Caviar Eggs

Caviar Eggs

 

  6 Servings

Ingredients:

6 hard-cooked eggs
6 tbsp caviar (red or black)
1 tbsp chopped chives or green onions
1 tbsp chopped parsley
1 tbsp mayonnaise or sour cream
1 tsp freshly ground black pepper 

Direction:

Shell the eggs, cut them in halves, and remove the yolks. Mash these well and combine with the remaining ingredients. When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.

For a first course, serve 2 halves per person. Arrange them on greens and pass a Russian dressing. Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.

Almond-Sherry Mushroom Pate

Almond-Sherry Mushroom Pate

Almond-Sherry Mushroom Pate

 

1/2 small onion quartered
1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 tsp salt
1/8 tsp tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream 

In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. 

Melt butter in medium skillet, add onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp. 

Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds, process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup almonds.

Almond Mushroom Pate with Cream Cheese

Almond Mushroom Pate with Cream Cheese

Almond Mushroom Pate with Cream Cheese

 

Serves 6 

2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional 

Garnish: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. 

Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. 

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Seafood Egg Rolls  Yields: 24 - 30 rolls
Ingredients:	1 large onion, chopped 1 large tomato, diced 2 teaspoons garlic powder 8 ounces crab meat (fresh or imitation) 8 ounces shrimp (peeled, cooked and finely chopped) 8 ounces fish (cooked and flaked) 2 tablespoons light soy sauce 2 teaspoons each of salt and pepper, or to taste 2 ounces of raisins (optional) 1/4 cup dried cilantro 1 egg, beaten Wrappers: 24-30 egg roll wrappers (available in Oriental stores) 1 egg, beaten
Cooking Method:	Saute the onion and tomato. Add crabmeat, shrimp and fish. Season with garlic powder, salt, pepper and soy sauce. Stir until thoroughly mixed. Add cilantro and raisins. When thoroughly heated, remove from heat and let cool for about 20-30 minutes. Mix in the beaten egg. Measure about 2 tablespoons of the mixture and place on each eggroll wrapper - follow directions on the wrapper package. Seal with beaten egg. Deep fry in hot oil until brown, drain excess oil on paper towel. Serve with Philippine Banana Ketchup or with a sweet and sour sauce. You can substitute any seafood of your choice.

Banana Wafers Serves: 4
Ingredients:	2 raw green bananas 1 teaspoon black pepper powder salt to taste oil for frying
Cooking Method:	Remove the skin from bananas and cut into about ¼ inch thick slices in a crosswise manner. Heat oil in a frying pan and fry the slices until crisp. Remove from frying pan and place on a plate covered with paper towels. Sprinkle salt & pepper over the fried slices while they are hot. Serve with tomato ketchup.

Spring Rolls
Ingredients:	8-10 large Chinese mushrooms large head of cabbage 1 carrot 1/3 pound lean ground pork garlic powder salt and pepper to taste 1/4 pound cooked salad shrimp frozen wrappers (preferably Spring Home Spring Roll Pastry or Weichuan) egg white vegetable oil
Cooking Method:	Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage. Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling. Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving.