|Chicken breasts ready to be prepared|
|Sliced cheese and pepperoni sausage to be served|
I love finger food, and you may serve them before a meal, as with my cousin Carol, or just serve them in a cocktail party. You can use a wide range of different dishes.
First she took out a box of Cohens frozen filled pastries consisting containing Garlic Potato Puffs, Mini Beef Franks, Spinach and Potato Puffs, Spicy Beef Turnovers, Beef and Pepper Pockets. All prepared according to Jewish food laws.
To add more choice to the the drinks she arranged sliced cheese and delicious Italian pepperoni sausage on a crystal tray serving them with crackers.
More finger treats - read full story here
|George's homemade mussels|
Mussels have a special taste that it is hard to be indifferent to. You either love or hate this seafood treat. I love mussels, but I am hesitate to harvest them myself, as they may be toxic during the summer season where I live.
I do not know George's recipe, but his dish was based on tomatoes and onions. Other way to prepare mussels is with white wine, garlic, and cream. I have enjoyed this in Belgium where moules frites is a national dish.
George's mussels were served as an appetizer, whereas Moules Frites is served as a main course with French fries.
Escargot - a great nibble!! - read full story here
|Chicken Cordin Bleu sizzling in the pan|
I love Chicken Cordon Bleu. Breaded chicken breasts filled with mustard, sliced cheese and ham.
This dish is easy to make. You may find my recipe for this dish here.
George and Carol had and industrial amount of chicken to prepare and the chicken turned out perfect.
Schnitzel Cordon Bleu – variations over a theme - read full story here