From Daniel s Restaurant. (Makes approximately 40 hor d oeuvres) Combine the mousse ingredients in the bowl of food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less t

Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and     strongServings: 6/strong  

From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt an

Cut cucumber into 1/8 inch slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 d

QUOTED FROM: Rod Patterson s Column in the Oregonian FOODday Nov 15, 1994. Last year, the 14 year old son of a friend had a baby. More accurately, he had a 10 pound sack of rice, right off the grocery store shelf, that he swaddled in a worn, blue blanket. He wasn t

* Squid should be at least bait quality if fresh squid are not available. ** Tofu should be freshly made to Al s personal specifications. *** Al s Secret Curmudgeon Sauce really contains 1 Quart Sweat Sauce, 1 quart Nam Pla (Fish Sauce), 1 quart Wednesday s Frosties, 1 Gallo

Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis     strongServ

Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes    

Melt butter in sauce pan; stir in curry powder, salt and hazelnuts. Turn into shallow baking pan. Bake in a 275 oven for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board   br

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently unti

Melt butter in a large skillet, add onion and saute for 2 minutes, then add mushrooms, garlic, curry, cumin, and salt. Continue to saute for 8 to 10 minutes, until mushrooms are very soft. Transfer to a food processor and process briefly with a steel blade, then add cas

Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 F for 5 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis     strongServings: 6/strong  

1. Peel eggs and halve lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter. In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth. 2. Spoon or pipe this filling in

GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. br

Combine all in food processor and blend. Put in microwave safe dish and heat for 2 4 minutes. Serve hot. Better the second day. From: Michelle Dick <artemis> [email protected]. Fatfree Digest [Volume 10 Issue 26], Sept. 5, 1994. Formatted by Sue Smith, S.Smith34,

Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6 7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine s

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.     strongServings: 4/strong  

A mayonnaise base is seasoned with curry, garlic, and Worcestershire sauce which blend together for an unusual flavor. This dip is always a smashing success. It s also fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp! 1. Combine all ing

Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower &

Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece

Preheat oven to 375 degrees. Split muffins and lay in a single layer on baking sheet. Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly. Cut each half into fourth or sixths and serve. typed

Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled "Samosas" in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diamete

Soften cream cheese in microwave with the DEFROST setting. In a 1 quart casserole dish, stir together cream cheese, shrimp, ketchup, minced onion, mustard, Worchesteshire sauce, and garlic salt; blend well. Microwave 4 to 6 minutes on DEFROST. Serve with crackers. Recip

1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date filled Won ton while hot in powdered sugar. 5) A delicious Wo

In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.     strongServings: 4/st

Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger This is one of my favorites. Fried plantains are great with a whole range o METHOD: Peel plantains and cut into 2 inch rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the p

Select whole, unblemished sage leaves with stems left on, for easy handling. Combine beer, flour, salt and pepper in small bowl until smooth. Batter should have the consistency of cream soup. Let stand at room temperature at least 15 minutes. Meanwhile, beat th

Remove any remaining bones and flake the fish. Combine all ingredients mixing thoroughly. Chill. Serve with assorted crackers, chips or vegetables. Makes 2 cups. (Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fishe

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.     strongServings: 4/strong  

Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley. Fill

With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Makes about 1 1/3 cups. Original recipe from Better Homes & Gardens BBQ (1959). Conversion by Rick Weissgerber [GEnie D.WEISSGERBE]    

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 6 servings;140 calories per

Slice eggs in half, lengthwise. Remove hardened yolks to a mixing bowl. Add scallions, tuna, mustard, soy sauce, oil, lemon juice, and salt and pepper to taste. Mix well. Fill egg white halves with tuna/egg yolk mixture. Sprinkle tops with paprika. Note: Crab meat or abalon

SOURCE:* World Wide Web Page POSTED BY: Jim Bodle 2/96 Hardboil eggs. Slice into halves. Separate yoke from whites. Soak whites Mix in any other desired deviled egg ingredients. Mustard, Cayanne pepper     strongServings: 1/strong b

1. spread each croute with ham paste 2. saute onions in butter for 2 minutes, allow to cool. 3. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste. 4. bake at 200 degrees c for 10 minutes or unti

Mix first 3 ingredients in bowl. Chill covered for 1 hour. Spread over half the bread slices. Top with remaining slices. Yield: 16 servings. Cal 92; T Fat 2 g; 21% Calories from Fat; Prot 3 g; Carbo 16 g; Fiber 2 g; Chol 4 mg; Sod 169 mg. Nutritional information do

Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce lined tray.    b

Use only unhusked corn. Soak in water for at least 30 minutes. Prepare either a grill or preheat an oven to 375F. While the corn is soaking, whisk together all the basting ingredients. When the corn has soaked for 30 minutes, carefully peel back the husks & remove t

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72     strongServings: 2/strong