the best!

Ingredients / Directions
Small fillet of beef ( tenderloin – clean )
olive oil
black crushed peppercorns
parmesamo cheese
mustard
salt
paprika
pepper.
Paste mustard
salt
pepper & paprika on tenderloin
marinate in olive oil overnight
rap with alu or plastic rap
freeze. Cut tenderloin in very fin slices
place on dish sparkle with crushed black pepper
some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.

Try this one!

Ingredients / Directions
1 pint (2 cup(s)s) vanilla ice cream
1/4 cup(s) toasted cashew nuts
coarsely chopped
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail chopped then drained
1 pint (2 cup(s)s) mango ice cream
1/2 cup(s) mini marshmallows
1 pint (2 cup(s)s) chocolate ice cream
1 MIX vanilla ice cream with cashew nuts. Pour into rectangular loaf pan. Freeze.

2 MIX DEL MONTE Fiesta Fruit Cocktail with mango ice cream. Pour over frozen vanilla ice cream. Freeze.

3 MIX mini marshmallows with chocolate ice cream. Pour over frozen mango ice cream layer. Freeze overnight. Slice.

This is a good one!

Ingredients / Directions
1 (1 pound) loaf French bread
1/2 cup(s) butter
melted
1 teaspoon McCormick? Garlic Powder
1 teaspoon McCormick? Parsley Flakes
1 teaspoon McCormick? Rosemary Leaves
1 teaspoon McCormick? Thyme Leaves
1/2 teaspoon McCormick? Rubbed Sage
1/4 teaspoon salt Preheat oven to 300 degrees F. Using an electric knife
slice bread into very thin (1/8-inch thick) slices. Place bread slices in a large mixing bowl.
Combine remaining ingredients in a small bowl. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes
stirring occasionally
or until golden brown and crisp. Store in airtight container up to two weeks.

Not bad!

Ingredients / Directions
2 tbsp margarine
1 sm onion
chopped
1 clove garlic
minced
1 1/2 cup(s) sliced mushrooms
1/2 teaspoon tarragon
1 cup(s) blanched whole almonds
1 tbsp lemon juice
2 teaspoon soy sauce
1 ds white pepper
2 tbsp cream cheese
optional Garnish: slivered or finely chopped almonds
fresh parsley sprigs
pimiento strips
or sweet red pepper strips
optional

In a large skillet
melt margarine. Add onion
garlic
and mushrooms. Saute until tender but not browned. Add tarragon
stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers
thick slices of crusty French bread
thin slices of whole wheat bread
or unsalted whole wheat crackers. May be frozen.

Amazing!

Ingredients / Directions
8 oz pkge. cream cheese
1 lb Liverwurst
4 tbsp tomato sauce
2 teaspoon Worcestershire sauce
4 tbsp dry sherry
Salt and pepper to taste
1/4 cup(s) sour cream
105 gram jar red caviar Place cream cheese in small bowl of electric mixer. Beat until soft and creamy. Add remaining ingredients
except sour cream and caviar
beat until mixture is combined and creamy.
Spoon pate into serving bowl or four individual serving bowls. Cover
refrigerate until ready to serve. To serve
place a spoonful of sour cream in centre of pate
spoon caviar around sour cream.

It’s alright!

Ingredients / Directions
2 tbsp butter
2 tbsp onion
1 clove garlic
1/2 cup(s) coconut
unsweetened grated
2 cup(s)s crabmeat fresh or canned
1 egg
2 tbsp heavy cream
2 teaspoon curry powder
1 teaspoon salt
1/2 cup(s) fried pork rinds crushed
1/2 cup(s) oil Melt 2 tbsp butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl
combine crabmeat
egg
cream
curry powder and salt. Add onion/ garlic/coconut mixture and mix well.
Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels. Serve with toothpicks.

Unbelievable!

Ingredients / Directions
Ham Balls:
1/2 lb ham
ground
3/4 lb pork
ground
2/3 cup(s) quick oats
1 egg
beaten
1/2 cup(s) milk

Sauce:
1/3 cup(s) brown sugar
2 tbsp flour
1 tbsp dry mustard
2/3 cup(s) Hawaiian punch
2 tbsp vinegar
6 cloves
whole
1/3 cup(s) dark corn syrup Ham balls: Preheat oven to 350�F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes
or until browned.
Sauce: In sauce pan
combine brown sugar
flour and mustard
mixing well.
Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook
stirring constantly
until mixture thickens and becomes clear.
In chafing dish or crock pot
place ham balls and pour sauce over. Serve with toothpicks.
the ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour(s) at 350�F) with extra sauce on the side.

It’s ok!

Ingredients / Directions
2 pounds sausage
1-1/2 cup(s)s all purpose baking/biscuit mix
4 cup(s)s shredded sharp cheddar cheese
1/2 cup(s) chopped cooked broccoli
1/2 cup(s) finely chopped onion
1/2 teaspoon of garlic powder Preheat oven to 375 degrees. Mix all ingredients together thoroughly. Form into 1-inch balls.
Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions.

You got to try this!

Ingredients / Directions
2 cup(s)s yogurt
1 cloves garlic
minced
1/2 cucumber
seeded and chopped fine
1/2 teaspoon dried mint
crumbled
or 1 teaspoon fresh
chopped Mix all the ingredients and chill thoroughly to let the flavors develop.

All good!

Ingredients / Directions
2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce Preheat oven to 375 degrees F.

Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork
poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese
allowing it to sink in. Add remaining Tabasco sauce
poking cheese a few more times with fork (some sauce will run over side of cheese).

Fold dough over top of cheese
working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes
following directions on crescent roll package. Do not over-bake
as cheese will run.

Serve immediately with crackers.