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.....

This idea all started last January, before I left there as a traveling
nurse.. One of the nurses and I were talking about planning a
cocktail party..and we had to let it sort of slide..as I left about
that time...

However, now I am back, and planning is in full force. Everyone at
the unit where I work is working a lot of overtime... The unit is
crazy busy right now, with sick babies being admitted every night.
Morale is suffering... My idea of a cocktail party is taking off
like wildfire, partly due to all of this. Everyone is wildly
enthusiastic about the idea.

Sooo.... I am so far planning on making Kay's Margaritas, and maybe
Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
work wants to make mojitos. I might make sidecars and Delilahs
too.... There will also be wine available....maybe champagne, and
then I could make Kir Royales for any that want them.

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.

Most of these nurses (and maybe doctors too) are not foodies such as
all of us. However, I want to make some really great appetizers. One
such is the date and chorizo one that Koko makes. I have that on my
list already. Probably some spiced nuts and some sort of olive
mixture too... I am also thinking of making my Parmesan cheese
balls..which go really well with gin drinks. I have more ideas I
would love to try as well...and I might give them a shot.

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.

If you have cocktail ideas too, they are also welcome. I know I can
make the Mai Tais in a large amount: I think Kay had a punchbowl of it
at Tammy's cook-in. And I made a pitcher of the Margaritas at the
cook-in I hosted last year. They went fast. I will need to double
the amount I make this time..at least!!

Any ideas? Got tried and true recipes that are ALWAYS a hit?

Oh, and I am thinking of making some sort of sweet thing too....

Christine

Christine Dabney wrote:
>
> 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.


Tiropita. Cheese stuffed tiny phyllo triangles. Good hot out of the
oven or cold or anywhere in between. They can be made large or bite
size. I've made them a dozen times, always variations on the same
theme. They get eaten up immediately.


This isn't an exact recipe. In general, you:


Saute chopped onion and garlic.
Turn the burner off. Use the fry pan for your mixing bowl.
Add a soft fresh cheese like ricotta or crumbled feta.
Add an egg or two.
Add dried herbs: oregano, dill, or tarragon.
Add a grated hard cheese, parmesan or romano. If you want to keep it
more authentically Greek, use Kasseri. If not, cheddar tastes good too.
You may use fresh herbs like chopped parsley. You may call it
spanakopita and add defrosted chopped frozen spinach. You could also
add grated carrot or sauteed mushrooms.


Stir it all together.


Slice the phyllo into long strips.
Put a spoonful of filling onto each and fold up into triangles as you
would a flag.
Bake at 350 degrees.


--Lia

Christine Dabney wrote:
> 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.....
>
> This idea all started last January, before I left there as a traveling
> nurse.. One of the nurses and I were talking about planning a
> cocktail party..and we had to let it sort of slide..as I left about
> that time...
>
> However, now I am back, and planning is in full force. Everyone at
> the unit where I work is working a lot of overtime... The unit is
> crazy busy right now, with sick babies being admitted every night.
> Morale is suffering... My idea of a cocktail party is taking off
> like wildfire, partly due to all of this. Everyone is wildly
> enthusiastic about the idea.
>
> Sooo.... I am so far planning on making Kay's Margaritas, and maybe
> Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
> work wants to make mojitos. I might make sidecars and Delilahs
> too.... There will also be wine available....maybe champagne, and
> then I could make Kir Royales for any that want them.
>
> 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.
>
> Most of these nurses (and maybe doctors too) are not foodies such as
> all of us. However, I want to make some really great appetizers. One
> such is the date and chorizo one that Koko makes. I have that on my
> list already. Probably some spiced nuts and some sort of olive
> mixture too... I am also thinking of making my Parmesan cheese
> balls..which go really well with gin drinks. I have more ideas I
> would love to try as well...and I might give them a shot.
>
> 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.
>
> If you have cocktail ideas too, they are also welcome. I know I can
> make the Mai Tais in a large amount: I think Kay had a punchbowl of it
> at Tammy's cook-in. And I made a pitcher of the Margaritas at the
> cook-in I hosted last year. They went fast. I will need to double
> the amount I make this time..at least!!
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

Here's a great olive appetizer that would go excellently with cocktails:

-= Exported from BigOven =-

Lemon-Marinated Olives

The big flavors of this nibbler satisfy and refresh-especially when enjoyed
with a glass of cold sparkling wine on a summer afternoon.

Recipe By: Publix Grape Magazine, Summer 2008
Serving Size: 8
Cuisine: Mediterranean
Main Ingredient: Olives
Categories: Summer, Picnics, Fourth of July, No Cook, Snacks, Salads, Hors
dOeuvres, Appetizers

-= Ingredients =-
2 cups Black and/or Green olives ; pitted, rinsed and drained
1/2 cup Extra virgin olive oil
2 3x1/2-inch strips of lemon peel
1/2 cup Lemon juice
6 cloves Garlic ; sliced
2 teaspoons Fresh oregano or 1 teaspoon dried and crushed
2 Bay leaves
1/2 teaspoon Crushed red pepper

-= Instructions =-
1. Combine olives, olive oil, lemon peel, lemon juice, garlic, oregano, bay
leaves and red pepper in a 1-quart jar with a screw top lid. Cover and
shake to coat olives with marinade. Refrigerate for 2 days, shaking jar
occasionally.

2. Before serving, let stand at room temperature for 1 to 2 hours. Remove
olives from marinade. Store in the refrigerator for up to 2 weeks. Makes 2
cups olives.

