Appetizers
« Previous EntriesRoyal Camembert Mousse
Wednesday, August 20th, 2008
Jim Vorheis 1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
Parsley for garnish Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white [...]
Spanakopitas
Wednesday, August 20th, 2008
Karen Mintzias ———————————-FILLING———————————- 2 tb Butter or oil
1 lb Frozen spinach; thawed
3 Green onions; sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese; crumbled
3 Eggs; lightly beaten
Salt & Pepper to taste ———————————–PASTRY———————————– 1 lb Commercial Filo pastry
1/2 lb Melted butter
In butter or oil, saute green onion until soft. Meanwhile, squeeze out excess moisture [...]
Black Bean Dip (Vegan)
Monday, August 18th, 2008
4 oz Drained canned black beans
1 Garlic clove; small chop
1 c Thick & chunky mild salsa
Serve this nutritious dip with vegetable crudites or toasted tortilla pieces In a food processor combine beans and garlic and process, using on-off motion until smooth(do not puree) Transfer to a bowl and stir in salsa. Nutrition (per serving): 59 [...]
Avocado-And-Scallop Ceviche
Monday, August 18th, 2008
1/2 c Fresh lime juice
3 tb Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt Freshly ground black pepper 3/4 lb Sea or bay scallops
- finely chopped 1 lg Ripe avocado; peeled
2 tb Fresh chives, chopped
-or scallions, chopped 40 sm White mushrooms
1/4 c Vegetable oil
2 tb Fresh lemon juice
1 md Garlic clove
- peeled and crushed Salt [...]