Categories: Appetizers 
      Yield: 6 servings 
  
      1 ts Onion juice                              -cheese 
           Juice from 1/2 lemon                     Toast rounds 
      8 oz Pacakge softened cream              1 sm Jar of caviar 
  
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) 
   
  Food fit for the most exquisite of palates!  Build your reputation as a 
  hostess.  Don't be faint hearted when it comes to serving your gourmet 
  friends.  Bring out your best silver and dazzle them with your culinary 
  skill. The recipes that follow will bring you compliments and you won't 
  have to spend hours in the kitchen to bring it off. 
   
  ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat 
  Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso 
  coffee (no recipe) Light California champagne (no recipe) 
   
  ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white 
  porcelain and sterling champagne glasses all bring a touch of elegance to 
  an intimate deck-side gathering. Arched candelabra with tall white tapes 
  would be perfect for illuminating the fondue dish. Each guest could be 
  handed a porcelain salad size plate with blue linen napkin folded on top 
  and frosted sliver champagne glass. Remember to preheat your best demitasse 
  cups for the expresso. 
   
  ~=> Red Caviar Canapes chopped chives 
   
  Mix onion juice, lemon juice and cream cheese.  Using a pastry tube, form a 
  crown of this mixture on rounds of toast.  From the jar of caviar, take a 
  dab to fill each center. Decorate the edges with chopped chives. 
   
  ~=> Strawberry Surprises  (note:  NO LIE!!!) 2 lbs fresh strawberries 1 cup 
  powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec 
   
  Gouge out the stems so the hollow center of the strawberries are exposed. 
  Place them in a plastic container and sprinkle the powdered sugar over 
  them. Add the rum, vodka and Triple Sec and gently tumble until well mixed. 
  Refrigerate covered for at least 2 days occasionally tumbling.  Gently 
  remove strawberries from marinade and serve cold in pre-chilled crystal 
  bowl.  Sip the marinade!!! 
   
  ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need 
  to be tenderized) peanut oil 
   
  Cut meat into bite-sized pieces and set aside.  Pour oil into your fondue 
  dish or chafing dish until it is at least 3 inches deep. Heat the oil t 
  about 360~ or until it will cokk a test chunk of meat in three minutes. 
  Each guest spears a chunk of beef with a fondue fork and cooks it to taste 
  in the hot oil. (It's nice to mark the forks with a colored dot on a piece 
  of tape so they will be recognized). After the pieces of meat are cooked, 
  each guest dips the choice morsel into one of the variety of elegant 
  sauces. 
   
  ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp 
  tarragon vinegar.  Add 1 cup mayonnaise, 3 shallots and a pinch of dry 
  mustard.  Whirl in a blender for 1 minute. 
   
  ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix 
  thoroughly. 
   
  ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely 
  minced garlic. 
   
  ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic 
  powder, dash oflemon juice and 1 10-oz can of beef gravy. 
   
  ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry 
  musgard, 2 tsp tarragon vinegar and a little salt. 
   
  ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple 
  wedges for garnish 
   
  Combine sake and plum wine.  Add a squeeze of lime.  Pour over cracked ice 
  in a prechilled tall silver or crystal stemmed water glass. Garnish with a 
  slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet 
  Fingers, Sharon R. Hines, 11/81 ] 
   
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-