I have been invited to a Christmas party this weekend and have been asked to
bring some type of appetizer.

Thing is, I'm on a budget. A VERY tight budget.

And they know I can cook! So it has to be an appetizer worthy of my
"reputation".

I don't care for brie, so baked brie is out.
Someone else is bringing the hot artichoke dip, which was what I thought of
right away. Oh well.

I want something that has to be served warm, so it smells really yummy.

I'm thinking something with bacon.......

I'm out of ideas.

Anyone?

> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......

Maybe some type of quiche or frittata??? You can make a big one and slice
it into bite size pieces.



"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>

Sheryl Rosen wrote:

> I want something that has to be served warm, so it smells really yummy.

Sausage in puff pastry. It's very easy to make and it
makes a nice impression. Serve it with a mustardy
dipping sauce.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg > wrote in
om:

> Sheryl Rosen wrote:
>
>> I want something that has to be served warm, so it smells really yummy.
>
> Sausage in puff pastry. It's very easy to make and it
> makes a nice impression. Serve it with a mustardy
> dipping sauce.
>

Mild Italian sausages rolled up in pastry, use a lard based or a very
flakey style pastry. Par boil the sausages to remove a lot of the fat.
Drain and dry sausages. Cut the sausages in half (across the sausage). Roll
them up in the pastry. Seal pastry with a seasoned egg wash. (I use a
little hot sauce and some wherchester<??sp??> sauce in with the egg.) Slash
the tops in several places and bake at 350F till golden. Mild paprika
sprinkled on for color helps too.


Or do the buffalo wing thing.

Except only use drumettes and push all the meat down until it is almost off
the bone. Leaving you with a grease free handle/carrying method for your
finger food. These will cook well with the bone sticking up into the air
on a cookie sheet. Use yoghurt in your hot sauce it allows for better color
control of the final product.

Or

The tampori veggie thing

--
And the beet goes on! (or under)
-me just a while ago

Spanakopita inside phyllo dough triangles. If you don't like spinach or
don't want to splurge on feta cheese, almost any cooked vegetable
stuffed inside layers of flaky, buttery crust is impressive. The phyllo
will cost $3.00 for the 1 pound box. You'll need a stick of butter to
brush between the phyllo leaves. The stuffing inside could be whatever
is inexpensive or looks good in the produce section-- maybe mushrooms,
butternut squash or sauteed peppers. Bake them at home, then rewarm
them at the party.

--Lia


Sheryl Rosen wrote:
> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>

On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
> wrote:

>I have been invited to a Christmas party this weekend and have been asked to
>bring some type of appetizer.
>
>Thing is, I'm on a budget. A VERY tight budget.
>
>And they know I can cook! So it has to be an appetizer worthy of my
>"reputation".
>
>I don't care for brie, so baked brie is out.
>Someone else is bringing the hot artichoke dip, which was what I thought of
>right away. Oh well.
>
>I want something that has to be served warm, so it smells really yummy.
>
>I'm thinking something with bacon.......
>
>I'm out of ideas.
>
>Anyone?

Littleneck clams Casino, made with some nice smoked bacon from the
greenmarket?

Or little pastry cups with sauteed shiitakes and creme fraiche in
them?

Teeny little Jack-be-little pumpkins, top cut out, seeds removed,
salted, chopped nuts rubbed inside, stuffed with Hudson Valley foie
gras, a sprig of rosemary on top. cap put back, baked in a 400-deg
oven for about 40 minutes. Caps removed just long enough to stuff in a
little more foie gras, to make up for what melted into the pumpkin
flesh.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

