Classy Little Cheese Quiches

 

  

   

 

To start any meal or party off right you need a scrumptious appetizer and perhaps a good cold glass of wine. I have listed some of my all time favorites. Hope you enjoy them too.

 

Classy Little Cheese Quiches

Pastry:

 cup semisoft cheese with garlic & herbs                                         

 ⅓ cup butter

1 cup flour

Filling:

2 eggs, beaten

½ cup milk 

1½ tablespoons butter                                               

1 cup shredded cheddar cheese

2 tablespoons chopped chives

⅛ teaspoon nutmeg

Red pepper or paprika

1 tablespoon dried tarragon                     

Shape pastry into 24 1” balls. Place in lightly greased 1 ¾” muffin pans. Bake at 350 ̊ for 5 minutes. Combine all filling ingredients together until well mixed and pour into measuring container with a spout. Pour liquid filling into pastry cups ¾ to the top. Bake at 350 ̊ for 25 minutes.  Serve warm.        Yield:  6 to 8 servings

                                                                   

 

Fancy Fingers

 

1 Eggplant (cut in finger-long strips)

2 eggs
½ cup milk    
½ cup flour    
¼ teaspoon white Pepper

Italian Bread Crumbs          

Vegetable oil   Tabasco (to taste

White Barbeque Sauce

 

 Rinse and dry eggplant well. Dip fingers into flour. Then dip into a mixture of the eggs, milk, and Tabasco. Dip into bread crumbs. Deep-fry on both sides. Remove and drain.
Serve warm with White Barbeque sauce.

 

 

Fiery Cheese Dip

¾ pound Monterey jack cheese, shredded                          

2 tablespoons cornstarch

½ teaspoon garlic powder                                                      

2 tablespoons salad oil

1 cup chopped green onions                                       

2 medium tomatoes, chopped

1 can (4 ounce) hot chili peppers, diced                    

½ cup vermouth or white wine     

                                                    

1 teaspoon salt                                                                   

8 drops red pepper sauce                                                                       

 Tortilla chips

 

In a bowl, toss cheese lightly with cornstarch and garlic powder. In a 12 inch skillet, heat oil. Add green onions, tomatoes, peppers, wine, salt and pepper sauce. Heat the mixture to the boiling point; stir gently. Reduce heat and gradually stir in the cheese with fork until melted. Do not boil. To serve, place in chafing dish on low flame. Serve as a dip with tortilla chips.   Yield: 5 ½ cups

 

Hot Mushroom Turnovers A very elegant and formal appetizers   1 (8 ounce) package cream cheese 1 ½ cups all-purpose flour ½ cup butter softened ½ pound mushrooms minced 1 onion, minced ¼ cup sour cream 1 teaspoon salt ¼ teaspoon thyme leaves 1 egg beaten  Preheat oven to 450 ̊                   Pastry:   About 2 hours before serving: In a large bowl with mixer at medium speed, beat cream cheese, flour and butter until smooth. Shape into a ball and wrap with Saran wrap and refrigerate 1 hour.         Filling: In a 10 inch skillet over medium heat add 3 tablespoons butter and cook mushrooms and onion until tender. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.          On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 ¾ inch round cookie cutter, cut out as many circles as possible. Onto one half of each dough circle; place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12 to 14 minutes until golden.   Yield: 3 ½ dozen