Bomb Shelter Croustades

These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!

Bomb Shelter Croustades
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Ingredients
Croustades
  1. 24 very thin slices of white bread
  2. 2 Tbsp. butter 30 mL
Mushroom Filling
  1. 3 Tbsp. onion, finely chopped 45 mL
  2. 1/2 lb. mushrooms, finely chopped 250 g
  3. 4 Tbsp. butter 60 mL
  4. 2 Tbsp. flour 30 mL
  5. 1 cup whipping cream 250 mL
  6. 3 Tbsp. dry white wine 45 mL
  7. 1/2 tsp. salt 2 mL
  8. pinch cayenne pepper
  9. 1 Tbsp. finely chopped parsley 15 mL
  10. 1 1/2 Tbsp. finely chopped green
  11. onion 22 mL
  12. 3 Tbsp. grated parmesan cheese 45 mL
Instructions
  1. Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
  2. Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
  3. To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.
Notes
  1. These tasty mushroom filled 'tarts' come from the wife of the architect who designed Pierre Trudeau's bombshelter!
The Best of Bridge http://www.bestofbridge.com/
 Book Reference – Grand Slam (Page: 48)

Lee Hong’s Cucumbers

Excellent relish!

Lee Hong’s Cucumbers
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Ingredients
  1. 3 Tbsp. salt (approximately)
  2. 1 cucumber
  3. 3 Tbsp. sugar
  4. 2 Tbsp. vegetable oil
  5. 1 thinly sliced Spanish onion
  6. 1/4 cup white vinegar
  7. 1/4 cup water
  8. Lee Hong’s Cucumbers
  9. Excellent relish!
Instructions
  1. Arrange cucumber slices in a bowl in layers salting between layers. Let stand 2 hours. Stand bowl under fawcet and let cool water run through gently until no salt remains. Drain well. Add sugar and oil. Mix and add onion, vinegar and water. Add more sugar or vinegar if not sweet or sour enough. Relish should stand a few hours before serving. Great with steak or chicken - hot or cold.
The Best of Bridge http://www.bestofbridge.com/

 

Artichoke Nibblers

A guaranteed hit at every gathering

Artichoke Nibblers
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Ingredients
  1. 2 – 6 oz. jars marinated artichoke hearts
  2. 1 small onion, finely chopped
  3. 1 garlic clove, minced
  4. 4 eggs, beaten
  5. 1/4 cup fine dry bread crumbs
  6. 1/4 tsp. salt
  7. 1/4 tsp. each: pepper, oregano and Tabasco sauce
  8. 2 cups grated sharp cheddar cheese
  9. 4 oz. jar pimento
  10. 2 Tbsp. snipped parsley
Instructions
  1. Drain liquid from 1 jar of artichoke hearts and discard. Drain liquid from the other jar into frying pan. Add onion and garlic and saute. Chop artichokes into quarters. Combine eggs, crumbs, salt , pepper, oregano and Tabasco sauce. Stir in cheese, pimento, and artichokes. Add onion mixture. Pour into 9″ square buttered baking dish. Sprinkle with parsley and bake at 325 F. for 30 minutes, or until lightly set. Cut in 1″ squares.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 57), Enjoy! (Page: 41)
The Best of Bridge http://www.bestofbridge.com/
 
 

Hot Artichoke Dip

If you love it – serves 1! Otherwise serves 6

Hot Artichoke Dip
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Ingredients
  1. Hot Artichoke Dip
  2. If you love it – serves 1! Otherwise serves 6
Ingredients
  1. 1 – 14 oz. can artichoke hearts 398ml
  2. drained & chopped
  3. 1/2 cup freshly grated Parmesan
  4. cheese 125ml
  5. 1 cup mayonnaise 250ml
  6. 1 garlic clove, minced
  7. dash lemon juice
Instructions
  1. Mix all ingredients. Bake at 350F (180C) for 10 minutes. Serve with crackers
The Best of Bridge http://www.bestofbridge.com/

Mexicana Antipasto

Banditos steal for this

Mexicana Antipasto
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Ingredients
  1. 8 oz. cream cheese 250g
  2. dash garlic powder
  3. 1/2 cup sour cream (fat free is fine) 125ml
  4. 1 large avocado, mashed
  5. 1/4 tsp. lemon juice 1ml
  6. 1 tomato, finely chopped
  7. 1 – 4 oz. can green chilies 114ml
  8. 5 slices bacon, cooked crisp & diced
  9. 3-4 green onions, chopped
  10. 1/4 cup sliced ripe olives 60ml
  11. 1/4 cup sliced stuffed green olives
  12. 60ml
  13. 1 – 8 oz. bottle taco sauce (hot) 250ml
  14. 1 cup grated cheddar cheese 250ml
Instructions
  1. Combine cheese, garlic and sour cream and use as the first layer in a 9″ (23cm) pie plate. Combine avocado, lemon juice, tomato and green chilies for the second layer. Sprinkle on bacon, green onion and olives. Spread taco sauce over all and sprinkle with grated cheddar. Refrigerate. Serve with corn chips or taco chips. Serves 10-12 – hopefully.
The Best of Bridge http://www.bestofbridge.com/

Patience is the ability to let your light shine after your fuse has blown