Appetizers ... again

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

I'm going to a baby shower this Sunday, my brother and his wife
are expecting their first. Very exciting. I'm not sure what the
deal is with the shower as far as food goes, I am just going to
bring devilled eggs and I hope a couple other appetizers.

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Thanks for any help youns can give.

nancy

How about NOT crab salad, or anything else that can spoil at warm
temperatures? Rumor has it that pregnant women aren't so fond of spending a
weekend puking their guts out.

Suggestion:
Marinated mushrooms. Buy whole mushrooms. Make nice thick slices to people
can get a toothpick into them without having them fall onto the floor.
Marinate in caesar dressing (not creamy!). Newman's works well for this. Let
them sit in the dressing overnight, then jazz up with some dried oregano &
black pepper. Serve with slices of French bread.

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Quoted message said:

How about NOT crab salad, or anything else that can spoil at warm
temperatures? Rumor has it that pregnant women aren't so fond of spending
a weekend puking their guts out.

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

Quoted message said:

Suggestion:
Marinated mushrooms.

That sounds great, thanks for the idea.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Quoted message said:

How about NOT crab salad, or anything else that can spoil at warm
temperatures? Rumor has it that pregnant women aren't so fond of spending
a weekend puking their guts out.

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

We all have. It's called luck, or Russian roulette.

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Quoted message said:

How about NOT crab salad, or anything else that can spoil at warm
temperatures? Rumor has it that pregnant women aren't so fond of

spending

Quoted message said:

Quoted message said:

a weekend puking their guts out.

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

Quoted message said:

Suggestion:
Marinated mushrooms.

That sounds great, thanks for the idea.

nancy

My friend, Thalia, makes a great salmon mousse - but it does include mayo.
I don't know if this would work for you or not, but it may work for somebody
else sometime. Besides, if I post it, it's archived and, as of last night,
I've lost all my BigOven recipes due to a reformat! ACK!

Thalia's Salmon Mousse

Ingredients:

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellmann's/Best Food's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
dash of tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones
removed
1 cup heavy cream

Directions:

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in
the boiling water and whisk the mixture slowly until gelatin dissolves.
Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, tabasco, paprika,
salt and dill. Stir to blend completely and refrigerate for about 20
minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream
until it is thickened to peaks and fluffy. Fold gently into the salmon
mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover
and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course,
garnished with watercress.

Servings:

At least 12 portions

Nancy Young said:

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

Asparagus spears wrapped with prosciutto and phyllo. You can assemble
and bake them before leaving and arrange them attractively on a tray.
They are still delicious at room temperature.

You'll only need a few sheets of phyllo, and make sure you've lightly
brushed each with melted butter. Cut the phyllo sheet into 2 or 3 inch
strips. Just wrap a bit of prosciutto (like a quarter slice) around
each asparagus spear, then a strip of phyllo around that (you'll have
several layers of phyllo), leaving both ends of the asparagus sticking
out.
Bake at about 375 degrees until the phyllo is golden brown.

You can serve a dipping sauce with it as well. Maybe a lemon mustard
vinaigrette?

Sandy

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

We all have. It's called luck, or Russian roulette.

? Oh, are you one of those who think mayonnaise left out is
a recipe for death? I don't know why that would be.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

We all have. It's called luck, or Russian roulette.

? Oh, are you one of those who think mayonnaise left out is
a recipe for death? I don't know why that would be.

nancy

Funny question. Recipe for death, indeed. Have you ever had CONFIRMED food
poisoning?

Why do you suppose that so many health care professionals warn people about
leaving certain foods at room temp for too long? Do they just do this to
hear themselves talk, or do you live in some parallel universe where nothing
spoils?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

Asparagus spears wrapped with prosciutto and phyllo. You can assemble
and bake them before leaving and arrange them attractively on a tray.
They are still delicious at room temperature.

You'll only need a few sheets of phyllo, and make sure you've lightly
brushed each with melted butter. Cut the phyllo sheet into 2 or 3 inch
strips. Just wrap a bit of prosciutto (like a quarter slice) around
each asparagus spear, then a strip of phyllo around that (you'll have
several layers of phyllo), leaving both ends of the asparagus sticking
out.
Bake at about 375 degrees until the phyllo is golden brown.

You can serve a dipping sauce with it as well. Maybe a lemon mustard
vinaigrette?

Sandy

Dang, now that sounds tasty!

kili

Nancy Young said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

I'm going to a baby shower this Sunday, my brother and his wife
are expecting their first. Very exciting. I'm not sure what the
deal is with the shower as far as food goes, I am just going to
bring devilled eggs and I hope a couple other appetizers.

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Thanks for any help youns can give.

nancy

How many people?

