Conference turris::cooks

    My catering started by accident.  Friends would asked me to 'make'
    something for their party - then inviting me to the party and me
    supplying the food - then out and out hiring me.  It's all been a
    learning process for me - but I love to cook and spend all my free time
    in the kitchen.  It's my hobby - I find it very relaxing and creative
    and have enjoyed sharing my recipes with anyone who wants them.  I know 
    of a chef - and I know a couple of people who are cooks in restaurants/
    deli's - so I ask a lot of questions.
    
    I have a lot of cookbooks but have found Martha Stewart's cookbook
    'Entertaining' to be my bible.  A lot of good ideas - presentation
    wise.  I am not afraid to try new recipes and by trial and error have
    come up with some of my own concoctions....but rely on her techniques a
    great deal.  Although I have developed my own style and use her book
    more as a guide.  I love the way she uses fresh flowers and vegetables 
    to present her meals and I love to go flea marketing - to purchase 
    different and odd pieces of china - linen - lace - brass and silver 
    pieces to serve my food.  She also explains in detail how much to cook 
    for however many people you are serving - how much to buy - etc..
    
    The figure 28 came from a person who has done this in the past
    (catered).  I don't know as the number 28 is THE number but from all
    the food she has prepared - and for the number of parties I have had
    since I got this number - it's pretty accurate.
    
    I had 45 people at my house - and only 4 chicken livers, 6 Dolmaithes,
    1 block of cheese, 1 box of crackers, 1/2 bottle of wine, 5 chicken
    wings and 1/4 lb of shaved pepperoni were left.  So, I think I did
    pretty good.  Also - the time you are serving the food makes a
    difference - as well as the kind of people you are serving i.e. all men
    - men and women - all women - children?
    
    Also - I always make a variety of things.  I had served chips and Leek
    Onion Soup dip - but it didn't go the way I thought it would.  I had made
    120 chicken livers (you either hate them or you love them)....and only
    4 were left.  I also try to have some foods that are low in fat and
    cholesterol - some things that have no meat/fish in the recipe - hot 
    and cold - finger food (without using utensils) and serving what is
    seasonable.  I find that a lot of appetizers go through a 'fad'...a
    couple of years ago crudite and dips were extremely popular - now I
    find that a lot of people of veggied to death.  That's not to say you
    can't serve fresh vegetables but serve them a different way.  I always 
    try to find out if someone coming to the party has any KNOWN allergic 
    reactions to certain foods - I buy only the freshest food - and very 
    rarely do I freeze anything.  I bake my own breads - and this summer 
    will be growing my own herbs and vegetables.
    
    One chef told me that the biggest mistake ANYONE makes when having a
    party is trying to do it ALL.  My forte is appetizers.  I make a
    fabulous dinner for up to 8 people but wouldn't venture cooking my
    Lemon Chicken for 250 people.  I have a florist I use to make my
    centerpieces and I get fresh cut flowers and leaves to decorate 
    platters and serving trays from her.  I know of a couple of women whose 
    business it is to make cakes....I use them.  I shop around for the best 
    quality food at a reasonable price.  Even if someone requested a dish 
    that I couldn't find the ingredients for - or the price of it was 
    ridiculous - I would let them know and suggest an alternative.  I have a 
    recipe for asparagas wrapped in prosciutto ham....and a sauce to serve on 
    the side.  The price of asparagas was $2.59 a lb (about 8 stalks)....and 
    I needed atleast 120....there was no way I could justify paying $40 just
    for that.
    
    I will start entering some of my recipes...and hope that you all enjoy
    them.  I will be leaving Digital on Friday, February 1st as I am a
    Digital Temp and I have to take my mandatory 31 consecutive days off.
    So, until I leave, I will keep putting in as many recipes as I can.
    
