The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Spanokopita
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Rumaki
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Veggie Bites

    Ingredients:

      4 eggs
      1 pouch dried vegetable soup mix
      1 (10 oz.) pkg. frozen, chopped
      broccoli, thawed and drained
      1 1/2 c. creamed cottage cheese
      1 sheet frozen puff pastry, thawed or
      24-36 unbaked mini pastry shells

     

    Directions:

    Preheat oven to 400 degrees. In large bowl, beat eggs, soup mix, broccoli and cottage  cheese until well blended. Refrigerate 20 minutes. Prepare pastry shell into an 11x11 inch  baking dish, with at least 2 inch sides or use miniature pastry shells as substitute.  Spoon broccoli mixture into baking dish or shells, using 1 tablespoon broccoli mixture per  shell. Bake for 40 minutes or until center is set. Cool 15 minutes before cutting into 2x2  inch squares or removing from baking tin. Makes 24-36 appetizer servings.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster