Appetizers Recipes

INGREDIENT: 1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs,1 pound asparagus, 1 onion finly chopped, 1 cup grated gruyere cheese (or mozarella) salt, pepper.

Brown slightly onion in a little butter, let it cool down and place in pastry shell, clean & blanch asparagus, cut off tips ( 3 inches ) & place in pastry shell,add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375 for 30 minutes.

Note: Asparagus may be replaced with other vegetable(s) or precooked shrimps, crabmeat or boneless chickenmeat etc.

4 large (or 8 small) Vol-o-vents kept warm in oven, 100 gr onions minced, 600gr mushrooms sliced, 2 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup cream, parsley, 1/2 tsp. salt & pepper.

Saut? onions in butter until limp, add mushrooms & blend in flour,salt & pepper, saut? for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve.

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3 whole smoked mero ( or trout ) ( about 1 1/4 pounds ), 1 8-ounce package whipped cream, cheese, 1/4 cup low-fat mayonnaise dressing, 3 tablespoons lemon juice, 1/8 teaspoon ground black pepper, 1 tablespoon minced chives or green onion chives for garnish, assorted crackers and cucumber slices.

1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated p?t? to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.

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