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Janet Bostwick

wrote:
> Our little Dinner Club selected Austria for its country this week and
> I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more
> than 2 hours googling Austrian recipe sites and besides soup (which I
> can't take down my bumpy road in the car), I have found one recipe.
> (Austrian Cheese with butter cream cheese, onion, parsley, chives
> etc.)
>
> Does any one have an Austrian recipe for hors d'oeuvres which is trans
> portable. I would SO appreciate it!! Second problem, is that I need
> to make it the day before because painters will be painting around my
> kitchen until the late afternoon of Dinner Club and we meet at 5 pm to
> enjoy the sunset and cocktail hour. It's a fun group and we have met
> for 6 years now, almost every month.
>
> I found tons of recipes for sacher torte and veal things and even
> laughed my way through some Vienna Sausage recipes, but no intriguing
> appetizer or hors d'oeuvres.
>
> TIA to the max.
>
> with aloha,
> Cea who really needs help
> roast beans to kona to email
> farmers of Pure Kona

What I miss being able to have at any gathering is a huge mound of raw,
ground round beef, thinly sliced onions, an assortment of rye bread, and
platter of 5 year aged Wisconsin cheddar. That was the basic starting point
for any gathering. Everyone fixed their own open-faced sandwich. (you
didn't put the cheese on the ground beef -- separate sandwiches)
Additional items were pickles and olives and various cold cuts, maybe also
ham.
Janet