Baked Eggplant Appetizer
1 largeEggplant
Olive oil
1 largeOnion — peeled & quartered
3 Garlic cloves — unpeeled
1 Red bell pepper — – halved and seeded
1 teaspoonOregano — chopped
2 teaspoons Lemon juice
1 tablespoon Olive oil
1/8 teaspoonEach salt and pepper
4 ounces Feta cheese — crumbled
2 tablespoonsParsley — chopped
Pita bread or crackers
Preheat oven to 350 F.
Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brushonion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender.
Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.
Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese.
Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers.
Bacon-Olive Hot Appetizer
6 each Bacon (fry, drain — crumble)
1 cup Ripe Olives (chopped)
1/2 cup Green onion tops (chopped)
1 1/2 cups Sharp Chedar Cheese (shred)
1 teaspoonCurry
1/2 cup Mayonnaise
Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.
Baby Porcupine Appetizers
1/2 cup rice
1 poundground beef
1 tablespoon onions — minced
2 tablespoonsgreen bell peppers — finely chopped
1/2 teaspoonsalt
1/2 teaspooncelery salt
1 clovegarlic
2 cups tomato juice
4 cloves
1/2 teaspoonoregano
2 tablespoons Worcestershire sauce
Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter.
Heat tomato juice, cloves, oregano and Worcestershire sauce in skillet. Add meatballs. Cover tightly and simmer for 50 minutes. Remove cloves before serving.
BABAGANOUSH
2tablespoonsOlive oil
2 Onions (chopped)
2 Stalks of celery — chopped (optional)
1/2 Red sweet pepper chopped — for color
1 Eggplant (cubed — about 3/4 inch)
2 Cloves of garlic — chopped or mashed
1/2 teaspoonGround cumin plus — 1 pinch whole
1/2 teaspoonGround coriander
1/4 teaspoonGround pepper
1/4 teaspoonCrushed dried chili pepper
Salt (to taste)
1tablespoon Tahini *
Juice of 1/2 to 1 lemon — (to taste) or lime
Handful of parsley or — cilantro
scallion ends or — chives
Black olives
Parsley sprigs — and a lemon slice to
* Sesame paste. I’ve heard of substituting peanut butter, but never tried it.
The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time.
Saute onions, (celery & red pepper) till starting to brown (I do in a wok). Add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute. May drop some liquid, that’s all right, let it evaporate, and saute slowly until everything is very tender. Keep checking, it’s better if it browns a little, but needs stirring so it doesn’t burn. If it’s too dry, add a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc. but water would probably do). Add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher — can be slightly lumpy, too smooth is pretty awful. Add green stuff, pulse once or twice to chop coarsely and distribute or chop coarsely and stir in.
It’s an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or mini pitas, it’s finger food, a great appetizer with a curry meal.
Artichoke Dip Appetizer
8ounces cream cheese
12ounces mozzarella cheese — shredded
1cup mayonnaise
1cup grated parmesan cheese
1 onion — finely chopped
2cloves garlic — finely chopped
2small jars marinated artichoke hearts –
DRAIN WELL
2bags pita bread
The following appetizer is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash (a Kitchen Aid mixer works great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread.
Party Planner Checklist
Printable Party Planner Checklist
The purpose of a party is to have fun. Most parties aren’t much fun because the host and hostess concentrate on the supporting cast, the food drinks and other such items, not the people who are what make a good party go.
The great party hosts such as Perle Mesta worked hardest on the guest list not the supporting cast. Take a tip from her.
The Cast: The People
The challenge is to mix the familiar with the interesting. Most parties center around a group such as a family, neighborhood, professional interests, or the like. This provides the core group that more or less must be included in your list.
The challenge is who can you invite and will actually show up that can bring interest to the party without disruption. Who is a good talker? Good listener? A good mixer? And the like. To make this work, you must make up a list of people you want this person to chat with—and introduce them to each other as the event goes on.
You don’t need too many of these folks but a good party always requires some. And you need to reciprocate with them in some manner because these people will be the ones who make your party work—or just be a humdrum event.
