Thursday, February 27, 2014

the AVALANCHE continues....

bring on the appetizers, this time it's HALIBUT PATE AND CELERY BOMBAY!


3/4 pound halibut poached
1 (8 oz) pkg cream cheese
1/4 cup crisp cooked crumbled bacon
1/4 cup dry white wine
2 tbs parsley, chopped
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp onion salt
1/4 tsp garlic salt
1/2 tsp dill weed
dash Tobasco sauce
flake halibut and combine with cream cheese. Add remaining ingredients, blend thoroughly. Press mixture into a waxed paper lined bowl or mold. Refrigerate several hours or overnight. Unmold on serving platter, garnish with additional parsley. Serve as spread with a variety of crackers.
YIELD:3 cups pate'

1 large red delicious apple
1/4 cups walnuts
1/2 cup cheddar cheese, grated
1 tbs chopped pickle or relish
1/4 cup mayonnaise
1/2 tsp curry powder
12 stalk celery
dice apple very finely.Add walnuts, chees and pickle. Stir in mayonnaise and curry powder; blend well. Fill celery stalks with mixture sprinkle lightly with paprika. Chill well before serving
YIELDS: 12 servings

1 pkg Lipton Onion soup mix
1 pint sour cream
6 hard boiled eggs
1/2 cup chopped celery
1/2 tsp lemonjuice
blend soup mix with sour cream, cut the eggs in half (lengthwise) removed and mash egg yolks. Add celery, lemonjuice and 1 cup of the sour cream mixture. Blend well. Fill egg whites lavishly. Chill. Use the remaining sour cream mixture as CALIFORNIA DIP  and serve with crackers.

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