1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly
Cut the brie into 1/2-inch squares (leave the rind on if you
like). Place on a dinner plate and put the cheese in the freezer
while you thaw the puff pastry for 30 minutes at room temperature.
Unfold the thawed pastry , press together seams and roll lightly
with a rolling pin to smooth it out. Cut each sheet into fourths,
then cut each fourth in half. Cut the halves in half to make 16
squares per sheet.
Lightly spray a mini-muffin pan with nonstick spray. Fit a piece
of dough into each cup, pushing into the cup but leaving the edges
sticking up. Place a dab of pepper jelly in each cup, then top
with a piece of cheese .
Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve
warm. (Can be prepared ahead and refrigerated until ready to bake,
or you can bake them and re-warm about 10 minutes at 350 degrees
F before serving.)
Phyllo Wrapped Crab and Brie
1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)
Melt butter; add shallots and saute? until golden.
Add crab ; heat through and season. Spread slices of Brie over
crab. Keep over low heat without stirring until Brie softens enough
to be stirred without breaking lumps of crab. When mixture is
homogeneous, set aside to cool.
Preheat oven to 375 degrees F.
Remove 5 sheets of phyllo and cut in half lengthwise.
For each packet, lay out 1 strip phyllo with the short end toward
you, and brush with butter . Place about 1 1/2 teaspoons filling
in corner of strip. Fold as you would a flag and brush with butter.
Repeat until all ingredients are used. Refrigerate if not planning
to use immediately. Bake 20 to 25 minutes until crisp and golden.
Guacamole & Shrimp Dip
Sour cream or plain yogurt
Shrimp, cooked and shredded
Toss about 1 inch of tortilla chips on the bottom of a 13 x
9-inch dish. Cover with guacamole and about 1/2 inch of sour cream,
then about 1/2 inch of cocktail sauce. Sprinkle shrimp on top.
1 (10 ounce) package frozen chopped spinach , thawed and drained
1 (16 ounce) container sour cream
1 cup Best Foods? Real or Light Mayonnaise
or Low Fat Mayonnaise Dressing
3 scallions, chopped
1 (1.4 ounce) envelope Knorr Vegetable Soup & Recipe Mix
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1 large unsliced oval or round loaf of bread , hollowed out (optional)
In medium bowl stir all ingredients until well mixed. Cover;
chill 2 hours to blend flavors. Stir before serving. If desired,
spoon dip into hollowed-out bread loaf.
Makes about 4 cups.
Chicken Satay Appetizers
1 pound skinless boneless chicken breasts, cut into 24 cubes*
3 tablespoons soy sauce, divided
1/4 cup peanut butter
2 tablespoons honey
1 tablespoon Oriental sesame oil
1 (12 ounce) bottle chili sauce
3 tablespoons chopped fresh parsley
1 medium red, green or yellow bell pepper,
cut into 24 (1-inch) squares
Marinate chicken in 2 tablespoons soy sauce for 15 minutes.
Meanwhile, for sauce, thoroughly combine the remaining soy sauce
, peanut butter, honey and oil; stir in chili sauce and parsley
and set aside.
Thread a piece of chicken and bell pepper square onto small bamboo
skewers that have been soaked in water. Broil 4 inches from heat
source for 6 minutes, turning once. Serve with sauce.
* 1 pound boneless pork loin may be substituted. Slice 1/2 inch
thick; cut slices into 1/4-inch strips.
Coconut Chicken Chops
1 pound boneless chicken breast halves ( 4 pieces)
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup flour
2 egg whites
2 tablespoons honey
1 1/2 cup sweetened shredded coconut
1 (12 ounce) jar orange marmalade
Remove chicken pieces from the refrigerator and clean under
cold running water. Dry the chicken pieces by patting with paper
towels. Cut up each chicken breast into 8 pieces, each about the
size of a quarter.
