Simple, Delicious Hors D’Oeuvre

Potato Croquettes
  • 6 Idaho potatoes
  • ¼ c butter
  • ½ tsp Salt
  • 2 eggs
  • 1/8 c Parmesan cheese
  • 2 c Bread crumbs
  • 3 tbsp Canola oil
Peel and dice the potatoes. Fill a 6 quart saucepan with water and boil the potatoes until tender. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool. Mix in one beaten egg and some parmesan cheese.  Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped). Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy. Remove from frying pan and place on a paper towel. Serve warm. Egg Salad on a Crustini
  • 10 hard boiled eggs
  • 1/2 c Hellman’s Mayonaise
  • 1/2 c Sour Cream
  • 1 tbsp Pickle Relish
  • 1 tbsp Honey Dijon Mustard
  • 1 tsp Granulated Sugar
  • 1/4 c diced Scallions or Red Onions
  • Salt & Pepper to taste
  • Dash of Paprika
Chop up your boiled eggs and blend well with other ingredients. Refrigerate for at least an hour. Serve on small crustinis. Mini Mushroom Quiche Caps (courtesy of
  • 8 oz button mushrooms
  • Non-stick cooking spray
  • ¼ c diced green onion
  • 3 strips cooked bacon
  • ¼ tsp salt
  • Pinch of ground pepper
  • 3 lg eggs
  • 2 lg egg whites
  • 2 tbsp half-and-half
  • 1 tsp Dijon mustard
  • 2 oz shredded Swiss cheese
Preheat oven to 325º. Spray mini muffin pans with non-stick spray. Heat a 10″ non-stick skillet over medium-high heat and spray with cooking spray. Add a single layer of mushroom slices and cook, without stirring, for about five minutes or until mushrooms become brown on one side. Turn and cook about five minutes or until other side is same color. Set mushrooms aside. Chop remaining mushrooms and put in skillet along with onions, salt and pepper and sauté, stirring occasionally, for 8 minutes. Remove from the heat and let cool. In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese. Divide egg and mushroom mixture among muffin cups, filling each about ¾ full. Bake about 20-25 minutes until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sautéed mushroom slice on top of each quiche and serve. Tomato, Basil and Mozzarella Kabobs
  • Cherry tomatoes
  • Basil leaves
  • Mozzarella balls
Rolls pieces of mozzarella cheese into ½” balls. Using a toothpick or cocktail spear, stick one tomato, one basil leaf and one mozzarella ball together.
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