Moving Can Be Murder (38 page)

Boursin en
Croute
Ingredients:
1 package (5.2 oz) plus 1/2 package of a Boursin cheese with herbs,
about 8 oz. total
1 lb mushrooms, sliced thick
6 slices or 1/4 lb. cooked ham, julienned
1 shallot, chopped
5 phyllo leaves

Have pan or
dish of melted butter handy.
Saute mushrooms in enough butter to coat the skillet for 2-3
minutes on high flame, but don't let their juices seep out.
Butter a medium-sized ovenproof dish or pan; oblong shape is
easiest.
Spread a phyllo leaf across the pan and brush with melted butter.
Repeat 4 more times, (5 leaves total).
Slice Boursin cheese and put on each phyllo. Scatter chopped
shallots, then mushrooms, on top and finish with a layer of the
julienned ham.
Butter 3-4 phyllo leaves as before, adding each separately to the
top.
Roll up edges and make a rim.
Bake at 375º for 20 minutes.

If you make it
early, cover with dry towel then bake just before
eating.

Carol Smilgin,
Osterville MA

Parmesan
Cheese Puffs
Ingredients:
1/3 cup Parmesan cheese
3/4 cup mayonnaise
1/2 cup finely chopped onion
Dash Worcestershire sauce
Directions:
Mix and spread on party rye bread. Broil at 400º until golden
brown.

Nan Connell,
Centerville MA

Tortilla
Spirals
Ingredients:
6 oz cream cheese at room temperature
4 oz mild chevre (goat cheese)
1 clove garlic, minced
3 scallions, trimmed and minced
1 can (4 oz) chopped green chilies
6 sundried tomatoes, packed in oil, drained but reserve oil – slice
tomatos into thin slivers
1/3 cup pitted black olives, minced
4 ounces Monterey Jack cheese, shredded
1 cup finely diced cooked white chicken meat (optional)
3 Tbs. minced cilantro
2 tsp. chili powder
Cayenne pepper to taste
Salt to taste
8 large (10”) flour tortillas

Beat the cream
cheese and chevre together in a mixing bowl until smooth.
Beat in the remaining ingredients except the tortillas and oil from
sun-dried tomatoes.
Spread 1 tortilla with a generous amount of the cheese mixture and
top with a second tortilla and spread cheese mixture.
Roll up the 2 tortillas tightly like a jelly roll and wrap in
plastic wrap.
Refrigerate at least 2 hours.
Preheat oven to 375º.
Cut each tortilla roll into 1/2 inch slices and place cut sides up
on a non stick baking sheet.
Brush the top of each with a little oil from the sundried tomatoes
(you can substitute olive oil).
Bake for 12 minutes or until tortillas are puffed and lightly
browned.
Let cool a minute or two and serve.

Peggy Sullivan
Crespo, Chatham MA

Ms. Chef On
Deck’s Mock-Crab Dip
Ingredients:
16 oz cream cheese, softened
1 cup mayonnaise (you can use light mayo but I prefer the real
thing)
8 Tbs. chopped green onion
8 oz package shredded Swiss cheese

Combine all of
these ingredients. Press the mixture down into a small rectangular
dish or a pie plate.

Topping:
One stack of crumbled Ritz crackers
6 Tbs. melted butter
1 lb bacon, crisp-cooked and crumbled (I always drain first on
paper towels.)

Mix these
ingredients in a bowl. Spread the topping over the creamy
mixture.This is the easy part – microwave on high for 10 minutes.
If you make this earlier in the day, place aluminum foil on the top
and keep the dish in the refrigerator. When ready to serve, remove
the foil and microwave for 11 minutes.

Serve with
pita chips, bugles, tri-colored veggie chips or anything you’d
like.

Karla
Carreiro, aka Ms. Chef On Deck, Chatham MA

Mini
Quesadillas
Ingredients:
1 package Wonton wrappers
Filling:
2 cups grated pepper jack cheese
1/4 cup chopped black olives
3/4 cup mild salsa
1/4 cup cilantro or parsley
Topping:
Sour cream
Chopped scallions
Chopped tomatoes

Heat oven to
350º. Lightly oil mini muffin tin (24). Mix cheese, olives, salsa
and cilantro in a bowl. Press one wanton wrapper in each cup. Put
about 1tablespoon of cheese mixture in each. Bake about 10 minutes
or until the edges are golden.
Garnish with a small amount of sour cream, tomato, and
scallions.

Phyllis Welby,
Osterville MA

BUNCO
Pizza
Ingredients:
Bacon, 4 slices, cooked
Unilever Mayonnaise (A.K.A. Hellman’s), 4 tsp.
Nan, 4 pieces*
Cheese, 4 Tbs. freshly grated Parmesan or Romano
Olives and onions, 1/4 cup kalmata olives, chopped and 2 onions,
peeled and sliced thin
Pre-heat oven to 450º. Heat 1 tablespoon olive oil in skillet over
medium heat and cook onions until transparent, 10-15 minutes.
Remove from heat and add olives.
Spread 1 teaspoon mayonnaise on each of the 4 breads. Divide onion
mixture evenly on the breads. Crumble 1 slice bacon over each pizza
and sprinkle with 1 tablespoon grated cheese.
Place the pizzas directly on the oven rack and bake about 3 or 4
minutes. Slice as desired.

*Nan is a
flatbread available in any major supermarket (Shaw’s, Stop &
Shop).

Mary Lynn
Kiley, Centerville MA

Desserts are
also a big hit at Bunco parties. Here’s a keeper recipe that’s easy
to make and delicious to eat.

Raspberry
Mousse
Ingredients:
1 – 6 oz or 2 – 3 oz
boxes raspberry Jello   
2 cups hot water
1 quart vanilla ice cream, softened
2 packages defrosted frozen raspberries

Mix the hot
water and Jello. When well dissolved, fold in softened ice cream
until mix is smooth -- no ice cream lumps! Add fruit and fold
until well mixed. Pour into bowl and refrigerate for several hours
or until firm.
(If using strawberries, mash them well before adding to ice cream
mix.) Serve in a clear glass bowl for a very pretty
presentation.

Barbara
Parker, Dennis MA

Bon
appétit!

To Learn More
About
Moving Can Be
Murder

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our website:
www.babyboomermysteries.com, for a schedule of author
events, book signings, general news or to send us your questions
and comments. If you have tips about dealing with retirement,
moving, or other stories to share, we’d love to hear
them.

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Moving Can Be Murder
your book club selection and would like to have Susan
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