Appetizers ... again

"aem" <[email hidden]> wrote

Quoted message said:

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.

That's exactly what I was getting at and I was wrong to be so
abrupt, I was on my way out the door and shouldn't have posted.
Also, I do appreciate the thought for the other guests at the party
that I not poison them. I won't.

nancy

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

Quoted message said:

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.

Deviled eggs. Perfect for this time of year. I now make my filling
exclusively with yolk, mayo, and Penzey's sweet curry powder. They
disappear even faster than the "regular" kind.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

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

Quoted message said:

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

Eggs in the mayo, primarily. The usual vehicles are things like macaroni &
potato salad, whose other ingredients don't present much of a risk.

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

Try this Nancy, chill and slice, and the 15 min drive will bring it to
temp.

Crab Quiche

Pastry for a 9" pie (or deep dish frozen pie shell)
2 eggs beaten
1 tsp Tony Chachere’s
½ cup mayonnaise
2 Tbsp All purpose flour
½ cup milk, (a little more wouldn’t hurt)
½ lb crab meat
2 cups shredded Swiss cheese (about 8 oz.)
1/3 cup chopped green onions.

Line pie pan, (or quiche dish) with pastry. Trim, and [censored] bottom and
sides of pastry with a fork. Bake at 400 degrees for 3 minutes. Remove
from oven and [censored] again with a fork, and bake an additional five
minutes. Then remove the pie shell and lower the oven temp to 350
degrees.

Combine eggs, mayo, flour, milk, and seasoning, and mix thoroughly.
Stir in cheese and green onions.
Gently fold in crab. Pour the mixture into the pastry shell

Bake at 350 degrees for about 30 minutes or until set.
Let sit 10 minutes before serving.

--
Pan Ohco
I would like to see the bottom of my monitor, but I have cats.

Pan Ohco said:

1 tsp Tony Chachere’s

What's this stuff? The quiche sounds wonderful!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

Eggs in the mayo, primarily. The usual vehicles are things like macaroni &
potato salad, whose other ingredients don't present much of a risk.

I'm bringing the double whammy, devilled eggs ... eggs & mayo.

nancy

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

Quoted message said:

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

Eggs in the mayo, primarily. The usual vehicles are things like macaroni
& potato salad, whose other ingredients don't present much of a risk.

I'm bringing the double whammy, devilled eggs ... eggs & mayo.

nancy

Nothing you do could come close to a relative of my ex-wife. This woman
always put out quite a spread. Absolutely EVERYTHING contained something
risky, except the beer. In case anyone survived the appetizers, she had a
recipe for mashed potatoes that would horrify a cardiologist. I asked her
once what made them so yummy. She said "Well, in that bowl there, I put
about 5 sticks of butter". Imagine enough mashed potatoes to fill a 1
gallon milk container, and you'll understand the proportions.

We named the stuff "potato frosting".

Quoted message said:

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.

Stuffed celery ribs? You can use cream cheese with scallions, cream
cheese with chopped up lox, cream cheese with chopped walnuts, there
is no end to the different stuffings.

They are easy to make, easy to transport and somehow, they are well liked.

Damsel in dis Dress said:

Pan Ohco said:

1 tsp Tony Chachere's

What's this stuff? The quiche sounds wonderful!

Carol

It's a Creole-style seasoning blend.

http://www.tonychachere.com/store/

I believe Penzey's makes something similar that doesn't contain salt.

Jill

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.

nancy

Egg Ball
8 to 12 large eggs
2 oz melted butter
2-3 finely sliced spring (green) onions
freshly ground black pepper
250g carton sour light cream
1 jar black or red caviar - drained
Boil the eggs, while still warm, put through sieve or food processor.
The texture should be crumbly and fine - not a paste!
Lightly blend in 2 oz melted butter.
Using a fork toss through finely chopped green spring onions.
Line a pudding basin with aluminium foil or freezer 'go-between'
plastic.
Gently spoon egg mixture into basin, and pat down.
Wrap foil or freezer wrap over top of mixture, and weight down with
saucer or similar heavy article that will fit inside the top of the
basin. Chill in pudding basin moulds.
To serve:
Unmold onto serving platter.
Completely cover (spread) with generous quantity of sour cream and top
with (drained) black or red caviar.
Served with french bread, rye toasts, rice crackers or water biscuits.

Very impressive easy to make and tastes wonderful.

cheers,

LadyJane
--
"Never trust a skinny cook!"

On Fri, 7 Apr 2006 17:18:52 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

Pan Ohco said:

1 tsp Tony Chachere's

What's this stuff? The quiche sounds wonderful!

Carol

It's a Creole-style seasoning blend.

http://www.tonychachere.com/store/

I believe Penzey's makes something similar that doesn't contain salt.

Thanks!
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Quoted message said:

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

Nancy...you been posting clever and interesting recipes IN THIS FOURM
since we all were using an abacus? Why would you have a momentary
lack of cuisine sense now? <vbg>

Is this an imposter Nancy?

Do a stuffed pea pod with bourson cheese....roasted red pepper
canapes, and jumbo stuffed olives with pearl onions.

On Fri, 07 Apr 2006 22:55:14 GMT, Ward Abbott <[email hidden]>

Quoted message said:

Quoted message said:

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

Nancy...you been posting clever and interesting recipes IN THIS FOURM
since we all were using an abacus? Why would you have a momentary
lack of cuisine sense now? <vbg>

Is this an imposter Nancy?

