Recipe(tried): Some recipes for BV's Luncheon Christmas Party. (from my previous postings)

This is the perfect appetizer for the girls of my generation.

Striped Ribbon Sandwiches (repost of one of my recipes)
Yield: 32 Servings

1 vegetable cooking spray
2 1/2 c chopped red bell pepper
1/2 c chopped onion
1 tb tomato paste
1/8 tsp salt
1/8 tsp black pepper
3/4 c peeled cucumber, seeded and coarsely shredded
1/2 c nonfat cream cheese
1/2 c crumbled blue cheese, (2 ounces)
1/8 tsp salt
1/8 tsp ground red pepper
16 slices very thin white bread,
8 slices very thin whole-wheat bread,
1 parsley sprigs, (optional)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 teaspoon salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill. Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese, 1/8 teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill. Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread. Yield: 32 servings (serving size: 1 sandwich).

NOTES : If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container. To serve, trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Recipe by: Cooking Light, April 1995, page 77


CROSTINI WITH ARAGULA AND SUN DRIED TOMATOES:
From Bon Appetit. Makes 18 appetizers

1 baguette or local hogaza cut in 18 slices
3 tb plus additional olive oil

6 cups aragula leaves
3/4 cup chopped sun dried tomatoes
1 cup crumbled Stilton cheese

Preheat oven to 350 F. Brush the baguette slices with olive oil. Place on baking sheet and bake until just crisp (abt. 8 minutes). Heat 3 tb oil in heavy large skillet. Add aragula and chopped sun dried tomatoes. I usually add 2 tb sultana raisins. Saut about 3 minutes. Divide the mixture equally among the crostini and top with the crumbled cheese.


LETTUCE SALAD WITH PROSCIUTTO, ROASTED FIGS AND WALNUTS
Adapted from Bon Appetit. Makes 12 servings

36 dried figs, stems trimmed and halved
2 tb plus cup olive oil

1/4 cup red wine vinegar
1/2 cup crumbled white native cheese

6 torn romaine lettuce leaves
4 cups mixed baby greens
4 cups watercress, thick stems trimmed
8 oz prosciutto or jam n serrano, thinly sliced and cut in thin strips
1 1/2 cups walnuts, toasted and chopped

Cut figs lengthwise in half. Whisk cup oil and vinegar in bowl. Add cheese and blend. Season with salt and pepper. Combine all the greens, ham and walnuts in serving bowl. Add dressing and toss to coat. Add the figs and serve.


CHICKEN IN PORT WINE
Serves 6

1/4 cup butter
1/2 lb fresh mushrooms sliced
1/4 cup all purpose flour
1 1/2 tsp or to taste salt
1/4 tsp ground black pepper
a pinch of ground nutmeg
a pinch of curry powder
4 chicken breasts cleaned
1 1/2 cups whipped cream
1/3 cup Port wine

In a big skillet heat (medium heat) the butter and saut e the mushrooms. Retire the mushrooms from the skillet and place them in a bowl. Mix the flour, salt and pepper, nutmeg and curry and pass the chicken breasts over this mixture, on both sides. Shake excess. In the same skillet, in the remaining butter fry the chicken breasts until golden on both sides. Add the already whipped cream, the port wine and the mushrooms and heat until it boils. Lower the heat, cover the skillet and cook in low for approximately 15 minutes or until the chicken is tender.


GARLIC AND BASIL MASHED POTATOES
Serves 10 to 12, from Better Homes and Gardens

10 garlic cloves
3 tb olive oil
9 medium potatoes
1 (8 oz) carton sour cream
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 cup milk
1/4 cup packed fresh basil leaves, snipped
3 tb grated Parmesan
Chopped fresh basil for garnish

Place peeled garlic cloves in a ramekin. Drizzle oil over garlic. Bake at 350 F for 20 minutes. Reserve oil and garlic. Peel and cut the potatoes in cubes. Cook in salted water, Drain. Transfer to large mixing bowl. Beat with an electric mixer at Low speed. Add sour cream, 1/4 cup parmesan, baked garlic, reserved oil and salt Beat in enough milk to make it fluffy. Fold in snipped basil. Spoon the potato mixture into greased 2-quart casserole. Cover and bake at 325 F for 40 minutes. Stir, sprinkle with 3 tb Parmesan, Bake uncovered for 10 to 15 more minutes. Garnish with chopped fresh basil.


AVOCADO SALAD (GAZPACHO)
Based on Douglas Rodr guez recipe

3 avocadoes, pitted and peeled
1/4 cup finely chopped cilantrillo
1 red pepper, seeded and diced
1 onion, chopped
1 cucumber, peeled and sliced
1 tomato, chopped
1/4 cup freshly squeezed lemon (lime) juice
1/2 cup olive oil
salt and pepper to taste

Cut the avocadoes into bite sized chunks and place in a large bowl. Add the cilantrillo, bell pepper, onion, cucumber, tomato and lime juice. Toss gently. Add olive oil, salt and pepper. Gently stir and serve.


PULLED PORK AND GOUDA BAGETTE WITH SALSA
Douglas Rodr guez recipe

3 lbs pork butt, trimmed of excess fat
MARINADE:

1 onion chopped
8 garlic cloves
1/4 cup chopped cilantrillo
1 tb chopped fresh thyme
1 tb chopped fresh oregano
3 bay leaves
1 tsp or a pinch of ground cumin
salt and pepper to taste
1/2 cup distilled white vinegar
1 quart water

2 long baguettes
1 red onion sliced
24 thin slices Gouda cheese
4 tb butter
Mexican Salsa (can be fresh Pico de Gallo or canned one)

Place the pork in deep oven pan. To prepare the Marinade, place the onion, garlic, herbs, cumin, salt, peppercorns and vinegar in a food processor and process until smooth. With the machine running, add the water in a slow stream to make a puree. Pour the puree over the pork, cover the pan tightly, and refrigerate overnight. Preheat the oven to 300F. Place the pan with the pork and marinade in the oven and braise until meat easily pulls apart with a fork, about 2 hours. Remove from the oven and let cool in the Marinade. Cut each baguette in 3 pieces and slice open each piece. Add 4 Gouda slices, some onion and some Pork. Close the sandwich with the remaining slice. Spread outside of sandwiches with a small amount of butter. Cook the sandwiches in the griddle, about 5 minutes per side. Open the sandwiches and sprinkle some of the Salsa on top of the pork. Cut each sandwich in half diagonally and serve immediately. Delicious!!!!

Fresh orange and guava juices will accompany the Lunch. For dessert fresh fruits with cream and sugar.

Hope you will have a wonderful luncheon!