For The Elegant Set Menu Recipes

Ingredients

1 tsp onion juice 1 juice from 1/2 lemon 8 oz pacakge softened cream cheese 1 toast rounds 1 small jar of caviar	Advertisements

Preparation
 
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)

Food fit for the most exquisite of palates! Build your reputation as
a hostess. Don t be faint hearted when it comes to serving your
gourmet friends. Bring out your best silver and dazzle them with
your culinary skill. The recipes that follow will bring you
compliments and you won t have to spend hours in the kitchen to bring
it off.

~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne
Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite
Espresso coffee (no recipe) Light California champagne (no recipe)

~=> Serving Suggestion Starched blue linen, crystal serving dishes,
white porcelain and sterling champagne glasses all bring a touch of
elegance to an intimate deck-side gathering. Arched candelabra with
tall white tapes would be perfect for illuminating the fondue dish.
Each guest could be handed a porcelain salad size plate with blue
linen napkin folded on top and frosted sliver champagne glass.
Remember to preheat your best demitasse cups for the expresso.

~=> Red Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using a pastry tube,
form a crown of this mixture on rounds of toast. From the jar of
caviar, take a dab to fill each center. Decorate the edges with
chopped chives.

~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries
1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the strawberries are
exposed. Place them in a plastic container and sprinkle the powdered
sugar over them. Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2 days
occasionally tumbling. Gently remove strawberries from marinade and
serve cold in pre-chilled crystal bowl. Sip the marinade!!!

~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may
need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour oil into your
fondue dish or chafing dish until it is at least 3 inches deep. Heat
the oil t about 360~ or until it will cokk a test chunk of meat in
three minutes. Each guest spears a chunk of beef with a fondue fork
and cooks it to taste in the hot oil. (It s nice to mark the forks
with a colored dot on a piece of tape so they will be recognized).
After the pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry
mustard. Whirl in a blender for 1 minute.

~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
thoroughly.

~-=> Garlic Cream together 1 stick of softened butter and 1 clove
finely minced garlic.

~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
powder, dash oflemon juice and 1 10-oz can of beef gravy.

~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp
dry musgard, 2 tsp tarragon vinegar and a little salt.

~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh
pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime. Pour over cracked
ice in a prechilled tall silver or crystal stemmed water glass.
Garnish with a slim wedge of fresh pineapple for stirring and
nibbling. [ Food for Wet Fingers, Sharon R. Hines, 11/81 ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

 

 
Servings: 6

 

Freezer Log
Combine in food processor 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To ser (Upload by user)

French Fried Liver
Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. (Upload by user)

French Fried Pop Corn
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.     strongServings: 1/strong   (Upload by user)

French Onion Dip
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups     strongServings: 4/strong   (Upload by user)

French Style Cream Cheese Spread
1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over night. 2. To serve, garnish with fresh thyme, if desired. Serve with br (Upload by user)

Fresh Smoked Salmon Pate
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. (Upload by user)

Fresh Garlic Vegetable Dip
Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups.     strongServings: 1/strong   (Upload by user)

Fresh Limeade
Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice, and cold water; mix well. Chill.Serve over ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.     strongServings: 1/strong   (Upload by user)

Fresh Vegetable Dip
PLACE COTTAGE CHEESE IN BLENDER AND PROCESS UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND PROCESS UNTIL MIXED WELL. PLACE IN BOWL, COVER, AND CHILL FOR AT LEAST ONE HOUR OR UNTIL READY TO SERVE. MAKES ABOUT 1 1/2 CUPS. TOTAL RECIPE = 284 CALORIES, 20 % FAT 6.3 gm FAT. &n (Upload by user)

Fresh Vegetable Pizza
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1 inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. B (Upload by user)

Fri Dinner Sesame Chive Tortilla Triangles
Arrange 3 of the tortillas on work surface. Lightly beat together egg white, 1 tb of the oil and salt; brush over both sides of tortillas. Sprinkle with chives and 2 tb of the sesame seeds. Top with remaining tortillas, pressing together firmly. Brush remaining oil over top; br (Upload by user)
TAG: sesame, tortillas, remaining, triangles, tortilla, chive, dinner, ,

Fried Deviled Camembert
Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pr (Upload by user)
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Fried Dill Pickles
Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain (Upload by user)
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Fried Eggs
1. Grease a heat resistant, non metallic saucer with the butter. 2. Carefully break eggs onto saucer. Sprinkle with salt and Pepper. 3. Heat in Microwave Oven 30 seconds. Shake to loosen eggs from sides of saucer. 4. Heat, uncovered, 30 seconds to 1 minute. Do not overcook a (Upload by user)
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Fried Fish Batter
Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole (Upload by user)
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Fried Leeks With Tarragon
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 mi (Upload by user)
TAG: leeks, tarragon, ,