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Edna Gerstner

Indulge! Appetizers

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy French Appetizer, Prevention 1 Servings

INGREDIENTS

1 cn Smoked oysters; drained
Arugula leaves; separated
Sesame crackers
Cracked pepper; assortment
1 lg Cucumber; peel seed chop
1 c Cooked lobster meat; torn bits
1/4 c Diced onion; red or green
1 ts Celery seeds
1 pn Ground cumin
1 c Yogurt
1/2 c Buttermilk
3 tb Chopped fresh parsley
4 Radicchio leaves
1 pk Lite boursin cheese; at room temperature
2 tb Sun-dried tomatoes; reconstituted
And finely chopped
1 sm Loaf French bread; sliced
Crab meat; flaked
Fresh tarragon; finely chopped
Lowfat mayonnaise; or
Red pepper
Cayenne or flakes
6 Dates
6 Whole almonds

INSTRUCTIONS

PEARLY GREATS
LOBSTER RAITA
BOURSIN DIP
CRABBY ARTICHOKE BOTTOMS
DATES STUFFED WITH ALMONDS
PEARLY GREATS: Smoked oysters are packed in oil.  Drain and pat dry with
paper towels. Layer, 1 cracker with a leaf or two of arugula and a plump
oyster; garnish the plate with freshly cracked peppers, pink, green and
black. Watercress would work well, too.
CLAWS CELEBRE aka Lobster Raita: Mix cucumber, seafood, onion, seasonings
with yogurt; thin with buttermilk. Separate radicchio leaves, small, curled
into a cup shape. Divide seafood salad into four servings. (about 100 cal)
BOURSIN Cheese is creamy, flavorful, fairly light. Whip the cheese with
softened sun-dried tomatoes. Dieters spread 1 tables on three bread slices.
(110 cals for all three).
CRABBY ARTICHOKES: Artichoke bottoms are bite-size edible cups, come in a
can or jar, cleaned and ready to eat. Fill each 'cup' with a mixture of
tarragon and crab salad. (3 cups, filled, 187 cal, 4.8 g fat)
DATES STUFFED WITH ALMONDS: That 's it.  Matthew Kenny, a NY chef, so
simple, so popular. He leaves the skin on the almond but you could use
blanched. (all 6 dates = 172 cals)
Prevention November 1996 [Pat H. McRecipe, Oct 1996]
Recipe By     : Prevention November 1996
Posted to Digest eat-lf.v096.n198
Date: Thu, 24 Oct 1996 18:13:29 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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