    Marilyn
      

    
    
                             DEVILS ON HORSEBACK
                      (Chicken Livers Wrapped in Bacon)
    
    
    1 lb Chicken Livers
    1 lb Maple Flavored Bacon (as lean as you can find)
    8 Annise Stars
    1 Stick Cinnamon
    2 Cloves crushed garlic
    1/2 cup light soy sauce
    1/2 cup water
    1/2 cup light brown sugar (light as opposed to dark....not LITE)
    1 Tablespoon grated fresh ginger
    1/4 teaspoon grated Nutmeg
    1 cup Milk
    
    Soak Chicken Livers in Milk overnight.  This will reduce the 'gamey'
    flavor - however - if you are a liver lover (haha) that won't really
    matter.  Chicken Livers are basically mild - and the combination of 
    the maple flavored bacon - and cooking them in the mixture below - 
    gives them a delightful flavor.  As a note:  At one party some 
    children were taking them off the tray....before I had a chance to 
    cook them in the oven.  They are always a hit!
    
    
    In the morning drain chicken livers and pat dry with paper towels.
    
    In a fry pan put in water, brown sugar, light soy sauce, ginger,
    nutmeg, garlic, annise, cinnamon stick and bring to a boil.  Gently put in
    chicken lives and cook for approximately 5-7 minutes - turning from
    time to time.  Take out and put on paper towels to drain.
    
    Trim Chicken Livers...making them about the size of a walnut.  I find
    it is easier to trim them AFTER they are cooked...and to be honest I
    don't like the feel of the raw ones.  Cut the pound of bacon into thirds.
    Wrap the bacon around the chicken liver and secure with a toothpick.  
    Put on cookie sheets lined with aluminum foil so when you are ready to
    cook them the cookie sheet can go from the refrigerator and put right 
    into the oven.  
    
    Bake in a 400 degree over for approximately 10 minutes....serve
    immediately.
    
    I bought a platter that has a chicken motif - I put them right on there
    and stick a couple small bouquets of parsley in between them.  I also
    use the multi-colored toothpicks they seem to be sturdier and they give 
    the platter a little more color.
    
    M
    

    
    
                             HOT ARTICHOKE DIP
    
    1 box of frozen Artichoke Hearts
    1 cup grated Romano Cheese
    1 cup Hellman's Mayonnaise
    
    1 box Nacho Chips
    
    
    Defrost Artichoke Hearts and chop finely.  Mix in the Hellman's
    Mayonnaise and grated Romano Cheese.  Stick in Microwave and cook on
    High for 3 minutes - stir - cook again on High for 3 minutes and stir.
    Repeat til bubbly - approximately 10 minutes altogether.
    
    Serve in a glass dish surrounded by Nacho Chips...serves approximately
    8 people.
    
    M
    

    
                                DIPS
    
    I use Knorr (boxed) soups a lot.  I use the vegetable one with a
    container of sour cream.  I hollow out a green cabbage and use that as
    the serving 'bowl'.  You can serve it with crackers or in the summer
    time I use blanched green beans, sliced red and yellow peppers,
    zucchini sticks, radish flowerets and blanced cauliflower.
    
    Knorr's Leek Soup - mixed with a pint of sour cream is excellent with
    Eagle Brand Potatoe Chips.  Nice mild onion flavor - not too
    overpowering.
    
    Knorr's Spinach Soup - mixed with a pint of sour cream - a clove of
    garlic - the juice of 1/2 lime and 1/2 of small package of cream cheese
    is great with potatoe chips.  I serve it in a glass bowl on a tray
    lined with fresh (uncooked) spinach....and put carrot slices, cucumber
    slices, blanched cauliflower and turnip wedges on it.  The dip is
    absolutely WONDERFUL spread on freshly poached salmon - I actually
    prefer it better that way.
    
    M
    

    
                          MARINATED MUSHROOMS
    
    
    1 LB Mushrooms
    
    Cut off ends and soak in water (covered) with 1/4 teaspoon salt for a
    couple of hours. 
    
    Drain and cook in 1/2 cup white vinegar.  Boil for 7 minutes.
    
    Drain.
    
    Put in a large jar filled with:
    
    1/2 cup olive oil
    1 bay leaf
    1/2 teaspoon black pepper
    1 teaspoon red pepper
    1 teaspoon oregano
    2 cloves garlic
    
    Refrigerate
    
    Serve these by themselves with a container of toothpicks near by or
    they are great on an anti-pasto...
    
