Recipe: New Years Buffet Recipes (23)

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12-26-99 - New Years Buffet Recipes (23)

rgmt (09:18:56) : Victorian Bread Pudding with Vanilla Sauce
Cooking Time: 45 to 60 minutes
Number of servings: 8
Temperature: 375 Degrees Can Be Stored For: Overnight
Pan Size: 13 x 9

10-12 Cups of Coarsely Chopped Sweet breads (scones, muffins, croissants, etc - any
combination)
10 eggs
2 cups milk
2 cups half and half
1/2 to 2/3 cups sugar (depending on sweetness of breads)
1/2 teaspoon cinnamon
Dash of nutmeg

Spray 13 x 9" pan with no stick spray. Add chopped breads. Mix eggs, milk, half and half, sugar, cinnamon and nutmeg.

Pour over bread; cover and refrigerate overnight.
Preheat oven to 375 degrees. Bake 45 to 60 minutes until set and lightly browned.
Serve topped with vanilla or lemon sauce.
May also be made in eight individual casserole dishes. Cooking time is reduced to 20 to 30 minutes.

Vanilla Sauce
Number of servings: 2 cups
Temperature: Can be stored for: Several days in refrigerator or freeze in ice cube trays and use within a month

1/2 Cup Instant Vanilla Pudding Mix 1 cup milk
1 Tablespoon vanilla 1 cup half and half

Combine pudding mix and milk. Whisk in vanilla. Add half & half and whip. Cover and store in the refrigerator.

Debbie.D.,.AL (05:59:26) : PEANUT BUTTER BLOSSOMS

1 3/4 cups self-rising flour
1/2 cup granulated sugar
1/2 cup brown sugar--packed
1 large egg
1/2 cup butter or margarine
1/2 cup smooth or chunky peanut butter--I use chunky
2 T. milk
1 tsp. vanilla extract
1/3 cup granulated sugar
72 chocolate kisses

Mix sugars and butter until well mixed. Add all of the other ingredients, except for the 1/3 cup granulated sugar and chocolate kisses. Beat on low speed until a dough forms. Shape into small (1 inch) balls. Roll in sugar and place on ungreased cookie sheet. Do not press down Bake at 350 for 10-12 minutes. Top with a chocolate kiss immediately. Press down until cookie cracks around the edges. Makes 6 dozen.

Debbie.D.,.AL (05:17:29) : COLLARDS

3/4 pound fresh collard greens
3 1/2 cups ham broth
1/2 tsp. salt
1/ cup diced lean country ham, or 1/2 cup diced ham

Rinse the greens thoroughly. Remove and discard any stems. Slice the leaves into strips about 1/2 inch wide. In a wide-mouth pot with a lid, bring the greens, ham broth, and salt to a boil over medium high heat. Turn the heat down to medium, cover, and cook the greens for 35 minutes to 1 hour, until just tender. When the greens are just tender, add the ham to the pot and stir.

Ham broth--can be made by simmering a small chunk of salt pork or white bacon for 30 minutes in the amount of water called for in the recipe plus 1/4 cup (which is about what tends to evaporate).

cyndir (05:12:04) : Roasting Chestnuts/Cooking Chestnuts
MSU Extension Service
http://www.msue.msu.edu

Cooking methods:

1. Roasting: For roasting over an open fire, use a covered utensil with a long handle. For roasting in an oven, try a temperature of 300 degrees Fahrenheit for about 15 minutes. Experiment a bit with oven setting and length of time to suit your own preference. When properly roasted, the kernel may be removed with a small fork, dipped lightly or completely in melted butter, and salted to taste. CAUTION: Do not roast chestnuts unless you have punctured the shell with at least 1 or 2 holes. If this is not done, the build up of steam pressure within the shell can cause the nut to explode even after they have been removed from the oven. A sharp-pointed instrument such as an ice pick or knife is good for putting holes through the shell. Leaving one nut unpunctured is one way of knowing when the nuts have roasted long enough - when it explodes, the other nuts should be done.

2. Boiling: First cut the chestnuts in half with a sharp knife. Use a rather shallow pan with cover, using only enough water so nuts are not completely covered. Bring nuts to a boil, then reduce the heat and boil for 15 to 20 minutes. Drain, allow to cool a bit, the kernels should come out readily. The longer the nuts are cooked, the mealier the kernels become and the more they will crumble upon removal from the shell.

