PUT ON TAILS FOR DINNER

the next few posts are going to be a bit fishy...enjoy this great tutorial on how to grill lobster tails.

GRILLED ROCK LOBSTER TAILS.

4 medium frozen rock lobster tails
1/2 cup butter melted
2 tsp lemon juice
1 tsp grated orange peel
Generous dash of each, ground ginger,aromatic bitters and chili powder..
Thaw raw lobster tails. Cut off thin undershell membrane with kitchen scissors. Bend tail back to crack shell or insert long skewers lenghtwise between shell and meat to prevent curling.
To butterfly rock lobster tails partially thaw tails, snip through center or hard top shell with kitchen scissors. with sharp knife cut through the meat but not through undershell.
Combine melted butter, lemon juice orange peel and spices in small bowl, with pastry brush, spread over lobster meat. On a prepared grill, meat side up grill tails over hot coals for for 5 minutes. Turn shell side up and brush again with sauce. Grill until meat has lost it's transparency and is opaque.
5-10 minutes.

THAT'S A SOME'A SPICY MEATABALL

a tried and true favorite who can say no to the party meatball...?
PARTY MEAT BALL
deviled ham adds extra spice to these saucy little beef and veal balls.
1 1/2 pound ground beef
1 pound ground veal
1 (4 1/2 oz) can deviled ham
2/3 cup evaporated milk
1 cup soft whole wheat bread crumbs
2 eggs
1/2 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1/4 cup olive oil
1/4 cup water
Creamy Dill Sauce
combine beef, veal, ham, milk, eggs, onion, bread crumbs, and seasoning in large bowl mix lightly with a fork. Shape into about 72 small balls. In a large skillet add enough oil to cover bottom of pan, brown meatballs a few at a time, remove after browning until all meatballs have been browned. Drain off oil add water, return meatballs to skillet, cover and simmer 20 minutes. * Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill.
*if made ahead, chill after browning and then reheat with water in frying pan just before serving.

CREAMY DILL SAUCE
make the base ahead, if you wish, ready to stir in sour cream and seasoning heat just before serving
2 tbs butter
2 tbs flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 tbs catsup
1 tbs dill weed
melt butter in small saucepan, blend in flour and salt, cook.stirring all the time. just until mixture bubbles. stir in water slowl, continue cooling and stirring until sauce thickens and boils 1 minute. Stir in sour cream, catsup and dill weed, heat just to boiling.

MEATBALL IN SWEET CHERRY SAUCE
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
2 eggs
1/4 cup skim milk
1/2 cup fine bread crumbs
1/4 cup onion, finely chopped
1/2 cup parsly minced
1 1/2 tsp salt
1/2 tsp pepper
1 tbs olive oil
1 ( 17oz) can dark pitted sweet cherries
1 tbs cornstrach
2 tsp sugar
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp cinnamon
1tbs vinegar
1 tbs lemon juice
Mix meat, eggs, milk, bread crumbs, onion,parsley, salt and pepper. Shape into 1 inch balls. Slowly brown meatballs on all sides in oil. Place undrained cherries in blender and puree'until smooth. In a pan, combine cornstarch, sugar and spices. Add pureed cherries vinegar and lemon juice. Cook over low heat until clear and thichened. Add browned meatballs and place in chafing dish to keep warm. Serve with toothpicks.
Makes about 7 dozen appetizers.

