Roxie (10:26:42 pm) : I am searching fo any and all info on giving a small
party for a group of ladies. In the military we call it having a "coffee".
We all eat and socialize then we have a business meeting. It is all very
informal. I am just looking for something different!!
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Roxie (10:31:01 pm) : I am mainly looking for finger foods. Something that
they can pick from what there is to offer and then sit and enjoy
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Kate (10:32:28 pm) : HOT APPETIZER PIE

8 oz. cream cheese
2 tblsp milk
2 1/2 oz dried beef( cut up)
3 tblsp chopped green peppers
3 tblsp chopped onions
1 tsp. pepper
1/2 cup of sour cream

Add milk to cream cheese then blend in rest of ingredients. bake 15 minutes
at 350
degrees. serve with any kind of cracker.

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Betsy (10:33:00 pm) :
MUSHROOMS STUFFED WITH SUNDRIED TOMATOES

24 large white mushrooms
15 slices sun-dried tomatoes (_not_ packed in oil)
2 cups fresh basil
1/4 cup extra-virgin olive oil
1 to 2 tbs water
1/3 cup grated parmesan cheese
1/2 cup dry bread crumbs
4 cloves garlic, pressed
salt and pepper to taste

Remove mushroom stems. Hollow out each mushroom cap and set aside. Soak
tomatoes in very hot water until soft and pliable, about 15 minutes, then
drain and cut into slivers.

Preheat oven to 325F. Puree tomatoes, basil, oil, water, parmesan, bread
crumbs, garlic, salt and pepper. Fill caps with stuffing and place on baking
sheet. Bake in lower half of oven for 12 minutes, or until warmed through
and mushrooms are just beginning to release their juices.

Make 24 appetizers

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Kate (10:33:31 pm) : THREE PEPPER QUESADILLAS

1 cup thin green pepper strips
1 cup thin red pepper strips
1 cup thin yellow pepper strips
1/2 cup thin onion slice
1/3 cup margarine
1/2 tsp. ground cumin
1 8oz. pkg. PHILADELPHIA BRAND Cream Cheese, softened
1 8oz. pkg. KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
10 6-inch flour tortillas

Preheat oven to 425*F. SautÈ peppers and onions in margarine in large
skillet. Stir in
cumin. Drain, reserving liquid. Beat cheeses in small mixing bowl at medium
speed with
electric mixer until well blended. Spoon 2 Tbs. cheese mixture onto each
tortilla; top with
pepper mixture. Fold tortillas in half; place on baking sheet. Brush with
reserved liquid.
Bake 10 minutes. Cut each tortilla into thirds. Serve warm with salsa. Kraft
recipe ks

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Betsy (10:33:36 pm) : Pepper-Vodka Soaked Cherry Tomatoes with Seasoned Sea
Salt

1 pint vine-ripened cherry tomatoes
1/2 cup pepper-flavored vodka
3 tbsp coarse or fine sea salt
1 tbsp lemon pepper

Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a
shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing
occasionally, 1 to 2 hours, or until soaked to desired taste.
In a small bowl stir together salt and pepper.
Serve tomatoes with seasoned salt for dipping. Makes 2 cups.

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Betsy (10:34:53 pm) :
Shrimp-Dilled Deviled Eggs

6 eggs
1/4 cup mayonnaise
4.5 oz. canned deveined medium shrimp, rinsed, drained
2 tbsp. chopped green onions
1 tbsp. chopped fresh dill weed (or 1 tsp. dried dill weed)
Pinch of pepper
1 tbsp. lime juice
2 tsp. country style Dijon mustard
1/4 tsp. hot pepper sauce

Fresh dill weed to garnish, if desired

In 2 qt. saucepan place eggs; add enough cold water to come 1"
above eggs. Cook over high heat until water comes to a full
boil. Remove from heat. Cover; let stand 20 to 25 minutes.
Immediately cool eggs in cold water to prevent further cooking;
peel. Cut eggs CROSSWISE (not lengthwise) in half. Remove
yolks from egg whites; set egg whites aside. Place cooked
egg yolks in medium bowl; mash with fork. Add mayonnaise,
shrimp, onion, dill, pepper, lime juice, mustard and hot
pepper sauce to egg yolks; stir to blend. Spoon about 1
tbsp. egg yolk mixture into each egg white; garnish with
sprig of dill weed. Place eggs in egg carton to transport;
refrigerate until served.

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sara (10:35:12 pm) : HERBED PECANS
3 tbsp. butter
3 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. garlic salt
1/4 tsp. cayenne
Dash of hot pepper sauce
1 lb. pecans
Melt butter in skillet and stir in spices, then pecans. Place in pan and
bake at 300 degrees for 20 minutes. Stir often.

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sara (10:35:52 pm) : OVERNIGHT PARTY FRUIT SALAD
1 box lemon pudding mix (not instant)
1 lg. can mandarin oranges, drained
1 (20 oz.) can pineapple chunks,
drained
1 lb. green grapes
1 lb. marshmallows, quartered
1 pt. cream, whipped
Cook pudding according to directions, using juices from canned fruits and
water to make required amount of liquid. Cool pudding. Add quartered
marshmallows, drained fruit and grapes. Fold in whipped cream. Let stand
overnight. *May add nuts or sliced bananas or garnish with maraschino
cherries, if desired. **This salad grows! Use large marshmallows because the
flavor and texture of the salad is so much better than with miniature
marshmallows. Will serve 25-30.

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Betsy (10:36:30 pm) :
From: baerchen@brown.edu (Su-Lyn Seah)
Subject: Great Mini-Quiche Recipe
Organization: Brown University
Date: Thu, 23 Jun 1994 03:38:59 GMT

I made these great mini-quiche yesterday, to rave reviews. They
are relatively simple to make and taste great!

This recipe is enough for 12 mini-quiches. I use a muffin pan for
making these.

Pastry :
7 oz cream cheese
2 cups flour
1 stick butter

Soften cream cheese in microwave, mix with butter. Add in flour
slowly, and knead until dough assumes coherent (if slightly
sticky) shape.

Filling :
I made 2 versions of this : veggie, and veggie with bacon.
Basic filling was

1 large onion
1 cup mushrooms, sliced
1 cup spinach, torn to shreds

Saute onion with some crushed garlic (I used a teaspoon out of a jar)
and veg. oil. When onions get transparently glassy (but not soft)
throw in the mushrooms and the spinach. Saute the whole thing over
medium heat until it is well mixed and smells great. I added in
a few drops of soy sauce and black pepper as well.

You can saute about 3 slices of bacon, drain and chop them, and
add them to the mixture. They give great piquancy to the quiche!

To finish the quiche, you will need 1) 1/4 cup of grated cheese,
any kind (I use feta)
2)1/2 cup milk with 2 beaten eggs and a bit more grated cheese.

Now to assemble these things. Divide the dough into appropriate
portions. Take a small ball and squash it between your palms gently
until it becomes a palm-sized disc of dough, then press gently into
the oil muffin pan. Add a teaspoon of filling, top with a handful
of cheese and a tablespoon or so of the egg mixture. (Don't over
fill it.)

Bake in a 450 degree oven for 10 minutes, then turn down the heat
to 350 and bake for another 15 minutes.

These are so much fun to make and taste SO good!

Su-Lyn

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Kate (10:37:18 pm) : TACO CRESCENT RING

2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
1 cup grated cheddar cheese
shredded lettuce
chopped tomatoes
one bunch of green onions, chopped
1 diced avacado
1 cup sour cream
salsa

Brown ground beef and follow taco seasoning directions on back of package.
Add the
cheese and place aside for the time being. Unroll the two packages of
crescent roll. On a
cookie sheet, place the crescent roll wedges in a circle, wide side of wedge
towards the
middle. pointed end towards the outside. Place the ground beef on the
cresent rolls and
wrap the pointed ends of the rolls around the meat mixture, so that it forms
a ring. Bake at
375 degrees for approximately 12 minutes. When baked remove from oven and
place on a
large platter. On the inside of the ring place lettuce, tomatoes, onions,
and avacados.
Dollop sour cream and salsa over all. Cut into wedges and serve warm.

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Kathryn (10:39:37 pm) : Kate I learned the Taco Ring recipe at a pampered
chef party recently. It would be great for Roxie.
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sara (10:39:43 pm) :
Peach Salsa

A refreshing dunk for your tortilla chips! Buy a large can of peaches, use
half for dessert, half for
the salsa! It can be made a couple of days ahead and refrigerated but does
not freeze well.