Rodney Myrvaagnes > wrote in
news
> On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
> > wrote:
>
>>I have been invited to a Christmas party this weekend and have been
>>asked to bring some type of appetizer.
>>
>>Thing is, I'm on a budget. A VERY tight budget.
>>
>>And they know I can cook! So it has to be an appetizer worthy of my
>>"reputation".
>>
>>I don't care for brie, so baked brie is out.
>>Someone else is bringing the hot artichoke dip, which was what I
>>thought of right away. Oh well.
>>
>>I want something that has to be served warm, so it smells really
>>yummy.
>>
>>I'm thinking something with bacon.......
>>
>>I'm out of ideas.
>>
>>Anyone?
>
> Littleneck clams Casino, made with some nice smoked bacon from the
> greenmarket?
>
> Or little pastry cups with sauteed shiitakes and creme fraiche in
> them?
>
> Teeny little Jack-be-little pumpkins, top cut out, seeds removed,
> salted, chopped nuts rubbed inside, stuffed with Hudson Valley foie
> gras, a sprig of rosemary on top. cap put back, baked in a 400-deg
> oven for about 40 minutes. Caps removed just long enough to stuff in a
> little more foie gras, to make up for what melted into the pumpkin
> flesh.
>
>
>
> Rodney Myrvaagnes NYC
> J36 Gjo/a
>
>
> The sound of a Great Blue Heron's wingbeats going by your head
>

Did everyone miss Sheryl's statement that she's on a VERY tight budget?

Foie gras, indeed! I love the stuff, but it's not exactly Budget
Gourmet.

Wayne

On Wed, 10 Dec 2003 06:06:14 GMT, Wayne Boatwright
> wrote:

>Rodney Myrvaagnes > wrote in
>news >
>> On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
>> > wrote:
>>
>>>I have been invited to a Christmas party this weekend and have been
>>>asked to bring some type of appetizer.
>>>
>>>Thing is, I'm on a budget. A VERY tight budget.
>>>
>>>And they know I can cook! So it has to be an appetizer worthy of my
>>>"reputation".
>>>
>>>I don't care for brie, so baked brie is out.
>>>Someone else is bringing the hot artichoke dip, which was what I
>>>thought of right away. Oh well.
>>>
>>>I want something that has to be served warm, so it smells really
>>>yummy.
>>>
>>>I'm thinking something with bacon.......
>>>
>>>I'm out of ideas.
>>>
>>>Anyone?
>>
>> Littleneck clams Casino, made with some nice smoked bacon from the
>> greenmarket?
>>
>> Or little pastry cups with sauteed shiitakes and creme fraiche in
>> them?
>>
>> Teeny little Jack-be-little pumpkins, top cut out, seeds removed,
>> salted, chopped nuts rubbed inside, stuffed with Hudson Valley foie
>> gras, a sprig of rosemary on top. cap put back, baked in a 400-deg
>> oven for about 40 minutes. Caps removed just long enough to stuff in a
>> little more foie gras, to make up for what melted into the pumpkin
>> flesh.
>>
>>
>>
>> Rodney Myrvaagnes NYC
>> J36 Gjo/a
>>
>>
>> The sound of a Great Blue Heron's wingbeats going by your head
>>
>
>Did everyone miss Sheryl's statement that she's on a VERY tight budget?
>
>Foie gras, indeed! I love the stuff, but it's not exactly Budget
>Gourmet.
>
>Wayne

Sorry, that was over the top. But the first two suggestions are
reasonable.

Another budget possibility: If you can get really fresh bluefish
fillets, cure them like gravlax with salt, sugar, and dill.

Because the fillets are likely a lot thinner than salmon, the curing
time is shorter.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

"Rodney Myrvaagnes" > wrote in message
...
>
> Another budget possibility: If you can get really fresh bluefish
> fillets, cure them like gravlax with salt, sugar, and dill.
>
> Because the fillets are likely a lot thinner than salmon, the curing
> time is shorter.

I usually smoke bluefish, but will try this next time. I feel that bluefish
is horribly misunderstood by many and is delicious.

Jack Fin

On Wed, 10 Dec 2003 18:58:23 GMT, "Jack Schidt®"
> wrote:

>
>"Rodney Myrvaagnes" > wrote in message
.. .
>>
>> Another budget possibility: If you can get really fresh bluefish
>> fillets, cure them like gravlax with salt, sugar, and dill.
>>
>> Because the fillets are likely a lot thinner than salmon, the curing
>> time is shorter.
>
>I usually smoke bluefish, but will try this next time. I feel that bluefish
>is horribly misunderstood by many and is delicious.
>
>Jack Fin
>
I agree. I like it smoked as well, but I haven't figured out how to do
it in an apartment without getting people all excited.

