Roquefort Chive Filling For Partymini Puffs Recipes

MINI-REUBENS

Steps:

• Preheat oven to 400° F. Spread each slice of bread with 1/2 teaspoon each of butter and optional mustard. Place two slices of corned beef on each slice. Add a heaping teaspoonful of sauerkraut. Top with a piece of cheese. Place on a lightly greased baking sheet. Bake for 8 to 10 minutes or until cheese is melted. Cut, if desired, in half and serve hot.

DEVILED HAM FILLING (FOR PARTYMINI-PUFFS)

Steps:

• In a small bowl mix cream cheese, deviled ham, chili sauce and mustard until well blended.

HAWAIIAN HAM BALLS

Steps:

• In a medium bowl mix bread crumbs, egg, milk and pepper. Add ham mix well. Form into 1-inch balls (about 48).In a large skillet over medium-high heat brown meatballs in several batches in oil. Remove as browned.In a small bowl mix cornstarch and sugar. Stir in pineapple juice, vinegar, soy sauce, butter or margarine and bouillon. Stir into pan drippings. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and bubbly. Return meatballs to skillet cover and simmer over low heat for 5 to 7 minutes or until heated through. Pour into a chafing dish or fondue pot and serve warm.

PATé MINIATURES

Steps:

• In a small saucepan mix gelatin and consommé let stand for 1 minute. Stir over low heat until gelatin is dissolved remove from heat. Add water.Place an olive slice in each of 24 tiny muffin-pan cups. Spoon 1 teaspoon consommé mixture into each chill for 10 minutes or until sticky-firm.In a small bowl mix paté, ham, cheese, onion and 1/4 cup remaining consommé mixture spoon 1 tablespoon of the mixture into each cup and chill again for 10 minutes or until sticky-firm. Spoon 1 teaspoon remaining consommé mixture over each. Cover and chill until firm. Unmold on a baking sheet.To serve, place each miniature round on a Melba toast round.

ROQUEFORT-CHIVE FILLING (FOR PARTYMINI-PUFFS)

Steps:

• In a small bowl mix cheeses, cream or milk and chives until well blended.