HI all,

I was invited to a friends house for a bbq, it's the typical bbq with
burgers & hotdog, sausages, salads etc. I asked what can I bring & she said
bring appetizers. the first thing I thought was spinach dip & crackers.
But I'm looking for more ideas.
So anyone have some suggestions?

Thanks & Take care,
SPOONS

On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:

> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with
> burgers & hotdog, sausages, salads etc. I asked what can I bring & she
> said bring appetizers. the first thing I thought was spinach dip &
> crackers. But I'm looking for more ideas.
> So anyone have some suggestions?
>
> Thanks & Take care,
> SPOONS

Dips are easy and a good choice for a BBQ. How many people? Maybe make
several dips, the spinach dip, shrimp dip, roasted red pepper dip, all
clustered in the center of a large tray. Bring both crackers and veggies to
use for dipping.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking

> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
>
> > HI all,
> >
> > I was invited to a friends house for a bbq, it's the typical bbq
> > with burgers & hotdog, sausages, salads etc. I asked what can I
> > bring & she said bring appetizers. the first thing I thought was
> > spinach dip & crackers. But I'm looking for more ideas.
> > So anyone have some suggestions?
> >
> > Thanks & Take care,
> > SPOONS
>
> Dips are easy and a good choice for a BBQ. How many people? Maybe
> make several dips, the spinach dip, shrimp dip, roasted red pepper
> dip, all clustered in the center of a large tray. Bring both crackers
> and veggies to use for dipping.
>

Get a tart tasting jam, some brie cheese and some puff pastry shells. Cook
the shells, cut of the tops insert equal amounts of cheese and jam
put tops back on...reheat to melt the cheese at the party. Or do the same
thing in phyllo bundles.

mini spanikopia made with phyllo pastry.or make a big log and cut slices

small quich tartlets.

a variety of cheeses and fruit tray.

A shrimp ring.

Smoked sausage chunks on toothpicks...with a sauce.

That knorr soup dip in a hollowed out pumpernikel loaf served with the
bread you removed.

Deviled eggs 2 or 3 kinds

candied salmon on a stick.(toothpicks)

Dim sum with a sauce

potato skins


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 07 Sep 2005 04:06:31p, Mr Libido Incognito wrote in
rec.food.cooking:

> Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking
>
>> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
>>
>> > HI all,
>> >
>> > I was invited to a friends house for a bbq, it's the typical bbq
>> > with burgers & hotdog, sausages, salads etc. I asked what can I
>> > bring & she said bring appetizers. the first thing I thought was
>> > spinach dip & crackers. But I'm looking for more ideas.
>> > So anyone have some suggestions?
>> >
>> > Thanks & Take care,
>> > SPOONS
>>
>> Dips are easy and a good choice for a BBQ. How many people? Maybe
>> make several dips, the spinach dip, shrimp dip, roasted red pepper
>> dip, all clustered in the center of a large tray. Bring both crackers
>> and veggies to use for dipping.
>>
>
> Get a tart tasting jam, some brie cheese and some puff pastry shells.
> Cook the shells, cut of the tops insert equal amounts of cheese and jam
> put tops back on...reheat to melt the cheese at the party. Or do the
> same thing in phyllo bundles.
>
> mini spanikopia made with phyllo pastry.or make a big log and cut slices
>
> small quich tartlets.
>
> a variety of cheeses and fruit tray.
>
> A shrimp ring.
>
> Smoked sausage chunks on toothpicks...with a sauce.
>
> That knorr soup dip in a hollowed out pumpernikel loaf served with the
> bread you removed.
>
> Deviled eggs 2 or 3 kinds
>
> candied salmon on a stick.(toothpicks)
>
> Dim sum with a sauce
>
> potato skins

Alan, IMHO, some of those sound a bit over the top for a burger and hotdog
BBQ, although I know I would enjoy every one of them!