    Marilyn
    

    
    
                                RYE DELIGHTS
    
    1 Package of Rye Party Bread
    
    1 cup Miracle Whip
    3 teaspoons minced onion
    1/2 cup crumbled bacon (or in a pinch "baco's")
    1/2 cup grated parmesean cheese
    1/2 cup shredded cheddar cheese
    
    
    Spread on Party Rye and toast in a 400 degree oven till bubbly -
    approximately 1-2 minutes.
    
    I usually triple the recipe as they go over very well.
    
    M
    

    
                               CUCUMBER MOLD
    
    
    This is an excellent dish for Spring - nice and light!
    
    
    1 package Lime jello
    1/2 cup water.
    
    In sauce pan dissolve Lime Jello in 1/2 cup water.  Boil for 1 minute.
    Add:
    
    1 medium cucumber (not peeled) but shredded
    1 Large container cottage cheese
    1/2 small onion grated
    2 Tablespoons Mayonnaise
    
    Mix thoroughly - transfer to mold.  Refrigerate til set - approximately
    4 hours.
    
    Serve on a bed of purple cabbage leaves - or red leaf lettuce leaves -
    or radiccio.
    
    M
    

    
    
                              DEVILED EGGS
    
    
    18 Eggs (I use white eggs)
    
         -----------------------------------------------------
    NOTE:
     ** 12 of the eggs are to be filled and the other 6 are to color so make
    sure when you crack them....you don't crack the 1/2 dozen used for
    decoration.  **
         -----------------------------------------------------
    
    Place eggs in a saucepan and cover with water.  Bring to a boil.  Turn
    off heat - cover and let sit for 20 minutes.
    
    Rinse under cold water - crack 12 eggs with a spoon - and refrigerate for
    about an hour.
    
    Peel eggs and cut in half lengthwise.  Put halved eggs in bowl and put
    yolks in another bowl.
    
    I usually wait til about an hour before the party to fill....but it's
    up to you.
    
    Mash egg yolks with fork til they are a fine consistency.  Then put in
    about 1/2 cup Miracle Whip and 1/8 cup Guldens Mustard - 1 teaspoon
    garlic salt - 1/4 teaspoon black pepper.
    
    The consistency of the filling should be that of a smooth paste.  You
    can either use a spoon to fill the halved eggs - or put the mixture in
    a pastry bag....and begin to fill them up.
    
    This is where you can be really creative.  At Easter time I always buy
    a couple extra boxes of coloring tablets to keep on the shelf.  When I 
    arrange my Deviled Egg tray I take an extra 6 hard cooked eggs and color 
    them.  I have a large flat basket - about 9 x 13 size - and line the 
    bottom with saran wrap.  I then put a layer of chicory on top of the 
    saran wrap. I buy some Belgian Endive (which width wise is about the 
    size of an egg) and put an egg in the Endive and arrange it in the 
    chicory.  Then I arrange the colored eggs in between - as well as a 
    couple carnations (usually white) to add to the decoration.
    
    Now the eggs.  Once you have filled them - you can sprinkle some
    Hungarian Hot Paprika on them - a sprig of parsley - a couple of
    chives stems - a pimento - chopped chives - 1/2 of a black olive upside
    done or slivers of almonds.
    
    1 dozen eggs yields 24 Deviled Eggs - serving approximate 12 people.
    
    M
    

    
    
                           MUSSEL ANTIPASTO
    
    
    5   Pints Fresh Mussels
    3/4 Cup Bread Crumbs
    2   Large Cloves Garlic - crushed
    3/4 Cup Chopped Fresh Parsley
    1/4 Cup Olive Oil
    1/4 Cup Grated Romano Cheese
    1   Tablespoon Basil
    Fresh Ground Pepper
    Dash of Salt
	
    Scrape the mussels in cold water - throw away any that do not shut
    tightly when given a tap.
    
    In a bowl mix breadcrumbs, garlic, parsely, pepper, Romano Cheese,
    and Basil - set aside.
    
