Party Foods
I love having a party or helping someone else with their party. Weddings showers to Baby showers so much fun.
What to make for these showers has been a problem or it is the same ole stuff, Punch, cake, fruit and veggie trays. And if your lucky you get some small sandwiches with tuna or chicken salad in them.
Think outside the box of the norm. Ask, what is the their, the person, you are giving the shower for, favorite things to eat. Vegan style, or seafood, or cheese!
Small Hors d'oeuvres recipes need to have bold flavors in a small bite.
Smoked Steelhead or Salmon
Is one of my favorites. Use it as a dip with crackers or place it on cocktail wheat bread and garnish with fresh dill weed.
8oz. Smoked Salmon or Steelhead, skinned & shredded
2 8oz. Cream Cheese, softened
1/3 cup Red Onion, chopped
1/4 cup Capers, drained & chopped
1/2 tsp Dry Dill Weed
1 loaf of Cocktail Wheat Bread
Fresh Chives or Dill Weed for garnish
Soften cream cheese, add all ingredients, mix and serve.
Spread on bread, bagels or crackers!
I fixed this vegan style for the first time, but I usually add ground sausage to this recipe.
24 ounces, weight White Button Mushrooms
1 pound of ground sausage or 1 pound fresh Spinach
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper,
to taste
Wipe off or wash mushrooms in cold water. Pop out stems,
reserving both parts.
Chop mushroom stems finely and set aside.
(Brown and crumble sausage. Set aside on a plate to cool.)
If you do this part! or add 2 tbl EVOO to the pan.
Add onions and garlic to the same skillet; cook for 2
minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2
minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir
together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. (If you use
the spinach add it at the end with ½ cup bread crumbs to help hold everything
together.) Stir mixture together and
refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating
a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden
brown.
Allow to cool at least ten minutes before serving; the
stuffed mushrooms taste better when not piping hot.
Try Beer Fondue with Sausage and Sourbough Bread for your next football game with friends. Big Touchdown! HaHa
1 loaf (1 pound, about 20 inches) Sourbough bread, cubed
1 pound of Sausage Links, boiled in 1 cup of beer, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer
4 cups (16 ounces) 1 cup each shredded Montery cheese, cheddar cheese, Swiss, and Smoke Gouda
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream
In a small saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream.
Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 cups.