The great hostesses collect these people and pamper them. We aren’t suggesting you make this your life’s occupation, but you can be on the lookout for one or two. It will serve to pep up your events. And don’t worry about introducing them; people such as this have a way of starting fun and not having any questions asked.
Tips:
1. As the host or hostess your role is to be the master of ceremony and introduce people to each other—not disappear into the crowd or be the servant to your own guests.
2. Use a written list and think of who might like and enjoy another person due to a related experience, home town, college, profession, or the like. Try to think of one such person for each guest. Then introduce them to each other as your party goes on.
3. My husband does this very successfully by pairing people with their colleges (not just the same college but related ones such as U Michigan and U Wisconsin, especially if you are far away from those places), home towns (not just the same one but anyone from say Upstate New York, Northern California, and so on and so on—especially if you are far away from that place). Takes a bit of work—but work is what makes parties succeed.
4. Don’t be afraid to call up and recruit a few of the fun people….
Getting Started: Three Months Ahead
Three months ahead of time think through your plan and set a date, a place, and the style of the party. Why so far ahead? The question is why not? If you give yourself time you can often get some out of town people involved and add some luster and variety to the guest list.
Make up the guest list: This is job 1, 2, and 3. The rest should be viewed as the supporting cast. Get the people right and the rest will fall in line. As the late Peter Drucker said, “Results come more from doing the right things versus doing things right.” Focus on the guests and the rest will generally work itself out; with the wrong guest list nothing much else will save your party.
Plan the menu. Be sure it is suitable for time of year, various dietary issues that have risen to range war status, and balanced so you have things people actually eat as opposed to what you want to serve or they “say” they eat.
For formal parties, mail invitations. For casual parties, mail invitations or telephone your guests to invite them. Tip: for a hundred or two hundred dollars you can print up lovely invitations which women in particular will love. My daughters post the invitations on their refrigerators, for example, just because it is a pick me up from the hum drum of every day life.
This also gets you “credit” and spreads pleasure to many people who can’t make the event for this that or the other reason. My husband always sends invitations out to his out of town friends; occasionally someone can make it. But everyone likes the invite even if they can’t make it. As several of his friends have said, “Better than a Christmas card.”
Decide what table settings, decorations, centerpieces, and music you’ll use. Be careful that the music doesn’t interfere with the talking and conversing. Music is all too loud and disruptive in this day and age. Your party may be served best by having a refuge from it. Tip: If you have a piano, as we do, you might have someone play for an hour or so light classical tunes to add a certain luster to your party without dominating it in a performance style event.
Make arrangements for any items you’ll need to rent or borrow. If you focus on the people, the “stuff” will be far less important. Don’t get what you don’t need. A couple of flat tables can be a job—for spreading the food out more widely for easier self-serving, for providing self-serve drink areas so people don’t have to wait for an overworked bartender.
Lineup help to replenish the food and drink as well as serve your guests and friends. Many children actually like to do this; if you have a sister or brother visiting, for example, they often like to pitch in and they know or know of many of your guests. If possible avoid hiring bartenders (people like to pour their own and hate to wait in line; that’s why we have three different drink areas; see more below) and servers. They create a somewhat unpleasant formality. It is a great idea to hire one pure clean up person for only that duty—done in the background.
Book any entertainment people from those at children’s parties to a pianist if you have a piano. These people work their schedules way in advance and early booking will get you the best of them.
Preliminary Preparations: Three weeks ahead
Check out your list for RSVPs. Consider emailing a reminder to those you want to come. This is a nice gentle reminder without being intrusive.
Telephone any guests who have not responded to your invitations that you really want to come and especially the fun ones who can make your party go.
If you can afford it, get a house cleaner to come in to just do the areas your party will be in. This preliminary effort will take much of the anguish out of getting your party launched. Check out all of the appliances, tables, and other things you will be using for the party. If you’re grilling, for example, be sure to have enough charcoal on hand or fill the canister in a gas grill.
