Guest guest Posted July 30, 2000 Report Share Posted July 30, 2000 I am trying to be organized and plan ahead. We are having an open house in September, and I am looking for ideas for finger food - no forks or other utensils necessary. We eat no dairy or eggs. So far all I have come up with is my incredibly terrific hoummous with pita chips and vegetables for dipping, fruit salad, and non-alcoholic champagne punch (carbonated water added to grape juice, apple juice, or grape/apple concentrates). Any suggestions? Thanks, Michele in Chicago Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2000 Report Share Posted July 30, 2000 > I am trying to be organized and plan ahead. We are having an > open house in > September, and I am looking for ideas for finger food - no forks or other > utensils necessary. We eat no dairy or eggs. So far all I have > come up with I don't know if you would want to do salsa and chips, but that's an option too... heres a few that might work.... * Exported from MasterCook * Green Olives Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 oz green olive -- drained and washed 2 tablespoons olive oil 1/2 onion or 1 small onion -- sliced squeezed juice of 1 fresh lemon 1 garlic clove -- thinly minced fresh coriander (cilantro) -- minced salt and ground pepper at taste Take off the olives stones (I think I may say the olives must be pitted, may I?) and put the olives in a glass bowl; add olive oil, lemon juice, salt and pepper, coriander and garlic. Serve with the sliced onions on top. - - - - - - - - - - - - - - - - - - - Per serving: 830 Calories (kcal); 80g Total Fat; (83% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 4449mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 16 Fat; 0 Other Carbohydrates NOTES : Olives are a must here in Portugal; we have many olive trees in the south half of our country, they were brought by Arabs when they occupied our territory in the 8 Century, before the beginning of our nationality; their occupation was very good to the people who lived here, for the arabs were much more civilized: they brought with them many unknown fruits and agricultural products, and ways of working the land and living that still remain very important in Portugal. They were very civilized about religion, most of the people who lived here were christians, but the two religions coexisted in peace most of the times. Portugal, as a country, was born among the fights of northern christian kingdoms to win again their independence. Here am I, the History teacher again... Chris, from Portugal. Cristina Silva [mariacristina] Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Nibbles Inc. Marinated Mushrooms Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh mushrooms 3/4 cup cider vinegar 1 1/2 cups water 1/2 cup vegetable oil 1 tablespoon salt 1/2 tablespoon ground pepper 1/2 tablespoon oregano 2 bay leaves 1 tablespoon parsley -- minced 3 cloves garlic -- pressed sugar -- if desired Mix all ingredients together except for mushrooms. Add mushrooms. Cover and marinate at least 48 hours in refrigerator. Servers 10-12. Posted To Recipelu joanna 12/13-12/19/99 Formatted By Diane Geary - - - - - - - - - - - - - - - - - - - Per serving: 1239 Calories (kcal); 113g Total Fat; (76% calories from fat); 19g Protein; 58g Carbohydrate; 0mg Cholesterol; 6448mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates NOTES : Lynn Seligson Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * ROASTED GARLIC TOASTS Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic -- cloves separated but not peeled 1 tablespoon olive oil Salt and freshly ground pepper french bread slices -- 2 1/2 " thick, 5 x 3 " slices olive oil dried rosemary -- crumbled salt and freshly ground pepper Preheat oven to 350°F. Toss garlic with 1 tablespoon oil, salt and pepper in small baking dish. Roast until soft, about 30 minutes. Release garlic from peels into small bowl. Mash with fork. Preheat broiler. Toast 1 side of bread under broiler. Brush second side with oil. Sprinkle with rosemary, salt and pepper. Broil until golden brown. Spread with garlic. Serve hot. Serves 2. Bon Appétit February 1990 - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 7g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Green & Red Pepper Tapas Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large green bell peppers 2 large red bell peppers 1/4 cup olive oil 6 garlic cloves sliced Roast the peppers on a baking sheet for 15 minutes. Turn then over them over and bake them for another 10 minutes. Remove from the oven and wrap them separately in a paper bag. Set aside to cool. When cool enough to handle, peel the skin off each pepper and remove the seeds. Slice then into 1 cm strips. Heat the oil in a skillet over low heat. Add the garlic slices. Then it is golden brown, add the pepper strips. Saute for 5-7 minutes shaking the skillet occasionally. Serve warm or cold with sangria. VARATION: Replace the red bell peppers with orange bell peppers. Posted by Mary Salloum - - - - - - - - - - - - - - - - - - - Per serving: 606 Calories (kcal); 55g Total Fat; (78% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chef's special Crostini alle Olive Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black olives -- pitted 4 tablespoons extra-virgin olive oil -- divided 6 slices firm -- country-style Italian bread 10 ounces fresh wild mushrooms -- trimmed and sliced 1 clove garlic -- peeled Salt and freshly ground black pepper to taste 1. Combine olives and 2 tablespoons olive oil in a food processor and puree. Set aside. 2. Lay the bread slices on a baking sheet and toast in a preheated 350-degree oven until golden. Set aside. 3. Heat 2 tablespoons olive oil in a heavy skillet over high heat. Add the mushrooms and garlic; fry about 5 minutes or until just tender. Add salt and pepper to taste. Remove the clove of garlic. 4. Spread the toast with the olive puree, top with the mushrooms and serve. From Chef/owner Rino Baglio of il Bacio restaurant. - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 10g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 98mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Italian Olives Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Green olives 1/2 lb Black olives 1/4 c Vinegar 1/4 c Olive oil 3 Stalks celery, chopped 1 Green pepper, chopped 1 Red pepper, chopped 1 Garlic clove, crushed Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars. - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 17g Total Fat; (86% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 660mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2000 Report Share Posted July 31, 2000 You could make grape leaves stuffed with rice, currants and pignoli. I have a fantastic recipe, which I will dig out and send. Ruth -- Join the most exciting community of women on the web! iVillage.com's FREE membership gets you private email, your own home page, special discounts and sweepstakes, and dozens of problem-solving tools. http://www.ivillage.com/frame/join_email.html Quote Link to comment Share on other sites More sharing options...
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