Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
after the soup rather than before the meal, but i am a bit bored with
deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
repetitive, now pates Mazarine? a small pastry case filled with a
druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
since i heard them referenced on the BBC sitcom "Are you being served?"

Tartlets Marly seems interesting but its too late to think of altering
the basic recipe.

Tartlets Marly
----------------------

Prepare some deep tartlet cases and coat the insides with a thin layer
of fine game sausage [forcemeat],
Fill them with thin small slices of cooked breast of pheasant and
truffle mixed with pheasant flavored salmis sauce. Cover with a layer
of the same sausage and place in the oven for a few minutes to cook;
serve from a cloth [serviette.]

And i don't have pheasant or truffles handy. Though a fine chicken and
shrimp sausage, with slices of chicken, perhaps a butter, garlic,
shallots, mushroom & wine sauce...

The hor's d'oevure recipes are small meals in themselves, the canapes
are just settings for a flavored butter or other small bit of something.
What's that term "amuse bouche"?

Several small bowels of compound butters & various breads?

*sigh* oh well i can dream....at least this year my regular bowl of
olives will be marinated & from the local Italian deli rather than a can
to be accompanied by the ubiquitous celery & carrot sticks, 'cocktail'
bread, cheese, fruit & wine. I do have an Escoffier recipe for
marinated radishes.....i wonder if i could do a radish rose & then
marinate it? hmmmm....come to think of it some daikon & hearts of palm,
thinly sliced might be nice.

With a little editing this canapes a la danoise might be doable

Canapes a la Danoise
---------------------------------

Heat a slice of brown bread cut to the usual size, coat it with a layer
of Horseradish Butter and cover this with strips of smoked salmon.
--

The unedited version has the salmon layered alternately with thin strips
of herring fillets marinated in white wine and lines of caviare.
--
JL

On Fri, 14 Nov 2008 17:19:31 -0800, Joseph Littleshoes
> wrote:

>JL

Who are you trying to impress? Yourself?

On Fri 14 Nov 2008 06:19:31p, Joseph Littleshoes told us...

> Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom "Are you being served?"
>
> Tartlets Marly seems interesting but its too late to think of altering
> the basic recipe.
>
> Tartlets Marly
> ----------------------
>
> Prepare some deep tartlet cases and coat the insides with a thin layer
> of fine game sausage [forcemeat],
> Fill them with thin small slices of cooked breast of pheasant and
> truffle mixed with pheasant flavored salmis sauce. Cover with a layer
> of the same sausage and place in the oven for a few minutes to cook;
> serve from a cloth [serviette.]
>
> And i don't have pheasant or truffles handy. Though a fine chicken and
> shrimp sausage, with slices of chicken, perhaps a butter, garlic,
> shallots, mushroom & wine sauce...
>
> The hor's d'oevure recipes are small meals in themselves, the canapes
> are just settings for a flavored butter or other small bit of something.
> What's that term "amuse bouche"?
>
> Several small bowels of compound butters & various breads?

You had me salivating there, Joseph, until you got to “bowels”.

> *sigh* oh well i can dream....at least this year my regular bowl of
> olives will be marinated & from the local Italian deli rather than a can
> to be accompanied by the ubiquitous celery & carrot sticks, 'cocktail'
> bread, cheese, fruit & wine. I do have an Escoffier recipe for
> marinated radishes.....i wonder if i could do a radish rose & then
> marinate it? hmmmm....come to think of it some daikon & hearts of palm,
> thinly sliced might be nice.

A radish rose will open more if you marinate it or soak it in ice water.

> With a little editing this canapes a la danoise might be doable
>
> Canapes a la Danoise
> ---------------------------------
>
> Heat a slice of brown bread cut to the usual size, coat it with a layer
> of Horseradish Butter and cover this with strips of smoked salmon.
> --
>
> The unedited version has the salmon layered alternately with thin strips
> of herring fillets marinated in white wine and lines of caviare.
> --
> JL
>
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/14(XIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 5dys 4hrs 55mins 58secs
************************************************** **********************
Insert inevitable trivial witticism of your choice.
************************************************** **********************

In article >,
Joseph Littleshoes > wrote:

> Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom "Are you being served?"

