Oyster/Sausage Appetizer

Oyster/Sausage Appetizer

2 pounds smoked sausage
2 cups white wine
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of one lemon
1 quart oysters -- drained

Slice sausage into bite-size pieces and cook in skillet in 1 cup of
wine and all the seasonings until most of the liquid is absorbed. Add
1/2 to 1 cup of remaining wine and the drained oysters. Simmer until
oyster edges curl. garnish with parsley and green onion and serve from
chafing dish with toothpicks.

ORIENTAL MEAT FILLED PANCAKES

ORIENTAL MEAT FILLED PANCAKES

-----PANCAKES-----
4 Eggs
1/2 cup Water
3 tablespoons Cornstarch
2 teaspoons Soy sauce
1/2 teaspoon Sugar
3 teaspoons Peanut or Veg. oil -- divided

-----MEAT FILLING-----
6 Oriental pancakes
1 tablespoon Cornstarch
3 tablespoons Soy sauce
1 tablespoon Dry sherry
3/4 pound Ground beef
1/2 pound Ground pork
2/3 cup Chopped green onions & tops
1 teaspoon Minced fresh ginger root
1 Garlic clove -- pressed

Beat eggs in large bowl with wire whisk. Combine water, cornstarch,
soy sauce and sugar, pour into eggs and beat well.

Heat 8 inch omelet or crepe pan over medium heat.

Brush bottom of pan with 1/2 teaspoon oil, reduce heat to low. Beat
egg mixture, pour 1/4 cup of egg mixture into skillet, lifting and
tipping pan from side to side to form a thin round pancake. Cook about
1 to 1 1/2 minutes, or until firm. Carefully lift with spatula and
transfer to a sheet of waxed paper.

Continue procedure adding 1/2 teaspoon oil to pan for each pancake.
Place wax paper between each pancake so they will not stick together.
Makes 6 pancakes (24 appetizers)

MEAT MIXTURE Prepare pancakes.

Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
raw pork, green onions, ginger and garlic; mix until thoroughly
combined. Spread 1/2 cup meat mixture evenly over each pancake, leaving
about 1/2 inch border on one side. Starting with opposite side, roll
up pancake jelly roll fashion. Place rolls, seam side down in single
layer on heatproof plate; place plate on steamer rack. Set rack in
large pot or wok of boiling water. Cover and steam 15 minutes. (For
best results, steam all rolls at the same time) Just before serving,
cut rolls diagonally into quarters. Arrange on serving platter and
serve hot.

Nadine's Fiesta Flautas

Nadine's Fiesta Flautas

Avocado mashed
cottage cheese, can smooth in a blender -- if desired
lemon juice
green chiles/roasted/skinned/stems/seeds --
removed/chop
(or use frozen)
oregano leaves -- crushed
onion powder
garlic powder
corn tortillas

Sprinkle avocado with lemon juice to preserve color. Mix three parts
avocado to one part cottage cheese and blend. Add green chiles,
oregano, onion powder, and garlic powder to taste. Fry tortillas in
shallow hot shortening till softened and drain on paper towels. On
heated griddle, roll up tortillas with a few tablespoons of avocado
filling. Heat through. Serve immediately.

Mushrooms Trifalati

Mushrooms Trifalati

4 1/2 inch thick white bread
Slices -- crusts removed
4 Lg garlic cloves minced
1/2 cup Olive oil
1 pound Mushrooms thin sliced
1/4 cup Dry white wine
Salt and pepper
2 Lemons
3 tablespoons Chopped parsley

Use a good quality bread not that store bought sandwich white bread.
Fry bread in butter until golden or toast bread and then butter. Cook
garlic in microwave with onion on high power for 1 minute. Add
mushrooms and cook 2 minutes on high stirring after 1 minute. Add juice
from 2 lemons, parsley, wine and salt and pepper. Cook 2 more minutes
on high. Stir and cover and let set 3 minutes. Mushrooms should appear
wilted, Serve mushrooms over the toast with some of the liquid. You can
add more garlic to taste.

MOCK FRENCH PATE

MOCK FRENCH PATE

1/4 cup Unsalted butter -- * see note
1 pound Fresh mushrooms
1/3 cup Onions -- minced
1/3 cup Celery -- chopped
2 Eggs
3 ounces Cream cheese
3/4 cup Fine bread crumbs
1 teaspoon Salt
1/2 teaspoon Basil -- crushed
1/4 teaspoon Rosemary -- crushed
1/4 teaspoon Oregano -- crushed
1/8 teaspoon Black pepper -- freshly ground

* plus butter for greasing the pan

Butter a 7-by-4-inch loaf pan. Line with wax paper,
leaving an overhang of about 1 1/2 inches all around to assist in
lifting out the pate later.

Preheat the oven to 400 F.

Rinse, dry and finely chop the mushrooms. You should have about 5
cups. In a large saucepan melt the butter, and saute the onions and
celery until tender, about 5 minutes.

In a large bowl beat the eggs and cream cheese until smooth. Add the
bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the
onion mixture and the mushrooms. Blend well.

Spoon the mixture into the loaf pan. Cover the top with foil, and bake
until firm, about 1 1/2 hours.

Cool in the pan until lukewarm. Remove from the pan, using the paper
overhang as an aid. Serve at room temperature with crackers as an
appetizer.

Serves 12 to 14.

Mini-Quiches

Mini-Quiches

8 ounces cottage cheese
-small curd
1/4 cup sour cream
4 ounces sharp cheddar cheese -- shred
1/2 cup buttermilk baking mix
1/4 cup butter -- melted
3 eggs

They are just as good reheated from frozen as they are fresh
from the oven! Do at LEAST double the recipe (you'll need a
mini-muffin pan too). Preheat oven to 350 degrees. Mix all
ingredients with electric mixer. Grease mini-muffin tins or use Teflon
ones. Fill 3/4 full. Bake for 15-20 minutes or until brown. Hints:
Add onion, bacon, mushrooms,etc. May be frozen. Reheat at 300
degrees or microwave for 3 minutes on high. Note: These are great! Be
sure to add cooked bacon and some diced onion. This recipe only makes
about 1 1/2 dozen so be sure to at least double! Great make-ahead
appetizer!