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Bruschetta
(Summer Edition 1999)
Recipe courtesy of Astrid Boggi, Milan, Italy

In a bowl, gently mix the following ingredients:
2 finely diced tomatoes
1 finely chopped garlic clove
½ cup fresh, chopped parsley (do not use dry parsley flakes)
¼ cup extra virgin olive oil (do not use vegetable oil)
salt and pepper to taste
French baguette or Italian bread

Spoon mixture onto slices of toasted bread and serve immediately.

8 hard-cooked eggs, peeled and halved lengthwise
½ cup fat free mayonnaise
¼ cup low fat cottage cheese, drained
1 Tablespoon curry powder
1 Tablespoon Dijon mustard
Dash of hot pepper sauce
Paprika for sprinkling
Parsley springs for garnish

Place 4 egg yolks (discard other 4) into a food processor with mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth. Spoon filling into a pastry bag fitted with a star tip, and pipe filling into the prepared egg whites. Cover and refrigerate until ready to serve. If desired, sprinkle with paprika and garnish with parsley before serving.

Shrimp Boats at Sunset
(Summer Edition 1995)

1 big jar of salsa
2 cans of baby shrimp
Juice of ½ lemon
3 small packages of cream cheese
3 thin lemon wedges

In a large bowl, mix together the salsa, shrimp and lemon juice. Refrigerate for at least two hours. Place the three cream cheeses (at room temperature) on a serving platter. With a hot spoon, indent cavity in each cheese. Fill cheese boats and platter with the shrimp salsa. Garnish boats with lemon wedges standing on end as sails for this festive shrimp regatta. Serve with toasted bread or favorite crackers.

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