8 oz cream cheese
4 bacon slices, cooked, drained and crumbled
2 tablespoons chopped onion
1/8 Teaspoon black pepper
8 oz refrigerated crescent rolls
Preheat oven to 180ºC/350ºF/gas mark 4. Combine
the cheese, bacon, onion and pepper. Separate
crescent roll dough into 2 rectangles, press seams
and perforations together with fingers to seal.
Spread cream cheese mixture onto rectangles, roll
up, starting with longest sides. Press seams
together to seal, cut each roll into 16 slices,
place cut side down on greased baking sheet. Bake
for 12-15 minutes, or until golden brown.
16oz Cream cheese
8oz Cheddar cheese, grated
1 tablespoon chopped pimiento
1 tablespoon chopped green pepper
1 teaspoon finely chopped onion
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
pinch cayenne pepper or garlic powder
pinch salt
finely chopped pecans
Cream the cream cheese add the cheddar cheese and
mix until well blended. Add the pimiento, green
pepper, onion, lemon juice, Worcestershire sauce,
garlic powder or cayenne pepper and salt. Mix
until well blended. Shape into 2 small logs and
roll in the finely chopped pecans. Wrap in plastic
wrap and chill for 24 hours in refrigerator. Serve
with crackers.
Peel the shell from the eggs and cut them in half
lengthwise then remove the yolks. In a bowl place
yolks, mayonnaise, vinegar, dry yellow mustard,
salt, and pepper, mash them all together and fill
each egg halve. Sprinkle the tops with paprika.
2 dozen large fresh mushrooms
4 tablespoons of butter
2 cloves of minced garlic
3 tablespoons minced onion
1/2 pound cooked crab meat
2 eggs, beaten
2 tablespoons mayonnaise
3 tablespoons seasoned dried bread crumbs
3 tablespoons minced green onion tops
1 teaspoon fresh lemon juice
salt and pepper to taste
parmesan cheese
Remove stems from cleaned mushrooms, chop stems
and sauté in butter with the garlic and onion.
Brush the mushrooms with the melted butter. Mix
together the crab meat, eggs, mayonnaise, bread
crumbs, green onion tops, lemon juice, salt and
pepper. Add to onion mixture and cook for 5
minutes. Fill mushrooms with the mixture and
sprinkle with the cheese. Bake in buttered shallow
glass casserole for 15 minutes on 200°C/400°F/Gas
Mark 6.. Serve warm.
1½ lb ripe plum tomatoes
2 tablespoons onion, finely chopped
2 large cloves garlic, minced
8oz fresh basil, chopped
2 teaspoons red wine vinegar
6 tablespoons extra-virgin olive oil
salt and pepper
4 thick slices crusty Italian bread
Cut tomatoes in half and squeeze out seeds and
juice. Chop tomatoes into small cubes and place in
bowl. Add the onion, garlic, basil, vinegar, half
of the olive oil and salt and pepper to taste. Let
stand at room temperature for about 1 hour. Drain
the liquid. Under the grill toast the bread on
both sides until golden brown. Quickly brush one
side of each slice with remaining olive oil, spoon
the tomato mixture on the top. Cut slices in half
and serve immediately.
12oz prawns, shelled
lemon wedges and parsley sprigs to garnish Sauce
4fl oz tomato ketchup
3fl oz lemon juice
3-4 drops Tabasco sauce
1 tablespoon horseradish sauce
2fl oz single cream
salt and pepper
Chop the prawns if they are very large and put an
equal quantity into each of six glasses. Mix all
the sauce ingredients together and pour over the
prawns. Serve chilled, garnished with the lemon
wedges and parsley.
1 ripe avocado
1/4 teaspoon salt
pinch paprika
1 teaspoon lemon juice
toast strips
bacon strips
Mash the avocado and add the salt, paprika and
lemon juice. Spread the mixture on the 1 x 3 inch
toast strips. Place narrow strips of bacon over
the mixture, then grill until the bacon crisps.
