathers (handle chive gently so it won't break), leaving top of tomato
exposed. Make more 'blossoms' in same manner, then trim chives.

Cooks' note: Tomato blossoms can be made 4 hours ahead and chilled,
loosely covered with plastic wrap. Let stand at room temperature 15
minutes before serving.

Contributor: Gourmet

Yield: 18 hors d'oeuvres

Preparation Time: 45 mi

>>reuben casserole (crowd pleaser - feeds a crowd)
>Okay, this might be good. Wonder what kind of drink would partner
>well with this?

As suggested befo beer - I've also used a good, "muscular" red such
as a petit sirah. This recipe is a *lot* of fun, can be multiplied
again and again and serve hordes - it is also ridiculously easy:

@@@@@ Now You're Cooking! Export Format

Reuben Casserole

appetizers

16 ounces Swiss cheese
16 ounces cheddar cheese
32 ounces sauerkraut; drained
3 packages ham (the nasty 3 oz. packaged stuff that hangs with the
bologna at the market); shredded
3/4 cup mayonnaise

Mix it all up and bake at 325° F for 30 mins.

Serve on cocktail rye bread (found in the deli section).

Contributor: Connie Deutting

Yield: 8 servings

>
>The gravalax....hmm.
>I don't know how it would go over with this crowd. I suppose I could
>do a very small batch...and see.

I thnk the last time I made this for a Sandy Eggo cookin was at
Readah's in Pacific Beach. There were no leftovers...but then again,
these were our foodies (recipe reads a LOT more difficult than it is -
it is very, very easy).

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

For the dry cu
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
For the liquid cu
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel
; only
zest of 1 orange; colored part of peel
; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cu Mix the salt and sugar together and reserve
1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
jelly roll pan and, forming a bed 1/4" thick along the length and
width of the salmon, spread the cure. Turn the salmon over and lay it
fresh side down on the cure. Scatter leftover cure along the sides and
ends of the fish, and then pull the plastic up so it wraps around the
fish securely and will capture extruding juices. Place a board or
another pan on the fish and set 5 pounds of cans or other heavy
objects on the board to weigh down the salmon. Refrigerate for 24
hours.

Day Two - The Liquid Cu Pour the tequila and the lime juice into a
bowl and stir in the zests. Place the coriander seeds in a plastic
bag, lay it on your work surface, and crush the seeds with a rolling
pin or the bottom of a heavy pan; pour them into the bowl, then chop
the herbs roughly and stir them in. Pour the tequila marinade into a
second plastic-lined jelly roll pan, spreading the zests and herbs out
so they are evenly distributed on what will be the length and width of
the fish. Sprinkle the reserved dry cure over the liquid, again
reserving a bit for the ends and sides. Remove the salmon from the
refrigerator and lay it flesh side down on top of the cure, scattering
the dry ingredients along the sides and ends of the fish. Wrap the
plastic around it, replace the board and weights, and refrigerate for
at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long strokes with your very sharp, long knife, and that you leave the
skin on the cutting board. Cut only as much as you plan to eat. Store
the salmon in its cure, but it need not be kept weighted down. Cured
salmon will keep for at least 10 days in the refrigerator.

Contributor: Monique Barbeau

Yield: 25 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 02 Aug 2008 08:06:21 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Hmmmm, you want to be in charge of my Dead Spread? I had Pastorio
>lined up and then he went and croaked on me!

Are you *nuts*? Being in charge of your Dead Spread seems to be the,
uh, kiss of death, as it were.

>One of your spreads would
>dazzle the hell out of my mourners (all four of them) and would only
>enhance my reputation. ("A woman with a reputation as an early riser
>can sleep until noon.")

The flatbread spread is Chuck's mother's *damned* simple recipe and
*damned* tasty:

@@@@@ Now You're Cooking! Export Format

Flatbread Spread

appetizers

1 8 oz. cream cheese; softened
2 cubes chicken bouillon
2 tablespoons onion; grated

Dissolve bouillon cubes in 2 tablespoons hot water. Cream all
ingredients together. Pass the flatbread (the really thin stuff, not
that crap that looks like cardboard waffles).

Contributor: Evelyn Pederson Schiele

@@@@@ Now You're Cooking! Export Format

Swiss Cheese Spread

appetizers

3 tablespoons mayonnaise
2 cups swiss cheese; grated
2 tablespoons parsley; finely chopped
3 tablespoons onions; grated
1/4 cup cream cheese; softened
paprika
crackers

Mix the mayonnaise, onions and cream cheese thoroughly with the Swiss
cheese, using enough mayonnaise to make it spreadable. Put in a mold
just large enough to hold it, cover with plastic wrap and refrigerate.
When ready to serve, turn out onto a platter and mold into a mound
with your hands. Sprinkle with the parsley and paprika and place
crackers around the mold. (Can be made up to 4 days ahead, sealed
tightly and refrigerated.)

Contributor: Fannie Farmer Cookbook

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 02 Aug 2008 10:45:36 -0600, Gloria P >
fired up random neurons and synapses to opine:

>Melba's Jammin' wrote:

>> Hmmmm, you want to be in charge of my Dead Spread? I had Pastorio
>> lined up and then he went and croaked on me! One of your spreads would
>> dazzle the hell out of my mourners (all four of them) and would only
>> enhance my reputation.
>
>
>Make that five. If Terry's in charge, I'm comin'!

See prior post. I am too fond of this side of the grass, but thank you
for your confidence <g>

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Melba's Jammin' wrote:
> In article >,
> Lou Decruss > wrote:
>
>> On Fri, 01 Aug 2008 10:41:06 -0400, Artie > wrote:
>>
>>> Simple appetizer: take a piece of cocktail rye, spread it with a thin
>>> layer of cream cheese, then top it with a thin slice of deli dill
>>> pickle. A bit labor-intensive, but addictively good.
>> You should read a little here before you start posting stuff like
>> that.
>>
>> Lou
>>
>
> ?? It sounds tasty.
>


It would sound even better with a layer of shaved ham or
some smoked salmon between the cheese and pickle. On second
thought, if you go the salmon route, use capers instead of
pickle.

gloria p