Preparation time - 10 minutes Cooking time - none Yield - serves 3 or 4
- ONE AVOCADO, PEELED, CHOPPED
- ONE AND TWO THIRDS CUPS CANNED OR FRESH PEAS
- TWO LARGE TOMATOES, CHOPPED
- TWO SMALL GARLIC CLOVES, MINCED
- ONE QUARTER CUP OF CHOPPED RED ONION
- TWO TABLESPOONS OF LEMON JUICE
- ONE TEASPOON OF CHILI POWDER
- HALF A TEASPOON OF SALT
- HALF A TEASPOON OF GROUND CUMIN
- A PINCH OF CAYENNE PEPPER
Puree peas in a blender until smooth. In a bowl, mash avocado with a fork, add peas, tomatoes,
garlic, onion, lemon juice, chili powder, salt, cumin, cayenne pepper. Mix. Serve with tortilla chips.
Preparation time - 30 minutes Cooking time - none Yield - serves about 8 people
- ONE SIXTEEN OUNCE CAN OF RED SALMON
- ONE EIGHT OUNCE PACKAGE OF CREAM CHEESE
- ONE TABLESPOON OF LEMON JUICE
- TWO TEASPOONS OF FRESHLY MINCED ONION
- ONE TEASPOON OF WHITE HORSERADISH
- ONE QUARTER TEASPOON OF SALT
- ONE HALF A TEASPOON ON LIQUID SMOKE
- THREE TABLESPOONS OF CHOPPED FRESH PARSLEY
- ONE QUARTER CUP OF CHOPPED PECANS
- WHEAT CRACKERS
Drain salmon, remove bones and skin, then flake with a fork. In a medium bowl, mix cream cheese
with the lemon juice, onion, horseradish, salt an liquid smoke. Add salmon to the mixture.
Form into a ball and chill at least four hours. Prior to serving, mix parsley and pecans together
on a flat surface, roll refrigerated ball in the mixture. Serve with wheat crackers.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - 6 to 8 people
- FIVE POUNDS OF SHRIMP (ABOUT 180 SHRIMP), SHELLED AND DEVEINED
- TWO LEMONS, SLICED
- ONE THIRD OF A CUP OF LEMON JUICE
- THREE GARLIC CLOVES, MINCED
- ONE POUND OF BUTTER
- ONE QUARTER CUP OF WORCESTERSHIRE SAUCE
- ONE QUARTER CUP OF WHITE WORCESTERSHIRE SAUCE
- FOUR TABLESPOONS OF COARSE, GROUND BLACK PEPPER
- ONE TABLESPOON OF HOT PEPPER SAUCE
- ONE TABLESPOON OF SALT
- ONE TABLESPOON OF ROSEMARY
Preheat oven to 400 degrees Fahrenheit. In a small saucepan gently heat all the ingredients until
slightly simmering, except the lemon slices and shrimp. Place the shrimp and lemon slices in a large,
ungreased baking dish. Pour sauce over top of lemon slices and shrimp. Bake uncovered for 15 minutes,
stirring once or twice while baking, until the shrimp turns pink. Serve. Recipe is easy to halve or double.
Can be used as an entree.
Preparation time - 15 minutes Cooking time - none Yield - about 10 servings
- TWO EIGHT OUNCE PACKAGES OF CREAM CHEESE
- ONE CUP OF BUTTER OR MARGARINE
- ONE TEASPOON OF GARLIC, VERY FINELY MINCED
- ONE TEASPOON OF DRIED DILL WEED
- ONE TEASPOON OF DRIED OREGANO
- ONE HALF TEASPOON OF DRIED THYME
- ONE HALF TEASPOON OF MARJORAM
- ONE HALF TEASPOON OF DRIED SWEET BASIL
- SALT AND PEPPER TO TASTE
- FRESH DILL WEED
Mix cream cheese and butter well. Add herbs and mix until well blended. Cover and refrigerate for at least two
hours. Serve on wheat crackers or as filling for celery, cherry tomato halves or mushroom caps. Garnish with fresh dill.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 4 to 6
- TWO OR THREE FILETS OF MILFORD BAY SMOKED TROUT, COOKED
- ONE BERMUDA RED ONION, THINLY SLICED
- ONE CUP OF DILL SAUCE (SEE SECTION ON SAUCES)
- THREE TABLESPOONS OF CAPERS
- FRESH DILL
- LEMON JUICE
Trim filets and slice into 1 inch strips. Arrange on platter and sprinkle with onion slices, fresh dill, lemon
juice and capers. Place dill sauce in a small bowl for easy access.
