Fancy Cut Vegetable Platters
Baked Brie Strata
Shrimp Salad Rolls
|Decorating and decoration was an art in old tymes. They had the time to do it, where as in modern times we have very little time to this kind of art. It's well worth the time spent when you see the guests faces look amazed at this craft!||
FANCY CUT VEGETABLE PLATTER
Baked Brie Strata
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange bread slices in the prepared baking dish, cutting as necessary to fit. Sprinkle half of the Brie evenly on top. Arrange zucchini and tomatoes on top of bread. Sprinkle with remaining cheese.
3. In a medium mixing bowl combine egg product, evaporated skim milk, onion, dill, salt, and pepper. Pour evenly over vegetables and cheese. Lightly press vegetables and cheese. Lightly press vegetables down with back of spoon to be sure everything is saturated with egg mixture. Cover with plastic wrap; chill for 4 to 24 hours.
4. Preheat oven to 325 degrees. Remove plastic wrap from strata; cover with foil. Bake 30 minutes. Uncover and bake 25 to 30 minutes more or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.
Rice Paper Salad Rolls with Shrimp
1. In a 5 to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add shrimp and noodles; return to a boil and stir to separate noodles. Cover and remove from heat. Let stand until shrimp are opaque in center of thickest part (cut to rest) and noodles are barely tender to bite, 3 to 4 minutes. Drain; immerse in cold water until cool, about 5 minutes, and drain again.
2. Remove shrimp from noodles. Peel shrimp and, with a small, sharp knife, split in half lengthwise through back. Remove veins; rinse and drain shrimp.
3. Cut cucumber lengthwise into 1/4 inch-thick slices, then cut lengthwise into 1/4 inch sticks.
4. Fill a large pan or bowl with hot water. Dip 1 rice paper wrapper into water, lift out, and frain briefly. Set on a flat surgace. Repeat with another rice paper round; lay beside first. Let stand until wrappers are soft and pliable, about 30 seconds.
5. Working with 2 wrappers at a time, arrange 2 shrimp halves, cut sides up and end to end, in a horizontal line 2 1/2 inches from bottom of each wrapper, coming to within about 1 inch of each side. Distribute 3 or 4 mint leaves over shrimp on each round. Lay 1 cucumber stick at 1 long edge of each lettuce piece and roll up tightly. Set a lettuce roll over shrimp on each wrapper. Distribute 1/4 cup rice noodles evenly over each lettuce roll.
6. Pressing down on filling with your fingers, fold bottom of each wrapper over filling, then fold in sides: roll to enclose filling tightly. Press edges to seal; if rice paper is too dry to seal, moisten unsealed edges with a little more hot water. Set rolls on a platter and cover with a damp towel.
7. Repeat to fill remaining rice paper wrappers, 2 at a time. (If rounds begin to take more than 45 seconds to soften, replace water in bowl with more hot water).
8. To serve, cut rolls crosswise into 3 or 4 pieces: stand pieces upright. Dip in hoisin- chili sauce to eat OR your favorite sauce to eat.