Heat oven to 400 Degrees
Mix butter, cheese, herbs, pepper well with wooden spoon. Mix in whole pine nuts. Spread mix over bread slices. Toast in oven until bread is light brown at edges – about 10 minutes. Cut each slice diagonally into two triangles and cool.
Moisten 2 18” cheese cloth squares. Line a 8” x 4” loaf pan with cheese cloth draping excess over sides. Combine cheeses and butter. Spread 1/3 of mixture into pan; sprinkle with chopped parsley. Cover with half of remaining cheese. Sprinkle with pistachios. Cover with remaining cheese mixture. Fold ends of cloth over. Press down lightly. Chill until firm – about 1 hour. Invert onto plate and carefully remove cheese cloth. Serve with sesame thin crackers.
Roast the eggplant with skin on after pricking skin with fork. Temperature about 375 degrees. When soft, about 30 -40 minutes, cool and peel, removing as many seeds as possible. Put pulp into food processor and start adding rest of ingredients. Keep tasting adding a little more of things as your palate tells you to do so until you get a pureed dip that you like. You can also consider adding capers
or onion.
Sauce:
Combine ingredients except for mayo in processor until smooth.
Whisk in mayo and season. Preheat oven to 425 degrees. Place sausages in
8”x8” glass dish. Mix marinade to blend and pour over sausages. Bake 25 minutes turning occasionally.
Marinade:
50 fully cooked cocktail sausages. I get the smoked kind in the refrigerated meat section.
Bake chicken in ½ and ½ for 30 minutes. Cool and cut in bite sized pieces. Process rest of ingredients except for peanuts. Roll or dip chicken pieces in
processed mixture (use a toothpick for each piece), then dip into peanuts.
Wisk together and let sit for 20 minutes. Then pour about 1/8 to ¼ cup of batter onto griddle and make 6” diameter “pancakes”.
Let rest on wax paper when finished.
Marinate hearts of palm in dressing for a few hours. Mix mayo and olives. Spread crepes with mayo/olive mix, add two-three strips of hearts of palm and roll up and chill.
Melt butter and cheese. Add crab. Put in chafing dish and serve with toasts or crackers.
Roll bread slices flat. Melt butter, add cheese, mustard and crab
meat. Spread mixture thinly on bread slices. Roll up long side jelly roll
style. You can freeze at this point.
To serve: Cut rolls in half while frozen. Roll in melted butter. Let thaw then bake at 400 degrees 10-15 minutes.
Mix nutmeg, breadcrumbs and milk. Mix ground chuck, eggs, onion, salt, pepper
and allspice. Mix milk and meat mixtures. Form bite sized balls. Place on cookie sheet and bake 350 -400 degrees for 15 minutes.
Sauce
1 cup ketchup
Mix all ingredients and simmer meatballs in sauce for 2-3 hours.
Dip one slice in egg and milk mixture. Sandwich this slice between 2 dry slices of bread. Cut off crusts. Cut into four squares. Dip in melted mutter and parmesan cheese. Refrigerate 2 hours. Bake 20 minutes at 400 Degrees.