| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 188.1 | | SMILEY::BIBEAULT | | Mon Nov 11 1985 10:09 | 7 |
| NOT lo-cal... but delicious...
wrap water chesnuts with strips of bacon, secure with toothpick,
and bake until crispy... baste with soy or Worchestershire while
baking...
-mike
|
| 188.2 | | OLIVER::MEDVECKY | | Tue Nov 12 1985 12:25 | 5 |
| Buy sea scallops, cut in quarters, wrap in 1/2 slice bacon, secure with
toothpick and broil for a minute or two, turning once, or until bacon is
done to your liking...mmmmmmmm good
Rick
|
| 188.4 | | USMRW1::JTRAVERS | | Wed Dec 04 1985 17:43 | 12 |
| An easy appetizer to make:
Buy Pillsbury cresent rolls in the can. The cresents are already cut in
triangles. Cut the triangles in half (smaller triangles).
Place a slice of baked ham and a slice of swiss cheese on triangle (makes it
easy if you cut them to fit) and roll it up. Bake the rolls on a cookie sheet
at temp designed for the rolls (They only take ~8 minutes to brown).
They make an easy finger food appetizer.
JLT
|
| 188.5 | | GUIDO::AITEL | | Wed Dec 11 1985 18:09 | 10 |
| Since I don't like the salty taste of the canned rolls, I make the same
type of appetizer using for the dough a biscuit recipe. I can add/sub.
ingreds. (like using half whole wheat flour and cutting down the salt)
so that the dough contains more good-for-you things.
By the way, you can put many types of filling in this appetizer - almost
anything that goes in a knish or perogie (sp?) can go inside, as long as
it's pre-cooked.
--Louise
|
| 188.6 | Tapenade recipe anyone? | HOTLNE::CORMIER | | Thu Dec 05 1996 16:38 | 8 |
| 188.7 | www ... the cook's companion | CIVPR1::BANOVSKY | | Thu Dec 05 1996 18:26 | 74 |
| 188.8 | Green? yech! | HERON::KAISER | | Mon Dec 09 1996 12:34 | 10 |
| 188.9 | How about Caponata now? | HOTLNE::CORMIER | | Wed Dec 11 1996 15:16 | 4 |
| 188.10 | | PENUTS::DDESMAISONS | person B | Wed Dec 11 1996 15:42 | 5
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