roasted carrot dip

recipe via glutton for life

1 tsp cumin seed
1 tsp coriander seed
1/2 tsp red chile flakes
6 tbsp olive oil, plus more for drizzling
2 tsp honey
1 pound carrots, washed and trimmed
3 large unpeeled cloves garlic, smashed
flaky sea salt
freshly ground black pepper
zest and juice of 1/2 lemon
zest and juice of 1 orange
3 tbsp tahini or smooth peanut butter

Preheat the oven to 400ºF.

Toast the cumin, coriander and chile in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind to a semi-fine powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.

Cut the carrots into 1/2-inch chunks, then add to the spiced oil along with the whole garlic cloves. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer. Roast, turning once, until the carrots are tender and starting to caramelize, about 30 minutes.

Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping in as much of the crusty brown bits, spices and oil as possible. Add the lemon and orange zest and juices, the tahini or peanut butter and the remaining 2 tablespoons of oil. Puree until smooth. Taste and adjust the seasoning.

Transfer to a serving dish and lightly drizzle with more olive oil.

garlic butter roasted mushrooms

recipe via smitten kitchen

1 lb mushrooms
2 tbsp capers, rinsed and chopped
3 large garlic cloves, minced
2 tbsp vegetable oil
Pinches of salt and pepper
2 tbsp unsalted butter, cut in pieces
2 tsp lemon juice
1/4 c chopped parsley

Trim mushrooms and toss with capers, garlic, vegetable oil, salt and pepper in a baking dish. Top with butter. Roast at 450°F, stirring occasionally, for 15-20 minutes. Before serving, stir in lemon juice and parsley.

Stand back and watch the frenzy - these suckers are GOOD. I took them with me to Christmas dinner 2010 and everyone liked them.

potato goat cheese quesadillas

2 medium red potatoes (about 300 g), scrubbed + quartered
1 tsp minced garlic
1/2 tsp salt
1 red bell pepper
1 jalapeño pepper (or use a poblano pepper for red bell + jalapeño)
1 tsp vegetable oil
1 red onion, quartered + sliced into 1/8" thick strips
1 tsp red wine vinegar
1 tbsp minced cilantro leaves
3 ounces goat cheese, crumbled
1/4 tsp freshly ground pepper
4-6" flour tortillas

Cover potatoes with cold water by 1" in saucepan and add 1/2 tsp salt. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and let cool. Roast red pepper over gas flame (substitute poblano pepper if available for the bell pepper and the jalapeño) or under a broiler, turning frequently, until lightly blackened - about 3-4 minutes. Cool in paper bag. Peel and remove stem and seeds. Quarter lengthwise, then slice crosswise into 1/8" pieces.

Heat oil in a skillet over medium heat. Sauté onions and garlic until lightly browned, about 6 minutes. Transfer to a medium bowl. Add potatoes to skillet and cook, stirring occasionally, until lightly browned, about 10 minutes. Add to onions and garlic. Mash coarsely with a fork. Stir in remaining 1/2 tsp salt, roasted pepper, vinegar, goat cheese, cilantro, and freshly ground pepper.

Place 2 tortillas on an ungreased baking sheet. Spread half potato mixture over each. Cover with another tortilla, pressing lightly. Bake at 450°F for 4-5 minutes on each side. Cut each quesadilla into 6 wedges and serve with Pickled Red Onions (recipe in VEGETABLES) and salsa.

made this - it was tasty, but too salty, so I reduced the amount from 1 tsp to 1/2 tsp.

easy goat cheese appetizer

smoked salmon spirals

500 g cream cheese, room temp
1 tbsp each lemon juice + grated rind
3 green onions, finely chopped
3 tbsp minced fresh dill (or 1 tbsp dried)
2 tsp paprika
2 tbsp small capers, drained + chopped
8 large flour tortillas
1 lb thinly sliced smoked salmon

Beat together cream cheese, lemon juice, rind, green onions, dill and paprika. Stir in capers. Divide and spread on tortillas, leaving about 1/4" around the edges. Cover with slices of salmon. Roll up tightly, pressing down as hard as you can without breaking the tortillas. Wrap in plastic wrap, spinning the ends to seal tightly. Chill 3 hours. Slice rolls into 1/2" slices - on the diagonal is nice.

curry yogurt dip

1/2 c plain low fat or fat free yogurt
1 tbsp mango chutney
1 tsp curry powder
2 tbsp chopped green onion

