Appetizer Recipes- Please Help

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i don’t know if it is this recipe but the haimishe simcha book has a recipe where you use the pastry squares – put mustard and duck sauce on the dough, put pastrami from middle to one corner, and thinly sliced chicken cutlet from opposite middle to opposit corner – role two clean corners towards middle so you have a ‘blintz’ like roll with two open corners – egg/sesame seeds, bake with duck sauce @ 350 for about 30 mins. = i like to make these in miniature, by buying mini pastry squares.

You can adapt to pastrami rugelach –

Hope this helps

Turkey Pastrami Roll

Ingredients

1 puff pastry

1/2 lb sliced turkey breast

1/2 lb sliced pastrami

6 ounces Dijonnaise mustard

Directions

1-Defrost puff pastry until semi-frozen.

2-Unfold& roll out until slightly thinner.

3-Spread half of the dijonnaise over pastry sheet.

4-Layer turkey& pastrami, then spread the remainder of dijonnaise.

5-Roll up the pastry sheet jellyroll fashion.

6-Place on aluminum foil sprayed with Pam.

7-Bake, uncovered for 40 minutes at 350 degrees.

8-slice on the diagonal.

tiny sweet and sour meatballs on rice and/or on a creampuff

pepper steak on rice

triangle pastry kreplach filled with chopped meat mixture eggwash/sesame seeds w/mushroom sauce

black and white chopmeat rollat w/mushroom sauce

pastry flowers / filled w/chopped meat or w/ potato knish mixture w/mushroom sauce

won ton dough case filled w/caesar salad w/pastrami or chicken

if you want any of above recipes let me know

tiny sweet and sour meatballs on rice and/or on a creampuff

Chopped Meat Mixture

1 lbchopped meat

2 eggs

1 T salt

1/2 t pepper

1/2 t garlic

1 med onion-grated

1 cup bread crumbs

(measurements can be adjusted to taste and feel)

i roll them into tiny balls and deepfry the balls for a minute or two (depending on

size)

Then take them out of oil with a spatula and put in baking pan with about

1 cup ketchup

3/4 cup brown sugar

1 t pepper

1 t salt

bake @ 350 for about 1 hour

serve on bed of rice

(1 cup rice – 2 cups water, 1 t salt, bring to boil, cover and let steam till ready)

or creampuffs

1 cup water

1/2 cup margarine

1/4 teaspoon salt

1 cup sifted all-purpose flour

4 large eggs, beaten

pepper steak

slice 1 large onions and fry until soft –

add 1 lb of pepper steak and continue frying until meat gets soft (about 5 mins)

add 1/2 cup of wine

2 T garlic

1 T salt

1 t pepper

tad soy sauce

add 1 cup water and let simmer

triangle pastry kreplach

make the chopped meat mixture (above) – and make large sized balls, which you will flatten and fry for about two minutes – then take a pastry square, place flattened meat into center and bring opposite corners together so that you get a triangle. Seal the triangle with fork tines, so that you get a pretty edging. Place on cookie sheet, eggwash, sesame seed, bake @350 for about 25 min-1/2 hr until dough is light golden (underbake, so that you can warm up on yom tov).

mushroom sauce

fry 3 diced onions, add 1 can of mushrooms, add 2 T onion soup mix, 2 cups water

add tiny pinches of flour to thicken.

black and white chopmeat rollat

make chop meat mixture with dark chop meat

repeat chop meat mixture with whith chop meat (chicken)

flatten dark meat on large square of parchment paper so that it is about 1/2″ thick

flatten white meat on top of dark meat

roll into ‘rollat’ (you can only do about 2 1/2 swirls)

bake roll at 350 for 35 mins

freeze or refrigerate / cut slices when cold / warm up slices laying flat (covered) so they don’t get messed up.

serve w/mushroom sauces –

won ton dough case –

buy won ton dough squares

heat oil in wok or deep large frying pan.

if you have the tools for deep frying shapes use those two make ‘cases’

if not – then take 5″ inch round foil pan, spray w/pam – shape dough onto pan and put into very hot oil until shape takes, and then take out the pan, and finish frying.

caesar salad –

2 package euro salad – 1 package grape tomatoes – sliced pastrami- or sliced thin chicken cutlets – slivered almonds (optional)

Dressing

1 cup mayonnaise 1/4 cup sugar

1/4 cup vinegar 1/3 cup water

3 cloves garlic, crushed 1/8 tsp. white pepper

1 t honey (optional)

Good Luck!

right T-Tablespoon t-teaspoon

I also cook by feel – so i tried my best with the measurements but i did say they can

be adjusted by taste.

two adjustments as i read my long recipe list –

pepper steak – i forgot to say add long thin slices of pepper – use 1 green pepper –

add to fried onions after they get soft and fry till soft.

won ton dough – when shaping onto the foil pan, leave the corners out so that you have a bowl with corners extending

I forgot to add in my previous post, use a toothpick to hold the chicken and deli together. Enjoy!

lakewoodwife – it’s hard to explain

your dough is a rectangle (you really only need 3/4 of the presquared -if you want to save dough) (long side is a-b, and d-c)

b c

a d

put filling at from a and d – all across

roll a & d over filling (kind of like a blintz/pipe)

now you have a blintz/pipe

bring d to a and seal together so that the blintz becomes a closed circle/wheel.

make your slits from the outside edge towards the middle of the circle without cutting through (around 7 slits all around, about 5/8″ apart from each other)

hope you get it – maybe if i make them – i will take a picture and post it….