Christine Dabney wrote:
> 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.....
>
> This idea all started last January, before I left there as a traveling
> nurse.. One of the nurses and I were talking about planning a
> cocktail party..and we had to let it sort of slide..as I left about
> that time...
>
> However, now I am back, and planning is in full force. Everyone at
> the unit where I work is working a lot of overtime... The unit is
> crazy busy right now, with sick babies being admitted every night.
> Morale is suffering... My idea of a cocktail party is taking off
> like wildfire, partly due to all of this. Everyone is wildly
> enthusiastic about the idea.
>
> Sooo.... I am so far planning on making Kay's Margaritas, and maybe
> Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
> work wants to make mojitos. I might make sidecars and Delilahs
> too.... There will also be wine available....maybe champagne, and
> then I could make Kir Royales for any that want them.
>
> 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.
>
> Most of these nurses (and maybe doctors too) are not foodies such as
> all of us. However, I want to make some really great appetizers. One
> such is the date and chorizo one that Koko makes. I have that on my
> list already. Probably some spiced nuts and some sort of olive
> mixture too... I am also thinking of making my Parmesan cheese
> balls..which go really well with gin drinks. I have more ideas I
> would love to try as well...and I might give them a shot.
>
> 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.
>
> If you have cocktail ideas too, they are also welcome. I know I can
> make the Mai Tais in a large amount: I think Kay had a punchbowl of it
> at Tammy's cook-in. And I made a pitcher of the Margaritas at the
> cook-in I hosted last year. They went fast. I will need to double
> the amount I make this time..at least!!
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

Here's another good one (yes, it uses canned soup - sue me):

-= Exported from BigOven =-

Wild Mushroom Dip

A few chopped fresh or rehydrated dried mushrooms on the top give ths recipe
a pretty face for the buffet.

Recipe By: Better Homes and Gardens, November 2007
Serving Size: 12
Cuisine: American
Main Ingredient: Mushrooms
Categories: Winter, Thanksgiving, Superbowl, New Year, Fall, Easter,
Christmas, Slow cook, Cream Chees, Wine, Mushrooms, Soup, Tarragon, Snacks,
Hors dOeuvres, Brunch, Appetizers

-= Ingredients =-
2 cups Dry white wine ; such as a chardonnay
2 .5 ounces Dried wild mushrooms ; (mixed variety)
16 ounces Cream cheese ; cut into one inch cubes
2 cans (10 3/4 ounces) Cream of Mushroom Soup
2 cups Mozzarella ; shredded
1 teaspoon Dried tarragon
1 teaspoon Salt
1/2 teaspoon Ground black pepper

-= Instructions =-
1. In a microwave-safe bowl heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to
rehydrate.

2. With a slotted spoon transfer mushrooms to a food processor, reserving
liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushrooms, 2/3 cup reserved msuhroom
liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart
slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through.

5. Serve on toasted bagette rounds.

On Jul 31, 10:29*am, Christine Dabney > wrote:
> Heya all,
>
> 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
>
> Christine

My favorite, and ALWAYS a hit:

Party Torte Nancy Dooley

(Can be made and assembled up to two days ahead of serving)

1 lb. cream cheese
2 T. grated onion
1 T. minced garlic
½ tsp. pepper
1 C. sour cream
5 oz. dried beef (chopped fine)
½ C. finely diced green peppers
20 crepes, about 6-8" in diameter

1 C. pecans (optional)
1/4 C. butter (optional)

(The chopped items should be VERY finely chopped. To save time, I use
regular Brueggers Garden Veggie Cream Cheese, not the low-fat
variety.)

Mix cream cheese, onion, garlic, pepper, sour cream, beef and green
peppers. Saute pecans in butter. Layer crepes with cream cheese
mixture, stacking 10 crepes per torte and ending with a crepe. Top
with toasted pecans. Chill and cut each crepe into 32 wedges. Garnish
the top of each piece with a rosette of cream cheese (using pastry
tip) and a sprinkle of paprika. (These are fairly narrow wedges, but
perfectly adequate for an appetizer.) Two tortes make 64 wedges.

Here's another that I made last Christmas, and it was really good.

Salmon Mousse Nancy Dooley

3 oz. smoked salmon
1 can of red sockeye salmon, bones & skin removed
1 - 8-oz. pkg. and 1 - 3 oz. pkg. cream cheese, room temperature
5-6 T. heavy cream
1 1/2 t. lemon juice and some white pepper to taste.

Put the salmon and cream cheese in the food processor and process
until smooth, adding the cream a bit at a time. Add the lemon juice &
pepper. Fill micro-phyllo shells or other shells with the mousse,
using a decorative pastry tip on your pastry bag. This fills about
3-4 dozen or so of the micro-shells. Garnish with a tiny bit of dill
weed.


And a favorite from back in another lifetime when I was newly-married:


Shrimp Dip Nancy Dooley

1 5-oz. can cooked shrimp, drained and mashed with a fork
6 oz. cream cheese
1 T. Worcestershire sauce
2 T. mayonnaise
1/4 tsp. chili powder
1/2 T. lemon juice
1/2 tsp. onion flakes
1/4 tsp. garlic powder

Mix altogether; chill until firm. Serve with assorted crackers

Your party sounds like a lot of fun.'

N.

On Thu, 31 Jul 2008 09:23:39 -0700 (PDT), Nancy2
> wrote:


>
>My favorite, and ALWAYS a hit:
>
>Party Torte Nancy Dooley

Oh, this sounds great!!! The do ahead factor is a plus as well....

>Your party sounds like a lot of fun.'
>
>N.

I hope so. The idea was jumped upon when I first mentioned it back
in January, and now... Wow, is all I can say. I have such an
enthusiastic response already, and we are just starting to plan it.
One nurse spoke up tonight, and said... " This is without kids", like
it was a rare thing. And the others are just wanting to let off
steam...relax..and have some fun. One nurse is talking about bringing
her margarita set (glasses, pitchers, shakers, etc).

It won't happen right away. I have to get my landlord to do some work
here..and then I have to plan for the time when I have a few days
off.... Maybe in a few weeks, or a month. But I figure I can get it
all planned out with drinks and appetizers.

Hmm..I just thought about another classic cocktail: a dacquiri. When
they are made well ( and on the rocks) they are absolutely fabulous.

Keep the ideas coming, folks. I had forgotten about the triangle
things...I used to make them for parties years and years ago. They
disappeared really fast when I made them.

Speaking of pastry items for cocktail parties.. I always feel like I
want something crispy and maybe something pastry like when I have a
cocktail... What do you folks like with a cocktail? I am
wondering if I have company in liking crispy, pastry like things with
a cocktail... It just seems to fill that void that goes along with
the drink...LOL.

Christine

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

>Heya all,
>
>Any ideas? Got tried and true recipes that are ALWAYS a hit?

This would be perfect with the margaritas. They're addictive.