Combine and chill 30 minutes. Serve with toasted pita wedges.

nippy tomato dip

2 cloves garlic, peeled
2 tbsp coarsely chopped parsley
1 tbsp chopped fresh cilantro
2 medium tomatoes, quartered
1 tsp coriander
1 tsp cumin
Pinch of dried oregano
1/2 c plain low fat or fat-free yogurt

Combine ingredients in food processor and process until smooth. Serve with carrots, celery and cucumbers.

cream cheese cucumber mousse

2 envelopes or 2 tbsp unflavoured gelatin
2 1/2 tbsp white wine vinegar
1/3 English cucumber, unpeeled
12 oz cream cheese
Salt and freshly ground pepper
6 egg whites

Sprinkle gelatin over vinegar in a small saucepan. Dice cucumber and liquefy in a blender or grate by hand. Soften cream cheese with a fork and add to cucumber. Mix thoroughly. Place softened gelatin over low heat and stir constantly until dissolved. Remove from heat and add to the cheese mixture.

Whip egg whites until fluffy and fold into mixture. Add salt and pepper. To garnish mould, place very thin slices of cucumber in the bottom of 1 large mould or 6 smaller ones. Pour additional dissolved gelatin over and allow to set before pouring in the cream cheese mixture. Chill 3-4 hours before unmoulding.

light blue cheese mousse

3/4 c crumbled blue cheese - 175 mL
1/2 c milk - 125 mL
1 envelope gelatin
1/4 c dry white wine - 50 mL
1/4 c boiling water - 50 mL
Dash of hot pepper sauce
2 egg whites
1 tbsp chopped pimiento - 15 mL
1 tbsp chopped chives OR green onions - 15 mL
1 tbsp chopped fresh parsley - 15 mL

In food processor or blender, process blue cheese and milk for about 30 seconds or until liquefied.

Sprinkle gelatin over wine; let stand for 1 minute. Stir in boiling water until gelatin completely dissolves. Blend into cheese mixture along with the hot pepper sauce. Pour into large bowl and refrigerate for 30 minutes or until partially set.

In bowl beat egg whites until stiff peaks form; fold into cheese mixture until smooth. Fold in pimiento and chives. Refrigerate for 3 hours or until firm.

Serve with zucchini slices and crackers. Makes 16 appetizer servings.

danish blue cheesecake in walnut crust with port wine pear coulis & spicy pear mint chutney

12 oz walnuts
3 large plain shredded wheat
2 tbsp butter
8 oz cream cheese
8 oz blue cheese
4 eggs

Grind walnuts in food processor. Add shredded wheat and butter and combine just until wheat breaks up. Press into 8" springform pan and bake at 300°F for 5 min. Remove from oven and cool.

Cream together the cheeses until thoroughly combined. Add eggs and mix well. Pour into prepared crust and bake at 350°F until set, approx 60 min. Chill. To serve,warm cheesecake and serve a small wedge on the pear coulis with a dollop of chutney on top. Makes 8-10 servings.

port wine coulis

2 ripe pears
1/2 c port

Remove core and seeds. Rough chop pears and simmer in port 20 min. Cool and pureé.

pear mint chutney

1 medium onion, finely diced
1/2 jalapeno, chopped
1/4 c cider vinegar
1/2 tsp ground cloves
2 ripe pears, diced
1/2 c fresh mint leaves tied in cheesecloth

Simmer onion and jalapeno in vinegar until soft. Add cloves & pear, simmer 5 more min. Add mint and refrigerate overnight. At serving time remove mint.

appetizer cheesecake

1/4 c butter/marg, melted
1 1/4 c crumbled feta (5 oz)
6 sheets (18x14") phyllo
1/2 tsp oregano, crushed
1/2 a 6 oz jar marinated artichoke hearts
1/4 tsp garlic powder
3 eggs
24 oz cream cheese, softened
1/4 c sliced green onions
Plum tomato slices + whole Greek olives

Brush bottom and sides of a 9" springform pan with some of the butter. Cut sheets of phyllo into 13" rounds. Ease one sheet into pan off centre so that phyllo extends 3" up the sides. Brush with butter. Repeat with remaining phyllo, placing sheets off centre to cover bottom & sides of pan, brushing each layer with butter. Make two slits in the centre of phyllo for steam to escape.