Compile your grocery-shopping list. Check on items such as matches, candles, and liquor, and add the things you’ll need to your shopping list. Don’t forget ice since parties inevitably run out of it.
Check that table linens are clean and ready to go. Decide on tableware and serving pieces. Wash infrequently used pieces. If you’re using disposable paper or plastic items, inventory what you have on hand and add the items you need to your shopping list. Tip: More is always better than less!
Order any special flowers, meats, seafood, or other ingredients you’ll need in advance. The suppliers will appreciate your courtesy and give you much better service. They will also tend to be more helpful in their suggestions if you do this in advance.
If you’re making decorations or centerpieces yourself, get working!
Your menu should emphasize foods that can be made in advance and prepared without a lot of muss and fuss. Otherwise you will descend into being an upset servant at your own party. Tip: Parties do best when the host and hostess are relaxed and having fun themselves. Overconstraining the problem by having too complex foods and the like can bring down a party—with a thud.
Gearing Up: 3 Days in Advance
Check your RSVP list and see who is missing that you want, especially the fun people. Get on the phone and try to get them signed up! They can make all the difference to a great event. Note: we always emphasize that the first task is the people; the others should always take a back seat.
Buy everything but the most perishable items. Tip: I always overstock on liquor, wine, beer, and soft drinks. The mere plentifulness of them seems to cheer up one and all when they see them on my tables. These are not perishable and can always be used later.
Recheck your recipes to make sure you have everything you need—and try to buy as many prepared foods as possible. Tip: This is where a second refrigerator in the garage comes in very handy. If you have space and can afford it, get one!
I like to do a preliminary setup at this time to the extent it doesn’t interfere with other activities. For the normal self-service party of this day and age, I have three areas for drinks, for example. One for nonalcoholic; one for wine and beer; and a third for mixed drinks. You can set this up in advance and look at it. This is usually what gets a party launched and, if launched well, everything works out well. After a drink or two, the food becomes food and less subject to pickiness….
Plan your timetable for cooking any of the foods you must do yourself.
Make all nonperishable items such as snack mixes ahead of time.
The last day: One Day Ahead
Get on the phone to one or two people you really want who haven’t signed up yet.
Shop for perishable and last-minute items—try to keep these to a minimum.
Reclean the party area as necessary. If you use a cleaning service, have them scheduled for this day.
Decorate for the party. Prepare an area for coats and umbrellas if this is the season for it.
Arrange and set your table(s) and serving areas.
Prepare as many recipes and ingredients as possible. For example, chop vegetables you’ll cook as part of a recipe. Some chores, however, such as cleaning salad greens, should wait until party day.
Thaw frozen items. If the items are perishable, thaw them in the refrigerator.
Party Day
Review your guest list in detail. Make sure you remember names, associations, who you have thought to introduce people to, and keeping a couple of cue cards available is no crime. If you can enlist other family members in this, do so.
Go over the house again for a final cleaning check. If necessary, move furniture.
Prepare the foods according to your timetable so everything will finish when needed. Wash dishes as you go along to save cleanup time later. Don’t forget to run the dishwasher, so it’ll be empty and ready for party dishes. Tip: this is what the hired help should do and do and do during the party.
Make sure all foods and beverages to be served cold will be well chilled by party time.
Last-Minute Details: One Hour Ahead
Review the guest list again. Go over it with any family members who can and will help you in this.
Put all the finishing touches on the meal and tables. Tip: in the drink areas, separate them so people don’t bump into each other. People who have the same kind of drinks like to hang out together, as a rule, so give them space to do that. It provides a perfect locale for the lonely guest to congregate. Encourage one person in each area to try to include others.
Clear a spot for placing used dishes as guests finish with them, and provide an easily accessible place for garbage.
Set out cheese and nonperishable appetizers or snacks, if using.
As the Doorbell Rings: 10 minutes ahead of time
Open wine, if serving. Set out remaining appetizers and snacks, if using.
Light candles and turn on music, if using.
Party time: During the Party
Focus on your guests and introducing them to each other. Corral lone guests and introduce them to others—or talk to them yourself for awhile. Don’t interrupt those happily chatting (happens all the time and really stupid); keep the drinks flowing early and people will get settled in nicely.