1/2 large red onion
1 jalapeno pepper
1/2 red bell pepper, seeded
juice of 1 lemon
2 teaspoons sugar
12 canned peach halves, packed in juice, drained
pinch salt and pepper to taste
1/4 cup tightly packed fresh coriander leaves

1. In the bowl of a food processor fitted with the metal blade, pulse-chop
the onion, jalapeno and
red pepper. Be careful to rough chop and do not liquefy!
2. Add lemon juice, sugar, peach halves, salt, pepper and coriander.
Pulse-chop 2 to 3 times to
chop the peaches and combine ingredients.
3. Taste, adjust seasonings. Serve chilled or at room temperature.

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Kate (10:40:39 pm) : ZUCCHINI APPETIZERS

3 cups thinly sliced unpared zucchini, about 4 small
1 cup Bisquick baking mix
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onion
2 Tbs. snipped parsley
1/2 tsp. salt and dash of pepper
1/2 tsp. seasoned salt
1/2 tsp. dried marjoram or oregano leaves
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*F. Grease 13" x 9" pan. Mix all ingredients; spread in pan.
Bake until
golden brown, about 25 minutes. Cut into rectangles. Refrigerate leftovers.
Makes 48. ks

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Kate (10:42:14 pm) : CHICKEN CHUNK APPETIZERS

8 oz. can crescent rolls
2 Tbs. Jack or Cheddar cheese
2 Tbs. barbecue sauce
8 frozen breaded chicken chunks
1 egg, slightly beaten
1 Tbs. water
1/4 c. sesame seed

Separate dough into 8 triangles, press to flatten slightly. Place scant
teaspoon of cheese
on shortest side of each triangle. Top with scant teaspoon of barbecue
sauce, place
chicken chunk on top of sauce. Roll up starting at shortest side of
triangle, wrapping
dough around filling and rolling to opposite point. Dip top and sides of
each sandwich in
egg mixture; coat with sesame seed. Place point side down on lightly greased
cookie
sheet. Bake at 375 for 15 minutes or until golden brown
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sara (10:43:37 pm) : this is a GRRRREAT dessert i made today (after we
returned from the blueberry festival near here today!)

BLUEBERRIES 'N CHEESE COFFEECAKE
1/2 c. margarine
1 1/4 c. sugar
2 eggs
2 1/4 c. flour
1 tbsp. baking powder
1 tsp. salt (optional)
3/4 c. milk
1/4 c. water
2 c. blueberries
1 (8 oz.) pkg. cream cheese, cubed
1 tsp. grated lemon peel1/4 c. sugar
1/4 c. flour
1 tsp. grated lemon peel
2 tbsp. margarine
Beat margarine and sugar until light and fluffy. Add eggs, one at a time,
mixing well after each addition. Add combined 2 cups flour, baking powder
and salt alternately with combined milk and water, mixing well after each
addition. Toss blueberries with remaining flour; fold into batter with cream
cheese and peel. Pour into greased and floured 13 x 9 baking pan. Combine
sugar, flour and peel; cut in margarine until mixture resembles coarse
crumbs. Sprinkle over batter. Bake at 375 degrees for 1 hour. Cool. Sprinkle
with powdered sugar before serving. Variation: Substitute 2 c. frozen
blueberries, thawed and well drained, for fresh blueberries

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Betsy (10:44:14 pm) : Yummm sara, thanks!

These would be good made as minis

Ham and Cheese Muffins

Ingredients:
1/2 c. milk
3 tbsp. oil
1 egg
1 1/2 c. baking mix
1 c. Cheddar cheese
3/4 c. chopped ham
1/2 c. chopped green pepper
1/2 c. chopped onions

Preparation method:
Heat oven to 400 degrees. Grease and flour 12 muffin cups. Beat milk, oil,
and egg until moistened; add remaining ingredients. Stir with fork. Divide
batter among cups. Bake until golden brown. Serve warm. This is great with
scrambled eggs.

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candy (10:44:37 pm) : SLUSH
12 oz can frozen orange jice
12 oz can frozen lemonade
3 bananas sliced
15 oz cam crushed pineapple drained
1 c sugar
1 quart water
1 small jar marsh.cherries ( drained)
3 c vodka Mix together and freeze in tupperware bowl for 24 hours, scoop
frozen into glasses. add 7 up or sprite or dump in punch bowl and add 7 up
or sprite
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Kate (10:44:53 pm) : REUBEN IN A CROCKPOT
1 can corned beef, shredded
1 can sauerkraut, drained
1 c. sour cream
1 pkg. Swiss cheese, shredded

Mix all in crock pot and cook on low until cheese melts. Serve on party rye.

