Bacon and Cheese
Canapés:
Ingredients:
Rounds of bread
2 C. Sharp cheese, shredded
2 Bacon slices, cooked crisp, minced
1/4 t. Dry mustard
A few grains cayenne
1 T. Worcestershire sauce
Procedure:
Toast the bread on one side under a preheated broiler
Mix all the other ingrediends together and spead a thisk layer of it
on the untoasted side of the bread rounds
Broil the canapés until the cheese has melted
Garnish and serve
Notes:
I suggest using swiss cheese
Use fresh whole wheat or, white bread
Garnish with sprigs of fresh herbs, etc.
Ingredients:
Crackers
Smoked salmon
Fresh ground black pepper
Lemon juice
Stuffed olives, sliced
Procedure:
Place a thin layer of salmon on the crackers
Dust with the pepper
Sprinkle with the lemon juice
Top each one with a piece of olive
Garnish and serve at room temperature
Notes:
Squares of toast can be used in place of the crackers
Atlantic salmon that has been smoked is the best (for this recipe)
Garnish with thin sliced lemons, capers, aspic glaze, hard cooked egg
yolks that are grated,cucumber, etc.
Ingredients:
1 Onion, diced
2 T. Butter
1/2 C. Tomato juice
3 Green chilis, peeled, minced
1 C. Shredded cooked chicken
1/8 t. Thyme
1 t. Salt
Dash of cayenne
18 Tortillas
Procedure:
Sauté the onion in the butter until golden brown
Add the rest of the ingredients (except the tortillas) and simmer for
about 3 minutes and then set aside
Now fry the tortillas in deep fat that is preheated to 380°F until
they are golden in color and drain
Cut the tortillas into thirds and place about 1 teaspoon of the
filling on each piece. Fold in half, secure with a pick and bake in a
preheat 450°F oven until almost crisp
Serve and garnish
Notes:
Cooked pork sausage meat can be used in place of the chicken
Flour or corn tortillas can be used
Garnish with sprigs of coriander, etc.
Ingredients:
Thin slices of bread
Butter
Mayonnaise
Chives, chopped
Asparagus tips, cooked, cooled
Procedure:
Cut the crust from the bread
Spread them thinly with the butter and then mayonnaise
Sprinkle lightly with the chives
Place an asparagus on each of the bread slices and roll the
canapé
Garnish and serve
Notes:
These sandwiches can be toasted
White or, whole wheat bread can be used
Ingredients:
Choux paste
7 oz. Can tuna
2 Eggs, hard cooked, chopped
1/2 C. Mayonnaise
1/4 C. Celery, minced
1 T. Curry powder
1/4 t. Salt
2/3 C. Parsley, chopped
Procedure:
Squeeze choux paste through pastry bag onto greased cookie sheet to
make 20 mounds, each about 2 teaspoonfuls and about 1 inch apart
Bake the puffs in a preheated 375°F oven for about 20 to 25
minutes, or until browned; cool the puffs on a wire rack
In a small bowl stir the tuna and its oils with a fork until finely
flaked
Stir in the egg, mayo, celery, curry and salt; cover and chill
When the puffs are cooled, with a sharp knife, cut each of them
horizontally in half to make two shells
Spoon about 1 rounded teaspoon of the tuna mixture into each shell and
sprinkle the parsley over the top
Serve and garnish
Notes:
This tuna mixture would be good for any kind of sandwich
Garnish with thin slices of lemon, sprigs of herbs, etc.