Tip: Once people have their first drink and appetizer, they relax. So your objective is to expedite this and don’t let people wait in line. I often tell guests to consider pouring a glass of wine or having a beer, rather than wait to fix a drink. Most do and then happily keep at the wine or beer, or return to the liquor later.
Don’t overpour drinks or push the food. People do best when they can measure their own intake. Others pouring their wine or topping off their drinks can confuse them and lead to overindulging. Let people do this themselves and they tend to self-control. “Try this” or “try that” is pressure. Don’t do it no matter how much you like your own recipes.
Final Warning: Have a person or two available and the number of a cab company to drive anyone home who has had too much to drink. Getting a car back is a simple matter versus risking an accident and the unpleasant consequences of that. A smart host will have two people on hand, usually a family member being one. One person can drive the people home in their own car with the second following behind to get number one back. If this isn’t available, call a cab company. This is much harder to do in the suburbs than the city so have alternative one in mind—even if you must do it yourself.
A Few Appetizers Tips
Appetizer and cocktail parties are opportunities for guests to socialize while eating and drinking. A few simple tricks will please your party guests and will help create a festive atmosphere and a more memorable occasion.
To Save Time:
• Prepare dips and marinated dishes a day or two ahead.
• Preslice and chop ingredients. and
• Store them in plastic bags or containers in your refrigerator.
• This way you can assemble them quickly on your party day.
• Decorate your party area and set out all the non-perishables including serving utensils and dishes the night before.
• $25 to $50 can buy a lot of very nice flowers to spice up your occasion.
Portions:
Appetizers: 7 per person per hour
Sweets: 4 per person
Beverages: 1 cup non-alcoholic beverages per person per hour
Coffee: ½ cup per person
Tea: ¼ cup per person
What should I serve?
With the increasing pickiness about foods you need a wide variety to satisfy a group of guests. The shorter the party the more apt people are to stick to diets and their food particularities. The longer your party the more likely that people will revert to what they really like—and this helps the spirits of any party!
Common mistakes:
• Repetition of food or flavors; in other words, just one or two types.
• All bland foods
• Too many strong or distinctive flavors that conflict with one another
• Lack of variety in textures and colors
• Too many foods prepared the same way, such as fried foods
Success tips:
Balance the number of dishes that are made ahead and last minute preparation. Offer cold dishes that are prepared in advance as well as ones hot from the oven.
If you don’t know all of the food preferences of your guests, be sure that you have something for vegetarians. Fruit slices and a simple veggie tray are an easy way to add color, variety and good nutrition for all your guests, including children.
Be sure to have enough non-alcoholic and low calorie beverages on hand as well. If they are available, people will drink them at some point during your party. Often people like to drink alcoholic beverages for awhile—and then plainer fare, especially nice are glasses of ice water at the end of a party.
Plan Ahead:
Prepare as much as possible prior to your guests’ arrival so you spend less time in the kitchen and more time being the host or hostess of your party, which is what makes parties go. The absent host or hostess is an all too familiar formula for dull parties.
Serving suggestions
Make appetizers small enough to be eaten in one bite for less mess.
Spread a few stacks of napkins strategically around your room so people can quietly use them—and have obvious containers to put them in when used.
Garnish serving trays with kale, olives, parsley or lemon peel and line bowls with cabbage leaves.
Serve appetizers and dips in interesting ways such as in hollowed cabbage, bread, pumpkins or watermelons or pull out your most attractive serving pieces which people use all too rarely. You may have forgotten all about having certain things because you use them so rarely.
Place appetizers in multiple locations rather than having one table. This encourages your guests to move around more.
Serve cold foods such as vegetables, shrimp and cubed cheese in a ring of ice or on a platter that has a base of greens on top of the ice.
Stash fresh trays of appetizers in the kitchen so you can quickly refill plates as they empty.
Provide easy-to-find receptacles for used napkins, skewers, or other consumable items.