Let the many continue to misunderstand it. That way I can still afford
it. :-)



Rodney Myrvaagnes NYC J36 Gjo/a

"Hawg Polo?" . . . "Hawg Polo"

in article , Rodney Myrvaagnes at
wrote on 12/10/03 1:37 PM:

> Another budget possibility: If you can get really fresh bluefish
> fillets, cure them like gravlax with salt, sugar, and dill.
>
> Because the fillets are likely a lot thinner than salmon, the curing
> time is shorter.

I have to say.....if I ever served Bluefish to this crowd...we'd feel like
cannibals!!! See, our favorite baseball team is called the Bluefish. And
that's how we all know one another! Hee hee hee it would be terrifically
inappropriate!!!! <grin>

Rodney Myrvaagnes > wrote in
:

> On Wed, 10 Dec 2003 06:06:14 GMT, Wayne Boatwright
> > wrote:
>
>>Rodney Myrvaagnes > wrote in
>>news >>
>>> On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
>>> > wrote:
>>>
>>>>I have been invited to a Christmas party this weekend and have been
>>>>asked to bring some type of appetizer.
>>>>
>>>>Thing is, I'm on a budget. A VERY tight budget.
>>>>
>>>>And they know I can cook! So it has to be an appetizer worthy of my
>>>>"reputation".
>>>>
>>>>I don't care for brie, so baked brie is out.
>>>>Someone else is bringing the hot artichoke dip, which was what I
>>>>thought of right away. Oh well.
>>>>
>>>>I want something that has to be served warm, so it smells really
>>>>yummy.
>>>>
>>>>I'm thinking something with bacon.......
>>>>
>>>>I'm out of ideas.
>>>>
>>>>Anyone?
>>>
>>> Littleneck clams Casino, made with some nice smoked bacon from the
>>> greenmarket?
>>>
>>> Or little pastry cups with sauteed shiitakes and creme fraiche in
>>> them?
>>>
>>> Teeny little Jack-be-little pumpkins, top cut out, seeds removed,
>>> salted, chopped nuts rubbed inside, stuffed with Hudson Valley foie
>>> gras, a sprig of rosemary on top. cap put back, baked in a 400-deg
>>> oven for about 40 minutes. Caps removed just long enough to stuff in
>>> a little more foie gras, to make up for what melted into the pumpkin
>>> flesh.
>>>
>>>
>>>
>>> Rodney Myrvaagnes NYC
>>> J36 Gjo/a
>>>
>>>
>>> The sound of a Great Blue Heron's wingbeats going by your head
>>>
>>
>>Did everyone miss Sheryl's statement that she's on a VERY tight
>>budget?
>>
>>Foie gras, indeed! I love the stuff, but it's not exactly Budget
>>Gourmet.
>>
>>Wayne
>
> Sorry, that was over the top. But the first two suggestions are
> reasonable.
>
> Another budget possibility: If you can get really fresh bluefish
> fillets, cure them like gravlax with salt, sugar, and dill.

Now THAT sounds good! I would never thought of using anything but
salmon, and I love gravlax. I'll have to remember that for Nwe Years.

>
> Because the fillets are likely a lot thinner than salmon, the curing
> time is shorter.
>
>
>
> Rodney Myrvaagnes NYC
> J36 Gjo/a
>
>
> The sound of a Great Blue Heron's wingbeats going by your head
>

Rodney Myrvaagnes > wrote in
news
> On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
> > wrote:
>
>I have been invited to a Christmas party this weekend and have been
>asked to bring some type of appetizer.
>
>Thing is, I'm on a budget. A VERY tight budget.
>
>And they know I can cook! So it has to be an appetizer worthy of my
>"reputation".
>
>I don't care for brie, so baked brie is out.
>Someone else is bringing the hot artichoke dip, which was what I
>thought of right away. Oh well.
>
>I want something that has to be served warm, so it smells really
>yummy.
>
>I'm thinking something with bacon.......
>
>I'm out of ideas.
>
>Anyone?