Bake crust at 400°F for 9-10 min or until lightly golden. Cool on rack. Reduce oven temperature to 325°F.

Drain artichokes, reserving 2 tbsp of the marinade. Chop artichokes and set aside. Beat cream cheese until smooth. Add feta, oregano & garlic powder. Beat well. Add eggs; beat just until blended. Do not overbeat. Stir in artichoke hearts, reserved marinade and green onion. Pour into crust. Bake at 325°F for 35-40 min or until centre is soft set & sides stay firm when gently shaken. Cool. Cover and chill for 2-24 hr. Serve slightly chilled or at room temp. To serve, remove sides of pan and top with plum tomato slices & whole olives if desired. Cut into wedges. Makes 14 servings

ham and swiss spirals

1/2 of a 10 oz pkg frozen chopped spinach, thawed
1/4 tsp caraway seed
4 oz thinly sliced fully cooked ham, chopped
1/2 c butter/marg, melted
4 oz shredded Swiss cheese
1 tbsp Dijon mustard
8 sheets (18x14") frozen phyllo dough, thawed

Press spinach against side of sieve until all excess liquid is removed. Set aside. Combine butter, mustard and caraway seed. Combine ham & Swiss cheese. Lightly brush a sheet of phyllo with some of the butter mixture. Place another sheet of phyllo on top and brush with butter mixture. Repeat with 2 more sheets (cover remaining phyllo with a damp cloth to prevent drying). Spread 1/2 of the ham & cheese mixture along one long side of phyllo and within 2" of ends. Top with half the spinach. Fold in short sides. Roll up phyllo, starting with the long side nearest the filling. Place roll in a shallow baking pan. Repeat with remaining ingredients to make a second roll.

Brush rolls with any remaining butter mixture; sprinkle with additional caraway seeds, if desired. Score with a sharp knife at 1" intervals, cutting just the outer layer of phyllo. Bake at 350°F for 20-25 min or until golden brown. Let cool 10 min. Slice and serve warm. Makes 24 servings.

spinach strudel

3 c packed spinach leaves
3 sheets phyllo pastry
2/3 c cream cheese
1/4 c butter, melted
1/3 c feta cheese

Blanch spinach in boiling water until wilted. Drain well then squeeze out excess water and chop. In a bowl, blend together cheeses & spinach.

Lay 1 phyllo sheet flat and spread 1/3 of cheese mix along the bottom of the pastry. Roll pastry tightly, jelly roll fashion, being careful not to tear. Tuck in ends on last roll. Brush pastry with melted butter and place on cookie sheet. Repeat procedure.

Bake at 400°F for 7-8 min until golden. Remove from heat, cool slightly and cut in 1/ 1/2" segments. Serves 4 as appetizer or 24 as hors d'oeuvre. This recipe works with light cream cheese.

potato pancakes with shrimp + dill

3 potatoes (625 g)
50 ml butter, melted
3 eggs
325 ml light cream
150 ml AP flour
250 ml cooked baby shrimp
5 ml baking powder
50 ml chopped fresh dill
5 ml salt
75 ml unsalted butter (approx)
2 ml pepper

Peel potatoes and cut into quarters. In saucepan of boiling salted water cook until tender. Drain well and mash smoothly to make 500 ml. Transfer to bowl and let cool. In separate bowl beat eggs; blend in flour, baking powder, salt and pepper. Whisk in melted butter and cream. Gradually whisk egg mixture into cool mashed potatoes. Pat shrimp very dry; stir shrimp and dill into potato mixture. In large skillet, melt 15 ml of the unsalted butter over medium heat; pour in batter by rounded tbspfuls about 4" apart. Cook over medium heat for 3-4 min until tiny bubbles appear on surface and underside is golden. Turn and cook for 1-1 1/2 min longer or until golden. Transfer cooked pancakes to platter and keep warm in 150°F oven. Repeat with remaining butter and batter. Pancakes can be covered and refrigerated for up to 1 day.Makes about 60

TO REHEAT:arrange pancakes in single layer on baking sheet; bake at 400°F for 4-5 min or until heated through.

stuffed bacon rollups

2 c soft bread crumbs (about 3 slices)
1/8 tsp salt
1 c finely chopped apple
1/8 tsp pepper
1 tbsp finely chopped onion
1/4 c milk
1 tbsp snipped parsley
1 beaten egg
10-11 slices bacon