    Put drained mussles in a heavy based saucepan, cover and place over a
    high heat for 5-6 minutes.  Shake pan frequently until the mussels
    open.  Remove from heat and discard top shells...or save as some people 
    use the top shells as a 'spoon' to eat the filling.
    
    Arrange Mussels side by side in a large shallow dish.
    
    Sprinkle breadcrumb mixture over mussels and drizzle the olive oil evenly 
    over them.
    
    Place in a pre-heated oven - 450 degrees - for 5 minutes.
    
    Serves 6-8 people
    
    M
    

    
    
                               ZUCCHINI BITES
    
    
    3 cups shredded zucchini (about 4 small)
    1 cup Bisquick
    1/2 Cup finely chopped onion
    1/2 Cup grated Romano Cheese
    2 Tablespoons parsley
    1/2 teaspoon salt
    1/2 teaspoon majoram
    1 clove garlic crushed
    1/2 cup vegetable oil
    
    
    Mix EVERYTHING together.  Pour in a greased 9 x 13 pan and bake in a
    350 degree oven for 25 minutes.  Cool for 10 minutes - cut into
    squares.  Yields approximately 35 squares
    
    
    dash of pepper

    
    
                          ANGELS ON HORSEBACK
                      (Scallops Wrapped in Bacon)
    
    
    1 Lb Scallops - rinsed, drained and patted dry
    1 Lb Maple Flavored Bacon
    
    Marinate Scallops in:
    
    2 Tablespoons Olive Oil
    1 Small Sliced Onion
    1 Clove Garlic Crushed
    1/4 Cup Dry White Wine
    2 Tablespoons Lemon Juice
    1/2 Teaspoon Sage
    1 Teaspoon White Sugar
    Dash of Salt 
    Fresh Black Pepper
    
    Marinate for atleast 4 hours
    
    Cut Bacon into thirds. Pre-cook the bacon for about 3-4 minutes in a
    fry pan...put on paper towels to drain.  Wrap each Scallop (bite size) 
    in a slice of pre-cooked Bacon and secure with toothpicks.
    
    Cook in a 400 degree oven for about 3-5 minutes.
    
    The marinade will keep the Scallops fresh and moist - pre-cooking the
    bacon will lessen the cooking time in the oven so the Scallops don't
    cook too fast and become tough. 
    
    
    If you don't want to marinade your Scallops - just rinse, drain and pat
    dry the Scallops.  Wrap in pre-cooked bacon and secure with toothpicks.
    Cook in a 400 degreen oven for about 3-5 minutes.
    
    

    
    
                             SHRIMP COCKTAIL
    
    1 Lb 25-30 Count Shrimp (uncooked)
    
    I peel and devein the Shrimp raw...I find it easier.  Rinse and pat
    dry.  In a quart of water add:
    
    1 Tablespoon Basil
    1 Tablespoon Olive Oil
    1 Tablespoon Lemon Juice
    1 Teaspoon Red Pepper Flakes
    
    Bring water to a boil and add shrimp.  Cook 3-5 minutes - just until
    they are pink.  Do not over cook as they dry out and become tough.
    Drain Shrimp immediately and put in a bowl with crushed ice - to stop
    the cooking process.  Toss and drain.  Transfer to another bowl - cover
    and refrigerate.
    
    
    COCKTAIL SAUCE:
    
    
    1 Bottle Chili Sauce
    1 Tablespoon Worcestershire Sauce
    1 Tablespoon Lemon Juice
    1 Heaping Teaspoon Horseradish
    4 drops Tabasco Sauce
    
    You can arrange these (for a small dinner party) in Champagne Glasses.
    I fill the bottom of the glasses with lettuce - hang the Shrimp over
    the sides and spoon the sauce in the middle.
    
    I figure that a pound of Shrimp will only feed about 6 people (allowing
    each person 5 Shrimp).
    
    Everytime I made this I think of 'Kate and Allie' and how Allie did a
    party for someone and she kept showing everyone how she made the
    mountain out of Shrimp and how the Cocktail Sauce would 'oooooze' down
    the sides of it!
    