Chestnuts may also be boiled vigorously in a deeper kettle with more water. After a few minutes, the kernels will begin to fall out of the half shells. Drain, remove the rest of the kernels from the shells and cook as much as desired in another kettle of fresh water.

3. Steaming: Cut chestnuts in half, and try an initial steaming time of 8 to 10 minutes. Drain and cool a bit and remove any kernels which haven't already fallen out. A small fork may then be used to spear the kernels for dipping in melted butter with salt added if desired. Steaming is considered by some to be the best method for an easy removal of the kernel and is probably best for nuts which have dried a bit too much. Steamed kernels may also be added to other recipes.

4. Microwave oven: Use of the microwave oven can give excellent results with the inner skin and outer shell separating easily from the kernel. Results obtained depend on the number of nuts being cooked, the degree of dryness of the nuts, the setting of the oven, and the length of time involved. Cut nuts in half, and place the cut end down on a double layer of paper toweling. For a start, try using 8 medium-sized nuts and a roast setting for 2 minutes. A bit of experimenting is necessary.

Cooked chestnuts may be kept in the refrigerator in jars for a considerable period of time or in the freezer for even longer.

cyndir (05:03:54) :
Posted by: JoAnn on Thursday June 25th 1998 04:05:03 PM
Both my husband and I have roots in southern/"soul food" cooking. Here's a good recipe for Collards:

2-3 bunches of collards, washed, large stems removed, leaves folded over into quarters and chopped
1 large ham hock, preferably sliced
salt (to taste)
pepper (to taste)
onion powder (to taste)
garlic powder (to taste)
1-2 tbs vegetable oil
chopped onion (optional)

Wash and clean greens as per above. Put them in a large pot or slow cooker. Add seasonings, ham hock and oil. If using a slow cooker, add 2-3 cups of water, turn onto high and cover. Let come to a boil, then turn down to low heat and continue cooking until greens are soft and a dark olive-green in color. If cooking by stove, add 3-4 cups of water in a large pot. Bring to a boil and turn to medium heat and cover, checking occasionally to keep the greens cooking at a gentle boil. Add more water as necessary to keep greens from sticking. Chopped onions can be added in lieu of the onion powder. Greens are done when soft and dark olive-green in color.

During last 40 minutes of cooking, preheat oven to 400 F and whip up a batch of Jiffy Mix Cornbread mix (unless you are ambitious and want to make it from scratch.) We use our cast-iron skillets for baking our cornbread. You can add chopped onions, hot peppers, bacon bits, whatever to your cornbread batter. We prefer ours plain.

To serve: slice hot cornbread into eighths. Spoon collards and juice over the cornbread. Enjoy.

cyndir (05:02:25) :
Recipe(tried): Texas-Style Collards
Posted on TKL by Judi on January 26, 1997 at 5:43:08:

In Reply to: REQUEST: COLLARDS RECIPE AND HOW TO COOK COLLARDS posted by SHERILYN PALMER on January 16, 1997 at 08:11:10

: I lived in Texas for sometime and enjoyed some really good down home cooked collards. I know absolutely nothing about cooking greens and I would sure like to try it (Canadian northern style). Can anyone help.
I don't know a thing about Canadian Northern Style but I can tell you how to cook them Texas style both healthy and not so healthy.

It will take approximately 3/4 to 1 bunch of collard greens per person. They need to be washed, leaf-by-leaf, to get all the dirt and grit off of them. Then remove the thick stem. You may use a knife or you may tear it out.

After they have been well washed, and stemmed, either tear them into bite-sized pieces or cut them into ribbons in a rather wide chiffonade.

The old-fashioned and least healthy way to cook them, is to first render salt pork or bacon over low heat. Add in 1 large chopped onion, and saute until soft. The healthier way is to use a Tablespoon or two of olive oil and a splash of liquid smoke. Add the onions as above.

Add in the collards and about 1 cup of water. Season with some red pepper (cayenne) black pepper and if you like garlic, some garlic powder. Bring to a boil, turn down to a simmer, cover and cook for 30-45 minutes or until the collards are tender. Some people prefer to season them with small, hot red peppers instead of the cayenne pepper.

If they won't all fit in your pot, you may add them in bunches. Collards will quickly diminish in size, this is why you need so many. Depending on the time of the season the cooking time will vary, but in Southern Cooking, they can't be overcooked.

