Make-Ahead Hot Or Cold Seafood Bites Recipe

Ingredients

1 lb (500g) cream cheese
1 tbsp lemon juice
2 tsp light cream
1 tsp minced onion
1/2 tsp minced garlic
1/4 tsp worcestershire sauce
1 can (6.5oz/184g) tuna, drained
1 and flaked
1 can (4oz/113g) shrimp, drained
1 and chopped
1 can (104g) smoked oysters,
1 drained and chopped
1 melba rounds, crisp wafers
1 or cherry tomatoes


Directions

In bowl, combine cheese, lemon juice, cream, onion, garlic and
Worcestershire sauce; divide among 3 small bowls.

To first bowl, add tuna; mix well. To second bowl, stir in shrimp; mix
well. To third bowl, stir in oysters; mix well. Using piping bag or
teaspoon, pipe or mound mixture in 1-inch rounds onto baking sheets.
Freeze until firm; store in airtight containers in freezer.

To serve hot, place frozen mounds on melba rounds; bake in 375F
(190C) oven for 10 minutes or until bubbly. To serve cold, thaw and
spoon into hollowed-out cherry tomatoes. Makes about 60 appetizers.

Source: The Canadian Living Cooking Collection: Soups And Starters,
: page 40 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N.
WEBBER) On TUE, 2 MAY 1995 213523 GMT


Servings: 60 servings

 

 

Make-Ahead Hot Or Cold Seafood Bites Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


The History of Recipes

Transcribed cooking instructions as an idea can be observed back into ancient history, at least as far back into history as early Egypt, and potentially, even further back. Having said that, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the roman empire around 25BC a man called Apicius created some scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans used a good variety of aromatic flavours, including some that we all recognise like bay, mint and asafoetida.

Over the next few hundred years, the upper-class families of Europe competed to serve up the most exotic banquets, and as a result chefs and their collection of recipes became highly prized. However, it was during the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day.

The arrival of TV brings us TV cooks and the accompanying recipe books.

And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our site.

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