Chile Lime Roasted Nuts

Ingredients:
2 tablespoons peanut oil
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 teaspoon cumin powder
1 tablespoon sugar
2 tablespoons Kosher salt divided
4 cups roasted shelled (not salted) peanuts

Directions:

Preheat oven to 450F.

In bowl combine oil, lime juice, chili powder, cumin, sugar and 1 Tbsp
salt. Add peanuts and toss well. With slotted spoon, place peanuts in
single layer on baking sheet. Roast and stir once for about 8 minutes.
Remove from baking sheet and sprinkle peanuts with remaining salt.
Cool before serving at room temperature.
--------------------------------------------------------------------------------------------------------
This is always a hit too if you have the time to make them. They can
be served warm but I wouldn't let them sit too long. I believe the
recipe was calling for smoked/cured salmon, but I've also made it with
salmon I hot smoked myself. It only takes 90 minutes or so. Maybe
you could smoke your own. Either way they're wonderful. You can form
the balls the day before and refrigerate.

Smoked salmon croquettes Bon Appétit | June 1998

At the restaurant, these are called truffles and are served on mixed
greens with a watercress vinaigrette, but they are also excellent
presented on their own as hors d'oeuvres.

Makes about 2 dozen.

RSVP; Indian Fields Tavern, Williamsburg VA
ingredients
12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges
preparation
Blend cream cheese and smoked salmon in processor until almost smooth,
with small salmon bits remaining. Mix in dill, white pepper and hot
pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
coating completely (shake off excess). Using hands, roll mixture into
ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
Return to baking sheet. Repeat with remaining salmon mixture, flour,
egg and breadcrumbs. Cover and refrigerate croquettes until cold,
about 20 minutes. Add enough peanut oil to heavy large saucepan to
reach depth of 3 inches. Heat to 350°F. Working in batches, fry
croquettes until golden brown, about 2 minutes. Using tongs, transfer
croquettes to paper towels; drain. Serve warm with lemon wedges.

HTH,

Lou

"Christine Dabney" > wrote in message
...
> 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.....

<SNIP>

> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

# 1 I created for an LA Cook-in in 1999 # 2 is in the rfc cook book and
really works well.



# 1

Buffalo Mozzarella Roll (appetizer)

Ingredients:

3 Lbs Buffalo (fresh) mozzarella Cheese (with packing milk)
6 to 8 Oz. Sundried Tomatoes in Olive Oil (drained)
1 Jar pitted Kalamata Olives
5 to 6 Cloves Garlic
1 Bunch Fresh Basil
2 T Balsamic vinegar

Tools

Food processor
Parchment paper
Double boiler
Rolling pin
Jelly roll pan

Assembly:

Place the packing milk and the mozzarella cheese balls into a large bowl on
top of a pan of simmering water (double boiler) to heat (melt/soften).

While the cheese heating seed and chop (mince or dice) the Kalamata Olives
and set aside. Drain the oil from the sundried tomatoes and process with
the garlic and balsamic vinegar to a fine mince and set aside. Chiffanade
or mince the basil leaves and set aside.

Watch the mozzarella as it heats and cut the softened pieces with a wooden
spatula to expose the still cool centers of the balls, and turn or fold.
The object is to heat all the cheese to a very soft consistency but not
fully melted. I estimate this was about 160 to 170 degrees.

When the cheese is soft and there are no hard clumps pour off as much milk
as possible, and pour the cheese into the parchment lined jelly roll pan.
Put another piece of paper on the top and roll out with the rolling pin or
press with your palm to an even thickness about 1/8 to 1/4 inch. If you
have to, pour off any excess milk.

At this point you need to work quickly - with a pastry spreader or spatula
spread the garlic-tomato mixture, leaving about 2" on the end without the
mixture, sprinkle the olives and the basil over the tomato mixture and give
it a nice grind of pepper. Pull up the end of the parchment paper and begin
rolling the cheese into a log (I roll from the longest side). Roll as
tightly as possible and mold (squeeze) the ends shut. (more milk or oil may
run out).

Place the roll seam side down, cover with plastic and store in the fridge
overnight on the jelly roll pan. You want to keep it on a flat surface.

When fully set slice into 1/2 inch slices and serve. Remember this is a
soft cheese and you will need a very sharp knife.

Caution this log will be somewhat soft just as the cheese is. If you are
transporting it wrap it in double foil as it is delicate.


# 2.





BLUE CHEESE APPETIZER TART


A creamy rich blue cheese filling is baked in a flaky pastry tart and
garnished with roasted red peppers, pine nuts and parsley in this ever
popular appetizer.


Preparation time: 30 min Baking time: 37 min
Yield: 16 servings


Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter
5 to 6 tablespoons ice water


Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup LAND O LAKEST Heavy Whipping Cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Heat oven to 375°F. Place flour in large bowl; cut in butter until mixture
resembles coarse crumbs. Mix in water with fork until flour is just
moistened. Shape into a ball. Roll out pastry on lightly floured surface
into 12-inch circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press
firmly on bottom and up sides of pan. Cut away excess pastry; prick all over
with fork. Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Continue beating, gradually
adding whipping cream, egg and ground pepper until blended. Spread into
baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes
before serving. Cut into wedges. Cover; store refrigerated.


Nutrition Facts (1 serving): Calories: 180, Fat: 14g, Cholesterol: 50mg,
Sodium: 150mg, Carbohydrates: 10g, Dietary Fiber: 1g, Protein: 4g

9135 © 1997 Land O'Lakes, Inc.

On Thu, 31 Jul 2008 11:51:29 -0500, Lou Decruss >
wrote:


>Smoked salmon croquettes Bon Appétit | June 1998

Oh, they do sound good!!!
I was wondering about fried food....it does go so very well with
cocktails...it supples the "crispy" factor that I just love to have
partner with drinks.

I take it you have made these before? How well do they go in terms of
prep when you are hosting a party? Does it take up too much of your
time beside the fry station, or does it work into the scheme of things
pretty well overall.... I ask, cause when folks start arriving, I
don't want to be stuck at the fry station for a long time.

But personally, I am so very addicted to crispy stuff.... If it were
me and a real bunch of foodies, I would be on it in a flash. LOL.
Might still do it...