GuineaPig,GA (04:07:09) : Banana Nut Bread

3 large ripe bananas
1 cup sugar
1 egg
4 tablespoons butter or margarine, melted and cooled
1-1/2 cups all-purpose flour
1 teaspoon each salt and baking soda
1/2 cup nuts (walnuts or pecans)

Preheat oven to 325 degrees F. Lightly grease a 9 by 5-inch loaf pan; set aside.

In a bowl, mash bananas; you should have 1 cup. Beat in sugar, then egg and butter. Add nuts. In another bowl, stir together flour, salt, and baking soda; add to banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.

Bake for 55 to 60 minutes. When it has baked just long enough, it begins to pull away from the sides of its pan; a wooden pick inserted in the center of the loaf should come out clean. Let the loaf cool in its pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. If you wait a day before slicing, the bread will be easier to slice and more flavorful. If made ahead, wrap the cooled loaf tightly in foil or plastic wrap and store in the refrigerator, or freeze for longer storage.

Note about the nuts: If you have halves, don't bother to chop them into smaller pieces. They'll get "chopped" when you slice the bread, and I've found that the bread tastes better-don't know why!

Adapted from Sunset's Easy Basics for Good Cooking, 1982

Buffet (02:39:24) : APPLE LASAGNA

2 cans apple pie filling (20 oz.)
8 lasagna noodles; cooked
2 cups cheddar cheese; shredded
1 cup ricotta cheese
1 egg
1/3 cup granulated sugar
1/2 teaspoon vanilla or almond extract
1/3 cup flour
1/3 cup brown sugar; packed
1 teaspoon cinnamon
1/3 cup oatmeal
3 tablespoons butter

1. Pour contents of 1 can of apple pie filling into
bottom of 9 x 13 cake pan, top with 4 cooked
lasagna noodles.

2. Then mix cheddar cheese, ricotta cheese, egg,
granulated sugar, and

extract in bowl till well mixed (looks like a dough at
this point). Spread carefully over noodle layer.

3. Place remaining 4 noodles over cheese mixture
and then pour contents of 2nd can of apple pie filling
on top of noodles.

4. Mix flour, brown sugar, cinnamon, and oats and
then cut in butter until crumbly, and sprinkle over pie
filling. Bake at 350F for 45 min.

5. Let cool at least 15 minutes before serving.

Buffet (02:38:18) : Blueberry Dessert Pizza

Yield: 12 servings

1 pkg White Cake Mix
1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats
1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened
1/2 tsp Cinnamon
1 Egg
21 oz Blueberry Fruit Filling

Heat oven to 350~. Grease 12" pizza pan or 13x9"
pan. In large bowl, combine cake mix, 1 cup oats
and 6 tablespoons
margarine at low speed until crumbly. Reserve 1
cup
crumbs for topping. To
remaining crumbs blend in egg. Press in prepared
pan. Bake at 350~ for 12
minutes. In same large bowl, add remaining 1/4 cup
oats, 2 tablespoons
margarine, nuts, sugar and cinnamon, to reserve
crumbs; mix well. Remove base
from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb
mixture. Return to oven and bake 15-20 minutes or
until crumbs are light
golden brown. Cool completely. Cut in wedges or
squares. Makes 12 servings.

GIANT M&M CHOCOLATE CHIP COOKIE PIZZA
From: KellyWA
Makes 16 wedges

2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
1/2 cup caramel ice cream topping
1 cup M&Ms semi-sweet or milk chocolate baking bits
3/4 cup shredded coconut
1/2 cup dry roasted peanuts

Preheat oven to 350 degrees F.

In a bowl, combine flour and baking soda; set aside.

Cream butter, sugar, and vanilla and fluffy; add flour mixture just until blended. Dough will be crumbly. Pat dough evenly into greased 12-inch round pizza pan (a 13x9-inch pan can be substituted). Prick crust with a fork.

Bake 15-16 minutes or until firm.

Spread warm crust evenly with caramel topping.

Combine baking bits, coconut, and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly.

Continue to bake an additional 5 minutes or just until coconut begins to turn golden. Cool completely before cutting into wedges.

Store in tightly covered container.

Buffet (02:36:36) :
CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)

Yield: 2 12" pizzas

1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 tsp Vanilla
2 Eggs
2 1/4 c All purpose flour
1 tsp Baking soda
1/4 tsp Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)

Preheat oven to 375. Lightly grease two 12 inch
pizza
pans. Cream butter, sugars, cream cheese and
vanilla
in large bowl. Add
eggs, beat until light.

