Variety Adds Vitality to Your Vegetarian Recipes
Vegetarianism is on the rise in contemporary America, largely because of nutritional, ethical, and environmental concerns. Still, recent surveys put the number of true vegetarians at less than three percent of the U.S. Vegetarian food can be very simple; for example, a peanut butter and jelly sandwich is vegetarian. Vegetables are a rich source of antioxidants and protect us from many diseases. Green vegetables contain essential vitamins & minerals and are thus very beneficial for health.
Probably one of the most perplexing thoughts a person has when they transition to vegetarianism is keeping their diet filled with a variety of fun, diverse, and nutrient-dense foods. It can sometimes feel like you’re cutting many options out since you’re no longer consuming meat, and it may seem you’re losing even more options if you’ve also decided to cut dairy and eggs from your diet as well. With a little creativity, planning, and forethought, you might be surprised how much variety you can achieve with your new vegetarian diet - perhaps even more than your meat-eating days!
Vegetarian recipes are tasty, and easy to make. You can turn any recipe into a purely vegetarian one by replacing the meats with any vegetarian alternative. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. Raw sliced almonds are also a nice alternative to pecans.Vegetarianism can be very confusing to those who are not familiar with it. But I have discovered that I feel better when I eat vegetarian meals. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. Raw sliced almonds are also a nice alternative to pecans. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat..
Vegetarian recipes provide the most efficient nutriment for the human system, because plants form the basis of the food chain, closest to the source of life itself, which is solar energy. Indian vegetarian dishes are loaded with antioxidants. Many spices protect against cancer, heart disease, arthritis and Alzheimer’s disease. Vegetable curries and usals. Salads, koshimbir and bhurta. Contrary to popular belief, preparing a quick easy vegetarian meal may be a convenient task after all.
Vegetarian recipes are included, as well as information on adapting some recipes to a vegetarian diet. Each recipe contains nutrition information per serving and even cost per serving, which many cooks find helpful. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. Raw sliced almonds are also a nice alternative to pecans. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat.
Vegetarianism isn’t just about food or health or what we put in our body we should remember that it is a lifestyle and a lifelong commitment that extends beyond the table. It extends to our own fashion to wardrobe to interior pieces and other things. The information, recipes and website links on this page are provided to help anyone begin or to increase their ability to be a vegetarian. Vegetarians have their own favorite dishes and desserts. Vegetarian diets call for fruits, vegetables, whole grains, and soybeans as a replacement for meat (which is much higher in saturated fats and much lower in fiber, antioxidants). This contributes to a healthy heart.
Indian food is different from the food of any other country. India has a great variety of foods compared to any other country. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent . Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia , Central Asia and Europe. Gujarati cuisine of India is predominantly vegetarian among other Indian cuisines. For pure vegetarians India is a heaven.
Indian vegetarian dishes are loaded with antioxidants. Many spices protect against cancer, heart disease, arthritis and Alzheimer’s disease. Indian vegetarian food proves all of this wrong. Indian culinary, or the art of cooking, has evolved with the times imbibing its share of various ingredients by different froeign invasions of rulers and travelers but without affecting its original identity. Therefore, whether it is North India, South India, East India, West India, the central part and the north-eastern part - each place has its own flavor of food and style of cooking.
Meatless meals are great for stretching the family food budget. In general, vegetarian cooking provides essential protein nutrients from plant sources plus dairy products, eggs and whole grains. Meat can be considered as being a vital part of the main daily meal. While meat lovers will not have a problem with this inclusion into their meal, others may.
Stuffed Endive
1 Head of endive
1 package of Boursin
1 orange, peeled and sliced into slivers
½ cup toasted, slivered almonds
1. Separate the endive leaves.
2. Add 1 tsp. cheese to bottom of each leaf.
3. Top with orange slice and almonds.
Serves 8
ALMOND POUND CAKE
Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour, sifted
2 tsp. almond extract
–GLAZE:–
1 c. sugar
1/4 c. water
2 tbsp. almond extract
CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely.
CROCKPOT BROWN RICE AND CHICKEN
1 c. diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 c. cooked brown rice
1/4 c. dry white wine
2 c. chicken broth
1 c. sliced almonds
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.
CHICKEN CRESCENT ALMONDINE
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
–TOPPING–
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.
Yuletide Ring
Ingredients
—FOR THE OUTER LAYER—
2 oz butter, or vegan margarine
1 each onion, chopped
3 1/2 oz button mushrooms
1 teaspoon mixed herbs
2 each tomatoes, fresh or canned
5 oz soft wholewheat breadcrumbs
5 oz cashew nuts, grated
5 oz walnuts, grated
1 tablespoon marmite
2 tablespoon soy sauce
1 salt
1 pepper, freshly ground
—FOR THE ALMOND & LEMON LAYER—
2 oz butter or vegan margarine
1 each onion, chopped
8 oz blanched almonds
4 oz soft white breadcrumbs
2 each lemons
—FOR THE MUSHROOM pate—
1 pound button mushrooms
1 oz butter
3 oz soft breadcrumbs
1 butter; for greasing tin
—GARNISH—
1 lemon and tomato slices
1 parsley sprigs
Directions:
First thoroughly grease a 22-23 cm (9 to 9-1/2 inch) ring mould, 1.2 liter (2 pint) capacity with butter.
Since the basis of both nut mixtures is fried onion, you can melt the butter for both of them in a large saucepan, add both the onions and fry for 10 minutes until tender but not browned. Put half the mixture into a bowl on one side. To complete the dark/outer mixture, add the mushrooms and mixed herbs to the pan. Skin the tomatoes, if you’re using fresh ones, chop and add to the saucepan, or just mash in the canned ones, without any juice. Let this mixture cook until all the liquid has gone, then remove from the heat and stir in all the remaining ingredients, and 50 ml (2 fl oz) of the water, to make a medium-soft mixture.
