EMERGENCY HORS D'OEUVRE Stock up on a selection of canned goods to meet party emergencies: Anchovies, olives, pate de foie gras, caviar, smoked oysters or salmon, canned sandwich spread, crackers and biscuits in tins, canned vegetables (white asparagus and artichoke bottoms.) Here are some instant hors d'oeuvre you can produce with such a storehouse:
SHRIMP-STUFFED MUSHROOMS: Drain canned mushroom caps and canned tiny cocktail shrimp; stuff shrimp into mushrooms and top with deviled ham spread and dollop of mayonnaise; serve cold or broil 1 to 2 minutes to heat through. DEVILED POTATO SALAD: Drain and slice 1 can (16 oz. size) whole white potatoes; combine with 1 can (4 1/2 oz. size) deviled ham and 1/2 cup mayonnaise; season to taste; add diced water chestnuts; quick chill in freezer 15 minutes, stirring occasionally. LEFTOVER LOGIC: Search through the refrigerator for leftover "dips" creamy salad dressings, yogurt, sour cream, cheese spreads, etc. Blend together and season with chili powder or hot sauce. Serve with crackers or potato chips or crisp vegetable slivers "found" in the colander (celery, carrots, radishes, etc.) MOCK ANCHOVY ALLUMETTES: Toast desired number of bread slices, allowing 4 to 5 allumettes per slice; spread lightly with mayonnaise; arrange anchovy fillets on top and slice into thin strips, 3 x 1/2 inch. MEATBALL KEBABS: Arrange canned cocktail meatballs, canned cocktail onions, and canned pineapple chunks on skewers; pop under broiler to heat through before serving. CURRIED CHICKEN DIP: Blend 1 can (4 1/2 oz. size) chicken sandwich spread and 2 teaspoons curry powder into 1 cup mayonnaise; quick chill in freezer 15 minutes; used canned biscuits, pumpernickel rounds, shoestring potatoes or crackers as dippers; or spread dip on canned artichoke bottoms. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