How 'bout some of them grape jelly meatballs I hear so much about?

leo

Wayne Boatwright wrote:
> On Fri 14 Nov 2008 06:19:31p, Joseph Littleshoes told us...
>
>
>>Hor's d'oeuvre or canapes? perhaps entree volantes? technically served
>>after the soup rather than before the meal, but i am a bit bored with
>>deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>>repetitive, now pates Mazarine? a small pastry case filled with a
>>druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>>since i heard them referenced on the BBC sitcom "Are you being served?"
>>
>>Tartlets Marly seems interesting but its too late to think of altering
>>the basic recipe.
>>
>>Tartlets Marly
>>----------------------
>>
>>Prepare some deep tartlet cases and coat the insides with a thin layer
>>of fine game sausage [forcemeat],
>>Fill them with thin small slices of cooked breast of pheasant and
>>truffle mixed with pheasant flavored salmis sauce. Cover with a layer
>>of the same sausage and place in the oven for a few minutes to cook;
>>serve from a cloth [serviette.]
>>
>>And i don't have pheasant or truffles handy. Though a fine chicken and
>>shrimp sausage, with slices of chicken, perhaps a butter, garlic,
>>shallots, mushroom & wine sauce...
>>
>>The hor's d'oevure recipes are small meals in themselves, the canapes
>>are just settings for a flavored butter or other small bit of something.
>> What's that term "amuse bouche"?
>>
>>Several small bowels of compound butters & various breads?
>
>
> You had me salivating there, Joseph, until you got to �bowels�.

*sigh* and its not the first time i have made that error
--
JL
>
>
>>*sigh* oh well i can dream....at least this year my regular bowl of
>>olives will be marinated & from the local Italian deli rather than a can
>>to be accompanied by the ubiquitous celery & carrot sticks, 'cocktail'
>>bread, cheese, fruit & wine. I do have an Escoffier recipe for
>>marinated radishes.....i wonder if i could do a radish rose & then
>>marinate it? hmmmm....come to think of it some daikon & hearts of palm,
>>thinly sliced might be nice.
>
>
> A radish rose will open more if you marinate it or soak it in ice water.
>
>
>>With a little editing this canapes a la danoise might be doable
>>
>>Canapes a la Danoise
>>---------------------------------
>>
>>Heat a slice of brown bread cut to the usual size, coat it with a layer
>>of Horseradish Butter and cover this with strips of smoked salmon.
>>--
>>
>>The unedited version has the salmon layered alternately with thin strips
>>of herring fillets marinated in white wine and lines of caviare.
>>--
>>JL
>>
>>
>
>
>
>

"Mr. Bill" > ha scritto nel messaggio
Joseph Littleshoes> wrote:
>
>>JL
>
> Who are you trying to impress? Yourself?

People who try to embrrass everyone into living at a mediocre level that
they personally can cope with deserve what they end up with. That would be
friends incapable of nothing but the mediocre.

Leonard Blaisdell wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>> Hor's d'oeuvre or canapes? perhaps entree volantes? technically
>> served after the soup rather than before the meal, but i am a bit
>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
>> filled with a druxelles? Dollop of cheese on top? i've wanted to
>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
>> "Are you being served?"
>
> How 'bout some of them grape jelly meatballs I hear so much about?
>
> leo


Yeah, where's Nancy Young when we need her? <giggling>

Jill

jmcquown wrote:
> Leonard Blaisdell wrote:

>> Joseph Littleshoes > wrote:
>>
>>> Hor's d'oeuvre or canapes? perhaps entree volantes? technically
>>> served after the soup rather than before the meal, but i am a bit
>>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
>>> filled with a druxelles? Dollop of cheese on top? i've wanted to
>>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
>>> "Are you being served?"
>>
>> How 'bout some of them grape jelly meatballs I hear so much about?

> Yeah, where's Nancy Young when we need her? <giggling>

I'm busy giving leo The Look.

nancy

On 2008-11-15, Mr Bill > wrote:

> Who are you trying to impress? Yourself?

Who are you trying to embarrass? Yourself?

Joseph is a longtime regular and this is what he cooks/eats. Relax and pay
attention and you might learn something from him.

nb

On Nov 14, 5:19*pm, Joseph Littleshoes > wrote:
> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically served
> after the soup rather than before the meal, but i am a bit bored with
> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
> repetitive, now pates Mazarine? a small pastry case filled with a
> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
> since i heard them referenced on the BBC sitcom *"Are you being served?"
>
<sniip>
> Heat a slice of brown bread cut to the usual size, coat it with a layer
> of Horseradish Butter and cover this with strips *of smoked salmon.
> --
>
> The unedited version has the salmon layered alternately with thin strips
> of herring fillets marinated in white wine and lines of caviare.
> --
> JL

Missed the OP, so I am replying via Google. My husband's family isn't
the adventurous foodie type, so we'll have ethnic food for hor's
d'oeuvres and side dishes ... but it will be *their* ethnic food.
LOL!

The thought of compound butter peaked my interest. Do you have any
fairly mainstream compound butter recipes (that would be good for
slathering on biscuits or rolls) to post?

BTW: Stuffed mushrooms still sound great to me!