.....more APPETIZERS

AMERICAN CHEESE BOARD

Having a large crowd of cheese lovers over for drinks and hors de oeuvres, this is one perfect dish sure to please everyone, to be served on a cheese board. 
2 pounds domestice swiss cheese, sliced
2 pounds blue cheese, crumbled in small bowl

HOW TO ARRANGE A CHEESE BOARD

1 pound sharp cheese, sliced
1 pound provolone, sliced
1/2 cheddar cheese, sliced
1/2 pound brick cheese,sliced
1 12 oz domestic Gouda, peeled and served in wedges
1 8 oz domestic Camembert, crumbled in small bowl
rye bread
black pumpernickel bread
store all cheese well wrapped in refrigerator. On the day of the party 15 to 20 minute before guests arrive, arrange on cheese board so cheese will be at room temperature and flavor will be well developed  before serving. Arrange attractively.
YIELDS; 24 generous servings

HOLIDAY STRAWBERRIES
tired of the same old hum drum appetizers?Surprise your guest with this one!
1 3 ounce cream cheese
1/2 cup crumbled American blue cheese
1 pound liver sausage
2 tsp minced onion
mayonnaise
red bread crumbs
1 pound of strawberries, washed and hulled
parsley
green wooden picks
soften cream cheese, blend in ble cheese. Add to liver sausage and minced onion. Mix well add small amount of mayonnaise to make blending easier. Spread mixture on bottom of small-med serving dish. Arrange strawberries on top, sprinkle with bread crumbs, garnish with parsely.

MUSHROOMS AND ARTICHOKES
1 10 ounce pkg of frozen artichoke hearts
1 pound fresh button mushrooms, washed and dried
1/2 cup olive oil
2 tbs tarragon vinegar
2 cloves garlic, crushed
1 tsp salt
1 tsp dry mustard
1/2 tsp sugar
1/4 tsp black pepper
Watercress
cook frozen artichoke hears according to pkg directions. Remove from pan and combine with 1 pound of fresh mushrooms. Combine olive oil, vinegar, garlic, salt mustar sugar and pepper. Marinade mushrooms and artichoke in oil mixture for at least 1 hour. toss well. Serve on 6 individual platters each garnished with a bed of watercress.

AN AVALANCHE OF APPETIZERS to serve with PUNCH

Here they are...a collection of appetizers coming at you straight from the 1960's......you can't help but get a little nostalgic. Enjoy!

ROQUEFORT CHEESE BALL

in recent years cheese balls (mixtures of cheese, seasoning and ofter butter or cream) have become popular hors d'oruvres to serve with drinks/punch. they are also often found on trays of assorted cheeses. By combining a small amount of Roquesfort with cottage cheese, instead of a larger amount with butter, it is possible to create a cheese ball with an excellent flavor.
6 ounces cottage cheese
1 ounce Roquefort cheese
1/2 tsp dry mustard
2 tbs chopped parsley
2 tbs chopped chives or green onions
drain any moisture from cottage cheese and force through a sieve, crumble Roquefort and add to cottage in medium bowl. Add remaining ingredients, mix well, form a ball wrap in plastic wrap and chill at least 8 hours prior to serving.

PUNCH PARTY SNACKS

1/2 pound twice ground beef
1 egg
1/2 cup bread crumbs
1/3 cup 7-up
1/2 tsp garlic salt
1/2 tsp onion salt
24 small stuffed green olives
combine beef, egg bread crumbs, 7-up and seasonings in medium bowl. Mix well. Place one tbs of meat mixture into palm of your hand and flatten; place an olive into the center of meat and mold meat around olive. Place meatballs on broiler pan and into oven 2 inches away from broiler. broil on Hi for 6 to 8 minutes (watch closely) turn once during the time allowed to cook. Insert toothpick into each meatball and serve hot.
YIELDS; 24

NIPPY CHEESE DUNK

1 1/2 cups cottage cheese sieved
1/4 cup low-fat yogurt
2 tsp prepared mustard
1 tbs minced parsley
1 tsp seasoned salt
1/4 tsp grated lemon rind
in small bowl, combine cottage cheese and yogurt. Add remaining ingredients. Stir to blend. Chill for at least 4 hours. Serve with crisp vegetables.
YIELDS: 2 CUPS

