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Yes, it's a common problem that I'm sure has been plaguing groovy swingers all across this fine nation for some time. Doubtless untold numbers of party people, holding up their hands in despair, crying out, "Where, oh where, can I find great appetizer recipes from the seventies that don't involve meat or meat by-products?". Well, here they are! MOCK CAVIAR Yield: 6 servings 1 1/2 c Ripe olives finely chopped 1 tb Chopped anchovies 1 ts Salad oil 2 ts Lemon juice Small lettuce leaves 1/3 c Dairy sour cream 1 tb Thinly slice green onions 2 Finely chopped hard boiled eggs Combine olives, anchovies, salad oil, lemon juice, sour cream, onions and eggs. Cover and chill. When ready to serve, line chilled serving dish with lettuce leaves. Pile olive mixture on lettuce. Top with sour cream. I have a feeling you could probably substitute capers for of anchovies if your a vegetarian (and add a little salt) but that's just a guess. AVOCADO STRAWBERRY RING "It's a delight to serve a light green and vivid red delicacy!" Says the unknown source of this fine recipe. 1 package (3 oz.) Jell-O Lemon or Lemon-Lime Gelatin 1/2 teaspoon salt 1 cup boiling water 3/4 cup cold water 1 tablespoon lemon juice 3 tablespoons mayonnaise 1 avocado, pared and mashed 1 pint fresh strawberries (*) (*) Or use 2 packages (10 oz. each) Birds Eye Strawberry Halves, thawed and drained. Dissolve Jell-O Gelatin and salt in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Stir in mayonnaise and avocado, blending well. Pour into a 3- or 4-cup ring mold or individual ring molds. Chill until firm. Unmold and fill center of ring with berries. Makes about 2 1/2 cups gelatin, or 5 servings. FRIED DEVILLED CAMEMBERT 4 Pieces fairly firm Camembert 1/4 c Dry bread crumbs -cheese (1.5 oz) 1/2 ts Hot chili powder 2 ts All-purpose flour 4 pn Cayenne pepper 1/2 ts Dry mustard Vegetable oil for frying 1/2 ts Dried mixed herbs Fresh sage sprigs (opt) Fresh ground pepper to taste Fresh rosemary sprigs (opt) 1 Egg, beaten Fresh thyme sprigs (opt) Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once. AVOCADOS STUFFED WITH ROQUEFORT 2 1/2 oz Roquefort cheese 1 tb Minced fresh parsley 3 tb Olive oil 3 tb Fresh lemon juice Salt Freshly ground white pepper 2 Avocados Boston lettuce leaves Sliced ripe olives 1. Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives. MOCK HAM PINWHEELS You can make this with real ham, but I suggest making it with Yves Veggie Turkey slices or Yves Veggie Canadian Bacon. I'm sure both would work just fine. Softened Cream cheese 1 dash Worcestershire sauce 1 ts Onion, gratred Veggie turkey slices 1 ts Horseradish Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices. MOCK HAM BALLS WITH HAWAIIAN PUNCH SAUCE Yield: 12 servings BALLS: 1 1/4 lb. Veggie 'ground beef' (made according to package instructions) 2/3 c Quick oats 1 Egg, beaten 1/2 c Milk SAUCE: 1/3 c Brown sugar 2 tb Flour 1 tb Dry mustard 2/3 c Hawaiian Punch 2 tb Vinegar 6 Cloves, whole 1/3 c Dark corn syrup Balls: Preheat oven to 350 F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned. Sauce: In sauce pan, combine brown sugar, flour and mustard, mixing well. Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear. In chafing dish or crock pot, place balls and pour sauce over. Serve with toothpicks. PEPPY COCKTAIL NUTS Yield: 6 servings 4 tb Butter or margarine 1 tb Worcestershire sauce 2 ts Tabasco sauce 1 tb Salad seasoning 1 ts Salt 1/2 ts Garlic salt 1/4 ts Pepper 1 lb Walnut or pecan halves In a large pan melt butter and add remaining ingredients except nuts. Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container. PICKLE ROLL-UPS 1 Jar Pickles; dill 1 pk Cream cheese 3 pk veggie smoked meat, thin sliced Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls into wheels, the pickle will be surrounded by the cream cheese and then the slices. FRENCH ONION SOUP COCA-COLA Yield: 4 servings 1/4 c Butter or margarine 4 c Onions, thinly sliced 2 cn (10.5 oz ea) bouillon 3/4 c COCA-COLA 1 ts Salt 1/2 ts Vinegar 1/8 ts Pepper French bread, cut into thick slices Parmesan cheese, grated In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. ROLL-UPS DOGGY STYLE 1 pk Veggie dogs 1 pk Crescent rolls 5 sl American cheese Split hot dogs lengthwise. Add small strips of cheese on each hot dog. Wrap hot dog and cheese in crescent roll, rolling wide end first. Bake on ungreased pan according to crescent roll package, or until golden brown. CHEESE BALL Yield: 12 servings 1/2 lb grated cheddar or other cheese 1 ts Worcestershire sauce 1 pk Cream cheese; small (4 oz) 1 x Tabasco sauce 2 ts finely grated onion 1 x Nuts; chopped, reserve some 2 ts Ketchup or chili sauce Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigeate overnight. When ready to use, unmold, remove wrap and sprinkle with nuts. Serve with assorted crackers. CHEESE STUFFED PINEAPPLE Yield: 2 servings 1 Pineapple, ripe 1/4 ts Dry mustard 1 pk Cream cheese (8-oz) 1 tb White rum 1/2 c Well-aged cheddar, grated 1/4 ts Salt (optional) 1 tb Chives, minced Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups. STUFFED ZUCCHINI BOATS Yield: 4 servings 4 Zucchini, 1/2 lb. each 1/2 lb Mushrooms 1 c Bread crumbs, fresh 4 tb Butter 2 tb Bread crumbs, fresh 1 c Onion, finely chopped 1/3 c Parsley, finely chopped 2 ts Garlic, finely minced 4 tb Parmesan, fresh grated 2 ts Lemon juice 1 Egg yolk 1/4 ts Thyme (the dried type) 3 tb Olive oil (extra virgin is best) Salt & freshly ground pepper to taste Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-1/2 cups. Pour enough water to cover the shells into a saucepan and boil. Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 cups. Heat butter in heavy skillet and add onions and garlic. Cook briefly, stirring, and add mushrooms and lemon juice. Stir and cook one minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates. Spoon and scrape the mixture into a mixing bowl and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly. Stir in the egg yolk. With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil. Place the dish in the oven and bake 25 minutes. Serve immediately. TIP: You may want to cut the finished zucchini in half to serve more people before "saucing". MELON BALLS IN WATERMELON SAUCE Yield: 8 servings 1/4 sm Watermelon 1/2 c Sugar 2 tb Light rum 1 c Cantaloupe balls 4 c Honeydew melon balls Cut watermelon into cubes; press cubes through a strainer or food mill to make 2 cups juice. Combine watermelon juice, sugar, and rum in a large bowl; stir until sugar dissolves. Add melon balls; tossing well. Cover and chill 2 hours or overnight. |