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CarolB (10:45:04 pm) : Roxie, I think you need some sweets like these, too!
COTTAGE CHEESE

MELT-AWAYS
For pastry:
1 (8-ounce) container cream-style cottage cheese
1 cup (2 sticks) butter, softened
2 cups all-purpose flour

1/4 cup ( 1/2 stick) butter, melted

For nut filling:

2 tablespoons ground cinnamon

3/4 cup packed light brown sugar

3/4 cup chopped walnuts or pecans

To prepare pastry: Beat cottage cheese and softened butter in mixing bowl
until smooth. Add flour; mix
until dough forms a ball. Flatten into a round; wrap in waxed paper.
Refrigerate several hours or
overnight.

Divide dough into thirds. On a floured surface, roll out each ball into a
12-inch circle about 1/8 inch
thick. Brush each circle of dough with a third of the melted butter. Preheat
oven to 375 degrees.

To prepare filling: Combine cinnamon, brown sugar and nuts. Sprinkle a third
of the filling over each
circle of dough. Cut each circle into 12 wedges. Beginning at outer edge,
roll up each wedge tightly.
Place, point side down, on greased cookie sheets. Bake 25 to 30 minutes.

Yield: 3 dozen cookies.

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Betsy (10:45:38 pm) :
Date: Wed, 3 Aug 1994 18:43:37 EDT
From: "Richard F. Matejka" matejkrf@PICARD.ML.WPAFB.AF.MIL

Here are some of my favorite treats. Anita

* Exported from MasterCook Mac *

Cookie Cutter Brownies

Recipe By : Baker's Unsweetened Chocolate
Serving Size : 12 Preparation Time :0:30
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------
---
4 squares unsweetened baking chocolate -- melted
3/4 c margarine (or less) -- melted
3 egg whites -- whipped
1 tsp vanilla
1 c flour
1 c walnuts -- optional

Preheat oven at 350. Prepare a 13 x 9" baking pan with cooking spray
lined with foil extending over edges to form handles. In a saucepan
melt chocolate and margarine until chocolate is completed melted. In
mixing bowl combine sugar and flour. Add egg whites, vanilla, and
walnuts until well blended. Mix with chocolate margarine mixture.
Spread in prepared pan. Bake for 30 to 35 minutes. Cool in pan.
Refrigerate for 30 minutes for easier cutting. Lift out of pan with foil
handles. Invert onto back of pan. Carefully remove foil. Invert onto
cutting board. Cut into desired shapes with cookie cutter. Decorate as
desired.

NOTES : Decorate with icing, glaze, mini marshmallows, small candies,
sugar crystals, or colored sprinkles.

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sara (10:57:36 pm) : BLUEBERRY STRATA
1 (1 lb.) can blueberries
1 (8 3/4 oz.) can (1 c.) crushed
pineapple
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 (9") baked pastry shell, cooled
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. lemon juice
1/2 c. whipping cream, whipped
Drain fruits, reserving syrup. Blend cream cheese and next 3 ingredients.
Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread
over bottom of pastry shell; chill. Blend 1/4 cup sugar, cornstarch and
salt. Combine reserved syrups; measure 1 1/4 cups; blend into cornstarch
mixture. Cook and stir until thickened. Stir in blueberries and lemon juice;
cool. Pour over cheese layer; chill. Top with whipped cream and reserved
pineapple.

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sara (10:59:55 pm) : here's another one:

MRS. FRITCH'S BLUEBERRY TEACUPS
1 c. sugar
1/2 c. butter or oleo
2 eggs
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 qt. of fresh or frozen blueberries
--SAUCE:--
1/2 c. sugar
1 c. boiling water
1 tbsp. cornstarch
2 tbsp. margarine
Pinch of salt
Mix ingredients as listed. Dredge blueberries in part of flour, stir into
dough as lightly as possible to prevent mashing. Bake in 9 x 9 pan or 9 x 13
pan for 30 to 35 minutes at 350 degrees. Serve with Warm Sauce. Cook above
sauce ingredients together until slightly thickened.