HOT CRAB CANAPES

6 ounces crab meat canned or fresh
2 3oz pkgs of cream cheese
1/4 cup cream
1/4 cup mayonanaise
1 tsp minced onion
1/2 tsp chives
1/2 clove garlic crushed
pinch salt
1/4 cup lemon juice
1/4 ts Worcestershire sauce
2 drops Tabasco
salted crackers or toast
whip the cream cheese and cream until smooth. Beat in the mayonnaise. Add the onion, chives, garlic and salt. Blend well. Marinate crab meat in lemon juice. Drain. Fold into the sauce. Add Worsestershire sauce and Tobasco. To serve spread on crackers or toast (baguette is a nice 21st century substitution). Place on broiler pan and broil until brown and bubbly. This mixture may also be served cold as a dip.
YIELDS: 2 CUPS


SHRIMP HOR D'OEUVRES
1 pound fresh shrimp chopped and cooked
1 tbs minced onion
` tsp minces celery
1 tsp minced green onion
2 tsp lemon juice
1/2 tsp grated lemon rind
1/4 ts salt
1 to 4 drops Tabasco sauce
black pepper
3/4 cup mayonnaise
mix shrimp, onion and celery, with lemon juice, mayo and rind add seasonings to taste.
on rounds of baguette* place one tsp of shrimp mixute on each.
YIELDS; 36 servings
*this recipes calls for 36 pieces of white bread with cut out silver dollar sized rounds.  I say baguette!


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PARTY MIX

A few more dishes for the party!

This one is an old time favorite, yes you can buy it in the store but there is something about a fresh batch of PARTY MIX, that cannot be matched! This one is fabulous!!!

PARTY MIX
8 cups corn chips
4 cups cheese crackers
3 cups mixed nuts
4 cups popped popcorn
2 (4oz) cans of toasted coconut chips
1 1/2 cups walnuts
1 tsp salt
1/2 tsp garlic salt
1-2 tsp of curry powder
1 Tbs Worcestershire
1/4 tsp tobasco
1 cup butter melted
toss all ingredients together in large roasting pan, bake at 250 degrees for one hour, stirring occasionally. Cool thoroughly. Store in airtight container.
YIELD: 6 quarts

GET THE CRACKERS...

It's party time, start planning yours now with these great dip recipes!

PARISIAN DIP
1 (3) ounce package cream cheese softened
2 ounces Blue Cheese
2  tbs cream
1 tsp chopped chives
1/2 tsp worcestershire sauce
 in medium mixing bowl, add blue cheese, cream cheese, chives and worcestershire, mix well til blended. Place in a decorative bowl sprinkle with chives. Serve with chips and crackers.

SHRIMP DIP
1   8 ounce package of cream cheese softened
1  10 ounce can frozen shrimp soup, thawed
1/4 cup mayonnaise
1 tbs sherry
1/4 tsp curry powder
dash garlic salt, onion salt, paprika, 2 tbs capers

blend cream cheese and soup with spoon or rotary beater. Stir in remaining ingredients. Adjust seasoning to taste. Serve with crips chips or large cook shrimp.

CANAPES
camembert Rouge et Noir
bacon
crackers
bread
mash Cmaembert with crips bacon cooked and minced and spread on crackers or bread

CAMEMBERT CHEESE ALMOND BALLS
1 round Camembert
1 cube butter
1 cup white wine
chopped salted almonds
soak cheese in wine overnight. por off wine. Blend with softened butter. Chill for at least 3 hours. Form into 24 balls roll in chopped nuts. Chill slightly and serve.

PET AND PARMESAN

This sounds like the perfect cheesy bread with this "nippy cheese sauce you can't buy"

1/2 cup PET evaporated milk
1/2 parmesan cheese
1-2 garlic cloves pressed
2-3 green onions finely chopped (optional)
mix PET and cheese in small bowl. Let stand for 5 minutes add garlic and green onions and stir. Sliced loaf of fresh french bread, spread on each slice. wrap in foil and heat on outdoor grill or oven. Can also be used for pizza sauce, in green salads or spooned onto baked potatoes.

