Night - Soir de Vacances
1 cl Monin Raspberry syrup
5 cl Pear Nectar
6 cl Schweppes
the ingredients in the order given by the recipe into a big glass filled
with crushed ice.
Put several ice cubes into a shaker and add :
2 cl Teisseire Orgeat
5 cl Orange Juice
5 cl Pineapple Juice
2 dashes Vanilla
Pour into a shaker (with ice) :
1 measure field strawberry liqueur
1 measure cherry brandy
1 dash blackcurrant syrup
1 dash grenadine syrup
Shake and strain into an old-fashioned half-filled with crushed ice.
lb. shrimp, shelled and deveined
1 medium green pepper, cut into thin strips
1 bottle ( 8 oz.) Italian style salad dressing
2 TBL. lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed garlic
Lettuce cups (optional)
4 cups water to boiling. Add shrimp, bring back to boiling; boil, covered,
Drain shrimp; let cool. Toss shrimp with green pepper.
Combine Italian dressing, lemon juice, Worcestershire sauce, and garlic.
Add to shrimp mixture; mix well.
Refrigerate, covered, several hours.
To serve: drain shrimp; arrange in bowl. Serve in lettuce cups, if desired.
Makes 6 servings.
slices french bread
1 garlic clove
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
freshly ground black pepper
2 teaspoons dijon mustard
1/2 cup olive oil
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
1 head romaine lettuce
4 anchovy fillets
1/2 cup gruyere cheese
1/4 cup romano cheese
oven to 400. Dry bread in oven for 5 minutes.
Rub bread slices on one side with garlic. Cut or break bread into croutons.
Whisk together balsamic vinegar, salt, pepper, mustard, olive oil, Worcestershire
& lemon juice.
Toss lettuce with vinaigrette. Add anchovies. Sprinkle on croutons.
Armenian Bulgur Salad
1/4 cup fresh lemon juice
1 tablespoon honey
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh mint -- finely chopped
3 1/2 tablespoons fresh italian parsley -- finely chopped
4 scallion -- thinly sliced
2 teaspoons walnut oil
1/4 cup olive oil
1 medium cucumber -- peeled and seeded, finely chopped
1 medium bell pepper -- diced
1 cup frozen peas -- thawed
1 large tomato -- seeded and chopped
To prepare the bulgur: Bring 2 cups water to a boil over
medium-heat in a 2 to 3 quart saucepan.
Stier in the bulgur and reduce the heat to medium-low.
Cover and simmer the bulgur for 8 to 12 minutes or all the water has
Transfer to a large bowl and allow to cool to room temperature.
When cool, cover and refrigerate until chilled.
In a medium non-meatl bowl whisk together the lemon juice, honey, salt,
pepper, mint, parsley,
scallions, walnut oil, and olive oil until well blended.
Stir in the cucumber, bell pepper, peas, and tomato. Adjust seasoning
Cover and refrigerate until ready to serve.
Fluff the chilled bulgur with a fork and toss together with the dressing
Taste and adjust seasoning if necessary.
Transfer to a serving bolw or platter and serve on a bed of lettuce.
Olive Cheese Nuggets
pound shredded cheddar cheese
1/4 cup butter or margarine, softened
3/4 cup all-purpose flour, sifted
1/2 teaspoon paprika
24 small pimiento stuffed olives
Blend cheese with butter. Sift flour and paprika into cheese and butter
Mix to form dough. Take one teaspoon of dough and roll into a ball.
Flatten in palm of hand; place one olive in center. Shape dough around
olive, rolling back into a ball.
Repeat with remaining dough and olives.
Bake on ungreased cookie sheet at 400 degrees, 12 to 15 minutes. Serve
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup fresh or canned oysters, rinsed and drained
Heat oven to 400 degrees. Heat water and margarine to rolling boil in
saucepan; stir in flour and salt.
Stir vigorously over low heat until mixture forms a ball, about 1 minute;
remove from heat.
Beat in eggs, one at a time; continue beating until smooth. Stir in
Drop dough by spoonfuls onto ungreased cookie sheets.
Bake 25 minutes, or until puffed and golden.
Serve hot with cocktail sauce.
You may use about 6 ounces of crabmeat in place of the oysters, rinsed
and squeezed dry.
Makes 60 appetizers.
Shrimp Ball Spread
(8 oz) package cream cheese, softened
1 (4 1/4 oz.) can shrimp, drained and chopped
6 pimiento-stuffed olives, chopped
2 Tbsp. finely chopped onion
2 Tbsp. mayonnaise or salad dressing
1 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. garlic powder
Combine all ingredients; refrigerate 30 minutes. Form into ball or log
Serve with crackers or rounds of bread.
Can garnish with parsley or sliced green or black olives.
cn refried beans; (18 ounces)
1 pk taco seasoning; (1-1/4 ounces)
3 ripe avocados
1 tb lemon juice
1/4 c sour cream
1 cn sliced ripe olives; drained (2-1/4; ounces)
1 cn chopped green chilies; drained (4 ounces)
2 md tomatoes; chopped
6 green onions; sliced
1 c shredded cheddar cheese; (4 ounces)
1 tortilla chips
Combine beans and taco seasoning. Spread mixture on a round 12-in. serving
platter. Mash avocados with lemon juice. Spread over beans. Spread sour
over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese
over sour cream.
Serve with tortilla chips.