Sheryl, you might try the following recipe. They're tasty and most
people like them, and they're economical. And...they smell great!

Regards,
Wayne


* Exported from MasterCook *

Sun City Special

Recipe By : Rosemary Metro
Serving Size : 1 Preparation Time :0:45
Categories : Appetizers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork sausage meat
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 t Tobasco sauce
2 Loaves party rye

Brown sausage, beef and garlic. Drain well. Grate cheese and add to
meat along with seasonings. Stir until cheese is melted. Spread on
slices of party rye. Freeze on tray and store in bags. When ready to
serve, broil 3-5 minutes or until bubbly.

Note: I sometimes mix in chopped olives and/or mushrooms. Vary
seasonings to taste, but the Worcetershire sauce shouldn't be
omitted.

Sheryl Rosen wrote:
>
> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?


Here is one that was posted to the Emu list a couple of years ago that
is guaranteed to make an impression. :-)

See if you can find a local emu breeder! I got my first egg of the
season last weekend from Titania, but I doubt I could mail one to you in
time. I used it for egg drop soup. <G> She lays an egg every 2 to 3 days
during breeding season, usually late November to March.

Anyhoo, take one whole fresh emu egg and boil it for about 1 hour.

Crack it with a hammer and carefully remove the shell.

Cut it in half and carefully remove the yolk.

Keep one half of the white intact and cut the other half into 1 inch squares.

Devil the yolk according to your favorite deviled egg recipe and place
that into a pastry bag.

Arrange the cut pieces of white around the intact half on a platter, and
pipe the deviled filling onto the pieces, then fill the intact half with
the remainder. Garnish with fresh parsley.

I guarantee it will be something they will talk about!

And emu egg is delicious.

K.
--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
> wrote:

> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
Rumaki? Stuffed mushrooms?


Practice safe eating - always use condiments

"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>
This is a very nice and mostly do-ahead recipe from "Winning Styles Cookbook
(Recipes from James Beard Foundation Award Winning Chefs)". The recipe as
written is a little bit *off* and we tweaked it a bit. All of the
components can be made up to 2 - 3 days ahead of time then assembled and
baked at the last moment. The recipe says this makes 24 servings but it
made about twice that amount.

Warm Mushroom Goat Cheese Tarts
Puff Pastry Rounds:
1/2 lb puff pastry, rolled 1/8 inch thick [we used purchased puff pastry
dough and we used about 3/4 lb as there was more topping than could top the
specified amount]
Goat Cheese Mixtu
1/2 lb Montrachet [mild] goat cheese
6 tbl grated fresh reggiano parmesan cheese [we used slightly more]
"1/2 cup heavy cream or low fat milk" [that's what the recipe said. The
devil's in the details but how does heavy cream readily equate to low fat
milk? We used 2 % milk as it's what we had on hand. The mixture was
slightly less thick than I would have liked but still yummy. I'd redo it
with cream next time. The additional parmesan was added to thicken the
mixture because of using low fat milk. I think that, even using cream, I'd
add more parmesan the next time I make this. This was being served at an
office staff Christmas party and we were afraid some of the guests might
balk at the whole "goat cheese" thing (silly fools). The parmesan mellowed
the goat cheese a bit]
Salt & pepper to taste
Wild Mushroom Ragout:
2 tbl butter or EV olive oil [we used butter]
1 lb mixed mushrooms, shitake, oyster, crimini, lightly chopped [we used
stemmed shitake with a wee bit of dried porcini reconstituted in hot water
and dry sherry. When the porcini were reconstituted we added the strained
juice to the ragout]
2 cloves garlic, minced [we added 1 large shallot, minced, and sautéed both
separately in butter]
1/4 cup parsley, finely chopped [we used Italian flat leaf and minced it]
Salt & pepper to taste
[addition - we drizzled white truffle oil over the top of the baked
appetizer but, on a budget, this step is easily omitted].

