Recipe(tried): SOME BUFFET IDEAS - Feta/Sundried Tomato Cheese Torte, Royal Beef Bourguignon, Russian Salad, Becky's Cajun Bean Salad, Fancy Ham-Wrapped Fruit, Layered Southwestern Pasta Salad

FETA/SUNDRIED TOMATO CHEESE TORTE
Source: Chiqui

Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6-inch overhang on all sides.

First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.

Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic. Spread evenly over pine nuts.

Third Layer: 8 oz. feta cheese, slightly room temperature, 1/2 stick unsalted butter, 8 oz. cream cheese (also room temperature) 1 teaspoon white pepper (or to taste), 2 tablespoon vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.

Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8- to 1/4-inch. (I prefer 1/4-inch)

Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tablespoon all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.

Unmold torte on a nice serving dish... it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.

Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.

---

ROYAL BEEF BOURGUIGNON

2 lb top round steak, cut in 2-inch cubes
2 tbsp butter or margarine, melted
3 tbsp all-purpose flour
1/2 cup dry sherry
5 slices bacon
24 small onions, peeled, chunks ok (about 1 lb.)
1 lb small fresh mushrooms
3/4 cup undiluted consomme
1/4 cup water
1 cup Burgundy
2 tbsp tomato paste
2 bay leaves
Pinch freeze-dried chopped chives
Pinch dried thyme
Pinch dried tarragon
Pinch chopped parsley

Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into steak in Dutch oven.

Cook bacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak. Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.

Saute mushrooms in remaining bacon drippings; drain well and set aside.

Add remaining ingredients, except mushrooms, to steak in Dutch oven; cover and simmer over low heat 1 1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

Refrigerate up to 3 days. Reheat and serve. Very good served with rice (can be cooked, frozen, warmed in steamer)

---

RUSSIAN SALAD

3 medium potatoes, cubed (or 2 cans sliced new potatoes)
2 cups petit pois peas (or 1 can)
2 cups fresh green beans, cut (or 1 can cut green beans)
1 cup diced carrots (or 1 can diced carrots)
1 cup diced beets (or canned)
1 cup sliced mushrooms, sauteed (or canned)
1 cup small pimento stuffed olives
1 small jar cocktail onions, drained
3 small jars marinated artichoke hearts and their oil
3 tablespoons chopped fresh parsley
FOR THE DRESSING:
2 1/2 cups Hellman's mayonnaise
1/4 cup red wine vinegar
Granulated garlic, to taste
Salt and lemon-pepper, to taste (note: when using canned vegetables, I would eliminate the extra salt.)
FOR SERVING:
Lettuce cups
4 hard boiled eggs, peeled and sliced
1 cup asparagus spears (or 1 can asparagus spears)

Place all ingredients, except asparagus and hard boiled eggs in a large glass or plastic bowl (drain all canned vegetables).

Mix dressing ingredients together and pour over vegetables. Gently toss and cover tightly. Allow to marinate in the refrigerator for at least four hours or overnight.

Serve in lettuce "cups" and garnish with asparagus spears and hard boiled eggs if
desired.

For a buffet, line a large, shallow bowl with decorative lettuce such as red leaf, etc. and top with marinated vegetables. Garnish with the asparagus and hard boiled eggs arranged in a decorative pattern.

---

BECKY'S CAJUN BEAN SALAD

1 can black-eyed peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
1 can white beans, rinsed and drained
1 bunch green onions, chopped
3/4 cup chopped celery
1 bell pepper, chopped
1 jar pimento, chopped
1 cup chopped ham
1 small bottle Italian dressing

Toss all ingredients together in large container. Chill 1 or 2 days. Drain in colander before serving if too runny.

---

FANCY HAM-WRAPPED FRUIT

1 (3 ounce) package cream cheese, softened
1 tablespoon orange marmalade
1/3 pound thinly sliced fully-cooked ham, cut into 1 4-inch strips
2 papaya, peeled and cut into eights
2 kiwi fruit, peeled and sliced
1 orange (optional)

In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap ham around fruit. Cover and chill.

---

LAYERED SOUTHWESTERN PASTA SALAD
Source: National Pasta Association
Makes 6 servings

8 ounces medium shells, elbow macaroni, or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives, drained
FOR THE DRESSING:
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro (for top)

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight-sided glass bowl.

In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread dressing mixture evenly over top of pasta, sealing to edge of bowl (do not mix). Sprinkle with cilantro. Cover bowl tightly and chill overnight.