Yield: 1 servings
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~ Cheese and fruit tasting is an easy, conversation-making way to entertain friends before dinner. Seasonal varieties of fruit include peaches, nectarines, sweet cherries, figs, grapes, apricots, pineapple,
strawberries, plums and melons. Or try fruits such as papaya and mangoes. Dried fruits such as prunes and raisins also team nicely with cheese and fresh fruits. - Some cheese and fruit combinations: Cheddar, Provolone and Camembert with pineapple, grapes, pears and walnuts. Brie, Monterey Jack and Feta with tangerines, strawberries and dried prunes. Colby, Gjetost, Emmenthaler and Roquefort with apricots, pineapple and plums. - Remember, if cooking the cheese for your appetizers, that excessive heat and prolonged cookign turns it stringy and leathery. When making a sauce, stir in the cheese towards the end of cooking time and just until totally melted. - To keep egg yolks from crumbling when slicing hard boiled eggs, wet the knife before each cut. - The pointed end of a beer can opener make an excellent tool for deveining shrimp. - Out of gingerale?? Mix equal parts of Coke and 7-up. - Use styrofoam egg cartons as trays when you need extra ice cubes for parties. - If the carbonation fizzes out of your champagne, add on eraisin to the bottle. The raisin won't affect the taste but it's raw sugar will start the bubbling up again. - Christmas starter, dinner or breakfast. Serve Cranberry juice topped with lime sherbet. - You can use frozen dough to make flaky crusts for appetizers. Thaw, cut into desired shapes, put in filling, brush with butter and bake 10-15 minutes at 375F Fillings can be chopped up chicken, roast beef or any cooked seafood, or any cooked vegetables such as mushrooms, boccoli, cauliflower. - For instant white sauce, blend together 1 cup soft butter and 1 cup flour. Spread in an ice cube tray. Chill well. Cut into 16 cubes before storing in a plastic bag in the freezer. For medium thick sauce, drop 1 cube into 1 cup of milk and heat slowly, stirring as it thickens. -Store cartons of cottage cheese, yogurt and sour cream upside down. They will keep twice as long. - Try a new spice for your appetizers in place of salt. Blend together 2-½ tsp each of paprika, dry mustard, garlic powder, 5 tsp onion powder, ½ tsp ground black pepper, and ¼ tsp celery seed. Put all in a shaker and pass up the salt.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-30-95