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    Break up crab meat, reserving some for garnish. Cut cheeses into small pieces, combine in saucepan with butter and wine. Stir over low heat until cheese melts. Stir in crabmeat and heat through. Pour into chafing dish or fondue pot and garnish. Serve with bread sticks, chunks of crusty bread or fresh vegetables.

1 can or freshly cooked (120 g) crab meat
340 g (23 oz) cheddar cheesed
250 g Velveeta processed cheese or Gryer, or Ementaler
1/4 Cup (1/2 dl) butter (50 ml)
1/2 Cup (1 dl) dry white wine (125 Ml)

     Put hot water and crumbled stock cubes into a saucepan. Sprinkle gelatin over the cold water, add to the saucepan  and stir until combined. Bring to a boil, remove from heat and allow to cool.

     Pour enough chicken stock into an oiled 23 cm x 12 cm (9 inch x 5 inch) loaf pan (tin) to just cover the bottom. Refrigerate until set. Refrigerate remaining stock until partially set. Arrange parsley sprigs decoratively over the set chicken stock and carefully spoon over the remaining, partially-set stock. Refrigerate until firm.

    Chop chicken livers roughly, place in a bowl, pour brandy over the livers and marinate for 1-1/2 hours. Drain livers.
Heat 45 g (1-1/2 oz) butter in a pan, add the chicken livers, sauté until browned on all sides.

     In a separate pan, melt the remaining 45 g (1-1/2 oz) butter. Sauté peeled and chopped onions and bacon until onion is transparent. Add thyme, bay leaf and the chicken livers and simmer 5 minutes. Remove from heat and  remove bay leaf.

     Blend the mixture in an electric blender until smooth. Fold in the cream and extra melted butter, season with salt and pepper and allow mixture to cool. Spread evenly over the chicken stock gelatin mixture. Refrigerate until firm.

     Un-mould onto a plate. Serve with small slices of French bread, crackers or toast rounds.

(Serves 6 to 8)

3/4 Cup hot water
2 Chicken stock cubes
1-1/2 tsp gelatin
2 Tbsp cold water
fresh parsley
1 kg (2 lb) chicken livers
1/3 Cup brandy
90 g (3 oz) butter
6 Slices bacon
2 Large onions
1/2 tsp thyme
1 Bay leaf
1/3 Cup dry sherry
2/3 Cup cream
Salt and pepper
150 g (5 oz) extra butter

     Sauté onion in butter until soft. Add tomato and cook. Add cheese until melted. Add beaten egg. Chill and serve on toast or crackers. (If too sloppy, add another egg or a little cornstarch.)

1 onion, finely chopped
1/2 Cup (1 dl) grated cheese
1 beaten egg
1 oz (1 T) butter
1 tomato, seeded, skinned, chopped

     Sift dry ingredients into a bowl. Beat eggs  and milk together until smooth. Slowly add  milk mixture to flour, mixing to a smooth  batter. Allow to stand at least 30 minutes  in a cool place. Lightly butter and heat the  pan. From a small jug, pour a little batter  (ca. 2-3 Tbsp) into the pan, and swirl batter evenly over the base of the pan. Cook over  medium heat until light golden brown. Turn  pancake and cook on the other side.  Makes 6 - 8 pancakes.

Seafood Filling

     Shell prawns and set aside; remove black vein in back of prawns. Drain oysters if using  bottled. Lightly flake crab.

     Place prawn shells, water, wine and peeled  and chopped onion in saucepan. Bring to a boil  and reduce heat to simmer uncovered 5 minutes.  Strain and reserve 1 Cup (2 dl) stock. If you  are using frozen prawns, use fish or lobster  bouillon to make 1 Cup (2 dl) stock. 

     Heat butter in separate saucepan, add flour  and stir until combined. Remove pan from heat and gradually add reserved cup of  prawn stock. Add cream stirring until  combined. Return saucepan to heat stirring  until sauce boils and thickens. Reduce heat,  simmer uncovered 3 more minutes and  remove saucepan from heat.

     In a separate pan heat extra butter and add  the chopped shallots; sauté for 1 minute  then add seafood and stir until combined.  Add seafood mixture to sauce and mix well. 

     Spoon filling down center of each pancake  and roll up. Place on a greased oven tray.  Mix breadcrumbs, parsley and grated cheese  over pancakes. Bake in a not oven  400 - 450 F (299-230 C) for 5 minutes  or until heated through.

     Serves 2 people as a main course or  4 people as a starter. A small green salad  of crisp lettuce leaves and sliced tomatoes  tossed in French dressing is a nice accompaniment.

1/2 C (1 dl) plain flour
pinch of salt
2 eggs
3/4 C (ca. 1-1/2 dl) milk
1 Tbsp melted butter

Seafood Filling

l lb small fresh prawns (or frozen)
10 oysters (bottled or freshly cooked)
125 g (4- 4-1/2 oz) crab (tinned or fresh)
1 Cup water
1/2 Cup dry white wine
1 small onion
60 g (2 oz) butter
3 Tb sp plain flour
1/2 Cup (1 dl) cream 
Salt and pepper
3 shallots
30 g (1 oz) butter, extra
2 Tbsp chopped parsley
3 Tbsp
Bread crumbs
60 g (2 oz) cheddar cheese
4 pancakes

With potato peeler, peel stalks of asparagus if necessary. Cook asparagus in plenty of salted water until just tender ( or steam). Drain asparagus and cool. Place cooled asparagus on platter.