    For a party I have also served it on a tray - in a bed of purple
    cabbage and red leaf lettuce - with a small bowl in the center filled
    with the sauce.
    
    

    
    
                         SHRIMP GRILLED WITH BACON
    
    1 Lb 25-30 Count Shrimp (uncooked)
    1 Lb Maple Flavored Bacon
    
    Peel and devein the Shrimp and rincse, pat and dry.
    
    1 quart water
    1 Tablespoon Basil
    1 Tablespoon Olive Oil
    1 Tablespoon Lemon Juice
    1 Teaspoon Red Pepper Flakes
    
    Bring water to a boil and add shrimp.  Cook 2 minutes - until just
    pink.  Drain and cool immediately.
    
    Cut Bacon into thirds and wrap Shrimp - secure with toothpick.
    
    You can either grill these on a Jenn-Air - or a Hibachi - or the
    outside grill - or put them on a cookie sheet and broil for 2 minutes
    in the oven.
    
    I like the flavor of the Maple Flavored Bacon - but if your preference
    is the regular bacon - that's o.k. too!
    
    
    

    
    
                           BAKE STUFFED MUSHROOMS
    
    4 Pounds Mushrooms
    4 Shallots (chopped fine)
    4 stalks Celery (the tender ones near the heart) (chopped fine)
    2 Sticks Butter or Margerine
    6 Cloves Garlic - crushed
    1/2 teaspoon white pepper
    1/2 teaspoon salt
    1 teaspoon Basil
    1/2 grated Romano Cheese
    1/2 - 3/4 cup Italian Flavored Bread Crumbs
    1/4 Cup chopped Parsley
    
    I use a mushroom brush (very soft bristles) to clean my mushrooms as I
    go along.  I do not rinse them under water - as they become slippery
    and hard to work with.
    
    Cut off the very ends of the stem and throw away.  Break off stems at
    the base of the mushroom - chop stems and put into bowl with chopped
    shallots, garlic and celery and parsley.  Arrange mushroom caps on 
    separate tray - cover and refrigerate.
    
    In a large fry pan - melt butter and add celery, shallots, garlic and
    saute for about 3 minutes.  Add chopped up mushroom stems.  Cook for
    about 8-10 minutes.  You will find that the mixture becomes quite
    watery - so by cooking it a little longer - the water will reduce.
    Add the Basil - salt and pepper - 1/2 cup grated Romano Cheese - and 
    approximately 1/2 - 3/4 cup Italian flavored Bread Crumbs.  The amount 
    of the bread crumbs varies because of the water content of the mushrooms.
    Basically - you want this mixture to end up like a thick paste.
    
    To correct this - I find adding more cheese will make a sloppier
    mixture bind together - and for a thick mixture - I add a teaspoon or
    more of olive oil.
    
    Cool.  I have made the filling a day ahead of time.
    
    Fill Mushroom Caps - place on a cookie sheet.  Bake in a 400 degree oven 
    for approximately 10 minutes.  Transfer to trays and serve.
    
    Yields approximately 100 - 120 filled caps.  I buy regular mushrooms.
    I don't buy the mushrooms for 'capping' as I find they are extremely
    large and people have a hard time eating them.
    
    I personnally do not fill my mushroom caps with meat/fish/sausage or
    cook with wine.  This dish is the one I get most requests for and some
    people who allergic to shell fish - are vegetarians - or have an
    problem with alcohol - would not be able to eat them.
    
    Also, contrary to belief - I have been recently told that alcohol does
    NOT completely burn away under high heat.  Rather than offend any of my
    guests - I have made the choice not to cook this dish with wine.
      
    

    
    
                          DOLMAITHES (DOLMA'S)
    
    
    1 Jar Grape Leaves
    
    I put them in a large bowl of water - unroll - and let soak for a
    couple of hours.  Change water - and let soak again....to get rid of
    the brine.
    
    Lay them out on paper towels - to drain.
    