I'd show up with like 2-3 pineapples and a big bottle of the bubbly...
couldn't be easier.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

I'm going to a baby shower this Sunday, my brother and his wife
are expecting their first. Very exciting. I'm not sure what the
deal is with the shower as far as food goes, I am just going to
bring devilled eggs and I hope a couple other appetizers.

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Thanks for any help youns can give.

nancy

How many people?

I'd show up with like 2-3 pineapples and a big bottle of the bubbly...
couldn't be easier.

Sheldon

I'm going to *your* party, Sheldon. :~D

kili

"Nancy Young" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Quoted message said:

How about NOT crab salad, or anything else that can spoil at warm
temperatures? Rumor has it that pregnant women aren't so fond of
spending a weekend puking their guts out.

Geez, I've had crab stuff room temp a lot of times. Mousse and dip.

Quoted message said:

Suggestion:
Marinated mushrooms.

That sounds great, thanks for the idea.

nancy

I've grown fond of Devonsheer plain melba toast with TJ's garlic hummus
dip. Have some plastic knives in a cup for spreading. "No double
dipping!" 😉

That and if you can find a tub of giant cashews and put them in a wine
carafe so fingers don't germ up a whole tub of cashews.

Andy

<[email hidden]> wrote

Quoted message said:

Asparagus spears wrapped with prosciutto and phyllo. You can assemble
and bake them before leaving and arrange them attractively on a tray.
They are still delicious at room temperature.

That sounds perfect and springy. I can bake them up at the last
minute, too, and bring them over, they'll still be warm. Thanks.

nancy

Nancy Young said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

Quoted message said:

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

I love those little rye rounds with a cucumber slice & sour cream & a
dill sprig. I also think you could do the same kind of thing with
smoked salmon. Yum.

N.

Nancy Young said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

Quoted message said:

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

I love those little rye rounds with a cucumber slice & sour cream & a
dill sprig. I also think you could do the same kind of thing with
smoked salmon. Yum. Or shrimp cocktail. Double yum. You probably
have a server with a place for ice on the bottom, no? C'mon over and
borrow mine ;-)

N.

"Nancy1" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

I love those little rye rounds with a cucumber slice & sour cream & a
dill sprig. I also think you could do the same kind of thing with
smoked salmon. Yum. Or shrimp cocktail. Double yum. You probably
have a server with a place for ice on the bottom, no? C'mon over and
borrow mine ;-)

(laugh) Think I'll make it back in time? Thanks for the offer.
And the idea, I love cucumbers and sour cream.

nancy

On Fri, 7 Apr 2006 11:38:25 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

Hummus
Tarama
Eggplant caviar
Rolls of grilled eggplant slices with prosciutto, mozzarella and basil
inside (dressed with olive oil, balsamic vinegar, salt and pepper)
Paté of any kind
Salmon rillettes (sort of a paté, made with half fresh salmon, half
smoked salmon, butter or cream cheese, chives)

Nathalie in Switzerland

Doug Kanter said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

? Oh, are you one of those who think mayonnaise left out is
a recipe for death? I don't know why that would be.

nancy

Funny question. Recipe for death, indeed. Have you ever had CONFIRMED food
poisoning?

Why do you suppose that so many health care professionals warn people about
leaving certain foods at room temp for too long? Do they just do this to
hear themselves talk, or do you live in some parallel universe where nothing
spoils?

I think the question is not whether serious food poisoning exists, but
whether mayonnaise deserves its folkloric reputation as being
particularly vulnerable to it. AFAIK, current thinking is that the
kind of food poisoning that occurs at picnics is not due to mayonnaise
but to other ingredients. -aem

kilikini said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

I'm going to a baby shower this Sunday, my brother and his wife
are expecting their first. Very exciting. I'm not sure what the
deal is with the shower as far as food goes, I am just going to
bring devilled eggs and I hope a couple other appetizers.

Any ideas what I can bring and just serve? In other words, I
don't want to show up, hi! I need to use your oven, anything
like that. Although, it's only about 10-15 minutes away, not
a long trip.

How about something like crab salad on melba toast? Anyone
have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

Thanks for any help youns can give.

nancy

How many people?

I'd show up with like 2-3 pineapples and a big bottle of the bubbly...
couldn't be easier.

Sheldon

I'm going to *your* party, Sheldon. :~D

kili

Aloha, Kili!

Wear your grass skirt, and wiggle it on over here. 😉

Sheldon Lei

Nancy Young said:

Quoted message said:

I know, I should keep a list for just such an occasion.
Google is my friend, this I know, too. There is just so much
out there.

I'm going to a baby shower this Sunday, my brother and his wife
are expecting their first.

Anyone

Quoted message said:

Quoted message said:

have a recipe along those lines? Just something people can
pick up and eat, I'm not sure I want to go the dip route.

How about melon balls wrapped in proscuitto? Tasty and healthy!

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)