Combine crumbs, apple, onion, parsley, salt and pepper. Add milk and egg and mix well. Cut each slice of bacon in half crosswise. Shape crumb mixture into balls (1 rounded tbsp each). Wrap balls in bacon and secure with pick. Place on rack in a 15x10x1" pan. Bake at 375°F for 30-35 minutes. Serve immediately.Makes 20-22 appetizers

chicken liver pear paté

1 lb chicken livers
9 tbsp softened unsalted butter
3 tbsp chopped shallots
1 ripe pear, pared & chopped
1/4 c Madeira
1/4 c currants
3 tbsp whipping cream
1 tsp lemon juice
1/4 tsp crumbled thyme
Salt & fresh ground pepper
3/4 small bay leaves

Wash and pat dry the chicken livers. Melt 3 tbsp of the butter in a frying pan and saute the shallots for 4 min; add the pear and saute 3 min more. Transfer mixture to bowl of food processor or blender. Add Madeira to currants and set aside. Melt 3 tbsp of the butter in the same frying pan and fry the chicken livers quickly over high heat until cooked through - about 4 min. Stir in Madeira and currants, lower heat and simmer 2 min. Add the chicken liver mixture to the pear mixture; blend rapidly until smooth. Add the cream, lemon juice & thyme. Blend again until completely smooth. Salt & pepper to taste. Pack in one crock or a few individual souffle dishes; garnish with bay leaves. Chill at least 1 hour. Makes 2 1/2 c

zesty mushrooms

1 lb button mushrooms 500 g
2 cloves garlic, quartered
1/2 c cider vinegar 125 mL
1 tsp sugar 5 mL
1/2 c water 125 mL
1 tsp Dijon mustard 5 mL
2 tbsp lime juice 25 mL
1/2 tsp salt 2 mL
8 black peppercorns

Rinse mushrooms under cold running water and drain. Trim stems; set mushrooms aside. In large stainless steel or enamel saucepan, combine remaining ingredients. Bring to boil. Add mushrooms and return to boil for 1 minute. Stir well. Transfer to 4-cup (1 L) screw top jar. Cover and refrigerate overnight for flavours to blend. Can be refrigerated up to 3 weeks. Makes about 12 appetizer servings.


50 mL butter
15 mL lemon juice
2 onions, finely chopped
Finely grated peel + juice of 1 lemon
1 mL turmeric
50 mL chopped parsley
250 mL long grain rice
2 tomatoes, peeled, seeded + chopped
2 large cloves garlic, crushed
625 mL chicken bouillon
2 mL salt
902 mL jar of grape leaves

In rice pot melt butter; add onions & turmeric. Cook until the onions are soft, about 5 min. Stir in rice and continue stirring until rice is coated. Add garlic, bouillon, salt and lemon juice. Bring to boil; cover, reduce heat and simmer 20 min. Stir in peel, parsley and tomatoes. Cover and continue cooking until all liquid is absorbed, about 10 min.

Use 3-5 dozen leaves; rinse under cold water. Place in a dish of cold water and weigh down with a plate. Refrigerate for several hours to remove salt. Dry leaves with paper towels. Cut off stems and place dull side up. Place a round tsp of filling near stem end and roll away from you, folding in leaf sides. Place immediately in deep 2 quart casserole. Repeat, building up several compact layers of dolmathes. Cover with water, then put plate on top of the dolmathes to weigh them down. Bake at 350°F for 45 min.

Remove and cool without removing lid. Serve with avgolemono or tomato sauce.

dolmathes II with yogurt sauce

4 tbsp melted butter
1/4 lb firm tomatoes, chopped
1 c cooked rice
Salt, pepper and cumin to taste
1 medium onion, finely chopped
1/2 lb jar of vine leaves
1/2 lb lean ground beef, browned
Water or broth
2 tbsp chopped parsley
2 tbsp lemon juice
1 tsp mint leaves, fresh or dried
Yogurt Sauce (see below)
Mix well 2 tbsp of the butter, rice, onion, beef, parsley, mint, tomatoes, salt, pepper and cumin to taste. Cover bottom of pan with a layer of larger vine leaves. Handle one leaf at a time; smooth face down, then put about 1 tbsp of the mixture in the middle of each leaf, fold sides in and wrap like a finger. Arrange in layers. Repeat until all leaves are used. Add the remaining 2 tbsp of butter on top, then add enough water or broth to cover leaves (about 1 1/2 c). Bring to boil, then reduce heat and simmer for about minutes. Add lemon juice. Transfer to hot plate and serve with dip. Makes 8 servings

yogurt sauce

2 c plain yogurt
1 tsp chopped fresh parsley
4 cloves garlic, finely minced
Salt to taste