TIA
sf
```````

On Sat 15 Nov 2008 10:48:59a, sf told us...

> On Nov 14, 5:19*pm, Joseph Littleshoes > wrote:
>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically served
>> after the soup rather than before the meal, but i am a bit bored with
>> deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>> repetitive, now pates Mazarine? a small pastry case filled with a
>> druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>> since i heard them referenced on the BBC sitcom *"Are you being served?
> "
>>
> <sniip>
>> Heat a slice of brown bread cut to the usual size, coat it with a layer
>> of Horseradish Butter and cover this with strips *of smoked salmon.
>> --
>>
>> The unedited version has the salmon layered alternately with thin strips
>> of herring fillets marinated in white wine and lines of caviare.
>> --
>> JL
>
> Missed the OP, so I am replying via Google. My husband's family isn't
> the adventurous foodie type, so we'll have ethnic food for hor's
> d'oeuvres and side dishes ... but it will be *their* ethnic food.
> LOL!
>
> The thought of compound butter peaked my interest. Do you have any
> fairly mainstream compound butter recipes (that would be good for
> slathering on biscuits or rolls) to post?
>
> BTW: Stuffed mushrooms still sound great to me!
>
> TIA
> sf

A mixture of butter and honey whipped together is dynamite on hot biscuits.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 13hrs
************************************************** **********************
I go to bed early; my favorite dream comes on at nine. --George Carlin
************************************************** **********************

On 2008-11-15, Wayne Boatwright > wrote:

> A mixture of butter and honey whipped together is dynamite on hot biscuits.

Wasn't Spun Honey a commercial version of the same combo? I used to buy it
till it got too pricey.

nb

On Nov 15, 8:10*am, "Nancy Young" > wrote:
> jmcquown wrote:
> > Leonard Blaisdell wrote:
> >> Joseph Littleshoes > wrote:
>
> >>> Hor's d'oeuvre or canapes? *perhaps entree volantes? technically
> >>> served after the soup rather than before the meal, but i am a bit
> >>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
> >>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
> >>> filled with a druxelles? Dollop of cheese on top? i've wanted to
> >>> make 'rissoles' ever since i heard them referenced on the BBC sitcom
> >>> "Are you being served?"
>
> >> How 'bout some of them grape jelly meatballs I hear so much about?
> > Yeah, where's Nancy Young when we need her? <giggling>
>
> I'm busy giving leo The Look. *
>
> nancy

===========================
Boldly I stand and cheer for Grape Jelly Meatballs:

1 bottle cocktail sauce (as for shrimp)
1 small jar grape jelly
1 lb package frozen meatballs (Hormel or Armour)

Nuke your balls, Heat your jelly and sauce.
Add meatballs to sauce. Serve over buttered noodles.

Not just for canapes anymore!

Lynn in Fargo
(flame on!)

On Sat 15 Nov 2008 11:13:01a, notbob told us...

> On 2008-11-15, Wayne Boatwright > wrote:
>
>> A mixture of butter and honey whipped together is dynamite on hot
>> biscuits.
>
> Wasn't Spun Honey a commercial version of the same combo? I used to buy
> it till it got too pricey.
>
> nb
>

Yes, it was, but I think a tad less butter. Mom always made it at home.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 12hrs 44mins
************************************************** **********************
'We love you too! Say 'Hi' to Mom for us!' - Dot
************************************************** **********************

On 2008-11-15, Wayne Boatwright > wrote:

> Yes, it was, but I think a tad less butter. Mom always made it at home.

The one I made at home was mixing honey and peanut butter. No jelly.

nb

On Sat 15 Nov 2008 11:27:40a, notbob told us...

> On 2008-11-15, Wayne Boatwright > wrote:
>
>> Yes, it was, but I think a tad less butter. Mom always made it at home.
>
> The one I made at home was mixing honey and peanut butter. No jelly.
>
> nb
>

IIRC, mom used to use a hand mixer to whip the butter while slowly
drizzling in the honey until it reached the point she liked. She’d pack it
into a crock and refrigerate it. It was nicely spreadable chilled, and
melted nicely onto the biscuits. While I love peanut butter, I’m not a fan
of it actually mixed with anything. I like it spread on bread, then adding
a layer of preserves. Never tried it with honey.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 12hrs 31mins
************************************************** **********************
Architecture is the art of how to waste space. --Philip Johnson
************************************************** **********************

On Sat, 15 Nov 2008 18:32:37 GMT, Wayne Boatwright
> wrote:

>IIRC, mom used to use a hand mixer to whip the butter while slowly
>drizzling in the honey until it reached the point she liked.

Perfect! I'll do that. It's a combo that's not too weird for my
inlaws.... so they'll try it.


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

Mae West

