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1. “Williams Sonoma Hors D'oeuvres & Appetizers” By Scotto Sisters, Chuck Williams, and Allan Rosenberg (Hardcover in good condition)
2 “Tapas”
By Adrian Lisson and Sara Cleary (Hardcover in mint condition)
Part of The Great Cookbooks Series
3. “Beginning Again More Hors d'Oeuvres”
By Rockdale Temple Sisterhood
This paperback book is in good condition and is bound with plastic comb binding so the book can be open and still lie flat.
The price is firm.
None of the books have inscriptions or marks.
“Beginning Again More Hors d'Oeuvres” Table of Contents
Dig In
Cold Dips, Hot Dips, Fondues
Garden Of Vegetables
What A Spread
Cheese Balls, Logs, Pâtés And Other Spreads
Hot And Handy Hors D’oeuvres
Canapes And Other Hot Pick-Ups
Cold And Captivating
Canapes, Tidbits And Snacks
Dough Show
Hot Treats From Packaged Dough Products
Well Fed With Bread
Sandwich Loaves, Pita Bread, Buffet Breads
Meat Treats
Meatballs, Rumaki, Sausages, Chicken Wings
Fish In The Dish
Hot And Cold Seafoods, Mousses
Try A Pie And Shape A Crepe
Quiches, Crêpes, Cheesecakes
Saucy Sauces
Soup’s On
Celebrity Chow
Assorted Recipes From Outstanding Restaurants And Food Writers
Index
Recipes from the books:
From “Beginning Again More Hors d'Oeuvres”
French Fried Eggplant
Eggplant
Cracker meal
Flour
Seasoned salt
Buttermilk
1. Peel eggplant. Cut into thumb-sized pieces.
2. Dip eggplant into flour, then into buttermilk and finally into cracker meal.
3. Deep fry in oil for 3-4 minutes at 3500. Drain on wire rack.
4. Sprinkle with seasoned salt. Serve immediately with Cocktail Sauce.
Horseradish Cocktail Sauce
1/2 cup horseradish
Juice of 1 lemon
3/4 cup chili sauce
Grated onion to taste
Combine and chill.
From “Williams Sonoma Hors D'oeuvres & Appetizers”
Curried Vegetables in Filo Packets
3 tablespoons unsalted butter
4 oz (120 g) zucchini (courgettes), trimmed and finely chopped
3 oz (100 g) carrots, peeled and finely chopped
3 oz (100 g) cultivated (button) mushrooms, trimmed and finely chopped
2 shallots, finely chopped
2 tablespoons snipped fresh chives
salt
2 teaspoons curry powder
3 tablespoons water
8 oz (250 g) tender heart of green cabbage, finely chopped
grated zest of ½ lemon
4 sheets filo pastry
In a large nonstick frying pan, melt 1½ tablespoons of the butter over medium heat. Add the zucchini, carrots, mushrooms, shallots and chives. Cook, stirring, until the vegetables are golden, about 3 minutes. Add salt to taste and the curry powder and cook, stirring, for another 2 minutes. Add the water to the pan and then stir in the cabbage. Cover and cook over low heat, stirring often, for 20 minutes.
Meanwhile, preheat an oven to 4250F (22 50C). In a very small pan, melt the remaining 1½ tablespoons butter and let it cool. With a pastry brush butter a nonstick baking sheet very lightly with some of the melted butter. When the vegetables are cooked, transfer them to a bowl and let them cool a little. Stir in the lemon zest. Cut the filo sheets into quarters; keep the sheets covered with a damp towel to prevent them from drying out.
Place a quarter sheet on a work surface and brush the edges with a little of the melted butter, covering a border about 1½ inches (4 cm) wide. Place a large spoonful of the vegetable mixture in the center and spread it into a small rectangle. Fold the sides of the pastry inward and then fold over the top and then the bottom edge, to form a rectangle. Place the packet, seam side down, on the prepared baking sheet. Repeat with the remaining filo sheets and vegetable mixture.
Place the baking sheet in the oven and bake until the pastry is crisp, 12—15 minutes. Serve warm.
Makes 16 small pastry parcels; serves 8
From “Tapas”
Sweet Red Pepper Tomato & Hazelnut Sauce
Romesco La Bleyda
This sauce is based on a romesco from a rustic restaurant called El Merendero in the tiny village of La Bleyda, which is at the end of a red dirt road outside Villafranca del Penades in Catalonia. There are never more than three or four dishes available at El Merendero, including grilled chicken or fish, which are delicious with this sauce. In the spring, they serve cal cots, a vegetable similar to a young leek, with romesco. You peel the outer leaves off the cal cot and dip it in the romesco. It can get wonderfully messy.
Makes About 3-1/2 Cups
1/2 cup hazelnuts
6 Large cloves garlic, unpeeled
3 medium tomatoes
1 thick slice white bread
I large red bell pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon each salt, freshly ground black pepper and red pepper flakes
1 teaspoon paprika
Preheat oven to 400°
Put the nuts, garlic, and tomatoes on a baking skeet and bake in the oven for 15 minutes.
Toast the bread in a toaster or under the broiler. Coarsely chop and set aside.
Roast the bell pepper over the open flame of a gas stove or under a broiler until all the skin is charred. Put the pepper into a plastic bag, close the top, and let sit for 10 minutes.
Remove the nuts, tomatoes, and garlic from the oven. Peel the garlic, and rub the nuts between towels to remove the loose skin (it’s not necessary to remove all the skin). Put nuts, toasted bread, and garlic in a food processor and pulse until finely chopped.
Peel and quarter the red pepper and halve the tomatoes. Add to the nut mixture and pulse briefly to combine. With the motor running, pour in the oil and vinegar. Add the seasonings and pulse until smooth and well combined.
Pour into a container, cover, and allow to rest for a few hours for the flavors to meld. Serve at room temperature. Tightly covered, the sauce will keep for two or three weeks in the refrigerator.
Location: Santa Barbara
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