Serves 4

Preparation Time 10 to 30 mins

Cooking Time 10 to 30 mins

Calorie/Fat Count Energy 357kcals Fat 20g

Ingredients
15g/1/2oz butter
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 red pepper, cored, deseeded and sliced
100g/4oz button mushrooms, sliced
100g/4oz fine asparagus tips
5 size 3 eggs, beaten
150ml/1/4 pt single cream
15ml/1tbsp freshly chopped mixed herbs
25g/1oz parmesan cheese, finely grated
25g/1oz cheddar cheese, finely grated
100g/4oz cooked, peeled prawns
100g/3 3/4oz pasta knots
salt and freshly ground black pepper

Method
1. Melt the butter in a non stick frying pan or flameproof skillet and fry the onion, garlic and pepper for 5 minutes. Add the mushrooms and asparagus and continue to cook until tender, stirring frequently.
2. In a medium bowl beat the eggs, cream and herbs together then stir in the cheese, prawns, pasta and seasoning.
3. Pour the egg mixture into the frying pan, stirring to evenly distribute the vegetable mixture. Then cook for 5-8 minutes or until the bottom is set and slightly browned.
4. Place the pan under a preheated moderate grill for 1-2 minutes or until the top is set and golden.
5. Serve hot or cold, cut into wedges.

8 oz. light cream cheese, softened 1/2 cup no fat sour cream, 1/2 cup no fat miracle whip, shrimp (as much as your budget allows!), 1 cup seafood cocktail sauce, 2 cups shredded mozzarella cheese 1 each green and red pepper, chopped 2 green onions, chopped 1 diced tomatoe Mix first 3 ingredients together. Spread in glass 9 inch round pan. Scatter shrimp over cheese mixture. Add layers of seafood sauce, mozzarella cheese,peppers, onions and tomato. cover and chill until ready to serve. Supply assorted crackers and spoons for spreading.

4 servings

In the South of France, where mussels are a staple, this is a very popular appetizer. Once you get the hang of it, you may substitute herbs and spices of your choice.

5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup finely chopped onions
1 sweet red pepper, cored, seeds removed, and finely chopped 1 cup crushed canned tomatoes
1/2 teaspoon saffron threads (optional)
1 teaspoon ground turmeric
1/8 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
4 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley

1. Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.

2. Heat oil in a large saucepan or pot. Add garlic, fennel, onions, and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn the garlic. Stir often.

3. Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.

4. Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French bread or a crusty Italian loaf.

ANY I BISCUITS I BREADS I CAKES I CONDIMENTS I DESSERTS I FISH I FRUITS I MEATS I PASTRIES I POULTRY I PRESERVES I PUDDING I RELISHES I SALADS I SIDE DISHES I SHELLFISH I SOUPS I DUTCH FOOD I STARTERS I STIR FRY I VEGETABLES I VEGETARIAN