    In fry pan saute:
    
    1 lb ground lamb.  I have used 1/2 lb ground lamb and 1/2 lb ground
                       beef or you can use 1 lb ground beef
    1 10 ounce can tomatoe sauce
    1 cup long grain rice
    1 cup chicken broth
    2 cloves garlic
    1/4 teaspoon ground nutmeg
    1/2 teaspoon fennel
    1 shallot chopped fine
    Dash of salt and a dash of white pepper
    
    I simmer this for about 20 minutes - adding a bit of water if needed.
    The consistency of this should be thick.  Take off heat and cool.
    
    Take a grape leaf and lay it flat on the table - veiny side facing you.  
    Put about a teaspoon of mixture in center of leaf and roll from the bottom
    - then fold the left side over - right side over that and then roll 
    straight up.  Should be about the size of a cigar - but only half as 
    long.
    
    Arrange in casserole dish.  Drizzle with olive oil and then the juice
    of one lemon.  Then I slice a lemon thinly and put a couple slices on 
    each layer.  Their are about 30/40 GOOD leaves in the jars that I can 
    seem to find at DeMoulas...Searstown.  I don't know about our new
    Shaw's Supermarket, however.
    
    Cover and bake in a 350 degree oven for about an hour.
    
    I have cooked them on a cookie sheet uncovered - and they are crispier
    and my family prefers them that way.
    
    

    
    
                             SWEDISH MEATBALLS
    
    
    1 1/2 Pounds Ground Beef (lean)
      1/2 Pound  Ground Pork
    2 Eggs
    3 Cloves crushed Garlic
    1 Tablespoon ground nutmeg
    1 Tablespoon ground ginger
    1 Teaspoon   Coarse salt
    1 Teaspoon   Ground pepper
    1 Cup Bread Crumbs - or enough to make it the consistency of a
                         meatloaf.
    
    Mix together and form into bite-size meatballs.
    
    
    GRAVY
    
    In 8-10 quart saucepan make a roux of:
    
    4 Tablespoons Butter
    2 Tablespoons Corn Starch
    
    add
    
    1 can Campbell's beef consomme' OR 1 cup Homeade beef stock
    1 Cup Water
    1 Cup Heavy Whipping Cream
    1 teaspoon ginger
    1 teaspoon nutmeg
    
    Bring to a low boil.  Add meatballs - and stir in 1 cup Sour Cream
    Do not boil hard - as Sour Cream will break down.
    
    I add 2/3 Tablespoons of Gravy Master - to darken the gravy.
    
    Cook at a simmer for approximately 4-6 hours stirring occasionally with
    a wooden spoon.  Refrigerate overnight.  Any fat will harden - remove - 
    stick back on the stove - once heated through you can transfer to a 
    crock-pot or chafing dish....to serve.  I used to keep toothpicks near 
    by - now I keep a large serving spoon next to them - they go that fast!
    
    This yields approximately 80 bitesize meatballs.  These meatballs are 
    the second largest request....so I always double or triple the recipe.
    
    
    
    

    Here's the recipie:
    
    4 Tb. butter
    3 cups chopped onion
    1 lb. mushrooms, coarsely chopped
    1/2 tsp. salt
    1 tsp. dry mustard
    1/2 tsp. dill weed
    
    black pepper, to taste
    cayenne, to taste
    3 Tb. dry white wine
    1/4 cup wheat germ
    8 oz. (1 cup) cream cheese or neufchatel cheese
    1 lb. (2 cups) ricotta cheese
    paprika
    freshly-minced parsely
    
    
    1.  In a large, heavy skillet, saute the onions in butter until soft,
        about 5 minutes.
    
    2.  Add the mushrooms, salt, dry mustard, dill, black pepper, and
        cayenne.  Stir well and saute for 5 more minutes.
    
    3.  Add the wine.  Cook and stir mixture over medium heat for 
        another 5 minutes.  
    
    4.  Sprinkle in the wheat germ, stir, and cook 1 or 2 minutes more.
        Remove from heat.
    
    5.  Cut the neufchatel or cream cheese into the hot mixture.
    
    6.  In a food processor fitted with the steel blade, puree the
        mixture.  Transfer the puree to a large mixing bowl and 
        whisk in the ricotta.  
    