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking

> On Wed 07 Sep 2005 04:06:31p, Mr Libido Incognito wrote in
> rec.food.cooking:
>
> > Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking
> >
> >> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
> >>
> >> > HI all,
> >> >
> >> > I was invited to a friends house for a bbq, it's the typical bbq
> >> > with burgers & hotdog, sausages, salads etc. I asked what can I
> >> > bring & she said bring appetizers. the first thing I thought was
> >> > spinach dip & crackers. But I'm looking for more ideas.
> >> > So anyone have some suggestions?
> >> >
> >> > Thanks & Take care,
> >> > SPOONS
> >>
> >> Dips are easy and a good choice for a BBQ. How many people? Maybe
> >> make several dips, the spinach dip, shrimp dip, roasted red pepper
> >> dip, all clustered in the center of a large tray. Bring both
> >> crackers and veggies to use for dipping.
> >>
> >
> > Get a tart tasting jam, some brie cheese and some puff pastry
> > shells. Cook the shells, cut of the tops insert equal amounts of
> > cheese and jam put tops back on...reheat to melt the cheese at the
> > party. Or do the same thing in phyllo bundles.
> >
> > mini spanikopia made with phyllo pastry.or make a big log and cut
> > slices
> >
> > small quich tartlets.
> >
> > a variety of cheeses and fruit tray.
> >
> > A shrimp ring.
> >
> > Smoked sausage chunks on toothpicks...with a sauce.
> >
> > That knorr soup dip in a hollowed out pumpernikel loaf served with
> > the bread you removed.
> >
> > Deviled eggs 2 or 3 kinds
> >
> > candied salmon on a stick.(toothpicks)
> >
> > Dim sum with a sauce
> >
> > potato skins
>
> Alan, IMHO, some of those sound a bit over the top for a burger and
> hotdog BBQ, although I know I would enjoy every one of them!
>
>

Maybe she's an over achiever.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 07 Sep 2005 04:17:26p, Mr Libido Incognito wrote in rec.food.cooking:

> Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking
>

>> Alan, IMHO, some of those sound a bit over the top for a burger and
>> hotdog BBQ, although I know I would enjoy every one of them!
>>
>>
>
> Maybe she's an over achiever.
>

Now you've made me want some deviled eggs to go with dinner, but one type
will do, as I'm the only one who eats them.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Mr Libido Incognito wrote:

> Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking
>
>> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
>>
>> > HI all,
>> >
>> > I was invited to a friends house for a bbq, it's the typical bbq
>> > with burgers & hotdog, sausages, salads etc. I asked what can I
>> > bring & she said bring appetizers. the first thing I thought was
>> > spinach dip & crackers. But I'm looking for more ideas.
>> > So anyone have some suggestions?
>> >
>> > Thanks & Take care,
>> > SPOONS
>>
>> Dips are easy and a good choice for a BBQ. How many people? Maybe
>> make several dips, the spinach dip, shrimp dip, roasted red pepper
>> dip, all clustered in the center of a large tray. Bring both
>> crackers and veggies to use for dipping.
>>
>
> Get a tart tasting jam, some brie cheese and some puff pastry shells.
> Cook the shells, cut of the tops insert equal amounts of cheese and
> jam put tops back on...reheat to melt the cheese at the party. Or do
> the same thing in phyllo bundles.
>
> mini spanikopia made with phyllo pastry.or make a big log and cut
> slices
>
> small quich tartlets.
>
> a variety of cheeses and fruit tray.
>
> A shrimp ring.
>
> Smoked sausage chunks on toothpicks...with a sauce.
>
> That knorr soup dip in a hollowed out pumpernikel loaf served with the
> bread you removed.
>
> Deviled eggs 2 or 3 kinds
>
> candied salmon on a stick.(toothpicks)
>
> Dim sum with a sauce
>
> potato skins


Geez... I'd rather host the BBQ invite YOU.

