Appetizers

  • Patout’s Hot Crab Dip

    Posted in on the 6th March, 2014

    1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 t Dried basil 1 t Dried thyme 2 t Salt 2 t Ground black pepper 1 t Ground white […]

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  • Roquefort Mousse

    Posted in on the 5th March, 2014

    Jim Vorheis 1/2 lb Roquefort cheese 4 tb Butter 4 oz Cream cheese 1 Egg, separated 1 tb Unflavored gelatin 1/2 ts Dijon mustard 1/2 c Whipping cream Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. […]

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  • Mushroom Souffle

    Posted in on the 3rd February, 2014

    1 tb Butter 250 g Small mushrooms, sliced 1 Shallot, finely chopped 1 ts Mixed herbs 1 ts Chopped parsley 1 1/2 tb Butter 3 tb Flour 1 1/2 c Milk 1/2 ts Salt 1/4 ts Pepper 4 Egg yolks 3 tb Grated parmesan cheese 2 tb Cream 1/4 ts Ground mace 1/2 ts Salt […]

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  • Salmon Pate #1

    Posted in on the 2nd February, 2014

    8 oz Cream Cheese 1 ts Horseradish 1 tb Lemon Juice 1 c Cooked Salmon 2 ts Minced Onion 2 tb Chopped Fresh Parsley 1/4 ts Liquid Smoke * * omit if smoked salmon is used. ~————————————————————————- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. […]

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  • Spicy Chili Pepper and Artichoke Dip

    Posted in on the 31st January, 2014

    1 cn Artichoke heats (not marinated) 4 oz Green chili pepper 1 c Mayonnaise(no salad dressing) 1 c Parmesan cheese Drain artichoke hearts and break apart. Cut up green chilies. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips.

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