If possible, appoint one family member to assist you in carrying, refilling, and generally cleaning up as you go.
Introduction to Appetizers
It is no small thing that your choice of an appetizer will introduce your meal. It sounds the first note. To do so it need not be particularly loud or flamboyant, unless that is your choice.
Simple fare makes people comfortable. More elaborate appetizers lend an impression you went to considerable time and trouble to welcome your guests. This is fine as long as you don’t come to dinner completely exhausted! No matter what you choose to serve, relax and enjoy yourself and your guests will follow suit. Guest are first; food second—the recipe for wonderful parties.
Therefore don’t choose to serve anything that will cause you to be nervous and preoccupied throughout the meal.
The focus of your attention should be more on your guests then the meal you serve.
You have the choice of serving guests in the living or family room or at the table. How you plan to entertain depends on your number of guests and the traffic patterns in your home. It further depends on how much time you will need to ready the dinner in the kitchen. The less time in the kitchen the better since this keeps the focus more on your guests.
Set the table the night before your event. Assemble those ingredients you will need that don’t need refrigerating. Lay out the serving dishes you will need so that you can visualize how the foods will appear together and arrange them by color and shape ahead of time.
I like to set out some things on a coffee table such as cheese and olives and crackers so that drinks can be enjoyed at a leisurely pace while I make the meal. Another way is to set out a mini buffet for your guests. It all depends on how much time you plan to have between appetizers and dinner.
Planning Your Menu
Take into account the foods you will serve throughout the meal and try to create a balance overall. For example, if you are serving fish as an appetizer you will want to plan to have a meat or pasta course for the main meal. Likewise, if you serve a heavy meat such as beef as an appetizer you will want to balance it with a something lighter for the main meal and a salad. Or, serve a lovely soup in between courses to cleanse the palate.
If you serve tomatoes, meats, caviar, or beets which have strong tastes as an appetizer don’t repeat these flavors in the rest of the meal.
Appetizers are very important when serving drinks alongside as they play a functional role for your guests. You don’t want anyone to expire before the main event of the meal.
If you are serving in the living room have your canapés or hors d’oeuvres bite size, unless you plan to have small serving dishes and cutlery with the food.
Be sure to serve hot foods fresh from the oven. A heated dish is nice for this purpose. Take cold food right out of the refrigerator, perhaps on a platter of cracked ice.
You should allow 6 to 8 hors d’oeuvres per person to provide enough food and an aura of generosity in the presentation.
How it will look
Some things to keep in mind as you serve are how the food will look as it is eaten and served on a tray. So, chose several small dishes that can be replenished in the kitchen rather than a very large platter. Or have units in the large platter that can be taken away, such as a large gutted grapefruit or melon or deep bowl that can be removed and refilled in the kitchen. Set the platter off with plenty of colorful cut vegetables, and garnish it with greens and fresh herbs.
Look for variety in foods employing their relative height and color relationship on the platter. Variety in height adds interest and movement for the eye. You are pleasing other senses besides the palate in your presentation and this should be particularly kept in mind at the outset of a meal when one is all full of anticipation.
If you use a silver tray be sure to protect it from food acids by laying down a layer of lettuce or kale as a garnish.
Breads and crackers can be placed in attractive baskets with linens or nestled in pretty dishes and they will add a nice balance to the vibrant colors of your other appetizers on your table.
Remember that if you enjoy yourself and take pleasure and leisure in conversing with your guests everyone else will follow suit. Conversely, if you are too occupied with the food, your event will not be much fun for everyone involved. A happy relaxed host and hostess leads to a happy and fun party.
ORIENTAL CHICKEN WONTONS
8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce.
Makes about 25 appetizer servings.
SPICY CRAB CAKES
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).
Yield: about 5 dozen appetizers.
Swedish Meatballs
2 pounds ground lean meat, beef, pork and or veal combined
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup fine bread crumbs or 1 cup torn bread
1 1/2 teaspoons salt
½ tsp. pepper to taste
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Or
1/4 tsp dry mustard
1/8 tsp ground nutmeg
By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4″-1 1/2” in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are.