For the puff pastry rounds
Preheat the oven to 350F. Using a 1 1/2 inch round biscuit cutter [we
thought this too small so used a 2 incher] cut the puff pastry into rounds.
Place the rounds onto a parchment lined sheet pan [we used a silpat lined
sheet pan]. Place another sheet of parchment paper on top [we used the
paper wrapping the purchased, thawed, puff pastry dough]. Place a second
sheet pan on top of the parchment paper [this is done to inhibit the puff
pastry from rising - if your sheet pans are not substantial you might want
to weigh the sheet with pie weights or beans]. Bake for 25 to 30 minutes.
The baked rounds should be 1/4 inch thick, and crisp and flaky when snapped
in half. Cool and store in a dry air-tight container.

For the Goat Cheese Mixtu
Combine the goat cheese, Reggiano parmesan and cream and mix until just
combined. Season with salt and pepper to taste and refrigerate [covered]
until needed.

For the Wild Mushroom Ragout:
Melt the butter (or EVOO) in a sauté pan and add the fresh mushrooms. Sauté
the mushrooms until they give off all of their juices [at this point we
added the chopped reconstituted porcini and the strained juices and sautéed
until these juices were evaporated]. Salt lightly and cook until juices
concentrate [about a minute or two]. Stir in garlic and parsley and cook
for 30 seconds [we cooked over medium heat - the directions didn't specify
heat and we sautéed the garlic and not requested shallot over medium heat
until tender/translucent. I thought 30 seconds for raw minced garlic wasn't
enough time in the sauté pan YMMV]. Season with salt & pepper.

To Finish & Serve:
Spread each puff pasty round with "1 tablespoon" of the goat cheese mixture
[this is just plain nuts! These rounds can't hold 1 tbl. - we topped with
about 1 to 1 1/2 tsp]. Press a tablespoon-sized portion of the mushroom
ragout [we used slightly less] on top of the goat cheese. Place the sheets
on a [silpat or parchment paper lined] sheet pan and bake at 350F until
cheese melts, about 5 minutes.

We drizzled a drop of truffle oil over the rounds just before serving.
Very, very good!

Just a thought.

Kate

>"Sheryl Rosen" wrote:
>
>I have been invited to a Christmas party this weekend and
>have been asked to bring some type of appetizer.
>
>Thing is, I'm on a budget. A VERY tight budget.
>
>And they know I can cook! So it has to be an appetizer
>worthy of my "reputation".
>
>I want something that has to be served warm, so it smells really yummy.


http://www.thebirkettmills.com/recip...shkes_2003.htm


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Scallops wrapped in bacon and broiled?
--
'Tis Herself

On Wed, 10 Dec 2003 03:24:59 GMT, Sheryl Rosen
> wrote:

>I have been invited to a Christmas party this weekend and have been asked to
>bring some type of appetizer.
>
>Thing is, I'm on a budget. A VERY tight budget.

You must have some good recipes for stuffed mushrooms.

Some sort of chicken liver pate?

Anything 'individual' and time-consuming seems like a treat. Didja see
Karen's recipe for 'tuna things'? The bases for those are bread slices
crisped in muffin cups (cheaper than puff pastry!)

Garnish! Tart(!) things up with chopped parsley or sieved egg or
parmesean curls or crisp bacon bits. It makes things look 'finished.'
I'd loan you my Japanese spiral slicer that makes lovely radish or
carrot 'hair' if I could.

"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>

I made this for Thanksgiving; I used round pie shells for the crust, but
there's no reason you couldn't use a square or rectangular baking dish with
pie crust; that way you could slice it into little squares or whatever
polygon you like. Notice it has bacon. It's simple to make, sez 'I know
howta cook' and won't break the bank.