Preparation time - 5 minutes Cooking time - 10 minutes Yield - serves 4 to 6
- TWO POUNDS OF FRESH, BAY SHRIMP (CAN BE FROZEN)
- FOUR BOTTLES OF LAGER BEER
- SALT
- HORSERADISH
- TOMATO CHILI SAUCE
Pour lager into a large cooking pot. Bring to a boil, add a little salt. Put all the shrimp into the
lager, cover and boil until the shrimp are bright pink. Remove shrimp, place in a large bowl. Mix
horseradish and tomato chili sauce, half and half. Peel shrimp, dip in sauce.
Preparation time - 10 minutes Cooking time - 25 minutes Yield - serves 6 people
- ONE POUND OF FRESH, SMALL MUSHROOMS
- ONE QUARTER CUP OF OLIVE OIL
- TWO AND ONE HALF CUPS OF WATER
- ONE QUARTER CUP OF LEMON JUICE
- TWO TABLESPOONS OF CHOPPED GREEN ONION
- HALF A TEASPOON OF SALT
- ONE HALF TEASPOON OF ROSEMARY
- ONE QUARTER TEASPOON OF GARLIC
- ONE HALF TEASPOON OF MARJORAM
- ONE HALF CUP OF FETA CHEESE, CHOPPED INTO SMALL CUBES
- FRESHLY GROUND BLACK PEPPER TO TASTE
Simmer all the ingredients, except the mushrooms and cheese, in a saucepan for 10 minutes. Add
mushrooms to liquid and simmer for about 10 minutes until tender. Remove mushrooms and put aside and
boil liquid until reduced by half. Strain liquid and pour over mushrooms, add cheese. Cool. Serve.
Preparation time - 20 minutes Cooking time -30 minutes Yield - 100 cocktail meatballs
- THREE QUARTERS OF A POUND OF LEAN GROUND BEEF
- ONE QUARTER POUND OF GROUND PORK
- HALF A CUP OF COLD MASHED POTATOES
- TWO EGG YOLKS
- ONE HALF CUP OF DRY BREAD CRUMBS
- ONE TABLESPOON OF DRY BREAD CRUMBS
- ONE AND ONE QUARTER CUPS OF WATER
- THREE QUARTERS OF A CUP OF CREAM
- TWO TEASPOONS OF SALT
- HALF A TEASPOON OF WHITE PEPPER
- A PINCH OF BLACK PEPPER
- ONE AND ONE HALF TEASPOONS OF GRATED ONION
Soak bread crumbs in water while mixing all other ingredients. Add crumbs and mix until
smooth. Shape into meatballs and fry in butter. (Can be reheated.)
Preparation time - 5 minutes Cooking time - none Yield - serves 6 people
- ONE FIVE OUNCE CAN OF COOKED LOBSTER MEAT
- TWO TEN OUNCE CANS OF CONDENSED CONSOMME SOUP, CHILLED
- TWO LEMONS, MADE INTO WEDGES
- PARSLEY
Drain lobster and cut into bite sized pieces, fold lobster into jellied consomme. Serve
in seafood cocktail glassed and garnish with lemon and parsley.
Preparation time - 10 minutes Cooking time - none Yield - 3 cups
- ONE FOURTEEN OUNCE CAN OF ARTICHOKE HEARTS, DRAINED
- ONE TEN OUNCE PACKAGE OF FROZEN, CHOPPED SPINACH, THAWED, DRAINED
- HALF A CUP OF MAYONNAISE
- ONE TABLESPOON OF MINCED, FRESH DILL
- ONE SMALL GARLIC CLOVE, MINCED
- ONE AND ONE QUARTER CUP OF PLAIN YOGURT
- SALT AND PEPPER TO TASTE
Coarsely chop spinach and artichoke in a food processor, add mayonnaise, dill and garlic.
Process until mixed well. Stir in yogurt, season with salt and pepper to taste.
