Transylvanian deviled eggs - serves 4
Stuffed eggs ingredients:
6 hard cooked eggs
1/3 cup liver pate (chicken or goose)
1 tsp. minced scallions
1 Tbls mayonnaise
1 Tbls minced parsley
salt, pepper and paprika to taste
1/4 cup sliced olives
The bed:
3/4 cup sour cream
3/4 cup mayo
So....
For the bed, chose a oval plate and make sure all the eggs halves will fit in it. In a bowl mix the sour cream, mayo and paprika. poor gently to form a bed on the oval plate. This will serve as a bed for the eggs. Arrange the eggs on the plate and start the filling.
Shell and slice the eggs lengthwise. In a small bowl,
mash the eggs yolks with a fork. Add pate, scallions, the mayo, salt, pepper
and paprika. Blend until very smooth. Fill in the eggs halves with a spoon
and even better with a cake decorator. Decorate each egg with a slice
of olive and leaf of parsley.
1 lb Kascaval cheese (Cacoicavallo cheese or Provolone)
1/2 cup light creme
1 cup flour
3 eggs well beaten with 2 Tbls water
1 cup flavored bread crumbs
1-2 cups vegetable oil for frying
Romaine lettuce leaves - 5 or 6
Therefore...
Slice the cheese into 1 1/2 inch squares and 1/2
inch thick. Brush thoroughly with the beaten egg and than bread crumbs
just like a snietzel. Remember that the bread crumbs have to stay on the
cheese to form a thin crust. Heat oil in a skillet until a haze appears.
Fry the cheese until golden brown on both sides and little soft (do not
wait until the cheese melts). Serve immediately each piece on a lettuce
leaf.
Cheese, spinach strudel - serves 8, guaranteed if you like it serves only 1
2 10 ounces packages fine chopped spinach, defrosted
1/2 lb feta cheese, chopped
1 lb creamed cottage cheese
3 Tbls finely chopped scallions
2 eggs, well beaten
2 Tbls melted butter
1 lb filo dough
1/4 lb melted butter
salt to taste
1/4 tsp. pepper
Squeeze the spinach almost dry. In a large
bowl mix the cheese, scallions, salt and pepper. Blend well. Add the spinach
and blend again. Fold in the eggs and 1/4 melted butter. Spread a clean
damp towel on the table. Open the filo package. Take two strudel
leaves and place them on the towel, brush the leaves with melted butter.
Take two more leaves and place them over the buttered ones. Brush again
with butter. Place the cheese filling on one end of the leaves, making
a strip about 2 inches wide. Roll up jelly roll stile, making sure to tuck
in the ends. Place the strudel on an ungreased cooking sheet. Brush the
strudel generously with butter and bake in a preheated oven for approximately
20 minutes until golden brown. Let cool a bit and serve hot or cold, you
bee the judge of that.