    7.  Baking:  You can bake the pate in a buttered casserole, or in
        two loaf pans.  If baked in a casserole, it will be softer, and
        you can serve it in mounds on greens, or as a spread.  If baked
        in loaves, the pate will be sliceable.  If baked in loaf pans,
        butter the pans and line with buttered waxed paper.  Cool the
        pate in the pan, remove from pan, and peel off the paper.  
    
    8.  Sprinkle with paprika and parsely, bake 1-1/4 hours at 400 degrees
        farenheit and CHILL before serving.
    
    
    Notes:  This pate develops a bubbly brown crust while baking, and 
    in my experience STICKS like you wouldn't believe to a casserole
    dish.  It's one of those dishes that looks grey and lumpy, but 
    tastes DELICIOUS.  I guess I'd suggest removing it from the 
    casserole and scooping into a dish which you then garnish with
    paprika and parsely to serve with crackers.  
    
    The loaves also brown on top, and I serve them inverted so the
    crust doesn't show.  You might want to use buttered parchment paper,
    I occasionally had trouble with the waxed paper sticking to the bottom
    of the loaf.  Despite problems I've had with presentation, this is
    a YUMMY pate.  One more excuse to eat duxelles and cream cheese!  :)
    
    Peigi

    These recipes look great but I am not familiar with some of the
    ingredients & suspect they aren't available in the UK.
    
    I'd like to try & buy a near match so please can you tell me -
    
    What are :
    
    Miracle Whip
    
    Red pepper flakes (are they hot?)
    
    Romano cheese????
    
    Thanks
    
    Rosemary

    Miracle whip is a mayonnaise substitute, so you could use mayonnaise.
    Sometimes this stuff is called "salad dressing", which confuses anyone
    like me whose idea of dressing for a green salad is something like a
    vinaigrette.  I'm not sure how Miracle Whip differs from regular
    mayonnaise, if there is a difference; it might be made with artificial
    eggs (to lower cholesterol) or something.
    
    Red pepper flakes are crushed dried hot (cayenne) peppers, including
    the seeds, which are the hottest part.  Use hot pepper of some kind, or
    ground cayenne pepper.
    
    Romano cheese is a hard Italian cheese which is rather salty.  It is
    usually used grated as a topping on Italian dishes, or mixed with other
    cheeses as a filling for pasta.  The best-tasting kind is made from
    buffalo milk rather than cow's milk.  You could use any other hard
    grating cheese that has a sharp flavor (most dishes can get along
    without that much salt anyhow, but you could add some if needed).
    
    /Charlotte

    To my taste buds the difference between mayonnaise and
    Miracle Whip is Miracle Whip is *very* sweet.   I am not sure
    what the sweetening agent is but I find it very different
    tasting from mayonnaise yet the texture seems to be the same.
    
    with love,
    cheyenne

    Thanks folks,
    
    Sounds as if Miracle Whip is very similar to what we Brits call
    "salad cream"
    
    Red pepper flakes go under the title of "crushed chillies"
    
    I'm on the look out for a suitable cheese - maybe parmesan?
    
    Anyway, I reckon I can get pretty close.
    
    Thanks again for a swift response.
    
    Rosemary

    Parmesan isn't quite as pungent as Romano, but will probably
    suffice as a substitute.  
    
    					andrew

    Somebody just reminded me that the real good romano cheese is made from
    sheep's milk - I was thinking of buffalo milk mozzarella cheese, I
    guess.  I often use parmesan cheese instead of romano, except if I am
    making pesto (you really do need pecorino roman for that).
    
    /Charlotte

    I have wanted to enter some more recipes - but being my last week here
    I have been busy on a large project which is to be done by 5:00 today.
    
    I will be back on March 4 - so I will be sure to add some more
    appetizer recipes when I do.
    
    I also have a lot of main dish recipes that I would be happy to enter a
    new note.  Being home for a month will give me an opportunity to make
    lists of all the recipes in my files as well as my mind.
    
    Talk to you in a month...
    
