CHEESE MUFFINS(HOT PRAWN)

 Assemble these supplies:

• 50 g(2 oz ) peeled prawns
• 25 g (1 oz) Cheddar cheese, grated
• pinch of cayenne pepper
• 1 teaspoon grated onion
• 1 tablespoon mayonnaise
• salt
• freshly ground black pepper
• 1 muffin

To garnish:

• a few peeled prawns
• sprig of dill

Preparation time: 5 minutes
Cooking time: 5 minutes

Steps in preparation: 

In a bowl, mix together the prawns, cheese, cayenne, grated onion, mayonnaise, salt and pepper.
Split the muffin in half and divide the mixture beolveen the 2 halves: Place under a preheated grill and grill until bubbling. Garnish and serve hot.

Spanish Mayonnaise(Mayonesa espanola)

 Assemble these supplies:

• 2 egg yolks
• 1 teaspoon salt
• 1/2 teaspoon dry mustard 
• 1 cup olive oil
• 1 tablespoon vinegar (or
• 1/2 tablespoon lemon juice)

Steps in preparation: 
 

1. Mix the egg yolks, salt, and mustard in an electric mixer or blender at lowest speed.
2. Add olive oil according to the preceeding "Cocktail Dip" recipe. 
3. When smooth and creamy, blend in the vinegar or lemon juice. 
4. Refrigerate at least an hour before serving.
5. Use as a dip for chips or raw vegetables.
6. MAKES 1 1/2 CUPS.

Shrimp Toast Recipe (Tostado de gambas)

In recent years, a large Oriental influx to the Iberian Peninsula has influenced the cuisine. I have enjoyed these shrimp hors d'oeuvres many times in Spain and hope you will too.

Assemble these supplies:

• 1/2 pound uncooked shrimp
• 6 water chestnuts, finely chopped
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1 teaspoon sherry
• 1/2 teaspoon ground ginger
• 1 tablespoon scallion or onion, chopped
• 1/2 tablespoon sugar
• 1 tablespoon cornstarch
• 8 slices white bread
• 2 cups olive oil

Steps in preparation:

Clean and chop shrimp. Mix with water chestnuts, egg, salt, sherry, ginger, scallion, sugar, and cornstarch. Trim crusts from bread. Cut each slice into quarters. Spread 1 heaping tablespoon of shrimp mixture over each quarter of bread. Heat oil to 3750 in small saucepan. Deep fry with shrimp side down for about 30 seconds. Turn over; fry for 5 seconds until the bread is slightly browned. Drain. MAKES 32 HORS D'OEUVRES.

Chicken Bites(Bocados de polio)

Assemble these supplies:

• 3 whole chicken breasts, split,
• boned and skinned
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper 
• 1 cup seasoned bread crumbs 
• 1/2 cup olive oil

Steps in preparation: 

Cut chicken into about 35 bite-size pieces. Mix egg, salt, pepper. Dip chicken pieces into egg mixture. Coat with crumbs. Heat olive oil in large skillet; saute chicken until brown on both sides. Serve immediately on toothpicks.
MAKES 6 TO 8 SERVINGS.

Celery Stuffed with Roquefort(Apio con roquefort)

Steps in preparation:


Wash the celery stalks; drain on paper towels. Cut in 2-inch slices.
Mix equal parts of softened Roquefort cheese and butter. Fill the celery slices with this mixture. Refrigerate for several hours and serve cold.

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.

Sautéed Sweet Potatoes

Assemble these supplies:

• 4 medium-size sweet potatoes (about 3 pounds total weight)
• 6 tablespoons unsalted butter
• Medium-size onion, peeled and chopped
• Small clove garlic, crushed
• 1/2 teaspoon ground cardamom
• 1/4 cup Scotch whiskey (optional)

Steps in preparation:

1. Peel sweet potatoes and cut into Vi-inch-thick rounds.
2. In large sauté pan, melt 2 tablespoons butter over medium-high heat until sizzling. Add sweet potatoes and sauté, turning frequently, until brown on both sides, 8 to 10 minutes.
3. While sweet potatoes are sautéing, melt 2 tablespoons of the butter over medium-low heat in small sauté pan. Add onion and garlic, and cook, stirring, until soft, 3 to 4 minutes.
4. Add remaining butter to onion mixture, sprinkle with cardamom, and carefully pour in Scotch, if using. Cook just until butter melts, about 2 minutes.
5. Transfer onion mixture to food processor or blender and purée. Pour purée over sweet potatoes and cover pan. Reduce heat to very low and cook 3 to 5 minutes, or until fork-tender.
6. Divide sweet potatoes among plates and top each serv­ing with onion purée.

Honeydew

Assemble these supplies:

• 1 honeydew melon (about 4 pounds) or cantaloupe (about 2 pounds)
• 2 1/2 tablespoons finely chopped crystallized ginger
• 1 lime for garnish, thinly sliced (optional)

Steps in preparation:

1. Cut honeydew in half, reserving one half for another use. Remove seeds from remaining half and cut length­wise into 4 wedges; remove rinds. Place wedges on serv­ing platter, sprinkle with ginger, cover, and refrigerate.
2. Just before serving, remove melon from refrigerator and garnish platter with lime slices, if desired.