Baked Cheese "Palitos" Recipe

Assemble these supplies:

• 1/2 cup butter 

• 3 tablespoons flour 

• 1/2 cup sharp Cheddar cheese, grated 

• salt to taste 

• 1 cup bread crumbs 

Steps in preparation: 

1. Melt the butter over very low heat being careful that it does not burn. 
2. Remove from the heat. 
3. Add the flour, then the cheese and salt. 
4. Mold the "palitos" into oblong shapes about 1/2 inch thick and 3 inches long. 
5. Put the bread crumbs on a plate and dip each "palito" in the crumbs; then place on a cookie sheet. 
6. Bake at 325° until the "palitos" are brown. 
7. Remove them from the pan very carefully, as they are fragile. 
8. Cool before serving. MAKES ABOUT 24 "PALITOS."

Fried Cheese "Palitos" (Palitos fritos de queso)

 
 Assemble these supplies:

• 1/2 cup parmesan cheese, grated
• 1/2 cup flour
• 1 tablespoon soft butter 
• 1 egg, separated
• 1/4 teaspoon salt
• olive oil

Steps in preparation:
 

1. Combine cheese, flour, butter, egg yolk and salt. 
2. Fold in the egg white, beaten to a peak.
3. Roll out on a lightly floured board until about 1/2 inch thick. 
4. Cut in strips about 2 inches long or shape into balls about 1 inch in diameter.
5. Deep fat fry in olive oil at 3750 until a golden brown. May be served hot or cold.
6. MAKES ABOUT 24 APPETIZERS.

White Cheese (bite-size) Sandwiches(Emparedados de queso blanco)

 

 Assemble these supplies:
 

• 1 cup Whey, Monterey Jack Cheddar cheese, grated
• 2 tablespoons evaporated milk, unsweetened
• 1 tablespoon onion, finely chopped 
• 6 slices dark rye bread

Steps in preparation:

1. The white cheese or "queso blanco" of Spain cannot be exactly duplicated in the United States.
2. Combine the grated cheese with the milk and onion. 
3. Add more milk if the mixture seems too thick to spread.
4. Remove the crusts from the bread and cut each slice in fourths. 
5. Spread the mixture and make the sandwiches. Refrigerate several hours before serving. 
6. MAKES 24 OPEN-FACED SANDWICHES.

Cheese and Paprika Canapes

1. Remove the crusts from day-old square bread, and cut each piece in fourths. 
2. Place a thick slice of Gruyere or Romano cheese on each piece. 
3. Sprinkle with a little salt and paprika.
4. Bake in a 3000 oven until the cheese begins to melt. 
5. Serve hot.

Cheese, Tomato, and Bacon Canapes

1. Remove the crusts from day-old bread; sliced in half. 
2. Spread the halves lightly with soft butter. 
3. On each piece of bread place a slice of sharp 
4. Cheddar cheese. 
5. Top the cheese with a very thin slice of a well-ripened tomato. 
6. Place a piece of bacon over the tomato. 
7. You may prefer to partially fry the bacon first.
8. Bake in a 325° oven until the cheese melts and the bacon is done. 
9. Serve hot.

Cheese Canapes

Assemble these supplies:

• 4 ounce package cream cheese, room temperature
• 1/2 cup thick mayonnaise
• 1/2 loaf day-old bread onion, small slices

Steps in preparation:

1. Thoroughly cream the cheese and mayonnaise to­gether. 
2. Cut the bread in round canapes about the size of half dollars.
3. Spread each with the cheese-mayonnaise mixture and top with a small slice of onion. 
4. Bake in a 325° oven until brown, being careful not to burn them. Serve hot.

Eggplant Caviar(Caviar de berenjena )

 
Assemble these supplies:

• 2 medium eggplants
• 1 cup water 
• 1 cup canned tomatoes, drained
• 1 tablespoon tomato paste
• 1 clove garlic, crushed
• 1 teaspoon lemon juice
• 1 teaspoon vinegar
• 1/4 cup olive oil
• 1 tablespoon capers
• Tabasco,few drops
• 1 tablespoon onion, minced
• 1 teaspoon sugar

Steps in preparation:
 
Peel and slice eggplant. Cook in 1 cup water until tender. Drain and mash. Add remaining ingredients and mix well. Chill several hours or overnight. Serve as spread for bread or crackers. MAKES 2 1/3 CUPS.

