Overview

“Auto”,”Category”,”Name”,”Recipe”
“120”,”Appetizers”,”Apricot & Cucumber Soup”,”

6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, “”Fruit””


“121”,”Appetizers”,”Apricot Raisin Spread Davis”,”

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.


“122”,”Appetizers”,”Arame-Stuffed Mushroom Caps”,”

1 c EDEN Arame

— rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

– (grate ginger and – squeeze out juice) Fresh parsley, minced ———————————TO GARNISH——————————— Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.


“123”,”Appetizers”,”ARMADILLO EGGS”,”
Ingredients
2poundmonterey jack cheese
2poundsharp cheddar cheese
2poundhot pork sausage
1/2cupbisquick mix
1eachegg
1pkpork flavor shake ‘n bake
20eachwhole jalapeno peppers

Directions:

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.

Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.

Dip armadillo egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.


“124”,”Appetizers”,”Artichaud Dieppoise!”,”

1/2 tb Oil

2 tb Green Onions(Chopped)

1 oz Crabmeat

1 oz Cream (Heavy – 32% M.F.)

1/2 ts Italian Herbs

1 Artichoke Bottom (cooked)

1/4 c Mushrooms (Sliced)

1 oz White Wine

1 pn Salt & White Pepper

3 tb Hollandaise-recipe to

-follow —————————–SAUCE HOLLANDAISE—————————– 1 Egg Yolk

2 oz Butter (Melted)

Cayenne Pepper to taste 1/2 ts White Wine

1/8 ts Lemon Juice

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.


“125”,”Appetizers”,”Artichoke Appetizer”,”
Ingredients
4eacheggs, beaten
2poundcheddar cheese, grated
12ozmarinated artichokes, jars, cut-up
1salt, to taste
1pepper, to taste
1tabasco, dash to taste
3eachgreen onions, chopped fine
6eachsoda crackers, crushed
1eachclove garlic, crushed

Directions:

Saute onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8 inch pan. Bake at 325 for 30 min.
Can be baked, frozen and re-heated. This recipe was a great success
at a party Christmas Eve.


“126”,”Appetizers”,”Artichoke Bottoms with Bay Scallops”,”

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.


“127”,”Appetizers”,”Artichoke Croustades”,”

18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″” square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″” from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.


“128”,”Appetizers”,”ARTICHOKE DIP”,”
Ingredients
14ozartichoke hearts, 1 cn, *
1/4cupparmesan cheese, grated
1/4cupromano cheese, grated
1cupmozzarella cheese, shredded
1eachgarlic clove, small, minced
1/2cupmayonnaise
1paprika

Directions:

* The artichoke hearts should not be marinated artichoke Hearts. Just
the plain ones.

Rinse and rain the artichoke hearts, then remove and discard the fuzzy
chokes. Chop the artichoke hearts. Mix all of the ingredients, blending
well and place in a greased 1 1/2 quart casserole.

Dust the top of the
mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and
serve hot in a chafing dish.

Makes about 3 cups of dip.
SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,
carrots, Salami Slices, Seafood Chunks




“129”,”Appetizers”,”Artichoke Dip 1″,”
Ingredients
1cupparmesan cheese
1cupmayonnaise
1 1/2cnartichoke hearts
1garlic powder

Directions:

Combine equal amounts parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.




“130”,”Appetizers”,”Artichoke Dip Ii”,”

1 cn Artichoke heats unmarinated

4 oz Green chiles

1 c Mayonnaise(no salad dressing

1 c Parmeasan cheese

Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips.


“131”,”Appetizers”,”Artichoke Dip Iii”,”

10 oz Frozen artichoke hearts

1 c Sour cream

1 c Mayonnaise

1/2 c Grated Parmesan cheese

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups


“132”,”Appetizers”,”Artichoke Hearts Vinaigrette”,”

28 oz Canned artichoke hearts

1/4 c Butter or margarine

Flour 1/3 c Butter or margarine,

-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.

2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or

margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.

4. Place the 1/3 cup melted butter or margarine in a 10-inch,

heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in

Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see

recipe). 7. Just before serving, pour dressing over artichoke hearts.




“133”,”Appetizers”,”Artichoke Pasta Salad”,”
Ingredients
1cupsalad macaroni
6ozmarinated artichoke hearts
4poundmushrooms, sliced
1cuphalved cherry tomatoes
1cupmed pitted ripe olives
1tablespoonparsley
2teaspoondry basil

Directions:

Cook macaroni according to package; drain well, rinse with cold water and
drain again. Turn into a large bowl. Add artichokes and their liquid,
mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.

Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste.



“134”,”Appetizers”,”Artichoke Squares #1″,”

12 oz Canned Artichokes

1 Small Onion, Minced

4 Large Eggs

8 oz Mozzarella Cheese

1/4 c Dried Bread Crumbs

2 tb Chopped Parsley

1/4 ts Salt

1/4 ts Pepper

Non-Toxic Flowers To Garnish Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325?F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on

wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D’OEUVRES.


