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Old 09-11-2005, 03:40 PM   #21
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AllenMI ... so did you chop the mushrooms into the mixture or eliminate the mushrooms completely?
With cherry tomatoes taking over a family members garden these will be something I def. be making Paolita.
Sierra........could I use those little salad shrimp instead of the can shrimp? Do I leave them whole or chop them up?
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Old 09-11-2005, 03:46 PM   #22
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Pita fried in olive oil and parmesan cheese with a little salt and pepper.
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Old 09-11-2005, 03:52 PM   #23
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Pinwheels: Make any kind you want.

One way:

Equal amount of cream cheese and sour cream.
Add some pimento, jalapenos, onion, and cheddar cheese.

Roll up in a burrito...cut into slices.
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Old 09-11-2005, 04:02 PM   #24
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Quote:
Originally Posted by KAYLINDA
Pinwheels: Make any kind you want.

One way:

Equal amount of cream cheese and sour cream.
Add some pimento, jalapenos, onion, and cheddar cheese.

Roll up in a burrito...cut into slices.
I would make it with cream cheese and anchovies.
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Old 09-12-2005, 12:38 AM   #25
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Quote:
Originally Posted by SizzlininIN
Sierra........could I use those little salad shrimp instead of the can shrimp? Do I leave them whole or chop them up?
Sure you could use salad shrimp. You might want to chop them up some since they are larger than the tiny shrimp in the can. I use the canned because I can keep a couple of cans on hand and make this recipe at the last minute if I unexpectedly get invited to a party, etc. Just for information purposes I found a list on the internet that discussed shrimp sizes.
  • Extra Colossal = Less than 10 per pound
  • Colossal = Less than 15 per pound
  • Extra Jumbo = 16 to 20 per pound
  • Jumbo = 21 to 25 per pound
  • Extra Large = 26 to 30 per pound
  • Large = 31 to 40 per pound
  • Medium Large = 36 to 40 per pound
  • Medium 41 to 50 per pound
  • Small 51 to 60 per pound
  • Extra Small 61 to 70 per pound
  • Tiny = Over 70 per pound
Here is also another favorite recipe of mine.

Dill and Sour Cream Dip
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Old 09-12-2005, 09:27 AM   #26
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Sizz, yes, I left the mushrooms out entirely.
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Old 09-12-2005, 01:08 PM   #27
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Thanks Sierra and Allen. Kaylinda......tortilla shells are really cheap I can really work with those.....thanks for the recipe.
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Old 09-12-2005, 02:04 PM   #28
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nothing beats a fine antipasta spread... cured meats, cheeses, pickled and cured vegetables (mushrooms, peppers, tomatoes, cauliflower, beans, olives) stuffed grape leaves, humus and pita, baba ganoush, crisp flat bread, garlic bread etc.

you can make or purchase as much a variety as you like to serve. put out little plates and every one gets what they like.
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Old 09-12-2005, 02:32 PM   #29
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Robo........I have never tried an antipasta spread nor has anyone I know ever had one at their party. I've seen cooks make them on foodnetwork and they look wonderful. However, they look like they could be quite expensive to put together.
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Old 09-13-2005, 09:55 PM   #30
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Yes, good antipastos are pricey, but they are SO worth it!

We made one this past year that was so spectacular that we didn't want the rest of the dinner (but we forced ourselves).

One thing you might think about is to ask each guest to bring one item - the olives, a 1/4 pound of provolone, a 1/4 pound of prociutto, a small jar of imported tuna in oil, etc.

If they are good enough friends, they won't mind. :-)

Lee
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