    Marilyn
    

"Miracle Whip" is a brand name of Kraft corporation for their fake mayonnaise,
similar to British salad cream.  I think the main difference between Miracle
Whip and real mayonnaise is that all of the stabilizers, etc. in Miracle Whip
to give it a long, unrefrigerated shelf life result in a concoction that can
no longer be called mayonnaise, according to U.S. Food and Drug Administration
rules.  Sort of like the difference between Velveeta and cheese.

--PSW

      cottage cheese (full large container)
      cheddar cheese (half/large container - Wilshire cheddar)
      cream cheese   (full square)
      blue cheese    (2"x 2" square)
      paprika        (several dashes to color)
      tabasco sauce  (to your taste)
      worcestershire (4 to 5 dashes)
      garlic powder  (3 dashes)
      salt           (3 to 4 dashes)
      white pepper   (3 to 4 dashes)
    
    blend at high speed until well mixed - chill and serve

    - .1
    
    Thanks for entering this dip.  I have eating at Landlord Ben's and
    have enjoyed this.  Will make it over the week-end and let you 
    know how it went over!
    
    Marilyn
    

    
    How about mini quiche?  I'm thinking of doing this if I can find
    a good quiche recipe.  Instead of muffin tins, I'm going to use a 
    rectangular casserole, then cut into squares.  Not as time consuming
    and they will not turn out as pretty but they will be good!
    
    Karen

    
    I got alot of great ideas from this notes file by doing
    dir/title=appetizer but I'm still looking for more.
    
    Specifically, I'm having an open house on September 30th and
    I don't have time to cook for it that day.  Something came up
    for that morning which I really need to go to.  I'll make it 
    home about 1 hour before my party.  So, Friday night I'll
    be making various dips, meatballs, wings.  But this weekend
    and next I have some time to cook so I'm looking for appetizers
    that I can cook ahead and freeze.
    
    Here is what I have so far:
    
    * Cheddar spinach squares
    * eggrolls (actually, I'm buying these at BJ's
    * crab toast
    * Brocolli balls
    
    I'd like to know if I can freeze mini quiche and stuffed mushrooms?
    
    Any other suggestions for recipes would be appreciated!
    
    Karen

    I've forgotten the original source for this recipe, but we've
    enjoyed it a number of times, it's not too difficult and it was
    already on-line ;-)  Hope this helps some.
    
    ------------------------------------------------------------
    SANTE FE CHICKEN PATE:  Serves 8.
    
    1 tsp vegetable oil
    1/2 cup chopped onion
    2 Tbs chopped fresh jalapeno pepper
    1 clove garlic, minced
    1 pound freshly ground raw chicken (mixture of light and dark meat)
    1 tsp ground cumin
    1 tsp chili powder
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1/4 cup chopped fresh cilantro
    1 tsp freshly grated lime rind (1 to 2 small limes)
    1/2 cup nonfat mayonnaise
    2 Tbs fresh lime juice (about 1 lime)
    
    Crackers for serving
    
    Have the market finely grind boneless, skinless chick breasts and
    thighs or grind them at home in your food processor.
    
    Heat oil in a large skillet over medium heat.  Add onion, jalapeno and
    garlic; saute until tender.  Add chicken and cook until browned,
    stirring to crumble.  Drain.  Add cumin, chili powder, salt and
    pepper.  Stir well.
    
    In a food processor fitted with the steel knife, process the chicken
    mixture, cilantro, lime rind, mayo and lime juice until smooth.  Serve
    chilled or at room temperature with crackers.
    ------------------------------------------------------------

    16 oz cream cheese softened
    1 pkg Ranch Dressing mix
    2 green onions, minced
    4 twelve inch flour tortillas
    1/2 cup diced red pepper
    1/2 cup diced celery
    1 can sliced black olives, drained
    
    Mix cream cheese and dressing mix.  Spread on tortillas.  Sprinkle on
    the rest of the ingredients.  Roll and wrap tightly.  Chill 2 hours. 
    Cut off the ends of the rolls where there is little stuffing.  Slice
    the tortillas into 1 inch slices.
    
    Note:  When I make this, I always chop up the olives.  I'm not all that
    fond of black olives so I like it this way better.
    
    Marilyn Holmes