On Sat 15 Nov 2008 12:00:48p, sf told us...

> On Sat, 15 Nov 2008 18:32:37 GMT, Wayne Boatwright
> > wrote:
>
>>IIRC, mom used to use a hand mixer to whip the butter while slowly
>>drizzling in the honey until it reached the point she liked.
>
> Perfect! I'll do that. It's a combo that's not too weird for my
> inlaws.... so they'll try it.
>
>

Most people do like it. Enjoy!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 11hrs 53mins
************************************************** **********************
'My upbringing is filled with inconsistent messages.' -- Calvin
************************************************** **********************

notbob wrote:
> On 2008-11-15, Wayne Boatwright > wrote:
>
>
>>A mixture of butter and honey whipped together is dynamite on hot biscuits.
>
>
> Wasn't Spun Honey a commercial version of the same combo? I used to buy it
> till it got too pricey.
>
> nb

Add a nice dollop of mustard to that honey butter and ill bring the
biscuits
--
JL

Lynn from Fargo wrote:

> On Nov 15, 8:10�am, "Nancy Young" > wrote:
>
>>jmcquown wrote:
>>
>>>Leonard Blaisdell wrote:
>>>
>>>>Joseph Littleshoes > wrote:
>>
>>>>>Hor's d'oeuvre or canapes? �perhaps entree volantes? technically
>>>>>served after the soup rather than before the meal, but i am a bit
>>>>>bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>>>>>mushrooms seem repetitive, now pates Mazarine? a small pastry case
>>>>>filled with a druxelles? Dollop of cheese on top? i've wanted to
>>>>>make 'rissoles' ever since i heard them referenced on the BBC sitcom
>>>>>"Are you being served?"
>>
>>>>How 'bout some of them grape jelly meatballs I hear so much about?
>>>
>>>Yeah, where's Nancy Young when we need her? <giggling>
>>
>>I'm busy giving leo The Look. �
>>
>>nancy
>
>
> ===========================
> Boldly I stand and cheer for Grape Jelly Meatballs:
>
> 1 bottle cocktail sauce (as for shrimp)
> 1 small jar grape jelly
> 1 lb package frozen meatballs (Hormel or Armour)
>
> Nuke your balls, Heat your jelly and sauce.
> Add meatballs to sauce. Serve over buttered noodles.
>
> Not just for canapes anymore!
>
> Lynn in Fargo
> (flame on!)

Beef in plum sauce is a favorite around here. Local Chinese place makes
a very nice version.
--
JL

notbob wrote:

> On 2008-11-15, Wayne Boatwright > wrote:
>
>
>>Yes, it was, but I think a tad less butter. Mom always made it at home.
>
>
> The one I made at home was mixing honey and peanut butter. No jelly.
>
> nb

That takes me back, peanut butter and honey on a 'graham cracker'.
--
JL

Lynn from Fargo wrote:
> On Nov 15, 8:10 am, "Nancy Young" > wrote:
>> jmcquown wrote:
>>> Leonard Blaisdell wrote:
>>>> Joseph Littleshoes > wrote:
>>
>>>>> Hor's d'oeuvre or canapes? perhaps entree volantes? technically
>>>>> served after the soup rather than before the meal, but i am a bit
>>>>> bored with deviled eggs & cheese straws ....hmmmm...even stuffed
>>>>> mushrooms seem repetitive, now pates Mazarine? a small pastry case
>>>>> filled with a druxelles? Dollop of cheese on top? i've wanted to
>>>>> make 'rissoles' ever since i heard them referenced on the BBC
>>>>> sitcom "Are you being served?"
>>
>>>> How 'bout some of them grape jelly meatballs I hear so much about?
>>> Yeah, where's Nancy Young when we need her? <giggling>
>>
>> I'm busy giving leo The Look.
>>
>> nancy
>
> ===========================
> Boldly I stand and cheer for Grape Jelly Meatballs:
>
> 1 bottle cocktail sauce (as for shrimp)
> 1 small jar grape jelly
> 1 lb package frozen meatballs (Hormel or Armour)
>
> Nuke your balls, Heat your jelly and sauce.
> Add meatballs to sauce. Serve over buttered noodles.
>
> Not just for canapes anymore!
>
> Lynn in Fargo
> (flame on!)

I want to know where Sandra Lee was when that one
was dreamed up.

nancy

On Sat 15 Nov 2008 09:56:16p, Nancy Young told us...

> Lynn from Fargo wrote:
>> Boldly I stand and cheer for Grape Jelly Meatballs:
>>
>> 1 bottle cocktail sauce (as for shrimp)
>> 1 small jar grape jelly
>> 1 lb package frozen meatballs (Hormel or Armour)
>>
>> Nuke your balls, Heat your jelly and sauce.
>> Add meatballs to sauce. Serve over buttered noodles.
>>
>> Not just for canapes anymore!
>>
>> Lynn in Fargo
>> (flame on!)
>
> I want to know where Sandra Lee was when that one
> was dreamed up.
>
> nancy
>

That recipe is far older than Sandra Lee. I doubt she was even a glimmer
in anyone’s eye when that was first made. I remember it from the early
1960s, and it’s probably older than that.

Having said that, I remember it being made with a bottle of chili sauce,
not cocktail sauce, and *homemade* meatballs, not commercial frozen
meatballs.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 1hrs 59mins
************************************************** **********************
'Press to test.' 'Release to detonate.'
************************************************** **********************

In article >,
Joseph Littleshoes > wrote:

> notbob wrote:
> > On 2008-11-15, Wayne Boatwright > wrote:
> >
> >
> >>A mixture of butter and honey whipped together is dynamite on hot biscuits.