Cover a cookie sheet with aluminum foil and spray with vegetable
In a plastic bag, mix together cornstarch, coriander, salt and
In a bowl mix the egg whites and honey. Place the coconut in a
Place chicken pieces in bag and shake. Coat pieces in the egg
and honey mixture. Roll chicken in coconut and place on a cookie
sheet. Bake at 400 degrees F for 17 minutes or until thermometer
reads 170 degrees F. At the end of the first 10 baking minutes,
rotate the tray in the oven to assure even cooking. After an additional
5 to 7 minutes of baking, check the temperature. When coconut
chicken chops have cooled slightly, lightly cover them with orange
marmalade. Spear the chicken with long wooden picks to serve as
Cozze al Radicchio (Mussels with Radicchio)
16– 20 mussels washed, beards removed, steamed to open
¼ of head radicchio, sliced, julienned
½ medium onion, finely chopped
3 Tbsp or 45 ml. extra virgin olive oil
salt and pepper to taste
1Tbsp. or 15 ml. wine vinegar (lemon juice may be substituted)
4 Tbsp. or 60 ml. extra virgin olive oil
salt and pepper to taste
Separate mussels from shells and keep only half of the shells.
In frying pan, heat olive oil and sauté onion until transluscent.
Add radicchio and continue to sauté until radicchio is soft. Adjust
taste with salt and pepper.
To prepare the dressing: combine vinegar, salt and pepper, whisk
in oil, drizzling slowly. Continue to whisk until it reaches a
Assemble for serving: Place a small teaspoon of the radicchio
mixture in every shell adding one mussel on top. Season with dressing
Fresh Tomatoes and Garlic
(Yields 24 bruschetta servings)
2 medium firm tomatoes
1 clove garlic, minced
6 fresh basil leaves, shredded OR 1 tsp. dry
½ tsp. or 2 ml. dried oregano
2 tsp. or 10 ml. chopped parsley
salt and freshly ground black pepper to taste
½ cup or 125 ml. extra virgin olive oil
24 slices crusty Italian bread, cut 1/4 inch thick
Wash and core tomatoes. Finely chop tomatoes or in food processor.
Add garlic, basil, oregano, parsley, salt, pepper and olive oil
and mix well.
Toast bread by placing over a hot grill or under a broiler until
golden on both sides.
Spoon the tomato mixture over each bread slice, arrange on a large
platter, and serve.
puff pastry sheets (1 package-2 sheets)
8 ounces of Prosciutto (thinly sliced)
Grey Poupon mustard (to cover)
8 ounces of Provolone cheese (grated)
4 ounces Parmesan cheese
First thaw the 2 pastry sheets and roll with a rolling pin into
a 14 x 14 inch piece each. Then, spread a thin layer of mustard
on each sheet of pastry.
Next, divide the Prosciutto in half and place on each sheet. Divide
the cheese in half and place on each sheet. Next, roll each sheet
into a tight roll and pinch the seams together.
Slice into 1/4 inch slices and place on an ungreased cookie sheet.
Bake for 10-12 minutes at 425 degrees F and serve warm or at room
Goat Cheese Crostini
8 (3/4-inch-thick) slices French OR Italian bread, each cut
into quarters on the diagonal
1 (5.03-ounce) package soft goat cheese, at room temperature
2 Tablespoons of finely chopped fresh chives, OR other fresh herbs
Salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350*F (175*C).
Toast bread on a baking sheet in middle of oven until golden,
about 10 minutes. Remove toasts. Preheat the broiler. (Toast can
be made ahead up to 2 days. Cool completely and store tightly
While bread is toasting, combine goat cheese, chives, salt and
pepper in a small bowl, blending well. Spread cheese mixture on
toasts and sprinkle with Parmesan.*
Broil crostini about 2-inches from heat source until cheese
is lightly browned, about 2 minutes.
*The cheese mixture can be made ahead, covered and refrigerated,
for up to 2 days.
This easy appetizer makes 32 beautiful servings. Serve on your
favorite party platter or salad plates .