USVI-On-Line

ok whatever uses those 3 ingredients sounds pretty gross
I just made XIG's artichoke bottoms with spinach stuffing. Are you really out of boxes of frozen spinach?

how about easy puff pasty sticks. spinkle them with parm cheese or poppy or sesame seeds. stick them in a pretty glass and you are done!
or along those lines savory palmiers. puff pastry again, spread with say pesto and roll and bake. or thin ham and cheese with mustard. very pretty.

if any of those sound good let me know and I will elaborate.

I like to take grilled shrimp pealed uncooked shrimp olive oil, garlic powder, cyanne pepper,oragano,onion powder and italian seasoning mix altogether let sit for at least 3 hr or over night, grill Or you can just have me come and make them for you

Hi Pia,

How 'bout some baked Brie(s) You could maybe spread some pepper relish or jam or spices on the wedge before your wrap the dough to add some nice flavor.

Yumm, LOVE baked brie.

Umm, another one that I love is thinly sliced genoa salami, whipped creme cheese and green olives. I know may sound gross to some but a hit at my work.

Just spoon a line of the creme cheese on the salami and roll it up, take a pick and olive and secure it.

Okay last one cuz I could go on and on...

Scallops wrapped in bacon or stuffed shrooms.

Okay off to start dinner now that I'm thinking about it.

Enjoy and Merry Christmas!

Kathy

Pia, I have an easy one that looks like a caterer prepared, everybody loves, and requires no cooking.

It's called: Roast Beef Horseradish Spirals

Ingredients:

1 8oz package of cream cheese [softened to room temperature]
2 green onions finely chopped
1/4 cup fresh parsley
2tablespoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces thin sliced deli roast beef
2 10 inch flour tortillas

1: Combine first six ingedients
2: Place the tortillas on work surface, spread half the cheese mixture over eash , top each with half of the roast beef, leaving about 1/2 border around the edges.
3: Roll up tightly into logs, wrap tightly in plastic wrap.
4:Refridgerate until firm, about 30 minutes, or up to one day ahead.
5:Cut diagonally into about 1/2 inch slices and serve.

I also have done these with smoked salmon instead of roast beef and used wasabi horseradish. Great!

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The last few parties I have been to, people have eaten all of the baked parmesan 'tuiles' that are on the platter. I haven't made them myself yet but know they are pretty easy.... mix shredded parm with a little flour.. add herbs if you want...then either pan-saute spoonfuls till they turn lacy, or bake spoonfuls on parchment paper in the oven, again till they turn lacy and flat.

They are addictive..

Toasted Ravioli have been popular in St. Louis for many years. If you can get frozen ravioli (any kind) they are very simple.

2 tablespoons milk
1 egg

Beat together.

Dip thawed ravioli into the mixture then dip the ravioli into Italian seasoned breadcrumbs. You could add extra salt to the breadcrumbs if you like.

Fry in two inches of oil for 1 minute on each side or until golden brown. Drain on paper towels.

Sprinkle while hot with grated or shredded parmesan cheese. Serve with warm marinara as a dipping sauce. Store bought is fine. Very tasty!