Serves 6-8, more on the smorgasbord.
Cooking methods:
Pan-fried: Heat a skillet with 2-3 tablespoons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.
Oven-fried: Use ungreased baking sheets — the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets.
For most sauces, you’ll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.
Brown sauce or red wine sauce or sherry sauce:
2 tablespoons pan fat
2 tablespoons flour
1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth
1/2 – 3/4 cup water (to taste)
3 tablespoons red wine or sherry (optional)
Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, and then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)
Sour cream sauce or Gjetost sauce:
1 cup sour cream
1/2 cup shredded gjetost
Transfer the meatballs to the serving dish. Discard the fat from the cooking pan; stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, does not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.
White sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup half and half or cream
1/2 cup water or chicken broth (may be made from bouillon)
Fresh dill leaves or parsley leaves (optional)
Add the flour to the butter in a saucepan, mix thoroughly, and turn on heat to low heat. Discard the fat from the cooking pan, and then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired.
Stir the meatballs into the sauce until heated through.
Transfer to the serving dish and serve immediately.
Olives with Fennel and Orange
2 cups assorted brine-cured olives in a mixture of colors and soaked in water for 10 minutes to remove excess salt.
2 cups water
2 teaspoons olive oil
1/2 teaspoon thyme
2 garlic cloves, minced
1/4 teaspoon fennel seeds, ground
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar
Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes.
Drain.
Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat.
Stir in vinegar. Cool slightly; serve warm.
Serves 6
Egg Rolls from China
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/4 teaspoon salt
4 cups peanut oil
2 1/2 teaspoons finely chopped peeled fresh ginger
3 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
3 small carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Special equipment: a deep-fat thermometer
Accompaniments:
Asian sweet chile sauce;
Chinese mustard
Make filling:
• Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
• Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat.
• Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute.
• Celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes.
• Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined.
• Season with salt and transfer to a large shallow bowl.
• Cool, stirring occasionally, about 30 minutes.
Make egg rolls:
Gently peel apart wrappers to separate if necessary, the wrappers may not be perfectly square and that is all right.
• Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap.
• Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log.
• Fold bottom corner over filling, then fold in side corners.
• Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner.
• Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap.
• Make more egg rolls in same manner, transferring to baking sheet as formed and you may have some filling left over.
• Put oven rack in middle position and preheat oven to 250 degrees F.
• Line a large colander with paper towels.
• Heat 1 inch peanut oil in a 5 to 6 quart wide heavy pot until it registers 350 degree F on thermometer, then fry 4 or 5 egg rolls (don’t crowd your pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes.
• Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven.
• Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Cook’s notes:
• Filling can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
• Stir before using.
• Egg rolls can be fried 4 hours ahead and cooled completely, uncovered, then chilled, covered.
• Reheat in 1 layer on a rack set over a baking sheet in middle of a preheated 350 degrees F oven, turning once, until crisp and centers are warmed through, 15 to 20 minutes.
Cook’s tip: Reheated rolls will not be as crisp though.
Yield: 24
Cheese Straws
4 ounces extra sharp Cheddar cheese, grated
4 tbs. butter, softened and cut into 4 pieces
¾ cup flour, plus extra for the rolling out
½ tsp. salt
1 tsp. paprika
1 tsp. half and half
Preheat oven to 350 degrees F.
1. In a food processor combine, cheese, butter, flour, salt, paprika, and pulse until the mixture resembles coarse crumbs.
2. Add the half and half and process at a low speed until the dough forms a ball.
3. On a lightly floured surface, using a floured rolling pin, roll the dough into a rectangle 8 by 10 inches and 1/8 inch thick.
4. Gently transfer each straw to an ungreased cookie sheet, leaving about ½ inch between them, bake for 17 minutes, or until the ends just brown.
5. Let cool.
Yield: 30
Stuffed Mushrooms Italian Style
2 tablespoons olive oil
25 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
2/4 cup chopped fresh fennel bulb
1/4 cup chopped drained oil-packed sun-dried tomatoes
4 garlic cloves, chopped
1/2 cup shredded mozarrella cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
1 tbs. olive oil
Preheat oven to 350 degrees F.
Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes.
Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere.
Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.
Yield: 25
Mini Quiches with baby shrimp and cheese
1 sheet frozen puff pastry, thawed but unfolded
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain)
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp soy sauce
2 eggs
1/8 cup chopped chives
Shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees F.
Grease mini-muffin pans.
On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick. Sponsored Links
Spoon egg and cheese mixture over shrimp in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
Bake 10 minutes until puffed and golden. Serve warm.
May be baked ahead and frozen. Reheat in a 350 degree F. oven for 15 to 20 minutes.
Yield: 24 mini quiche appetizers
Easy Cheese Crisps
3 cups Cheddar Cheese, finely grated
2 cups flour
3 cups Rice Krispies®
Dash of cayenne
½ cup butter at room temperature
1 tsp. salt
Pinch of pepper
Preheat oven to 300 degrees F.
Equipment required: 2 lightly oiled baking sheets.
Knead together the cheese and the butter adding the flour and Rice Krispies®, salt and pepper.
Pinch together enough dough to hold between your first two fingers and your thumb and make some strips leaving a gap between the crisps.
Bake for 10 minutes and remove the crisps when they are pale gold and not brown. Carefully remove the crisps from the pan with a spatula and place them on a cooling rack.
Serve them immediately.
Cook’s note: They can also be kept in an airtight container for a few days.
Cheese Spread with Feta and Walnuts
You can serve this on toast or crackers.
2/3 cup walnuts
1/3 cup boiling water
¼ pound Feta cheese
¼ pound cream cheese
½ cup cottage cheese
1 tbs. walnut oil
¾ tsp. paprika
1/8 tsp. Cayenne
1 tsp. lemon juice
¼ tsp. Black pepper
6 sprigs parsley for garnish
1. Process the nuts in a food processor or you can mash them with a mortar and pestle and add the water to make it loose.
2. Add the remainder of the ingredients except the paprika and use that for garnish.
3. Turn it out onto a serving bowl and garnish it with the paprika and parsley.
4. Serve or keep it in the refrigerator for up to one week.
Yield: 1 ½ cups
Steamed Mussels with Wine and Garlic and Parsley
Serve with crusty bread
1 medium onion, chopped
4 shallots, sliced thin
2 tablespoons olive oil
1 1/2 cups dry white wine
4 lb mussels (preferably cultivated), scrubbed and beards removed
Garnish: fresh flat-leaf parsley sprigs and lemon wedges
¼ tsp. red pepper flakes
¾ cup parsley, minced
Cook onions and shallots in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
Add wine and remainder of ingredients and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.
Serves 12
Meatballs in Tomato Sauce
For meatballs
1 large onion, minced
1 green bell pepper, minced
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup bread crumbs, finely grated
2 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
¼ tsp. pepper
For sauce
4 large garlic cloves, minced
1 tablespoon olive oil
1 – 33 1/2 ounce can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled
Make meatballs:
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary.
Transfer meatballs with a slotted spoon as browned to a bowl.
Make sauce:
In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
Serves 10
Dates and Bacon
Cook’s tip: Children love the mix of salt and sweet
12 bacon slices
24 dates, pitted
1. Fry the bacon or micro wave until half cooked.
2. Wrap it around each date and finish with a toothpick.
3. Bake it in the oven and turn it once.
4. Drain on paper towels and serve
Cheese Fondue
1 lb. Gruyere cheese
1/2 lb. Swiss cheese
1/3 cup dry white wine
1 tbs. fresh lemon juice
4 tsp. cornstarch
1 1/2 oz. Kirsch
½ tsp white pepper
¼ tsp. Nutmeg
1 clove garlic
1 loaf French bread cut in bite sized cubes
• Rub pan with garlic.
• Put first 5 ingredients in pan and cook over moderate to high heat, stirring constantly. Cook 2-3 minutes.
• Add Kirsch, nutmeg and pepper and mix.
• Place over fondue flame.