Preparation time - 20 minutes Cooking time - none Yield - serves 12
- ONE CUP OF FINELY CHOPPED PECANS
- THREE TABLESPOONS OF BRANDY
- HALF A CUP OF SOFT BUTTER (OR MARGARINE)
- THREE QUARTERS OF A CUP OF BLUE CHEESE
- FOUR OUNCES OF CREAM CHEESE
- TWO TABLESPOONS OF PARMESAN CHEESE
- A DASH OF HOT PEPPER SAUCE
Blend brandy and butter in a blender until smooth. Gradually add remaining ingredients and blend,
except pecans. When smooth, shape into a log, coat with pecans. Roll in wax paper to shape.
Refrigerate. To serve, unwrap, place on patter and surround with crackers.
Preparation time - 10 minutes Cooking time - none Yield - 2 cups
- ONE CAN OF GARBANZO BEANS (CHICK PEAS), DRAINED AND LIQUID RESERVED
- HALF A CUP OF SESAME SEEDS
- ONE CLOVE OF GARLIC, CUT IN HALF
- THREE TABLESPOONS OF LEMON JUICE
- ONE TEASPOON OF SALT
- CHOPPED FRESH PARSLEY
- PITA BREAD, CRACKERS, RAW VEGETABLES CUT INTO STRIPS
Place reserved bean liquid, sesame seeds and garlic in a blender, blend on high speed until mixed.
Add beans, lemon juice and salt. Blend on high speed. Spoon into serving dish, garnish with
parsley, (can be used as a dip, spread or salad). Serve with pita bread, crackers or raw vegetables.
Preparation time - 10 minutes Cooking time - 1.5 hours Yield - serves 8
- SIX LARGE POTATOES
- TWO TABLESPOONS OF BUTTER, MELTED
- ONE CUP OF SHREDDED MONTERREY JACK CHEESE (OR MILD CHEDDAR OR COLBY)
- HALF A CUP OF SOUR CREAM
- A PINCH OF DILL
- HALF A CUP OF CHOPPED GREEN ONIONS
- SALT
- FRESHLY GROUND BLACK PEPPER
Bake potatoes in a 375F oven for 1.5 hours. Let cool. Cut lengthwise into quarters,
scoop out potato and use for something else. Brush skins with butter. On a rack in a
broiler pan, broil potato skins until crisp and brown (about 8 to 10 minutes). Sprinkle
cheese over skins and broil for another 30 seconds or until the cheese is melted. Serve hot with dilled sour cream and chopped green onions. Salt and pepper to taste.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 6
- TWELVE HALF INCH THICK SLICES OF ITALIAN BREAD
- TWELVE ONE OUNCE SLICES OF MOZZARELLA CHEESE
- ONE QUARTER CUP OF OLIVE OIL
- ONE CUP OF CHOPPED TOMATO
- THREE TABLESPOONS OF CHOPPED FRESH BASIL LEAVES
- HALF A TABLESPOON OF CAPERS
- HALF A TABLESPOON OF CHOPPED RIPE OLIVES
- HALF A TEASPOON OF SALT
- HALF A TEASPOON OF FRESHLY GROUND BLACK PEPPER
Place bread slices on cookie sheets, drizzle one teaspoon of olive oil over each slice of bread.
Mix tomato, basil, capers, chopped olive, salt and pepper. Spread half the mixture over
the bread slices, top each with a cheese slice, spread the remaining mixture over the
cheese. Bake about 8 minutes in a 375F oven, or until the cheese has melted. Serve hot.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - 3.5 cups
- HALF A POUND OF LEAN GROUND BEEF
- ONE CAN OF BLACK BEANS, DRAINED, RINSED
- HALF A TEASPOON OF DRIED MUSTARD
- HALF A TEASPOON OF CHILI POWDER
- QUARTER CUP OF FINELY CHOPPED ONION
- QUARTER CUP OF FINELY CHOPPED GREEN PEPPER
- ONE EIGHT OUNCE CAN OF TOMATO SAUCE
- ONE AND ONE QUARTER OUNCES OF TACO SEASONING MIX
- ONE CUP OF SOUR CREAM
- SHREDDED LETTUCE
- SHREDDED CHEDDAR OR MONTERREY JACK CHEESE
- TORTILLA CHIPS
Cook ground beef in a skillet and drain. Stir in mustard, chili powder, onion, green pepper,
beans, tomato sauce and seasoning. Heat to a boil, stirring constantly. Let cool.
Spread mixture in a shallow serving dish. Add 2 tablespoons of shredded cheese, and one
quarter teaspoon of chili powder to sour cream, mix well and spread over beef mixture.
Sprinkle with lettuce and chili powder. Serve with tortilla chips.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - serves 4
- TWELVE LARGE, FIRM, WHITE MUSHROOMS
- ONE SEVEN OUNCE CAN OF CRAB MEAT
- ONE TEASPOON OF CORNSTARCH
- TWO FINELY CHOPPED ONIONS
- ONE TEASPOON OF DRY SHERRY
- HALF A TEASPOON OF POWDERED GINGER
- ONE EGG WHITE
- TWO TABLESPOONS OF PEANUT OIL
- ONE TABLESPOON OF SOY SAUCE
- SALT
- FRESHLY GROUND WHITE PEPPER
Wash and remove stems from mushrooms. Mince crab meat and place in a mixing bowl. Mix cornstarch
with one teaspoon of water, add onion, sherry, ginger, and egg white. Mix well and
taste for seasoning, add to crab meat mixture. Salt and pepper to taste. Stuff mushroom
caps with crab meat mixture. Place mushrooms in a large skillet, add one quarter cup of
water, peanut oil and soy sauce. Bring to a boil and cover, reduce heat and cook for 10
minutes. Drain and serve hot.
Preparation time - 10 minutes Cooking time - none Yield - 1.5 cups
- ONE CUP OF MINCED CLAMS, CHILLED, DRAINED
- SIX OUNCES OF CREAM CHEESE
- TWO TEASPOONS OF LEMON JUICE
- TWO TEASPOONS OF MINCED ONION
- ONE TEASPOON OF WORCESTERSHIRE SAUCE
- FOUR DROPS OF HOT PEPPER SAUCE
- ONE QUARTER TEASPOON OF SALT
- ONE TABLESPOON OF MINCED PARSLEY
Stir cream cheese with lemon juice, onion, Worcestershire sauce, hot pepper sauce and
salt to soften. Beat with electric beater (or use blender) until fluffy and light.
Stir in clams and parsley. Serve with chips or crackers.
Preparation time - 10 minutes Cooking time - none Yield - 2 cups
- TWO RIPE AVOCADOS, MASHED
- ONE TABLESPOON OF MINCED ONION
- ONE MINCED GARLIC CLOVE
- ONE QUARTER TEASPOON OF CHILI POWDER
- ONE QUARTER TEASPOON OF SALT
- ONE THIRD OF A CUP OF MAYONNAISE
- SIX SLICES OF CRISP COOKED BACON, CRUMBLED
- A DASH OF FRESH GROUND PEPPER
Combine mashed avocado, onion, garlic and seasoning in a small bowl. Spread mayonnaise over the top,
sealing the edges of the bowl, and chill. To serve, stir in the mayonnaise and bacon.
Garnish with crumbled bacon bits. Serve with corn chips.
Preparation time - 20 minutes Cooking time - none Yield - serves 4
- ONE POUND OF COOKED, SHELLED, DEVEINED SHRIMP
- TWO CUPS OF SLICED ONIONS
- THREE TABLESPOONS OF CAPERS
- TWO TEASPOONS OF CELERY SEED
- TWO TABLESPOONS OF TARRAGON VINEGAR
- HALF A CUP OF OLIVE OIL
- HALF A CUP OF VEGETABLE OIL
- THREE TABLESPOONS OF CHOPPED FRESH OREGANO
- HALF A TEASPOON OF SALT
- JUICE OF HALF A LEMON
- PARSLEY
Combine the vinegar, oils, oregano, salt, lemon juice, onion, capers and celery seed in a
mixing bowl. Add the shrimps and marinate for 3 to 4 hours, covered in the refrigerator. Serve chilled.
Preparation time - 15 minutes Cooking time - 5 minutes Yield - serves 8
- EIGHT HOT, SWEET, ITALIAN SAUSAGES, COOKED
- THREE QUARTERS OF A CUP OF PREPARED ENGLISH MUSTARD
- ONE CUP OF BLACK OR RED CURRANT JELLY
Diagonally slice sausages in bite size pieces. Mix mustard and jelly in a chafing dish or double
boiler. Add sausages and heat through. Serve with skewers or toothpicks.