> >
> >
> > Wasn't Spun Honey a commercial version of the same combo? I used to buy it
> > till it got too pricey.
> >
> > nb
>
> Add a nice dollop of mustard to that honey butter and ill bring the
> biscuits
> --
> JL

and I'll bring the chicken. :-) Honey mustard on chicken is good.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"sf" ha scritto nel messaggio
GMT, Wayne Boatwright
wrote:
>
>>IIRC, mom used to use a hand mixer to whip the butter while slowly
>> >>drizzling in the honey until it reached the point she liked.
>
> Perfect! I'll do that. It's a combo that's not too weird for my
> inlaws.... so they'll try it.

I remember eating that on the infamous fried scones at Sun Valley. It
turned out fried scones were just deepfried square pieces of dinner roll
dough, but they were good at the time!

"Wayne Boatwright"
> That recipe is far older than Sandra Lee. I doubt she was even a glimmer
> in anyone's eye when that was first made. I remember it from the early
> 1960s, and it's probably older than that.
>
> Having said that, I remember it being made with a bottle of chili sauce,
> not cocktail sauce, and *homemade* meatballs, not commercial frozen
> meatballs.
Wayne oatwright

And the one I recall was half prepared mustard and half grape jelly, and the
balls were either meatballs or sausage balls. I don't think factory made
meatballs existed back then... at least in my world. I have never liked one
I have ever tasted. They are always too salty and too smooth.

Wayne Boatwright wrote:
> On Sat 15 Nov 2008 09:56:16p, Nancy Young told us...
>
>> Lynn from Fargo wrote:
>>> Boldly I stand and cheer for Grape Jelly Meatballs:
>>>
>>> 1 bottle cocktail sauce (as for shrimp)
>>> 1 small jar grape jelly
>>> 1 lb package frozen meatballs (Hormel or Armour)
>>>
>>> Nuke your balls, Heat your jelly and sauce.
>>> Add meatballs to sauce. Serve over buttered noodles.
>>>
>>> Not just for canapes anymore!
>>>
>>> Lynn in Fargo
>>> (flame on!)
>>
>> I want to know where Sandra Lee was when that one
>> was dreamed up.

> That recipe is far older than Sandra Lee. I doubt she was even a
> glimmer in anyone’s eye when that was first made. I remember it from
> the early 1960s, and it’s probably older than that.

It was just a joke. Like something she'd make from unrelated items
she found in her pantry.

I remember it being made with chili sauce, too.

nancy

On Sun, 16 Nov 2008 05:15:16 GMT, Wayne Boatwright wrote:

> On Sat 15 Nov 2008 09:56:16p, Nancy Young told us...
>
>> Lynn from Fargo wrote:
>>> Boldly I stand and cheer for Grape Jelly Meatballs:
>>>
>>> 1 bottle cocktail sauce (as for shrimp)
>>> 1 small jar grape jelly
>>> 1 lb package frozen meatballs (Hormel or Armour)
>>>
>>> Nuke your balls, Heat your jelly and sauce.
>>> Add meatballs to sauce. Serve over buttered noodles.
>>>
>>> Not just for canapes anymore!
>>>
>>> Lynn in Fargo
>>> (flame on!)
>>
>> I want to know where Sandra Lee was when that one
>> was dreamed up.
>>
>> nancy
>>
>
> That recipe is far older than Sandra Lee. I doubt she was even a glimmer
> in anyone’s eye when that was first made. I remember it from the early
> 1960s, and it’s probably older than that.
>
> Having said that, I remember it being made with a bottle of chili sauce,
> not cocktail sauce, and *homemade* meatballs, not commercial frozen
> meatballs.

good thing some are still upholding Standards.

your pal,
blake

Wayne Boatwright wrote:
> On Sat 15 Nov 2008 09:56:16p, Nancy Young told us...
>
>> Lynn from Fargo wrote:
>>> Boldly I stand and cheer for Grape Jelly Meatballs:
>>>
>> I want to know where Sandra Lee was when that one
>> was dreamed up.
>>
>> nancy
>>
>
> That recipe is far older than Sandra Lee. I doubt she was even a glimmer
> in anyone’s eye when that was first made. I remember it from the early
> 1960s, and it’s probably older than that.
>
> Having said that, I remember it being made with a bottle of chili sauce,
> not cocktail sauce, and *homemade* meatballs, not commercial frozen
> meatballs.
>

I agree with Wayne. Homemade tiny meatballs and bottled chili sauce.
It actually is quite a bit tastier if you use currant jelly instead of
grape in the sauce. Much less sweet and coying.

I have another recipe from the 70's for "Chinese" cocktail meatballs
made with ground pork whose only claim to Chinese is water chestnuts in
the meat and soy sauce in the sweet-and-sour sauce. They disappear
quickly at parties. I'll search for and post the recipe soon.

gloria p

sf wrote:
> On Nov 14, 5:19�pm, Joseph Littleshoes > wrote:
>
>>Hor's d'oeuvre or canapes? �perhaps entree volantes? technically served
>>after the soup rather than before the meal, but i am a bit bored with
>>deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>>repetitive, now pates Mazarine? a small pastry case filled with a
>>druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>>since i heard them referenced on the BBC sitcom �"Are you being served?"
>>
>
> <sniip>
>
>>Heat a slice of brown bread cut to the usual size, coat it with a layer
