paneer cheese

Over low-medium heat, bring 1/2 gallon of milk heat, but do not boil the milk. When the milk is hot, add in 1-2 cups of yogurt (or 1/4 c lemon juice) and stir. The milk 'breaks' (curdles) and the milk solids separate from the whey (liquid). Now, just pour the milk curds through the cheese cloth (a colander is handy for this) and you have your cheese curds ready to go.

Pull the ends of the cheesecloth together, and tie them up. Now, hang the cheese curds on the sink faucet to drain for at least 1/2 hour (longer is better, as the cheese will become firmer. When the cheese has drip-dried, place on a plate and cover with another weighted plate. drain excess water that forms for the next 1/2 hour. finally, open the cheesecloth bundle and turn your paneer out onto a cutting board. Slice the cheese into bite-sized chunks.

celery with olive-cheese filling

• 12 celery stalks
• 1 c cream cheese
• 1/3 c black olives
• 1/2 red pepper - chopped finely
• 2 scallions, chopped finely
• 1 tbsp chopped parsley
• 2 tsp hot pepper sauce

1. mix all except celery together.
2. stuff celery with mixture
3. chop celery into bite-size pieces.
   

stuffed mushrooms

• 1 lb white mushrooms
• 3 garlic cloves
• 2 tbsp minced onion
• 6 oz butter
• 1/2 c white bread crumbs
• 1 tsp chopped parsley
• 1 tbsp grated parmesan

1. remove stems from mushroom, chop finely. mix with garlic and onions
2. melt half butter, cook mushroom mix until reduced.
3. combine with breadcrumbs, parsley, cheese.
4. place small amount on each mushroom.
5. melt remaining butter and pour over mushrooms.
6. bake 20 minutes for 350 degrees.
   

cream cheese balls

• 4 oz assorted cheese
• 1/2 cup cream cheese
• 3 tbsp sherry (or other fortified wine)
• 3 tbsp chopped herbs or vegetables

1. mash all together.
2. shape with wet hands, arrange on a plate, covered with wrap and chill.
3. roll into a variety of coverings - chopped nuts, herbs, spices
   

mini choux puffs

• 2 oz butter
• 2/3 c water
• 1/2 c AP flour
• 2 eggs, beaten

1. melt butter and water in heavy pan.
2. add flour and beat until mixture leaves side of pan.
3. let cool slightly, beat in eggs
   
4. shape into walnut sized balls onto baking sheet.
5. bake for 35 minutes at 350 degrees.
6. let cool, use as you see fit.
   

anchovy, olive, cheese triangles

• 2 oz canned anchovies
• 1/3 cup black olives
• 4 oz cheddar cheese
• 3/4 c AP flour
• 4 oz butter
• 1/2 tsp cayenne

1. process all until dough forms, wrap and chill for 30 minutes in fridge.
2. roll until thin - 1/4 inch thick. shape as you see fit.
3. bake 400 degrees for 10 minutes. let cool on wire rack.
   

short-pie crust

• 3/4 c AP flour
• 1/4 tsp salt
• 5 1/2 tbsp butter
• 1-2 tbsp water

1. process flour, salt and butter until it resembles sine bread crumbs.
2. process water until it forms a loose ball.
3. gather ball together and wrap in plastic and store in fridge, 30 minutes.
4. roll out dough thinly and shape as you see fit.
   

mini-pizza base

• 2 tsp dry yeast (1 packet)
• 1 tsp sugar
• 1 cup warm water
• 2 cups AP flour
• 1 tsp salt
• 1 tbsp olive oil

1. place yeast and sugar in pitcher w/ 4 tbsp water, set aside till frothy.
2. add all ingredients into bread machine.
3. divide into 4 and roll each into a circle 1/4 inch thick.
4. top as you see fit.
5. bake at 400 degrees for 15 minutes.
   

quick-bread appetizer base

• 1 lb 3 oz self-rising flour
• 1 tsp salt
• 3 oz butter diced
• 1.25 - 1.5 c milk

1. process butter salt and flour until it resembles fine bread crumbs.
2. add milk slowly until it forms a ball.
3. roll out onto a floured surface to 1/6 inch thick. cut into various shapes.
4. lay onto oiled sheet, bake at 400 degrees for 10 minutes.
   

Mini-Frittatas

• 2 lbs various filling (vegetables or meat)
  
• 16 large eggs
• salt, pepper and herbs
• 1/2 cup finely grated cheese
• various sauces
  

1. Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Chop vegetable filling finely and saute until soft. Meat filling, chop finely after cooking.
2. Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and herbs, and set aside. Arrange vegetables in each cup. Ladle egg mixture into each tin, just even with the rim, stir vegetables and egg together and sprinkle with cheese.
3. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
4. Top with various sauces, as you see fit.