Beat yogurt with fork until smooth. Add remaining ingredients. Serve in a bowl with additional parsley.

mushroom roquefort brandy strudel

1/4 c butter
Salt and freshly ground pepper
1 lb fresh mushrooms,coarsely chopped
Phyllo pastry, 6 sheets
Melted butter
4 green onions, finely chopped
Fine dry bread crumbs
2 tbsp brandy
1/2 c crumbled blue cheese

Melt butter in large frying pan and add mushrooms. Cook over medium heat until most of the liquid has evaporated, about 20-30 min. Add the green onions and brandy; cooking, stirring often, for 2 min or until brandy has evaporated. Stir in the cheese and add a light sprinkling of salt and pepper. Preheat oven to 375°F.

Make 3 tight rolls, using a third of the filling and 2 sheets of phyllo, melted butter and fine dry bread crumbs for each. Place on a baking sheet with shallow sides and brush generously with butter. Bake for 15 min or until golden brown. Brush with butter at least once during baking. Remove from the oven and let sit for a few minutes, then slice with a serrated knife.

onion turnovers (Marion)

2 1/2 c AP flour
3/4 c + 2 tbsp butter
1 tsp dry mustard
6 c coarsely chopped yellow onions
2 tbsp brown sugar
1/4 tsp curry powder
2 - 8 oz pkg cream cheese, softened
1/8 tsp red pepper

Combine flour, mustard, 1/2 tsp salt and a pinch of pepper. Put cream cheese and the 3/4 c butter in food processor. Add dry ingredients and process until blended. Divide dough into 1/4's. Wrap and chill.

Heat oven to 375°F. For filling, melt 2 tbsp butter in large skillet and add onions. Cook until soft over medium heat. Stir in brown sugar and continue to cook until onions are lightly browned and sugar is dissolved. Remove from heat. Stir in spices and 1/4 tsp each of salt and pepper.

Roll out 1/4 of the dough into a 9" square and cut out 3" squares. Place about 1 rounded tsp of the onion mixture in centre of each square. Fold over dough to form a triangle, crimp edges with a fork, turn over and crimp again. Prick top. Bake on greased sheet 15-20 min until lightly browned. Makes 36

stilton biscuits with onion confit

2 c AP flour
tsp Dijon mustard
3/4 c butter, cut in cubes
1/4 tsp salt
1 c Stilton or blue cheese, crumbled
Freshly ground pepper

In bowl of food processor, add flour, butter, Stilton, mustard and seasonings. Process with on/off motion until mixture resembles coarse crumbs. Remove to bowl; combine into a ball. Roll out on floured board 1/4" thick. Cut into 2" rounds. Bake at 375°F for 10-12 minutes or until pale gold. Cool on a rack. Top with Onion Confit (see below). Makes about 30.

onion confit

2 tbsp vegetable oil
1 tbsp Balsamic vinegar
2 large Spanish onions, thinly sliced
Salt and freshly ground pepper to taste
1/2 c red wine

In heavy saucepan, heat oil on medium heat and add onions. Stir until coated with oil. Turn heat to low; add sugar, cover and cook gently for 30 minutes or until onions are soft. Uncover and cook until onions are golden brown, about 15 minutes longer.

Stir in red wine and balsamic vinegar and continue to cook uncovered until wine evaporates, about 15 minutes. Season with salt and pepper. Cool and refrigerate. Top Stilton Biscuits with confit. Makes about 1 1/2 cups


4 green onions, finely chopped
2 tsp fennel seed
5 oz cream cheese, room temp
1 egg, well beaten
5 oz ricotta cheese
12 phyllo pastry sheets (about 1/2 lb)
1 c crumbled feta cheese, rinsed
1/2 c unsalted butter, melted with
1/2 c grated Gruyere cheese
1/2 c olive oil
3 tbsp minced fresh parsley
Sesame seeds

Combine onion, all cheese, parsley and fennel seed in medium bowl and mix well with fork. Blend in egg.

Stack phyllo on work surface. Cut lengthwise into thirds; stack again. Cover with waxed paper and a damp towel to prevent drying.

