#245 - Good Friends Great Tastes

Debbie Meyer, author of "Good Friends Great Tastes," joins Carol to show delicious ideas for your next party. Entertaining is a breeze when you let Debbie show you the way! If you'd like more information about Debbie's cookbook, please visit her webpage at: www.wimmerco.com/good friendsgreat tastes.

Bacon Tomato Tartlets

Makes 24

1 (12 ounce) can flaky biscuits

6 slices deli bacon, cooked, drained and crumbled

1 medium tomato, seeds removed, chopped

3 ounces mozzarella cheese, grated

1/2 cup HELLMANN'S Real Mayonnaise

1 teaspoon dried basil leaves

3/4 teaspoon garlic salt

1 teaspoon dried thyme

1/2 teaspoon dried oregano

Split the biscuits into 3 pieces. (The flaky biscuits pull apart easily into their natural layers.) Spray muffin tins lightly with cooking oil. Press split biscuits into mini muffin tins. You will not use entire can of biscuits. Mix remaining ingredients together and fill each of the pastries with mixture. Bake at 350 degrees for 10 to 12 minutes. These can be frozen and reheated for unexpected guests.

Spinach and Egg Pinwheel with Shrimp Sauce

Serves 8

Egg Pinwheel:

7 eggs, separated

1/4 teaspoon cream of tartar

3/4 teaspoon salt (divided use)

1/3 cup butter

6 tablespoons unsifted flour

Dash of cayenne

1 1/4 cups milk

1/2 cup medium cheddar, coarsely grated

1/2 cup fresh Parmesan, grated

Butter or shortening to grease pan

Filling:

2 (10 ounce) packages frozen, chopped spinach

2 tablespoons butter

1/4 cup onion, chopped

1/4 teaspoon Tony Chachere's Creole Seasoning

1/4 cup medium cheddar cheese, grated

1/2 cup sour cream

2 tablespoons freshly grated Parmesan cheese

Shrimp Sauce:

1 tablespoon butter

1 tablespoon flour

2 1/2 ounces half-and-half

1 (10 1/2 ounce) can cream of shrimp soup

3/4 cup grated medium cheddar cheese

2 tablespoons Sauterne (sweet wine)

6 ounces peeled, cooked fresh shrimp (reserve 8 shrimp for garnish)

1 (3 ounce) package crab boil

If you are planning to serve the pinwheel immediately after baking, make sauce ahead of time. The pinwheel only takes 15 minutes to bake. Place egg whites and eggs in separate bowls. Let egg whites warm for one hour. Grease bottom of a jelly-roll pan and line with wax paper. Grease wax paper. Heat oven to 350 degrees. With mixer at high speed beat egg whites with 1/4 teaspoon salt and cream of tartar until stiff. Peaks should form when beaters are removed. Melt 1/3 cup butter in large saucepan. Remove from heat. With wire whisk, stir in flour, cayenne and 1/2 teaspoon salt until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Reduce heat, simmer, stirring until thick and leaves the bottom of the pan. Beat in cheeses. With whisk, beat egg yolks, then beat into cheese mixture. With under and over motion, fold 1/3 egg whites into cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan. Bake 15 minutes, or until surface is puffed and firm to fingers. While baking, make filling by cooking spinach according to the package directions. Drain. In medium skillet, sauté onion until golden in 2 tablespoons butter. Add spinach, Tony Chachere's, cheddar and sour cream. Mix well. With spatula loosen edge of soufflé; invert on waxed paper sprinkled with freshly grated Parmesan. While warm, peel off wax paper. Spread evenly with filling. From longer side, roll up. Place seam side down on cookie sheet. Slice. This freezes well. Spray foil heavily with cooking spray and sprinkle with additional Parmesan to keep foil from sticking. Take from freezer and place in refrigerator for 24 hours. Reheat in foil on cookie sheet 30 minutes at 325 degrees to 350 degrees. If you refrigerate overnight it will not take as long to reheat. For Shrimp Sauce, boil shrimp in crab boil, peel and devein. Make a roux of butter and flour. Mix in half-and-half and whisk to thicken. Add soup, cheese, and wine. Whisk until thick and cook over low heat. Add cooked shrimp. Bring to boil. Spoon over sliced egg pinwheel. Garnish with a whole shrimp.

Fresh Fruit Mélange

Serves 8

Salad:

1 pint sliced strawberries

1 pint blueberries

3 kiwis peeled and sliced

1 medium cantaloupe, cut into uniform chunks or balls

1 medium honeydew, cut into uniform chunks or balls

Mint leaves as garnish

Dressing:

1/2 cup orange juice

1/4 cup fresh lemon juice

3 tablespoons sugar

Gently toss strawberries, blueberries, kiwis, cantaloupe and honeydew together. Combine dressing ingredients and pour over fruit mixture. Serve chilled and garnish with mint leaves.

Amaretto Cake

Serves 10

Cake:

1 package yellow cake mix (without pudding added)

1 package vanilla instant pudding and pie filling

4 eggs

1 cup cold water

1 cup vegetable oil

1 cup coconut

1 cup chopped almonds

Glaze:

1/2 cup butter

1/2 cup amaretto

1/2 cup sugar

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. Mix first 5 ingredients together. Fold in nuts and coconut. Pour batter into Bundt pan. Bake 50 to 60 minutes or until tester comes out clean. Cool. Invert onto serving plate. Prepare Glaze by melting butter over medium heat; stir in amaretto and sugar and boil 5 minutes or until sugar dissolves. Prick top of cake with fork. Pour Glaze evenly over cake, allowing cake to absorb Glaze. Repeat until all Glaze is used.

>Recipes from Good Friends Great Tastes by Debbie Meyer (Good Friends Great Tastes - Wimmer)

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