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Old 11-19-2007, 12:21 PM   #21
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Originally Posted by Jeekinz View Post
There would be alot of full martini glasses at this dinner.

But I would like to try the gazpaco shrimp myself.
You can probably find the disposable or reuseable martini (champagne etc.) glasses at a party store or on line - i.e.

Disposable plastic Martini glassses

I use them for desserts (cheesecake in a glass, mini trifles, etc) & appys (ceviche), as well. I like serving individual mini dishes - souffles, in little pkgs like ramekins and such. Good to have around during the holidays & for entertaining. When I get to my recipes, will send 'em along.

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Old 11-19-2007, 12:28 PM   #22
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To go along with Amy's idea about the glasses, I've found incredibly cheap deals on holiday glasses at places like Home Goods or Ross. I just found a set of 6 Mikasa small flutes (6 oz each I think), with each glass being a different color, for a whopping $3 on clearance! I'm using those for moscato wine after dinner for those of us who imbibe.

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Old 11-19-2007, 12:32 PM   #23
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Sorry, I meant no one would touch the gezpacho but me.

I don't think the guest are too adventurous...if you know what I mean.
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Old 11-19-2007, 12:43 PM   #24
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Originally Posted by Jeekinz View Post
Sorry, I meant no one would touch the gezpacho but me.

I don't think the guest are too adventurous...if you know what I mean.
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Old 11-19-2007, 04:49 PM   #25
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Originally Posted by Jeekinz View Post
Gaaaalic, can you post that for me? Can it be served cold? What crab meat do you use?
Chafing Dish Crab Dip

16 ounces cream cheese -- softened
1/2 cup butter
1/2 cup half and half
1 tablespoon grated onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce -- or to taste
1/2 teaspoon salt
1 pound crab meat, claw or lump -- drained and flaked
crudites, buttery crackers or melba toast

Combine first three ingredients in top of a double-boiler; cook over simmering water, stirring constantly until mixture is smooth. Stir in remaining ingredients except crab.

Remove from heat; fold in crabmeat. Transfer mixture to a chafing dish. Serve with crudites, buttery crackers or melba toast.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 11-19-2007, 05:00 PM   #26
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When I was young my mother always served a platter of crudites,mixed olives, sardines with saltines and mixed nuts. I never thought that was very good but now I realize my limits on how much I can eat in a day and find that is what I serve (minus the sardines) Then I can enjoy the heavy meal and finish with rich desserts.
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Old 11-19-2007, 05:29 PM   #27
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Wow, elaine, when _I_ was a little girl, my parents, too, ate sardines on saltines ... with mayo.

Must have been a " '50's in Massachusetts" thing, because I've never seen them eat them in my adulthood.

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Old 11-19-2007, 05:38 PM   #28
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I gotta go with elaine. Great ideas for apps given but I don't want to fill up folks before the main feast - not on T-day.

Will put out a simple antipasto, mostly with veggies. Some boiled shrimp perhaps. Maybe a bit of pickled anything. Try to keep down the fats and proteins.

Of course ya gotta get the meal on the table without too much of a delay.

Just my take on it.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
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Old 11-19-2007, 06:35 PM   #29
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My favorite to serve is Balsalmic Soy glazed chicken wings. I posted it on here a while back I believe in the chicken section. Let me know if you can't find it. Good luck!!!
You never know if you like something until you try it once. ~Grandpa Walt
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Old 11-20-2007, 09:58 AM   #30
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Originally Posted by CharlieD View Post
I also need an appetizer. But please no dairy of sea food products. Some thing that has meat or vegies, or both, please.
Well... prosciutto rolled around melon is an old stand by..

Raw fresh ground beef with onion, serve with a cracker. (make sure you use only the finest ground beef from a reputable butcher, or grind your own).

Use a large straw and hollow out cherry tomatoes. fry up some fine ground hamburger and spice with onion, garlic, salt, pepper, cayenne and stuff into the tomatoes...

Cut tomatoes into slices. Dip in flour, then egg wash and flour again and drop into hot oil.. deep fried tomatoes!!!! don't forget to salt as soon as you take them out of the frier.

You can do the same with Cucumber or even dill pickles....

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