| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Canadian |
Appetizers, Fish |
60 |
Servings |
INGREDIENTS
| 1 |
lb |
500g cream cheese |
| 1 |
T |
Lemon juice |
| 2 |
t |
Light cream |
| 1 |
t |
Minced onion |
| 1/2 |
t |
Minced garlic |
| 1/4 |
t |
Worcestershire sauce |
| 1 |
|
6.5oz/184g tuna drained |
|
|
And flaked |
| 1 |
|
4oz/113g shrimp drained |
|
|
And chopped |
| 1 |
|
104g smoked oysters |
|
|
Drained and chopped |
|
|
Melba rounds, crisp wafers |
|
|
Or cherry tomatoes |
INSTRUCTIONS
In bowl, combine cheese, lemon juice, cream, onion, garlic and
Worcestershire sauce; divide among 3 small bowls. To first bowl, add
tuna; mix well. To second bowl, stir in shrimp; mix well. To third
bowl, stir in oysters; mix well. Using piping bag or teaspoon, pipe or
mound mixture in 1-inch rounds onto baking sheets. Freeze until firm;
store in airtight containers in freezer. To serve hot, place frozen
mounds on melba rounds; bake in 375F (190C) oven for 10 minutes or
until bubbly. To serve cold, thaw and spoon into hollowed-out cherry
tomatoes. Makes about 60 appetizers. Source: The Canadian Living
Cooking Collection: Soups And Starters, : page 40 Submitted
By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2 MAY 1995 213523
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