Christine

On Thu, 31 Jul 2008 10:58:19 -0600, Christine Dabney
> wrote:

>On Thu, 31 Jul 2008 11:51:29 -0500, Lou Decruss >
>wrote:
>
>
>>Smoked salmon croquettes Bon Appétit | June 1998
>
>Oh, they do sound good!!!
>I was wondering about fried food....it does go so very well with
>cocktails...it supples the "crispy" factor that I just love to have
>partner with drinks.

>I take it you have made these before?

Quite a few times. I forgot to mention they are great made with
panko. That will give you more of the crispy thing you want.

>How well do they go in terms of
>prep when you are hosting a party?

If you make them up the day before they're a breeze.

>Does it take up too much of your
>time beside the fry station, or does it work into the scheme of things
>pretty well overall.... I ask, cause when folks start arriving, I
>don't want to be stuck at the fry station for a long time.

I don't know if you mentioned how many would be attending. I'd plan
on 2-3 per person max as you'll be offering other snacks. They only
take about 2 minutes to cook so if you can get maybe 8 in your fryer
the would batch of 24 would take only 6-7 minutes. Maybe make half 5
minutes before you expect guests and make the others a little later.

>But personally, I am so very addicted to crispy stuff.... If it were
>me and a real bunch of foodies, I would be on it in a flash. LOL.
>Might still do it...
>
>Christine

If you do I'm sure you'll like them.

Here's a dip I think someone posted here some time ago. It's very
strange but people liked it.


Peanut Chili Dip

appetizers

1/3 cup peanut butter (any variety)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
2 cloves garlic, finely minced
1 tablespoon chili powder
1 dash crushed dried red pepper
finely chopped peanuts
dash of paprika, optional

Stir peanut butter and water into a paste and add other ingredients,
mixing well. Spoon into serving bowl. Add more water if your peanut
butter is too firm. Garnish with peanuts and paprika. This dip is
perfect with bland crackers, or with a variety of fresh vegetables,
such as carrots, broccoli, green or red pepper, or cauliflower.

Makes 4 servings

Lou

Christine Dabney wrote:
>
> Speaking of pastry items for cocktail parties.. I always feel like I
> want something crispy and maybe something pastry like when I have a
> cocktail... What do you folks like with a cocktail? I am
> wondering if I have company in liking crispy, pastry like things with
> a cocktail... It just seems to fill that void that goes along with
> the drink...LOL.
>
> Christine

Okay, how about this?

-= Exported from BigOven =-

Spinach Gruyére Puff Pastry

The delicate spinach and mushroom flavor melds with the nuttiness of Gruyére
to yield a taste that is sure to please even the most refined palate.

Recipe By: Cooking with Paula Deen, Nov/Dec 2005
Serving Size: 12
Cuisine: French
Main Ingredient: Cheese
Categories: Vegetarian, Winter, Thanksgiving, New Year, Christmas, Bake,
Mushrooms, Pastry, Butter, Spinach, Snacks, Side Dish, Hors dOeuvres, Bread,
Appetizers

-= Ingredients =-
1 (10-ounce) package frozen chopped spinach ; thawed
4 tablespoons butter ; divided
1 cup sliced fresh mushrooms
4 ounces Gruyére cheese ; grated
1 (17.5-ounce) package frozen puff pastry sheets ; thawed

-= Instructions =-
Preheat oven to 350° F. Lightly grease a baking sheet. Drain spinach well,
pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons of butter in a skillet over medium heat. Add mushrooms
and cook for 5 minutes. Stir together spinach, mushrooms, and cheese; set
aside.
Roll 1 pastry sheet into a 13x11-inch rectangle. Melt remaining 2
tablespoons butter. Brush half of melted butter over pastry. Spread half of
spinach mixture over butter. Roll-up, jellyroll fashion, starting with the
long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Cut rolls into 1/4 -inch thick slices. Place on prepared baking sheets, and
bake for 15 to 20 minutes, or until golden brown.

"Christine Dabney" > ha scritto nel messaggio
...
> Heya all,
>
> 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. > Christine

This is my own recipe, so not clipped from anywhere. People write to tell
me they make them all the time, from pretty much all over the world.
They're good and they keep well.

Gorgonzola Cookies makes many, many

7-8 ounces of gorgonzola

4 ounces of soft butter

1/3 cup of flour

1/8 teaspoon of cayenne pepper (peperoncini in polvere)

3 cups of protein breakfast cereal flakes, but make sure they aren't sugar
frosted!

Mix the gorgonzola and the butter together (I used a food processor.) Mix in
the rest of the ingredients, hands work best. Divide the dough into 4 pieces
and form each one into a long roll about 1? (2.5 cm) in thickness. Do this
on a piece of plastic wrap and the wrap will help you roll them out evenly.
Seal your gorgonzola ropes in the plastic and refrigerate for half an hour
or more.

Heat the oven to 325 F (160+C) and cut the rolls into 1/4 inch slices,
placing them on big baking sheets (placca di forno) with plenty of room
between them. One sheet at a time, bake them for 12-15 minutes, and using a
spatula, remove them to cooling racks.



One of my favorite cocktails in the Parrot, made like a Kir Royale only with
raspberry liqueur. The Bellini made with white peaches is the current drink
of the house.

Christine Dabney > wrote in
:

> Speaking of pastry items for cocktail parties.. I always feel like I
> want something crispy and maybe something pastry like when I have a
> cocktail... What do you folks like with a cocktail? I am
> wondering if I have company in liking crispy, pastry like things with
> a cocktail... It just seems to fill that void that goes along with
> the drink...LOL.
>
> Christine
>
>

look thru that 660 curries cook book some nice sounding 'street vendor
food' mashed potato and white bread mixed in makes for a crisp pastry.

