Conference turris::cooks

Don't want the same old stuff?  Want something flashy, but don't have 
lot of time?  Sounds like it's time to hire a catering service.

				>>>==>PStJTT

Here's a quick one if you don't mind a little alcohol. These can be prepared
ahead of time too. Take a large supply of cherry tomatoes and blanch them for
about 10 seconds. (try and use a basket in the water for a quick dip.) Remove
all of the peel and stick wooden toothpicks into them and freeze them. These
will be taken out later to be soaked in a bowl of 80-100 proof vodka mixed with
celery salt, tabasco, and a trace of lime juice. Voila' zee frozen bloody
mary. (to keep your tomatoes even colder, in case of extremely hot weather, 
freeze you vodka).


						Robert

    This is taken from the Air Force Academy faculty wives cookbook.
    It's easy,can be done ahead, and has always been a hit.
    
    12 oz cream cheese
    1 Tsp worchestershire sauce
    1 Tsp lemon juice
    1-2 Tsp grated onion
    pinch of garlic salt
    
    Blend the above ingredients and spread th mixture in a serving dish.
    A 9" pyrex pie plate that fits a silver serving tray is a nice touch.
    
    2nd layer - 1/2 bottle of cocktail chili sauce (the seafood type)
    
    3rd layer - 1 cup drained crab meat (canned)
    
    4th layer - sprinkle generously with dried parsley.
    
    Cover with saran wrap and refrigerate overnite to crisp parsley.
    Serve with Ritz crackers.

    
    I have a shrimp dip I like to use, and it's quick, simple, and tasty!
    
    1 can baby shrimp
    1 jar seafood cocktail sauce
    1 pkg Philly cream cheese
    
    Let the cream cheese soften to room temp., then mix with cocktail
    sauce to achieve dip consistency. Drain and wash shrimp, and mix
    into the dip.
    
    Always gets great reveues at parties.
    
    
    Ray

    Mix one 6 or 8 oz. jar of mustard and one 6 or 8 oz. jar of currant
    jelly. Heat and stir until smooth. Add ONE of the following:     
                                            
    	Slices of cooked kielbasa           
    	Cocktail weiners                    
    	Chunks of smoked or plain sausages (hotdogs or anything!)
    	Meatballs                           
                                            
    Serve with toothpicks from chafing dish.

Buy a couple of packets of that pressed dried beef (about ten - fifteen
paper thin squares per package).

Separate the slices and spread a thin coat of Philly Cream cheese (one of
the flavors varieties if you wish).

Roll up each coated slice into a small tube and chill.

Cut cross sections off the tube before you serve or a day in advance, they
keep well if covered.

Pretty tasty and the swirls look neat. 

They're easier to make than to describe, especially if the Philly cheese is
allowed to warm up a bit so it's easier to spread.

I tried this sausage bread recipe at a party recently and it went 
over well - only problem was that I only made ONE loaf!!!  It's 
pretty filling so should satisfy your heartier eaters.


1 loaf frozen bread dough, thawed
1/2 lb italian sausage, casing off, and cut up
6 oz fresh mushrooms, sliced
1 green pepper, chopped
1 C. grated mozzerella cheese

Saute sausage, mushrooms, and pepper till sausage is cooked through.
Drain off excess grease.   Add grated cheese, mixing well.   Spread 
the thawed dough on a cookie (approx. 11X14) sheet.  Spread the meat/
veggie/cheese mixture over one half of the dough (lengthwise should 
yield slices that are small enough to pick up).  Fold the remaining 
dough over the mix and seal the seams.  

Let the dough mixture rise.   Bake at 350 for about 35-45 minutes.  

The recipe will work well with any typical pizza toppers - i.e. 
sliced pepperoni, olives, onions, etc.

    Try these for something different.
    
    
    
    Fruit kabobs
    
    1  13-1/2 oz can pinapple chunks
    1/4 C orange marmalade
    3/4 tsp ground ginger
    
    1 11oz can manderin orange sections, drained
    1 C. marischino cherries, drained
    1 C. melon balls
    2 large oranges or small grapefruit
    2 small bananas
    
    Drain pinapple, reserve syrup.  Combine reserved syrup with marmalade
    and ginger.  add pineapple, manderin oranges, cherries and melon
    balls. chill.  drain and reserve marinade.  cut thin slice off the
    bottom of 2 large oranges (or grapefruit) so that they sit level.
    Slice bananas, dip into marinade.  skewer peices of fruit on long
    wooden picks.  to serve, anchor 12 kabobs in each orange. makes
    24.  These also look very pretty.
    
    
    Stuffed mushrooms
    
    ground 'HOT' sausage meat
    mushrooms
    grated parmesan cheese
    
    Take stems off mushrooms, fill caps with sausage, sprinkle with
    cheese. Place a small amount of water in tray of broiler pan.  Broil
    for aprox. 10 min
          
    
    
    
    Desert Dip
    
    1 large container of cool whip
    1/2 c (green) creme de menth
    assorted cookies
    
    Mix cool whip and creme de menth until well blended. Chill. Serve
    as a dip for assorted cookies.
    
    Pepperidge Farm piroutte cookies are ideal.