Jack Onion

German Onion Pie

4 thick slices of bacon, diced (I used german smoked or 'double smoked
bacon' as they call it)
2 cups peeled and chopped yellow onion (I used half yellow and half red
onion)
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute
until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the bottom of the pie shell. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15
minutes or until pie is nicely browned. Serve hot!

Modification:
Add a layer of grated asiago cheese between the onion/bacon and egg layer.

"Jack Schidt®" > wrote in message .com>...>
>
> I made this for Thanksgiving; I used round pie shells for the crust, but
> there's no reason you couldn't use a square or rectangular baking dish with
> pie crust; that way you could slice it into little squares or whatever
> polygon you like. Notice it has bacon. It's simple to make, sez 'I know
> howta cook' and won't break the bank.
>
> Jack Onion
>
> German Onion Pie
>
> (snip yummy sounding recipe)

DING DING DING DING!
FOLKS, WE HAVE A WINNER!!!

That's it, Jack!
That's exactly the type of thing I was looking. Easy, not terribly
expensive and best of all, not so overdone as to have become
ubiquitous (like that hot artichoke dip, for example!)at holiday
parties!
It's perfect. Thanks.
I'll report back with the verdict after the party. (and yeah, I will
probably bake it at home in a rectanglular dish and transport it in
said dish. Easy to reheat, and easy to serve, warm.

13 x 9? or should I use my 11 x 17 (ish) half-sheet jelly roll pan?

"Sheryl" > wrote in message
m...
> "Jack Schidt®" > wrote in message
.com>...>
> >
> > I made this for Thanksgiving; I used round pie shells for the crust,
but
> > there's no reason you couldn't use a square or rectangular baking dish
with
> > pie crust; that way you could slice it into little squares or whatever
> > polygon you like. Notice it has bacon. It's simple to make, sez 'I
know
> > howta cook' and won't break the bank.
> >
> > Jack Onion
> >
> > German Onion Pie
> >
> > (snip yummy sounding recipe)
>
> DING DING DING DING!
> FOLKS, WE HAVE A WINNER!!!
>
> That's it, Jack!
> That's exactly the type of thing I was looking. Easy, not terribly
> expensive and best of all, not so overdone as to have become
> ubiquitous (like that hot artichoke dip, for example!)at holiday
> parties!
> It's perfect. Thanks.
> I'll report back with the verdict after the party. (and yeah, I will
> probably bake it at home in a rectanglular dish and transport it in
> said dish. Easy to reheat, and easy to serve, warm.
>
> 13 x 9? or should I use my 11 x 17 (ish) half-sheet jelly roll pan?

I say, to the max, and use the 11 x 17. I think that's a double recipe.

Jack Appetizer

in article , Jack Schidt® at
wrote on 12/10/03 1:58 PM:

>
> "Sheryl" > wrote in message
> m...
>> "Jack Schidt®" > wrote in message
> .com>...>
>>>
>>> I made this for Thanksgiving; I used round pie shells for the crust,
> but
>>> there's no reason you couldn't use a square or rectangular baking dish
> with
>>> pie crust; that way you could slice it into little squares or whatever
>>> polygon you like. Notice it has bacon. It's simple to make, sez 'I
> know
>>> howta cook' and won't break the bank.
>>>
>>> Jack Onion
>>>
>>> German Onion Pie
>>>
>>> (snip yummy sounding recipe)
>>
>> DING DING DING DING!
>> FOLKS, WE HAVE A WINNER!!!
>>
>> That's it, Jack!
>> That's exactly the type of thing I was looking. Easy, not terribly
>> expensive and best of all, not so overdone as to have become
>> ubiquitous (like that hot artichoke dip, for example!)at holiday
>> parties!
>> It's perfect. Thanks.
>> I'll report back with the verdict after the party. (and yeah, I will
>> probably bake it at home in a rectanglular dish and transport it in
>> said dish. Easy to reheat, and easy to serve, warm.
>>
>> 13 x 9? or should I use my 11 x 17 (ish) half-sheet jelly roll pan?
>
> I say, to the max, and use the 11 x 17. I think that's a double recipe.
>
> Jack Appetizer
>
>

Double recipe. Got it!
Thanks!
The filling isn't runny, is it?

