Crab Stuffed Mushrooms
This delicious recipe for stuffed mushrooms is perfect for almost any gathering. Ok, maybe not an early breakfast, but they would work at a brunch, an afternoon tea, as an appetizer for a formal dinner, or a side dish at a casual patio potluck. I make them every year for our Christmas Eve gathering, and they're always a big hit.

Crab Stuffed Mushrooms
24 large whole mushrooms (w/ stems)
4 tbsp minced onion
4 tbsp butter
Salt & pepper - pinch each
1 tbsp flour
1 cup heavy cream or half & half
4 tbsp minced parsley
1/2 cup grated mozzarella cheese
1 cup grated swiss cheese
2 cups crab meat

Remove stems from mushrooms and set aside. Scoop out the center of the caps. I scoop out quite a bit, because I like to have lots of stuffing in each mushroom. Keep the scooped stuff, set it aside with the stems.

Arrange cups on a cookie sheet or casserole dish. I line it with tin foil for easy cleaning later. Season with salt and pepper.

This recipe is wonderful !!! Everyone loves them!!! Diana55

Here are my all time no work, fast but good appetizers.

I have posted this so many times I'm embarrassed! However it is such a good looking well received , easy plate. Just buy it all!

Antipasto Platter

Jar of roasted red peppers
Jar of artichokes
Jar of Italian hot peppers
Jar of pickled onions
Jar of olives (black and green)
Provolone cheese
Mozarella cheeese
Fontina cheese
Several Italian salamis, hot and mild
Mortadella
Proscuitto

Open and drain the jars, cut the cheeses in cubes, roll the meat slices. Place on a pretty plate and enjoy the comments.

Good old Artichoke Dip is always a hit....or maybe you want to give it a change up with crab and good cheddar. I call it .......Cup, Cup and a Can! LOL

Cup, Cup and A Can

1 cup good quality real mayo
2 cup of grated parmesan or good white cheddar
1 can of artichokes , or crab

Mix all together,place in oven proof ramekins ( onion bowl sou size) bake at 350 for about 15 or 20 mins. Serve with crackers

Here is a lovely spread to use with baguette slices, serve a store bought pate as well and a selection of olives.

Homemade Boursin With Fresh Herbs

1 Lb farmers cheese or 1/2 lb cottage cheese & 1/2 lb Ricotta
8 ounces cream cheese
1/2 cup butter,softened
4 large garlic cloves,minced
2 medium shallots,minced
1/2 cup fresh parsley,chopped finely and packed tight~
1/2 cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 cup chives,chopped finely
1 tsp pepper,freshly ground
1/4 tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

I would buy several kinds of cheese, a nice chedder, some Maytag Blue, maybe a Swiss or a gruyere...at least 3 kinds and put out some crackers, have a veggie tray...since you are short of time buy precut stuff and a carton of dip...or make your own easy dip of sour cream and mayo, equal parts and some seasoned salt.
Buy some shrimp and bottled sauce and put out on a bed of crushed ice.
Since this is also dinner and your time is very short, I would also buy some lovely sliced meats....perhaps a cut of cure 81 ham shaved and a smoked turkey breast shaved by your butcher...and serve with some grainy mustards and little cocktail buns.
Then spend the rest of the time you have on something fancier like your stuffed endive and tarte flambe and perhaps these puffs...or at least the filling served with cocktail rye...
Here's another one, posted some time ago. I love them, and have made them a couple of times. The shell is kind of like a rye flavored cream puff and I left the olives out because I don't like olives. The note at the end is not mine, but belongs to the original poster.
Rye Party Puffs
Posted by luvtocook at recipegoldmine.com May 2, 2001
Dough
1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
Corned Beef Filling
16 ounces cream cheese, softened
2 (2 1/2 ounce) packages thinly sliced
cooked corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped
In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden.
Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. I
n a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.
Yield: 4 1/2 dozen.
NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs.
Annie

And I would bring out some jarred stuff like an olive spread and perhaps a bruscettia and little bread rounds.
Put some fresh fruit on the table and some cookies or brownies......and you have dinner on the fly.
As I understand you have almost no time to prepare, so need to do ready made stuff.
Linda C

Salmon Mousse...

1 pkge of cream cheese (8 oz)
1 can red salmon, cleaned of bones and skin
1/4c chile sauce (or so...)
1 small onion, quartered

Whir it in a food processor till light and airy. Serve with crackers or crudite.