>>of Horseradish Butter and cover this with strips �of smoked salmon.
>>--
>>
>>The unedited version has the salmon layered alternately with thin strips
>>of herring fillets marinated in white wine and lines of caviare.
>>--
>>JL
>
>
> Missed the OP, so I am replying via Google. My husband's family isn't
> the adventurous foodie type, so we'll have ethnic food for hor's
> d'oeuvres and side dishes ... but it will be *their* ethnic food.
> LOL!
>
> The thought of compound butter peaked my interest. Do you have any
> fairly mainstream compound butter recipes (that would be good for
> slathering on biscuits or rolls) to post?
>

Some where in my files i have a post i made several years ago detailing
a number of these compound butters.
However, im not sure what you men by "mainstream" Escoffier even writes
in his introduction to the section on the butters "Many of the compound
butters included in this chapter, with the exception of those made from
shellfish, are little used today."
He goes on to regret this and and expresses a hope that they will come
back in fashion, these comments were written in the 1903.

And your in luck, it took me a few minutes, and apparently i sent these
to another, different cooking group than RFC but here's a selection from
Escoffiers Le Guide Culinaire.

It is recommended that these compound butter be made as needed, and if
made in advance they should be stored in air tight containers with a
layer of wax paper over the top. I have never had any problem with the
mustard or garlic butter losing freshness or potency, but Escoffier
implies that the more elaborate butter do go stale rather quickly.

If your interested he has an intriguing 'cullise' using the remains of
prawns, or the creamy parts, egg, and coral of lobsters and crayfish,
made with olive oil & cream instead of butter. he also recommends
making a shell fish oil to be used in creating an mayonnaise.


Beurre de Moutarde (mustard butter)
----------------------------------------------------

Add 1 & 1/2 tbs. of good French white wine mustard to 1 cup of softened
butter, add a few drops of lemon juice, a pinch of crushed garlic, mix
well and chill. Occasionally, for personal preference a few grains of
cayenne flakes may be added. Sometimes the lemon juice is replaced with
white wine.

Another one of my favourites is the old classic

Beurre a la Maitre d'Hotel
-------------------------------

Mix 1 cup of butter until smooth and soft, add a good tablespoon of
finely chopped parsley, salt and pepper to taste, juice of 1/4 lemon, 1
tablespoon mustard, mix well.

Paprika butter
-----------------

To 1 cup of softened butter, add 2 tsp. of paprika previously cooked in
a little butter with 1 tbs. chopped onion, mix in and pass through a
fine sieve, (sieving is for appearance only and may be omitted)

Beurre Marchand de vins
------------------------------

Place 1 cup of red wine and 1 ounce of chopped shallot in a pan and
reduce by half. Add a pinch of salt, a small pinch of crushed or
freshly ground black pepper, 1 tbs. meat glaze ( highly reduced meat
stock), 5 ounces butter, the juice of 1/4 lemon and 1 tbs. chopped
parsley, mix all ingredients well.

This is especially good with grilled steaks.

Anchovy Butter
-------------------

Finely pound or crush 1/2 cup of washed and dried fillets of anchovy
then add and mix in to 1 cup of butter.
---

Various vegetable butters are made be stewing the chosen veggie in
butter or stock till tender, then pounding to a fine paste and mixed
with an equal amount of butter, asparagus, artichoke, carrots, are
especially good for this.

If one wants something really different and unusually tasty, and is
willing to expend the labour on it there is

Beurre de Montpellier
---------------------------

Blanch 3 - 4 ounces of mixed leaves of watercress, parsley, chervil,
tarragon and chives in equal quantities and 1 ounce of spinach leaves,
refresh, drain and squeeze out all the moisture. Separately, blanch 1
& 1/2 ounce finely chopped shallots, drain and squeeze. Pound the herbs
and shallot together finely.

Add 2 ounces gherkins, 1 tbs. squeezed capers, 1 small clove of garlic
and 8 fillet of anchovy and pound all together to a fine paste. Add 1
pound 10 ounces butter, 3 hard boiled egg yolks, and 2 raw egg yolks
[which i omit], mix in, then finely add about 1 cup of oil [not olive
oil unless stongly likeing it, canola, walnut or grapeseed oil are my
preferances] drop by drop. Pass through a fine sieve [again, in my
experiance, this is for appearance only] mix together with a whisk until
smooth, season with salt and finish with a very small pinch of cayenne.
--

Let me know if you have any favorite flavors, theres probly a butter for
them, i have even seen chocolate butter, mint butter, and of course the
snail butter is only served with snails it does not contain snalis.

For 50 snails: mix together 13 ounces butter, 1 ounce finely choped
shallots, 1 clove garlic, crushed to a paste, 1 ounce chopped parsley,
1/2 ounce salt and a pinch of pepper; keep in a cool place until required.
--
JL

Thanks, JL... filed and saved!