"Sheryl Rosen" > wrote in message
...
> >
> >
>
> Double recipe. Got it!
> Thanks!
> The filling isn't runny, is it?
>

No, it's not runny; the onions aren't cooked enough to release that much
water and the baking does the final firming up.

I'll email you a picture of what the first slice looked like.

Jack FillingStation

>From: Sheryl Rosen

>I want something that has to be served warm, so it smells really yummy.

Strudel, dahlink!

Not difficult for you, but impressive to those who are not cooks. Here are some
links to different types -
Mushroom - http://www.thefoodmaven.com/diary/ar.../00000261.html

Dried Fruit and Blue Cheese -
http://www.cafecreosote.com/Recipes/recipe.php3?rid=98

Kalamata Olive, Roasted Garlic, Goat Cheese, etc.
http://www.keyt.com/artman/publish/rdec06.html

There are plenty more recipes for appetizer strudels - or you can make up your
own. Bacon, Onion and Swiss sounds pretty good!

Ellen

Sheryl Rosen wrote:
>
> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?

Sheryl, Make life easy for yourself. If you do not want to make little
piggies in the blanket, a perennial favorite, make the cream cheese
dough that you make for the little pastries. After you cut the dough
into squares or circles, put a small piece of american cheese on each,
the kind that comes in slices is easiest, sprinkle some crispy bacon
bits on it, seal the edges and bake.

When you take them to the party, all you have to do is reheat them.

At our company picnic this year someone brought an appetizer that was really
good but very simple. Nothing more than water chestnuts wrapped in bacon,
then baked or broiled to cook the bacon. They were either cooked with or
coated with a barbecue sauce of some kind.

"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>

"L Beck" > wrote in message
...
> At our company picnic this year someone brought an appetizer that was
really
> good but very simple. Nothing more than water chestnuts wrapped in bacon,
> then baked or broiled to cook the bacon. They were either cooked with or
> coated with a barbecue sauce of some kind.

Rumaki for chickens.....

rumaki
[ruh-MAH-kee]
A hot HORS D'OEUVRE consisting of a strip of bacon wrapped around a slice of
WATER CHESTNUT and a bite-size piece of chicken liver that has been
marinated overnight in a soy sauce-ginger-garlic mixture. Sometimes the
water chestnut slice is inserted into a slit made in the chicken liver. This
combination is skewered with a toothpick before being grilled or broiled
until the bacon is crisp.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Dimitri

"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?


Make a blue cheese spread and let it ripen (basically cream cheese,
Roquefort and some pepper etc)
Buy several cans of jumbo pitted olives or any kind of pitted olive.
Put the cheese spread into a pipe
Fill each olive with the spread.

Make any kind of cheese spread and/or use any kind of pitted olive.

Dimitri

Dimitri wrote:
>
> "Sheryl Rosen" > wrote in message

> > I want something that has to be served warm, so it smells really yummy.
> >
> > I'm thinking something with bacon.......
> >
> > I'm out of ideas.

> Make a blue cheese spread and let it ripen (basically cream cheese,
> Roquefort and some pepper etc)
> Buy several cans of jumbo pitted olives or any kind of pitted olive.
> Put the cheese spread into a pipe
> Fill each olive with the spread.

Oh, you just reminded me of my stuffed peperoncini, it's in the
cookbook. Whenever I bring that, people scarf them up.

nancy

"Nancy Young" > wrote in message
...
> Dimitri wrote:
> >
> > "Sheryl Rosen" > wrote in message
>
> > > I want something that has to be served warm, so it smells really
yummy.
> > >
> > > I'm thinking something with bacon.......
> > >
> > > I'm out of ideas.
>
> > Make a blue cheese spread and let it ripen (basically cream cheese,
> > Roquefort and some pepper etc)
> > Buy several cans of jumbo pitted olives or any kind of pitted olive.
> > Put the cheese spread into a pipe
> > Fill each olive with the spread.
>
> Oh, you just reminded me of my stuffed peperoncini, it's in the
> cookbook. Whenever I bring that, people scarf them up.
>
> nancy

YUM!