Hopefully someone will post Chases Palmieres. I can tell you form experience she makes 'em good!!

Thank you! These ideas are great.

Chase! An antipasto platter. How could I not think of that?

Baked Brie! Buy a wedge of brie, and a tube of crescent rolls, roll out the crescents on a cookie sheet or cookie sheet w/Reynolds Release, pinch the perfs, cut the brie in half to make two thinner wedges flip them so they make a rectangle (points pointing opposite but next to each other with an air gap) atop the crescent floor. Now here comes the choice part:

Option 1: you can fold the crescent around and over the brie and cook it that way [375 until golden brown] and then serve surrounded with rasberry preserves.

Option 2: top the brie with apricot preserves and sliced almonds then fold the crescent to envelope the goods and bake. For a prettier presentation since you spent a literal 5 minutes making it lol, brush with egg white and sprinkle with sliced almonds.

Easy easy easy rave rave rave.

This is easy, delicious and beautiful.

Bruschetta

INGREDIENTS:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
c frozen chopped spinach, well drained
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices
________________________________________
DIRECTIONS:
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Linda

Here is the Palmier recipe originally posted by Diane. Goes together fairly quickly....maybe a ten minute prep and are excellent.

Palmiers With Honey Mustard And Prosciutto (Craftyrn)

1 sheet puff pastry -- 18 x 11"
3 Tbl honey mustard (any mustard works except Neon!)
4 Ounces prosciutto -- thinly sliced
1 Cup Parmesan cheese -- freshly grated
1 egg
2 Tsp water

Place the puff pastry on a work surface and spread the mustard over the top.
Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin.

Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten.

Refrigerate for 15 minutes...NOTE This important so the pastry puffs.

Preheat oven to 400 degrees.

Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature.~

Here are a couple of more options.

PITA CRISPS WITH SPINACH, WALNUT, AND GARLIC PUREE

3 pita breads ( 8 inches in diameter0
9 tablespoons extra virgin olive oil
Salt
1 cup fresh spinach, washed and coursely chopped
½ cup bread crumbs
¼ cup cold water
¾ cup plus 2 tablespoons walnut halves
3 gloves garlic, minced
2 teaspoons fresh lemon juice
Salt and fresh ground black pepper
Lemon wedges as a garnish

Preheat to 375. Separate each pita bread into 2 rounds, and cut each round into 8 wedges.
Place the wedges on a baking sheet. Drizzle with 3 tablespoons of the olive oil, sprikle
with salt, and toss together. Bake in the oven, tossing occasionally, until crisp, 10 12
minutes. Remove from the oven and let cool on the baking sheet. Leave oven on.

Bring a pot of salted water to a boil. Add spinach to the boiling water and immediately
drain it. Pat dry with paper towels.

Soak the bread crumbs in the cold water, and then squeeze them well to remove the
excess moisture. Discard the water.

Place the walnuts on a baking sheet and bake in the oven until they are golden, 7 minutes.
Chop enough of the walnuts to make 2 tablespoons, and set a side.

Combine the spinach, bread crumbs, remaining walnut halves, remaining 6 tablespoons
olive oil, garlic, and lemon juice in a blender or food processor. Blend to create a
smooth paste. Taste, and season with salt and pepper.

Mound the puree on a plate, and sprinkle with the reserved chopped walnuts. Garnish
with lemon wedges, and serve with pita crisps.

Makes 48 pita crisps and 11/2 cups puree: serves 8

This one is from Ann...she has been working way to much so I wanted to share it in case she doesn't see your post. It does sound like a lot of butter but it works and is very good.

Home Cookin Chapter: Recipes From Thibeault's Table
Tuna Pate
=========
Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites.

2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper
.
Puree tuna and butter in processor
Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.
Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning.
Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate
has a change to soften just slightly.

Serve with toasted pita triangles
Cut Plain or whole wheat pitas into triangles. Separate each triangle
and place on cookie sheet. Brush with melted butter or margarine. Bake
at 350°F until crisp and golden. Be careful not to burn.
Remove and let cool.
Serve triangles surrounding tuna pate

Both of these call for toasted pita triangles. I've used store bought bagel chips or good crackers when pressed for time. I have a good one for bacon wrapped bread sticks too. I can't find the recipe but can share what and how I do it if your interested. It's one from Sarah Moulten's cooking live show from many years ago on the food network. I just wing it and they are one of the first to go when I make them.

