Stuffed Baby Red Potatoes Ingredients:
24 small red potatoes (about 2 1/2 pounds)
1/4 cup butter, melted
1/2 cup parmesan cheese, shredded and divided
1/2 cup cooked bacon, crumbled and divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1. Scrub potatoes; place in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
4. When cool enough to handle, cut a thin slice off the top of each potato.
5. Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
6. In large bowl, mash the potato tops and pulp with butter.
7. Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
8. Stir in the sour cream, egg, salt and pepper.
9. Spoon mixture into potato shells.
10. Top with remaining cheese and bacon; sprinkle with paprika.
11. Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
12. Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.
Dill Pickle Deviled Eggs Ingredients:
1 dozen large hard-boiled egg
1 cup kraft real mayonnaise
1 teaspoon yellow mustard (spicy mustard is also great)
3 tablespoons dill pickled relish
1 teaspoon salt (More or less to taste)
1/2 teaspoon paprika
1. Boil eggs for approximately 20 minutes
2. Once eggs are hard, drain water and allow eggs to cool.
3. You may also let them sit in cold water for 15 minutes.
4. Peel eggs then cut them long wise.
5. Set hardened egg whites to the side.
6. Put egg yolks in a small to medium size mixing bowl.
7. Mash yolks with a fork.
8. Add mayonnaise, mustard, relish, and salt.
9. Stir until all ingredients are blended and a thick, creamy texture is achieved.
10. Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
11. Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
12. There you have it! Dill Pickled Deviled Eggs!
Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche Ingredients:
1 medium cucumber, cut into 1-inch slices
10 tablespoons creme fraiche
zest of one large lemon
fresh ground black pepper, to taste (about 2 teaspoons)
225 g smoked salmon (8 ozs)
lemon slice, to garnish (optional)
dill (optional) or parsley, to garnish (optional)
1. Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
3. Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
4. Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
5. Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
6. You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.
Feta Cheese Souffles with Salad Ingredients:
1 cup fine fresh breadcrumb
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup milk
8 ounces feta cheese, crumbled
3 large egg yolks
3 tablespoons minced sun-dried tomatoes (packed in oil and drained)
1 tablespoon minced fresh dill
7 large egg whites
salad greens, for 8 people tossed with
your favourite vinaigrette
1. Preheat oven to 375 degrees F.
2. Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
3. In a medium saucepan, melt butter over moderately low heat and whisk in flour.
4. Cook roux, whisking constantly, for 3 minutes.
5. Add milk in a stream, whisking.
6. Bring to a boil and remove from heat.
7. In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
8. Beat whites until they hold stiff peaks.
9. Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
10. Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
11. Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
12. Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
13. Bake in middle of oven until golden-brown, about 25 minutes.
14. Remove and let stand in pan 15 minutes.
15. Run a knife around edge of soufflés and invert onto a baking sheet.
16. (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
17. Preheat oven to 425 degrees F.
v18. Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
19. Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
20. Serve immediately.