Andy

Andy wrote on 07 Sep 2005 in rec.food.cooking

> Mr Libido Incognito wrote:
>
> > Wayne Boatwright wrote on 07 Sep 2005 in rec.food.cooking
> >
> >> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
> >>
> >> > HI all,
> >> >
> >> > I was invited to a friends house for a bbq, it's the typical bbq
> >> > with burgers & hotdog, sausages, salads etc. I asked what can I
> >> > bring & she said bring appetizers. the first thing I thought was
> >> > spinach dip & crackers. But I'm looking for more ideas.
> >> > So anyone have some suggestions?
> >> >
> >> > Thanks & Take care,
> >> > SPOONS
> >>
> >> Dips are easy and a good choice for a BBQ. How many people? Maybe
> >> make several dips, the spinach dip, shrimp dip, roasted red pepper
> >> dip, all clustered in the center of a large tray. Bring both
> >> crackers and veggies to use for dipping.
> >>
> >
> > Get a tart tasting jam, some brie cheese and some puff pastry shells.
> > Cook the shells, cut of the tops insert equal amounts of cheese and
> > jam put tops back on...reheat to melt the cheese at the party. Or do
> > the same thing in phyllo bundles.
> >
> > mini spanikopia made with phyllo pastry.or make a big log and cut
> > slices
> >
> > small quich tartlets.
> >
> > a variety of cheeses and fruit tray.
> >
> > A shrimp ring.
> >
> > Smoked sausage chunks on toothpicks...with a sauce.
> >
> > That knorr soup dip in a hollowed out pumpernikel loaf served with the
> > bread you removed.
> >
> > Deviled eggs 2 or 3 kinds
> >
> > candied salmon on a stick.(toothpicks)
> >
> > Dim sum with a sauce
> >
> > potato skins
>
>
> Geez... I'd rather host the BBQ invite YOU.
>
> Andy
>

I'd get invited back for the next one that's for sure.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
ring.

> candied salmon on a stick.(toothpicks)
>
>

??????? candied salmon?

Jude wrote on 07 Sep 2005 in rec.food.cooking

> Mr Libido Incognito wrote:
> ring.
>
> > candied salmon on a stick.(toothpicks)
> >
> >
>
> ??????? candied salmon?
>
>

Triangular wedges of salmon fillet ...marinaded in maple syrup and soy
sauce...Placed on a skewer the broad wider side dipped in black pepper and
then cooked quickly over a very hot grill..

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:

> Jude wrote on 07 Sep 2005 in rec.food.cooking
>
>
>>Mr Libido Incognito wrote:
>> ring.
>>
>>
>>>candied salmon on a stick.(toothpicks)
>>>
>>>
>>
>>??????? candied salmon?
>>
>>
>
>
> Triangular wedges of salmon fillet ...marinaded in maple syrup and soy
> sauce...Placed on a skewer the broad wider side dipped in black pepper and
> then cooked quickly over a very hot grill..
>
Oh that does sound good! That might be a good idea for dinner tonight
if the rain ever stops.

"Mr Libido Incognito" > wrote in message
...
> Jude wrote on 07 Sep 2005 in rec.food.cooking
>
>> Mr Libido Incognito wrote:
>> ring.
>>
>> > candied salmon on a stick.(toothpicks)
>>
>>
>> ??????? candied salmon?
>>
>>
>
> Triangular wedges of salmon fillet ...marinaded in maple syrup and
> soy
> sauce...Placed on a skewer the broad wider side dipped in black pepper
> and
> then cooked quickly over a very hot grill..

I saw the Surreal Gourmet cookbook that this came from. They were on
sticks that were bigger than toothpicks...I'd say definitely a bamboo
skewer...and they were supposed to resemble lollipops.

It was a pretty cool book with lots of great photos...I will check it
out again when I have more time.

