Finally getting around to doing my blog. Cleaned the house with the hubby which is always a fun thing to do! NOT! One day I will be able to hire Molly Maids again. But until then it’s just us.
Ok down to business. I am going to add 4 party snacks/appetizers today! I first made all of these appetizers for my sister Michele’s baby shower, for her 1st child! This would make it the shower for my god-daughter Heather, who is now 11! So yes, these have been around awhile. I was up till 3am the day before the shower preparing all the food with my friend Kerry! (Remember going to supermarket at 11am for mayonnaise Kerry?) If it wasn’t for Kerry I never would have gotten it all done, or slept for that matter! All worked out and these snacks were a hit. There is one that I know most of you will wrinkle your nose at. But make it and tell me what you think. After the first time I’ve made it for people they say, ewww… But then at the next party if I don’t have it they ask for it.
CUCUMBER CRAB CAPS
4 ½ TBS mayonnaise
2 ½ TBS fresh lemon juice
5 teaspoons Dijon mustard
1/8 teaspoon Tabasco sauce
salt to taste
1 cup shredded cooked crabmeat
¼ cup finely chopped celery
1 TBS chopped fresh chives
2 cucumbers (about 6 inches long)(You can use either regular or english style cucumbers)
1. In a medium bowl, using a fork to blend, combine the mayonnaise, lemon juice, mustard and Tabasco sauce. Season to taste with salt. Stir in crabmeat, celery and chives. Cover and chill for 4 hours or overnight.
2. Under running water, thoroughly scrub the cucumbers. Using the tines of a fork, scratch lines on the cucumbers. Chill.
3. Using a sharp knife, slice the cucumbers into 1/3″ slices. You should get about 36 slices. Arrange the slices on a platter or serving tray and using a teaspoon, top each with the crabmeat mixture.
Makes 36 caps
1 ½ cups mayonnaise
½ cup sour cream
1/3 cup lemon juice
¼ cup sugar
1 large red onion, thinly sliced
2 TBS crushed dried dill
2 pounds medium-sized cooked shrimp, shelled and deveined
1. In a bowl, combine the mayonnaise, sour cream, lemon juice, sugar, onion and dill and mix well.
2. Add the shrimp and toss to coat. Cover and chill for at least 8 hours. Serve with toothpicks on the side.
Makes 8-10 servings.
8 large flour tortillas
2 cups (16oz) hummus or boursin cheese (or any type herb soft cheese)
1 cup watercress leaves or radish sprouts
2 cups grated carrot
1 cup thinly sliced red onion
1 cup thinly sliced yellow pepper
salt and pepper to taste
1. Lay out tortillas. Spread hummus or cheese thinly over entire tortilla, right up to the edge.
2. Sprinkle other ingredients evenly over the tortillas. Roll up as tightly as possible, using a bit of hummus/cheese to seal edges, if necessary. Press gently to ‘glue’ it all together.
3. Use a serrated knife to cut off and discard uneven ends. Cut the rest into 1¾” pieces. Pierce each piece with a toothpick and arrange on tray and serve.
**You can also wrap the rolls in wax paper and chill about an hour before slicing. It should make slicing a little easier.
PICKLE & HAM ROLL-UPS
1 package (8oz) cream cheese, at room temperature
1 package (8oz) sliced deli ham (the pre-packaged kind is best, like Dak, Plumrose etc. since they are all the same size)
8 medium to large Claussen whole kosher dill pickles (trim edges)
Ham & Pickle Roll-ups
1. Spread 1 tablespoon of the cream cheese on each slice of ham. Place one pickle on the edge of each slice and roll up tight, pressing edges to seal.
2. Cover and chill for at least 2 hours.
3. Cut each roll-up into ½” slices. You should get at least 6 slices per roll-up. Arrange on a slant with toothpicks.
Watch them disappear!!