--

The house of the burning beet-Alan

On Jul 31, 10:29�am, Christine Dabney > wrote:
> 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.....
>
> This idea all started last January, before I left there as a traveling
> nurse.. �One of �the nurses and I were talking about planning a
> cocktail party..and we had to let it sort of slide..as I left about
> that time...
>
> However, now I am back, and planning is in full force. �Everyone at
> the unit where I work is working a lot of overtime... �The unit is
> crazy busy right now, with sick babies being admitted every night.
> Morale is suffering... � �My idea of a cocktail party is taking off
> like wildfire, partly due to all of this. �Everyone is wildly
> enthusiastic about the idea.
>
> Sooo.... I am so far planning on making Kay's Margaritas, and maybe
> Fred's Mai Tais (also from Kay Hartman). � �Another nurse with whom I
> work wants to make mojitos. �I might make sidecars and Delilahs
> too.... �There will also be wine available....maybe champagne, and
> then I could make Kir Royales for any that want them.
>
> 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.
>
> Most of these nurses (and maybe doctors too) are not foodies such as
> all of us. �However, I want to make some really great appetizers. �One
> such is the date and chorizo one that Koko makes. I have that on my
> list already. �Probably some spiced nuts and some sort of olive
> mixture too... �I am also thinking of making my Parmesan cheese
> balls..which go really well with gin drinks. �I have more ideas I
> would love to try as well...and I might give them a shot. �
>
> 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. �
>
> If you have cocktail ideas too, they are also welcome. � I know I can
> make the Mai Tais in a large amount: I think Kay had a punchbowl of it
> at Tammy's cook-in. �And I made a pitcher of the Margaritas at the
> cook-in I hosted last year. �They went fast. �I will need to double
> the amount I make this time..at least!!
>
> Any ideas? �Got tried and true recipes that are ALWAYS a hit? �
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

Try this Chris, it is so good you may eat it all before you put it out
for others to try.
Rosie


1 roll goat cheese
2cloves of garlic- chopped
1/4 cup basil
3/4 cup flat leaf parsley
1/2chopped sundried tomatoes chopped black olives
pibch of thyme
salt and pepper( sea salt is really good)
pinch of chili peppers
1 cup of olive oil


Sperad the goat cheese on a plate, take the other ingredients, except
oil, and make sure they are finely chopped and mixed, ( I toss them
all
in the Processor) add a little of the oil and mix, spread over the
cheese and add the rest of the oil.

Easy, no cooking and delicious, I serve this with good bread or
crackers.
Rosie

On Thu, 31 Jul 2008 09:55:39 -0700, "Dimitri" >
wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> Heya all,
>
>> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>>
>> Oh, and I am thinking of making some sort of sweet thing too....
>>
>> Christine
>
># 1 I created for an LA Cook-in in 1999 # 2 is in the rfc cook book and
>really works well.
>
>
>
># 1
>
>Buffalo Mozzarella Roll (appetizer)

<snip>

That looks very interesting. Thanks Dimitri!

Lou

Christine Dabney wrote:
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?

At the last party I went to, my marinated mushrooms
were a big hit. I boiled 3 lbs of white button
mushrooms, one pound at a time, for eight minutes
per batch. These were allowed to cool until only
slightly warm.

I had previous refrigerated two 24 oz. bottles of
Japanese-style rice vinegar. I say "Japanese-style"
because it's made by a Japanese company in the U.S.
Both of the brands I considered were that way.
I'm not sure authentic Japanese rice vinegar is
available in the U.S. anymore. But I can't tell
the difference, so it doesn't matter. I used the
straight vinegar, not the seasoned vinegar (which
has added sugar and salt). I don't know if the
seasoned vinegar would have produced a better
result.

I crushed 12 large cloves of garlic (not minced,
just crushed by the flat of a knife). I also
halved a few habaneros, but I couldn't detect
their heat in the final product.

The cooled mushrooms, cold vinegar, garlic,
and habaneros were put into a large glass cookie
jar. The intention was to marinate for 1 day,
but due to a misunderstanding about the date of
the party, they were marinated for 2 days.
They probably could have marinated for a week
or a month without harm to the quality.

They were served cold, with fancy Japanese
toothpicks stuck into them. From time to time,
as the prestuck mushrooms were consumed, I'd
stick more toothpicks in the remaining mushrooms.
Even though the container full of toothpicks
was right next to the mushrooms, I learned from
the experience with the gnudi that items like
this move much faster when the toothpicks are
already stuck in. The mushrooms moved much
faster than the gnudi did, and they took about
a tenth of the effort to make. Hardly any
effort at all. I chose mushrooms this time
because I was under a deadline for a project,
and I wouldn't have time to make the artichoke
ravioli I wanted to make with antique pasta
equipment I bought on eBay.

Now, some questions are inevitable with the
recipe as I've stated it. First, what about
olive oil? Marinated artichoke hearts usually
come with a layer of olive oil in the jar.
I took a sample of my mushrooms and sprinkled
them liberally with olive oil. I didn't like
them that way. I thought the olive oil flavor
overpowered the mushrooms.

Second, isn't straight vinegar too strong?
Would it be okay to dilute the vinegar?
I've tried that in the distant past, and
I reached the conclusion then that it's better
with undiluted vinegar.

Unresolved questions are whether seasoned
vinegar would be better than pure vinegar,
whether the habaneros should be deleted
(or increased in number until some heat
comes through in the final product), and
whether there are any herbs or spices which
could benefit the final product. With regard
to the latter, I'm thinking cardamom might
be a candidate. A problem, though, is that
any ground herb or spice is likely to be
unsightly to the eye and gritty to the
palate. If I try cardamom, I'll probably
grind it, boil it, filter the extract through
a coffee filter, and then decide at that
point whether to add it to the marinade.

Rosemary is another possible candidate.
In that case, I'd probably just add the
whole stalks (or whatever you call them)
to the marinade, then fish them out later.

I've tried green onions and cilantro in the
distant past, and they didn't help. They
were too weak. Any beneficial herb or spice
must be strong enough to stand up to the
acidity of the vinegar and strong flavor
of the garlic. I'm thinking habaneros,
that I just didn't use enough of them.

On Jul 31, 9:58*am, Christine Dabney > wrote:
> On Thu, 31 Jul 2008 11:51:29 -0500, Lou Decruss >
> wrote:
>
> >Smoked salmon croquettes Bon Appétit | June 1998
>
> Oh, they do sound good!!! * * * *
> I was wondering about fried food....it does go so very well with
> cocktails...it supples the "crispy" factor that I just love to have
> partner with drinks.
>
> I take it you have made these before? How well do they go in terms of
> prep when you are hosting a party? *Does it take up too much of your
> time beside the fry station, or does it work into the scheme of things
> pretty well overall [snip]

If you decide you won't have the time to make fried croquettes, you
could make this smoked salmon spread the night before and serve it
with crispy crackers.