Chris

Jude wrote on 07 Sep 2005 in rec.food.cooking

> Mr Libido Incognito wrote:
> ring.
>
> > candied salmon on a stick.(toothpicks)
> >
> >
>
> ??????? candied salmon?
>
>

This recipe below converted to skewer sized pieces of fillet prior to
marinating, long finger sized pieces of fillet, somewhat triangular shaped.
The overall diameter and length of your index finger...but 3 sided instead
of cylindrical, rectangular or square. Whatever...say about 3 bites in
size. Cut from across the fillet.

You might want to soak the wooden skewers ahead of time. And oil the grill
to stop sticking.

After marinading put salmon fingers on the skewers, dip in the pepper on
one side only and then grill accordingly with the pepper side never face
down on the grill. (burnt pepper tastes yuckkie). takes about 2-3 minutes
per side for a whole mess skewers at once.

The best I can do for instructions.

* Exported from MasterCook *

Pepper-Crusted, Maple-Glazed Salmon

Recipe By :Bob Blumer... foodtv.ca
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup maple syrup
1/4 cup soy sauce
4 salmon fillets - (abt 6 oz ea) -- skin removed
1/4 cup freshly-cracked black pepper
Vegetable oil spray -- as needed

To prepare the marinade: In a small bowl whisk together the syrup and soy
sauce. Pour the marinade into a large plastic resealable bag, and add the
fillets. Press out the air and seal the bag tightly, then turn the bag
several times to distribute the marinade. Set in a large bowl and
refrigerate for as long as possible (a minimum of 4 hours, but ideally 24
hours to do it justice). Turn salmon every few hours.

Place pepper on a small plate. Remove salmon from marinade and generously
spray both sides of each fillet with oil. Pat top side only into cracked
pepper to coat.

Grill fillets, pepper-side up, over Direct High heat for about 6 minutes,
turning once halfway through grilling time. Avoid overcooking the fillets.
Salmon is best when the color has turned to a pale pink, but the fish is
still moist throughout. Serve immediately on warmed plates.

This recipe yields 4 servings.

Wine Recommendation: Try a young Riesling from Alsace, France, with this
one. With little residual sugar, its fruitiness will play off the maple
sweetness of the salmon.

Comments: This easy marinade creates a candied salmon fillet that melts in
your mouth under a black pepper crust. This recipe is from our friend Bob
Blumer, author of The Surreal Gourmet cookbook series.

Le Secret: The longer the salmon marinates (up to 48 hours) the better it
is.

Note: When multiplying the recipe for larger groups, it is not necessary
to increase the marinade proportionately. Just mix enough marinade (in the
same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the
fillets.

Tips for advance prep: Although the fish can be placed in its marinade up
to 48 hours in advance, it should only be peppered and cooked just before
serving.

Source:
"Weber's Recipes at http://www.weber.com"
S(Formatted for MC6):
"03-22-2002 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 164 Calories; trace Fat (0.7%
calories from fat); 1g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1034mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 07 Sep 2005 08:16:11p, Mr Libido Incognito wrote in
rec.food.cooking:

> Jude wrote on 07 Sep 2005 in rec.food.cooking
>
>> Mr Libido Incognito wrote: ring.
>>
>> > candied salmon on a stick.(toothpicks)
>> >
>> >
>>
>> ??????? candied salmon?
>>
>>
>
> This recipe below converted to skewer sized pieces of fillet prior to
> marinating, long finger sized pieces of fillet, somewhat triangular
> shaped. The overall diameter and length of your index finger...but 3
> sided instead of cylindrical, rectangular or square. Whatever...say
> about 3 bites in size. Cut from across the fillet.
>

<recipe snipped>

This sounds *really* good. I would love this!


