Blue Grass Dip

Posted on Categories Starters
1 package frozen chopped spinach, thawed and drained
4 tablespoons sour cream
3 tablespoons mayonnaise
6 ounces blue cheese, crumbled
1/2 can water chestnuts, sliced
Salt & Pepper to taste

Mix all ingredients together; Refrigerate. Serve with raw vegetables or crackers.

Caviar Mousse

Posted on Categories Starters
3 hard-boiled eggs
1/4 lb butter softened
1 medium onion, finely chopped
1 cup sour cream
6 ounces black caviar
Melba Toast

Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture.  Refrigerate overnight. To serve, top with caviar and pass with Melba toast.

Smoked Salmon Spread

Posted on Categories Starters
8 ounces cream cheese
1/4 lb Nova Scotia or Scottish salmon
Juice of 1/2 lemon
Dash Tabasco sauce
1 tablespoon dill
Light and dark Rye bread rounds

In a food processor fitted with a steel blade, mix cheese until well softened and smooth. Add salmon and process until salmon is entirely mixed into cheese. Add lemon juice, Tabasco and dill, process until just mixed. Mound on a plate and surround with bread rounds.

Rummie Sausages

Posted on Categories Starters
1 lb link sausages (regular size) any type
1/2 cup dark brown sugar
1/2 cup teriyaki sauce
1/2 cup rum

Bake or fry sausages until well done. Drain and cool. Cut each sausage into
three pieces. Set aside. Place sugar, teriyaki, and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausages and syrup into ovenproof dish. Bake uncovered at 325* for 25 minutes.  Serve hot with syrup on the side.

Smoked Turkey Pate

Posted on Categories Starters
1 – 1/2 tablespoons butter
3/4 cup chopped onion
1 – 1/2 cup cottage cheese
1/3 lb smoked turkey, sliced
3/4 cup unchopped parsley
1/2 tablespoon tarragon
2 tablespoons white wine vinegar
1 carton chicken broth
Raw vegetables – select for color as well as preference: asparagus, broccoli, cauliflower, celery, cucumber, bell peppers, radishes, zucchini

Saute onions in butter over low heat until golden brown. Place all ingredients (except vegetables) in blender or food processor; process until smooth. Transfer to loaf pan lined with wax paper. Chill in refrigerator 3 to 4 hours until firm. Unmold onto serving dish and serve with vegetables.

Tomato, Mozzarella & Avocado salad

Posted on Categories Salads
2 ripe large tomatoes, cut into wedges
8 ounces mozzarella cheese, torn into pieces
2 ripe avocados, sliced thinly
few basil leaves, torn into pieces
20 black olives
fresh crusty bread, to serve
Dressing:  3 tablespoons olive oil
1- 1/2 tablespoons white wine vinegar
2 teaspoons coarse grain mustard
Salt & Pepper

Place tomato wedges in a large serving dish. Arrange avocados and mozzarella cheese with the tomatoes. Mix all dressing ingredients and drizzle over the salad.  Top with black olives and basil. Serve with crusty bread.  serves 4

Avocado salad

Posted on Categories Salads
2 large handfuls of radicchio
2 large handfuls of arugula
1 small galia or honeydew melon – peeled, seeded and thinly sliced
2 ripe avocados, thinly sliced
1 tablespoon lemon juice
8 ounces fontina cheese, cut into bite size pieces
Dressing: 6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley

Brush the avocado slices with lemon juice. Put the greens onto a serving platter, and arrange the slices of melon and avocado over the greens. Top with the cheese. Whisk together all dressing ingredients and drizzle over salad.  serves 4

Bean Sprout, Apricot & Almond salad

Posted on Categories Salads
2 cups bean sprouts, rinsed and dried
small bunch seedless black and green grapes, halved
12 unsulfured dried apricots, halved
1/4 cup blanched almonds, sliced
Black pepper to taste
Dressing: 2 tablespoons walnut oil
2 teaspoons sesame oil
3 teaspoons balsamic vinegar

Place the bean sprouts in the bottom of a large salad bowl and sprinkle the grapes and apricots on top. Mix dressing ingredients together and pour over salad. Top with almonds and season with black pepper to taste. serves 4