8 oz. cream cheese, mixed with 2 TB milk, 2 TB fresh lemon juice
1 small to medium red onion, chopped fine
2 TB fresh dill, chopped (or in an emergency, 1 TB dried)
Louisiana red hot sauce to taste -- start with 4 good shakes of
the bottle
at least 6 oz., more to taste, of good smoked salmon

> >My favorite, and ALWAYS a hit:
>
> >Party Torte Nancy Dooley
>
> Oh, this sounds great!!! *The do ahead factor is a plus as well....
>
> >Your party sounds like a lot of fun.'
>
> >N.

> Speaking of pastry items for cocktail parties.. *I always feel like I
> want something crispy and maybe something pastry like when I have a
> cocktail... *What * do you folks like with a cocktail? * I am
> wondering if I have company in liking crispy, pastry like things with
> a cocktail... *It just seems to fill that void that goes along with
> the drink...LOL.
>
> Christine

Me, too - I like pastry 24/7 ;-) Savory ones are good with cocktails.
Something else I like to make that can be made ahead and served at
room temperatu quiche. I like the classic Quiche Lorraine, but
also I make a killer bacon quiche with mixed cheeses, diced onion,
green pepper and celery. You could make them in a square or
rectangular pan, and cut them into bite-size squares to be speared
with a toothpick or picked up in the fingers.

N.

Christine Dabney wrote:

> 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.....

<snip>
>
> Oh, and I am thinking of making some sort of sweet thing too....

Koeksisters - which will probably help soak up the alcoholic beverages
being consumed, are very yummy and can be made in advance too...

http://funkymunky.co.za/sweets.html

(if you scroll down a bit there are a few nice pictures of these being
prepared on this site too)

<quote>

Koeksisters

The secret of the crisp syrupy outside of koeksisters is that they are
taken straight from hot oil and dipped into ice-cold syrup. This seals
the syrup outside and leaves the inside dryish in contrast.

375ml water
800g sugar
2ml (1/2t) cream of tartar
2ml (1/2t) ground ginger
3 cinnamon sticks
500g cake flour
30ml (6t) baking powder
2ml (1/2t) salt
50ml (4T0 butter or margarine
2 eggs
250ml milk
oil for deep frying

To make syrup, heat water in a saucepan, add sugar and stir until
dissolved. Add cream of tartar, ginger and cinnamon.
Boil, uncovered, for 5 minutes. Do not stir, remove from stove and
chill.
While syrup is chilling, make koeksisters. Sift flour, baking powder and
salt together.
Add butter and rub in with fingertips until mixture resembles fine
crumbs.
Beat eggs and milk together and add to dry ingredients. Mix dough well,
then knead lightly for 2 minutes to make it pliable.
Cover basin with wax paper and leave for 1 hour.
Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm
long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one
side uncut. Now plait the three pieces and press ends together firmly.
Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too
many at once)
The syrup will warm up about halfway through, so divide the syrup into
two bowls.
Remove from oil, drain on brown paper for 1 minute and dip in cold syrup
for 30 seconds. Remove from syrup and place on a dish to dry.

</quote>


--
Cheers
Chatty Cathy

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

"Lou Decruss" > wrote in message
...
> On Thu, 31 Jul 2008 09:55:39 -0700, "Dimitri" >
> wrote:
>
>>
>>"Christine Dabney" > wrote in message
. ..
>>> Heya all,
>>
>>> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>>>
>>> Oh, and I am thinking of making some sort of sweet thing too....
>>>
>>> Christine
>>
>># 1 I created for an LA Cook-in in 1999 # 2 is in the rfc cook book and
>>really works well.
>>
>>
>>
>># 1
>>
>>Buffalo Mozzarella Roll (appetizer)
>
> <snip>
>
> That looks very interesting. Thanks Dimitri!
>
> Lou


You're very welcome - I few people duplicated it using 200 degree oven and
the cheese was quite pliable. Once you learn how to heat and roll out the
cheese the variations become almost infinite. mixed chopped olives and
sautéed shallots come to mind.

Regards

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?


John Kane Kingston ON Canada

Take a shallow ramekin or other oven-proof shallow dish (the kind of thing
you would cook creme brulee in, for example).

Mince a clove of garlic into the bottom . Add about 4 ounces of goat cheese,
spread out to edges. Tuck a sprig of fresh rosemary along the edge of the
dish. Grind a little pepper over it if you wish.Top with some best quality
fruity green olive oil, to just cover cheese. Bake at 350 or so until
slightly bubbly. Serve with good crackers or similar crunchy things (Bagel
crisps, for example. Not with stuff like tortilla chips or Ritz.)

You can make as many as you have suitable dishes.

John Kane wrote:

> On Jul 31, 3:09Â*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.

--
Cheers
Chatty Cathy

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

Christine Dabney > wrote:

> 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.

- Tartines topped with Poor Man's Caviar (warm tartines, cold 'caviar')
- Soft-boiled (4-6 minutes) egg halves topped with real caviar or salmon
roe (or, failing that, with trout roe mixed with finely chopped onions
and sour cream)
- Canapés topped with smoked eel pieces
- Crostini di fegatini (chicken liver crostini)
- pirozhki or empanadas
- bagna cauda

