Forgive me if these recipes were discussed in another thread. My sister had a little Christmas cocktail party this evening. A few of the things she served were from Cuisine At Home. She made the Mu Shu Wontons from the Dec. '06 issue. They were really very good and just as attractive as they look in the photograph. A little difficult to eat as a pick up item because they are crisp and sort of fall apart. She made them in mini muffin pans, but they were still somewhat large. My Mom and I decided they might be a little better in the frozen phyllo dough cups. Also, don't fill them until you are close to serving them. They bottom get a little moist while sitting. We had extras ready to reload the platter and they were a little moist. We would serve them again as they were different and tasty as well as very pretty on the table.
We also passed white cheddar soup in demitasse cups from the Oct. 2004 issue. This soup is just delicious and was especially welcome on a cold night. Several folks asked for seconds. We served it with a little French bread butter toasty on the saucer.
Both of these recipes are keepers. I'm not sure whether the soup made it in the Splendid Soups book as I can't put my fingers on mine right now. It seems to be lost! I know there's a cheddar soup recipe in the book, but I don't know if it's the white cheddar.
We also passed white cheddar soup in demitasse cups from the Oct. 2004 issue. This soup is just delicious and was especially welcome on a cold night. Several folks asked for seconds. We served it with a little French bread butter toasty on the saucer.
Both of these recipes are keepers. I'm not sure whether the soup made it in the Splendid Soups book as I can't put my fingers on mine right now. It seems to be lost! I know there's a cheddar soup recipe in the book, but I don't know if it's the white cheddar.
Calliope