Remove top strip and brush with butter mixture. With short end in front of you, fold long sides into centre to form strip approximately 11x2". Place 1 tsp filling at bottom end. Fold pastry strip up over filling so that bottom edge meets left edge, forming a triangle. Continue folding back at right angles to make triangular shape, tucking in any remaining phyllo at end. Repeat procedure with remaining phyllo and filling.

Generously butter baking sheet. Arrange triangles on sheet. Brush generously with butter mixture and sprinkle with sesame seeds. Bake at 350°F for 25 to 30 minutes, 1 sheet at a time, brushing once with butter mixture halfway through baking time.

These appetizers can be assembled up to two days in advance and refrigerated or frozen for several months. To bake directly from freezer, brush unthawed triangles with melted butter before cooking. Increase total baking time by about 15 minutes.

five-spice beef triangles

12 sheets phyllo (18x14")
1 tsp 5-spice powder
1/2 c butter/marg, melted
3 tbsp apricot preserves
1/2 lb ground beef
1 egg yolk
1/4 c finely chopped onion
1 tbsp vinegar

dipping sauce

1/2 c apricot preserves
1 tbsp Hoisin sauce
2-3 thinly sliced green onions
2-3 thinly sliced & seeded fresh or bottled kumquats OR
1/2 tsp finely shredded orange peel

Cook beef and onion until beef is no longer pink and onion is tender. Drain. Add 5-spice powder and cook 1 minute more. Stir in apricot preserves, egg yolk and vinegar.

Lightly brush one sheet of phyllo dough with some of the melted butter. Place another sheet or phyllo on top of the first sheet and brush with butter. Cover remaining phyllo with plastic wrap; set aside.

Cut the 2 layered sheets crosswise into 6 equal strips 14" long. Spoon 1 rounded tsp of filling about 1" from one end of each strip. Starting at the same end of each strip, fold one of the corners over the filling so it lines up with the other side of the strip, forming a triangle. Continue folding in a triangular shape. Repeat with remaining sheets of phyllo.

Place triangles on a baking sheet; brush with melted butter. Bake at 375°F for 15 minutes or until golden. Meanwhile, combine dipping sauce ingredients in small saucepan and heat until bubbly. Serve with warm triangles.

walnut hummus

1/2 cup California walnuts
3 Tbsp. walnut oil
1 garlic clove, quartered
1 14 oz. can chickpeas, drained + rinsed
½ tsp orange zest
1/4 cup orange juice
1 tsp. salt
1/4 tsp. pepper
6 6" pita bread, cut into eighths, toasted

1. Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
4. Serve hummus in small serving bowl alongside toasted pita bread or with crudites.
Optional applications: Use leftover hummus as bread spread in a sandwich or with tabboulleh and grilled or roasted vegetables for a complete vegetarian
meal. Makes 2 cups

three layer hors d'oeuvre

1 envelope unflavoured gelatin
6 hard boiled eggs, finely chopped
8 oz sour cream
2 tbsp snipped parsley
2 medium avocados, peeled & mashed
1 tbsp chopped + 2 tbsp bias-sliced green onion
1/4 c + 2 tbsp mayonnaise
2 tbsp + 1 tsp lemon juice
1/4 tsp salt
Dash of hot pepper sauce
2 tbsp caviar, rinsed and drained

Lightly oil the bottom and sides of a 1-quart bowl. Soften the gelatin in 1/3 c water for 5 min. Cook and stir over medium heat until gelatin dissolves.

First Layer: Stir together sour cream and 2 tbsp of the gelatin mixture. Spread in bottom of prepared bowl. Chill 20 minutes or until almost firm.

Second Layer: Combine avocado, 2 tbsp mayonnaise, 2 tbsp lemon juice, 1/4 tsp salt, hot pepper sauce and 2 tbsp of the gelatin mixture. Spread second mixture on top of the sour cream layer. Chill 20 minutes or until almost firm.

Third Layer: Combine hard boiled eggs, 1/4 c mayonnaise, parsley, the 1 tbsp chopped green onion, 1/4 tsp salt and remaining gelatin mixture. Spread over avocado layer. Cover and shill overnight.

To serve: carefully invert onto platter.Sprinkle caviar with lemon juice; spoon on top of mold. Sprinkle with bias cut green onion. Serve with crackers. Makes 6-10 servings