Victor

Christine Dabney wrote:
> 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.....
>
> This idea all started last January, before I left there as a traveling
> nurse.. One of the nurses and I were talking about planning a
> cocktail party..and we had to let it sort of slide..as I left about
> that time...
>
> However, now I am back, and planning is in full force. Everyone at
> the unit where I work is working a lot of overtime... The unit is
> crazy busy right now, with sick babies being admitted every night.
> Morale is suffering... My idea of a cocktail party is taking off
> like wildfire, partly due to all of this. Everyone is wildly
> enthusiastic about the idea.
>
> Sooo.... I am so far planning on making Kay's Margaritas, and maybe
> Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
> work wants to make mojitos. I might make sidecars and Delilahs
> too.... There will also be wine available....maybe champagne, and
> then I could make Kir Royales for any that want them.
>
> 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.
>
> Most of these nurses (and maybe doctors too) are not foodies such as
> all of us. However, I want to make some really great appetizers. One
> such is the date and chorizo one that Koko makes. I have that on my
> list already. Probably some spiced nuts and some sort of olive
> mixture too... I am also thinking of making my Parmesan cheese
> balls..which go really well with gin drinks. I have more ideas I
> would love to try as well...and I might give them a shot.
>
> 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.
>
> If you have cocktail ideas too, they are also welcome. I know I can
> make the Mai Tais in a large amount: I think Kay had a punchbowl of it
> at Tammy's cook-in. And I made a pitcher of the Margaritas at the
> cook-in I hosted last year. They went fast. I will need to double
> the amount I make this time..at least!!
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>

This recipe makes 12 potstickers, but it's easily doubled. You can make
them ahead and do the frying and steaming later.


* Exported from MasterCook *

crab pot stickers with sesame-ginger dipping sauce

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh ginger root
2 1/2 teaspoons water

for potstickers
1 scallion -- chopped
6 ounces lump crab meat -- jumbo
2 tablespoons water chestnuts -- chopped fine
1 large egg white
1 teaspoon grated ginger root -- peeled
12 won-ton wrapper -- thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Make dipping sauce:
In a small bowl whisk together all dipping sauce ingredients.

Chop scallion and pick over crab meat to remove any bits of shell and
cartilage. Break up larger pieces of crab.

In a dry small heavy skillet toast sesame seeds with salt to taste over
moderate heat, stirring frequently, until golden, about 2 minutes.
Transfer seeds to a medium bowl and cool slightly. Add egg white and
ginger root to seeds and lightly beat. Gently stir in crab and scallion
and season with salt and pepper. Put 6 won ton wrappers on a dry
surface, keeping remaining wrappers in package, and lightly brush edges
with water. Mound about 1 tablespoon filling in center of each wrapper.
Gather edge of each wrapper up and around filling and form a waist with
wrapper (filling should be exposed and level with top of wrapper).
Lightly dust a plate with cornstarch and arrange pot stickers in one
layer. Make 6 more pot stickers in same manner.

In a large nonstick skillet heat vegetable oil over moderately high heat
until hot but not smoking and fry pot stickers, flat sides down, until
undersides are golden, about 1 minute. Add 1/4 cup water down side of
skillet. Cover skillet and steam pot stickers over moderately low heat
until cooked through, about 2 minutes. Remove lid and cook pot stickers
until any water is evaporated.

Serve pot stickers with dipping sauce.

Cuisine:
"Chinese"
Source:
"Gourmet | July 1999"-

NOTES : This recipe can be prepared in 45 minutes or less.






--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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

>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.....
>
>This idea all started last January, before I left there as a traveling
>nurse.. One of the nurses and I were talking about planning a
>cocktail party..and we had to let it sort of slide..as I left about
>that time...
>
>However, now I am back, and planning is in full force. Everyone at
>the unit where I work is working a lot of overtime... The unit is
>crazy busy right now, with sick babies being admitted every night.
>Morale is suffering... My idea of a cocktail party is taking off
>like wildfire, partly due to all of this. Everyone is wildly
>enthusiastic about the idea.
>
>Sooo.... I am so far planning on making Kay's Margaritas, and maybe
>Fred's Mai Tais (also from Kay Hartman). Another nurse with whom I
>work wants to make mojitos. I might make sidecars and Delilahs
>too.... There will also be wine available....maybe champagne, and
>then I could make Kir Royales for any that want them.
>
>I want to have lots and lots of appetizers to absorb all this liqour.
snippage

Wasn't it Sky that sent cheese sticks to the cookin'? They were great
and will go good with booze.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/26

On Fri, 01 Aug 2008 00:03:41 GMT, "Michael \"Dog3\"" >
wrote:

>Christine Dabney >
: in rec.food.cooking
>
>> 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.....
>>
>> This idea all started last January, before I left there as a traveling
>> nurse.. One of the nurses and I were talking about planning a
>> cocktail party..and we had to let it sort of slide..as I left about
>> that time...
>
>Ohhh... doctors, nurses... non-foodies. This is right up my alley.
>First off I'd have some Rotel dip on hand just in case. It's the Rotel
>canned tomatoes with Velveeta. Don't laugh, Steven's nurses slurp the
>stuff down.

Must be something about medical people. Our friends work in a
hospital and bring this gawd-awful taco dip in for the lunchroom. She
brags that she needs to bring two in now because everyone loves it so
much. I don't have the heart to tell her it's because it's free food
for the vultures.

Lou

On Thu, 31 Jul 2008 12:03:00 -0700 (PDT), Nancy2
> wrote:


>Me, too - I like pastry 24/7 ;-) Savory ones are good with cocktails.
>Something else I like to make that can be made ahead and served at
>room temperatu quiche. I like the classic Quiche Lorraine, but
>also I make a killer bacon quiche with mixed cheeses, diced onion,
>green pepper and celery. You could make them in a square or
>rectangular pan, and cut them into bite-size squares to be speared
>with a toothpick or picked up in the fingers.
>
>N.

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.

I am also looking through my cookbooks, especially the southern ones.
I came across a recipe for sausage balls, and I know I have seen
versions of those here in rfc. Another one I have seen that seems
like it would be good, is olive puffs...

And another idea is coming along with the ripe tomatoes. I make a
dynamite tomato bruschetta topping. I am thinking of making crostini
instead...with it. The crostini breads can be made ahead... Another
topping I make for crostini is made out of leftover aioli.... It is
mixed with cheese ( gruyere or parmesan, but I can't remember at the
moment), then the mixture is spread on the toasts, and then baked for
a short time. Addictive, to at least me.

The one thing I have to keep in mind is that most of the nurses I work
with are NOT foodies. Therefore, I have to keep the offerings a bit
more on the "safer" side...not too far outside their comfort level or
knowledge. I think in some ways, that is why I am looking at recipes
from my southern heritage. Oh,and Pimento cheese will be on the
table.