```````````

On Sun, 16 Nov 2008 12:14:58 -0800, Joseph Littleshoes
> wrote:

>
>Beurre de Moutarde (mustard butter)
>----------------------------------------------------
>
>Add 1 & 1/2 tbs. of good French white wine mustard to 1 cup of softened
>butter, add a few drops of lemon juice, a pinch of crushed garlic, mix
>well and chill. Occasionally, for personal preference a few grains of
>cayenne flakes may be added. Sometimes the lemon juice is replaced with
>white wine.
>
>Another one of my favourites is the old classic
>
>Beurre a la Maitre d'Hotel
>-------------------------------
>
>Mix 1 cup of butter until smooth and soft, add a good tablespoon of
>finely chopped parsley, salt and pepper to taste, juice of 1/4 lemon, 1
>tablespoon mustard, mix well.
>
>Paprika butter
>-----------------
>
>To 1 cup of softened butter, add 2 tsp. of paprika previously cooked in
>a little butter with 1 tbs. chopped onion, mix in and pass through a
>fine sieve, (sieving is for appearance only and may be omitted)
>
>Beurre Marchand de vins
>------------------------------
>
>Place 1 cup of red wine and 1 ounce of chopped shallot in a pan and
>reduce by half. Add a pinch of salt, a small pinch of crushed or
>freshly ground black pepper, 1 tbs. meat glaze ( highly reduced meat
>stock), 5 ounces butter, the juice of 1/4 lemon and 1 tbs. chopped
>parsley, mix all ingredients well.
>
>This is especially good with grilled steaks.
>
>Anchovy Butter
>-------------------
>
>Finely pound or crush 1/2 cup of washed and dried fillets of anchovy
>then add and mix in to 1 cup of butter.
>---
>
>Various vegetable butters are made be stewing the chosen veggie in
>butter or stock till tender, then pounding to a fine paste and mixed
>with an equal amount of butter, asparagus, artichoke, carrots, are
>especially good for this.
>
>If one wants something really different and unusually tasty, and is
>willing to expend the labour on it there is
>
>Beurre de Montpellier
>---------------------------
>
>Blanch 3 - 4 ounces of mixed leaves of watercress, parsley, chervil,
>tarragon and chives in equal quantities and 1 ounce of spinach leaves,
>refresh, drain and squeeze out all the moisture. Separately, blanch 1
>& 1/2 ounce finely chopped shallots, drain and squeeze. Pound the herbs
>and shallot together finely.
>
>Add 2 ounces gherkins, 1 tbs. squeezed capers, 1 small clove of garlic
>and 8 fillet of anchovy and pound all together to a fine paste. Add 1
>pound 10 ounces butter, 3 hard boiled egg yolks, and 2 raw egg yolks
>[which i omit], mix in, then finely add about 1 cup of oil [not olive
>oil unless stongly likeing it, canola, walnut or grapeseed oil are my
>preferances] drop by drop. Pass through a fine sieve [again, in my
>experiance, this is for appearance only] mix together with a whisk until
>smooth, season with salt and finish with a very small pinch of cayenne.
>--
>
>Let me know if you have any favorite flavors, theres probly a butter for
>them, i have even seen chocolate butter, mint butter, and of course the
>snail butter is only served with snails it does not contain snalis.
>
>For 50 snails: mix together 13 ounces butter, 1 ounce finely choped
>shallots, 1 clove garlic, crushed to a paste, 1 ounce chopped parsley,
>1/2 ounce salt and a pinch of pepper; keep in a cool place until required.
>--
>JL
>



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

Mae West

notbob wrote:

> On 2008-11-15, Mr Bill > wrote:
>
>
>>Who are you trying to impress? Yourself?
>
>
> Who are you trying to embarrass? Yourself?
>
> Joseph is a longtime regular and this is what he cooks/eats. Relax and pay
> attention and you might learn something from him.
>
> nb

Is it just me or did anyone else think immediately of the old SNL
(Saturday Night Live) "Mr. Bill!" :0

Im just an old (& old fashioned) foodie with no dependents and a
disposable income, i not only cook what appeals to me but have a
tendency to talk about it given the slightest provocation, and the mere
existence of this type of group is enough to encouragez pour l'autre.

