posting some of the old favs in T&T. since the T&T post above is so big

R

randi

Well-known member
Wow, thanks Randi, I was just googling for appetizers for company on Frid. night. Thanks!!!!

 
Yesterday I figured out that the dates correspond to the different "batches" at

Gail's. For example, the particular link that you posted starts on July 7, 2004, but I'll be darned if I can get back to any other pages so I can read through what is there (not just going back to the recipes that are posted at the Swapizen Cookbook).

How do I do that (this is basically the same thing I asked, below)?

 
you're welcome Barb, Marg's pinwheels were a bit hit with a lot of us smileys/smile.gif

 
Here's another, Barb. Marg's excellent, easy and elegant Caviar Pie.

It's even delicious with cheap stuff!

Caviar Pie

I do 1/3 of this for 4-6 people. I usually serve 2 hors d'oeuvre, though, so my recollection is that 1/3 is perfect for 4.

I like to serve it on plain Carr's type table water crackers.


2-3 ripe avocados, peeled and THINLY sliced
6 hard-cooked eggs
4 T. green onion, finely chopped
5-6 T. mayo
¼ t. Dijon mustard (I always use Maille)
2 T. chopped parsley
half lemon
salt and pepper
1 ½ c. sour cream
13 ½ oz. jar lumpfish caviar, very thoroughly drained (black)

Dip the sliced avocado in lemon juice and arrange on the bottom of a quiche or pie plate. Mash the cooked eggs and combine with the green onion, mayo, mustard, parsley and salt and pepper to taste.

Spool an even layer over the avocados, then blend sour cream with additional 1/3 t. Dijon and spread this over the top. There should be about ¼ “ layer of sour cream. Sprinkle top with caviar, cover and chill for several hours.

Guests spoon the creamy pie onto the cracker for nibbling.

Note: It is very important to drain the caviar first. I put it into a fine strainer and carefully stir it from time to time. Otherwise the black liquid is quite unattractive as it oozes out onto the creamy white surface.

The avocado needs to be ripe enough to be 'scooped' by a spoon and firm enough to form the base of this 'pie'.

 
Randi, were you referring to me Marg? The mushroom pinwheels? I made 2 tiny

edits to the 'recipe'. Sometimes I go back to make sure I have been clear. No big thing as you probably did that anyway.


Also, many many many years ago, I used to saute in butter, finely minced/chopped mushrooms with lemon juice and curry, spread on slightly flattened (rolling pin) white bread (no crusts) then rolled up and secured with a toothpick. I'd then brush a little butter on them, cut each piece into 4 (more toothpicks) and bake them until they were warm and toasted a little.

 
thanks Karen but all I did was post the link. the memories are wonderful smileys/smile.gif

 
We've got 2 Margs going concurrently here. I'm the Marg of caviar pie so I thought I might

be pinwheel Marg too. (since the mushrooms were pinwheels as well)

Just out to confuse you Randi............

 
Randi, I'm making the prosciutto and gruyere pinwheels tomorrow night, except

I don't know what happened to my (pea) brain, I got pancetta instead of prosciutto. Ack!! Fortunately I didn't open the package, so will exchange it tomorrow. Frustrating!!!
(the recipe is Margaret's)

 
hey Barb, I can't always get prosciutto and have used thinly sliced ham, still really good smileys/smile.gif

 
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