Recipes

Appetizers

Helpful Hints

•Vary garnishes using: sprigs of parsley, fresh dill weed, and watercress; pimento or olive slivers; chopped chives or nuts.

•Use vegetables, crackers, fried potato skins, etc. as bases for canapes.

•The following recipes are only a starting point for the wide variety of appetizers that can be prepared. Use these ideas as a guide when creating your own variations.

Crabmeat Canapes

1 can (6 oz.) crabmeat, drained

1 8 oz. package cream cheese, softened

2 tablespoons toasted almonds, very finely chopped

2 teaspoons green onions, very finely chopped

2 teaspoons Worcestershire sauce Canape bases (crackers, cucumber slices, etc.)

Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in food processor or blender. Process until mixture is smooth. Assemble and fill cookie press with mixture. Using the decorator tip, make mounds, rosettes, zigzags, or lines on canape bases. Garnish as desired.

Makes 7–8 dozen canapes.

* Cooked lobster, shrimp, or tuna may be substituted for crabmeat.

Deviled Eggs

12 large eggs, hard-cooked	1⁄4	teaspoon salt
6 tablespoons mayonnaise	1⁄8	teaspoon pepper

1 tablespoon sugar

1⁄2 tablespoon prepared spicy brown mustard

Cut eggs in half lengthwise. Remove yolks and place in food processor. Process until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with paper towel to remove any excess moisture. Assemble and fill cookie press with yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired.

Makes 24 deviled eggs.