EASY PEASY APPETIZERS

Its the end of October and the beginning of Party time. Serve up some of these easy appetizers at your Halloween party. Stay tuned for the 2 most bizarre ( and scary) drinks ever!


CANAPES:

Camembert Rouge et Noir
Bacon (cooked crisp and minced)
Baguette or crackers
Mash Camembert add bacon spread on sliced baguette or crackers

CHEX PARTY MIX
2 cups wheat chex
2 cups rice chex
2 cups corn chex
3/4 cup salted nuts
6 tbs butter
4 tsp worcestershire sauce
1 tsp seasoned salt
Heat oven to 450
melt butter in large shallow pan over low heat. Stir in worcestershire sauce add salt. Add the cereals and nuts. Mix over low heat until all the pieces are coated. Heat for 45 minutes in the oven stirring every 15 minutes. Spread out on absorbent paper to cool, Yields 6 1/2 cups

SNAPPY BEAN DIP
1/4 cup dried pinto beans
2  1/2 cups water
1/4 tsp salt
juice of lemon
1 tbs of mayonnaise
1 tsp worcestershire sauce
1 clove garlic minced
salt to taste
1/4 tsp Tobasco sauce
2 green onions
soack bean in water overnight. Cook bean in soaking water with the addition of 1/2 tsp salt until tender.
Drain. Place bean and remaining ingrediaents in blender blend until smooth. Place in serving dish and garnish with chopped green onions. Serve with veggies and corn chips.

CAMEMBERT CHEESE ALMOND BALLS
1 round of Camembert
1 cube butter
1 cup white wine
chopped Salted Nuts
soak cheese in wine overnight. Pour off wine. Blend with softened butter. Chill for at least 3 hours. Form into 24 balls. Roll in chopped nuts. Chill and serve.

SAVORY STUFFED MUSHROOMS
1/4 cup toasted wheat germ
2 tbs chopped onion
2 tbs minced parsley
2 tbs grated Parmesan cheese
1 tbs sesame seeds
1/4 tsp rosemary
1/4 tsp salt
2 tbs butter, melted
1 egg
8-12 large mushroom
combine all ingredients except mushrooms. Wash mushrooms and gently break off stems. Finely chop 2 tbs stems. Mix with wheat germ mixture and stuff into mushroom caps. Place in shallow greased baking dish. Bake at 400 degree for 10 minutes.

More Hors D'oeuvres

Here are a few that look pretty easy and not too outdated, but then how can food go out of style. Well, yes I know there are a few that I will never eat again, like...Velveeta, or Spam or even Moon pies, which have come back. Remember these recipes all come from circa 1950 or 60's.
SHRIMP HORS D'OEURVRE

1pound fresh shrimp cleaned and cooked
1tbs minced onion
1 tsp celery
1 tsp  minced green pepper
2 tsp lemon juice
1/2 tsp grated lemon peel
1/4 tsp salt
3-4 drops of tobasco sauce
dash of pepper
3/4 cup mayonnaise
chop shrimp into very fine pieces. Mix with other ingredients and add more seasoning if desired.  Put 1 heaping teaspoon on sliced baguette (toasted or not) makes 3 dozen.
CHEESE STUFFED CELERY
8-10 ribs of celery
1 cup grated cheddar cheese (sharp)
1 tbs milk
1 tbs finely minced green pepper
1 tbs coarsely ground pimiento
Trim celery. Cut celery ribs into 3-4 inch pieces. Combine cheese with milk mix well. Stir in green pepper and onions. Fill celery ris with mixture with a pastry bag fitted with a star tuve. Garnish each with pimiento. Yields 8-10 servings
CURRY SALAD DIP
1/2 cup mayo
1/2 pint sour cream
1 tbs spoon curry powder
1 tsp lemon juice
1/4 tsp salt and 1/4 cup fine chopped chutney.
Blend well! Yields 1 3/4 cups. Serve with fresh veggies.