Preparation time - 10 minutes Cooking time - none Yield - 1.5 cups
- ONE QUARTER CUP OF FRESH, CHOPPED GREEN ONIONS
- ONE HALF CUP OF CHOPPED, FRESH BASIL
- ONE CUP OF COTTAGE CHEESE
- ONE QUARTER CUP OF CHOPPED, FRESH PARSLEY
- ONE HALF CUP OF YOGURT
- SALT AND FRESH GROUND PEPPER TO TASTE
In a blender, blend cottage cheese, onions, basil, parsley and yogurt. Season with salt and pepper.
Chill. Serve.
Preparation time - 15 minutes Cooking time - none Yield - 4 cups
- TWO LARGE BEEFSTEAK TOMATOES, FINELY DICED
- TWO CUPS OF FINELY DICED CUCUMBER
- TWO SMALL GREEN CHILI PEPPERS, FINELY CHOPPED
- FOUR TABLESPOONS OF MINCED SPANISH ONION
- ONE TABLESPOON OF BALSAMIC VINEGAR
- ONE TABLESPOON OF CIDER VINEGAR
- TWO TABLESPOONS OF CHOPPED FRESH CORIANDER
- TWO GARLIC CLOVES, MINCED
- ONE TABLESPOON OF FINELY CHOPPED PARSLEY
- ONE TABLESPOON OF TABASCO SAUCE, OR LOUISIANA HOT SAUCE
In a bowl, combine tomato, cucumber, chili pepper, hot sauce, onion, parsley, vinegar, coriander
and garlic. Mix well. Transfer half of the mixture to a blender and puree, then return to the
remaining mixture in the bowl. Serve at room temperature.
Preparation time - 15 minutes Cooking time - none Yield - serves 6 to 8
- NINE HARD BOILED EGGS
- THREE SMALL SCALLIONS, FINELY CHOPPED
- ONE TWELVE OUNCE CAN OF CRAB MEAT, DRAINED, FLAKED
- ONE AND ONE HALF TEASPOONS OF DRY MUSTARD
- THREE QUARTERS OF A CUP OF SOY SAUCE
- ONE TABLESPOON OF SESAME OIL (OR PEANUT OIL)
- ONE AND ONE HALF TEASPOONS OF LEMON JUICE
- SALT AND FRESHLY GROUND BLACK PEPPER
- PAPRIKA
Slice eggs in half and remove hardened yokes to a mixing bowl. Add scallions, crab meat,
mustard, soy sauce, oil, lemon juice and salt and pepper to taste. Mix well. Fill egg
halves with crab meat mixture. Sprinkle tops with paprika. Chill. Serve.
Preparation time 25 minutes Cooking time 10 minutes Yield 16 slices
- TWO CUPS OF DICED TOMATOES
- HALF A LOAF OF ITALIAN OR FRENCH BREAD
- ONE QUARTER CUP OF CHOPPED, FRESH BASIL
- ONE GARLIC CLOVE, CUT IN HALF
- ONE GARLIC CLOVE, MINCED
- ONE TABLESPOON OF OLIVE OIL
- TWO TABLESPOONS OF PARMESAN CHEESE
- ONE TABLESPOON OF DRIED CHIVES
In a bowl, combine the tomatoes, minced garlic, chopped basil, salt and pepper to taste, then let stand
for 10 minutes. Slice bread in one inch thick slices, place on baking sheet and broil until brown
(do both sides). Rub each side of the bread with the halved garlic clove and brush with olive oil.
Spoon tomato mixture on top of bread. Sprinkle with parmesan cheese and chives. Broil for 30 seconds. Serve hot.
Preparation time 25 minutes - Cooking time 15 minutes - Yield serves 10
- TEN SLICES OF WHITE BREAD, TOASTED, WITH CRUSTS REMOVED, CUT INTO QUARTERS
- SIX OUNCES OF CAVIAR ( OEUF DE LOMPE, SALMON, STURGEON, ETC.)
- THREE HARD BOILED EGGS, VERY FINELY CHOPPED
- TWO VERY FINELY CHOPPED WHITE ONIONS
- ONE CUP OF SOUR CREAM
- HALF A CUP OF CAPERS
- THREE LEMONS, CUT INTO WEDGES
Place the caviar in a small dish in a bed of crushed ice. Place the chopped egg,
chopped onion, capers, sour cream and lemon wedges in small dishes around the caviar
and squares of toasted bread. Allow guests to create their own canapes.
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