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1/2 small onion quartered
1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 tsp salt
1/8 tsp tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream
2 eggs
1 tbsp. water
1/4 c. + 2 tbsp. all-purpose flour
2 med. zucchini, cut into 1" slices
Peanut oil
Salt
Combine egg and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot oil, 375 degrees, until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: about 2 1/2 dozen appetizer servings.
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8 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup butter, softened
1/2 cup chopped pitted green olives
2 tablespoons Worcestershire sauce
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/4 cup toasted sesame seed
6 med. Bermuda or mild white onions
(about 2 1/2 lbs.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep fat frying
8 ounces cream cheese, softened
1 cup finely diced tart apples
1 (8 ounce) can crushed pineapple, drained VERY well
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup chopped pecans, divided
4 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1 cup Bell pepper -- finely chopped
1 cup Parsley -- finely chopped
1 cup Peanut oil
1 tablespoon Garlic -- finely chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce OR
3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons Salt -- to taste
1 cup Southern Comfort Liquor
1 pound Andouille sausage
8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf
1 oyster, shucked
Cocktail sauce
Horseradish sauce
Good-quality chilled vodka
1/4 cup shallots minced
1 tbsp margarine
2 tbsp vegetable broth
1 lb fresh mushrooms, minced
2 tbsp dry sherry
1 tbsp fresh parsley minced
1/2 tsp dried whole thyme
1/4 tsp salt
1/8 tsp pepper