Do a stuffed pea pod with bourson cheese....roasted red pepper
canapes, and jumbo stuffed olives with pearl onions.

LOL! Here ya go, Nance!

* Exported from MasterCook *

Stuffed Pepperoncini

Recipe By :Nancy Young
Serving Size : 28 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices bacon -- finely chopped
1/4 cup shallots -- minced
1/3 cup red bell pepper -- minced
3 ounces cream cheese -- softened
2 teaspoons milk
20 ounces pepperoncini peppers -- drained

1. In nonstick 10-inch skillet, cook bacon over medium-low heat,
stirring occasionally, until bacon is browned. With slotted spoon,
transfer bacon to paper towels to drain. Discard all but 1 tablespoon
bacon drippings.
2. In drippings in skillet, cook shallots and red pepper over medium
heat, stirring frequently, until vegetables are tender, about 5
minutes. Remove skillet from heat.
3. In small bowl, with mixer at medium speed, beat cream cheese and
milk until smooth. Add bacon and shallot mixture and beat until just
combined. Spoon cream cheese mixture into heavy-weight plastic bag
with corner cut to make a 1/4-inch opening.
4. With small knife, cut a slit lengthwise in each pepper, being
careful not to cut all the way through the peppers. Squeeze cream
cheese mixture into peppers; cover and refrigerate up to one day.
5. Remove from the refrigerator 1 hour before serving to bring them up
to room temperature.

Source:
"Good Housekeeping December 1997"
- - - - - - - - - - - - - - - - -
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

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?

These are sweet, but I sure wouldn't turn them down if they were
offered as appetizers.

Cut a lengthwise slit (not quite to the ends) in pitted dates. Stuff
with an almond, pecan, or walnut piece. Roll in granulated sugar.
They're pretty, and look classy, with very little work on your part.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

"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

Nancy,

Line a cookie sheet with Pillsbury crescent rolls, pressing the perforated edges
together, and bake til golden brown. Mix 8 oz cream cheese with 8 oz of sour cream
and a pkg of ranch dip mix. Spread over cooled base. Top with assorted veggies,
sliced/shredded. It's tasty, easy, and everyone loves it.

kimberly

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

On Fri, 07 Apr 2006 22:55:14 GMT, Ward Abbott <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Nancy...you been posting clever and interesting recipes IN THIS FOURM
since we all were using an abacus? Why would you have a momentary
lack of cuisine sense now? <vbg>

Is this an imposter Nancy?

Do a stuffed pea pod with bourson cheese....roasted red pepper
canapes, and jumbo stuffed olives with pearl onions.

LOL! Here ya go, Nance!

(laughing!) You two are cracking me up. I'm a little nervous
about this shindig, my brain's not coming up with ideas. That's
why I have you guys, to save me from myself. And I am taking
notes, will go into my recipe file so I won't have to worry about
brain freeze next time.

Thank you everyone. All great ideas, and I love appetizers.

nancy

Nancy Young said:

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

On Fri, 07 Apr 2006 22:55:14 GMT, Ward Abbott <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Nancy...you been posting clever and interesting recipes IN THIS
FOURM since we all were using an abacus? Why would you have a
momentary lack of cuisine sense now? <vbg>

Is this an imposter Nancy?

Do a stuffed pea pod with bourson cheese....roasted red pepper
canapes, and jumbo stuffed olives with pearl onions.

LOL! Here ya go, Nance!

(laughing!) You two are cracking me up. I'm a little nervous
about this shindig, my brain's not coming up with ideas. That's
why I have you guys, to save me from myself. And I am taking
notes, will go into my recipe file so I won't have to worry about
brain freeze next time.

Thank you everyone. All great ideas, and I love appetizers.

nancy

I hate to suggest this, but what the heck. Doesn't Costco sell those frozen
little mini-quiches? Like spinach and cheese or something? You could pop
them in the oven before you go over; they taste just fine at room temp.
Would save you some time and trouble.

Jill

Nancy Young wrote:

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 I have posted this before, but do not remember if it was in the
group or not. It is fabulous, I never have any left to bring home.
GOAT CHEESE APPETIZER

1 roll goat cheese
2cloves of garlic- chopped
1/4 cup basil
3/4 cup flat leaf parsley
1/2 cup chopped sundried tomatoes
chopped black olives
pinch of thyme
salt and pepper( sea salt is really good)
pinch of chili peppers
1 cup of olive oil

Sperad the goat cheese on a plate, take the other ingredients, except
oil, and make sure they are finely chopped and mixed, ( I toss them all

in the Processor) add a little of the oil and mix, spread over the
cheese and add the rest of the oil.

Easy, no cooking and delicious, I serve this with good bread or
crackers.
Rosie

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

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.

Tea sandwiches?
Stuffed sweet peppers?

serene

Nancy Young 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.

You could make bruschetta.

Slice a baguette thinly, and brush it with olive oil. Place on a baking
sheet and bake at 375 for 6 - 8 mis or so, til lightly brown and crisp.

Then top with any of these or come up with your own!

The advantage, as you said, is that these will be pre-made canapes, as
opposed to a dip. The disadvantage is that you spend time assembling
each one, which gets slightly tedious.

*crab salad, seafood salad, shrimp salad with avocado
*pesto (basil or sun-dried tomato), ricotta, and half a kalamata olive
*roasted garlic and shaved parmesan
*goat cheese and roasted red peppers
*veggie cream cheese and a slice of cucumber
*hummus and roasted eggplant
*pureed white beans,fresh sage, and manchego cheese