Blog Archive:

Tiny Ham-Stuffed Tomatoes

  • 1-pint cherry tomatoes
  • 1 4 1/2-ounce can deviled ham
  • 2-tbsp sour cream
  • 2-tbsp horseradish
  1. Thinly slice tops from tomatoes; remove pulp and drain shells upside down on paper towels.
  2. In small bowl, combine deviled ham, sour cream and horseradish; fill tomatoes. Refrigerate.

Swiss Shrimp Fantasies

  • 1/2-pound tiny shelled cooked shrimp
  • 1-cup mayonnaise
  • 4-ounces Swiss cheese shredded (about 1 cup)
  • 1/3-cup chopped scallions
  • 1-tbsp fresh lemon juice
  • 1 1/2-tsp chopped fresh dill or 1/2 tsp dried
  • Dash of cayenne
  • 42 slices of petit cocktail rye
  1. In a medium bowl, combine shrimp, mayonnaise, cheese, scallions, lemon juice, dill, and cayenne. If made in advance, cover and refrigerate.
  2. Preheat oven to 450 ºF. Top each bread slice with about 1 tbsp of shrimp mixture and arrange in a single layer on a greased baking sheet.
  3. Bake until topping is golden brown and bubbly, 8 to 10 minutes. Serve at once.

Note: The topping can be made a day in advance if covered well and stored in the refrigerator. Spread over the rye bread shortly before baking to prevent sogginess.

Sweet Potato Bites

  • 1-pound sweet potatoes, about 2 inches in diameter
  • 2-tbsp vegetable oil
  • 1/3-cup sour cream
  • Optional toppings: Caviar, chopped fresh chives or scallions, crumbled bacon, chopped dill or thyme
  1. Preheat oven to 400 ºF. Scrub sweet potatoes and trim ends. Cut into 1/4-inch rounds. Oil jelly-roll pan and arrange sweet potato slices in a single layer; brush tops with remaining oil.
  2. Bake 15 minutes, or until slices are golden brown on the bottom. Turn slices over and cook 10 minutes longer, or until both sides are nicely browned.
  3. Transfer potato slices to a serving plate and spoon or pipe about 1/2 tsp sour cream onto each. Top with 1 or more optional toppings. Serve hot, warm, or at room temperature.



Steamed Blue Crabs

  • 24 large blue crabs
  • 1/2 pound butter
  1. Bring about 2 cups of water to a boil in a large pot. Put 12 crabs in a steamer basket or on a rack over the boiling water, and steam, covered, until crabs turn orange, about 15 minutes. Repeat.
  2. Melt butter. Serve crabs, either warm or cool, with the melted butter.NOTES : Simplicity itself: steamed crabs served with melted butter.

Spicy Olive Bites

  • 3/4- cup thinly sliced scallions
  • 2-garlic cloves, minced
  • 1-tbsp olive oil
  • 4-eggs
  • 1 4-ounce can diced green chiles
  • 1 2 1/4-ounce can sliced ripe olives, drained
  • 1/4-cup fresh bread crumbs
  • 2-tbsp chopped fresh cilantro or parsley
  • 1/4-tsp salt
  • 1/4-tsp ground cumin
  • 1/8-tsp cayenne
  • 1 1/2-cups shredded Cheddar or Monterey Jack cheese (about 6 ounces)
  1. Preheat oven to 325 ºF. In a medium frying pan, cook scallions and garlic in olive oil over medium heat until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
  2. In medium bowl, beat eggs until well blended. Add chiles, olives, bread crumbs, cilantro, salt, cumin, and cayenne. Mix well. Stir in cheese and cooked scallions and garlic. Pour mixture into a greased 8-inch square baking pan.
  3. Bake until a knife inserted into center shows no evidence of runny egg, 25 to 30 minutes. Let cool on a rack at least 10 minutes. (If made in advance, cover and refrigerate up to 2 days).
  4. Cut into 1×2 inch pieces. Serve warm or at room temperature.