I may start making some things here and there, and freezing those that
can be frozen well. That way, I will have most of the work done prior
to this event.

I have been saving all these ideas folks...they sound terrific.

Anyone got a meatball dish that isn't the infamous grape jelly one? I
am thinking that something like that might work well too..say in a
crockpot.

I will start canvassing my fellow nurses and see what they like to
make for appetizers. I am sure, in this state that guacamole will be
one such offering.

Christine

On Fri, 01 Aug 2008 00:03:41 GMT, "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.

Oh, these look great Michael. I will definitely have these on my list
to try out. I am thinking about trying some of these out over the
next month or so.

Christine

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!!!

LOL

I will make something very similar to those...my Parmesan cheese
balls. They go well with gin drinks.

And...your date and chorizo appetizers. Those are definitely ON the
list!!!

Christine

On Thu, 31 Jul 2008 19:17:58 -0500, Lou Decruss >
wrote:


>>Ohhh... doctors, nurses... non-foodies. This is right up my alley.
>>First off I'd have some Rotel dip on hand just in case. It's the Rotel
>>canned tomatoes with Velveeta. Don't laugh, Steven's nurses slurp the
>>stuff down.
>
>Must be something about medical people. Our friends work in a
>hospital and bring this gawd-awful taco dip in for the lunchroom. She
>brags that she needs to bring two in now because everyone loves it so
>much. I don't have the heart to tell her it's because it's free food
>for the vultures.
>
>Lou

I think it has to do with the fact that we often don't have time to
sit down and eat anything. Just grabbing a chip and slurping a bit of
dip on it, as we walk past, is easy. Sometimes it is the only meal we
get.
This has been the story the past week since I have been back at work.
Only one night have I been able to eat any real dinner. And that was
sort of on the fly. Last night..no dinner again. No time. We got
several admissions last night..one very unexpected... Not enough
nurses for the patients..so we were running our butts off. If there
had been such a dip on the counter, along with chips, I am very sure
it would have disappeared really fast last night, as that was the only
food we would have had time to consume.

But, I want to give my co-workers a bit more when I host this cocktail
party... I like dips..but not in large quantities.

Christine

slice o' ass

Christine Dabney wrote:
>
> 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.....

<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.
>
>
>
> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

Mini-springrolls/lumpia, taquitos, small empanadas (can use prepared
puff pastry), baked Spanish tortilla. Can be made ahead of time and kept
warm in the oven/served at room temp.

On Thu, 31 Jul 2008 18:34:35 -0600, Christine Dabney
> wrote:

>On Thu, 31 Jul 2008 19:17:58 -0500, Lou Decruss >
>wrote:
>
>
>>>Ohhh... doctors, nurses... non-foodies. This is right up my alley.
>>>First off I'd have some Rotel dip on hand just in case. It's the Rotel
>>>canned tomatoes with Velveeta. Don't laugh, Steven's nurses slurp the
>>>stuff down.
>>
>>Must be something about medical people. Our friends work in a
>>hospital and bring this gawd-awful taco dip in for the lunchroom. She
>>brags that she needs to bring two in now because everyone loves it so
>>much. I don't have the heart to tell her it's because it's free food
>>for the vultures.
>>
>>Lou
>
>I think it has to do with the fact that we often don't have time to
>sit down and eat anything. Just grabbing a chip and slurping a bit of
>dip on it, as we walk past, is easy. Sometimes it is the only meal we
>get.
>This has been the story the past week since I have been back at work.
>Only one night have I been able to eat any real dinner. And that was
>sort of on the fly. Last night..no dinner again. No time. We got
>several admissions last night..one very unexpected... Not enough
>nurses for the patients..so we were running our butts off. If there
>had been such a dip on the counter, along with chips, I am very sure
>it would have disappeared really fast last night, as that was the only
>food we would have had time to consume.
>
>But, I want to give my co-workers a bit more when I host this cocktail
>party... I like dips..but not in large quantities.

I don't know the schedule they have so I'll have to take your word for
it. He's a surgical nurse and she runs the computers. I don't think
he's that busy but I'm sure others may be. The politics there would
make me never want to set foot in the lunch area anyway.

Lou

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.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Freedom begins when you tell Mrs.
Grundy to go fly a kite.
-------------------------------------------

"Bizzonky" > wrote in message
...
> slice o' ass


You have to roast the donkey first.


--
Old Scoundrel

(AKA Dimitri)

Christine wrote:

> Hmm..I just thought about another classic cocktail: a dacquiri. When
> they are made well ( and on the rocks) they are absolutely fabulous.

I'm fond of what the Coyote Cafe calls a "Brazilian Daiquiri." It's made by
pouring rum into a big jar, then adding a slit vanilla bean or two, a cut-up
pineapple, and piloncillo. After the mixture steeps for a month or so, it's
ready to drink. To serve, add a splash of lime juice.

Bob

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

On Thu, 31 Jul 2008 18:29:43 -0600, Christine Dabney
> wrote:

>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!!!
>
>LOL
>
>I will make something very similar to those...my Parmesan cheese
>balls. They go well with gin drinks.
>
>And...your date and chorizo appetizers. Those are definitely ON the
>list!!!
>
>Christine

Thank you Christine. I'm glad you like them enough to include them.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/31

On Thu, 31 Jul 2008 10:45:35 -0600, Christine Dabney
> wrote:

>Speaking of pastry items for cocktail parties.. I always feel like I
>want something crispy and maybe something pastry like when I have a
>cocktail... ?

You're the hostess.... how much do you want to clean up afterwards?
Crispy things mean more crumbs to me.

Personally, I love Tiropita. Maybe you or someone can explain, but I
don't understand why they are called spanakopita when spinach is
added, because they are still triangles. Spanakopita is flat and cut
into squares. http://www.uwf.edu/kspoke/P167.jpg

>What do you folks like with a cocktail? I am wondering
>if I have company in liking crispy, pastry like things with
>a cocktail... It just seems to fill that void that goes along with
>the drink...LOL.

I've never given nor have I been invited to a real "cocktail party",
so I'd have to think about it. Harkening back to what I remember from
my childhood, canapés would be in line.... and food served on
toothpicks.


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

Mae West