Some one once accused me of being a 'pompous ass' and i had to explain
to them that i do not routinely and ostentatiously display my derriere.
--
JL

On Nov 15, 11:15*pm, Wayne Boatwright >
wrote:
<snip>
> That recipe is far older than Sandra Lee. *I doubt she was even a glimmer
> in anyone’s eye when that was first made. *I remember it from the early
> 1960s, and it’s probably older than that.
>
> Having said that, I remember it being made with a bottle of chili sauce,
> not cocktail sauce, and *homemade* meatballs, not commercial frozen
> meatballs.
<snip>
===============================

The first time I ever ate those was in 1973. A friend's mom suddenly
got 3 extra people for dinner (I was one) and that was what she
served. Love at first bite. She used cocktail sauce but I have used
chili sauce (Heinz). If I use chili sauce, I throw in a healthy
tablespoon or two of horseradish. Frozen meatballs are new for me.
When I make these for a party, I make meatballs about the size of a
grape and I use a crock pot.

Living alone, I take 5 or six meatballs out of the package, nuke 'em
until theyre thawed and pour the jelly and the sauce over them in a
microwave cooker and heat the whole mess until the jelly melts and the
noodles on the stove
are cooked, drained and buttered. Fifteen minutes, max.
Lynn in Fargo

On Sun 16 Nov 2008 02:20:15p, Lynn from Fargo told us...

> On Nov 15, 11:15*pm, Wayne Boatwright >
> wrote:
> <snip>
>> That recipe is far older than Sandra Lee. *I doubt she was even a glimm
> er
>> in anyone’s eye when that was first made. *I remember it from the ear
> ly
>> 1960s, and it’s probably older than that.
>>
>> Having said that, I remember it being made with a bottle of chili sauce,
>> not cocktail sauce, and *homemade* meatballs, not commercial frozen
>> meatballs.
> <snip>
> ==============================
> The first time I ever ate those was in 1973. A friend's mom suddenly
> got 3 extra people for dinner (I was one) and that was what she
> served. Love at first bite. She used cocktail sauce but I have used
> chili sauce (Heinz). If I use chili sauce, I throw in a healthy
> tablespoon or two of horseradish. Frozen meatballs are new for me.
> When I make these for a party, I make meatballs about the size of a
> grape and I use a crock pot.
>
> Living alone, I take 5 or six meatballs out of the package, nuke 'em
> until theyre thawed and pour the jelly and the sauce over them in a
> microwave cooker and heat the whole mess until the jelly melts and the
> noodles on the stove
> are cooked, drained and buttered. Fifteen minutes, max.
> Lynn in Fargo

Nice quick, east, and tasty meal, Lynn!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 9hrs 29mins
************************************************** **********************
Beethoven was so hard of hearing, he thought he was a painter.
--George Carlin
************************************************** **********************

On Sun 16 Nov 2008 02:16:41p, Joseph Littleshoes told us...

> notbob wrote:
>
>> On 2008-11-15, Mr Bill > wrote:
>>
>>
>>>Who are you trying to impress? Yourself?
>>
>>
>> Who are you trying to embarrass? Yourself?
>>
>> Joseph is a longtime regular and this is what he cooks/eats. Relax and
>> pay attention and you might learn something from him.
>>
>> nb
>
> Is it just me or did anyone else think immediately of the old SNL
> (Saturday Night Live) "Mr. Bill!" :0

No, not just you. That’s what I thought of, too.

> Im just an old (& old fashioned) foodie with no dependents and a
> disposable income, i not only cook what appeals to me but have a
> tendency to talk about it given the slightest provocation, and the mere
> existence of this type of group is enough to encouragez pour l'autre.
>
> Some one once accused me of being a 'pompous ass' and i had to explain
> to them that i do not routinely and ostentatiously display my derriere.
> --
> JL
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 9hrs 28mins
************************************************** **********************
If it's not the same thing, it's the same thing.
************************************************** **********************

On Sun, 16 Nov 2008 13:16:41 -0800, Joseph Littleshoes
> wrote:

>Is it just me or did anyone else think immediately of the old SNL
>(Saturday Night Live) "Mr. Bill!" :0

Raising hand. Yes, it was immediate.


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

Mae West

On Sun, 16 Nov 2008 13:16:41 -0800, Joseph Littleshoes
> wrote:

>Some one once accused me of being a 'pompous ass' and i had to explain
>to them that i do not routinely and ostentatiously display my derriere.

LOL!


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

Mae West

"blake murphy" > wrote
> good thing some are still upholding Standards.
>

Who wrote the subject of this thread?

cybercat wrote:

> "blake murphy" > wrote
>
>>good thing some are still upholding Standards.
>>
>
>
> Who wrote the subject of this thread?
>
>

Originally?

*blush" that was me ......
--
JL

Omelet wrote:

>
> and I'll bring the chicken. :-) Honey mustard on chicken is good.

Good on ostrich too ;-)
--
Cheers
Chatty Cathy