hors d’oeuvres – Page 4 – Simply Delicious: The Cookbook Project

Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.

Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those “burn off leftover ingredients” recipes.

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.

5-12: Deviled Eggs is somewhat different take on a pretty traditional dish. Deviled eggs are very commonplace in American cuisine, and there are varying reasons for the name.

Deviled eggs (to me) usually have mustard and mayo mixed with the yolks, and some paprika sprinkled on top. These eggs have NONE of those things (except the egg parts).