Combine flour, baking soda and salt in small bowl.
Add to creamed mixture; blend well. Stir in
chocolate chips and walnuts (if
used)

Divide dough in half, spread each half evenly into
prepared pans.

IMPORTANT - DO NOT SPREAD ALL THE
WAY TO EDGES, THIS DOUGH DOES
SPREAD
Leave about a half inch space between edge of
dough
and rim of pizza pan.

Bake 20 to 30 minutes or until lightly browned.
Cool
completely in pans on
wire racks.

To serve: cut into slim wedges.

Buffet (02:35:37) : STRAWBERRY PIZZA

2 cups all-purpose flour
1-1/2 tsp baking powder
6 T. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 T. milk
1 tsp vanilla

Preheat oven 375 F. Stir together dry ingredients
(flour & baking powder) plus 1/4 tsp
salt. Set aside. Beat butter & shortening for 30
seconds. Add sugar and beat until fluffy.
Add, egg milk & vanilla. Beat well. Add dry
ingredients to beaten mixture, beating until
well-combined. Place on ungreased pizza pan.
Press
dough to about 1/4 inch thick (thicker
if you prefer). Bake in oven 375 F for 10-15 minute
or until golden brown. Topping
Spread softened cream cheese on baked crust. Put
strawberry slices on cream cheese then
pour strawberry glaze on top. Chill for about an
hour
then serve.

Buffet (02:35:11) : RASPBERRY ALMOND KISS DESSERT PIZZA
Categories: Desserts
Yield: 2 12" pizzas

2 12" Dessert Pizza Shells;-unbaked
3 Egg whites
4 oz Almond paste
8 oz Raspberry preserves

TOPPING-
3/4 lb Raspberries; whole
1 1/2 c Almonds; blanched, slivered, -and toasted
8 oz Chocolate chips

TO SERVE
Confectioners' sugar
Whipped cream; OR
-vanilla ice cream

Beat egg whites in mixer with paddle until foamy;
add
almond paste and
cream until smooth. Add raspberry preserves and
mix until fully incorporated. Reserve
raspberry mixture.

Top each unbaked pizza shell with 1/2 cup of the
raspberry/egg white mixture, leaving
1/2-inch border. Bake in 400 degree oven for 7
minutes.

Remove from oven, and top each pizza with 6 oz.
whole raspberries, 3/4 cup toasted
almonds and 4 oz. chocolate chips.

Return to oven and bake for an additional 7
minutes.

Remove and let cool for fifteen minutes. Serve
warm,
dusted with confectioners' sugar and
topped with whipped cream or vanilla ice cream.

Buffet (02:34:35) : Fruit Pizza

1 roll Pillsbury refrigerated sugar cookie dough
1 cup sugar
1 8 oz. cream cheese, softened
1 8 oz. cool whip
1 small can crushed pineapple
fresh strawberries, cleaned, hulled and thinly sliced
bananas, sliced
shredded coconut
finely chopped pecans

Spread sugar cookie dough evenly on a pizza pan
using fingertips. Pierce a few times with fork tines
and
bake at temp listed on package until lightly
browned.
If it puffs up, press down slightly after you let it cool
a
little. Cool crust completely. Beat softened cream
cheese with sugar until smooth. Fold in Cool Whip
and blend thoroughly. Spread this on the cooled
crust.
Drain pineapple thoroughly and spread evenly over
cream cheese mixture. Arrange the slices of
strawberries on top of the pineapple, then arrange
the
banana slices. Sprinkle with shredded coconut and
sprinkle with pecans. Use your imagination like you
are decorating a pizza. Make believe the cream
cheese mixture is the sauce, the strawberries and
bananas are pepperoni and mushrooms, and the
coconut and pecans are the cheese. It is alot of fun!
Refrigerate until serving. Cut into pizza slices to
serve.

