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
Written cooking instructions as an idea can be traced back into the distant past, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the early Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Over the next few hundred years, the powerful families of Europe tried to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications were increasing in popularity due to more people being able to read, people having more leisure time and being a little richer. The arrival of TV brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Make Ahead Hot Or Cold Seafood Bites recipe.