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sara (11:02:36 pm) : these would be great for the ladies coffee:

BLUEBERRY OAT SCONES
1 1/2 c. flour
3/4 c. quick cooking oats
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 c. butter
1 egg
1/2 c. orange juice
1/2 tsp. grated orange peel
1/2 c. frozen blueberries, unthawed
TOPPING:
1 tbsp. melted butter
2 tbsp. sugar
1. Heat oven 375 degrees. Grease cookie sheet. 2. Combine flour, oats,
sugar, baking powder, salt and nutmeg. Mix well. 3. Cut in butter until
crumbly. 4. In small bowl, beat egg slightly. Beat in orange juice and
orange peel. 5. Add egg mixture to flour mixture. Stir just until blended.
6. Stir in blueberries. 7. Knead into small ball. 8. Place on cookie sheet,
with floured hands, press into 8 inch circle. 9. Cut into 10 wedges. Do not
separate. 10. Brush top of dough with melted butter. Sprinkle with sugar.
11. Bake 375 degrees for 20-25 minutes or until golden brown. Serve warm.

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sara (11:07:28 pm) : okay, this raises an interesting question. when does
one serve a fruit soup?

COLD BLUEBERRY SOUP
3 c. fresh blueberries
OR
1 (16 oz.) pkg. frozen
blueberries
3 c. water
1/2 c. sugar
2 tbsp. lemon juice
1/4 tsp. nutmeg, ground
1 cinnamon stick, 3 inches long
1/8 tsp. salt
2 c. yogurt, plain or blueberry
4 slices lemon, thinly sliced
In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg,
cinnamon stick and salt. Cover and simmer for 10 minutes. Discard cinnamon
stick and pour mixture into blender or food processor. Process until smooth.
Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To
serve, stir yogurt, then stir yogurt into soup. Ladle soup into bowls or
serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs
of dill if desired. Serves: 4.

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Betsy (11:07:44 pm) : I know Roxie - too bad there isn't a Dessert Hut with
delivery!

WALDORF SALAD
-------------

3 apples, cubed
8 oz. pineapple tidbits, drained
2 T. celery, chopped
2 T. pecans, chopped
2 T. raisins
1 small carton Cool-Whip

Combine ingredients, toss gently, cover and chill.

--

| Debbra Christenson Little Rock, Arkansas |
| dc2126@noah.sbc.com or fj417@cleveland.freenet.edu |

Linda (11:08:55 pm) : Mock Devonshire Cream
3 ozs. cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

In a large bow, combine cream cheese, sugar, and salt; stir until well
blended. Stir in whipping cream. With an electric mixer, beat mixture until
stiff. Store in refrigerator.

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Liz (11:09:10 pm) : sara, I've had fruit soup as a first course at a couple
of weddings I've attended.
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Roxie (11:10:21 pm) : You have all been truly inspiring!! I have so many
wonderful ideas that I will have to sit down and figure out just what I want
to do! This is going to be hard! I thank you one and all!!
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Linda (11:16:26 pm) : CHILLED STRAWBERRY-MINT SOUP
This soup is not only delicious, but the color is lovely.

1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices or fresh mint sprigs

In a food processor or blender, place the strawberries, sour cream, heavy
cream, orange juice; whirl until smooth. Stir in mint. Taste for sweetness;
if necessary, arr more honey.
Refrigerate until well chilled. To serve, put into chilled soup bowls and
top with strawberry slices or mint sprigs.
Makes 2 servings

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sara (11:22:59 pm) : ha ha ha!
g'nite, roxie! good luck planning your coffee.

here's another fruit soup:

SUMMER FRUIT SOUP
2 lb. ripe peaches, peeled, pitted &
cut
2 lb. ripe plums, pitted & cut
1 lb. pears, peeled, pitted & cut or
1 lg. can pears, drained
(retain juice)
1 lb. cherries, pitted or
1 (16 oz.) can cherries,
drained, pitted (retain juice)
1 c. sugar (or more to taste)
Water
1 tbsp. cornstarch
1 c. cold water
Place all the fruit and sugar in large pot and cover with water and juices
retained from cans of fruit. Cook until fruit is tender, 1/2 to 3/4 hour.
While fruit is cooking, mix cornstarch and water; when cornstarch is
completely dissolved add to soup about 10 minutes before the soup is
finished. Let boil for the remaining 10 minutes. Allow to cool and then
refrigerate. When serving a dollop of yogurt of sour cream can be added on
top. Serves 8-10. Randolph, MA

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Linda (11:23:56 pm) : TIPS FOR COLD SOUP:
A cold soup should always be thoroughly chilled. Prepare and refrigerate the
day before, if you can. When serving a cold soup, chill the bowls or cups
you are going to serve it in. The soup will remain cold longer.
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