Saturday, December 6, 2014

Gobbler Hors d'Oeuvres

Last night the urge for some hot snacks to accompany the television proved motivation for a tasty creation. Hope these quick and easy tid bits come in handy for when you are feeling a bit “quick & easy” yourself!

Just thaw out one of those packages of frozen turkey that you have left over. You will need a loaf of the mini sandwich breads. Either pumpernickel or rye or just whole wheat will freeze nicely and be a great prompt for snacks through out the holiday season. Almost anything will make an impressive hors d'oeuvre when balanced on one of these cute little squares with a bit of cheese. Let your imagination fly. Stack them up and broil them into something much more elegant than a snack cracker!


1 cup of cubed cooked turkey
1 mini loaf of cocktail bread
2 tbs western salad dressing
2 tbs mayonnaise
approximately ½ cup shredded cheese (I used a white Italian mix)
sprinkling of oregano.

Preheat the broiler
Spray a baking pan that has a raised edge
Make sure the turkey is thawed.

In a medium bowl, mix the dressing with the mayonnaise, (if you don't have western, you might try Russian, or even just mix black pepper into the mayonnaise – or if your Master likes, cayenne pepper). Toss the turkey until well coated. (turkey this way makes a fantastic pizza too!)

Lay out the pieces of bread together in the pan.
Spoon about a teaspoon of shredded cheese on each, this will be a kind of glue that holds what ever you put next onto the slice.

Stack with a few pieces of turkey, then top with more cheese. Sprinkle with oregano.

NOTE: take a paper towel and wipe out the extra cheese that has fallen around the bread into the pan. Any left on there can burn and stink up the kitchen.
Broil for about 4 or 5 minutes or until you get a level of brownness you prefer on the melted cheese.
Serve warm.

These make a pleasant diversion from the ordinary pop corn or cheese crackers. Don't save these for guests, your Master and you deserve them just as much.

So blessed this holiday season to be serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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