Dimitri

Hark! I heard Sheryl Rosen > say:

> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".

<snip>

> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......

Well, I don't know how "impressive" these are, but they do have bacon,
smell yummy, and are very tasty:

Bacon Wrapped Waterchestnuts

Bacon
Whole waterchestnuts, drained
Yellow Mustard
Red Currant Jelly

Partially cook bacon in microwave on paper plates/towels, until firm
enough to work with, but not crisp. Wrap each waterchestnut with 1/2
or 1/4 of a strip of bacon; secure with toothpicks, place in 9"x13"
glass baking dish. Warm and blend a 50/50 mix of mustard and currant
jelly; pour over wrapped waterchestnuts. Broil until bacon is crisp
and sauce is hot.

Sorry this isn't a more accurate recipe -- I don't make them myself.
Mom did every Christmas, now that she's gone, Hubby takes care of
it for us. They're really quite good, IMHO... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Sheryl Rosen wrote:
>
> I have been invited to a Christmas party this weekend and have been asked to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?

Can you get tiny potatoes where you live? Boil them in their skins,
split and top with a little sour cream and chives or parsley.
For 25 people shouldn't cost more than about 5.00 or so

(I had this at a posh party, but they were topped with creme fraiche and
caviar LOL. Not for those on a tight budget!)

Open-faced sandiwiches made with that party rye, or regular bread cut
small, topped with a shrimp sliced in half (like butterfly but all the
way through). We did that for a party last weekend; a pound of frozen
shrimp here is about 5.00 and that makes a lot of sandwiches.Looks nice
without costing too much.

We also made tiny turnovers with commercial puff pastry. I filled them
with something sweet, but a ground-meat filling would work just as well.

Tiny tacos. Take corn tortillas and cut out circles with a biscuit
cutter and fill with taco filling. However, corn tortillas cost very
little here in the SW (we just bought about 4 lbs for under 2.00); might
cost more where you are. Or just roll the tortillas around a filling and
warm in the oven.

If you can get instant (or fresh) masa, make little cups (follow the
package directions) and fill them with something. Bake in the oven.

You haven't said how much you can spend, otherwise I could go on and on.

a simple and yummy appetizer (with bacon) buy a couple of cans of water
chestnuts, drain them, a pound of bacon, cut into thirds, wrap each
waterchestnut with a piece of baco, secure with a toothpick. place in
abaking dish, cook until bacon is done (1/2 hour or so). then pour your
favorite barbeque sauce on top and bake for 15 or 20 minutes or so (i
like the honey barbeque sauce) put on a plate and serve. this can be
done in the microwave, but i think it come out better in a conventional
oven.

"Sheryl Rosen" > wrote in message
...
> I have been invited to a Christmas party this weekend and have been asked
to
> bring some type of appetizer.
>
> Thing is, I'm on a budget. A VERY tight budget.
>
> And they know I can cook! So it has to be an appetizer worthy of my
> "reputation".
>
> I don't care for brie, so baked brie is out.
> Someone else is bringing the hot artichoke dip, which was what I thought
of
> right away. Oh well.
>
> I want something that has to be served warm, so it smells really yummy.
>
> I'm thinking something with bacon.......
>
> I'm out of ideas.
>
> Anyone?
>

Make Marecats stuffed mushrooms, page 11 RFC cookbook. Fits your budget and
they are excellent!.

peace,
Barbara

On Thu, 11 Dec 2003 07:48:21 -0600, "Z GIRL"
> wrote:
>
>Make Marecats stuffed mushrooms, page 11 RFC cookbook. Fits your budget and
>they are excellent!.
>
>peace,
>Barbara

Thanks, Barbara. I forgot to mention when I submitted the recipe
that crabmeat is a nice addition to the filling.

Mary