Bechamel Sauce Tarts(Tartaletas de Béchamel)

 
Assemble these supplies:

• 3 tablespoons butter
• 3 tablespoons flour 
• 1 cup milk
• 1/2 cup light cream nutmeg, few grains
• 1 teaspoon salt
• black pepper, few grains
• 1 egg yolk, beaten
• 1/2 cup sharp Cheddar cheese, grated

Steps in preparation:

Melt the butter over very low heat and stir in the flour until it begins to brown. Gradually stir in the milk with a wooden spoon. Be sure the sauce remains smooth. Gradually add the cream and seasoning, stirring until thick and smooth. Stir in the egg yolk and cheese. Fill the tarts and serve hot, or heat in a 325° oven for five minutes. MAKES 1 1/2 CUPS.

Mushroom Tarts(Tartaletas de champinion)

Assemble these supplies:

• 1/2 cup butter
• juice of 1/2 lemon
• 1/2 pound mushrooms, finely chopped

FOR THE SAUCE:

• 1/2 cup butter
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 1 cup cold milk 
• 1/2 teaspoon curry powder
• parsley

Steps in preparation:
 
Melt the butter in a skillet with the lemon juice. Add the mushrooms and simmer about 5-8 minutes. In a separate small frying pan, prepare the sauce by melting the butter and oil. Add the flour and salt; stir with a wooden spoon until well blended. Remove from the heat and gradually stir in the milk until the mixture is smooth. Continue to stir over very low heat for some five minutes until smooth and thick. Add the curry powder and mix in the skillet with the mushrooms. Fill the tart shells, garnish with parsley and serve hot. MAKES 20 TARTS.

Shrimp Boats(Barquitas de gambas)

 
Assemble these supplies:
 

• 1/2 cup mayonnaise
• 3 tablespoons horseradish
• 1 teaspoon lemon juice
• 1/2 pound shrimp, cooked or canned
• parsley, for garnish 

 Steps in preparation:

Use the boat-shaped shells, if possible. Mix the mayonnaise, horseradish and lemon juice together. Spread each shell with this mixture; then fill the shells with several shrimp depending on their size. Garnish each with a small piece of parsley. Serve chilled. MAKES 20 TARTS.

Caviar Tarts(Tartaletas de caviar)

Assemble these supplies:

• 1/2 cup of caviar
• 4 hard-boiled eggs, finely chopped
• 1 lemon
•  butter
• pimiento, for garnish

Steps in preparation:
 
Mix the caviar with the eggs and the juice of 1 lemon. If the lemon is room temperature, it will yield more juice. Butter the tartaletas; fill; garnish with a small piece of pimiento and serve.
MAKES 1 CUP OF FILLING.

Smoked Salmon Tarts Recipe

  

Assemble these supplies:

• 200g (7oz) good-quality smoked salmon
• 375g pack all-butter shortcrust pastry
• 6 free-range egg yolks
• 300ml (½pt) double cream
• 2tbsp horseradish
• 75ml (3fl oz) whole milk

 Steps in preparation:

1. Combine the salmon with the lemon juice and onion. But­ salmon, ter the shells; fill with the salmon mixture and serve. MAKES 1 CUP OF FILLING.
2.  Preheat the oven over 190C, 170C fan, 375F, gas 5. To make the tart base, roll it out the pastry to the thickness of a £1 coin, and line the tart tin, then line with foil, fill with baking beans and blind bake for 15 to 20 minutes until completely sandy coloured with no grey patches. Turn the oven down to 150C, 130C fan, 300F, gas 2.
3. For filling, mix the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 minutes, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.

Tuna Tarts(Tartaletas de attin)

Assemble these supplies:

• 6 1/2 ounce can tuna, drained 
• 2 tablespoons mayonnaise 
• green pimiento-style olives, for garnish  

Steps in preparation:

Mix the tuna with the mayonnaise. Fill the shells and garnish with the olives sliced very thin with the pimiento in the center. MAKES 1 CUP OF FILLING.