Buffet (02:29:03) : FRUIT PIZZA

8 ounces sugar cookie dough
8 ozs cream cheese -- softened
4 1/2 ounces Cool Whip
1 pint fresh strawberries -- sliced
2 bananas -- sliced
10 ozs frozen peach slices -- thawed
18 ounces pineapple chunks in juice -- drained
ORANGE SAUCE
1/2 cup sugar
1 Dash salt
1 teaspoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/2 cup water
1/2 tablespoon orange zest

Slice cookie roll into 3/8-inch rounds and cover the bottom of a greased 10-inch
h pizza pan, including the edge. Push edges together to form crust. Bake according to package directions and let cool. Combine cream cheese and frozen whipped topping and spread over cooled cookie crust. Place a row of strawberries
over cheese mixture around the outer edge of pizza. Follow with a row of bananas and peaches. Mound pineapple chunks in the center. Prepare orange sauce by
combining the sugar, salt and cornstarch. Add remaining ingredients and cook
over medium heat until boiling for 1 minute, stirring constantly. Let cool and
pour over pizza. Chill until ready to serve.

Buffet (02:26:09) : Buffet Meat Balls

Yield: 10 Servings

---MEATBALLS----
1 1/2 lb Ground veal
1/2 lb Ground turkey
2 Eggs
1 c Soft bread crumbs
1/2 c Apple juice
1/4 c Finely chopped onion
2 tb Snipped fresh parsley
3/4 tsp Salt
3/4 tsp Ground coriander
1/4 tsp Dried thyme leaves
1/4 tsp Pepper

----SAUCE---------
2 Carrots, diagonally sliced
-(1/2" thick)
2 tb Butter or margarine
1 tb Snipped fresh parsley
1 c Ready-to-serve beef broth
1/2 c Apple juice
2 tb Cornstarch
3/4 tsp Ground coriander
1/2 tsp Salt
1 pinch Pepper

1. Heat oven to 350F. Lightly grease 15 1/2" x 10 1/2" jelly roll
pan. Set aside. In large mixing bowl, combine all meatball
ingredients. Mix well. Shape into ninety 3/4" meatballs. Arrange
in even layer in prepared pan. Bake for 12 to 15 minutes, or until
light golden brown. Drain. Cover loosely with foil to keep warm. Set
aside. *

2. In 1 1/2 quart casserole, combine carrots, butter and parsley.
Cover. Microwave at High for 2 to 3 minutes, or until butter melts.
Add beef broth. Set aside.

3. In 1-cup measure, blend apple juice and cornstarch. Blend into
broth mixture. Stir in coriander, salt and pepper. Microwave at
High for 7 to 10 minutes, or until sauce is thickened and
translucent, stirring 3 or 4 times. Set aside.

4. Place meatballs in 10" square casserole. Add sauce. Toss to coat.
Garnish with green pepper chunks if desired. Serve with wooden picks.

Advance preparation: Up to 2 days in advance, prepare as directed to
* above. Cover and refrigerate meatballs. To serve, continue as
directed, except microwave meatballs at High for 9 to 15 minutes, or
until hit, stirring 2 or 3 times.

Buffet (02:24:34) : Enchiladas South Texas Style

(a great buffet recipe)

1 Tablespoon Shortening
1 pound Ground beef -- , (ground round)
3 Tablespoons Flour
1 8-oz. can Tomato sauce
Water
2 Tablespoons Chili powder -- (Gebhardts is best)
Salt -- to taste
3/4 teaspoon Garlic powder
12 Tortillas -- , corn
1 pound Cheese -- , longhorn -
coarsely grated
1 large Onion -- , chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix
1/2 cup water with the chili powder to form a smooth paste; add to the
meat mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very
low heat. Add more water if the chili gravy becomes too thick.Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a
row with sides touching.When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with
chopped onion. Bake at 350 degrees F until the cheese is melted. Serve
immediately.

Buffet (02:23:15) : Macaroni & Cheese Casserole

NOTE: This is a hit with kids and adults. It's a great dish to take to a
buffet.
------------------------
1 package Macaroni & cheese -- prepared as directed
1 small onion -- chopped
1 pound ground beef
1 can Cream of Mushroom soup
1/2 cup milk

Brown beef and onion. Prepare macaroni & cheese. Add soup and milk to beef.
Mix and warm. Combine both mixtures and stir or layer alternating soup
mixture and macaroni.