Spiced Cashews

  • 1-egg white
  • 2-cups (about 12 ounces) raw cashews
  • 1 1/2-tsp salt
  • 1-tsp ground coriander
  • 1/2-tsp ground cumin
  • 1/2-tsp allspice
  • 1/2-tsp cayenne pepper
  1. Preheat the oven to 300º. In a medium bowl, whisk the egg white with 1 tablespoon of water until the mixture is frothy and holds a soft shape. Add the cashews and fold until they are evenly coated.
  2. In a small bowl, combine the salt, coriander, cumin, allspice and cayenne. Add the spices to the nuts and toss to mix well.
  3. Line a baking sheet with aluminum foil and lightly butter the foil. Scatter the nuts on the sheet in a single layer and roast them in oven for 30 minutes.
  4. Turn the nuts over with spatula and roast for 30 minutes longer. Cool the cashews completely and store in an airtight container.

Shrimp Salad Silhouettes

  • 1-can (5 ounces) deveined shrimps, drained, rinsed and flaked
  • 3/4-cup finely chopped celery
  • 3/4-cup mayonnaise or salad dressing
  • 1-tsp curry powder
  • 1-tbsp lemon juice
  • 14-slices white bread
  • 14-slices whole-wheat bread
  • Butter or margarine
  1. Mix all ingredients except bread and butter in a bowl.
  2. Place 7 slices each white and whole-wheat bread flat on cutting board; spread with butter; trim crusts.
  3. With a knife, mark each slice into 4 triangles, then cut a small fancy design from each triangle; remove cutouts; place white ones in whole-wheat slices and whole-wheat in white.
  4. Spread each of remaining bread slices with butter; trim crusts; spread with 2 tablespoons shrimp mixture.
  5. Put together with cutout slices; cut each into 4 triangles. Wrap and chill.



Sherried Turkey Cocktail Meatballs

  • 2-pounds turkey sausage
  • 2/3-cup seasoned bread crumbs
  • 1-bottle (9 ounces) mango chutney
  • 1-cup low-fat plain yogurt
  • 1/3-cup dry sherry
  1. Preheat oven to 375º F.
  2. In medium bowl combine sausage and bread crumbs.
  3. Form mixture into 1-inch balls.
  4. Arrange meatballs on two 15 x 10-inch baking pans. Bake 25 to 30 minutes, or until meatballs are no longer pink in center.
  5. In blender or food processor puree chutney until smooth. In small saucepan, over low heat, combine chutney, yogurt and sherry; cook until mixture is slightly thickened.
  6. Do not boil. To serve combine meatballs and sauce in chafing dish.

Sausage Bites

  • 4-ounces sharp process American cheese, shredded (1 cup)
  • 1/4-cup butter or margarine, softened
  • 3/4-cup all-purpose flour
  • 1/2-tsp paprika
  • 1/4-tsp salt
  • 5-links brown-and-serve sausage
  1. Blend cheese with butter. Stir in flour, paprika and salt. Mix well.
  2. Brown sausage in skillet and cut each link into 4 pieces. Wrap just enough dough around each piece of sausage to cover completely.
  3. Bake on ungreased baking sheet in hot oven 400º for 10 to 15 minutes or until golden brown. Serve hot.

Sardine Pate

  • 7 1/2 ounces sardines in water — (2 cans) drained
  • 1/4 cup finely chopped green onions
  • 1 1/2 teaspoons prepared horseradish
  • 1 teaspoon dried dillweed
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon lemon juice
  • 30 pieces melba toast
  • 1/3 cup finely shredded carrot
  1. Place sardines in a bowl; mash with a fork. Add the next 5 ingredients, and stir well.
  2. Cover and chill for at least 2 hours.NOTES : To serve, spoon 2 teaspoons pate onto each melba toast; top with about 1/2 teaspoon carrot.