Good with smoked salmon. Layer asparagus and smoked salmon. Decorate with lemon slices and parsley. 2 bunches of asparagus, 2-3 slices of salmon per person should be enough for eight people.

Sauce
2 cartons sour cream
6 hard boiled eggs

Chop eggs and blend with sour cream. Add salt and pepper, chopped chives and a little lemon juice to taste. Mixture should be thick. Serve with Freshly cooked asparagus and smoked salmon.

     Combine all ingredients and put through the blender until a smooth paste. Cover and chill. Serve with crackers. Makes 1-1/2 Cups (3 dl)

2 ripe avocados, seeded, peeled and cut into pieces
1 can minced clams, drained (ca. 7-1/2 oz or freshly
cooked
1 Tbsp chopped onion
2 Tbsp mayonnaise or salad dressing
1 Tbsp lemon juice
1/2 tsp salt
Dash freshly ground pepper
1 clove crushed or finely minced garlic

     Chop ham finely. Heat butter in saucepan. Add ham and sauté for few mins. Add flour and cook for 5 minutes. Bring milk to boil. Remove saucepan containing flour and ham from hot plate, and add milk, stirring constantly. Return to heat and bring to boiling point and remove immediately.

     Mince chicken meat and add to sauce. Beat 2 eggs with cream, salt, ground pepper and grated nutmeg. Add to liquid. Set aside to cool. When cool enough, form into small rolls with hands. Dip each one into flour, eggs and breadcrumbs.

     Heat oil. Deep fry croquettes. Remove and drain on paper towels. Put on serving dish and decorate with fried parsley.

(8 Servings)
La Renaissance, Sydney, Australia

150 g (ca. 6 oz) ham
125 g (ca. 5 oz) butter
125 g (ca. 5 oz) flour
1 liter (4 Cups) milk
350 g (13 oz) cooked chicken
2 Tbsp cream
Salt and pepper
Grated nutmeg
Flour
2 eggs
Bread crumbs
1-1/2 liters (ca. 4 -6 Cups) oil for deep frying

     Bring white wine, water, chopped onion, dill, parsley, salt and pepper to boil and cook for 2-3 minutes. Add the fish fillet divided into four portions and simmer gently for 2-3 minutes or until the fish turns opaque in color. Set aside and keep warm. Drain and reserve fish stock.

    Peel, rinse and slice the potatoes. Drain the potato slices on paper towels and add salt and pepper. Divide the potato mixture into 8 small potato cakes about 7 cm in diameter (see picture) and fry in oil for 8-10 minutes at medium high heat until the potato cakes are golden brown.

    Place two potato cases on each plate and place 1/4 of the Greenland halibut fish filet on top of each of four plates. Decorate with half cooked eggs, cucumber, salad, dill, red onion and 1 tsp. of cream. You can also serve this dish with French bread or rolls.

(4 servings)

200g (7 oz) Greenland halibut fish fillet
1 dl (1/2 Cup) white wine
1/2 dl (1/8 Cup) water
1/2 onion chopped
Sprig of dill and parsley
Salt and pepper

400 g (abt. 1 lb) potatoes
1/2-1 tsp. salt
pepper
oil for frying
8 small boiled eggs.
1 small red onion.
1/2 a medium-sized cucumber chopped
small leaves of lettuce
1 bunch of fresh dill
1/2 dl (1/8 Cup) thick whipping cream

   Mix all ingredients and place 1 Tbsp in middle of spring roll wrapper. Roll the spring roll wrapper once, tuck in the ends and continue rolling.   (It will look like a closed cannelloni noodle)  Make a thick paste with water and flour and use this to seal the spring when you finish rolling. Deep fry until golden brown.

    Note: If you use frozen spring roll wrappers, keep a wet towel on the wrappers while you make them or they will dry out.

(Thailand)

2 Chicken breasts, minced very fine
1 Tin sliced mushrooms
100 g (ca. 3 oz) Shrimp
2 Cups bean sprouts
1 Cup grated cabbage
2 Grated carrots

Japanese noodles soaked in cold water 5 minutes -
squeeze out excess water
Garlic minced finely, pepper and Salt
Chicken bouillon crumbled
I egg

     Peel, remove stone and pure three of the avocados; add the juice of the two limes, sour cream, salt and pepper and blend well.

     Cut the other two avocadoes in half, peel and remove stone/pit. Slice each half into even slices (about three per person) on a small plate, place two slices of salmon next to the avocado and place a generous spoon full of the pureed avocado next to the salmon. Serve with small pieces of toast.

(4 Servings)

6 Avocados
2-3 limes
1/2 Cup (1 dl) sour cream (low fat)
Salt and pepper
8 Slices smoked salmon

     Heat all ingredients together in chafing dish over double boiler or fondue pot until cheese melts and is hot. Good with Fritos or small toast rounds.

1 Ib. Velveeta Cheese - cut into cubes
(or a mild cheddar cheese, ementaler, or Gryer)
1 can (4 oz.) Ortega, diced green chilies
1 can (1 Ib.) chopped tomatoes
1 Tbsp minced onions
1 Clove minced garlic

     Mix all ingredients except crab. Gently fold in the crab. Chill for 1 hour before serving. Excellent dip with crackers and raw vegetables.

1-8 oz (225 g) pkg. cream cheese
1/3 cup (abt. 4 Tbsp) mayonnaise
2 Tbsp grated onion
2 Tbsp chili sauce
Tabasco and Worcestershire sauce to taste
1- 8 oz (225 g) can (of fresh) crab meat