“135”,”Appetizers”,”Artichoke Squares #2″,”

1 lg Onion

1 Garlic clove, minced

4 Eggs (beaten)

1/4 c Bread crumbs

2 Jars of artichoke hearts,

Chopped (not liquid) 1 1/2 ts Oregano

Salt, pepper to taste ds Tabasco 2 c Shredded cheddar cheese

Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.


“136”,”Appetizers”,”Asian Crepinettes”,”

1 lb Ground Lamb

4 tb Fresh Asian or reg. Basil

– (finely chopped) 3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns

– roasted and ground 2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings


“137”,”Appetizers”,”Asparagi Di Campo (Cold Marinated Asparagus)”,”

3/4 sm Onion, minced

Salt 1 1/2 ts Capers, rinsed & chopped

1 ts Lemon juice

Salt & pepper 1 ea Mint leaf

1 lb Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.


“138”,”Appetizers”,”Asparagus Almondine”,”

1/4 c Finely chopped almonds

1/2 c Butter

1 t Tarragon vinegar

20 oz Frozen asparagus spears,

-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.

2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are

lightly browned. 3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.




“139”,”Appetizers”,”Asparagus and Crabmeat Salad”,”

1 c Mayonnaise

1 tb Lemon juice – fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot – minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus – trimmed

8 oz Crabmeat – cooked

4 lg Boston lettuce leaves – or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.


“140”,”Appetizers”,”Asparagus Salad”,”

3 cn Whole green asparagus,17 oz

Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved

1. Drain asparagus, trying to keep spears whole.

2 Place lettuce leaves on 8 salad plates and arrange asparagus on

lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus.

4. Garnish with hard cooked egg.

5. Chill before serving.




“141”,”Appetizers”,”Asparagus Salad with Vinaigrette Chinoise”,”

1 lb Thin asparagus, end trimmed

-and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce

1/4 c Rice wine vinegar

2 tb Soy sauce

1/2 ts Sugar

1/4 ts Dried red pepper flakes

3 tb Corn oil

4 ts Sesame seed oil

Coarse salt 1 ts Unsalted butter

1/4 c Raw sunf”
“142”,”Appetizers”,”Asparagus with Hazelnuts & Tarragon Vinaigrette”,”

1 lb Fresh asparagus, trimmed

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb Hazelnut oil, walnut oil

-or olive oil 4 c Baby lettuces or inner

-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,

-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl


“143”,”Appetizers”,”Asparagus Wrap”,”

10 Asparagus Spears

2 tb Dijon Mustard

1 tb Reduced-Calorie Mayonnaise

10 sl Bologna (large)

Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds. One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown


“144”,”Appetizers”,”Aubergine & Sesame Pate”,”

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning ———————————-GARNISH———————————- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for

25-30 minutes until tender. Cool slightly , then peel and

puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.


“145”,”Appetizers”,”Aubergine and Sesame Pate”,”

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning ———————————-GARNISH———————————- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for

25-30 minutes until tender. Cool slightly , then peel and

puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.


“146”,”Appetizers”,”Aubergine Pate.”,”

2 md Aubergines

2 Cloves garlic crushed

15 ml 1 tbsp oil

30 ml 2 tbsp pomegranate juice or

Orange juice. 25 ml Half tsp paprika.

pn Chili seasoning. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.


“147”,”Appetizers”,”AUSSIE: ROSEVILLE TEA SANDWICHES”,”
Ingredients
1/4cupmayonnaise
1tablespoongreen onion, minced
1tablespoonfresh dill, chopped
1tablespooncapers
1pnpepper
2teaspoonhorseradish
8slwhole wheat bread
2teaspoonbutter, softened
4slsmoked salmon
12eachcucumber slices, thin

Directions:

Combine mayonnaise, onion, dill, cappers, horseradish and pepper. Trim crusts from bread. Spread with butter then mayonnaise mixture. Arrange salmon and cucumber over 4 slices of bread. Top with remaining bread. Cut each sandwich into 4 triangles or squares.


“148”,”Appetizers”,”Avocado & Orange Salad with Walnuts”,”

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed ———————————-DRESSING———————————- 1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.


“149”,”Appetizers”,”Avocado Pear with Crab, Pear, Peach and Primroses”,”

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly

-picked —————————–CREAMY VINAIGRETTE—————————– 2 ts Sugar

1/2 ts Dry mustard

1 ea Garlic clove; crushed

3 tb White wine vinegar; or lemon

-juice 9 tb Olive oil

————————TO MAKE “”CREAMY”” TO 6 TB ADD———————— 3 tb Heavy cream

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it

will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4

<

Categories: Uncategorized

About Author

Related Articles

Write a Comment

Your e-mail address will not be published.
Required fields are marked*