To complete the almond and lemon layer, grind the almonds and add to the other lot of fried onion, along with the crumbs and 200 ml (7 fl oz) water, and flavour with lemon rind and juice. If you like a really lemony mixture use the grated rind and juice of 1-1/2 lemons; if that is too much for your taste, adjust the amount accordingly, and perhaps add a tablespoonful or two more water. The mixture should be quite soft but not sloppy.
To make the mushroom pate, wash the mushrooms and chop the roughly. Melt the butter in a large saucepan, add the mushrooms and fry them, without a lid on the pan - they will soon make a great deal of liquid. Continue to cook them, uncovered, until all the liquid has gone - this may take as long as 30 minutes. Then liquidize with the breadcrumbs and season with salt and pepper.
Set the oven to 375 F.
To assemble the ring, first press the dark nut mixture into the tin, to cover the base and all the way up the sides to within about 5 mm (1/4 inch) of the top (leave this clear to allow the mixture to rise a bit as it cooks). Next, put in the white mixture, over the dark one, to cover it. Add the mushroom pate to fill the ring. When it is all in, gently press the top so that it is level, about 5 mm (1/4 inch) below the top. Cover with a piece of greased foil.
When you are ready to bake the ring, put it into the oven and bake for 1-1/4 to 1-1/2 hours, or until the ring feels firm to the touch and a skewer inserted into the middle comes out clean. Let it stand for 2-3 minutes, then loosen the edges, put a large round plate on top of it, and turn it upside down; hopefully it will come out in one piece. Fill the centre with stuffing balls, decorate the top with slices of tomato, lemon and parsley, and serve immediately.
CHEDDAR CHICKEN
1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8″x12″ baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
HOT CHICKEN SALAD
4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9″x13″ pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
CHICKEN BREAST CASSEROLE
8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
CRUNCHY CHICKEN CASSEROLE
2 cans boned chicken, drained
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
Vienna Noodle Pudding
Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until brown. Serve hot with lemon sauce.
Jewish Stewed Shad
Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.
Pear and Mango Chutney
Ingredients:
250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.
Method:
Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.
Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.
Shahi mutton
Ingredients
1/2 tsp Kashmiri chilli
1 tsp salt
1 cinnamon stick
1kg mutton, cubed
1 tsp ground cardamom
1 1/4 cups cream
2 tbsp ginger, chopped and peeled
2 tsp cumin seeds
2/3 cup vegetable oil
3 onions, chopped
5 tbsp almonds, blanched
6 tbsp water
6 whole cloves
8 cloves garlic, peeled
Method
In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside.
In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top.
A few drops of korma essence can be added to enhance the flavour. Serve hot with naan or rice.
Chicken Almond Dainties
bread
butter — softened
1/2 cup roasted blanched almonds — slivered
1/2 cup chopped celery
1 cup cooked diced chicken
1 tablespoon pimiento — optional
2 teaspoons lemon juice
salt — to taste
1 dash paprika
Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces.
Amaretto Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
India Curried Eggs
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.
Preparing a Fruit Cake
Are you the fruit cake in your family? Before you raise your eyebrow, I would suggest you read on to know what I mean.
The fruit cake has tantalized the world for centuries. When you take a lip smacking bite, you will experience the taste of culture and valued traditions. The fruit cake which I would love to offer you will be an ideal one, with a high content of fruits and nuts in proportion to the batter. You will taste the rich content of French cherries, almonds, California nuts, pineapple, orange peel and lemon. To make it more mouthwatering how about a dash of brand and liquor added to it?hmmm, expensive and irresistible, isn’t it?
If you want to go for a stronger aroma and sharper flavor, then relish the darker version of the fruit cake. The dark fruit cake contains prunes, dates, cherries, walnuts, brown sugar and molasses.
If you love the subtle taste, then you can go for the light fruit cake. The delicate taste is attributed to the presence of granulated sugar, golden raisins, pineapple, apricots and light corn syrup. Read more
ORIENTAL CHICKEN
1/2 c. butter
1/2 c. flour
1 tbsp. salt
1 c. cream
3 c. milk
2 c. chicken stock
2 c. cubed chicken
1/2 c. sauteed sliced mushrooms
1/2 c. blanched almonds
1 c. sliced water chestnuts
1/4 c. pimento strips
1/4 c. sherry
Melt butter in top of double boiler, add flour and salt, cook until bubbly - add cream, milk and chicken stock, stirring until smooth. Cook over hot water for 30 minutes. Just before serving, add the remaining ingredients and heat thoroughly. Serve over souffle, rice, or cheese shell.
CHICKEN SALAD CASSEROLE
2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.
CHICKEN CASSEROLE
2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine
Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.
BAKED CHICKEN SALAD 1
2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 c. mayonnaise
1 c. grated American cheese
Combine all ingredients thoroughly. Turn into buttered 2-quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted. Makes 10 servings and this can be frozen.
LUNCHEON CHICKEN CASSEROLE
1 1/2 c. chicken, cooked and cut in bite size pieces
1 c. celery, chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted
Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top the chicken mixture. Bake, uncovered, at 325 degrees for 30 to 40 minutes
CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1″ water. When squash is baked, brush with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.
CHICKEN ALMOND CASSEROLE
1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown. Serves 6.
ROAST CHICKEN WITH ALMONDS
10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine, or water or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.
CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.
CHICKEN AND ALMOND SALAD
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
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.