David

These are easy and well liked. And if you don't have time you can cheat. Buy the focaccia instead of baking your own. And instead of making the tapenade or roasting red peppers buy them all ready made.

Home Cookin Chapter: Recipes From Thibeault's Table

Focaccia topped with warm Goat Cheese
=====================================
1 focaccia, homemade or purchases

1 roasted red pepper, cut into strips and drizzled with olive oil.

1 recipe homemade Tapanade (or purchase all ready made)

Chevre (Goat cheese)
. Cut the Focaccia into bite size squares

Cut the roasted pepper into small strips

Warm the Goat Cheese in the microwave to soften.

Put a dollop of goat cheese on top of each square of focaccia.

On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapanade.

Home Cookin Chapter: Recipes From Thibeault's Table

Tuna Pate
=========
Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. Instead of the toasted pita triangles just use toasted baguette slices.

2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper
.

Puree tuna and butter in processor

Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.

Process on pulse until the capers and red peppers are finely minced.

Taste and adjust seasoning.

Pack into decorate serving bowl and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate
has a change to soften just slightly.

Serve with toasted pita triangles

Cut Plain or whole wheat pitas into triangles. Separate each triangle
and place on cookie sheet. Brush with melted butter or margarine. Bake
at 350°F until crisp and golden. Be careful not to burn.
Remove and let cool.

Serve triangles surrounding tuna pate

Home Cookin Chapter: Recipes From Thibeault's Table

Artichoke Heart And Red Pepper Bites
====================================
April 12/02 From Perfect Entertaining website
These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat!

6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
.

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain
the artichoke hearts, reserving 2 tablespoons of the oil. Drain the
roasted peppers and discard the liquid. Finely chop the artichoke
hearts and peppers and set aside. Heat a large skillet over medium
heat. Add the reserved oil, onion, and garlic. Cook for five minutes,
or until soft and translucent. Remove from the heat and cool slightly.
Beat the eggs in a large bowl until thick and lemon colored. Beat in
the remaining ingredients along with the artichoke hearts, peppers, and
onion mixture. Pour into the prepared pan. Bake for 30 minutes, or
until pale golden brown. Cool for 15 minutes, then cut into one inch
squares. Tightly wrap and refrigerate for up to 2 days, or freeze for
up to a month. Serve cold, at room temperature, or gently reheated in a
300 degree oven for 5-10 minutes.

Makes 60 bites.

I would also have a platter of fresh fruit perhaps with some chocolate fondue for dipping.

OMG - so when do you shop? Below is a great menu that I have saved (THANK YOU GINA!) and might be of some assistance - what stands out to me in your last minute situation with people who are probably really hungry is the Charcuterie - which you may have already covered because of Chase's post.

Gina's 1 hour party menu

- Baked brie with cranberries from Costco.
- Bruschetta from Costco on toasted Trader Joe's rustic bread.
- Roasted asparagus with spicy citrus mayo I got at Dean & DeLucas in Napa.
- Roasted fingerling potatoes served with salmon roe mixed in sour cream.
- Cheese plate with blue cheeses, and herbed chevres with sliced pears, grapes and crackers.
- Mixed cherry tomato caprese salad.
- Lots of massive shrimp with cocktail sauce.
- Charcuterie (cold meats) plate with mustards and cornichons.
- Mixed olives.
- Red and white wines (no 2-buck Chuck).
- Hot apple cider.
- Fancy (but inexpensive) Cookies and Candies.

One hour! I deserve a medal don't I? I got lots of compliments and everything went over very well. Especially the cider (we knew this from past parties). Just put some bottles of sparkling apple cider in the crockpot with cinnamon sticks and spices of your choice.

Heads up TJ shoppers - they have copied the expensive Harry & David's colored-chocolate-covered dried fruits and that candy was a huge hit. Next time I'll get more.

Okay....thats it.....I'm going to have appetizer night (Sat). Thanks for the great recipes guy's !!! "Peach Sundaes" for dessert. I can't wait!!! Diana55

Woodie, I was happy to see you posted Gina's 1 hour party recipe. With only 1 1/2 hour to prep, no time to shop, freshen up before they get there.

Susy, enjoy your guests. Stop at Costco or TJ's and grab stuff. Better yet, see if Mom can stop for you.