• Stir fondue with your bread often.
Tradition of the dish: If you lose your bread, you must kiss all of the men or women, or buy a bottle of wine.
Steamed Clams with Bacon, tomato and Spinach
1/2 lb sliced bacon, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread
Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes.
Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes).
Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
Serves 6
Meatballs in Lemon Sauce
3 tablespoons bread crumbs
2 eggs, beaten
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground beef
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
1 – 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired
In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm.
In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined.
Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.
Serves 2.
Crepes
Cook’s tip: Use this as a basic recipe and fill your crepes with anything you like.
3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons mild cooking oil
• Whisk the eggs until they are combined, and then whisk in 1 cup of the milk and the beer.
• Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps.
• Add the salt and oil, and then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated.
• Let the batter site for 1 hour.
• Heat a 10-inch skillet, perferably non-stick, over medium heat.
• Brush it with butter, and when it’s hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter.
• Cook the crêpe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds.
• Transfer to a plate, and keep warm by covering with aluminum foil.
• Continue until all of the batter is used.
• Thin the batter with additional milk, whisking it in gently, if you need to do so.
Yield: 12 crêpes
Calzone
2 pounds ricotta cheese
4 eggs
½ pound sweet Italian sausage, baked or fried, cooled and coarsely chopped
½ pound of fresh fillet of pork or another lean pork meat cut into small cubes, fried and cooled
½ cup grated parmesan cheese
½ pound prosciutto, diced
½ pound mozzarella, cut into small cubes
¼ Italian sweet pepper, finely chopped
Preheat oven to 400 degrees F.
• Beat the ricotta and eggs together by hand or with a mixer.
• Add the remainder of the ingredients and mix well to blend.
• Pour it into a 9 x 9 x 2 inch pan lined with pie crust.
Pastry crust:
¼ lb. butter
2 ½ – 3 cups flour
½ tsp. baking powder
3 eggs
1 tbs. sugar
• Combine the flour, sugar, and baking powder in a bowl and with your fingers mix in the butter and flake it into the flour mixture until it is mealy.
• Make a well in the center and break the eggs into it and beat with a fork absorbing the flour as you go.
• Gather it all quickly into a ball and let it rest for 10 minutes until a bowl.
• The dough will be soft and sticky so flour a surface to roll it out and work quickly.
• Roll it out about 2/3 of the dough to fit the pan with a ½ inch overhang.
• Pour the mixture into the pan lined with the pastry.
• Roll out the remaining dough to cover the top.
• Trim it all and press the sides together with a fork.
• Prick the top with a fork to let the steam escape.
• Brush the top with an egg yolk.
• Place in the oven for 15 minutes and then turn down the heat to 350 degrees F. and cook it for 55 minutes longer.
• Turn off the heat and let it cool in the oven and cut it into squares.
Yield: 12 2 inch squares.
Zucchini Squares
3 cups grated zucchini
1 cup Bisquick®
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon marjoram or oregano
¼ tsp. white pepper
1/2 cup cooking oil
4 large eggs, lightly beaten
Mix all ingredients thoroughly. Spread into greased 9″ x 13″ baking pan. Bake at 350 degrees F. until golden brown, about 25 rninutes. Cut into 1-inch by 2-inch pieces.
Note: This freezes well before baking and may be prepared several days ahead of time.
Yield: 20 servings
Spanakopita (Spinach Triangles)
4 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions, greens and whites
4 cloves garlic, minced
2 pounds baby spinach, trimmed, rough chopped
1 lemon, juiced
2 large eggs, lightly beaten
12 ounces crumbled feta cheese
1 tablespoon coriander seeds, toasted, ground
1/2 teaspoon grated nutmeg
1/2 pound butter, melted
1 pound phyllo pastry sheets
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh chives
1/2 cup grated Parmesan cheese
Heat olive oil in a large skillet and place over medium heat. Sauté onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
Preheat oven to 350 degrees F. Brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, and then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2-1/2-inch strips. Do this with all the sheets of dough.
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.
Yield: approximately 40 triangles