FRITTATA OF COURGETTES

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) small courgettes, sliced
• 75 g(3 oz) bacon, chopped
• 1 small onion, finely chopped
• salt
• freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 2 eggs, beaten
• To garnish:
• bacon rolls
• cress

Preparation time: 5 minutes
Cooking time: 25 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Heat the oil in a small pan and lightly fry the courgettes, bacon and onion for 2-3 minutes.
2. Transfer to a small ovenproof gratin dish and stir the mixture around a little to grease the dish. Season with salt and pepper and sprinkle with the dried marjoram. G31
3. Pour the eggs into the dish and cook in a preheated oven for 20 minutes until firm and lightly browned. Garnish and serve at once.
4. D The courgette and bacon mixture can be prepared 2-3 hours in advance, if covered and chilled.
5. A frittata is a flat, oven-baked omelette which can be made with a variety of fillings. Small amounts of vegetables can be used in it, particularly leftover cooked vegetables, as well as small quantities of meat such as ham and chicken. Following the basic recipe, try using chicken and sweetcorn or ham and peppers; to make the frittata even more substantial add a small cooked potato.

STUFFED GLOBE ARTICHOKE

Assemble these supplies:

• 1 globe artichoke
• 1 hard-boiled egg
• 25 g (1 oz) cooked ham 1 tablespoon mayonnaise
• 2 teaspoons chopped fresh parsley
• salt
• freshly ground black pepper
• To garnish:
• flat-leaved parsley sprig

Preparation time: 10 minutes, plus cooling
Cooking time: 35-40 minutes

Steps in preparation:

1. Cut the base of the artichoke Sc) that it will stand upright and trim the tips of the leaves with scissors.
2. Place in a pan of boiling, salted water and simmer for 35-40 minutes. Drain well, then leave to cool upside down.
3. Chop the egg and ham. Mix with remaining ingredients.
4. When the artichoke is cold, remove the centre leaves and the hairy "choke". Stuff the centre of the artichoke with the ham and egg mixture. Garnish and serve.

CHICKEN PILAF

Assemble these supplies:

• 1 x 150 g (5 oz) boned chicken breast, skinned
• 15 g( 1/2 oz) butter
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 50 g (2 oz) Basmati rice, well washed
• 150 ml ( V4pint) chicken stock
• 2 teaspoons lemon juice
• 1/2 teaspoon dried mint
• salt
• freshly ground black pepper
• To garnish:
• slices of lemon
• sprigs of fresh mint

Preparation time: 10 minutes
Cooking time: 15 minutes

Steps in preparation:

1. Cut the chicken breast into strips. Melt the butter in a pan and fry the onion, garlic and chicken together until lightly browned.
2. Add the turmeric and cumin to the pan and cook for a further 3 minutes, stirring frequently.
3. Place the rice in the pan, then add the chicken stock, lemon juice, dried mint, salt and pepper. Bring to the boil, reduce the heat to low, cover the pan and cook for 10-12 minutes, or until the rice is tender and has absorbed all the liquid. Garnish the pilaff with the lemon slices and fresh mint, and serve.

SAUSAGE AND SWEETCORN CHOWDER

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) chipolata sausages
• 1 small onion, peeled and chopped
• 1 small potato, peeled and diced
• 1/2 x 198 g (7 oz) can sweetcorn
• 1 X 227 g (8 oz) can tomatoes, chopped
• and juice reserved
• 85 ml ( 3 fl oz) chicken stock
• 1/4 teaspoon dried basil
• salt
• freshly ground black pepper

Preparation time: 10 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Heat the oil in a pan and cook the sausages until brown. Remove from the pan with a slotted spoon or tongs.
2. Add the onion to the pan and fry until softened, then add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper. Bring to the boil and simmer for 20 minutes.
3. Slice the sausages and return to the pan. Reheat until the sausages are heated through. Serve immediately.

JERUSALEM ARTICHOKE

The soup can be made 1 day in advance, if covered and chilled.

Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 hours at room temperature.

Assemble these supplies:

• 25 g (1 oz) butter
• 225 g(8 oz) Jerusalem artichokes, peeled and chopped
• 1 small bunch watercress, stalks removed
• 1 leek, washed and sliced
• 200 ml (7 fl oz) chicken stock
• 85 ml (3 fl oz) milk
• salt
• freshly ground black pepper
• To garnish:
• 1 sprig watercress

Preparation time: 15 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Melt the butter in a medium pan and add the artichokes, watercress and sliced leek. 
2. Stir well, cover the pan and cook for 10 minutes.
3. Add the stock, .milk, salt and pepper, bring to the boil and simmer for 20 minutes.
4. Purée the mixture in a blender or pass through a sieve. 
5. Reheat gently and serve garnished with the water­cress sprig.