Buffet (02:21:27) : MEXICAN COCKTAIL BUFFET

4 pasilla chilies -- seeded
2 ancho chilies -- seeded
1 Chili de Arbol -- seeded
1 1/2 Cups chicken stock
2 corn tortillas -- quartered
6 Tablespoons corn oil
1 1/2 Pounds beef stew meat -- in 1/2" cubes
1 Large yellow onion, peeled -- minced
4 Cloves garlic, peeled -- minced
2 Tablespoons Ground Cumin
1 1/2 Cups dark beer
4 Cups chicken stock
1 cinnamon stick
8 Sprigs fresh cilantro tied in a bundle
Fresh lime juice -- to taste
Salt -- to taste
Ground black pepper -- to taste

Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high
heat. Bring to a boil, then lower heat and simmer for 10 minutes, stirring
twice, or until chilies are soft. Cool slightly. Pour into a blender. Add
tortillas and puree until smooth. Chili mixture should be quite thick, with
just enough liquid to puree. You may need to add a bit of additional stock.

Heat oil in a large saute pan over medium-high heat. When oil smokes, add
beef cubes and cook, stirring frequently, for 5 minutes or until just
brown. Remove meat with a slotted spoon and set aside.

While oil is still hot, stir in onion and cook for 5 minutes or until well
browned. When brown, add garlic and cumin and cook for 1 minute. Add chili
puree and fry for about 7 minutes or until thick and very dark, stirring
often to keep from scorching.

When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower
heat and simmer, uncovered, for 1 hour or until very thick and reduced by
half. Remove from heat and stir in the cinnamon and cilantro bundle. Let
stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and
stir in lime juice. Season with salt and pepper.

Buffet (02:19:07) : Caramelized Oranges

8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about 1/2"x3" strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 21/2 tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.

July12/97 Note: I used the ingredients as above except for the Grand
Marnier - I used one tiny single serving size bottle. The sauce had a good
flavour but was too sweet. Next time reduce sugar.

Buffet (02:16:29) :

Deli Makeover Potato Salad
Recipe By : Magazine clipping
Serving Size : 4 Preparation Time :0:00

1 pound prepared potato salad
1 cup cooked ham -- cubed
2 medium carrots -- shredded
4 scallions -- chopped
salt & pepper
lettuce leaves

1. In a large bowl toss together all ingredients except lettuce leaves.
2. Line a large bowl with lettuce leaves, fill with potato salad and serve.

Notes: Good for a buffet or light lunch.

Buffet (02:15:17) : Mushroom-Bacon Party Pate

2 Lb Mushrooms (fresh),
-chopped very fine
1/2 Lb Bacon (or more,
-to taste)
2/3 C Onion, chopped
-very fine
2/3 C Celery, chopped
-very fine
4 Eggs
8 Oz Cream cheese at
-room temperature
1/2 C Parsley, chopped
-very fine
2 C Dry bread crumbs
1 T Salt
1 T Rosemary, dried
1 T Oregano, dried
1/4 T Black pepper, ground

Fry the bacon and crumble it as fine as possible. Reserve some of the
grease.

Chop the mushrooms, onion, celery and parsley as fine as possible. A food
processor works best, but you can do it by hand if need be. Saute the
onion and celery in the bacon grease until soft, then remove from the
grease and drain.

Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add
all other ingredients to the eggs/cheese mixture. Mix thoroughly.

Grease a large loaf pan or two small, line with foil, and then grease the
foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake
for 1 1/2 hours at 400 degrees F.

Let cool completely before serving. This pate is actually best when
refrigerated before serving. Serve with crackers, or with bread cut into
shapes with cookie cutters. To make this a more elegant buffet dish,
garnish the top with a thin layer of aspic.

NOTES:

* This is heavenly stuff for a buffet, and for those people who love to
munch, but hate liver pate.

Buffet (02:13:22) : CAPONATA
Serving Size : 20

2 LARGE EGGPLANTS
1 T SALT
3/4 c OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 #2 CAN PLUM TOMATOES
3 CELERY STALKS, DICED
1 lb CAN PITTED BLACK OLIVES
12 oz JAR OLIVE SALAD
1/4 c CAPERS
1/2 c PINE NUTS
1/4 c RED WINE VINEGAR
2 T SUGAR
1 x SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour.
Squeeze dry. Saute in oil until soft. Remove. Saute onions and
garlic in same oil. Add tomatoes, olives, and celery. Cook
until tender--15 minutes. Add eggplant, capers, and pine nuts.
In another pan heat vinegar and sugar. When dissolved, pour over
eggplant. Season to taste and cook an additional 20 minutes.
Serve hot or cold as relish with dinner or with French bread
rounds as a buffet or cocktail dish.