8 ounces good quality bleu cheese such
    as Roquefort, Gorgonzola or Stilton
12 tablespoons butter, softened
1 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
18 to 24 mushrooms, stems removed
Chopped parsley
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1 pound fresh crab meat
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon chipotle sauce (optional)
1 teaspoon salt
3 dozen tortilla rounds or triangles, crisply fried
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1 pound large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon capers
Garnish: lemon zest, lemon slices, chopped fresh parsley
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This is a fantastic dish to prepare a day or two ahead of time if you are having a party for which you need hors d’oeuvres.
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1 cup mayonnaise
1/2 cup parsley, chopped very fine
1/2 cup finely chopped scallions
2 tablespoons horseradish
1 (5 1/4 ounce) jar Zatarain’s mustard
Dash of Tabasco® or red pepper sauce
Lemon juice, to taste
2 pounds medium shrimp, boiled, de-veined
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8 ounces cream cheese, softened
1/4 cup butterscotch ice cream topping
1 tablespoon brown sugar, packed
1 teaspoon vanilla extract
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1 cup Miracle Whip®
1/2 cup sour cream
3 tablespoons granulated sugar
1 teaspoon grated orange peel
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1 carton orange yogurt
2 tablespoons brown sugar
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2 (8 ounce) cartons sour cream
3/4 cup apricot preserves
1 teaspoon almond extract
Edible flower and fresh mint sprig
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2/3 cup sour cream
1/3 cup coconut cream
1/3 cup firmly packed brown sugar
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