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

HI Wayne,
we'll be about 18 people that's including 7 kids


Take care,
SPOONS


"Wayne Boatwright" > wrote in message
...
> On Wed 07 Sep 2005 03:39:26p, SPOONS wrote in rec.food.cooking:
>
>> HI all,
>>
>> I was invited to a friends house for a bbq, it's the typical bbq with
>> burgers & hotdog, sausages, salads etc. I asked what can I bring & she
>> said bring appetizers. the first thing I thought was spinach dip &
>> crackers. But I'm looking for more ideas.
>> So anyone have some suggestions?
>>
>> Thanks & Take care,
>> SPOONS
>
> Dips are easy and a good choice for a BBQ. How many people? Maybe make
> several dips, the spinach dip, shrimp dip, roasted red pepper dip, all
> clustered in the center of a large tray. Bring both crackers and veggies
> to
> use for dipping.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

I usually serve stuffed jalapenos and stuffed mushrooms for a bbq.
Also, quck quesedillas - brush a tortilla with a bit of oil or butter,
fill one half with shredded cheese and onions (and peppers et al) not
quite to the edge - fold other half over. Cook till browned and flip
for the same.

For the stuffed veggies, cream cheese works fine, but I usually add
horseradish, mustard, and some herb. Also, other cheese work fine as
well. For shrooms, stem and fill. For peppers, halve, clean, and fill.

Dean G.

SPOONS wrote:

> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with
> burgers & hotdog, sausages, salads etc. I asked what can I bring &
> she said bring appetizers. the first thing I thought was spinach dip
> & crackers. But I'm looking for more ideas.
> So anyone have some suggestions?
>
> Thanks & Take care,
> SPOONS


Spoons,

Buy a couple *thingys* of guacamole, put it in YOUR bowl and bring some
tortilla chips. The secret is that guacamole goes great on burgers!

Was someone bringing watermelons for desert? Spitting contests are such
fun for all ages and gender.

Andy

On Wed 07 Sep 2005 04:10:51p, Andy wrote in rec.food.cooking:

> SPOONS wrote:
>
>> HI all,
>>
>> I was invited to a friends house for a bbq, it's the typical bbq with
>> burgers & hotdog, sausages, salads etc. I asked what can I bring &
>> she said bring appetizers. the first thing I thought was spinach dip
>> & crackers. But I'm looking for more ideas.
>> So anyone have some suggestions?
>>
>> Thanks & Take care,
>> SPOONS
>
>
> Spoons,
>
> Buy a couple *thingys* of guacamole, put it in YOUR bowl and bring some
> tortilla chips. The secret is that guacamole goes great on burgers!
>
> Was someone bringing watermelons for desert? Spitting contests are such
> fun for all ages and gender.
>
> Andy
>

I hope you mean the seeds, Andy! Otherwise, it's just rude! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, "SPOONS"
> wrote:

> I asked what can I bring & she said bring appetizers.

A few weeks ago at the M.A. Gedney Company Pickle-nic celebrating 125
years in the pickle-making business, this was one of the appetizers
served. They were very tasty and I'd never seen anything like them.
Picture is on my webpage, http://www.jamlady.eboard.com; the note is
titled The Minnesota Pickle, 8-17-05

Smokey Bacon & Swiss Stuffed Pickles

4 oz grated aged swiss cheese
2 tbsp cream cheese, softened
1 tbsp mayonnaise
1 tsp brown mustard
2 tbsp diced roasted red pepper
4 slices bacon, diced, cooked and drained (reserve 1/4 cup for garnish
4 Gedney Deli Dill Crunchy Pickles

Cut pickles in half lengthwise, then cut shallow V down the center of
each one, starting 1/2 inch from one end and cutting to within 1/2 inch
of other end; discard seedy Vs you've cut out (or eat them while you
work). Turn pickles upside down on paper towels to drain.

Mix the ret of the ingredients thoroughly with fork. Use fork to fill V
in eac pickle with cheese mixture, mounding cheese slightly, covering
whole cut side of pickle. Arrange on platter. If you want, garnish
with reserved bacon bits or chopepd chives, chopped green onons, or
chopped parsley.

Makes 8 stuffed pickles.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe. Sam I Am! 9/6/05.

