Samples


APPETIZERS



Lobster Salad in Endive

Makes 24 appetizers; serves 6 to 8

If you want to be good to yourself and your guests at the same time, ask your fish store to sell you cooked fresh lobster meat, instead of cooking a lobster yourself. This is a great summer appetizer or a special treat for New Year's Eve. This recipe is also good, and not quite so expensive, with cooked shrimp or crabmeat. You'll see that a little salad makes a lot of appetizers.

3/4 pound fresh cooked lobster meat, small-diced

1/2 cup good mayonnaise

1/2 cup small-diced celery (1 stalk)

1 tablespoon capers, drained

11/2 tablespoons minced fresh dill

Pinch kosher salt

Pinch freshly ground black pepper

4 heads Belgian endive


Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.


Connie Wheeler adds, "Make sure you use real lobster though. I was perusing through my carbohydrate counter just yesterday at fish and seafood and noticed that the fake lobster or crab is really pretty high in carbohydrates at 8.5 carbs per 3 oz.




Hot Artichoke and Spinach Dip



1 pkg. Cream Cheese

1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped

1/2 cup Spinach, frozen chopped, or steamed

1/4 cup Mayonnaise (do not use Miracle Whip)

1/4 cup Parmesan Cheese

1/4 cup Romano Cheese (You can use all Parmesan)

1 clove garlic, finely minced

1/2 tsp. fresh basil (dry 1 tbsp. Basil)

1/4 cup Mozzarella Cheese grated

1/4 tsp. Garlic Salt

Salt and Pepper to taste



Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).

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