Appetizers

Tomato Ice Cream
From Graham

Serves 4,

2-3 tomatoes, depending on size.
Juice of 1 lemon.
Tomato ketchup to taste.
4 oz double cream, whipped.
Salt, pepper.
Put tomatoes through a mill or liquidiser, and sieve (to remove the skin).
Fold in remaining ingredients in given order.
Freeze at lowest possible temperature, until firm.
Beat at half time (to remove crystals).
Makes a lovely starter.
Graham

Grapefruit Ice Cream

Serves 6

1 can (1 Pint) grapefruit juice.
I½ pints cream.
2 egg yolks.

Liquidise all ingredients in blender and freeze.
The richness of the cream and the tartness of the grapefruit juice combine beautifully.
Small comment, it is not usually advised to give raw eggs to pregnant women, just in case anyone has plans.
Graham

Fried Stuffed Jalapenos
Submitted by JD Cooper

Procure a can of whole jalapenos. Open the can. Pick out the nice ones.
Into the side of each pepper, make the smallest incision possible to enable you to clean out the seeds and membrane.
Stuff the cavity with cream cheese, goat cheese, or any other easily melted cheese.
You may also stuff it with pimento cheese, tuna or anything else that suits you.
Beat an egg or two in a bowl.
Put some instant potato flakes in another bowl.
Dip each pepper into the egg, then roll in the flakes. Repeat.
Place the peppers in the freezer and let freeze.
Heat a pot of oil, preferably peanut oil, till about 350-360.
Quickly fry the frozen peppers 'til they are golden, remove and drain.
(If you have done it right, the peppers will have a crunchy crust and the cheese will be all melted and gooey!!)
Serve hot!

Variations: Use rice flour instead of potato flakes or Use 50/50 mix corn meal and flour.
Enjoy!
JD

"Josefinas"
Contributed by Seadancer

1 can El Paso Chopped Chili Peppers
1/2 cup grated monterey jack or cheddar cheese
1/2 cup mayo

Mixture should not be too thin.
Spread on Italian bread slices. Broil lightly.

When you serve these, people keep coming back for more.
They can't stop eating them. [g]

Snails
Contributed by Sinclair

The best snails come from Box Hill England

48 snails
1/2 cup Milk
1 * Court bouillon
1 * Flour
4 ea Shallots
4 tb Butter
1 * Chives
1 * Salt and pepper
3/4 cup White Macon wine
1 * Chopped parsley, to garnish
24 ea Frogs' legs use only the thighs

* means to taste

Cook the snails in advance in a court bouillon, then remove them from their shells.
Chop them, together with the peeled shallots and a small bunch of well-washed chives.
Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour.
Drain them, then roll in flour and sauté in the butter in a frying pan over a brisk heat for 10 minutes.
Add the snails, together with their cooking juices, and season with salt and pepper.
Turn up the heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
I like to grind the pepper at table

Armadillo Eggs
Contributed by Clark Simmons

Take a can or jar of jalapeño peppers. Remove the stems.
Cut each jalapeño in half lengthwise. Remove the seeds and pulp.
Stuff the jalapeños with whatever turns you on: various cheeses, thickened chili, etc.
I particularly like a filling of cream cheese and anchovy paste.
Any grated smoky cheese is good also.

Taramasalata
Contributed by Sinclair

Taramasalata is very popular in Europe you can buy it ready made

1 cup of 1/2 inch square white bread cubes, crust removed
2 tablespoons of water
5 tablespoons of fish roe ( I prefer salomn or trout, the Greek use carp)
Juice of 1 lemon
1 tablespoon of finely chopped garlic
1 tablespoon of grated onion
1 cup olive oil
2 tablespoons of chopped fresh parsley leaves

Put the bread into a small bowl and sprinkle with the water.
Blend well to dampen the cubes.
Put the roe into the bowl of an electric blender.
Add the bread cubes, lemon juice, garlic, and onion.
Blend well on high speed, gradually adding the oil in a thin stream, until all of the oil is used.
Garnish with parsley and serve over the toast.