"SPOONS" > wrote in message
...
> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with burgers
> & hotdog, sausages, salads etc. I asked what can I bring & she said bring
> appetizers. the first thing I thought was spinach dip & crackers. But I'm
> looking for more ideas.
> So anyone have some suggestions?
>
> Thanks & Take care,
> SPOONS

Porcupine

1/2 head cabbage
Several different cubes of cheese
Rolled or cubes of salami
Olives
Little Pickles or slices
Toothpicks.

Dimitri

Grilled corn on the cob -- you could cut the corn into thirds or
fourths and serve with different butters and seasonings
Tortilla chips and salsa, guacamole, bean dip
Fruit and/or veggie kabobs
Pasta salad skewers -- alternate cooked tortellini, grape tomatoes,
and olives on a skewer, drizzle with Italian dressing
Bruschetta
Crudite and dip
Cheese and crackers
Nuts
Olives

Tara

"Tara" > wrote in message
...
> Fruit and/or veggie kabobs

My kids like to make fruit kabobs when we have kids over (and thanks for
reminding me of that, Tara...we're having my son's 2nd birthday party
this weekend!). We use drinking straws cut in half for the skewers so
that the kids don't wind up with nice pointy sticks(we're talking little
kids here). Coffee stirrers work, too.

> Pasta salad skewers -- alternate cooked tortellini, grape tomatoes,
> and olives on a skewer, drizzle with Italian dressing.

I love this idea! Salad on a stick! :-)

At our last BBQ, people seemed to enjoy the mango/black bean salsa with
tortilla chips. I used one big mango, maybe 1/4 to 1/3 of a red onion,
some chopped fresh cilantro, maybe 1/3 of a cucumber, seeded and peeled,
and part of a jalapeno (to taste, seeded and membraned). Chop it all
up...and mix w/ some fresh lime juice and some drained and rinsed black
beans (maybe 1/4 to 1/3 of the can...enough to make it look pretty).

Use the rest of the beans to make black bean dip...whirl in the food
processor w/ some jarred salsa, lime juice, and ground chipotle powder).

This is a great thread...thanks to whoever mentioned devilled
eggs...will have to add them to our menu for the birthday party...

Chris

SPOONS wrote:
> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with
> burgers & hotdog, sausages, salads etc. I asked what can I bring & she said
> bring appetizers. the first thing I thought was spinach dip & crackers.
> But I'm looking for more ideas.
> So anyone have some suggestions?
"Polish Roses" may go over well, they sure get gobbled up when I make
them for my Marines! Halve the recipe for less than eight people:

2 jars of Armour's dried beef slices
2-3 bunches of real skinny scallions
1-2 containers of whipped cream cheese
Hopefully you will find very skinny scallions, but the fatter ones can
be slit lengthwise so as to become much thinner than your pinkie. Wash
and trim the scallions to use only as much of the dark green so as to
have each onion two inches longer than the width of the meat slices.
Spread cream cheese onto a beef slice and roll one scallion into it.
That's it, they're simple to make and can be refrigerated wrapped
tightly in foil until needed, putting them onto a pretty plate for
serving.

~Picky~

In article >,
"SPOONS" > wrote:

> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with
> burgers & hotdog, sausages, salads etc. I asked what can I bring & she said
> bring appetizers. the first thing I thought was spinach dip & crackers.
> But I'm looking for more ideas.
> So anyone have some suggestions?
>
> Thanks & Take care,
> SPOONS

Devilled eggs.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

SPOONS wrote:
> HI all,
>
> I was invited to a friends house for a bbq, it's the typical bbq with
> burgers & hotdog, sausages, salads etc. I asked what can I bring & she said
> bring appetizers. the first thing I thought was spinach dip & crackers.
> But I'm looking for more ideas.
> So anyone have some suggestions?
>
> Thanks & Take care,
> SPOONS
>
>
I like to precede grilled or BBQ meat with low fat, vinegary/acidic
foods - pickles, pickled herring, smoked fish, roast veggies (like the
red bells in a jar, or a veggie spread like Adjvar. Tapenade (olive
spread) has fat but the capers help make it tangy.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877