Advertisements

Rye Party Puffs

Rye Party Puffs

Ingredients

Dough 1 cup water 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds Corned Beef Filling 16 ounces cream cheese, softened 2 (2 1/2 ounce) packages thinly sliced cooked corned beef, chopped 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown mustard 1/8 teaspoon garlic powder 10 small stuffed olives, chopped

Advertisements

Preparation
  In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden.

Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.

Yield: 4 1/2 dozen.

NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. I use a pastry bag less sticky with dough to make puffs.

Seafood Mousse
Cook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-cup mold and chill until firm. NOTE: For a zippier taste, add several dro (Upload by user)

Shrimp Ceviche
Mix together in a glass bowl. Refrigerate for 24 hours. (Upload by user)

Shrimp Cocktail
Boil, peel and de-vein shrimp and place them in individual serving dishes. Combine above ingredients. This quantity is sufficient for one dish of shrimp. Increase the quantities by the number of dishes you prepare. Chill the shrimp in the sauce thoroughly. Serve ice cold. (Upload by user)

Shrimp Croissant Sandwich Appetizers
Combine all of the above ingredients mixing well. Spread on sliced mini-croissants and cut in half. Arrange on decorative platter lined with Boston bib lettuce. Cover and refrigerate until ready to serve. I have on occasion added some dry Hidden Valley Ranch dressing to give it an ext (Upload by user)

Shrimp with Jalapeno Cheese
Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill. Combin (Upload by user)

Southwestern Shrimp Cocktail
Place the shrimp in boiling water. Cook just until the water returns to a boil. Chill fully. Place the lettuce in a small shallow bowl. Spoon 1/4 of the salsa in the middle. Stick avocado slices in the salsa. Place the shrimp around the salsa. Garnish with lemon wedges and cilantro sp (Upload by user)

Spiced Shrimp
Add spices, salt and vinegar to water. Let boil 10 minutes, then add shrimp (if using frozen shrimp, thaw before cooking). Boil 5 to 7 minutes or just until shrimp turn pink. Remove from heat; let stand 20 minutes, then drain. Cool, shell, de-vein and chill. For a buffet, a (Upload by user)

Spicy Cream Cheese Slices
Mix all ingredients except tortillas. Spread mixture on tortillas and roll up tightly. Refrigerate several hours or overnight before slicing. Slice 1/4- to 1/2-inch thick slices. Will keep 3 weeks or more if refrigerated. Recipe can be halved. (Upload by user)

Spicy Oyster Shooters
Place shucked raw oyster in a shot glass. Add a little cocktail sauce, horseradish and vodka. Shoot it down. Yield: Serves one (Upload by user)

Stuffed Chinese Pea Pods
Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling. When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese fillin (Upload by user)
TAG: cheese, ,

Stuffed Gouda
Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread. Serves 2. (Upload by user)
TAG: cheese, ,

Salmon Mousse
Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours. Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktai (Upload by user)
TAG: mousse, ,

Scallops Ceviche
Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the side. Makes 4 small servings. (Upload by user)
TAG: scallops, ,

Tomato and Basil Crostini
Allow the tomatoes to drain in a colander for 30 minutes. Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately. Serves 4 to 6. (Upload by user)

Tostaditas with Gulf Crab
Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if desired. Mix until crab is well-coated but do not overmix. Refrigerate until ready to serve. Serve on tortilla rounds or trian (Upload by user)

Vegetable Bars
Mix in blender. Spread over cooled crescent bars. Grate or slice broccoli, onion, mango, carrots, cauliflower, radish, black olives on top, add shredded Cheddar cheese. Makes about 32 bars. Refrigerate. (Upload by user)